Giselle Flavor Table

07/04/2026

Nutella Cookie Pie (Bakery-Style) – Detailed Recipe
Ingredients
For the Cookie Dough
2½ cups (315g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup (225g) unsalted butter, softened
¾ cup (150g) brown sugar
½ cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1½ cups (270g) semi-sweet chocolate chips
For the Filling
1½ cups (400g) Nutella
½ cup chopped roasted hazelnuts (optional)
For the Topping
Extra chocolate chips
Mini chocolate chunks
Chocolate drizzle (optional)
Flaky sea salt (optional)
Instructions
Step 1: Freeze the Nutella

Spoon the Nutella into a parchment-lined bowl or silicone mold that matches the size of your baking pan. Freeze for 45–60 minutes until firm. This helps create a thick, gooey center after baking.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together:

Flour
Baking soda
Baking powder
Salt

In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).

Mix in:

Egg
Egg yolk
Vanilla extract

Gradually add the dry ingredients and mix just until combined. Fold in the chocolate chips.

Do not overmix.

Step 3: Assemble the Cookie Pie

Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

Press about ⅔ of the cookie dough evenly into the bottom and slightly up the sides of the pan.

Place the frozen Nutella disc in the center. Sprinkle chopped hazelnuts over the Nutella if using.

Cover with the remaining cookie dough and gently seal the edges so the filling is completely enclosed.

Top with a few extra chocolate chunks for a bakery-style finish.

Step 4: Chill

Refrigerate the assembled cookie pie for 20–30 minutes.

This helps it keep its thick shape while baking.

Step 5: Bake

Preheat the oven to 350°F (175°C).

Bake for 30–35 minutes, or until:

The edges are deep golden brown.
The center is just set but still slightly soft.
The top is beautifully golden with melted chocolate chunks.

Avoid overbaking to keep the Nutella center molten.

Step 6: Cool

Let the cookie pie cool in the pan for 20–30 minutes before removing.

This allows the structure to set while keeping the center warm and gooey.

Step 7: Finish & Serve

Transfer to a serving board or cake stand.

Optionally drizzle with melted chocolate, sprinkle flaky sea salt, and add a few chopped hazelnuts.

Serve warm with vanilla ice cream or whipped cream for the ultimate bakery-style dessert.

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07/02/2026

Pistachio Stuffed Cookie (Bakery-Style) – Detailed Recipe
Ingredients
For the Cookie Dough
2½ cups (315g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup (225g) unsalted butter, softened
¾ cup (150g) brown sugar
½ cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup (180g) white chocolate chips
For the Pistachio Filling
1 cup pistachio cream
¼ cup finely chopped roasted pistachios
For the Topping
Melted white chocolate
Chopped pistachios
Flaky sea salt (optional)
Instructions
Step 1: Prepare the Filling

Spoon small portions of pistachio cream onto a parchment-lined tray and freeze for 30–45 minutes until firm. Mix in some chopped pistachios for extra texture if desired.

Step 2: Make the Dough

In a bowl, whisk together the flour, baking soda, baking powder, and salt.

In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg, egg yolk, and vanilla extract.

Gradually add the dry ingredients and mix until just combined. Fold in the white chocolate chips.

Step 3: Stuff the Cookies

Divide the dough into equal portions. Flatten one portion, place a frozen pistachio cream center in the middle, then cover with another piece of dough. Seal the edges completely and roll into a thick ball.

Step 4: Chill

Refrigerate the stuffed cookie dough balls for 30 minutes to help them keep their thick bakery-style shape.

Step 5: Bake

Preheat the oven to 350°F (175°C).

Bake for 14–16 minutes, or until the edges are lightly golden while the center remains soft.

Let the cookies cool on the baking tray for 10 minutes, then transfer to a cooling rack.

Step 6: Finish

Drizzle melted white chocolate over the warm cookies and sprinkle with chopped pistachios. Add a pinch of flaky sea salt if desired.

Serve warm for the ultimate bakery-style experience.

