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 Strawberry Swiss Roll
Strawberry Swiss Roll – a refreshing pastry suitable for the warm days of spring and summer. It’s super easy to make and looks absolutely stunning, not to mention it tastes great and completely melts in your mouth.

Home Cooking Adventure
Ingredients
Makes about 10-12 servings
Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
For dusting
Powdered sugar
1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.
4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
9. Unroll the cake and spread the strawberry filling evenly over the cake.
10. Spread the cream cheese filling on top of the strawberry filling.
11. Roll the cake back up. Refrigerate for at least 1 hour before serving.
12. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
June 23, 2021
How to make Roasted Potato& Cheese Tater Tots
A simple way to make but so delicious. Just use a few ingredients, potatoes, some cheese, onions, salt and pepper, and you’ll have a deliciously addictive, healthy snack.

Home Cooking Adventure

June 23, 2021
How to make Sugar Cookie Nests
These cute sugar cookie nests are really pretty and delicious too. They are made with simple sugar cookies for the base, green chocolate ganache on top, and egg-shaped candies for garnish. They are so bright and colorful, a perfect side dish for the upcoming spring and Easter.

Home Cooking Adventure
Ingredient
Creates about 18-20 nests
2 cups (250g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon salt
1/2 cup (110g) butter, room temperature
1/3 cup (70g) sugar
1 egg
1 teaspoon (5g) vanilla extract
Chocolate Ganache
7 oz (200g) white chocolate, chopped
1/3 cup (70g) whipped cream
2 teaspoons (10g) green food coloring gel
Decorate
egg-shaped candy
1. In a medium bowl, mix flour with baking powder and salt.
2. In a large bowl, mix butter and sugar on medium-high speed until smooth. Add eggs and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to combine.
3. Wrap dough in plastic wrap, shape into a disc, and place in the refrigerator for at least 2 hours, or if in a hurry, freeze for 30 minutes. The dough needs to cool to make it easier to roll as this helps the cake to keep its shape.
4. Meanwhile prepare the white chocolate ganache. Place the chocolate and cream in a heatproof bowl and keep the heat very low, stirring constantly until completely melted. Add food coloring of your choice, if used.
5. Preheat oven to 375 (190C). Line two parchment paper baking sheets.
6. On a lightly floured surface, roll out the dough 1/8 to ¼ inch (3-6 mm) thick. Use a 3-inch (7.5 cm) round cutter and place
biscuits on prepared baking sheets. Roll up the scraps and repeat.
7. Bake for 9-11 minutes, until lightly golden brown on the edges.
8. Let them cool for 2 minutes on the baking sheet; Remove and cool completely on wire rack.
9. Place the white chocolate ganache in a piping bag fitted with a 7 mm star tip and green ganache tubular circles on top of the cookies.
10. Decorate the cookie nest with egg-shaped candy.
11. Store in an airtight container for up to one week.

June 23, 2021
How to make Chocolate Rose Cake
Chocolate Rose Cake – a dark chocolate layered cake with a chocolate coating, all chocolate, inside and out. This is a dessert just for chocolate lovers. Chocolate, rich, moist and chocolatey.

Home Cooking Adventure
Ingredients
Makes about 12-14 servings
1 3/4 cups (220g) all-purpose flour
3/4 cup (90g) unsweetened cocoa powder
2 tsp (12g) baking soda
1 tsp (5g) salt
2 cups (400g) sugar
2 eggs
1/2 cup (110g) vegetable oil
1 cup (240g) buttermilk
2 tsp (10g) vanilla extract
1 cup (240ml) hot coffee
Chocolate Mousse Frosting
16 oz (460g) semisweet chocolate
1 1/4 cup (300g) whipping cream
2 tbsp (16g) cocoa powder
1 tbsp (10g) gelatin powder
4 tbsp (60g) cold water
2 cups (500g) whipping cream, 35% fat, chilled
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
3. In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a runny consistency.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10-15 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the Chocolate Mousse Frosting. Place the chocolate and 1 ¼ cup cream into a small sauce pan. Place over very low heat until chocolate is melted. Stir in cocoa powder then remove from heat. Meanwhile dissolve gelatin in water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
9. Whip the chilled 2 cups of whipping cream until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
10.Assemble the cake. Place 1 cake layer on your serving plate. Spread evenly with chocolate frosting,about 1 cup of frosting. Add the second layer of cake. Gradually spread frosting on top and sides of the cake.
11. Place the rest of the frosting into a piping bag fitted with a star tip.
12. Start with the side of the cake. To make the rose, start in the center, then move your tip in a circle around the center point, once or twice depending on how big you want the rose to be.When the side of the cake is filled with roses continue with the top.Fill any remaining gaps with some frosting.
13. Refrigerate until ready to serve.

