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


January 14, 2020
This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!


The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!



  • 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
  • 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
  • 2 cups cold milk
  • 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
  • 10 Oreo cookies, crushed


  1. Bake cake in a 9 x 13-inch pan, according to package instructions.
  2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
  4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
  5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.


January 13, 2020
These Nutella Fudge Brownies are decadent little bars with a dense brownie on rock bottom , Nutella fudge within the middle and chocolate on top. You cannot fail with this chocolatey confection!

The brownie may be a modified version of this very fashionable brownie recipe on my site. They're so loved for 2 reasons – they're tasty and that they are super easy to form . In fact not one to form things simple for myself, I made a decision to switch the brownie. The opposite one involves oil and that I decided to undertake it with butter. I also made a couple of other changes to form this brownie more fudgy and a touch less cakey.


The brownie is topped with fudge. Nutella fudge. I really like all things Nutella. It always amazes me when Nutella actually makes it into a recipe and doesn’t just land straight in my mouth on an enormous fat spoon.

The fudge is straightforward to form by combining sweetened milk , butter, chocolate and Nutella. Everything is melted and combined on the stove before being cover the brownie.



  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup unsalted butter, melted (I use Challenge Butter)
  • 6 tbsp cocoa
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt


  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups (9 oz | 254g) chocolate chips
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 2 tablespoons unsalted butter, room temperature


  • 1 cup (6 oz | 169g) chocolate chips
  • 1 tbsp shortening


  1. Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
  2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
  5. Slowly add dry ingredients to the egg mixture until well combined.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.


  1. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
  2. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
  3. Set brownies in refrigerator to set.
  4. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
  5. Spread chocolate into an even layer over the fudge.
  6. The chocolate should cool quickly and become firm. Cut into bars.
  7. Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.


January 06, 2020
Afudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the highest and drizzled with melted chocolate. 

This is the last word cheesecake for the last word dessert lover! Brownie bottom cookie dough cheesecake deliciousness!


I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.

You’re already having an upscale piece of cookie dough cheesecake, a touch extra chocolate isn’t getting to be a drag right? plow ahead , drizzle a touch more on, it’ll be our little secret.



  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil


  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar


  • 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt


  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.


  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.


  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.


  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.


December 23, 2019
Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”


She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!



  • 3 eggs
  • ¼ tsp salt
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • Unsweetened baking cocoa and powdered sugar for rolling the cake


  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 8 oz cream cheese
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows


  • Chocolate syrup
  • Mini marshmallows

  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!


December 19, 2019
These amazing Healthy Carrot Cake Bites are only 27 calories each! Low-carb, vegan, paleo, keto, gluten-free, sugar-free, and oil-free! The right guilt-free treat!

These cute little bite-sized pieces of carrot-cakey heaven are the right healthy dessert for Easter or Passover!


You will love this 7-DAY VEGAN DETOX hotel plan that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!

These Healthy Carrot Cake Bites also are beyond easy to make! All you've got to try to to is combine all of the ingredients during a bowl.



  • 1/2 cup  coconut flour
  • 1/2 tsp  vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup + 1 Tbsp water
  • 2 Tbsp unsweetened applesauce
  • 4 Tbsp granulated Lakanto Monk Fruit Sweetener  (use discount code ANNIE for 20% off!)
  • 1 medium carrot (60-70g), finely chopped or shredded
  • 4 Tbsp reduced fat shredded coconut


  1. Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
  2. Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
  3. Refrigerate dough for 15 minutes.
  4. Place shredded coconut in small bowl.
  5. After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
  6. Store in refrigerator for up to a week.


December 17, 2019
A tart apple can work well during this sweet cookies instruction. I used a eating apple apple, however Honeycrisp would even be nice in these cookies.

The cookie itself is soft and a touch cake-like. It pairs absolutely with the icing and fresh cooked pecans.


Don’t let pumpkin steal the spotlight this fall. Instead, strive these delicious sweet cookies for a novel treat that’s explosive with seasonal flavors.

I love apples, and that I particularly love mistreatment them in fall baking recipes like these sweet cookies!



  • 1 egg
  • ½ cup apple juice
  • 2 ½ cups all purpose-flour
  • ½ cup butter, softened
  • 1 ¼ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 large tart apple, peeled and coarsely shredded


  • 3 tablespoons apple juice
  • ½ cup packed brown sugar
  • 3 tablespoons butter
  • 2 ⅔ cups powdered sugar
  • ½ cup finely chopped pecans, toasted


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
  3. Drop by rounded tablespoons 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. The tops will look under baked. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
  1. Over medium heat, cook and stir the ½ cup brown sugar, butter, and the apple juice until the sugar is dissolved and the butter is completely melted, remove from the heat. Whisk in the powdered sugar gradually, working quickly. Use the frosting immediately, if it begins to harden stir in hot water a teaspoon at a time until the desired consistency is reached.
  2. Frost cooled cookies, sprinkle with pecans.


