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Ingredients for the donuts:
1 medium-sized egg
50g butter
200g milk
80g sugar
500g flour
8 g dry baker’s yeast (or 12 g fresh yeast)
1 pinch of salt
Italian diplomatic cream:
300g pastry cream
200 g liquid cream
2 tablespoons icing sugar
the cover:
Sugar
Preparation :
With a pastry robot:
In a bowl, pour the milk and add the baker’s yeast with a teaspoon of sugar.
Mix and let stand for 10 minutes.
In the bowl of the stand mixer, pour the flour,
the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
Beat the dough vigorously for 20 minutes,
until it becomes soft and elastic
By hand: In a bowl, combine the butter, egg,
sugar and a pinch of salt.
Add milk with baking powder and flour.
Mix well and transfer everything to a lightly floured work surface.
Keep kneading with your hands until you get a smooth, elastic dough.
Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
My advice is to leave it in a turned off oven with the light on.
After the rising time, roll out the dough into a rectangle
half a centimeter thick on a lightly floured work surface.
Using a cookie cutter, cut out 6cm discs.
Place the donuts on a baking sheet and put a square of baking paper under each donut.
This will help you pick them up without touching them with your hands
once they are up, to dip them in the hot oil.
Cover the donuts with a cloth and let rise another 1 hour.
Meanwhile, prepare the Italian diplomat cream
by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
Pour the oil into a saucepan with high edges and,
once very hot, plunge the donuts (no more than 2 at a time)
so as not to lower the temperature of the oil.
Let rise and brown for 5 to 6 minutes per donut.
To give a sweet touch to these delicious donuts
Put the Italian diplomate cream in a piping bag and fill the donuts
Ingredients:
1 large bag of Oreos (family size, around 20 oz.)
1 package (8 oz.) softened cream cheese
2 small boxes Instant vanilla pudding
12 oz. Cool Whip
Optional: extra Oreos, gummy worms, or other candy for garnish
Directions:
I scrape Oreo icing into a bowl (save cookies for later).
I prepare pudding per package directions, then set it aside.
I blend icing and softened cream cheese, add pudding, and fold in Cool Whip.
I crush Oreos into “dirt” using a blender or food processor.
I layer: 1/3 of the “dirt” on the pan bottom, then half of the pudding mix, half of the remaining “dirt,” rest of the pudding mix on top, finishing with the remaining “dirt.”
For the best consistency, I make it a night ahead and refrigerate. Alternatively, I freeze it, slightly thawing before cutting.
These crispy Honey Barbecue Chicken Wings are baked in the oven, topped with honey barbecue sauce and then broiled to perfection. SO good!
PREP TIME : 20minutes mins
COOK TIME : 40minutes mins
TOTAL TIME: 1hour
INGREDIENTS:
4 lbs chicken wings
¼ cup honey
¾ cup barbecue sauce
¼ cup vegetable oil
1 tsp salt
1 tsp pepper
INSTRUCTIONS:
Preheat oven to 400° and line a baking sheet(s) with foil and generously spray with a non stick spray. Set aside.
Pat dry chicken wings with paper towels and place in a large mixing bowl.
Season with salt and pepper then add oil. Toss to coat.
Place wings on baking sheet(s) and bake for 35-40 minutes, turning after 20 minutes.
Using a one cup measuring cup, add honey first, then barbecue sauce to equal one cup (it’s the easiest way to measure). Stir.
Once wings are done baking and temperature has reached 165°, remove wings from oven and brush with honey barbecue sauce.
Turn on broil and place wings back in the oven. Broil for a few minutes, making sure they do not burn. Remove from oven and enjoy with your favorite dipping sauce.
NUTRITION:
Serving: 0g
Carbohydrates: 0g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Fiber: 0g
Sugar: 0g
Vitamin A: 0IU
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg
This easy game day snack puts all of the cheesy goodness of a pizza into a zesty dip!
Ingredients:
1 package (8 oz) cream cheese, softened
1 teaspoon Italian seasoning
1 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup mini pepperoni slices
2 tablespoons chopped green bell pepper
2 tablespoons sliced black olives
1 baguette, sliced and toasted, for serving
Directions:
Preheat your oven to 350°F (175°C).
In a small bowl, mix the softened cream cheese with Italian seasoning until well combined. Spread this mixture on the bottom of a 9-inch pie plate or a similar-sized baking dish.
