milk powder

Make powdered milk from scratch —

long-lasting, easy to store, and ready when you need it. 

Ingredients:

4 cups (32 oz) of milk.

How to make it:

1. Pour the milk into a pot and heat over medium-high heat, stirring occasionally.

2. Once it starts simmering, reduce to medium heat and continue stirring until thick and creamy.

3. Lower the heat to avoid burning, and stir until the liquid evaporates, forming a thick paste.

4. Remove from heat and spread the paste onto a tray or parchment paper to dry.

   - Option 1: Let it dry out in a well-ventilated area.

   - Option 2: Dry it in the oven at 65-70ºC (149-158ºF) with the door slightly open to release steam.

5. Once completely dried, grind the paste into a powder using a food processor. Pass it through a fine-mesh sieve.

6. Store the powdered milk in an airtight container. Keep it in a cool, dark place. Milk powder can be stored for up to 3 months. 

Notes:

- Skimmed milk will have a longer shelf life due to its lower fat content. (12-18 months)

To Reconstitute:

- Add 1/4 cup of powdered milk to 1 cup of warm water and stir well.

You can use reconstituted powdered milk in any recipe that calls for regular milk, or add powdered milk directly into your recipes.

Ice creams

The Ice Cream Trio 

Vanilla for smooth sweetness, chocolate for deep richness, matcha for cool earthiness—three simple recipes, one dreamy scoop trio.

🍨 Vanilla Ice Cream

Ingredients

- 3 large egg yolks 

- ¼ cup sugar (60g)  

- ½ cup full-fat milk (100ml)  

- 1¼ cups heavy cream (300ml)  

- Few drops lemon juice  

- ½ tsp vanilla extract (3ml)

Steps:

1. Whisk yolks + sugar until thick and creamy (sugar may not fully dissolve).  

2. Heat milk to 80°C—just bubbling at the edges.  

3. Slowly stir hot milk into yolk mixture, then return to pan. Cook over low heat, stirring constantly, until thickened. Cool completely.  

4. Whip cream + lemon juice to soft peaks (70–80% whipped).  

5. Fold whipped cream into cooled custard. Add vanilla and mix well.  

6. Transfer to container, cover with plastic wrap, and chill 1 hour.  

7. After chilling, whip mixture for 2 minutes with mixer, then freeze.  

8. Freeze at least 3 hours before serving.

********

🍫 Chocolate Ice Cream

Ingredients

- 2 large egg yolks  

- 1½ tbsp sugar (20g)  

- ¼ tsp salt (1g)  

- ¾ cup + 1 tbsp heavy cream (200ml)

- 1 tsp cocoa powder (3g)  

- ½ cup full-fat milk (100ml)

- ⅓ cup chopped dark chocolate (60g)

Steps:

1. Beat yolks + sugar until thick and ribbon-like (lines should disappear slowly).  

2. Heat milk + salt to 80°C.  

3. Gradually stir hot milk into yolks (avoid curdling).  

4. In a separate pan, melt chocolate + cocoa + 100g cream at 60°C (or until edges bubble slightly). Add remaining 100g cream and mix.  

5. Combine chocolate mixture with custard until smooth.  

6. Pour into clean container and freeze at least 3 hours.

********

🍵 Matcha Ice Cream

Ingredients

- 2 large egg yolks  

- 2 tsp matcha powder (6g)  

- ¼ tsp salt (1g)  

- ¾ cup + 2 tbsp heavy cream (210ml)  

- 3½ tbsp sugar (46g total: 20g + 26g)  

- ¼ cup + 1 tbsp full-fat milk (20ml + 50ml)  

- Few drops lemon juice

Steps:

1. Mix matcha + 20ml milk until smooth (tea whisk helps).  

2. Whisk yolks + 20g sugar + lemon juice until thick (lines should hold briefly).  

3. Heat 50ml milk + salt to 80°C. Gradually stir into yolk mixture.  

4. Return to pan and cook over low heat, stirring constantly, until thickened. Remove from heat and cool.  

5. Mix cooled custard with matcha paste.  

6. Whip cream + 26g sugar to soft peaks. Fold in matcha custard.  

7. Pour into container, tap gently to release air bubbles, and freeze at least 4 hours.

#vanilla

#Chocolate

#matcha

#icecream

#dessertrecipe

cakes

Six cozy bars that taste just like fall! From pumpkin to caramel apple, these easy treats are packed with warm flavors and autumn nostalgia. Perfect for bake sales, potlucks, or a cozy night in! 🍁✨

