Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts


November 17, 2019
DELICIOUS PUFF PASTRY BLUEBERRY – These Puff Pastry Blueberry Turnovers area unit light-weight, flaky, full of blueberry filling then drizzled with lemon glaze. An ideal tender treat for breakfast or dessert!

The homespun blueberry filling starts with a mix of along blueberries, sugar, juice and starch. In a very tiny cooking pan, stir along blueberries, sugar, juice and starch. Bring around boil medium heat, stirring perpetually, continue change of state one to a pair of minutes till the blueberry sauce thickens. Take away from the warmth and let cool.


We simply love straightforward Blueberry turnovers and love however the filling oozes out. Blueberries area unit glorious, however cherries, strawberries or blackberries would be unimaginable. The chances area unit endless. You'll be able to serve this straightforward Puff Pastry Blueberry Turnovers worm or cold counting on your style however it dead goes with a cup of tea or occasional.

This instruction is ideal for you if you're trying to find a pleasant breakfast, snack or sweet. You'll be able to purchase Puff pastry whenever you wish thus you'll be able to terribly simply build one thing sweet and attractive. 


  • 1 package (2 sheets) frozen puff pastry, thawed

For blueberry filling:

  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 cups frozen blueberries
  • ½ cup granulated sugar

For egg wash:

  • 1 egg beaten
  • 1 teaspoon water

For lemon glaze:

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside.
To make filling:

  1. In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch
  2. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens
  3. Remove from the heat and let cool
  4. Unroll the two sheets of puff pastry onto a lightly floured surface
  5. Cut into 8 squares (4 from each dough)
  6. Spoon 1 tablespoon of blueberry filling onto the center of each square
  7. In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle
  8. Use a fork to press and seal the edges of each turnover together
  9. Place the turnovers on the prepared baking sheet
  10. Brush the top of each turnover with more egg wash
  11. Bake for 15 to 20 minutes until the turnovers are puffed and golden brown
  12. Remove from oven and set aside to cool

To make the glaze:

  1. In a small bowl whisk together powdered sugar, lemon juice until smooth
  2. Drizzle over cooled turnovers
  3. Serve


October 04, 2019
Preparing a delicious lunch or meal for one doesn’t need to be time overwhelming. With this Cinnamon cooked Pineapple instruction paired with Tai I. M. Pei Asian culinary art entrées, I’ve got a lunch that satisfies with negligible time needed. Browse additional to check however straightforward it's to create and luxuriate in this tasty combination with simply a touch of schoolwork work.


This cinnamon cooked pineapple tastes a great deal just like the grilled pineapple we tend to all apprehend and love. However as a result of this is often saute pineapple,  it will simply be created year spherical in but quarter-hour on the stove. My saute apples instruction impressed this cooked pineapple and I’m thus glad gave it a strive.

This saute pineapple is nice served heat or cold. you'll be able to provide it as a tasty entremots or as a course all on it’s own. Use it to high your favorite frozen dessert or add a scoop of frozen dessert on the aspect. I attempted it with a touch cooked coconut and a maraschino cherry which provides it a tropical feel.



  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 fresh pineapple, into twelve wedges
  • 2 tablespoons butter
  • 2 tablespoons water
  • toasted coconut, ice cream, maraschino cherry (optional)


  1. Place pineapple wedges in gallon sized ziploc bag.
  2. Add brown sugar and cinnamon into bag.
  3. Gently shake until well coated.
  4. Melt butter in large frying pan over medium high heat.
  5. Add pineapple mixture and water.
  6. Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
  7. Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
  8. Refrigerate any leftovers.


October 01, 2019
Pumpkin icky Butter Cake could be a fall sweet formula, this ooey icky cake year-round! If you don’t grasp what icky butter cake is, then you would like to create this formula asap. The mixture of pumpkin and also the icky butter cake can blow your mind!


This cake is formed from ready-mix, butter, eggs, and cheese, making one amongst the simplest cakes ever. It comes out additional sort of a superimposed cake bar instead of ancient cake, and it's therefore delicious. 

Serve this Pumpkin icky Butter Cake on Thanksgiving and your guests are going to be surprised, particularly people who haven't any plan icky butter cake even exists. Or simply build it virtually any time of year, as a result of this formula is just too sensible to be restricted to the autumn season!



