To begin with, the base is rich and fluffy thanks to whipping cream and sweetened condensed milk. Then, it gets a warm, caramelized flavor from crushed Biscoff cookies and creamy Biscoff spread. Finally, with just a quick whip and a few hours in the freezer, you’ll have a velvety, melt-in-your-mouth dessert that tastes like it came straight from an ice cream shop.

Whether you’re making it for a family gathering, a weekend treat, or just because you deserve something sweet, this recipe is as fuss-free as it gets. So let’s dive into the easiest homemade ice cream you’ll ever make—no fancy equipment, no long prep time, just pure Biscoff bliss in every bite. 

Biscoff Ice Cream Ingredients

Whipping Cream:

This is the base of your ice cream. Once whipped, it gives the mixture that light, airy texture we all love in a good scoop of ice cream. It adds richness and volume, creating that velvety, melt-in-your-mouth feel.

Sweetened Condensed Milk:

Sweet, thick, and smooth—this ingredient brings the sweetness and creaminess without the need for churning. It helps bind everything together while giving the ice cream a soft, scoopable consistency straight from the freezer.

Biscoff Spread:

Also known as cookie butter, this is where the magic happens. Biscoff spread brings a warm, spiced caramel flavor that pairs perfectly with the creamy base. It’s rich, smooth, and adds that signature Biscoff taste that makes this ice cream irresistible.

Crushed Biscoff Cookies:

These crunchy bits are folded right into the mix and sprinkled on top for texture and flavor in every bite. They add a little crunch, a lot of flavor, and make each spoonful a treat. Plus, they give that signature look that makes the ice cream instantly recognizable!

How to make Biscoff Ice Cream?

Step 1: Combine the base

In a large mixing bowl, add the whipping cream, sweetened condensed milk, and Biscoff spread.

Step 2: Whip the mixture

Using a hand or stand mixer, whip the ingredients together until the mixture becomes thick, fluffy, and holds soft peaks.

Step 3: Fold in the cookies

Crush the Biscoff cookies, then gently fold them into the whipped mixture using a spatula. Be careful not to deflate the mixture too much.

Step 4: Layer with Biscoff spread

Pour half of the mixture into a deep freezer-safe container. Drizzle some melted Biscoff spread on top. Add the remaining ice cream mixture, then finish with more melted Biscoff and crushed cookies on top for extra flavor and texture.

Step 5: Freeze

Cover the container and freeze for at least 6 hours, or overnight, until fully set and scoopable.

Step 6: Serve and enjoy

Scoop into cones or bowls and enjoy your homemade, creamy Biscoff ice cream! Optional: add more cookie crumbs or a drizzle of Biscoff spread before serving.

Frequently Asked Questions

Can I make this ice cream without a mixer?

Yes! You can use a whisk—it just takes more effort. Whip until thick and fluffy.

⸻

Is an ice cream maker required?

Nope! This is a no-churn recipe. No machine needed.

⸻

Can I make it less sweet?

Yes! Use less condensed milk or add more cream to adjust sweetness.

⸻

How long does it take to freeze?

At least 6 hours, but overnight is best.

⸻

How long does it last in the freezer?

Store in an airtight container for up to 2–3 weeks.

⸻

Can I use Biscoff alternatives?

Yes! Any cookie butter or spiced cookies will work.

⸻

Can I make it dairy-free?

Try coconut cream and dairy-free condensed milk. Texture may vary slightly.

How to Store Biscoff Ice Cream?

1. Use an airtight container

Transfer your ice cream to a freezer-safe, airtight container to prevent ice crystals and freezer burn. A loaf pan works great—just cover it tightly with plastic wrap or foil.

2. Press a layer on top

For extra protection, press a sheet of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps maintain the creamy texture and keeps air out.

3. Store in the coldest part of your freezer

Place the container at the back of your freezer, where the temperature is most consistent. Avoid storing it in the freezer door, as the temperature fluctuates every time you open it.

4. Shelf life

Homemade Biscoff ice cream is best enjoyed within 2 to 3 weeks. While it may still be safe to eat after that, the texture and flavor will be at their peak within that window.

5. Let it sit before scooping

When you’re ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. This makes scooping easier and brings out all that creamy, cookie-butter flavor.

Tips and Tricks

1. Chill your bowl and beaters

For best results, place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes before whipping the cream. This helps it whip up faster and fluffier.

2. Don’t overwhip the cream

Whip the cream until it forms soft to medium peaks. If you overwhip, it can become grainy or start turning into butter. Stop once it’s thick and holds its shape.

3. Adjust sweetness to your taste

Biscoff spread and condensed milk are both sweet, so feel free to adjust. Use less condensed milk or more cream if you prefer a less sweet version.

4. Melt the Biscoff spread before layering

For that beautiful swirl and easy layering, warm the Biscoff spread in the microwave for about 10–15 seconds until pourable.

5. Fold gently

When adding the crushed cookies, use a gentle folding motion to keep the mixture light and airy. Avoid stirring too hard, or you’ll deflate the whipped cream.

6. Get creative with toppings

Top with extra cookie crumbs, a drizzle of melted Biscoff, or even white chocolate chips for an extra indulgent touch.

7. Use a freezer-safe container

Choose a deep, airtight container (like a loaf pan or ice cream tub) to help the ice cream freeze evenly and stay fresh longer.

8. Let it sit before scooping

Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. This makes it easier to scoop and enhances the flavor.

9. Make it a dessert combo

Serve your Biscoff ice cream with warm brownies, between cookies as a sandwich, or on top of waffles for an epic dessert!

More recipes to try

Middle eastern bird nest baklava

Lemon poppy seed cake

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Biscoff ice cream

Biscoff ice cream is a creamy dessert bursting with rich, caramelized flavor. Made with just four simple ingredients, it’s effortless to prepare and perfect for warm days or whenever you want a deliciously indulgent sweet.

Course Dessert

Cuisine American

Keyword biscoff ice cream

Prep Time 20 minutes minutes

Freezing time 6 hours hours

Servings 10 People

Equipment

• stand mixer or hand mixer

Ingredients

• 2 cups whipping cream heavy cream
• 1 can 300 ml sweetened condensed milk use the whole can or ¾ of it (I found it a little too sweet with the whole can)
• 12 crushed Biscoff cookies
• 2 tbsp Biscoff spread

layering & topping:

• 2 crushed cookies
• ¼ cup melted Biscoff spread

Instructions

• In a bowl, add the whipping cream, sweetened condensed milk, and Biscoff spread.
• Using a hand or stand mixer, whip until the mixture becomes thick and fluffy.
• Fold in the crushed Biscoff cookies.
• In a deep dish, pour in half of the mixture, then drizzle 2 tbsp of the melted Biscoff spread. Add the remaining mixture and top with more melted spread and crushed cookies.
• Freeze overnight or for at least 6 hours.
• Enjoy in a cone or a cup

The post Biscoff Ice Cream appeared first on Baiti Ana.

With just a few simple ingredients and minimal prep, you’ll have a stunning dessert that looks elegant and tastes incredible. Whether you fill them with creamy ashta, Nutella, or syrupy nuts, these nests are guaranteed to impress.

So, if you’re short on time but want to serve something homemade and unforgettable, this Middle Eastern Bird Nest Baklava is just what you need!

Middle eastern bird nest baklava ingredients

Kataifi (Osmanliya) Dough

This is the star of the dessert. Kataifi dough is a type of shredded phyllo used across the Middle East and Mediterranean. Its delicate strands crisp up beautifully when baked, creating a golden, crunchy texture that holds all the delicious fillings inside. It’s what gives bird nest baklava its signature look and bite.

Ghee or Butter

To bring the kataifi dough to life, you need fat—and either ghee or butter will do the job perfectly. Ghee adds a deep, nutty flavor and helps the dough turn golden and flaky. Butter offers richness and aroma. Choose what you love, or use a mix of both!

Simple Syrup

No Middle Eastern dessert is complete without a fragrant simple syrup. Made by boiling sugar and water with lemon juice and a splash of orange blossom water, this syrup is what sweetens the nests. Drizzle it while the nests are still warm so they soak it up and shine.

fillings

pistashios

Crushed pistachios add color, crunch, and that classic baklava flavor. When mixed with a spoonful of syrup, they become slightly sticky and even more flavorful, perfect for filling the nests.

Cashews

Cashews offer a creamy, mild flavor that balances beautifully with the syrup. They pair well with both traditional and modern baklava fillings and add a smooth crunch that melts in your mouth.

Nutella

For a chocolatey twist, Nutella makes a rich, indulgent filling. It contrasts with the crisp dough and adds a modern touch kids and adults will love.

Biscoff

Biscoff spread brings a caramel-spiced flavor that takes these nests to another level. It’s creamy, slightly spiced, and absolutely addictive—perfect for anyone who loves a unique twist.

Ashta (Arabic Cream)

This luscious, thick cream is traditional in many Middle Eastern desserts. You can make it from scratch or use a shortcut with ricotta and canned ashta mixed with honey or syrup. It’s lightly sweet, floral from rose and orange blossom water, and adds a creamy balance to the crisp nests.

How to make Middle Eastern Bird Nest Baklava

1. Prepare the Simple Syrup (Qater)

You can make this ahead of time and store it in a jar.

1. In a pot, combine sugar and water.

2. Bring it to a boil without stirring.

3. Once boiling, add lemon juice and orange blossom water.

4. Stir gently, lower the heat, and let it simmer for about 5 minutes.

5. Turn off the heat and allow it to cool completely.

⸻

2. Prepare the Ashta Cream (Optional, if using homemade)

1. In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.

2. Let it sit for a few minutes, then strain and set aside the ricotta-like curds.

3. In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.

4. Stir constantly over medium heat until it thickens.

5. Add the curds to the thickened cream and stir until smooth.

6. Pour the mixture into a dish, cover, and refrigerate for a couple of hours.

Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.

