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         <title>Meals</title>
         <link>https://www.canyoudo.org/meals/</link>
         <description>Meals</description><item>
			<title><![CDATA[Chiffon cake]]></title>
			<description><![CDATA[Chiffon cake recipe]]></description>
		    <content:encoded><![CDATA[Chiffon cake

Ingredients:
100 grams flour 0000
1 teaspoon baking powder
4 yolks
4 whites
20 grams sugar
100 gr sugar
1 pinch salt
60ml oil
70ml milk
18-20cm Mold



Directions:
1. Beat the egg yolks with the 20 gr of sugar, add a pinch of salt. Mix and add the oil
2. Add the milk and sift the flour together with the baking powder and Mix
3. In another bowl, beat the egg whites and when they are foamy, add the sugar in 3 parts, until reaching snow point
4. Add 2 tablespoons of the egg whites to the egg yolk shake and mix with encircling movements, until a homogeneous mixture is achieved.
5. Then add the yolks to the rest of the whites and mix with encircling movements
6. Take to mold buttered or with oven paper. Preheated oven 180° 35 minutes. Click if it comes out dry ready
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/chiffon-cake-774.jpg</image>
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			<link>https://www.canyoudo.org/chiffon-cake/134/</link>
			<pubDate>Fri, 02 Jun 2023 19:20:14 +0300</pubDate>
			</item><item>
			<title><![CDATA[Homemade chocolate roll]]></title>
			<description><![CDATA[Homemade chocolate roll recipe]]></description>
		    <content:encoded><![CDATA[Homemade chocolate roll

Ingredients
For the chocolate cake:
4 eggs
125g of sugar
4 tablespoons of milk
130g of flour
4 tablespoons of bitter cocoa
For the cream:
125g butter
10 cl of liquid cream
100g icing sugar
125g dark chocolate
For the glaze:
200g of dark chocolate
150g icing sugar



Directions:
Cake:
Heat the oven to 180°C. Beat the egg yolks together with the sugar until the mixture whitens and is assembled. Add the flour and milk. Add the cocoa and mix well. On the other hand, mount the egg whites until stiff and add them delicately to the mixture with the help of a spatula. In a rectangular mold covered with parchment paper, pour the mixture and bake for 12 to 15 minutes.

Cream:
Mix the butter so that it softens and achieves a creamy texture and add the liquid cream. Add the icing sugar and beat again. Melt the chocolate in a bain-marie and add it to the previous mixture.

Frosting:
Melt the chocolate in a bain-marie and add the icing sugar. Booking.

Take the cake out of the oven and place it on a damp cloth covered with a couple of tablespoons of sugar. Add the cream and roll it up. Cut the ends so that we have a very regular trunk. Wait for it to cool completely and cover with the glaze.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/homemade-chocolate-roll-1217.jpg</image>
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			<link>https://www.canyoudo.org/homemade-chocolate-roll/133/</link>
			<pubDate>Fri, 02 Jun 2023 19:10:29 +0300</pubDate>
			</item><item>
			<title><![CDATA[Crispy fries]]></title>
			<description><![CDATA[Crispy fries recipe]]></description>
		    <content:encoded><![CDATA[Crispy fries

Ingredients:
3 medium potatoes
Vinegar
Water
Cornstarch
Cooking oil



Directions:
1. Cut the potatoes into slices and then into thin toothpicks.
2. Place them in a container.
3. Add a little vinegar.
4. Add water, cover and let stand for ten minutes.
5. Dry the potatoes with a cloth.
6. Transfer the potatoes to a bowl, add cornstarch and mix with your hands.
7. Heat the pan and add the oil. When the oil is hot, fry the potatoes.
8. Place a plate and you're done.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/crispy-fries-8264.jpg</image>
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			<link>https://www.canyoudo.org/crispy-fries/132/</link>
			<pubDate>Fri, 02 Jun 2023 19:00:36 +0300</pubDate>
			</item><item>
			<title><![CDATA[Vanilla cake]]></title>
			<description><![CDATA[Vanilla cake recipe]]></description>
		    <content:encoded><![CDATA[Vanilla cake

Ingredients:
3 cups of flour
1 and a half cups of sugar
4 eggs
1 cup butter or margarine
1 teaspoon of baking powder
1 Teaspoon vanilla extract
1 cup of milk
1/2 teaspoon salt



Directions:
1. To make this vanilla cake recipe, start by turning on the oven to preheat it. Also make sure you have all the ingredients ready before you start.
2. Then mix the cup of butter or margarine with the sugar with a mixer or rod. Stir until a cream remains.
3. To this mixture add the 4 eggs and the essence of vanilla. Continue stirring so that the final result is a fluffy and delicious vanilla cake.
4. Sift the three cups of flour to avoid lumps. Now add the salt and baking powder.
5. Then slowly mix this mixture with the previous one and add the cup of milk. Go beating gently to perfectly unite all the ingredients and have the dough for your vanilla cake ready.
6. Take a mold, add butter and flour (or place baking paper) in it to prevent the cake from sticking and then add the dough.
7. Bake at 180ºC for at least 30 minutes. After that time you should monitor the cooking, the best trick to do it is to insert a knife, if it comes out perfectly dry it is because the cake can already be removed.
8. Remove from oven and let cool for at least 10 minutes before removing from pan.
Ready! Following these simple steps you can enjoy a fluffy and delicious vanilla cake.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/vanilla-cake-6475.jpg</image>
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			<link>https://www.canyoudo.org/vanilla-cake/131/</link>
			<pubDate>Fri, 02 Jun 2023 18:51:17 +0300</pubDate>
			</item><item>
			<title><![CDATA[Lemon dessert]]></title>
			<description><![CDATA[Lemon dessert recipe]]></description>
		    <content:encoded><![CDATA[Lemon dessert

Ingredients:
1 can of condensed milk
1 can of cream
200g cornstarch biscuits
100 ml of lemon juice



Directions:
Hit the blender: the lemon juice, condensed milk and milk cream.

Cover the bottom of a container with the cornstarch biscuit and cover with the lemon cream, then make another bed of biscuit and another layer of cream and do this until you run out of cream and biscuits.

Finish with the lemon cream and take it to the fridge for 3 hours and serve well chilled.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/lemon-dessert-2482.jpg</image>
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			<link>https://www.canyoudo.org/lemon-dessert/130/</link>
			<pubDate>Fri, 02 Jun 2023 13:42:57 +0300</pubDate>
			</item><item>
			<title><![CDATA[Pave Of Pineapple]]></title>
			<description><![CDATA[Pave Of Pineapple recipe]]></description>
		    <content:encoded><![CDATA[Pave Of Pineapple

Ingredients:
1 liter of milk
1 can of condensed milk
3 sifted yolks
4 tablespoons cornstarch
50 g grated coconut for the cream
100 g grated coconut for topping
1 can of canned pineapple
1 small can of canned cherries
1 can of whey-free cold cream
3 egg whites whipped
4 tablespoons of sugar
300 g cornstarch/milk/champagne biscuits
2 cups of guarana to soak the cookies (American cup)



Directions:
Reserve 3 pineapple slices to decorate the pave, chop the rest of the pineapple into small pieces and set aside
In a pan with a thick bottom add the milk, condensed milk, egg yolks, starch and coconut, mix well
Bring to a low boil, stirring constantly with a wooden spoon, until it thickens and takes on a consistency.
Take a glass platter to mount the pavé, place the guarana in a bowl to soak the cookies, on the platter place a layer of dipped cookies in the guarana and one of the cream
Repeat the process until you finish with the last cream
Sprinkle the chopped pineapple on top and reserve, in the mixer beat the egg whites, then with the mixer still on add the sugar and beat until combined
Remove from the mixer and add the cream, stirring gently until well blended.
Pour the cream over the pineapple, sprinkle the grated coconut on top, refrigerate for 6 hours or overnight
Once chilled, garnish with the reserved pineapple slices and the cherry, cut 2 slices in half, then place each slice in a corner of the platter, place a cherry inside the slice
Place a whole slice in the center of the pave and a cherry inside, serve next.

Tip: You can soak the cookies in the pineapple syrup.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/pave-of-pineapple-6738.jpg</image>
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			<link>https://www.canyoudo.org/pave-of-pineapple/129/</link>
			<pubDate>Fri, 02 Jun 2023 13:30:46 +0300</pubDate>
			</item><item>
			<title><![CDATA[KitKat Pave]]></title>
			<description><![CDATA[KitKat Pave recipe]]></description>
		    <content:encoded><![CDATA[KitKat Pave

Ingredients:
White cream:
01 can of condensed milk
02 tablespoons cornstarch
03 tablespoons powdered milk
01 box of milk cream
500ml of milk

Ganache:
180 grams of chocolate * 1 box of cream

Additional:
Cookies (I used cornstarch)
Milk to moisten the biscuit
Kitkat



Directions:
In a pan add the condensed milk, cornstarch and powdered milk, mix until the dry ingredients dissolve.
After this procedure, add the milk and cream.
Bring to a boil over medium heat and mix until it boils and then let it cool to room temperature or put it in the fridge for a few minutes.
With the cream chilled or at room temperature, start assembling the pave.
To assemble the pave, start with a layer of cream and another layer of biscuits
Alternate this process until it reaches more or less the top of the platter. 