June 23, 2021
How to make Chocolate Chunk Hot Cross Buns
Chocolate Chunk Hot Cross Buns- soft, yet light, very tasty chocolate flavor, some of the chocolate chunks melted during baking making them completely irresistible.

Home Cooking Adventure
Ingredients
Makes 12 buns
3 cups (375g) bread flour
½ tsp (2g) salt
1 tsp (3g) ground cinnamon
½ tsp (2g) ground nutmeg
¼ tsp (1g) ground ginger
½ cup (100g) sugar
15g fresh yeast (1 tsp active dry yeast)
3 tbsp (40g) butter, melted
½ cup (120ml) lukewarm milk
1 tsp (5g) vanilla
1/4 cup (60ml) water
1 egg
½ cup (70g) raisins
7 oz (200g) semisweet chocolate, cut into chunks
For the crosses
5 tbsp (40g) flour
3-4 tbsp (45-60 ml) water
For the glaze
2 tbsp apricot jam

1. In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.
2.In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the
flour mixture. Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly
pulls away from the sides of the bowl. Transfer to an oiled bowl.
3. Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.
4. Incorporate raisins and chocolate into the dough, cover and let it rise again for 30 minutes.
5. On a lightly floured surface turn the dough out and divide into 12 pieces. Roll each piece into balls.
6. Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap. Let them rest again
for 30-45 minutes.
7. Preheat oven to 400F (200C).
8. In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip.
9. Pipe crosses onto buns.
10. Bake for 15 minutes until golden brown.
11. Brush the buns with warm apricot jam right after you take them out of the oven.

June 22, 2021
Howto make Baked Scotch Eggs
How to Make Scotch Eggs is both simple and it makes a great side dish for breakfast or any other part of the day. They can be a great picnic treat or a party snack. The classic scotch eggs are deep fried but toasting them makes them a bit healthier and they really are delicious.

Home Cooking Adventure
Ingredients
Makes 4 servings
4 eggs
1 pound (450g) good quality sausage meat, casing removed
1/2 tsp (2g) nutmeg
1 tsp (5g) mustard
1/4 cup (14g) parsley
1/2 cup (14g) chives
Salt and freshly ground black pepper
For coating
Flour
2 eggs, beaten
Bread crumbs or crushed cornflakes
1. Put the eggs into a medium pan, cover with cold water and bring to the boil. Boil for 4 minutes, then transfer to a bowl of ice cold water. Peel them when cooled.
2. In a medium bowl combine sausage meat with nutmeg, mustard, parsley, chives, salt and pepper. Divide the mixture into four parts.
3. Take one piece of sausage mixture, form a ball and flatten into a patty. Roll the egg in flour and shape the sausage patty around egg. Repeat this step with the rest of the eggs.
4. Preheat oven to 400F (200C).
5. Roll each wrapped egg into flour, then dip into beaten eggs and coat with either breadcrumbs or crushed cornflakes.
6. Place on ungreased baking sheet and bake for 35 minutes until sausage is completely cooked.
7. Rest for 5 minutes before serving.

June 22, 2021
How to make Chocolate Cupcakes with Irish Cream Frosting
These Chocolate Cupcakes with Irish Cream Topping are both simple and amazing. The cream cheese frosting with a touch of Irish cream tastes great and goes well with chocolate cupcakes. The perfect way to celebrate St. Patrick’s Day or any special occasion.

