Tatiana recipes, 3 Rue flora Tristan, Oberhausbergen (2026)

10/01/2025

This Raspberry Cake with Lemon Buttercream is a showstopper that’s as beautiful as it is delicious! 🎉🍓 Perfect for any occasion!

Raspberry Cake with Lemon Buttercream

Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries

Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1-2 tablespoons milk, as needed

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Gently fold in the fresh raspberries, being careful not to break them.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. For the lemon buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until smooth and fluffy, adding milk as needed to achieve the desired consistency.
11. Once the cakes are completely cool, spread a layer of lemon buttercream on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining lemon buttercream.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings

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10/01/2025

Just baked this Carrot Cake Delight, and it’s the perfect sweet treat for any occasion! 🥕🍰

Carrot Cake Delight

- Ingredients:
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the grated carrots, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
3. Add the eggs, one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the crushed pineapple, walnuts, and vanilla extract.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings

10/01/2025

Looking for a dish that’s both satisfying and easy to make? Try this Cajun Cream Cheese Chicken Pasta Bake! It’s a game-changer! 😍✨

Cajun Cream Cheese Chicken Pasta Bake

Ingredients:
- 2 cups penne pasta
- 1 pound chicken breast, diced
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup chicken broth
- 1 tablespoon Cajun seasoning
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Directions:
1. Preheat oven to 350°F (175°C).
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
4. Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender, about 3-4 minutes.
5. In a mixing bowl, combine the softened cream cheese, diced tomatoes, and chicken broth. Stir until smooth.
6. Add the cooked pasta and chicken mixture to the bowl, mixing well to combine all ingredients.
7. Transfer the mixture to a greased baking dish and top with shredded cheddar cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 6 servings

10/01/2025

Just made this creamy Mexican Street Corn White Chicken Chili, and it's a total game-changer! Perfect for chilly evenings! 🌽🔥

Mexican Street Corn White Chicken Chili

Ingredients:
- 1 lb. cooked shredded chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1 cup crumbled cotija cheese (for topping)
- Tortilla chips (for serving)

Directions:
1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
2. Stir in minced garlic and cook for an additional minute, until fragrant.
3. Add the shredded chicken, corn, white beans, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Stir in the heavy cream, lime juice, and chopped cilantro. Let simmer for another 5 minutes.
5. Serve hot, topped with crumbled cotija cheese and tortilla chips on the side.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 6 servings

10/01/2025

Warm up with a cup of this soothing Cinnamon Sore Throat Tea! Perfect for those chilly days or when you're feeling under the weather. 🍵✨

Cinnamon Sore Throat Tea

**Ingredients:**
- 2 cups water
- 1 tablespoon cinnamon powder or 1 cinnamon stick
- 1 tablespoon honey (or to taste)
- 1 tablespoon lemon juice
- 1/4 teaspoon ginger powder (optional)
- Pinch of salt

**Directions:**
1. Bring the water to a boil in a small saucepan.
2. Add the cinnamon powder or cinnamon stick and reduce the heat to a simmer. Let it steep for about 10 minutes.
3. If using a cinnamon stick, remove it after steeping. If using cinnamon powder, strain the tea through a fine mesh sieve to remove solid particles.
4. Stir in the honey, lemon juice, ginger powder (if using), and a pinch of salt. Mix well until the honey is dissolved.
5. Taste and adjust sweetness or acidity as desired, then serve warm.

**Prep Time:** 5 minutes | **Cooking Time:** 15 minutes | **Total Time:** 20 minutes
**Kcal:** 60 kcal | **Servings:** 2 servings

10/01/2025

Just whipped up a batch of these Thick and Chewy Peanut Butter Cookies! They are the ultimate treat for any peanut butter lover! 🥜🍪

Thick and Chewy Peanut Butter Cookies

Ingredients:
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips (optional)

Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Add the baking soda and salt, mixing well to combine.
5. Gradually stir in the flour until just combined. If desired, fold in the chocolate chips for an extra treat.
6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Use a fork to gently press down on each cookie, creating a crisscross pattern on top.
8. Bake for 10-12 minutes, or until the edges are slightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 150 kcal | Servings: 24 cookies

10/01/2025

These Brownie Style Frangipane squares are a delightful twist on traditional brownies! The almond flavor adds an irresistible touch! 🍰✨

Recipe: Brownie Style Frangipane

**Ingredients:**
- 200g dark chocolate, chopped
- 100g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 100g all-purpose flour
- 100g ground almonds
- 1/2 teaspoon baking powder
- Pinch of salt
- 50g sliced almonds (for topping)

**Directions:**
1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk in the granulated sugar, followed by the eggs, one at a time. Add the vanilla extract and mix until well combined.
4. Sift in the flour, ground almonds, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined.
5. Pour the batter into the prepared baking pan and smooth the top. Sprinkle the sliced almonds evenly over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan before slicing into squares.

