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Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Saturday, April 6, 2024





  • 350g of Flour
  • 250g of Yogurt
  • 1 tsp of Baking Powder
  • 1 tsp of Salt
  • 1 tsp of Sugar
  • 2 cloves of Garlic
  • 30g of Butter


Prepare the Dough:
Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed.
Form the Balls:
Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes.
Roll Out the Dough:
Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking.
Cooking the Flatbreads:
Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side.
Garlic and Butter:
Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads.
Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

The Garlic and Butter Flatbread recipe is more than a mere guide to making bread; it’s an invitation to infuse your kitchen with the warmth of freshly baked delights and the aromatic allure of garlic and butter. So, gather your ingredients, preheat the oven, and let the magic unfold as you embark on a culinary adventure that promises not just a meal, but a symphony of flavors that will linger in your memory.






  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 and ¾ cups old-fashioned rolled oats
  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup chopped apple


Preheat the oven to 350 degree Fahrenheit, then line two large baking sheets with parchment paper. Pour the flour, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl, mix until it is combined, and stir in the old-fashioned rolled oats. Leave it aside.
Beat the butter, brown sugar, and granulated sugar together using a mixer for 1 to 2 minutes or until it is well combined. Then mix in the egg and vanilla extract, add the dry ingredients to the wet ingredients, mix until just combined. Fold in the chopped apple gently until it is well infused into the cookie dough.
Scoop balls of the cookie dough into the prepared baking sheets using a tablespoon coking scoop. Then allow to bake for about 12 to 15 minutes or until the tops of the cookies are done.
Remove from the heat and allow to cool t for 5 to 10 minutes, before transferring to the wire rack to cool completely. Serve!

German Chocolate Poke Cake




  • 1 box chocolate cake mix (plus ingredients listed on the box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Whipped cream and additional pecans for garnish (optional)

Step-by-Step Instructions

Preheat your oven according to the cake mix instructions. Prepare the cake batter as directed on the box.
Bake the chocolate cake in a 9×13-inch pan according to the package instructions.
While the cake is baking, combine sweetened condensed milk, evaporated milk, shredded coconut, chopped pecans, granulated sugar, unsalted butter, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.
Once the cake is done baking, immediately use the handle of a wooden spoon to poke holes evenly across the entire cake.
Pour the coconut and pecan filling over the warm cake, ensuring it seeps into the holes.
Allow the cake to cool completely, allowing the flavors to meld.
Optionally, garnish with whipped cream and additional pecans before serving.
Slice and savor the irresistible blend of chocolate and German sweetness in each delicious bite.

Pimento cheese sauce




  • 125 ml (½ cup) roasted and drained pepper
  • 250g (8 oz) cream cheese
  • 125ml (½ cup) VH® Cherry Sauce
  • 2 mL (½ teaspoon) VH® Soy Sauce
  • 3 tbsp. chili sauce
  • 45ml (3 tablespoons) finely chopped green onion


Step 1
Grind the pepper in an electric blender until finely chopped.

The second step
Add cream cheese, VH® Cherry Dip, VH® Soy Sauce, and Hot Pepper Sauce. Mix until combined.

Step 3
Quickly run the green onions through a food processor. Served with chicken, vegetables or biscuits.

Enjoy !





  • ½ cup butter (1 stick), room temperature
  • 4 oz cream cheese (½ block), room temperature
  • 1 ½ cups powdered sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 3/4 cup flour
  • ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon cinnamon

How To Make Cinnamon Cream Cheese Cookies

In a large bowl, combine butter and cream cheese and beat until light and smooth. Mix in powdered sugar until fully combined.
Add in egg and vanilla and mix until smooth.
In a small bowl, sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet.
Cover bowl and chill dough in the fridge for a minimum of 60 minutes.
When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Sift together sugar and cinnamon in a small bowl.
Scoop and roll dough into balls about 1 inch in diameter and then roll all sides in cinnamon mixture.
Arrange on baking sheet a couple inches apart (as they will spread).
Bake for 8-10 minutes.





  • 3 large sweet onions
  • 2 cups cheddar cheese, shredded
  • 2 teaspoons ranch seasoning
  • ranch or marinara for dipping

How To Make Cheesy Onion Crisps:

Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.
Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.
Arrange 8 piles of the cheddar cheese on each cookie sheet.
Press an onion round on top of each pile then sprinkle with ranch seasoning.
Bake for 11-13 minutes, watching closely, Cook time will vary some based on onion slice thickness.
Allow crisps to cool for 5-7 minutes before removing from sheet.

Serve with marinara sauce or ranch dressing..

