Luiszaguel1

25/06/2025

Mint Oreo Cheesecake Cake 🍰
Ingredients:
For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup buttermilk
1 cup crushed Mint Oreos
For the Cheesecake Layer:

16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon mint extract
1/2 cup crushed Mint Oreos
For the Mint Oreo Frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup crushed Mint Oreos
Instructions:
Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract and mint extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the crushed Mint Oreos.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Cheesecake Layer:

Preheat the oven to 325°F (165°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Beat in the eggs, one at a time, then mix in the vanilla extract and mint extract.
Gently fold in the crushed Mint Oreos.
Pour the cheesecake batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until the center is set and the edges are slightly puffed. Let the cheesecake cool completely in the pan, then refrigerate for at least 2 hours or until chilled.

Prepare the Mint Oreo Frosting:

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar, mixing until combined.

Mix in the vanilla extract and mint extract.

Fold in the crushed Mint Oreos.

Assemble the Cake:

Place one of the cooled cake layers on a serving platter. Spread a layer of frosting over the top.

Carefully remove the cheesecake from the pan and place it on top of the frosted cake layer.

Spread frosting over the cheesecake layer and smooth it out.

Place the second cake layer on top and frost the entire cake.

Decorate with additional crushed Mint Oreos if desired.

Enjoy your Mint Oreo Cheesecake Cake! 🍰

22/06/2025

17/06/2025

Grilled Chicken Avocado Salad Bowl

Ingredients:
- Spinach or mixed greens
- Grilled chicken breast, sliced
- Avocado slices
- Cherry tomatoes, halved
- Sweet corn
- Red onion, thinly sliced
- Salt, pepper & olive oil (optional)

Instructions:

1. Prepare the Base:
- Fill your bowl with a bed of fresh spinach or mixed greens.

2. Arrange the Ingredients:
- Place the sliced grilled chicken breast in the center of the bowl.
- Add avocado slices, sweet corn, halved cherry tomatoes, and thinly sliced red onion around the chicken.

3. Season:
- Sprinkle with salt and pepper to taste. Drizzle with olive oil if desired.

4. Serve:
- Enjoy your colorful, healthy power bowl fresh!

This salad bowl is not only nutritious but also visually appealing, making it a perfect meal for any occasion!

17/06/2025

Creamy Chicken Broccoli Pasta

Ingredients:
• 2 chicken breasts (boneless, skinless)
• 2 cups penne pasta (or any pasta of your choice)
• 2 cups broccoli florets
• 2 tbsp olive oil or butter
• 3 cloves garlic (minced)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• A pinch of chili flakes (optional)
• Fresh parsley or chives (for garnish)

⸻

Instructions:
1. Cook the pasta
Boil the penne pasta according to package instructions. In the last 3 minutes, add the broccoli to the boiling water with the pasta. Drain and set aside.
2. Cook the chicken
Season chicken breasts with salt and pepper. Heat olive oil or butter in a pan over medium heat. Cook the chicken on both sides until golden brown and fully cooked (about 5–6 minutes per side). Remove and let rest, then slice.
3. Make the sauce
In the same pan, add a bit more oil or butter if needed. Sauté garlic for 1 minute until fragrant. Add the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and let it melt into a smooth sauce. Add salt, pepper, and chili flakes if desired.
4. Combine everything
Add the cooked pasta and broccoli to the sauce, tossing to coat. Add sliced chicken on top or mix it in.
5. Serve
Garnish with chopped parsley or chives and serve warm.

17/06/2025

OMG! This No-Bake Oreos Cookies & Cream Delight is Pure Heaven! 🍰✨

📋 Ingredients

For the Crust:
● 24 Oreo cookies
● ¼ cup (60g) unsalted butter, melted

For the Filling:
● 2 cups (480ml) cold heavy whipping cream
● ½ cup (60g) powdered sugar
● 16 oz (450g) cream cheese, softened
● ½ cup (100g) granulated sugar
● 1 tsp vanilla extract
● 12 Oreo cookies, roughly chopped

Toppings:
● Extra whipped cream (for piping)
● Whole Oreos (for garnish)
● Oreo crumbs (for the sides)

📝 Instructions
1: Crush & Chill the Crust: Crush 24 Oreos into fine crumbs. Mix with melted butter, press into the bottom of an 8-inch springform pan, and freeze for 15 minutes.
2: Creamy Filling Magic: Beat cream cheese until smooth. Add sugar and vanilla, beat until creamy. In a separate bowl, whip cream and powdered sugar to stiff peaks. Fold whipped cream into the cream cheese mix, then fold in chopped Oreos.
3: Assemble the Dream: Spread the filling over the crust, smooth the top, and chill for at least 6 hours or overnight.
4: Finish with Flair: Pipe whipped cream on top, decorate with whole Oreos, and press crumbs around the edges.