Reserve
Melt the chocolate with the cream in the microwave or in a water bath
Place over the pave. 
Then cut the kit kat to finish.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/kitkat-pave-3800.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/06/kitkat-pave-3800.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.canyoudo.org/kitkat-pave/128/</link>
			<pubDate>Fri, 02 Jun 2023 13:25:31 +0300</pubDate>
			</item><item>
			<title><![CDATA[Oreo biscuit pave with Nutella]]></title>
			<description><![CDATA[Oreo biscuit pave with Nutella recipe]]></description>
		    <content:encoded><![CDATA[Oreo biscuit pave with Nutella

Ingredients:
1 small jar of Nutella
2 packs of 90g oreo cookies (each)
3 sour cream
2 condensed milk
2 dessert spoons of butter
4 dessert spoons of powdered milk
150 ml of milk



Directions:
In a pan put the condensed milk, 2 cream, the butter and the powdered milk and stir non-stop and when it disgraces from the bottom of the pan, turn off the heat.
In a bowl mix the cream and nutella.
Put the milk in a bowl

Place half of the white cream on the bottom of the refractory, a layer of biscuits soaked in milk and another layer of cream.
Finish with the Nutella mixed in the cream and decorate as you prefer, take it in the fridge for 6 hours.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/oreo-biscuit-pave-with-nutella-1570.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/06/oreo-biscuit-pave-with-nutella-1570.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.canyoudo.org/oreo-biscuit-pave-with-nutella/127/</link>
			<pubDate>Fri, 02 Jun 2023 13:18:12 +0300</pubDate>
			</item><item>
			<title><![CDATA[Banana pave]]></title>
			<description><![CDATA[Banana pave recipe]]></description>
		    <content:encoded><![CDATA[Banana pave 

Ingredients:

1 cup condensed milk (tea)
2 tablespoons cornstarch
2 cups of milk (tea)
2 yolks
1 tablespoon butter
1 teaspoon (coffee) vanilla essence
3 cups buttermilk donuts (tea)
4 sliced bananas
1 lemon juice
2 cups dulce de leche (creamy milk)
Crushed cashew nuts for garnish



Directions:

Place the condensed milk in a pan over medium heat, the cornstarch dissolved in the milk, the egg yolks and the butter, stirring until thickened. 
Turn off the heat, add the essence and mix. 
In a refractory, make layers of white cream, donuts, banana watered with lemon juice and dulce de leche. 
Repeat the layers until you run out of ingredients, ending with dulce de leche. 
Decorate with chestnuts and refrigerate for 2 hours before serving.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/banana-pave-9156.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/06/banana-pave-9156.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.canyoudo.org/banana-pave/126/</link>
			<pubDate>Fri, 02 Jun 2023 13:14:05 +0300</pubDate>
			</item><item>
			<title><![CDATA[Strawberry pave with white chocolate]]></title>
			<description><![CDATA[Strawberry pave with white chocolate recipe]]></description>
		    <content:encoded><![CDATA[Strawberry pave with white chocolate

Ingredients:
500g melted white chocolate
2 cans of cream
1 packet of champagne biscuits (180g)
3 boxes of strawberries cut in half (900g)
1 cup (tea) of sugar
White chocolate shavings to decorate.



Directions:
In a bowl, put the chocolate, milk cream and mix until it's homogeneous.
In a medium refractory, intersperse layers of biscuit, chocolate and strawberries mixed with sugar, ending with strawberry with sugar.
Decorate with the chocolate zest and take to the fridge for 3 hours.
Retreat and serve next.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/strawberry-pave-with-white-chocolate-3454.jpg</image>
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			<link>https://www.canyoudo.org/strawberry-pave-with-white-chocolate/125/</link>
			<pubDate>Fri, 02 Jun 2023 13:08:15 +0300</pubDate>
			</item><item>
			<title><![CDATA[Nest roll]]></title>
			<description><![CDATA[Nest roll recipe]]></description>
		    <content:encoded><![CDATA[Nest roll

Ingredients:
For dough:
5 eggs
1 cup demerara sugar or xylitol
1 tablespoon of vanilla essence
5 tablespoons of rice flour.



Directions: 
Beat the eggs well with the essence of vanilla and xylitol, when it triples its volume, add the flour and stir slowly so as not to lose aeration, grease a large tray with parchment paper and add the dough, spreading well until stay very thin. 
Bake in a preheated oven at 180 degrees for approximately 12 minutes, but leave it too long so it doesn't dry out.

For the nest milk brigadeiro:
2 condensed milk recipes (recipe in featured profile + 2 tablespoons of butter + 3 tablespoons of powdered milk) stir everything over low heat until it detaches from the bottom of the pot, wait for it to cool.

For mounting:
Spread the whole brigadeiro milk nest on the rocambole, with the help of parchment paper, roll up, sift the powdered milk on top and serve!
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/nest-roll-8807.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/06/nest-roll-8807.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.canyoudo.org/nest-roll/124/</link>
			<pubDate>Fri, 02 Jun 2023 01:12:54 +0300</pubDate>
			</item><item>
			<title><![CDATA[Corn Rocambole with Guava]]></title>
			<description><![CDATA[Corn Rocambole with Guava recipe]]></description>
		    <content:encoded><![CDATA[Corn Rocambole with Guava

Ingredients:
6 eggs (whites and yolks separated)
1 teaspoon salt
6 tablespoons of sugar
3 tablespoons of cornmeal
4 tablespoons of wheat flour
margarine to grease
Guava cream to decorate

Stuffed:
1 cup of creamy guava paste
1/2 cup (tea) cream



Directions:
1. In the blender, beat the whites and, without stopping beating, add the yolks, one by one, and the salt.
2. Alternate the sugar and flour, beating after each addition until smooth. Transfer to a 35cm x 45cm platter lined with oiled parchment paper.
3. Take it to the medium oven, preheated for 20 minutes or until firm, without letting it brown.
4. Unmold onto a clean, damp kitchen towel, remove parchment paper, and roll up into a roll with the cloth.
5. Let cool, unroll, spread the mixed filling ingredients and roll up like a rocambole. 
Decorate with the guava cream and serve.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/corn-rocambole-with-guava-8361.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/06/corn-rocambole-with-guava-8361.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.canyoudo.org/corn-rocambole-with-guava/123/</link>
			<pubDate>Fri, 02 Jun 2023 01:01:53 +0300</pubDate>
			</item><item>
			<title><![CDATA[Brigadeiro cake]]></title>
			<description><![CDATA[Brigadeiro cake recipe]]></description>
		    <content:encoded><![CDATA[Brigadeiro cake

Ingredients:
2 cups of sugar (tea)
4 eggs (whites and yolks separated)
3/4 cups oil (tea)
3/4 cups (tea) of chocolate milk
3/4 cups of warm water (tea)
2 cups wheat flour (tea)
1 tablespoon chemical yeast
200 ml cocoa chocolate liqueur
100 ml of water
3 tablespoons of sugar
2 cans of condensed milk
2 tablespoons of margarine
200 grams of chocolate granules



Directions:
Dough: beat 2 cups (tea) of sugar with the egg yolks, then add the oil, 3/4 cup (tea) of chocolate powder dissolved in warm water and, finally, the flour. 
Beat the dough well, remove it from the mixer and add the beaten egg whites. 
Mix gently and add the baking powder. 
Bake in a greased and floured pan in an oven preheated to 180°C.

Syrup: in a pan, mix the cocoa liquor, water and 3 tablespoons of sugar and bring to a boil. 
Let cool. 
Unmold the cake and divide it in half. Make holes in the cake with a fork and water with the syrup.

Filling and Topping: in a saucepan, mix the condensed milk, 5 tablespoons of chocolate milk and the margarine and heat until thickened, stirring constantly. 
Make sure it has a soft consistency. Stuff and cover the cake.
Sprinkle the grated chocolate.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/brigadeiro-cake-3118.jpg</image>
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			<link>https://www.canyoudo.org/brigadeiro-cake/122/</link>
			<pubDate>Fri, 02 Jun 2023 00:35:49 +0300</pubDate>
			</item><item>
			<title><![CDATA[Fit churros cake]]></title>
			<description><![CDATA[Fit churros cake recipe]]></description>
		    <content:encoded><![CDATA[Fit churros cake

Ingredients

Dough
-1 and 1/2 cup of coconut flour
-1 and 1/2 cup of coconut sugar
3 eggs
3 tablespoons of coconut oil
200 ml of coconut milk
1 teaspoon cinnamon powder
1 teaspoon baking soup.

Topping
2 tbsp coconut sugar;-1 avocado;-2/3 banana;-2 tbsp raspberry.



Directions:

Dough
Beat all the ingredients, mixing the flour and baking powder last and put it in a greased shape with coconut oil spray and coconut flour. Take to preheated oven, leaving for 30 min. at 180 degrees.

Coverage
Knead and mix the ingredients well and pass through a sieve. Put it in a plastic with a confectionery nozzle on the tip and form drops over the cake. Sift over 1 teaspoon of Copra coconut sugar mixed with 1 teaspoon of ground cinnamon.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/fit-churros-cake-5898.jpg</image>
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			<link>https://www.canyoudo.org/fit-churros-cake/121/</link>
			<pubDate>Fri, 02 Jun 2023 00:31:44 +0300</pubDate>
			</item><item>
			<title><![CDATA[Sliced Strawberry Cake]]></title>
			<description><![CDATA[Sliced Strawberry Cake recipe]]></description>
		    <content:encoded><![CDATA[Sliced Strawberry Cake

Ingredients
7 eggs (whites and yolks separated)
3 cups of sugar (tea)
4 cups wheat flour (tea)
2 cups milk (hot)
1 tablespoon chemical baking powder
margarine for greasing
Whole strawberries and white chocolate shavings for garnish

Stuffing
300g finely chopped white chocolate
1 cup fresh milk (tea)
2 cups strawberries (chopped)

Syrup
1 and ½ cup of milk (tea)
½ cup condensed milk (tea)

