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Lupi Way, Грибна 4, Kyiv (2026)

16/03/2025

Easter Cake Roll 🐣🎂
Ingredients:
For the sponge cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar (for rolling)
Pink, green, and yellow food coloring
For the filling:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For the decoration:
1/2 cup whipped topping or frosting
Pastel-colored sprinkles
Directions:
Preheat oven & prepare pan: Set oven to 350°F (175°C). Line a jelly roll pan (10x15-inch) with parchment paper and lightly grease it.
Make the batter: Beat eggs and sugar together until light and fluffy (about 3 minutes). Add vanilla extract.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gently fold into the egg mixture.
Add colors: Divide the batter evenly into three bowls. Tint each bowl with pink, green, and yellow food coloring.
Create swirls: Spoon the colored batters randomly across the prepared pan. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
Bake: Spread batter evenly onto the prepared pan. Bake for 10-12 minutes until the top is lightly golden.
Roll the cake: Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel. Let it cool completely.
Make the filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble: Unroll the cake, spread the filling evenly, then roll it back up tightly.
Decorate: Spread whipped topping or frosting over the cake roll and sprinkle with pastel-colored sprinkles.
Chill & serve: Refrigerate for at least 30 minutes before slicing.
⏰ Prep Time: 15 min | 🔥 Cooking Time: 12 min | ⏳ Total Time: 1 hr
⚡ Calories per serving: ~250 | 🍽️ Servings: 8

16/03/2025

Strawberry basil cheesecake
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, pureed
For the Basil-Infused Strawberry Compote:
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon lemon juice
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
4. Add the eggs, one at a time, mixing well after each addition. Gently fold in the pureed strawberries until fully incorporated.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. While the cheesecake cools, prepare the basil-infused strawberry compote. In a small saucepan, combine chopped strawberries, sugar, basil, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
7. Once the cheesecake has cooled, spread the basil-infused strawberry compote over the top. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
8. Before serving, garnish with fresh basil leaves if desired. Slice and enjoy your delicious strawberry basil cheesecake!
Preparation time: 30 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 30 minutes
Servings: 12 slices
Calories: Approx. 320 kcal per slice

13/03/2025

Oreo Pound Cake Bites with Oreo Glaze
Ingredients:
For the Pound Cake:

2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup crushed Oreo cookies (about 10-12 Oreos)
For the Oreo Glaze:

1 cup powdered sugar
2 tbsp milk (add more for desired consistency)
1 tsp vanilla extract
5-6 crushed Oreos
Instructions:
Preheat the oven:

Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners or grease and flour it.
Make the pound cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the sour cream to the butter mixture. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the crushed Oreo cookies.
Bake the pound cake bites:

Spoon the batter into the mini muffin tin, filling each cup about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the mini pound cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Oreo glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Add the crushed Oreos and mix until well combined.
If the glaze is too thick, add more milk to reach your desired consistency.
Glaze the pound cake bites:

Once the Oreo pound cake bites have cooled, dip each bite into the Oreo glaze, covering it completely.
Place the glazed bites on a parchment-lined tray to allow the glaze to set.
Serve:

Let the Oreo glaze set for about 30 minutes before serving. These bites can be stored in an airtight container for up to 3 days.
These Oreo Pound Cake Bites with Oreo Glaze will be a hit with any Oreo lover!

13/03/2025

Air Fryer Crispy Tofu with Sweet Chili Sauce 🍽️🔥🌱
Crispy on the outside, tender on the inside—this Air Fryer Crispy Tofu is the perfect plant-based dish! Coated in a golden, crunchy crust and tossed in a sweet and spicy chili sauce, this dish is flavor-packed and irresistibly delicious!

✨ Ingredients

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil (or olive oil)
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Sweet Chili Sauce:

¼ cup sweet chili sauce
1 tbsp soy sauce
1 tsp rice vinegar
½ tsp red pepper flakes (optional, for extra heat)
1 tsp sesame seeds (for garnish)
2 tbsp chopped green onions (for garnish)
✨ Instructions
1️⃣ Prep the Tofu

Press the tofu for at least 15 minutes to remove excess moisture.
Cut into bite-sized cubes.
2️⃣ Coat & Season

In a bowl, toss tofu with soy sauce, sesame oil, garlic powder, smoked paprika, salt, and black pepper.
Sprinkle cornstarch over the tofu and toss until evenly coated.
3️⃣ Air Fry

Preheat the air fryer to 375°F (190°C).
Arrange tofu in a single layer in the air fryer basket.
Cook for 12-15 minutes, shaking halfway through, until crispy and golden brown.
4️⃣ Make the Sauce

In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes.
5️⃣ Toss & Serve

Toss the crispy tofu in the sweet chili sauce.
Garnish with sesame seeds and green onions.
Serve hot with rice or as a snack!
✨ Tip: For extra crispiness, cook for an additional 2 minutes at 400°F at the end!

12/03/2025

Churro Ice Cream with Dulce de Leche 🍦
Ingredients:
1 cup heavy cream 🧁
1 cup sweetened condensed milk 🥛
1/2 cup dulce de leche 🍯
1 teaspoon vanilla extract 🍦
1/2 cup churros, crumbled 🍩
1 teaspoon ground cinnamon 🌰
1 tablespoon sugar 🍬
Instructions:
Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, sweetened condensed milk, dulce de leche, and vanilla extract until smooth and well combined. 🍦
Mix in Cinnamon Sugar:
In a small bowl, combine the ground cinnamon and sugar. Add this mixture into the ice cream base and stir to incorporate the cinnamon flavor throughout. 🌰🍬
Add Crumbled Churros:
Gently fold the crumbled churros into the ice cream mixture, ensuring they are evenly distributed. 🍩
Freeze the Mixture:
Pour the ice cream mixture into a container and cover with a lid. Place it in the freezer for at least 4 hours or until it’s firm. ❄️
Serve and Enjoy:
Scoop out the creamy churro ice cream and enjoy the sweet, cinnamon-dusted treat with a rich dulce de leche flavor! 😋

Lupi Way

16/03/2025

16/03/2025

13/03/2025

13/03/2025

12/03/2025

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