Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

DIPPED CHOCOLATE CHIP PIZZELLE COOKIES

November 11, 2019
These very area unit therefore fast and straightforward create|to form|to create.  I bought my Pizzelle professional as a result of however fun these cookies look to make. I actually have used it many times and it's forever really easy to form and OH therefore quick!

Just compose your dough instruction, add in your chocolate chips and add your batter to the Pizzelle professional for regarding forty to fifty seconds and you have got cookies!

DIPPED CHOCOLATE CHIP PIZZELLE COOKIES
DIPPED CHOCOLATE CHIP PIZZELLE COOKIES
I may ne'er dig excellent therefore on behalf of me an excessive amount of is what I went for. Once the cookies return off the iron they're hot and flexible . Whereas they're still heat I simply break off the surplus cookie.  These area unit those that had all the surplus dough within the image higher than

I love the tender texture paired with the cream chocolate. Simply imagine the possibilites of all of the variations of this cookie that you just may build.

DIPPED CHOCOLATE CHIP PIZZELLE COOKIES

INGREDIENTS :

  • 3 Large Eggs
  • 1 stick (1/2 cup butter) melted and cooled
  • 2 cups Flour
  • 11/2 tsp. baking powder
  • 1 cup Sugar
  • 2 tsp. Vanilla Extract
  • ½ cup Mini Chocolate Chips
  • Dipping Chocolate
  • Chopped nuts

INSTRUCTIONS :

  1. Melt your butter and set aside.
  2. Beat the eggs and sugar together. Add the butter and vanilla to sugar mixture.
  3. Sift together the flour and baking powder. Add ½ of the mix to the sugar mixture and mix. Add the remaining flour and mix.
  4. Stir in mini chocolate chips.
  5. Heat the Pizzelle iron according to the directions. Place 1 tsp. of batter on the grid. Bake until golden brown (30-40 seconds).
  6. Remove and cool.
  7. Dip in chocolate and sprinkle with nuts.
  8. Let chocolate cool and store in air tight container.


BLUEBERRY ALMOND SCONES

October 08, 2019
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

September 23, 2019
You can really use any brownie formula for these. You'll be able to even use a box combine. That means you've got even longer to induce outside and revel in this beautiful spring weather.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

I don't grasp after I initial started creating these brownies. All I do know is that its been a protracted time since I started transferral them to potlucks and parties. We tend to continuously simply known as them Super Brownies. One in every of my sisters should have gotten the formula off of a bag of marshmallows or a magazine or one thing.

Seriously, of all the bajillions of brownie recipes I've announce, these may be my favorite. I mean, it is a shut competition with those salt-cured caramel cracker ones, but these might even be higher. I mean, however will they not be? they are firm, peanut buttery, gooey, and chocolatey beat one.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

INGREDIENTS :
For the Brownies:

  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/2 cup chocolate chips or chopped chocolate

For the Topping:

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. 
  2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 
  3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 
  4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
  5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 
  6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 


SALTED CARAMEL APPLE SCONES

September 23, 2019
Bakery-Style salt-cured candy apple Scones ar the right Fall breakfast! Thus sensible with a cup of low.

SALTED CARAMEL APPLE SCONES

This direction may be a Fall staple in our house. I mean, is there something a lot of hospitable than a heat batch of apple scones, scented with cinnamon, and drizzled with salt-cured caramel sauce?

Grab some Fall apples and switch them into salt-cured candy apple Scones! I like pairing them with a cup of tea (and a decent book), however they’re equally pretty with low or milk.

SALTED CARAMEL APPLE SCONES

INGREDIENTS :

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 2 and 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons apple cider
  • 2 medium apples, peeled, cored, and cut into bite-sized chunks (about 1 and 1/2 cups)
  • 1 cup salted caramel sauce
  • Flaky sea salt, for sprinkling, optional

INSTRUCTIONS :

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl combine 2 and 1/2 cups of the flour, salt, baking powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg; mix well, making sure no large clumps of brown sugar remain.
  2. Cut the butter into small cubes then quickly work it into the mixture (using a pastry cutter or two forks) until it resembles a coarse meal; set aside.
  3. In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine apple cider and apple chunks, then add in the remaining tablespoon of flour and toss to coat. Gently fold the apple chunks, and any remaining flour, into dough with a spatula until just combined.
  4. Pour the shaggy mixture out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Bake for 22-24 minutes, or until cooked through and the tops are golden brown. Drizzle with salted caramel sauce, sprinkle with sea salt (if using), and serve at once!

