Lazy cake- Lana Kaissi

Lazy cake

Ingredients:

500 grams of cookies.

Just the simple one's not too sugary, not with the chocolate chips or anything. Just a simple ones.

Half can of condensed milk ( or more if you need it. Too much will not let the lazy cake to get the right shape and stillness)

300 grams of chocolate

60 grams of butter

(additional thing you can add is peanuts) 

 Procedure

Prepare the lazy cake:

Break the cookies into a small bits.

Melt the chocolate and butter.

Pour the chocolate into the condensed milk and mix it really good :)Now add the cookie bits to the condensed milk and chocolate mixture you had.

Mix it good. ( with love :) )
You can either put it into the baking pan, or form it to round shape, use plastic food wrap to cover it.
Leave it in a fridge for several hours. (best would be for the night, but if you can't wait it, try it. 
If you let it stay longer it'll have better shape and stillness. Not too hard and not too soft. If there's not enough time to get still, it might be too soft. )

                                                                                          

                                

Ingredients

40 m6 servings308 cals

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt

• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted
• Add all ingredients to list

Directions

• Prep
  20 m
• Cook
  20 m
• Ready In
  40 m

1. 1.Preheat oven to 400 degrees F (200 degrees C).
2. 2.Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

3.Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Footnotes

• Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

LAZY CAKE



Ingredients

5 servings

1. 2 tbsp butter
2. 1 tbsp sugar
3. 250 grams Chocolate
4. 1 tbsp cocoa powder
5. 1 cup milk
6. 1 1/2 packages Biscuits

Method

1. Break the biscuits in small pieces and put to a bowl .
2. heat the milk with the cocoa powder and then add the chocolate to melt with the hot milk .
3. Melt the butter and then add the sugar , then add to the biscuits .
4. add the chocolate mix to the biscuits and mix together .
5. then put in a pan in the fridge .

   

Molten Peppermint-Chocolate Cakes Recipe by Celine Chaaban

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings

Ingredients

• 1/2 cup butter, cubed
• 4 ounces bittersweet chocolate, chopped
• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/2 teaspoon peppermint extract
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• Confectioners' sugar

Directions

1. Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl.
2. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins.
3. Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set.
4. Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately. Yield: 4 servings.

Basic French Omelette, by Malek AYOUB

Ingredients

2	EGGS
2 tbsp.	water
1/8 tsp.	salt
Dash	pepper
1 tsp.	butter
1/3 cup	filling, such as shredded cheese, finely chopped ham

DIRECTIONS

1.     BEAT eggs, water, salt and pepper in small bowl until blended.

2.     HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.

3.     GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

4.     When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT orSLIDE omelet onto plate. SERVE immediately.

Waffle Recipe by Dany SOLH

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

Prep	Cook	Ready in
10min	15min	25 min

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Peanut Butter Fudge Dessert

Ingredients

• 1 pound white confectioners' coating (white almond bark), broken up

• 1 (18 ounce) jar peanut butter 

Directions

Print

• Preparation:
  10 m
• Cook:
  10 m
• Ready In:
  1 h 20 m 

1.  Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
2. Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish.
3. Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.