  • 1 egg
  • 8 tablespoons butter melted
  • 18 ounces yellow cake mix 1 box


  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter melted
  • 16 ounces powdered sugar
  • 8 ounces cream cheese softened
  • 15 ounces pumpkin (1 can)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


  • caramel sauce
  • chopped pecans
  • whipped cream


  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. In a large bowl, beat the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla, and butter, and beat together.
  5. Add the powdered sugar, cinnamon, nutmeg, and mix well.
  6. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Be conscious not to overbake, the center should be slightly gooey. You won't regret it :)
  7. You can serve it plain, or top with whipped cream, pecans, caramel, or powdered sugar. Enjoy!


July 21, 2019
Stuffed full of my mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are similar to ingesting an cute mini little blueberry pie. 

I can don't forget our own family selecting wild blueberries in the late summer time each yr, and looking forward to mom making a pie or  with our haul. With those teensy-tiny berries, it might positive take plenty of selecting to refill our buckets.  And it might sure take a number of picking for mom to have sufficient to whip up a proper pie.  however the reward turned into worth the paintings!


I commenced by using whipping up a batch of my mother's homemade blueberry pie filling, that is sincerely simple to do.  It takes all of approximately 5 mins or much less at the stove top.

All you do is combine fresh blueberries, sugar, a chunk of water, and a bit cornstarch in a saucepan.  I additionally add a pinch of salt, a pinch of cinnamon, and a small contact of lemon juice to decorate the flavor.  carry all this to boil, and simmer it for about a minute until it's thick.


For the Filling:

  • 1 T. butter
  • 1 pint (about 1 1/2 c.) fresh blueberries
  • 1/4 c. water
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1 tsp. lemon juice
  • pinch ground cinnamon
  • pinch salt

For Assembly:

  • Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
  • 1 large egg
  • 1/4 tsp. water
  • sanding sugar or granulated sugar for sprinkling on top (optional)


  1. FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
  2. Bring to a gently boil over medium to medium-high heat.  Lower heat and simmer  for about 1 minute until thickened (mixture will be quite thick).  Set aside to cool slightly.
  3. FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
  4. Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
  5. Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
  6. Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water. 
  7. Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
  8. Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
  9. TO BAKE:  Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.


July 18, 2019
With summer time on its manner, I idea it might be an appropriate time to percentage these refreshing key lime pie bars. They’re the whole thing you adore about traditional key lime pie, with a delicious twist! I’m sort of obsessed! This time I went smooth at the cream cheese and simplest added a bit, just enough to thicken the bars a bit and provide them a bit more creaminess and tang.


They’re great easy to make and handiest require 10 substances. other than the chilling, they take about 35 mins to make, begin to complete. now not too horrific, proper?! these scrumptious key lime pie bars need to move on your must-make listing! They have been a big hit with my own family, I recognize they’ll get rave evaluations from yours too!

This dessert truely is the perfect treat to experience at some stage in the warm climate. The flavor of lime infused within the cheesecake/pie filling will hit the spot! we will without a doubt be bringing this to all of our summer occasions due to the fact we know it might be successful. be sure to present the recipe a try and let us understand the way it goes.



  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted


  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
  5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.


July 17, 2019
Searching out the ideal dessert? try this gorgeous no bake Key Lime Pie boasting a creamy lime cheesecake filling, made with cream cheese, condensed milk, clean limes and whipped cream.

You’re going to love this smooth No Bake Key Lime Pie. With a crumbly cookie crust, a creamy lime cheesecake filling and a thick layer of freshly whipped cream, it’s a no bake pride.


Remember my No Bake Peanut Butter Pie I shared a few weeks in the past? There’s just something magical approximately a luscious no bake pie that’s selfmade.

So these days, we’ve taken an American classic, Key Lime Pie, and transformed it into the closing no bake dessert.



  • 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
  • 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
  • 240 ml (1 cup) sweetened condensed milk
  • 120 ml (1/2 cup) lime juice, freshly squeezed
  • 240 ml (1 cup) thickened or heavy cream


  • 240 ml (1 cup) thickened or heavy cream
  • Lime zest, to decorate


  1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
  2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
  3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.


