Ashley's Recipes

Tzatziki Chicken Salad

Ingredients:
2 cups cooked chicken breast, shredded
1 cup Greek yogurt
1 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 cup fresh dill, chopped
1/4 cup red onion, finely chopped
Salt and pepper to taste
Mixed greens or lettuce, for serving

Directions:
In a large bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, fresh dill, red onion, salt, and pepper. Mix well to create the tzatziki sauce.
Add the shredded chicken to the bowl and mix until the chicken is fully coated with the tzatziki sauce.
Serve the Tzatziki Chicken Salad over a bed of mixed greens or lettuce.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 250 kcal | Servings: 4 servings

Crab Stuffed Beef Tenderloin with Béarnaise Sauce

Ingredients:
1 beef tenderloin (about 2 lbs), butterflied
1 cup lump crab meat
1/2 cup panko breadcrumbs
1/4 cup finely chopped parsley
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
2 tablespoons olive oil
Béarnaise Sauce Ingredients:
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
2 egg yolks
1/2 cup unsalted butter, melted
Salt and pepper to taste

Directions:
Preheat your oven to 400°F (200°C).
In a bowl, combine the crab meat, panko breadcrumbs, parsley, garlic, Parmesan cheese, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
Lay the butterflied beef tenderloin flat and spread the crab mixture evenly over the surface. Roll the tenderloin tightly and secure with kitchen twine.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the tenderloin on all sides until browned.
Transfer the skillet to the oven and roast for about 25-30 minutes, or until the internal temperature reaches your desired doneness.
While the beef is roasting, prepare the Béarnaise sauce. In a small saucepan, combine the vinegar, wine, and tarragon. Cook over medium heat until reduced by half. Let cool slightly.
In a heatproof bowl, whisk the egg yolks and slowly add the vinegar reduction. Place the bowl over a pot of simmering water and whisk constantly until thickened.
Gradually whisk in the melted butter until the sauce is smooth and creamy. Season with salt and pepper.
Once the beef is done, let it rest for a few minutes before slicing. Serve with the Béarnaise sauce.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 6 servings

Irresistible Caramel Coffee Buttercream Cake 🍰☕️

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled
1/2 cup whole milk
1/2 cup caramel sauce (store-bought or homemade)
For the Buttercream:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons strong brewed coffee, cooled
1/4 cup caramel sauce (store-bought or homemade)
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the coffee, caramel sauce, and vanilla extract, and continue to beat until light and fluffy.
Assemble the cake by placing one layer on a serving plate, spread a layer of caramel sauce, then Repeat with the remaining layers.
Frost the sides and top of the cake with buttercream. Drizzle additional caramel sauce on top for decoration.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 450 kcal per slice | Servings: 12 slices

Pineapple Cowboy Candy Recipe

Ingredients:
3 cups fresh pineapple chunks (about 1/2 inch pieces)
1 cup sugar
1 cup apple cider vinegar
1 tablespoon mustard seeds
1 tablespoon chili flakes (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon salt

Instructions:
Prepare the Pineapple:
Peel and core a fresh pineapple. Cut it into small chunks, about 1/2 inch in size.
Cook the Syrup:
In a large pot, combine the sugar, apple cider vinegar, mustard seeds, chili flakes, turmeric powder, garlic powder, ground ginger, cayenne pepper (if using), and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Add the Pineapple:
Once the syrup is boiling, add the pineapple chunks to the pot.
Reduce the heat to medium and simmer for about 10-15 minutes, or until the pineapple is translucent and the syrup has thickened slightly.
Jar the Pineapple Cowboy Candy:
Using a slotted spoon, transfer the pineapple chunks into sterilized jars, packing them in tightly.
Pour the hot syrup over the pineapple in the jars, leaving about 1/2 inch of headspace at the top.
Seal the Jars:
Wipe the rims of the jars with a clean, damp cloth to remove any syrup residue.
Place sterilized lids on the jars and screw on the bands until fingertip-tight.
Process the Jars:
Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.
Carefully remove the jars from the water bath and let them cool completely on a towel or rack.
Store and Enjoy:
Once the jars are completely cool, check the seals. Store the jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to meld.
Enjoy your Pineapple Cowboy Candy as a sweet and spicy condiment with meats, cheeses, or as a topping for crackers and sandwiches. 🥪

Garlic Chive Mashed Potato Puffins

Ingredients:
2 cups mashed potatoes (prepared and cooled)
2 large eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 tablespoons chopped fresh chives
2 cloves garlic, minced
Salt and pepper to taste

Directions:
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, flour, chives, garlic, salt, and pepper. Mix until well combined.
Spoon the potato mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 20-25 minutes, or until the puffins are golden brown and a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 12 puffins

Vegetable Spring Rolls with Peanut Sauce

Ingredients:
10 x 10-inch rice paper wrappers
5 green leaf lettuce leaves, torn into large pieces
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
1/2 English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste
For the Peanut Sauce:
1/4 cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

Directions:
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint, and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then fold in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.

Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 30 minutes
Kcal: 150 kcal | Servings: 8 servings

Cherry Pistachio Cheesecake Bars

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pistachios
For the cherry topping:
1 can (21 oz) cherry pie filling

Directions:
Preheat oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the crust and spread evenly. Sprinkle chopped pistachios over the top.
Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and allow to cool to room temperature. Then, spread the cherry pie filling evenly over the cheesecake layer.
Refrigerate for at least 2 hours before cutting into bars. Serve chilled.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 350 kcal | Servings: 16 bars

Surf and Turf Skewers

Ingredients:
500g beef steak, cut into cubes
500g shrimp, peeled and deveined
2 red bell peppers, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced into rounds
2 tablespoons olive oil
Salt and pepper to taste
1 cup chimichurri sauce (homemade or store-bought)

Directions:
Preheat grill to medium-high heat.
Thread beef, shrimp, bell peppers, onion, and zucchini onto skewers, alternating ingredients.
Brush skewers with olive oil and season with salt and pepper.
Grill skewers for about 10 minutes, turning frequently, until beef is cooked to desired doneness and shrimp are opaque.
Remove skewers from grill and generously drizzle with chimichurri sauce before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 400 kcal | Servings: 4 servings

No-Bake Orange Creamsicle Cheesecake

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
Orange Cream Cheese Layer:
16 ounces cream cheese, softened
1 cup powdered sugar
3/4 cup orange juice concentrate
1 cup heavy cream
1 teaspoon orange zest (optional)
2 teaspoons powdered gelatin
3 tablespoons cold water
Classic Cheesecake Layer:
16 ounces cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons powdered gelatin
3 tablespoons cold water
Orange Jello Top Layer:
1 package (3 ounces) orange-flavored gelatin dessert mix
1 cup boiling water
1/2 cup cold water

Directions:
Preparing the Crust:
Combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan. Chill.
Creating the Orange Cream Cheese Layer:
Bloom gelatin in cold water. Whip heavy cream to stiff peaks. Beat cream cheese, powdered sugar, orange juice concentrate, and zest until smooth. Incorporate bloomed gelatin and fold in whipped cream. Pour over crust and chill.
Assembling the Classic Cheesecake Layer:
Bloom gelatin as before. Whip additional heavy cream. Beat cream cheese, powdered sugar, and vanilla. Combine with gelatin and fold in whipped cream. Spread over orange layer and chill.
Topping with Orange Jello:
Dissolve gelatin in boiling water, add cold water and cool. Pour over the set cheesecake layers. Chill until firm

Broccoli Cheese Patties

Ingredients:
2 cups broccoli florets, steamed and finely chopped
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 eggs
2 cloves garlic, minced
1/4 teaspoon dried oregano
Salt and pepper to taste
4 slices of melting cheese (such as cheddar, mozzarella, or gouda), cut into small squares
Olive oil for frying

Instructions:
In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, grated Parmesan cheese, breadcrumbs, eggs, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
Take a small portion of the mixture and flatten it into a patty in the palm of your hand.
Place a square of melting cheese in the center of the patty, then fold the edges of the patty around the cheese to enclose it completely. Shape it into a round patty, making sure the cheese is sealed inside.
Repeat with the remaining mixture and cheese squares until all the patties are formed.
Heat olive oil in a skillet over medium heat.
Once the oil is hot, carefully place the broccoli cheese patties in the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.