S’MORES KRISPIE TREATS

September 18, 2019
S’mores Krispie Treats have all the flavors of ancient s’mores created into a simple no-bake summer afters. Loaded with Golden Grahams cereal, lots of marshmallows and chocolate, these indoor s’mores bars ar a crowd favorite.

S’MORES KRISPIE TREATS

S’mores ar fun to form and delicious to eat, however you don’t perpetually have quick access to a fire. These mock S’mores Krispie Treats mix all the flavors of a conventional s’mores: graham balmy, marshmallows, and chocolate into a chewy, icky treat!

The trick is to place a number of the mini marshmallows in with the cereal, rather than melting all. I additional chocolate chips into the bowl of cereal in addition. You may wish to let the fusible marshmallows cool for a number of minutes before adding them to the cereal, however the chocolate can still soften some.

S’MORES KRISPIE TREATS

INGREDIENTS :

  •  16oz bag mini marshamllows
  •  6 cups Golden Grahams Cereal
  •  6 Tbsp salted butter
  •  1 cup semi-sweet chocolate chips/chunks
  •  4 snack size Hershey's Milk Chocolate Bars (or 1 regular size (1.55oz) bar)

INSTRUCTIONS :

  1. Coat a 9x13-inch baking dish with cooking spray. Set aside.
  2. Place cereal in a large bowl. Add the chocolate chips. Remove 3 cups of mini marshmallows from the bag. Toss 2 1/2 cups of the marshmallows with the cereal and chocolate chips. Set aside the other 1/2 cup to press into the top of the bars later on.
  3. In a large pot, melt the butter over medium-low heat. Add the remaining marshmallows. Stir constantly until just barely melted. Remove from heat. Let rest 2 minutes to cool slightly.
  4. Pour the melted marshmallows over the cereal mixture. Stir until evenly coated. Pour into the prepared pan and flatten with a greased spatula or rolling pin.
  5. Separate Hershey's squares and then cut them in half. Press the chocolate squares and reserved 1/2 cup of mini marshmallows into the top of the krispie treats. TIP: Place a layer of wax paper on top (to minimize the sticky mess) and then press or roll with rolling pin.
  6. Cool completely, then cut into squares and serve. Cover and store any leftovers at room temperature up to 5 days.

S’MORES RICE KRISPIES TREATS PINWHEELS

September 13, 2019
Layers of candy, chocolate, and cracker rice krispies treats area unit rolled up into the proper bite-size package! Irresistible!

Pinwheels area unit perpetually appreciated and that they area unit even as simple to create as ancient treats. There’s a handful further steps however very, therefore price it!

S’MORES RICE KRISPIES TREATS PINWHEELS

Now here comes the fun half. I do know we’ve already got the candy element of those s’mores treats lined, however i actually needed that candy flavor to pop. So, I shmeared on a jar of candy creme.

S’MORES RICE KRISPIES TREATS PINWHEELS

INGREDIENTS :

  • 10 oz miniature marshmallows
  • 5 cup Rice Krispies cereal
  • 7 oz jar marshmallow creme
  • 1/4 cup Challenge butter plus more for greasing
  • 3/4 cup graham cracker crumbs
  • 6 Hershey's chocolate bars 1.55 oz each

INSTRUCTIONS :

  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

September 08, 2019
I am a large fan of bar cookies. They'll be whipped up in exactly some minutes, and that they square measure invariably a crowd entertainer. These Cherry cookie Bars square measure a replacement favorite. They're kind of like my cookie bars, however with a cherry twist. fully scrumptious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

These cherry bars couldn’t be easier. You begin with a basic cookie dough. The flavouring could be a good compliment to the cherries, and makes them additional delicious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

INSTRUCTIONS :
Bars:

  1. Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries.
  2. Press dough into a well greased 9x13" pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges.
  3. Cool bars completely, then frost with cream cheese frosting.

Frosting:

  1. Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars.

BUTTERFINGER PUDDING SHOTS

September 04, 2019
These Butterfinger Pudding Shots can certain to become your new favorite bibulous treat to share together with your friends. 