⏱ Prep Time: 20 min
❄️ Chill Time: 6 hrs+
🍽 Serves: 10–12

15/06/2025

🌿🍗☀️🍝✨ Spicy Herb Butter Chicken Bites & Creamy Cajun Sun-Dried Tomato Pasta

Indulge in a truly gourmet yet comforting culinary experience that bursts with Mediterranean flair and a soulful kick! Featuring tender herb-marinated chicken seared in chili-garlic butter alongside perfectly al dente Gemelli pasta for that irresistible saucy grip and rustic texture. Everything is sumptuously coated in a rich, creamy, and flavorful Cajun Alfredo sauce infused with vibrant sun-dried tomato purée. A final flourish of aromatic chopped basil, fiery red chili flakes, and tangy feta crumble adds the perfect fresh, spicy, and crumbly finish.

Yields: 2-3 servings
Prep time: 20 minutes (plus chicken marinating time)
Cook time: 25-30 minutes

Ingredients
🍝 Gemelli Pasta:

225g (8 oz) Gemelli pasta
Salt for pasta water
🌿🍗 Spicy Herb Butter Chicken Bites:

450g (1 lb) boneless, skinless chicken thighs or breasts, cut into 2.5 cm (1-inch) bite-sized pieces
1 tbsp olive oil
1 tbsp fresh mixed herbs (e.g., oregano, thyme, rosemary), finely chopped
½ tsp garlic powder
Salt & freshly cracked black pepper to taste
2 tbsp unsalted butter 🧈
3 cloves garlic, minced 🧄
½ - 1 tsp red pepper flakes (adjust to desired heat) 🌶️
☀️ Sauce: Creamy Cajun Sun-Dried Tomato Alfredo:

60g (½ cup) oil-packed sun-dried tomatoes, drained well (reserve 1 tbsp oil) and roughly chopped
2 tbsp unsalted butter 🧈
3 cloves garlic, minced 🧄
350ml (1 ½ cups) heavy cream
120ml (½ cup) chicken broth
1 tbsp Cajun seasoning (adjust to taste)
240ml (1 cup) grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
✨ Garnish:

2 tbsp fresh basil, chopped 🌿
½ tsp red chili flakes (for topping, optional) 🌶️
60ml (¼ cup) crumbled feta cheese 🧀
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the Gemelli pasta and cook according to package directions until al dente. Reserve about 120ml (½ cup) of the pasta cooking water before draining the pasta.

Prepare Spicy Herb Butter Chicken Bites
While the pasta cooks, in a bowl, toss the chicken bites with 1 tbsp olive oil, mixed fresh herbs, garlic powder, salt, and pepper. Let marinate at room temperature for at least 10 minutes.
In a large skillet, melt 2 tbsp unsalted butter over medium-high heat. Add 3 cloves minced garlic and ½ - 1 tsp red pepper flakes and cook for 30 seconds until fragrant.
Add the chicken to the skillet and sear for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.

Prepare Creamy Cajun Sun-Dried Tomato Alfredo Sauce
In the same skillet (no need to clean it) or a separate large saucepan, melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.
Add the drained sun-dried tomatoes and cook for 1-2 minutes, stirring.
Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally.
Stir in the Cajun seasoning.
Transfer the sauce mixture (or a portion of it) to a blender or use an immersion blender directly in the skillet. Add the reserved 1 tbsp sun-dried tomato oil. Blend until the sun-dried tomatoes are fully incorporated and the sauce is smooth and creamy. Return to skillet if blended separately.
Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and luscious. Season with salt and freshly cracked black pepper to taste. If the sauce is too thick, thin with a splash of reserved pasta water.

Combine & Assemble
Add the cooked Gemelli pasta to the Cajun Alfredo sauce. Toss well to ensure every twist is coated in the creamy, flavorful sauce. If needed, add a bit more reserved pasta water to reach desired consistency.
Gently fold in the spicy herb butter chicken bites with the sauced pasta.

