Doughnuts recip

 

Here's a simple and classic doughnut recipe — soft, fluffy, and perfect for glazing or coating in sugar!

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CLASSIC HOMEMADE DOUGHNUTS
(Yeast-raised, fried version)

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INGREDIENTS:

• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup warm water (about 110°F / 45°C)
• 3/4 cup warm milk
• 1/4 cup sugar
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg
• 2 1/2 – 3 cups all-purpose flour
• Oil for frying (vegetable or canola)
• Glaze or sugar for coating (optional)

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INSTRUCTIONS:

1. Activate the yeast: In a bowl, mix warm water and yeast. Let sit for 5–10 minutes until foamy.
2. Add milk, sugar, salt, melted butter, and egg. Stir to combine.
3. Gradually add flour, mixing until a soft dough forms.
4. Knead the dough on a floured surface for 5–8 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
6. Roll out dough to 1/2-inch thickness and cut into doughnut shapes.
7. Place cut doughnuts on a floured surface and let rise again for 30–45 minutes.
8. Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
9. Fry doughnuts for about 1 minute per side or until golden brown.
10. Drain on paper towels. Dip in glaze or sugar while still warm.

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Optional Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract
  Mix until smooth and dip warm doughnuts.

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Would you like a baked version or one with emojis added?

Cheesy Mashed Potato Muffins with eggs

 

Of course! Here's your Cheesy Mashed Potato Muffins with Eggs recipe with some fun and helpful emojis:

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CHEESY MASHED POTATO MUFFINS WITH EGGS
(Makes about 12 muffins)

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INGREDIENTS:

• 2 cups mashed potatoes 🥔
• 1 cup shredded cheese 🧀
• 2 eggs, beaten 🥚
• 1/4 cup milk 🥛
• 1/4 cup chopped green onions or herbs 🌿 (optional)
• 1/2 tsp garlic powder 🧄 (optional)
• Salt & pepper to taste 🧂
• Cooking spray or muffin liners 🧁

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INSTRUCTIONS:

1. Preheat oven to 375°F (190°C) 🔥
2. Grease muffin tin or line with paper/silicone liners 🧁
3. In a bowl, mix mashed potatoes, cheese, eggs, milk, and any extras 🥣
4. Spoon into muffin cups, about 3/4 full 🥄
5. Bake for 20–25 minutes, until golden and set ⏲️
6. Cool slightly and enjoy warm! 🍽️

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TIPS:

• Add crumbled bacon 🥓 or cooked veggies 🥦 for extra flavor!
• Freeze leftovers and reheat easily! ❄️♨️

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Would you like a version with a whole egg baked in the center of each muffin?

Classic Egg Salad Sandwich

 

Of course! Here’s the Classic Egg Salad Sandwich recipe with some fun emojis to make it pop:

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CLASSIC EGG SALAD SANDWICH

INGREDIENTS:

• 🥚 6 Hard-Boiled Eggs, peeled and chopped
• 🥄 1/4 Cup Mayonnaise
• 🌭 1 Teaspoon Yellow Mustard (optional)
• 🥬 1 Tablespoon Chopped Celery (optional)
• 🌿 1 Tablespoon Chopped Onion or Chives
• 🧂 Salt and Pepper to Taste
• 🍞 4 Slices of Bread (your choice)
• 🥗 Lettuce Leaves (optional)

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INSTRUCTIONS:

1. MAKE THE EGG SALAD 🥣
   Mix eggs, mayonnaise, mustard, celery, and onion in a bowl.
   Season with salt and pepper. Stir well!

2. ASSEMBLE THE SANDWICH 🥪
   Place lettuce on a slice of bread (if using).
   Add a generous scoop of egg salad.
   Top with another slice of bread.

3. SERVE 🍽️
   Cut in half and enjoy!
   Tastes great chilled or at room temperature.

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Would you like a kid-friendly version or a printable page with large emoji text?

Classic Peanut Butter Fudge

 

Ingredients:

2 cups granulated sugar 🍚

1/2 cup milk 🥛

1 tsp vanilla extract 🌿

3/4 cup peanut butter 🥜 (smooth or crunchy, your choice!)