Ingredients

🟧 Caramel Cheesecake Bars

Crust

3 cups pecan shortbread cookie crumbs, 24 cookies from a 13-ounce package

2 tablespoons granulated sugar

½ cup salted butter, melted

Cheesecake Layer

16 ounces cream cheese, softened to room temperature

⅔ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

⅓ cup sour cream

Caramel Topping

13.4 ounces dulce de leche caramel

3 tablespoons heavy cream

🟧 Pecan Pie Cheesecake Bars

Graham Cracker Crust

2½ cups graham cracker crumbs

½ cup finely chopped pecans

3 tablespoons granulated sugar

½ cup salted sweet cream butter, melted and cooled

Cheesecake Filling

¾ cup granulated sugar

2 tablespoons cornstarch

24 ounces cream cheese, at room temperature (678 gram)

¾ cup sour cream, room temperature

1½ teaspoons pure vanilla extract

2 extra large eggs, at room temperature

Pecan Topping

½ cup salted sweet cream butter, sliced into 1 tablespoon pats

½ cup dark Karo syrup

⅓ cup granulated sugar

⅓ cup light brown sugar, packed

¼ cup heavy cream

1½ cups rough chopped pecans

🟧 Toffee Bars

1 cup unsalted butter, room temperature

1 cup light brown sugar

1 large egg yolk

1½ teaspoons vanilla extract

½ teaspoon salt

2¼ cups all-purpose flour

2 cups milk chocolate chips

½ cup English toffee bits, Heath brand

🟧 Caramel Apple Cheesecake Bars

Shortbread Crust

2 cups all-purpose flour

½ cup packed light brown sugar

1 cup unsalted butter, cold

Cheesecake Layer

24 ounces cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

½ cup sour cream, room temperature

½ cup heavy whipping cream

1½ tablespoons all-purpose flour

3 large eggs, room temperature

Apple Layer

4 cups apples, peeled and diced

3 tablespoons granulated sugar

½ teaspoon cinnamon

1 tablespoon all-purpose flour

Streusel Topping

1 cup all-purpose flour

1 tablespoon baking powder

1 cup packed light brown sugar

½ cup unsalted butter

2 tablespoons heavy whipping cream

Optional

caramel sauce, for drizzling

🟧 Pecan Pie Bars

Shortbread Crust

½ cup unsalted butter, softened to room temperature

1½ cups all-purpose flour

¼ cup granulated sugar

½ teaspoon vanilla extract

¼ teaspoon kosher salt

Pecan Pie Filling

¼ cup unsalted butter

½ cup granulated sugar

½ cup Karo syrup

1 tablespoon maple syrup

¼ teaspoon kosher salt

2 tablespoons all-purpose flour

2 eggs, room temperature

1 teaspoon vanilla extract

1½ cups pecans, roughly chopped

🟧 Pumpkin Cheesecake Bars

Crust

1 cup gingersnap crumbs, approximately 14 to 16 cookies prior to crushing

1 cup graham cracker crumbs

1 tablespoon sugar

½ teaspoon cinnamon

5 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese room temperature

1 cup brown sugar

15 ounces pumpkin puree

2 eggs, room temperature

12 ounces evaporated milk

1½ teaspoons vanilla

1 teaspoon ground cinnamon

1½ teaspoons pumpkin pie spice

¼ teaspoon salt

Topping

2 cup pecans finely chopped

½ cup packed brown sugar

3 tablespoons water

Soups

SoupWarm, cozy, and full of flavor — these are truly The Best Soup Recipes to keep you snug all season long! 🥣🍂 From creamy classics to hearty favorites, each bowl is pure comfort. 💛

Ingredients

🟣 Lasagna Soup

1 pound Italian sausage

1 tablespoon olive oil

1 small onion, chopped

3 cloves minced garlic

4 cups beef broth

14.5 ounces crushed tomatoes

14.5 ounces petite diced tomatoes

2 teaspoons Italian seasoning

9 lasagna sheets, broken into 1-inch pieces

1 cup mozzarella cheese, grated

½ cup ricotta cheese

¼ cup Parmesan cheese, grated

10 basil leaves, sliced

🟣 Cheeseburger Soup

4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons

1 medium white onion, diced

¾ cup carrots, shredded

¾ cup celery, diced

1 tablespoon Italian seasoning

½ teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)

3 cups chicken broth, low sodium

¼ cup all-purpose flour

4 cups sharp cheddar cheese, shredded

1½ cups milk, 2%

¼ cup sour cream, full fat

🟣 Broccoli & Cheese Soup

8 tablespoons salted sweet cream butter

1 cup finely chopped sweet yellow onion

1 tablespoon fresh minced garlic

⅓ cup all-purpose flour

2½ cups chicken broth

2 cups whole milk

1 cup heavy cream

3½ cups fresh broccoli florets

3½ cups fresh shredded extra sharp cheddar cheese, plus ¼ cup for optional garnish

