Irresistible Cream and Berry-Filled Pastry Balls

 

Irresistible Cream and Berry-Filled Pastry Balls

INGREDIENTS:

1 package of puff pastry sheets (2 sheets), thawed

1 cup mixed berries (strawberries, raspberries, blueberries)

1/2 cup cream cheese, softened

1/4 cup powdered sugar (plus extra for dusting)

1 teaspoon vanilla extract

1 egg, beaten (for egg wash)

1 tablespoon granulated sugar (optional, for sprinkling)

INSTRUCTIONS

Step-by-Step Method

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the pastries from sticking.

Prepare the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. If you prefer a sweeter filling, you can add an extra tablespoon of powdered sugar. Set aside.

Prepare the Berries: Rinse and pat dry the berries. If using strawberries, hull and dice them into smaller pieces. You can also lightly mash some of the berries to release their juices, creating a more jam-like filling.

Roll Out the Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets and roll them out slightly to smooth any creases. Cut each sheet into 9 equal squares, resulting in 18 squares total.

Fill the Pastry: Place a teaspoon of the cream cheese mixture in the center of each pastry square. Add a few berries on top of the cream cheese. Be careful not to overfill, as this can make sealing the pastry difficult.

Shape the Pastry Balls: Gather the corners of each square and pinch them together to form a ball, enclosing the filling inside. Pinch and seal any open edges to prevent the filling from leaking out during baking. Place the pastry balls seam-side down on the prepared baking sheet.

Brush with Egg Wash: Lightly brush each pastry ball with the beaten egg to give them a shiny, golden finish. For a touch of added sweetness and texture, sprinkle the tops with a bit of granulated sugar if desired.

Bake Until Golden: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the pastry balls are puffed and golden brown. The filling should be warm and the pastry crisp.

Cool and Dust with Sugar: Remove the pastry balls from the oven and let them cool slightly on the baking sheet. Dust with powdered sugar for a beautiful finishing touch before serving.

Crockpot Pierogi Casserole with Kielbasa

 

Crockpot Pierogi Casserole with Kielbasa

Ingredients

  

Three packages of Mrs. T’s Cheddar Pierogies

Four cups of chicken broth

One 8-ounce block of cream cheese

One cup of shredded cheddar cheese

One pound of kielbasa sliced

Salt and pepper to taste

Instructions

Combining Ingredients in Crockpot: In a 4-6 quart crockpot, combine three cups of the chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Ensure that the ingredients are evenly distributed.

Cooking the Casserole: Set the crockpot to cook on high for 3-4 hours, or alternatively, on low for 6 hours. This long cooking time allows the flavors to fully develop and meld together, resulting in a cohesive and flavorful dish.

Preparing Cream Cheese Mixture: Approximately 30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining one cup of chicken broth. This can be done either in a microwave or on a stovetop. Once warmed, whisk the mixture until it achieves a smooth consistency.

Final Assembly: Pour the smooth cream cheese mixture into the crockpot, stirring well to integrate. Sprinkle the remaining cup of shredded cheddar cheese over the top. Cover the crockpot and set it to cook on low for an additional 30 minutes, allowing the cheese to melt and the flavors to bind.

Serving: Serve the casserole hot, ideally garnished with sliced green onions if desired, to add both color and a mild, oniony crunch that complements the rich flavors of the dish.

 

Healthy Banana Cocoa Oatmeal

This Healthy Banana Cocoa Oatmeal Bake is a delightful and nutritious treat that’s perfect for breakfast or as a snack. Packed with wholesome ingredients like oatmeal, bananas, and cocoa, it’s easy to make and sure to satisfy your sweet tooth without any added sugar.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients

1 cup oatmeal
240ml water
2 eggs
A pinch of salt
1 tablespoon stevia sweetener
2 bananas
1 tablespoon cocoa powder
1 teaspoon baking powder
Avocado oil (for greasing)
Directions

Preheat Oven: Preheat your oven to 180°C (350°F). Grease a baking dish with avocado oil.
Prepare the Mixture:
In a large mixing bowl, combine 1 cup of oatmeal with 240ml of water. Let it sit for a few minutes to absorb the water.
Mash the 2 bananas and add them to the oatmeal mixture.
Add 2 eggs, a pinch of salt, 1 tablespoon of stevia sweetener, 1 tablespoon of cocoa powder, and 1 teaspoon of baking powder. Mix well until all ingredients are fully combined.
Bake:
Pour the mixture into the greased baking dish.
Bake in the preheated oven for 30 minutes or until the top is firm and a toothpick inserted into the center comes out clean.
Serve:
Allow the bake to cool slightly before cutting into squares.
Serve warm or at room temperature.
Serving Suggestions

Enjoy this oatmeal bake on its own or topped with a dollop of Greek yogurt.
Pair with fresh berries or a drizzle of honey for extra sweetness.
Serve with a side of almond milk or your favorite tea or coffee.
Cooking Tips

Ensure the bananas are ripe for the best natural sweetness.
You can substitute the stevia with honey or maple syrup if preferred.
Add a handful of nuts or chocolate chips to the batter for extra texture and flavor.
Nutritional Benefits