Pinch of salt 🧂

Instructions:

1. Combine sugar & milk in a saucepan over medium heat. Stir gently. 🔥🥄

2. Bring to a boil, then cook for 2–3 minutes, stirring constantly. Bubbles will form! ⏲️🍯

3. Remove from heat. Add peanut butter, vanilla, and salt. Mix until creamy and smooth. 🌀

4. Pour into a greased or parchment-lined 8x8 inch dish. Spread evenly. 🧈📏

5. Let cool at room temperature, then cut into squares once firm. ❄️🔪

6. Serve & enjoy! Perfect for gifts or snacking. 😋🎁

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Would you like me to turn this into a printable card or add a chocolate layer on top?

Homemade Fruit Cake

 

Ingredients:

1 cup unsalted butter, softened

1 cup brown sugar, packed

4 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

¼ cup orange juice (or apple juice)

1 teaspoon vanilla extract

2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)

1 cup chopped nuts (walnuts, pecans, or almonds)

2 tablespoons molasses or dark corn syrup (optional for a richer flavor)

Zest of 1 orange and 1 lemon (optional for extra freshness)

Optional: Soaking the fruits

½ cup rum, brandy, or fruit juice

Soak dried fruits overnight or at least 2 hours for a more tender, flavorful cake.

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Instructions:

1. Preheat the oven to 300°F (150°C). Grease and line a loaf pan or a small cake pan with parchment paper.

2. Cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in the vanilla and molasses (if using).

4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.

5. Gradually add the dry ingredients to the butter mixture, alternating with orange juice, starting and ending with the flour mixture.

6. Fold in the soaked (and drained) fruits, nuts, and citrus zest.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for about 1 ½ to 2 hours, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.

9. Cool completely in the pan before removing.

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Tips:

For longer shelf life and deeper flavor, you can brush the cooled cake with a little rum or juice every few days and wrap it tightly.

Fruit cake tastes even better if allowed to "mature" for a week or two before eating!

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Would you like a version that's sugar-free, keto-friendly, or one that’s faster to make too?

Fresh Crunchy Veggie Salad

 

Ingredients:

🥒 1 cucumber, thinly sliced

🥬 2 cups shredded cabbage

🌶️ 1 red bell pepper, sliced

🌿 A handful of fresh dill, chopped

🧅 2 green onions, sliced

🍋 Juice of 1 lemon

🛢️ 2 tablespoons olive oil

🧂 Salt and pepper to taste

Instructions:

1. 🥣 In a big bowl, combine cucumber 🥒, cabbage 🥬, bell pepper 🌶️, dill 🌿, and green onions 🧅.

2. 🍋 Drizzle lemon juice and 🛢️ olive oil over the veggies.

3. 🧂 Sprinkle with salt and pepper.

4. 🥄 Toss everything gently until well mixed.

5. 🥗 Serve fresh and enjoy!

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Would you also like a second version with a creamy dressing?

Easy Tiramisu Recipe

 

Ingredients:

3 egg yolks 🥚🥚🥚

1/2 cup sugar 🍚

1 cup mascarpone cheese 🧀

1 cup heavy whipping cream 🥛

1 cup brewed coffee, cooled ☕

2 tbsp coffee liqueur (optional) 🍸

1 pack ladyfinger cookies 🍪

Cocoa powder for dusting 🍫

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Instructions:

1. In a bowl, whisk egg yolks and sugar until light and creamy. 🎂

2. Add mascarpone cheese and mix until smooth. 🧀➡️🥄

3. In another bowl, whip the cream until stiff peaks form. 🥛✨

4. Gently fold the whipped cream into the mascarpone mixture. 🤎

5. Mix coffee and liqueur together in a shallow dish. ☕🍸

6. Quickly dip each ladyfinger into the coffee mixture (don’t soak too long!) ☕➡️🍪

7. Arrange a layer of soaked ladyfingers in a glass dish. 🍪➡️🍽️

8. Spread half the cream mixture on top. 🥄

9. Repeat layers, ending with cream on top. 🎂

10. Dust generously with cocoa powder. 🍫☁️

11. Chill for at least 4 hours (overnight is best!). ❄️⏰

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Ready to enjoy! 🍴✨

Pão de Queijo (Brazilian Cheese Bread)

 

Gluten-free & super fluffy!