BUTTERFINGER PUDDING SHOTS

These Butterfinger Pudding Shots ar the foremost delicious and sweet bibulous adult treats ever!

They look like AN innocent sweet full of numerous sweet goodness however, there’s alcohol in those dish cups. The topping, Butterfinger candy bars, and therefore the candy pudding can stimulate the kiddos.

BUTTERFINGER PUDDING SHOTS

INGREDIENTS :

  • 12 (2.5 oz) plastic soufflé cups with lids 
  • 1 1/2 cups very cold milk
  • whipped cream, for garnish 
  • 1/2 cup Buttershots schnapps liqueur 
  • 1 (3 oz) box butterscotch instant pudding mix
  • 2 cups Cool Whip, thawed
  • 6-8 mini Butterfinger candy bars, crushed (for garnish)

INSTRUCTIONS :

  1. Place the plastic cups on a baking sheet or large plate and set aside.
  2. Pour the butterscotch pudding mix into a medium mixing bowl. Whisk in the cold milk.
  3. Add the butterscotch schnapps and stir well until thickened (about 20 seconds).
  4. Gently, fold in the Cool Whip until there are no longer any white streaks of the whipped cream visible.
  5. Transfer the pudding mixture into the plastic soufflé cups, filling up to each rim.  Place the cups in the refrigerator and chill overnight or for at least 4 hours. After 4 hours, you can place lids on the cups if you are not serving them right away.
  6. Before serving, add a generous dollop of whipped cream on top of each pudding shot. Garnish each shot with crushed Butterfinger candy bars. (Optional – drizzle chocolate on top if desired).
  7. ENJOY!! 

BUSTER BAR ICE CREAM CAKE

September 01, 2019
Buster Bar frozen dessert Cake Recipe: All the wonderful layers of farm Queen Buster Bars in an exceedingly fast 5-ingredient treat! frozen dessert, fudge, red abraded peanuts, and chocolate coating ironed into easy-to-cut bars.

BUSTER BAR ICE CREAM CAKE

Today’s straightforward to form 5-Ingredient Buster Bar frozen dessert Cake is simply what the doctor ordered. It’s the proper pick-me-up and cool-me-down for summer parties!

Our Buster Bar frozen dessert Cake direction has all the elements of classic farm Queen Buster Bars ironed into a baking dish therefore it will be cut associate degreed served as an frozen dessert cake.

BUSTER BAR ICE CREAM CAKE

INGREDIENTS :

  • 1 gallon vanilla ice cream
  • 14 ounce hot fudge sauce
  • 10 whole chocolate graham crackers
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

INSTRUCTIONS :

  1. Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
  2. Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
  3. Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
  4. Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
  5. Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.

COPYCAT ALMOND JOY CANDY BARS

August 27, 2019
Calling all coconut lovers! You’ll ne'er believe however straightforward these aper Almond Joy Candy Bars square measure to create at home! Hazardously straightforward .

COPYCAT ALMOND JOY CANDY BARS

Almond Joys square measure while not a doubt one in every of my terribly favorite candy bars. There's simply one thing regarding biting into that sweet chocolate shell and finding the coconut center that will things to Maine. Good items.

And that almond  the arguing encompassing it! does one eat it by itself? Take away it and revel in it first? Take it out and put it aside for last? Or ought to it's ingested all at once with the coconut and chocolate.

COPYCAT ALMOND JOY CANDY BARS

INGREDIENTS :

  • ½ cup powdered sugar
  • 4 Tbls butter, softened
  • 2 Tbls corn syrup
  • 1 14 oz bag sweetened coconut flakes
  • 20-24 almonds (you can use raw, toasted, whatever you have)
  • 16 oz chocolate candy coating (I used Candiquik)

INSTRUCTIONS :

  1. Combine coconut, powdered sugar, butter, and corn syrup in mixer bowl. Beat on low speed until thoroughly combined.
  2. Line large baking sheet with wax paper.
  3. Scoop small mounds of the coconut mixture onto the lined baking sheet and form into bars. (Wet your fingers if necessary to keep the mixture from sticking to you.)
  4. Press one almond into the top of each bar.
  5. Refrigerate for 30-60 minutes to allow the bars to harden slightly.
  6. Line another baking sheet with wax paper.
  7. Melt candy coating according to package instructions.
  8. Using a fork, dip the candy bars into the melted chocolate and tap gently to remove excess chocolate.
  9. Place on lined baking sheet to harden.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

August 25, 2019
Creamy, fluffy, eggless paste cake mixed with melty chocolate chips. This single serving mug cake is prepared in concerning five minutes.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

The paste mug cake is one in all my favorites. I simply adjusted my instruction a bit to feature melty chocolate. I used chocolate chunks instead of customary chocolate chips since the chunks square measure larger. I’m therefore happy Nestle came out with chocolate chunks therefore I don’t got to purchase them at specialty baking stores.

