Ingredients (Serves 4-6) For the Salad: 5 small potatoes (peeled and cubed) 2 medium carrots (peeled and cubed) 1 cup peas 4 large eggs (hard-boiled, peeled, and diced) 1 cup ham (diced) 2 pickles (diced) Salt & black pepper (to taste) For the Herb Mayonnaise: 1/2 cup mayonnaise 1 tbsp lemon zest 1 tbsp fresh dill (finely chopped) 1 tbsp fresh parsley (finely chopped) 1/2 tsp garlic powder 1/2 tsp salt (adjust to taste) 1/4 tsp black pepper Instructions: 1. Preheat the oven to 200°C. 2. Toss the potato and carrot cubes with a drizzle of olive oil, salt, and black pepper. 3. Spread them on a baking sheet in a single layer. 4. Roast for 20-25 minutes until golden brown and tender. Let them cool completely. 5. In a bowl, combine the mayonnaise, lemon zest, dill, parsley, garlic powder, salt, and black pepper. Mix well, taste, and adjust salt and lemon zest if needed 6-In a large bowl, combine all the ingredients together. 7. Chill in the fridge for at least 1 hour before serving

i made these yesterday for christmas and they were so fluffy and delicious! thanks for the recipe :)

Oh Christmas tree oh Christmas tree

Looks tasty

Ingredients: 200 g crab meat (or imitation crab) 1/4 cup mayonnaise 1 tsp Dijon mustard (optional) 1/2 cup diced red bell pepper 1/4 cup fresh chopped dill 2 tbsp chopped red onion 1/2 tsp garlic powder 1/2 cup Sweet Corn 1/2 tsp paprika Salt and pepper to taste 1 tsp lemon juice Instructions: 1. Prepare the Crab: shred the imitation crab into smaller pieces 2. Mix the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard (if using), garlic powder, paprika, lemon juice, a sprinkle of fresh dill, salt, and pepper. Stir until smooth and well combined. 3. Mix the Ingredients: In a large bowl, combine the crab, red onion, bell pepper, dill, sweet corn, and the salad dressing. 4. Combine and Chill: Mix everything well. Taste and adjust seasonings as needed. 5. Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.

Ingredients (Serves 5-6) For the Chicken: • 900 g chicken breast (whole pieces) • 2 tbsp olive oil (30 ml) • 2 tsp garlic powder (8 g) • 1 ½ tsp onion powder (6 g) • 1 tsp paprika (4 g) • 1 ½ tsp salt (6 g) • ½ tsp black pepper (2 g) For the Pasta: • 450 g pasta of choice For the Alfredo Sauce: • 2 tbsp butter (30 g) • 5 garlic cloves, minced • 2 cups heavy cream (480 ml) • 1 ½ cups grated parmesan cheese (150 g) • 1 tsp salt (4 g) • ½ tsp black pepper (2 g) • ½ tsp nutmeg (optional, 2 g) • ½ cup reserved pasta water (120 ml, adjust for consistency) For Baking: • 2 cups shredded mozzarella cheese (200 g) Instructions Prepare the Chicken: • Slice in half each chicken breast • Season the chicken with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. • Fry the chicken over medium heat until golden and fully cooked. • Remove the chicken and let it rest for 5 minutes before slicing it into cubes. Cook the Pasta: • Boil pasta in salted water according to the package instructions. Reserve ½ cup of pasta water and drain the rest. Make the Alfredo Sauce: • In the same pan, melt butter over medium heat. • Add minced garlic and sauté for 1 minute. • Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. • Whisk in parmesan, stirring until melted and smooth. • Season with salt, black pepper, and optional nutmeg. Adjust thickness with reserved pasta water if needed. Combine and Bake: • Preheat your oven to 180°C (350°F). • In a large ovenproof dish, combine the cooked pasta, Alfredo sauce, and sliced chicken. Mix well to ensure even coating. • Sprinkle shredded mozzarella evenly on top. • Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and golden. • Once baked, let it cool for a few minutes before serving

