Cream-Filled Custard Doughnuts (Boston Cream–Style)

 Cream-Filled Custard Doughnuts (Boston Cream–Style)

Ingredients

Custard Filling 

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

Doughnuts

¾ cup whole milk, warm (not hot)

2¼ teaspoons active dry yeast (1 packet)

¼ cup granulated sugar

1 large egg

3 tablespoons unsalted butter, melted

2½–3 cups all-purpose flour

½ teaspoon salt

Vegetable oil, for frying

Chocolate Glaze (optional but classic)

½ cup heavy cream

4 oz semi-sweet chocolate, chopped

1 tablespoon butter

Instructions

1. Make the Custard (Pastry Cream)

In a saucepan, heat the milk until steaming (do not boil).

In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth.

Slowly whisk the hot milk into the egg mixture.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thick.

Remove from heat; stir in butter and vanilla.

Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.

2. Make the Doughnuts

In a bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.

Add sugar, egg, melted butter, and salt.

Gradually mix in flour until a soft dough forms.

Knead 5–7 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.

Roll dough to ½-inch thickness and cut into rounds.

Place on parchment, cover, and let rise 30 minutes.

3. Fry

Heat oil to 350°F (175°C).

Fry doughnuts 1–2 minutes per side until golden.

Drain on paper towels and cool completely.

4. Fill the Doughnuts

Use a piping bag fitted with a small tip to inject chilled custard into each doughnut.

5. Make the Chocolate Glaze (Optional)

Heat cream until steaming.

Pour over chocolate and butter; let sit 1 minute.

Stir until smooth.

Dip tops of filled doughnuts into glaze.

Et Apple Fritters

 

 Et Apple Fritters  

 

What You'll Need  

2 large apples, peeled, cored, and diced  

1 1/2 cups all-purpose flour  

1/4 cup granulated sugar  

1/4 cup brown sugar  

2 teaspoons baking powder  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon salt  

2/3 cup milk  

2 eggs, lightly beaten  

2 tablespoons unsalted butter, melted  

1 teaspoon vanilla extract  

Powdered sugar, for dusting (optional)  

How to Make It  

1. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.  

2. In a bowl, whisk flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.  

3. In another bowl, whisk milk, eggs, melted butter, and vanilla.  

4. Gently fold wet ingredients into dry ingredients until just combined (a few lumps are fine).  

5. Fold in diced apples until evenly distributed.  

6. Drop 1/4 cup portions of batter onto prepared sheet, leaving space between fritters.  

7. Bake 15–20 minutes, until golden and set in the center.  

8. Cool 5 minutes in pan, then transfer to a wire rack.  

9. Dust with powdered sugar before serving, if desired.  

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 10–12 fritters  

Calories: ~160 per fritter | Protein: 3 g per serving

White Chocolate Raspberry Cheesecake

 Mary Berry’s White Chocolate Raspberry Cheesecake 

A beautifully creamy no-bake cheesecake filled with fresh raspberries and silky white chocolate, set on a buttery biscuit base. Elegant, fruity, and perfect for any celebration!

Ingredients

Base

• 300 g digestive biscuits / 10.5 oz graham crackers

• 150 g unsalted butter, melted / ⅔ cup

Cheesecake Filling

• 250 g white chocolate / 9 oz

• 500 g full-fat cream cheese / 18 oz

• 100 g icing sugar / ¾ cup powdered sugar

• 1 tsp vanilla extract

• 300 ml double cream / 1¼ cups heavy cream

• 250 g fresh raspberries / 2 cups

Topping

• 150 ml double cream / ½ cup heavy cream

• 2 tbsp icing sugar / 2 tbsp powdered sugar

• 100 g white chocolate, melted / 3.5 oz

• 12 fresh raspberries

• 10 g freeze-dried raspberries / about 1 tbsp

Instructions

Base

Crush the biscuits or graham crackers into fine crumbs and mix with melted butter. Press firmly into the base of a 20 cm (8-inch) springform tin, then refrigerate.

Filling — part 1

Gently melt the white chocolate in a bain-marie or microwave (short bursts), then leave to cool slightly.

In a large bowl, beat the cream cheese, icing sugar, and vanilla until smooth.

Whip the double cream separately until just thickened.

Filling — part 2

Fold the whipped cream into the cream cheese mixture, then blend in the cooled melted chocolate.

Add the fresh raspberries, folding carefully to keep them mostly whole.

Chill

Spread the filling over the chilled base and smooth the top.

Refrigerate for at least 6 hours (overnight is ideal), until fully set.

Topping

Drizzle with melted white chocolate.

Whip the cream with icing sugar until it forms peaks, then pipe or spoon over the cheesecake.

Finish by decorating with whole raspberries and a sprinkle of freeze-dried raspberries.

Creamy, fruity, and stunning to serve — this show-stopping cheesecake is perfect for summer gatherings, dinner parties, or any time you want something special.

