Lizzy Cake Recipe

Lizzy cake

🎂🍪😍 Lizzy Cake Recipe 🌟🍫

Found this interesting recipe and thought I would give it ago….mine won’t be ready for a few hours and will let you know the outcome


  1. 2 packets of Gentleman cookies
  2. 1 tablespoon of vanilla extract
  3. 2 cups of unsweetened cocoa powder
  4. 1 cup of milk
  5. 1 cup of granulated sugar
  6. 1 cup of butter, melted


  1.  Line a cake tray with butter paper. Place the Gentleman cookies evenly on the tray as the base.
  2.  In a pot, combine the cocoa powder and vanilla extract. Mix well.
  3.  Gradually add the milk to the cocoa mixture, stirring until fully combined.
  4.  Add the granulated sugar to the mixture and continue stirring until well incorporated.
  5.  Melt the butter and add it to the mixture, ensuring it blends smoothly with the other ingredients.
  6.  Pour the chocolate sauce over the cookies in the cake tray, forming a roll-like shape. Smooth it out until it is evenly distributed.
  7.  Place the tray in the refrigerator and let it chill for approximately two to three hours.
  8.  Once chilled, remove the cake from the fridge. Cut it into desired pieces or slices and serve cold.
  9. 🍰🍫😋 Enjoy the deliciousness of this homemade Lizzy Cake! A delightful treat to satisfylet cravings! 🌟🍪

1 cup oatmeal and 2 apples

1 cup oatmeal and 2 apples

1 cup oatmeal and 2 apples! This German apple recipe was the most popular in Germany!

Looking for a healthy and delicious cookie recipe without flour, egg or added sugar? Try this vegan recipe from Germany! Made with oat flakes, nuts.

These healthy apple oatmeal cookies are soft and moist. They are perfect snacks for those times when you want to eat something sweet that is filling without refined sugar. These cookies are vegan and gluten-free


  1. 1 cup of oatmeal
  2. 50 g of walnut halves
  3. 2 apples
  4. 60 ml of water
  5. Vanilla essence (to taste)
  6. Agave syrup (to taste)


  1. Peel and core the apples, then chop them into small pieces.
  2. In a saucepan, combine the chopped apples with water and cook over medium heat until the apples are soft and tender.
  3. Meanwhile, toast the walnut halves in a dry skillet over medium heat until fragrant. Chop them into smaller pieces.
  4. Once the apples are cooked, stir in the oatmeal and chopped walnuts. Cook for a few more minutes until the oatmeal is cooked through and the mixture is thickened.
  5. Add vanilla essence and agave syrup to taste, stirring well to combine.
  6. Serve the German apple oatmeal warm, optionally topping with additional chopped walnuts or a drizzle of agave syrup if desired. Enjoy!

Easy yummy recipe

Easy yummy recipe

I love making everything from scratch, but today was not the day  I have no idea what to call it, but it fed 3 adults a toddler, and preteen with some leftovers!

editing to add in more exact instructions!


  1. 2 frozen chicken breast (the ones I have were fairly large)
  2. 1 32oz container of 50% less sodium chicken broth
  3. 1 packet of chicken gravy
  4. 1 family size can of cream of chicken soup
  5. 1/2 stick of butter
  6. 1 24 oz pack of reams frozen noodles
  7. 1 10 oz bag of frozen mixed veggies
  8. Roughly 1/2 tsp of pepper
  9. 1/2 tsp of onion powder
  10. And a sprinkle of dried parsley.


  • Add chicken, soup, broth, gravy and spices. Mix. Cooked on high for roughly 5hrs. I shredded the chicken in the crockpot with a fork, then added frozen noodles and veggies for another hour, or until noodles are done to your liking. Served hot with biscuits.

puff puff Recipe

Puff Puff is a widely consumed street meal in West Africa that may be prepared quickly and in a variety of ways. Addictively tasty and dangerously addictive!


