Creamy One Pot Pasta

 with Zucchini

The ideal summer weeknight supper is this creamy pasta with jammy zucchini, which is ready in 30 minutes.

Ingredients :

• 1/4 cup olive oil

• 4 large or 5 medium zucchini, grated coarsely, should weigh 2 pounds

• split into 2 1/2 teaspoons, plus additional salt to taste

• freshly ground black pepper, plus additional amounts as desired.

• 3 1/4 cups water

• 1 pound dry rigatoni or penne pasta

• 6 ounces cream cheese, softened

• 1 lemon, juiced and zesting (about 2 tablespoons juice)

• 1/4 cup chopped toasted walnuts

STEPS :

     1. Cook the zucchini : 

Oil should be heated to a medium-high temperature in a sizable Dutch oven or saucepan with a sturdy bottom. Season the zucchini with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer, stirring periodically, for 10 to 12 minutes, or until the zucchini expels moisture, the liquid cooks out, and the zucchini caramelizes into a jam-like, spreadable consistency.

Reduce the heat to medium if you observe any browning at the bottom of your pot. When the zucchini is jammy, transfer it to a medium bowl and set aside.

     2. Cook the pasta : 

Add 3 1/4 cups water to the same pot (don't worry about scraping off any browned parts or pieces of zucchini that may have remained in the pot) and bring to a boil over high heat. Season the remaining 1 1/2 tablespoons salt into the water.

When the water is boiling, add the pasta and cream cheese and lower to medium-high heat. To distribute the cream cheese, break it up with the back of a wooden spoon. It's fine if the spaghetti isn't entirely submerged. 11 to 13 minutes, tossing regularly, until the pasta is al dente and the liquid is reduced and creamy. If all of the moisture has evaporated and the pasta remains uncooked, add a splash of water.

     3. Add the zucchini back in : 

Cook for 2 minutes, or until the zucchini, lemon zest, and lemon juice are warmed through. If necessary, add a splash of water to make a thin, glossy sauce. Whenever desired, season with salt and pepper. Divide among dishes and garnish with toasted walnuts. Serve.

Though it's best eaten right away, leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or in a saucepan with a splash of water.

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 Easy Whipped Ricotta Toast

Whipping ricotta transforms it into something airier, creamier, and ideal for smearing on a thick slice of bread. With a drizzle of lemony, thyme-y honey on top, you'll be enchanted!

Ingredients :

• 10 (1/2-inch) slices crusty sourdough bread 

• 2 tbsp extra virgin olive oil, plus additional for bread

• 1 1/2 teaspoons kosher salt

• Freshly ground black pepper

• 15 ounces whole milk ricotta

• Finely grated zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 1/3 cup honey

• 1 teaspoon fresh thyme leaves

• Flaky sea salt, for serving (optional)

STEPS :

     1. Preheat the oven to 425°F.

     2. Toast the bread : 

Arrange the bread on a large baking sheet. Lightly brush both sides with olive oil. Season the tops with 1 teaspoon salt and a few black pepper grinds. Bake for 10 minutes, or until the tops are golden and toasted. It is not necessary to flip them halfway through.

     3. Make the whipped ricotta : 

Meanwhile, combine the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper in a food processor. 1 minute, or until the ricotta is very creamy and frothy. Using a rubber spatula, scrape the sides and bottom of the bowl and process for 30 seconds more.

     4. Make the lemon-thyme honey : 

In a small mixing dish, combine the honey, lemon juice, and thyme.

     5. Assemble the toast : 

Place some ricotta and generously drizzle with lemon-thyme honey on the toasts. It's fine if they are still warm. Top with flaky sea salt, if preferred.

     6. Add toppings (optional) : 

Try other toppings or eat the whipped ricotta toast as is (loads of suggestions in the headnotes above). If you have a favorite topping, let us know in the comments!

Refrigerate the whipped ricotta in an airtight container for up to 5 days. Refrigerate leftover lemon-thyme honey for up to 1 week.

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 Chicken Carbonara

Creamy pasta without the use of cream? It is feasible! The lovely, creamy sauce in this chicken carbonara is made with eggs, Parmesan, and pasta cooking water.

Ingredients :

• Divided into 1 tablespoon and 1 teaspoon of kosher salt

• 2 large eggs, at room temperature

• Fresh Pecorino or Parmesan cheese, with an additional 1/2 cup for serving.

• Freshly ground black pepper, divided into 1 1/2 teaspoons

• 2 tablespoons olive oil

• 5 ounces (150g) of cubed pancetta, bacon, or guanciale

• 2 cloves garlic, thinly sliced

• 1 pound of boneless, skinless, and fat-trimmed chicken breast, cut into 1/2-inch pieces.

• 1/2 pound dry spaghetti

STEPS :

     1. Get the water boiling :

Bring a big saucepan of water (approximately 3 quarts) and 1 tablespoon salt to a boil over high heat. While you wait for the water to come to a boil, proceed to the next stages.

     2. Prepare the egg mixture :

In a small mixing dish, combine the eggs, Parmesan, and 1 teaspoon black pepper. Put it aside for now.

     3. Brown the bacon, sauté the garlic, then cook the chicken :

Melt the butter in a sizable frying skillet over medium heat. When the pan is hot, add 1 tablespoon olive oil and the bacon. Sauté, turning frequently, for 8 minutes, or until the bacon is crispy and browned. Cook for an additional 2 minutes, stirring frequently, after adding the garlic.

Move the bacon and garlic to a medium mixing bowl, reserving about 2 tablespoons of the bacon grease in the pan. Is there not enough grease? 1 tablespoon olive oil is left over.

Heat the chicken in a pan over medium heat. Add the remaining 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Sauté the chicken for 6 to 8 minutes, or until golden brown all over and cooked through.

Combine the chicken, bacon, and garlic in a mixing bowl. Don't wash the pan after removing it from the heat. You'll toss in the carbonara.

     4. Meanwhile, cook the spaghetti :

Add the spaghetti as soon as the water begins to boil. Cook till al dente; for me, that's usually 2 minutes less than the package time. When the spaghetti is finished cooking, reserve 1 cup of the cooking water. The spaghetti should then be drained into a colander in the sink.

     5. Toss the carbonara :

Transfer the drained spaghetti to the frying pan while it is still hot. Incorporate 2 tablespoons of hot cooking water into the egg mixture. Then, over the pasta, pour the egg mixture. Toss and coat with tongs. As needed, add more hot cooking water to make a glossy, creamy, and smooth sauce that coats the spaghetti. You might end up using the whole cup!

     6. Serve :

Toss in the chicken and bacon to blend. If desired, serve warm with freshly grated Parmesan.