Looks yummy

Ingredients: - 1 baguette, sliced into rounds - 1 can (140 g) tuna, drained - 1 ripe avocado, peeled and mashed - 2 tbsp cream cheese - 1 tbsp lemon juice - 1 tsp garlic powder - 2 tbsp chopped dill pickles - Salt and pepper, to taste - Olive oil or butter, for pan-toasting - Fresh dill, for garnish Instructions: 1- Heat a large skillet over medium heat and add a small amount of olive oil or butter. 2- Toast baguette slices for about 2-3 minutes on each side, or until golden and crispy. Remove from the pan and set aside to cool slightly. 3- In a medium bowl, mash the avocado and mix in the cream cheese, lemon juice, salt, and pepper until smooth and creamy. 4- Fold in the drained tuna, keeping the mixture until slightly chunky. 5- Spread a generous layer of the tuna and avocado mixture on each toasted baguette slice and add chopped dill pickles, 6- Sprinkle garlic powder and garnish with fresh dill.

Ingredients: - Cherry tomatoes - Fresh mozzarella balls - Fresh red or green basil leaves - Pomegranate molasses - Salt and pepper - Oregano - Toothpicks Instructions: 1. Add olive oil, salt, pepper, dried garlic and oregano to the mozzarella balls to taste. Mix gently. 2. Thread a mozzarella ball, a basil leaf and a cherry tomato onto each toothpick. 3. Arrange the skewers on a serving plate. 4. Drizzle with pomegranate molasses

THANKS YOU GOODNESS 🌟 LOVELY DAPHNE COTTON ALWAYS 💜, AWESOME

What temperature for the oven please?

Chocolate Cake Layers (Make this recipe twice for two layers) Ingredients (per layer) - 125 g all-purpose flour - 200 g granulated sugar - 50 g cocoa powder (unsweetened) - 4 g baking powder (about 1 tsp) - 2 g baking soda (about 1/2 tsp) - 2 g salt (about 1/2 tsp) - 120 ml milk (about 1/2 cup) - 120 ml vegetable oil (about 1/2 cup) - 1 large egg - 5 ml vanilla extract (about 1 tsp) - 120 ml boiling water (about 1/2 cup) Instructions (per layer) 1. Preheat your oven to (175°C). Grease a (20-23 cm) round cake pan. 2. In a large bowl, combine together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined. 4. Gradually stir in the boiling water last (the batter will be thin). 5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 7. Repeat the recipe to bake the second layer. --- Chocolate Cream Filling Ingredients - 150 g dark chocolate (about 60-70% cocoa) - 400 ml heavy whipping cream, cold - 40 g powdered sugar (optional, for sweetness) Instructions 1. Melt the dark chocolate in the microwave in 20-second increments, stirring until smooth. Let it cool to room temperature. 2. In a separate bowl, whip the cold heavy cream with powdered sugar until soft peaks form. 3. Gently fold the melted chocolate into the whipped cream until smooth and well combined, being careful not to deflate the cream. 4. If the cream is too soft, chill it for about 10-15 minutes before spreading.