  1. 2 cups plus 1–2 tablespoons of warm water (475 millilitres) (See notes)
  2. One packet of 2¼ teaspoons (7g) active dry yeast
  3. ½– cup (100–150g) sugar
  4. 3½ cups (420g) flour
  5. One tablespoon (8–9 grammes) sugar salt
  6. Deep-frying oil



  1. Mix salt, sugar, water, and yeast. Set aside for 5 minutes.
  2. Add flour and mix.
  3. Let the mixture rise for approximately 1-2 hours.
  4. In a large saucepan, pour vegetable oil into a pot until it’s at least 3 inches (about 5cm) deep and heat on low. Too little oil will result in flatter balls.
  5. Test to make sure the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter stays at the pot’s bottom rather than rising to the top.
  6. When the oil is hot enough, grab a little bit of the mixture with your hands or use a spoon to get a small ball of dough. Drop it carefully into the oil.
  7. Fry for a few minutes until the bottom side is golden brown.
  8. Turn the ball over and fry for a few more minutes until the other side is golden brown.
  9. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins immediately to soak up the excess oil.
  10. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.


Tips & Notes:


  1. Soft puff puff: For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
  2. Crunchy, not soggy: Do not overcrowd the frying pan, as the puff puffs will absorb excess oil and sometimes get soggy.
  3. Hold the salt: You may cut back on the salt if you are watching your salt intake. About 1 teaspoon of salt will do.
  4. Preheat the stove: If your house is too cold, turn on the stove for about 2-3 minutes until warm. Then turn it off and let the puff puff rise next to it. Or place your dough in the cold oven and put a pan full of hot water under it. Check after 30 minutes to ensure it’s rising.
  5. Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Pancakes versus crepes: I’ll take the crepes side every time. Why? I can eat a lot more of them before feeling unduly full because of their thin and delicate texture and infinite versatility (you may serve them with savoury or sweet fillings). 😅 Sure, a heaping plate of fluffy pancakes has its place, but in my opinion, crepes are the best. especially when they’re as simple as this homemade pancake recipe. Do you need more persuasion? Continue reading.
  1. 3 eggs
  2. ½ liter of milk
  3. ½ teaspoon salt
  4. 250 grams of flour
  5. 50 – 55 grams of butter


  1. We take a large bowl and add the flour, along with the salt. We stir with a hand whisk, and make a small well in the centre of the flour as if we were making homemade pasta.
  2. Next, we melt the butter for a few seconds in the microwave and set aside.
  3. Pour the eggs and melted butter into the hole made previously in the flour. We mix with the same hand whisks until we see that we have correctly integrated the ingredients. We can previously crack the eggs into another container to prevent any pieces of shell from leaking out.
  4. Now, we pour the milk little by little without stopping stirring. We must achieve a homogeneous mixture with practically no lumps.
  5. Next, we pass the mixture obtained through a fine strainer using a spatula. This way we won’t let any stubborn lumps that haven’t dissolved slip through. We cover the dough and let it rest for at least an hour.
  6. After the time has passed, we get a medium or large frying pan, depending on the size we want the homemade crepes. We recommend that it be a non-stick pan. We place the pan over a low heat and grease it with a little butter. We can help ourselves, in this case, with kitchen paper to remove excess.
  7. We take a serving ladle and use it to pour the dough into the pan. This way we won’t be guilty of adding too much.
  8. Spread the mixture by gently rotating and lifting the pan.
  9. Once we start to see that bubbles are forming, we lift one edge of the crepe with a spatula. If it is golden brown, we turn it over and let it cook on the other side. This process can last more or less 1 minute from when we spread the dough on one side, and 45 seconds on the other.
  10. We continue with the same process until we have finished with all the dough.

Mini Boston Cream Pie Bites

mini boston bites

Mini Boston Cream Pie Bites Something about the rich chocolate frosting and layers of fluffy cake encasing the creamy custard makes dinner feel like a long time away. However, let’s face it, on a hectic workday, who has time to prepare an entire pie? Not me!

For that reason, I’ve created these sweet take on the traditional: Boston Cream Pie Cookie Bites. These are all the delicious flavours of pie, only smaller and easier to create with a few shortcuts (shh, we won’t tell!). Ideal for rewarding yourself after a hard day or impressing your pals at book club.

