Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup (180ml) warm milk (110°F/45°C)
• 2 large eggs
• 3 tbsp (45g) unsalted butter, softened

For the Cream Filling:

• 2 cups (500ml) whole milk
• ½ cup (100g) granulated sugar
• 3 egg yolks
• 3 tbsp (24g) cornstarch
• 1 tsp vanilla extract

For Frying and Coating:

• Vegetable oil for frying
• Granulated sugar for coating

Instructions

1. Prepare the Dough:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Make the Cream Filling:

1. Heat the milk in a saucepan over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and vanilla extract.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens.
5. Transfer the cream to a bowl, cover with plastic wrap (press it directly on the surface to prevent a skin from forming), and let it cool completely.

3. Shape the Bomboloni:

1. Once the dough has risen, punch it down and roll it out to about ½ inch (1.3 cm) thick.
2. Use a round cutter (about 3 inches or 8 cm) to cut out circles.
3. Place the circles on a floured baking sheet, cover, and let them rise again for 30-45 minutes until puffy.

4. Fry the Bomboloni:

1. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
2. Fry the dough circles in batches, about 2-3 minutes per side, until golden brown.
3. Drain on paper towels and roll them in granulated sugar while still warm.

5. Fill the Bomboloni:

1. Spoon the cooled cream filling into a piping bag fitted with a round or star tip.
2. Insert the tip into the side of each bombolone and squeeze to fill with cream.

6. Serve and Enjoy:
Enjoy your bomboloni fresh and warm! These treats are best eaten the same day.

Buon appetito! 🍩

Ingredients:

27 oz canned coconut milk (two 13.5 oz cans)

15 oz cream of coconut (such as Coco Lopez)

14 oz sweetened condensed milk

12 oz evaporated milk

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 teaspoons rum extract (optional)

Instructions:

Blend the Ingredients: In a blender, add coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy.

Chill in the Refrigerator: Pour the blended mixture into a pitcher or large container. Refrigerate for at least 4 hours to chill and let the flavors meld together.

Stir Before Serving: Give the coquito a good shake or stir before serving to combine any settled spices or flavors.

Serve and Garnish: Pour into small glasses and garnish with a sprinkle of cinnamon, a cinnamon stick, or sweetened coconut flakes.

Enjoy this rich and festive Puerto Rican holiday drink!

Ingredients :

1 1/4 lb baby potatoes, halved

1 lb medium carrots, scrubbed clean, cut into 2-inch pieces

3 tablespoon olive oil, divided

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

Salt and freshly ground black pepper

12 oz. zucchini, trimmed and cut into 1-inch pieces

4 cloves garlic, minced

DIRECTIONS :

1. To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.

2. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm – enjoy

This Christmas Cranberry Pound Cake is a perfect dessert for the holiday season. The combination of fresh cranberries, white chocolate, and a creamy cream cheese frosting makes this cake both decadent and festive. It’s a treat your family will surely love!

Ingredients:

For the Cake:

187 grams cake flour (sifted, about 1 1/2 cups plus 3 tbsp)

1/2 teaspoon baking powder

Pinch of salt

1 cup cranberries (fresh or thawed)

140 grams white chocolate chunks (about 5 oz)

115 grams unsalted butter (softened at room temperature)

300 grams sugar (1 1/2 cups)

1/2 cup heavy cream

1/2 cup mascarpone cheese

3 eggs

1 teaspoon vanilla extract

2 tablespoons browned butter

For the Frosting:

56 grams unsalted butter (softened)

112 grams cream cheese (softened)

1 1/2 cups powdered sugar (or more to thicken)

1 teaspoon vanilla extract

For the Garnish:

A handful of dried cranberries

1 tablespoon vegetable oil

1/2 cup white chocolate chips

Instructions:

1. Prepare the Cake:

Preheat your oven to 325°F (163°C) for convection. If you don’t have a convection oven, set it to 350°F (175°C) and be sure to rotate the pan halfway through baking.

Butter and flour an 8.5 x 4.5 x 3-inch loaf pan (or 9 x 5 x 3-inch) and line it with parchment paper.

In a bowl, sift together the cake flour, baking powder, and salt three times. Set aside.

In a small saucepan over medium heat, brown 2.5 tbsp of butter until it turns a golden amber color. Remove the foam and set the browned butter aside to cool.

