Vanilla Sauce

 

Grandma's Old Fashioned Bread Pudding with Vanilla Sauce

Ingredients:

*Pudding:*

- 4 cups white bread, cubed (about 8 slices)

- ½ cup raisins

- 2 cups milk

- ¼ cup butter

- ½ cup sugar

- 2 eggs, slightly beaten

- 1 tbsp vanilla extract

- ½ tsp ground nutmeg

*Sauce:*

- ½ cup butter

- ½ cup sugar

- ½ cup firmly packed brown sugar

- ½ cup heavy whipping cream

- 1 tbsp vanilla extract

Instructions:

1. Prepare the Pudding:

   - Preheat oven to 350°F (175°C).

   - In a large bowl, combine the cubed bread and raisins.

   - In a 1-quart saucepan, heat milk and ¼ cup butter over medium heat until the butter melts (about 4-7 minutes). Pour this mixture over the bread and let it stand for 10 minutes.

   - Stir in the remaining pudding ingredients: sugar, beaten eggs, vanilla extract, and nutmeg. Mix until well combined.

   - Pour the pudding mixture into a greased 1½-quart casserole dish.

   - Bake for 40-50 minutes, or until the pudding is set in the center.

2. Prepare the Sauce:

   - In a 1-quart saucepan, combine butter, sugar, brown sugar, and heavy whipping cream. Cook over medium heat, stirring occasionally until the mixture thickens and reaches a full boil (about 5-8 minutes).

   - Stir in the vanilla extract.

3. Serve:

   - Spoon the warm bread pudding into individual dessert dishes.

   - Top with the warm vanilla sauce.

   - Store any leftovers in the refrigerator.

Notes:

- This classic bread pudding is perfect as a comforting dessert and pairs beautifully with vanilla ice cream.

- For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon.

Enjoy this warm, comforting dessert that’s sure to remind you of home! 

Giant Reese’s Peanut Butter Cup Pie

 Giant Reese's Peanut Butter Cup Pie 

Ingredients

For the Crust:

2 cups graham cracker crumbs 

1/4 cup cocoa powder 

1/2 cup unsalted butter, melted 

For the Filling:

1 cup creamy peanut butter 

1/2 cup powdered sugar 

8 oz cream cheese, softened 

1/2 cup heavy cream 

For the Topping:

1 cup semi-sweet chocolate chips 

1/2 cup heavy cream 

Instructions

1️⃣ Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Press the mixture into the bottom of a pie pan. Bake for 10 minutes, then let cool. 

2️⃣ Prepare the Filling: In a large bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth. Gradually add the heavy cream and continue beating until fluffy. Spread the peanut butter mixture into the cooled crust. 

3️⃣ Make the Topping: Heat the heavy cream in a saucepan until simmering, then remove from heat. Add the chocolate chips and stir until smooth. Let cool slightly, then pour over the peanut butter filling.

4️⃣ Chill: Refrigerate the pie for at least 2 hours to set.

5️⃣ Serve: Slice and enjoy this rich, giant peanut butter cup-inspired pie!

Kcal: 450 kcal per slice

Servings: 8 slices

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Banana Cream Cheesecake

 Banana Pudding Cheesecake

Craving a dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding? This Banana Pudding Cheesecake is a perfect blend of both, offering a luscious, banana-filled treat with a crunchy cookie crust. It’s an indulgent twist on a beloved classic!

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Mix in the sour cream and flour until well combined.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Stir in the banana pudding mix and vanilla extract.

Fold in the mashed bananas.

Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.

4. Prepare the Whipped Cream Topping:

In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

5. Finish and Serve:

Once the cheesecake is chilled and set, remove it from the springform pan.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with sliced bananas and extra vanilla wafers for a classic touch.

Slice and enjoy!

This Banana Pudding Cheesecake combines the best of both worlds—creamy, dreamy cheesecake with the comforting flavor of banana pudding. It’s sure to be a hit with anyone who loves a classic dessert with a twist! 

The Inspiration Behind Lemon Cheesecake Mousse

 

Ingredients:

• Crust:
  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy

MILK BRIOCHE

 

MILK BRIOCHE ROLLS

Ingredients

2/3 cup heavy cream(at room temperature)

1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)

1 large egg (at room temperature)

1/3 cup sugar

4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)

1 tablespoon active dry yeast (or instant yeast)

1 1/2 teaspoons salt

Egg wash (beat 1 egg with 1 teaspoon water)

Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

Preparation:

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.

