Strawberry Eton Mess

This effortless dessert is perfect for spring and summer. Simply fold store-bought meringue pieces into whipped cream and fresh strawberries, then serve in glass dishes. It looks elegant, but no one will guess how easy it is to make!

Ingredients :

For the Whipped Cream

STEPS :

     1. Toast the Almonds :

     2. Prepare the Strawberries :

     3. Whip the Cream :

     4. Combine the Ingredients :

     5. Assemble and Serve :

 Classic Muffuletta

A New Orleans staple, the muffuletta is the ultimate picnic sandwich. The magic lies in the tangy, briny olive salad that soaks into the sesame-crusted bread, making it even better with time.

Ingredients :

For the Olive Salad

• 1 small anchovy fillet, packed in oil

• Extra-virgin olive oil (for marinating)

• 1 cup pitted kalamata olives, coarsely chopped

• 1 ½ cups pimento-stuffed green olives, coarsely chopped

• ½ cup celery, finely diced (about ½ stalk)

• ½ cup carrot, finely diced (about 1 small carrot)

• ½ cup cauliflower florets, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons capers, drained and chopped

• 2 tablespoons red wine vinegar (plus more to taste)

• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)

• 1 teaspoon freshly ground black pepper (plus more to taste)

For the Sandwich

• 1 round, seeded muffuletta loaf (8 to 9 inches)

• 4 ounces thinly sliced salami

• 4 ounces thinly sliced capicola

• 4 ounces thinly sliced mortadella

• 4 ounces thinly sliced mozzarella cheese

• 4 ounces thinly sliced provolone cheese (not smoked)

STEPS :

     1. Make the Olive Salad :

In a small bowl, mash the anchovy fillet with 2 tablespoons of olive oil until dissolved.

In a medium bowl, mix the mashed anchovy, kalamata and green olives, celery, carrot, cauliflower, garlic, capers, red wine vinegar, oregano, and black pepper.

Pour in enough olive oil to cover the mixture, then let it marinate for at least 1 hour at room temperature or overnight in the fridge.

Stir, taste, and adjust with more vinegar or black pepper if needed. (No extra salt is necessary—olives, anchovies, and capers provide enough.)

You’ll have about 4 cups of olive salad; you’ll use 2 cups for the sandwich. Store leftovers in a sealed container covered with olive oil—it keeps for up to a month and makes a great addition to pasta or dips.

     2. Prepare the Bread :

Slice the loaf in half horizontally.

Hollow out the soft interior, leaving about ½ inch of bread near the crust to create space for the filling. Be careful not to tear through the crust.

Assemble the Sandwich:

Stir the olive salad and spread about 2 cups evenly over both bread halves, pressing it into the bread with the back of a spoon.

Layer the meats and cheeses on the bottom half: salami, capicola, mortadella, mozzarella, and provolone.

Place the top half of the loaf over the fillings.

     3. Wrap and Rest :

Wrap the sandwich tightly in foil and let it rest for at least 1 hour at room temperature. This allows the flavors to meld and the oil to soak into the bread.

     4. Serve :

Unwrap, cut into 4 wedges, and enjoy.

Store leftovers wrapped in plastic or foil in the refrigerator for up to 3 days.

This sandwich only gets better with time—so if you can resist, let it sit even longer for the ultimate muffuletta experience!

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 Easy Strawberry Layer Cake

Easy Strawberry Layer Cake is a light, fluffy dessert made with layers of moist cake, fresh strawberries, and creamy frosting. It's simple to prepare and perfect for any occasion!

Ingredients :

For the cake

• 2 1/2 cups (320g) all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 2/3 cup strawberry jam, room temperature

• 1/2 cup sour cream, room temperature

• 1 teaspoon vanilla extract

• Red food coloring or gel, as desired, optional

For the frosting

• 1 cup (22g) freeze-dried strawberries

• 1 (8-ounce) brick cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 3 cups (340g) powdered sugar

• 1/4 teaspoon salt

• Up to 3 tablespoons milk, as needed

• A handful of fresh strawberries, sliced, for decoration

STEPS :

     1. Preheat & Prepare Pans

Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the paper.

