Joyce Pacaul

01/05/2024

Seafoods😋

01/05/2024

01/05/2024

Watermelon

26/02/2024

Avocado 🥑

26/02/2024

🥹🤤mango

26/02/2024

Mango 🥭🥹🤤

26/02/2024

Super Moist Fruit Cake Recipe

INGREDIENTS

228 g Flour 1 3/4 cup

226 g Butter 2 sticks/1 cup

100 g Brown sugar 1/2 cup

45 g Mollasses 3 tbsp (can use brown sugar instead)

3 Eggs

1 tsp Cinnamon powder

1 tsp Ground All spices

1 tsp Baking powder

1/2 tsp Salt

180 ml Water 3/4 cup

Zest of 1 orange

Zest of 1 lemon

600-800 g Dry Fruits and nuts

Dry fruits and nuts I used in this recipe

175 g Raisins

200 g Dried Cranberries

200 g Prunes

100 g Dates

75 g Chopped Pecans

Spices I used in this recipe

Nutmeg,cloves,cardamom,dry ginger

INSTRUCTIONS



Step 1.Boil the dry fruits

In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.

Step 2.Add all the rest of ingredients

Add the eggs (lightly beaten) and vanilla extract(optional) and the nuts.

Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.

The taste of a fruit cake is mostly the aroma of that cake :)

Mix everything together, just until everything is well incorporated.

Step 3.Bake the fruit cake

Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.

Large baking tray (8 inch) will take slightly less baking time.

Let the cake cool completely.

Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

01/02/2024

Homemade Pickled Shrimp

Ingredients:
1 pound large shrimp, peeled and deveined
1 cup white wine vinegar
1/2 cup water
1/4 cup olive oil
2 tablespoons sugar
1 lemon, thinly sliced
1 small red onion, thinly sliced
2 cloves garlic, minced
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1/2 teaspoon red pepper flakes
2 bay leaves
Fresh dill, for garnish
Kosher salt, to taste
Directions:

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process.
In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
Pour the hot brine over the cooled shrimp. Add fresh dill and a pinch of kosher salt.
Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling time | Kcal: Approx. 150 kcal per serving | Servings: 4

01/02/2024

Carrot Cake Recipe

Baking Ingredients:
for 10 servings

* 3 cups carrot, hand-grated (450 g)
* 2 ½ cups all-purpose flour, plus 1 tablespoon, divided (310 g)
* 2 teaspoons ground cinnamon
* ¼ teaspoon allspice
* 1 teaspoon salt
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1 cup light brown sugar, packed(200 g)
* ½ cup granulated sugar (100 g)
* 3 large eggs, room temperature
* 1 cup vegetable oil (240 mL)
* 1 cup raisin (150 g)
* 1 cup crushed pineapple, canned (225 g)

Preparation:

Step 1.
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Step 2.
Grate the carrots on the small holes of a box grater then set aside.

Step 3.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda then whisk together.

Step 4.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

Step 5.
With the mixer running, gradually pour in the vegetable oil.

Step 6.
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

Step 7.
In a small bowl, toss the raisins with the remaining tablespoon of flour. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

Step 8.
Divide the cake batter evenly between the prepared pans and smoothen the tops.

Step 9.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

Step 10.
Once cool, remove the cakes from the pans and let cool completely on the rack.

01/02/2024

Banana Oatmeal Raisin Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas (about 2-3 bananas)
1/2 cup raisins
Directions:
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg, and then add milk, oil, and vanilla extract.
Stir in mashed bananas and raisins.
Add wet ingredients to dry ingredients, stirring just until moistened.
Fill muffin cups about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 12 muffins

30/01/2024

Banoffee Pie Cupcakes
Ingredients:
Cupcake Batter:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup butter, softened
2 large eggs
1 ¼ tsp baking powder
½ tsp salt
½ cup milk
1 tsp vanilla extract
Caramel Filling:
1 cup sugar
6 tbsp butter
½ cup heavy cream
1 tsp salt
Vanilla Frosting:
1 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
4 tbsp heavy cream
Toppings:
Chocolate shavings or curls for garnish
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, cream together the butter and sugar. Add eggs one at a time, mixing well after each addition.
Combine the flour, baking powder, and salt in a separate bowl. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in vanilla extract.
Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
While the cupcakes bake, make the caramel by melting sugar in a saucepan until amber, then whisk in butter, and slowly add cream. Stir until smooth, then cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and cream, and whip until fluffy.
Once cupcakes are cool, core the center of each cupcake and fill with caramel.
Pipe or spread vanilla frosting on top of each cupcake and garnish with chocolate shavings.

30/01/2024

Heavenly Banana Caramel Cupcakes
For the Cupcakes:
1 and ½ cups all-purpose flour
1 and ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 tablespoons vegetable oil
½ cup sour cream, room temperature
1 and ½ teaspoon pure vanilla extract
2 large eggs, room temperature
2-3 overripe large bananas, puréed (about 1 and ½ cups)
For the Caramel Cream Cheese Frosting:
1 recipe homemade caramel sauce
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
Toffee Bits for garnish
Extra Caramel Sauce for drizzling
Fresh Sliced Bananas for garnish
Directions:
Prepare caramel sauce as per recipe and let it chill.
Preheat oven to 350°F (177°C). Line a cupcake pan with liners.
Sift flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Beat butter and sugars until fluffy. Mix in oil, sour cream, and vanilla.
Add eggs one at a time, then gradually mix in dry ingredients. Stir in banana purée.
Fill liners ⅔ full and bake for 20-25 minutes. Cool completely.
For frosting, beat cream cheese, powdered sugar, vanilla, and caramel sauce until smooth.
Pipe frosting on cupcakes, roll in toffee bits, drizzle with caramel sauce, and garnish with banana slices.

