One BIllion Food Parcels

Ingredients: 8 slices white bread 1 cup fresh strawberries, thinly sliced 4 ounces cream cheese, softened 2 tablespoons powdered sugar 1 teaspoon vanilla extract 2 large eggs 1/4 cup milk 2 tablespoons unsalted butter Maple syrup, for serving Directions: Using a rolling pin, flatten the bread slices to make them thinner. In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix well until smooth. Spread about 1 tablespoon of the cream cheese mixture onto each slice of bread. Place a few strawberry slices on one end of each bread slice. Roll up the bread tightly, starting from the end with the strawberries. In a shallow dish, whisk together the eggs and milk until well combined. Heat the butter in a large skillet over medium heat. Dip each rolled-up bread into the egg mixture, coating it evenly. Place the roll-ups in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and serve warm with maple syrup for dippi

Japanese Cheese Cake Recipe Ingredients: 5 large eggs, separated 1/2 cup granulated sugar 6 ounces cream cheese, softened 1/4 cup unsalted butter, melted 1/2 cup whole milk 1/2 cup cake flour 1 tablespoon cornstarch 1/4 teaspoon cream of tartar Powdered sugar, for dusting Directions: Preheat the oven to 325°F (165°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper. In a large bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cream cheese and melted butter to the bowl. Mix well until smooth and well combined. Gradually add the milk to the mixture, stirring continuously. Sift the cake flour and cornstarch into the bowl. Mix until just combined, ensuring no lumps remain. In a separate clean bowl, beat the egg whites and cream of tartar using an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter until fully incorporated. Pour the batter into the prepared cake pan and smooth the top with a spatu

Easy Lamington Recipe Ingredients: For the Cake: 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk For the Chocolate Coating: 3 1/2 cups powdered sugar 1/4 cup unsweetened cocoa powder 2 tablespoons unsalted butter, melted 1/2 cup milk 1 teaspoon vanilla extract Shredded coconut, for rolling Directions: Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25 to 30 m

Ding Dong Cake Recipe Ingredients: For the Cake: 2 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water For the Filling: 1 cup heavy cream 8 ounces semisweet chocolate, chopped 1/4 cup powdered sugar 1 teaspoon vanilla extract For the Ganache: 1 cup heavy cream 8 ounces semisweet chocolate, chopped For the Whipped Cream Topping: 2 cups heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined. Reduce the speed to low and gradually add the boiling water. Mix until the batter is smooth

  Muffins with Chocolate Chips Recipe Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1/2 cup unsalted butter, melted 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips Directions: Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract. Whisk until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. Fold in the chocolate chips, reserving a handful for topping. Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes

Ingredients: 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup whole milk Frosting: 1 cup butter, softened 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract Directions: Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minute

A rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover! Ingredients For the cake release: 2 tablespoons unsalted butter melted 2 tablespoons unsweetened natural cocoa powder For the cake: ⅔ cup unsweetened natural cocoa powder 4 ounces bittersweet chocolate chopped ¼ teaspoon instant espresso powder ⅔ cup boiling water ¾ cup well shaken buttermilk 1 ½ cups all-purpose flour ½ teaspoon salt ¾ teaspoon baking soda 10 tablespoons unsalted butter room temperature 1 ½ cups light brown sugar packed 2 teaspoons vanilla extract 4 large eggs room temperature For the chocolate glaze: 1 cup semi-sweet chocolate chips ⅔ cup heavy cream pinch of salt Instructions For the cake release: Combine the melted butter and cocoa powder in a small bowl and stir until smooth. Using a pastry brush, paint the interior of a 10-cup