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This Russian honey cake (AKA Medovik) is made with 8 delicate honey cake layers and a silky sour cream frosting.

Find the full written recipe here: https://thecookingfoodie.com/recipe/medovik-russian-honey-cake-recipe/

Or just Google: the cooking foodie medovik cake

Best Medovik Recipe (Russian Honey Cake) 🍯

Medovik, also known as Russian Honey Cake, is a stunning layered dessert made with delicate honey-infused cake layers and a light, tangy sour cream frosting. After resting overnight, the layers soften into the signature melt-in-your-mouth texture that has made this cake a beloved Eastern European classic for generations.

►Full written recipe: https://thecookingfoodie.com/recipe/medovik-russian-honey-cake-recipe/

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Recipe:
For the cake layers:
7 tablespoons (100 g) Butter, unsalted
4 tablespoons (80 g) Honey
1 teaspoon (5 g) Baking soda
3½ cups (440 g) All-purpose flour see notes
3 Eggs large
¾ cup (150 g) Sugar
For the cream:
2¼ cups (515 g) Sour cream
1 cup (240 ml) Heavy cream
1½ cups (190 g) Powdered sugar
1 teaspoon Vanilla extract

Instructions
1. Prep: Preheat oven to 350°F (175°C).
2. Make the dough: In a heatproof bowl, whisk eggs and sugar until pale. Add butter and honey, then place over a bain-marie (double boiler). Stir until butter melts and sugar dissolves.
3. Add baking soda while the mixture is still over the bain-marie or very hot and mix; the mixture will foam slightly, which is essential for the cake’s texture.
4. Remove from heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
5. Cover and let the dough rest for 20–30 minutes.
6. Roll and bake: Divide dough into 8 equal pieces. Roll each piece very thin (about 2mm), preferably on parchment paper or a lightly floured surface. Trim using a 7-inch (18 cm) ring.
7. Pierce with a fork. and bake each layer for 7–8 minutes, until golden.
8. When finished baking the layers, bake the scraps as well, then crush into fine crumbs. Cool completely.
9. Make the cream: In a bowl, whisk the sour cream until smooth and lump-free.
10. In a separate large bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold into the sour cream until smooth.
11. Tip: If your sour cream is loose, strain it slightly for a thicker, more stable cream.
12. Assemble: Spread 4–5 tablespoons of cream between each layer. Stack all 8 layers.
13. Coat the top and sides with remaining cream, then cover with cake crumbs.
14. Chill: Refrigerate at least 8–12 hours (preferably overnight) before serving.

The Best Medovik Recipe (8-Layer Russian Honey Cake)

This Baked Panko Crusted Cod is one of those simple recipes that feels restaurant-worthy with very little effort. Tender, flaky cod is topped with a crispy golden panko crust flavored with lemon, parsley, garlic, and Parmesan, then baked until perfectly crisp and juicy. It's a quick, light, and delicious dinner that's ready in under 30 minutes.

►Full written recipe: https://thecookingfoodie.com/recipe/panko-crusted-cod/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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FULL RECIPE
For the cod:
4 skinless Cod Fillets, (about 150–180g / 5–6 oz each)
Salt and pepper to taste
4-6 teaspoons Dijon mustard
1-2 teaspoons Lemon juice, fresh
For the panko crust:
1 cup (60g) Panko breadcrumbs
3-4 tablespoons Olive oil (or melted butter)
Zest of 1 lemon
2 tablespoons fresh Parsley, finally chopped
2 Garlic cloves, crushed (optional)
¼ cup (25g) grated Parmesan (optional but recommended)
1/4 teaspoon salt (or to taste)
For serving:
Lemon wedges
Chopped parsley

Instructions:
Prep the oven: Preheat oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper. Pat the cod fillets dry well with paper towels. This helps the topping crisp properly.
Make the crispy topping: In a medium bowl, combine panko breadcrumbs, olive oil (or melted butter), lemon zest, parsley, Parmesan cheese, and salt. Mix until the breadcrumbs are evenly coated and slightly moistened.
Prepare the cod: Season both sides of the cod fillets with salt and black pepper. Place the fillets on the prepared baking sheet, leaving a little space between each fillet so the topping crisps properly.
In a small bowl, mix Dijon mustard with 1–2 teaspoons lemon juice (optional, but recommended for extra freshness). Brush the top of each fillet with the mustard mixture.
Coat the fish: Spoon the panko mixture evenly over the mustard-coated side of the fish and gently press so it adheres well.
Bake: Bake for 12–15 minutes, depending on the thickness of the fillets, until the topping is golden and crispy, the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serve: Serve immediately with lemon wedges and extra chopped parsley.

