Category: Cooking

Welcome to Home Cooking Adventure !!!

we are here to share with you some great and easy to follow recipes, excellent flavors, decadent sweets and savory dishes. We want to introduce new creative ways to cook and show how you can have a blast in the kitchen. Hope you will enjoy our recipes, subscribe for the latest, try them at home and leave us a comment how they came out for you!

How to make Peach Crumble Muffins
Peach Crumble Muffins- Soft and moist inside, filled with peaches, with a crunchy crumb topping, are the best treat you can enjoy with your morning coffee.

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Ingredients
Makes about 12-14 muffins
1 pound (450g), about 3 peaches, peeled and diced
Crumb Topping
1/2 cup (100g) packed brown sugar
2/3 cup (85g) all purpose flour
1/4 cup (60g) butter, melted
1 teaspoons (3g) cinnamon
Muffin Batter
1 stick (110g) butter, room temperature
2/3 cup (135g) sugar
1 tsp (4g) baking powder
1 tsp (6g) baking soda
2 eggs
1/4 tsp (2g) salt
1 tsp (5g) vanilla extract
½ tsp (1g) cinnamon
1 3/4 cups (220g) all-purpose flour
1/3 cup (80g) sour cream
1/4 cup (60ml) milk
1. Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
2. Prepare the crumble topping: In a bowl, combine sugar with flour and cinnamon. Add melted butter and stir with a fork to combine. Set aside.
3. In a medium bowl mix flour with salt, cinnamon, baking powder and baking soda.
4. In a mixing bowl cream butter and sugar until creamy, light and fluffy. Add eggs, one at a time, vanilla extract, sour cream, milk and mix to combine. Add flour mixture and mix until well incorporated.
5. Incorporate peaches with a rubber spatula.
6. Spoon batter evenly among liners, up to the top. Add a tablespoon of crumble on top of each muffin.
7. Bake for about 25-30 minutes until golden brown
July 5, 2021
How to make Chicken and Chorizo
Chicken and chorizo rolls – a great variation of the classic paella, A great side dish for lunch or dinner. You can absolutely cook for your family

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Ingredients
Makes about 2-3 servings
9 0z (250g) boneless, skinless chicken thighs
3.5 oz (100g) chorizo sausage, thinly sliced
2 cups (500ml) chicken stock
1/4 cup (50ml) white wine
1 pinch saffron threads
1 small yellow onion, diced
1 clove garlic
1/2 tomato, diced
1/4 red bell pepper
1/2 tsp (1g) smoked paprika
7 0z (200g) paella rice or arborio rice
1/2 cup (60g) frozen peas
olive oil
salt and pepper to taste
Lemon slices (optional)
1. Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
2. In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
3. Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
4. Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
5. Return the chorizo and chicken to the pan and stir to combine.
6. Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
7. Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
8. Add the peas, cover, and cook for 5 minutes more.
9. Remove from heat and let paella covered to rest for 5 more minutes before serving.

July 5, 2021
How to make Japanese Cheesecake
Japanese Cheesecake – a very delicate cheesecake, with a soft, moist, light and fluffy layer if you haven’t tried it, give it a try.

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Ingredients
Makes about 8-10 servings
6 eggs
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3 oz (100ml) milk
1/2 tsp (3g) vanilla extract, optional
1 tbsp (15ml) lemon juice
2 oz (60g) flour
2 1/2 tbsp (20g) cornstarch
1/4 tsp (2g) salt
2/3 cup (135g) sugar
1. Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.
2.Separate the egg whites from the yolks.
3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.
4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
5. Gradually fold the whipped whites into the cream cheese mixture.
6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.
7. Pour hot water until about half way up the sides of the pan.
8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
9. The cake deflates a little bit and pulls away from the sides of the pan.
10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
11. Dust with powdered sugar before serving. Cut with a hot knife.

July 5, 2021
How to make Ricotta Blueberry Pancakes
Ricotta Blueberry Pancakes are delicious, light and soft with a combination of Blueberries in pancakes, and are absolutely amazing in these ricotta-made cakes.

