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15 quick, easy and delicious breakfast recipe ideas that anyone can make! ►Full written recipe: https://thecookingfoodie.com/recipe/15-quick-and-easy-breakfast-recipes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:13 Oatmeal crepes 1:39 Classic French crepes 3:12 Egg Tortilla 4:19 Cottage cheese pancakes 5:18 Pistachio overnight oats 6:15 Tiramisu chia pudding 6:59 Almond Pancakes (Gluten-free) 8:00 Classic Pancakes 9:18 French omelette 10:16 Apple oatmeal snack cake 11:42 Banana bread toast 13:16 Scrambled eggs 13:59 French toast 15:06 Apple oatmeal muffins 16:17 Avocado egg sandwich
15 Easy Breakfast Recipes
This foolproof banana bread recipe is the best recipe you can find. It's moist, light and super easy to make. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Moist-Banana-Bread-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 3 Ripe bananas 1/2 cup (100g) White sugar 1/4 cup (50g) Brown sugar 2 Eggs 1 teaspoon Vanilla extract 1/2 cup (115g) Melted butter 2 cups (250g) Flour 1/2 teaspoon Baking soda 1/2 teaspoon Baking powder 1/4 teaspoon Salt 1 teaspoon Cinnamon (optional) 1/2 cup (80g) Chocolate chips (optional) *or nuts of choice 1 Banana for topping Directions: 1. Preheat the oven to 350°F (175°C). Grease a 4x8-inch loaf pan line with parchment paper and grease with butter the paper as well. Set aside. 2. In a large mixing bowl place 3 bananas and mash with a fork until smooth as possible. Add both sugars and mix until combined. Add eggs, vanilla extract and mix until combined. Add melted butter and mix until combined. 3. Sift in flour, baking soda, baking powder, salt and cinnamon. Stir until incorporated, do not over mix. 4. Add chocolate chip (note: at this stage you can also add chopped nuts of your choice) and mix. 5. Pour the batter into prepared pan. Slice one banana in half longwise and put it on top of the batter, cut side up. 6. Bake for 50-60 minutes, or until a toothpick inserted into center of the loaf comes out clean. 7. Allow to cool for 5-10 minutes, release from the pa and allow to cool completely.
The Best Banana Bread Recipe | Moist and Foolproof Recipe
Learn how to make the best-baked ziti with Italian sausage, ricotta cheese, parmesan cheese and mozzarella cheese. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Baked-Ziti-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 pound (450g) Ziti pasta Olive oil 1 Onion, chopped 3-4 Garlic cloves, crushed 1 pound (450g) Italian sausage/ground beef/ground pork 2-14oz cans (800g) Tomato sauce or marinara sauce Salt to taste Pepper to taste 1 teaspoon Paprika 1/2 teaspoon Red chili flakes (optional) 1 teaspoon Oregano 1 cup (250g) Ricotta cheese 8oz (225g) Mozzarella 1/2 cup Parmesan 1/2 cup (120ml) water Directions: 1. Cook the pasta: to a large pot water add 1 tablespoon of salt and bring to a boil. When water is boiling add the pasta cook to al dente. Drain when ready. 2. Meanwhile: in a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté until slightly golden, add minced garlic and cook for 1-2 minutes. 3. Add the beef and cook over high heat, breaking it apart with a wooden spoon until no longer pink, about 4-5 minutes. Season with salt, pepper, paprika and chili flakes. Add tomato sauce and water. Simmer for 4-5 minutes and turn the heat off. 4. Preheat oven to 350F (180C). 5. Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan. Then combined drained pasta with the meat sauce. Pour half of the pasta-meat mixture into the dish. Then dot the surface with half the ricotta cheese and sprinkle half of the mozzarella cheese and half of the parmesan. Pour the rest of the pasta-meat mixture of the cheese layer, then, dot the remaining ricotta cheese over the pasta, and sprinkle on top with the remaining mozzarella and Parmesan cheese. 6. Bake for 25-30 minutes, or until cheese is melted and golden. 7. Allow to rest for 10-15 minutes before serving.
