Chocolate Coffee Cake with Lotus Cream Topping

 

Chocolate Coffee Cake with Lotus Cream

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

• Preparation: 20 minutes
• Cooking: 35 minutes
• Total: 55 minutes

Ingredients

Cake

• 3 eggs
• A pinch of salt
• 150g sugar
• 8g vanilla sugar
• 80ml oil
• 100ml milk
• 1 tablespoon instant coffee
• 180g flour
• 20g bitter cocoa
• 15g baking powder

Topping

• 1 tablespoon sugar
• 1 tablespoon cornstarch (well-filled)
• 1 tablespoon instant coffee
• 300ml milk
• 1 tablespoon Lotus cream

Directions

Prepare the Cake Batter

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, beat the eggs with a pinch of salt until frothy.
3. Add 150g of sugar and 8g of vanilla sugar. Mix well.
4. Gradually add 80ml of oil while continuing to mix.
5. Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
6. Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake

1. Pour the batter into a greased and floured cake pan.
2. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool completely before adding the topping.

Prepare the Topping

1. In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
2. Gradually add 300ml of milk while stirring to avoid lumps.
3. Cook over medium heat, stirring constantly until the mixture thickens.
4. Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake

1. Spread the prepared topping evenly over the cooled cake.
2. Allow the topping to set before serving.

Serving Suggestions

• Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Enjoy with a hot cup of coffee or tea.

Cooking Tips

• Make sure to sift the dry ingredients to avoid any lumps in the batter.
• Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

• This cake offers a rich source of antioxidants from the cocoa.
• The use of Lotus cream adds a unique flavor profile and a touch of sweetness.

Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

• The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
• The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

 

Onion Cheddar Chips

For those with a penchant for savory snacks, Onion Cheddar Chips offer the ultimate cheesy indulgence. This bite-sized wonder, with its blend of onion zest and rich cheddar, ensures every munch is a flavor-packed experience. An American favorite, these chips are now the go-to for festive gatherings, sports-viewing sessions, or just an evening nibble.

What sets them apart? The genius use of a muffin top pan! Traditionally crafted for baking the crisp, curved tops of muffins, these pans have just the right shallow cavities to give our chips their unique shape.

And while they’re scrumptious solo, dip them in ranch or marinara for an extra zing! Or, if you’re in the mood for a gourmet twist, slide them into your next burger for an added crunch.

Onion Cheddar Chips Recipe

Ingredients

• Fresh onions
• Shredded cheddar cheese
• Creole seasoning (or any other of your liking)

Preparation

1. Ready your muffin top pan by giving it a light greasing. Warm up the oven to 375°F.
2. Distribute the shredded cheddar uniformly across each pan cavity.
3. After peeling the onions, cut them into ring shapes. Position a raw onion ring atop the cheddar layer, followed by a sprinkle of Creole (or your chosen) seasoning.
4. Bake for about 10-15 minutes until they turn a lovely golden hue. Keep an eye to avoid over-browning.
5. Once baked, place them on paper towels for draining. Let them sit for about 10 minutes to enhance the crispiness.

Enjoy your delicious Onion Cheddar Chips, perfect for any occasion!

Old Fashioned Coconut Cream Pie

 

Coconut Cream Pie

This coconut cream pie is rich and creamy with the perfect balance of sweetness and a hint of almond flavor. A delightful dessert that’s sure to impress!

Ingredients

• 3 cups of 10% cream
• 2 eggs
• 3/4 cup of sugar
• 1/2 cup flour
• 1/4 teaspoon of salt
• 1 cup toasted coconut, divided
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon pure almond extract
• 1 deep baked 9” pie shell
• 1/2 cup 35% whipping cream
• 1/4 cup of sugar
• 1/8 teaspoon pure almond essence

Preparation

1. In a saucepan, combine the 10% cream, eggs, sugar, flour, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat.
3. Add the vanilla extract, almond extract, and 3/4 cup of toasted coconut. Mix well.
4. Pour the mixture into the baked pie crust and allow it to cool completely.
5. In a mixing bowl, whip the 35% cream with 1/4 cup of sugar and the pure almond essence until stiff peaks form.
6. Spread the whipped cream over the cooled pie filling.
7. Sprinkle the remaining toasted coconut on top.

Enjoy your delicious coconut cream pie, perfect for any occasion!

Potato pancakes: the delicious recipe ready in a few minutes

 

Leftover Mashed Potato Pancakes

Toss any excess mashed potatoes into these pancakes for a delicious and easy meal. This easy-to-make potato cake recipe is ideal for using up leftovers since it is both soft and fluffy on the inside and crunchy on the surface.

