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Temmy's Nourishment, Channels TV Avenue opic ojodu Berger, Lagos (2026)

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Channels TV Avenue Opic Ojodu Berger

22/10/2026

Soft Homemade Carrot Bread

Ingredients

* 3½ cups all-purpose flour (about 440 g)
* 1 cup finely grated carrot (about 100–120 g)
* 2¼ teaspoons instant yeast (7 g)
* ¼ cup sugar (50 g)
* 1 teaspoon salt
* 1 large egg
* 3 tablespoons butter, softened (42 g)
* ¾ cup warm milk (180 ml), approximately
* 1 teaspoon vanilla extract, optional

For brushing

- 1 egg, beaten, or a little milk

Method

* Prepare the carrots: Peel and finely grate the carrots. If they are very wet, gently squeeze out some excess moisture.
* Mix the dry ingredients: Combine the flour, yeast, sugar, and salt in a large bowl.
* Add the wet ingredients: Add the grated carrot, egg, butter, and vanilla. Gradually pour in the warm milk.
* Knead: Knead for 8–12 minutes until the dough is smooth, elastic, and slightly tacky. Add extra flour only if the dough is excessively sticky.
* First rise: Place in a lightly greased bowl, cover, and leave in a warm place for 60–90 minutes, or until doubled in size.
* Shape: Gently deflate the dough and shape it into a loaf. Place in a greased loaf pan.
* Second rise: Cover and allow to rise for 30–45 minutes, until puffy.
* Brush: Brush the top lightly with beaten egg or milk for a golden finish.
* Bake: Bake in a preheated oven at 180°C for 25–35 minutes, until golden brown and cooked through.
* Cool: Leave in the pan for 5–10 minutes, then transfer to a rack. Cool before slicing.

Chef’s tips

* Grate the carrots finely so they distribute evenly through the dough.
* Avoid adding too much flour; a slightly tacky dough helps produce soft bread.
* If the top browns too quickly, cover loosely with foil during the final part of baking.
* For a savoury version, reduce the sugar and add a little grated cheese or dried herbs.
* For a sweeter loaf, add ½ teaspoon cinnamon and a handful of raisins.

Storage: Keep in an airtight container for 2–3 days at room temperature. You can also slice and freeze it for longer storage.

22/10/2026

High-Calorie Weight Gain Smoothie

Ingredients

* 2 ripe bananas
* 300 ml whole milk
* ½ cup rolled oats (about 40 g)
* 2 tablespoons peanut butter
* 3–4 pitted dates
* 2 tablespoons cashews or almonds
* 1 tablespoon chia seeds, optional
* 1 teaspoon honey, optional
* ½ teaspoon vanilla extract, optional
* A few ice cubes, optional

Method

1. Prepare the ingredients

* Peel the bananas and slice them.
* Remove the pits from the dates.
* If your blender is not powerful, soak the dates in warm water for 5–10 minutes, then drain.

2. Add everything to the blender

Place the ingredients in the blender in this order:

* Whole milk
* Bananas
* Oats
* Peanut butter
* Dates
* Cashews or almonds
* Chia seeds and vanilla, if using

3. Blend until smooth

* Blend for 45–60 seconds, or until the mixture is creamy.
* Add a little more milk if it is too thick.
* Taste and add honey only if you want extra sweetness.

4. Serve

Pour into a large glass and garnish with a few chopped nuts or a sprinkle of chia seeds. Drink immediately for the best texture.

Tips for gaining weight

* Drink it between meals or alongside a snack if it makes you too full to eat your regular meals.
* Increase calories gradually: Add another tablespoon of peanut butter or a little extra oats if you need more energy.
* Include protein throughout the day: Eggs, fish, chicken, beans, yoghurt and milk can help support muscle growth.
* Be consistent: Weight gain generally requires regularly consuming more calories than your body uses.

Storage: Ideally, drink it fresh. If necessary, refrigerate in a sealed container and consume within 24 hours. Shake or blend again before drinking, as the oats and chia seeds may thicken the smoothie.

22/10/2026

🍫 Homemade Chocolate and Vanilla Ice Cream Popsicles

Creamy, delicious homemade ice cream popsicles with chocolate, vanilla, and beautiful swirled layers. You can make them with simple ingredients at home without an ice cream machine!

Ingredients

For the vanilla ice cream
• 2 cups whipping cream (480 ml)
• 1 cup sweetened condensed milk (300 g)
• 1 teaspoon vanilla extract

For the chocolate ice cream
• 1 cup whipping cream (240 ml)
• ½ cup sweetened condensed milk (150 g)
• 3 tablespoons cocoa powder (18 g)
• ¼ cup melted chocolate (45 g)

Optional toppings
• 2 tablespoons chocolate chips (20 g)
• 2 tablespoons chocolate syrup (30 ml)

Instructions

Prepare the vanilla mixture

Pour the cold whipping cream into a clean mixing bowl. Whip until soft to medium peaks form.

Add the condensed milk and vanilla extract. Gently fold until smooth and creamy.

Prepare the chocolate mixture

In another bowl, combine the cocoa powder with the melted chocolate and condensed milk. Mix until smooth.

Whip the cold whipping cream in a separate bowl until soft to medium peaks form.

Gently fold the chocolate mixture into the whipped cream until everything is evenly combined.

Fill the cups

Get clean disposable cups or popsicle moulds.

Spoon some vanilla ice cream mixture into each cup, followed by the chocolate mixture.

Continue alternating the mixtures to create beautiful layers.

For a marbled effect, add spoonfuls of both mixtures and gently swirl them together with a skewer.

Sprinkle chocolate chips on top if desired.

Insert the sticks

Insert a wooden popsicle stick into the centre of each cup. If the sticks do not stand upright, freeze the cups for about 30–60 minutes before inserting them.

Freeze until firm

Arrange the cups on a flat tray and place them in the freezer for at least 6–8 hours, preferably overnight, until completely firm.

Unmould and serve

To remove the popsicles from the cups, let them sit at room temperature for a few minutes or briefly dip the outside of each cup in lukewarm water.

Gently peel away the cups and serve immediately.

Tips for the Best Results
• Use very cold whipping cream for a creamier texture.
• Do not overmix after adding the condensed milk.
• Use good-quality cocoa powder and chocolate for a rich flavour.
• Avoid adding too much liquid, as it can make the popsicles icy.
• Keep the popsicles frozen in an airtight container to prevent freezer burn.

Storage: Keep frozen for up to 2–4 weeks in an airtight container for the best quality.

Enjoy your creamy homemade chocolate and vanilla ice cream popsicles! 🍦

22/10/2026

Checkerboard Cookies

Buttery, melt-in-your-mouth vanilla and chocolate cookies with a beautiful checkerboard pattern. These homemade cookies are perfect for tea time, parties, festive celebrations, and gifting.

Prep time: 45 minutes
Chilling time: 1–2 hours
Baking time: 12–16 minutes
Yield: 24–30 cookies

Ingredients

Vanilla Dough

- 1½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 large egg yolk
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt

Chocolate Dough

- 1¼ cups (155 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 large egg yolk
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (25 g) unsweetened cocoa powder
- 1–2 tablespoons (15–30 ml) milk, as needed
- ¼ teaspoon salt

Instructions

Prepare the vanilla dough.

Beat the softened butter and powdered sugar in a mixing bowl until smooth and creamy. Add the egg yolk and vanilla extract, mixing until combined. Add the flour and salt, then mix gently until a soft dough forms. Avoid overmixing.

Prepare the chocolate dough.

In another bowl, cream the butter and powdered sugar until smooth. Mix in the egg yolk and vanilla extract. Combine the flour, cocoa powder, and salt, then add them to the butter mixture. If the dough feels too dry, add milk a little at a time until it comes together.

Shape the dough.

Shape both doughs into neat rectangular blocks of approximately equal size. Wrap separately and refrigerate for 30–45 minutes, until firm but still easy to slice.

Cut the dough into strips.

On a lightly floured surface, cut each dough block into long, even strips of similar thickness. Aim for strips approximately 1–1.5 cm wide.

Assemble the checkerboard pattern.

Arrange the vanilla and chocolate strips side by side, alternating the colours. Build a second layer on top, placing chocolate strips over vanilla strips and vanilla strips over chocolate strips. Continue alternating the colours to create a checkerboard pattern. Gently press the strips together so there are no gaps.

Chill the assembled dough.

Shape the assembled dough into a neat rectangular log. Wrap it tightly and refrigerate for 1 hour, or until firm enough to slice cleanly.

Slice the cookies.

Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper. Cut the chilled dough log into slices about ½ cm thick and arrange them on the tray, leaving space between each cookie.

Bake until set.

Bake for 12–16 minutes. The cookies should look set and remain relatively pale, with lightly golden edges. Avoid overbaking to preserve their buttery texture and clear checkerboard pattern.

Cool and serve.

Leave the cookies on the baking tray for 5 minutes before transferring them to a wire rack. Allow them to cool completely before serving or storing.

Tips for Perfect Checkerboard Cookies

- Keep both doughs at a similar firmness so the strips fit together neatly.
- Use a ruler to cut evenly sized strips for a more uniform pattern.
- If the dough becomes soft while assembling, refrigerate it briefly.
- Use a sharp knife and chill the log well for clean slices.
- Do not knead the two colours together; this will blur the checkerboard design.

Storage

Store the completely cooled cookies in an airtight container at room temperature for up to 1 week. The unbaked dough log can also be wrapped and frozen for up to 2 months. Thaw it in the refrigerator until sliceable before baking.

22/10/2026

🍦 Homemade Oreo Popsicle Recipe

Creamy, delicious Oreo popsicles made with crunchy Oreo cookies, milk, and cream. This easy homemade recipe is perfect for a refreshing treat on a hot day!

Ingredients
• Oreo cookies – 20 pieces (about 220 g)
• Full-cream milk – 2 cups (480 ml)
• Whipping cream – 1 cup (240 ml)
• Condensed milk – ½ cup (150 g)
• Vanilla extract – 1 teaspoon

Instructions

Prepare the Oreos

Crush the Oreo cookies into small pieces. Reserve a few crushed cookies for adding extra texture to your popsicles.

Make the creamy mixture

Pour the milk, whipping cream, condensed milk, and vanilla extract into a blender. Blend until smooth and well combined.

Add the Oreo cookies

Add the crushed Oreo cookies to the creamy mixture and pulse briefly. Leave some small cookie chunks for a beautiful cookies-and-cream texture.

Fill the popsicle molds

Pour the mixture into clean popsicle molds. Leave a little space at the top to allow for expansion during freezing.

Insert the popsicle sticks and gently tap the molds to remove air bubbles.

Freeze

Place the molds in the freezer for 6–8 hours or overnight, until the popsicles are completely frozen.

Unmold and serve

Dip the outside of the molds briefly in lukewarm water to loosen the popsicles. Gently pull them out and serve immediately.

Tips for Perfect Oreo Popsicles
• For extra crunch, add more crushed Oreo pieces to the mixture before filling the molds.
• For richer popsicles, use evaporated milk in place of some of the full-cream milk.
• If you prefer sweeter popsicles, adjust the condensed milk to your taste.
• Avoid adding too much liquid, as this can make the popsicles icy rather than creamy.

Storage

Keep the popsicles in their molds or transfer them to an airtight freezer-safe container after unmolding. Store in the freezer for up to 2–4 weeks for the best quality.

Enjoy your homemade Oreo popsicles! 🍪🍦

22/10/2026

🍫 Chocolate Swiss Roll Cake with Cream Filling

A soft, fluffy chocolate sponge cake filled with smooth vanilla whipped cream, rolled into a beautiful spiral, and covered with glossy chocolate ganache.

Ingredients

For the Chocolate Sponge Cake
• 1 cup (125g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¾ cup (150g) granulated sugar
• 4 large eggs
• ¼ cup (60ml) milk
• ¼ cup (60ml) vegetable oil
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (4g) baking powder
• ¼ teaspoon (1g) salt

For the Cream Filling
• 1 cup (240ml) cold whipping cream
• ¼ cup (30g) icing sugar
• 1 teaspoon (5ml) vanilla extract

For the Chocolate Ganache
• 200g dark or milk chocolate
• ¾ cup (180ml) whipping cream

For Decoration
• 30g white chocolate
• 1 teaspoon (5ml) vegetable oil, if needed to thin the white chocolate
• A little cocoa powder for dusting
• Fresh mint leaves (optional)

Instructions

Prepare the Chocolate Sponge
• Preheat your oven to 180°C (350°F). Line a shallow baking tray, approximately 10 × 15 inches, with baking parchment.
• Sift the flour, cocoa powder, baking powder, and salt into a bowl.
• Separate the egg whites from the yolks.
• Beat the egg whites until foamy, then gradually add half of the sugar and continue beating until stiff peaks form.
• In another bowl, whisk the egg yolks with the remaining sugar until pale and fluffy.
• Add the milk, vegetable oil, and vanilla extract to the egg yolk mixture and mix well.
• Fold the sifted dry ingredients into the egg yolk mixture until combined.
• Gently fold the beaten egg whites into the chocolate batter in batches, taking care not to deflate the mixture.
• Pour the batter into the prepared tray and spread it evenly.
• Bake for 10–14 minutes, or until the sponge springs back lightly when touched.

Roll the Cake
• Place a clean sheet of parchment paper on your work surface and dust lightly with cocoa powder or icing sugar.
• Turn the warm cake onto the prepared parchment and carefully remove the baking paper from the bottom.
• Starting from one short end, gently roll the cake with the parchment inside.
• Leave it rolled until completely cool. This helps the sponge learn to hold its rolled shape.

Prepare the Cream Filling
• Pour the cold whipping cream into a clean mixing bowl.
• Add the icing sugar and vanilla extract.
• Whip until the cream forms firm peaks. Avoid overwhipping.
• Carefully unroll the cooled cake.
• Spread the whipped cream evenly over the sponge, leaving a small border around the edges.
• Roll the cake up again gently, this time without rolling the parchment into the cake.
• Place the cake seam-side down and refrigerate for 30–60 minutes to help it set.

Prepare the Chocolate Ganache
• Chop the chocolate into small pieces and place it in a heatproof bowl.
• Heat the whipping cream until hot but not boiling.
• Pour the hot cream over the chocolate and leave for 2–3 minutes.
• Stir until the mixture becomes smooth, glossy, and completely melted.
• Allow the ganache to cool slightly until it thickens enough to coat the cake.

Decorate the Swiss Roll
• Place the chilled Swiss roll on a serving plate or wire rack.
• Pour the chocolate ganache over the cake, spreading it to cover the top and sides.
• Melt the white chocolate gently and drizzle it over the chocolate coating.
• Use a toothpick or skewer to create decorative swirls.
• Refrigerate for 20–30 minutes, or until the chocolate coating sets.
• Slice with a sharp knife to reveal the beautiful chocolate and cream spiral.

Tips for the Perfect Swiss Roll
• Avoid overbaking: A dry sponge is more likely to crack when rolled.
• Roll while warm: Rolling the sponge while it is still warm helps it develop the right shape.
• Cool completely before filling: Warm cake can melt the whipped cream.
• Use cold whipping cream: Cold cream whips better and holds its shape.
• Chill before slicing: This helps produce neat, beautiful slices.

Storage
• Store the finished Swiss roll in an airtight container in the refrigerator for up to 3 days.
• Because the filling contains whipped cream, keep the cake refrigerated.
• For the best texture, allow each slice to stand at room temperature for about 5–10 minutes before serving.

Enjoy your rich, creamy Chocolate Swiss Roll Cake! 🍫🍰

22/10/2026

🍌🍫 Banana and Nutella Smoothie Recipe

A creamy, rich, and delicious banana smoothie blended with Nutella chocolate hazelnut spread. Perfect for breakfast, a quick snack, or a refreshing treat!

Ingredients
• 2 medium ripe bananas (approximately 200g)
• 2 tablespoons Nutella (approximately 38g)
• 1 cup cold milk (240ml)
• ½ cup ice cubes (optional)
• 1 tablespoon honey (optional)
• ¼ teaspoon vanilla extract (optional)
• Chocolate syrup for drizzling
• Banana slices and chocolate shavings for garnish

Instructions
• Peel the bananas and cut them into small chunks.
• Add the banana chunks, Nutella, cold milk, ice cubes, honey, and vanilla extract to a blender.
• Blend on high speed until smooth, creamy, and well combined.
• Taste the smoothie and add more Nutella or milk if desired.
• Drizzle chocolate syrup inside serving glasses.
• Pour the smoothie into the prepared glasses.
• Garnish with banana slices and chocolate shavings.
• Serve immediately while cold and creamy.

Tips for the Perfect Smoothie
• For a thicker smoothie: Use frozen banana chunks instead of fresh bananas and ice.
• For extra chocolate flavour: Add another tablespoon of Nutella.
• For a richer smoothie: Replace some of the milk with vanilla yoghurt.
• For a less sweet smoothie: Omit the honey and use ripe bananas.
• For a dairy-free version: Use almond milk, oat milk, or coconut milk.

Storage

This smoothie is best enjoyed immediately after blending. If necessary, refrigerate in a covered container and consume within 24 hours. Shake or blend again before serving, as separation may occur.

Preparation time: 5 minutes
Blending time: 2 minutes
Total time: 7 minutes
Servings: 2 glasses

Enjoy your delicious homemade Banana and Nutella Smoothie! 🍌🍫🥤

22/10/2026

Marble Pinwheel Cookies

Ingredients

* 2 cups all-purpose flour
* ½ cup butter, softened
* ½ cup sugar
* 1 egg
* 1 tsp vanilla extract
* 2 tbsp cocoa powder
* ½ tsp baking powder
* A pinch of salt

Steps

1. Prepare the dough: Cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, then mix well. Add the flour, baking powder, and salt. Mix until a soft dough forms.

2. Divide the dough: Divide the dough into two equal portions. Add cocoa powder to one portion and knead until evenly chocolate-colored, leaving the other portion plain.

3. Layer and roll: Roll both dough portions into rectangular sheets. Place the chocolate dough over the plain dough, then gently roll them together into a tight log.

4. Slice: Wrap the dough log and chill for 30–60 minutes. Cut into even round slices to reveal the beautiful pinwheel pattern.

5. Bake: Arrange the cookies on a parchment-lined baking tray. Bake in a preheated oven at 170°C (340°F) for 12–15 minutes, or until set.

6. Cool and serve: Allow the cookies to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.

22/10/2026

🍩 Homemade Biscoff Doughnuts

Soft, fluffy doughnuts coated with creamy Biscoff spread, drizzled with more Biscoff and topped with crunchy biscuit crumbs. A delicious treat for any occasion!

Ingredients

For the Doughnuts
• 4 cups all-purpose flour (500g)
• ½ cup warm milk (120ml)
• ¼ cup sugar (50g)
• 2¼ teaspoons instant yeast (7g)
• 2 large eggs
• ¼ cup butter (57g), softened
• ½ teaspoon salt (3g)
• 1 teaspoon vanilla extract (5ml)
• ¼ cup warm water (60ml), if needed
• Vegetable oil, for frying

For the Biscoff Topping
• 1 cup Biscoff spread (250g)
• ½ cup crushed Biscoff biscuits (about 60g)
• 4–6 whole Biscoff biscuits, for decoration

Instructions

Prepare the Dough
• Combine the warm milk, sugar and yeast in a bowl. Allow it to sit for about 5 minutes if using active dry yeast.
• Add the eggs, vanilla extract and softened butter. Mix until combined.
• Add the flour and salt, then mix into a soft dough.
• Knead for about 8–12 minutes until smooth and elastic. Add a little warm water if the dough feels too dry.
• Place the dough in a lightly greased bowl, cover and allow it to rise for 1–1½ hours, or until doubled in size.

Shape the Doughnuts
• Transfer the risen dough to a lightly floured surface.
• Roll it out to approximately 1–1.5 cm thick.
• Cut into doughnut shapes using a doughnut cutter or two round cutters.
• Arrange the doughnuts on small pieces of parchment paper.
• Cover and allow them to rise for another 30–45 minutes until puffy.

Fry the Doughnuts
• Heat vegetable oil in a deep pot over medium heat to approximately 170–175°C.
• Carefully add the doughnuts in small batches.
• Fry for about 1–2 minutes on each side until golden brown and cooked through.
• Remove and place on a wire rack or paper towels to drain excess oil.
• Allow the doughnuts to cool slightly before decorating.

Prepare the Biscoff Topping
• Place the Biscoff spread in a microwave-safe bowl.
• Warm it in short intervals of 10–15 seconds until smooth and pourable. Stir well.
• Dip the top of each cooled doughnut into the melted Biscoff spread.
• Sprinkle crushed Biscoff biscuits over the coating.
• Drizzle additional Biscoff spread over the doughnuts.
• Finish by placing a whole Biscoff biscuit on each doughnut for decoration.

Tips for Perfect Biscoff Doughnuts
• Use warm, not hot, milk: Excessive heat can damage the yeast.
• Keep the dough soft: A slightly soft dough produces fluffier doughnuts.
• Control the oil temperature: Oil that is too hot can brown the outside before the inside cooks.
• Let the doughnuts cool slightly: Very hot doughnuts can cause the Biscoff coating to become excessively runny.
• For extra indulgence: Fill the doughnuts with Biscoff spread before adding the topping.

Storage

Store the doughnuts in an airtight container at room temperature for up to 1–2 days. For the best texture and flavour, enjoy them fresh on the day they are made.

Enjoy your soft, fluffy and irresistible Biscoff doughnuts! 🍩🤎

22/10/2026

Chocolate Chip Cookie Pizza

Ingredients

For the cookie base

* 250 g all-purpose flour
* 125 g butter, softened
* 150 g brown sugar
* 50 g white sugar
* 1 large egg
* 1 teaspoon vanilla extract
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 150 g chocolate chips

For decorating

* 3–4 tablespoons chocolate spread
* Mini chocolate candies or M&M-style sweets
* Mini marshmallows, optional
* Extra chocolate chips

Method

* Preheat the oven: Set to 170°C. Lightly grease a 10–12-inch round pizza pan or line it with baking paper.
* Cream the butter and sugar: Beat the butter, brown sugar, and white sugar until creamy.
* Add the egg: Mix in the egg and vanilla until combined.
* Add dry ingredients: Stir together the flour, baking soda, and salt. Fold into the wet mixture, then add the chocolate chips.
* Shape the cookie: Press the dough evenly into the pan, leaving a little space around the edges for spreading. Keep the centre slightly thick.
* Bake: Bake for 18–25 minutes, until the edges are golden and the centre looks just set.
* Cool: Leave the cookie in the pan for 10–15 minutes. It will firm up as it cools.
* Decorate: Spread chocolate spread over the cooled cookie, then add chocolate candies, marshmallows, and extra chocolate chips.
* Slice and serve: Cut into wedges like a pizza and serve.

Chef’s tips

* Do not overbake. The centre should look slightly soft when you remove it from the oven.
* Chill the dough for 20 minutes if your kitchen is warm or the butter is very soft.
* Add marshmallows during the final 3–5 minutes of baking if you want them toasted rather than simply placed on top.
* Let the cookie cool before adding chocolate spread so it does not melt into a runny layer.
* For a bakery-style finish, drizzle melted white and dark chocolate over the toppings.

Temmy's Nourishment

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