Looks delicious

Butter swim biscuits 😋😋
Ingredients
½ cup unsalted butter
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons white sugar
1 teaspoon salt
1 ¾ cups buttermilk
Directions
Gather all ingredients.
all ingredients gathered to make butter swim biscuits
Preheat the oven to 450 degrees F (230 degrees C).
Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
butter melted in a square baking dish
Sift flour, baking powder, sugar, and salt into a bowl.
flour, sugar, salt and baking powder sifted together in a bowl
Stir in buttermilk until combined.
buttermilk stirred in until combined
Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
batter poured and spread over melted butter and cut into 9 equal squares
Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.

HOT FUDGE PIE🖤 Easy!!! Don't Lose it!!!
Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour
Instructions
Preheat oven to 350. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well by hand. Add cocoa powder, salt and flour and stir by hand until well combined. Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than "gooey". Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

Fudge brownies 😍
Ingredients:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/2 cup chocolate chips
Instructions:
Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish with non-stick cooking spray or butter.
In a mixing bowl, combine melted butter and sugar. Stir until well blended.
Add eggs and vanilla extract. Mix until just combined.
In another mixing bowl, combine flour, cocoa powder, salt, and baking powder.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared baking dish and smooth out the surface.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the baking dish for at least 10 minutes before removing them and slicing.

CINNAMON ROLLS RECIPE
3 cups flour
1 tbsn yeast
1tspn salt
1/4 cup oil
3tbsn sugar
3/4 cup warm water
3 heaped tbsn powdered milk
1/4 cup softened margarine
Mix all the dry ingredients in a bowl followed by margarine at room temperature and
Oil, rub in until it resembles bread crumbs. Add water to the mixture and knead the dough until elastic for about 5 minutes or more.
Cover and let it proof for about an hour.
In a bowl mix 2 tablespoons cinnamon powder and 1/2 cup brown sugar, roll out your dough by using a rolling pin, spread 1/4 cup margarine onto your rolled out dough then sprinkle cinnamon and sugar mixture and 1/4 cup raisins.
Roll it firmly and cut into equal pieces then place them on a well prepared baking pan.
Set aside for second proofing for about 20 to 25 minutes then bake at 180 degrees Celsius until brown.
SIMPLE WHITE GlAZE RECIPE
YOU WILL NEED
2 cups icing sugar
2 tablespoons butter, softened
1teaspoon vanilla
1 tablespoon milk (orange juice works great too)
DIRECTIONS
Mix the icing sugar, butter, and vanilla together.
Add milk or orange juice slowly until you get the desired thickness.
Spread the glaze on top immediately you take the cinnamon rolls from the oven, apply again after they are cooled.
Enjoy

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Cranberry Orange Bread with Simple Glaze
INGREDIENTS
FOR THE LOAF:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
FOR THE ORANGE SYRUP:
1/3 cup freshly squeezed orange juice
1/3 cup sugar
FOR THE ORANGE GLAZE:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh orange juice
HOW TO MAKE CRANBERRY ORANGE BREAD WITH SIMPLE GLAZE
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Let the syrup soak into the cake and brush again. Let the loaf cool completely.
To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving

TASTY CHOCOLATE CAKE
INGREDIENTS
1 cup of hot milk
3 eggs
1 cup cocoa powder
2 cups flour
6 tablespoons of butter
2 cups sugar
2 teaspoon baking powder
INSTRUCTIONS
Beat all the dough ingredients in a mixer until all are mixed except the baking powder, after mixing add the baking powder and beat for about 15 seconds. Place in a greased round mold with a hole in the center. Bake for about 40 minutes in a medium oven (180°C).
FILLING
2 boxes of light milk cream
8 tablespoons of cocoa powder
Mix everything in the pan, turn on the heat and when it starts to boil, wait 5 minutes and turn off the heat, wait for it to cool and fill the cake.
Cut the cake into layers and wet with a syrup of 500ml of water and 100ml of condensed milk (mix well and drizzle over the cake).
after the cake, filling, cake filling (water the cake with the syrup.
Ganache:
300 g of melted milk chocolate and half a box of light milk creme.
Mix everything together and pour it over the cake.

*DOES ANYONE REMEMBER German
Chocolate Cake 😍*
Ingredients:
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
Directions:
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Enjoy!