Topping
2 cups fresh cream (chilled)
5 tablespoons of sugar



Directions:
For the dough, in a mixer beat the egg yolks with the sugar for 5 minutes. 
Whisking constantly, alternate the flour and milk until a homogeneous mass is formed. 
Mix the egg whites and the yeast with a spoon. 
Transfer to a 24 cm diameter greased with butter paper also greased. 
Take to preheated medium oven for 35 minutes or until golden. 
Let cool. 
For the filling, heat the chocolate and cream over low heat, stirring until completely melted. 
Take to the fridge for 1 hour, mix the strawberries and book. 
Unmold the cake, remove the parchment paper and cut in half, lengthwise. 
Water half the dough, with half the ingredients of the syrup mixed and spread the stuffing. 
Place the other dough, moisten with the remaining syrup and cover with the whipped cream. 
Decorate with zest and strawberries, pack and sell.
]]></content:encoded>
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			<link>https://www.canyoudo.org/sliced-strawberry-cake/120/</link>
			<pubDate>Fri, 02 Jun 2023 00:28:09 +0300</pubDate>
			</item><item>
			<title><![CDATA[Chocolate Cake with Dulce de Leche Brigadeiro]]></title>
			<description><![CDATA[Chocolate Cake with Dulce de Leche Brigadeiro recipe]]></description>
		    <content:encoded><![CDATA[Chocolate Cake with Dulce de Leche Brigadeiro

Ingredients

Dough:
2 big eggs
1/2 cup brown sugar
3 tablespoons melted butter (or coconut oil)
1/2 cup milk (whole or plant)
1 cup oat flour
3 tablespoons cocoa powder
1/2 tablespoon vanilla essence
1 tablespoon baking powder
Dulce de Leche Brigadeiro:
1 recipe for fake condensed milk
1 tablespoon of butter
3 tablespoons unsweetened dulce de leche

Ganache:
200 grams of dark chocolate
1/2 box of cream



Preparation Method: - Dough
Beat the eggs with the brown sugar, the coconut oil and the vanilla essence until frothy, then add the milk and stir well, finally add the sifted dry ingredients leaving the baking powder last, mix well, grease a loaf pan with butter and cocoa powder, pour this mass into an 18 cm round mold and place in a preheated oven heated to 180 degrees for 30 to 35 minutes.

How to Prepare - Dulce de Leche Brigadeiro:
Stir everything over low heat for about 10 minutes until it disgraces from the bottom of the pan, wait to cool down.

How to Prepare - Ganache:
Melt the chocolate in the microwave and add the cream, stir well and set aside.

Assembly:
Cut the cake into three equal parts and fill with the dulce de leche. Spread the ganache on the sides and top of the cake and leave it in the fridge for 30 minutes.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/chocolate-cake-with-dulce-de-leche-brigadeiro-3055.jpg</image>
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			<link>https://www.canyoudo.org/chocolate-cake-with-dulce-de-leche-brigadeiro/119/</link>
			<pubDate>Fri, 02 Jun 2023 00:23:44 +0300</pubDate>
			</item><item>
			<title><![CDATA[Plum and Nut Cake]]></title>
			<description><![CDATA[Plum and Nut Cake recipe]]></description>
		    <content:encoded><![CDATA[Plum and Nut Cake

Ingredients
300 grams of pitted black plum 
2 cups (tea) of sugar plus 2 spoons (soup) 
3 units of egg 
1 spoon (soup) of margarine 
1 cup (tea) of milk plus 4 spoons (soup) 
2 spoons (soup) of powdered chocolate 
1 cup (tea) of wheat flour 
1 tablespoon (soup) of chemical baking powder 
1 can of condensed milk 
50 grams of chopped walnuts 
300 grams of fresh cream



Directions:
In a blender, beat 200 g pitted plums, 2 cups (9tea) of sugar, eggs, margarine, 1 cup (tea) of milk and chocolate.
Transfer the mixture to a bowl, incorporate the wheat flour and baking powder.
Place in a round mold greased with margarine and bake in a preheated oven at 200ºC for 40 minutes.
Get it out of the oven, let it cool down and unmold it.
For the filling, in the pressure cooker, place the condensed milk can and cover with water.
Cook for 30 minutes after starting the pressure.
Turn off the heat and leave it in the pan until it cools down completely.
Finely chop the plum and cook with the rest of the milk until it is very soft.
Mix the dulce de leche, 100 g of prunes and the nuts.
To make the frosting, beat the cream with 2 tablespoons of sugar until it forms whipped cream.
Cut the cake in half, stuff and cover with the whipped cream.
Tip: let the can of cooked condensed milk cool completely before opening.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/plum-and-nut-cake-4760.jpg</image>
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			<link>https://www.canyoudo.org/plum-and-nut-cake/118/</link>
			<pubDate>Fri, 02 Jun 2023 00:17:38 +0300</pubDate>
			</item><item>
			<title><![CDATA[Diet Brigadeiro Cake]]></title>
			<description><![CDATA[Diet Brigadeiro Cake recipe]]></description>
		    <content:encoded><![CDATA[Diet Brigadeiro Cake

Ingredients:
4 eggs (whites and yolks separated)
1 and 1/2 cup (tea) of oven and stove type sweetener
5 tablespoons light margarine
6 tablespoons cocoa powder
3 cups wheat flour (tea)
1 and 1/2 cup (tea) skimmed milk
1 tablespoon baking powder
Light margarine and wheat flour for greasing
Diet chocolate sprinkles for sprinkling

Stuffing and topping:
500ml skimmed milk
1 box of chocolate flavor diet pudding powder
3 tablespoons diet chocolate powder
1 condensed milk recipe
4 tablespoons of rum
1 tablespoon light margarine
Condensed Milk Diet:
10 tablespoons skimmed milk powder
3/4 cup hot water (tea)
1/2 tablespoon margarine
1 tablespoon sweetener



Directions:
For condensed milk, beat all ingredients in a blender and refrigerate for 30 minutes. 
In a mixer, beat the egg whites and set aside. 
In another bowl, still using the mixer, beat the egg yolks with the sweetener and margarine. 
Add the cocoa, flour and milk and beat until smooth. 
Add the egg whites and baking powder and mix with a spoon. 
Place in a 26cm greased and floured loaf tin and place in a preheated medium oven for 40 minutes. 
Let it cool and unfold. 
Blend the ingredients for the filling in a blender, transfer to a saucepan and place over medium heat, stirring continuously until thickened. 
Cut the cake in half, fill with half of the already cold cream and cover with the remaining cream. 
Sprinkle with sprinkles, refrigerate for 2 hours and serve.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/diet-brigadeiro-cake-8180.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/06/diet-brigadeiro-cake-8180-t.jpg"/>
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			<link>https://www.canyoudo.org/diet-brigadeiro-cake/117/</link>
			<pubDate>Fri, 02 Jun 2023 00:12:26 +0300</pubDate>
			</item><item>
			<title><![CDATA[Twix® Chocolate Cake]]></title>
			<description><![CDATA[Twix® Chocolate Cake recipe]]></description>
		    <content:encoded><![CDATA[Twix® Chocolate Cake

Ingredients:1 3/4 cup (tea) of sugar 
4 eggs 
1 cup (tea) of wheat flour 
1 spoon (dessert) of chemical yeast 
300 grams of semisweet chocolate
chopped 20 Chocolate with caramel and biscuit 
1 cup (tea) of milk 
2 spoons (tea) of chocolate milk 
4 spoons (soup) of Water 
1 1/2 cup (tea) of fresh cream



Directions:
Grease and line the base and sides of a 20 cm springform tin with baking paper with baking paper. Reserve.
Place 1 cup (tea) of sugar and the eggs in a refractory, take it in a bain-marie and beat for 8 minutes or until the mixture is at a stiff point.
Remove from heat and beat for another 2 minutes.
Carefully mix the sifted flour and baking powder.
Put the dough in the form and level it.
Bake in the oven, preheated, at 200ºC for 20 minutes or until firm.
Let it cool and unfold.
For the filling, melt the chocolate in a bain-marie and mix 1 cup (tea) of cream.

Assembly
Cut it into two parts, moisten with the milk and chocolate mixture.
Spread the stuffing and top with chopped Twix®.
Repeat the process with the second part of the cake.
In a pan, mix 3/4 cup (tea) of sugar and water.
Let it boil, without stirring, until it forms a very golden caramel, being careful not to burn.
Take it off the heat and mix 1/2 cup (tea) of milk cream.
Return to the heat, stirring constantly, until a creamy mixture is formed.
Let it cool, and before it hardens, spread it over the cake.
Decorate with chopped Twix®.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/twix-chocolate-cake-4088.jpg</image>
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			<link>https://www.canyoudo.org/twix-chocolate-cake/116/</link>
			<pubDate>Fri, 02 Jun 2023 00:06:49 +0300</pubDate>
			</item><item>
			<title><![CDATA[Ice Cream Cake with Strawberry Cream]]></title>
			<description><![CDATA[Ice Cream Cake with Strawberry Cream recipe]]></description>
		    <content:encoded><![CDATA[Ice Cream Cake with Strawberry Cream

Ingredients
2 and 1/2 cups (tea) wheat flour
1 cup soluble chocolate powder
1 and 1/2 cups (tea) of sugar
1 cup butter (tea)
3 eggs
2 cups milk (warm)
2 tablespoon(s) baking powder
Butter and wheat flour for greasing
1 cup of milk (to moisten the dough)

Cream
1 can of condensed milk
3 cups of milk (tea)
1 tablespoon butter
2 tablespoons cornstarch
1 and 1/2 cup (tea) strawberries cut in half
Whole strawberries, to decorate



Directions:
Beat all the dough ingredients until smooth. Pour the beaten contents into a medium rectangular mold lined with greased parchment paper and bake in a medium oven for 35 minutes. For the stuffing, put all the ingredients in a pan, mix well and cook over high heat until thickened. Unmold, cut the dough in half, moisten with half the milk, fill with half the cream, place the other part of the dough on top, moisten with milk again and cover with the rest of the cream. Decorate with whole strawberries and refrigerate for 1 hour. 
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/ice-cream-cake-with-strawberry-cream-8119.jpg</image>
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			<link>https://www.canyoudo.org/ice-cream-cake-with-strawberry-cream/115/</link>
			<pubDate>Fri, 02 Jun 2023 00:03:51 +0300</pubDate>
			</item><item>
			<title><![CDATA[Simple Stuffed and Topped Coconut Cake]]></title>
			<description><![CDATA[Simple Stuffed and Topped Coconut Cake recipe]]></description>
		    <content:encoded><![CDATA[Simple Stuffed and Topped Coconut Cake