⸻

3. Prepare the Nut Fillings

1. In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.

2. Stir until well coated and slightly sticky. Set aside.

⸻

4. Shape the Kataifi Nests

1. Gently loosen the kataifi dough using your fingers so it’s not clumped.

2. Mix it with melted ghee or butter until well-coated.

3. Take a small amount of dough and wrap it around your finger to form a little nest shape.

4. Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.

5. Fill some nests with the nut mixtures, and leave others empty to fill after baking.

⸻

5. Bake the Nests

1. Preheat your oven to 320°F (160°C).

2. Bake the nests for 25–30 minutes, or until they’re golden and crisp.

3. Once out of the oven, immediately drizzle each one with simple syrup while still warm.

⸻

6. Add Final Fillings

1. Fill the empty nests with your choice of:

Nutella

Biscoff

Ashta

2. Garnish with chopped nuts or rose petals for decoration if desired.

Frequently asked questions

1. What is Kataifi dough, and where can I find it?

Kataifi (or Osmanliya) dough is shredded phyllo pastry used in Middle Eastern and Mediterranean desserts. You can find it in the frozen section of Middle Eastern, Mediterranean, or international grocery stores. Make sure to thaw it completely before using.

2. Can I use regular phyllo dough instead of Kataifi?

Not for this recipe. Regular phyllo is flat and doesn’t form nests like Kataifi. The shredded texture of Kataifi is key to creating that crispy bird nest shape.

3. What if I don’t have a mini cupcake pan?

No problem! You can shape the nests by wrapping the dough around your finger and placing them close together on a baking tray. They’ll hold their shape if nestled tightly.

4. Can I make this dessert ahead of time?

Yes! You can bake the nests a day or two in advance and store them in an airtight container. Add syrup and fillings just before serving for the freshest texture.

5. Is it better to use ghee or butter?

Both work great! Ghee gives a deeper, nuttier flavor and keeps the nests extra crispy. Butter adds rich taste and aroma. Use what you prefer—or a mix of both.

6. How do I store leftovers?

Store them in an airtight container at room temperature for up to 3 days (without cream fillings). If using Ashta, store in the fridge and enjoy within 1–2 days.

7. Can I make this dessert without nuts?

Absolutely! You can fill the nests with Nutella, Biscoff, or just Ashta for a nut-free version.

Tips and Tricks

Use Ricotta as a Quick Ashta Substitute

Don’t have time to make Ashta from scratch? No worries! Just mix ricotta cheese with a bit of canned Ashta (like Puck), and add a touch of honey or simple syrup. It’s creamy, lightly sweet, and a perfect shortcut.

Keep Kataifi Dough Covered

Kataifi dries out quickly, so keep it covered with a damp towel while working to keep it soft and easy to shape.

Shape Nests Around Your Finger

To get that perfect round shape, wrap a small amount of kataifi dough around your finger to form little nests, then place them in a mini cupcake pan to hold their form while baking.

Pre-make Syrup & Fillings

Save time by making your simple syrup and nut fillings a day in advance. Store the syrup in the fridge and warm slightly before using if it thickens.

Fill After Baking for Creamy Options

Only bake the nests with nut fillings. Leave others empty and fill them after baking with Nutella, Biscoff, or Ashta to keep the texture fresh and the filling smooth.

Add Syrup While Nests Are Hot

Drizzle the simple syrup immediately after baking while the nests are still hot. This helps them absorb just the right amount of sweetness without becoming soggy.

Decorate for a Special Touch

Garnish with chopped pistachios, edible rose petals, or a drizzle of chocolate to make your nests look extra festive for Eid or special gatherings.

Product links

mini cupcake pan

katiafi phyllo shredded dough

lotus Biscoff cream

Edible rose petals

More middle eastern deserts to make

Osmaliyi cups

Osmaliyi bil ashta

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Middle eastern bird nest baklava

Middle Eastern Bird Nest Baklava, called “Oush El-Bulbul” (عش البلبل) in Arabic, is a delicate and beautiful dessert made from crispy kataifi dough shaped into little nests and filled with sweet, rich toppings. Whether you choose nuts, cream, or chocolate, each bite is golden, crunchy, and irresistible—perfect for Eid or any special occasion!

Course Dessert

Cuisine Middle Eastern

Keyword middle eastern bird nest baklava

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 Mini Osmaliyi

Ingredients

• 1/2 lb of Kataifi Osmanliya shredded dough
• 1/2 cup ghee or butter
• Simple syrup recipe below
• You’ll need:
• A mini cupcake pan or shape the nests by hand and place them close together on a baking tray.
• Fillings:
• 1/2 cup pistachios mixed with 1 tbsp simple syrup
• 1/2 cup cashews mixed with 1 tbsp simple syrup
• Nutella
• Biscoff
• Ashta homemade or store-bought ricotta cheese mixed with canned ashta and a little honey or simple syrup
• ⸻
• Simple Syrup
• Ingredients:
• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp orange blossom water
• Instructions:
• In a pot combine the sugar and water. Bring to a boil over medium heat without stirring.
• Once it starts boiling add the lemon juice and orange blossom water. Stir gently to combine.
• Lower the heat and let it simmer for 5 minutes.
• Turn off the heat and allow the syrup to cool completely.
• ⸻
• Homemade Ashta
• Ricotta-style base milk curdle:
• 2 liters full-fat milk
• 1/3 cup vinegar
• Cream mixture:
• 1 liter full-fat milk
• 1/3 cup sugar or sweetener
• 6 to 7 tbsp cornstarch
• 2 tsp rose water
• 2 tsp orange blossom water

Instructions

prepare the simple syrup (Qatar)

• You can make this ahead of time and store it in a jar.
• In a pot, combine sugar and water.
• Bring it to a boil without stirring.
• Once boiling, add lemon juice and orange blossom water.
• Stir gently, lower the heat, and let it simmer for about 5 minutes.
• Turn off the heat and allow it to cool completely.

Prepare the ashta

• In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.
• Let it sit for a few minutes, then strain and set aside the ricotta-like curds.
• In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.
• Stir constantly over medium heat until it thicken
• Add the curds to the thickened cream and stir until smooth.
• Pour the mixture into a dish, cover, and refrigerate for a couple of hours.
• Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.

Prepare the Nut Fillings

• In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.
• Stir until well coated and slightly sticky. Set aside.

Shape the Kataifi Nests, bake and fill

• Gently loosen the kataifi dough using your fingers so it’s not clumped.
• Mix it with melted ghee or butter until well-coated.
• Take a small amount of dough and wrap it around your finger to form a little nest shape.
• Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.
• Fill some nests with the nut mixtures, and leave others empty to fill after baking.
• Preheat your oven to 320°F (160°C).
• Bake the nests for 25–30 minutes, or until they’re golden and crisp.
• Once out of the oven, immediately drizzle each one with simple syrup while still warm.
• Fill the empty nests with your choice of:Nutella, Biscoff or ashta then Garnish with chopped nuts or rose petals for decoration if desired.

The post Middle Eastern Bird Nest Baklava appeared first on Baiti Ana.

What makes this cake even better is how simple and easy it is to prepare. With just a few basic ingredients, you can whip up a dessert that tastes like it came from a bakery. First, the lemon cake mix and instant pudding provide a rich, tender texture. Then, the poppy seeds add a subtle nuttiness that complements the lemon beautifully.

After baking, the cake gets topped with a fresh lemon glaze that soaks into the warm sponge, enhancing the flavor even more. As a result, every slice is bursting with zesty goodness and melt-in-your-mouth softness.

Whether you’re serving it for guests or enjoying it with a cup of tea, this cake is sure to impress. So if you’re looking for an easy, crowd-pleasing dessert, this lemon poppy seed cake is the one to try!

You need to try this cake!

It’s soft, fluffy, and bursting with bright lemon flavor in every bite. The poppy seeds add the perfect little crunch, and that sweet-tart glaze on top? Absolutely addictive. Whether you’re baking for a gathering or just craving something sweet and easy, this lemon poppy seed cake never disappoints. One slice and you’ll see why it’s a favorite—simple, refreshing, and completely irresistible

Ingredients

Lemon cake mix provides a bright, zesty flavor and a soft, tender base that makes the cake incredibly flavorful and easy to prepare.

Lemon instant pudding boosts the moisture and richness, giving the cake a velvety texture and enhancing the citrus notes.

Poppy seeds bring a gentle crunch and a hint of nuttiness that contrasts perfectly with the softness of the cake.

Eggs bind the ingredients together and give the cake structure, helping it rise evenly and hold its shape.

Vegetable oil keeps the cake moist and light, adding a smooth richness that lasts for days.

Room temperature water helps everything mix smoothly and activates the cake mix for a fluffy, even crumb.

Lemon juice in the glaze adds a fresh burst of tartness that cuts through the sweetness and brightens every bite.

Powdered sugar balances the glaze with sweetness and creates a silky, glossy finish that melts right into the cake.

How to make lemon poppy seed cake?

Step 1: Prepare the Wet Ingredients

In a large mixing bowl, crack in the eggs. Add the vegetable oil and lemon instant pudding. Whisk everything together until smooth and creamy.

Step 2: Add the Dry Ingredients

Gradually add the lemon cake mix to the bowl. Sprinkle in the poppy seeds. Pour in the room temperature water. Mix everything together until fully combined and the batter is smooth.

Step 3: Prepare Your Baking Pan

Grease a baking pan with butter or non-stick spray. Then, lightly dust it with flour to prevent sticking.

Step 4: Pour the Batter

Pour the cake batter into the prepared pan, spreading it evenly.

Step 5: Bake

Place the pan in a preheated oven at 350°F (175°C). Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then carefully flip it onto a wire rack or serving plate to cool completely.

