April Bakes

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Streusel-topped Blueberry muffins Baked yesterday. Today's breakfast.Thumbs up 👍🏿 if you like muffinsComment if you love...
19/01/2025

Streusel-topped Blueberry muffins
Baked yesterday. Today's breakfast.

Thumbs up 👍🏿 if you like muffins
Comment if you love muffins

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One-Pot Macaroni Cheeseburger SoupA comforting blend of macaroni, ground beef, and a rich cheese base, this One-Pot Maca...
19/01/2025

One-Pot Macaroni Cheeseburger Soup

A comforting blend of macaroni, ground beef, and a rich cheese base, this One-Pot Macaroni Cheeseburger Soup is the perfect dish to satisfy your cravings for something cheesy and hearty without the use of processed cheese. With a savory flavor profile and a creamy texture, it’s an ideal choice for a family dinner or a cozy evening meal.

Ingredients:
1 lb. ground beef
1 medium onion, diced
2 cups beef broth
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup milk
Salt and pepper to taste

Directions:
Brown Beef: In a large pot, cook ground beef and onion over medium heat until browned and softened. Drain excess fat.

Add Broth: Pour in beef broth and bring to a boil.
Cook Macaroni: Add elbow macaroni and cook for about 7-8 minutes, or until al dente.

Add Cheese & Milk: Reduce heat and stir in milk and shredded cheddar cheese. Cook until melted and creamy.

Season & Serve: Add salt and pepper to taste, then serve hot.
This soup combines the best of a cheeseburger and macaroni, making it a hit with both kids and adults. It’s simple, fast, and incredibly delicious!

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Bank Julius Bär & Co is situated at the corner of Kapellgasse and Schwanenplatz, Lucerne, Switzerland.
09/01/2025

Bank Julius Bär & Co is situated at the corner of Kapellgasse and Schwanenplatz, Lucerne, Switzerland.

26/05/2024

Beautiful Piping Techniques for cake decorating

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25/03/2024

Fancy Fruit & Nut Crackers for Better Than Store-Bought!


1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 1/2 tsp kosher salt
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp black pepper
3/4 cup any dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc)
3/4 cup any nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds etc)
1 tbsp orange or lemon zest
1 cup milk of choice (we used oat milk, but any kind works)
1/4 cup honey

Preheat oven to 350˚F and line 2 mini loaf pans (~5 1/2” x 3 1/4”) with parchment paper.

Add all ingredients except milk & honey to a mixing bowl. Stir until well combined. Stir in the milk and honey.

Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean.
Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)

Preheat oven to 300ËšF.

Remove from the freezer & slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper.

Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren’t quite done, flip again and cook for another 3-8 minutes.

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