Cozy CoocooNut Custard Babka

🥥✨ 

Cozy CoocooNut Custard Babka (breadmachine style)

Soft, swirly, tropical, and just the right amount of end of summer cozy

🧡 Dough 

Ingredients

1/2 cup half & half

2 tbsp granulated sugar

3/4 tsp salt

2 large eggs

3 tbsp unsalted butter, chopped

2 1/2 cups + a few tbsp all‑purpose flour

3/4 tsp instant yeast

2 tsp coconut flavor (your chaotic twist)

🥥 Filling 

Ingredients

4 egg yolks

6 tsp softened butter

6 tbsp sugar

1 1/2 cups shredded unsweetened coconut

✨ Egg Wash

1 large egg

1 tbsp waterPinch of salt

🍞 Instructions

1. Make the Dough

Add all the ingredients as listed to your breadmachine. Set on 'Dough' cycle and relax — after the cycle is finished, let the dough rise in a greased bowl covered for another 30 min, like a cozy pillow with ambition.

Let it rise until puffy and adorable.

2. Make the Coconut Custard Filling

Whisk egg yolks, sugar, then add softened butter.

Stir in the shredded coconut until it becomes a thick, dreamy, tropical paste.

Set aside and try not to eat it with a spoon.

3. Roll & Fill

Roll out your dough into a rectangle.

Spread the coconut custard all over like you’re frosting a beach vacation. (Leave about an inch on the edges)

Roll it up tightly, slice lengthwise, and twist into a dramatic babka braid. Pinch and tuck the ends under and place it into a greased loaf pan.

4. Second Rise

Cover and let your braided beauty puff up again -about 1 hour

This is the “don’t peek in the oven later” stage’s warm‑up.

5. Bake

Brush with egg wash.

Bake at 350f for about 40min (or the internal temperature reaches 190f-195f) until golden, glossy, and smelling like a tropical bakery run by a cozy grandma.

6. Cool (or pretend to)

Let it cool slightly… or tear into it warm like the chaotic baking queen you are or burn your mouth like I just did! 

🌴 Janny’s Notes

The coconut flavor in the dough? Genius.

The custard bubbling? A sign of greatness.

The smell? Illegal.

The vibe? Cozy coocoonut perfection. 🤪

Peach Jell-O Bread

🍑 Peach Jell‑O Bread 

A bright, tender, peach‑infused loaf with a subtle tropical twist and a glossy optional glaze.

🧁 Ingredients

Dry Ingredients

1 ¾ cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Wet Ingredients

½ cup oil

¾ cup granulated sugar

2 eggs, room temperature

¾ cup Greek yogurt

¼ cup milk

1 tsp vanilla extract

¼ tsp coconut extract

Peach Flavor 1 box (3 oz) peach Jell‑O powder, divided. Reserve 1 tbsp for the glaze. Use the remainder in the batter

Coconut Layer

A sprinkle of sweetened coconut flakes for the bottom of the pan

🍑 Peachy Icing (Optional)

1 cup powdered sugar

1 tbsp reserved peach Jell‑O powder

1–2 tbsp milk

🍰 Instructions

1. Prepare the Pan

Grease and line a loaf pan with parchment paper.

Sprinkle a light layer of sweetened coconut flakes across the bottom.

Set aside.

2. Preheat the Oven 

Heat oven to 350°F (175°C).

3. Mix the Dry Ingredients

In a medium bowl, whisk together: flour, baking powder, baking soda, salt. 

Set aside.

4. Mix the Wet Ingredients

In a large bowl, whisk oil, sugar, and eggs until smooth and slightly thickened.

Add Greek yogurt, milk, vanilla extract, and coconut extract.

Whisk until fully combined.

5. Add the Peach Flavor

Stir in the remaining peach Jell‑O powder (minus the reserved tablespoon).

Mix until the batter is evenly colored.

6. Combine Wet & Dry

Add the dry ingredients to the wet mixture in batches, folding gently.

Mix only until just combined — do not overmix.

7. Bake

Pour batter into the prepared loaf pan.

Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool

Let the loaf rest in the pan for 10–15 minutes.

Transfer to a wire rack and cool for an additional 15–20 minutes before glazing.

🍑 Peachy Icing

In a small bowl, whisk together: powdered sugar,reserved peach Jell‑O powder. Add milk slowly, stirring until the glaze reaches a smooth, pourable consistency.

Pipe or drizzle over the cooled loaf.