Step 7: Make the Glaze

In a small bowl, mix the powdered sugar with freshly squeezed lemon juice until smooth and pourable.

Step 8: Glaze the Cake

Once the cake is completely cool, drizzle or pour the lemon glaze evenly over the top.

Step 9: Serve and Enjoy

Slice and serve! Enjoy this moist, fluffy, lemony cake with a cup of tea or coffee.

How to store your Lemon Poppy Seed Cake?

Room Temperature (Short-Term):

Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.

Refrigerator (Longer Freshness):

To keep it fresh for up to 1 week, store the cake in the refrigerator. Wrap it well or place it in an airtight container to prevent it from drying out. Let it come to room temperature before serving for the best texture.

Freezer (For Later):

To freeze, wrap the cake (whole or in slices) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.

Different Baking Pan Options for Lemon Poppy Seed Cake

Muffin or Cupcake Tin

• Tip: Use paper liners or grease each cup well.
• Bake Time: 18–22 minutes at 350°F (175°C)
• Note: Fill each cup about 2/3 full. Perfect for individual servings!

Loaf Pan

• Tip: Line with parchment paper or grease and flour well.
• Bake Time: 45–55 minutes at 350°F (175°C)
• Note: Makes a lovely breakfast-style lemon loaf. Use one standard 9×5 inch loaf pan.

Square or Rectangular Pan (8×8 or 9×13)

• Tip: Great for serving a crowd—easy to cut into squares.
• Bake Time:
  
  • 8×8 inch: 40–45 minutes
  • 9×13 inch: 30–35 minutes
• Note: Adjust glaze quantity if you’re using a larger surface.

⭘ Round Cake Pans (8 or 9 inch)

• Tip: Use for layered cakes—split batter evenly between two pans.
• Bake Time: 25–30 minutes
• Note: Ideal for frosting or layering with lemon curd!

⭓ Bundt Pan

• Tip: Grease and flour generously, especially in the crevices.
• Bake Time: 45–50 minutes
• Note: Beautiful presentation! Let it cool 10–15 minutes before flipping.

Frequently asked questions

1. Can I make this cake without poppy seeds?

Yes! If you don’t have poppy seeds or prefer not to use them, simply leave them out. The cake will still be flavorful and moist.

2. Can I use a different flavor of cake mix?

You can! While lemon cake mix brings out the citrusy flavor, vanilla or white cake mix can work as a base if you add extra lemon zest or juice for that tang.

3. What can I use instead of instant pudding?

If you don’t have lemon instant pudding, you can try using vanilla pudding mix and add a bit of lemon zest or lemon extract to keep the citrus flavor.

4. Can I make this cake in a bundt pan?

Absolutely. A bundt pan works beautifully for this recipe. Just be sure to grease and flour it well to prevent sticking.

5. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready. The top should be golden and slightly springy to the touch.

6. Can I make this cake ahead of time?

Yes! You can make it a day ahead and store it at room temperature or in the fridge. The flavors actually get better the next day.

7. Is the glaze necessary?

While the glaze adds extra lemony sweetness and moisture, the cake is still delicious on its own if you prefer to skip it.

8. Can I freeze the cake with the glaze on?

Yes, you can freeze the cake with the glaze, but for best texture, it’s ideal to add the glaze after thawing.

Tips and Tricks

1. Use room temperature ingredients.

Room temperature eggs and water mix more evenly into the batter, resulting in a smoother texture and better rise.

2. Don’t overmix the batter.

Mix just until everything is combined. Overmixing can lead to a dense cake instead of a soft, fluffy one.

3. Grease and flour your pan well.

Especially if you’re using a bundt or detailed pan, greasing and lightly flouring ensures the cake releases cleanly.

4. Add lemon zest for extra flavor.

If you want to boost the lemon flavor, grate in some fresh lemon zest—it adds brightness and natural citrus oil.

5. Let the cake cool completely before glazing.

If the cake is too warm, the glaze will melt and run off. A cool cake helps the glaze set beautifully.

6. Use fresh lemon juice for the glaze.

Bottled juice can taste dull or artificial—fresh lemon juice gives the glaze a vibrant, tangy flavor.

7. Slice with a serrated knife.

To avoid squishing the soft cake, use a serrated knife for cleaner, neater slices.

8. Store leftovers properly.

Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

More cakes recipes

Orange cake

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Lemon poppy seed cake

Lemon poppy seed cake is a classic treat that combines bright citrus flavor with a subtle nutty crunch. Moist, fluffy, and drizzled with a tangy lemon glaze, it’s the kind of dessert that feels light, refreshing, and perfect for any occasion. Whether you’re serving it for brunch, a casual gathering, or just with your afternoon coffee, this easy-to-make cake is always a crowd-pleaser.

Course Dessert

Cuisine American

Keyword lemon cake, lemon poppy seed cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 12 People

Ingredients

Cake ingredients

• 1 box lemon cake mix
• 1 box lemon instant pudding 99g
• 2 tbsp poppy seeds
• 3 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups room temperature water

Lemon Glaze:

• Juice of a small lemon about 3 tbsp
• 1 cup powdered sugar

Instructions

• In a bowl, whisk together the eggs, vegetable oil, and lemon instant pudding.
• Add the lemon cake mix, poppy seeds, and water. Mix until well combined.
• Grease a baking pan of your choice and lightly dust it with flour.
• Pour the batter into the prepared pan.
• Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely.
• Meanwhile, make the glaze by mixing the powdered sugar and lemon juice until smooth.
• Flip the cake onto a serving plate and pour the lemon glaze over the top.

Notes

• Make sure the eggs and water are at room temperature for smoother mixing and better texture.
• Don’t overmix the batter—mix just until everything is combined to keep the cake light and fluffy.
• For extra lemon flavor, add 1 tsp of lemon zest to the batter.
• You can use a bundt pan, loaf pan, square pan, or even a muffin tin—just adjust the baking time accordingly.
• Let the cake cool completely before glazing so the glaze doesn’t melt and run off.
• This cake stays moist for several days and tastes even better the next day!

The post Lemon Poppy Seed Cake appeared first on Baiti Ana.

Why You Need to Try This Dessert?

This Banana Pudding Parfait is more than just easy—it’s a layered dream of creamy pudding, fresh bananas, crunchy graham crackers, and a rich drizzle of dulce de leche. Every bite gives you that perfect balance of flavor and texture. Plus, it’s customizable, quick to make, and doesn’t require any baking. Whether you’re entertaining guests or just treating yourself, this dessert looks fancy, tastes indulgent, and takes minimal effort. One spoonful, and you’ll see why it’s impossible to stop at just one!

Banana pudding parfait ingredients

Vanilla Pudding Smooth, creamy, and lightly sweet, vanilla pudding creates the perfect base layer. It adds a classic flavor that pairs beautifully with bananas and brings that nostalgic banana pudding feel.

Dulce de Leche Rich and caramel-like, dulce de leche adds a luxurious depth of sweetness. It melts into the layers, giving each bite a gooey, indulgent touch that elevates the entire dessert.

Bananas Fresh banana slices add natural sweetness and a soft, fruity bite. They balance the richness of the other ingredients and give the dessert its signature banana flavor.

Whipping Cream Light and airy, whipped cream adds a fluffy finish. It softens each bite and gives the parfait a beautiful, cloud-like top layer that feels indulgent yet balanced.

Graham Cracker Crumbs Buttery and slightly crunchy, graham cracker crumbs add texture and a mild, nutty flavor. They act like a crust, giving structure and contrast to the creamy layers.

Melted Butter Mixed with the graham crackers, melted butter helps hold the crumbs together and adds a rich, toasty note that enhances the overall flavor of the dessert.

How to Layer the Perfect Banana Pudding Parfait?

Step 1: Start with the Base

Spoon a layer of graham cracker crumbs (mixed with melted butter) into the bottom of your cup or jar. This acts as the crust and gives a nice crunch.

Step 2: Add Fresh Bananas

Place a layer of sliced bananas on top of the graham cracker base. Try to keep the slices even for a clean look and balanced flavor.

Step 3: Pipe or Spoon Vanilla Pudding

Add a layer of vanilla pudding over the bananas. You can use a piping bag or spoon for easy and even layering.

Step 4: Drizzle Dulce de Leche

Warm the dulce de leche slightly, then drizzle it over the pudding. This adds a rich, caramel-like sweetness that melts into every bite.

Step 5: Repeat the Layers

Repeat the layers: add more graham cracker crumbs, more banana slices, and a second layer of pudding. This builds depth and texture in each cup.

Step 6: Finish with Whipped Cream

Top it off with a swirl of whipped cream using a piping bag for a clean, elegant finish.

Step 7: Garnish

Sprinkle a little extra graham cracker crumbs on top for a pretty and crunchy finishing touch.

Step 8: Chill Before Serving

Refrigerate the parfaits for at least 1–2 hours to let the flavors meld and the texture set.

Frequently asked questions

1. Can I make these parfaits ahead of time?

Yes! You can make them 1–2 days in advance. Just keep them refrigerated and add the whipped cream topping right before serving for the best texture.

2. Can I skip the dulce de leche?

Absolutely. If you want a lighter version, you can leave out the dulce de leche. The parfait will still be delicious and sweet with just the pudding and bananas.

3. What can I use instead of graham crackers?

You can substitute graham crackers with crushed vanilla wafers, digestive biscuits, or shortbread cookies for a slightly different flavor and texture.

4. Can I use homemade pudding?

Yes, homemade pudding works great! Just make sure it’s cooled and thickened before layering to avoid a runny parfait.

5. How long do these last in the fridge?

They’re best enjoyed within 2–3 days. After that, the bananas may start to brown and the layers can become too soft.