Ingredients

• 4-5 potatoes
• 65 grams of breadcrumbs
• Fresh parsley, chopped
• 100 grams of cheese, grated
• 2 eggs
• Salt and pepper to taste
• Olive oil for frying

For the Sauce

• 2-2/3 teaspoons of mayonnaise
• 1 garlic clove, minced
• 1/4 teaspoon of soy sauce

Instructions

Preparation

1. Mash potatoes should be served cold or at room temperature for this dish, not hot or heated.
2. Get out a big bowl and some parchment paper or wax paper to line a baking sheet.
3. Set a wire cooling rack on top of a layer of paper towels on the counter next to your stove. After cooking, place the potato pancakes here; the excess oil will drain out, preserving their crispiness (rather than making them mushy).

Blend and Put Together

1. In a large mixing bowl, combine the mashed potatoes, garlic, onion, eggs, flour, salt, pepper, and thyme. Mix well with a wooden spoon or rubber spatula.
2. If the batter is too dry and crumbly, include one additional beaten egg. To dry out a moist mixture, just add a little more flour and stir.
3. Take about half a cup of the ingredients (using a 1/2 cup measuring cup or a 4 oz cookie scoop) and shape it into a patty that is approximately 1/2 inch thick. Patties should be placed on a baking sheet or plate that has been prepared. Repeat until all of the potato mixture is utilized.

Make a Meal

1. When a big skillet is heated, add the vegetable oil and cook it over medium-high heat.
2. The patties should be cooked for four to five minutes in the heated oil, flipping once, until they are browned and fully done.
3. I recommend cooking no more than four patties at a time in a skillet that’s large enough to accommodate them without crowding the pan, since doing so will prevent the patties from getting the gorgeous golden brown outside.
4. Place the cooked patties on the wire cooling rack and keep cooking in batches until there are no more patties.
5. After a couple of batches, if the skillet seems dry, you may add a little more oil if needed.

Additional Steps

1. First, peel the potatoes and chop them into bite-sized pieces. Next, boil them.
2. Add eggs, salt, pepper, mashed potatoes, breadcrumbs, grated cheese, and chopped parsley, and mash until smooth.
3. Use butter-coated hands to form pancakes.
4. Cook, oil-side down, for three to five minutes.
5. Combine mayonnaise, soy sauce, and chopped garlic to make a sauce to go with it.

Enjoy your delicious leftover mashed potato pancakes with the savory sauce!

Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

 

Hungarian Mushroom Soup

Hungarian Mushroom Soup has been a staple in Hungary for many years, delivering a hearty and flavorful punch in every spoonful. Perfect for those cold evenings, this soup offers both warmth and comfort and is a testament to Hungary’s rich culinary history. Notably, the mushrooms and paprika stand out, paying homage to traditional Hungarian flavors.

You can serve this versatile soup in numerous ways. Complement its robust taste with a slice of crispy bread or garlic toast. For a more fulfilling meal, pair it with a refreshing salad or sandwich. Elevate its flavors with a touch of sour cream or a sprinkle of fresh herbs like dill or parsley.

Hungarian Mushroom Soup Recipe

Ingredients

• 1 pound fresh button mushrooms (keep 1 cup aside for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Preparation

1. In a sizeable pot, melt butter over medium heat.
2. Toss in onions and sauté till they’re soft and clear.
3. Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
4. Mix in the dill, paprika, and soy sauce.
5. Introduce the vegetable broth and let the mix simmer gently.
6. In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
7. Add the milk and simmer for a couple more minutes.
8. On low heat, integrate the sour cream and lemon juice into the soup.
9. Season to your liking with salt and pepper.
10. In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.
11. Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.

These are my fave pick-me-up in the morning or afternoon

 

Blueberry Biscuits

Do you crave a warm breakfast treat that will leave you wanting more? Look no further than these mouthwatering Blueberry Biscuits! Bursting with juicy blueberries and a tender, buttery texture, these biscuits are the perfect way to start your day on a sweet note. Not only are they great for the morning, but they are also a terrific afternoon pick-me-up.

From the moment I took my first bite, I was transported to a blissful state of breakfast heaven. The buttery biscuit dough, speckled with plump blueberries, melted in my mouth. Each bite was a delightful burst of sweetness, perfectly balanced with a subtle tang from the blueberries. I couldn’t help but savor every moment, relishing in the comforting flavors that filled my kitchen.