     2. Mix Dry Ingredients

Sift together the flour, baking powder, baking soda, and salt in a medium bowl.

     3. Make the Batter

In a large mixing bowl, beat butter and sugar with a mixer on medium speed until fluffy (3–4 minutes). Add eggs one at a time, mixing well after each. Scrape the bowl.

Mix in half of the dry ingredients, then add strawberry jam and mix. Add the remaining dry ingredients, then blend in sour cream, vanilla, and food coloring (if using) until just combined.

     4. Bake the Cakes

Divide the batter evenly between the pans and smooth the tops. Bake for 35–45 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

     5. Make Strawberry Powder

Grind freeze-dried strawberries into a fine powder using a spice grinder, mini food processor, or a rolling pin and zip-top bag.

     6. Make the Frosting

Beat cream cheese and butter in a bowl until light and fluffy (about 2 minutes). Add powdered sugar, strawberry powder, and salt, then mix on low. Increase speed and beat until creamy, adjusting with milk if needed for a spreadable consistency.

     7. Assemble & Decorate

Trim cake tops if domed. Place one layer on a plate and spread with 1/3 of the frosting. Add the second layer and spread another 1/3 of the frosting on top. Use the remaining frosting to coat the sides. Garnish with sliced strawberries.

Store covered in the fridge for up to 5 days. If not serving immediately, refrigerate uncovered for up to 2 hours before serving.

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 British Flapjacks

• • 2 1/2 cups (250g) quick-cook rolled oats

• • 1/2 cup (75g) mixed seeds

• • 1/2 cup (75g) dried fruit

• • 1/2 teaspoon kosher salt

• • 1/2 teaspoon cinnamon

• • 1/2 cup (113g) unsalted butter

• • 1/2 cup (107g) brown sugar

• • 1/3 cup (112g) golden syrup

     1. Prepare the pan :

Preheat your oven to 350°F (175°C). Line the bottom and two sides of an 8x8-inch square pan with parchment paper and lightly grease both the pan and parchment.

     2. Mix dry ingredients :

In a large bowl, combine the oats, mixed seeds, dried fruit, salt, and cinnamon.

     3. Melt wet ingredients :

In a medium saucepan, heat the butter, brown sugar, and golden syrup over low heat until the butter melts. Stir until the sugar dissolves and the mixture is smooth, about 30 seconds.

     4. Combine wet and dry :

Pour the melted butter mixture over the oat mixture. Stir thoroughly with a silicone spatula to coat all the dry ingredients evenly.

     5. Shape the flapjacks :

Transfer the mixture to the prepared pan, spreading it evenly. Press it down firmly with a spatula or the bottom of a glass to compact it.

     6. Bake :

Bake for 25-30 minutes, until the edges are golden brown and the center is lightly golden.

     7. Cool and slice :

Allow the flapjacks to cool completely (1-2 hours) before removing them from the pan using the parchment paper. Use a serrated knife to cut into 9 large squares or 16 smaller pieces.

Storage :

Keep the flapjacks in an airtight container at room temperature for up to one week.

 Mint Brownies

Christmas just isn’t complete without them.

• Cooking spray, for greasing the pan

• 1 box fudgy brownie mix (plus ingredients per package instructions)

• 1 stick (113g) unsalted butter, at room temperature

• 3 ounces (85g) cream cheese, at room temperature

• 2 1/4 teaspoons peppermint extract

• 1 pinch salt

• 1 3/4 cups (198g) powdered sugar

• 1 tablespoon heavy cream

• Green liquid food coloring (optional)

• 3 ounces (85g) semi-sweet chocolate, chopped

• 12 chocolate mints (such as Andes), finely chopped (about 1/3 cup, optional)

     1. Prepare the oven and pan

Preheat the oven according to the directions on the brownie mix package.

Lightly spray an 8x8-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving some overhang for easy removal.

     2. Make the brownie layer

Mix and bake the brownies as directed on the package for an 8-inch pan.