Oatmeal: High in fiber and provides sustained energy.
Bananas: Rich in potassium and natural sweetness.
Eggs: Offer high-quality protein and essential nutrients.
Cocoa Powder: Contains antioxidants and adds a rich chocolate flavor.
Dietary Information

Vegetarian: Yes
Gluten-Free: Ensure the oats are certified gluten-free.
Dairy-Free: Yes
No Added Sugar: Sweetened with bananas and stevia.
Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This bake can also be frozen. Wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe

It’s a healthy and satisfying treat perfect for any time of the day.
Easy to make with simple ingredients.
Naturally sweetened and packed with nutrients.
Great for meal prep and on-the-go breakfasts.
Conclusion

This Healthy Banana Cocoa Oatmeal Bake is a perfect blend of taste and nutrition. It’s easy to prepare, delicious, and ideal for a healthy start to your day or a quick snack. Enjoy the rich flavors and wholesome ingredients in every bite. Bon appétit!

 

Crumble-Topped Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Prepare the Crumble Topping:

1. In a medium bowl, mix the flour, sugar, and cinnamon (if using).
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture forms coarse crumbs.
3. Evenly sprinkle the crumble topping over the cheesecake filling.

• Bake the Cheesecake:

  1. Bake in the preheated oven for approximately 1 hour, or until the center is nearly set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
  3. Remove from the oven and refrigerate for at least 4 hours or overnight.

  Serve:

  1. Carefully remove the sides of the springform pan before serving.
  2. Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!

  For more delicious recipes or additional assistance, feel free to reach out. Enjoy your baking!

Tasty Chocolate Mousse with Few Calories and Only 3 Ingredients

 

**Ingredients:**

1. 200 grams of dark chocolate (70% cocoa or higher)
2. 1 cup of Greek yogurt (plain, non-fat or low-fat)
3. 1 tablespoon of honey or maple syrup (adjust to taste)

**Optional Additions:**
– A pinch of sea salt for enhanced flavor
– A dash of vanilla extract for extra depth
– Fresh berries or a sprig of mint for garnish

# Tips for Success

1. **Choose High-Quality Chocolate:** The better the chocolate, the richer the mousse. Opt for chocolate with a high cocoa content for the best flavor.
2. **Allow the Chocolate to Cool:** Make sure the melted chocolate is not too hot when mixing with yogurt to avoid curdling.
3. **Whisk Gently:** Fold the chocolate mixture into the yogurt gently to maintain the mousse’s light texture.

### Instructions

1. **Melt the Chocolate:** Break the dark chocolate into pieces and melt it gently in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth and let it cool slightly.
2. **Prepare the Yogurt:** In a separate bowl, whisk the Greek yogurt until smooth.
3. **Combine Ingredients:** Gradually fold the melted chocolate into the Greek yogurt. Add honey or maple syrup to sweeten the mixture. If using, add a pinch of sea salt or vanilla extract.
4. **Chill:** Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow it to set.
5. **Serve:** Garnish with fresh berries or a mint sprig if desired before serving.

## Description

This chocolate mousse recipe delivers a rich, creamy dessert with minimal ingredients. The Greek yogurt adds a tangy contrast to the dark chocolate, resulting in a mousse that’s light yet satisfying. It’s perfect for those looking to indulge without overindulging.

### Nutritional Information

Per Serving (assuming 4 servings):**
– **Calories:** ~150
– **Fat:** 9 grams
– **Saturated Fat:** 4 grams
– **Carbohydrates:** 15 grams
– **Sugar:** 12 grams
– **Protein:** 4 grams

### Conclusion

This simplified chocolate mousse recipe proves that you don’t need a long list of ingredients to create a delicious, indulgent dessert. The combination of dark chocolate and Greek yogurt offers a lower-calorie option that doesn’t sacrifice flavor or texture.

## Recommendation

For a healthful indulgence, this mousse is an excellent choice. It provides a satisfying chocolate fix while being relatively light. Enjoy it as a treat that aligns with a balanced diet, and don’t hesitate to experiment with optional additions to personalize it to your taste.

Triple Cheese Meat Lasagna

 

Triple Cheese Meat Lasagna 

Ingredients:

12 lasagna noodles

1 lb ground beef

2 cups marinara sauce

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 cup parmesan cheese, grated

1 egg

1 cup spinach, chopped

2 tablespoons fresh basil, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package instructions; drain and set aside.

In a skillet, cook ground beef over medium heat until browned; drain excess fat.

Stir marinara sauce into the cooked beef and simmer for 10 minutes.

In a bowl, mix ricotta cheese, half of the mozzarella, parmesan, egg, spinach, basil, garlic powder, salt, and pepper.

In a baking dish, layer four lasagna noodles, half the meat sauce, and half the cheese mixture; repeat. Top with remaining noodles, meat sauce, and mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.

Let stand 10 minutes before serving.

Blueberry Streusel Bundt Cake

 

I have no idea where I got this recipe from, but it was about thirty years ago and has been a family favorite since.

Blueberry Sour Cream Coffee Cake 

Ingredients:

½ cup butter

¾ cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla

2 eggs

1 cup sour cream

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ cups fresh blueberries, divided

Streusel filling

5 tablespoons salted butter, melted

¾ cup brown sugar

1 ½ teaspoons cinnamon

Instructions

Preheat oven to 350 degrees.

Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.

Mix in flour, baking soda and baking powder.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of

Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.