Servings: Makes about 24 cookie bites

Recipe By: Maria Williams



Ingredients For Mini Boston Cream Pie Bites

  • One yellow cake mix box
  • Two big eggs
  • One (3.4 oz) packet of instant vanilla custard mix
  • Half a cup of vegetable oil
  • 1/2 cup of chilled milk
  • One cup of chocolate chips, semisweet
  • Two tablespoons of milk or heavy cream


Instructions For Mini Boston Cream Pie Bites

  • Lightly grease a tiny muffin tin and preheat the oven to 350°F.
  • To make a soft dough, combine the eggs, vegetable oil, and yellow cake mix in a large mixing basin.
  • Fill each cup of your mini muffin tin with dough using a little cookie scoop or spoon. Press to create a tiny well at the bottom.
  • Bake for ten to twelve minutes, or until the centres are set and the borders are light golden brown.
  • 5. In a medium bowl, stir together the instant vanilla custard mix and cool milk until smooth while the cookies bake. Let it thicken in the refrigerator for approximately five minutes.
  • After the cookies are done, take them out of the oven and press down on the centre of each one to create a more defined well for the filling. You may do this by using the back of a teaspoon. After five minutes of cooling in the pan, move the food to a wire rack to finish cooling.
  • Spoon the vanilla pudding into each well of the cooled cookie cups.
  • To make the glaze, heat the heavy cream and chocolate chips in a bowl that is safe to use in the microwave for 20 seconds at a time, stirring, until the mixture is smooth and glossy.
  • Cover the filled cookies with a spoonful or a thin layer of chocolate glaze. Give it a few minutes to settle.
  • To allow the custard to set before serving, place the bits in the refrigerator for about an hour.



Changes & Advice:

  • To achieve a more flavorful cookie base, substitute butter for oil.
  • Use a store-bought chocolate ganache or frosting in favour of the homemade glaze if you’re pressed for time.
  • Before the chocolate hardens, add some colourful sprinkles or chopped almonds to the tops for an interesting variation.
  • Storage advice: To keep the pudding from going bad, store your Boston Cream Pie Bites in the refrigerator in an airtight container.
  • Getting ahead? Prepare your cookie cups ahead of time and keep them chilled. Just before serving, fill with custard and drizzle with glaze to keep everything incredibly fresh!With that, you’ve got a delectable homemade delicacy that has all the charm of a Boston cream pie in just one flawless bite. Savour each luscious, creamy bite.

Pioneer Woman Sausage Gravy

Pioneer Woman Sausage Gravy

Over the years, sausage gravy has been made in so many different ways that I can no longer remember them all. Regardless of who prepares it, nothing beats an authentic sausage gravy. But this recipe, which makes sausage gravy from scratch, is incredibly creamy and delicious.

Is it possible to make this dish gluten-free?

I haven’t personally tried this. You should still get a wonderful thick gravy if you replace the flour with cornstarch.

Does Sausage Gravy freeze well?

You can freeze this, yes. The gravy will have a different consistency after freezing it. Water in the gravy will result from freezing and then thawing.


  1. One-pound mild sausage for breakfast
  2. One-half teaspoon of garlic powder
  3. To taste, add salt and pepper.
  4. three cups of milk
  5. One-third cup all-purpose flour
  6. Made-at-home or purchased biscuits



  • Place the crumbled sausage in a skillet.
  1. Sausages should be fried until cooked through.


  • Take out the sausage and place it aside.
  • Keep the fat in the pan intact.



  • Include the flour and whisk continuously.
  • Mix thoroughly after adding the salt, pepper, and garlic powder.

4 Step:

  • Continue cooking until the gravy thickens, whisking slowly as you add the milk.
  • Reintroduce the sausage to the gravy and whisk to mix.



  • Simmer for an additional five minutes.
  • Place on top of biscuits.
  • Have fun!

This mouth-watering meat and potato roll

mouth watering roll ups

This mouth-watering meat and potato roll. Finding the best elements of anything is always the goal of getting to the “meat and potatoes” of anything. Although that’s a humorous statement, there is some truth to it. Potatoes and meat go together like clockwork.

So what particular recipe should you make when you start to crave meat and potatoes? This could be of assistance to you.