6. Can I make this in a large dish instead of individual cups?

Definitely. You can layer everything in a tray or baking dish, then cut it into squares for serving—great for

Tips and Tricks for best Banana pudding parfait

1. Use ripe but firm bananas

Choose bananas that are sweet and ripe, but not overly soft. This helps them hold their shape and prevents the parfait from getting mushy.

2. Toss banana slices in lemon juice

Lightly coat the banana slices in lemon juice to keep them from browning if you’re preparing the parfaits ahead of time.

3. Chill all your components before layering

Cold pudding and whipped cream layer more neatly and help the dessert set faster.

4. Use piping bags for clean layers

Transferring the pudding and whipped cream into piping bags helps you layer more neatly and evenly, especially in small cups.

5. Gently warm the dulce de leche

A quick 10–15 seconds in the microwave makes it easier to drizzle, creating those beautiful caramel layers without clumping.

6. Pack graham crumbs lightly

Don’t press the graham cracker layer too firmly—keep it light and crumbly for that perfect contrast to the creamy layers.

7. Let it chill before serving

Refrigerate for at least 1–2 hours. This helps the layers set and the flavors to blend beautifully.

8. Get creative with toppings

Try adding chocolate shavings, crushed nuts, or a drizzle of extra dulce de leche for extra flair.

More dessert cups to try

Osmaliyi cups

Biscoff cheesecake cups

Dulce de Leche recipe

product links

Pastry pipping bags

graham cracker crumbs

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Banana Pudding Parfait

Banana pudding parfait cups are the ultimate no-bake dessert—easy to make, irresistibly creamy, and perfect for any occasion. With layers of vanilla pudding, fresh bananas, buttery graham crackers, and a drizzle of dulce de leche, these single-serve treats are as beautiful as they are delicious.

Course Dessert

Cuisine American

Keyword #banana pudding parfait

Prep Time 10 minutes minutes

Layering time 5 minutes minutes

Servings 4 People

Ingredients

• 1 snack pack of vanilla pudding
• ½ cup dulce de leche
• 2 large bananas
• Whipping cream as needed
• 1 cup graham cracker crumbs
• 2 tbsp melted butter

Instructions

• Mix the graham cracker crumbs with the melted butter until well combined.
• Slice the bananas into thin rounds.
• Transfer the dulce de leche to a piping bag or warm it up until it’s pourable.
• Transfer the whipping cream and vanilla pudding to separate piping bags for easy layering.
• Start layering the parfait in cups or small jars:
• Begin with a layer of graham cracker crumbs.
• Add sliced bananas.
• Pipe in the vanilla pudding.
• Drizzle or pipe the dulce de leche on top.
• Finish with whipped cream and a sprinkle of graham cracker crumbs.
• Refrigerate for a couple of hours before serving.

Notes

1. Use ripe but firm bananas

Choose bananas that are sweet and ripe, but not overly soft. This helps them hold their shape and prevents the parfait from getting mushy.

2. Toss banana slices in lemon juice

Lightly coat the banana slices in lemon juice to keep them from browning if you’re preparing the parfaits ahead of time.

3. Chill all your components before layering

Cold pudding and whipped cream layer more neatly and help the dessert set faster.

4. Use piping bags for clean layers

Transferring the pudding and whipped cream into piping bags helps you layer more neatly and evenly, especially in small cups.

5. Gently warm the dulce de leche

A quick 10–15 seconds in the microwave makes it easier to drizzle, creating those beautiful caramel layers without clumping.

6. Pack graham crumbs lightly

Don’t press the graham cracker layer too firmly—keep it light and crumbly for that perfect contrast to the creamy layers.

7. Let it chill before serving

Refrigerate for at least 1–2 hours. This helps the layers set and the flavors to blend beautifully.

8. Get creative with toppings

Try adding chocolate shavings, crushed nuts, or a drizzle of extra dulce de leche for extra flair.

The post Banana pudding parfait appeared first on Baiti Ana.

What I love most about homemade dulce de leche is how versatile it is. You can spread it on toast, swirl it into brownies, fill cookies or donuts, or even spoon it over ice cream. Honestly, I could eat it straight from the jar—it’s that good!

Best of all, once you make it at home, you’ll never want to go back to the packaged kind. So let’s get started!

what is Dulce de Leche?

Dulce de leche (Spanish for “sweet milk”) is a thick, caramel-like sauce made by slowly heating sweetened milk until it thickens and turns golden brown. While similar in taste to caramel, it’s creamier and has a deep, milky flavor.

How to make Dulce de Leche?

1. Remove the label from the can of sweetened condensed milk.
2. Place the unopened can in a pressure cooker and cover it completely with water.
3. Close the lid and pressure cook on high heat for 20 to 25 minutes, depending on your preferred thickness:
   • For a thicker, richer consistency, cook for 25 minutes.
   • For a softer, smoother texture, cook for 20 minutes.
4. Let the pressure release naturally—don’t rush this step.
5. Once it’s safe to open, use tongs to carefully remove the can (it will be very hot!).
6. Let it cool completely before opening. You can place it on the counter or in a bowl of cold water to speed it up, but do not open it until fully cooled.
7. Open the can and transfer the dulce de leche to a clean jar or container.
8. Store in the fridge in an airtight container for up to 2 weeks.

Cream Caramel Spread Using Sweetened Condensed Milk in the Can

Method: Pressure Cooker

Time: 12 to 15 minutes on high pressure

Instructions:

1. Remove the label from the can of sweetened condensed milk.
2. Place the sealed can on a trivet or rack inside the pressure cooker.
3. Add enough water to fully cover the can (at least 1 inch above).
4. Pressure cook on high for 15 minutes.
5. Let the pressure release naturally.
6. Carefully remove the can with tongs and let it cool completely before opening.

This will give you a lighter, creamier caramel spread—softer than thick dulce de leche, with a custard-like texture, perfect for spreading or drizzling.

Important: Never open the can while it’s hot! Always let it cool fully to avoid pressure-related accidents.

Different Methods to make dulce de leche

Method 1: Pressure Cooker (Fastest & My Favorite)

Time: 20–25 minutes (plus cooling time)

Best for: Quick results with deep flavor and thick texture.

Instructions:

1. Remove the label from the can of sweetened condensed milk.
2. Place the unopened can in your pressure cooker and cover it completely with water.
3. Seal the lid and cook on high pressure:
   
   • 20 minutes for a soft, pourable dulce de leche.
   • 25 minutes for a thicker, spreadable consistency.
4. Let the pressure release naturally.
5. Carefully remove the can using tongs and let it cool completely before opening.

Safety Note: Never open the can while it’s still hot—pressure build-up can be dangerous.

Method 2: Stovetop Simmering (Traditional Method)

Time: 2.5 to 3 hours

Best for: Those without a pressure cooker who prefer a hands-off method.

Instructions:

1. Remove the label from the can.
2. Place the unopened can in a large pot and cover it with water (at least 1–2 inches above the can).
3. Bring to a boil, then reduce heat to a gentle simmer.
4. Simmer for 2.5 to 3 hours, topping off with hot water as needed to keep the can submerged.
5. Remove with tongs and cool completely before opening.

Pro Tip: Don’t let the pot dry out—always keep the can fully covered with water to avoid accidents.

Method 3: Oven-Baked (Open Can Method – Safest for Baking)

Time: 1.5 hours

Best for: Those who want to caramelize in the oven and control texture.

Instructions:

1. Preheat oven to 425°F (220°C).
2. Pour one can of sweetened condensed milk into a shallow baking dish (like a pie dish or glass container).
3. Cover tightly with foil.
4. Place the dish inside a larger baking pan and fill the larger pan halfway with hot water (this water bath prevents burning).
5. Bake for 1.5 hours, stirring once or twice for even color.
6. Remove from oven, whisk until smooth, and let cool before storing.

Why not bake the unopened can? It’s not safe to bake sealed cans. The oven’s dry heat can cause the can to overheat, risking a burst. Stick with the open-can oven method for safety.

storage tips

• Transfer cooled dulce de leche to a clean jar or airtight container.
• Store in the refrigerator for up to 2 weeks.
• For longer storage, freeze in a sealed container for up to 3 months.

How to Use Dulce de Leche?

You’ll be amazed at how versatile it is! Here are a few ideas:

• Spread on toast, pancakes, or waffles
• Fill donuts, churros, or sandwich cookies
• Drizzle over ice cream, brownies, or cheesecake
• Swirl into coffee, hot chocolate, or milkshakes
• Use as cake or tart filling or dessert cups

Frequently Asked Questions

Can I bake the sealed can in the oven?

No. Baking a sealed can in the oven is dangerous due to pressure build-up. Use the open-can oven method instead for safe, delicious results.

What’s the safest method?

The oven-baked open-can method is considered the safest, especially if you’re concerned about pressure cooking or boiling sealed cans.

Can I use low-fat sweetened condensed milk?

You can, but the texture and richness won’t be quite the same. Full-fat versions yield the best results.

Tips And Tricks

1. Always Remove the Label First

Paper labels can burn or break apart, leaving residue in your pot or pressure cooker. Peel them off completely before cooking.

2. Keep the Can Fully Submerged

When boiling or pressure cooking, always ensure the can is completely covered with water at all times. Top up with hot water if needed during the process.

3. Let the Can Cool Completely

Opening a hot can is dangerous due to built-up pressure. Never rush this step. Allow it to cool on the counter or in cold water, but only open it once it’s fully cooled.

4. Use Full-Fat Sweetened Condensed Milk

Low-fat versions can work, but the texture is thinner and less creamy. Full-fat yields the best flavor and consistency.

5. For an Even Color (Oven Method)

If you’re baking it in a dish, stir once halfway through for even browning and a smoother texture.