 Oatmeal Banana Cookies

Soft and puffy oatmeal cookies are made with ripe bananas. Add chocolate chips and a pinch of cinnamon for a delicious dessert that goes well with milk, coffee, or even for breakfast.

Ingredients :

• 1 cup (135g) all-purpose flour

• 1/2 cup rolled or quick oats (78g)

• 1 tablespoon (15g) cornstarch

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 1/8 teaspoon salt

• 1 small overripe banana (enough for 1/4 cup mashed)

• 1/2 cup (117g) unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup (100g) brown sugar, firmly packed

• 1/4 cup (55g) granulated sugar

• 1/2 cup (75g) walnuts, chopped

• 1/2 cup (75g) chocolate chips

STEPS :

     1. Preheat the oven :

Place a rack in the center of the oven and heat it to 350 degrees. Two parchment-lined baking sheets should be set aside.

     2. Mix the dry ingredients :

Combine the all-purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt in a small mixing dish.

     3. Mash the banana, then add the butter, sugars, and egg :

Mash the overripe banana until it is a puree in a medium basin. You'll need roughly 1/4 cup.

Stir in the melted butter. Stir in the brown and white sugars to the banana mixture. The egg and vanilla extract are then added.

     4. Finish the dough :

The dry ingredients should be incorporated after the wet ones. Mix in the walnuts and chocolate chips until fully combined.

Your dough could be dry or wet. It is frequently determined by the brand and type of oats used. Let your dough to rest for 20-30 minutes if it is wet so the oats can absorb some of the liquid. Fold in a couple more tablespoons of flour if it's still too loose to scoop.

     5. Scoop and bake :

Scoop out dough (approximately 2 tablespoons per cookie) onto the lined baking pan, spacing them 2 inches apart because they will spread somewhat when baking.

For 10-12 minutes, bake the cookies. On the middle rack of the oven, I bake one sheet of 6-8 cookies at a time in batches. If you're baking two sheets at once, rotate them halfway through from top to bottom and back to front.

After the cookies have spread out, are golden brown, dry to the touch on top, and crispy around the edges, they are done. If you gently press one down, it should still be soft but not wet. When they cool, the cookies harden.

     6. Cool :

After the cookies are done baking, use a thin metal spatula to transfer them to a wire rack to cool.

With milk, serve the cookies.

     7. Store :

After baking, refrigerate the cookies in an airtight jar at room temperature for 1 week.

Or, do what I do and freeze half of them in zip-top bags for up to 2 months. When ready to eat, microwave the cookie for 30-60 seconds, or until soft.

 Strawberry Almond Oat Smoothie

Strawberry Almond Oat Smoothies are hearty, sweetened with almond extract, and ready in minutes. It's the ideal quick and easy breakfast to get your day started.

Ingredients :

• 1/2 cup uncooked old-fashioned rolled oats

• 2 cups frozen strawberries

• 1 cup unsweetened yogurt (regular or Greek, any fat percentage)

• 1 cup of vanilla almond milk without sugar (or milk of your choice)

• 1/2 medium banana, fresh or frozen, sliced

• 1/4 teaspoon pure almond extract

• 1 to 2 teaspoons honey, optional

STEPS :

     1. Combine the ingredients :

Oats, strawberries, yogurt, almond milk, banana, and almond flavour should all be combined in a blender.

     2. Puree the smoothie :

Puree the ingredients on low speed at first. Increase the speed of the blender to high and continue to puree until smooth. Serve immediately.

 Chocolate Macarons

Chocolate French Macarons are naturally gluten-free, visually appealing, and wonderful to eat. The delicious and easy dark chocolate ganache filling elevates these to holiday cookie tray status!

Ingredients :

For the ganache filling

• 1/2 cup heavy cream

• 3/4 cup dark chocolate chips

For the macaron shells

• 1 1/4 cups (100g) blanched almond meal

• 3/4 cup (80g) powdered sugar

• 1 tablespoon cocoa powder

• Distilled white vinegar, for cleaning the bowl

• 2 or 3 large (80g) room temperature egg whites

• 1/4 teaspoon cream of tartar

• 1/3 cup (80g) sugar

Special Equipment

• 1 (12 to 18-inch) pastry bag

• Small round #12 Wilton tip

STEPS :

     1. Heat the cream :

Pour the heavy cream into a small pot. Cook for 5 minutes over medium-high heat. Remove from the heat as soon as it reaches a mild boil.

     2. Whisk in the chocolate :

A medium heatproof bowl should now contain the chocolate chunks. Pour the heated cream over the chocolate and set aside for 1 minute. Whisk until completely blended and smooth. Put aside while you prepare the shells. Do not place in the refrigerator!

     3. Sift the dry ingredients :

Over a big bowl, place a sifter or fine mesh sieve. Sift the almond meal, powdered sugar, and cocoa powder into the bowl using a sifter or sieve. Remove any large chunks of almond meal. Put aside the dry ingredients.

     4. Wipe out your mixing bowl :

Wipe off the inside of a 4- or 5-quart mixing bowl with a damp paper towel dipped in vinegar. A glass or metal bowl would be ideal!

     5. Make the meringue :

Add the egg whites to the mixing bowl and whisk for 1 to 2 minutes on medium-low speed with a stand mixer or handheld mixer, until the egg whites are frothy but not holding their shape.

For this stage, I use a Kitchen Aid mixer on speed 3. It will take a little longer if you use an electric handheld mixer set on medium. Follow the visual prompts for completion.

Whisk for 3 minutes after adding the cream of tartar. The egg whites will have gained a little volume, seem dull, and will no longer keep their shape at this time.

While the mixer is still running, slowly drizzle in the sugar, 1 tablespoon at a time. When all of the sugar has been added, increase the speed to medium and whisk for about 2 minutes. The volume of the egg whites will have increased, they will be white, and they will appear thick. For this stage, I use a Kitchen Aid mixer on speed 4.

Continue to whisk for 3 minutes, or until the mixture becomes glossy and begins to pull away from the edges of the bowl. There will be some ridges in the center near the whisk, suggesting that it is ready.

     6. Check for stiff peaks :

Stop the mixer, remove the whisk from the egg whites, and flip it upside down. It should have a stiff meringue peak that bends slightly at the very tip but does not slide off the whisk.

If the peak curls or falls over, whisk the meringue for another 1 to 2 minutes. If the meringue becomes lumpy or curdled, the egg whites have been overwhipped, and you must begin again.

     7. Fold in the dry ingredients :

One-third of the dry ingredients should be added to the meringue. Fold them together carefully with a rubber spatula. Repeat with the remaining dry ingredients, one-third at a time, until completely blended.