July 08, 2019
Watch out for these excellent insane OMG S’mores Bars comin’ at ya! Those babies are so absurdly tempting, you received’t be capable of withstand their compelling captivating s’mores impact.  No clue why s’mores have that effect on people.

May want to or not it's the layers of luscious graham cracker cookie dough, billowy marshmallow fluff and wealthy milk chocolate bar.


These bars are a twist on an vintage traditional of s’mores, but there’s no campfire worried and you don’t use marshmallows, whereas these bars use marshmallow fluff instead. If you use real marshmallows, allow me realize how that works out.  I’ve most effective ever attempted it with marshmallow fluff.

These are so much fun to devour and it’s a first rate candy treat that everybody will agree on as a new favourite due to that heavenly haling trio of graham crackers, marshmallow and chocolate.



  • 16 Tablespoons or 1 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 2/3 cups all purpose flour
  • 1 1/2 - 2 cups graham cracker crumbs about 14 full graham crackers
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Giant Sized Hershey's Milk Chocolate Bars
  • 16- oz. tub or 3 cups marshmallow fluff


  1. Preheat oven to 350 degrees.
  2. Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
  3. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
  4. Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 1/2 to 2 minutes.
  5. Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
  6. Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
  7. Gather the dough into a ball and divide dough into 2 balls.
  8. Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
  9. Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
  10. Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
  11. Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s'mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you've covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it's ok to have some marshmallow poking out. 
  12. Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
  13. After baked, transfer to cool completely on a rack.
  14. When cool, slice and serve.


July 05, 2019
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

I just needed to encompass this hilariously named Arkansas favourite as a part of my American Eats series.  not only is it fairly famous and found all over the country of Arkansas, however my interest changed into right now piqued by using the name possum pie.  As quickly as I saw this on a list of famous Arkansas recipes i used to be simultaneously repulsed and intrigued.


One theory at the back of the unusual and surprising name is that possum pie is so-named for pretending to be some thing that it’s not – in this example hiding the chocolate filling underneath a layer of whipped cream.  every other principle is that it’s simply known as possum pie because of it’s similar coloring to the handiest marsupial in North the us.

It’s a delicious dessert for all of us who loves chocolate cream pies!  And sincerely, I suppose my favourite part is probably the pecan shortbread crust that tastes more like a pecan sandies cookie than a pie crust.



  •  1 cup all-purpose flour
  •  1/2 cup butter
  •  1/4 cup brown sugar
  •  3/4 cup pecans, chopped


  •  6 ounces cream cheese, softened
  •  1/2 cup powdered sugar
  •  2 tablespoons heavy cream


  •  1 cup sugar
  •  1/3 cup cocoa powder
  •  3 tablespoons cornstarch
  •  2 tablespoons all-purpose flour
  •  Pinch of salt
  •  3 egg yolks
  •  2 cups whole milk
  •  2 tablespoons butter
  •  1 teaspoon vanilla


  •  1/2 cup heavy whipping cream
  •  2 tablespoons powdered sugar
  •  1/2 teaspoon vanilla
  •  1-2 tablespoons chopped pecans
  •  grated chocolate


  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  


  1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.


  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
  2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
  3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
  4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  


  1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.


July 02, 2019
Strawberry Cheesecake Bars, golden Oreo crust with a creamy cheesecake filling, and strawberry sauce.

An implausible, summer time-time dessert, you may make those Strawberry Cheesecake Bars time and again. they've the entirety i really like… Oreos, strawberries, cheesecake all in a bit hand held bar!


Yum!!! I realize you're going to love these too, they're sooo ideal for Spring and summer time, I can be making this many many greater times to come back.

They're highly clean too, so score! It’s a hint time ingesting due to the fact everything is made from scratch, however to me, that’s 1/2 the fun. I genuinely love the addition of the Oreos, it is probably my favorite element!


For the crust

  • 3 Tbls unsalted butter melted
  • 18 golden Oreos

For the strawberry sauce

  • 1 & 1/2 Cup strawberries medium dice
  • 1 Tbls granulated sugar
  • 1 Tbls water
  • 2 tsp lemon juice fresh squeezed
  • 1/2 tsp cornstarch

For the cheesecake filling

  • 8 oz cream cheese softened
  • 1/3 Cup sour cream
  • 1/3 Cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour

For the topping

  • 8 golden Oreos crushed

For the crust

  1. Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  2. Press crumbs into an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out and let cool on the counter.