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Ingredients
Makes about 8 pancakes
2 eggs
2 tbsp (30g) sugar
1 cup (240g) ricotta cheese
1/2 cup (120g) buttermilk
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp (3g) salt
1 1/2 tsp (6g) baking powder
Zest from a lemon
Fresh blueberries
Maple Syrup/Honey for serving
1. Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain.
2. Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture.
3. Lightly grease a nonstick pan over medium heat. Add about ¼ cup of pancake batter and spread to form a 4 inch (10cm) pancake.
4. Add blueberries on top and cook for about 2-3 minutes on each side until golden brown.
5. Garnish with fresh blueberries and serve with maple syrup or honey on top.
July 2, 2021
How to make Chocolate Peanut Butter Ice Cream Cake
Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

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Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

July 2, 2021
How to make Healthy No-Bake Brownies
These gluten-free No-Nke Brownies are so healthy and delicious, creamy, chocolatey, mouth-watering, that it’s hard not to fall in love with them from the first bite.

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Ingredients
Makes about 16 servings
2 1/2 cups (400g) pitted dates
1 1/2 cups (150g) walnuts
1/2 cup (60g) cocoa powder
2 tbsp (20g) cocoa nibs, optional
1 1/2 tsp (7g) vanilla extract
1 tbsp (15g) coconut oil, melted
1/4 tsp (2g) salt
Frosting
1/4 cup (30g) cocoa powder
1/4 cup (80g) honey or agave/maple syrup
2 tbsp (30g) coconut oil, melted
1/2 tsp (2.5g) vanilla extract
1. Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.
2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.
3.Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.
4. Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.
5. Spread evenly over the mixture in the pan.
6. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

July 1, 2021
How to make Raspberry Vanilla Cake
Raspberry Vanilla Cake – made with soft and moist vanilla layers, the creamy Mascarpone topping goes well with the sweet and sour raspberry sauce and fresh raspberries on top. A perfect summer treat

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Ingredients
Makes about 16 servings
Vanilla Cake Layers
3 cups (375g) all purpose flour
1/2 tsp (2g) salt
3 tsp (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (335g) sugar
5 eggs
2 tsp (10g) vanilla extract
1 cup (240ml) milk
Raspberry Sauce
25oz (700g) fresh or frozen raspberries
2/3 cup (135g) sugar
2 tbsp (30ml) water
1 tbsp (15ml) lemon juice
Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
2 1/2 cups (560g) heavy cream
3/4 cup (90g) powdered sugar
2 tsp (10g) vanilla extract
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use.
3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
4. Gradually add flour mixture while alternating with milk.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth.
11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready
to assemble the cake.
12. Assemble the cake. Divide each cake layer in two to create 4 layers.
13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
17. Refrigerate for at least 4-6 hours or overnight.

July 1, 2021
How to make Raspberry Cheesecake Bites
These raspberry cheesecakes are one of the best for summer. The creamy, fruity blend, covered in cookie crumbs, is irresistible.

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Ingredients
Makes about 20 cheesecake bites
10 oz (300g) cream cheese, softened to room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1/2 cup (80g) fresh raspberries
5 oz (150g) digestive biscuits/graham crackers
1 cup (240g) whipping cream
fresh raspberries for serving
1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
2. In another bowl whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
July 1, 2021
How to make Tortilla Pinwheels
Tortilla Pinwheels – make an attractive, easy-to-prepare appetizer suitable for many different occasions such as birthday parties, baby showers or holiday tables.

