🧾 Ingredients:

4 cups all-purpose flour (plus extra for dusting)
2 tsp active dry yeast
3 tbsp sugar
1¼ cups warm milk
¼ cup oil
2 eggs
½ tsp salt
🖌️ For Brushing:

1 egg white + 2 tbsp water (for egg wash before baking)
2 tbsp melted butter (fo

Découvrez le secret du jardinier pour une courgette prospère dans votre jardin ! 🤩

1. Choisissez le bon récipient : Utilisez un grand récipient, d’au moins 12 pouces de profondeur et de largeur, pour fournir un espace suffisant pour la croissance des rac
2. Sélectionnez le bon sol : Utilisez un sol en pot de haute qualité et bien drainant enrichi en matière organique pour assurer une croissance saine.
3. Plantation de graines de courgettes : Plantez des graines de courgettes directement dans la marmite ou commencez par des semis. Espacez-les adéquatement pour éviter le surpeuplement.
4. Arrosage : arrosez les plantes de façon constante, en gardant le sol humide mais pas gorgée d’eau. Assurer un drainage approprié pour prévenir la pourriture des racines.
5. Fertilisation : Nourrissez les courgettes avec un engrais équilibré et soluble dans l’eau toutes les 2-4 semaines pour favoriser une croissance vigoureuse.
6. Soutien : Utilisez des pieux ou un treillis pour soutenir les courgettes au fur et à mesure qu’elles poussent, aidant à gérer leur nature étendue.

Conclusion : Profitez de vos courgettes cultivées en conteneur
Suivez ces conseils pour faire pousser des plants de courgettes sains dans des pots et profiter d’une récolte abondante.

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting
Preparation Time
Total Time: 2 hours 20 minutes
Active Time: 30 minutes
Rise Time: 1 hour 30 minutes
Ingredients
Dough:
7 Tbsp (80g) sugar
1 tsp (4g) dry yeast
1 cup (250ml) lukewarm milk
1 egg
2 Tbsp vegetable oil
4 cups (500g) flour
1 tsp (4g) salt
Filling:
1/3 cup (80g) butter
1/2 cup (80g) sugar
Cinnamon to taste
Must express something to keep getting my recipes.

Kulfi Ice Cream Recipe
Ingredients:
4 cups whole milk
1/2 cup sweetened condensed milk
1/4 cup powdered sugar
1/4 teaspoon ground cardamom 1/4 cup chopped nuts (pistachios, almonds, cashews)
Saffron strands for garnish (optional)
Chopped pistachios for garnish (optional)

Directions:

     In a heavy-bottomed saucepan, heat the whole milk over medium heat until simmering. 
      Reduce the heat to low and simmer, stirring frequently, until the milk is reduced by half (about 30-40 minutes). 
      Add sweetened condensed milk, powdered sugar, cardamom, and chopped nuts to the reduced milk, and stir well. 
      Simmer for another 10-15 minutes, stirring occasionally until slightly thickened. 
      Let the mixture cool to room temperature. 
      Pour the mixture into popsicle molds or small cups, insert sticks, and freeze for at least 6 hours. 
     To serve, pop out the kulfi and garnish with saffron strands and chopped pistachios if desired. 

Scoop, Serve and Enjoy

Creamy Shrimp & Broccoli Alfredo Fettuccine 🍤🥦🍝
This indulgent pasta dish is rich, creamy, and packed with flavor! Tender shrimp and vibrant broccoli florets are tossed with silky Alfredo sauce and fettuccine noodles — the perfect comfort meal that still feels balanced thanks to the veggies. A restaurant-quality dish made easily at home!

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

250g fettuccine pasta

250g shrimp, peeled & deveined

2 cups broccoli florets

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream (or half-and-half)

3/4 cup grated parmesan

1 tbsp olive oil

Salt & pepper

Optional: chili flakes, parsley

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Pasta

Boil fettuccine in salted water until al dente.

Reserve 1/2 cup pasta water before draining.

Cook the Broccoli

Steam or boil for 3 minutes until bright green and slightly tender.

Drain and set aside.

Sauté the Shrimp

In a pan, heat olive oil.

Add shrimp, season with salt & pepper, and cook 2–3 minutes per side until pink.

Remove from the pan.

Make the Alfredo Sauce

In the same pan, melt butter.

Add garlic and cook for 30 seconds.

Pour in cream and bring to a gentle simmer.

Stir in parmesan until smooth and creamy.

Add pasta water if needed to loosen.

Combine Everything

Add pasta, shrimp, and broccoli into the sauce.

Toss well to coat.

Serve Hot & Creamy

Finish with chili flakes or parsley if desired.

Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Kcal: ~780 per serving
Servings: 2

Homemade Chicken Noodle Soup

Ingredients:

2 frozen chicken breasts

8 cups chicken broth

1 family-size can cream of chicken soup

1 stick (½ cup) butter

1 teaspoon poultry seasoning

1 teaspoon onion powder

Salt and pepper to taste

1 bag dry egg noodles (12 oz)

Instructions:

🍪Butterfinger Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup creamy peanut butter

1½ cups chopped Butterfinger candy bars (or Butterfinger baking bits)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars:
   In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add wet ingredients:
   Beat in peanut butter, eggs, and vanilla until fully combined.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine:
   Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in Butterfinger pieces:
   Stir in chopped Butterfinger candy until evenly distributed.
7. Scoop and bake:
   Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
   Bake 10–12 minutes, until edges are lightly golden (centers may look soft — that’s perfect!).
8. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Add-ons:

Drizzle melted chocolate or peanut butter on top.

