Lucia's Kitchen

Strawberry Piña Colada Smoothie

Ingredients:
• 1 cup frozen strawberries
• 1/2 cup coconut milk
• 1/2 cup pineapple chunks
• 1 banana, sliced
• 1 tablespoon honey (optional)
• 1/2 cup ice cubes
• Fresh pineapple wedges and strawberry slices for garnish

Directions:
1. Put frozen strawberries, coconut milk, pineapple chunks, sliced banana, and honey (if using) in a blender.
2. Add ice cubes to the mixture.
3. Blend on high speed until smooth and creamy.
4. Pour the smoothie into glasses and garnish with fresh pineapple wedges and strawberry slices.

Credit to the owner

Strawberry Sensation Ice Cream 🍓

Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt

Directions:
1. Prepare the Strawberry Mixture:
- Mix strawberries, sugar, and lemon juice in a bowl.
- Let it sit for 30 minutes until strawberries release juice and sugar dissolves.

2. Make the Ice Cream Base:
- Mix heavy cream, whole milk, sugar, vanilla extract, and salt in a bowl.

3. Combine the Mixtures:
- Pour strawberry mixture into the ice cream base and mix well.

4. Chill and Freeze:
- Cover the bowl and refrigerate for at least 2 hours or overnight until chilled.

5. Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn for 25-30 minutes until soft-serve consistency.

6. Freeze Again:
- Transfer churned ice cream to a container and freeze for at least 4 hours until firm.

7. Serve and Enjoy:
- Scoop the homemade strawberry ice cream into bowls or cones and savor the fresh strawberry flavor in every creamy bite! 🍨🍓

Credit to the owner

🤍💚 White Chocolate Pistachio Muffins 😋🧁

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup plain Greek yogurt
1/4 cup milk
1 teaspoon vanilla extract
1 cup shelled pistachios, finely chopped
1 cup white chocolate chips, melted
Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, eggs, Greek yogurt, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped pistachios.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle the melted white chocolate over the cooled muffins and sprinkle with additional chopped pistachios if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 250 kcal | Servings: 12 muffins

Credit to the owner

Red Velvet Cheesecake Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Frosting:
1 cup unsalted butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fill each cupcake liner about 2/3 full with the red velvet batter.
In a separate bowl, prepare the cheesecake filling by beating together the cream cheese, sugar, egg, and vanilla extract until smooth.
Drop a spoonful of the cheesecake filling into the center of each cupcake.
Bake for 18-20 minutes or until a toothpick inserted into the red velvet part comes out clean. Allow cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, prepare the frosting by beating the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
Frost the cooled cupcakes with the prepared frosting and garnish with crumbs of red velvet cake if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 12 cupcakes



Copied- credit to the owner

🌟 Espresso Cake 🌟

🍽️ Dive into the rich, indulgent flavors of this Espresso Cake! With a moist and tender crumb, and a deep espresso kick, this cake is sure to delight any coffee lover. Perfect for special occasions or simply as a treat to enjoy with a cup of coffee. ☕🍰✨

Ingredients:

2 cups white sugar 🍬
1 3/4 cups all-purpose flour 🌾
3/4 cups cocoa powder 🍫
2 tablespoons instant espresso powder ☕
1 1/2 teaspoons baking powder 🍰
1 1/2 teaspoons baking soda 🥄
1 teaspoon salt 🧂
2 large eggs, at room temperature 🥚🥚
1 cup whole milk 🥛
1/2 cup oil 🛢️
2 teaspoons vanilla extract 🌿
1 cup boiling water 💧
Directions:

1️⃣ Preheat the oven to 350°F (175°C). Spray 2 9-inch pans with nonstick cooking spray. Set aside. 🔥
2️⃣ Sift sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt into a large bowl. Stir to combine. Add eggs, milk, oil, and vanilla. Stir in boiling water. Divide batter evenly into prepared pans. 🍬🌾🍫☕🥄🧂🥚🥛🛢️🌿💧
3️⃣ Bake until a toothpick inserted in the center comes out clean, for 30 to 37 minutes. Remove to cool on a wire rack. 🔥