LOVE THIS DESSERT!!!! ❤Thank you for posting

One of my favourite desserts 🤤

Ingredients: For the Namoura: - 1 cup (160 grams) semolina - 1/2 cup (100 grams) granulated sugar - 1/2 cup (122 grams) plain yogurt - 1/2 cup (50 grams) unsweetened shredded coconut - 1/4 cup (57.5 grams) melted butter or ghee - 1/4 teaspoon baking powder - 1/8 teaspoon bicarbonate - 1/2 teaspoon vanilla extract - Almonds (for garnish) For the Sugar Syrup: - 1 cup water 240 ml - 1 cup sugar 200 g - Juice 1 teaspoon - 1 teaspoon rose water For Greasing: - 2 tablespoons tahini Instructions: Step 1: Make the Namoura Batter 1. To a bowl add semolina, melted butter, sugar, yogurt, baking powder, bicarbonate, shredded coconut and vanilla. 3. Stir until all ingredients are well combined and the batter is smooth. Step 2: Prepare the Baking Dish 1. Spread tahini evenly over the bottom and sides of a (25x20 cm) baking dish. 2. Pour the batter into the baking dish and spread evenly 3. Let the batter rest for 1 hour at room temperature. Step 3: Prepare the Sugar Syrup* 1. In a small saucepan, combine sugar water. 2. Bring to a boil over medium heat, stirring until the sugar dissolves. 3. Add lemon juice and continue boiling for 5-7 minutes, until the syrup thickens slightly. 4. Remove from heat and stir in rose water (optional) 5. Set aside to cool. Step 4: Bake the Namoura 1. After the batter has rested, pour it into the prepared dish and spread it evenly with a spatula. 2. Shape the batter into squares using a knife. 3. Add almonds to boiled water for several minutes and then peel them. 4. Place a boiled and peeled almond in the center of each piece. 5. Bake in the preheated oven (175°C) for 25-30 minutes, or until the top is golden brown. Step 5: Add the Syrup 1. Once the Namoura is baked, remove it from the oven. 2. While it’s still hot, pour the sugar syrup evenly over the entire surface of the cake. 3. Allow the Namoura to absorb the syrup and cool completely before cutting. Serving: - Serve at room temperature. Namoura pairs wonderfully with a cup of Arabic coffee or mint tea

Apparently tortillas are a world wide thing

👍🫶

👌💯

🫶👍

Super❤

Ingredients: - 1 cup (125 g) all-purpose flour - 1/2 cup (60 g) powdered sugar - 1/2 teaspoon baking powder - 2 tablespoons (15 g) cocoa powder - 1 teaspoon vanilla essence - 2 tablespoons (30 g) ghee (or melted butter) - Milk about 3/4 cup (add more if needed) - Chocolate spread (for filling) Instructions: 1. Prepare the Batter: - In a mixing bowl, add together the flour, powdered sugar, baking powder, and cocoa powder. - Add melted ghee (or butter). Gradually add milk, a little at a time, stirring until you achieve a smooth, spreadable batter consistency. The amount of milk needed may vary depending on the type of flour used. 2. Cook the Wafers: - Preheat a non-stick skillet or crepe pan over medium heat. - Pour about 1-2 tablespoons of batter onto the skillet, spreading it into a thin circle. - Cook for about 1-2 minutes on each side, until the wafer is firm and starts to crisp. 3. Shape the Wafers: - Remove the wafer from the skillet and quickly roll it around a thin wooden dowel or chopstick to create a cylinder shape. Work quickly as the wafer will harden as it cools. - Let it cool on a wire rack. 4. Add the Chocolate Filling: - Once the wafer rolls have cooled, use a piping bag or a small spoon to fill them with chocolate spread. 5. Serve and Enjoy: - Enjoy these chocolate wafer rolls as a sweet treat or alongside a hot beverage.

Ingredients: - All-purpose flour: 440g (3 ½ cups) - Active dry yeast: 7g (2 ¼ tsp or 1 packet) - Sugar: 38g (3 tbsp) - Salt: 5g (1 tsp) - Milk (warm): 240ml (1 cup) - Water (warm): 60ml (¼ cup) - Unsalted butter (melted): 45g (3 tbsp) - Egg: 1 large (room temperature) - Sesame seeds (optional, for topping) Instructions: 1. In a small bowl, mix the warm water with the sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes, or until it’s frothy and active. 2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, melted butter, and egg. Mix until a dough starts to form. 3. Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes. 4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size. 5. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a lined baking sheet. 6. Cover the shaped buns and let them rise for another 30-40 minutes until puffed up. 7. Preheat your oven to (190°C). Brush the tops with milk or a beaten egg if desired, and sprinkle with sesame seeds. Bake for 15-18 minutes, or until golden brown. 8. Let the buns cool on a wire rack, then slice and enjoy!