Press a few extra Butterfinger bits into the tops before baking for extra crunch and looks.

For thicker cookies, chill dough 30 minutes before baking.

🍫 Cookies & Cream mini lava cakes

Ingredients (Makes about 6 mini lava cakes)

For the Lava Cakes:

1/2 cup (1 stick) unsalted butter

6 oz semi-sweet or dark chocolate (chopped or chips)

2 eggs

2 egg yolks

1/2 cup powdered sugar

1/4 cup all-purpose flour

1/2 tsp vanilla extract

1/4 tsp salt (optional)

For the Chocolate Lava Sauce (for filling or serving):

1/2 cup semi-sweet chocolate chips

3 tbsp heavy cream

Optional: 1 tsp butter for extra silkiness

For the Cookies & Cream Icing:

1/2 cup powdered sugar

2–3 tbsp heavy cream or milk

1/4 tsp vanilla extract

2 Oreo cookies, finely crushed (no filling)

Garnish:

Crushed Oreos

Optional: Whipped cream

🔥 Instructions

1. Make the Chocolate Lava Sauce:
2. In a microwave-safe bowl, heat chocolate chips and heavy cream in 15-second intervals, stirring until smooth.
3. Add butter if desired and stir until glossy.
4. Refrigerate or freeze for 15 minutes until thickened enough to scoop into small balls (about 6 portions). Keep chilled.
5. Prepare the Lava Cake Batter:
6. Preheat oven to 425°F (220°C). Grease and cocoa-dust 6 ramekins or muffin wells.
7. Melt butter and chocolate together in 20-second microwave intervals, stirring until smooth. Let cool slightly.
8. Whisk eggs, egg yolks, powdered sugar, vanilla, and salt together in a bowl until smooth.
9. Add the melted chocolate mixture and stir to combine.
10. Fold in the flour just until no streaks remain.
11. Assemble & Bake:
12. Spoon some batter into each mold, filling about halfway.
13. Place a chilled chocolate lava ball in the center.
14. Cover with remaining batter until molds are about 3/4 full.
15. Bake for 10–12 minutes—edges should be set, centers still soft.
16. Allow to sit 1 minute, then carefully invert onto serving plates.

Make the Cookies & Cream Icing:

1. Mix powdered sugar, cream, and vanilla until smooth.
2. Stir in finely crushed Oreos for a cookies & cream swirl.

✨ Finish & Garnish:

1. Drizzle the cookies & cream icing over each warm lava cake.
2. Sprinkle crushed Oreos on top.

CHOCOLATE CAKE

INGREDIENTS:
4 eggs
1 cup of sugar
1/2 cup of melted butter
1 cup of milk
2 cups of wheat flour
1/2 cup of cocoa powder
1 tablespoon of baking powder

HOW TO PREPARE THE CAKE:
Mix the 4 eggs, sugar, butter and milk well.

Add the wheat flour, cocoa powder and baking powder.

Mix again.

Grease a mold with butter and pour the dough.

Bake in a preheated oven at 180°C for approximately 40 minutes.

NOTE:
After baking, wet the cake with simple chocolate syrup (1 cup of milk, 1 tablespoon of sugar, 2 tablespoons of cocoa powder, mix everything and soak)

MOUSSE INGREDIENTS:
1 cup of concentrated passion fruit juice
1 can of condensed milk
1/2 box of cream
1 cup of powdered milk

MOUSSE PREPARATION METHOD:
Beat everything in a blender until it’s very creamy and then pour it on top of the cake.

Leave it chilling for 3 hours and then just serve.

Strawberry Cheesecake Cookies

Ingredients:

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla extract

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

For the Strawberry Topping

1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)

2 tbsp granulated sugar

1 tsp cornstarch (optional, to thicken)

For Garnish

Extra sugar for sprinkling

Instructions:

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small dollops (about 1 tsp each) onto a parchment-lined tray.
3. Freeze for at least 1 hour, until firm.

Step 2: Make the Strawberry Topping

1. In a small saucepan, cook chopped strawberries with sugar over medium heat for 5–7 minutes until syrupy.
2. If too runny, stir in 1 tsp cornstarch mixed with 1 tsp water and cook until thickened.
3. Let cool completely.

Step 3: Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream together butter, granulated sugar, and brown sugar until fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, whisk flour, baking soda, baking powder, and salt.
5. Gradually mix dry ingredients into wet until a dough forms.

Step 4: Assemble Cookies

1. Scoop about 2 tbsp of cookie dough, flatten into a disk.
2. Place a frozen cheesecake filling ball in the center, wrap dough around to seal.
3. Flatten slightly and place on baking sheet.
4. Spoon a little strawberry topping over each cookie.
5. Sprinkle lightly with sugar.

Step 5: Bake

Bake 12–15 minutes, until edges are golden but centers still soft.

Cool on the baking sheet for 5 minutes, then transfer to a rack.