Wet Chocolate Cake Recipe

 

Ingredients

For the cake

4 eggs

1 cup of granulated sugar

1 cup of all purpose flour (the cup size is 200 ml.)

4 tablespoons of milk

3 tablespoons of cocoa powder

1 packet of vanilla powder (5 grams)

1 packet of baking powder (10 grams)

1 cup of cold milk (200 ml.)

1 packed of whipped cream powder (75 grams)

1 cup of cold milk

For the chocolate sauce

1 packet of chocolate sauce powder (128 grams)

2 cups of milk

The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.

2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.

3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.

4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.

5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.

6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

Chicken Croquettes

 

Ingredients

4 cups shredded cooked chicken

1 cup shredded cheddar cheese

2 eggs

1/4 chopped onion

1/4 cup seasoned breadcrumbs

2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.

Chill the mixture for at least 30 minutes.

Place a large skillet coated with cooking spray over medium-high heat.

Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.

Serve with reduced-fat sour cream (calories not included).

Mashed Potato Muffins

 Ingredients

2 cups mashed potatoes (leftover or freshly made)

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

2 large eggs, lightly beaten

1/4 cup chopped green onions or chives

1/4 cup cooked and crumbled bacon (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons melted butter

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray or line with paper liners.

Prepare the Mashed Potato Mixture: In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, beaten eggs, green onions or chives, bacon (if using), garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well combined.

Add Flour and Baking Powder: Add the flour and baking powder to the mashed potato mixture, and stir until just combined. The batter should be thick but spoonable.

Fill the Muffin Tin: Spoon the mashed potato mixture into the prepared muffin tin, filling each cup about 3/4 full. Use the back of a spoon to smooth the tops.

Bake: Drizzle the tops of the muffins with melted butter. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and set in the center.

Cool and Serve: Allow the muffins to cool in the pan for a few minutes before removing them. Serve warm, garnished with additional green onions or chives if desired.

 How to Prepare

Making Mashed Potato Muffins is a straightforward process that requires minimal effort and ingredients. Start by mixing your mashed potatoes with cheese, sour cream, eggs, and seasonings to create a flavorful base. Adding flour and baking powder gives the muffins structure, allowing them to rise and hold their shape. Once the batter is ready, spoon it into a muffin tin and bake until golden and crispy on top. These muffins are delicious straight from the oven and make a great addition to any meal. You can easily customize them with different cheeses, herbs, or add-ins like bacon or ham for extra flavor.

 Preparation Time

Active Preparation Time: 15 minutes

Baking Time: 20-25 minutes

Total Time: 35-40 minutes

Pumpkin Caramel Cream Cheese Poke Cake

 

Ingredients

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

1/2 c. vegetable oil

3/4 c. caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1 1/2 c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

Amish Hamburger Steak Bake: Comfort Food at Its Best

 

Ingredients:

1 lb ground beef

1/2 cup breadcrumbs

1 large egg

1/4 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 large onion, sliced

1 cup sliced mushrooms (optional)

1 can (10.5 oz) cream of mushroom soup

1/2 cup beef broth

1 tbsp Worcestershire sauce

2 tbsp olive oil (for searing)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Hamburger Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form the mixture into 4-6 hamburger patties.

Sear the Patties: Heat the olive oil in a large skillet over medium-high heat. Sear the hamburger patties for about 2-3 minutes on each side until they are browned. You don’t need to cook them all the way through, as they’ll finish in the oven.

Prepare the Gravy: In a separate bowl, mix the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.

Assemble the Bake: Place the seared hamburger patties in a greased 9×13-inch baking dish. Scatter the sliced onions and mushrooms (if using) over the top. Pour the gravy mixture evenly over the patties and vegetables.

Bake: Cover the dish with foil and bake for 30-35 minutes, or until the patties are cooked through and the onions are tender.

Serve: Once done, remove from the oven and let it sit for a few minutes before serving. Pair with mashed potatoes or egg noodles to soak up the delicious gravy.

How to Prepare:

Hamburger Patties: Be careful not to overwork the beef mixture when forming the patties to keep them tender. Searing the patties adds a nice flavor but don’t worry about cooking them fully, as they’ll finish in the oven.

Gravy: The combination of cream of mushroom soup and beef broth creates a rich, flavorful gravy. If you want a thicker gravy, you can reduce the broth slightly.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

LEMON MERINGUE CUPCAKES

 INGREDIENTS :

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.