Md Hasan, Bhola (2025)

25/08/2025

Vanilla Ice Cream
Vanilla ice cream is smooth, creamy, and classic, made with rich vanilla flavor, offering a timeless treat that pairs perfectly with toppings or desserts.

Chocolate Ice Cream
Chocolate ice cream is rich, sweet, and indulgent, crafted with cocoa or melted chocolate, loved for its deep flavor and velvety texture.

Pistachio Ice Cream
Pistachio ice cream is nutty, creamy, and subtly sweet, infused with roasted pistachios, delivering a unique and refreshing frozen dessert.

25/08/2025

Cappuccino Cupcake
A cappuccino cupcake is a fluffy coffee-flavored cake topped with creamy frosting, often dusted with cocoa powder, blending rich coffee and sweet dessert flavors.

Chocolate Cupcake
A chocolate cupcake is moist and decadent, baked with cocoa and topped with rich chocolate frosting, making it a bite-sized treat for chocolate lovers.

25/08/2025

Sundae
A sundae is a delightful dessert made with scoops of ice cream topped with sauces, whipped cream, nuts, fruits, and a cherry for extra indulgence.

Ice Cream
Ice cream is a frozen treat made from milk, cream, and sugar, available in countless flavors, offering a creamy, refreshing sweetness enjoyed worldwide.

25/08/2025

🍓 Berry Yogurt Parfait with Granola
Ingredients (2 servings)

2 cups Greek yogurt (vanilla or plain, sweetened to taste)

1 cup granola (honey or nut-based for extra crunch)

1 cup fresh mixed berries (strawberries, raspberries, blueberries)

2 tbsp berry jam or strawberry compote

1 tbsp honey or maple syrup (for drizzling)

Crushed nuts (optional, for extra crunch)

Instructions

Prepare the base

In a clear glass or dessert cup, add a spoonful of yogurt as the bottom layer.

Add granola

Sprinkle granola evenly over the yogurt for a crunchy layer.

Layer with berries

Add a layer of fresh berries mixed with a spoonful of berry jam or compote for extra flavor.

Repeat the layers

Continue with yogurt, granola, and berries until the glass is full.

Top it off

Finish with a swirl of yogurt or whipped cream on top.

Garnish with fresh strawberries, raspberries, a drizzle of honey/maple syrup, and a sprinkle of crushed nuts.

✨ Result: A refreshing and nutritious parfait that’s perfect for breakfast, snack, or even dessert — creamy yogurt, crunchy granola, and sweet-tart berries in every spoonful.

25/08/2025

🎄 Christmas Tree Brownies with Chocolate Buttercream
Ingredients

For the brownies (base):

150 g dark chocolate (chopped)

120 g unsalted butter

200 g sugar

2 large eggs

1 tsp vanilla extract

90 g all-purpose flour

25 g cocoa powder

Pinch of salt

For the chocolate buttercream (tree):

200 g unsalted butter (softened)

300 g powdered sugar (sifted)

100 g dark chocolate (melted and cooled)

2 tbsp cocoa powder

2–3 tbsp milk or cream

1 tsp vanilla extract

For decoration:

Edible gold pearls or sprinkles

Small edible stars (or sugar stars)

Gold dust (optional, for shimmer ✨)

Instructions
1. Make the brownies

Preheat oven to 175°C (350°F). Line a square pan with parchment.

Melt butter and chocolate together, stirring until smooth.

Whisk in sugar, then eggs and vanilla.

Sift in flour, cocoa, and salt. Fold gently until just combined.

Spread into pan and bake 20–25 minutes until set but fudgy. Cool completely, then cut into squares.

2. Make the buttercream

Beat softened butter until creamy.

Add sifted powdered sugar gradually, mixing until fluffy.

Mix in cocoa, vanilla, and melted chocolate. Add milk/cream as needed for smooth, pipeable texture.

3. Assemble the Christmas trees

Place brownies on a tray.

Fit a piping bag with a large star tip and pipe tall swirls of buttercream on each brownie square, creating a tree shape.