December 17, 2019
Mini Turtle Cheesecakes feature a thick cracker crust, vanilla cheesecake filling, and ar flat-top with caramel, cooked pecans, and chocolate!

I hope it had been stuffed with the foremost glorious food you’ve devoured in a very whereas. Or, at the terribly least, sensible company! Between testing out Thanksgiving recipes to share with you, Friendsgiving, and multiple Thanksgivings with completely different elements of the family, I even have actually had my fair proportion of Thanksgiving food!


Mini Turtle Cheesecakes Tips
  • I used this mini cheesecake pan. The bottoms ar removeable a bit like a springform or tart pan thus you'll kick off every cheesecake and keep it dead in considerateness. If you don’t have a mini cheesecake pan, you may use a quick bread tin. simply make certain to line it with slippery  paper or foil liners, otherwise the cracker crust may crumble and also the cheesecake may stick once you attend take away them.
  • These babies ar flat-top with caramel sauce, I like preserved caramel. I even have a full bit-by-bit video tutorial on creating do-it-yourself caramel here. to form the direction easier, you'll in fact use boughten. simply make certain it’s high quality! i really like monger Joe’s preserved Caramel sauce.
  • Keep the cheesecakes well chilled till serving that the caramel doesn’t run an excessive amount of.


For the crust:

  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 large egg

For the topping:

  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup semisweet chocolate chips
  • Salted caramel sauce, homemade or store-bought

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Make the topping:

  1. Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
  2. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.


December 13, 2019
This Blueberry quick bread is flavorsome and choked with blueberries! If you would like a twist on classic quick bread, blueberries square measure my favorite addition! 

Banana bread is perhaps my favorite “quick bread” to create. I actually love making numerous flavors of quick bread (try my pumpkin quick bread this fall, trust me).


This is the right bread to create on a weekend morning with family! Double the batch and provides one to a neighbor or friends. It conjointly freezes terribly well!

I love enjoying a slice of this banana blueberry bread with occasional within the mornings, before the family is up and therefore the chaos of life begins. Ah, the “quiet hour”. Does one get on my feet before your family? It’s a habit that I’ve tried to adopt, and this bread definitely helps!


  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 ripe bananas
  • 1/2 cup butter, room temperature (1 stick)
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  1. Preheat oven to 350 degrees F. 
  2. In the bowl of a stand mixer (or using a large bowl and hand-held mixer), cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix until combined. Beat in vanilla extract. Mash ripe bananas and add to mixture, mixing until combined. 
  3. In a medium bowl, combine flour, baking soda, baking powder, and salt. Stir until combined. Slowly add dry ingredients to banana mixture until just combined. Don’t over-mix. 
  4. Toss blueberries in a coating of flour and stir gently into the batter. 
  5. Pour batter into prepared loaf pan (sprayed with nonstick cooking spray or lined with parchment paper). Bake for 50-60 minutes or until a toothpick inserted comes out clean. Ovens vary so watch carefully. 
  6. Allow to cool completely on a wire rack and enjoy! 


December 10, 2019
Quick and simple pull apart bread wherever every layer is slathered in a very sweet combination of pumpkin, caramel, and pecans.

Easy pull apart bread created with sweet mixture of pumpkin, caramel, and pecans. This Pumpkin Pull Apart Bread is quickly created with pre-made pizza pie dough and every layer is stuffed with pumpkin, pecans, and caramel. Stunning pumpkin caramel seasonal treat to come to life to within the morning.


My pumpkin reference book is currently on sale. This is often therefore surreal simply holding it in my hands and observance individuals rummaging through it with feeling. I actually have the most important smile on my face, seeing my family be therefore pleased with Pine Tree State. I’m terribly excited to announce this to any or all of you, my readers, and I’m terribly nervous moreover. It’s like being on show and waiting to listen to everyone’s opinions. Eek! I hope you prefer it!

To celebrate unharness of my book, I created North American nation some fast pumpkin pull apart bread. It’s fast and simple to form and you won’t be ready to keep one's eyes off from this delicious treat. Simply get some pre-made pizza pie dough from the shop section of your grocery and you may be able to go. This bread are good with morning cup of tea on a lazy weekend morning or as a snack for teenagers coming from college.