Ingredients:

1 cup milk 🥛

1/2 cup oil (like vegetable or olive) 🛢️

1 tsp salt 🧂

2 cups tapioca flour 🌿

1 to 1 1/2 cups grated cheese (Parmesan or mozzarella) 🧀

2 eggs 🥚🥚

Instructions:

1. Preheat oven to 375°F (190°C) 🔥

2. In a saucepan, heat milk, oil, and salt until it just starts to boil 🫖

3. Remove from heat and stir in tapioca flour until smooth 🥄

4. Let cool slightly, then mix in the eggs and cheese 🧀🥚

5. Pour or scoop batter into greased muffin cups 🧁

6. Bake for 15–20 minutes until puffed and golden ⏱️

7. Let cool slightly and enjoy warm! 😋

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Would you like a sugar-free dessert version of something similar too?

Banana Caramel Pudding Cups

 

Ingredients:

For the pudding layer:

2 cups milk 🥛

2 tbsp cornstarch 🌽

1/4 cup sugar (or sugar substitute) 🍬

1 tsp vanilla extract 🍦

Pinch of salt 🧂

For the caramel banana topping:

2 bananas, sliced 🍌

1/4 cup brown sugar (or sugar substitute) 🍯

2 tbsp butter 🧈

1 tbsp lemon juice 🍋

Optional: pinch of cinnamon 🌰

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Instructions:

1. Make the pudding:

In a saucepan, mix milk, sugar, cornstarch, salt, and vanilla. 🥄

Cook over medium heat, stirring constantly until it thickens. 🔥

Pour into small cups and let cool. Refrigerate for at least 1 hour. ❄️

2. Make the caramel banana topping:

In a pan, melt butter and add brown sugar. Stir until bubbly. 🍯🔥

Add sliced bananas and lemon juice. Cook for 2–3 minutes. 🍌

Sprinkle cinnamon if using. Remove from heat. ✨

3. Assemble:

Spoon the banana caramel topping over the chilled pudding. 🍮

Serve cold and enjoy! 😋

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Want a keto or sugar-free twist version too?

Thick & Creamy Cheesecake with Cookie Crust

Ingredients:

Crust:

2 cups crushed graham crackers or cookies 🍪

1/2 cup melted butter 🧈

2 tbsp sugar (or sugar substitute for sugar-free) 🍯

Filling:

4 packages (8 oz each) cream cheese, softened 🧀

1 cup sugar (or erythritol for sugar-free) 🍭

1 tsp vanilla extract 🌿

4 large eggs 🥚

1 cup sour cream (for extra creaminess!) 🥄

2 tbsp flour (optional, for structure) 🌾

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Instructions:

1. Preheat oven to 325°F (163°C) 🔥

2. Make the crust:

Mix crushed cookies + melted butter + sugar. Press into bottom and sides of a square baking pan. Bake for 10 min. 🕒

3. Make the filling:

Beat cream cheese until smooth. Add sugar, vanilla, and eggs (one at a time). Mix in sour cream and flour. Blend until silky. ✨

4. Pour into crust and smooth the top. Bake 50–60 minutes until set but still a bit jiggly in the center. 🧁

5. Cool completely, then refrigerate for at least 4 hours or overnight. ❄️

6. Slice and serve! Perfectly thick and creamy—just like the pic. Enjoy! 🍰

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Want a specific variation like lemon, chocolate swirl, or low-carb? I got you!

Creamy Baked Milk Custard

 

Ingredients:

4 cups milk 🥛

4 eggs 🥚🥚🥚🥚

1/2 cup sugar (or sugar substitute) 🍬

2 tbsp butter, melted 🧈

1/4 cup flour (optional, for thicker texture) 🌾

1 tsp vanilla extract 🍦

A pinch of salt 🧂

Optional flavor boosts:

Zest of 1 lemon 🍋

Dash of cinnamon or nutmeg 🌰

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Instructions:

1. Preheat oven to 350°F (175°C) 🔥

2. In a bowl, whisk eggs and sugar until smooth 🥄

3. Add in melted butter, milk, vanilla, salt (and lemon zest if using) 🌀

4. Whisk in flour if you want a firmer custard ✨

5. Pour into a greased baking dish 🧽

6. Bake for 45–55 minutes or until golden and set on top, slightly jiggly in the center ⏱️

7. Let it cool before slicing. Can be served warm or chilled ❄️

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Enjoy your creamy delight! Want a sugar-free or keto version too?