In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.

Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.

🥞🍳 Homemade Pancakes! 🥞🍳

Homemade Pancakes!

Ingredients:

4 eggs

250g of flour

30 cl of milk

4 tbsp. of sugar

2 tbsp. of baking powder

2 pinches of salt or fine salt

Oil (for greasing the pan)

🍳 Directions:

1️⃣ Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks together with the milk until well combined.

2️⃣ Add the sugar, flour, baking powder, and salt to the egg yolk mixture. Mix everything thoroughly until you get a smooth pancake batter. It should be just the right consistency to create fluffy pancakes!

3️⃣ In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the pancake batter. This step will give your pancakes that airy fluffiness!

4️⃣ Heat a frying pan over medium heat and grease it lightly with oil. You can use a cooking spray or a brush to spread the oil evenly.

5️⃣ Drop 2 to 3 small ladles of pancake batter onto the pan, spacing them apart to allow room for flipping.

6️⃣ Cook the pancakes for about a minute or until you see bubbles forming on the surface. Then, flip them over and cook for another minute or until both sides are golden brown and cooked through.

7️⃣ Transfer the cooked pancakes onto a plate and continue cooking the remaining batter in the same way. You can keep the pancakes warm in a low-temperature oven while cooking the rest

TURTLE CARAMEL CAKE

 

 Turtle Caramel Cake 

Indulgent in the rich and nostalgic flavors of this Turtle Caramel Cake! With layers of decadent chocolate, gooey caramel, crunchy pecans, and smooth fudge frosting, this dessert is the ultimate comfort food treat.

Ingredients:

1 box German chocolate cake mix 

1 cup whole milk 

3 large eggs 

1/3 cup canola oil 

1 package (11 oz) caramel bits 

3/4 cup unsalted butter, melted 

1/2 cup evaporated milk 

1 cup semi-sweet chocolate chips 

2 cups chopped pecans 

1 container chocolate fudge frosting 

Instructions:

1️⃣ Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray.

2️⃣ In a large bowl, use a hand mixer to combine the German chocolate cake mix, whole milk, eggs, and canola oil until a smooth batter forms, about 2 minutes.

3️⃣ Pour half of the batter into the prepared baking dish and bake for 15 minutes.

4️⃣ While the cake is baking, make the caramel filling. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk frequently until the mixture is completely melted and smooth.

5️⃣ Remove the partially baked cake from the oven and pour the warm caramel filling evenly over the top.

6️⃣ Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans over the caramel layer.

7️⃣ Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it and cover the filling completely.

8️⃣ Return the cake to the oven and bake for an additional 20 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

9️⃣ Let the cake cool completely on a wire rack for about 2 hours.

🔟 Once cooled, spread the chocolate fudge frosting evenly over the top of the cake. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.

#TurtleCake #CaramelLovers #ChocolateDessert #ComfortFood #DecadentTreats

Classic Southern Pecan Cake

 Ingredients

For the cake

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting

16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

Sweet Potato Pie Recipe 🍠🥧

Sweet Potato Pie Recipe 

Ingredients:

For the Pie Crust:

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/4 cup ice water

For the Filling:

2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup evaporated milk

1/4 cup milk

3 large eggs

1 teaspoon vanilla extract

For Garnish (Optional):

Whipped cream

Ground cinnamon

Directions:

Prepare the Pie Crust:

In a medium bowl, whisk together the flour, granulated sugar, and salt.

Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

Preheat your oven to 375°F (190°C).

In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth.

Gradually add the evaporated milk, milk, eggs, and vanilla extract. Mix until well combined.

Assemble the Pie:

On a floured surface, roll out the chilled dough to fit a 9-inch pie dish.

Transfer the dough to the pie dish, trim the edges, and crimp as desired.

Pour the sweet potato filling into the prepared pie crust.

Bake:

Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

If the crust starts to brown too quickly, cover the edges with aluminum foil.

Cool:

Allow the pie to cool on a wire rack before serving. This allows the filling to fully set.

Serve:

Top with whipped cream and a sprinkle of ground cinnamon if desired.

Enjoy your delicious homemade sweet potato pie!