Ingredients

• 2 cups all-purpose flour
• 3 ounces blueberries
• 1 cup cold milk
• 1/3 cup granulated sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt

For the optional glaze:

• 1 cup powdered sugar
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/8 cup water

Preparation

1. Preheat the oven to 450°F (230°C).
2. In a large bowl, combine the salt, sugar, flour, and baking powder. Mix them together.
3. Add cold milk and blueberries to the dry ingredients. Stir until well combined.
4. Cut cold butter into pieces. Evenly distribute the cold butter pieces over the biscuit dough.
5. Fold and knead the dough until the butter is spread evenly throughout. Repeat this process until all the butter pieces are incorporated into the dough.
6. Place the dough on a floured surface and roll it to a thickness of about 1/4 to 1/8 inch.
7. Using a biscuit cutter, cut approximately 6 biscuits from the dough.
8. Bake the biscuits for around 8-12 minutes, or until golden brown.
9. Melt 1 tablespoon of butter in the microwave and brush it gently on top of the hot biscuits.
10. If using, drizzle the glaze over the biscuits.

Trust me when I say that these Blueberry Biscuits will become a delightful addition to your breakfast or brunch routine. The combination of sweet blueberries and buttery biscuit is simply irresistible. So go ahead, save this recipe, and share the joy of these blissful biscuits with your loved ones. Happy baking!

Outback Steakhouse Alice Springs Chicken

 

Alice Springs Chicken - Outback Steakhouse Copycat

This is a perfect duplicate of the famous Outback Steakhouse Alice Springs Chicken. This is really a simple recipe, Boneless Chicken Breast topped with Cheese and Bacon. This goes to prove that not all great dishes have tons of ingredients in order to make them taste as good as they do. Think about that next time you consider spending hard-earned money at a Fancy restaurant for the same food you could make yourself.

Ingredients

• 3 large boneless skinless chicken breasts
• 6 slices of thick-cut bacon
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1/3 cup chopped green onions, for garnish

Preparation

Step 1: Preheat Oven

1. Preheat the oven to 350°F (175°C).

Step 2: Prepare Chicken

1. Slice each chicken breast in half lengthwise.
2. Season each side of the chicken with salt and pepper to taste.
3. Place the chicken breasts on a baking sheet and bake for 25 minutes.

Step 3: Cook Bacon

1. While the chicken is cooking, partially cook the bacon until the fat is all rendered, but it is not crispy yet.

Step 4: Add Bacon to Chicken

1. Remove the chicken from the oven.
2. Cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
3. Return the chicken to the oven and cook for an additional 10 minutes.

Step 5: Add Cheese

1. Remove the chicken from the oven again.
2. Top with the shredded cheddar cheese and bake for another 5 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Top with chopped green onions for garnish before serving.

Enjoy this delicious Alice Springs Chicken, a perfect replica of the Outback Steakhouse favorite!

GARLIC BUTTER POTATOES STEAK

 

Grilled Steak and Garlic Butter Potatoes

Ingredients

For the Potatoes:

• 1/2 cup (125 mL) garlic butter, divided
• 26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
• 1/4 cup (65 mL) diced onion
• 2 tsp fresh parsley
• Salt and black pepper, to taste
• 1/3 cup (85 mL) cooked diced bacon
• 1/3 cup (85 mL) green onions (or shallots), sliced

For the Steak:

• 2 pounds (908 g) tenderloin or rib eye, at room temperature
• Salt, to taste
• 1/4 cup (65 mL) grated cheddar cheese
• 1/4 cup (65 mL) grated mozzarella cheese

Preparation

Step 1: Preheat Grill

1. Preheat grill to medium-high.

Step 2: Prepare the Garlic Butter

1. Divide the garlic butter in half and melt one half in the microwave for 20-30 seconds.

Step 3: Prepare the Potatoes

1. Blend the potatoes and diced onion in a bowl.
2. Pour the melted garlic butter over the potatoes and onion, then set aside.

Step 4: Prepare the Steak

1. Slice the meat into 2-inch thick slices.
2. Spread the remaining unmelted garlic butter over the steak to coat evenly.

Step 5: Assemble the Foil Packets

1. Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface.
2. Spread the steak and potatoes on the top half of each sheet.
3. Sprinkle with parsley and season with salt and pepper.
4. Fold the sides of the foil over the steak and potatoes, then fold the entire bottom half of the foil over the ingredients to join the ends. Seal to prevent liquid from spilling out.

Step 6: Grill the Packets

1. Place foil packets on the hot grill, cover, and cook for 7 minutes on one side.
2. Flip and cook the other side for 5 minutes more, until the potatoes are cooked through.