Super Soft Japanese Milk Bread

 

Ingredients:

2 ½ cups bread flour 🌾

3 tbsp sugar 🍬

1 tsp salt 🧂

1 tbsp instant yeast 🍞

½ cup warm milk 🥛

¼ cup heavy cream 🥛💛

1 egg 🥚

2 tbsp butter 🧈 (softened)

For the Tangzhong (Secret to Softness! 💡)

3 tbsp bread flour 🌾

½ cup water 💧

¼ cup milk 🥛

Instructions:

1️⃣ Make the Tangzhong:

In a saucepan, whisk flour, water, and milk over low heat 🔥.

Stir constantly until it thickens into a pudding-like paste 🍮.

Let it cool completely.

2️⃣ Mix the Dough:

In a bowl, combine flour, sugar, salt, and yeast.

Add the cooled Tangzhong, warm milk, cream, and egg 🥚.

Mix until a sticky dough forms.

3️⃣ Knead & Rise:

Knead for 10 minutes until smooth 💪.

Add butter 🧈 and knead until fully incorporated.

Cover and let rise for 1-2 hours until doubled in size ⏳.

4️⃣ Shape & Bake:

Punch down the dough ✊.

Shape into a loaf or rolls 🍞.

Place in a greased pan and let rise again for 30-45 minutes ⏳.

Brush with milk or egg wash 🥛.

Bake at 350°F (180°C) for 25-30 minutes until golden brown 🔥.

5️⃣ Enjoy! 😍

Let cool slightly before slicing! Pairs well with butter 🧈 or jam 🍓.

Would you like more fun recipes like this? 😃

Creamy Cucumber & Tomato Salad

 

Ingredients 🥗

2 cucumbers, sliced 🥒

2 tomatoes, diced 🍅

1 small red onion, thinly sliced 🧅

1 boiled egg, chopped 🥚

1 small carrot, diced 🥕

½ cup mayonnaise or Greek yogurt 🥄

1 tbsp lemon juice 🍋

½ tsp salt 🧂

½ tsp black pepper 🌿

Instructions 👩‍🍳

1️⃣ In a large bowl, combine cucumbers, tomatoes, onion, egg, and carrot. 🥒🍅🧅

2️⃣ In a small bowl, mix mayonnaise (or Greek yogurt) with lemon juice, salt, and black pepper. 🥄🍋

3️⃣ Pour the dressing over the veggies and mix well until everything is coated. 🥗✨

4️⃣ Chill in the fridge for 15-20 minutes before serving. ❄️

5️⃣ Enjoy your refreshing salad! 😋

Want more fun salad recipes like this? 🥗🔥

Sugar-Free Vanilla Muffins

 

Ingredients:

2 cups almond flour 🌰

1/3 cup erythritol (or preferred sweetener) 🍯

1 tsp baking powder 🥄

1/4 tsp salt 🧂

3 eggs 🥚🥚🥚

1/3 cup unsweetened almond milk 🥛

1/4 cup melted butter 🧈

1 tsp vanilla extract 🌿

Instructions:

1️⃣ Preheat oven to 350°F (175°C) 🔥. Line a muffin tin with cupcake liners.

2️⃣ In a bowl, whisk together almond flour, sweetener, baking powder, and salt. 🥄

3️⃣ In another bowl, beat eggs, almond milk, melted butter, and vanilla extract. 🥣

4️⃣ Combine wet and dry ingredients, mixing until smooth.

5️⃣ Spoon the batter into the muffin cups, filling each about 3/4 full. 🍶

6️⃣ Bake for 18-22 minutes or until golden brown. 🔥

7️⃣ Let cool before enjoying! 😋

Would you like a variation, maybe with chocolate or fruit? 🍫🍓

Strawberry Jam

 

Strawberry Jam

Ingredients:

2 lbs fresh strawberries (hulled and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice 

1 tsp lemon zest 

1 tsp vanilla extract 

Instructions:

Wash, hull, and chop the strawberries into small pieces.

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally as the mixture starts to break down.

Reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally. The jam will thicken as it cooks.

To test, place a small spoonful on a cold plate. If it thickens without running, it’s ready!

For a smoother texture, use a potato masher or an immersion blender.

Let the jam cool, then transfer it to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Raspberry Jam

Ingredients:

2 cups fresh or frozen raspberries

¾ to 1 cup granulated sugar (adjust to taste)

1 tbsp lemon juice (balances sweetness & preserves freshness)

1 tsp lemon zest (optional, for extra brightness)

½ tsp vanilla extract (optional, for depth)

Instructions:

Rinse and mash slightly with a fork for a chunkier texture.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the berries break down.

Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally, until thickened.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

If you prefer a smooth jam, strain out the seeds using a fine mesh sieve.

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Blueberry Jam 

Ingredients:

2 cups fresh or frozen blueberries

¾ cup granulated sugar 

1 tbsp lemon juice 

1 tsp lemon zest 

½ tsp vanilla extract 

1 tbsp cornstarch + 1 tbsp water (optional, for a thicker consistency)

Instructions:

In a medium saucepan, combine blueberries, sugar, and lemon juice.

Heat over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 5-7 minutes).

Use a fork or potato masher to break down the berries to your desired texture (chunky or smooth).

Let the mixture simmer for another 10 minutes, stirring occasionally.

If you want a thicker jam, mix the cornstarch and water in a small bowl, then stir it into the blueberry mixture.

Continue to cook for another 2-3 minutes until it thickens.

Remove from heat and stir in vanilla extract and lemon zest, if using.

Let the jam cool completely before transferring it to a jar. Store in the refrigerator for up to 2 weeks, or process in sterilized jars for long-term storage.

Peach Jam

Ingredients:

4 cups fresh peaches (peeled, pitted, and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice (helps preserve freshness)

1 tsp lemon zest (optional, for brightness)

½ tsp vanilla extract (optional, for depth)

½ tsp cinnamon (optional, for warmth)

Instructions:

Peel, pit, and chop the peaches into small pieces.

In a saucepan over medium heat, combine peaches, sugar, and lemon juice. Stir occasionally as the peaches release their juices.

Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally, until thickened.

Use a potato masher for a chunkier texture or an immersion blender for a smoother jam.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Keto Crab Salad

 

Ingredients:

1 lb imitation crab (or real crab meat) 🦀

1/2 cup mayonnaise 🥄

1/4 cup sour cream 🍶

1 tbsp Dijon mustard 🌿

1/2 tsp garlic powder 🧄

1/2 tsp onion powder 🧅

1/2 tsp paprika 🌶️

2 celery stalks, chopped 🥒

1/4 cup fresh dill, chopped 🌿

1 tbsp lemon juice 🍋

Salt & pepper to taste 🧂

Instructions:

1️⃣ Chop the crab meat into bite-sized pieces. 🔪

2️⃣ In a bowl, mix mayo, sour cream, mustard, garlic powder, onion powder, paprika, salt, and pepper. 🥄

3️⃣ Add the crab meat, celery, and dill to the bowl. Mix well. 🥗

4️⃣ Squeeze fresh lemon juice over the top and stir. 🍋

5️⃣ Chill for 15-20 minutes before serving. ❄️

6️⃣ Enjoy it on lettuce wraps, with keto crackers, or by itself! 😋

Would you like any variations or substitutions?

Keto Stuffed Zucchini Boats

 

Ingredients:

2 medium zucchini 🥒

1/2 lb ground beef 🥩 (or turkey)

1/2 cup shredded cheese 🧀 (cheddar, mozzarella, or your favorite)

1/4 cup diced tomatoes 🍅

1/4 cup chopped onions 🧅

1 clove garlic, minced 🧄

1/2 tsp oregano 🌿

1/2 tsp salt & pepper 🧂

1/2 tsp smoked paprika 🌶️ (optional)

Instructions:

1️⃣ Preheat oven to 375°F (190°C). 🔥

2️⃣ Slice zucchini in half lengthwise and scoop out some flesh to create a boat shape. 🛶

3️⃣ In a pan, cook ground beef with onions and garlic until browned. Drain excess fat. 🍳

4️⃣ Add diced tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 min. 🍅

5️⃣ Fill each zucchini boat with the beef mixture. 🥒🥩

6️⃣ Sprinkle shredded cheese on top. 🧀

7️⃣ Bake for 20-25 min until cheese is melted and bubbly. 🧑‍🍳

8️⃣ Let cool for a few minutes, then enjoy! 😋

Would you like a variation or different toppings?

Pizza dough recipe

 

For Pizza dough recipe:

• 1 teaspoon yeast

• 1 teaspoon sugar

• 3/4 cup warm water

• 2 cups all-purpose flour

• 2 tablespoons oil

• 1/2 teaspoon salt

Steps:

In a bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

In a mixing bowl, combine the all-purpose flour and salt.

Add the yeast mixture and olive oil into the well and stir together with a spoon until the dough starts to come together.

Transfer dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place until it doubles in size.

