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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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Healthy Hollandaise Sauce

 Healthy Hollandaise Sauce Recipe


Healthy Hollandaise Sauce Recipe

This lighter version of the classic hollandaise sauce replaces the traditional butter with healthier alternatives, while still maintaining its rich and creamy texture. It's perfect for drizzling over eggs, vegetables, or fish.

Ingredients:

  • 2 large egg yolks
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 2 tablespoons olive oil (or avocado oil for a milder taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard (optional, for added flavor)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of cayenne pepper or paprika (optional, for a little heat)

Instructions:

  1. Prepare the Egg Yolks:

    • In a heatproof bowl, whisk the egg yolks lightly until smooth.

  2. Create a Double Boiler:

    • Fill a saucepan with a couple of inches of water and bring it to a simmer over low to medium heat.
    • Place the bowl with the egg yolks over the saucepan, ensuring the bowl does not touch the water. This creates a gentle double boiler to cook the egg yolks.

  3. Whisk the Egg Yolks:

    • Whisk the egg yolks constantly as they warm up. This helps to prevent them from scrambling.
    • Once they begin to thicken (about 2-3 minutes), remove the bowl from the heat.

  4. Add Greek Yogurt and Oil:

    • Whisk in the Greek yogurt and olive oil until the mixture becomes smooth and creamy. The yogurt adds a light, tangy flavor while replacing some of the butter.

  5. Add Lemon and Mustard:

    • Stir in the lemon juice and Dijon mustard (if using). The mustard adds a little extra depth and flavor to the sauce.

  6. Season the Sauce:

    • Season with salt, black pepper, and cayenne or paprika (optional) to taste. Adjust the seasoning as necessary.

  7. Serve:

    • Serve the hollandaise sauce immediately over your favorite dishes like eggs Benedict, steamed vegetables, or grilled fish. You can also refrigerate the sauce and gently reheat it later if needed.

Tips for Success:

  • Keep the heat low to prevent the egg yolks from curdling. Constant whisking is key!
  • If the sauce becomes too thick, add a little warm water, a teaspoon at a time, to thin it out to your desired consistency.
  • Feel free to adjust the lemon juice and mustard amounts for more tang or flavor, depending on your preference.

Storage:

  • Store any leftover hollandaise sauce in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat or in the microwave, adding a small splash of water if needed to thin it out.

Enjoy this healthier, lighter hollandaise sauce that maintains the deliciously rich flavors of the classic recipe without the extra calories!

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