Slice and serve with a few fresh slices of peaches or vanilla ice-cream 😋 

Pina Colada No-Churn Icecream

🍍🥥 Balanced Piña Colada        No‑Churn Ice Cream

⭐ Ingredients

• 3 cups whipped topping (~8 oz tub)

• 1 cup Greek yogurt

• ½ cup condensed milk

• ¾–1 cup crushed pineapple ( or ~5 sliced pineapple, pulsed into small bits and drained/pressed dry)

• ½ teaspoon coconut extract

• ¼–½ teaspoon pineapple extract 

◦ (¼ tsp = subtle, ½ tsp = bold piña colada energy)

• Optional: 1–2 tbsp pineapple juice for a swirl

• Optional: shredded coconut for texture

───

🥄 Instructions

1. Prep the pineapple

• Drain the slices well

• Pulse in the food processor using short bursts

• Stop when it looks like crushed pineapple, not baby food

• Press out extra liquid with paper towels or a spoon

This step keeps your ice cream creamy instead of icy.

───

1. Make the flavor base

In a large bowl, whisk together:

• Greek yogurt

• Condensed milk

• Coconut extract

• Pineapple extract

This is where the piña colada magic happens — extracts blend best before the whipped topping goes in.

───

1. Fold in the whipped topping

Use a gentle folding motion to keep everything fluffy and airy.

───

1. Add the pineapple

Fold in your crushed pineapple last so the chunks stay intact.

Optional:

 Drizzle in 1 tablespoon pineapple juice and swirl lightly for a ribbon effect.

───

1. Freeze

• Pour into a loaf pan or container

• Smooth the top

• Cover tightly

• Freeze 4–6 hours until scoopable

Almond Cream Cake

Almond Cream Cake

🌿 Overview

A tender almond‑flour cake base topped with rich almond cream, baked to golden perfection and finished with sliced almonds and powdered sugar.

🧈 The Cake Base

Ingredients

½ cup brown sugar

¼ cup granulated sugar

6 oz unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

½ tsp almond extract

½ tsp salt

½ tsp baking powder

1 cup almond flour

1½ cups all‑purpose flour

Steps

Combine both sugars and melted butter; whisk until smooth.

Add eggs and extracts; whisk until fully incorporated.

Stir in salt and baking powder.

Add almond and all‑purpose flours; mix until just combined.

Line an 8×8‑inch pan with parchment; spread batter evenly.

Bake at 350°F (175°C) for 15 minutes.

🌰 The Almond Cream Topping

Ingredients

½ cup granulated sugar

¼ cup unsalted butter, softened

1 large egg

2 cups almond flour

Sliced almonds, for topping (optional)

Powdered sugar, for dusting

Steps 

Cream sugar and butter until light.

Add egg; mix well.

Stir in almond flour until thick and crumbly.

Remove cake base from oven after 15 minutes.

Spread almond cream evenly over warm base.

Sprinkle sliced almonds on top. (Optional)

Bake again for 25–30 minutes, until golden and set.

Cool completely before lifting out with parchment.

🍴 Serving Notes

Dust lightly with powdered sugar before serving.

Pairs beautifully with coffee or a drizzle of honey‑almond glaze

..just a few cute amigurumi patterns ..

..more to come soon 😉

Buckeye Fudge

Hello Everyone!

It's that time of the year again ... forget all the diets and dive right into those sweet goodies! Yeah, we are going to pay for it later .. but what's life without a little temptation? 

And if you are a superstrong dieter (is that even a word?),please, don't deprive your friends and family of this heavenly, chocolaty, peanutbuttery sweetness!! 

                 BUCKEYE FUDGE!!

And guess what, it's so simple and easy to make .. two bowls, a 8x9inch pan, a few ingredients and a microwave!! 

Are you drooling yet? ... hmmmm, maybe just make it and have a piece, or two, or more ...

INGREDIENTS

Peanut Butter Layer

1 cup butter

1 cup creamy peanut butter

1 teaspoon vanilla

3½ cups powdered sugar

Chocolate Layer

7 ounces sweetened condensed milk (½ of a 14 ounce can)

1½ cup dark or semi-sweet chocolate chips

2 tablespoons butter

To make the Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.

Now make the Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.

Let your fudge cool on the counter for at least 4 hours (if you can😉) before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. 

Enjoy!

Knotty Stuff

Did you know that I have a small collection of handmade "MicroMacrame" jewelry? I started with a few simple bracelets .. advanced to necklaces and finally tackled earrings! One knot at a time!!! 

First I had to find out the difference between all these cords you can buy. So many colors, so many different grades of thickness, waxed or not, and and and... 

Then I had no idea about what to do with all these different strings. 

Some Ladies on YouTube offered great tutorials.. and with lots of pause, rewind, pause, play, rewind .. "huh?" and "how did she do that?" I finally figured out the basics and it became a little less confusing.

There are still a few projects that I haven't been able to tackle .. yet! 

But here are a few example of what I did so far

Let me know if this is something you want learn more about, or see more of.

It's easier than you think .. and if you are a fellow crocheter you already know how to handle knots. 😉