French Silk Slab Pie




  • 2 9-inch pie crusts, softened


  • 10 oz bittersweet chocolate, plus more for topping
  • 4 eggs
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar


Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

Friday, April 5, 2024





  • 1 (14.4-oz) box chocolate graham crackers
  • 2 (3¼-oz) boxes vanilla instant pudding
  • 1 cup peanut butter
  • 3½ cups milk
  • 1 (8-oz) container Cool Whip, thawed
  • 1 (16-oz) can chocolate frosting

How To Make No Bake Peanut Butter Eclair Cake

Spray the bottom of a 9×13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Crusty Italian Bread



Ingredients ( makes 2 loaves )

  • 1 1/3 cups warm water
  • 2 1/4 teaspoons yeast
  • 1 Tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons olive oil
  • 4 cups flour

How To Make Crusty Italian Bread

Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.
Add olive oil and salt. Mix and add the flour gradually. You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes.
Cover and let the dough rise until doubled about 30 minutes.
Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)
Cover with a damp cloth and let rise until doubled.

Preheat oven to 375 degrees. Beat together:

1 egg
1 Tablespoon water
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Now here’s the secret. Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread. The steam will make the crust turn perfectly. You may need to add a bit more water during cooking. You do not want it to evaporate.
Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
Remove from pan and let cool on racks. I always like to rub butter over the hot crust

Snickers Salad Dessert




  • 4-5 Snickers bars, chopped
  • 4 large apples, diced (use a mix of sweet and tart varieties)
  • 1 cup whipped topping
  • 1 cup vanilla pudding
  • 1/2 cup caramel sauce
  • 1/4 cup chopped peanuts (optional for extra crunch)


In a large mixing bowl, combine the diced apples and chopped Snickers bars.
In a separate bowl, gently fold the whipped topping into the vanilla pudding until well combined.
Pour the pudding mixture over the apples and Snickers, ensuring all ingredients are evenly coated.
Drizzle the caramel sauce over the top, creating a decadent swirl.
If desired, sprinkle chopped peanuts for an extra layer of texture.
Chill the Snickers Salad Dessert in the refrigerator for at least 2 hours to allow the flavors to meld.
Before serving, give the salad a gentle toss and garnish with additional Snickers chunks and a drizzle of caramel.

Frequently Asked Questions: Q1: Can I make this dessert in advance? A1: Absolutely! In fact, letting it chill for a few hours enhances the flavors.

Q2: Can I use different chocolate bars? A2: While Snickers adds a unique touch, feel free to experiment with your favorite chocolate bars.

Q3: Is this dessert suitable for a potluck? A3: Yes, it’s a potluck sensation! Prepare to share the recipe as guests will undoubtedly ask for it.

Cheesy Jalapeño Shortbread




  • 1.5 cups of all-purpose flour
  • 0.5 teaspoon of salt
  • 8 tablespoons of cold, cubed butter (equivalent to 1 stick)
  • 2 cups of either grated cheddar or pepper jack cheese
  • 1 egg, beaten lightly
  • 2 to 3 fresh jalapeño peppers, minced finely


Begin by combining the flour and salt in a sizable bowl. Incorporate the butter by cutting it in, using either a pastry blender or two forks, until the mixture takes on a crumbly texture.
Mix in the beaten egg, and then blend in the grated cheese and finely chopped jalapeños.
Form the dough into a ball, wrap it in cling film, and refrigerate for one hour.
Preheat your oven to 400°F (204°C). Take the chilled dough, and shape it into small balls of about 1 inch in diameter. Arrange these balls on a baking sheet, either greased or lined, leaving about 2 inches of space between each.
Press down on each dough ball lightly with the base of a mug or a jar to flatten them.
Bake in the preheated oven for 14 to 18 minutes. They should be just beginning to turn a golden brown color.
After baking, allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Thursday, April 4, 2024

The Best Pineapple Bake




1 20oz can crushed pineapple with juice

¾ cup sugar

2 eggs

2 tablespoons cornstarch

2 teaspoons vanilla

1 ½ tablespoons butter, sliced into pats

1 teaspoon cinnamon

How To Make The Best Pineapple Bake

Preheat oven to 350 degrees F and grease a 9×9 baking pan.

In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.

Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.

Bake for 45 minutes or until edges begin to t

urn golden.

Christmas Cherry Bars




For the Bars:

1 cup unsalted butter, softened

2 cups sugar

1 tsp salt

4 large eggs

1 tsp vanilla extract

¼ tsp almond extract

3 cups all-purpose flour

2 cans (21 oz each) cherry pie filling

For the Glaze: 

1 cup powdered sugar

½ tsp vanilla extract

½ tsp almond extract

2-3 tbsp milk



Preheat oven to 350°F.

Grease a 15x10x1-in. baking pan.

Making the Dough:

In a large bowl, cream together butter, sugar, and salt until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla and almond extracts.

Gradually add flour to the mixture.


Spread 3 cups of dough evenly in the prepared pan.

Layer with cherry pie filling.

Drop remaining dough in teaspoonfuls over the filling.


Bake for 30-35 minutes or until golden brown.

Cool completely in the pan on a wire rack.

Preparing the Glaze:

In a small bowl, combine powdered sugar, vanilla and almond extracts, and milk to reach desired consistency.

Drizzle the glaze over the cooled bars.


Cut into slices and serve.

Enjoy your homemade Cherry Pie Bars!