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Ingredients
Homemade Tortillas
Makes about 12 tortillas
3 cups (375g) flour
1/3 cup (70ml) oil
1 tsp (4g) baking powder
1 tsp (5g) salt
3/4 cup (180ml) warm water
Filling – for 5-6 tortillas
Makes about 4 dozen slices
3/4 cup (200g) sour cream
8 oz (220g) cream cheese, softened
3.5 oz (100g) black olives, chopped
1/4 cup chopped red pepper (about 50g)
1 cup (100g) shredded cheddar cheese
1/2 cup green onion, about 2 springs, chopped
1/2 tsp garlic powder
Salt to taste
1. Prepare the tortillas. In a medium bowl, mix flour with salt and baking powder. Add oil and warm water to the flour mixture. Mix everything together using your hands, knead until smooth and pulls away from the sides of the bowl.
2. Cut into 10-12 equal pieces. With a rolling pin, roll out each one to a circle about 9in (23cm) in diameter and 3/4in (1.5-2 mm) thick. they need to be really thin, almost transparent.
3. Preheat a large non-stick pan over medium-high heat. You don’t need to add any oil or butter. Cook the tortilla on both sides until the dough get brown spots all over the tortilla, that will only take few seconds. Must be very careful and work rapidly as they cook really fast. Don’t over cook so the tortilla remain soft and able to be rolled. Once finished, the tortillas are ready to serve.
4. To store the tortillas, cool completely and place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
5. Prepare the filling. In a large bowl, mix the filling ingredients until well combined.
6. Spread over 5-6 tortillas and roll up tightly. Wrap the rolls with plastic wrap and refrigerate for several hours or overnight to blend the flavors.
7. Unwrap the rolls, and using a very good sharp knife cut into 1/2- 3/4-in (1-2 cm) slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.

June 30, 2021
How to make Classic Tiramisu
Tiramisu is one of those irresistible desserts that are so easy to put together and require no baking. It’s rich and smooth, literally melting in your mouth. There’s nothing better on a hot summer day than a chilled dessert.

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Ingredients
Makes about 6 servings
Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt
For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur
20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,
creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.
2. Add mascarpone cheese and and blend well.
3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.
4. Combine the cooled espresso with liqueur and set aside.
5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.
6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.

June 30, 2021
How to make Chocolate Pound Cake
Chocolate Pound Cake – buttery and thick, with a moist crumb and great chocolate flavor. This recipe mainly uses lots of cocoa powder.

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Ingredients
Makes 2 loaf pound cakes
1 cup + 2 tbsp (250g) butter
1 1/2 cup (300g) sugar
1/3 cup (40g) cocoa powder
7 oz (200ml) milk
1.5 oz (40g) semisweet chocolate
4 eggs
1 2/3 cups (200g) all-purpose flour
1/4 tsp (1g) salt
2 1/2 tsp (10g) baking powder
nuts, for topping
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 9x5in (23x13cm) loaf pans.
2. Place butter in a sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Bring to a boil for 1 minute. Remove from heat.
3. To make the chocolate glaze for the topping, place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup. Stir to melt the chocolate and set aside until ready to use.
4. While the cocoa syrup cools down slightly separate the egg whites from yolks and whip the egg whites until foamy and stiff peaks form.
5. Incorporate yolks one at a time and then add flour, salt and baking powder to the cocoa syrup and stir to combine. Gently fold the whipped whites into the mixture and divide mixture evenly into the prepared pans.
6. Bake for about 30-35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.
7. Pour the reserved chocolate glaze on the top and decorate with nuts if desired.
8. Let cool completely before serving.
June 30, 2021
How to make Cherry and Cream Cheese Crepes
Simple crepe recipe with vanilla cream cheese and topped with homemade cherry sauce, . The recipe is very easy, you only need a few ingredients to prepare the crepe and the options for filling are endless.

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Ingredient
Makes about 12-15 crepes
crepes
2 eggs
2 tablespoons (30g) sugar
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
1 cup (240ml) milk
1 3/4 cup (220g) all-purpose flour
3 tablespoons (40g) oil
1 cup (240ml) carbonated mineral water
Cherry Sauce
25 oz (700g) fresh cherries
2/3 cup (135g) sugar
1/4 cup (60ml) water
2 tablespoons (30ml) lemon juice
Cream cheese filling
Cream cheese 14 oz (400g), room temperature
1/2 cup (60g) powdered sugar
2 teaspoons (10g) vanilla extract

1. Prepare the cherry sauce. Chop the cherries and place in a small sauce pan. Add sugar, water and lime juice and bring to a
simmer, stirring occasionally. Simmer until mixture thickens, about 20 – 30 minutes. Remove from heat and allow to cool completely before use. This sauce can also be made a day or two in advance to save time. Refrigerate before use.
2. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, stir in the flour and mix well. Add oil and mineral water and beat until smooth.
3. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and with a circular motion, spread the dough over the sides of the pan.
4. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.
5. Prepare the cream cheese filling. Mix cream cheese with powdered sugar and vanilla in a bowl until combined.
6. Fill crepes with cream cheese filling, fold and drizzle cherry sauce on top.