07/01/2026

Crab & Shrimp Stuffed Salmon — Creamy Seafood Stuffed Salmon
Detailed Recipe

Ingredients:

For Salmon:

4 salmon fillets (thick center-cut pieces)
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tbsp lemon juice

Seafood Stuffing:

1 cup cooked crab meat (lump crab preferred)
1 cup cooked shrimp, finely chopped
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tbsp mayonnaise
1 tbsp fresh parsley, chopped
2 cloves garlic, minced
1 tsp Old Bay seasoning (or seafood seasoning)
½ tsp black pepper
1 tbsp lemon zest

For Topping:

Extra parmesan cheese
Fresh parsley
Lemon slices
Method:
Pat salmon fillets dry and season both sides with salt, pepper, paprika, garlic powder, olive oil, and lemon juice.
Carefully cut a pocket in the thick side of each salmon fillet without cutting all the way through.
Mix crab meat, shrimp, cream cheese, mozzarella, parmesan, mayo, garlic, parsley, seasoning, pepper, and lemon zest until creamy.
Fill each salmon pocket generously with the seafood mixture.
Place stuffed salmon on a baking tray lined with parchment paper.
Add extra parmesan on top and bake at 375°F (190°C) for 18–22 minutes until salmon is cooked and the topping is golden.
Garnish with fresh parsley and serve with lemon wedges.

Serving idea: Pair with garlic butter asparagus, mashed potatoes, or creamy rice for a restaurant-style seafood dinner.

06/30/2026

Sticky Honey BBQ Chicken Drumsticks That Fall Off the Bone + Creamy Coleslaw

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06/28/2026

Crispy Golden Chicken with Creamy Mushroom Parmesan Sauce 🤤 | Restaurant Style Dinner Recipe

Detailed Recipe
Ingredients:
4 chicken breasts (or chicken cutlets)
1 cup all-purpose flour
2 eggs (beaten)
1 cup breadcrumbs
Salt & black pepper (to taste)
1 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
3 tbsp olive oil
2 tbsp butter
Mushroom Parmesan Sauce:
2 cups sliced mushrooms
3 garlic cloves (minced)
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ tsp black pepper
Fresh parsley for garnish
Method:
Season chicken with salt, pepper, paprika, garlic powder, and Italian seasoning.
Coat chicken in flour, dip in beaten eggs, then cover with breadcrumbs.
Pan-fry chicken in olive oil until crispy golden and fully cooked.
In the same pan, melt butter and sauté mushrooms until soft and golden.
Add garlic and cook until fragrant.
Pour in chicken broth and heavy cream, then simmer gently.
Add Parmesan cheese and stir until the sauce becomes rich and creamy.
Place crispy chicken into the sauce, spoon over the creamy mushroom Parmesan sauce, and garnish with fresh parsley.
Serve hot with pasta, mashed potatoes, or vegetables.

06/27/2026

Cheesecake Filled Chocolate Chip Cookies 🍪🤍 The Ultimate Stuffed Cookie Recipe Everyone Loves

Detailed Recipe:

Cheesecake-Filled Chocolate Chip Cookies

Ingredients:

For Cheesecake Filling:

8 oz cream cheese (softened)
¼ cup powdered sugar
1 tsp vanilla extract

For Cookie Dough:

1 cup butter (softened)
¾ cup brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups chocolate chips

Method:

Prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth. Chill it for 20–30 minutes.
Make the cookie dough by beating butter, brown sugar, and white sugar until creamy.
Add eggs and vanilla, then mix well.
Add flour, baking soda, and salt. Mix until a soft cookie dough forms.
Fold in chocolate chips.
Take cookie dough, flatten it, place a small amount of cheesecake filling in the center, and cover completely with more dough.
Bake at 350°F (175°C) until the cookies are golden on the edges but soft in the center.
Let them cool slightly and enjoy the creamy cheesecake center with melted chocolate chips.
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06/26/2026

06/26/2026

The Creamiest Banana Caramel Cheesecake You’ll Ever Make!

Cheesecake Recipe

A rich, creamy baked cheesecake with a chocolate biscuit crust, silky vanilla filling, homemade caramel sauce, fresh bananas, walnuts, and almond flakes.

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Ingredients

Chocolate Biscuit Crust

* 250g chocolate biscuits (Oreo filling removed or chocolate digestive biscuits)
* 90g unsalted butter, melted

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Cheesecake Filling

* 500g cream cheese (room temperature)
* 200ml heavy whipping cream (35% fat)
* 120g powdered sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 tbsp cornstarch
* 2 tbsp sour cream (optional, for extra creaminess)

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Homemade Caramel Sauce

* 150g granulated sugar
* 60g unsalted butter
* 120ml warm heavy cream
* Pinch of sea salt

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Toppings

* 2 ripe bananas, sliced
* Walnuts
* Toasted almond flakes
* Extra caramel sauce for drizzling

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Instructions

Step 1 – Prepare the Crust

1. Crush the chocolate biscuits into fine crumbs.
2. Mix them with the melted butter until evenly combined.
3. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan.
4. Bake at 170°C (340°F) for 10 minutes.
5. Let the crust cool completely.