6. Don’t Overcook for Pourable SauceIf you want a thinner, drizzle-friendly dulce de leche, reduce the cooking time by 5 minutes. It will thicken as it cools.

7. Strain for Extra Smoothness

If you see lumps after opening or baking, whisk vigorously or strain through a fine mesh sieve for a silky finish.

8. Label and Date Your Jar

Homemade dulce de leche can last up to 2 weeks in the fridge. Label your jar so you know when you made it!

9. Freeze for Longer Storage

Dulce de leche freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.

10. Experiment with Flavors

Once you’re comfortable with the basic recipe, try mixing in a pinch of sea salt, vanilla, or even cinnamon after it’s cooked for a fun twist!

More recipes to check

chocolate chip banana bread recipe

Strawberry Tiramisu recipe

Pressure cooker link

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

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Homemade Dulce de Leche

Homemade Dulce de Leche is rich, creamy, and incredibly easy to make with just one ingredient—sweetened condensed milk! Whether you pressure cook, simmer, or bake it, this golden caramel treat is perfect as a spread, filling, or dessert topping. Once you try it, you’ll never go back to store-bought!

Course Dessert

Cuisine latin american

Keyword # dulce de leche

Ingredients

• 1 can sweetened condensed milk

Instructions

• Remove the label from the can of sweetened condensed milk.
• Place the unopened can in a pressure cooker and cover it completely with water.
• Close the lid and pressure cook on high heat for 20 to 25 minutes, depending on how thick you want your dulce de leche:
• For a thicker consistency, cook for 25 minutes.
• For a softer texture, cook for 20 minutes.
• Let the pressure release naturally.
• Once it’s safe to open the cooker, carefully remove the can with tongs (it will be hot!).
• Let the can cool completely before opening. You can place it on the counter or in cold water to speed up cooling—but do not open it until fully cooled.
• Once cooled, open the can and transfer the dulce de leche to a clean jar.
• Store it in the refrigerator in an airtight container for up to 2 weeks.

Notes

1. Always Remove the Label First

Paper labels can burn or break apart, leaving residue in your pot or pressure cooker. Peel them off completely before cooking.

2. Keep the Can Fully Submerged

When boiling or pressure cooking, always ensure the can is completely covered with water at all times. Top up with hot water if needed during the process.

3. Let the Can Cool Completely

Opening a hot can is dangerous due to built-up pressure. Never rush this step. Allow it to cool on the counter or in cold water, but only open it once it’s fully cooled.

4. Use Full-Fat Sweetened Condensed Milk

Low-fat versions can work, but the texture is thinner and less creamy. Full-fat yields the best flavor and consistency.

5. For an Even Color (Oven Method)

If you’re baking it in a dish, stir once halfway through for even browning and a smoother texture.

6. Don’t Overcook for Pourable Sauce

If you want a thinner, drizzle-friendly dulce de leche, reduce the cooking time by 5 minutes. It will thicken as it cools.

7. Strain for Extra Smoothness

If you see lumps after opening or baking, whisk vigorously or strain through a fine mesh sieve for a silky finish.

8. Label and Date Your Jar

Homemade dulce de leche can last up to 2 weeks in the fridge. Label your jar so you know when you made it!

9. Freeze for Longer Storage

Dulce de leche freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.

10. Experiment with Flavors

Once you’re comfortable with the basic recipe, try mixing in a pinch of sea salt, vanilla, or even cinnamon after it’s cooked for a fun twist!

The post Homemade Dulce de Leche appeared first on Baiti Ana.

what makes this recipe special?

What makes this banana bread recipe extra special is its soft, cake-like texture and the perfect balance between sweetness and richness. The chocolate chips melt into the batter, giving it little pockets of creamy goodness, while optional mix-ins like pecans and golden raisins add crunch and a hint of fruity chewiness. It’s versatile enough to enjoy for breakfast, serve as an afternoon snack, or pair with a cup of tea or coffee for dessert.

Best of all, it’s a no-fuss recipe—no mixers, no fancy tools—just a bowl, a fork, and a little bit of time. It’s the perfect way to use up overripe bananas and fill your kitchen with the cozy aroma of fresh baking. So grab those bananas and let’s get started on your new favorite banana bread!

chocolate chip banana bread ingredients

Ripe bananas provide natural sweetness and a moist, tender texture to the bread.

All-purpose flour gives the banana bread its structure and soft crumb.

Sugar, sweetener, or honey adds the perfect amount of sweetness to balance the flavors.

Egg helps bind the ingredients together and adds richness.

Vegetable oil keeps the bread extra moist and tender without making it heavy.

vanilla extract enhances the flavor with a warm, aromatic note.

Baking soda helps the bread rise and gives it a light, fluffy texture.

salt sharpens the flavors and balances the sweetness.

Milk chocolate chips add bursts of creamy chocolate throughout the bread.

Pecans provide a satisfying crunch and a hint of buttery flavor.

Golden raisins add chewy texture and a touch of fruity sweetness.

How to Make Chocolate Chip Banana Bread?

1. Preheat your oven to 340°F (170°C) and lightly grease a loaf pan or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until they are very smooth with no large lumps.
3. Add the sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
4. Pour in the vegetable oil, then sprinkle in the salt and baking soda. Stir everything gently.
5. Add the flour to the bowl and mix just until the batter is smooth and thick. Avoid overmix

chocolate chip banana bread storage

• At room temperature:
  Once the banana bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
  
• In the refrigerator:
  To keep it fresh a little longer, you can refrigerate the bread. Wrap it well to prevent it from drying out. It will last for up to one week in the fridge.
  
• In the freezer:
  For longer storage, wrap the loaf (or individual slices) tightly in plastic wrap and then place it in a freezer-safe bag or container. It will stay good for up to 3 months.
  To enjoy, thaw the bread at room temperature or warm individual slices in the microwave for about 20–30 seconds.

Frequently Asked Questions

1. Can I use frozen bananas?

Yes! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are often even sweeter, which makes the bread extra flavorful.

2. Can I substitute the vegetable oil?

Absolutely. You can replace it with melted butter, coconut oil, or even applesauce for a slightly healthier option.

3. What if I don’t have milk chocolate chips?

You can use dark chocolate chips, white chocolate chips, or even chop up a chocolate bar. Feel free to get creative!

4. Can I leave out the pecans and raisins?

Of course! Both are optional. If you prefer a simpler banana bread, you can skip them without affecting the texture.

5. How should I store the banana bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.

6. Can I make muffins instead of a loaf?

Yes! Simply pour the batter into a muffin tin and bake at the same temperature for about 18–22 minutes, or until a toothpick comes out clean.

7. Why is my banana bread dense and not fluffy?

Overmixing the batter can cause the bread to become dense. Make sure to mix just until the flour disappears into the batter.

Tips and Tricks

• Use overripe bananas:
  The riper, the better—brown, spotty bananas add more sweetness and moisture.
  
• Don’t overmix the batter:
  Stir just until everything is combined. Overmixing can make the bread dense or rubbery.
  
• Measure flour correctly:
  Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out the bread.
  
• Add toppings before baking:
  Gently press the extra chocolate chips and pecans on top of the batter so they don’t sink during baking.
  
• Let it cool completely:
  Cooling the bread in the pan for about 10–15 minutes before transferring it to a wire rack helps it set and slice cleanly.
  
• Customize it your way:
  Swap in walnuts, dried cranberries, or even shredded coconut. This recipe is super flexible!
  
• Use parchment paper:
  Lining your pan with parchment makes for easy removal and less cleanup.

More recipes to try

chocolate ganache cake

coconut cake recipe

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Chocolate chip banana bread

This chocolate chip banana bread recipe is truly a must-try! It’s wonderfully simple to make, incredibly moist, and packed with rich banana flavor and sweet chocolate chips in every bite. Whether you’re a beginner baker or someone who loves quick, homemade treats, this recipe is perfect for you. All you need are a couple of ripe bananas and a few pantry staples, and you’ll have a warm, delicious loaf ready in under an hour.

Course Dessert

Cuisine American

Keyword chocolate chip banana bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 12 Peoaple

Ingredients

• 3 large bananas
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar sweetener, or honey
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 cup milk chocolate chips 1/4 cup in the batter, 1/4 cup for topping
• 1/4 cup pecans
• 1/4 cup golden raisins

Instructions

• Mash the bananas until very smooth.
• Add the sugar, egg, and vanilla, then mix well.
• Add the oil, salt, baking soda, and flour. Mix until you get a smooth, thick batter.
• Fold in 1/4 cup of chocolate chips and the raisins.
• Pour the batter into a loaf pan, then top with the remaining chocolate chips and pecans.
• Bake at 340°F for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

• Use overripe bananas:
  The riper, the better—brown, spotty bananas add more sweetness and moisture.
• Don’t overmix the batter:
  Stir just until everything is combined. Overmixing can make the bread dense or rubbery.
• Measure flour correctly:
  Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out the bread.
• Add toppings before baking:
  Gently press the extra chocolate chips and pecans on top of the batter so they don’t sink during baking.
• Let it cool completely:
  Cooling the bread in the pan for about 10–15 minutes before transferring it to a wire rack helps it set and slice cleanly.
• Customize it your way:
  Swap in walnuts, dried cranberries, or even shredded coconut. This recipe is super flexible!
• Use parchment paper:
  Lining your pan with parchment makes for easy removal and less cleanup.

The post Chocolate Chip Banana Bread appeared first on Baiti Ana.

If you’re not a fan of coffee-flavored desserts, you’re going to love this fruity twist on tiramisu. It’s sweet, creamy, and the perfect light treat for warm weather. Plus, it’s super versatile! You can layer it in a bowl like a trifle, arrange it in a tray and cut it into slices, or serve it in individual cups for a cute and convenient presentation.