Home Cooking Adventure
Ingredients
Makes 12 cupcakes
3/4 cup (95g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 tsp (2g) salt
1/2 tsp (2g) baking powder
1/4 tsp instant coffee
1/3 cup (75g) unsalted butter, melted
2/3 cup (135g) sugar
3 eggs
1 tsp (5g) vanilla extract
2/3 cup (150g) sour cream
3 oz (80g) semisweet chocolate, melted
Irish Cream Frosting
9 oz (250g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
3 tbsp (40ml) Baileys Irish Cream
2/3 cup (200g) whipping cream, 35% fat
1. Preheat the oven to 350°. Line a muffin pan with paper liners.
2. In a medium bowl combine the flour, cocoa powder, instant coffee, baking powder and salt.
3. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.
4. With the mixer on low, alternate adding gradually flour mixture and sour cream until all is well incorporated.
5. Add the melted chocolate and mix to incorporate.
6. Scoop batter evenly among liners, about 2/3 full each.
7. Bake for 18- 20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
8. Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely before frosting.
9. Prepare the cream cheese frosting: In a bowl, beat cream cheese and then incorporate powdered sugar. Add Baileys Irish cream and mix to combine. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold together.
10. Place the frosting into a piping bag fitted with a (11mm) open star tip and pipe cupcakes.
11. Decorate with cocoa powder if desired.
12. Serve immediately or refrigerate until ready to serve. If refrigerated let them get to almost room temperature before
serving.
June 22, 2021
10 best keto vegetables for everybody
You want to lose weight on the keto diet, so you should learn the best foods. Learn the 10 best keto vegetables for health and weight loss in this video. See why some are tastier than others and get tips on how to make them super delicious. 🥦 Which Keto Veggie Do You Want? And how do you like to eat it?

Diet Doctor
June 18, 2021
How to make Lemon Bars
These lemon bars are a refreshing dessert that I highly recommend. They are made with a very special and flavorful lemon filling on top of a rich, buttery bread crust.

Home Cooking Adventure
Ingredients
Makes about 20-24 bars
Crust
2 cups (250g) all-purpose flour
1/2 cup (100g) sugar
1/2 tsp (3g) salt
1 cup (226g) chilled unsalted butter, cut into small cubes
Filling
1 1/2 cup (300g) sugar
1/4 cup (32g) all-purpose flour
4 eggs
2 tbsp (12g) lemon zest, from about 4 medium lemons
2/3 cup (160g) lemon juice, from about 4 medium lemons
For sifting the top
Powdered sugar
1. Preheat oven to 350F (180C). Grease with butter a 9 X 13 inches (23x33cm) baking pan. Line with parchment paper.
2. Prepare the crust. In a large bowl combine flour, sugar and salt. Add the butter and using a pastry blender or simply a fork cut in the butter until crumbles are formed.
3. Press the mixture onto the bottom and edges of the prepared baking pan using your fingers and back of a spoon. Bake for about 20 minutes until lightly golden brown. Set aside and let cool slightly.
4. Meanwhile prepare the filling. In a large bowl whisk the sugar with flour. Whisk in the eggs and add lemon zest and lemon juice.
5. Pour the lemon mixture over the prepared crust and bake for another 20 minutes until set.
6. Allow to cool completely at room temperature and if possible refrigerate for a couple of hours before serving.
7. Sift powdered sugar on top and cut into bars using a hot knife.

June 17, 2021
How to make Classic Cheesecake
This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.

Home Cooking Adventure
Ingredients
Makes about 10-12 servings
Crust
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

June 17, 2021
How to make Baked Doughnuts with Nutella Glaze
These baked donuts are both healthy and really delicious. You don’t even need a special pan or donut cutter for this recipe.

Home Cooking Adventure
Ingredients
Makes about 14-15 doughnuts
2 1/2 cups (315g) all-purpose flour
1/2 tsp (2g) salt
1/3 cup (66g) sugar
15 g fresh yeast (1 tsp active dry yeast)
1 tsp (5g) sugar
2 tbsp (28g) butter, melted
2/3 cup (160ml) lukewarm milk
1 egg, beaten
extra flavor if desired: vanilla, lemon zest, cinnamon, etc
Nutella Glaze
1/2 cup (140g), Nutella, room temperature
1/3 cup (80ml) whipping cream
1. In a large bowl whisk together the flour, salt and 1/3 cup sugar.
2. In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/3 cup milk and then add to the flour mixture. Add the butter, egg and rest of milk and start kneading until smooth and slightly pulls away from the sides of the bowl.
3. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
4. On a floured surface, using a rolling pin roll the dough until ½ (1 cm) inch thick.
5. Use a doughnut cutter or 3 inch (7.5 cm) round cutter to cut the doughnuts and an 1 1/4 inch (3cm) round cutter for the inner circle.
6. Re-roll the rest of the dough and cut into doughnuts until no dough is left.
7. Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart. Cover with plastic wrap and let sit for about 30 minutes.
8. Preheat oven to 375F (190C).
9. Bake the doughnuts for 8-10 minutes until slightly golden brown. Make sure you don’t overbake the doughnuts.
10. While they cool slightly prepare the Nutella glaze.
11. In a bowl combine Nutella with cream and if it still too thick gradually add more cream until desired consistency is reached.
12. Dip the doughnuts halfway into the glaze, use a knife to spread the glaze where necessary and add nuts or sprinkles on top.