     8. Scrape the batter :

Scrape the batter against and along the edges of the bowl with a rubber spatula to remove some of the air. Repeat 5 or 6 times. It is critical to remove some of the air from the batter since too much air may cause the shells to break while baking.

     9. Test the batter :

Pick up some batter with a rubber spatula and drizzle it over the batter in the bowl. It should run down the drain like honey.

Make a figure eight with it over the batter. After 10 to 20 seconds, the figure 8 should begin to sink back into the batter but not completely disappear.

If the batter fails the figure 8 test, fold it twice with a rubber spatula, then check it again, and repeat until it passes!

     10. Pipe the shells :

Invert two big baking sheets and line the bottom (which is now the top!) with a silicone baking mat or parchment paper. Put them aside.

Fit a 12- to 18-inch pastry bag with a small round pastry tip—I use a Wilton small #12 round tip.

Scrape the batter into the piping bag using a rubber spatula. Twist the pastry bag's top so that the batter doesn't slip out while you're holding it.

To help secure the parchment, pipe a small dot of batter in each corner of the baking sheet.

Pipe 1- to 1 1/2-inch rounds 2 inches apart from each other on the prepared baking sheets. For evenly proportioned and precisely round shells, the pastry tip should point directly down, not at an angle. If the piping has left a pointed tip on the tops, smooth them out gently with an offset spatula or the back of a tiny spoon. You'll receive 30 to 32 rounds, enough for 15 or 16 macarons.

     11. Remove more air bubbles :

Take a firm grip on the sides of the baking sheet and tap it hard against the counter. Small air bubbles may form and pop on the surface of the shells. If desired, pop them with the sharp pointy end of a toothpick. Rotate the baking sheet as required to evenly tap all sides.

     12. Rest the shells :

Let 30 to 40 minutes for the shells to rest. If your home is humid, it could take up to an hour. When the shells appear matte and you can touch them without them clinging to your finger or leaving a mark, they are ready to bake.

     13. Bake the shells :

Preheat the oven to 300°F with the oven rack in the center.

Bake the shells for 13 minutes, one baking sheet at a time. As the timer goes off, open the oven door cautiously and delicately touch the top of a shell. The top of the shell should not shift from where it contacts the pan at the foot. Bake for 1 minute more if it shifts slightly.

     14. Cool the shells :

Set the baking sheet on a wire cooling rack to cool. Let the shells to completely cool before removing them from the mat. Try not to lift them with a spatula or other utensil, especially if they are stuck.

Once completely cool, carefully peel the baking mat or parchment paper away from the shells with your hands. The shells should readily peel off if they are totally cool.

     15. Pair the shells :

Pair up similar-sized shells and place them on your counter. The chocolate ganache will be filled into each pair.

     16. Fill with the chocolate ganache :

Insert a round #12 Wilton tip into a small piping bag. Scrape the chocolate ganache into the pastry bag with a rubber spatula. Twist the pastry bag's top so that the ganache doesn't leak out while you're holding it.

Pipe a ganache dollop the size of a tablespoon onto one of the paired shells. Cover it with its corresponding shell. Repeat with the remaining macarons.

     17. Mature the macaron shells :

Place the macarons in an airtight container and refrigerate for at least 12 hours to soften for the best texture. This is referred to as maturing.

 Chocolate Swiss Roll Cake

To make the ultimate chocolate swiss roll, fill this chocolate sponge cake with whipped cream and cover it with a thin layer of ganache. All of your childhood fantasies have undoubtedly come true.

Ingredients :

For the chocolate sponge cake

• 3/4 cup (100g) cake flour

• 1/2 cup (56g) cocoa powder

• 3 1/2 tablespoons (26g) cornstarch

• 3/4 cups (170g) granulated sugar

• 6 large eggs, room temperature

• 1/2 teaspoon (3g) kosher salt

• 4 tablespoons (58g) melted unsalted butter

• 1 teaspoon vanilla extract

• 2 tablespoons cocoa powder

For the stabilized whipped cream

• 1 1/2 tablespoons cold water

• 1 teaspoon plain gelatin powder

• 1 1/2 cups heavy cream

• 1/2 cup (50g) powdered sugar

• 1 teaspoon vanilla extract

For the chocolate ganache

• 1 cup (170g) semi-sweet chocolate chips

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract, optional

STEPS :

     1. Sift the dry ingredients :

Sift the cake flour, cocoa powder, and cornstarch three times into a large mixing bowl. Set aside the dry ingredients.

     2. Warm sugar in the oven while it preheats :

Line a half-sheet pan with parchment paper, then sprinkle the sugar evenly over the paper.

Preheat the oven to 350°F. Preheat the oven to 400 degrees Fahrenheit. At step 4, you'll place the sugar in the oven while it preheats and remove it when it's warm to the touch.

     3. With a stand mixer, whisk the eggs as follows :

While the sugar is warming, lightly beat the eggs in a stand mixer fitted with the whisk attachment on low speed for 30 to 45 seconds, or until they look frothy with little bubbles.

     4. Eggs with sugar added :

The sugar should be warm to the touch by now. The warm sugar and salt should be added to the eggs as the mixer is still running after removing the pan from the oven and holding the parchment paper by the sides.

Increase the mixer speed to medium-high once all of the sugar has been added to the eggs. Beat the mixture for 8 minutes, or until it is lemon-yellow and very thick.

     5. Prepare the sheet pan :

Spray the chilled half-sheet jelly roll pan gently with baking spray while the eggs are beating (be sure to not spray the sides). Line the sheet pan with the parchment paper that was used to hold the sugar (or a new one).

     6. Sift in the dry ingredients and add the butter and vanilla :

Remove the bowl from the stand mixer once the eggs have completed whipping and sift the dry ingredients into the mixer bowl with the eggs.

Fold the flour into the eggs gradually using a large rubber spatula. In order to incorporate the flour into the eggs, scrape the sides of the bowl first, then move in toward the center. The egg mixture should be lifted over the flour. Continue gradually, being careful not to deflate the eggs too much, until no flour streaks remain.

When most of the flour has been incorporated, add the melted butter and vanilla extract. After folding in the flour and butter, the mixture will go from voluminous to deflated, but it will still look thick and shiny.

     7. Pour batter into prepared sheet and bake :

Spoon the batter onto the prepared baking sheet. Spread and level the batter in the pan with an offset spatula. Expel any huge bubbles by gently tapping the pan against the countertop three or four times. For 10 to 12 minutes, bake the cake. When you gently press on the center of the cake, it will have doubled in size and will feel spongy.

     8. Sift cocoa powder over a tea towel :

Sift the cocoa powder over a clean tea towel to lightly dust it.

