why you should make homemade butter

First, it allows you to control what goes into your butter, ensuring it’s free from preservatives and additives commonly found in store-bought versions. By using high-quality, fresh cream, you can create a product that’s both healthier and more flavorful.

Moreover, homemade butter offers endless possibilities for customization; you can add herbs, spices, or even garlic to craft a butter that suits your personal taste. Another advantage is the satisfaction of knowing exactly what’s in your food, which gives you peace of mind about its freshness and quality.

Additionally, the process of making butter can be fun and educational, whether you’re learning it as a solo project or as a family activity.

Ultimately, making butter at home not only enhances your meals but also connects you to a traditional cooking method that is both simple and rewarding.

Homemade Butter Ingredients

The only ingredient needed to make homemade butter is heavy cream. This rich, high-fat cream contains about 36-40% fat, which is crucial for creating the creamy texture and smooth consistency of butter. When you begin whipping the cream, the fat separates from the liquid, forming butter and buttermilk. To enhance the flavor, you can choose organic or grass-fed cream, which provides a richer taste. Moreover, using fresh and chilled cream will help the butter form more easily and create a lighter, fluffier texture. Afterward, you can customize the butter by adding salt, herbs, or spices for extra flavor. In summary, heavy cream is all you need to make fresh, homemade butter that’s far superior in taste and quality.

How to make Homemade Butter

1. Gather your ingredients: Start by pouring heavy cream into a stand mixer or a large jar.

2. Whip the cream: Begin whipping the cream on medium speed. As you continue, the cream will first turn into whipped cream, so be patient.

3. Keep going: After a few minutes, the whipped cream will start to separate. You’ll notice the butterfat clumping together and liquid (buttermilk) separating. Keep whipping until the butter fully forms.

4. Drain the buttermilk: Once the butter has formed, strain out the buttermilk. You can save this for baking or cooking, as it’s great for pancakes, biscuits, and more.

5. Wash the butter: To remove any remaining buttermilk, rinse the butter under cold water. Gently press it with a spoon to help it release any excess liquid.

6. Season your butter: If you like, now is the time to add a pinch of salt, herbs, or spices for flavor. Mix them in well.

7. Store your butter: Finally, transfer the butter to a container and refrigerate. It’s now ready to spread on toast or use in cooking!

Ideas for how to use the buttermilk

1. Baking

Buttermilk is perfect for baking, as it adds moisture and a slight tang. You can use it in pancakes or waffles to make them fluffy and tender. Additionally, it works wonders in muffins and biscuits, helping them rise and creating a light texture. If you’re making cakes, buttermilk can make them softer and more flavorful.

2. Cooking

You can also incorporate buttermilk into savory dishes. For instance, it’s excellent for marinating meats like chicken or pork, as it tenderizes the meat and adds a delicious flavor. Furthermore, you can use buttermilk in salad dressings by mixing it with herbs and seasonings, creating a creamy, tangy dressing. It’s also a great addition to soups, where it can create a rich, creamy base with a subtle tartness.

3. Substitute for Milk or Yogurt

Buttermilk is a great substitute for both milk and yogurt in many recipes. You can use it to make oatmeal extra creamy, or even in mashed potatoes for a bit of tang. Additionally, it can replace milk or yogurt when making homemade ice cream or smoothies.

4. Make Buttermilk Pancakes or Scones

Buttermilk is essential in recipes for fluffy pancakes or scones, as it reacts with baking soda, giving these treats a light and airy texture.

By using the leftover buttermilk in these ways, you’ll enhance your cooking and baking while minimizing waste!

Making Ghee from Homemade Butter

1. Start with Homemade Butter:

Begin by melting your homemade butter in a heavy-bottomed saucepan over medium heat. Allow the butter to melt completely.

2. Simmer and Clarify:

Once the butter is melted, reduce the heat to low. The butter will start to bubble and foam as it cooks. Continue simmering for about 10-15 minutes. During this time, the milk solids will begin to separate from the golden liquid butterfat.

3. Skim Off the Foam:

As the butter simmers, a layer of foam will form on top. Use a spoon to carefully skim off this foam. This helps to clarify the butter and ensures a smooth ghee.

4. Cook Until Golden and Fragrant:

Keep simmering until the bubbling slows down, and the milk solids at the bottom of the pan turn golden brown. At this point, the ghee will have a nutty aroma, indicating that it’s ready.

5. Strain the Ghee:

Remove the pan from heat and let it cool for a few minutes. Then, strain the ghee through a fine-mesh strainer or cheesecloth into a clean, airtight container. This will filter out the browned milk solids, leaving behind pure, golden ghee.

6. Store the Ghee:

Allow the ghee to cool to room temperature before sealing the container. Ghee can be stored at room temperature for several weeks, or you can refrigerate it for longer shelf life.

Frequently asked questions about making homemade butter

1. Can I make butter without a mixer?

Yes, you can! If you don’t have a stand mixer or hand mixer, simply shake the heavy cream in a mason jar. While this method takes more time and effort, the process remains the same—just keep shaking until the butter forms.

2. How long does it take to make butter?

Typically, it takes around 10-15 minutes with a stand mixer, depending on the speed and amount of cream. If you’re using a hand mixer or shaking by hand in a jar, it may take a bit longer.

3. Do I need to add salt?

Salt is optional. If you prefer unsalted butter, feel free to skip it. However, if you like salted butter, you can add salt to taste once the butter has formed.

4. What should I do with the leftover buttermilk?

You can use buttermilk in many recipes, such as pancakes, waffles, muffins, or biscuits. It adds a subtle tang and moisture to baked goods. Additionally, buttermilk works well in savory dishes like mashed potatoes or salad dressings.

5. How do I store homemade butter?

Store your homemade butter in an airtight container in the refrigerator for up to 1-2 weeks. If you want to keep it longer, freezing it for up to 3 months is a great option.

6. Why is my butter not forming?

If the butter isn’t forming, the cream may be too warm or hasn’t been whipped long enough. Try chilling the cream and mixing at a higher speed to help the fat separate from the liquid.

How Yo Store Homemade Butter

1. Refrigeration:

For short-term storage, keep your homemade butter in an airtight container in the refrigerator. It will stay fresh for up to 1-2 weeks. To make it easier to use, you can store it in smaller portions, so you only need to take out what you need.

2. Freezing:

If you want to keep your butter for a longer period, freezing is a great option. Simply wrap the butter tightly in plastic wrap or parchment paper, then place it in a freezer-safe bag or container. It can last for up to 3 months in the freezer. When you’re ready to use it, just let it thaw in the refrigerator overnight.

3. Room Temperature (Short-term):

If you plan to use the butter within a few days, you can store it at room temperature in a butter dish with a tight-fitting lid. Keep it in a cool, dry place, away from heat and direct sunlight. This method is only suitable for short-term use (about 3-4 days), as homemade butter lacks preservatives.

Tips And Tricks

1. Use chilled cream: For best results, make sure your heavy cream is cold before you start. Chilled cream whips up faster and gives a lighter, fluffier butter.

2. Start slow: If you’re using a stand mixer or hand mixer, start whipping at a lower speed. This prevents the cream from splashing out and gives you more control as the butter begins to form.

3. Don’t rush the process: Be patient! First, the cream will become whipped cream, then it will turn into butter. If you stop too early, you won’t get the full separation between butter and buttermilk.

4. Save the buttermilk: After you separate the butter, don’t toss the buttermilk. You can use it in baking recipes like pancakes, muffins, or cakes—it adds moisture and a subtle tang.

5. Rinse thoroughly: After separating the buttermilk, wash the butter under cold water to remove any remaining liquid. This helps the butter last longer and keeps it from becoming too sour.

6. Add flavor variations: If you want flavored butter, mix in ingredients like garlic, fresh herbs (rosemary, thyme, or parsley), or honey. You can even add a pinch of sea salt for a simple salted butter.

7. Use a jar for shaking: If you don’t have a stand mixer, you can make butter by shaking the cream in a mason jar. Just make sure the jar is large enough to allow for some space to move the cream around.

8. Keep it fresh: Homemade butter doesn’t have the preservatives of store-bought versions, so it’s best to store it in the fridge and use it within 1-2 weeks. If you have extra, you can freeze it for longer storage.

More Homemade recipe

Zaatar Recipe

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Homemade butter

Making homemade butter from scratch is incredibly simple,

and the result is nothing short of delicious.

All you need is one key ingredient: heavy cream. 

Course Main Course

Cuisine American

Keyword butter, homemadebutter

Prep Time 15 minutes minutes

Ingredients

• 1 litre whipping cream

Instructions

• Gather your ingredients: Start by pouring heavy cream into a stand mixer or a large jar. You’ll need about 2 cups of cream to make a good amount of butter.
• Whip the cream: Begin whipping the cream on medium speed. As you continue, the cream will first turn into whipped cream, so be patient.
• Keep going: After a few minutes, the whipped cream will start to separate. You’ll notice the butterfat clumping together and liquid (buttermilk) separating. Keep whipping until the butter fully forms.
• Drain the buttermilk: Once the butter has formed, strain out the buttermilk. You can save this for baking or cooking, as it’s great for pancakes, biscuits, and more.
• Wash the butter: To remove any remaining buttermilk, rinse the butter under cold water. Gently press it with a spoon to help it release any excess liquid.
• Season your butter: If you like, now is the time to add a pinch of salt, herbs, or spices for flavor. Mix them in well.
• Store your butter: Finally, transfer the butter to a container and refrigerate. It’s now ready to spread on toast or use in cooking!

