Chef Mia

Raspberry Lemon Loaf Cake

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Raspberry Lemon Loaf Cake

  • Author: Chef Mia
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Description

This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It’s a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!

Ingredients

Scale
  • 1 1/2 Cups plain flour
  • 2 Teaspoons baking powder
  • Pinch salt
  • 1 Cup granulated white sugar
  • 1 Cup Greek yogurt
  • 3 eggs at room temperature
  • Zest of one lemon
  • 1 Teaspoon vanilla extract
  • 1/2 Cup butter at room temperature
  • 1 Cup fresh raspberries
  • 1 tbsp flour

Instructions

  1. Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
  2. Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside.
  3. In a small bowl, gently toss the raspberries in the one tablespoons of flour and set aside
  4. In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  5. In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined. Gently fold in raspberries.
  6. Pour into prepared pan and bake for about 50 55 minutes or until a toothpick inserted into the center comes out clean.
  7. Leave to cool about 10 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
  8. Cake will keep for about 3 days in an airtight container.

Notes

Notes Check the cake at the halfway point. If it is browning too quickly, place a piece of foil over the top for the remaining baking time. You may use frozen raspberries instead of fresh. IMPORTANT, if using frozen raspberries, put them into the batter frozen NOT thawed out. We are only using lemon zest for this recipe, which gives it a hint of lemon flavour. If you want MORE LEMON FLAVOUR, add one tablespoon of fresh lemon juice. Add this when you add the Greek yogurt.

Delicious Strawberry Cream Cheese Heart Danishes for Valentine’s Day Desserts

Indulge in these Strawberry Cream Cheese Heart Danishes, the perfect Valentine’s Day dessert! Using store-bought puff pastry, this easy baking recipe elevates your Valentine’s food game with delightful flavors and stunning presentation. These danishes are not just beautiful but also make for a fun baking activity for couples or families. Don’t miss out on this sweet treat – try it today! #ValentinesRecipes #Desserts #BakingSweets

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Strawberry Cream Cheese Heart Danishes

  • Author: Chef Mia
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Description

These delightful heart-shaped danishes with a creamy filling and fresh strawberry flavor are perfect for brunch or as a quick treat.

Ingredients

Scale
  • 1 sheet store-bought puff pastry, thawed (sub: two sheets of crescent roll dough in a pinch, but texture differs)
  • 4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
  • 2 tbsp white sugar (sub: powdered sugar for a slightly smoother filling)
  • 1/2 tsp vanilla extract
  • Red food coloring (optional a drop or two to tint the filling)
  • 1/2 cup diced strawberries (fresh is best; if using frozen, thaw and drain)
  • 1 large egg
  • 1 tbsp cold water

Instructions

  1. Thaw the puff pastry following package directions usually 3060 minutes at room temperature or overnight in the fridge. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring and mix to reach a soft pink (optional). Fold in half of the diced strawberries if you want them incorporated; reserve the rest for topping.
  3. On a lightly floured surface, unfold the thawed pastry and lightly roll to remove creases. Use a heart-shaped cookie cutter (about 34 inches) to cut hearts. You should get about 4 hearts from one sheet depending on cutter size.
  4. Option A: Use a smaller heart cutter to press lightly in the center without cutting through, creating a rim. Option B: Score a 1/2-inch border around each heart with a knife (dont cut all the way through) to make an edge that puffs up and contains the filling.
  5. Spoon or pipe about 12 tablespoons of the cream cheese mixture into the center of each heart, staying inside the edge. Top with the remaining diced strawberries. Dont overfill pastry needs space to puff.
  6. Whisk the egg with 1 tbsp cold water. Lightly brush the exposed pastry edges with the egg wash for color and shine, being careful not to drip wash onto the filling.
  7. Place the sheet on the middle rack and bake for 1215 minutes, until the pastry is golden-brown and puffed and the filling is set. Rotate the pan halfway if your oven has hot spots.
  8. Let cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle a simple glaze (1/2 cup powdered sugar + 12 tbsp milk) once slightly cooled.

Notes

Try to keep the puff pastry cold until right before cutting so it puffs properly. Room-temperature cream cheese blends easier and gives a silkier filling.

Grilled Shrimp Bowl Recipe with Creamy Garlic Sauce and Seafood Dishes

Creamy Garlic Sauce makes these Grilled Shrimp Bowl recipes feel truly special, pairing perfectly with fresh avocado and sweet corn salsa. If you love flavorful Seafood Dishes that are also surprisingly easy to make, this is your new go-to meal idea. Get the simple steps for preparing perfect grilled shrimp and assembling this bright, satisfying bowl. This recipe shows you how to get maximum flavor with minimal effort for your next lunch or dinner. Save this for later when you want a fantastic and light meal experience.

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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

  • Author: Chef Mia
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Description

Enjoy a flavorful Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce that’s perfect for any meal. Try this tasty recipe today!

Ingredients

Scale
  • 1 lb. large shrimp (peeled and deveined)
  • 1 avocado (sliced or mashed)
  • 1 cup frozen corn (thawed)
  • 1/2 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • Lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
  2. For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and salt in another bowl.
  3. Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
  4. Whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper for the creamy garlic sauce.
  5. Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices. Drizzle with creamy garlic sauce.

Nutrition

  • Calories: 458
  • Sugar: 3g
  • Protein: 21g

The Best Glazed Orange Sweet Rolls

Yummy Glazed Orange Rolls (Sweet Roll Recipe!) – Averie Cooks

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The Best Glazed Orange Sweet Rolls

  • Author: Chef Mia
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Description

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed.

Ingredients

Scale
  • 3 cups all-purpose flour, or as needed
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
  • pinch salt, to taste
  • ½ cup unsalted butter, melted (1 stick)
  • ½ cup buttermilk
  • 2 large eggs, lightly whisked

Instructions

  1. Make the Dough
  2. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
  3. In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
  4. Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturers recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if youre not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you dont kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
  5. Add butter-buttermilk mixture to the dry ingredients in mixing bowl.
  6. In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.
  7. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and wont come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
  8. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so its lightly oiled on both top and bottom.
  9. Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then its powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
  10. While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
  11. Roll Out the Dough & Fill
  12. After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.
  13. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
  14. Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.
  15. Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls arent orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.
  16. Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.
  17. Slice the Dough
  18. Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
  19. Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
  20. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
  21. Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.
  22. Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*
  23. Bake the Orange Rolls
  24. Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and dont overbake or they wont taste nearly as good.
  25. Make the Orange Glaze
  26. In a medium bowl, add the orange juice, vanilla, confectioners sugar, optional salt, and whisk to combine; mixture will be thick.
  27. Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.
  28. Whisk in 2 teaspoons zest; set aside remainder.
  29. Evenly pour glaze over rolls.
  30. Evenly sprinkle with remaining 1 teaspoon zest.
  31. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

Notes

*To make the orange rolls the night before: Dont let rolls rise after theyve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour. Then move onto the section labeled “Bake the Orange Rolls.”
To freeze these rolls: Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Nutrition

  • Calories: 319cal
  • Sugar: 28g
  • Protein: 4g

Strawberries and Cream Scones – Baker by Nature

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Strawberries and Cream Scones

  • Author: Chef Mia
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Description

Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.

Ingredients

Scale
  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
  4. In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Add strawberries and using a rubber spatula gently fold them into the dough. Dont worry if some of the berries break up a bit.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
  11. In a small bowl whisk together the heavy cream, confectioners sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

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