The Best Baked Pasta Recipe | How to Make Baked Ziti
This video will show you how to make the perfect pistachio tres leches cake, from the sponge to the syrup and frosting, with tips along the way! ►Full written recipe: https://thecookingfoodie.com/recipe/pistachio-tres-leches-cake-recipe/ ► Homemade pistachio paste: https://youtu.be/BqGtg3N5EWA ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 1 cup (125g) All-purpose flour 1/3 cup (50g) Ground pistachios 1½ teaspoons Baking powder 5 Eggs, separated 1 cup (200g) Sugar, divided 1 teaspoon Vanilla extract 1/3 cup (80ml) Milk 1/4 teaspoon Salt For the milk mixture: 7oz (200g) – 1/2 can Sweetened condensed milk 1¼ cups (300ml) Evaporated milk 1/3 cup (80ml) Whole milk 1 tablespoon Pistachio paste For the cream: 1¼ cups (300ml) Heavy cream, cold 4 tablespoons (30g) Powdered sugar 1 teaspoon Vanilla bean paste 3 tablespoons (45g) Pistachio paste Directions: 1. Make the sponge: Preheat the oven to 340°F (170°C), line a 9x13” (22x32cm) pan with parchment paper, lightly grease it and set aside. 2. In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined. 3. Sift in flour, ground pisatchios, baking powder and salt. Mix until combined (don’t over mix). Set aside. 4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks. 5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and fold gently until evenly distributed. Pour into prepared pan. 6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup. 7. Make the milk syrup: To a bowl add all 3 milks, pistachio paste, and whisk until combined. 8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the Tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight. 9. Make the frosting: In a large bowl place pistachio paste, sugar and vanilla bean paste. Beat until smooth. Add heavy cream and whip to stiff peaks. 10. Decorate: Release the cake from the pan and spread the cream over the top of the cake. Refrigerate for at least two hours before serving. Trim the edges (optional), then cut into squares. Serve!
Pistachio Tres Leches Cake Recipe
Want to try a treat that’s been loved for over 2000 years? In this video, I'll show you how to make homemade nougat, or torrone, from scratch. Follow my easy steps for a nutty, sticky, and delicious result! ►Full written recipe: https://thecookingfoodie.com/recipe/torrone-italian-nougat-recipe/ ► Equipment I used in this video: Candy thermometer: https://amzn.to/3Df7zPH 8-inch square pan: https://amzn.to/3OyLvCd Stand Mixer: https://amzn.to/4inEB0a More here: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: Cooking spray 1 cup (340g) Honey 1¼ cups (250g) Sugar 1½ cups (220g) Almonds 1½ cups (180g) Pistachios 2 Egg whites, large Pinch Salt 2 teaspoons Vanilla extract Orange/lemon zest Direction: 1. Line an 8-inch (20cm) pan with parchment paper. Grease with non-stick cooking spray and set aside. Note: Traditionally, wafer paper is lined at the bottom and top to prevent sticking. 2. Toast the nuts: Preheat oven to 350F (180C). 3. Spread nuts on a baking sheet and toast them for about 8-10 minutes or until golden. Turn the oven off and leave the nuts there so they remain warm. Note: if the nuts are cold, they might reduce the meringue temperature and make mixing and spreading process much harder, so make sure your nuts are warm. 4. Make the meringue: In a bowl of a stand mixer, fitted with a whisk attachment, beat egg whites and salt until soft peaks form. Note: make sure your bowl is very clean and grease-free, otherwise you might have issues with making the meringue, remember, fat is the enemy of meringue. When you achieve soft peaks, turn the mixer off and move to the syrup. 5. Make the syrup: In a medium-large saucepan, combine sugar and honey. Cook and keep stirring the sugar mixture while heating, and use a candy thermometer to check the temperature. Once it reaches 280°F (138°C), stop stirring. At this point, the honey won't boil over, so let it continue to boil on its own. 6. Combine Syrup and Egg Whites: Keep an eye on the thermometer, and when it reaches 295°F (145°C), take the saucepan off the heat and then, slowly pour the syrup in a thin stream into the whipped egg whites, while mixing on low speed. Avoid pouring it directly onto the whisk to prevent splashing. Increase the mixer speed to high and whip for 6-8 minutes until the mixture is glossy, thick, and starts to pull away from the sides of the bowl. 7. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla. Work quickly to scoop and spread the torrone into the prepared pan, using lightly greased spatula, press this evenly into the pan and let it cool completely (3 hours) before slicing. 8. Once ready to serve, release the torrone from the pan and slice it into bars or squares.