June 30, 2021
How to make Bacon Wrapped Chicken
Bacon Wrapped Chicken – Chicken is marinated in Stubb’s Chicken Marinade, a blend of citrus, onion and garlic that delivers a refreshing taste with notes of mustard seeds and ginger while the citrus acid softens the meat. and moist.

Home Cooking Adventure
A very simple recipe with chicken, watch the video and you will have a great appetizer

June 29, 2021
How to make Nutella Pull Apart Bread
Nutella Pull Apart Bread- The recipe is so easy, the bread is absolutely irresistible with a soft inside and the Nutella filling makes it even more tempting.

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June 29, 2021
How to make Olive Bread
Have you tried Olives bread? With a wonderful combination of good quality Olives, fresh herbs, garlic and a dash of chili peppers create a flavorful olive bread. A perfectly crispy crust while the inside is soft, fragrant and slightly chewy.

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Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted – drained and chopped
⅔ cup (92 g) black olives, pitted – drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.

June 29, 2021
How to make Chocolate Cream Puffs
Delicious Chocolate Cream Puffs, topped with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers.

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Ingredient
Make about 25 cream puffs
Choux cake
1 cup (125 g) all-purpose flour
3.5 oz (100 ml) milk
3.5 0z (100 ml) water
2 teaspoons (10 g) sugar
1/2 teaspoon (2g) salt
5 1/2 tablespoons (80g) unsalted butter
4 eggs
Chocolate cake ice cream
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornmeal
2 cups (480 ml) milk
4 oz (120g) semi-weekly chocolate, chopped
1 tablespoon (15g) unsalted butter
Chocolate Ganache
4 oz (120g) half a week chocolate
1/2 cup (120g) whipped cream

1. First, prepare the pastry cream to be ready before the choux pastry is baked.
2. Beat egg yolks with sugar until slightly pale.
3. Mix the cornstarch well. Pour milk into a saucepan and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring until thickened.
4. Keep the heat just enough to cook all the cornmeal. Turn off the heat, add the chocolate and keep stirring until the chocolate is completely melted. Pour the cream into a clean bowl and let it cool for 5 minutes, then stir in the butter. Let it cool slightly, cover with cling film, and press directly onto the surface of the ice cream to avoid skin forming on the surface. Refrigerate before use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sieve flour. Boil milk, water, sugar, salt and butter in a saucepan.
7. Remove from heat and add all flour at once and combine vigorously with wooden spoon until homogeneous.
8. Place the pan back on low heat and while stirring, cook for 1 or two minutes to absorb any moisture from the dough and until it has drawn away from the walls of the pan. You should see some dough sticking to the bottom of the pan.
9. Transfer dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each egg into the batter using a wooden spoon or even a stand mixer. It will produce a smooth, uniform powder that will retain its shape.
10. Fit a pastry bag with a large ½ inch (1cm) round tip and dough tube into 1 – 1/2 inch (3-4 cm) circles on a parchment-lined baking sheet.
11. Bake for 25-30 minutes until golden and puffy.
12. Poke each stick with a skewer to release the steam and cool on a wire rack. Split the cake in half.
13. Remove the pastry cream from the refrigerator and beat until smooth. Transfer the pastry cream to a 1/4 inch (6 mm) plain-tipped piping bag or star.
14. Cake cream tube to fill cream puffs. Top with pastry lid.
15. Prepare the chocolate ganache. In a small saucepan, heat the cream over medium-low for a few minutes until hot. Are not
need to boil or simmer. Turn off the heat, pour chopped chocolate on top and let stand for 1-2 minutes. Stir until
evaporate.
16. Spoon or transfer ganache to a 1/8 inch (3mm) smooth top piping bag and pour ganache over top
the top of the cake.

June 24, 2021
How to make Strawberry Puff Pastry Braid
A quick and delicious sweet treat, you can consider this Strawberry Puff Pastry Braid for any occasion. It looks amazing and is quite fancy as if it takes a lot of time to prepare but really takes no more than 10 minutes to finish and be ready to bake.