Ingredients
250 grams of flour
1 spoon of baking powder
150 grams of butter
250 grams of sugar
4 eggs
1 spoon of vanilla
1 pinch of salt
160 ml of coconut milk
1 stick of butter
2 cream cheese bars
1 package of unflavored gelatin
1 cup coconut cream
2 cups grated coconut



Directions:
In a bowl, sift the flour and mix it with the yeast and salt. Reserve.
In a mixer, mix butter and sugar until smooth. Add the eggs one by one, without stopping beating, and then the vanilla.
Add the two mixtures, stir, add the coconut milk and beat a little more. Pour into a greased form and bake for 30 minutes at a temperature of 180 degrees.
While the cake is baking, prepare the filling by beating the butter and cream cheese in a mixer, then adding the gelatine and coconut cream.
Take the cake out of the oven, wait to cool down a bit, cut it in half with a knife, spread the stuffing and also put it as a frosting. Finish with grated coconut.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/simple-stuffed-and-topped-coconut-cake-1330.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/06/simple-stuffed-and-topped-coconut-cake-1330-t.jpg"/>
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			<link>https://www.canyoudo.org/simple-stuffed-and-topped-coconut-cake/114/</link>
			<pubDate>Fri, 02 Jun 2023 00:00:49 +0300</pubDate>
			</item><item>
			<title><![CDATA[Red Velvet]]></title>
			<description><![CDATA[Red Velvet recipe]]></description>
		    <content:encoded><![CDATA[Red Velvet

Ingredients

Dough
10 g cocoa powder
6 beets
200 ml of water
200 g of butter
400 g refined sugar
4 eggs
360 g of wheat flour
250 g curd
10 g yeast
5 ml apple cider vinegar
1 heaped tablespoon vanilla extract

Stuffing
100 g of butter
150 g cream cheese
15 g meringue powder
400 g sifted icing sugar



Directions:
Start by preparing the beetroot juice reduction. To do this, remove the leaves. For this recipe, you will not use it, but it goes well with the rice ball recipe. Then peel and chop.
In the blender, beat the beet pieces with the water until you form a homogeneous paste. Then pass through a sieve.
Take to medium fire for about 15 minutes, until the juice is concentrated and reduced. Let it cool down and add the apple cider vinegar. Reserve.
In the mixer, beat the cold butter and sugar until it forms a light and fluffy mass.
When the dough is aerated, add the eggs, one by one, and mix well. Then put the vanilla. Keep in mind that there are many ways to use vanilla in recipes.
Add the flour, cocoa and yeast. Mix until you form a homogeneous raisin and finally add the reduced beet juice.
Dispose in a greased shape with butter and flour. Bake in preheated oven at 180º C for 40 minutes.
With the cake in the oven, start preparing the filling. Beat the butter, meringue powder, half the sugar and cream cheese until creamy.
Lastly, add the rest of the icing sugar and beat.
When your cake is already baked, unmold carefully. Are you afraid that your cake will break? Check out 4 tips for unmolding cakes. With the help of a line or a knife, cut horizontally, separating into two layers. Stuff with the cream cheese. Place the other dough on top and finish with the pastry tip.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/red-velvet-6077.jpg</image>
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			<link>https://www.canyoudo.org/red-velvet/113/</link>
			<pubDate>Thu, 01 Jun 2023 23:54:15 +0300</pubDate>
			</item><item>
			<title><![CDATA[Suflair Cake]]></title>
			<description><![CDATA[Suflair Cake recipe]]></description>
		    <content:encoded><![CDATA[Suflair Cake

Ingredients
6 eggs
1 cup (tea) cocoa powder
2 cups of sugar (tea)
2 cups wheat flour (tea)
1/2 cup hot water (tea)
1 tablespoon baking powder
margarine for greasing
4 Suflair® chocolate bars (520 g)
2 cans of cream
2 tablespoons brandy
2 cups of chocolate-flavored milk drink



Directions:
Separate the egg whites and yolks. Reserve.
Make the cake: in the mixer, beat the egg whites. Add the yolks, one by one, the cocoa, the sugar and the wheat flour, alternating with the hot water.
Gently stir in the yeast.
Place the dough in a 27 cm diameter mold greased with a little margarine.
Bake in the oven, preheated to 200°C, for 30 minutes or until a toothpick comes out clean. Remove from oven, let cool and unmold.
Make the filling and cover: reserve a few pieces of chocolate for decoration and melt the rest in a bain-marie or in the microwave.
Add the cream and 1 tablespoon of cognac to the mixture and mix until creamy.
To assemble, cut the cake in half and moisten both parts with the milk drink mixture and 1 tablespoon of cognac.
Fill with half of the cream, put the other cake disc on top and cover with the rest of the filling.
Refrigerate for 4 hours.
When serving, decorate with pieces of Suflair
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/suflair-cake-7038.jpg</image>
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			<link>https://www.canyoudo.org/suflair-cake/112/</link>
			<pubDate>Thu, 01 Jun 2023 23:46:43 +0300</pubDate>
			</item><item>
			<title><![CDATA[Swiss Alps Cake with Strawberries]]></title>
			<description><![CDATA[Swiss Alps Cake with Strawberries recipe]]></description>
		    <content:encoded><![CDATA[Swiss Alps Cake with Strawberries

Ingredients
Dough
4 whole eggs, sifted
1 and 1/2 cup of sugar
1/2 cup of hot water
1 and 1/2 cup of sifted wheat flour
3/4 cup sifted cornstarch
1/4 cup corn oil or melted butter
1 pinch of salt
1 tablespoon powdered baking powder

Stuffing 1 - White Mousse
300g of fresh cream, whipped into whipped cream with 1 tablespoon of sugar and vanilla essence (I used 1 box of ready-made whipped cream, without adding sugar as it is already sweetened)
12 strawberries cleaned and cut into cubes
1/2 cup crumbled ready-to-eat meringues

Stuffing 2 - Truffled
600g white chocolate (I used lacta)
1 can of sour cream

Other:
whole sighs
whole strawberries
Strawberry syrup (I used homemade jam, sieved)
whipped cream for topping



Preparation Method - Dough
Beat the whole eggs and sugar for about 15 minutes. Add the other ingredients and beat lightly, just to mix.
Pour the dough into a greased and floured mold (25 cm) (or use parchment paper), and bake in a preheated oven at 180ºC.
Allow to cool and cut the dough into 3 discs.

Preparation Method - Stuffing 1
Gently mix the whipped cream with the strawberries and meringue.

Preparation Method - Stuffing 2
Melt the chocolate with the cream in a bain-marie, or in the microwave. Mix well and set aside until cool.

Assembly
In the same mold where you baked the cake, place a disc of dough, wet it with plain milk (so that the cake is not too sweet) and pour the filling 1. 
Place another disk of dough, wet it and place the stuffing 2, Cover with the third disk of dough, wet it with milk and take it to the fridge for a few hours to firm up.
Unmold, apply the whipped cream, make grooves with a fork, arrange the meringues and whole strawberries. Water with the strawberry syrup.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/swiss-alps-cake-with-strawberries-3895.jpg</image>
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			<link>https://www.canyoudo.org/swiss-alps-cake-with-strawberries/111/</link>
			<pubDate>Thu, 01 Jun 2023 23:39:15 +0300</pubDate>
			</item><item>
			<title><![CDATA[Prestige cake]]></title>
			<description><![CDATA[Prestige cake recipe]]></description>
		    <content:encoded><![CDATA[Prestige cake

Ingredients

Cake:
3 eggs
1/2 cup (tea) of oil
1 cup of milk (tea)
1 cup (tea) of sugar
1 cup cocoa powder (powdered)
2 cups wheat flour (tea)
1 tablespoon yeast
grated coconut to taste

Syrup:
1 bottle of coconut milk
1 cup of milk (tea)
3 tablespoons of sugar

Stuffing:
1 can of condensed milk
1 tablespoon margarine
100 g grated coconut

Coverage:
3 tablespoons of margarine
8 tablespoons of sugar
2 tablespoons chocolate powder
2 cups of milk (tea)



Directions:
Cake:
In a blender, beat the eggs, oil and milk for 3 minutes and set aside.
In a container, mix the sugar, wheat, yeast, chocolate and grated coconut to taste.
Pour over the blender mix and stir until the dough is consistent.
Pour the dough into a greased mold and bake in a medium, preheated oven for 30 minutes or until a fork comes out clean.
Let it cool, cut in half and book.

Syrup:
In a container, mix the coconut milk, milk and sugar and pour over the dough cut in half to moisten it.

Stuffing:
In a pan, take the condensed milk, the margarine and the grated coconut to the fire until it detaches from the bottom and stuff the cake.
Cover with the other half of the dough, make some holes with the fork and pour more syrup.

Tips:
Take the margarine, sugar, powdered chocolate and milk to heat until you get a firm consistency and cover the cake.
Take the fridge for approximately 45 minutes.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/prestige-cake-469.jpg</image>
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			<link>https://www.canyoudo.org/prestige-cake/110/</link>
			<pubDate>Thu, 01 Jun 2023 23:30:17 +0300</pubDate>
			</item><item>
			<title><![CDATA[Chocolate Cake Stuffed]]></title>
			<description><![CDATA[Chocolate Cake Stuffed recipe]]></description>
		    <content:encoded><![CDATA[Chocolate Cake Stuffed

Ingredients:
3 eggs
5 tablespoons of melted butter
5 full tablespoons of brown sugar
1/2 cup whole or plant-based milk
3 tablespoons cocoa powder
1 and 1/2 cup oat flour
1 tablespoon baking powder

Ingredients - Brigadier:
1 can of condensed milk
2 tablespoons cocoa powder
2 tablespoons butter or coconut oil

Ingredients - Ninho Milk Brigadeiro:
1 can of condensed milk
2 tablespoons of butter
3 tablespoons powdered milk

Ingredients - Ganache:
100 grams of 60% chocolate
50 grams of sour cream



Directions:
Beat all the liquid ingredients in the blender for about 3 minutes, then add the dry ones (except the yeast) and beat again until everything is mixed, add the yeast and mix again, grease a mold with butter and cocoa powder and pour the dough, bake in preheated oven for approximately 25 minutes.