Easy Baked Panko Crusted Cod Recipe | Lemon Parmesan Crusted Cod

These baked chicken skewers (chicken kabobs) are so juicy and easy to make.
Find the full written recipe here: https://thecookingfoodie.com/recipe/baked-chicken-skewers/

Or just Google: the cooking foodie baked chicken skewers

Juicy Baked Chicken Skewers (Mediterranean Style)

This cottage cheese banana bread is soft, moist, and naturally packed with protein. Made with ripe bananas, cottage cheese, and simple pantry ingredients, this easy banana bread comes together quickly and stays tender for days. Perfect for breakfast, snack time, or a healthier dessert.

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-banana-bread/

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Recipe:
Ingredients:
3 large ripe Bananas (about 375g peeled)
2 large Eggs
1 cup (225g) Cottage cheese
1 teaspoon Vanilla extract
1/3 cup (80ml) Maple syrup or honey (optional – see notes)
1¾ cups (220g) All-purpose flour *see notes
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 cup Walnuts, roughly chopped

Instructions:
1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Mix the wet ingredients: In a separate bowl, mash the bananas with a fork until mostly smooth. Add the eggs and whisk until combined. Stir in the cottage cheese, maple syrup, and vanilla extract until fully incorporated.
4. Combine the batter: Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix. Fold in the chopped walnuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool: Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Healthy Cottage Cheese Banana Bread Recipe

Learn how to make the viral dot cake at home. This easy version of the sprinkle cake features my famous vanilla cake base wirh cream cheese frosting.

get the written recipe here: https://thecookingfoodie.com/recipe/viral-dot-cake/

The Viral Dot Cakes | Easy Homemade Recipe

These Viral Dot Cakes recently took over TikTok and Instagram, so naturally I had to recreate them at home! These colorful mini sprinkle cakes are soft, nostalgic, fun to make, and surprisingly delicious.

In this video, I’ll show you how to make homemade dot cakes using fluffy vanilla cake, creamy frosting, and lots of rainbow sprinkles.

►Full written recipe: https://thecookingfoodie.com/recipe/viral-dot-cake/

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RECIPE
Ingredients:
For the cakes:
1¼ cups (150g) All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon salt
¼ cup (60g) Unsalted butter, softened
¼ cup (60ml) Neutral oil
1/2 cup + 2 tablespoons (125g) Sugar
2 Eggs, large
1/2 cup (120ml) Buttermilk
1½ teaspoons Vanilla extract
For the frosting:
1/3 cup (75g) Unsalted butter, softened
⅔ cup (80g) Powdered sugar
1 cup (225g) Cream cheese, softened
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream, optional
For the topping:
Sprinkles

Instructions:
1. Prep the ramekins: Preheat the oven to 350°F (175°C). Grease 4 ramekins (about 8 oz / 225ml each) and place them on a baking tray.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs: Add eggs one at a time, mixing well after each addition. Beat in oil and vanilla extract.
5. Combine: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Mix just until combined and smooth. Do not overmix.
6. Fill & bake: Divide the batter evenly between the ramekins, filling each about ⅔–¾ full. Bake for 25–30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool completely in the ramekins.
8. Level the cakes (optional): If the cakes domed while baking, run a knife around the edges and carefully remove them from the ramekins. Trim the tops slightly to create a flatter surface, then return them to the ramekins. This step is optional but gives a cleaner final look.
9. Make the Frosting: In a medium bowl, beat the butter and powdered sugar until light and creamy. Add the cream cheese and vanilla extract and beat until smooth and fluffy. If needed, add heavy cream, 2 tablespoons at a time, until the frosting reaches your desired consistency.
10. Decorate: Pipe or spread the frosting generously over each cake. Smooth the tops, then cover generously with sprinkles, pressing lightly so they stick well and fully coat the frosting.
11. Chill: Refrigerate for at least 1–2 hours before serving for the best texture and cleaner slices.