Indulge in the deep, intense flavors of this Espresso Cake, perfect for satisfying your coffee cravings in cake form! ☕🍰✨



Copied- credit to the owner

Coconut Mango Ice Cream 🍦 🍨

Ingredients:

- Ripe mangoes, peeled and diced
- Coconut milk (full-fat)
- Granulated sugar (adjust to taste)
- Lime juice (optional, for a hint of acidity)
- Shredded coconut (optional, for added texture)

Instructions:

1. Place the diced mangoes in a blender or food processor and puree until smooth.
2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
3. If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
4. For added texture, stir in shredded coconut into the mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency.
6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
7. When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
8. Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
9. Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer!



Credit to the owner

Luscious Chocolate Caramel Coffee Cake 🍫☕🍰

Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee granules dissolved in 2 tbsp hot water
1 cup chocolate chips
½ cup caramel sauce (store-bought or homemade)
Directions:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and dissolved coffee until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 55-60 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.
Once the cake is cool, drizzle the caramel sauce over the top.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes.

Credit to the owner

Homemade Lemon Poppy Seed Pudding Cake 🍋🍰

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 cup poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
1/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
4 large eggs
For the Filling:
1 cup lemon pudding mix
2 cups milk
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
For the Frosting:
1 cup unsalted butter, softened
1/4 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
In another bowl, mix the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk. Chill until set.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice to make the glaze.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.
Once the cakes are completely cool, spread a layer of lemon pudding on top of one cake layer. Place the second cake layer on top.
Frost the top and sides of the layered cake with the lemon frosting.
Drizzle the glaze over the frosted cake for a final touch.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Credit to the owner

😍🧁Heavenly Neapolitan CreamCupcakes

Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberry jam
1/2 cup vanilla frosting
1/2 cup chocolate frosting
1/2 cup whipped cream
Chocolate shavings for garnish
Directions:

Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
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.
Combine the flour, baking powder, baking soda, and salt; gradually mix into the butter mixture alternately with the milk.
Divide the batter into three portions. Stir cocoa powder into one portion, strawberry jam into another, and leave the third portion plain.
Fill each cupcake liner with a layer of chocolate batter, followed by strawberry batter, and finally the plain batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Cut a small hole in the center of each cooled cupcake and fill with whipped cream.
Frost the cupcakes with vanilla and chocolate frosting, then drizzle with melted chocolate and garnish with chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 12 cupcakes

Credit to the owner

Lemon Poppy Seed Cupcakes with Blackberry Frosting

Ingredients:

For the Cupcakes:

1 3/4 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Zest of 2 lemons
1/4 cup lemon juice
3/4 cup buttermilk
For the Blackberry Frosting:

1 cup fresh blackberries
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream (more if needed)

Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, poppy seeds, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Stir in lemon juice.
Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the frosting, puree blackberries in a blender. Strain through a fine mesh sieve to remove seeds.
Beat butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low speed until combined. Mix in vanilla extract and 2 tablespoons of blackberry puree until smooth. If frosting is too thick, add heavy cream, one tablespoon at a time, until desired consistency is reached.
Frost cooled cupcakes and serve.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes



Credits to the owner

Heavenly Moist Fruitcake
💥Ingredients💥

1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
1/2 cup chopped nuts
1/2 cup orange juice

💥Directions💥

Preheat oven: 325°F (165°C). Grease and flour a 9x5-inch pan.
Cream butter and sugar: In a large bowl, combine butter and sugar until light and fluffy.
Blend eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine dry ingredients: In a separate bowl, sieve flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine mixtures: Gradually add dry ingredients to wet, mixing until combined.
Add fruit and nuts: Fold in chopped dried fruit and nuts.
Add orange juice: Pour over mixture, gently stir until well incorporated.
Bake: Pour into loaf pan, smooth top. Bake for 70-80 minutes. Cool in pan for 10 minutes, then on a wire rack.
Prep Time: 20 minutes | Cook Time: 80 minutes | Total Time: 1 hour 40 minutes | Servings:

Credit to the owner

😋💚🍇 Fluffy Raspberry Pistachio Cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon 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
1/4 cup milk
1 cup fresh raspberries
1/2 cup chopped pistachios
Filling:
1/2 cup raspberry jam
1/2 cup mascarpone cheese
Frosting:

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Fresh raspberries and chopped pistachios for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries and chopped pistachios.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, mix together the raspberry jam and mascarpone cheese until smooth.
Once the cupcakes are completely cooled, use a small knife to cut out a small hole in the center of each cupcake. Fill each hole with the raspberry mascarpone mixture.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
Frost the filled cupcakes and garnish with fresh raspberries and chopped pistachios.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes

Copied- credits to the owner

The best recipe for vanilla biscuits.

Ingredients:
- 250g all-purpose flour
- 100g unsalted butter, cold and cubed
- 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of salt

Instructions:

1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. Prepare the Dough:
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, beat the sugar and egg together until well combined. Stir in the vanilla extract.

3. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Mix until a dough forms. If the dough is too dry, add a teaspoon of water at a time until it comes together.

4. Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will make it easier to roll out and cut.

5. Roll Out and Cut:
- On a lightly floured surface, roll out the dough to about 0.5 cm thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.

6. Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

7. Cool and Serve:
- Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade vanilla biscuits!

Images courtesy of Pinterest

🌟 Baileys Chocolate Coffee Cake 🌟

🍽️ Indulge in the ultimate fusion of flavors with our Baileys Chocolate Coffee Cake, a decadent dessert that combines the rich taste of chocolate with the boldness of coffee and the creamy smoothness of Baileys Irish Cream. Each bite is a heavenly experience that will leave you craving for more. 🍫🥃✨

Ingredients:

For the Cake:
2 cups all-purpose flour 🍫
3/4 cup unsweetened cocoa powder 🍫
1 1/2 teaspoons baking powder 🍫
1 1/2 teaspoons baking soda 🍫
1 teaspoon salt 🍫
1 3/4 cups granulated sugar 🍫
2 large eggs, at room temperature 🥚
1 cup strong brewed coffee, cooled 🍵
1/2 cup Baileys Irish Cream 🥃
1/2 cup vegetable oil 🍶
1 teaspoon vanilla extract 🍦

For the Baileys Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped 🍫
3/4 cup heavy cream 🥛
1/4 cup Baileys Irish Cream 🥃

For Garnish:
Chocolate shavings or cocoa powder 🍫
Whipped cream or Baileys-infused whipped cream 🍦

Instructions:

1️⃣ Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2️⃣ In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
3️⃣ In another bowl, whisk together eggs, brewed coffee, Baileys Irish Cream, vegetable oil, and vanilla extract until well combined.
4️⃣ Gradually add the wet ingredients to the dry ingredients, stirring until just combined and no lumps remain.
5️⃣ Pour the batter into the prepared cake pan and smooth the top with a spatula.
6️⃣ Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Baileys Chocolate Ganache:

1️⃣ Place chopped chocolate in a heatproof bowl.
2️⃣ In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
3️⃣ Pour hot cream over chopped chocolate, add Baileys Irish Cream, and let sit for 1-2 minutes.
4️⃣ Stir mixture gently until chocolate is melted and ganache is smooth. Let cool to room temperature.

Assembly:

1️⃣ Once the cake has cooled completely, pour the Baileys Chocolate Ganache over the top, allowing it to drip down the sides.
2️⃣ Garnish with chocolate shavings or cocoa powder.
3️⃣ Optionally, serve slices of cake with whipped cream or Baileys-infused whipped cream.

Indulge in the luxurious flavors of our Baileys Chocolate Coffee Cake, a perfect treat for special occasions or anytime you want to pamper yourself with a slice of decadence!



