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INGREDIENTS

185g flour
90g of sugar
1 egg
1 teaspoon of baking powder
Pinch of salt
120g of milk
1 tsp vanilla flavoring
80g melted butter
100g chocolate chips

PREPARATION

In a bowl pour the sugar, the egg, using the manual whisk, whisk to level a little, then add the melted butter, mix again, then add the milk, mix again, add the vanilla flavor, always mixing, then pour the flour and the sieved baking powder and the small pieces of chocolate, mix everything well with each addition, until you obtain a homogeneous dough, pour the preparation into the muffin mold with paper cases, at the end sprinkle with a few chocolate chips.

Heat the oven to 200°C.
Bake for 5 minutes then lower the temperature to 175°C for 15 minutes, let cool.

Ingredients:

1 package (12 oz) cheese tortellini

1 tablespoon olive oil

1 large onion, sliced

1 pound beef steak, cubed

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup beef broth

2 tablespoons Worcestershire sauce

1 cup shredded provolone cheese

Directions:

Cook tortellini according to package directions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. added onions until is tender.

Increase heat to medium-high, add beef steak to the skillet, and season with salt and pepper. Cook until beef is browned.

Stir in beef broth and Worcestershire sauce, bring to a simmer, and cook for 5 minutes.

Reduce heat to low, add cooked tortellini to the skillet, and toss to combine. Sprinkle with provolone cheese and cover until cheese melts.

Serve hot, garnished with additional cheese if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 530 kcal | Servings: 4 servings

These cookies are buttery, soft, and melt-in-your-mouth delicious with a festive holiday twist.

Ingredients:

1 box (about 15–18 oz) yellow cake mix

1 package (8 oz) cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 large egg

1 tsp vanilla extract

1 cup powdered sugar (for rolling)

Holiday sprinkles or colored sugar (red, green, gold)

Instructions:

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the egg and vanilla, mix well.
3. Slowly add the cake mix and mix until fully combined (dough will be sticky).
4. Cover the bowl with plastic wrap and chill for at least 30 minutes (this makes the dough easier to handle).
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop about 1 tablespoon of dough, roll into a ball, then roll in powdered sugar until fully coated.
7. Place balls on baking sheet (about 2 inches apart).
8. Bake for 10–12 minutes, until the edges are set but the centers are still soft (do not overbake!).
9. While still warm, sprinkle with festive holiday sprinkles or colored sugar for a Christmas touch.
10. Let cool on the sheet for 2–3 minutes, then transfer to a wire rack. Tips:

For extra Christmas cheer, mix some red and green sprinkles directly into the dough before baking.

Store cookies in an airtight container at room temperature for up to 5 days.

Would you like me to also give you a peppermint-flavored variation of these cookies for Christmas?

Ingredients

For the Apple Brownies:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups peeled and finely chopped apples (about 2 medium apples)

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional)

1/2 cup chopped walnuts or pecans (optional)

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons pure maple syrup

1–2 tablespoons milk (as needed for consistency)

1/4 teaspoon vanilla extract

Instructions

1. Preheat Oven
   Preheat to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Make Batter
   In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla, mixing until combined.
4. Add Apples
   Stir in the chopped apples (and nuts if using).
5. Combine
   Gently fold in the dry mixture until just combined. Do not overmix.
6. Bake
   Spread batter evenly into prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean from the center.
7. Cool & Glaze
   Let brownies cool completely. Whisk together glaze ingredients until smooth, then drizzle over cooled brownies.
8. Slice & Serve
   Cut into squares and enjoy with a cup of coffee or tea!

Would you like me to also give you a variation with caramel glaze (instead of maple), in case you don’t have maple syrup on hand?

Ingredients

For the base (chocolate sponge or biscuit crust):

1 cup chocolate cookies or digestive biscuits (crushed)

3 tbsp unsalted butter, melted

2 tbsp cocoa powder (optional, for richer flavor)

For the dark chocolate mousse:

200 g dark chocolate, chopped

1 cup heavy cream (divided: ½ cup for melting, ½ cup whipped)

1 tsp gelatin (optional, for extra stability)

2 tbsp water (if using gelatin)

For the milk chocolate mousse:

200 g milk chocolate, chopped

1 cup heavy cream (divided)

1 tsp gelatin (optional)

2 tbsp water

For the white chocolate mousse:

200 g white chocolate, chopped

1 cup heavy cream (divided)

1 tsp gelatin (optional)

2 tbsp water

For topping (optional):

Chocolate shavings, cocoa powder, or fresh berries

Instructions

1. Prepare the base:

Mix crushed cookies with melted butter (and cocoa if using).

Press firmly into the bottom of a springform pan.

Chill in the fridge while preparing the mousse layers.

2. Dark chocolate mousse:

If using gelatin, dissolve it in 2 tbsp water and let bloom 5 minutes.

Heat ½ cup cream until warm, pour over chocolate, and stir until smooth.

Add gelatin mixture (if using). Let cool slightly.

Whip the other ½ cup cream until soft peaks, fold gently into chocolate mixture.

Spread evenly over the chilled base. Refrigerate 30 minutes to set.

3. Milk chocolate mousse:

Repeat the same process with milk chocolate and cream.

Spread gently over the dark chocolate layer.

Chill another 30 minutes.

4. White chocolate mousse:

Repeat with white chocolate and cream.

Spread on top of the milk chocolate layer.

Chill at least 4 hours (or overnight) to firm up completely.

5. Finishing:

Release from springform pan carefully.

Garnish with chocolate curls, cocoa dusting, or berries.