Viral Dot Cake Recipe | The Sprinkle Cakes Everyone’s Obsessed With

These juicy oven baked chicken skewers are easy to make, packed with flavor, and perfect for dinner, meal prep, or summer gatherings. Made with tender chicken thighs, colorful veggies, and a smoky lemon garlic marinade, these chicken kabobs come out beautifully charred and juicy — no grill needed!

►Full written recipe: https://thecookingfoodie.com/recipe/baked-chicken-skewers/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
For the skewers:
675 g (1½ pounds) Chicken thighs Boneless skinless
1 Red onion cut into chunks
1 Bell pepper cut into chunks (red or yellow)
For the marinade:
60 ml (¼ cup) Olive oil
1 tablespoon Lemon juice
Lemon zest from 1 lemon
3 Garlic cloves minced
1 teaspoon Salt or to taste
½ teaspoon Black pepper or to taste
1 ½ teaspoons Smoked paprika
1 teaspoon Cumin
1 teaspoon Dried oregano

Instructions:
1. Prepare the chicken: Cut the chicken into . Uniform size ensures even cooking and prevents dry pieces. Even bite-sized cubes (3–4 cm / 1–1.5 inch)
2. Marinate: In a large bowl, mix all the marinade ingredients until well combined, then add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes, or for best flavor, refrigerate for 4–12 hours.
3. Assemble the skewers: Thread the marinated chicken, onion, and bell pepper onto skewers, alternating between them and leaving a little space between each piece so they roast properly rather than steam.
4. Bake: Preheat the oven to 425°F (220°C), then arrange the skewers on a lined baking tray or over a rack and bake for 15–18 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
5. Broil (don’t skip): Switch the oven to broil (grill mode) and cook the skewers for an additional 2–4 minutes, just until lightly charred, which gives them that classic grilled look and deeper flavor.

Easy Baked Chicken Skewers (Super juicy!) | Chicken Kabobs in the Oven

Creamy, fruity, refreshing, and incredibly easy to make: this No-Bake Mango Cheesecake is the perfect summer dessert! Made with a buttery biscuit crust, silky mango cheesecake filling, and a fresh mango topping, this tropical cheesecake is light, smooth, and packed with real mango flavor.

No oven, no water bath, and no complicated steps, just a simple make-ahead dessert that always impresses. If you love mango desserts and easy no-bake recipes, this one is a must-try!

►Full written recipe: https://thecookingfoodie.com/recipe/nobake-mango-cheesecake-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
For the base:
225 g (8 oz) Graham crackers or any biscuits (see notes)
100 g (7 tablespoons) Butter melted
1 tablespoon Milk if needed
For the filling:
500 g (2¼ cups) Cream cheese softened
240 ml (1 cup) Heavy cream Cold
500 g (2 cups) Mango puree or pulp (fresh or canned)
330 g (11.6 oz) White chocolate melted
30 ml (2 tablespoons) Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
14 g (14 g) Gelatin powder
70 ml (70 ml) Cold water for the gelatin
For the topping:
2 large Mangoes, cubed
12 g (1 tablespoon) Sugar
12 g (1½ tablespoons) Cornstarch
60 ml (1/4 cup) Water

Instructions
1. Make the crust: Crush the biscuits into fine crumbs using a food processor or a ziplock bag. Add melted butter and mix until the texture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk.
2. Press firmly into the bottom of a 23cm (9-inch) springform pan. Chill in the fridge while preparing the filling.
3. Prepare the mango puree: If using fresh mango, blend until completely smooth. Measure and divide into: 500g for the filling and 300g for the topping. Set aside.
4. Bloom the gelatin: In a small bowl, combine gelatin with cold water and let sit for 10 minutes until fully bloomed.
5. Make the filling: In a large bowl, beat cream cheese until smooth and lump-free. Add cold heavy cream and whip until soft peaks form.
6. Melt the white chocolate in short bursts in the microwave, stirring until smooth.
7. Add melted white chocolate (make sure it's not hot), 500g mango puree, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky.
8. Temper the gelatin: Melt the bloomed gelatin (about 10–15 seconds in the microwave). Gradually mix a few tablespoons of the cheesecake mixture into the gelatin, then pour it back into the main bowl. Mix well.
9. Pour and Chill: Pour the filling over the crust and smooth the top. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
10. Make the mango topping: Place all ingredients into a saucepan and cook until thickened, about 4-5 minutes. Turn the heat off and allow to cool. Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video

The BEST No-Bake Mango Cheesecake Recipe | So Easy!