Whether you’re hosting a gathering or just treating yourself, this strawberry tiramisu is guaranteed to impress. It’s a crowd-pleaser and so simple to make—definitely a must-try this summer!

Strawberry Tiramisu Ingredients

• Ladyfingers add a soft, sponge-like texture that soaks up the strawberry flavor perfectly.
  
• Whipping cream creates a light, airy base that gives the dessert its creamy, cloud-like consistency.
  
• Sweetened condensed milk brings rich sweetness and helps bind the cream layer together.
  
• Cream cheese adds a slight tang and smooth texture that balances the sweetness beautifully.
  
• Strawberry sauce infuses the dessert with a bright, fruity flavor and a vibrant color.
  
• Fresh strawberries provide bursts of natural sweetness and a refreshing bite in every layer.
  
• Cold milk helps soften the ladyfingers while adding a subtle touch of creaminess.

How to make strawberry tiramisu?

Step 1: Whip the Cream

Start by whipping the cold whipping cream using a hand mixer or stand mixer until stiff peaks form. This will give your cream layer a light, airy texture.

Step 2: Make the Cream Mixture

Add softened cream cheese to the whipped cream (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Beat everything together until smooth and creamy.

Step 3: Prep the Strawberries

Wash and slice the fresh strawberries into thin slices or small pieces—these will be layered between the cream for a fresh, juicy bite.

Step 4: Make the Dipping Mixture

In a separate bowl, combine cold milk with a spoonful of strawberry sauce. This mixture will lightly flavor the ladyfingers without making them soggy.

Step 5: Layer the Ladyfingers

Quickly dip each ladyfinger into the milk mixture—just a second on each side—then arrange them in a tray to form the first layer.

Step 6: Add Cream and Strawberries

Spread a generous layer of the cream mixture over the ladyfingers. Top with a layer of sliced strawberries.

Step 7: Repeat the Layers

Add another layer of dipped ladyfingers, followed by more cream and strawberries.

Step 8: Decorate the Top

Drizzle strawberry sauce in thin lines across the top layer. Use a toothpick to gently swirl the sauce for a pretty design. Add more fresh strawberries for garnish.

Step 9: Chill Before Serving

Cover and refrigerate the tiramisu for a few hours, or overnight if possible, to let the flavors blend and the layers set.

Homemade strawberry sauce

• 2 cups fresh strawberries, hulled and chopped (1lb strawberry)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice (optional)

1. Prepare the Strawberries:
   Wash, hull, and chop the strawberries into small pieces.
   
2. Cook the Base:
   In a saucepan, combine the strawberries, sugar, and water. Stir well and bring to a gentle simmer over medium heat.
   
3. Add Cornstarch:
   In a small cup, mix the 1 teaspoon of cornstarch with a splash of cold water to create a slurry. Pour the slurry into the simmering mixture while stirring continuously. Cook for 1–2 more minutes until slightly thickened. The sauce should still be thin and pourable.
   
4. Mash or Blend (Optional):
   Use a spoon or masher to break down some of the strawberries for a textured sauce, or blend it smooth if you prefer a thinner, syrup-like consistency.
   
5. Add Lemon Juice (Optional):
   Stir in lemon juice for a touch of brightness and to balance the sweetness.
   
6. Cool and Store:
   Let the sauce cool completely, then transfer to a jar or bottle. Store in the fridge for up to 1 week.

How to store Strawberry Tiramisu?

After assembling your tiramisu, cover the dish tightly with plastic wrap or place it in an airtight container. This helps prevent the dessert from drying out and keeps it from absorbing other odors in the fridge.

Refrigeration is key—store the tiramisu in the fridge for up to 3 days. In fact, it tastes even better after a few hours (or overnight) as the flavors have time to meld and the layers set beautifully.

If you’re serving it for a gathering, you can make it a day in advance and simply keep it chilled until ready to serve.

Freezing is not recommended for this dessert. Since it’s made with whipped cream and cream cheese, freezing can cause the texture to change—the cream may become grainy or separate when thawed.

If you’re storing individual portions, you can place them in small airtight containers for easy grab-and-go servings.

Frequently asked questions

1. Can I make strawberry tiramisu ahead of time?

Yes! In fact, it’s best when made ahead. Prepare it the night before and let it chill overnight. This helps the flavors develop and the layers set nicely.

2. Can I use frozen strawberries?

You can, but fresh strawberries give the best texture and flavor. If using frozen, make sure to thaw and drain them well to avoid excess moisture.

3. Can I make it without cream cheese?

Yes, you can replace the cream cheese with mascarpone for a more traditional tiramisu flavor, or use whipped topping for a lighter version.

4. What if I don’t have strawberry sauce?

You can make a quick homemade version by simmering strawberries with a little sugar and lemon juice until thickened, or simply blend fresh strawberries with a bit of sugar.

5. How long does strawberry tiramisu last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

6. Can I freeze strawberry tiramisu?

It’s not recommended to freeze it, as the cream may separate and the texture can change after thawing.

7. Can I make this in individual cups?

Absolutely! It works great as a single-serve dessert. Just layer the ingredients in small glasses or cups for a cute and convenient presentation.

8. Can I use tea cookies instead of ladyfingers?

Yes, tea cookies can work as a substitute! Just be sure to dip them lightly in the milk mixture so they soften without falling apart. The texture will be slightly different, but still delicious.

Tips and tricks

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

More dessert recipes

Choco crunch cake recipe

Osmaliyi cups recipe

Biscoff cheesecake cups recipe

Different ways to make strawberry Tiramisu

1. Individual Servings (Mini Tiramisu Cups)

Instead of a large tray, layer the ingredients in small cups or mason jars for individual portions. This is perfect for parties, picnics, or as a personalized dessert for guests.

2. Trifle Style

For a fun, visually stunning dessert, layer the tiramisu ingredients in a large glass trifle bowl. This allows the layers to be visible, showcasing the beautiful red strawberries against the creamy layers.

3. Vegan or Dairy-Free Version

To make a dairy-free version, replace the whipping cream with coconut cream or a non-dairy whipped topping, and use dairy-free cream cheese or a vegan alternative. The flavor and texture will still be delightful!

4. Strawberry Tiramisu Cake

Make it into a layered cake by baking a simple sponge cake and layering it with the strawberry cream mixture and fresh strawberries. This would be a great alternative for a special birthday or celebration.

5. No-Bake Strawberry Tiramisu Bars

Turn the dessert into a no-bake bar by layering it in a rectangular pan and cutting it into square pieces. It’s easy to serve and perfect for a picnic or casual get-together.

6. Chocolate-Coated Strawberry Tiramisu

Add a chocolate twist by dipping the ladyfingers in melted chocolate or cocoa powder. Layer them with the strawberry cream mixture for a chocolate-strawberry fusion that’s irresistible!

7. Frozen Strawberry Tiramisu

For a cool treat, layer your tiramisu and freeze it for a few hours. The texture will be more like a frozen mousse, which is perfect for hot summer days.

8. Tropical Twist

Substitute the strawberries for tropical fruits like mango, pineapple, or passion fruit for a refreshing summer version with a tropical flair.

Print

Strawberry tiramisu

Strawberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Light, creamy, and bursting with sweet strawberry flavor, it’s the perfect no-bake treat for warm weather. Whether you’re not a fan of coffee or just craving something different, this version is refreshing, delicious, and guaranteed to impress at any gatherings.

Course Dessert

Cuisine Italian

Keyword strawberry tiramisu, tiramisu

Prep Time 10 minutes minutes

Assemble time 10 minutes minutes

Servings 12 People

Ingredients

• 1 pack ladyfingers 400g
• 3 cups liquid whipping cream
• 1 can sweetened condensed milk 300ml
• 1/2 cup softened cream cheese
• Strawberry sauce
• Fresh strawberries
• 1 cup cold milk

Instructions

• In a bowl, whisk the whipping cream using a stand mixer or hand mixer until stiff peaks form.
• Add the softened cream cheese (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Whisk everything together until smooth.
• Slice the strawberries into small pieces or thin slices.
• In a separate bowl, mix the cold milk with 1 tablespoon of strawberry sauce.
• Quickly dip each ladyfinger into the milk mixture (don’t let them soak), then arrange them in a tray to form the first layer.
• Once the first layer is done, spread a layer of the cream mixture on top, followed by a layer of fresh strawberries.
• Repeat the process for another layer of ladyfingers, cream, and strawberries.
• Drizzle strawberry sauce in lines on top and use a toothpick to create a swirl design. Finish with more fresh strawberries.
• Refrigerate for a few hours or overnight before serving.

Video

Notes

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

The post Strawberry Tiramisu appeared first on Baiti Ana.

Their simplicity and delectable taste make these bars a go-to for any occasion, whether you’re hosting a gathering, need a quick dessert, or simply want to indulge in a sweet treat. The combination of crunchy cereal, gooey marshmallows, and rich chocolate creates a harmonious blend of textures and flavors that’s hard to resist.

If you’re looking for a quick and delightful dessert that will please both the young and the young at heart, these s’mores bars are an excellent choice.

Golden Grahams s’mores bars ingredients

Golden Grahams cereal provides a crunchy base with a sweet honey flavor.

Mini marshmallows add a soft, chewy texture and classic s’mores sweetness.

Milk chocolate contribute a creamy, rich chocolatey taste.

Unsalted butter enhances the mixture with a smooth, buttery flavor.

How to make golden Grahams s’mores bars?

1. Prepare the Chocolate: Chop the chocolate into small pieces and set aside. Alternatively, you can use chocolate chips.

2. Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add all but 1 cup of the mini marshmallows (set this cup aside for later). Stir continuously until the marshmallows are partially melted.

3. Combine with Chocolate: Add about ¾ of the chopped chocolate to the saucepan. Continue stirring until both the marshmallows and chocolate are fully melted and the mixture is smooth. Remove from heat.