This cake is best eaten  heat, whereas the chocolate remains melty and adhesive. As a result of this cake is eggless, the crumb may be a very little loose. It’s best eaten  within the mug because it won’t inhibition well if you are trying to get rid of it from the mug. Therefore I like to recommend you only grab a spoon and dig in.

PEANUT BUTTER CHOCOLATE CHIP MUG CAKE

INGREDIENTS :

  •  1 tbsp  granulated sugar
  •  4 tbsp all-purpose flour
  •  1/4 tsp baking powder
  •  1/4 cup  fat-free milk
  •  3 tbsp creamy peanut butter
  •  3 tbsp semi-sweet chocolate chunks or chocolate chips

INSTRUCTIONS :

  1. In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
  2. Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
  3. Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten 

COCONUT MAGIC BARS

August 19, 2019
These coconut magic bars (sometimes referred to as magic cookie bars or perhaps simply magic bars) ar very easy to create that it’s virtually funny.

COCONUT MAGIC BARS

I don’t usually select sweet recipes that ar quite this decadent, however i'm simply such an enormous fan of the flavour combination. I'm infatuated with coconut, chocolate, and pecans.

Even though these aren’t precisely a merry vacation sweet, I conjointly love creating them for our Christmas celebrations. My whole family appearance forward to those luscious coconut magic cookie bars. If you’re trying to find less difficult desserts, don’t miss my luscious and easy cherry dump cake instruction.

COCONUT MAGIC BARS

INGREDIENTS :

  • ½  cup unsalted butter
  • ¼ cup light brown sugar, packed
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded sweetened coconut
  • ¾ cup pecans, coarsely chopped
  • 1 ⅔ cups sweetened condensed milk
  • 2 cups graham cracker crumbs, approximately 15 to 16 full sheets

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.
  3. Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.
  4. Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.
  5. In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

BEST EVER PISTACHIO PUDDING CAKE

August 12, 2019
This Best Ever Pistachio Pudding Cake is therefore wet and saporous with the right combination of pistachio and cream. A young pistachio-flavoured cake is screw-topped with an easy cheese ice and crushed nuts!

BEST EVER PISTACHIO PUDDING CAKE

This Best Ever Pistachio Pudding Cake contains pudding combine, that makes it therefore sweet and filled with wet. It’s a very easy direction, however it yields such a delicious cake that you’re aiming to love! create it in a very 9×13 baking pan like I do, or be at liberty to use a bundt pan or perhaps two spherical cake pans to show this course into a layer cake!

I hope you fancy this Best Ever Pistachio Pudding Cake the maximum amount as we have a tendency to do! Let Me understand within the comments below, what’s your favorite pudding flavour? I’d like to know!

BEST EVER PISTACHIO PUDDING CAKE

INGREDIENTS :
For the cake:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan

For the frosting:

  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 8 oz (220 grams) full fat cream cheese
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)
INSTRUCTIONS :

  1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  3. Add the pudding powder and whip on high speed until incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  5. Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  6. Add the milk mixture to the butter mixture slowly, mixing well until combined.
  7. Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  8. Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  9. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  10. Let the cake cool completely in the pan before adding the frosting.
  11. In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  12. Add the powdered sugar one cup at a time and whip on high speed until smooth.
  13. Add the half and half one spoonful at a time until a spreadable consistency is reached.
  14. Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  15. Slice and serve.

ANGEL FOOD CAKE CHURRO BITES

July 01, 2019
I’m happy to mention that it became super scrumptious! The fine issue approximately it's far it’s thaw-and-serve and permits for short and clean customization. With it, I determined to strive a brand new recipe and came up with some Angel meals Cake Churro Bites.

ANGEL FOOD CAKE CHURRO BITES

Before I say anything extra I simply have to tell you my hubby’s reaction after attempting them.