To watch the full video, click the "related video" button, or just search on Google: "the cooking foodie dulce de leche cheesecake" to get the written recipe ❤

Or get it directly here: https://thecookingfoodie.com/recipe/dulce-de-leche-mini-cheesecakes-recipe/

Dulce De Leche Mini Cheesecakes | The Ultimate Cheesecake Series ֳ#cheesecake

This easy No-Bake Nutella Cheesecake is rich, creamy, chocolatey, and made without gelatin! With a crunchy chocolate crust, silky Nutella filling, and smooth ganache topping, this is the ultimate dessert for Nutella lovers.

►Full written recipe: https://thecookingfoodie.com/recipe/nobake-nutella-cheesecake-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE
For the crust:
250 g (10 oz) Chocolate biscuits read notes
90 g (6 tablespoons) Butter melted
15 ml (1 tablespoon) Milk only if needed
For the filling:
560 g (2½ cups) Cream cheese
470 g (1½ cups) Nutella
15 g (2 tablespoons) Cocoa powder
1 teaspoon Vanilla extract
For the Nutella ganache:
80 ml (1/3 cup) Heavy cream
200 g (2/3 cup) Nutella

Instructions
1. Make the crust: Place the biscuits in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk and pulse briefly.
2. Press the crumbs firmly into the bottom of an 8-inch (20cm) springform pan, creating an even layer. Use the back of a spoon or a flat glass to compact it well.
3. Refrigerate while preparing the filling.
4. Prepare the filling: In a large mixing bowl, beat the cream cheese until completely smooth and creamy, with no lumps.
5. Add Nutella, cocoa powder (if using), and vanilla extract. Beat again until fully combined and silky smooth. Scrape down the sides of the bowl to ensure everything is evenly incorporated. The mixture will be thick and rich.
5. Chill: Spread the filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, until fully set.
6. Make the Nutella ganache: Place the Nutella in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer (do not boil). Immediately pour it over the Nutella and let it sit for 1–2 minutes. Stir gently until smooth and glossy.
7. Allow the ganache to cool slightly before pouring.
8. Finish the cheesecake: Pour the ganache directly into the springform pan before releasing it, or remove the ring first, then pour for a clean drip effect.
8. Spread evenly and refrigerate for about 30 minutes to set. For extra clean slices, freeze for 1–2 hours before serving.

Easy Nutella Cheesecake | No-Bake, No Gelatin (Super Creamy)

This easy spaghetti meat sauce recipe is a classic family dinner made with ground beef, tomatoes, and simple seasonings. It’s hearty, comforting, and perfect for busy weeknights.

►Full written recipe: https://thecookingfoodie.com/recipe/spaghetti-with-meat-sauce-recipe/

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RECIPE:
Ingredients
340 g (3/4 lb) Spaghetti or pasta of choice
450 g (1 lb) Ground beef read notes
2 tablespoons Olive oil
1 Onion finely chopped
1 Red bell pepper chopped
3 cloves Garlic minced
2 tablespoons Tomato paste
625 g (22 oz) Tomato sauce Homemade or store-bought
600 ml (2½ cups) Water
Salt to taste
½ teaspoon Black pepper or to taste
1 teaspoon Dried oregano
1 teaspoon Paprika optional
3 tablespoons Parsley Fresh, chopped
¼ cup Parmesan for serving

Instructions:
1. Brown the beef: Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and fully cooked.
2. Transfer the beef to a plate and set aside. If there is excess fat, carefully drain some of it, leaving about 1 tablespoon in the pan for flavor.
3. Add the vegetables: In the same pan, add the chopped onion and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds more, just until fragrant.
4. Build the sauce: Add the tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in the tomato sauce and water, stirring well and scraping the bottom of the pan to release any browned bits.
5. Return the beef & simmer: Return the cooked beef to the pan. Add dried oregano, paprika, salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer partially covered for 35–40 minutes, until the sauce thickens and the flavors develop.
6. Adjust seasoning: Taste and adjust seasoning if needed. Stir in the chopped parsley.
7. Cook the pasta: Meanwhile, cook the spaghetti in well-salted water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
8. Combine & serve: Toss the sauce with the pasta, adding a splash of reserved pasta water if needed. Serve hot with grated Parmesan and extra parsley.

Best Spaghetti with Meat Sauce Recipe | Easy Weeknight Dinner