Once the dough has risen, punch it down to release any air bubbles. If you want thin crust, divide the dough into 2. If you want, thick crust, use the entire dough.

Roll out the dough on a floured surface into my desired thickness.

Transfer the dough to a baking sheet with parchment paper.

Preheat the oven to 475°F and let the dough rest for about 15 minutes.

Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

Note: use the bottom rack in the oven

***Donuts Dough Recipe:

 Recipe:

1 pack rapid rise yeast

1/4 cup sugar

2 eggs

1 cup warm milk

1/2 teaspoon salt

1/2 cup butter softened

4 and 1/2 cup flour

Oil for frying

Steps:

In a large bowl, add warm milk, sugar and yeast. Mix and let it rest for 5 minutes until it bubbles.

Then, add eggs, butter, salt and flour. Mix thoroughly until combined and make a roung ball. Kneed until smooth.

Let it rest for 1 hr until double the size.

Once it rises, divide the dough into 2 parts.

In a table, dust extra flour. Roll and flatten each dough for about 1/4 inch thick. Using a donut cutter, cut each donut dough. Repeat process till done. 

Heat a deep frying pan with about 3 inches deep oil. Fry the donuts until golden brown and crispy. Drain in paper towels or in a wired rack. Roll each donuts in white sugar. You can also add glaze or cinn powder. Serve warm. Enjoy!

Pecan Cheesecake Bundt Cake

 

Ingredients:

For the cake:

2 ½ cups almond flour 🌰

1 cup granulated sweetener (monk fruit or erythritol) 🍯

1 tsp baking powder 🥄

½ tsp salt 🧂

1 tsp vanilla extract 🌿

½ cup butter, melted 🧈

4 large eggs 🥚

½ cup chopped pecans 🥜

For the cheesecake filling:

8 oz cream cheese, softened 🧀

¼ cup granulated sweetener 🍯

1 egg 🥚

1 tsp vanilla extract 🌿

For the topping:

½ cup cream cheese, softened 🧀

2 tbsp heavy cream 🥛

2 tbsp powdered sweetener 🍯

½ cup chopped pecans 🥜

Instructions:

1️⃣ Preheat oven to 350°F (175°C). Grease a bundt pan. 🏺🔥

2️⃣ Make the batter: In a bowl, mix almond flour, sweetener, baking powder, and salt. Add melted butter, eggs, and vanilla extract. Stir well. 🥣🥄

3️⃣ Prepare the filling: In another bowl, beat cream cheese, sweetener, egg, and vanilla until smooth. 🎂✨

4️⃣ Assemble: Pour half of the cake batter into the bundt pan. Spread the cheesecake mixture on top, then cover with the remaining batter. 🏗️🧀

5️⃣ Bake for 40-45 minutes until golden brown. Let it cool. ⏳🥮

6️⃣ Make the topping: Whisk cream cheese, heavy cream, and sweetener. Spread over the cooled cake and sprinkle with chopped pecans. 🌰🍰

7️⃣ Serve & enjoy! 😋☕

Would you like any modifications?

Sugar-Free Carrot Cake Roll

 

Ingredients:

For the cake:

🥕 1 cup grated carrots

🥚 3 large eggs

🍯 ¼ cup sugar-free sweetener (like monk fruit or erythritol)

🥥 ½ cup almond flour

🌾 ¼ cup coconut flour

🥄 1 tsp cinnamon

🥄 ½ tsp nutmeg

🥄 ½ tsp baking powder

🥄 ½ tsp baking soda

🧂 Pinch of salt

For the filling:

🧀 8 oz cream cheese (softened)

🍶 ¼ cup heavy cream

🍯 2 tbsp sugar-free sweetener

🥄 1 tsp vanilla extract

Instructions:

1️⃣ Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2️⃣ Whisk eggs and sweetener until fluffy. Add grated carrots.

3️⃣ Mix in almond flour, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

4️⃣ Spread batter evenly onto the baking sheet and bake for 10-12 minutes.

5️⃣ Cool for 5 minutes, then carefully roll it up using parchment paper. Let it cool completely.

6️⃣ Prepare filling by mixing cream cheese, heavy cream, sweetener, and vanilla until smooth.

7️⃣ Unroll the cake, spread the filling, and roll it back up. Chill for 1 hour before slicing.

8️⃣ Enjoy! 🎉

Would you like a different variation, maybe a keto-friendly one? 😋