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

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.

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