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Ingredients
Makes about 6 servings
9.5 oz (270g) puff pastry sheet, thawed
4oz (120g) cream cheese
¼ cup (50g) sugar
8 oz (230g) fresh strawberries, cut into slices
1 tsp (5g) vanilla extract
1 small egg, beaten, for brushing
1 tsp sugar, on top

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a small bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix until well combined.
3. Transfer the pastry dough into the prepared baking sheet. Try to work quickly as you want to keep the dough chilled.
4.Draw a rectangle into the center of the sheet leaving about 5 in (12cm) border on each side and a 1 in (2.5 cm) border at top and bottom of rectangle. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough.
5. Spread cream cheese mixture down into the center and arrange strawberry slices on top.
6. Fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
7. Brush the braid with beaten egg and sprinkle sugar on top.
8. Bake for 25-30 minutes until puffed and golden brown.
9. Cool completely to a wire rack before serving.

June 24, 2021
How to make Egg Boats
These egg boats are crispy on the outside, soft on the inside and served warm with some fresh salads, a very easy dish that tastes great.

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Ingredients
Makes about 2-3 servings
2 demi baguettes
4 eggs
2 tbsp (30g) heavy cream
3.5 oz (100g) bacon slices
1/2 cup (50g) Cheddar cheese
1/4 cup (25g) Parmesan cheese
2 spring onions, chopped
salt and freshly ground black pepper
1.Preheat oven to 350F (180C).
2.Cut bacon slices into smaller pieces and cook to desired crispness. Set aside to cool.
3.In a medium bowl, mix eggs, cream, cheese, bacon and onions. Season with salt and pepper.
4.Cut a deep “V” through the top of the baguette and partially unstuff the baguette. Place the baguettes into a parchment paper lined baking sheet.
5.Spoon the egg mixture into the prepared baguettes.
6.Bake for 20-25 minutes until golden brown, and egg mixture is set.
7.Allow to cool for about 5 minutes, cut and serve while still warm.
June 24, 2021
How to make Chocolate Coconut Brownies
Chocolate coconut brownies with fatty almonds on the bottom with coconut filling and chocolate ganache on top. For coconut dessert lovers, this is one of the best macaroons ever.

Home Cooking Adventure
Ingredients
Makes 16 servings
3 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (1g) instant coffee powder
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 tsp (2g) salt
3/4 cup (95g) flour
Coconut Filling
12 oz (340g) sweetened condensed milk
2 1/2 cups (200g) unsweetened coconut flakes
Chocolate Ganache
1/2 cup (100g) whipping cream
4 oz (120g) semisweet chocolate
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely.
6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.
7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
8. Cut into squares and serve.

June 24, 2021
How to make Stuffed Chicken Breasts
If you love novelties, you can try this easy recipe for stuffed chicken breast. It is fun and easy to prepare and you can use different fillings.

Home Cooking Adventure
Ingredient
Makes about 3-4 servings
2 boneless chicken breast halves (500g)
1/4 cup (56g) cream cheese
1/2 teaspoon (2g) garlic powder
1 tablespoon chives, chopped
Salt and freshly ground black pepper tiêu
1/4 cup (56g) sun-dried tomatoes, chopped
1/2 cup (50g) mozzarella cheese
young spinach leaves
2 tablespoons olive oil
1. Preheat oven to 350 F (180C).
2. Using a meat mallet, flatten the chicken breasts until they are about ¼-½ inch (0.6-1 cm) thick.
3. Mix cream cheese with garlic powder, chives, salt and pepper in a small bowl.
4. Spread half of the cream cheese mixture over each chicken breast. Top with chopped dried tomatoes, mozzarella cheese and spinach leaves. Add salt and pepper and use a toothpick to tighten the udder.
5. Heat olive oil in a heatproof pan and roast chicken until golden brown on all sides.
6. Place the pan in the oven and bake the chicken for another 35-40 minutes, until the chicken is cooked through.
7. Let the chicken rest for about 15 minutes before slicing.

June 24, 2021