He realy appreciated them and devoured them quite fast. The children cherished them too and kept soliciting for the “cinnamon treats”. i was satisfied that we had observed another short and scrumptious deal with to have on Sunday mornings!

ANGEL FOOD CAKE CHURRO BITES

INGREDIENTS

  • 1 Sara Lee Angel Food Cake
  • 1 cup sugar
  • 1/4 cup cinnamon
  • oil for frying

INSTRUCTIONS

  1. Let your Angel Food Cake thaw. Once thaw, cube the cake. My cubes were about 1.5 inches x 1.5 inches.
  2. Heat vegetable oil on low-medium heat. Fry cubes until golden brown.
  3. Once golden brown, immediately put them in the bowl with cinnamon and sugar and toss around. Continue doing this until they're all done.
  4. For even more flavor, mix 1 cup powdered sugar with a tablespoon of milk, mix and drizzle over the bites. ENJOY!

No Bake Easter Chocolate Pie

June 24, 2019
This No Bake Easter Chocolate Pie has a rice krispie crust, chocolate pie filling, and is crowned with whipped cream, confetti sprinkles, M&M sweets and white chocolate shavings.

Easter Chocolate Pie with out a bake crust is virtually easy and smooth recipe to make. An clean, pat-in-the-pan crust and easy and silky chocolate pie filling with whipped cream topping and all those colourful crunchy candy makes an excellent dessert.

No Bake Easter Chocolate Pie

However, that’s not the case whilst you’re making a base with ooey gooey, marshmallowy rice krispie treats, like this No Bake Easter Chocolate Pie. No bake pie crust that doesn’t requires food processors and rolling pins or floured surfaces—just press in the pan and permit it set is my preferred, obviously.

And if you like to make individual portion of chocolate pies, then check this Easter Krispie Treats!  those are mini chocolate pies with Rice Krispie crust and Nutella filling.

No Bake Easter Chocolate Pie

Ingredients
Rice Krispie Crust:

  • 3 Tablespoons salted butter
  • 7 oz. mini marshmallows
  • 4 cups rice cereal (like Rice Krispies)
  • ½ cup M&M candies
  • 1/4 cup confetti sprinkles

Chocolate Pie filling:

  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 2 ¼ cups whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla
  • 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)

Topping:

  • 2 cups whipped cream
  • M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

  1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set apart.
  2. In a bowl stir together rice cereals, M&M sweets and confetti sprinkles, set aside.
  3. Grease big heatproof bowl with nonstick spray and place over a pot of simmering water. upload 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). put off from warmness.
  4. Stir inside the cereals till it's far completely coated with the marshmallow mixture. Press into backside and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. region in the refrigerator to firm.
  5. To make chocolate filling, whisk egg yolks and milk, set apart.
  6. In a saucepan stir sugar and corn starch. add milk and egg mixture and prepare dinner over medium heat, stirring constantly till it thickens.
  7. Take away from warmth and add chocolate, vanilla and softened butter. Sir until chocolate is absolutely melted and clean. Cool to room temperature, then pour spread into rice krispie crust. region inside the fridge and relax at the least 4-5 hours or overnight until chocolate filling is completely set.
  8. Earlier than serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M chocolates.

SOFT AND CHEWY KETO COOKIES

April 24, 2019
Those delicious keto low carb cookies are sugar-free, dairy-free, gluten-loose, and of route low carb. fulfill your cookie cravings with these easy-to-make yummy cookies!

SOFT AND CHEWY KETO COOKIES

Now and again you just ought to fulfill your inner Cookie Monster and feature a darn cookie. but what in case you need to preserve it low carb? Sugar-unfastened? Gluten-loose? Dairy-loose?

These soft n’ Chewy Low Carb Cookies will without a doubt fulfill your cravings with out breaking your weight loss plan. They’re low carb (4.4g in line with cookie), sugar-free (sweetened best with stevia), gluten-unfastened, and dairy-free. and that they virtually live as much as their name: they’re moist and tender with a nice chewy texture. I don’t know approximately you, however that’s how i love my cookies. hard or crisp cookies aren't my thing.