For the strawberry sauce

  1. Place strawberries in a saucepot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 5-10 minutes until soft. You should stir this every few minutes.
  2. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.

For the cheesecake filling

  1. Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly.
  2. Pour the strawberry sauce on top of cheesecake. Bake at 325°F for 36 minutes or until cheesecake is just slightly jiggly.
  3. Take out of the oven and let cool on a wire rack for 10 minutes. Crush remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  4. Place in a fridge covered and let sit for at least 3 hours until cutting into squares.


June 25, 2019
These frosted sugar cookie bars are soft, chewy, and crowned with creamy vanilla buttercream. And sprinkles of path!

I’ve been dying to make sugar cookie bars with mild ‘n candy frosting for ages now! In all their tender-baked, mile excessive frosting, sprinkles-to-the-max goodness… i can surely say that those fascinating little treats were nicely well worth the wait. I suggest, just look at ’em.


These days’s recipe is as soft as my favored tender-baked cookie, as chewy as my favorite blondie, and as sprinkly as my complete cookbook. You’ll find sprinkles within the cookie bar base and on top of the frosting. Is there one of these element as too many sprinkles? 

To make the cookie bars extremely chewy, I add an additional egg yolk. I try this with some of my cookie recipes due to the fact that little greater yolk provides a lot moisture, tenderness, and bite to the cookie. And it does the equal thing to the sugar cookie bar base in this recipe. You’re going to like their wealthy, smooth texture.



  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 cup (80g) rainbow sprinkles (not nonpareils)2

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2 and 1/4 cups (270g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half3
  • 1 teaspoon vanilla extract
  • salt, to taste


  • food coloring for frosting (I used 1 drop red for this pink frosting)
  • extra sprinkles for decorating on top


  1. Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, ensuring to depart enough overhang on the sides. Set apart.
  2. In a massive bowl the use of a mixer or stand mixer fitted with a paddle attachment, cream the softened butter for approximately 1 minute on medium pace. Get it quality and smooth, then add the sugar on medium speed till fluffy and light in colour. Beat in egg, egg yolk, and vanilla. Scrape down the edges as needed.
  3. In a medium bowl, whisk collectively the flour, salt, baking powder, baking soda, and cornstarch. With the mixer walking on low velocity, slowly upload the dry components to the moist components in 3 special elements. The dough is pretty thick. as soon as combined, lightly fold in half cup sprinkles the usage of a rubber spatula (or by using blending on low velocity).
  4. Press the cookie dough flippantly into the prepared baking pan. Bake for 25-26 mins or until very gently browned on top. You need the cookie bars to be more gentle, so cautious not to overbake. allow the bars to cool absolutely on a twine rack at room temperature earlier than frosting. The center will slightly sink - this is regular.
  5. Make the frosting: in case you don't need a outstanding thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - approximately 2 minutes. upload confectioners' sugar, cream, and vanilla extract with the mixer walking on low. growth to excessive speed and beat for 3 complete minutes. add more confectioners' sugar if frosting is just too skinny or greater cream if frosting is simply too thick. upload a pinch of salt if frosting is simply too candy. I generally upload anywhere among 1/eight - 1/four teaspoon of salt. Beat in meals coloring, if using.
  6. Put off cooled bars from the baking pan using the aluminum foil overhang on the edges. Frost the bars with a thick layer of frosting and enhance with more sprinkles if favored. cut into squares. Use a very sharp knife and wipe off with a paper towel between every reduce to make neat, even cuts. shop bars in an airtight container at room temperature for up to two days and within the refrigerator as much as five.


June 12, 2019
I really like chocolate. Like greater than lifestyles itself. I devour it every & every day and sincerely recollect it to be an vital food group of it’s own. So I’m certain you could apprehend my exhilaration in teaming up with Lily O’brien’s to create a desert stimulated through their delicious sweets.