4. Mix in Cereal and Remaining Add-ins: Gently fold in the Golden Grahams cereal, the reserved 1 cup of mini marshmallows, and the remaining chopped chocolate. Stir until all ingredients are evenly coated with the chocolate-marshmallow mixture.

5. Transfer to Pan: Line a 9×13-inch baking dish with parchment paper or lightly grease it with oil. Pour the mixture into the prepared pan, pressing it down gently to create an even layer.

6. Add Chocolate Drizzle: Melt the reserved chocolate and drizzle it over the top of the mixture for added flavor and decoration.

7. Set and Serve: Refrigerate the bars for at least 10minutes to allow them to set. Once firm, cut into squares and enjoy.

How to store golden Grahams s’mores bar?

Room Temperature Storage:

Once the bars have cooled completely, place them in an airtight container.

Store at room temperature for up to 2-3 days to maintain optimal texture and flavor. 

Refrigeration:

For extended freshness, especially beyond a few days, refrigerate the bars in an airtight container.

They can last up to a week in the refrigerator.

Freezing:

To store longer-term, wrap individual bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable plastic bag.

They can be frozen for up to three months.

When ready to enjoy, allow the bars to thaw at room temperature for about 20-30 minutes before serving. 

Additional Tips:

Ensure the bars are completely cooled before storing to prevent condensation, which can lead to sogginess.

Using parchment paper between layers can help prevent sticking.

Frequently asked questions

Can I use large marshmallows instead of mini ones?

Yes, but mini marshmallows melt more quickly and evenly.

Can I add vanilla extract for extra flavor?

Absolutely! Vanilla enhances the overall taste.

Is it possible to use dark chocolate instead of milk chocolate?

Yes, dark chocolate adds a richer flavor.

Can I make these bars without any chocolate?

Yes, omitting chocolate still yields delicious bars.

Can I make the bars using only chocolate and no marshmallows?

Yes, mix Golden Grahams with melted white or milk chocolate, ensuring all cereal pieces are thoroughly coated to adhere properly.

Can I make these bars in the microwave?

Yes, you can melt the butter, marshmallows, and chocolate chips in the microwave. Use a microwave-safe bowl and heat in short intervals, stirring in between, until the mixture is smooth before combining with the cereal.

Are Golden Grahams s’mores bars sticky after they set?

Once the bars have cooled and set properly, they should not be overly sticky. Ensuring they cool completely before cutting and storing helps achieve the desired texture.  

Tips and Tricks

Avoid Overheating Marshmallows: Overcooking marshmallows can make them excessively sticky, leading to tough bars. Melt them gently over low heat until just barely melted. 

Press Mixture Evenly: After transferring the mixture to the baking pan, press it down firmly and evenly. This helps eliminate air pockets and ensures a dense, uniform texture. 

Use Parchment Paper: Lining your baking pan with parchment paper prevents sticking and simplifies cleanup.

Add Extra Toppings: For enhanced flavor and texture, sprinkle additional chocolate chips and marshmallows on top before the bars set. Gently press them into the surface to make them stick. 

Let Bars Cool Completely: Allow the bars to cool until firm before cutting. This ensures they hold together well and have the desired texture. 

Store Properly: To maintain freshness, store the bars in an airtight container. Keeping them uncut in the pan with a lid can help preserve their texture.  

More dessert recipes to make

Dubai chocolate bites

Osmaliyi cups

baklava cheesecake bites

Lebanese date filled kaak ( kaak bi ajwi)

product links

Golden graham cereal

Milk chocolate

The post Golden Grahams s’mores bars appeared first on Baiti Ana.

One of the best things about pistachio spread is its versatility. It pairs beautifully with chocolate, enhances the flavor of cakes and cookies, and even works as a topping for pancakes or waffles. Not only does it bring a gourmet touch to homemade treats, but it also makes a perfect addition to ice creams, cheesecakes, and even smoothies.

Why You’ll Love Making Your Own Pistachio Spread

There’s something truly special about homemade pistachio spread. Not only does it taste fresher and more flavorful than store-bought versions, but it also gives you complete control over the ingredients. While many commercial options contain additives, preservatives, and excess sugar, making your own ensures a pure, natural, and customizable treat.

Another major reason to make it yourself is the cost. Store-bought pistachio spreads can be quite expensive, yet making it at home is much more budget-friendly—without sacrificing quality. Plus, you get to decide on the texture and sweetness, whether you prefer it silky smooth or with a slight crunch.

Beyond that, pistachio spread isn’t just delicious; it’s also packed with nutrients. Pistachios are rich in healthy fats, protein, and antioxidants, making this spread a more wholesome indulgence. So, you’re not only treating your taste buds but also nourishing your body.

With its deep, nutty flavor and velvety texture, pistachio spread is a must-have for any dessert lover. Whether you drizzle it over ice cream, mix it into baked goods, or simply enjoy it by the spoonful, homemade always wins over store-bought!

Pistachio spread ingredients

Pistachios are the heart of this spread, providing a naturally rich, nutty flavor and a beautiful green color.

Neutral oil or coconut oil: helps blend the pistachios into a smooth, creamy consistency while enhancing their natural richness.

Powdered sugar or any preferred sweetener balances the nuttiness and ensures a smooth, spreadable texture.

White chocolate melts into the mixture, adding a creamy, luxurious sweetness that elevates the overall flavor.

Coconut oil or additional vegetable oil prevents the spread from becoming too thick and helps maintain its silky texture.

Green food coloring is optional but can enhance the natural hue of the pistachios, making the spread more visually appealing.

How to make pistachio spread?

1. Boil the Pistachios – Bring a pot of water to a boil, then add the pistachios and cook for about 2 minutes. This helps loosen the skins for a smoother spread.

2. Peel the Pistachios – Drain the pistachios and transfer them to a towel. Rub them gently to remove the skins, which will result in a more vibrant and creamy spread.

3. Roast for Extra Flavor – Spread the peeled pistachios on a baking tray and bake in a preheated oven at 350°F for about 20 minutes. This enhances their natural nuttiness.

4. Blend Until Fine – Add the roasted pistachios to a food processor and blend until they turn into a fine powder. Stop occasionally to scrape down the sides.

5. Add Sweetener and Oil – Mix in powdered sugar (or your preferred sweetener) along with neutral oil and blend again until the mixture starts becoming smooth.

6. Incorporate White Chocolate – Melt white chocolate with a little coconut or vegetable oil, then pour it into the pistachio mixture. Blend again until creamy and well combined.

7. Store and Enjoy – Transfer the pistachio spread to an airtight container. It can be kept at room temperature for up to 2 weeks or refrigerated for up to 4 months.

Why Add White Chocolate?

I love adding white chocolate because it gives the pistachio spread a creamy, smooth, and slightly chocolaty flavor while still allowing the pistachio taste to shine through. It also helps balance the nuttiness, making the spread less intense and more indulgent. However, if you prefer a stronger pistachio flavor, you can simply skip the white chocolate.

If you choose not to add chocolate, you’ll need to adjust the consistency by incorporating more neutral oil, such as vegetable or coconut oil. This will make the spread smoother and easier to spread. On the other hand, if you like it thick, you can leave it as is and enjoy a richer texture.

Another great alternative is using sweetened condensed milk instead of both powdered sugar and white chocolate. This not only adds sweetness but also enhances the creaminess and overall flavor. You can start with 1/4 cup and adjust based on your preferred level of sweetness, thickness, and smoothness. Ultimately, the beauty of homemade pistachio spread is that you can customize it exactly to your liking!

Different Types of Oil for Pistachio Spread

1. Vegetable Oil – A neutral option that keeps the spread smooth without altering the flavor.

2. Coconut Oil – Adds a slight sweetness and helps create a creamy texture.

3. Olive Oil – Gives a rich, slightly fruity taste but can affect the overall flavor.

4. Avocado Oil – A mild, healthy alternative that blends well without overpowering the pistachio flavor.

5. Almond Oil – Enhances the nutty taste while maintaining a smooth consistency.

6. Grapeseed Oil – A light, neutral oil that keeps the spread soft and easy to spread.

7. Sunflower Oil – Another neutral choice that won’t interfere with the pistachio flavor.

Each oil affects the taste and texture differently, so choose one based on your preference!

You can also experiment by mixing different oils to achieve the perfect balance of flavor and texture to suit your taste!

Frequently Asked questions

Do I have to add white chocolate?

No, it’s optional, but it adds creaminess and a smooth texture while balancing the pistachio flavor.

Can I use olive oil instead?

Yes, but olive oil has a stronger flavor. It’s best to use neutral oil, or you can mix half neutral oil and half olive oil.

Do I have to peel the pistachios?

Peeling is optional but recommended for a smoother texture and vibrant green color.

Is roasting the pistachios necessary?

Roasting enhances flavor, but it’s not required.

What can I use pistachio spread for?

It’s great in desserts, coffee drinks, milkshakes, baked goods, ice cream, and more.

Do I have to use food coloring?

No, it’s optional. The spread looks more appealing with it, but it’s not necessary.

Can I use a different sweetener?

Yes, you can use sweeteners like monk fruit, maple syrup, honey, or sweetened condensed milk.

How long does it last?

It lasts up to 2 weeks at room temperature or 4 months in the fridge.

Can I make it without a food processor?

A food processor is best, but you can try using a mortar and pestle for a chunkier spread.

Why is it too thick?

Add more oil, a teaspoon at a time, until it reaches the desired consistency.

Can I use salted pistachios?

It’s best to use unsalted pistachios, but you can rinse and dry salted ones if necessary.

