baking

Philly Cheesesteak Balls

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Philly Cheese steak Balls

Philly Cheese steak Balls

These Air Fryer Philly Cheese steaks are a perfect example of how quick and simple it is to prepare dinner with an Air Fryer, which is one of its best features.

Total time: 45 minuteszxs

Ingredients:

  1. 3/4 lb of ground beef
  2. 1 onion
  3. 1 red pepper
  4. 1 1/3 cups of beer
  5. 1 tbsp of Worcester shire sauce
  6. 3 1/3 lbs of potatoes
  7. 1 1/2 tbsp of butter
  8. 3/4 cup of flour
  9. 9 slices of provolone cheese
  10. vegetable oil
  11. parsley
  12. salt & pepper
  13. flour, egg, and breadcrumbs for breading

Directions:

Step 1:

Cook ground beef with chopped onion, diced pepper, salt and pepper. Once cooked, pour in beer and Worcestershire sauce and cook until reduced.

Step 2:

Peel the potatoes, cook in boiling salted water until tender, then mash.

Add melted butter, salt and pepper to taste.

Step 3:

Line bowl with plastic wrap.

Step 4:

cover with mashed potatoes, leaving a hollow centre.

Step 5:

Fill the bowl with the beef mixture.

Step 6:

close the ball, covering the meat with the mashed potatoes. Seal the plastic wrap. Repeat 8 time.

Step 7:

place all the balls in the freezer for at least 1 hour.

Once frozen, remove the plastic wrap.

Step 8:

Roll the mashed balls in flour, egg, then breadcrumbs.

Step 9:

deep fry all rolls.

Step 10:

Drain the balls, removing excess oil, and place in a silicone baking dish.

Step 11:

Place 1 slice of cheese on each ball.

step 12:

preheat the air fryer to 350 °F. bake for 4-5 mins at 350 °F.

Step 13:

Once out of oven, sprinkle with chopped parsley and enjoy.

For oven:

  • preheat the oven to 350 °F.
  • Drain the balls, removing excess oil, and place in a square baking dish. Place 1 slice of provolone on each ball and bake for 15 mins at 350 °F.

 

Notes:

Store the leftover cheesesteaks in an airtight container in the fridge for 2-3 days.

 

Equipment:

Air fryer

silicone molds for air fryer

kitchen accessories

 

NUTRITION

Serving: 1 Serving Calories: 420 k cal Carbohydrates: 36 g Protein: 16 g Fat: 24 g Saturated Fat: 14 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 0.5 g Cholesterol: 56 m g Sodium: 952 m g Potassium: 123 m g Fiber: 2 g Sugar: 6  g Vitamin A: 755 IU Vitamin C: 16 m g Calcium: 305 m g Iron: 11 m g 

Southern Caramel cake

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Southern Caramel cake

 The greatest caramel cake recipe available online is for Southern Caramel Cake! This is the recipe you must try if you want a delicious yellow cake with the greatest real caramel icing. For genuine, this is the real deal. If you enjoy caramel-flavored treats, you should definitely check

Ingredients:

  1. 1 cup butter (2 sticks)
  2. 2 cups sugar
  3. 4 eggs
  4. 3 cups flour, self-rising
  5. 1 cup buttermilk
  6. 2 teaspoons vanilla

Instructions:

  • Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.
  • Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting:

  1. 2 cups sugar
  2. 1 cup buttermilk
  3. ½ cup Crisco
  4. ½ cup butter
  5. 1 teaspoon baking soda
  • Mix all ingredients in a 3-4 quart cast iron dutch oven.
  • Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
    No thermometer? Do the cold water test:
  • Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.
    If you stick your fingers into the bowl, pull out a gooey mess and you can’t do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

3-INGREDIENT SPONGE CAKE

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3-INGREDIENT SPONGE CAKE

This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.

What is a Sponge Cake?

Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.

 

Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.