Banana Pudding Rice Krispie Treats

 

 

Banana Pudding Rice Krispie Treats 

Delight in the blissful combination of luscious banana pudding and sticky marshmallows, all enveloped in a crunchy Rice Krispies surprise.

Ingredients :

8 tbsp butter.

6 cups Rice Krispies cereal.

6 ½ cups mini marshmallows (5 cups + 1 ½ cups for mixing in).

1 cup crushed vanilla wafers.

1/4 cup banana pudding mixture (prepared from instant mix).

1 tsp vanilla extract.

Crushed vanilla wafers, marshmallow fluff, and white chocolate (for topping).

Directions :

1. Craft the Banana Pudding: Follow the package directions to prepare the pudding and let it set to a thick consistency.

2. Heat the Butter: Gently melt the butter in a big saucepan over medium warmth.

3. Incorporate the Marshmallows: Stir in 5 cups of marshmallows until they are melted and smoothly incorporated with the butter.

4. Infuse the Flavors: Blend in the vanilla extract and the banana pudding mix, ensuring a unified mix. Take it off the heat.

5. Embrace the Crunch: Gently fold in Rice Krispies, the additional 1.5 cups of marshmallows, and the crushed wafers, mixing thoroughly.

6. Move to the Dish: Evenly distribute the blend in a baking dish lined with parchment—press softly to shape an even layer.

7. Sprinkle and Adorn: Lightly cover with marshmallow fluff and remaining pudding mix. Garnish with extra crushed wafers.

8. Soften the Chocolate: Gradually melt white chocolate in the microwave, stirring till smooth, and drizzle it over the top.

9. Let Them Settle: Allow the treats to cool and solidify before slicing them into delightful squares.

Cowboy Cookies🍪

 KETO COWBOY COOKIES

Here's a recipe for Keto Cowboy Cookies:

Ingredients:

- 2 cups almond flour

- 1/2 cup coconut flour

- 1/4 cup granulated sweetener (such as Swerve or Erythritol)

- 1/4 cup melted coconut oil

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup chopped walnuts

- 1/2 cup chocolate chips (sugar-free)

- 1/2 cup shredded coconut

- Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.

3. In a separate bowl, whisk together melted coconut oil, eggs, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Fold in chopped walnuts, chocolate chips, shredded coconut, and salt.

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

7. Bake for 10-12 minutes or until lightly golden.

8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi with Angel Hair Pasta

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Shrimp Scampi:

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine or chicken broth

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

For the Pasta:

8 ounces angel hair pasta

Salt, for the pasta water

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Prepare the Shrimp Scampi:

3. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.

4. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, or until the garlic is fragrant but not browned.

5. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

6. Remove the shrimp from the skillet and set aside.

7. Pour the white wine (or chicken broth) into the skillet and cook for 2-3 minutes, allowing it to reduce slightly.

8. Stir in the lemon juice and return the shrimp to the skillet. Cook for an additional 1-2 minutes, or until the shrimp are heated through and coated in the sauce.

9. Stir in the chopped parsley.

Combine and Serve:

10. Toss the cooked angel hair pasta in the skillet with the shrimp and sauce until well coated.

11. Divide the pasta and shrimp among serving plates.

Serve:

12. Garnish with additional parsley and a lemon wedge if desired.

Tips:

For a richer sauce, you can add an extra tablespoon of butter just before serving.

Make sure not to overcook the shrimp; they cook quickly and become tough if overdone.

For added flavor, consider grating some Parmesan cheese over the top before serving.

Enjoy your delicious Shrimp Scampi with Angel Hair Pasta! 

Zesty Lemon Meringue Pie Cannolis

 

 Zesty Lemon Meringue Pie Cannolis 

Ingredients:

For the Cannoli Shells:

2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)

1 egg (for egg wash) 

1 teaspoon water (for egg wash) 

For the Filling:

¾ cup lemon curd 

½ cup marshmallow fluff 

1 cup frozen whipped topping, thawed 

1 teaspoon fresh lemon zest (optional) 

For Garnish:

1 teaspoon powdered sugar 

Directions:

Prepare the Oven and Pan:

 Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.

 Lightly spray 8 metal cannoli forms with non-stick cooking spray.

Creating the Shells:

 On a floured surface, unroll the pie crust and cut out four 4 ½-inch circles from each crust.