Torrone – Italian Nougat Recipe | Easy Homemade Nougat
Learn how to make the best carrot cake in the world. Moist, soft with a tangy cream cheese frosting. ►Full written recipe: https://thecookingfoodie.com/recipe/carrot-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 2¼ cups (280g) All-purpose flour 1½ teaspoons Baking powder 1/2 teaspoon Baking soda 1½ teaspoons Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Salt 4 Eggs, large 3/4 cup (150g) Brown sugar 3/4 cup (150g) White sugar 1¼ cup (300ml) Vegetable oil 1 teaspoon Vanilla extract 3 cups (300g) carrots, grated (about 5-6 medium carrots) 1 cup (120g) walnuts/pecans, chopped For the frosting: 1/2 cup (115g) Butter, softened 2 cups (450g) Cream cheese 1 cup (130g) Powdered sugar 1 teaspoon Vanilla extract 1/3 cup (80ml) Heavy cream, cold For decoration: Pecans Instructions: 1. Preheat the oven to 350°F. Lightly grease two 9-inch (23cm) round cake pan, and line the bottoms with parchment paper. Set aside. 2. Make the cake: In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. 3. Peel and grate the carrots. Set aside. 4. In a separate bowl mix oil, white sugar, brown sugar, eggs and vanilla extract. Whisk for about 2-3 minutes. 5. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. 6. Add grated carrots, and chopped walnuts and gently fold until incorporated. 7. Pour the batter intro prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool. 8. Make the frosting: In a bowl place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes. 9. Assemble: Cut parchment paper into squares and place them around your cake stand or a large flat plate (see video), this will help keep a clean work suface and easy frosting. 10. Place one cake on top, then frost a genoures layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up). *Read notes. 11. Spread the remaining frosting on top and the side of the cake. 12. Decorate: decorate the cake with halved pecans around the edges of the cake (see video). 13. Refrigerate the cake for at least 3-4 hours or better, overnight.
The Best Carrot Cake Recipe
►Full written recipe: https://thecookingfoodie.com/recipe/maritozzi-italian-sweet-buns-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/
Maritozzi Recipe – Italian Cream Buns
Learn how to make the best leopard print cookies. ►Full written recipe: https://thecookingfoodie.com/recipe/leopard-print-cookies-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 40 cookies Ingredients: 1/2 cup (115g) Butter, softened 3/4 cup (100g) Powdered sugar 1 Egg 1 teaspoon Vanilla extract 2 cups (250g) All-purpose flour 1 teaspoon Baking powder Pinch Salt 2 tablespoons (g) Cocoa powder, separated Directions: 1. Prepare the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 2. In a separate large bowl, beat the butter and sugar until light and creamy (about 2-3 minutes). Make sure to scrape the bottom and sides of the bowl. 3. Add the egg and vanilla extract, and mix until well combined. Make sure to scrape the bottom and sides of the bowl. 4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. 5. Divide the dough into 1/3 (Should weigh about 170 grams) and 2/3 (Should weigh about 170 grams). 6. Take the smaller portion and divide it into 1/3 (60g) and 2/3 (110g). 7. Color the dough: Leave the largest portion (2/3) plain for the cookie base. To the medium portion add 1½-2 tablespoons of cocoa powder and mix until evenly combined for a dark brown color. To the smallest portion, add 1/2 teaspoon of cocoa powder and mix until evenly colored. 8. Now we have 3 dough portions with different sizes and colors. Wrap them with plastic wrap and refrigerate the dough for 30 minutes. 9. Create the leopard spots: Roll the black dough (medium portion) into a rectangle about 1/4 inch thick. Then cut into 2 strips as shown in the video. Shape the brown (smallest portion) dough into 2 thin logs as described in the video. Wrap the logs with the black dough and leave a little gap (don't seal the sough). Wrap and place in the freezer for 15 minutes. 10. Preheat your oven to 350°F (175°C) and line two baking sheet with parchment paper. 