     9. Flip cake out onto tea towel :

Remove the pan from the oven once the cake has done baking. Remove the cake from the pan with a knife and immediately flip it onto the cocoa-dusted towel. When you flip the cake out, less cocoa will spray everywhere if the pan is kept in a low position.

     10. Roll the cake and cool on rack :

While the cake is still hot, roll it into a tube form, beginning with the long edge. There is no requirement to remove the parchment paper. Let the cake to cool for 45 minutes in this shape on a cooling rack.

     11. Combine water and gelatin to make stabilized whipped cream :

Prepare the stabilized whipped cream near the conclusion of the chilling time. Combine the cold water and powdered gelatin in a 1-cup microwave-safe bowl.

Microwave the mixture for 15-20 seconds on high power. Remove the mixture from the microwave when it begins to bubble and let it to cool but not firm up. The gelatin will have dissolved and the mixture will be sloppy.

     12. Whip the heavy cream :

In a mixing basin, combine the heavy cream. Make use of an electric hand mixer with the whisk attachment. Set it to medium speed for 2 minutes, or until the beater leaves ribbons of cream behind.

     13. Add in the gelatin, powdered sugar, and vanilla :

Lower the mixer speed to low and carefully trickle in the gelatin. When all of the gelatin has been added, combine it with the powdered sugar and vanilla extract. Stop the mixer, then scrape the bowl's sides.

     14. Finish the whipped cream :

Continue mixing again, this time on medium-high for 3 to 4 minutes, or until the whipped cream holds stiff peaks and stands straight up when the beaters are removed.

If the cake is still warm to the touch, place the cream in a closed container in the refrigerator until ready to fill the cake.

     15. Unroll the cake :

When the cake has completely cooled and is no longer warm to the touch, carefully unroll it and peel away the parchment paper.

     16. Spread whipped cream on cake and reroll the cake :

Give the cake a layer of whipped cream between 1/8 and 1/4 inch thick, leaving a 1-inch border on one of the short ends. Begin rolling the cake back into a tube from the cream-covered short end. Roll the tube tightly toward the other end using the towel.

     17. Wrap cake in plastic wrap and refrigerate :

Cover the tube tightly in plastic wrap. Twist the wrapping ends together to form a tight cylindrical shape. Let the chocolate swiss roll to set in the refrigerator for at least 2 hours.

     18. Prepare the chocolate ganache :

Prepare the chocolate ganache an hour before serving the Swiss roll. To make the ganache, fill a 1-quart microwave-safe bowl halfway with heavy cream. Microwave for 1 minute 30 seconds, or until it starts to steam. You may also make this in a stovetop pot. You only want it to warm up, not boil.

Add the chocolate chips and vanilla extract to the bowl and shimmy it slightly so that the cream covers all of the chips. Let the chocolate to soak for 3 to 4 minutes in the cream.

Mix together the cream and chocolate until smooth. If any chunks remain, microwave the ganache for 20 seconds before whisking again. Let the ganache to cool for 12 to 15 minutes at room temperature before serving.

     19. Unwrap and glaze the chocolate swiss roll :

Take the swiss roll from the refrigerator and discard the plastic wrap. Put the roll on a cooling rack placed on top of a sheet pan.

Pour the ganache over the top of the roll and cover it evenly using an offset spatula or the back of a spoon. To use up all of the ganache, scoop up the excess from the pan bottom and repeat the pouring instructions if you wish to double the ganache.

Move the cake to a tray and chill for 20 minutes, or until the ganache is slightly sticky to the touch.

     20. Serve :

Cut into slices and serve. Refrigerate leftovers covered and consume within 2 days.

 Pepperoni Pizza Penne Pasta

Consume Your Meal! Consider pepperoni pizza as spaghetti! Parents can add some extra spiciness to their bowls with a crispy breadcrumb topping, making it kid-friendly.

Ingredients :

For the pasta :

• 12 ounces penne pasta

• 1 cup marinara sauce, homemade or store-bought

• 1/2 teaspoon dried oregano

• 4 ounces mini pepperoni

• 8 ounces mini mozzarella balls

• Basil chopped, garnish

Spicy breadcrumb topper

• 2 tablespoons butter

• 1/2 cup breadcrumbs

• 1/4 teaspoon red pepper flakes

• Pinch salt and freshly ground black pepper

STEPS :

     1. Cook the pasta :

Cook penne pasta according to package directions in salted water.

     2. While the pasta cooks, make the spicy breadcrumb topper :

Melt the butter in a small skillet over low heat if you're making. Cook, stirring frequently, for 4 to 5 minutes, or until breadcrumbs are toasted and browned. As desired, season the food with salt and pepper.

     3. Assemble the pasta :

When the penne is done, drain it and return it to the heated pot. Combine the marinara sauce and oregano in a mixing bowl.

Remove from the heat and fold in the micro pepperoni and little mozzarella balls.

     4. Serve :

Sprinkle fresh basil and, if desired, spicy crispy breadcrumbs on top of the pepperoni pizza penne that has been divided into bowls.

 Tres Leches Cake

Tres leches is a rich, gently sweet cake made with sponge cake and three types of milk. This cake recipe is simple to make and improves after a day in the refrigerator.

Ingredients :

For the sponge cake :

• 1 tablespoon unsalted butter, melted, for coating the cake pan

• 3/4 cup + 1 tablespoon (178g) granulated sugar

• 6 large eggs, whites and yolks separated

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 1/2 cups (173g) of sifted cake flour

For the milk mixture :

• 1 1/2 cups whole milk

• 1 (12-ounce) can evaporated milk

• 1 can (14-ounce) sweetened condensed milk

• 1 tablespoon brandy, optional

• 1 teaspoon vanilla extract

For the whipped cream topping :

• 3 cups heavy cream

• 1/2 teaspoon vanilla extract

• 1 cup powdered sugar

• Ground cinnamon

STEPS :

     1. Preheat the oven to 400°F :

Preheat the oven to 350°F. Spread a thin layer of melted butter inside a 9x13x3-inch cake pan.

     2. Warm 1/2 cup of the sugar :

Put 1/2 cup of the granulated sugar in an oven-safe container and warm it in the oven until it heats up. When you whisk the egg yolks, the warm sugar adds volume.

     3. Whip the yolks :

Whip the egg yolks, warmed sugar, and vanilla extract together on medium-high speed with a hand or stand mixer until they have doubled in volume and are a very pale yellow color. No more than five minutes should be needed for this. Put aside the bowl.

     4. Whip the egg whites :

Whip the egg whites and salt in a separate, very clean bowl with clean beaters on medium-high speed until the whites are frothy.