Tips and Tricks

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

Recipes with pistachio spread

Dubai chocolate bites recipe

pistachio bread recipe

Product links

Raw pistachio

The best food processor/blender and mixer in one machine (thermomix)

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Pistachio spread

Pistachio Spread is a rich and creamy treat that brings a delicious, nutty flavor to any dessert or snack. It’s simple to make at home, allowing you to control the sweetness, texture, and ingredients. Whether you enjoy it on toast, in baked goods, or swirled into ice cream, pistachio spread adds a luxurious touch to everything it touches.

Course Dessert, dip

Cuisine Middle Eastern

Keyword pistashio spread

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Blending time 10 minutes minutes

Ingredients

• 1 cup whole raw pistachios
• 3 tbsp vegetable oil
• 1/4 cup powdered sugar or any sweetener of your choice
• 100 g white chocolate melted and mixed with 1 tbsp coconut oil or 1 tbsp vegetable oil
• 2 drops green food coloring optional
• Hot water for boiling the pistachios
• A strong food processor or blender

Instructions

• In a pot, bring water to a boil. Add the pistachios and cook for 2 minutes.
• Remove the pistachios and place them on a towel or paper towel. Fold the towel over and rub the pistachios to loosen the skin.
• Once peeled, spread the pistachios on a baking tray and bake for 20 minutes in a preheated oven at 350°F.
• Remove from the oven, then add to a food processor. Blend until smooth, stopping every minute to scrape down the sides, until the pistachios turn into a fine powder.
• Add powdered sugar and neutral oil, then blend again until smooth.
• Melt the white chocolate with coconut oil in the microwave, then pour it into the pistachio mixture. Blend until smooth and creamy.
• Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 months.

Notes

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

The post Pistachio spread appeared first on Baiti Ana.

One of the best things about this recipe is how customizable it is. By using a mix of white, milk, and dark chocolate, you get a rich and balanced flavor that pairs beautifully with the creamy pistachio kunafa and the sweet, spiced Biscoff filling. Each bite offers a delightful contrast between the crispy kataifi dough and the smooth chocolate shell, making them irresistible.

Why You Should Try These Chocolate Bites?

Dubai Chocolate Bites are not only delicious but also versatile and perfect for any occasion. Whether you’re making treats for holidays, birthdays, weddings, or just a special gathering, these bites will elevate your dessert table. With their elegant appearance and luxurious taste, they feel like a high-end confection but are easy to make and budget-friendly.

Thanks to their quick freezer setting time, you won’t spend hours in the kitchen. The simple method ensures each piece is perfectly coated and filled, with an extra layer of flavor and texture from the crushed pistachios or Biscoff cookies.

They’re also great for gifting. Once firm, you can package them beautifully in boxes or bags, making them a thoughtful and elegant gift for family, friends, or colleagues.

For a quick, elegant, and delicious dessert, Dubai Chocolate Bites are the way to go. With their crunchy, creamy, and chocolatey goodness, they’ll soon become a favorite for any celebration or simple indulgence.

Dubai chocolate bites ingredients

Kataifi Shredded Dough – Adds a light, crispy texture that contrasts beautifully with the smooth chocolate.

Butter – Helps toast the kataifi to a golden crisp, adding richness and depth.

Chocolate (White, Milk, Dark) – A perfect mix of flavors: dark for richness, milk for sweetness, and white for creaminess.

Pistachio Spread – Creates a smooth, nutty filling that pairs perfectly with chocolate.

Tahini (Optional) – Adds earthiness and enhances the creamy texture of the pistachio filling.

Biscoff Cookies – Brings a warm, spiced caramel flavor with a slight crunch.

Biscoff Spread – Binds the crushed cookies into a smooth, indulgent filling.

Crushed Pistachios – A crunchy, nutty topping for extra flavor and elegance.

Crushed Biscoff Cookies – Complements the Biscoff filling and gives a bakery-style finish.

How to make Dubai chocolate bites?

1. Prepare the Kataifi Dough

• Chop kataifi dough, mix with melted butter or ghee, and bake until crispy, stirring occasionally.

2. Prepare the Chocolate Shells

• Line mini cupcake pan with paper cups, melt chocolate, and coat the sides. Freeze until firm.

3. Make the Fillings

• Pistachio Filling: Mix kataifi with pistachio spread (and tahini if desired).

• Biscoff Filling: Combine crushed Biscoff cookies with Biscoff spread.

4. Assemble the Bites

• Add fillings to chocolate cups, cover with more chocolate, and freeze to set.

5. Add Toppings

• Sprinkle crushed pistachios on pistachio-filled ones and crushed Biscoff cookies on others.

6. Store and Enjoy

• Peel off paper cups and store in an airtight container, either at room temperature or in the fridge.

Frequently asked questions

1. Can I use only one type of chocolate?

Yes! You can use just milk, dark, or white chocolate based on your preference.

2. How long do these chocolate bites last?

They stay fresh for up to a week at room temperature or longer in the fridge.

3. Can I freeze them?

Yes, store them in an airtight container in the freezer for up to a month.

4. What can I use instead of kataifi dough?

Crushed crispy phyllo or finely crushed biscuits can work as a substitute.

5. Can I skip the tahini in the pistachio filling?

Yes, the filling will still be creamy and delicious without it.

6. How do I make sure the chocolate shell doesn’t break?

Make sure the chocolate is fully set before adding the filling, and handle gently when peeling off the paper cups

Tips and Tricks

Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

Keep them away from direct heat or sunlight to prevent melting!

Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

How to store Dubai chocolate bites?

At Room Temperature: Keep them in an airtight container for up to 1 week in a cool, dry place.

In the Fridge: Store in a sealed container for up to 2 weeks to maintain freshness.

In the Freezer: Place in a freezer-safe container or zip-lock bag for up to 1 month. Thaw for a few minutes before serving.

For Gifting: Wrap individually in plastic or place in decorative boxes for a beautiful presentation.

Keep them away from direct heat or sunlight to prevent melting!

Different filling ideas

1. Nutella Hazelnut Filling

• Combine Nutella with crushed hazelnuts for a rich, chocolate-hazelnut flavor. This creates a creamy and nutty filling that pairs perfectly with the chocolate shell.

2. Caramel and Sea Salt

• Use caramel sauce as the base and add a pinch of sea salt for a sweet-and-salty contrast. The caramel will provide a rich, buttery taste, and the sea salt adds depth to the sweetness.

3. Almond and Honey

• Mix crushed almonds with a bit of honey for a sweet and nutty filling. This adds a delicate, floral note and a bit of crunch to your chocolate bites.

4. Orange Zest and Dark Chocolate Ganache

• Infuse a dark chocolate ganache with a bit of orange zest for a citrusy twist. The combination of rich chocolate with a fresh citrus flavor makes for a unique and refreshing filling.

5. Coconut and White Chocolate

• Mix shredded coconut with white chocolate for a tropical flavor. This filling is creamy, slightly sweet, and pairs wonderfully with the rich chocolate exterior.

6. Peanut Butter and Jelly

• Create a nostalgic filling by combining creamy peanut butter with strawberry or grape jelly. The mix of savory and sweet is sure to please anyone who loves this classic combo.

More recipes to make

Choco crunch cake recipe

Osmaliyi cups recipe

Layali Lubnan recipe

product Links

Plastic Party Favors Bags 

pistachio spread

Biscoff spread

Biscoff cookies

pistachios

Mini cupcake liners

Mini cupcake tray

Print

Dubai chocolate bites

Dubai Chocolate Bites are a delightful blend of crispy, creamy, and chocolatey goodness. With a crunchy kataifi base, rich chocolate shell, and indulgent pistachio or Biscoff filling, these treats are both elegant and easy to make. Perfect for special occasions or as a thoughtful gift, they offer a delicious balance of textures and flavors in every bite!

Course Dessert

Cuisine Middle Eastern

Keyword chocolate bites, dubia chocolate

Prep Time 15 minutes minutes

Cool time 10 minutes minutes

Servings 24 Chocolate bites

Ingredients

• 100 g Kataifi shredded dough
• 2 tbsp melted butter
• 350 g chocolate 150g melted milk chocolate, 100g dark chocolate, 100g white chocolate
• 2 tbsp Crushed pistachios for topping
• 2 tbsp Crushed Lotus Biscoff cookies for topping
• 24 mini cupcake liners
• 24 Mini cupcake pan

Pistachio kunafa filling:

• 1 cup crushed crispy kunafa
• 1/3 cup pistachio spread or more, if desired
• 1 tbsp tahini optional

Biscoff filling:

• 6 crushed Biscoff cookies
• 1/4 cup Biscoff spread

Instructions

• Preheat the oven to 320°F (160°C). Chop the kataifi shredded dough into small pieces, mix it with melted butter, and spread it evenly on a baking tray. Bake until golden and crispy, stirring after 20 minutes.
• Line a mini cupcake pan with cupcake liners.
• Melt the chocolate (white, milk, and dark). Add a small amount of melted chocolate to each baking cup and spread it up the sides. Place the tray in the freezer until the chocolate firms up.
• While waiting, prepare the fillings: first filling is Pistachio Kunafa: Mix the crispy kataifi with pistachio spread and tahini (optional). The mixture should be creamy. Second filling:Biscoff Filling: Mix crushed Biscoff cookies with Biscoff spread until combined.
• Remove the chocolate cups from the freezer and add a spoonful of the prepared fillings into each cup. Cover with more melted chocolate and smooth the top. Sprinkle crushed pistachios on the pistachio kunafa ones and crushed Biscoff cookies on the Biscoff ones.
• Return the tray to the freezer until fully set.
• Once firm, carefully peel off the paper cups. Place the chocolate bites in a sealed plastic bag for storage.
• These treats can be stored at room temperature or in the fridge.

Notes

• Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

•Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

•Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

•Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

•Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

•Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

.Keep them away from direct heat or sunlight to prevent melting!

•Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

The post Dubai chocolate bites appeared first on Baiti Ana.