How to Prepare - Brigadier:
Stir everything over low heat for approximately 10 minutes, let it cool.

Nest Milk Brigadeiro:
Stir everything over low heat until it disgraces from the bottom of the pan, let it cool.

Preparation Node - Ganache:
Place both in the microwave until completely melted.

Tips:
Cut the cake into two equal parts and fill with the brigadeiro, then add the nest milk brigadeiro over the brigadeiro and place the other band of the cake on top, leave it in the fridge for about 15 minutes until firm.
Then just cover with the ganache.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/chocolate-cake-stuffed-4082.jpg</image>
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			<link>https://www.canyoudo.org/chocolate-cake-stuffed/109/</link>
			<pubDate>Thu, 01 Jun 2023 23:22:01 +0300</pubDate>
			</item><item>
			<title><![CDATA[Sponge cake with orange icing]]></title>
			<description><![CDATA[Sponge cake with orange icing recipe]]></description>
		    <content:encoded><![CDATA[Sponge cake with orange icing

Ingredients:
3 eggs
1 natural yogurt
2 measures of the glass of sugar yogurt
1 grated lemon or orange
3 measures of flour
1 tablespoon of oil
butter to spread the mold
1 envelope of yeast, and a pinch of salt
the juice of an orange and 4 tablespoons of icing or icing sugar for the glaze



Directions:
1. Preheat the oven to 170º and spread a cake mold with butter. Beat the eggs with the blender until they double their volume and are foamy. Add the sugar and beat for a while so that they are well dissolved, it has to be very foamy.
2. We continue with the yogurt, and the oil, we beat again. Add the grated lemon pulp and forget about the blender. Pass the flour with the yeast through a sieve and add it little by little, mixing well with a fork.
3. Once well mixed, pour into the mold, and in 50 minutes it is done. This time I doubled the amounts (except for the lemon and the yeast that I put about and a half) to make two large sponge cakes, one normal and one with the experiment.

Tips :
4. Mix the sugar with the juice and heat, stirring with a wooden spoon, until a very foamy syrup is made and we notice a little consistency, patience that takes a while.
5. Let it cool a bit, remove the cake from the mold and when it is warmer, pour the syrup on top. It will look like that once it has cooled.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/sponge-cake-with-orange-icing-9628.jpg</image>
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			<link>https://www.canyoudo.org/sponge-cake-with-orange-icing/108/</link>
			<pubDate>Thu, 01 Jun 2023 18:55:54 +0300</pubDate>
			</item><item>
			<title><![CDATA[Mosaic gelatin lemon pie flavor, with condensed milk]]></title>
			<description><![CDATA[Mosaic gelatin lemon pie flavor, with condensed milk recipe]]></description>
		    <content:encoded><![CDATA[Mosaic gelatin lemon pie flavor, with condensed milk

Ingredients

Jelly Milk
1 liter of milk
1 package of cream cheese
1 envelope of lemon jelly

Mosaic gelatin
1 can of condensed milk
1 can of evaporated milk
1 package of Maria biscuits
¼ cup lemon juice
5 tablespoons of gelatin
½ cup of water



Directions:

Hydrate the gelatin in half a cup of water; mix and let stand for 10 minutes at room temperature.
Mix the evaporated milk with the condensed milk, the lemon juice and the melted gelatin.
Place the cookies on a rectangular refractory and see the lemon mixture on top; refrigerate until completely set.
Bring the milk to a boil, add the lemon-flavored gelatin envelope and cook until completely dissolved; let cool to room temperature.
Blend the lemon jello with the cream cheese until smooth.
Grease a gelatin mold with vegetable oil and cut the biscuit marie gelatin into cubes; add these to the mold.
Pour the lemon jelly on top until the mold is filled; refrigerate until set.
Carefully unmold the gelatin and decorate with whipped cream and lemon slices before serving.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/mosaic-gelatin-lemon-pie-flavor-with-condensed-milk-3205.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/06/mosaic-gelatin-lemon-pie-flavor-with-condensed-milk-3205-t.jpg"/>
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			<link>https://www.canyoudo.org/mosaic-gelatin-lemon-pie-flavor-with-condensed-milk/107/</link>
			<pubDate>Thu, 01 Jun 2023 14:18:28 +0300</pubDate>
			</item><item>
			<title><![CDATA[Creamy Mexican chocolate jelly and condensed milk]]></title>
			<description><![CDATA[Creamy Mexican chocolate jelly and condensed milk recipe]]></description>
		    <content:encoded><![CDATA[Creamy Mexican chocolate jelly and condensed milk

Ingredients

1 liter of milk
1 cup of condensed milk
2 tablets of Mexican table chocolate
1 cinnamon stick
4 tablespoons gelatin powder
½ cup of water to hydrate the gelatin



Directions:

Heat the milk, the condensed milk, the Mexican chocolate and the cinnamon. Stir constantly until the chocolate is completely melted.
Hydrate the gelatin with the water and add it to the chocolate gelatin mixture.
Pour the chocolate jelly over a greased mold and remove the cinnamon stick.
Refrigerate the gelatin for at least 2 hours.
Enjoy this delicious Mexican chocolate jelly and condensed milk.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/creamy-mexican-chocolate-jelly-and-condensed-milk-5466.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/06/creamy-mexican-chocolate-jelly-and-condensed-milk-5466-t.jpg"/>
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			<link>https://www.canyoudo.org/creamy-mexican-chocolate-jelly-and-condensed-milk/106/</link>
			<pubDate>Thu, 01 Jun 2023 14:14:31 +0300</pubDate>
			</item><item>
			<title><![CDATA[Creamy red fruit jelly, with condensed milk]]></title>
			<description><![CDATA[Creamy red fruit jelly, with condensed milk recipe]]></description>
		    <content:encoded><![CDATA[Creamy red fruit jelly, with condensed milk

Ingredients

3 cups of red fruits (blackberries, raspberries and strawberries)
1 can of condensed milk
250 grams of cream cheese
1 cup evaporated milk
1/2 cup of water
4 envelopes of gelatin



Directions:

Dissolve the gelatin in water and reserve.
Blend the condensed milk, the cream cheese and the evaporated milk with two cups of red fruits.
Add the hydrated gelatin and mix.
Pour into a jelly mold and refrigerate.
Decorate the red fruit jelly with more red fruits.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/creamy-red-fruit-jelly-with-condensed-milk-4136.jpg</image>
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			<link>https://www.canyoudo.org/creamy-red-fruit-jelly-with-condensed-milk/105/</link>
			<pubDate>Thu, 01 Jun 2023 14:10:13 +0300</pubDate>
			</item><item>
			<title><![CDATA[Creamy coffee mosaic jelly with white chocolate]]></title>
			<description><![CDATA[Creamy coffee mosaic jelly with white chocolate recipe]]></description>
		    <content:encoded><![CDATA[Creamy coffee mosaic jelly with white chocolate

Ingredients

2 tablespoons of soluble coffee
2 cups of water (for coffee)
2 cups of sugar
4 tablespoons of gelatin powder
½ cup of water to hydrate the gelatin
Jelly Milk
1 cup of cold instant coffee
4 tablespoons of gelatin powder
½ cup of water to hydrate the gelatin
1 stick of cream cheese
1 can of condensed milk
½ cup melted white chocolate
1 tablespoon of vanilla essence
1 can of evaporated milk
½ liter of milk



Directions:

Moisturize the gelatin for both preparations and let it rest for 10 minutes.
Combine the soluble coffee in boiling water, add the sugar and the melted gelatin
Grease a rectangular refractory, add the coffee preparation and refrigerate until set.
Place the cream cheese in the blender together with the condensed milk, the vanilla essence, the milk, the coffee and the evaporated milk.
Add the white chocolate and melted gelatin; blend until everything is well incorporated.
Cut the coffee gelatin into medium cubes and add them to a gelatin mold previously greased with vegetable oil.
Add the white chocolate gelatin and refrigerate until set.
Unmold the white chocolate coffee jelly and serve.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/creamy-coffee-mosaic-jelly-with-white-chocolate-5375.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/06/creamy-coffee-mosaic-jelly-with-white-chocolate-5375-t.jpg"/>
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			<link>https://www.canyoudo.org/creamy-coffee-mosaic-jelly-with-white-chocolate/104/</link>
			<pubDate>Thu, 01 Jun 2023 14:03:04 +0300</pubDate>
			</item><item>
			<title><![CDATA[Cream cheese jelly and homemade raspberry jam]]></title>
			<description><![CDATA[Cream cheese jelly and homemade raspberry jam recipe]]></description>
		    <content:encoded><![CDATA[Cream cheese jelly and homemade raspberry jam

Ingredients

½ cup of milk
1 can of evaporated milk
3 envelopes of gelatin (21 grams)
1 can of condensed milk
190 grams of cream cheese
1 cup raspberries
1 cup of sugar



Directions:

Hydrate the gelatin in water. Heat in a bain-marie.
Heat the raspberries and sugar in a pot. Mash the raspberry jam or you can leave whole pieces of raspberries.
Blend the milk, cream cheese, evaporated milk and condensed milk.
Combine the raspberry jam with the cream cheese gelatin mixture and the melted gelatin. Move until all the ingredients are incorporated. Or leave them separated from the farmberry jam on top of the cream cheese jelly.
Pour the cream cheese and raspberry gelatin over a mold. Refrigerate for approximately 2 hours.
Enjoy this delicious cream cheese and raspberry jelly as a dessert for any of your meals.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/cream-cheese-jelly-and-homemade-raspberry-jam-6522.jpg</image>
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			<link>https://www.canyoudo.org/cream-cheese-jelly-and-homemade-raspberry-jam/103/</link>
			<pubDate>Thu, 01 Jun 2023 13:56:55 +0300</pubDate>
			</item><item>
			<title><![CDATA[Fruit punch jelly with red wine]]></title>
			<description><![CDATA[Fruit punch jelly with red wine recipe]]></description>
		    <content:encoded><![CDATA[Fruit punch jelly with red wine

Ingredients

1 liter of water
1 stick of cinnamon
1 chopped green apple
1 orange sliced
1/2 cup raisins
1 cup dried apricots (dried apricot)
1 bottle of red wine (750 milliliters)
1 cup of honey
5 tablespoons of gelatin.