Tips for The Best Sponge Cake

  • Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
  • Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
  • First, sift the flour. Eliminating any flour lumps or clumps will provide a homogeneous texture.
    When adding flour to the egg mixture, do it gradually in thirds. Use a rubber spatula to gently stir in the flour rather than a whisk to avoid over-mixing and compromising the fluff of your beaten eggs.
  • A 9-inch baking pan or bigger is what you need. When baking, this cake is prone to overflowing.
    A abrupt shift in temperature during the early baking process can cause the cake to collapse, therefore avoid opening the oven door during that time.
  • Prick the cake with a toothpick to see if it’s done baking. Don’t test until almost done baking.

🌟 INGREDIENTS:

  1. – 4 eggs
  2. 1 cup (200g) granulated sugar
  3. 1 cup (120g) all-purpose flour

🌟 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
2. In a large mixing bowl, crack the eggs and add the sugar.
3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

SPONGE CAKE

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SPONGE CAKE

This easy sponge cake recipe is a cinch to make and is a perfect base cake for so many recipes. And it only requires 3 ingredients, how awesome is that?

3-INGREDIENT SPONGE CAKE INGREDIENTS:

  1. – 4 eggs
  2. – 1 cup (200g) granulated sugar
  3. – 1 cup (120g) all-purpose flour

INSTRUCTIONS:

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
  2. In a large mixing bowl, crack the eggs and add the sugar.
  3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
  4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
  5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
  6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
  8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

To Die For Blueberry Muffins

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To Die For Blueberry Muffins

This recipe for blueberry muffins yields eight very large, delicious breakfast muffins topped with a crunchy sugar-cinnamon crumb. Usually, for a fantastic, deli-style muffin that is extra-generously proportioned, I double the recipe and fill the muffin cups almost to the brim. Extra blueberries can be added if desired!

Components Muffins:

  1. a quarter cup all-purpose flour
  2. Half a cup of white sugar
  3. two tsp powdered baking
  4. Half a teaspoon of salt
  5. One-third cup of vegetable oil
  6. One big egg
  7. Half a cup of milk, or more if required
  8. One cup of raw blueberries

Crumb-Topping:

  1. Half a cup of white sugar
  2. ⅓ cup flour for all purposes
  3. One-fourth cup diced butter
  4. 1/2 tsp finely powdered cinnamon

Guidelines

  • Set the oven’s temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
  • To prepare the muffins: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Fill a little liquid measuring cup with oil. Pour in the egg and enough milk to fill the cup, stirring to blend. Pour into flour mixture and stir just to incorporate batter. Whisk in blueberries and save batter.
  • In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.
  • Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
  • A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.

Naan Rolls

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Naan Rolls

These delicious naan rolls are so soft and fluffy, they make a great addition to any meal. These easy dinner rolls have layers and layers to them so that they are wonderfully light.

 

Dinner rolls are the perfect side dish for any meal, and they don’t get much better than these fluffy, airy ones! I have no doubt that you will adore these naan rolls!

 

 

Ingredients:

  1. 5 cups flour
  2. 1/2 cup sugar
  3. A pinch of salt
  4. 1 packet yeast(purple packet)
  5. 1/2 cup oil
  6. 2 beaten eggs
  7. 2 cups warm water and milk(1 cup water-1 cup milk)

Directions:

  1. In a bowl mix the flour,sugar,salt and yeast,add oil and make crumbs with your hands
  2. make a hole in the middle and put the eggs and start adding the milk mixture to make the dough
  3. use 1 and half to 2 cups of the warm milk and water mixture to make the dough,knead well!
  4. Let it rise,then form into balls and set into a greased pan.
  5. Let it rise again,then brush with egg,sprinkle sesame seeds or poppy seeds.
  6. Bake on a pre-heated oven at 180• till the top is golden.

Can you freeze them?

You can freeze these baked naan rolls for up to a month. Once they have cooled completely, double wrap them in foil and place in a freezer bag. The rolls will keep well frozen for up to one month, after that they can develop freezer burn. Thaw them at room temperature.

Light and Fluffy Dinner Rolls

I just know this will end up being your go-to recipe for dinner rolls – I mean, just look at those layers! It’s so worth the little effort of folding and letting the dough rest! Everyone is going to be asking for this recipe, I promise!