11. Assemble the cookies: Roll out the plain dough into a 1/4-inch (1/2 cm) thick circle. Take the dough from the freezer and cut it into 5 mm portions (see video). Place the prepared spots randomly over the plain dough. Use the leftover black dough to crate little dots (see video) and sprinkle them randomly. 12. Cover the surface with plastic wrap, gently press with a rolling pin, then roll the dough to flatten the spots into the base dough. Be careful not to over-roll; you want the spots to remain distinct. 13. Cut and bake: Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray. 14. Use the leftover dough: Unfortunately, you can't create leopard print cookies from the leftover dough, but you can make regular cookies: take all the leftover dough, combine it to a new dough, on a floured surface, roll the dough into a 1/4-inch (1/2 cm) thick circle. Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray. Repeat until you use all the dough. 15. Place the cookies on the prepared baking sheet, leaving some space between each cookie. Bake for 9-12 minutes, or until the edges start turning golden. Do not overbake. 16. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 17. Enjoy your stunning leopard print cookies!
Leopard Print Cookies Recipe
Learn how to make the best chicken pot pie. This recipe for chicken pot pie with double crust is one of my fav pies ever! ►Full written recipe + tips: https://thecookingfoodie.com/recipe/chicken-pot-pie-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the crust: 3½ cups (440g) All-purpose flour 1 cup + 1 tbsp (245g) Cold butter, cubed (unsalted) 1/2 teaspoon Salt 6-8 tablespoons Cold Water For the filling: 1½ (675g) Cooked chicken, shredded or cubed 1/2 cup (115g) Butter 2 Onions, chopped 3-4 Garlic cloves, crushed 2 Carrots, diced 1/2 cup (60g) Flour 3/4 cup (180ml) Heavy cream 1¾ cups (420ml) Chicken stock 1 cup (160g) Frozen peas 1 tablespoon Thyme Salt to taste Black pepper to taste 3 tablespoons Parsley, chopped Egg wash Directions: 1. Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. 2. Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. 3. Preheat oven to 400°F (200°C). 4. Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute. 5. Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat. 6. Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg. 7. Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash. 8. Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly. 9. Allow to cool for at least 15 minutes before serving.
Easy Chicken Pot Pie Recipe
Learn how to make the best honey cake. Make this beautiful beehive (honeycomb) cake and surprise your family and friends! ►Full written recipe: https://thecookingfoodie.com/recipe/honeycomb-mousse-cake-honey-cake-recipe-beehive-cake/ ►Recipe inspired by: https://www.cookie-fairy.com/2015/09/honeycomb-mousse-cake/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: Pecan-Honey financier: 140g Butter 170g Powdered sugar 80g Flour 1/2 teaspoon Baking powder 1/2 teaspoon Cinnamon 1/3 teaspoon Cloves 120g Ground pecans Pinch salt 5 egg whites 40 grams Honey Mascarpone Mouse: 3 teaspoons (11g) Gelatin 5 egg yolks 80g Sugar 40ml Water 40g Honey 2 cups (450g) Mascarpone, room temperature 1 teaspoon Vanilla bean pure 450ml Heavy cream Honey Jelly: 2 teaspoons (7g) Gelatin + 40ml 3/4 cup (180ml) Water 35g Sugar 100g Honey Almond-honey Florentines: 50g Butter 40ml heavy cream 65g sugar 35g Honey 50g sliced almonds Pinch salt For the bees: Marzipan 10g Melted chocolate
Honey Mousse Cake Recipe | Beehive Cake