The post Homemade Butter appeared first on Baiti Ana.

Cinnamon Roll Recipe Summary

Dough Preparation : Start by combining warm milk, yeast, sugar, and flour to form a dough. Let it rise, then roll it out and spread a mixture of butter, brown sugar, and cinnamon on top.

Shaping the Rolls : Roll the dough tightly, slice it into pieces, and let it rise again for about 30 minutes before baking.

Baking : Bake the cinnamon rolls at 400°F for 15-18 minutes, or until golden brown and fluffy.

Frosting : For the frosting, blend powdered sugar, softened butter, cream cheese, vanilla, and whipping cream until smooth. Spread it over the cooled rolls.

Storage and Reheating : Store cinnamon rolls at room temperature for a few days, or freeze unbaked or baked rolls for up to 3 months. Reheat in the microwave or oven for a fresh, warm treat.

Why you should try this recipe?

These cinnamon rolls are made without eggs, but you’d never know it! They’re so fluffy and light, you’ll want to make them again and again. Trust me, once you try my cinnamon rolls, they’ll be your new favorite treat!

My cinnamon rolls are absolutely delicious and so easy to make! They’re soft, fluffy, and packed with a rich cinnamon-sugar filling that melts in your mouth. What makes them even better is that they’re made with simple ingredients and don’t require any eggs, so they’re perfect for everyone to enjoy.

First, the dough is incredibly easy to prepare. It comes together with basic ingredients like flour, milk, sugar, and oil. With just a little mixing and resting, it transforms into the softest, most pillowy dough.

Next, the filling is pure magic. The combination of brown sugar, cinnamon, and butter creates a gooey, caramel-like center that tastes just like a bakery’s best rolls. Rolling and shaping the dough is simple, and the swirls turn out beautiful every time.

Finally, the cream cheese frosting takes these cinnamon rolls to another level. It’s smooth, tangy, and sweet—the perfect topping for warm rolls fresh out of the oven.

Ingredients

Dough Ingredients

Flour: Flour gives the dough structure and creates a soft, fluffy texture.

Warm Milk: Warm milk adds moisture and helps activate the yeast, making the dough rise.

Vegetable Oil: Oil keeps the dough tender and moist, making the rolls soft.

Sugar: Sugar sweetens the dough and helps the yeast rise.

Milk Powder: Milk powder adds a creamy flavor and makes the dough soft.

Salt: Salt balances the sweetness and strengthens the dough.

Yeast: Yeast helps the dough rise, creating light and fluffy rolls.

Baking Powder: Baking powder boosts fluffiness and helps the dough rise quickly.

Filling Ingredients

Softened Butter: Butter adds richness to the filling and helps the cinnamon-sugar stick.

Brown Sugar: Brown sugar adds sweetness and deepens the cinnamon flavor.

Cinnamon: Cinnamon gives the filling its warm, spiced flavor.

Topping (Frosting) Ingredients

Powdered Sugar: Powdered sugar forms the base of the frosting, making it smooth and sweet.

Softened Butter: Butter adds richness and a creamy texture to the frosting.

Cream Cheese: Cream cheese adds a tangy flavor and makes the frosting creamy.

Vanilla: Vanilla enhances the flavor of the frosting with a warm note.

Whipping Cream or Milk: Whipping cream or milk makes the frosting light and fluffy.

How to make cinnamon rolls

1 . First, in a bowl, I combine the warm milk, sugar, salt, yeast, milk powder, and 2 cups of flour. I mix everything well and then let it rest for about 10 minutes, allowing the yeast to activate.

2 . After 10 minutes, the mixture should have doubled in size. At this point, I add the oil, baking powder, and the remaining 1 1/2 cups of flour. I mix it until a soft dough forms, and if the dough is too sticky, I gradually add a little more flour until it becomes smooth. Then, I let the dough rest for 5 minutes to set.

3 . Next, I sprinkle some flour on a flat surface and place the dough on it, rolling it out with a rolling pin until it’s evenly flattened.

4 . I mix softened butter, brown sugar, and cinnamon, then spread it evenly over the rolled-out dough.

5 . After that, I roll the dough tightly and seal the edges to prevent the filling from spilling out. I then cut the dough into 12 even pieces, making sure each roll is uniform.

6 . Grease a tray with butter or oil and arrange the cinnamon rolls in a single layer.

7 . Cover with a towel and let them rise for 30 minutes.

8 . Preheat the oven to 400°F and bake for 15-18 minutes, until golden brown.

9 . Once baked, let the rolls cool for a few minutes.

10 . While cooling, prepare the frosting by mixing powdered sugar, butter, cream cheese, vanilla, and whipping cream until smooth.

11 . Once cooled, spread the frosting on the rolls and enjoy!

Tips for making the best cinnamon rolls

Check the Yeast: Test yeast with warm milk and sugar. If it doesn’t bubble after 5 minutes, use fresh yeast.

Room Temperature Ingredients: Let butter, cream cheese, and milk come to room temperature for smoother mixing.

Don’t Overwork the Dough: Mix until just combined to keep the dough soft and smooth. Overworking can make the rolls tough.

Flour as Needed: As I roll out the dough, if it feels sticky, I add a little more flour. However, I try not to add too much flour, because it can make the cinnamon rolls dense. A little goes a long way.

Even Filling: I find that spreading the cinnamon-sugar filling evenly is key to getting consistent flavor in every bite. I make sure to cover the entire surface of the dough to ensure each roll is equally delicious.

Let the Rolls Rise: Patience is important when it comes to letting the dough rest and rise. I always give the dough enough time to rise properly, which helps create soft and fluffy rolls. If I rush this step, the rolls won’t be as light.

Bake Until Golden: Bake the rolls until golden brown to ensure they’re fully cooked, but avoid overbaking to prevent them from drying out.

Frosting Tip: Use softened butter and cream cheese for a smooth, creamy frosting.

Serve Warm: Frost the rolls right before serving for a gooey, delicious treat.

Store Properly: Store leftovers in an airtight container at room temperature, or freeze for longer storage and reheat in the microwave.

How to Store and Reheat Cinnamon Rolls

Storing

Room Temperature: Store cinnamon rolls in an airtight container at room temperature for up to a few days to keep them soft and fresh.

Freezing: For longer storage, cool the rolls completely, wrap them individually in plastic wrap or foil, and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months.

Reheating

Microwave: Heat a roll in the microwave for 20-30 seconds, covered with a damp paper towel, for a soft, warm treat.

Oven: Preheat the oven to 350°F (175°C), cover the rolls with foil, and bake for about 10 minutes until warm

Freezing Baked Cinnamon Rolls

To reheat, thaw at room temperature and heat in the microwave or oven.

Let the rolls cool completely.

Wrap each roll in plastic wrap or foil, then place in a freezer-safe bag.

Freezing Unbaked Cinnamon Rolls

To bake, let them rise for 30-60 minutes before baking as usual.

After cutting, freeze the rolls on a baking sheet for 1-2 hours until firm.

Transfer to a freezer-safe bag and store for up to 3 months.

Watch the full video

Frequently Asked Questions

Can I freeze cinnamon rolls?

Yes, you can freeze both unbaked and baked cinnamon rolls. For unbaked rolls, freeze them on a baking sheet, then store in a freezer-safe bag. For baked rolls, let them cool, wrap them up, and freeze.

How long do cinnamon rolls stay fresh?

Cinnamon rolls stay fresh for up to 3 days at room temperature in an airtight container. If frozen, they can last up to 3 months.

Can I bake frozen cinnamon rolls?

Absolutely! Let frozen rolls rise for 30-60 minutes, then bake as usual.

How do I reheat cinnamon rolls?

To reheat, simply microwave them for 20-30 seconds, or bake in the oven at 350°F for about 10 minutes.

Can I make cinnamon rolls ahead of time?

Yes, you can prepare them the night before and store them in the fridge to bake fresh the next morning. Just allow them to rise before baking.

More delicious desserts to try

Sfouf ( Turmeric Cake ) recipe

The Best Waffle Recipe

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Cinnamon Rolls

Dough PreparationStart by combining warm milk, yeast, sugar, and flour to form a dough. Let it rise, then roll it out and spread a mixture of butter, brown sugar, and cinnamon on top.

Shaping the RollsRoll the dough tightly, slice it into pieces, and let it rise again for about 30 minutes before baking.

BakingBake the cinnamon rolls at 400°F for 15-18 minutes, or until golden brown and fluffy.

FrostingFor the frosting, blend powdered sugar, softened butter, cream cheese, vanilla, and whipping cream until smooth. Spread it over the cooled rolls.

Storage and ReheatingStore cinnamon rolls at room temperature for a few days, or freeze unbaked or baked rolls for up to 3 months. Reheat in the microwave or oven for a fresh, warm treat.