Serving Ideas
You can pair these naan bread with almost any supper. They work incredibly well, in my opinion, at absorbing sauces, therefore I suggest using them with soups, chillis, and other dishes with more sauce. They are also delicious dipped in hummus.

LEMON CAKE 

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LEMON CAKE

This  Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavour and the easy lemon glaze on top will have you hooked after just one bite.

If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.

Ingredients:

For the cake:

  1. 2 cups all-purpose flour
  2. 1 1/2 cups granulated sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup whole milk
  7. 3 large eggs
  8. Zest of 2 lemons
  9. Juice of 1 lemon
  10. 1 teaspoon vanilla extract

For the lemon glaze:

  1. 1 cup powdered sugar
  2. Juice of 1 lemon
  3. Zest of 1 lemon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
    Pour the batter into the prepared cake pan and smooth the top.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
  8. Carefully invert the cake onto a wire rack to cool completely.
  9. Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  10. Slice and serve the lemon cake, garnishing with additional lemon zest if desired.
  11. This lemon cake is light, moist, and bursting with citrus flavor. The zesty lemon glaze adds an extra layer of tangy sweetness, making it a perfect treat for any occasion. Enjoy!

Bread in 5 Ingredients

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Bread in 5 Ingredients

Hello! Today I baked delicious bread. I don’t buy bread anymore! I bake my own bread. Simple recipes help me bake bread every day.

My grandfather taught me how to bake German bread. My grandfather was right. It’s quick and easy. Baking bread is easy. How do you make bread? Today we are preparing a recipe for German bread. Bread in 5 minutes! That is possible! Practical recipes will help you with this.

Ingredients For White bread recipe

  1. 1 tbs Sugar
  2. 450 ml olukewarm water (cold water works too, but the dough will rise more slowly). However, avoid using hot water as this could kill the yeast.
  3. 1 tablespoon granulated yeast (you can use any type of yeast, including non-granulated fresh cake yeast and those labelled as instant, “quick,” rapid rise, bread machine, or active dry).
  4. two tbs  salt
  5. 600 gram of wheat flour (regular supermarket flour was used in the recipe’s testing). Check here to see if the flour you use has more protein.

Instructions:

  1. Take a bowl pour lukewarm water add one tbs yeast and sugar
  2. Mix well and cover and let rest for five mins.
  3. 600 gramm flour sift through a sieve.This is necessary to make the bread softer.
  4. Mix the dough with spatula or dough wisker.
  5. cover the dough in air tight container and let it rise in a warm place for 3 hours.
  6. The dough rose well.
  7. Let the air out with spatula.
  8. Be sure air was out again cover and leave in a warm place for another 40 mins.
  9. after that collect the dough with spatula.
  10. sprinkle parchment paper with flour.
  11. transfer the dough
  12. dust some flour on the top.
  13. gently pull the edge of the dough toward the center.
  14. Transfer the dough into baking dish or glass mold.(i use glass mold).
  15. mae a cut.
  16. cover with a lid and bake at 220 degree c(428 F) for 25 mints.
  17. after that take out covered dough from the oven and remove the lid.And Bake at 220 C(480 F) for another 30 minutes.The Bread is Ready.its very yummy and crispy.

 

Equipment:

This egg and rice recipe

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This egg and rice recipe is so delicious I can cook it almost every day! Top recipe! Good day! In this Recipe I show you how to make a delicious dinner with rice, eggs and vegetables!

You will love the delicious taste of this Rice and Vegetable Casserole! Be sure to cook such lasagna with eggs and rice for your loved ones, and they will be happy!