½ cup shredded parmesan cheese

1½ teaspoons kosher salt

1 teaspoon fresh cracked black pepper

🟣 Minestrone Soup

1 cup small shell pasta, uncooked

1 ½ tablespoons olive oil, extra virgin

1 tablespoon salted butter

½ cup sweet yellow onion, finely chopped

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

1 tablespoon garlic, minced

32 ounces vegetable broth

28 ounces petite diced tomatoes, do not drain

15.5 ounces dark red kidney beans, rinsed and drained

15.5 ounces cannellini beans (white kidney beans), rinsed and drained

1 cup fresh green beans, sliced in half

1 cup fresh baby spinach

2 dried bay leaves

1 ½ teaspoons kosher salt

1 teaspoon dried italian seasoning

1 teaspoon fresh cracked black pepper

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

¼ cup freshly grated Parmesan cheese, for garnish

🟣 Homemade Tomato Soup

3 tablespoons extra virgin olive oil

3 tablespoons salted sweet cream butter

1½ cups sweet yellow onion finely diced

1 tablespoon fresh garlic minced

3 tablespoons all-purpose flour

58 ounces tomato puree

32 ounces vegetable broth

1 tablespoon tomato paste

1 tablespoon granulated sugar

1½ teaspoons kosher salt

1 teaspoon dried basil

½ teaspoons fresh cracked black pepper

⅛ teaspoon red pepper flakes

2 whole bay leaves

2 tablespoons basil thinly sliced (optional garnish)

🟣 Squash Soup

1 large butternut squash, approximately 3 to 3.5 cups diced

4 tablespoons salted butter

1 large onion, diced (approximately 1 cup)

1 teaspoon garlic, minced

32 ounces chicken broth

½ cup heavy whipping cream, plus more to garnish

1 teaspoon pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)

1 teaspoon salt

2 tablespoons brown sugar

sweets

Soft, stretchy homemade mochi with a sweet surprise inside.

1️⃣ Matcha Mochi 

Cashew Cream

- 1/2 cup (75 g) raw cashews, soaked overnight  

- 1/2 cup (120 ml) water  

Filling  

- 50 g (about 3.5 tbsp) cacao butter  

- 45 g (about 1/3 cup) powdered sugar  

- 1 tsp (2 g) ceremonial matcha  

- 2 tbsp (30 ml) cashew cream  

- 1/4 tsp (1 ml) vanilla extract  

Dough  

- 1/2 cup (75 g) sweet rice flour  

- 2 tbsp (25 g) sugar  

- 6 tbsp (90 ml) almond milk  

- 1.5 tsp (7 ml) neutral oil  

- 1/4 tsp (1/2 g) matcha powder  

Instructions

1. Blend soaked cashews with water until smooth.  

2. Melt cacao butter, cool, then mix with sugar, matcha, cashew cream, and vanilla. Whisk until thick, chill 2 hrs.  

3. Mix flour, sugar, milk, oil, and matcha. Steam 20 min, stir halfway. Cool 20 min, stir smooth, wrap, chill 45 min.  

4. Divide dough, flatten, fill, seal, and dust with cornstarch.  

5. Serve fresh or chilled. Best same day; keeps 3 days refrigerated.

*******

2️⃣ Ube Butter Mochi 

- 2 cups (270g) sweet rice flour (mochi flour)  

- 1 cup (200g) granulated sugar  

- 1 tsp (4g) baking powder  

- 1/2 tsp (3g) salt  

- 1 cup (240ml) coconut milk  

- 1 cup (240ml) whole milk  

- 1/2 cup (115g) unsalted butter, melted  

- 1 cup (240g) ube puree or 1–2 tsp ube extract  

- 4 large eggs (200g total)  

- 1 tsp (5ml) vanilla extract  

Steps

1. Preheat oven to 350°F (175°C). Grease a 9×13" (23×33cm) pan.  

2. Whisk together flour, sugar, baking powder, and salt.  

3. In another bowl, mix coconut milk, whole milk, melted butter, ube, eggs, and vanilla until smooth.  

4. Combine wet and dry ingredients—stir gently. A few lumps are okay. 

5. Pour batter into pan and smooth the top.  

6. Bake for 55–65 minutes, until golden and set.

********

3️⃣ Coconut Mochi Balls (Klepon)  

* 2.5 cups (300g) glutinous rice flour

* 1 cup + 1 tbsp (260ml) water

* 1 cup (200g) palm sugar, chopped

* 1.5 cup (150g) shredded coconut

Steps:

1. Mix the glutinous rice flour with water and knead into a smooth dough.

2. Divide the dough into small portions (20g), flatten, fill with palm sugar, and roll into balls. 

3. Bring a pot of water into a boil, add the balls, and cook until they float to the surface.

4. Roll the cooked balls in steamed shredded coconut. Enjoy!

*******

4️⃣ Strawberry Cheese Mochi 

Creamy Strawberry Filling

- 3.5 oz cream cheese (100g), softened

- 1 tbsp sugar (15g)