June 17, 2021
Homemade Pizza How to make
Homemade pizza with a crispy crust underneath made with homemade dough and tomato sauce. Simple way to make but great taste.

Home Cooking Adventure
Ingredients
Makes 2-3 pizza
Pizza Crust
3 cups (375g) all purpose flour or bread flour
10 g fresh yeast (or 1 tsp active dry yeast)
3/4 to 1 cup (180 to 240ml) warm water
1 tsp (5g) sugar
1 tsp (5g) salt
2 tbsp (28ml) olive oil
Pizza Topping
Homemade tomato sauce
1 1/2 cup Mozzarella cheese
4 oz (120g) Napoli Salami, sliced
Black olives
Fresh basil leaves
For dusting
cornmeal
olive oil to brush the crust
1. Stir yeast with sugar until it liquefies. Dissolve in about ¼ cup (60 ml) warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and up to ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
2. Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours at room temperature, to let the dough rise until doubled in size.
3. Onto a floured surface turn the dough, knead for few seconds and divide into 3 pieces. Form into balls. Dust a large plate with flour, place the balls, cover and let rest for another 30 minutes. To use the next day, rub the dough balls lightly with olive oil, cover with plastic and refrigerate overnight.
4. Meanwhile preheat oven to 500F (260C) placing a pizza stone or a baking sheet inside.
5. Dust the pizza peel or your working surface with cornmeal.
6. Take one dough ball and using your hands shape into a circle of about 10 inch (26cm). Leave a little more thickness on the edges.
7. Add homemade tomato sauce, mozzarella, and your favorite ingredients for topping, this time I used Napoli salami, black olives and basil leaves. Make sure you don’t overload your pizza.
8. Slide onto the hot pizza stone or preheated back of a tray and bake for about 8-10 minutes.
9. Remove and decorate with fresh basil if desired. Slice and serve while still hot!

June 17, 2021
How to make Cream Cheese Marbled Brownies
La recette des macarons au chocolat gras et gras garnis de fromage à la crème tourbillonnant pour un goût irrésistible

Home Cooking Adventure
Ingredients
Makes about 15 servings
Brownie Batter
2/3 cup (150g) butter
7 oz (200g) semisweet chocolate
2/3 cup (135g) sugar
4 eggs
1/4 cup (50ml) espresso
1 tsp (5g) vanilla extract
1/2 tsp (2g) almond extract
3 tbsp (24g) unsweetened cocoa powder
1 cup (125g) flour
1 tsp (4g) baking powder
1/4 tsp (2g) salt
Cream Cheese Mixture
12 oz (350g) cream cheese, room temperature
1/3 cup (65g) sugar
1 egg
zest from one orange
3 tbsp (45ml) orange juice
1. Preheat the oven to 350 F (180C). Grease and line a 9×13 inch (24×35 cm) baking pan with parchment paper.
2. Prepare the cream cheese: Mix the cream cheese until smooth. Mix in the sugar, orange zest and orange juice. Incorporate the egg and set aside until ready to use.
3. In a bowl whisk in the flour, cocoa powder, baking powder and salt.
4. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove from heat and whisk in sugar.
5. Add eggs one at a time and mix well until incorporated. Add espresso coffee, almond extract and vanilla extract.
6. Gradually incorporate flour mixture until well combined.
7. Pour chocolate batter into the prepared pan and spread evenly. Reserve about ¾ cup to use later to create swirls.
8. Spread the cream cheese mixture over the top.
9. Spoon the remained ¾ cup chocolate batter over the cream cheese and using a knife create swirls.
10. Bake for 25-30 minutes until set. Let it cool completely on a cooling rack,cover and refrigerate for several hours or overnight.
11. Cut in squares using a hot knife.

June 17, 2021
How to make Flourless Chocolate Cake with Coffee Mousse
Flourless Chocolate Cake with Coffee Mousse – flourless chocolate cake topped with soft coffee cream. Gluten-free cakes are very healthy.

Home Cooking Adventure
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.

June 16, 2021
How to make Cheese Sticks
These cheese bars are a great savory snack for so many occasions. Buttery, crunchy, with a cheese flavor and they can be made a few days in advance. You can also sprinkle flax or sesame seeds on top, a little paprika for extra color, garlic powder for extra flavor, or whatever spices and herbs you like best.

Home Cooking Adventure
Ingredients
Makes about 80 cheese sticks
1 stick (110 g) butter, cut in smaller pieces
1 egg
1/4 cup (50 ml) oil
1/4 cup (50 ml) milk
25 g fresh yeast (2 1/4 tsp active dry yeast)
1/2 cup (50 g) cheddar cheese, grated
3 cups (375g) all-purpose flour
1 1/2 tbsp wheat bran, optional
1 tsp (5g) sugar
1 tsp (5g) salt
Topping
1 egg, beaten
3/4 cup (75g) Parmesan Cheese
1. In a large bowl mix flour with salt, sugar and wheat bran if used. Add the butter pieces, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
2. Add the grated cheddar cheese and just give a quick stir to combine with the flour mixture.
3. In a separate bowl whisk egg with oil. Dissolve yeast in milk and add to egg mixture. Add the egg mixture to the flour mixture and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour or two to let the yeast develop.
4. Preheat the oven to 180C (350F).
5. Split the dough in 2 pieces. Take one piece of dough and roll on the back of a 12×16 inch (30×40 cm) baking tray. Cut the edges to be straight.
6. Brush the rolled dough with beaten egg. Sprinkle the top with grated Parmesan cheese and using a dough cutter into 1/2×6 inch (1x15cm) long sticks. Bake for about 18-20 minutes until golden-brown.
7. Repeat with the other piece of dough. Let the cheese sticks cool and keep in an airtight container for up to a week.

June 16, 2021
How to make Dried Fruit Biscotti
Biscotti Dried Fruit when served with hot tea or coffee in the morning will be great. These are made with dried cranberries, plums, apricots and raisins for a great flavor.

Home Cooking Adventure
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
June 16, 2021
How to make Sarmale – Romanian Cabbage Rolls
Romanian cabbage rice roll is one of the delicious dishes that Romanian people prepare for family reunion meals and especially holidays. Stuff a mixture of ground meat, rice, and herbs in Cabbage Leaves then cook with tomato juice and some bacon for extra flavor. Traditionally, cabbage rolls are served warm with sour cream and whipped cream

Home Cooking Adventure
Ingredients
Makes about 60-70 cabbage rolls
For preparing the cabbage leaves
2 medium cabbages
1 tbsp (15g) salt
4-5 thyme sprigs
2 fresh dill sprigs
hot boiling water
Meat Filling
4 medium onions (500g), chopped
5 tbsp (70g) vegetable oil
1/4 cup (65g) tomato paste
2 tsp (4g) paprika
1 1/4 cup (250g) long grain rice, rinsed and drained
1 pound (450g) ground pork
1/4 pound (110g) ground beef
1/2 cup (25g) fresh dill, chopped
1 1/2 tsp (7g) salt
1 1/2 tsp (5g) ground black pepper
For cabbage mixture to place in top and bottom of the pot
1/2 tsp (3g) salt
2 tbsp fresh dill, chopped
freshly ground black pepper
For adding on top of the rolls
14 oz (400g) can diced tomatoes
1/2 pound (230g) smoked pork ribs, cut in smaller pieces
Hot salted water
1. Remove core from cabbages. In a large pot bring water to a boil, enough to almost cover the cabbage. Add salt, few thyme and dill sprigs. Immerse cabbage in boiling water with core side down. Cook over medium-high heat 5 to 10 minutes. Turn and gently remove leaves. When the leaves are tender and flexible remove and let them cool.
2. Prepare the filling. In a frying pan heat oil over medium high heat. Cook onion until soft and glossy. Stir in paprika and tomato paste and remove from heat. Let cool slightly. Add rice, ground pork and beef, dill, salt and pepper. Stir until well combined.
3. Trim the thick veins from cabbage leaves for easier rolling and set aside. Cut leaves in smaller pieces if too large. Chop any leftover cabbage (middle part) and the veins and place in a bowl. Mix chopped cabbage with dill, salt and pepper. Place few thyme sprigs on the bottom of a large pot, place half of the chopped cabbage and few dill sprigs on top.
4. Start making the cabbage rolls. Place 1/2 to 1 tbsp of mixture on the center of the bottom of each leaf. Fold in the sides and start rolling the cabbage leaf to create a roll.Place on the prepared pot and continue until all the filling is done. Place the other half of chopped cabbage over the top of the rolls.
5. Add diced tomatoes on top, arrange the pork ribs and pour hot salted water until the cabbage rolls are almost covered with liquid.
6. Cover the pot and cook at medium heat until they start to boil. Reduce heat to low and simmer for 1 hour.
7. Serve cabbage rolls warm with sour cream and polenta.
June 16, 2021
How to make Red Velvet Cake
Red Velvet Cake – the wonderful flavor combination of vanilla, cocoa powder and buttermilk creates a soft and moist inside cake with . This cake has a wonderful red crumb and topped with white cream cheese, which is perfect for the winter holidays.

Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Cake powder
2 2/3 cups (310g) cake flour
2 tablespoons (16g) unsweetened cocoa powder
1 teaspoon baking soda (5g)
1 teaspoon (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cups (300g) sugar
2 eggs
1 cup (220g) vegetable oil
1 teaspoon (5ml) white vinegar
2 teaspoons (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
1-2 oz (30g) red food coloring gel
Cream cheese coating
Cream cheese 17 oz (500g), room temperature
1 1/3 cup (300g) whipped cream, chilled
1 teaspoon (5g) vanilla extract
1 1/4 cup (156g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter and flour on two 9-inch (23 cm) round cake pans.
2. Sift the flour, cocoa powder, baking soda, and salt into a large bowl and mix well.
3. In another bowl, mix butter with sugar until combined. Cage the eggs one by one. Mix oil, vinegar, vanilla extract and buttermilk. Mix flour mixture until well combined.
4. Gradually add red food coloring until desired color is achieved.
5. Pour the batter evenly into the prepared pan.
6. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
7. Let the pan cool on a cooling rack for 10 minutes.
8. Remove the cake from the pan and let it cool completely.
9. Prepare frosting. Sift powdered sugar into the bowl. Beat cream cheese with powdered sugar and vanilla until smooth.
10. Beat cream in another bowl until stiff peaks form. Gradually add in cream cheese mixture one at a time until well combined.
11. Assemble the cake. Cut the tops of the cakes to create a flat surface. Remove the crumbs from the remaining cake and set aside.
12. Place 1 layer of cake on your serving plate. Spread evenly with less than half of the frosting. Add a second cake layer. Gradually spread the remaining frosting on top and sides of the cake.
13. Decorate the cake with the remaining crumbs if desired. The cake is ready to serve.
14. Leftover cake can be covered and refrigerated for up to a week. Serve at room temperature.

June 16, 2021
How to make French Chocolate Macarons
French Chocolate Macarons – exquisite chocolate chip cookies filled with chocolate ganache that taste great and are easy to make perfect for the Christmas table or as holiday gifts.

Home Cooking Adventure
Ingredients
Makes about 25 sandwiched macarons
Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar
Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bitter sweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional
1. Preheat oven to 350ºF (180ºC).
2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. 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. Stir in the butter. Let cool completely before using.
10. Spread a bit of batter on the inside of the macarons then sandwich them together.
11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
June 15, 2021
How to make Strawberry Cardamom Linzer Cookies
These mouthwatering strawberry and cardamom flavored cookies always make a good impression on holiday tables, they melt completely in your mouth and are even tastier than they look.

Home Cooking Adventure
Ingredients
Makes about 30-35 sandwiched linzer cookies
1 cup (226 g) unsalted butter
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 cup (100g) ground almonds, toasted or plain
3 cups (380 g) flour
1 tsp (4g) baking powder
1/2 tsp (3g) salt
1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
14 oz (400g) fresh or frozen strawberries
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tbsp (15ml) lemon juice
1/2 tsp (1g) ground cardamom
For Dusting
powdered sugar
1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
11. Gently sandwich cookies together and let stand for several hours before serving.

June 15, 2021