When the egg whites are frothy, gradually add the remaining 1/4 cup + 1 tablespoon sugar. Continue beating for 4 1/2 minutes, or until the whites are firm and glossy. When the beaters are withdrawn from their surface, the whites should stand up with a peak that folds over just slightly.

     5. Make the batter :

Sift half of the cake flour into the basin containing the yolks, working quickly to prevent the eggs from collapsing. Fold the flour into the yolks carefully using a wide rubber spatula. After incorporating the flour, gently fold in half of the egg whites, being careful not to deflate the eggs. Repeat the procedure with the remaining egg whites and flour.

     6. Fill the pans :

Fill the prepared cake pan halfway with cake batter and spread evenly with an offset spatula. Tap the pan on the counter a number of times to remove any trapped air bubbles in the batter.

     7. Bake the cake :

Bake for 15 minutes, or until the top is golden brown and springs back rapidly when pushed with a fingertip. Let the cake to cool completely in the pan before transferring it to a deep, rimmed serving dish.

     8. Make the milk mixture :

Combine the three milks, the brandy (if using), and the vanilla essence in a large pitcher or basin. Whisk until well blended.

     9. Soak the cake :

Once the cake has cooled, poke little holes all over it using a toothpick or the tines of a fork. The milk mixture should be completely poured over the cake. Don't worry if it appears to be a lot; the cake will absorb almost all of the milk as it sits.

Refrigerate the cake for 3 hours or up to 24 hours, wrapped in plastic wrap.

     10. Whip the cream :

Whip the heavy cream in a large mixing bowl with an electric hand mixer on medium-high speed. Stop the mixer when the beaters begin to leave ribbons in the cream and then add the vanilla essence and powdered sugar.

Raise the speed to high and whip for 5 to 7 minutes, or until the cream is thick and keeps its shape when the beaters are removed.

     11. Finish the cake :

With an offset spatula, spread a uniform layer of whipped cream over the top of the cake. Add a good amount of ground cinnamon on top.

     12. Serve the cake :

Refrigerate the cake for up to three hours before serving. Cut the dough into 12 squares. Refrigerate for up to 3 days after preparation.

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 Homemade Sweetened Condensed Milk

Sweetened condensed milk can be created with components that you most likely already have on hand. It will take time to cook sweetened condensed milk, but once you taste it, you may never want to buy it in a can again.

Ingredients :

• 2 cups whole milk

• 1/4 teaspoon salt

• 1/2 to 3/4 cup sugar, depending on your taste (the full amount makes it quite sweet)

• 1 teaspoon vanilla extract

STEPS :

     1. Begin cooking the ingredients : 

In a medium heavy-bottomed pot, combine the milk, sugar, and salt. Increase the heat to medium-high. Once the sugar has completely dissolved, continue stirring the milk. Let the milk to come to a moderate boil.

     2. Lower the heat and simmer : 

Reduce the heat to maintain a simmer once the sugar has been dissolved. Don't whisk it once more (more whisking will create crystals on the sides of the pan). Let the milk to simmer but not boil. Reduce the heat immediately if you notice the milk foaming up to avoid scorching and spilling.

Simmer the milk, uncovered, until it has been reduced by half, stirring regularly to scrape the bottom of the pan. It can take between 30 and 45 minutes.

     3. Check the color and consistency : 

When the body of the condensed milk resembles maple syrup and the color deepens slightly, the condensed milk is ready. Mix in the vanilla extract. Take the pan off the heat. Pour the condensed milk through a wire strainer if it contains any solids or foam. Let to cool completely.

     4. Store :

Condensed milk that has cooled should be placed in a container with a secure lid and given a date. It will remain fresh for a month in the fridge.

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 Loaded Sheet Pan Nachos

These Loaded Sheet Pan Nachos are prepared to celebrate whether it's a family movie night or Super Bowl Sunday! These come together quickly and effortlessly and are delicious right from the pan.

Ingredients :

For the nachos :

• 1 tablespoon olive oil

• 1 medium onion (about 1 cup), chopped

• 1 pound ground beef (80-20 mix)

• 1 teaspoon chili powder

• 1 teaspoon coriander

• 1/2 teaspoon dried oregano

• 3/4 teaspoon Morton kosher salt (maybe more)

• 1 bag (16 oz.) tortilla chips, preferably thick and robust

• 1 cored, halved, and sliced bell pepper (about 1 cup)

• 1 (15-ounce) can washed and drained black beans

• 1 cup frozen corn

• 1/4 cup of sliced black olives from a 2.25-ounce can.

• 1 to 1 1/2 cups shredded Mexican cheese blend or grated cheddar cheese

For garnish, optional :

• 1 avocado, cubed

• 2 scallions, green ends sliced thinly

• 1 plum tomato, diced

• 1/2 cup cilantro, chopped

• 1 jalapeño pepper, seeded and thinly sliced

• 1/3 cup sour cream

For the cilantro-lime crème :

• 1 cup sour cream

• Juice of 1 lime

• 1/3 cup cilantro

• Pinch salt

STEPS :

     1. Preheat the oven to 400°F

     2. Cook the onions and beef :

In a medium nonstick or cast iron skillet, heat the olive oil and sauté the onions for 5 minutes, or until they begin to soften.

Combine the beef, chili powder, coriander, oregano, and kosher salt in a mixing bowl. Cook until the steak browns, about 8 to 10 minutes, breaking it up with a wooden spoon. After removing from the heat, put aside.

     3. Use tortilla chips to line the pan :

I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan, but this isn't an exact science. You want them close together, usually in one layer, and not too high.

     4. Add the beef :

Transfer the meat to the pan with the chips, spreading it out evenly with a slotted spoon to drain off the fat. You'll use it all up if you're not careful.

     5. Add the toppings :

Combine the bell pepper, black beans, corn, black olives, and cheese in a mixing bowl.

     6. Bake the nachos :

Bake the nachos for 5 to 7 minutes, or until the cheese melts and begins to bubble.

     7. Make the cilantro lime crème :

Sour cream, lime, cilantro, and salt should be combined in a food processor with a blade while the nachos are baking. Process the ingredients until they are smooth and there are no lumps. As desired, season the food with salt and pepper.

If you don't have a food processor, finely chop the cilantro and toss it into the sour cream with the lime juice and salt.

     8. Drizzle the crème and serve :

Remove the baking sheet from the oven and top with the fresh cilantro. With a spoon, drizzle the crème over the nachos.

Serve the pan as is on the table, with little bowls of the toppings nearby.

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 Banana Pancakes

Banana pancakes are a great weekend breakfast option. This recipe uses overripe bananas to make sweet, light, and fluffy pancakes with cinnamon and vanilla undertones.