**Prep Time:** 15 minutes | **Cooking Time:** 30 minutes | **Total Time:** 45 minutes
**Kcal:** 280 kcal | **Servings:** 9 servings

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10/01/2025

Slow Cooker Barbacoa

Ingredients:
- 3 lbs beef chuck roast
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chipotle in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- Fresh cilantro, for garnish
- Lime wedges, for serving

Directions:
1. Place the beef chuck roast in the slow cooker.
2. In a bowl, whisk together the apple cider vinegar, lime juice, chopped onion, minced garlic, chipotle in adobo sauce, ground cumin, dried oregano, paprika, salt, and black pepper.
3. Pour the mixture over the beef roast in the slow cooker.
4. Add the beef broth around the sides of the roast.
5. Cover and cook on low for 8 hours or until the meat is tender and easily shredded with a fork.
6. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix it with the juices.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings

10/01/2025

These Garlic Butter Steak Bites are the perfect quick meal for any night of the week! Pair them with your favorite side for a complete dinner! 🥩💖

# Garlic Butter Steak Bites with Parmesan Cream Sauce

**Ingredients:**
- 1 lb sirloin steak, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon fresh parsley, chopped (for garnish)

**For the Parmesan Cream Sauce:**
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste

**Directions:**
1. Heat a large skillet over medium-high heat. Season the steak bites with salt and pepper.
2. Add 2 tablespoons of butter to the skillet. Once melted, add the steak bites in a single layer and cook for 3-4 minutes until browned. Flip and cook for another 2-3 minutes for medium-rare. Remove steak from the skillet and set aside.
3. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
4. Reduce the heat to medium and add the heavy cream, stirring to combine.
5. Add the Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until the sauce thickens, about 2-3 minutes.
6. Return the steak bites to the skillet and toss to coat in the sauce. Cook for an additional minute to heat through.
7. Garnish with fresh parsley before serving.

**Prep Time:** 10 minutes | **Cooking Time:** 15 minutes | **Total Time:** 25 minutes
**Kcal:** 450 kcal | **Servings:** 4 servings

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10/01/2025

This Buffalo Chicken Ranch Pasta is not only a feast for the eyes but also a delightful explosion of flavors!

Buffalo Chicken Ranch Pasta

Ingredients:
- 8 oz penne pasta
- 2 cups cooked chicken, shredded
- 1 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup green onions, chopped
- Salt and pepper to taste
- Optional: fresh parsley for garnish

Directions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, combine the shredded chicken, ranch dressing, buffalo sauce, and cream cheese. Stir until the cream cheese is melted and the mixture is well combined.
3. Add the cooked pasta to the skillet and mix until the pasta is evenly coated with the sauce.
4. Stir in the shredded cheddar cheese and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the cheese is melted and everything is heated through.
5. Remove from heat, garnish with chopped green onions and parsley if desired, and serve immediately.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings

10/01/2025

Looking for a delicious weeknight dinner? This Crispy Cheddar Baked Chicken is simple to make and absolutely scrumptious! 😍🍽️

Crispy Cheddar Baked Chicken

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray

Directions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes to tenderize.
3. In another bowl, combine breadcrumbs, cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper.
4. Remove chicken from buttermilk, allowing excess to drip off, then coat each piece in the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken breasts on a baking sheet lined with parchment paper. Spray lightly with cooking spray.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings

10/01/2025

These Blueberry Cheesecake Cookies are a perfect blend of creamy cheesecake and juicy blueberries! You won’t be able to resist! 🍪✨

- Blueberry Cheesecake Cookies

Ingredients:
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips (optional)

Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries and white chocolate chips, if using.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies

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