Sweet Potato Pie
Ingredients:
1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked 9-inch pie crust
Instructions:
Preheat the oven to 350°F (175°C).
Pierce the sweet potatoes with a fork and microwave them until soft, or roast them in the oven until tender. Remove the skins and mash the sweet potatoes in a bowl until smooth. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the mashed sweet potatoes, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
Pour the mixture into the unbaked pie crust and smooth the top.
Bake the pie for 55 to 60 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool completely before slicing and serving.
Enjoy the delicious flavors of this homemade sweet potato pie, perfect for any occasion or holiday dessert!

Honey Bun pound cake recipe:
3 C cake flour(shifted)
3C sugar
pinch of salt
1/2 teaspoon baking powder
3 sticks unsalted butter (room temp)
5 eggs (room temp)
12 oz cream cheese
(room temp)
1 T pure vanilla
Cream bouquet (optional)
Filling:
1 C brown sugar
1/2 C graham crackers( finely crumbled)
1/4 C melted butter
1 T cinnamon
Glaze:
about 1 1/2 C powdered sugar
Small amt of milk depending on how thick you want it
dash of vanilla
After cake is made add 1/2 batter then dollop 1/2 graham cracker filling on top add remaining batter and other 1/2 filling. Swirl filling in batter trying not to scrape bottom of pan. Tap on counter a few times to remove air bubbles.
Bake at 325 degrees for 1 hr 30 min. Add glaze after cake has been flipped and cooled.

Chocolate Skillet Cake with Ice Cream
Love making this for camping 🏕 or anytime for a delicious dessert!
Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla
Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla
ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)
Directions:
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream

🍋🍰🥄 Indulge in a tantalizing treat with our Lemon Curd & Mascarpone Tiramisu! 🍋🍰🥄
Ingredients:
• 1 cup lemon curd
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 package ladyfinger cookies
• 1/2 cup freshly squeezed lemon juice
• Zest of 1 lemon
• cocoa powder for garnish
Directions:
. In a mixing bowl, whisk together mascarpone cheese, heavy cream, granulated sugar, and vanilla extract until smooth and creamy.
. In another bowl, mix lemon curd with freshly squeezed lemon juice until well combined.
. Dip ladyfinger cookies into lemon juice and layer them at the bottom of a serving dish.
. Spread a layer of the lemon curd mixture over the ladyfingers.
. Top the curd layer of the mascarpone mixture, spreading it evenly.
. Repeat the layers until the glasses are filled, finishing with a layer of mascarpone mixture on top.
. Refrigerate for at least 2 hours before serving.
. Garnish with dust of cocoa powder just before serving.
Enjoy your zesty and creamy Lemon Curd & Mascarpone Tiramisu!

Donuts filled recipe
Ingredients for the donuts:
1 medium-sized egg
50g butter
200g milk
80g sugar
500g flour
8 g dry baker’s yeast (or 12 g fresh yeast)
1 pinch of salt
Italian diplomatic cream:
300g pastry cream
200 g liquid cream
2 tablespoons icing sugar
the cover:
Sugar
Preparation :
With a pastry robot:
In a bowl, pour the milk and add the baker’s yeast with a teaspoon of sugar.
Mix and let stand for 10 minutes.
In the bowl of the stand mixer, pour the flour,
the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
Beat the dough vigorously for 20 minutes,
until it becomes soft and elastic
By hand: In a bowl, combine the butter, egg,
sugar and a pinch of salt.
Add milk with baking powder and flour.
Mix well and transfer everything to a lightly floured work surface.
Keep kneading with your hands until you get a smooth, elastic dough.
Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
My advice is to leave it in a turned off oven with the light on.
After the rising time, roll out the dough into a rectangle
half a centimeter thick on a lightly floured work surface.
Using a cookie cutter, cut out 6cm discs.
Place the donuts on a baking sheet and put a square of baking paper under each donut.
This will help you pick them up without touching them with your hands
once they are up, to dip them in the hot oil.
Cover the donuts with a cloth and let rise another 1 hour.
Meanwhile, prepare the Italian diplomat cream
by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
Pour the oil into a saucepan with high edges and,
once very hot, plunge the donuts (no more than 2 at a time)
so as not to lower the temperature of the oil.
Let rise and brown for 5 to 6 minutes per donut.
To give a sweet touch to these delicious donuts
Put the Italian diplomate cream in a piping bag and fill the donuts.