If you’re no longer familiar with Lily O’brien’s, they're an Irish chocolate emblem; based through Mary Ann O’brien in her kitchen inside the early Nineteen Nineties and named after her daughter Lily. With a first-rate array of candies, completed to the maximum highly-priced trendy, it’s no surprise that Lily O’brien’s has received a number of awards over the past decade.


One of the maximum creative (and my favorite!) of the Lily O’brien’s variety is their Chocolate cakes collection. as the name could advocate, the sweets are inspired by using a number of the maximum popular of cakes. Banoffee pie, hazelnut torte, chocolate orange.

Out of all of the Lily O’Brien’s Chocolate cakes collection, the Creme Brulee is my favourite. A cute little milk chocolate cup, full of a layer of caramel & a vanilla custard truffle, crowned with a sprinkle of sugar. And it changed into this candy little chocolate that stimulated me to create a Creme Brulee Tart.


For the Pastry

  • 100 g Butter
  • 200 g Plain Flour
  • 2 tbsp Sugar
  • 2 tbsp Cocoa Powder
  • 50 g Dark Chocolate
  • 1 tbsp Milk
  • 2 tbsp Cold Water

For the Filling

  • 300 ml Double Cream
  • 100 ml Whole Milk
  • 1 tbsp Vanilla Extract/Paste
  • 2 Eggs
  • 2 Egg Yolks
  • 100 g Caster Sugar plus extra to top with

For the Pastry

  1. In a large bowl, rub the butter and flour together till it resembles bread crumbs.
  2. upload the caster sugar and cocoa powder and blend to mix.
  3. In a small bowl, melt the dark chocolate (over a bain marie or in quick bursts in the microwave). while stirring the melted chocolate, step by step upload the milk to create a ganache.
  4. Upload the ganache to the dry components and blend. add the water a spoonful at a time and mix to create a stiff dough.
  5. Turn onto a floured floor and knead for a few minutes before wrapping in cling movie and placing apart within the fridge for 30 mins.
  6. Generously grease a 21cm tart tin with butter and pre-warmth your oven to one hundred seventy°c (or one hundred fifty°c for fan assisted ovens or fuel Mark three). area a tray big sufficient in your tart tin to sit down upon into the oven to heat up too.
  7. Roll your dough into a circle massive enough to drape into your organized tin with a small quantity of pastry hanging over the brink. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20 minutes on top of the warmed baking tray before putting off the baking beans and persevering with to bake for a in addition 10 mins.

For the Filling

  1. Set aside the chocolate pastry case to cool and reduce the oven to a hundred and forty°c (or one hundred twenty°c for fan assisted ovens or fuel Mark 1).
  2. In a pan, warm the cream, milk and vanilla to a simmer. In a warmness-evidence bowl, whisk the eggs and sugar until light, before step by step including the warmed milk & cream over, at the same time as continuing to whisk.
  3. Pour the custard mixture right into a jug and location your chocolate pastry case into the oven, again on pinnacle of the the pre-heated tray. Pour the custard mixture into the pastry case and bake for 40 minutes until the top is golden and the custard has a moderate wobble.
  4. Trim the excess edges from the pastry. permit your custard to cool a bit before spooning with sugar and using a creme brulee torch to caramelise to a lovable golden brown.


June 11, 2019
Those Maple Pecan Squares are addicting! they're a move between a butter tart and pecan pie, two of my absolute preferred cakes! The addition of maple syrup adds a mouthwatering flavour. they may be ooey gooey YUM! prepare to lick your hands.

The base is crumbly candy aggregate of flour, brown sugar and butter. It’s baked for a few minutes earlier than you upload the highlight of the recipe, the filling. Then it is going again within the oven to bake once more.


Maple syrup is a chunk pricier than your usual pancake syrup sorts, however I wouldn’t reasonably-priced out with this recipe. There’s something magical approximately the flavour of maple syrup. I’d placed it on the whole thing if I may want to.

Reduce a big square and serve with a few vanilla ice cream for a splendid fall dessert to end your meal. if you have visitors, even higher. they will be so impressed.