Course Dessert

Cuisine American

Keyword cinnamon rolls recipe, homemade cinnamon rolls

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Ingredients

• Dough:
• 3 1/2 to 4 cups of flour
• 1 1/2 cups warm milk
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 1/4 cup milk powder or coffee mate
• 1/4 tsp salt
• 1 1/2 tbsp yeast
• 1 tsp baking powder
• Filling:
• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 tbsp cinnamon
• Topping frosting:
• 2 cups powdered sugar icing sugar
• 1/4 cup softened butter
• 1/4 cup softened cream cheese
• 1 tsp vanilla
• 3 to 4 tbsp whipping cream or 2 tbsp milk

Instructions

• In a bowl, combine warm milk, sugar, salt, yeast, milk powder, and 2 cups of flour. Mix well, then let it rest for 10 minutes.
• After 10 minutes, the mixture will double in size. Add oil, baking powder, and 1 1/2 cups of flour. Mix until a soft dough forms. If it’s sticky, gradually add a bit more flour until you get a soft, smooth dough. Let it rest for 5 minutes before using.
• Sprinkle some flour on a flat surface, then place the dough and roll it out with a rolling pin.
• Mix the softened butter, brown sugar, and cinnamon, then spread it evenly over the rolled-out dough.
• Roll the dough tightly and seal the edges. Cut it into 12 even pieces.
• Grease a tray with butter or oil, then place the cinnamon rolls on the tray.
• Cover the tray and let the rolls rest for about 30 minutes.
• Preheat your oven to 400°F and bake the cinnamon rolls for 15 to 18 minutes, or until golden brown.
• Remove the rolls from the oven and let them cool before adding the frosting.
• While the cinnamon rolls are cooling, prepare the frosting.
• In a stand mixer or with a hand mixer, blend the powdered sugar, softened butter, cream cheese, vanilla extract, and whipping cream until smooth and fluffy.
• Once the cinnamon rolls have cooled, spread the frosting on top, and enjoy!

The post Cinnamon Rolls appeared first on Baiti Ana.

Why is this the best waffle recipe?

Firstly, it combines simple, high-quality ingredients that result in a perfectly balanced flavor. In addition, the cooking technique ensures the waffles are crispy on the outside and fluffy on the inside. As a result, each bite is a delicious combination of texture and taste, making it a truly unbeatable recipe.”

How does this waffle recipe stand out from others?

This waffle recipe stands out from others for a few key reasons:

1. Balanced Texture: The combination of cornstarch and baking powder helps achieve the perfect balance of crispy on the outside and light, airy on the inside. Many recipes rely on just baking powder for leavening, but the cornstarch adds an extra layer of fluffiness and helps with a crispier crust.

2. Moisture and Richness: The milk and vegetable oil ratio ensures that the waffles are rich and moist without being greasy. The oil contributes to the crispy exterior, while the milk keeps the interior soft and tender, a balance that some recipes may lack.

3. Customizable Liquid Ratio: The option to use half milk and half water provides flexibility. This tweak allows you to adjust the texture to your preference, with the water making the batter lighter if desired.

4. Sweetness and Flavor: The vanilla extract and sugar add a natural sweetness and depth of flavor, making the waffles delicious even without toppings. The vanilla enhances the overall taste without overwhelming it, giving the waffles a fragrant, comforting flavor.

5. Simplicity with Excellence: While the recipe uses a mix of ingredients, it avoids overly complex techniques or exotic ingredients, making it accessible and easy to replicate while still delivering exceptional results.

These elements combined create a waffle that has an ideal balance of flavor, texture, and crispiness, making it stand out from the typical, heavier waffles you might find in other recipes.

Ingredients :

1. All-purpose flour: Flour forms the base of the waffle batter, providing structure and helping the waffles rise. It absorbs moisture, binds the other ingredients, and gives the waffles their chewy, slightly dense texture.

2. Milk: Milk provides the moisture needed for the batter and helps create a smooth consistency. It adds richness and helps dissolve the dry ingredients. You can substitute part of the milk with water for a lighter texture, but milk will give the waffles a creamier flavor.

3. Vegetable oil: Oil adds moisture and fat to the batter, contributing to the waffle’s tender, soft interior. It also helps to achieve that crispy golden crust on the outside by coating the waffle iron plates.

4. Eggs: Eggs are crucial for binding the ingredients together and providing structure to the waffles. The proteins in the eggs help create the fluffy texture inside by trapping air when the batter is cooked, while the yolks add richness and flavor.

5. Sugar:Sugar adds sweetness to the waffles and helps them brown. It also contributes to the crispy exterior by caramelizing during the cooking process.

6. Cornstarch: Cornstarch is often used in waffle recipes to help create a lighter, fluffier texture. It absorbs moisture and helps prevent the waffles from becoming too dense or tough. It also contributes to that crispy outer layer.

7. Baking powder: Baking powder is a leavening agent that helps the waffles rise as they cook. It releases carbon dioxide bubbles into the batter, which creates the airy, light texture in the finished waffles.

8. Vanilla extract: Vanilla adds a subtle, sweet aroma and depth of flavor. It enhances the overall taste of the waffles and complements the sweetness from the sugar.

9. Salt: Salt balances the sweetness of the waffles and enhances the overall flavors. It also helps to strengthen the batter’s structure, making it more cohesive and stable as it cooks.

Together, these ingredients work in harmony to create waffles that are both crispy on the outside and soft, fluffy on the inside.

How to make the best waffle recipe :

step 1: Make the batter

in a mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly frothy. Add the oil and milk then whisk until well combined, gradually add the flour, baking powder, cornstarch, vanilla and salt and mix all together until the batter is smooth and free of lumps

step 2: get your waffle maker ready

preheat your waffle maker and when it’s ready pour the batter

step 3: start making the waffles

once the waffle maker is hot and ready pour a ladleful of the batter into the center, spreading slightly if needed. Close the waffle maker and cook for couple of minutes until the waffle are golden and crispy.

step 4: serving the waffles

remove the waffles and serve warm with melted chocolate and fresh fruit or with your favourite syrup.

Watch the full video for the recipe :

Popular Right Now :

The post The Best Waffle Recipe appeared first on Baiti Ana.

Sfouf is a simple yet flavorful cake that highlights the versatility of turmeric in baking. Its signature golden color comes from turmeric powder, which not only adds a warm, earthy flavor but also makes this dessert visually striking. Unlike other cakes, Sfouf uses semolina for a slightly coarse texture, while a light drizzle of tahini in the pan creates a nutty aroma and prevents sticking. Whether made with milk or water, this cake remains soft, moist, and surprisingly easy to prepare. A handful of pine nuts or almonds on top adds the perfect finishing touch, making Sfouf an excellent choice for everyday treats or special occasions.

Recipe Summary

Sfouf is a traditional Lebanese turmeric cake known for its golden color, soft texture, and simple preparation.

Flavor Profile : Earthy from turmeric, lightly sweet, and slightly nutty.

Cooking Techniques : Mix dry and wet ingredients, grease the pan, and bake until golden.

Preparation Time : 15 minutes

Cook Time : 30 minutes (plus an optional 2 minutes for broiling)

Why You’ll Love This Recipe

Unique Flavor: The turmeric adds a warm, earthy twist to a classic semolina cake.
Vibrant Color: Naturally golden and eye-catching for any occasion.
Versatile: Can be made dairy-free and topped with your choice of nuts.
Simple Ingredients: Uses pantry staples you likely already have.
Easy Preparation: Mix, bake, and enjoy with minimal effort.
Perfect for Sharing: A crowd-pleaser for gatherings or as a tea-time treat.

Ingredients for Sfouf (Turmeric Cake) recipe:

Semolina: Adds a slightly coarse texture and absorbs moisture, making the cake soft and crumbly.

Flour: Provides structure and helps the cake rise, giving it a light yet firm consistency.

Sugar: Brings sweetness to balance the earthy flavors, enhancing the overall flavor profile.

Vegetable Oil: Adds moisture and ensures a tender crumb, while preventing the cake from becoming too dry.

Milk: Contributes to the cake’s softness and richness, creating a smooth, moist texture.

Turmeric: Infuses the cake with a warm, earthy flavor and imparts its signature golden color.

Baking Powder: Helps the cake rise and achieve a light, fluffy texture by releasing gas during baking.

Tahini or Vegetable Oil: Used for greasing, it adds a subtle nuttiness (tahini) or smooth richness (oil), ensuring the cake doesn’t stick.

Pistachios: Provide a crunchy texture and a rich, slightly sweet flavor that complements the soft cake.

How to make Sfouf Turmeric Cake :

Step 1 : Whisk dry ingredients

In a large mixing bowl, thoroughly whisk together the dry ingredients to ensure an even blend. Start by combining the all-purpose flour, semolina, sugar, baking powder, and turmeric. Make sure the ingredients are well distributed, so the cake batter will have a consistent texture and the flavors are balanced throughout

Step 2 : Combine wet ingredients

Next, add the wet ingredients to the dry mixture. Pour in the milk and vegetable oil, ensuring an even distribution of liquids. Using a hand mixer, blend the ingredients together on a medium speed, mixing until the batter is smooth and well combined, with no lumps remaining.