Let the baked brownies cool completely in the pan on a wire rack, about 1 hour.

     3. Prepare the mint cream layer

Using a hand mixer, beat the butter, cream cheese, peppermint extract, and salt in a bowl on medium speed until smooth, about 1 minute.

Sift in the powdered sugar, add the heavy cream, and (if using) green food coloring. Beat on medium-low until combined, then increase to medium-high and beat until fluffy, about 30 seconds.

Spread the mint cream evenly over the cooled brownies. Refrigerate until firm, about 30–40 minutes.

     4. Make the ganache

Heat 1/3 cup heavy cream in a microwave-safe bowl in 15-second intervals until very hot, about 30–45 seconds.

Add the chopped chocolate to the cream, ensuring it’s submerged. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool for 5 minutes.

     5. Finish with ganache and chocolate mints

Quickly pour the ganache over the chilled mint layer, smoothing it into an even layer. If desired, sprinkle chopped chocolate mints on top.

Refrigerate until firm, at least 30 minutes.

     6. Cut and serve

Lift the brownies out of the pan using the parchment overhang and place them on a cutting board. Use a sharp knife to slice, wiping the blade clean between cuts.

Serve chilled for the best flavor and texture.

Storage Tip: Store brownies in a single layer in an airtight container in the refrigerator for up to 1 week.

 Turtle Cookie Cups Recipe

These irresistible turtle-inspired cookie cups feature a buttery, pecan-filled dough paired with gooey chocolate-covered caramel. A Rolo is nestled into the freshly baked cookie, then topped with toasted pecans, a drizzle of dark chocolate, and a pinch of flaky sea salt for a perfect finish.

• Nonstick cooking spray (for greasing the pan)

• 2 cups (226g) pecan halves

• 1 1/3 cups (180g) all-purpose flour

• 1 1/4 teaspoons (4.5g) kosher salt

• 1/4 teaspoon (1.8g) baking soda

• 1/4 teaspoon (1.2g) baking powder

• 1 stick (113g) unsalted butter, room temperature

• 1/2 cup (108g) packed light brown sugar

• 1/4 cup (54g) granulated sugar

• 2 1/2 teaspoons (13g) vanilla extract

• 1 large egg, room temperature

• 24 Rolos, unwrapped

• 1 ounce (28g) bittersweet chocolate, chopped (optional)

• Flaky sea salt (optional)

• 1 (24-cavity) mini muffin pan

Preheat oven to 350°F with the rack in the center.

Lightly spray the mini muffin pan with nonstick cooking spray.

Spread pecans on a rimmed baking sheet and toast in the oven for 10–12 minutes until fragrant and slightly darker. Cool completely.

Set aside 24 halves for topping. Chop the remaining pecans finely (about 1 1/2 cups).

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.

Using a stand mixer with a paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar, and vanilla on medium speed until creamy (30–45 seconds). Scrape down the bowl as needed.

Mix in the egg until fully combined (about 35 seconds). The mixture may appear slightly broken but will come together.

Add the chopped pecans to the batter and mix on medium speed until evenly distributed (about 15 seconds).

Gradually mix in the dry ingredients on low speed until fully incorporated. Scrape down the bowl to ensure no dry bits remain.

Divide the dough into 24 portions (about 1 heaping tablespoon each) and roll into balls. Place one ball in each cavity of the muffin pan.

Bake at 350°F for 10–12 minutes, rotating halfway, until the edges are golden but the tops remain pale.

Remove cookies from the oven. While hot, press a Rolo (wide side up) into the center of each cookie, then gently press a reserved pecan half onto the Rolo.

Let cookies cool in the pan for 2 minutes, then carefully twist each cookie to release and transfer to a wire rack to cool completely.

Melt bittersweet chocolate in the microwave, stirring every 15 seconds. Drizzle over cookies using a spoon or piping bag.

Sprinkle lightly with flaky sea salt, if desired.

Let the chocolate set before serving. Enjoy warm for gooey centers or fully cooled.

Store leftovers in an airtight container for up to 4 days.

Note: Freezing baked cookies is not recommended.