Whisk together the egg and water to create the egg wash. Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash.

Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet and bake for 10-12 minutes until golden brown. Allow them to cool completely before removing the shells from the forms.

Filling Preparation:

In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest.

Refrigerate the filling until ready to assemble.

Assembly:

 Pipe the chilled lemon filling into the cooled cannoli shells.

 Dust with powdered sugar just before serving.

Serving Suggestions:

 Arrange the cannolis on a platter garnished with lemon slices and fresh mint leaves. Serve with lemonade or a glass of sparkling wine for a refreshing treat.

Cookies & Cream Cheesecake Deep-Fried Oreos

 

Cookies & Cream Cheesecake Deep-Fried Oreos

Craving a decadent treat that combines the rich flavor of cheesecake with the indulgence of deep-fried Oreos? These cookies & cream cheesecake deep-fried Oreos are the perfect solution!

Ingredients:

Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 tsp vanilla extract

1/2 cup crushed Oreo cookies

Oreos:

1 package of regular Oreos (or your favorite variety)

Batter:

1 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1 large egg

1 cup milk

1 tsp vanilla extract

Frying:

Vegetable oil (for frying)

Toppings:

Powdered sugar (for dusting)

Extra crushed Oreo cookies (optional)

Directions:

Prepare the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth.

Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.

Fold in the crushed Oreo cookies until evenly distributed. Set aside.

Prepare the Oreos:

Using a small spoon or a piping bag, carefully stuff each Oreo with the cookies & cream cheesecake filling. Make sure the filling is evenly distributed and smooth on the sides.

Prepare the Batter:

In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, and vanilla extract.

Combine the wet and dry ingredients, stirring until smooth.

Fry the Oreos:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Dip each stuffed Oreo into the batter, making sure it is fully coated.

Carefully drop the battered Oreos into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.

Serve:

Dust the deep-fried Oreos with powdered sugar.

Optionally, sprinkle with extra crushed Oreo cookies for added flavor and texture.

Tips:

Ensure the oil is at the correct temperature to prevent the Oreos from becoming soggy or undercooked.

For a fun twist, you can dip the fried Oreos in chocolate or caramel sauce before serving.

Enjoy your Cookies & Cream Cheesecake Deep-Fried Oreos!

Gooey Reese's Cheesecake Cookies 🍪🥜🧀

 

Gooey Reese's Cheesecake Cookies 

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup graham cracker crumbs

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

4 oz cream cheese, softened

1 large egg

1 tsp vanilla extract

1 1/2 cups Reese's Peanut Butter Cups, chopped

1/2 cup mini chocolate chips (optional, for extra gooeyness)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Cream the Butter and Sugars:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the softened cream cheese and mix until smooth and combined.

Add Wet Ingredients:

Beat in the egg and vanilla extract until fully incorporated.

Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the Reese's:

Gently fold in the chopped Reese's Peanut Butter Cups and mini chocolate chips (if using) until evenly distributed throughout the dough.

Shape the Cookies:

Using a cookie scoop or spoon, drop dough balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies may look slightly underbaked, but they will continue to set as they cool.

Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these gooey, cheesecake-infused treats warm or at room temperature!

Notes:

For an extra indulgent touch, drizzle melted chocolate over the cooled cookies.

Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 27 mins | Kcal: ~250 per cookie | Servings: 18-20 cookies

These Gooey Reese's Cheesecake Cookies are a delightful combination of rich cheesecake flavor, soft and chewy cookie texture, and the irresistible taste of Reese's Peanut Butter Cups. Perfect for peanut butter and chocolate lovers! 🍪🥜🧀

Pistachio Baklava Cheesecake

 

Pistachio Baklava Cheesecake

Discover the heavenly fusion of flavors in this Pistachio Baklava Cheesecake!  Perfect for your next gathering.

Ingredients:

1 package phyllo dough, thawed

1 cup unsalted butter, melted

2 cups pistachios, finely chopped

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup honey

3 tablespoons water

1 teaspoon vanilla extract

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C).

In a bowl, mix the chopped pistachios, 1/4 cup sugar, cinnamon, and cloves.

Brush a 9-inch springform pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with butter.

Spread half of the pistachio mixture over the phyllo dough. Layer with another 10 sheets of phyllo dough, brushing each with butter. Repeat with the remaining pistachio mixture and top with 10 more sheets of phyllo dough, buttering each layer.

