Banana Cream

Preparation time:
10 minutes (low complexity)

ingredients:
4 bananas
100 ml milk (or depending on desired consistency)
Pinch cinnamon


Preparation:
I cleaned banana peel, I cut into smaller pieces and put them in blender. I added milk and let the blender run 1 minute at maximum speed.
The cream poured it into a glass and added a pinch of cinnamon.
Serve immediately.

Bananas and milk I gave in frugider before processing them for the product to be refreshing. No addition of sugar, so it's healthy.

Strawberry cheesecake

ingredients:

We need:
dough
150 grams flour
75 g unsalted roasted peanuts
75 g butter
60 grams sugar
1 egg yolk
7-8 tablespoons cold milk, but contains
filling
400 grams fresh strawberries
500 grams of cottage cheese
100 grams sugar
1 teaspoon vanilla
zest of one lemon
4 eggs
30 grams semolina
200 ml whipped cream
for decoration
100 g fresh strawberries
4 kiwifruit
mint leaves
1 pack red icing for cakes
250 ml water
2 tablespoons sugar


Preparation:

Finely grind nuts.
Put flour in a bowl and mix well with butter, sugar and yolks, add ground peanuts.
Mix well and if the dough is too dry gradually add milk.
Cover with foil and leave an hour in the refrigerator.
Roll the dough slightly larger demic tart shell and place in greased with butter form.
Strawberries are washed, slice and place in a colander to drain.
Mix cheese with sugar, vanilla, lemon, eggs, semolina and whipped cream.
It incorporates strawberries and put in shape over the dough.
Bring the hot oven at 160 degrees for one hour.
Let cool in bowl.
Remove the tart from the form and placed on a platter.
Garnish with kiwi fruit cut into thin slices, strawberries and mint leaves.
The contents of icing sachet mix it with 250 ml of water and 2 tablespoons sugar.
Boil, stirring constantly.
Allow to cool 1 minute, then put a spoon over fruit cake from the center outward.
So cold an hour.

Mint Chocolate Cake

ingredients:
300gr flour
180gr yogurt
280 g sugar
3 eggs
60 g coconut flakes
80 ml oil
130 ml mint syrup
1 sachet of vanilla sugar
vanilla essence
1 sachet baking powder
250 g dark chocolate


Preparation:
Mix in a bowl, flour, sugar, vanilla sugar, baking powder and coconut flakes and mix well. Then we yogurt, whole eggs, oil, mint syrup and vanilla essence. Mix everything well to mix everything and have a fluid composition.

Chocolate pieces tear right, I broke it into smaller pieces ... and it was not so good. a tray lined with about 20 * 33 put butter and flour a baking sheet wet and wrung.

Place the chocolate and then pour over the composition of-Mint. Teach tray preheated oven for 25-30 minutes.

Allow to cool in pan before removing it and cut.

Kiwi Cakes

Preparation time:
40 minutes (low complexity)

ingredients:
5 mini-cakes:
300 g lean cheese
200 grams of biscuits of various sorts (without filling)
80 g butter
4 eggs
2 envelopes gelatin
100 g sugar
100 g powdered sugar
a tablespoon of cocoa
1 sachet of vanilla sugar
6 kiwi or more


Preparation:
A creamy dessert, cool and fresh.

First of all, arming yourself with three plastic bottles of 2 L. Tai of them, with a sharp knife, five forms as equal to approx. 9 inches wide, the walls become "detached" of each cake. Each type of plastic you put in a plate and press the bottom of each plate with a spoonful of mixture composition resulting cocoa and cookies with melted butter (in a bain-marie). Chicken dishes in the fridge and you're into cream.

Foam beating egg whites with granulated sugar. In a saucepan put the egg yolks bain-marie mix with powdered sugar and the vanilla, not too much not to curdle the yolks. Add cheese and whipped egg whites, gelatin prepared by instructions (but with very little water), mix well and pour over the biscuit. Leave in refrigerator several hours before serving dessert.

When it's serving time, cut with scissors "ring" around the cake and plastic separates it carefully. If gelatin is paternal, the plastic will go smoothly, simply pull gently.

Three kiwi in half your veins and use five of them as a principal ornament. The rest of your fruit slices and decorate them as you please. You can serve with whipped cream and sliced ​​kiwi fruit separately for those who want a supplement. Bon appetite!

Fruit Cookies

ingredients:

2-3 carrots
2 apples
orange
1 cup oil
1 pinch baking
200-300 g flour
10 tablespoons sugar
2 tablespoons cocoa


Preparation:

Remaining pulp from the juice made ​​from the above I made ​​a composition that can form the cookies, I put the remaining pulp in a bowl I added 1 cup oil, flour as the dough becomes a homogeneous, 10 tablespoons sugar and dust baking, 2 tablespoons cocoa, then did guguloaie round, I put in the tray with some margarine and flour, I left to ripen, then placed on the plate with powdered sugar and crushed nuts on top

Chocolate with nuts made in house

ingredients:

120ml water
500g sugar
1 packet of butter (200g)
250g milk powder,
4 tablespoons cocoa
100 g nuts


Preparation:
Boil water with sugar and stir. Once the boil let boil, stirring, just 10 minutes on low heat. After 10 minutes, add butter and let 5 minutes.
Mix milk powder with cocoa and toasted nuts and mix vigorously with hot mix until a smooth paste is obtained. It quickly pour into a greased with butter beforehand.
So cold and cut with a knife soaked with warm water.