Cheesy Garlic Zucchini Steaks

Ingredients:
4 large zucchinis, cut into thick slices
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped

Directions:
Preheat your oven to 400°F (200°C).
Place the zucchini slices on a baking sheet lined with parchment paper.
In a small bowl, mix the olive oil, minced garlic, thyme, oregano, salt, and pepper.
Brush the zucchini slices with the garlic herb mixture.
Roast the zucchini in the oven for 20 minutes or until they are tender.
Remove the baking sheet from the oven and sprinkle the mozzarella and Parmesan cheese evenly over the zucchini slices.
Return the baking sheet to the oven and broil for an additional 5 minutes or until the cheese is melted and golden brown.
Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 4 servings

Steak au Poivre

Ingredients:
4 filet mignon steaks (about 6-8 oz each)
2 tablespoons black peppercorns, crushed
Salt to taste
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1/2 cup cognac
1 cup heavy cream
1 tablespoon Dijon mustard

Directions:
Pat the steaks dry with paper towels and season generously with salt.
Press the crushed peppercorns onto both sides of each steak, creating a crust.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired doneness.
Remove the steaks from the skillet and tent with foil to keep warm.
In the same skillet, add the shallots and sauté until softened, about 2 minutes.
Carefully add the cognac to the skillet and ignite with a long lighter to burn off the alcohol. Allow the flames to subside.
Stir in the heavy cream and Dijon mustard, scraping up any browned bits from the bottom of the skillet.
Simmer the sauce until thickened, about 5-7 minutes.
Serve the steaks topped with the cognac cream sauce.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings

Smash Burger Pancakes

Ingredients:
- 1 egg, separated
- 75g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 100ml milk
- 1 tbsp neutral-tasting oil
- 250g 15%-fat beef mince
- 2 slices American cheese or mild cheddar
- 30ml burger sauce
- 40g sliced gherkins

Method:
1. Beat the egg white to soft peaks using an electric whisk. Mix the egg yolk with the flour, baking powder, and sugar in a bowl. Slowly whisk in the milk to form a smooth paste. Gently fold the whipped egg white into the yolk mixture.
2. Heat half the oil in a non-stick pan over medium heat. Spoon in a quarter of the pancake mixture and cook for 2-3 minutes on each side until the edges are set and golden. Repeat to make three more pancakes, keeping them warm in a low oven.
3. In the same pan, heat the remaining oil over high heat. Divide the beef mince into two balls. Place one ball in the pan, then use a spatula to smash it down into a thin patty. Cook for 2-3 minutes until browned and crispy, then flip and place a slice of cheese on top. Cook for another 1-2 minutes until the cheese is melted. Repeat with the second ball of mince.
4. Assemble the smash burger pancakes by layering a pancake, a cheesy beef patty, some burger sauce, sliced gherkins, and then another pancake. Repeat for the second burger.
5. Serve immediately and enjoy your delicious smash burger pancakes!

Savory Dill Pickle Cupcakes

Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1/4 cup finely chopped dill pickles
1 tablespoon dill pickle juice
1 tablespoon fresh dill, chopped
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon dill pickle juice
Chopped dill pickles for garnish
Fresh dill sprigs for garnish

Directions:
Prepare the Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, milk, pickle juice, chopped pickles, and fresh dill.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
In a bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and pickle juice, beating until creamy.
Decorate:
Frost the cooled cupcakes. Garnish with chopped pickles and a sprig of fresh dill.
Serve:
Serve chilled or at room temperature.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 320 kcal per cupcake | Servings: 12 cupcakes

Pink Cotton Candied Grapes 🍇✨

Ingredients:
2 cups white granulated sugar
1/2 cup water
1/2 cup light corn syrup
Crushed hard candies (like Jolly Ranchers)
Green grapes
Pink food coloring (optional)
Cotton candy flavoring (optional)

Instructions:
1️⃣ Prep the Grapes: Ensure the grapes are thoroughly dried. Skewer each grape with a bamboo stick for easy handling.
2️⃣ Candy Mixture: In a large saucepan, combine the sugar, water, and corn syrup. Add a few drops of pink food coloring and a bit of cotton candy flavoring for that signature look and taste.
3️⃣ Heat: Stir the mixture over medium-low heat until the sugar dissolves completely. Then, insert a candy thermometer and increase the heat to medium-high.
4️⃣ Boil to Hard-Crack Stage: Continue cooking without stirring until the mixture reaches 300°F (hard-crack stage), which should take about 15-20 minutes.
5️⃣ Coat the Grapes: Once the candy reaches the correct temperature, quickly dip each grape into the candy mixture, ensuring it's fully coated.
6️⃣ Crushed Candy Coating: Immediately roll the coated grapes in crushed hard candies for an extra layer of flavor and crunch.
7️⃣ Cooling: Place the coated grapes on a silicone baking mat to cool and harden. The silicone mat prevents sticking and allows for easy removal.
Important Notes:
Safety First: Handling hot sugar syrup can be dangerous. This activity is recommended for adults or with adult supervision.
Moisture-Free Grapes: Make sure the grapes are completely dry before coating to ensure the candy adheres properly.
Enjoy Fresh: These candied grapes are best enjoyed soon after preparation to maintain the best texture and flavor.
Indulge in the playful and delicious experience of Pink Cotton Candied Grapes, a treat that's as fun to make as it is to eat!
Additional Information:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8