Whisk together the eggs and vanilla extract, and set aside.

In a mixer, cream together the softened butter until smooth. Gradually add sugar and beat until creamy.

Add heavy cream and mascarpone cheese, beating on medium speed until well combined.

Lower the mixer speed and gradually add the dry ingredients alternately with the beaten eggs.

Toss the white chocolate chunks in a bit of flour to coat them, and do the same with the cranberries. This helps prevent them from sinking during baking.

Gently fold the chocolate chunks into the batter, then fold in the cranberries.

Pour the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release any air bubbles.

With a butter knife, draw a line down the center of the batter and pour the browned butter into the groove.

Bake the cake for 55 to 65 minutes (or about 10 minutes longer without a convection oven). The cake is done when a toothpick inserted into the center comes out clean. If the top begins to brown too much, tent the cake with aluminum foil.

2. Cool the Cake:

Let the cake cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.

3. Prepare the Frosting:

Once the cake is cooled, make the frosting. In a mixer, cream together the softened butter and cream cheese until smooth.

Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract and mix well.

Spread the frosting evenly on top of the cooled cake.

Place the cake in the fridge for a while to let the frosting set.

4. Garnish and Serve:

Melt the white chocolate chips with 1 tablespoon vegetable oil over low heat until smooth. Let it cool if it’s too thin.

Drizzle the melted white chocolate over the cake and sprinkle with dried cranberries for a festive look.

Optionally, you can place the melted chocolate in a small zip-lock bag, cut off the corner, and pipe the chocolate over the cake for a more controlled drizzle.

Prep Time: 30 minutes

Cook Time: 65 minutes

Total Time: 7 hours 20 minutes (includes chilling time)

Servings: 12 slices

Calories: Approximately 350 kcal per slice (estimate, may vary)

This Christmas Cranberry Pound Cake is not only visually stunning but also bursting with seasonal flavors. The tartness of cranberries paired with the sweetness of white chocolate and the richness of mascarpone makes it an unforgettable treat for your Christmas table!

Total Time: 35 minutes

Yield: 4 servings

INGREDIENTS

2 lbs. chicken thighs, bone-in and skin-on (about 4 pieces)

1 tablespoon vegetable oil

1/2 tablespoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon Italian seasoning

1 teaspoon Worcestershire sauce or soy sauce (optional)

1 teaspoon balsamic vinegar

INSTRUCTIONS

Place chicken thighs in a large sealable ziploc bag. Add oil and all seasoning. Seal the bag and shake well. Press the air out of the bag and make sure it’s tightly sealed. Press the seasoning around the chicken to coat (You can also marinate it in a bowl covered with plastic cling wrap). Place in the refrigerator and marinate for at least 1 hour, up to overnight.

When ready to cook, preheat the air fryer to 375F, about 5 minutes. Place the thighs (skin side up) in a single layer in the air fryer basket and cook for 25-28 minutes until the skin turns crispy and golden brown to your desired level of crispiness. The internal temperature for the chicken should reach 165F as read on a meat thermometer.

Serve immediately with your favorite side dish or veggies like Mashed Potatoes, Air Fryer Garlic Green Beans, or Air Fryer Broccoli.

Ingredients:

For the Salmon:

4 salmon fillets, skin on or off

Salt and black pepper to taste

2 tablespoons olive oil

For the Creamy Florentine Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

Juice of 1/2 lemon

1 teaspoon dried Italian herbs

Salt and black pepper to taste

Directions:

Prepare the Salmon:

Season the salmon fillets with salt and black pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down if the skin is on. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.

Make the Florentine Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes until it begins to thicken. Stir in the Parmesan cheese, chopped spinach, lemon juice, and dried Italian herbs. Cook for another 2-3 minutes until the spinach is wilted and the sauce is creamy. Season with salt and black pepper to taste.

Serve:

Return the salmon fillets to the skillet, spooning the creamy Florentine sauce over the top. Let the salmon warm in the sauce for a minute or two.

Serve the Pan-Seared Salmon with Creamy Florentine Sauce hot, with the sauce generously spooned over each fillet. This dish pairs beautifully with rice, pasta, or a fresh salad. Garnish with extra lemon wedges for added zest.

Here’s a recipe for Strawberry White Chocolate Truffles—a sweet, creamy treat with a burst of strawberry flavor and a smooth white chocolate coating. They make for a lovely dessert or a gift idea!