Dive into berry heaven with this easy-to-make Strawberry Blueberry Cake! Perfect for your next summer picnic or BBQ. 🍰☀️
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, room temperature
2 large eggs
½ cup milk
1 teaspoon vanilla extract
1 cup strawberries, hulled and halved
1 cup blueberries
For the Topping:
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Directions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Stir just until combined.
Gently fold in the strawberries and blueberries. Pour the batter into the prepared cake pan.
Mix the sugar and cinnamon for the topping and sprinkle evenly over the top of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 320 kcal per serving | Servings: 8 servings

Pineapple and Coconut Chilled Cake
**Ingredients:**
*For the Cake:*
- 3 eggs
- 1/2 cup of oil
- 1 cup of sugar (slightly less if preferred)
- 2 cups of all-purpose flour
- 1 cup of milk
- Vanilla essence to taste
- 1 tablespoon of baking powder
*For the Pineapple Filling:*
- 2 pineapples, diced
- 1/2 cup of sugar
*For the White Chocolate Brigadeiro Filling:*
- 1 can of sweetened condensed milk
- 2 cartons of heavy cream
- 3 tablespoons of powdered milk
- 1 packet (100g) of shredded coconut
**Instructions:**
*For the Cake:*
1. In a blender or by hand, mix eggs, oil, and sugar. Add milk and sifted flour.
2. Mix well, then add baking powder and vanilla essence.
3. Bake in a preheated oven at 200 degrees Celsius for about 40 minutes.
*For the Pineapple Filling:*
1. Boil diced pineapples with sugar until it forms a slightly reduced compote.
*For the White Chocolate Brigadeiro Filling:*
1. In a saucepan over medium heat, mix sweetened condensed milk, heavy cream, powdered milk, and shredded coconut.
2. Stir constantly until it thickens and starts to peel off the pan's bottom.
*Assembly:*
1. Cut the cake in half horizontally for layering.
2. Wet the first layer with a mixture of pineapple compote, water, and condensed milk.
3. Add the pineapple filling, then the white chocolate brigadeiro.
4. Place the second layer, wet it with the same mixture, and spread a bit of brigadeiro on top.
5. Cover with shredded coconut.
6. Refrigerate for a few hours before serving.
Enjoy this delightful and refreshing pineapple and coconut chilled cake!

🍫 Award-Worthy Homemade Chocolate Dessert! 🏆
This simple 5-minute recipe will delight your taste buds and deserves all the accolades! 😍
📝 Ingredients:
200g Savoyard biscuits, ground into crumbs 🍪
130g mascarpone cheese 🧀
30-40g powdered sugar 🍬
1/2 teaspoon dissolved coffee ☕
60ml cream (33-36%) 🥛
30ml cold espresso coffee ☕
Nutella, as desired 🍫
Cocoa powder 🍫
👩‍🍳 Instructions:
In a bowl, mix mascarpone cheese, powdered sugar, and dissolved coffee until smooth.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
In another bowl, combine cold espresso coffee and Nutella to your liking.
In serving glasses, layer the dessert: start with biscuit crumbs, followed by mascarpone mixture, then the coffee-Nutella mix.
Repeat the layers as desired.
Finish with a dusting of cocoa powder on top.
Refrigerate for a short while to set and chill.🍫 Award-Worthy Homemade Chocolate Dessert! 🏆
This simple 5-minute recipe will delight your taste buds and deserves all the accolades! 😍
📝 Ingredients:
200g Savoyard biscuits, ground into crumbs 🍪
130g mascarpone cheese 🧀
30-40g powdered sugar 🍬
1/2 teaspoon dissolved coffee ☕
60ml cream (33-36%) 🥛
30ml cold espresso coffee ☕
Nutella, as desired 🍫
Cocoa powder 🍫
👩‍🍳 Instructions:
In a bowl, mix mascarpone cheese, powdered sugar, and dissolved coffee until smooth.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
In another bowl, combine cold espresso coffee and Nutella to your liking.
In serving glasses, layer the dessert: start with biscuit crumbs, followed by mascarpone mixture, then the coffee-Nutella mix.
Repeat the layers as desired.
Finish with a dusting of cocoa powder on top.
Refrigerate for a short while to set and chill.