Divide the Alfredo pasta and chicken among serving bowls.
Garnish generously with chopped fresh basil, a sprinkle of red chili flakes (if you desire more heat), and a crumble of feta cheese.

Serve immediately and savor every bite of this extraordinary, flavorful, and incredibly satisfying meal!

Tips for Success
Sun-Dried Tomato Flavor: Using oil-packed sun-dried tomatoes and reserving some of their oil adds a deeper, richer tomato flavor to the sauce.
Chili-Garlic Butter: Don't skip searing the chicken in this flavorful butter; it's key to the "spicy herb butter" flavor profile.
Pasta Choice: Gemelli pasta's twisted shape is excellent for catching and holding the rich sauce, ensuring a saucy bite every time.
Spice Level: Adjust the amount of red pepper flakes in both the chicken and the sauce according to your preference for heat.
Sauce Consistency: The reserved pasta water is your best friend for adjusting the sauce to your preferred thickness.

15/06/2025

Romany Creams Recipe
Ingredients:
• 500g butter (room temperature)
• 1 cup caster sugar
• 1/4 cup icing sugar
• 1/4 cup oil
• 1 egg
• 1 tbsp vanilla essence
• 4 cups cake flour
• 1 tsp baking powder
• 125g cocoa powder
• 2 cups medium desiccated coconut
• 450g plain chocolate (melted)
Method:
1. Mix Wet Ingredients: Using an electric mixer, beat together the butter, oil, caster sugar, and icing sugar until light and fluffy (about 3-4 minutes).
2. Add Egg & Vanilla: Add the egg and vanilla essence, and mix for another minute.
3. Add Dry Ingredients: Gradually add all the dry ingredients (cake flour, baking powder, cocoa powder, coconut), and mix by hand to form a soft dough.
4. Chill Dough: Wrap the dough in cling film and chill for 20 minutes in the fridge.
5. Preheat Oven: Preheat your oven to 180°C.
6. Roll Dough: On a floured surface (or using cling film over the dough), roll out the dough and use a fork to create a textured surface.
7. Cut and Bake: Use a cookie cutter to shape the dough, then place the shapes on a greased baking sheet. Bake for 12-15 minutes, then cool.
8. Assemble Biscuits: Once the biscuits have cooled, turn half of them upside down. Spoon the melted chocolate onto one biscuit and gently press another biscuit on top. Let the chocolate set before serving.
9. Storage: Store in an airtight container once the chocolate is fully set.
Tip: You can experiment with flavors by using different types of chocolate, such as strawberry-infused Lindt chocolate, for a unique twist!
Enjoy making these tasty treats! 😋

14/06/2025

🌶️ Zesty Mango Salad with Lime Chili Vinaigrette 🌿
Ingredients
🥭 2 ripe mangoes, sliced
🥒 1 cucumber, thinly sliced
🧅 1/4 red onion, thinly sliced
🌶️ 1 red chili, finely chopped

14/06/2025

NO-BAKE LEMON CHEESECAKE 🍋☀️❄️

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)

¼ cup melted unsalted butter

2 tbsp sugar (optional)

For the Cheesecake Filling:

2 cups cream cheese (softened)

1 cup sweetened condensed milk

⅓ cup freshly squeezed lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For Garnish (optional):

Whipped cream

Lemon slices

Mint leaves

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INSTRUCTIONS:

1. Make the crust:

Mix graham crumbs, melted butter, and sugar until evenly combined.

Press into the bottom of a lined 9-inch springform pan or a rectangle mold.

Chill in the fridge for 30 minutes.

2. Prepare the filling:

In a mixing bowl, beat the cream cheese until smooth and creamy.

Add the condensed milk, lemon juice, lemon zest, and vanilla extract.

Beat until silky and smooth, scraping down sides as needed.

3. Assemble:

Pour the cheesecake mixture over the chilled crust.

Smooth the top with a spatula.

4. Chill:

Refrigerate for at least 6 hours or overnight until set.

5. Serve:

Slice and garnish with whipped cream, lemon slices, or mint leaves as shown in the photo.

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Tip:
For a more tangy kick, add 1 tsp of lemon extract or use Meyer lemons if available. 🍋