Smoked Chicken Bombs

Ingredients:
4 boneless, skinless chicken breasts
8 slices of bacon
4 oz cream cheese
1 cup shredded cheddar cheese
2 jalapeños, seeded and diced
2 tablespoons BBQ rub
1/2 cup BBQ sauce

Directions:
Preheat your smoker to 250°F.
Butterfly the chicken breasts, creating a pocket for the filling.
In a bowl, mix the cream cheese, shredded cheddar cheese, and diced jalapeños until well combined.
Fill each chicken breast with the cheese mixture and fold the chicken over to close the pocket.
Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if necessary.
Sprinkle BBQ rub evenly over the wrapped chicken breasts.
Place the chicken bombs in the smoker and cook for about 2 hours or until the internal temperature reaches 165°F.
Brush BBQ sauce over the chicken bombs during the last 15 minutes of smoking.
Remove from the smoker and let rest for 5 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 350 kcal | Servings: 4 servings

Lemon-Lime Cherry Pistachio Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
Whipped cream, for topping
Whole cherries and chopped pistachios, for garnish
Optional substitutions:
For a gluten-free crust, use gluten-free graham cracker crumbs.
Substitute dairy-free cream cheese and butter for a lactose-free version.

Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese with 1 cup sugar until smooth. Mix in vanilla, then eggs one at a time. Stir in lemon and lime juices plus zests.
Fold in pistachios and cherries. Pour over crust. Bake for 50-60 minutes. Let cool in oven with door open, then chill for 4 hours.
Top with whipped cream, cherries, and pistachios before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes | Kcal: 410 kcal per serving | Servings: 12

Cherry Cheesecake Cake Roll

Ingredients:
For the Cake:
1 box angel food cake mix
Water as needed for cake mix
For the Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
For the Topping:
Whipped cream
Additional cherry pie filling

Directions:
Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
Prepare the Cake: Prepare the angel food cake mix according to the package instructions. Pour the batter into the prepared pan and spread evenly.
Bake the Cake: Bake for 15-20 minutes, or until the top is lightly golden and the cake springs back when touched.
Roll the Cake: While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar. When the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside. Let it cool completely.
Make the Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the cherry pie filling.
Assemble the Cake: Unroll the cooled cake and spread the cream cheese mixture evenly over the surface. Carefully re-roll the cake without the towel and place it on a serving platter.
Top and Serve: Top with whipped cream and additional cherry pie filling if desired. Refrigerate for at least 1 hour before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 40 minutes | Kcal: 220 kcal | Servings: 10

Avocado Sushi Cake

Ingredients:
375 ml (1½ cups) sushi rice
20 ml (4 tsp) sugar
45 ml (3 tbsp) rice vinegar
2 nori sheets
2 avocados, thinly sliced
500 g fresh salmon, thinly sliced
5 ml (1 tsp) each black and white sesame seeds
Extra avocado for serving
125 ml (½ cup) soy sauce
60 ml (¼ cup) finely grated fresh ginger

Directions:
Prepare the sushi rice according to package instructions, soak, simmer, and steam. Mix with a cooled mixture of vinegar and sugar for the perfect sushi rice texture.
Line a 22 cm baking tin with baking paper and a nori sheet. Spread half the rice, then layer with avocado slices and salmon.
Repeat with another nori sheet and the remaining rice, avocado, and salmon.
Chill until firm. Invert onto a platter, garnish with sesame seeds, and serve with soy sauce and ginger.

Blueberry Chocolate Lavender Dream Cake

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1/2 cup cocoa powder
1 cup fresh blueberries
1 tablespoon dried culinary lavender
1/2 cup blueberry jam
2 cups cream cheese frosting
Fresh blueberries and lavender sprigs for garnish
Chocolate ganache (optional, for drizzling)

Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream butter and sugar: Beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk, starting and ending with the dry ingredients.
Add blueberries: Fold in the fresh blueberries.
Bake: Divide the batter between the cake pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
Frosting: Spread cream cheese frosting on one cake layer, add the second layer, and apply a lavender-infused frosting.
Garnish: Decorate with fresh blueberries, lavender sprigs, and drizzle with chocolate ganache if desired.