This is a simple and savoury recipe for beef and potatoes. If you’re looking for that particular combo, why not give it a shot?


Ingredients and Instructions mouth-watering meat and potato roll:

  1. Take out a few potatoes; three should do the trick. Cut them into the flat shapes you see here by slicing them lengthwise.
  2. Next, take out 300 grams of cheddar cheese and some baking paper. You are aware of the procedure: cover the paper with cheese thereafter.
  3. The potatoes will not remain in that state for the entire day. Sprinkle salt on them as you begin to arrange them like this over the cheese on the tray.
  4. Avoid using too much salt. Just enough should be added so that each slice has a noticeable, thin layer of salt on it.
  5. After sparingly seasoning the potatoes with salt, drizzle two tablespoons of vegetable oil over them.
  6. After that, bake that bad boy for 30 minutes at 200°C.
  7. To make the filling, use additional 2 teaspoons of vegetable oil!
  8. Place the specified quantity of vegetable oil and around 500g of ground beef in a sauce pan. It’s obvious this filling will work well right away.



Stir it frequently until you notice it starting to fry.

  • Next, finely chop one onion and three green peppers, then add them to the mixture.
  • Beef and onions together are usually a sure sign. It’s a mixture that works well even with steak.
  • Mix that well as well, then add additional veggies.


Add roughly 2 tablespoons of tomato sauce along with 3 cloves of garlic this time. Add 20 grams of tomato sauce after that.
  • This dish is making my mouth water, so let’s get it finished soon!
  • Let’s add a few additional ingredients because we want this filling to be as delicious as possible! Black pepper, cumin, thyme, chilli flakes, and salt.
  • Next, add three to four parsley sprigs.
  • The potatoes are now prepared to be taken out of the oven after those thirty minutes. It’s time to cover them in extra cheese.
  • Cover it with the minced meat filling that you just prepared. After adding extra cheese, roll it up.


Now, doesn’t that seem extremely appetising?

  • Before putting it back in the oven for a second time, add some extra cheese and parsley. Ten minutes at 200°C this time.
  • Once that’s finished, you can reward yourself with a delicious roll made with meat and potatoes.

Easy Homemade Salisbury Steak Recipe

Easy Homemade Salisbury Steak Recipe

A nod to the 1950s TV meal, this homemade salisbury steak recipe is a million times tastier and still incredibly simple. Ready in half an hour, making it a fantastic family-friendly supper choice!

Crucial Ingredients in Salisbury Steak

  • An egg and breadcrumbs are needed to keep the patties together. To help the beef keep its shape during cooking, you need to bind it with breadcrumbs and egg.
  • Use the drippings to flavour the gravy after browning the burgers. After the patties are fried, you should move them to a plate and sauté the mushrooms and sauce in the pan drippings for flavour.
  • The sauce is thickened with flour. The combination of flour, beef broth, and seasonings results in a delicious and thick gravy!
  • Return the partly cooked steaks to the pan. The steak patties are put back into the pan and simmered in the mushrooms until they are soft.

Recipe Variations

  • You can use ground turkey instead of beef. Traditionally this is an all-beef recipe, but you can use ground turkey and chicken stock, if you prefer.
  • Onions are a great addition. Saute some onions along with the mushrooms for another layer of flavor.
  • Turn these into meatballs! I’ve used this recipe for meatballs and then freeze them. Really great for last minute dinner!

Can I Freeze the Salisbury Steaks?

Yep! You can freeze uncooked steaks or cooked steaks along with the gravy, as follows:

  • To Freeze Uncooked Steaks – place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
  • To Freeze Cooked Steaks – allow to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.


For The Steaks

  1. one pound lean ground beef
  2. 1/4 cup panko breadcrumbs
  3. one large egg , beaten
  4. Two teaspoons ketchup
  5. one teaspoon Dijon mustard
  6. 1/2 teaspoon dried oregano
  7. 1 teaspoon kosher salt
  8. 1 tablespoon extra-virgin olive oil (for the skillet)

For The Gravy

  1. 2 tablespoons unsalted butter
  2. 2 tablespoons flour
  3. 1 1/2 cups beef stock
  4. 1 tablespoon ketchup
  5. 1 teaspoon Worcestershire sauce
  6. 1/2 teaspoon onion powder
  7. 6 ounces sliced cremini mushrooms
  8. Salt and pepper , to taste


  1. In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
  2. Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
  3. In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they’re browning too much.) Transfer to a plate.
  4. Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
  5. Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
  6. Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
  7. Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
  8. Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.