👍🏼👍🏼Sieht sehr lecker aus!!! Vielen Dank für das tolle Rezept!!!😋

Oh my pumpkin 🎃 ness that is awesome like you yummy 🤤

1- Take a pan lid and place several kitchen towels inside it, forming a pillow-like shape. 2- Cover the entire setup with a piece of cloth or another kitchen towel to create a smooth surface. This will be used to press the dough onto the pan.

Ingredients: - 500 g all-purpose flour - 1 tsp salt - 1 tsp sugar - 1 tbsp olive oil - 300 ml water (adjust as needed) Instructions: 1. Mix Dry Ingredients: - In a large mixing bowl, combine the flour, salt, and sugar. Stir well to evenly distribute the salt and sugar throughout the flour. 2. Add Water and Knead: - Gradually add the water, a little at a time, while mixing. Continue adding water until the dough comes together. It should be soft but not sticky. - As you knead the dough, pour in the olive oil, continuing to knead until the dough becomes smooth and elastic. This should take about 10 minutes. 3. Divide the Dough: - After kneading, divide the dough into small balls, each weighing about 50 grams. 4. Rest the Dough: - Place the dough balls on a surface, cover them, and let them rest for about 30 minutes to allow the gluten to relax. 5. Roll Out the Dough: - Using a rolling pin, roll each ball into a thin circle on a lightly floured surface. - Lightly spray the surface of the dough with water to help it stick to the pan. 6. Cook the Bread: - Preheat a non-stick pan or a griddle over medium-high heat. - Place the rolled dough onto a pillow. This pillow will be used to press the dough onto the pan. - Lightly spray the surface of the dough with water to help it stick to the pan. - Press the dough onto the pan using the pillow. Cook on one side until the bread puffs up and gets golden spots. 7. Serve: - Stack the cooked shawarma bread and cover them with a clean kitchen towel to keep them warm and soft until ready to serve.

Ingredients: For the Dough: - 360 g all-purpose flour - 50 g sugar - 7 g (about 2 1/4 tsp) active dry yeast - 5 g (about 1 tsp) salt - 240 ml warm milk (about 40-43°C) - 1 large egg (around 50 g) - 55 g unsalted butter, softened For the Garlic Butter Topping: - 25 g butter, melted - 2 garlic cloves, finely minced - 5 g (about 1 tbsp) fresh parsley, chopped (optional) --- Instructions: 1. Activate the Yeast: Warm the milk to about 40-43°C. Combine the warm milk with yeast and 1 tsp of the sugar. Let it sit for 5-10 minutes. 2. Prepare the Dough: - In a large mixing bowl, add the flour, remaining sugar, and salt. - Pour in the yeast mixture, the rest of the warm milk, egg, and melted butter. - Mix everything together until a soft dough forms. - In case your dough is sticky, gradually add more flour, a little at a time, until it reaches a workable consistency. - Then knead by hand or with a mixer for 8-10 minutes until the dough is smooth and elastic 3. First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size. 4. Shape the Rolls: - Gently punch down the dough and divide it into 12 equal portions (about 50-60g each). - Roll each portion into a smooth ball and place them in a greased 23x18 cm baking pan, evenly spaced. 5. Second Rise: Cover the pan and let the rolls rise for another 30-40 minutes, until they puff up. 6. Bake the Rolls: - Preheat the oven to 180°C. - Bake the rolls for 15-18 minutes, or until they’re golden brown on top. 7. Add the Garlic Butter Topping: - Mix the melted butter and minced garlic. Brush this over the warm rolls, then sprinkle with parsley if desired. Let the rolls cool slightly before serving. Enjoy your fluffy, garlic-infused dinner rolls!

Very delicious👍

Super❤

Ingredients: (for 2 people) - 3 slices of bread - 2 tablespoons olive oil - 1/2 teaspoon garlic powder - 1/2 teaspoon dried oregano - Salt and pepper to taste Instructions: 1. Cut the bread into cubes. In a large bowl, toss the bread cubes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated. 2. Place a large pan over medium heat. 3. Add the seasoned bread cubes to the pan in a single layer. Fry, stirring frequently, until crispy on all sides. 4. Let the croutons cool slightly before serving on salads or soups.

Ingredients: - 1 kg fresh pumpkin (peeled and diced - 1 medium onion - 2 cloves garlic - 1 large carrot - 1 tbsp olive oil - 1 tsp ground cumin - 1/2 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1 liter vegetable stock or water - 200 ml heavy cream - Salt and pepper to taste - Green onions for garnish Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 5 minutes until softened. 2. Add the diced pumpkin to the pot along with the cumin, cinnamon, and nutmeg. Stir everything together to coat the pumpkin with the spices, cooking for another 2 minutes. 3. Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the pumpkin is tender. 4. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, you can transfer the soup in batches to a regular blender. 5. Stir in the heavy cream and season with salt and pepper. 6. Serve the soup hot, garnished with fresh green onions. Enjoy! Make Croutons: - Toss bread cubes with olive oil, garlic powder, oregano, salt, and smoked paprika. - Add bread cubes to the pan, stirring frequently until golden

👌 super

Hey thanks for this. Is the sugar necessary?

Ingredients: - 1 kg cabbage - 2 carrots (grated) - 1 liter water - 180 ml vinegar (white or apple cider vinegar) - 2 tbsp salt - 2 tbsp sugar Instructions: 1. Shred the cabbage finely. Grate the carrots or slice them thinly. Mix the cabbage and carrots together in a large bowl. 2. Divide the cabbage and carrots into jars and press them down to make more space 3. In a saucepan, combine the water, vinegar, salt, and sugar. Bring it to a boil, stirring until the salt and sugar dissolve. 4. Allow the brine to cool slightly, then pour it over the cabbage mixture, making sure the cabbage is completely submerged.Leave a little space at the top. 5. Close the jars and let them cool to room temperature. 6. Once cool, refrigerate the jars. Let the pickled cabbage sit for 1 day before eating to allow the flavors to develop. It can last up to a month in the fridge.

👍 good

Looks delicious!

👌 super

Ingredients: (4 pizzas ~ 25 cm each) - For the Dough: - 400 g warm water (30°C) - 20 g extra virgin olive oil - 7 g instant yeast - 15 g salt - 20 g granulated sugar - 680 g all-purpose flour - For the Toppings (per pizza): - Pizza sauce - 300 g shredded mozzarella cheese - 200 g shredded parmesan cheese - Your favorite topping Ham, salami or pepperoni --- Instructions: - Combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes to activate the yeast. - In a large mixing bowl, combine the all-purpose flour and salt. - Pour in the activated yeast mixture and olive oil. - Mix the ingredients until a dough forms. - Knead the dough on a floured surface for about 7-10 minutes until smooth and elastic. - Oil the dough, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size. - Preheat the oven to 300°C. - Divide the dough into 4 equal portions and shape them into balls. - let them rest for about 15 minutes. - Punch down each portion of dough and roll it or stretch it out on a floured surface to your desired thickness. - Spread the pizza sauce evenly over the dough, leaving a small border for the crust. - Sprinkle the mozzarella and parmesan cheese over the sauce. - Add the topping. - Bake until the crust is golden. Instructions for homemade pizza sauce: Mix 400 g of crushed tomatoes, 1 minced garlic clove, 1 tablespoon (15 ml) olive oil, (4 g) of salt and ½ tsp 2.5 g dried oregano. Using a blender, pulse together all the ingredients until well combined. (You can also mix by hand) You can refrigerate it for up to one week.

Mm ❤

Wow it looks amazing I will definitely try to make it!!

Ingredients: - 500 g all-purpose flour - 6 g salt (1 tsp) - 2 g baking powder - 60 g vegetable oil or melted butter (4 tbsp) - 350 ml warm water Instructions: 1. In a large bowl, whisk together the flour, salt, and baking powder. 2. Add oil (vegetable or olive) to the flour mixture and mix until crumbly. 3. Gradually add the warm water while mixing until the dough starts to come together. 4. Transfer the dough to a floured surface and knead until smooth and elastic. 5. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes. 6. Divide the dough into equal pieces, depending on the size you want. Shape each piece into a ball. 7. Roll each dough ball on a floured surface into a circle, approximately 25 cm in diameter. 8. Over medium-high heat pan. Cook each tortilla for about 30-60 seconds per side, until light brown spots appear. 9. Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them soft and warm. Tips: - If the dough is sticky, use a little extra flour while rolling.

Much healthier to make at home!! Supermarket tortillas are filled with crap ingredient

Looks yummyyyy

Audio loud as hell but recipe looks fire

Looks very delicious😋

Ingredients: - 800g skinless chicken thighs - 2 tablespoons olive oil - 250 g sliced mushrooms - 5 cloves garlic, minced - 200 g cooking cream - 100 g grated Parmesan cheese - 1.5 teaspoons herb mix (basil, oregano and rosemary) - 1.5 teaspoons paprika - Salt and pepper, to taste - Fresh basil chopped (for garnish) Instructions: 1. Season Chicken: Pat the chicken thighs dry and season with salt, pepper, and paprika. 2. Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. 3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until golden and softened. Remove the mushrooms from the skillet and set aside. 4. Cook the Garlic: Add the minced garlic to the skillet and sauté for 1 minute, until fragrant. 5. Make the Creamy Sauce: Pour in the cooking cream and stir in the Parmesan cheese and herb mix. Cook for 3-4 minutes, until the sauce thickens slightly. 6. Combine Everything: Return the chicken and mushrooms to the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked (internal temperature reaches 75°C). 7. Serve: Garnish with fresh chopped basil.

Ingredients: - 500 g all-purpose flour - 1 packet (7 g) active dry yeast - 5 g salt - 12 g sugar - 360 ml warm water (45°C) - 28 g unsalted butter, melted - one tablespoon of olive oil Instructions: 1. Prepare the yeast: - In a small bowl, dissolve the sugar in the warm water. - Sprinkle the yeast over the water and let it sit for about 10 minutes until bubbles form. 2. Mix the dough: - In a large mixing bowl, combine 500 g of the flour and the salt. - Pour in the yeast mixture and the melted butter. - Stir with a spoon or your hands until a sticky dough forms. 3. Knead the dough: - Turn the dough out onto a lightly floured surface. - Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. 4. First rise: - Shape the dough into a ball and place it in a lightly greased bowl. - Cover the bowl with a damp cloth or plastic wrap. - Let the dough rise in a warm, draft-free area for about 1 to 1 ½ hours, or until it has doubled in size. 5. Shape the loaf: - Punch down the risen dough to release any air bubbles. - Turn it out onto a lightly floured surface and shape it into a loaf. - Place the shaped dough into a greased 23x13 cm loaf pan. 6. Second rise: - Cover the loaf pan with a damp cloth or plastic wrap. - Let the dough rise for another 40 minutes, or until it has risen slightly above the edge of the pan. 7. Preheat the oven: - Preheat your oven to (190°C). 8. Bake: - Bake the loaf in the preheated oven until the bread is golden brown. - If the top browns too quickly, you can tent it with aluminum foil during the last 10 minutes of baking. 9. Cool: - Remove the loaf from the oven and turn it out onto a wire rack to cool completely before slicing.

You used cream cheese, not cottage.

👍

Where is the recipe? Looks nice .