Strawberry White Chocolate Truffles

Ingredients:

1 cup white chocolate chips (or chopped white chocolate)

1/4 cup heavy cream

1/4 cup freeze-dried strawberries, finely ground

1/2 teaspoon vanilla extract

1/2 cup powdered sugar (for coating)

1/2 cup additional white chocolate (for coating, optional)

Instructions:

Step 1: Prepare the Truffle Mixture

In a heatproof bowl, place the white chocolate chips and heavy cream. Heat in the microwave in 15-20 second intervals, stirring each time, until the mixture is smooth and fully melted.

Stir in the ground freeze-dried strawberries and vanilla extract until fully incorporated.

Cover the mixture and refrigerate for about 1-2 hours, or until it is firm enough to scoop and shape.

Step 2: Form the Truffles

Once the mixture has chilled and firmed up, use a spoon or small cookie scoop to portion out the truffles.

Roll each portion between your hands to form smooth balls. If the mixture starts to soften, return it to the refrigerator to firm up as needed.

Step 3: Coat the Truffles

Roll each truffle in powdered sugar to give a light coating. This helps prevent stickiness and adds a nice finishing touch.

Optional Chocolate Coating: Melt the additional white chocolate in a microwave-safe bowl in 15-20 second increments, stirring each time, until smooth. Dip each truffle in the melted chocolate to coat, then set them on parchment paper to harden.

Step 4: Chill and Serve

Place the truffles in the refrigerator for at least 30 minutes to fully set.

Store the truffles in an airtight container in the refrigerator for up to a week.

Tips:

Alternative Flavors: You can experiment with other freeze-dried fruits like raspberries or blueberries for a twist.

Presentation: For a pop of color, you could drizzle the truffles with melted dark chocolate or sprinkle with extra freeze-dried strawberry powder.

Enjoy these Strawberry White Chocolate Truffles as a delightful treat!

Ingredients:

8 oz block of sharp cheddar cheese, cut into cubes

8 oz block of pepper jack cheese, cut into cubes

1/4 cup olive oil

1/4 cup white wine vinegar or apple cider vinegar

1 tsp dried Italian seasoning

1/2 tsp garlic powder

Salt and pepper, to taste

1/2 cup sliced salami, cut into bite-sized pieces

1/2 cup small pickles, like cornichons or dill pickles, sliced

Fresh herbs, like parsley or basil, for garnish (optional)

Instructions:

Marinate the cheese: In a bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Add the cheese cubes to the mixture and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.

Assemble the appetizer: Arrange marinated cheese cubes on a platter. Add salami slices and pickles around the cheese for a beautiful display.

Garnish: Sprinkle fresh herbs for extra flavor and a pop of color.

Serve and enjoy! This appetizer is delicious on its own or with crackers.

Enjoy this easy, flavorful treat with friends and family!

Ingredients:

3 lbs oxtails, trimmed

Salt and black pepper to taste

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup beef broth

1/2 cup red wine

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme

2 carrots, sliced

2 stalks celery, sliced

Directions:

Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.

In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.

Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.

Add carrots and celery in the last 30 minutes of cooking.

Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 560 kcal | Servings: 4 servings#CinnamonLovers#fluffypancakes#BreakfastGoals#StarsEverywhere#bananapancakes#healthybreakfast#NoBakeDesserts#pancakestack

Ingredients:

500g beef chunks
1 large onion, sliced
2 tbsp all-purpose flour
250 ml beef stock
200 ml sour cream
1 tbsp Worcestershire sauce
200g egg noodles
Fresh parsley, chopped for garnish
Instructions:

Sauté Onions and Beef: In a large pan, sauté the onion until translucent. Add the beef chunks, seasoning them with salt and pepper, and brown on all sides.
Thicken the Sauce: Sprinkle flour over the beef and stir to coat. Slowly add the beef stock and Worcestershire sauce, bring to a simmer, and let thicken for about 10 minutes.
Cook the Noodles: Meanwhile, cook the egg noodles according to package instructions, then drain.
Finish with Sour Cream: Lower the heat and stir in the sour cream until the sauce is creamy. Be careful not to boil.
Serve: Place the noodles on a plate, top with the beef stroganoff, and garnish with chopped parsley.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4