Step 3 : Prepare the baking tray

Take a silicone pastry brush and dip it into either tahini or vegetable oil. Gently brush the surface of a baking tray, ensuring an even coating to prevent the cake from sticking during baking. This will help the cake release easily once it’s finished cooking, ensuring a smooth removal.

Step 4 : Pour and garnish

Carefully pour the smooth cake batter into the prepared metal tray, spreading it evenly across the surface. Once the batter is in place, generously sprinkle your choice of nuts—such as pistachios—or even sesame seeds on top, ensuring an even distribution to add texture and flavor to the finished cake .

Step 5 : Bake

Place the prepared cake in a preheated oven set to 350°F (175°C). Allow it to bake for approximately 30 minutes, checking for a golden color and a firm texture. The cake should rise and develop a slight crisp on top while remaining moist inside .

Step 6 : Optional syrup

Once the cake is finished baking, carefully remove it from the oven. If desired, brush the top with a thin layer of simple syrup to add extra sweetness and moisture. This step is optional, but it enhances the flavor. Afterward, return the cake to the oven and broil for about 2 minutes, watching closely until the top turns a rich golden color, giving it a beautiful, slightly crispy finish .

Step 7 : Cool and serve

Allow the cake to cool slightly before cutting it into neat squares or elegant diamond shapes. Additionally, for an extra touch of sophistication, decorate the pieces with devil rose petals, adding a pop of color and a delicate floral note. Finally, arrange the cake on a beautiful serving stand for an impressive presentation. Enjoy this delightful treat, perfect for any occasion.

Easy Sfouf Turmeric Cake Tutorial :

Recipe tips :

Tray size : If you want your Sfouf Turmeric Cake to be thinner, use a larger tray; for a thicker result, choose a smaller tray.

Dairy-free : To make it dairy-free, replace the milk with water or orange juice for a delightful twist.

Start : with 2 1/2 cups of milk. Additionaly If needed , you can add the other half.

Flour : The amount may vary depending on the type of flour used—some require more liquid, while others need less.

Cooking times : can vary between ovens, so you might need to adjust the baking duration accordingly

Watch the full recipe in Instagram .

Frequently Asked Questions

Can I make Sfouf cake dairy-free?

Yes, you can easily make Sfouf cake dairy-free by substituting milk with water or a plant-based milk, such as almond or oat milk.

Can I make Sfouf cake ahead of time?

Yes, Sfouf cake can be made ahead of time. It’s actually a great make-ahead dessert as the flavors deepen after resting for a day or two. Simply store it in an airtight container at room temperature or refrigerate it to keep it fresh.

Can I use other nuts instead of pistachios for the topping?

Absolutely! You can use pine nuts, slivered almonds, or even sesame seeds for the topping, depending on your preference.

How do I store leftover Sfouf cake?

Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to a week.

Reheat: To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at a low temperature (about 300°F or 150°C) for a few minutes.

Freeze: Wrap the cake slices tightly in plastic wrap and aluminum foil, then freeze for up to a month.

More Recipes like this recipe :

• Orange Cake Recipe
• Apple Cinnamon Cake Recipe
• Marble Cake Recipe
• Banana Recipe
• Coconut Cake Recipe

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Sfouf Turmeric Cake

Sfouf Turmeric Cake is a popular Lebanese semolina cake that’s light, fluffy, and has a beautiful golden color. Moreover, It’s easy to make and can be dairy-free by using water instead of milk, and it will still taste delicious.

Course Dessert

Cuisine Mediterranean

Keyword lebanese turmeric cake, sfouf recipe, sfouf turmeric cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 people

Ingredients

• Semolina – 1 cup fine semolina
• Flour – 2½ cups flour
• Sugar – optionally 2 cups sugar or less if you don’t like it sweet
• Vegetable oil- 1 cup vegetable oil
• Milk – 3 cups milk I used 3 cups of milk but start with 2 1/2 if you need more, then add the other half of cup
• Turmeric – 2 tablespoons turmeric
• Baking Powder – 1 tablespoon baking powder
• Tahini/ vegetable oil – 2 tablespoons tahini or vegetable oil for greasing
• Pistachios – ¼ cup crushed pistachios pine nuts, or sliced almonds .

Instructions

• Whisk dry ingredients – Mix the dry ingredients: In a large bowl, combine the flour, semolina, sugar, baking powder, and turmeric.
• Combine wet ingredients – Add the wet ingredients: Pour in the milk and vegetable oil. Then , mix using a hand mixer until everything is well combined and the batter is smooth.
• Prepare the baking tray – Brush a baking tray using Silicone Pastry Brush with tahini or vegetable oil to prevent sticking.
• Pour and garnish – Pour the cake batter into the prepared Metallic Tray and sprinkle your choice of nuts ,Pistachios , (or even sesame seeds) evenly on top.
• Bake – Place in a preheated oven at 350°F (175°C) and bake for 30 minutes.
• Optional syrup – Remove the cake from the oven and brush it with simple syrup if desired. Then, return it to the oven and broil for 2 minutes until the top turns a golden color.
• Cool and serve – Allow the cake to cool slightly before cutting it into squares or diamonds. For an extra touch, decorate with Edible Rose Petals before serving it on this beautiful stand for an elegant presentation. Enjoy!

Video

Notes

“If you want your Sfouf Turmeric Cake to be thinner, use a larger tray; for a thicker result, choose a smaller tray. To make it dairy-free, replace the milk with water or orange juice for a delightful twist.”

The post Sfouf ( Turmeric Cake ) appeared first on Baiti Ana.

A Perfect Way to Use Leftover Chicken

This chicken casserole recipe works great with leftover chicken. I usually make it when I have leftover chicken. If I don’t want to cook chicken, I just buy a roasted chicken and shred it. It tastes delicious with roasted chicken and is a perfect dish for any gathering.

Recipe Summary

This creamy chicken casserole combines tender chicken, vegetables, and a rich, velvety sauce, all baked together to perfection. The dish is topped with crispy shredded potatoes for added texture, creating a satisfying and hearty meal that is both comforting and flavorful.

Flavor Profile: Creamy, savory, and rich with a hint of sweetness from the vegetables and a touch of savory goodness from the chicken.

Cooking Techniques: Baking the casserole allows the flavors to meld together while achieving a golden, crispy potato topping.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingridients for Chicken Casserole :

Cheddar Chicken: Pre-cooked or seasoned chicken with cheddar, offering a rich and cheesy flavor.

Onion: Adds sweetness and depth to the casserole; usually chopped or diced.

Garlic: Provides a fragrant, savory base when minced or finely chopped.

Tomato: Adds a hint of acidity and natural sweetness; can be diced or pureed.

Carrots: Bring a slight sweetness and texture; typically sliced or diced.

Parsley: Used for a fresh, herby garnish or to enhance flavor.

Corn: Adds a sweet and slightly crunchy element to the dish.

Mushroom: Offers an earthy flavor and chewy texture; usually sliced.

Vegetable Oil: Used for sautéing and ensuring ingredients don’t stick during cooking.

Thick Cream: Provides creaminess and a rich texture to the casserole.

Cheese: Adds creaminess and enhances the overall flavor when melted.

Potato: Adds a starchy, hearty element to the dish; can be diced or sliced.

Chicken Broth: Acts as the liquid base, adding depth and savoriness.

Salt: Enhances and balances the flavors of the dish.

Pepper: Adds a mild heat and sharpness for seasoning.

How to make Chicken Casserole :

First Step : Prepare the chicken

I start by boiling the chicken, but you can cook it the way you prefer—boiled, baked, or in a pan. Next, I shred the chicken and season it with a little salt and pepper. Alternatively, leftover chicken or store-bought rotisserie chicken works perfectly for this dish. Meanwhile, I wash and cut all the vegetables, then heat some oil in a pan and sauté the onion and garlic for about two minutes.

Second Step : Sauté the Vegetables

Add the mushrooms and sauté for another minute. Then, stir in the shredded carrot, tomato, and chopped parsley, cooking for another 2 minutes. Next, mix in the chicken, corn thickened cream, and chicken bouillon dissolved in 1/4 cup of hot water or chicken broth seasoned with salt. Combine everything and cook for 2 minutes. Finally, remove from heat.

Third Step : Assemble the casserole

Pour the mixture into a baking dish, spreading and leveling it evenly. Cover the baking dish and bake in a preheated oven at 400°F (200°C) for 20 minutes.

Fourth Step : Prepare the Crispy Potatoes

While the casserole bakes, I shred the potatoes and rinse them in cold water. Then, I strain them thoroughly, pressing to remove any excess water. Afterward, I deep-fry the shredded potatoes in hot oil until golden brown

Fifth Step : Final touches and Serving

Remove the casserole from the oven and top it with the crispy shredded potatoes. Garnish with parsley. You can serve it immediately or return it to the oven for another 5 minutes.

Serving Suggestions :

This savory chicken casserole goes wonderfully with a variety of rice and fresh salads, Here are some of my top recommendations:

vermicelli rice

Quinoa Kale Salad

Fatoush Salad

Pro Tip for Chicken Casserole :

This recipe can be prepared ahead of time and cooked when you need it.

I can freeze this recipe and take it out 30 minutes before I need to bake it. It may take 5 to 10 minutes longer to bake

You can use leftover chicken or store-bought rotisserie chicken.