🍩 Donut Dough Recipe 🍩
🍩 Ingredients:
300 grams of wheat flour 🌾
15 grams of yeast 🧪
2 tablespoons of butter 🧈
80 grams of sugar 🍬
2 eggs 🥚
250 milliliters of water 💧
Half a tablespoon of salt 🧂
Oil for frying (if frying), or butter for greasing (if baking) 🛢️🍳
👩‍🍳 Instructions:
Start by sifting the flour and mixing it with the sugar, yeast, and salt.
Create a well in the center and add the melted butter (melted in the microwave) and crack in the eggs. Mix well until no lumps remain.
Gradually pour in the water while continuously mixing. Knead the mixture with your hands.
Once the dough is no longer sticky, form it into a ball, and cover it with plastic wrap. Let it rest for 1 hour until it doubles in size.
After the resting time, sprinkle flour on your work surface and roll out the dough with a rolling pin. Cut out donuts of your preferred size.
Cover the cut donuts and let them rest for an additional half-hour in a warm place.
Now it's time to cook the donuts. You have two options: frying or baking. For frying, heat abundant oil in a pan and fry the donuts until they are golden on both sides. Drain excess oil on absorbent paper. For baking, grease a baking tray with butter and sprinkle with flour. Place the donuts on the tray and bake in a preheated oven at 200°C (392°F) for 10 minutes.
Allow the donuts to cool, and then let your creativity shine. Sprinkle them with powdered sugar and cinnamon, drizzle them with sugar icing, or fill them with your favorite jams, chocolate, or other fillings of choice.

Vanilla Mille-Feuille
Ingredients :
For the puff pastry:
1 roll of puff pastry (ready-made or homemade)
For the vanilla pastry cream:
500ml whole milk
4 egg yolks
100g powdered sugar
40g cornstarch
1 vanilla pod (or vanilla extract)
25g butter
For the icing:
100g of icing sugar
2 tablespoons of water
A few drops of lemon juice
Instructions :
Start by preparing the puff pastry: spread it on a baking sheet covered with parchment paper. Prick the dough with a fork to prevent it from swelling too much when cooking. Then cover it with a second sheet of parchment paper and place another baking sheet on top to keep the dough flat while baking. Bake in a preheated oven at 180°C for around 15 to 20 minutes, until the dough is golden and crispy. Let cool.
Meanwhile, prepare the vanilla custard: in a saucepan, heat the milk with the split and scraped vanilla pod (or vanilla extract) until hot but not boiling.
In a bowl, whisk the egg yolks with the sugar until the mixture turns white. Then add the cornstarch and mix well.
Pour the hot milk over the egg mixture, whisking constantly to prevent lumps from forming.
Return the mixture to the saucepan and heat over medium heat, stirring constantly, until the cream thickens and reaches the consistency of custard. Remove from the heat and add the butter, stirring until well incorporated.
Transfer the custard to a clean bowl, cover with plastic wrap directly in contact with the surface to prevent a crust from forming, and let cool completely.
Once the puff pastry and pastry cream have cooled, proceed to assemble the mille-feuille: cut the puff pastry into rectangles of equal size.
Place a first layer of puff pastry on a serving dish, then spread a generous layer of pastry cream on top. Cover with a second layer of puff pastry, then another layer of pastry cream. Finish with a final layer of puff pastry.
Prepare the icing by mixing the icing sugar with the water and a few drops of lemon juice until you obtain a smooth and thick consistency.
Spread the icing on top of the mille-feuille using a spatula, then let it sit for about 30 minutes so that the icing hardens slightly.
Once the icing has set, you can decorate the mille-feuille to your liking with sifted icing sugar, fresh fruit, or designs made with melted chocolate.
Place the mille-feuille in the refrigerator for at least an hour before serving, so that the flavors blend and the cream firms up a little.
Cut the vanilla mille-feuille into equal parts using a sharp knife, then happily serve it to your guests!

🍰✨ Craving something sweet and delightful? Try out this heavenly Blueberry Almond Cake Loaf! 🍇💫
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
Directions:
. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
. Gradually mix in the flour mixture, alternating with the sour cream, until just combined.
. Gently fold in the blueberries.
. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the sliced almonds over the top.
. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

I don't eat sugar! Healthy cookies without flour or sugar! Energy dessert recipe!
Ingredients:
100 grams of peanuts
50 grams of walnuts
50 grams of almonds
30 grams of pumpkin seeds
40 grams of sunflower seeds
1 egg
Flax seeds
Sesame seeds
Poppy seeds
Honey
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor or blender, pulse the peanuts, walnuts, almonds, pumpkin seeds, and sunflower seeds until they are finely chopped but not turned into powder. You want a coarse texture for some crunch in your cookies.
Transfer the chopped nuts and seeds to a mixing bowl. Add in a handful of flax seeds, sesame seeds, and poppy seeds according to your preference.
Crack the egg into the bowl and add honey to taste. The honey will act as a binding agent and sweetener.
Mix all the ingredients together until well combined and the mixture holds together when pressed.
Using your hands or a spoon, form the mixture into small cookie shapes and place them on the prepared baking sheet.
Bake in the preheated oven for about 12-15 minutes, or until the cookies are golden brown and slightly firm to the touch.
Once baked, remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy and energy-boosting cookies as a guilt-free dessert or snack!
Feel free to adjust the ingredients and quantities to suit your taste preferences. These cookies should provide a good balance of protein, healthy fats, and natural sweetness from the honey. Enjoy!