Introduction

Crab Rangoon Bombs are a delightful twist on the classic Crab Rangoon appetizer, featuring a crispy exterior filled with a creamy, flavorful crab and cream cheese mixture. These bite-sized treats are perfect for parties, game nights, or any occasion where finger foods are a must. Combining the savory taste of crab with the crispy, golden dough, they truly explode with flavor in every bite. This recipe elevates traditional Crab Rangoon by creating a fun and portable snack that’s easy to prepare and even easier to enjoy.

Ingredients

For the Filling:

• 8 oz (225g) cream cheese, softened

• 1 cup lump crab meat (fresh, canned, or imitation)

• 1/4 cup green onions, finely chopped

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon powdered sugar (optional, for a hint of sweetness)

For the Dough and Coating:

• 1 can (16 oz) refrigerated biscuit dough (or wonton wrappers as an alternative)

• 1 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 2 large eggs, beaten

• Vegetable oil, for frying

For Dipping Sauce (Optional):

• 1/2 cup sweet chili sauce

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar

Instructions

1. Prepare the Filling: • In a medium bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and powdered sugar. Mix well until smooth and evenly incorporated.
2. Prepare the Dough: • Separate the biscuit dough into individual pieces. Flatten each piece into a circle, about 4 inches in diameter. • If using wonton wrappers, lay them flat and lightly moisten the edges with water.
3. Assemble the Bombs: • Place 1-2 tablespoons of the filling in the center of each dough circle or wrapper. • Carefully bring the edges together and pinch tightly to seal, forming a ball. Ensure no filling leaks out.
4. Coat the Bombs: • In a shallow b

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Ingredients:

6 large eggs
1 cup cottage cheese
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional add-ins: chopped vegetables (spinach, tomatoes, onions), cooked bacon or sausage, herbs

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
In a large bowl, whisk together eggs, cottage cheese, milk, cheddar cheese, salt, and pepper.
Stir in any optional add-ins.
Pour the egg mixture into the prepared baking dish.
Bake for 25-30 minutes, or until the eggs are set.
Let cool for a few minutes before serving.
Tips and Variations:

For a richer flavor, use full-fat cottage cheese.
Add your favorite vegetables or protein sources for extra flavor and nutrition.
Sprinkle with chopped fresh herbs like parsley or chives before serving.
Serve with salsa, avocado, or sour cream.
Here are some additional recipe ideas for baked cottage cheese eggs:

Spinach and Feta: Add chopped spinach and crumbled feta cheese to the egg mixture.
Bacon and Tomato: Add cooked bacon and chopped tomatoes to the egg mixture.
Sausage and Mushroom: Add cooked sausage and chopped mushrooms to the egg mixture.
Mexican-style: Add chopped green chiles, salsa, and shredded Monterey Jack cheese to the egg mixture.
Enjoy!

Ingredients:

For the Pot Roast:

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

6 large carrots, peeled and cut into chunks

6 large potatoes, peeled and cut into chunks

For the Mashed Potatoes:

4 large potatoes, peeled and cubed

1/2 cup unsalted butter

1/2 cup whole milk

Salt and pepper to taste

Instructions:

1. Prepare the Pot Roast:

Preheat your oven to 325°F (165°C).

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Bring to a simmer.

Return the beef roast to the pot, cover with a lid, and transfer it to the preheated oven.

Roast for 3-4 hours, or until the beef is fork-tender, adding the carrots and potatoes halfway through the cooking time.

2. Prepare the Mashed Potatoes:

While the roast is cooking, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are tender.

Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste.

3. Assemble the Dish:

Once the pot roast is done, remove the roast and vegetables from the pot. Slice the roast and place it on a serving platter, surrounded by the carrots and potatoes.

Spoon some of the sauce over the beef and vegetables, then serve alongside the mashed potatoes.

Prep Time: 15 minutes | Cook Time: 4 hours | Total Time: 4 hours 15 minutes | Servings: 6 servings

Ingredients:

2 large apples, chopped

½ cup celery, chopped

½ cup walnuts or pecans, chopped

Dressing (optional but recommended):

½ cup plain yogurt or mayonnaise

1 tbsp lemon juice

1 tsp honey (optional)

Pinch of salt

Instructions:

1. In a large bowl, combine the chopped apples, celery, and walnuts (or pecans).
2. In a small bowl, whisk together yogurt (or mayo), lemon juice, honey, and salt.
3. Pour the dressing over the salad mixture and toss gently until everything is well coated.
4. Chill in the fridge for 15–20 minutes before serving for best flavor.

You can also add raisins, cranberries, or grapes for extra sweetness!

A wholesome, satisfying bowl layered with seared honey-glazed salmon, steamed broccoli, and fluffy brown rice—sweet, savory, and packed with nutrients.

Ingredients:

For the Salmon:

• 1 salmon fillet (about 5–6 oz)
• 1 tbsp honey
• 1 tsp soy sauce or tamari
• ½ tsp olive oil
• Salt & pepper to taste
• Optional: garlic powder or chili flakes

For the Bowl:

• ½ cup cooked brown rice
• ½ cup steamed broccoli florets

Directions:

1. Cook the Rice
   Prepare brown rice according to package instructions. Fluff and set aside.
2. Steam the Broccoli
   Steam broccoli for 4–5 minutes until bright green and just tender. Do not overcook.
3. Sear the Salmon
   Season salmon with salt and pepper. Heat olive oil in a nonstick pan over medium heat. Cook salmon for 3–4 minutes skin-side down, flip, and cook for another 2–3 minutes.
4. Glaze It
   In the final minute, drizzle honey and soy sauce over the salmon. Let it bubble and glaze the fillet. Remove from heat.
5. Assemble the Bowl
   Layer brown rice at the base of a bowl, top with steamed broccoli, and place the glazed salmon fillet on top. Spoon any leftover glaze from the pan over the bowl.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Kcal: ~520 kcal

Servings: 1