Trim any excess dough hanging over the sides of the pan

Blueberry Breakfast Cake

 

Blueberry Breakfast Cake 

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tbsp sugar (for topping)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt.

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

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the top with 2 tablespoons of sugar.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

Notes:

This cake is perfect for breakfast or brunch and can be served warm or at room temperature.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 250 | Servings: 9

Red Velvet Cinnamon Rolls

 

Red Velvet Cinnamon Rolls

Ingredients:

Dough:

3 cups all-purpose flour

1/4 cup granulated sugar

1 package (2 1/4 tsp) active dry yeast

1/2 tsp salt

3/4 cup warm milk (110°F/45°C)

1/4 cup unsalted butter, melted

1 large egg

1 tbsp unsweetened cocoa powder

1 tsp vanilla extract

Red food coloring (gel preferred, amount to achieve desired color)

Filling:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

2 tbsp ground cinnamon

1/4 cup granulated sugar

Cream Cheese Icing:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1-2 tbsp milk (optional, to thin icing)

Instructions:

Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.

Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon filling evenly over the dough.

Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.

Second Rise: Place the slices in a greased 9x13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.

Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to thin the icing if desired.

Serve: Spread the cream cheese icing over the warm rolls. Serve immediately.

Notes:

For a festive touch, sprinkle the finished rolls with red and white sprinkles!

Prep Time: 30 mins | Rise Time: 1 hour 45 mins | Cooking Time: 25 mins | Total Time: 2 hours 40 mins | Servings: 12

Indulge in these soft, decadent Red Velvet Cinnamon Rolls for a special treat! 

No Bake Pumpkin Cheesecake Balls

 

No Bake Pumpkin Cheesecake Balls

Ingredients:

- 8 oz cream cheese, softened

- 1/2 cup pumpkin puree

- 1/4 cup granulated sugar

- 1/2 cup graham cracker crumbs

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/2 teaspoon vanilla extract

- 1/2 cup white chocolate chips (optional, for coating)

- Additional graham cracker crumbs, for rolling

Directions:

1. In a large bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth and well combined.

2. Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle.

3. Once chilled, use a small scoop or spoon to form the mixture into small balls, about 1-inch in diameter.

4. Roll each ball in graham cracker crumbs to coat.

5. (Optional) For an extra touch, melt the white chocolate chips in the microwave or using a double boiler, and dip each ball halfway into the melted chocolate. Allow to set on a parchment-lined tray.

6. Refrigerate the cheesecake balls for an additional 15-20 minutes to set.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 50 minutes (including chilling time)

Kcal: 150 kcal | Servings: 12 servings

Strawberry Cheesecake Stuffed Donuts

 

Strawberry Cheesecake Stuffed Donuts

Fluffy Donuts Filled with Creamy Strawberry Cheesecake and Topped with a Sweet Glaze

Ingredients:

For the Donuts:

1 cup warm milk

2 teaspoons active dry yeast

2 tablespoons sugar

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg

For the Filling:

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup strawberry jam

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Prepare the Dough:

In a bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for about 5 minutes, or until frothy.

Add the flour, salt, melted butter, egg, and the remaining tablespoon of sugar. Knead the mixture until smooth. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Form and Fry Donuts:

On a floured surface, roll out the dough to a thickness of about 1/2 inch. Use a donut cutter or a round cutter to cut out donut shapes. Let the donuts rise again for 15-20 minutes.

Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the donuts in batches until they are golden brown, about 2-3 minutes per side. Drain on paper towels.

Make the Filling:

In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the strawberry jam until well combined.

Fill Donuts:

Once the donuts have cooled completely, use a small knife to make a hole in the side of each donut. Pipe in the strawberry cheesecake filling using a piping bag with a round tip.

Glaze:

In a small bowl, mix the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the filled donuts.

Tips:

Ensure the yeast is properly activated for the fluffiest donuts.

Cool the donuts completely before filling them to avoid melting the cheesecake mixture.

Store any leftovers in the refrigerator and enjoy them within a couple of days.

Prep Time: 1 hour | Cook Time: 10 minutes | Total Time: 1 hour 10 minutes | Calories: Approx. 300 kcal per donut

Notes: Enjoy these Strawberry Cheesecake Stuffed Donuts as a sweet, indulgent treat!