🍓🥄 Craving something sweet and refreshing? Try out this delightful Strawberry Parfait recipe! 🍓🥄
Ingredients:
• 2 cups fresh strawberries, chopped
• 1 cup Greek yogurt
• 1/2 cup granola
• 2 tablespoons honey
• whipped cream for garnish
Directions:
. In a small bowl, mix together the chopped strawberries and honey until well combined.
. In serving glasses or bowls, layer the Greek yogurt, followed by a layer of the strawberry mixture, and then a layer of granola. Repeat layers until glasses are filled.
. Top each parfait with whipped cream and toasted almond for a burst of flavor.
. Serve immediately and enjoy the deliciousness!

✅ 🍏 Caramel Apple Crisp 🍂✅
🍏 💚 Our Caramel Apple Crisp is a cozy autumn delight, blending spiced, tender apples with a rich caramel hug under a crispy topping. Perfect for crisp evenings or a comforting, light indulgence. 🍂🍂
Ingredients
½ cup caramel topping
½ teaspoon ground cinnamon
6 large baking apples, peeled and cut into 1/2-inch slices
⅔ cup all-purpose flour
½ cup packed brown sugar
½ cup cold butter, cut into small pieces
⅔ cup quick cooking oats
Directions
1️⃣. Oven Warm-Up
Kick things off by preheating your oven to a snug 375°F (190°C), creating the perfect environment for your apple crisp to flourish.
2️⃣. Caramel & Apples
In a bowl, blend the caramel topping with cinnamon until they’re best friends. Toss in the apple slices, making sure they’re all dressed up in the caramel mix. Es**rt them to an 8-inch square baking dish, laying them out for their baking debut.
3️⃣. Crumble Creation
Grab the same bowl (because who likes washing extra dishes?) and mingle the flour with brown sugar. With a pastry cutter or your trusty knife, cut in the butter until the mix looks like it’s ready for a beach with its coarse crumbs.
4️⃣. Oat Integration
Welcome the oats to the party, stirring them into the crumbly mix. Now, shower this over the apples, covering them with what will become a crisp, golden blanket.
5️⃣. Bake to Perfection
Slide the dish into your preheated oven and bake for 45 to 50 minutes. You’re aiming for the apples to soften into a warm hug and the topping to crisp up like a sunny autumn day.
6️⃣. Cool & Serve
Once done, let the apple crisp take a short rest out of the oven. It’s tough, but give it a moment to gather its thoughts before you dive in.

LEMON WITH GINGER:
Lemon with ginger: the best drink to burn belly fat , neck, arms, back and thighs!
To lose weight, it is essential to adopt a diet that is as natural and as unprocessed as possible, without GMOs, pesticides or additives. It is also advisable to avoid snacking of any kind, preferring real healthy meals based on fresh fruits and vegetables.
And to complete this diet, nothing like fresh juices, smoothies and plant-based drinks such as ginger which promote weight loss.
Ginger, an excellent slimming ally
According to a study from the KS Rangasamy College of Arts & Science in India, the daily administration of a dose of gingerol, a compound present in ginger, to obese rats, allowed a reduction in their weight as well as their blood sugar.
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Ingredients for the two ginger drinks:
1 liter of water
1 piece of fresh ginger, approximately 5 centimeters long,
1 squeezed
lemon 2 tablespoons of honey
Preparation of the Ginger infusion:
Pour the water into a saucepan and bring it to the boil
Grate the ginger and add it to the water
Leave to simmer over low heat for about 5 minutes
Filter your infusion through a strainer or a coffee filter then add the lemon juice and honey.
Preparation of ginger water:
Grate the ginger, or better, put it through a juice extractor.
In a carafe, mix the water, the grated or juiced ginger, the lemon juice and the honey, then place everything in the refrigerator.
And there you have it, your lemon and ginger detox drink is ready.
You don’t even need to buy a detox drink at the pharmacy! With this healthy and light drink, you will feel lighter and toned.
You’ll see, it’s delicious… and economical! Serve it warm or chilled, depending on your preferences.
The ideal is to drink it in the morning on an empty stomach. But it will do you a lot of good throughout the day. And when it’s hot, it’s a pleasure to sip it cold to quench your thirst.
Don’t forget that it is very important to hydrate, especially in the heat!
Enjoy !