Recipe by: Schnell Lecker Kochen

Ingredients

  1. 1 cup of rice
  2. 6 eggs
  3. 1 cup of milk
  4. 1 cup flour
  5. 30 melted butter
  6. 1/2 cup warm water dill,
  7. green onion
  8. 2-3 tbsp mayonnaise
  9. 1 onion
  10. 2 peppers
  11. 1 carrot
  12. 1 cup tomato paste
  13. 60 grams of pizza mozzarella

Instructions:

1. Boil 1 cup of rice in salted water.

2. Beat 3 eggs, add salt and sugar.

3. Add milk and flour, melted butter and warm water.

4. Stir thoroughly.

5. Before the first serving, lubricate the pan with vegetable oil.

6. Pour the batter into the pan and cook until golden brown on both sides.

7. Boil 3 eggs for 10 minutes.

8. Grate boiled eggs and mix with rice.

9. Dill and green onions, add mayonnaise, mix.

10. Spread the filling on the cake and roll up.

11. Cut the onion, stew in a pan until soft.

12. Cut the peppers and add to the onion, cook for 5 minutes.

13. Grate the carrots and add to the peppers.

14. Add the tomato passata, salt and pepper.

15. Boil for 5-7 minutes.

16. Put some pepper sauce in a casserole dish, spread the rolls on top, cover with the remaining sauce.

17. Grate the cheese, sprinkle the casserole on top.

18. Cook at 180°C (350°F) for 15-20 minutes.

This egg and rice recipe is so delicious I can cook it almost every day! Top recipe! Good day! In this Recipe I show you how to make a delicious dinner with rice, eggs and vegetables!

Morning Glory Baked Oatmeal with Pineapple Frosting

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Morning Glory Baked Oatmeal with Pineapple “Frosting"

Morning Glory Baked Oatmeal with Pineapple Frosting. Similar to the traditional treat, this baked cake muesli is seasoned with different ingredients. I eat it for breakfast, but it’s like dessert…very similar to carrot cake. Although I adore all of the flavours of cakes, I think one of my all-time favourite is the “morning glory” flavour. Let me briefly introduce you to morning glory baked oatmeal in case you aren’t familiar with them. This cake batter usually contains an enormous amount of flavourful ingredients. If my fondness for morning glory cake isn’t enough to convince you that it baked good to be flavourful and texture-rich, then nothing will.

Serves 8 (could easily be 12)

 

Ingredients For Morning Glory Baked Oatmeal with Pineapple “Frosting”:

  • 4 cups (320g) of old-fashioned oats
  • 1 ½ cups (360mL) unsweetened vanilla almond milk
  • 2 cups (492g) of unsweetened applesauce
  • 4 large eggs
  • ½ cup (120mL) sugar-free pancake syrup
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 1/3 cup Stevia (or sweetener of choice)
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • 6 ounces (about 17 baby) carrots, grated
  • 1 pound apples (3 small), grated (don’t peel)
  • 47g Raisins
  • Pineapple “frosting”:
  • 8 ounces nonfat Greek yogurt
  • 6 tablespoons (90mL) sugar-free pancake syrup
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon coconut extract
  • 20 oz. can crushed* pineapple in 100% juice, drained well
  • Optional Garnish (per serving):
  • 5g Fat-Free Reddi Wip
  • 2g chopped walnuts

 

Instructions For Morning Glory Baked Oatmeal with Pineapple “Frosting”:

  1. Preheat the oven to 350 degrees.
  2. Spray a 9” x 13” glass baking dish with cooking spray.
  3. In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla extract, coconut extract, Stevia, cinnamon, baking powder, ginger, and salt.
  4. Stir in carrots, apples, and raisins.
  5. Pour into the prepared baking dish.
  6. Bake for 40 minutes or until set and lightly brown.
  7. Serve warm or cold with glaze.
  8. Store in refrigerator for up to one week.
  9. For the glaze, stir all ingredients together in a bowl.
  10. Cover and refrigerate.
  11. I reheat each piece in the microwave on HIGH for 30 seconds.
  12. Top warm oatmeal with a couple of spoonfuls of glaze…the glaze will melt.
  13. Garnish with fat-free Reddi Wip and chopped walnuts if desired.

Notes: Serves 8 – 5 Points or Serves 12 – 3 Points     1/8 is 1 Point weight watchers recipes