Decorate with gold pearls as ornaments and place a star on top of each.

Dust lightly with edible shimmer for a magical finish.

✨ Result: Rich fudgy brownies topped with silky chocolate buttercream, styled like sparkling Christmas trees. A show-stopping holiday treat that’s as fun to decorate as it is to eat!

24/08/2025

🍫 Chocolate Drip Bundt Cake with Berries & Candy
Ingredients

For the chocolate bundt cake:

200 g all-purpose flour

60 g cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

200 g sugar

2 large eggs

120 ml vegetable oil (or melted butter)

200 ml buttermilk (or milk + 1 tsp vinegar)

1 tsp vanilla extract

Pinch of salt

For the drips:

150 g dark chocolate + 120 ml heavy cream

150 g white chocolate + 120 ml heavy cream

For decoration:

Fresh raspberries and blackberries

Assorted colorful candy-coated chocolates (M&M’s or similar)

Chocolate cookies or brownies (cut into chunks)

Chocolate swirl/shard (optional, for a dramatic finish)

Mint leaves

Instructions
1. Bake the bundt cake

Preheat oven to 175°C (350°F). Grease a bundt pan well.

Mix flour, cocoa, baking powder, baking soda, and salt.

In another bowl, whisk eggs and sugar until fluffy. Add oil, buttermilk, and vanilla.

Combine wet and dry ingredients until smooth.

Pour into pan and bake 35–40 minutes, until a toothpick comes out clean. Let cool completely before decorating.

2. Prepare chocolate drips

For each drip, heat cream until hot (not boiling), pour over chopped chocolate. Stir until smooth and glossy.

Let cool slightly so it thickens but is still pourable.

3. Decorate

Place cooled cake on a serving plate.

Pour dark chocolate ganache over, letting it drip naturally. Repeat with white chocolate ganache for contrast.

Decorate the top with raspberries, candies, cookie chunks, and chocolate shards.

Add mint leaves for freshness.

✨ The result: a show-stopping chocolate drip bundt cake, both fun and elegant, perfect for parties and celebrations.

24/08/2025

🍫 Luxury Chocolate Truffle Drip Cake
Ingredients

For the cake (chocolate sponge):

200 g all-purpose flour

60 g cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

200 g sugar

2 large eggs

120 ml vegetable oil (or melted butter)

200 ml buttermilk (or milk + 1 tsp vinegar)

1 tsp vanilla extract

Pinch of salt

For the frosting:

250 g dark chocolate, chopped

250 ml heavy cream

200 g butter, softened

250 g powdered sugar

For the drip ganache:

150 g dark chocolate

150 ml heavy cream

Decoration:

Assorted chocolate truffles (white, milk, and dark)

Ferrero Rocher, Raffaello, or homemade pralines

Fresh berries (raspberries, strawberries)

Chocolate bars, curls, and sprinkles

Fresh mint leaves

Instructions
1. Bake the chocolate sponge

Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans.

Mix flour, cocoa, baking powder, baking soda, and salt.

In another bowl, beat eggs and sugar until fluffy. Add oil, buttermilk, and vanilla.

Combine wet and dry ingredients, mix until smooth.

Divide batter between pans and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely.

2. Make the frosting

Heat cream until warm (not boiling), pour over chopped chocolate. Stir until smooth.

Let cool slightly, then whip with butter and powdered sugar until creamy.

3. Assemble the cake

Level cakes, then layer them with chocolate frosting.

Frost the outside smoothly with remaining frosting. Chill 30 minutes.

4. Make drip ganache

Heat cream and pour over chopped chocolate. Stir until silky.

Let cool slightly, then drip along cake edges with a spoon or piping bag.

5. Decorate

Place assorted truffles and pralines on top.

Add berries, mint leaves, chocolate bars, and curls.

Finish with a dusting of cocoa or gold sprinkles for a luxury effect.