You can substitute thickened cream with 1/4 cup cream cheese and 1/4 cup whipping cream.

The shredded potato can be deep-fried. When completely cooled down, place it in a ziplock bag and freeze it for the next time you need it.

You can use canned mushrooms instead of fresh.

If you like, you can add 1 shredded tomato or a tablespoon of tomato paste to give it a rich and nice color.

How do I store leftover Chicken Casserole ?

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave

Can I substitute thick cream (ashta) in this recipe? If so, what alternatives can I use for a creamy texture?

I use thickened cream (ashta) in this recipe; however , if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.

More delicious recipes :

ORANGE CAKE

CHEESECAKE TARTS

WAFFLES

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Chicken Casserole

This chicken casserole is a Brazilian recipe called Torta de Frango. I learned it from my mom. It’s so simple to make and tastes absolutely delicious. It can be served alone or with a side of salad and vermicelli rice, which I love to make alongside it and its perfect dish for any gathering. It can be prepared ahead of time and makes a wonderful addition to your dinner party menu.

Course Main Course

Cuisine Brazilian

Keyword chicken casserole recipe, creamy casserole dish

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Ingredients

• Shredded chicken : 1/2 kg cooked shredded chicken
• Onion : 1 small onion finely chopped
• Garlic 2 to 3 cloves garlic, minced
• Tomato : 1 large ripe tomato chopped
• Carrots ; 2 medium-sized carrots shredded
• parsley : 1/2 cup chopped parsley
• Corn : 1/2 cup corn
• Mushrooms : 1/2 cup chopped mushrooms
• Vegetable oil : 2 tbsp olive oil or vegetable oil
• Thickened cream : 1 can thickened cream ashta puck
• Cheese : 2 cups shredded mozzarella cheese
• Potatoes : 2 large potatoes peeled and chopped
• Chicken bouillon /chicken broth : 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
• Salt / pepper : Salt and pepper to taste
• Parsley : Additional parsley for garnish
• Oil : oil to deep fry

Instructions

• 1.Cook the chicken the way you prefer: boiled, baked, or in a pan. Then shred it. You can season it with a little bit of salt and pepper. I usually make this dish with leftover chicken or store-bought rotisserie chicken.
• 2.Wash and cut the vegetables.
• 3.In a pan, heat some oil, then add the onion and garlic and sauté for about 2 minutes.
• 4.Add the mushrooms and sauté for another minute, then add the shredded carrot, tomato and chopped parsley and cook for another 2 minutes..
• 5.Add the chicken, corn, thickened cream, and the chicken bouillon mixed with 1/4 cup of hot water or chicken broth. Season with salt and pepper.
• 6.Mix everything together and let it cook for 2 minutes, then remove from the heat.
• 7.Pour the mixture into a baking dish, then spread and level it.
• 8.Pour the chicken casserole into a baking dish, then spread and level it.
• 9.Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
• 1pWhile the chicken casserole is in the oven, shred the potatoes and wash them in cold water. Strain very well by pressing the shredded potatoes to remove any excess water.
• 11.Deep fry the shredded potatoes in hot oil until golden and crispy.
• 12.Take the chicken casserole out of the oven and top it with the crispy shredd potatoes, then garnish with parsley.
• 13.You can serve it right away or put it back in the oven for another 5 minutes.
• 14.Enjoy alone or with a side of salad and vermicelli rice or white rice.

Notes

I use thickened cream (ashta) in this recipe, but if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.

Loved Our Baking Dish/Pyrex glass tray ? Order Yours Now on Amazon!

Baking dish /Pyrex glass tray

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Why this cake recipe will become your new favorite !

I love making this cake because it’s my kids’ favorite chocolate cake and it’s so easy to make.
With simple ingredients, it comes out fluffy, light, and delicious every single time.

You are going to love this Chocolate Ganache Cake! Sometimes you just need a simple chocolate cake, and this recipe is definitely the one. Despite its simplicity, this cake is so delicious and decadent that anyone who tastes it will be coming back for seconds!

What is the secret ingredient for a fluffy chocolate ganache cake ?

There is a secret ingredient that makes the cake fluffy and light: Hot water. It adds moisture to the cake, preventing it from becoming too dry and ensuring a moist texture. Additionally, hot water enhances the flavor of the chocolate.

This cake doesn’t require a mixer and can be mixed by hand. It takes only 10 minutes to prepare and 40 minutes to bake. You can serve it hot or after it has cooled, making it the perfect dessert for your guests. If you are looking for a simple, easy recipe, this is the one.

Ingredients for chocolate ganache cake:

Eggs: play a crucial role in giving structure and moisture to the cake. They help bind the ingredients together, create a light and airy texture, and provide richness. The proteins in eggs help trap air during mixing, contributing to the cake’s soft crumb.

Sugar: Sugar sweetens the cake and helps to balance the rich, slightly bitter notes of the cocoa powder and coffee. It also contributes to the cake’s moisture by attracting water, ensuring a soft and tender crumb. Additionally, sugar helps the cake brown as it bakes, giving it a beautiful color.

All-purpose Flour: Flour forms the bulk of the cake, providing the necessary structure and texture. It absorbs the wet ingredients, helping to create a batter that holds together as it bakes. The right amount of flour ensures that the cake isn’t too dense, but still sturdy enough to hold its shape.

Cocoa Powder: Cocoa powder is the star ingredient for the chocolate flavor. It gives the cake its deep, rich taste and dark color. Cocoa also adds a slight bitterness that balances out the sweetness of the sugar, creating a well-rounded flavor profile.

Vegetable Oil: Oil adds moisture to the cake, keeping it soft and tender. Unlike butter, which can create a firmer texture, oil helps the cake stay moist for longer and ensures a rich, smooth crumb. It also contributes to a slightly denser, more decadent texture.

Hot Boiling Water: Hot water serves two purposes: it dissolves and activates the cocoa powder, allowing it to fully integrate into the batter, and it helps create a smoother batter. The added liquid helps to keep the cake moist and tender as it bakes, especially when combined with the oil.

Instant Coffee: Instant coffee enhances the chocolate flavor, making it richer and deeper. You won’t taste the coffee directly, but it amplifies the chocolate notes, creating a more complex and intense flavor. Coffee and chocolate pair beautifully, bringing out the best in each other.

Baking Powder: Baking powder is a leavening agent that causes the cake to rise by releasing carbon dioxide as it reacts with the wet ingredients. It helps create a light, airy texture, giving the cake its soft crumb. Without it, the cake would be dense and heavy.

Vanilla Sugar or Extract: Vanilla adds a layer of warmth and depth to the cake’s flavor. It complements the chocolate and enhances the overall taste without overpowering it. If you use vanilla sugar, it brings a subtle sweetness, while extract adds a pure, aromatic note.

Salt: Salt plays a crucial role in balancing the sweetness of the cake. It enhances the other flavors, including the cocoa and vanilla, making them more pronounced. A little salt can also improve the overall texture of the cake, preventing it from becoming too sweet or one-dimensional.

Why This Chocolate Cake Stands Out:

This chocolate cake recipe delivers a rich, moist cake with a deep, indulgent chocolate flavor. The combination of cocoa powder and instant coffee gives the cake a sophisticated depth, while the oil and hot water ensure it stays tender and moist. The light crumb, achieved by the baking powder and eggs, creates a melt-in-your-mouth texture that’s sure to impress. Whether you’re making it for a birthday, a celebration, or just to satisfy a chocolate craving, this cake is guaranteed to be a crowd-pleaser.

Instructions :

Notes & Tips For Chocolate Ganache :

1. This cake can be served while it’s hot or while it’s cold.
2. You can poke the cake with a knife or fork before adding the chocolate ganache; that will make the cake more moist because the chocolate will seep inside.
3. Cover the cake when it comes out of the oven; that will help the cake to stay moist.
4. You can use any baking tray you like. If you go with a bigger tray, the cake will be thinner, meaning less baking time, and if you go with a smaller tray, the cake will be thicker, so it will take longer to cook.
5. Always preheat the oven before baking.
6. You can use warm milk instead of hot water.
7. You can use butter instead of oil.
8. You can substitute the hot water mixed with instant coffee with hot brewed coffee.
9. You can add sour cream or yogurt if you like your cake more dense and moist.
10. Always dust your baking tray with flour or cocoa powder that will help the cake not to stick.
11. Sifting your flour and cocoa powder will indeed help your cake batter come out smooth and without lumps
12. If the chocolate ganache is too thick, just add more whipping cream and mix until you reach the desired thickness. If it’s too runny, add more chocolate, then place it in the microwave for a few seconds, take it out, and mix until the chocolate melts. Adjusting the consistency is key to getting the perfect ganache.
13. If you prefer your cake to have a richer chocolate flavor, you can definitely add more cocoa powder to the batter. Adjusting the cocoa powder content allows you to tailor the taste to your liking.

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Chocolate ganache cake recipe

Chocolate Ganache Cake is a true delight for chocolate lovers. This cake features a rich, moist chocolate base, topped with a smooth and glossy ganache made from milk chocolate and cream.