Step 7: Add Cheese and Bacon

1. Carefully open the packets (watch out for escaping steam).
2. Sprinkle the cheese over the potatoes and allow it to melt for another 3 minutes while leaving the packets on the grill.
3. Top the potatoes with the cooked bacon and green onions. Season with a little more salt and pepper if needed.

Enjoy!

After eating this, I’m never having salmon any other way!

 

Honey Lime Garlic Salmon

Ingredients

• 4 (6-ounce) salmon fillets
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon lime juice
• Zest of 1 lime
• 2 tablespoons freshly chopped parsley, for garnish
• Lime wedges, for serving

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with foil or parchment paper for easy cleanup.

Step 2: Prepare the Salmon

1. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.

Step 3: Make the Sauce

1. In a small bowl, mix the melted butter, garlic, honey, lime juice, and lime zest.
2. Evenly drizzle the mixture over the salmon fillets.

Step 4: Bake the Salmon

1. Bake for 15-18 minutes, or until the salmon easily flakes with a fork.
2. For a golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

Step 5: Serve

1. Sprinkle with freshly chopped parsley and add a squeeze of lime.
2. Serve hot with lime wedges on the side.

Variations & Tips

• For a spicy twist, include red pepper flakes or a touch of sriracha in the butter mix.
• Bottled lime juice can substitute for fresh in a pinch, though fresh lime offers unmatched zest.
• Make extra sauce for an easy meal prep solution—it’s delicious on chicken or roasted vegetables.
• Transform leftovers into a new meal by flaking the salmon over a salad or mixing it into pasta.
• Don’t forget the parsley garnish for a touch of elegance and a pop of color.

Enjoy!

Lemon Cake To Die For

 

Lemon Cake with Lemon Glaze

Ingredients

Cake

• 1 box yellow cake mix
• 1 box instant lemon pudding
• 2/3 cup oil
• 3 eggs
• 2/3 cup water
• 1 tsp vanilla
• 1 tsp lemon zest

Glaze

• 2 cups powdered sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp heavy whipping cream
• 1/4 cup lemon juice
• Pinch of lemon zest

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla, and lemon zest.
2. Mix together until just combined.
3. Spread the batter evenly in the prepared baking pan.

Step 3: Bake the Cake

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and set it on a wire rack to cool slightly.

Step 4: Prepare the Glaze

1. In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream, and melted butter.
2. Add more lemon juice as needed to achieve your desired thickness for the glaze.

Step 5: Glaze the Cake

1. Pour the glaze over the still warm cake.
2. Let the glaze harden slightly before serving.

Enjoy!

Chicken Salad like the one from a deli

 

Delicious Chicken Salad

When making a delicious chicken salad, the most important ingredient should always be the chicken. That said, you can add many things to this traditional recipe to customize it to your taste.

This homemade chicken salad is a great recipe to enjoy a deli-style meal. Discover how to prepare a tasty and simple chicken salad!

Chicken salad is a popular choice for picnics in warm weather, right? I get it every summer, and so does everyone I know. I believe I have been eating it since I was a child! It is a very important part of something. I think that if you live in the United States, you probably like chicken salad, no matter who you are!

Ingredients

• 500 grams of boneless chicken breast, cut into small pieces
• 300 grams of boneless chicken thigh, cut into small pieces
• 2 tablespoons of olive oil
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of dried onion
• 2/3 cup of mayonnaise
• 3 pieces of celery, chopped
• Sea salt and black pepper to taste

Instructions

Step 1: Prepare the Chicken

1. Preheat your oven to 350°F (175°C).
2. Lightly coat the chicken breasts and thighs with olive oil.
3. Sprinkle with onion powder, ground black pepper, and sea salt.

Step 2: Cook the Chicken

1. Place the chicken in a baking dish and loosely cover with aluminum foil.
2. Bake for 25 to 30 minutes, or until the thickest part of the breast reaches an internal temperature of at least 165°F (74°C).

Step 3: Cool and Chop the Chicken

1. Let the chicken cool down for 10 minutes, then refrigerate for 1 hour.
2. Once cooled, cut the chicken breasts and thighs into small pieces, about 1/4 inch long and 1/2 inch wide.

Step 4: Mix the Ingredients

1. In a large bowl, combine the chopped chicken, celery, and mayonnaise.
2. Ensure all the ingredients are mixed well.
3. Cover and refrigerate for 1 to 2 hours, or overnight for better flavor.

Step 5: Serve

1. Taste and add more salt and pepper if needed.
2. Serve and enjoy!