Banana pancakes

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 1/2-2 cups milk
2 eggs beaten
2 tablespoons oil
1 teaspoon vanilla
1 banana, mashed


Preparation:

Mix together flour, baking soda, salt and sugar. Add eggs, oil and vanilla.

Banana Smash resulting in a puree and pour milk over it, stirring slowly. Add to pricincipal mixture and mix well until the mixture becomes uniform.

Heat a little oil in a pan and pour the mixture to fry on both sides.

Banana and Raisin Cookies

ingredients:
1/2 cup white sugar
1/2 cup brown sugar
1/2 packet of butter
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
3 ripe bananas, mashed
raisins
salt

Preparation:
In a bowl mix together butter, white sugar, brown sugar, until it becomes creamy. Separately, beat eggs well and add vanilla. Add the above mixture.

In a separate bowl mix together flour, baking powder, salt, cloves, cinnamon. Add to mixture and mix well. Add mashed bananas and raisins and mix until well incorporated.
Place half an hour in the refrigerator, remove, form balls that are placed on a baking sheet or directly on greased with butter and bake at 200 C for 10 to 12 minutes.

Chocolate Royale Cheesecake

ingredients:
cup crushed Oreo cookies and a half
1/4 cup butter
3 packages of Philadelphia (cream cheese) each with 250 g each
one cup sugar
3 eggs
1/4 cup liqueur (optional)
8 squares (or 225 grams) chocolate (household) semi-sweet, melted and cooled
12 tablespoons cream (or tube)


Preparation:
Mix Oreo cookies with butter and place in a tray of 20 cm (round).
Beat cream cheese with sugar until it melts. Add eggs, one at a time and mix until they are well mixed then add the melted chocolate mixed with liquor (if using).
The mixture is put in pan and bake at 180 degrees C, for 45-50 minutes. Let cool completely, to decorate with sweets, cream and any fruit and refrigerate 3-4 hours or until the next day.
This was the recipe I received from children. It was very good, but not exactly how I would have liked, the top was much too much (biscuits fried in butter). May be less liquid, eggs and increase agent.

Pumpkin cake and kiwi

We need:
1/2 cup sugar
125 grams butter
450 grams pumpkin puree (made from a pumpkin about 1.250 kg)
1 large egg
1/2 teaspoon vanilla
2 and 3/4 cups flour
1 teaspoon of sodium bicarbonate
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
350 ml condensed milk
Oil greased trays
3 cups sifted powdered sugar
3/4 cup cream cheese (or 175 grams)
1 teaspoon grated orange peel
4-5 fresh kiwi
1 large pomegranate (about 1 cup of seeds)
2 tablespoons lemon juice


Preparation:
Preparation
It begins with the preparation of pumpkin puree.
Pumpkin cut into 2 halves, clean the seeds and fibers with a spoon.
Grease an oven tray with oil, coat with aluminum foil which in turn is rubbed with oil.
Put pumpkin in the pan notch down.
Bring the oven preheated to 180 degrees for 1 hour or until a knife easily penetrates into pumpkin shell.
Remove squash from oven and after it has cooled, remove the core with a spoon.
Place in a blender to obtain a homogeneous puree.
A 2.250 kg pumpkin I got about 1kg of puree.
Mix the sugar with the butter on medium speed until it becomes cremos.Se add pumpkin puree and mix omogen.Se amestaca up is still the vanilla and egg.
Separately, combine flour sifted with salt, baking powder and baking soda off with some lemon juice, scotisoara, nutmeg and ginger.
Add flour alternately with pumpkin mixture and condensed milk until mixture is smooth.
Brush with oil and sprinkle with flour 2 round shapes for furnace diameter of 23 cm.
Pour the dough mixture in the two forms, distributing it evenly.
Bake in preheated oven at 160 degrees for 45 minutes or until a toothpick inserted in center of dough it remains clean.
Remove the tops from the oven and leave to form 10 minutes, then put on a rack to cool completely.
Mix cream cheese with 1 cup powdered sugar until well mixed to, add remaining sugar and orange zest and mix until it becomes fluffy.
Arrange on a platter and cover with the first leaf about 2/3 of the cream, cover with second crust that Spread with remaining cream.
Do not put the cream on the sides of cake.
Garnish with kiwi slices and pomegranate seeds.
Leave the refrigerator about 2 hours.
Bon appetite!