Directions:

Hydrate the gelatin in ½ cup of water and reserve.
Heat the water and wine with the cinnamon, orange, sugar and honey, until it starts to boil.
Add the fruits (apple, raisins, dried apricots) and leave over low heat for 10 minutes.
Strain the red wine punch.
Add the gelatin and mix until completely dissolved.
Pour into a jello mold and refrigerate for a couple of hours or until set.
Enjoy this delicious red wine punch jelly.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/fruit-punch-jelly-with-red-wine-3476.jpg</image>
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			<link>https://www.canyoudo.org/fruit-punch-jelly-with-red-wine/102/</link>
			<pubDate>Thu, 01 Jun 2023 13:48:33 +0300</pubDate>
			</item><item>
			<title><![CDATA[Quark cherry cake with vanilla pudding]]></title>
			<description><![CDATA[Quark cherry cake with vanilla pudding recipe]]></description>
		    <content:encoded><![CDATA[Quark cherry cake with vanilla pudding


Ingredients

120 g dark chocolate couverture
180 grams of butter
300 g quark (40% fat)
150 grams of sour cream
2 tbsp vanilla custard powder
700 g sour cherries in a jar
65 g powdered sugar
4 eggs
100 grams of sugar
100 grams of flour
2 tbsp cocoa powder
1 teaspoon Baking powder
1 tsp cornstarch



Directions:

1. First preheat the oven - 200 degrees / 180 convection

2. Then line a springform pan (24 cm) with baking paper. Then drain the cherries well, catching the juice.

Now chop the couverture and let it melt in a hot water bath. Dice butter and dissolve in it.

3. Next, for the cream, whisk together the quark, sour cream, custard powder, powdered sugar and 1 egg until smooth.

4. Now beat the remaining eggs and 120 g sugar until fluffy. Then stir in the melted chocolate butter. Add the flour, cocoa and baking powder.

5. Now put 2/3 of the dough in the springform pan and pull up on the edge and put half of the cherries on top. Put the vanilla quark cream on top and cover with the remaining chocolate dough.

6. Now bake the cake for about 55 to 60 minutes and let it cool down in the tin.

6. Finally bring the cherry juice and cornstarch to the boil while stirring, sweeten if necessary. Fold in the remaining cherries and put them on the finished cake. Ready to snack!

We also added a classic cherry cake recipe video to be an alternative for you :)

Bon appetit
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/quark-cherry-cake-with-vanilla-pudding-7542.jpg</image>
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			<link>https://www.canyoudo.org/quark-cherry-cake-with-vanilla-pudding/101/</link>
			<pubDate>Thu, 01 Jun 2023 02:29:43 +0300</pubDate>
			</item><item>
			<title><![CDATA[Dutch apple bread]]></title>
			<description><![CDATA[Dutch apple bread recipe. Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon Streusel & drizzled with warm vanilla glaze, it’s amazing.]]></description>
		    <content:encoded><![CDATA[Dutch apple bread

Ingredients:
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled a green apple
1/2 cup chopped walnuts or pecans

Topping:
5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon
Vanilla Glaze: Whisk all ingredients together until smooth. Set aside.
1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract



Directions:
Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray.
Cream butter and sugar in a mixing bowl. Add in eggs, milk, and vanilla and stir to incorporate. Mix in flour, salt, and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.
Bake for 55-60 minutes, until toothpick inserted in bread, comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.) Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve. Store leftovers in an airtight container.

Enjoy!
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/dutch-apple-bread-4648.jpg</image>
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			<link>https://www.canyoudo.org/dutch-apple-bread/100/</link>
			<pubDate>Thu, 01 Jun 2023 02:02:52 +0300</pubDate>
			</item><item>
			<title><![CDATA[Fluffy Japanese Cheesecake]]></title>
			<description><![CDATA[Fluffy Japanese Cheesecake recipe]]></description>
		    <content:encoded><![CDATA[Fluffy Japanese Cheesecake

Ingredients

Egg White Meringue (Stiff Peaks)
5 egg whites
1/4 tsp cream of tartar (or vinegar or lemon juice) 
1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) 

Cake Batter
5 egg yolks
8 oz cream cheese (1 bar) 
1/4 cup (55g) butter 
1/2 cup (125ml) milk 
1/4 cup (50g) fine (granulated) sugar 
2 tbsp (15g) corn starch (magic ingredient) 
1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)

Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc...



Directions:
Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.

Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.

Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.

Add the cornstarch and flour. Once again, mix well. Clumps should disappear.

Add milk and optionally vanilla extract or other flavors of your choice.

Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video)

Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.)

Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.

Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)

Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.

Repeat the above step two more times.

You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.

Pour the well-incorporated, but not over-mixed batter into the baking pan(s).

Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.

After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high.

Allow your cake to rest in the oven after baking for about 10 minutes.

Remove from the oven. Be careful and use oven mitts as needed.

Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.

Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.

Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.

Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/fluffy-japanese-cheesecake-1632.jpg</image>
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			<link>https://www.canyoudo.org/fluffy-japanese-cheesecake/99/</link>
			<pubDate>Thu, 01 Jun 2023 01:30:04 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy, Delicious Chocolatey Cake]]></title>
			<description><![CDATA[Easy, Delicious Chocolatey Cake recipe]]></description>
		    <content:encoded><![CDATA[Easy, Delicious Chocolatey Cake

Ingredients:

Chocolate cake:
1/4 cup + 3 tbsp (100g/ 3.5Oz) butter
1/2 cup (125ml) milk
1 cup (180g/ 6.3Oz) dark chocolate (50%)
1/2 cup (123ml) yogurt
1/2 cup (120ml) vegetable oil
3 eggs
1 cup (200g/ 7Oz) white sugar
1 teaspoon (6g) instant coffee powder
1/4 cup (25g) cocoa powder (sifted)
1 + 1/4 cup (150g/ 5.3Oz) flour (sifted)
1/2 teaspoon (3g) baking soda
1 tablespoon (14g) baking powder
Pinch of salt

Chocolate Ganache:
2 cups (400g/ 14Oz) dark chocolate (50%)
1 and 2/3 cups (400ml) heavy cream



Directions:
1. This is a really easy and crazy delicious chocolate cake. It is so super soft and this cake bursts with flavors, it’s definitely a must-try. Putting this cake together is so simple, into a mixing bowl combining milk butter, instant coffee, chocolate, and sugar. Give that a little whisk with a spoon just everything is nicely coated with milk then place it in a microwave for 20 seconds giving it a mix in between to make sure it does not burn.

2.If you dint have a microwave you can use a double boiler ( Melt the ingredients over a bowl of hot water). Once melted, add yogurt and oil and whisk until incorporated. Add 3 eggs and whisk them in for about 3 minutes until well mixed in. The last step is sifting in the dry ingredients, you want to make sure you do not overmix the batter so you just want to mix until all the flour has disappeared and there are no lumps.

3. Sift in flour, cocoa powder, salt, baking powder, and baking soda. Whisk until the batter is smooth then pour into your prepared 2 6-inch baking tin. Bake in a preheated 150 degrees Celcius oven for one hour. Once baked, let the cakes cool in the pan for half an hour then remove them from the pan and let them cool completely on a wire rack.

4. For the chocolate ganache, you will need only two ingredients, 400 grams of heavy cream and 400 grams of dark chocolate. Pour the heavy cream, over your chocolate then pop it into the microwave for 20 seconds mixing it in between until it is completely melted. After melting, the chocolate will be light and runny, let it sit for about 3 to 5 h urs for it to thicken very well for a ganache, you can pop it into the fridge to speed up the thickening process.

5. To decorate your cake, slice each cake into half then pour the ganache over the cake layer and use a spatula to even it to the edge of the cake. Continue this for the remaining slices until the last slice, finish off with the remaining ganache, and coat until the outside of the cake. Cut into the cake and see what it looks like.

6. Enjoy your chocolate cake.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/06/easy-delicious-chocolatey-cake-5238.jpg</image>
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			<link>https://www.canyoudo.org/easy-delicious-chocolatey-cake/98/</link>
			<pubDate>Thu, 01 Jun 2023 01:07:07 +0300</pubDate>
			</item><item>
			<title><![CDATA[Orange ice cream]]></title>
			<description><![CDATA[Orange ice cream recipe]]></description>
		    <content:encoded><![CDATA[Orange ice cream

Ingredients:
600ml orange juice
3 tablespoons of lemon juice
500 ml whipping cream 35% fat
150g sugar
2 2 tablespoons of honey
Grated peel of an orange



Directions:
1. Put a saucepan on the fire with the orange juice, the lemon juice, the sugar and the honey. Stir and cook for about 6/8 minutes. Turn off the heat, add the orange zest and stir. Let cool completely.
2. Whip the cream with a stick mixer. It is not necessary to assemble it completely. Gradually add the juice and continue beating until well blended.
3. If you want more color, you can add orange food coloring and mix it up.
4. Transfer the mixture to a covered mold that you can put in the freezer. After 45 minutes, take it out of the freezer and stir it with a spatula, making sure to peel it off the walls and bottom of the container.
5. Freeze again for 45 minutes and repeat the operation three times. The objective of this operation is to make the ice cream creamier.
6. Once this time has elapsed, keep it in the freezer for about 12 hours and it will be ready to eat.
7. To consume it, it is better to take it out of the freezer a little before, so that it is not very cold.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/orange-ice-cream-6747.jpg</image>
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			<link>https://www.canyoudo.org/orange-ice-cream/97/</link>
			<pubDate>Wed, 31 May 2023 18:55:53 +0300</pubDate>
			</item><item>
			<title><![CDATA[Homemade jelly beans]]></title>
			<description><![CDATA[Homemade jelly beans recipe]]></description>
		    <content:encoded><![CDATA[Homemade jelly beans

Ingredients:
1 kg of refined sugar
2 cups of water
4 tablespoons unflavored gelatin
1 box of gelatin flavor of your choice
Sugar for dusting
Jujube, tasty and colorful, pleases children and adults who love sweets!