SOFT AND CHEWY KETO COOKIES

Ingredients
  • 3/4 cup almond meal
  • 1/4 cup shredded coconut
  • 1 tablespoon baking powder
  • 1/2 teaspoon stevia
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions
  1. Combine the almond meal, shredded coconut, stevia, and baking powder in a bowl.
  2. Integrate the moist ingredients in a separate bowl after which upload them to the dry components. mix until combined.
  3. Drop dough on a cookie sheet (preferably blanketed with a silicone baking mat) approximately 2" aside. Makes 8 huge cookies or twelve small cookies.
  4. Bake at 375 tiers for 15 mins.
  5. Let the cookies cool absolutely on a twine rack earlier than consuming.

HOMEMADE VEGAN NUTELLA

April 24, 2019
This home made vegan Nutella is the first-rate healthful nutella opportunity made with all natural substances. It’s also dairy-free, gluten-unfastened, paleo, and delicate-sugar loose!

Don’t get me wrong, this selfmade vegan nutella is still definitely healthful! however it can be enjoyed as a deal with or for dessert.

HOMEMADE VEGAN NUTELLA

Nutella is one of these treats I keep in mind having while i used to be younger that I specifically loved on crepes with sliced bananas. I locate it humorous now after I see nutella marketed as a healthy breakfast option, when in reality it’s loaded with sugar and processed synthetic substances.

In case you’re intersted in an clean and healthy alternative to the nutella you’d purchase in the store, this selfmade vegan Nutella recipe might be your new first-rate pal! significantly although, it’s loaded with chocolate and hazelnut flavour and is uber creamy. considered one of my preferred things approximately this recipe is that it uses actual chocolate. you can use cocoa powder rather, but the chocolate provides such an amazingly rich and creamy high-quality to this unfold.

HOMEMADE VEGAN NUTELLA

INGREDIENTS

  • 1 1/2 cups plain unsalted hazelnuts
  • 1/2 cup 70% dark chocolate
  • 1/2 cup full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 tsp salt

INSTRUCTIONS

  1. Preheat the oven to 350 levels F. place the hazelnuts on a baking sheet and toast for 10 minutes, or until gently coloured.
  2. Eliminate from oven and permit cool.
  3. Vicinity the hazelnuts in the middle of a kitchen hand towel and close all 4 edges to make a pouch. Use your fingers to rub the hazelnuts in the towel to eliminate the skins. (this will be tons faster than doing them all individually by means of hand!)
  4. As soon as the skins are eliminated, place the hazelnuts in a high-pace blender (i use this one) or food processor until they're finely ground. (ought to look like a flour)
  5. Next melt the darkish chocolate in a bowl with the coconut milk, maple syrup, and salt. (either through microwave for 1-2 mins, or the use of a double broiler method)
  6. Pour the chocolate mixture into the blender with the hazelnuts and mix till easy and creamy.
  7. Shop in a jar within the refrigerator.

NO BAKE ENERGY BITES RECIPE

April 23, 2019
This No-Bake power Bites recipe is easy to make, full of experience-exact ingredients, and so irresistibly delicious!

This no bake power bites recipe has been on everyday rotation in my house.  And for a person who doesn’t dig recipe repeats or leftovers all that often, that’s pronouncing something.  I make a massive batch as a minimum once a month, and love popping them as an clean breakfast, a short snack, a pop of protein before a exercising, or maybe now and again as a sweet dessert.

NO BAKE ENERGY BITES RECIPE

I've to say that the authentic recipe for these No Bake strength Bites continues to be my fav, To make the no bake energy bites, just stir all of those substances collectively in a massive bowl until mixed.  (Or if you get uninterested in using a spoon, simply use your palms. 

Then as soon as the aggregate has cooled barely, shape it however you please, and refrigerate in an airtight storage box.  i love shaping my strength bites into 1-inch balls, however you may make yours smaller or large.  Or if you’d alternatively, you could press the combination into a baking dish lined with parchment paper and you make electricity bars instead of bites.  something sounds true to you!

NO BAKE ENERGY BITES RECIPE

INGREDIENTS

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Stir all ingredients together in a medium bowl until very well mixed. cowl and let chill inside the fridge for half an hour.
  2. Once chilled, roll into balls of whatever size you would love. (Mine were about 1″ in diameter.) keep in an airtight field and hold refrigerated for up to one week.
  3. Makes approximately 20-25 balls.

MINT CHOCOLATE CHIP TRUFFLES

April 13, 2019
These Mint Chocolate Chip desserts integrate a creamy mint chocolate middle with a tough chocolate shell. they're the right excursion treat!