Chocolate Eclairs




70 grams butter

1 cup water (250 ml)

¼ teaspoon vanilla extract

1 cup plain flour (sifted) (125 grams)

2 eggs (whisked)

1 additional egg yolk Cream Filling

300 ml thickened cream (a little extra if I prefer more cream)

1 tablespoon icing sugar Chocolate Icing

⅓ cup dark chocolate chips (or milk chocolate if preferred)

⅓ cup thickened cream


Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).

In a saucepan, I’ll heat water and butter until the butter melts, and the mixture begins to boil. I’ll remove it from heat.

I’ll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I’ll continuously stir. Removing from heat, I’ll stir in vanilla extract.

I’ll transfer the mixture to a bowl and let it cool for 10 minutes.

I’ll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.

Using a 2cm piping nozzle (ideally open star shape) and piping bag, I’ll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I’ll use a knife or kitchen scissors to finish piping each eclair.

I’ll bake for 25 minutes. Removing from the oven (leaving the oven on), I’ll allow them to cool for 10 minutes.

Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.

Whip thickened cream and icing sugar until stiff peaks form.

Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.

Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.

Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.

Pour the chocolate topping onto a tray or plate.

Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.

Fill any gaps in the glaze with a teaspoon. Ref

rigerate to set and store

Love this! It’s what I need when I need a quick fix for comfort!




12 ounces sausages (think kielbasa or smoked sausage), sliced

5 peeled and chopped potatoes

5 cups cabbage, chopped or shredded

1.5 cups chicken broth

1 white onion, sliced thinly

A sprinkle of dried thyme

Salt and pepper, for that perfect seasoning

How to Whip It Up:

Give that sausage a quick browning in a skillet.

In your slow cooker, layer those sausage slices, diced potatoes, cabbage, and onion slices.

Season it right with some salt, pepper, and a hint of dried thyme.

Drizzle over that chicken broth to marry all those flavors together.

Cover up and let it simmer on low for about 6-8 hours, or until those potatoes are melt-in-your-mouth soft.

Ready to fall in love with a dish? This Slow Cooker Sausage, Potatoes, and Cabbage delight isn’t just food – it’s a hug in a bowl. Whether it’s a weekday dinner fix or a star dish for a family get-together, this one’s a guaranteed heart-warmer. Dig in and enjoy every bite!

Traditional Soda Bread




3 1/2 cups all-purpose flour, plus extra for flouring work surface

1 teaspoon baking soda

2 teaspoons salt

1 1/2 cups buttermilk, (make your own by following the ratio of 1 cup whole milk to 1 tablespoon white vinegar)


Preheat oven to 425˚.

In large bowl combine dry ingredients, then slowly add buttermilk until just mixed.

Flour work surface and turn out dough.

Mold into a round shape and cut a large cross into top.

Transfer to baking sheet. Bake for 35 minutes or until golden crust forms on outside. When fully baked loaf should sound hollow when knocked on.





2 pkgs refrigerated crescent rolls (do not separate rolls)

2 lbs ground beef

2 tablespoons butter

4 cups green cabbage, shredded

1 large yellow onion, finely chopped

1 1/2 cups Mozzarella cheese, grated

Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.

Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.

In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.

Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.

Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.

Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.

Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Wednesday, April 3, 2024

Strawberry Rhubarb Upside Down Cake




For the Topping:

2 tablespoons butter, melted

1/3 cup brown sugar

1 cup sliced strawberries

1 cup chopped rhubarb

For the Cake:

1/2 cup (1 stick) unsalted butter, at room temperature

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup buttermilk

Whipped cream, for serving


Preheat oven to 350°F (175°C). Generously butter an 8 or 9-inch round cake pan.

Sprinkle the brown sugar over the bottom of the pan and evenly distribute the sliced strawberries and chopped rhubarb on top.

In a mixing bowl, cream together the butter and granulated sugar until light. Beat in the egg and vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the buttermilk, mixing until just combined.

Spread the batter evenly over the fruit layer. Bake for 30-35 minutes, or until a toothpick comes out clean.

Allow to cool for 5 minutes, then invert onto a serving plate. Serve cool with whipped cream.

Prep Time: 15 minutes | Cooking Time: 30 minutes

 | Total Time: 45 minutes




The No Name Dip – Alright so the other day I told you I would give you the recipe for the dip that I made for trivia night. According to Nick this dip has “no name”. So I have dubbed it the “no name dip”. Original, I know. This dip is super easy and cheap to make. It seriously only contains four ingredients. Four.

What you need

16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)

Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.

Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.

A dry ranch packet. They make different flavored ones but I would go with the original.

How To Make The No Name Dip

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.





4 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 1/4 cups unsalted butter, chilled (2 1/2 sticks)

1/2 cup ice water, plus more as needed


4 cups apple pie filling (canned is fine)


1 cup powdered sugar

2 tablespoons unsalted butter, softened

1 teaspoon vanilla

2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

For the pie dough:

In a large bowl, stir together the flour, sugar, and salt.

Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.

(Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)

Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.

Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.

On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.

Wrap each rectangle in plastic wrap and chill at least 30 minutes.

When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.

Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.

Spread apple filling over the pie dough.

Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.

Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.

When pie has cooled, make the glaze:

Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

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