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  Ingredients: 2 ripe mangoes 1 cup mango juice (fresh or canned) 1 cup milk 1/2 cup sugar (adjust according to your taste) 1/4 cup water 1/4 cup cornstarch Fresh mint leaves (for garnish, optional) Instructions: 1- Peel the mangoes and remove the flesh. Place the mango flesh in a blender or food processor and blend until smooth. Set aside. 2- In a saucepan, combine the mango juice, milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle boil. 3- In a separate bowl, dissolve the cornstarch in water, ensuring there are no lumps. 4- Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Cook for another 1-2 minutes until the mixture thickens. 5- Remove the saucepan from the heat and let the mixture cool for a few minutes. 6-Add the blended mango puree to the saucepan and mix well until fully combined. Pour the mango pudding mixture into individual serving bowls or ramekins. Allow it to cool to room temperature...

ngredients: 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup milk Powdered sugar (for dusting) Instructions: 1- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. 2- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. 3_ Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract. 4- Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as it can result in a dense cake. 5- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. 6- Bake in the preheat...

  ngredients: 1 ½ cups chocolate cookie crumbs ¼ cup unsalted butter, melted 8 oz (225g) cream cheese, softened 1 cup powdered sugar 1 tsp vanilla extract 2 cups whipped topping (such as Cool Whip), thawed 2 (3.9 oz) packages instant chocolate pudding mix 3 cups cold milk Chocolate shavings or sprinkles (optional, for garnish) Instructions: 1- In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Place in the refrigerator to chill while you prepare the filling. 2- In another mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined. 3- Fold in 1 cup of the whipped topping into the cream cheese mixture until fully incorporated. 4- Spread the cream cheese mixture over the chilled crust, making an even layer. 5- In a separate bowl, whisk together the instant chocolate pudding m...

Ingredients: 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk (or regular milk) 1/4 cup plain yogurt (optional) 1 large egg 2 tablespoons unsalted butter, melted Cooking spray or additional butter for greasing the pan INSTRUCTIONS: 1- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. 2- In a separate bowl, whisk together the buttermilk, yogurt (if using), egg, and melted butter until smooth. 3- Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's okay if there are a few lumps in the batter; over-mixing can make the pancakes tough. 4- Preheat a non-stick skillet or griddle over medium heat. If using a regular pan, lightly grease it with cooking spray or butter to prevent sticking. 5- Ladle approximately 1/4 cup of batter onto the hot pan for each pancake. You can make them smaller or larg...

  Ingredients: 1 and 3/4 cups all-purpose flour 1 and 1/2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Instructions: 1- Your oven should be preheated to 350°F (175°C). Dust two round cake pans measuring 9 inches with flour. 2- In a huge blending bowl, join the flour, sugar, cocoa powder, baking powder, baking pop, and salt. Combine thoroughly. 3- To the dry ingredients, add the milk, eggs, vegetable oil, and vanilla extract. Beat on medium speed for around 2 minutes until very much consolidated. 4- Diminish the speed to low and cautiously pour in the bubbling water. Blend the batter until it is smooth. It is normal for the batter to be thin. Empty the hitter equally into the pre-arranged cake container. 5- Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the ...