Baked Sweet and Sour Chicken Recipe

 BAKED SWEET AND SOUR CHICKEN

Ingredients:

4 boneless skinless chicken breasts, cut into 1″ pieces

1 cup corn starch

2 large eggs

1/4 cup vegetable oil

1/2 cup granulated sugar

1/4 cup ketchup

1/2 cup apple cider vinegar

2 tbsp. soy sauce

1 tsp. garlic powder

1/2 tsp. sea salt

Instructions:

Preheat your oven to 325°F (163°C) and line a 13 x 9-inch baking pan with parchment paper. Set it aside.

Season the chicken breast pieces with salt and pepper.

Add the cornstarch to a large Ziploc bag and add the chicken breast pieces. Seal the bag and shake it to coat the chicken evenly with cornstarch.

In a shallow bowl, beat the two large eggs.

Heat the vegetable oil in a skillet over medium-high heat until it’s sizzling.

Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated.

Sear the coated chicken pieces in the skillet until they turn golden brown. Then, transfer them to the prepared baking pan.

In a medium-sized bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk these ingredients together until well mixed.

Pour the sweet and sour sauce over the chicken pieces in the baking pan.

Bake the chicken in the preheated oven for about 1 hour, making sure to toss the chicken halfway through to ensure even coating and cooking.

Once the chicken is fully cooked and the sauce has thickened, remove it from the oven.

Serve the Baked Sweet and Sour Chicken with rice or your preferred side dish.

Enjoy your homemade sweet and sour chicken

Strawberry French Toast Squares

 

Indulgent Strawberry Cheesecake French Toast

Ingredients:

8 slices of thick-cut bread (such as challah or brioche)  

4 ounces cream cheese, softened  

1/4 cup powdered sugar  

1 teaspoon vanilla extract  

4 large eggs  

1 cup milk  

1 teaspoon ground cinnamon  

1/2 teaspoon nutmeg  

1 tablespoon butter (for cooking)  

1 cup fresh strawberries, sliced  

1/4 cup strawberry syrup (optional)  

Whipped cream (optional, for serving)  

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.  

2. In a large bowl, whisk together the eggs, milk, cinnamon, and nutmeg until well combined.  

3. Spread a generous layer of the cream cheese mixture on one side of each slice of bread. Top with another slice of bread to create a sandwich.  

4. Heat a large skillet or griddle over medium heat and add the butter.  

5. Dip each sandwich into the egg mixture, allowing it to soak for a few seconds on each side.  

6. Place the soaked sandwiches on the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.  

7. Remove from the skillet and keep warm while you cook the remaining sandwiches.  

8. Serve the French toast warm, topped with sliced strawberries, a drizzle of strawberry syrup, and whipped cream if desired.  

Serves 4  

Nutritional Information (per serving):  

Calories: 450  

Net Carbs: 40g  

Protein: 12g  

Fat: 22g  

Tips & Variations:  

- For a chocolate twist, add mini chocolate chips to the cream cheese mixture.  

- Substitute the strawberries with blueberries or raspberries for a different flavor profile.

Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

 

Crispy Shrimp with Sweet Chili Sauce

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon cayenne pepper (optional, for extra heat)

Vegetable oil for frying (about 3 cups)

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust to taste)

Fresh parsley, finely chopped for garnish (optional)

Instructions:

1. Prepare the Shrimp:

In a bowl, mix the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the shrimp, and stir to coat. Let them marinate for 15–20 minutes.

2. Prepare the Coating:

In a separate bowl, combine the flour, cornmeal, baking powder, cayenne pepper, salt, and pepper. Mix well.

3. Coat the Shrimp:

After the shrimp have marinated, take each shrimp and dip it into the flour mixture, pressing lightly to coat it evenly. Shake off any excess flour and set the shrimp aside.

4. Heat the Oil:

In a large frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Make sure there's enough oil to submerge the shrimp for frying.

5. Fry the Shrimp:

Carefully place the shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain any excess oil.

6. Make the Sweet Chili Sauce:

In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes. Heat over medium-low heat for 2-3 minutes, stirring occasionally until the sauce is warm.

7. Serve:

Arrange the crispy shrimp on a serving platter. Drizzle the sweet chili sauce over the top or serve it on the side for dipping. Garnish with fresh parsley, if desired.

Enjoy your crispy shrimp with a tangy and spicy sweet chili sauce!

Baked tamatoes with parmesan mozeralla and fresh basil

 

Baked Parmesan Tomatoes

Ingredients:

4 large tomatoes, sliced

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

2 tbsp olive oil

1 tsp dried oregano

1/2 tsp garlic powder

Salt and pepper to taste

Fresh basil (optional, for garnish)

Preparation:

Preheat the oven to 375°F (190°C).

Arrange tomato slices on a baking sheet.

In a small bowl, mix Parmesan cheese, breadcrumbs, oregano, garlic powder, salt, and pepper.

Sprinkle the mixture evenly over each tomato slice, then drizzle with olive oil.

Bake for 15-20 minutes, until the cheese is melted and golden.

Garnish with fresh basil and serve. Enjoy your baked Parmesan tomatoes!