✨ The result: a show-stopping chocolate drip cake, rich and elegant, perfect for birthdays, anniversaries, or any chocolate lover’s dream celebration.

24/08/2025

🍫 Chocolate Dome Mousse with Ganache
Ingredients

For the base (cookie layer):

150 g chocolate cookies (Oreo or digestive)

60 g unsalted butter, melted

For the mousse layers:

200 g dark chocolate, chopped

200 ml heavy cream (for melting chocolate)

300 ml heavy cream (whipped, for mousse)

2 tbsp sugar

1 tsp vanilla extract

100 g white chocolate (for the inner mousse layer)

For the ganache topping:

150 g dark chocolate, chopped

150 ml heavy cream

Decoration:

Dark chocolate shavings

Fresh mint or herb sprig (optional)

Instructions
1. Prepare the base:

Crush cookies into fine crumbs, mix with melted butter.

Press mixture into the bottom of silicone dome molds (or small bowls) to form a thin crust. Chill in fridge.

2. Make the mousse:

Dark chocolate mousse:

Heat 200 ml cream until warm (not boiling), pour over chopped dark chocolate. Stir until smooth.

Let cool slightly, then fold in whipped cream (300 ml, whipped with sugar & vanilla) gently.

White chocolate mousse (center):

Melt white chocolate and let cool.

Whip 100 ml cream and fold into melted chocolate to create a light mousse.

3. Assemble domes:

Fill each mold halfway with dark chocolate mousse.

Spoon a dollop of white chocolate mousse in the center.

Cover with more dark chocolate mousse, smoothing the surface.

Freeze for 4–6 hours (or overnight) until firm.

4. Prepare ganache:

Heat cream until simmering, pour over chopped dark chocolate. Stir until glossy and smooth.

Let cool slightly to thicken.

5. Unmold and decorate:

Carefully unmold domes onto a serving plate.

Pour ganache over each dome, letting it drip naturally.

Sprinkle chocolate shavings and garnish with mint.

✨ The result: a silky two-layer chocolate mousse dome with a cookie base, rich ganache topping, and elegant finish—perfect for special occasions.

24/08/2025

🧁 Ferrero Rocher Cupcakes
Ingredients

For the cupcakes:

1 cup (125 g) all-purpose flour

1/2 cup (50 g) cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

3/4 cup (150 g) sugar

1/2 cup (120 ml) vegetable oil (or melted butter)

1/2 cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

1 tsp vanilla extract

Optional: 1/2 cup chopped hazelnuts for crunch

For the Nutella frosting:

1 cup (230 g) unsalted butter, softened

2 cups (250 g) powdered sugar

1/2 cup (125 g) Nutella

2–3 tbsp heavy cream (adjust for texture)

For topping:

8–10 Ferrero Rocher chocolates

Melted chocolate (for drizzling)

Extra chopped hazelnuts (optional)

Instructions

Bake the cupcakes

Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.

Mix dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla.

Combine wet and dry ingredients until smooth.

Divide into cupcake liners (about 3/4 full).

Bake for 18–20 minutes. Cool completely before frosting.

Make the Nutella frosting

Beat butter until light and fluffy.

Add powdered sugar gradually, then mix in Nutella.

Adjust consistency with heavy cream.

Decorate

Pipe frosting in a swirl on each cupcake.

Drizzle with melted chocolate.

Top with a Ferrero Rocher chocolate.

Sprinkle chopped hazelnuts for extra crunch.

✨ The result: Decadent, nutty, chocolatey cupcakes that taste just like the Ferrero Rocher truffles — elegant and indulgent, perfect for parties or gifting!

24/08/2025

Here’s a cold-hardy perennial flower you can plant in the fall. Double Scoop Echinacea, Raspberry Berry and it’s hardy to US zones 4-9. 🌸🩷🐝🦋

24/08/2025

Goodnight and sweet dreams!🩷✨🌓

24/08/2025

Love the vibrancy of this dahlia, with its fiery red petals transitioning to a golden yellow!❤️💛🐝

Md Hasan

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