Ingredients :

• 2 cups (250g) all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 1/4 cup ripe bananas, mashed (3 small or 2 large bananas)

• 2 large eggs

• 1 cup buttermilk

• 1/3 cup whole milk

• 1/4 cup vegetable or canola oil

• 1 teaspoon vanilla extract

• Cooking spray

STEPS :

     1. Combine the dry ingredients :

Mix the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.

     2. Combine the wet ingredients :

In a large mixing basin, combine the mashed bananas and eggs. Mix in the buttermilk, whole milk, oil, and vanilla extract until everything is well blended.

     3. Make the batter :

Whisk the dry ingredients into the liquid ingredients until everything is just incorporated in a homogeneous batter. It is fine if your batter has little lumps; do not overmix.

     4. Cook the pancakes :

Medium-low heat a big nonstick skillet or griddle. Cooking spray should be used.

Fill the skillet with 1/3 cup of the batter. Depending on the size of your pan or griddle, repeat to produce 2 to 4 pancakes without their sides touching. Heat until bubbles develop on the surface of the pancake and the edges look to be cooked, about 3 minutes. Cook until the opposite side is golden brown and heated through, about 2 minutes. Place the cooked pancakes on a dish to serve.

Repeat (greasing the pan each time) until all of the batter is gone.

     5. Serve :

Warm pancakes with your choice of toppings, such as butter, maple syrup, and banana slices.

Leftover banana pancakes can be frozen for up to 3 months in an airtight container. Warm up in the microwave for one minute on high. If they aren't warm enough after 1 minute, microwave in 30-second increments until they are.

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 Ice Cream Cake

You'll be surprised at how easy it is to make your own ice cream cake! This festive Dairy Queen ice cream cake is ideal for your next gathering.

Ingredients :

For the ice cream cake layers

• 1 1/2 pints chocolate ice cream (Tillamook, for example)

• 1 1/2 quarts Tillamook French vanilla ice cream

For the Oreo crunchies

• 1 cup (100g) Oreo crumbs (approximately 12 cookies, filling scraped out)

• 3 tablespoons unsalted butter, melted

For the chocolate fudge

• 1/2 cup heavy whipping cream

• 1/2 cup semisweet chocolate chips (6 oz.)

• 3 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

For the whipped cream frosting

• 2 cups (440g) heavy whipping cream, cold

• 1 cup (100g) powdered sugar

• 1 1/2 teaspoon vanilla extract

For decorating

• Rainbow dot sprinkles

Special Equipment

• 1 (8x3-inch) round springform pan

• Large star piping tip

• Piping bag or zip-top bag

STEPS :

     1. Preheat the oven to 350°F :

Set aside a sheet tray lined with parchment paper until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap long enough to hang over the sides, then clasp and seal the pan tightly. Put two more pieces of plastic in the pan and up the edges.

     2. Make the chocolate ice cream layer :

Let the chocolate ice cream to settle at room temperature for 15-20 minutes, or until soft but not melted. Pour the ice cream into the lined springform pan and evenly fill with a tiny offset spatula or spoon until the top is flat and smooth. Put the pan in the freezer for 30 minutes, uncovered, while you create the crunchies and fudge.

     3. Make the Oreo crunchies :

Combine the Oreo crumbs and melted butter in a medium mixing bowl.

Bake the crumbs for 10 minutes on a parchment-lined sheet tray, or until they begin to smell chocolaty.

Let it to totally cool on a wire rack.

     4. Make the fudge layer :

Pour the cream into a small pot and cook over medium-low heat for about 5 minutes, or until the cream begins to bubble.

Pour the cream over the chocolate chunks in a large heatproof basin. Let for 1 minute before stirring with a rubber spatula to mix.

When smooth, stir in the softened butter and vanilla extract.

     5. Pour fudge onto frozen chocolate layer :

Pour the fudge over the top of the frozen chocolate layer, then return to the freezer for 10 minutes to solidify the fudge. When you touch the fudge, it should be set but still tacky.

     6. Layer the Oreo crunchies over the set fudge layer : 

Evenly distribute the cooled Oreo crunchies over the fudge. To ensure a uniform coating, carefully press the crumbs into the fudge. Place the pan back in the freezer for 1 hour.

     7. Make the vanilla ice cream layer :

Remove the vanilla ice cream from the freezer and let it to soften at room temperature for 20 minutes.

Spoon the ice cream into the pan on top of the crunchies and evenly fill the pan to the top with an offset spatula. Make sure the surface is flat and smooth before covering the pan and freezing it for at least 6 hours.

     8. Make the whipped cream frosting :

When you're ready to frost the cake, combine the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer or a large mixing basin if using a hand mixer. On medium speed, whip the cream until it reaches the top of the whisk and the tip stands straight up when pulled out of the bowl.

     9. Unmolding the cake :

Put a big dish or serving tray in the freezer for 10 minutes to chill. This will prevent the cake from melting when you place it on a dish.

Remove the cake pan from the freezer and unclasp it. To remove the pan from the springform pan, pull the ends of the bottom piece of plastic wrap. Remove the plastic wrap from the cake and transfer it to the frozen plate with your hand or a spatula.

     10. Frost the cake :

Frost the cake with all but 1 cup of the whipped cream, using a large offset spatula or butter knife.

     11. Decorate the cake :

Put the remaining 1 cup of whipped cream into a large piping bag fitted with a large star tip. Pipe a few rosettes onto the cake, then top with rainbow dot sprinkles.

     12. Freeze the cake :

Place the cake in the freezer for 20-30 minutes before serving to chill the whipped cream.

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 Lasagna Soup

Lasagna soup tastes exactly like your favorite substantial lasagna, in soup form, with its tomato broth base, lasagna noodles, Italian sausage, and cheese topping.

Ingredients :

• Kosher salt

• 8 oz. lasagna noodles, cut into bite-size portions

• 1 tablespoon extra-virgin olive oil

• 1 pound casing-free bulk Italian sausage or links

• 1 yellow onion, chopped

• 3 cloves garlic, chopped

• 2 tablespoons tomato paste

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 4 cups low-sodium chicken broth

• 1 (15-ounces) can crushed tomatoes

• 1/2 cup whole milk ricotta cheese

• 1/4 cup grated Parmesan cheese

• Dash freshly ground black pepper

• 1/2 cup whole milk mozzarella cheese, shredded (about 2 ounces)

• 6-8 fresh basil leaves, torn

STEPS :

     1. Cook the noodles :

Salted water in a big pot should be brought to a boil. Follow the package directions for cooking the broken lasagna noodles. Drain the noodles and rinse with cold water to stop the cooking process and keep the pasta from sticking together. Set aside.