  • 1 lb pizza dough
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2/3 cup pumpkin puree
  • 1/2 cup crushed pecans
  • 1/4 tsp nutmeg
  • 1 Tbsp melted butter
  • 1/4 cup caramel sauce
  • 1/4 cup caramel sauce to drizzle on top
  • Flour for surface


  1. Preheat oven to 350 and grease an 8x4 bread loaf pan.
  2. Roll out pizza dough into a rectangle that's about 16x8 inches in size.
  3. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated.
  4. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough.
  5. Spread pumpkin mixture evenly all over the dough.
  6. Cut the dough easily using a pizza cutter, lengthwise, into three long strips. Then cut in width-wise, creating squares. Stack squares and place them side-by-side into the prepared loaf pan. Drizzle some more caramel over the top and place in the oven.
  7. Bake for 35-38 minutes.


December 08, 2019
Say howdy to the craziest cooky Cheesecake you ever had, screw-topped with shredded cookies and chocolate ganache. You won’t believe however wonderful, creamy and straightforward to form it is!

Oreo and cheesecake ar 2 words which will build a course believer out of just about anyone.

Is it the cheese or the cake half that's therefore appealing? most likely each. You can’t get it wrong with cheese followed by cake. particularly cooky cheesecake.


What makes this formula work.
Layers: this cheesecake is completely different from most in this there ar distinct cooky and cheesecake layers. Cookie crust, creamy cheese filling, cookie prime layer. That way, you get all flavors along however one by one too, if that produces any sense. Anyway, it works!
Bake ahead: like most cheesecake recipes, it's suggested that it’s baked a number of days before consumption. meaning that you simply will serve a unpunctual cooky cheesecake for course with smallest fuss.
Freezing: it will be frozen for up to a month. Wrap it well in plastic then in foil and you have got cheesecake any time you wish.
Dessert for a crowd: Oreos ar a favourite of the majority, therefore bake this formula in an exceedingly rectangular pan (the cake won't be as tall), then you'll cut it in smaller squares and feed more guests like i prefer to try and do with my Baked Cheesecake.



  • For the cookie base:
  • 1 ½ cups (150g) crushed oreo cookies
  • 3 Tbs (45g) butter, melted

For the cheesecake:

  • 1/4 cup (60g) sour cream, at room t
  • 1 ¼ cups (250g) sugar
  • 4 large eggs (room tº)
  • 2 pounds (900g) cream cheese, at room t
  • 1 teaspoon vanilla extract
  • ¼ cup cream
  • 9–10 Oreo cookies (cut into small pieces)

For the ganache:

  • ¼ cup cream
  • 2 oz (60g) semisweet chocolate

For the base:

  1. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
  2. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
  3. Put the mixture in prepared pan and press firmly onto the bottom. Refrigerate while making the filling.

For the cheesecake:

  1. Preheat oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and scraping down sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well. 
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour batter into the prepared pan.
  7. With a sharp knife cut cookies into small pieces. You will have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top.
  10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
  11. Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
  12. Refrigerate for at least 12 hours (2-3 days makes it creamier) before unmolding.
  13. To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.
  14. For the ganache:
  15. Chop chocolate and place in a small bowl.
  16. Bring cream to boil, pour over chocolate and stir until very smooth.
  17. With a spoon or fork pour ganache over cheesecake.


December 06, 2019
All the flavors of home-baked pie packed into excellent transportable fall sweet – simple pie Bites.

I prepare it fairly often during this amount, in varied forms – items of pumpkin with crust baked within the kitchen appliance, cooked  in an exceedingly soup, in addition because the recipes you’ve most likely already tried on my journal  – biscuit pie Bites, Pumpkin sweet Delight, Pumpkin Bars with cheese and Pumpkin Muffins with cheese. 


Some time agone, my mommy served US these sweet morsels, and since then this sweet delicacy has importance over fall choice of desserts.

If you like pie and area unit bored with waiting till Thanksgiving these pie bites area unit the proper thanks to get your fix, however they’re additionally nice to finish off and provides as a Thanksgiving net  gifts. frame a batch of those simple pie bites and take them into the workplace or repast. Then simply sit back and watch how briskly they disappear.



  • Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
  • 1 (8oz) package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • Whipped cream
  • 2 eggs + 1 egg for egg wash


  1. Preheat oven to 350 degrees.
  2. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
  4. Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
  5. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
  6. Brush egg wash from one egg to the top edges of each pie.
  7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
  9. Spoon mixture into each mini pie crust almost up to the top.
  10. Bake for 15-20 minutes or until golden around the edges.
  11. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
  12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
  13. Pies will be puffy when they come out of the oven, but will sink back down when cooled.