  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened


  • 2/3 cup brown sugar
  • 2 eggs, beaten
  • 2/3 cup pecan halves
  • 2 tbsp flour
  • 1 cup maple syrup
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350F.
  2. In a big bowl, integrate flour, brown sugar and butter collectively. Rub aggregate with clean arms till blended and crumbly. Press into a greased 9-inch rectangular baking pan. Bake for five minutes. Set aside to cool.
  3. In a small saucepan, convey sugar and maple syrup to a boil. get rid of from heat. Cool slightly.
  4. In a large bowl, add overwhelmed eggs. Pour syrup combination into eggs, stirring continuously. Stir in last components.
  5. Pour syrup aggregate over in part baked crust. Bake at 450F for 10 mins. lessen heat to 350F and bake for 20 mins longer.
  6. Cool. cut into squares.


June 09, 2019
Chocolate unload Cake, the way to make a dump cake with a chocolate cake mix and pudding blend, and no blending bowls. This smooth dump cake recipe most effective has five ingredients and geared up in much less than an hour. The quality!

Wow, this Chocolate dump Cake most effective has 5 components. Yep, I’m not kidding. And did I point out you don’t need any mixing bowls? You just “dump” the whole thing proper in the pan. After my current Pumpkin unload Cake, I knew I needed to attempt another, so an easy chocolate unload cake recipe it changed into. 


Everything I saw required mixing a cake mix, pudding blend, and milk in a mixing bowl or some thing alongside the ones lines. That’s all completely pleasant, however I desired to test out what might happen in case you did not blend all of it together in a bowl and did things a little distinct.

This Chocolate Dum Cake is pretty wealthy and brownie-like with a crispy backside, smooth center, and nearly molten top.



  • 1/2 cup unsalted butter
  • 1 box (15.25 ounce) chocolate cake mix (do NOT make according to package directions)
  • 1 box (3.9 ounce) instant chocolate pudding (do NOT make according to package directions)
  • 1 1/2 cups milk
  • 1 bag (12 ounce) bag chocolate chips
  • Toppings (optional): ice cream, sweetened whipped cream or whipped topping, chocolate chips


  1. Region butter in a 13x9 inch baking dish (glass or nonstick is probably nice). vicinity baking dish in oven and preheat oven to 350 levels F. take a look at at the butter once in a while and once melted, eliminate pan from oven. supply the butter a quick stir so that it is properly combined and cowl the lowest of the pan.
  2. Sprinkle the DRY cake blend on top of melted butter in a flat even layer. Use a fork or the lower back of a spoon to unfold the cake mix evenly over the butter.
  3. Sprinkle the DRY pudding mix on pinnacle of the cake mix in a flat even layer. Use a fork or the lower back of a spoon to unfold the pudding blend evenly over the cake mix.
  4. Drizzle the milk on pinnacle of the pudding blend. cautiously tilt and swirl pan to cowl as tons of the pudding as viable with the milk. the use of a spoon or again of a fork, gently press down on the milk in order that it begins to absorb a number of the cake and pudding blend and to cover any dry spots as a great deal as possible. Sprinkle chocolate chips over top.
  5. Bake the cake at 350 degrees F for approximately 35-40 minutes or till top seems "set" (nonetheless smooth and jiggly, but no longer runny and now not difficult), being cautious to not overbake. Serve with your favourite toppings.


June 03, 2019
Lemon cheesecake is so scrumptious! This luscious lemon cheesecake is simply to die for.

This luscious lemon cheesecake is full of fantastic lemony taste. wet, creamy and so heavenly! candy, tart and lip puckering scrumptious.


Simply have a look at that glaze starting to ooze it’s manner down the aspect of this piece of luscious lemon cheesecake. So yummy. simply, I ought to have cooked the glaze a touch longer, but it turned out tremendous similar to this.

Lemon cheesecake is a fave around right here. Lemon some thing is a favorite. This luscious lemon cheesecake is nicely worth the time it takes to make. It’s SO extremely good! Like I said above, it’s heavenly and you may sincerely be in heaven with the primary bite.