Course Dessert

Cuisine American

Keyword cake, chocolate, chocolatecake, dessert, ganache

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 10 People

Ingredients

3 eggs

1 and 3/4 cups sugar

2 and 1/2 cups all-purpose flour

1/3 cup cocoa powder

3/4 cup vegetable oil

1 and 1/4 cups hot boiling water

1 tbsp instant coffee

1 tbsp baking powder

1 tsp vanilla sugar or extract

1/4 tsp salt

1 1/2 cup whipping cream

270 g milk chocolate

Instructions

1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

2: Mix eggs and sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium speed until the mixture becomes light, fluffy, and pale, about 3-4 minutes.

3: Dissolve the coffee: In a separate bowl, mix the hot boiling water with the instant coffee. Stir until the coffee is fully dissolved. Set aside.

4: Add cocoa and wet ingredients: To the egg and sugar mixture, add the unsweetened cocoa powder, vegetable oil, vanilla extract, and the coffee-water mixture. Stir everything together until fully combined.

5: Add dry ingredients: Sift the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix. The batter should be smooth and slightly runny.

6: Prepare the pan: Brush the prepared cake pan with oil and dust it with flour, ensuring it’s evenly coated to prevent the cake from sticking.

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

8: Bake: Bake for about 40 minutes, or until a toothpick or knife inserted into the center comes out clean. Oven times may vary, so start checking at 35 minutes.

9: Prepare the ganache: While the cake is baking, make the chocolate ganache. Heat the heavy whipping cream in a microwave-safe bowl or in a small pot over low heat until it begins to simmer (but not boil). Remove from heat.

10: Make the ganache: Add the chopped semisweet or bittersweet chocolate to the warm cream and let it sit for a minute. Stir until the chocolate is fully melted and the ganache becomes smooth and glossy.

11: Check cake for doneness: After 40 minutes, insert a toothpick or knife into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

12: Cool the cake: Let the cake cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Flip the cake onto a serving plate or cooling rack to finish cooling completely.

13: Top with ganache: Once the cake is fully cooled, pour the chocolate ganache over the top, spreading it evenly with a spatula.

14: Optional white chocolate ganache: For a decorative touch, drizzle or swirl white chocolate ganache on top of the dark chocolate ganache. To make white chocolate ganache, heat 1/2 cup heavy cream and 4 oz white chocolate, and stir until smooth.

15: Serve and enjoy: Allow the ganache to set before slicing. Enjoy this rich, decadent chocolate cake for any special occasion or simply to satisfy your chocolate cravings!

More Popular Recipes :

Orange Cake Recipe :

The Best Recipe Waffles Recipe :

Mini Cheesecake Tarts Recipe :

The post chocolate ganache cake appeared first on Baiti Ana.

Can I Make Coconut Cake with Regular Milk Instead of coconut Milk?

“Yes, you can make coconut cake with either regular milk or coconut milk. However, today I used regular milk, and it turned out delicious! Both options work great, so you can choose based on what you prefer.”

Recipe summary

Prep time: 10 minutes

Cook time: 40 minutes

Cooling time: 30 minutes

Cuisine: south east asian cuisine

flavour: profile: is a perfect blend of sweet, creamy, and tropical

Texture: soft, fluffy and moist.

Ingredients for coconut cake

All-Purpose Flour: is the main structure of the cake, giving it body and texture. All-purpose flour works perfectly for a soft and moist cake.

Sugar: adds sweetness and helps the cake rise by creating air pockets when mixed with the other ingredients.

Vegetable Oil: keeps the cake moist and soft. It adds a smooth texture without affecting the flavor.

Eggs: bind the ingredients together and provide structure and richness to the cake. They also help with leavening.

Hot Milk: helps dissolve the sugar and other ingredients, ensuring a smooth batter. It also contributes to the cake’s moistness.

Shredded Coconut gives the cake a wonderful coconut flavor and a bit of texture, making each bite extra delicious.

Baking Powder: is the leavening agent that makes the cake rise, creating a light and fluffy texture.

Vanilla Extract:adds a warm, sweet flavor that enhances the taste of the cake and balances out the coconut flavor.

Salt: helps bring out the sweetness and balances the flavors, making the cake taste more rounded.

Sweetened Condensed Milk: Sweetened condensed milk adds a rich, creamy sweetness to the cake. It’s poured over the top to give it a luscious, moist finish.

Shredded Coconut: is sprinkled on the cake to add texture and enhance the coconut flavor for a delightful finish.

Each ingredient in this coconut cake contributes to its rich, moist texture and deliciously sweet, coconut-filled flavor!

How to make coconut cake

Step 1: Preheat the oven

Prehat the oven to 350°F (175°C).

Step 2: Make the cake batter

In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vegetable oil, hot milk, baking powder, vanilla extract, and salt, and mix until everything is well combined, then the shredded unsweetened coconut to the mixture and stir until evenly distributed.Sift the flour to ensure it’s light and free of lumps. Gradually add the flour to the wet ingredients, mixing gently until everything is well incorporated. Be careful not to overmix.

Step 3: prepare baking pan

Grease a baking pan with oil or butter, then lightly sprinkle with flour to prevent the cake from sticking.

Step 4: Pour the batter and bake

pour the batter into the prepared pan, spreading it evenly then Bake for 35 to 40 minutes, or until the cake is golden brown. To check if it’s done, insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.

Step 5: Remove the cake from the oven.

Remove the cake from the oven and While it’s still hot, pour the sweetened condensed milk evenly over the top and sprinkle with additional shredded coconut.

Step 6: chill and serve

Allow the cake to rest for at least 30 minutes before serving. This gives the sweetened condensed milk time to soak into the cake, making it extra moist and flavorful.

Tips and tricks

cover the cake while still hot if you want it extra moist

you can use coconut milk instead of regular milk

if you like the sweetened condensed milk to go inside the cake poke the cake when comes out the oven with fork then add the sweetened condensed milk

i used 9×13 inch tray for this recipe

The smaller the tray, the longer the cake will take to bake and the thicker it will be. Conversely, the larger the tray, the thinner the cake will be, and it will cook faster.

Others delicious cake recipes:

Orange Cake Recipe

Sfouf Turmeric Cake Recipe

Chocolate Ganache Cake Recipe

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Coconut cake recipe

coconut cake is a delightful treat that combines a light, fluffy texture with the rich, tropical flavor of coconut, topped with a layer of of sweetened condensed milk and a generous sprinkle of coconut flakes.

Course Dessert

Cuisine south east asian cuisine

Keyword cake, coconut, coconutcake, dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 24 Pieces

Ingredients

• 2 1/2 cup all purpose flour

• 1 1/2 cup sugar
• 3/4 cup Vegetable oil
• 3 large eggs
• 1 1/2 cup hot milk
• 1 cup shredded coconut
• 1 tbsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 can sweetened condensed milk
• 1/2 cup shredded coconut

Instructions

1:Preheat the oven to 350°F (175°C).

2:In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vegetable oil, hot milk, baking powder, vanilla extract, and salt, and mix until everything is well combined.

3:Add the shredded unsweetened coconut to the mixture and stir until evenly distributed.

4:Sift the flour to ensure it’s light and free of lumps. Gradually add the flour to the wet ingredients, mixing gently until everything is well incorporated. Be careful not to overmix.

5:Grease a baking pan with oil or butter, then lightly sprinkle with flour to prevent the cake from sticking.

6:Pour the batter into the prepared pan, spreading it evenly.

7:Bake for 35 to 40 minutes, or until the cake is golden brown. To check if it’s done, insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.

8:Remove the cake from the oven. While it’s still hot, pour the sweetened condensed milk evenly over the top and sprinkle with additional shredded coconut.

9:Allow the cake to rest for at least 1 hour before serving. This gives the sweetened condensed milk time to soak into the cake, making it extra moist and flavorful.

The post Coconut Cake appeared first on Baiti Ana.

Easy Flat Croissants Recipe: Homemade or Store-Bought for a Crispy, Delicious Treat

Recipe summary:

prep time: 10 minutes

cook time: 5 minutes

cooling time: 5 minutes

cuisine: French

flavour profile: is a delightful combination of rich, creamy, and nutty elements.

texture: is crispy on the outside and slightly flaky, providing a satisfying crunch. 

flat croissants ingredients :

Croissants: serve as the base for your dessert. You can choose either large or mini croissants depending on portion size. They’ll become wonderfully crispy when flattened and baked, providing a perfect canvas for the toppings.

Chocolate Spread: A rich and creamy chocolate spread adds indulgence to the croissant, giving it a sweet, smooth layer of chocolatey goodness. It pairs perfectly with the buttery croissant.

Pistachio Spread: for a unique twist, pistachio spread brings a nutty, slightly sweet flavor that complements the croissant and adds an exotic touch to the dessert.

Cheesecake Cream or Whipping Cream: A dollop of cheesecake cream or whipping cream adds a luxurious, creamy texture. The cheesecake cream gives a tangy, rich flavor, while whipping cream keeps it light and fluffy.

Crushed Nuts (Pistachio, Almonds, etc.): Sprinkling crushed nuts like pistachios or almonds adds crunch and a nutty flavor that contrasts beautifully with the creamy spreads and soft croissant.