Copied- credits to the owner

🌟 Luscious Pink Dragon Fruit Layer Cake 🌟

🍽️ Delight in the tantalizing flavors of this Luscious Pink Dragon Fruit Layer Cake! With a delicate balance of textures and a burst of vibrant hues, this dessert is an exquisite symphony of sweet indulgence and tropical flair.

Ingredients:

For the Sponge Cake:

1 1/2 cups buckwheat flour
1/2 cup fine shredded coconut or desiccated coconut
1 tsp baking powder
1/2 tsp baking soda
1 tbsp pink pitaya powder
1/2 cup thick scoopable canned coconut cream, plus 1/2 cup water
1/4 cup light-colored sweetener, like rice malt syrup or maple syrup
1/2 cup beetroot juice
3 tbsp aquafaba (chickpea brine)

For the Raspberry Chia Jam:

1/2 cup raspberries
1 tbsp chia seeds
1 tbsp light-colored sweetener

For the Mousse:

1/2 cup cashews, soaked overnight
1/2 cup thick scoopable canned coconut cream
3 tbsp light-colored sweetener
1 tbsp pink pitaya powder
1/4 tsp agar powder

For the Jelly:

1/2 tsp agar powder
3 tbsp light-colored sweetener
1/2 tbsp pink pitaya powder

Instructions:

1️⃣ Prepare the Cake:

Preheat the oven to 180°C (350°F). Line a 15cm cake tin with baking paper.
Mix the dry ingredients in one bowl. In another, combine the wet ingredients excluding aquafaba.
Whisk aquafaba until bubbly, then fold into the batter. Bake for 20 minutes, let cool, and trim the top flat.
2️⃣ Chia Jam Layer:

Mash raspberries with chia seeds and sweetener. Spread over the cooled sponge.
3️⃣ Mousse Preparation:

Blend the soaked cashews with half the coconut cream, sweetener, and pitaya powder until smooth.
Heat the remaining coconut cream with agar, then blend into the cashew mix. Pour over the sponge and chill.
4️⃣ Jelly Topping:

Simmer agar with water, then stir in sweetener and pitaya powder. Pour over the set mousse and chill until firm.
5️⃣ To Serve:

Remove the cake from the tin, slice, and enjoy. Store leftovers in an airtight container in the fridge for 3-5 days.
Expert Tips:

Color Intensity: Adjust the amount of pink pitaya powder for the perfect pink hue.
Smooth Texture: Blend cashews and coconut cream thoroughly for a silky mousse.
Garnish Options: Enhance with fresh dragon fruit slices, edible flowers, or shredded coconut.
Serving Suggestions:

Serve this stunning cake at special events for a memorable dessert experience. Pair with herbal tea or sparkling rosé for added indulgence.
For extra decadence, accompany with dairy-free vanilla ice cream or whipped coconut cream.
Storage Tips:

Refrigerate in an airtight container for up to 5 days. For longer storage, freeze slices and thaw in the fridge overnight.
Happy cooking and enjoy this delightful Pink Dragon Fruit Layer Cake at your next special occasion! 🍋✨

Copied- Credits to the owner

🍰✨🍯 Homemade Caramel Crunch Cake Recipe 🍯✨🍰

Ingredients:
For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk
For the Caramel Sauce:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1/2 tsp vanilla extract
Pinch of salt
For the Crunch Topping:

1/2 cup granulated sugar
2 tbsp water
1/2 cup chopped nuts (such as pecans or almonds)
1/2 tsp baking soda
For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup caramel sauce (from above)
2-3 tbsp heavy cream
1 tsp vanilla extract
Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Make the Cake:

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated 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 whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Make the Caramel Sauce:

In a medium saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a deep amber color.
Carefully add the heavy cream (the mixture will bubble vigorously), and stir until smooth.
Remove from heat and stir in the butter, vanilla extract, and a pinch of salt. Let it cool.
Make the Crunch Topping:

Line a baking sheet with parchment paper.
In a small saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a golden brown color.
Quickly stir in the chopped nuts and baking soda.
Pour the mixture onto the prepared baking sheet, spreading it out evenly. Let it cool completely, then break into small pieces.
Make the Frosting:

In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the caramel sauce and heavy cream, and beat until light and fluffy. Stir in the vanilla extract.
Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a generous amount of caramel frosting over the top of the first layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle the crunch topping over the top of the cake, pressing lightly to adhere.
Serve:

Slice and serve the Caramel Crunch Cake. Enjoy the rich caramel flavor and the delightful crunch in every bite!
Yield:
This recipe makes one 9-inch Caramel Crunch Cake, serving about 12-14 slices.

Indulge in the decadent layers of caramel and crunchy topping with this delicious homemade Caramel Crunch Cake! 🍰✨🍯

Recipe courtesy

A recipe for homemade bread:

Ingredients:
- 500 grams all-purpose flour
- 10 grams salt
- 7 grams active dry yeast
- 300 ml warm water
- 30 grams sugar
- 60 ml vegetable oil

Instructions:

1. Prepare the yeast mixture:
- In a small bowl, dissolve the sugar in warm water.
- Add the yeast and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the dry ingredients:
- In a large mixing bowl, combine the flour and salt.

3. Combine wet and dry ingredients:
- Make a well in the center of the flour mixture.
- Pour in the yeast mixture and vegetable oil.
- Mix until a dough forms.

4. Knead the dough:
- Turn the dough onto a floured surface.
- Knead for about 8-10 minutes until the dough is smooth and elastic.

5. First rise:
- Place the dough in a lightly oiled bowl, turning it to coat the surface.
- Cover with a damp cloth or plastic wrap.
- Let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

6. Shape the dough:
- Punch down the risen dough to release the air.
- Turn it onto a lightly floured surface and shape it into a loaf.

7. Second rise:
- Place the shaped dough into a greased loaf pan.
- Cover with a damp cloth or plastic wrap.
- Let it rise again for about 1 hour, or until it has doubled in size.

8. Preheat the oven:
- Preheat your oven to 180°C (350°F).

9. Bake the bread:
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Cool and serve:
- Remove the bread from the oven and let it cool on a wire rack.
- Slice and enjoy!

This recipe makes a delicious, basic homemade bread that can be enjoyed with various spreads, soups, or simply on its own.

Image courtesy of Pinterest

A delicious recipe for Salted Caramel Chocolate Cake

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Ingredients

For the Chocolate Cake:
- 200g all-purpose flour
- 200g granulated sugar
- 75g cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 240ml whole milk
- 120ml vegetable oil
- 2 tsp vanilla extract
- 240ml boiling water

For the Salted Caramel Sauce:
- 200g granulated sugar
- 90g unsalted butter, cubed
- 120ml heavy cream
- 1 tsp sea salt

For the Chocolate Frosting:
- 200g unsalted butter, softened
- 400g powdered sugar
- 75g cocoa powder
- 60ml whole milk
- 1 tsp vanilla extract

Instructions

1. Make the Chocolate Cake:
- Preheat your oven to 175°C (350°F).
- Grease and flour two 23cm (9-inch) round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.

2. Make the Salted Caramel Sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring, and let it boil for 1 minute.
- Remove from heat and stir in the sea salt. Let it cool slightly.

3. Make the Chocolate Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
- Add the milk and vanilla extract, and beat on high speed for 3 minutes until light and fluffy.

4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of salted caramel sauce over the top.
- Spread a layer of chocolate frosting over the caramel sauce.
- Place the second cake layer on top and spread chocolate frosting over the top and sides of the cake.
- Drizzle additional salted caramel sauce over the top of the cake and let it drip down the sides.
- Sprinkle a bit of sea salt on top for garnish if desired.

Enjoy your homemade salted caramel chocolate cake!

Image courtesy of Pinterest