Pour the pizza sauce over the cream cheese layer, spreading it out evenly.
Sprinkle the shredded mozzarella and parmesan cheeses over the sauce, covering it completely.
Top with mini pepperoni slices, chopped green bell pepper, and sliced black olives.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Serve warm with toasted baguette slices for dipping.
INGREDIENTS:
1 pint fresh blueberries
2 peaches, diced
2 Persian cucumbers, sliced
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon finely chopped basil
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
1. In a large bowl, combine the chopped basil, fresh blueberries, sliced peaches, and sliced Persian cucumbers.
2. In a separate small bowl, whisk together the Dijon mustard, honey, fresh lemon juice, salt, and pepper.
3. Gradually whisk in the olive oil until the dressing is well combined.
4. Pour the lemon basil vinaigrette over the salad ingredients in the large bowl and toss gently to coat everything evenly.
5. Sprinkle the crumbled feta cheese over the salad.
6. Toss the salad one more time lightly to distribute the feta cheese throughout.
7. Serve the Blueberry Peach Feta Salad immediately as a refreshing and flavorful summer salad.
Ingredients Purple Velvet Cake:
2 and 1/2 cups of all-purpose flour
1 and 1/2 cups of granulated sugar
1 tsp of baking soda
1 tsp of salt
1 tsp of cocoa powder
1 and 1/2 cups of vegetable oil
1 cup of buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp of red food coloring
1 tsp of white distilled vinegar
1 tsp of vanilla extract
1 tsp (or more, as needed for color) of purple food coloring
For the Cream Cheese Frosting:
1 pound of cream cheese, softened
2 sticks of unsalted butter, at room temperature
1 tsp of vanilla extract
4 cups of sifted confectioners’ sugar
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
Gradually mix in dry ingredients, stirring until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until fluffy.
Frost the cake layers and assemble the cake.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling | Kcal: 640 kcal/serving | Servings: 12 servings
Expert Tips:
Color Intensity: Adjust the amount of purple food coloring based on your desired hue. For a deeper purple, add a bit more coloring a drop at a time.
Smooth Frosting: For the silkiest frosting, ensure your cream cheese and butter are at room temperature before beating.
Cake Flour Option: For an even softer cake, consider substituting cake flour for all-purpose flour. Use the same amount.
Serving Suggestions:
Serve this stunning Purple Velvet Cake as the grand finale to any celebration. It pairs wonderfully with a cup of coffee or tea, making it perfect for brunches, afternoon teas, or dessert after a special dinner. For an extra touch of elegance, garnish with edible flowers or a light dusting of purple sugar sprinkles.
Ingredients:
• 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• ½ medium lemon, juiced (about 2 tablespoons)
Instructions:
1. In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to evenly coat.
2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
4. Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
5. Drizzle lemon juice over chicken and stir to combine. Serve immediately.
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
2 tbsp raspberry jam
Raspberry Compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water
Directions:
Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Fold in fresh raspberries and raspberry jam without overmixing.
Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes | Kcal: 320 kcal | Servings: 12 cupcakes
Enjoy Whipped Lemonade: a creamy twist on summer’s classic drink. Tangy lemon juice, sweet condensed milk, and luxurious whipped cream. Perfectly chilled, topped with cream and lemon slice. Ideal for poolside lounging or backyard barbecues. Add vodka for adults-only kick!
Ingredients:
– 1 cup ice
– 1 cup condensed milk
– 1 ½ cups heavy cream
– ½ cup lemon juice (or lemonade juice)
– Whipped cream, for serving
– Lemon slices, for garnish
– (Optional: vodka)
Directions:
1. In a blender, combine the ice, condensed milk, heavy cream, and lemon juice.
2. Blend on high speed for about 30 seconds or until the mixture is smooth and creamy.
3. Pour the whipped lemonade into glasses.
4. Top each glass with a generous dollop of whipped cream.
5. Garnish with a slice of lemon.
6. Optionally, for an adults-only version, add a splash of vodka to each glass.
7. Serve immediately and enjoy the refreshing taste of whipped lemonade!
Prep Time: See Recipe | Cooking Time: See Recipe | Total Time: See Recipe | Kcal: (Calories may vary based on specific brands and ingredient substitutions) | Servings: 2