Orange Cookies

Preparation time:
50 minutes (low complexity)

ingredients:
200g butter
200g flour
200g sugar (it's better to use ground or powder)
1 egg
1 teaspoon baking powder
orange essence, orange peel and 1 tablespoon orange juice
A milk chocolate
Whipped cream 50g
sweets for decorating


Preparation:

I rubbed the butter foam egg suggar. I added butter, flour and flavors. I put the mixture in a pos and I ensemble cookies on a tray lined with paper copt. The oven was already hot so I left the baking about 15 minutes . I've melted chocolate whipped cream .I greased cookie in each hand I decorated with sweets and coconut flakes.

Mini Cupcakes

Preparation time:
45 minutes (low complexity)

ingredients:
for cupcakes
100 g butter, at room temperature
100 g sugar
breed seeds from 1 vanilla bean
2 eggs
50 ml coconut liqueur
50 ml Limoncello
200 g flour
½ teaspoon baking powder
a pinch of salt
for decor
100 gr melted cheese
80 g powdered sugar
10 g sugar vanilla bourbon
food coloring


Preparation:
For cupcakes
Preheat oven to 180 ° C. In a bowl mix flour with baking powder and sarea. In another bowl beat butter with sugar and eggs vanilie. Add seeds at a time, stirring after each . Add coconut liqueur then Limoncello. Add then every ½ tablespoon uscate. Put ingredients in each place a tray of mini cupcakes . Baking 20-25 minutes until they are essy brown. Leave cupcakes sites for chill.

For decoration melted cheese mixed with two kinds of sugar until the desired food coloring and mix . Put 1 teaspoon of mixture over each cupcake and decorate (optional) with various ornaments.

Carrot Cake

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Directions


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

How to Make Cupcakes

1.As with any cake, you want the butter and eggs to be at room temperature before you begin mixing the batter. Measure out your ingredients, preheat the oven, and prepare your pans while you wait.


2. Before you line your muffin tin with cupcake liners, spray a light coating of cooking spray over the surface of the pan, or use a paper towel to wipe a thin film of cooking oil over the top. This will help keep the tops of your cupcakes from sticking to the pan if they rise above their liners.
3. Combine the butter and sugar in a mixing bowl. Cream the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.
4. A Note on Creaming:

Unlike cookie doughs, for which you just want the sugars and butter to be well combined, cake batters require a little more work.The butter should be noticeably lighter in color as air is beaten into it; the mixture will look very fluffy.
5. Scrape down the beaters and the sides of the bowl. Add the room-temperature eggs one at a time, beating well after each addition.

If you use refrigerator-cold eggs, they won't incorporate into the mixture as well and will make the batter look "curdled." You want your cake batter to be smooth and homogenous.
6. After the last egg is fully incorporated, add any flavorings called for in your recipe, like vanilla extract or lemon zest. Following our banana cake recipe, we added the sour cream and mashed banana at this point.
7. Ingredients such as cake flour, baking soda, and cocoa powder should be sifted before adding them to the mixing bowl to prevent dry lumps in your baked cake.

•These lumps won't be broken up by gentle mixing--and the last thing a cake batter needs is vigorous beating.

8. Once you add the dry ingredients to your cake, you just want to stir the batter until it's smooth, taking care to scrape down the sides and bottom of the mixing bowl with a rubber spatula.
9. Our favorite tool for scooping cupcake and muffin batter is a spring-loaded ice cream scoop. It's fast, it divides the batter equally between the muffin cups, and it keeps your hands clean.

You can also use a spoon or spatula to scoop the batter; the main goal is to try to distribute the cake batter evenly among the cups.

10. Once the pan or pans are full, they should go into the hot oven immediately. The longer the cake batter sits out, the more leavening power you lose, so you should bake all of your trays of cupcakes at the same time.
11. Cakes and cupcakes bake in relatively hot ovens so that their structure is set quickly and the cake doesn't dry out during baking. Our recipe called for an oven temperature of 350 degrees F (175 degrees C). Because of their small size, of course, cupcakes bake more quickly than cakes. Start checking for doneness at twenty minutes: the cupcakes should spring back when you touch the centers lightly with the tip of your finger.
12. If the surface springs back, use the toothpick test to be sure the cupcakes are done.

•Insert a toothpick in the center of a cupcake and hold it there for a second before pulling it out.
•If there's any wet batter on the toothpick, continue baking for a few more minutes.
•If the toothpick comes out clean, or a couple of crumbs stick to the toothpick, they're done.
Cool the pan on a rack until the cupcakes are cool enough to handle, and then gently remove the cupcakes from the pan to cool completely before frosting and decorating.

Banana Mallow Pie

Ingredients

• 1 3/4 cups cold milk
• 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 2 cups JET-PUFFED Miniature Marshmallows
• 1 cup thawed COOL WHIP Whipped Topping
• 2 medium bananas, sliced
• 1 (6 ounce) HONEY MAID Graham Pie Crust

Directions

1. Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
2. Place banana slices in crust; cover with pudding mixture.
3. Refrigerate at least 1 hour.

Lemon Pudding Poke Cake

Ingredients

• 1 package (2-layer size) white cake mix
• 2 egg whites
• 1 1/3 cups water
• 2 tablespoons oil
• 1 quart cold milk
• 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Directions

1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Pudding Poke Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk

Directions

1.Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
2.Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.