     2. Brown the sausage :

While the pasta cooks, heat the olive oil over medium-high heat in a sizable (at least 4 quart) Dutch oven or heavy-bottomed pot. Using a wooden spoon, separate the sausage into pieces. Sauté for 5 to 7 minutes, or until the sausage is mostly browned.

     3. Add the aromatics, tomato paste, and seasonings :

Combine the onion and garlic with the sausage. Sauté, stirring periodically, for 5 to 7 minutes, or until the aromatics are softened. Sauté, stirring regularly, for about 2 minutes, or until the tomato paste darkens. Add the dried basil, dried oregano, and crushed red pepper.

     4. Add the broth, tomatoes, and water :

Bring the soup to a boil, uncovered, with the chicken stock, smashed tomatoes, and 1 cup of water. Scrape away any film that may have risen to the surface of the sausage. 

     5. Mix the ricotta and Parmesan :

In a medium mixing bowl, combine the ricotta and Parmesan while the soup is simmering. Season with 1/8 teaspoon kosher salt and a pinch of black pepper to taste. Reduce the heat to low and cover the pan for 15 minutes.

     6. Assemble the soup and serve :

1 cup cooked pasta should be added to each individual serving bowl. Add salt and/or pepper to the soup as desired. Put some soup in each serving bowl, then add some pasta (the heat from the soup will warm the noodles to serving temperature).

Garnish each serving with mozzarella cheese, ricotta mixture, and shredded basil.

Refrigerate the prepared noodles and soup separately in sealed containers for 3 to 5 days.

 Gruyère Mushroom Pizza With Balsamic Glaze

This pizza is topped with a balsamic glaze, crunchy sautéed mushrooms, tangy Gruyère cheese, and a creamy white sauce. At your dinner table, it will definitely be a hit!

Ingredients :

• 4 tablespoons extra-virgin olive oil, divided

• 2 (8-ounce) balls of handmade or store-bought pizza dough

• Clean, cut into bite-sized pieces, or thinly slice 12 ounces of varied mushrooms.

• Kosher salt

• Freshly ground black pepper

• 1/2 cup finely chopped, loosely packed flat-leaf parsley

• 1 cup heavy cream

• 1 clove garlic, peeled

• 8 ounces low-moisture mozzarella cheese, shredded

• 4 ounces Gruyère cheese, shredded

• 2 tablespoons balsamic glaze, plus additional as necessary

Special Equipment

• 2 round pizza pans (10 inches) or skillets made of cast iron

STEPS :

     1. Preheat the oven :

Heat the oven to 450 degrees Fahrenheit, then place a rack in the bottom-third of the oven.

     2. Coat the skillets :

Oil the base and sides of two 10-inch cast-iron skillets with 1 tbsp each. Add 1 1/2 tablespoons of oil per pan if your skillet is less seasoned or newer. Each 8-ounce portion of pizza dough should be placed on a skillet and coated with oil on all sides.

     3. Stretch the dough :

Using your hands below the dough, gently pull and stretch it outwards toward the skillet's sides. If the dough is resistant, give it 10 to 15 minutes to relax before attempting again. Stretch the dough for about 30 minutes, pausing every 10 minutes to let it rest until it has reached the sides of the skillet.

     4. Proof the dough :

The dough will start to relax and stretch as well as start to rise. When the dough has been completely stretched, continue to let it rise in the pan for another 45 to 1 hour, or until it has fully proofed. Make a small indentation in the dough with your finger to see if it has fully proofed. The dough has been properly proofed when it slowly springs back and leaves a little indentation. It needs extra time if it bounces back too rapidly because it wasn't properly proofed. By lightly pushing your fingers over the dough, make divots.

     5. Roast the mushrooms :

In the meantime, combine 2 tablespoons of olive oil, 1/8 teaspoon of kosher salt, and 1/4 teaspoon of black pepper with the mushrooms. Layer as evenly as you can on a sizable baking sheet lined with parchment paper (there will be some overlap, but they will shrink in the oven). The mushrooms should be wrinkled, golden brown, and just barely crispy after baking for 15 to 20 minutes with a stir in the middle. Add 1/4 cup parsley, then toss and let cool fully.

     6. Make the white sauce :

Bring the cream to a simmer over medium heat in a small skillet. Once the cream is simmering softly with little bubbles on the surface, lower the heat to medium-low. Add the crushed garlic, a dash of salt, and an eighth of a teaspoon of black pepper. Cook for about 10 minutes, or until the cream is thick enough to coat the back of a spoon. Remove from the heat, transfer to a heat-resistant container, and allow it fully cool.

     7. Assemble the first pizza :

Spread half of the cheese over the top of the dough in the first skillet. In case you don't like this, leave a 1/2-inch space between the sides of the pan and the dough. Take note that any cheese left closer to the pan's edges will crisp up and brown.

On the cheese, evenly distribute half of the mushrooms. Pour half of the thickened cream sauce on top using a spoon.

     8. Bake the first pizza :

When the bottom of the pizza is crispy and deep golden-brown and the cheese is bubbling and browned on top, bake for 15 to 20 minutes, flipping the pan halfway through. After taking the dish out of the oven, sprinkle it with 1 tablespoon of balsamic glaze (or more if desired). Before serving, allow to cool for a short while.

     9. Put the second pizza together and bake it :

Using the remaining ingredients, assemble, bake, and chill the second pizza while the first one cools.

     10. Serve :

To remove each skillet from the pan, run a spatula or knife around the rim and base of each one. Then, place each skillet on a wooden cutting board. Add a final garnish of parsley. Slice them into wedges with a knife or a pair of kitchen scissors. Serve hot.

Pizza leftovers can be kept in the refrigerator for up to three days if they are wrapped in aluminum foil. On a sheet pan coated with aluminum foil, reheat leftover pizza at 350°F for 8 to 10 minutes, or until thoroughly heated.

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 Microwave Strawberry Jam

Very simple! Check out this microwave-made, small-batch strawberry jam. Cooked in 15 minutes, and cleanup is simple.

Ingredients :

• 2 1/2 cups strawberries, hulled and quartered (from about 1 pound)

• 2 teaspoons orange zest

• 2 tablespoons lemon juice

• 1/2 cup sugar (can use 1/4 cup if you would like your jam less sweet)

STEPS :

     1. Toss the berries with orange zest, lemon juice, and sugar, then rest :

In a sizable dish (with a capacity of at least 10 cups) or 8-cup Pyrex measuring cup that is microwave-safe, combine the quartered strawberries, orange zest, lemon juice, and sugar.

Mix gently to ensure that the sugar is well distributed throughout the strawberries. Let to macerate for 30 minutes at room temperature.