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Step 2 – Make the Cheesecake Filling

1. Beat the cream cheese until smooth and creamy.
2. Add the powdered sugar and mix well.
3. Add the eggs one at a time, mixing on low speed after each addition.
4. Mix in the vanilla extract and cornstarch.
5. Pour in the whipping cream and mix until smooth.
6. Fold in the sour cream (if using).

Tip: Do not overmix, as too much air can cause cracks during baking.

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Step 3 – Bake

1. Pour the cheesecake filling over the cooled crust.
2. Place the pan inside a larger baking tray filled with hot water (water bath).
3. Bake at 160°C (320°F) for 55–65 minutes.
4. The center should still have a slight jiggle when done.
5. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
6. Refrigerate for at least 8 hours, preferably overnight.

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Step 4 – Make the Caramel Sauce

1. Melt the sugar over medium heat until it becomes golden amber.
2. Stir in the butter until fully melted.
3. Slowly pour in the warm heavy cream while stirring continuously.
4. Add a pinch of sea salt.
5. Let the caramel cool completely before using.

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Step 5 – Decorate

1. Spread the cooled caramel sauce evenly over the cheesecake.
2. Arrange the banana slices on top.
3. Sprinkle walnuts and toasted almond flakes.
4. Finish with an extra drizzle of caramel sauce.

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Baking Tips

* Always use room-temperature cream cheese.
* Avoid overmixing the batter.
* Bake using a water bath to prevent cracks.
* Chill overnight for the best texture and clean slices.

06/25/2026

Creamy Mushroom Soup Recipe | The Ultimate Cozy Comfort Food

survey: https://www.surveymonkey.com/r/QDVT8CL

Detailed Recipe:

Creamy Mushroom Soup

Ingredients:

500g fresh mushrooms (sliced)
2 tbsp butter
1 tbsp olive oil
1 medium onion (finely chopped)
3 garlic cloves (minced)
2 tbsp all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy cream
½ cup milk
1 tsp thyme
½ tsp black pepper
Salt to taste
Fresh parsley for garnish

Method:

Heat butter and olive oil in a pot. Add onions and cook until soft and fragrant.
Add garlic and sliced mushrooms, sauté until mushrooms become golden and release their flavor.
Sprinkle flour over the mushrooms and mix well to create a creamy base.
Slowly add broth while stirring to avoid lumps. Let it simmer until slightly thickened.
Add heavy cream and milk, then season with salt, black pepper, and thyme.
Simmer gently until the soup becomes rich, creamy, and smooth.
Garnish with fresh parsley and serve hot with your favorite bread.

06/25/2026

My Favorite Easy Chocolate Cake Is Back with Ultimate Moist Double Chocolate Cake With Luscious Ganache Frosting

Recipe:

Moist Double Chocolate Cake with Chocolate Ganache

Ingredients:

1½ cups all-purpose flour
1 cup sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee
200g dark chocolate
1 cup heavy cream

Method:

Mix flour, cocoa powder, sugar, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Mix until smooth.
Add hot coffee to make the batter rich and moist.
Bake until soft and fluffy.
Prepare ganache by pouring hot cream over chocolate and mixing until glossy.
Layer the cake and cover with silky chocolate ganache frosting.
Chill slightly and serve for a rich, fudgy chocolate texture.
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Favorite Easy Chocolate Cake Is Back 🍫✨ The Ultimate Moist Double Chocolate Cake With Luscious Ganache Frosting

Recipe:

Moist Double Chocolate Cake with Chocolate Ganache

Ingredients:

1½ cups all-purpose flour
1 cup sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee
200g dark chocolate
1 cup heavy cream

Method:

Mix flour, cocoa powder, sugar, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Mix until smooth.
Add hot coffee to make the batter rich and moist.
Bake until soft and fluffy.
Prepare ganache by pouring hot cream over chocolate and mixing until glossy.
Layer the cake and cover with silky chocolate ganache frosting.
Chill slightly and serve for a rich, fudgy chocolate texture.