Ferrero Rocher Chocolate: bring an extra layer of decadence, with their crunchy hazelnut center and chocolate coating. They make a perfect topping for added flavor and texture.

Fresh Berries: (such as strawberries, raspberries, or blueberries) add a pop of color, tartness, and freshness, balancing the richness of the chocolate and pistachio spreads.

These ingredients together create a delightful, layered dessert with a balance of creamy, crunchy, sweet, and nutty flavors—perfect for any occasion!

How to make flat croissants

Step 1: Flatten the Croissants:

Take store-bought croissants and flatten them using a rolling pin. Roll a few times until they are flat. Place them on a baking tray and bake in a preheated oven at 350°F for about 10 to 12 minutes.

Step 2: Cool the Croissants:

Once you take them out of the oven, they will be crispy on the outside but still slightly soft. Let them cool down, and they will firm up as they cool.

Step 3: Make the Cheesecake Topping

To make the cheesecake topping, add cold whipping cream and powdered sugar to a mixer and beat until stiff peaks form. Then, add softened cream cheese and mix again. Place the mixture in a piping bag and refrigerate before using.

Step 4: Add Your Toppings:

Once the croissants are completely cooled, start adding your toppings. I made one with pistachio spread and crushed pistachios, and another with chocolate spread topped with Ferrero Rocher. You can use any chocolate you prefer. I also made one with “Three freshly baked croissants: one topped with pistachio cream, one filled with chocolate cream, and one plain.”that I prepared ahead of time, and topped it with fresh fruit. Another variation I made was a mix of chocolate and pistachio spread.

Step 5: how to store the flat croissant

The croissants with chocolate and pistachio spread can be kept at room temperature, but the ones with the cheesecake topping should be stored in the fridge and shouldn’t be left out for too long.

cheesecake cream ingredient

1/2 cup softened cream cheese

1 cup cooled whipping cream

1/4 cup powdered sugar

Add all the ingredients together and whisk until fluffy and soft. Then, place the mixture in a piping bag and use it to top the croissants.

why it’s simple to make

This flat croissant recipe is simple to make because it requires minimal ingredients and a quick process. Here’s why it’s easy:

1. Store-bought Croissants: You skip the hassle of making croissants from scratch, using pre-made croissants instead. This cuts down on both time and effort.

2. Minimal Preparation: You only need to flatten the croissants with a rolling pin, which takes just a few minutes. No complicated steps are involved in preparing the base.

3. Quick Baking Time: After flattening, the croissants bake in the oven for just 10-12 minutes, making this dessert fast and easy to put together.

4. Customizable Toppings: You can use store-bought spreads like chocolate or pistachio, and even add ready-made toppings like Ferrero Rocher or fresh fruit. The cheesecake topping can be prepared ahead of time, so there’s no need for last-minute fuss.

5. No Special Equipment: You only need a rolling pin, a baking tray, and a mixer for the cheesecake topping. No special kitchen tools are required.

Overall, it’s a simple, no-fuss dessert that’s perfect for anyone, whether you’re an experienced baker or just starting out!

More delicious recipes :

Orange cake recipe

Sfouf Turmeric cake recipe

Chocolate Ganache cake recipe

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Flat croissant

Flat croissants are an incredibly easy and delicious treat to prepare. Start by flattening a fresh or store-bought croissant, then bake it until it turns golden and crispy.Then top it with chocolate spread, pistachios spread or cheesecake cream and fresh fruit.

Course Dessert

Cuisine French

Keyword croissant, dessert, flatcroissant, recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 Croissant

Ingredients

• 6 large or 12 mini croissant
• Chocolate spread
• Pistachios spread
• Cheesecake cream or whipping cream
• Crushed nuts ( pistachio almonds etc
• Frerochee chocolate
• Fresh berries grammar

Instructions

• 1.Take store-bought croissants and flatten them using a rolling pin. Roll a few times until they are flat. Place them on a baking tray and bake in a preheated oven at 350°F for about 10 to 12 minutes.
• 2.Once you take them out of the oven, they will be crispy on the outside but still slightly soft. Let them cool down, and they will firm up as they cool.
• 3.Once the croissants are completely cooled, start adding your toppings. I made one with pistachio spread and crushed pistachios, and another with chocolate spread topped with Ferrero Rocher. You can use any chocolate you prefer. I also made one with a cheesecake topping that I prepared ahead of time, and topped it with fresh fruit. Another variation I made was a mix of chocolate and pistachio spread.
• 4.To make the cheesecake topping, add cold whipping cream and powdered sugar to a mixer and beat until stiff peaks form. Then, add softened cream cheese and mix again. Place the mixture in a piping bag and refrigerate before using.
• 5.The croissants with chocolate and pistachio spread can be kept at room temperature, but the ones with the cheesecake topping should be stored in the fridge and shouldn’t be left out for too long.

The post Flat Croissants appeared first on Baiti Ana.

Customize Your Creamy Boursin Pasta for Perfect Flavor

Feel free to customize this recipe to your liking! For instance, you can easily adjust the spices, add extra garlic, or sprinkle in more parmesan cheese to suit your taste. Whether you prefer a bolder kick with additional spice and garlic or a creamier, richer cheesy flavor, the choice is yours. Don’t hesitate to tailor the dish to make it exactly how you love it!

Summary

prep time: 5 minutes

cook time: 20 minutes

cuisine: Italian

flavor profile:fish and creamy, garlicky depth, complemented by the subtle herbs and spices. 

texture: velvety, soft and creamy

Ingredients for creamy Boursin cheese

Pasta: is the main base of the dish. It provides texture and helps carry the creamy sauce. Additionally , You can use any type of pasta you like, such as penne, spaghetti, or fusilli.

Whipping Cream:creates the creamy, rich base of the sauce. It helps the sauce coat the pasta smoothly without being too heavy, thus giving it that silky, luxurious feel.

Milk:adds a lighter touch to the sauce, balancing out the richness of the cream. It helps thin the sauce slightly and makes it creamy but not too thick.

Boursin Cheese is soft, creamy, and flavored with garlic and herbs. It’s what gives the sauce its delicious, savory flavor, making it extra creamy and full of character.

Butter:adds richness and smoothness to the sauce. It also helps to bring all the ingredients together, making the sauce silky and velvety.

Flour:is used to thicken the sauce. It helps create a smooth texture, ensuring the sauce isn’t too runny and coats the pasta nicely.

Paprika:adds a mild smoky flavor and a hint of warmth,in addition ,giving the dish a subtle depth and a little extra character without overpowering the taste.

Cayenne Pepper or Chili Flakes:A touch of heat balances the richness of the cream and cheese, adding a little spice to the dish.

Black Pepper/ Salt :Black pepper and salt work together to elevate the dish, with black pepper adding a mild aromatic heat and salt enhancing the natural flavors of the sauce for a perfectly balanced taste

Parsley:is a simple garnish that adds color and a refreshing herbal note to the rich, creamy pasta.

Parmesan Cheese (Optional):adds a savory, salty finishing touch to the dish, enhancing the flavor of the sauce with its umami taste. It’s optional but highly recommended for extra flavor.

why you should make this pasta

Deliciously Creamy: The combination of whipping cream, milk, and Boursin cheese creates a rich, velvety sauce that coats the pasta perfectly. Additionally , It’s indulgent without being too heavy, giving you that comforting, creamy texture you crave.

Full of Flavor: The herbs and garlic in the Boursin cheese add a savory depth, while a touch of paprika and cayenne pepper provides a mild warmth and spice. The balance of rich and slightly spicy flavors makes each bite irresistible.

Easy to Make: With a simple list of ingredients and straightforward steps, this pasta comes together quickly. No complicated techniques or hard-to-find ingredients—just a few pantry staples and you’re set.

Perfect Pairings: This creamy pasta pairs beautifully with Caesar salad and garlic bread, making it an all-around satisfying meal that everyone will love.

How to make creamy Boursin pasta

Step 1: “A plate of creamy Boursin pasta, garnished with fresh herbs and ready to serve.”

In a pot, bring water to a boil. Once boiling, add the pasta and cook according to the package instructions

Step 2:Make the sauce

In a separate pot, melt the butter over medium heat. Once melted, add the flour and whisk to combine, thus creating a smooth paste (this is your roux).

Step 3:Add the liquids.

Slowly pour in the whipping cream and milk, stirring constantly to avoid lumps. Afterward,Continue to stir until the mixture is smooth and creamy.

Step 4:Incorporate the cheese

Add the Boursin cheese to the pot and mix until it melts into the sauce, making it rich and creamy.

Step 5:Season the sauce

Add salt, black pepper, paprika, and cayenne pepper (if you like a bit of heat). Stir well to combine all the flavors.

Step 6:Combine the pasta and sauce

Next ,add the cooked pasta to the sauce, stirring to coat the pasta evenly . Then , Let it simmer for a couple of minutes to allow the flavors to meld together.

Step 7:Garnish and serve

Top the pasta with fresh parsley and a sprinkle of Parmesan cheese for extra flavor. Serve immediately and enjoy!

Notes

Although I used penne pasta, feel free to use any kind of pasta that you prefer.

I used Boursin cheese, but you can use any creamy cheese with herbs, and you can add fresh garlic if desired.