     2. Microwave in 5 minute intervals :

Put the strawberry bowl in the microwave on a plate (to catch any spills that may occur). Cook in 5-minute intervals on high, stirring gently after each 5-minute period.

Take close attention to prevent overflowing of the mixture. If it starts to bubble excessively and overflow, transfer the mixture to a bigger, microwave-safe basin and proceed.

When the liquid in the jam mixture begins to gradually thicken and turn syrupy, the jam is finished. It won't be thick like conventional jam because it's heated. When it cools, it should get thicker.

     3. Pour into the jar, let cool, then chill :

In a jar, pour the heated jam. After allowing it to cool to room temperature, keep in the fridge.

Even after chilling, if the jam is still too runny and watery, it might need to be microwaved for an additional few minutes.

Before eating, place in the fridge or freezer (leaving 1 inch headspace in the jar to account for the expansion of the liquid as it freezes into ice).

 Air Fryer Hot Dogs

Preparing a quick lunch with a couple hot dogs? Get your air fryer! Excellent for kid's lunches and simple to enhance for adults.

Ingredients :

• Nonstick cooking spray

• 4 hot dogs

• 4 hot dog buns

• 4 slices cheddar cheese, optional

For serving

• Mustard

• Ketchup

• Pickles

STEPS :

     1. Spray the basket of an air fryer with nonstick spray.

     2. Air fry the hot dogs :

Place the four hot dogs in the air fryer basket with sufficient space between them.

For five minutes, air fry at 350°F. The hot dogs should be sizzling hot and slightly browned when finished.

     3. Toast the buns in the air fryer : 

Using tongs or a fork, remove the hot dogs from the air fryer basket and place each one inside a bun.

Put two assembled hot dogs in the air fryer and toast the buns for 90 seconds. The toasted bread will be finished with a light toast and be somewhat crispy around the edges.

If you're adding cheese to your hot dogs, place a slice in the center of each bun before placing a hot dog on top. Cheese will melt and buns will toast in an air fryer for 90 seconds.

Repeat with remaining hot dogs.

     4. To serve : 

Hot dogs should be served right away with your preferred hot dog toppings, such as mustard, ketchup, and pickles.

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 Pan con Tomate

The ingredients for pan con tomate are as straightforward as they come: garlic-rubbed slices of toasted bread, freshly grated tomatoes, salt, and olive oil. You can use this lazy summer recipe as an appetizer or side dish.

Ingredients :

• 1 loaf ciabatta bread, approximately 1 pound

• 1/4 cup olive oil and more for drizzling

• 1 to 2 garlic cloves, peeled

• 2 to 3 large, ripe tomatoes, cut in half crosswise and cored (approximately 2 pounds).

• 1/2 teaspoon kosher salt, or to taste

• Flaky sea salt, for garnish

STEPS :

     1. Prepare and toast the bread :

Turn the broiler to high and place an oven rack 7 to 8 inches from the broiler element.

To make slicing the ciabatta loaf simpler, cut it in half. Slice the loaf into pieces that are about 1 1/2 inches thick by placing the flat sides on a cutting board. Slices should be cut in half, depending on the size of the loaf. Slices that are 4 inches or longer are ideal since they are simple to pick up with your hands and bite into.

Place the slices in an equal layer on a baking pan. Brush with olive oil

Slices should be broiled for two to three minutes, or until the bread is crisp and the edges are gently browned. Scrape the garlic cloves onto the bread's surface after a brief cooling period.

     2. Grate the tomatoes :

A small basin should include a box grater. Use the grater's big holes to finely shred the tomatoes. When the flesh has all fallen into the bowl and the skins are all that are left, flatten your hand as you grate and move it back and forth. After discarding the skins, add salt and stir. If desired, taste and add extra salt.

     3. Assemble and serve the pan con tomate :

Each slice of bread should get roughly 2 teaspoons of the tomato mixture. Add extra oil, then season with flaky salt before serving.

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 Microwave Caramel Corn

Try this simple microwaveable caramel corn recipe! It is completely snackable, quick, and simple to clean up after. A sizable brown paper bag holds the key.

Ingredients :

• 8 to 9 cups of plain, popped popcorn made with 1/4 cup of kernels

• 1 cup brown sugar (light or dark)

• 1/4 cup corn syrup (light or dark)

• 3 tablespoons unsalted butter

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1/4 teaspoon baking soda

STEPS :

     1. Pop the popcorn :

Choose your preferred method for popping the popcorn. Popcorn should be popped directly in the bag, according to some recipes, but I usually manage to burn it that way. I favor using a cooktop (yes, I know this is a microwave recipe). You need 8–9 cups of freshly popped popcorn (a little more or less is fine). These unpopped kernels amount to 1/4 cup.

     2. Put the popcorn in a paper bag :

Put the freshly popped popcorn in a sizable, sterile, reliable paper grocery bag.

An oiled baking sheet should be set aside.

     3. Make the caramel:

In a sizable (at least 4-cup) glass measuring cup or microwave-safe bowl, combine the sugar, corn syrup, butter, and salt. Do not stir. 2 minutes on high, uncovered in the microwave.

Mix with a silicone spatula, then microwave on high for an additional 2 minutes, or until very bubbly (if you listen closely, you should hear the bubbles popping in the microwave).

     4. Add the baking soda and vanilla :

Using a silicone spatula, blend the vanilla and baking soda with the heated caramel. The froth will rise and the color of the heated caramel syrup will lighten.

Over the popped popcorn in the bag, immediately spread a third of the hot caramel. Close the bag and give it a good shake to coat the popcorn. After adding a further third of the caramel, fold the bag and shake the contents. One last time, shake the popcorn after adding the last of the caramel.

     5. Microwave the bag of caramel-coated corn :

Put the bag in the microwave and cook it for 45 seconds on high. Shake the bag after removing it. Only adults should handle the bag at this point because it is hot. To prevent burns, use oven mitts or hold the bag by its bottom and top corners.

Shake the bag again after it has been microwaved on high for 45 seconds. The bag is at its hottest right now, and the bottom may have oily stains.

     6. Dump the hot caramel corn out of the bag and cool :

As soon as the caramel corn is heated, pour it onto the oiled baking sheet and distribute it evenly with the silicone spatula. Part of the caramel corn will adhere to the bag's interior. Avoid reaching inside with bare hands since it is quite hot. Just discard it together with the bag. You won't receive every last particle of microwave popcorn; this is just the price.

Let the caramel corn 20 minutes to cool completely. Enjoy it broken up!

     7. Store :

For up to three days, keep in a firmly sealed container. Ours has never been around that long, though it might last longer.

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