December 05, 2019
Chocolate Eclairs square measure a French classic and on the far side delicious. It’s a lightweight and ethereal choux pastry, known as Pâte à Choux, full of a pastry chocolate cream filling and glazed with chocolate ganache.


These square measure the simplest homemade  Chocolate Eclairs you'll ever have. It's a clever French recipe! lightweight and ethereal Pâte à Choux full of super creamy chocolate cream filling and lidded with delicious chocolate ganache.

It’s of course not the best formula, however I created a close stepwise tutorial for you on the way to build chocolate eclairs with heaps of photos and a video. Therefore please don’t be frightened of making an attempt this formula. I do know that creating Chocolate Eclairs is discouraging, however if you follow the directions fastidiously, you'll master this recipe!


pastry chocolate cream filling:

  • 3/8 cup granulated white sugar (75g)
  • 3 tbsp cornstarch (24g)
  • 4 large egg yolks
  • 2 cups milk (480ml)
  • 1+1/8 cups milk chocolate, melted (7oz / 200g)

pinch of salt:

  • 2+1/2 tbsp butter, cubed (35g)
  • Pâte à Choux (choux pastry):
  • 1 cup water (240ml)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsalted butter (113g)
  • 4 large eggs

egg wash:

  • 2 tbsp water
  • 1 large egg

chocolate ganache:

  • 3/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
  • 3/8 cup heavy whipping cream (90ml)
  • OPTIONAL: 1/2 tbsp corn syrup (for extra gloss)


  1. Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously. 
  2. Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
  3. Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
  4. Make the Pâte à Choux: In a heavy-bottomed saucepan bring water, butter, sugar, and salt to a boil. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan. Transfer to a large mixing bowl and let cool about 2 minutes.
  5. Stir in one egg at the time. After every egg, the dough will separate. Keep stirring until the dough comes together again. In the end, the dough will be sticky and firm enough to hold a stiff peak.
  6. Make the egg wash: In a small cup stir egg and water to combine. Set aside.
  7. Transfer Pâte à Choux to a piping bag fitted with a star tip (I used the Wilton 1M tip). Stick a bit of dough on the baking sheets underneath the parchment paper to fix the paper. Pipe ten about 4-inch long and 1/2-inch wide (10x1,5cm) strips on the 2 prepared baking sheets with enough space in-between (about 2-3 inches) and spin the tip. Press down the tip with wet fingers that they don't get too brown or burn. Lightly brush with egg wash. 
  8. Bake one baking sheet at the time for about 30-35 minutes until puffed and golden brown. They need to sound hollow when knocking on the bottom. Don't open the oven during the baking time or the eclairs will collapse. I baked mine for 33 minutes. Let cool to room temperature.
  9. Fill the cream puffs by cutting the eclairs in half horizontally. Pipe the chocolate filling into the eclairs. Set aside.
  10. Make the chocolate ganache: Place chopped chocolate in a large heatproof bowl. Microwave heavy whipping cream until very hot and lightly simmering for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Stir until smooth, and the chocolate is completely melted. Add corn syrup and stir until combined if desired (for extra gloss, totally optional). Let stand for about 5 minutes.
  11. Place eclairs on a wire rack. Spoon chocolate ganache (about 1 tbsp of ganache per eclair) on top of the eclairs and let dry. Store leftovers in an airtight container in the fridge up to 3 days.


December 04, 2019
This straightforward chocolate Cranberry Fudge is therefore straightforward to place along and tastes great! It’s swish and creamy and many sweet! The tart pop of the cranberries is absolutely refreshing and cuts the sweetness down only enough. It’s such an ideal combine and gala fudge to try!

This chocolate Cranberry Fudge is created with sugared milk and dried cranberries! With stunning Christmas colours, this super straightforward and fast afters is an excellent treat for the busy vacation season!


So I’m doing one thing new these days and I’m wholly excited concerning it – fudge! And I’m coming out straightforward with this chocolate Cranberry Fudge. chocolate and cranberries area unit simply one among the simplest vacation flavor combos, therefore having a fast treat to place along may be a should.

Plus, I needed to form it a bit phenomenal with it being the vacations and every one and that I additional some sparkling sugar to the highest. It takes this straightforward chocolate Cranberry Fudge and turns it into SPARKLING chocolate cranberry fudge. And United Nations agency doesn’t love a bit sparkle at the vacations?! It makes this fudge would excellent for gifting or for holiday afters trays.



  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 6 oz (1 1/4 cups) dried cranberries
  • 3 3/4 cups (24oz) white chocolate chips
  • Pinch of salt
  • Sparkling sugar sprinkles


  1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
  2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
  3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
  4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
  5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
  6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.


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

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