Step by step to do:
1. In a saucepan, mix the water in a bain-marie with the unflavored and flavored gelatins.
2. As soon as the jellies melt, add the sugar and stir well until all the sugar is dissolved.
3. When it boils, keep stirring for about 5 minutes and turn off the heat (the mixture should be liquid and homogeneous).
4. In a mold greased with margarine, pour the mixture and let it rest for about 24 hours so that it takes firm consistency (you can cover the mold with a kitchen towel, if you want).
5. The next day, take the dough out of the mold, cut it into small pieces and give it the shape you want.
6. To finish, pass the jujube through the sugar and wait for it to dry. Now just enjoy!
7. If you prefer the gummies to be more consistent, just wait another 2 days (after this last step) to test the gummy bear.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/homemade-jelly-beans-9995.jpg</image>
		    <media:content url="https://www.canyoudo.org/images/haberler/2023/05/homemade-jelly-beans-9995.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/05/homemade-jelly-beans-9995-t.jpg"/>
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			<link>https://www.canyoudo.org/homemade-jelly-beans/96/</link>
			<pubDate>Wed, 31 May 2023 18:45:07 +0300</pubDate>
			</item><item>
			<title><![CDATA[Floating jelly, filled with your favorite cupcakes]]></title>
			<description><![CDATA[Floating jelly, filled with your favorite cupcakes recipe]]></description>
		    <content:encoded><![CDATA[Floating jelly, filled with your favorite cupcakes

Ingredients

1 cup evaporated milk
1 can of condensed milk
½ cup of half cream
4 tablespoons of hydrated and melted gelatin
250 grams of cream cheese
1 spoon of vanilla
5 cupcakes from the store (Gansitos)

For the gelatin (cover)
1 envelope of flavored gelatin
3 cups of water



Directions:

Mix evaporated milk, condensed milk, cream cheese, vanilla, and media crema.
Add the liquid gelatin to the mixture.
Pour ½ of the milk gelatin mixture into a greased gelatin mold.
Cool 10 minutes and place the cupcakes on the gelatin.
Cover with the rest of the milk gelatin and let it set.
Prepare the flavored gelatin envelope with 3 cups of boiling water.
Take off the milk gelatin and see the flavored gelatin to cover it.
Refrigerate for a couple of hours.
Enjoy this delicious floating milk jelly, it is delicious!

Grades

Follow these simple tips to make the perfect milk jellies:

If you want it to be even firmer, we recommend decreasing the volume of water or milk.
Before you pour a water or milk gelatin into the mold, make sure that the powder is completely dissolved.
To prevent bubbles from forming, place a spoon on the side of the mold and pour the liquid onto it.

It is not recommended to freeze the gelatin so that it sets faster, because ice crystals can form in some spaces and the consistency will not be adequate.
In order for the gelatin to integrate evenly, check the production process carefully. If you need to heat the milk, add the gelatin when the milk is still hot. In case the milk does not heat up, we suggest you mix a little of it with the gelatin to temper it and thus distribute it evenly.

If you want to make a mosaic or patterned gelatin where the base is milk and the decorations are colored gelatin, make sure that both preparations are at room temperature, otherwise the colored jellies will stain the milk gelatin and this will affect the presentation.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/floating-jelly-filled-with-your-favorite-cupcakes-3723.jpg</image>
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			<link>https://www.canyoudo.org/floating-jelly-filled-with-your-favorite-cupcakes/95/</link>
			<pubDate>Wed, 31 May 2023 15:36:40 +0300</pubDate>
			</item><item>
			<title><![CDATA[Christmas star jelly]]></title>
			<description><![CDATA[Christmas star jelly recipe]]></description>
		    <content:encoded><![CDATA[Christmas star jelly

Ingredients

1 package of strawberry gelatin
700 milliliters of water
1 packet of lemon gelatin
700 milliliters of water
1 package of cream cheese
1 can of condensed milk
1 can of evaporated milk
2 tablespoons of vanilla essence
½ liter of milk
5 tablespoons of gelatin
¾ cup cold water



Directions:

Boil 700 milliliters of water, add the strawberry powder gelatin and stir until dissolved.
Grease a rectangular mold with vegetable oil and pour the preparation; refrigerate for at least two hours or until set.
Repeat the process with the lemon jelly.
Unmold both jellies and use a medium star-shaped cookie cutter to cut out the jellies.
Grease a jelly mold with a little vegetable oil, place some stars glued to the edges and reserve.
Hydrate the gelatin in cold water; let stand 10 minutes.
Heat the milk in a pot, without letting it boil. Add the cream cheese, evaporated milk, condensed milk and vanilla essence.
Add the hydrated gelatin and stir constantly until everything is well incorporated.
Remove from heat and cool completely at room temperature.
Pour the preparation into the mold over the stars; as you add the mixture add more stars.
Refrigerate the gelatin for at least four hours or until completely set.
Unmold carefully and serve.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/christmas-star-jelly-6974.jpg</image>
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			<link>https://www.canyoudo.org/christmas-star-jelly/94/</link>
			<pubDate>Wed, 31 May 2023 15:29:05 +0300</pubDate>
			</item><item>
			<title><![CDATA[Vanilla and chocolate eggnog jelly with condensed milk]]></title>
			<description><![CDATA[Vanilla and chocolate eggnog jelly with condensed milk.recipe]]></description>
		    <content:encoded><![CDATA[Vanilla and chocolate eggnog jelly with condensed milk

Ingredients

3 cups of vanilla eggnog
1 cup evaporated milk
4 tablespoons of gelatin
½ cup of water
For the chocolate jelly:
250 grams of chocolate
3 cups of milk
1 cup of half cream
½ cup condensed milk
4 tablespoons of gelatin
½ cup of water



Directions:

Hydrate the gelatin in the water, that of the chocolate gelatin and that of the vanilla eggnog; booking.
Mix the vanilla eggnog and evaporated milk.
Add the gelatin and mix as it falls.
Place the eggnog jelly in small glasses and refrigerate.
Melt the chocolate.
Blend the milk, the media crema, the condensed milk, the melted chocolate and the liquid gelatin (which you had already prepared).
Pour into the little glasses that you had with the eggnog jelly.
Refrigerate the chocolate jelly and vanilla eggnog until set.
Enjoy this delicious chocolate and eggnog jelly, super creamy!
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/vanilla-and-chocolate-eggnog-jelly-with-condensed-milk-5670.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/05/vanilla-and-chocolate-eggnog-jelly-with-condensed-milk-5670-t.jpg"/>
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			<link>https://www.canyoudo.org/vanilla-and-chocolate-eggnog-jelly-with-condensed-milk/93/</link>
			<pubDate>Wed, 31 May 2023 15:21:51 +0300</pubDate>
			</item><item>
			<title><![CDATA[Walnut jelly with cream cheese]]></title>
			<description><![CDATA[Walnut jelly with cream cheese recipe]]></description>
		    <content:encoded><![CDATA[Walnut jelly with cream cheese

Ingredients

3 cups of milk
1 cup of condensed milk
1 spoon of vanilla
1 ½ cups of nuts (pecans)
1 bar of cream cheese (190 grams)
4 tablespoons of gelatin
½ cup of water



Directions:

Reserve some nuts for decoration.
Hydrate the gelatin in the water and rest for 5 minutes.
Blend the nuts, cream cheese, milk, vanilla and condensed milk.
Heat the hydrated gelatin, when it is warm add to the walnut mixture with cream cheese and blend once more.
Pour the walnut jelly into a previously greased mold.
Refrigerate the walnut jelly until set.
Decorate the jelly with nuts before serving.
Enjoy this delicious walnut jelly with cream cheese for Christmas.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/walnut-jelly-with-cream-cheese-4370.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/05/walnut-jelly-with-cream-cheese-4370-t.jpg"/>
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			<link>https://www.canyoudo.org/walnut-jelly-with-cream-cheese/92/</link>
			<pubDate>Wed, 31 May 2023 15:14:20 +0300</pubDate>
			</item><item>
			<title><![CDATA[Cream cheese jelly and blackberry jam]]></title>
			<description><![CDATA[Cream cheese jelly and blackberry jam recipe]]></description>
		    <content:encoded><![CDATA[Cream cheese jelly and blackberry jam

Ingredients

1 liter of milk
1 cup of condensed milk
2 bars of cream cheese
1 spoon of vanilla
4 tablespoons of gelatin
For the homemade jam
2 cups of blackberries
1 cup of sugar



Directions:

Wash and disinfect the blackberries, reserve.
Hydrate the gelatin in ½ cup of water, reserve.
Melt the gelatin in the microwave, let it warm up a bit before adding it to the mixture.
Blend the milk, cream cheese, condensed milk and vanilla.
Add the gelatin to the cream cheese mixture and incorporate.
See yourself in a greased gelatin mold. You can use individual glass glasses for your special guests.
Refrigerate the cream cheese jello until set.
Place the blackberries and sugar in a pot, heat over low heat, let the sugar dissolve and the jam begins to thicken, rest and let cool.
Serve the jelly with the blackberry jam.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/cream-cheese-jelly-and-blackberry-jam-9269.jpg</image>
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			<link>https://www.canyoudo.org/cream-cheese-jelly-and-blackberry-jam/91/</link>
			<pubDate>Wed, 31 May 2023 15:07:42 +0300</pubDate>
			</item><item>
			<title><![CDATA[Irresistible eggnog mosaic jelly, with condensed milk!]]></title>
			<description><![CDATA[Eggnog mosaic jelly with condensed milk! recipe]]></description>
		    <content:encoded><![CDATA[Eggnog mosaic jelly with condensed milk