- 1/3 cup strawberry jam (100g)

- 3/4 cup whipping cream (180g)

Dough 

- 3/4 cup glutinous rice flour (100g)

- 1/4 cup cornstarch (30g)

- 1 tbsp sugar (15g)

- 2/3 cup milk (160g)

- 2 tsp butter (10g)

Topping

- Crushed Oreos (optional)

Steps

1. Beat cream cheese and sugar, add cream and jam, mix until thick. Portion into ¼ cup (50g), freeze until firm.  

2. Mix dough ingredients, poke holes, steam 15–20 min.  

3. Add butter while warm, knead and stretch until smooth and chewy.  

4. Divide into 40g balls, dust, flatten, wrap frozen filling, seal, trim, dust again, top with Oreo crumbs.

*******

5️⃣ FRIED MOCHI BALLS

Filling

- 40g brown sugar (3 tbsp)  

- 10g glutinous rice flour (1 tbsp)  

- 5g white sesame (optional) (1 tsp)  

Dough

- 200g glutinous rice flour (1.5 cups)  

- 125g boiling water (1/2 cup + 1 tbsp)  

- 30g sugar (2.5 tbsp)  

- Breadcrumbs (for coating)

Steps

1. Mix filling and set aside.  

2. Dissolve sugar in boiling water, add to rice flour, knead into dough.  

3. Boil 4 dough pieces (5 min), mix back in.  

4. Divide into 35g pieces, flatten, fill, shape into cylinders, coat with breadcrumbs.  

5. Fry until golden or bake at 200°C for 3–5 min (cover with foil if needed).

Tips

Serve hot for crisp outsides, soft centers.  

Freeze extras; reheat at 200°C for 8 min (foil-covered).

********

6️⃣ Mochi Ice Cream 

- 1/2 cup + 2 tbsp (100g) sweet rice flour

- 1/4 cup (30g) corn starch

- 1.5 tbsp (20g) sugar

- 3/4 cup + 2 tbsp (190ml) milk

- 1.5 tbsp (20g) butter

- Ice cream of your choice

Steps

1. 1. Mix sweet rice flour, corn starch, sugar, and milk. Cover, poke holes, and steam 25 min.  

2. 2. Add butter, knead until smooth, divide into 35g pieces.  

3. 3. Flatten, wrap around ice cream, trim, dust with cooked rice flour, and freeze 2 hrs.

#coconutballs #coconut #mochi #ondehondeh #klepon #ricecake #icecream #sweet #dessertideas

Chicken Nuggets

Crispy Chicken Nuggets Recipe

Ingredients: 👇👇

 • 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces

 • 1 cup all-purpose flour

 • 1 cup breadcrumbs (panko or regular)

 • 2 eggs, beaten

 • ½ cup milk (optional, makes coating smoother)

 • 1 tsp garlic powder

 • 1 tsp onion powder

 • 1 tsp paprika (optional, for color)

 • Salt & pepper, to taste

 • Oil, for deep frying or shallow frying

INSTRUCTIONS: 👇👇

 • Cut chicken into nugget-sized pieces.

 • Season lightly with salt, pepper, and a pinch of paprika.

 • Bowl 1: Flour + garlic powder + onion powder + paprika + salt + pepper.

 • Bowl 2: Eggs beaten with milk.

 • Bowl 3: Breadcrumbs.

 . Dredge chicken pieces in flour mixture, shaking off excess.

 . Dip into egg wash.

 . Coat in breadcrumbs, pressing gently so they stick.

(For extra crunch: repeat egg + breadcrumb coating once more.)

 • Heat oil in a deep pan (350°F / 175°C).

 • Fry nuggets in small batches until golden brown, about 4–5 minutes, turning occasionally.

 • Remove and drain on paper towels.

 • Enjoy hot with ketchup, honey mustard, ranch, or BBQ sauce.

Ctto:

#fblifestyle #fyp #recipe

man go

Homemade Mango Ice Cream (No Condensed Milk)

Ingredients: 👇👇

- ¼ cup sugar

- 1 cup milk

- 1 tsp corn flour

- 1 cup whipping cream

- ½ cup mango puree

- 1 tsp mango flavor

- Food color (optional)

Instructions:

1. In a pan, mix sugar, milk & corn flour.

2. Cook on medium flame, stirring constantly.

3. Cook for 10–12 minutes until thick.

4. Let the milk mixture cool completely.

5. In a bowl, beat whipping cream for 1 minute.

6. Add mango puree, cooled thick milk, mango flavor & food color.

7. Beat the mixture for 2 minutes.

8. Pour into a container & freeze for 8 hours or overnight.

🍨 Creamy, fruity, and made with love! 🍨

#icecream #MangoIceCream #mango #fblifestyle #recipe #fyp