You can use milk instead of whipping cream, but it won’t be as rich

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Creamy Boursin pasta recipe

This Boursin cheese pasta is the epitome of creamy, comforting indulgence. The rich combination of whipping cream and milk creates a luxuriously smooth base, while the Boursin cheese—packed with garlic and herbs—gives the sauce an extra burst of savory flavor. 

Course Main Course

Cuisine Italian

Keyword boursinpasta, dinner, pasta, pastarecipe, recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 People

Ingredients

300g pasta

2 cups whipping cream

1 cup milk

150g herbs and garlic Boursin cheese

2 tbsp butter

2 tbsp flour

1/2 tsp paprika

1/4 tsp cayenne pepper or chili flakes

1/4 tsp black pepper

1 tsp salt (or more to taste)

Parsley for garnish

Parmesan cheese (optional)

Instructions

• In a pot, add water and bring it to a boil. Then, add the pasta and cook according to package instructions.
• In another pot, melt butter. Once melted, add flour and stir to combine.
• Add the whipping cream and milk, then stir. Next, add the Boursin cheese and mix until everything is well combined.
• Season the sauce with salt, black pepper, paprika, and cayenne pepper (if you prefer a bit of spice). Stir to incorporate.
• Drain the pasta, then add it to the sauce and mix until the pasta is well coated. Turn off the heat and let it simmer for a couple of minutes before serving.
• Garnish with parsley and Parmesan cheese, if desired.

The post Creamy Boursin Pasta appeared first on Baiti Ana.

Whether you’re hosting a dinner party or bringing a dish to a potluck, these tarts are sure to be a hit. They’re also versatile, allowing for endless topping options. Fresh berries, a drizzle of caramel, or even a sprinkle of chopped nuts can elevate them to suit any season or theme. You can easily personalize these mini cheesecakes to reflect the mood or flavor profile you’re aiming for, while still keeping them wonderfully simple and easy to prepare.

How I Learned to Make These Mini Cheesecake tarts

I was inspired to create these cheesecake tarts after trying the irresistible cheesecake baklava cups—a delightful bite-sized treat that combines the richness of cheesecake with the crispy, flaky texture of baklava. These cheesecake tarts are the perfect fusion of creamy and crunchy, offering a unique twist on classic cheesecake. Just like the baklava cups, they are an ideal choice for any occasion, whether it’s a family gathering, a holiday feast, or a celebration with friends.

Mini Tarts

I use store-bought mini tart shells for convenience, but you can certainly opt for homemade tart shells if you prefer. However, store-bought shells are a great choice if you’re looking for a quicker, hassle-free dessert that still delivers a delicious result.

Ingredients for cheesecake tart :

Mini Tart Shells (Pre-made or Homemade)

These serve as the base of your tarts. You can use store-bought mini tart shells for convenience, or make your own homemade shells for a more personal touch. Either way, they provide a crisp, buttery foundation for the creamy cheesecake filling.

Heavy Whipping Cream is used to create a light, airy texture for the cheesecake filling. When whipped, it adds volume and smoothness, making the filling rich and creamy, while still keeping it fluffy.

Sweetened Condensed Milk brings sweetness and a smooth, thick consistency to the filling. By dividing it, you add half to the cream cheese and the other half to the whipped cream, balancing the texture and sweetness of the filling.

Cream Cheese (Softened) is the main ingredient in the cheesecake filling. When softened, it blends smoothly with the other ingredients, giving the filling its rich, tangy flavor and creamy consistency.

Fresh Fruit (Berries, Kiwi, etc.) makes for a vibrant and refreshing topping. Berries, kiwi, and other fruits add natural sweetness and a pop of color, balancing the richness of the cheesecake filling.

Caramel Sauce (Store-bought or Homemade) adds a rich, buttery sweetness to the tarts. You can use store-bought caramel sauce for convenience, or make your own for a homemade touch. Either way, it enhances the flavor and adds a decadent finishing touch.

Prepare cheesecake tarts

1. Prepare the Tart Shells:

Preheat your oven to 375°F (190°C).

If you’re using unbaked mini tart shells, follow the instructions on the package to bake them. Most store-bought mini tart shells take about 10-15 minutes to bake. Bake them until golden and crispy, then let them cool completely.

If your tart shells are already pre-baked, simply arrange them on a baking sheet and set them aside.

2. Make the No-Bake Cheesecake Filling:

In a large mixing bowl, whisk the heavy whipping cream until soft peaks form (about 3-5 minutes with an electric mixer on medium speed). In a separate bowl, whisk the cream cheese and half of the sweetened condensed milk until smooth and creamy.

Gradually add the remaining condensed milk and vanilla extract, mixing until the filling becomes smooth and well-combined.

Fold in the whipped cream gently with a spatula until the mixture is fully combined, but be careful not to deflate the whipped cream.

3. Assemble the Mini Cheesecake Tarts:

Once the tart shells have cooled completely, spoon the cheesecake filling into each mini tart shell. You can also pipe the filling into the shells using a piping bag for a more decorative look.

Smooth the tops with a spatula or the back of a spoon to make them even.

4. Chill the Tarts:

Place the filled mini cheesecake tarts in the fridge and let them chill for at least 2-3 hours, or until the cheesecake filling is firm and set. For best results, leave them in the fridge overnight.

5. Top with Fresh Fruit and Serve:

Before serving, top each tart with fresh fruit like berries, kiwi slices, or any seasonal fruit of your choice.

You’ll Love this No-Bake Cheesecake Tarts:

1. No Baking Required: Perfect for when you want a delicious cheesecake without the hassle of turning on the oven, especially in hot weather.

2. Light Yet Decadent: The creamy filling is rich, but the chilled texture keeps it light and refreshing, making these tarts a go-to treat for almost any occasion.

3. Fuss-Free: No complicated steps—just simple ingredients, a bit of mixing, and some chilling time. It’s a fun dessert that even beginners can easily master.

4. Personalized: Whether you like classic berry toppings, a chocolate twist, or a citrusy finish, no-bake cheesecake tarts let you play with flavors and decorations to match your taste or season.

Why These Ingredients Work Together:

Each ingredient serves a specific role in achieving the ultimate cheesecake tart. The store-bought tart shells provide a crisp, buttery foundation. The combination of heavy cream and cream cheese delivers the signature creamy texture and rich flavor of cheesecake. Sweetened condensed milk brings just the right amount of sweetness to balance the tanginess of the cream cheese, while vanilla extract enhances the depth of flavor. Finally, the fresh fruit adds a refreshing contrast and color, and optional drizzles of caramel or chocolate make these tarts feel indulgent and festive. Together, they create a balanced, flavorful, and visually stunning dessert.

Pro Tip

This recipe can be prepared ahead of time even the day before,Also, you can cook the tarts and make the cheesecake filling the day before then fill the same day of serving. For the best results is to place in the fridge for couple of hours before serving will taste way better.

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Mini cheesecake tarts

Cheesecake Tarts are a delightful, individual-sized version of classic cheesecake, offering all the creamy, tangy goodness of the traditional dessert, but in a convenient and beautifully presented form. They’re perfect for parties, gatherings, or any time you want to indulge in a sweet treat without committing to an entire cheesecake.

Course Dessert

Cuisine American

Keyword cheesecake, cheesecaketarts, dessert, tarts

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Tarts

Ingredients

24 mini tart shells (pre-made or homemade)

2 cups heavy whipping cream

1 can sweetened condensed milk (divided)

8 oz cream cheese (softened)

Fresh fruit (berries, kiwi, etc.)

Caramel sauce (store-bought or homemade)

Instructions

1: Preheat the oven to 375°F (190°C). Place the mini tart shells in a baking tray and bake according to the instructions on the mini tart shell package. Set aside to cool completely.

2: Prepare the filling: In a mixing bowl, whisk together 2 cups of heavy whipping cream and half of the can of sweetened condensed milk (about 7 oz). Whisk until the mixture becomes light and fluffy, forming soft peaks.

3: Add cream cheese: Once the whipping cream mixture is fluffy, transfer it to a separate dish. Add the softened cream cheese and the remaining sweetened condensed milk (about 7 oz). Whisk until smooth and fluffy.

4: Combine the mixtures: Add the whipped cream mixture back into the smooth cream cheese mixture and whisk gently for just a couple of seconds to combine. Be careful not to overmix.

5: Prepare the piping bag: Transfer the cheesecake filling into a piping bag. Set it aside, or place it in the fridge until you are ready to fill the tarts.

6: Cool the tarts: Once the mini tart shells have cooled completely, proceed to the next step.

7: Assemble the tarts: Fill each mini tart shell with the cheesecake filling from the piping bag. Top with fresh fruit, such as berries, kiwi slices, or your preferred fruits. Drizzle with caramel sauce for extra sweetness and richness.

8: Chill before serving: Place the filled tarts in the fridge and let them chill until you’re ready to serve. This will help the cheesecake filling set and make them easier to handle.

More Cheesecake Recipes :

• Mango Cheesecake Cups
• Baklawa Cheesecake Recipe
• Biscoff Cheesecake Recipe
• Baked Cheesecake Recipe
• Baked Othmaliye with ashta and cheese Recipe
• Mini Osmaliyi Recipe

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