Ingredients

2 cups eggnog
1 can of condensed milk
1 can of evaporated milk
½ liter of milk
4 tablespoons of gelatin
½ cup of water

For mosaic gelatin:
1 envelope of flavored gelatin
water



Directions:

Prepare the flavored jellies in rectangular refractories. Use half or 3/4 of the water that the envelope normally calls for; this is to make them firmer.
Refrigerate the flavored gelatin, when it sets cut into uniform squares.
Moisturize the gelatin with the water, mix and let it rest.
Boil the whole milk, the evaporated milk, the condensed milk and the eggnog.
Add the hydrated gelatin to the eggnog mixture and stir until melted and diluted; let it cool down a bit.
Pour the flavored gelatin cubes into a mold with the mixture of eggnog gelatin and condensed milk.
Refrigerate the eggnog mosaic gelatin with condensed milk.
Enjoy this delicious eggnog mosaic jelly.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/irresistible-eggnog-mosaic-jelly-with-condensed-milk-6063.jpg</image>
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<media:thumbnail url="https://www.canyoudo.org/images/haberler/2023/05/irresistible-eggnog-mosaic-jelly-with-condensed-milk-6063-t.jpg"/>
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			<link>https://www.canyoudo.org/irresistible-eggnog-mosaic-jelly-with-condensed-milk/90/</link>
			<pubDate>Wed, 31 May 2023 14:52:10 +0300</pubDate>
			</item><item>
			<title><![CDATA[Chocolate and cream cheese jelly]]></title>
			<description><![CDATA[Chocolate and cream cheese jelly recipe]]></description>
		    <content:encoded><![CDATA[Chocolate and cream cheese jelly

Ingredients

1 liter of milk
250 grams of cream cheese
1 ½ cup granny chocolate powder, Mexican chocolate
1 teaspoon vanilla
4 tablespoons gelatin powder, hydrated in water



Directions:

Liuca milk, granny chocolate, cream cheese and vanilla.
Add the already hydrated gelatin and blend again.
Pour the granny chocolate and cream cheese mixture over a gelatin mold.
Refrigerate a couple of hours until the gelatin is firm.
Enjoy this delicious granny chocolate jelly, it is super creamy!
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/chocolate-and-cream-cheese-jelly-3915.jpg</image>
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			<link>https://www.canyoudo.org/chocolate-and-cream-cheese-jelly/89/</link>
			<pubDate>Wed, 31 May 2023 14:46:15 +0300</pubDate>
			</item><item>
			<title><![CDATA[Good night jelly]]></title>
			<description><![CDATA[Good night jelly recipe (Gelatina noche buena)]]></description>
		    <content:encoded><![CDATA[Good night jelly

Ingredients

1 can of condensed milk, (397 g) for the milk gelatin
1 can of evaporated milk, (360 ml) for the milk gelatin
1 1/2 cups cow's milk, for the milk gelatin
4 envelopes of gelatin, (28 grams) melted and hydrated
1/2 sachets of strawberry jelly, 25 g
1/2 cups water, hot
1/2 envelopes of lemon jelly, 25 g
1/2 cups water, hot
1/2 envelopes of pineapple jelly, 25 g
1/2 cups water, hot



Directions:

Blend the condensed milk with the evaporated milk, the milk, gradually add the gelatin.
Pour a quarter of the milk gelatin into a mold. Refrigerate for 1 hour or until set.
Dissolve the strawberry, lemon and pineapple gelatin envelopes in hot water. Booking.
With the help of a leaf-shaped cookie cutter and a circular one, cut the milk jelly in the shape of a Christmas Eve. Remove what you cut so that the spaces remain.
Fill the leaves with the strawberry jelly and other lemon to make the flower petals. Fill the center with the pineapple jelly. Refrigerate until set.
Pour the rest of the milk gelatin over the curdled gelatin. Refrigerate until set and unmold.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/good-night-jelly-992.jpg</image>
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			<link>https://www.canyoudo.org/good-night-jelly/88/</link>
			<pubDate>Wed, 31 May 2023 14:33:45 +0300</pubDate>
			</item><item>
			<title><![CDATA[Strawberry jelly with cream]]></title>
			<description><![CDATA[Creamy Strawberry Jelly Recipe]]></description>
		    <content:encoded><![CDATA[Strawberry jelly with cream

Ingredients

Strawberry jelly:

2 packages of strawberry gelatin each package to make 1 liter
6 cups of boiling water
2 cups chopped strawberries optional
Creamy White Jelly:

3 sachets gelatin or unflavored powdered gelatin 21 gr
1 cup of water
1 can evaporated milk 360 gr
1 can condensed milk 384 gr
1 package cream cheese 190 gr



Directions:

Strawberry jelly:

Mix well the strawberry gelatin in the boiling water.
Empty in some greased molds or pyrex.
Refrigerate 3 to 4 hours or until they are very firm. Cut with the knife to make cubes.
Help yourself with a spatula to separate them all. Refrigerate until the gelatin is ready to assemble.

Creamy White Jelly:

Mix the unflavored gelatin or gelatin with the cold water until smooth. Let rest 5 minutes. Heat about 30 seconds in the microwave or until melted.
Blend the cream cheese, evaporated milk and condensed milk. Add the gelatin and blend well.
Grease a mold with oil or spray.
Empty out a few gelatin cubes, some chopped strawberries, and some of the white gelatin mixture. Move the mold so that it fits and there are no bubbles.
Repeat the same in several layers until the mold is filled.
Refrigerate for another 4 to 6 hours or until completely set.
Separate all the edges with your fingers. To make sure it doesn't stick to the bottom
you can submerge the mold in hot water for about 3 seconds.
Unmold, decorate if desired and refrigerate until serving.

Grades

Strawberry jelly: The grams vary according to the brand you use, just make sure that the envelope you use is to make a 1-liter jelly. You need 2 equal envelopes. The amount of liquid added to the strawberry gelatin is reduced so that the cubes are firmer and do not fall apart when we assemble the gelatin.
]]></content:encoded>
		    <image>https://www.canyoudo.org/images/haberler/2023/05/strawberry-jelly-with-cream-8058.jpg</image>
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			<link>https://www.canyoudo.org/strawberry-jelly-with-cream/87/</link>
			<pubDate>Wed, 31 May 2023 14:17:29 +0300</pubDate>
			</item><item>
			<title><![CDATA[Italian Cream Cheese Cake]]></title>
			<description><![CDATA[An irresistible Italian cream cake recipe featuring a tender coconut cake topped with a rich cream cheese-coconut frosting and chopped nuts.]]></description>
		    <content:encoded><![CDATA[Italian Cream Cheese Cake

Ingredients:
1/2 c softened butter
1/2 c shortening
2 c sugar
5 eggs, seperated
1 tsp vanilla extract
2 c all purpose flour
1 c butter milk
1 tsp baking soda
1 1/2 c coconut, flaked
1 c pecans, chopped

Cream cheese frosting
2 pkg 8 ozs cream cheese, soften
1 pkg 3 oz cream cheese, softened
3/4 c butter, softened
6 c confectioners' sugar
1 1/2 tsp vanilla extract
3/4 c pecans, chopped



Directions:
1- In a large bowl, cream the butter, shortening and sugar until light and fluffy.
Beat in egg yolks and vanilla
Combine flour and baking soda; add to creamed mixture alternately with buttermilk.
Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form.
Fold a fourth of the egg whites into batter, then fold in remaining whites.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25

Cool for 10 minutes before removing from pans to wire racks to cool completely.

2- For cream cheese frosting

In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
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		    <image>https://www.canyoudo.org/images/haberler/2023/05/italian-cream-cheese-cake-6311.jpg</image>
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			<link>https://www.canyoudo.org/italian-cream-cheese-cake/86/</link>
			<pubDate>Wed, 31 May 2023 01:35:45 +0300</pubDate>
			</item><item>
			<title><![CDATA[Strawberry bar pie without oven]]></title>
			<description><![CDATA[This No-Bake Strawberry Cream Cheese Pie is an easy recipe that makes a gorgeous dessert with a rich filling and buttery crust.]]></description>
		    <content:encoded><![CDATA[Strawberry bar pie without oven

Ingredients:
6 strawberry bars cut in half
10 strawberries
½ can of condensed milk
½ can of evaporated milk
1/2 package of Maria biscuit
½ stick of butter
1/2 stick of cream cheese
3 tablespoons of gelatin
12 tablespoons of cold water
1 glass of Greek or natural yogurt



Directions:
-In the cold water, we add the gelatin (to hydrate it) and reserve for about 10 minutes, until it becomes gelatinous and later we put it in the microwave oven for 30 or 40 seconds.
- crush the cookies (you can do it in the blender)
- Melt the butter in the microwave oven for a minute
- Mix the biscuits and melted butter to form a paste
-In the mold where we will make our pie, accommodate the strawberry bars all around, so that there are no spaces
- We spread the mixture of biscuits with butter throughout the mold, with our clean hands crush until the paste is compact
- Reserve in the refrigerator, while we make the mix of the pie
- Blend the remaining ingredients (condensed milk, evaporated milk, strawberries, cream cheese, yogurt and finally add the hydrated gelatin and blend for a few seconds, only to incorporate
- We take the base of the pie out of the refrigerator and empty the mixture and refrigerate it for at least 4 hours to be able to unmold and decorate. (decoration is optional)
- after 4 hours we unmold and decorate the pie with strawberries (you can decorate it to your liking)
  -Enjoyment!
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			<link>https://www.canyoudo.org/strawberry-bar-pie-without-oven/85/</link>
			<pubDate>Wed, 31 May 2023 00:43:40 +0300</pubDate>
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