30/01/2024

🧁💚 Delicious Homemade Pistachio Cupcakes

For the cupcakes:
1 box of white cake mix & all ingredients it calls for
1 box of pistachio pudding mix
1 batch of Vanilla Buttercream Frosting (recommendation from Savory Sweet Life)
For white candy/chocolate shavings:
7 ounces weight white chocolate chips
1 teaspoon vegetable shortening or vegetable oil
Instructions
For cupcakes:
Combine the cake mix and its ingredients according to the packaging instructions.
Add in the pistachio pudding mix and combine well.
Fill cupcake liners about halfway full with the batter.
Bake as directed on the cake mix packaging.
Allow to cool and decorate as you like.
For white candy/chocolate shavings:
Melt the white chocolate chips according to package instructions.
Stir in vegetable shortening/oil until well combined.
Using a spatula, spread the melted candy/chocolate thinly on a baking sheet.
Let it harden for a few minutes.
Use a spoon to scrape across the hardened candy/chocolate to create curls and shavings.
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes

Kcal: 280 kcal | Servings: 12 cupcakes

30/01/2024

Vegetable Lasagna Recipe
Ultimate Veggie Delight Lasagna
Recipe
Ingredients:

9 lasagna noodles
3 cups marinara sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups mixed vegetables (zucchini, bell peppers, mushrooms)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried basil
Salt and pepper to taste
Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook lasagna noodles according to package instructions, then drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add mixed vegetables to the skillet and cook until tender. Season with salt, pepper, and dried basil.
In a bowl, mix together ricotta cheese, half of the shredded mozzarella, and half of the Parmesan cheese.
To assemble, spread a layer of marinara sauce on the bottom of the prepared baking dish. Place three lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture. Repeat the layers.
Top with the remaining marinara sauce, shredded mozzarella, and Parmesan cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Allow the lasagna to rest for a few minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: 380 kcal | Servings: 8 servings

30/01/2024

MANGO SAGO Dessert

Ingredients:
1 cup small tapioca pearls (sago)
2 ripe mangoes, peeled and diced
1/2 cup sugar (adjust according to taste)
1 can (400 ml) coconut milk
2 cups water
Ice cubes (optional)
Fresh mint leaves for garnish (optional)
Instructions:
Soak Tapioca Pearls (Sago):
Rinse the tapioca pearls under cold water.
In a bowl, soak the tapioca pearls in water for at least 30 minutes or until they become translucent. Drain any excess water.
Boil Tapioca Pearls:
In a pot, bring 2 cups of water to a boil.
Add the soaked tapioca pearls to the boiling water and cook them until they become transparent. Stir occasionally to prevent sticking.
Once cooked, drain any excess water and set aside.
Prepare Mango Puree:
In a blender, blend the diced mangoes into a smooth puree.
Add sugar to the mango puree and blend again until well combined. Adjust sugar according to your taste preference.
Mix Coconut Milk:
In a separate bowl, mix the coconut milk. You can adjust the sweetness by adding more sugar if desired.
Combine Ingredients:
In a large bowl or individual serving glasses, layer the cooked tapioca pearls.
Pour the mango puree over the tapioca pearls.
Top it with a layer of coconut milk.
Chill and Serve:
Place the mango sago in the refrigerator to chill for at least 1-2 hours.
Serve the mango sago cold. You can add ice cubes for an extra refreshing touch.
Garnish (Optional):
Garnish with strawberry or fresh mint a leaves for a burst of flavor and a decorative touch.


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30/01/2024

🍫🍪🤤 Chocolate Chip Cookies

The Ultimate Crispy-on-the-Outside, Gooey-on-the-Inside Cookies

📋 Ingredients:

1¼ cups flour
3 tablespoons cornstarch
½ teaspoon salt
½ teaspoon baking soda
½ cup cold butter (1 stick)
6 tablespoons granulated sugar
6 tablespoons brown sugar
1 egg
½ teaspoon vanilla extract
1 bag semi-sweet chocolate chips (about 10-11 oz)
¼ cup walnut pieces (optional)
📝 Directions:

Preheat the oven to 475°F.
Prepare baking sheets with parchment paper.
In a small mixing bowl, whisk together flour, cornstarch, salt, and baking soda.
In a large mixing bowl, combine butter, sugars, egg, and vanilla extract.
Gradually mix in dry ingredients.
Stir in chocolate chips and walnuts, if using.
Drop tablespoon-sized dough balls onto prepared sheets.
Bake for 6-7 minutes until tops are golden brown.
Let cool on the baking sheets for maximum gooeyness.
Prep Time: 10 minutes | Cooking Time: 6-7 minutes | Total Time: 16-17 minutes | Servings: 18 cookies



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