Calories: 317 k cal | Carbohydrates: 11 g | Protein: 30 g | Fat: 17 g | Saturated Fat: 7 g | Cholesterol: 138 mg | Sodium: 971 mg | Potassium: 793 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 284 IU | Calcium: 44 mg | Iron: 4 mg

Sweet and Sour Chicken

Sweet and Sour Chicken

This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. The chicken is sautéed instead of fried in batter, so it’s a little healthier, too. And in about the time it takes to have it delivered, you could already be eating!

Ingredients Needed

Here’s what you need to make this homemade sweet and sour chicken recipe.
(Scroll below to the  recipe card for details and measurements.)

  • Chicken breast – Boneless, skinless chicken breast cut into bite sized pieces
  • Onion – I can’t imagine stir fry without onion.
  • Bell peppers – We like a combination of green and red.
  • Pineapple – Canned pineapple chunks make this an easy year-round dish.
  • Vegetable oil – Used to sauté the chicken and vegetables.
  • Salt and pepper – For flavor.
  • Sweet and sour chicken sauce – The sauce is a flavorful combination of rice wine vinegar, brown sugar, soy sauce, ketchup, pineapple juice, plus water and cornstarch.
  • Cooked white rice – For serving to soak up that glorious sauce.

Recipe Variations

  • Use canned or fresh pineapple. I almost always use canned pineapple so this meal can be made year-round, plus the pineapple is already cut into cubes, eliminating another step in the process. But if you want to use fresh pineapple, go fo it! If you do use canned pineapple, grab the kind that is in 100% juice. This dish is sweet enough without needing pineapple in syrup.
  • Chicken breasts or thighs can be used. This recipe calls for chicken breasts, but chicken thighs work just as well.
  • The vegetables are adaptable. Red and green bell pepper and onions are included in my recipe, but you could easily swap them out for broccoli or snap peas, if you prefer.
  • If you can’t find rice wine vinegar, apple cider vinegar is a great substitute.

Success Advice

  • Cut the veggies and chicken to the same size. This guarantees that they will fry uniformly. At the same time, you’ll be able to sample a little bit of everything with your fork!
  • Make sure everything is cut and prepared. If you prepare all of your ingredients ahead of time, stir fry recipes come together really fast.
  • You can skip using a wok. To ensure that the chicken browns without sticking, just make sure the skillet is nonstick.
  • Serve with cooked steamed rice so that the flavorful sweet and sour sauce may be soaked up!



  1. 1 1/2 tablespoons cornstarch , divided
  2. 1 tablespoon water
  3. 1/3 cup rice wine vinegar
  4. 1/3 cup brown sugar
  5. 3 tablespoons ketchup
  6. 1 1/2 tablespoons low-sodium soy sauce
  7. 8 ounce can pineapple chunks , drained, juice reserved
  8. 2 tablespoons vegetable oil
  9. 1 1/2 pounds boneless, skinless chicken breasts , cut into 1 1/4-inch bite sized pieces
  10. salt and pepper , to taste
  11. 1 small red bell pepper , seeded and ribs removed, cut into 1-inch pieces
  12. 1 small green bell pepper , seeded and ribs removed, cut into 1-inch pieces
  13. 1 small sweet onion , cut into 1-inch pieces
  14. cooked white rice , for serving


  1. In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice. Set aside.
  2. In a large nonstick skillet, warm the vegetable oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook, without stirring, for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate.
  3. Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper, to taste.
  4. Pour in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.
  5. Add chicken back to skillet and stir to combine.
  6. Taste and sprinkle with a little more salt and pepper, if necessary. Serve over cooked white rice and enjoy!


Calories: 283kcal | Carbohydrates: 27g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 343mg | Potassium: 627mg | Fiber: 1g | Sugar: 23g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg