@hfchberekum_gh: With gratitude and prayer, Holy Family Catholic Hospital, Berekum, has successfully launched the 34th World Day of the Sick Celebration Today. We stand in solidarity with the sick, bringing comfort, dignity, and healing to every patient we serve.

HFCHBerekum

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Wednesday 11 February 2026 12:07:16 GMT

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Nana Yaw :

😁😁😁

2026-02-13 03:27:01

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AKOSUA Blessing :

The best hospital ever

2026-02-12 00:34:15

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CREAMY FERRERO ROCHER COOKIES #cookies #eid #ferrero #recipe #easy COOKIE DOUGH 135 g unsalted butter (soft) 100 g powdered sugar 8 g vanilla sugar (1 tbsp) 1 egg (m) 3 g baking powder 325 g all-purpose flour FILLING 100 ml heavy cream 200 g milk chocolate 70 g hazelnuts (chopped and roasted) COATING 300 g milk chocolate 50 g hazelnuts (chopped and roasted) Place the soft butter, powdered sugar, and vanilla sugar in a bowl. Mix until smooth. Add the egg and mix briefly. Add the flour and baking powder. Knead until smooth. Divide the dough into two equal portions. Roll out one portion of dough into a thin sheet about 4–5 mm thick. Use a cookie cutter to cut out round cookies. Place the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190°C for 7–12 minutes, or until nicely golden brown. Keep a close eye on them, as every oven works differently. Weigh portions of the remaining cookie dough of about 13 g each and roll them into balls. Flatten each ball. Turn the silicone mold upside down. Place the flattened dough disc over the dome of the mold and press the dough around it to form a small cup shape. Repeat with the remaining dough. Bake these cookies as well in a preheated oven at 190°C for 7–12 minutes, or until golden brown. Let the cookies cool completely. Take a cookie cup and, if necessary, grate or trim the edges so they are nice and even. Heat the cream in a small saucepan until just about to boil. Remove from the heat, add the pieces of milk chocolate (200 g), and let sit for 1 minute. Stir until smooth. Place a small amount of the ganache into a piping bag. Add 70 g chopped and roasted hazelnuts to the remaining ganache and mix well. Fill the cookie cups with the chocolate mixture. Take a cookie cup and pipe a little ganache along the rim. Place a round cookie on top and gently press to seal. Repeat until all cookies are filled. Melt the 300 g milk chocolate using a double boiler (au bain-marie). Pour the melted chocolate into a small deep bowl. Add the chopped and roasted hazelnuts and mix well. Dip the cookies into the chocolate and place them on a sheet of parchment paper. Let the chocolate harden completely.

CREAMY FERRERO ROCHER COOKIES #cookies #eid #ferrero #recipe #easy COOKIE DOUGH 135 g unsalted butter (soft) 100 g powdered sugar 8 g vanilla sugar (1 tbsp) 1 egg (m) 3 g baking powder 325 g all-purpose flour FILLING 100 ml heavy cream 200 g milk chocolate 70 g hazelnuts (chopped and roasted) COATING 300 g milk chocolate 50 g hazelnuts (chopped and roasted) Place the soft butter, powdered sugar, and vanilla sugar in a bowl. Mix until smooth. Add the egg and mix briefly. Add the flour and baking powder. Knead until smooth. Divide the dough into two equal portions. Roll out one portion of dough into a thin sheet about 4–5 mm thick. Use a cookie cutter to cut out round cookies. Place the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190°C for 7–12 minutes, or until nicely golden brown. Keep a close eye on them, as every oven works differently. Weigh portions of the remaining cookie dough of about 13 g each and roll them into balls. Flatten each ball. Turn the silicone mold upside down. Place the flattened dough disc over the dome of the mold and press the dough around it to form a small cup shape. Repeat with the remaining dough. Bake these cookies as well in a preheated oven at 190°C for 7–12 minutes, or until golden brown. Let the cookies cool completely. Take a cookie cup and, if necessary, grate or trim the edges so they are nice and even. Heat the cream in a small saucepan until just about to boil. Remove from the heat, add the pieces of milk chocolate (200 g), and let sit for 1 minute. Stir until smooth. Place a small amount of the ganache into a piping bag. Add 70 g chopped and roasted hazelnuts to the remaining ganache and mix well. Fill the cookie cups with the chocolate mixture. Take a cookie cup and pipe a little ganache along the rim. Place a round cookie on top and gently press to seal. Repeat until all cookies are filled. Melt the 300 g milk chocolate using a double boiler (au bain-marie). Pour the melted chocolate into a small deep bowl. Add the chopped and roasted hazelnuts and mix well. Dip the cookies into the chocolate and place them on a sheet of parchment paper. Let the chocolate harden completely.

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