I imply obviously, it’s the vacation season. And with that comes vacation shopping. , like gifts and things that I buy for other people due to the fact i'm a loving, beneficiant character.

MINT CHOCOLATE CHIP TRUFFLES

But with stated vacation season comes sales. lots and plenty of sales. reductions galore round right here. i will’t even stand it. So naturally, I stock up on matters while they may be cheaper than normal.

And not just any sweet. those cakes have a creamy mint chocolate chip middle that tastes like biting into ice cream. those are perfect for gifting or excursion cookie trays!!

MINT CHOCOLATE CHIP TRUFFLES

Ingredients

  • 4 cups powdered sugar
  • 4 Tablespoons salted Challenge butter, (1/2 stick) melted
  • 7 oz (1/2 can) sweetened condensed milk
  • 1 1/2 teaspoons mint extract
  • 2 oz semisweet chocolate, finely chopped
  • Few drops green food coloring
  • 16 oz chocolate almond bark, for coating

Instructions

  1. In a huge bowl, blend the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a huge timber spoon (you may need to use your palms towards the end) till easy. Fold in inexperienced food coloring and chopped chocolate till blended.
  2. Refrigerate uncovered for about half-hour, then roll into balls with damp palms and place on cookie sheets lined with wax paper. Refrigerate again for approximately an hour.
  3. Melt almond bark in step with bundle instructions. Dip the sweets within the melted chocolate, shaking extra chocolate off gently. area lower back on lined cookie sheets. using a fork, drizzle any leftover chocolate on goodies and refrigerate until firm.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

April 12, 2019
All you want is some simple components and much less than 30 minutes for decent, crispy home made Churros with Chocolate Sauce!

My love affair with churros started out on the age of 8, once I visited Disneyland with my fine buddy, I ate six churros that day and didn’t share a single chew of the foot-lengthy magical wands of dough. but inch through inch they’d decrease in size until all that remained turned into the sugar-dusted tissue paper a welcome reminder that the simplest thing left to do while you reach the cease of a churro is cry.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

But remaining weekend i discovered myself perched in the front of my range, squeezing dough into a pot of boiling oil, and fishing out every golden brown churro as it bobbed up and down in a dangerous sport of Whac-A-Mole.

Of direction home made churros aren’t churros with out a cinnamon-sugar shower. but I couldn’t forestall there. The crispy batons beg to be dipped and dunked, so I’ve protected a short-restoration recipe for decent chocolate dipping sauce.

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

INGREDIENTS
FOR THE CHURROS:

  • 1/2 cup sugar
  • 1 1/2 Tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 quarts vegetable oil
  • 1 cup all-purpose flour

FOR THE CHOCOLATE SAUCE:

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

EQUIPMENT:

  • A cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #
  • 2110)

INSTRUCTIONS
MAKE THE CHURROS:

  1. Integrate half of cup sugar with the cinnamon in a shallow bowl. Set apart. Line a plate with paper towels.
  2. In a small saucepan over medium heat, whisk together the water, 1 half tablespoons sugar, salt and a pair of tablespoons vegetable oil. bring the aggregate to a boil then do away with it from the heat. Stir inside the flour, blending until it bureaucracy a ball.
  3. Warmth 3 to four inches of vegetable oil in a huge, heavy-bottomed pot set over medium-high warmness till it reaches 375ºF. (There must be at the very least three inches above the oil to save you it from effervescent over.)
  4. Transfer the dough to a material pastry bag or heavy-responsibility plastic bag geared up with a large star tip.
  5. Pipe the dough over the pot of oil to a length of about four inches, then using scissors or a sharp knife, reduce it so it releases into the oil. (Stand lower back to keep away from any splatters.) Pipe  to a few churros into the oil at a time, frying them till they're golden brown and cooked via. transfer the churros to the paper towel-coated plate to empty for 2 minutes, then roll them within the cinnamon-sugar mixture. Repeat the frying and coating procedure with the ultimate dough.
  6. Serve the churros with the warm chocolate sauce (recipe below).

MAKE THE CHOCOLATE SAUCE:

  1. Vicinity the chopped chocolate in a small bowl.
  2. Warm the heavy cream in small saucepan. (Do now not let it boil.) Pour the heavy cream over the chopped chocolate. permit it sit down for 1 minute then stir to combine.

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