learn how to make the viral Dubai Chocolate Bar recipe with crispy kataifi, pistachio filling, and rich chocolate. Perfect for fans of Knafeh chocolate bars and Middle Eastern flavors! ►To Master this recipe I highly recommend reading my blog post (including the written recipe): https://thecookingfoodie.com/recipe/dubai-chocolate-bar-recipe/ ►Homemade Pistachio Paste Recipe: https://youtu.be/BqGtg3N5EWA ► Equipment I used in this video: Chocolate Bar Mold Deep: https://amzn.to/48XwnaP Thick Mold for Stuffed Bar: https://amzn.to/40YrFHU Chocolate Bar Making Mold | Polycarbonate: https://amzn.to/4eLCeBc Thermometer: https://amzn.to/40S4lvi Infrared Thermometer (recommended): https://amzn.to/4fXOHmw All: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Full written recipe: Ingredients For the chocolate: 400 g Milk chocolate or Dark For the Knafhe filling: 4 tablespoons Butter unsalted 120 g Kataifi ¾ cup + 2 tablespoons Pistachio paste ¼ cup Tahini For the topping (optional): 30 g White chocolate optional 1-2 drops Food coloring optional 1 teaspoon coconut oil or vegetable oil Instructions 1. Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth. This step is optional. 2. Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set. 3. Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6–8 minutes). 4. Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside. 5. Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) – 122°F (50°C). *read recipe notes. 6. Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) – 82°F (28°C) *see the temperature chart. 7. Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) – 89°F (32°C). 8. Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1–2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm. Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled. 9. Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles. 10. Chill in the refrigerator for at least 30 minutes, or until fully set. 11. Once set, remove the bars from the mold and enjoy! Notes: * Dubai chocolate bar decoration: The colorful chocolate splashes give the Dubai Chocolate Bar a signature look but are entirely optional. This step adds visual appeal, but the bars will still be delicious and impressive without it. * Tempering the chocolate: This step is opnioal, but empering ensures that the chocolate has a glossy finish, a crisp snap, and resists blooming (white streaks). While optional, it’s ideal for achieving professional-looking results. If skipped, the chocolate may still taste great but could lack the polished appearance and texture. * For more tips read my blog post: https://thecookingfoodie.com/recipe/dubai-chocolate-bar-recipe/
Dubai Chocolate Bar Recipe
Learn how to make the best Sticky Toffee Pudding ►Full written recipe: https://thecookingfoodie.com/recipe/sticky-toffee-pudding-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the pudding: 200g Dates, pitted 1 teaspoon Baking soda 1 cup (240ml) Water 7 tablespoons (100g) Butter, softened 3/4 cup (150g) Brown sugar, light or dark 2 Eggs, large 1 1/3 cups (167g) Flour 1 teaspoon Baking powder 1/4 teaspoon Salt For the toffee sauce: 5 tablespoons (75g) Butter 3/4 cup (150g) Brown sugar 1 cup (240ml) Cream 1 teaspoon Vanilla extract Instructions: 1. Preheat your oven to 180°C (350°F) and grease an 8-inch baking dish. 2. Prepare the dates: chop pitted dates, then place the chopped dates and baking soda in a bowl, pour the boiling water over them, and let them soak for about 10 minutes. This will soften the dates. Then, using a fork 3. Make the Pudding Batter: In a mixing bowl, beat the butter and dark brown sugar until fluffy, about 2 minutes. 4. Add the eggs, vanilla extract and beat until incorporated. 5. Sift in the flour, baking powder, and salt. Gently fold the flour mixture into the wet ingredients. Then add the soaked dates and any remaining soaking liquid. Mix until combined. 6. Bake the Pudding: Pour the batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. 7. Prepare the Toffee Sauce: While the pudding bakes, prepare the sauce. Put all ingredients except vanilla extract in a saucepan and melt together over medium heat, stirring occasionally. Then simmer for about 2-3 minutes, until smooth and slightly thickened. Remove from the heat, add the vanilla extract, and give it a final stir. 8. Serve the Pudding: Once the pudding is baked, pierce it all over with a toothpick or a fork, then pour about a 1/2 of the warm sauce on top, gently spreading it to the edges with a spatula to fully cover the sponge with a thick, sticky glaze. 9. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. And drizzle some extra sauce on top.
Sticky Toffee Pudding Recipe
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