Graham Cracker Crust

  • 2 2/3 cups graham crackers, crushed into crumbs
  • 1/3 cup organic sugar
  • 2/3 cup butter, melted

Lemon Cheesecake Filling

  • 24 oz cream cheese
  • 1 1/4 cup organic sugar
  • 3 eggs, cage free
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla

Lemon Glaze

  • 1 cup organic sugar
  • 2 eggs, cage free
  • 1/4 cup lemon juice, freshly squeezed
  • 3 Tbs grated lemon peel
  • 6 Tbs butter, melted


  1. Preheat oven to 350°.
Graham Cracker Crust
  1. In a huge baggie, add graham crackers, a few at a time, and roll with a rolling pin to get pleasant crumbs. hold this step until you have got 2 2/3 cups.
  2. Upload to medium blending bowl, together with the sugar. Stir till combined.
  3. Whisk in melted butter until graham crackers crumbs are nicely coated.
  4. Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.
  5. Cook for thirteen-15 minutes.
  6. Get rid of from oven and set aside.
Lemon Cheesecake Filling
  1. Whisk eggs in a small bowl and set aside.
  2. In a massive blending bowl, beat on medium pace, cream cheese and sugar till creamy and easy.
  3. Beat in eggs on low speed.
  4. Stir in lemon juice, grated lemon peel and vanilla. Stir till blended.
  5. upload lemon cheesecake combination to graham cracker crust.
  6. Bake for 45 minutes.
  7. Put off from oven and place on a cooling rack and cool for 10-15 mins.
  8. Placed cheesecake inside the fridge for approximately 6 hours or overnight.
Lemon Glaze
  1. In a small pan, whisk collectively eggs, sugar, lemon peel and juice till blended nicely.
  2. Add butter to pan and continue stirring continuously. mixture will thicken and might be achieved whilst then lemon glaze aggregate sticks to the lower back of a metal spoon.
  3. Cast off from pan, placed into a small bowl and permit glaze cool for 15 mins.
  4. Refrigerate covered until bloodless.
  5. As soon as cheesecake has chilled, get rid of from springform pan, if the use of, and add lemony glaze. If using a deep dish pie plate, pinnacle cheesecake with lemon glaze and revel in!
  6. Preserve refrigerated.


May 30, 2019
Flourless candy Potato truffles made within the blender with handiest 7 components! They’re grain-free, oil-unfastened, dairy-loose, and refined-sugar-unfastened, so they make a deliciously healthful gluten-loose deal with for when the ones chocolate cravings hit.

First, because giving up chocolate should in no way be part of every person’s resolutions. I imply, you’re imagined to make practical ones, and i sense like swearing off all treats is just asking to fail. either that or asking to go on a downward binge spiral some weeks down the road… neither of that are desirable!


Second (or did you overlook I stated two reasons?), if you did take place to make any weight-reduction plan/health associated goals this yr… excellent on you!! That’s exquisite. and also you’ll be glad to recognise that those flourless candy potato cakes healthy splendid effortlessly into those resolutions, due to the fact in spite of their deceptively decadent seems, they’re honestly quite darn right for you!

So… flourless candy potato brownies. Does that sound adore it shouldn’t be a factor? because i'm able to’t determine. I concept about calling those flourless blender truffles to make it sound a bit much less bizarre, but then it sounded a bit deceitful.



  1. 1/2 cup (128 g) almond butter
  2. 1/2 cup (120 g) cooked sweet potato
  3. 1 large egg
  4. 6 Tbsp (120 g) honey
  5. 1/4 cup (20 g) unsweetened cocoa powder
  6. 2 tsp vanilla extract
  7. 1/2 tsp baking soda
  8. optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping


  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan with the aid of lining it with a sheet of parchment paper, leaving some inches of overhang on the edges to allow for easy elimination. Set aside.
  2. Add all the components except for the chocolate chips to a high-pace blender or food processor within the order indexed, and method on high until the batter will become smooth and creamy, taking care to scrape down the perimeters if vital.
  3. Pour the batter into your prepared baking pan, the usage of a spatula to distribute it lightly. Bake for 25 - 30 minutes, until a toothpick inserted into the middle comes out easy. do away with the cakes from the oven and allow them to cool in the pan for approximately 15 mins earlier than transferring them to a twine rack to cool completely.
  4. In case you need to add the melted chocolate topping, place the chocolate chips in a microwave-secure dish, and nuke them in 30 2nd periods until they're absolutely melted. Then, pour the chocolate over the muffins and use a spoon or spatula to unfold it around.
  5. Save the cakes in an hermetic field at room temperature for up to 5 days.

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