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Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Thursday, March 28, 2024

make her a loaf

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Ingredients:


CAKE

1 pkg. white cake mix (2 layer)

1 tsp ground cinnamon

1 c sour cream

3 eggs

1/4 c water

1 (21oz) can apple pie filling

GLAZE

1 c confectioners’ sugar

1-1 1/2 Tbsp. milk


Instructions:


Combine the first 5 ingredients in a large bowl with a mixer until smooth. Pour the dough into a greased 9 x 13 inch baking dish.

Spoon the apple pie filling on top of the dough, covering the entire surface. Bake at 350F for 40 minutes.

Make the glaze with milk and confectioners’ sugar and sprinkle over the cooled cake.

Enjoy!

TASTY CHOCOLATE CAKE

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                    TASTY CHOCOLATE CAKE


INGREDIENTS


1 cup of hot milk

3 eggs

1 cup cocoa powder

2 cups flour

6 tablespoons of butter

2 cups sugar

2 teaspoon baking powder


INSTRUCTIONS


Beat all the dough ingredients in a mixer until all are mixed except the baking powder, after mixing add the baking powder and beat for about 15 seconds. Place in a greased round mold with a hole in the center. Bake for about 40 minutes in a medium oven (180°C).

FILLING

2 boxes of light milk cream

8 tablespoons of cocoa powder

Mix everything in the pan, turn on the heat and when it starts to boil, wait 5 minutes and turn off the heat, wait for it to cool and fill the cake.

Cut the cake into layers and wet with a syrup of 500ml of water and 100ml of condensed milk (mix well and drizzle over the cake).

after the cake, filling, cake filling (water the cake with the syrup.

Ganache:

300 g of melted milk chocolate and half a box of light milk creme.

Mix everything together and pour it over the cake.

Cherry Dr Pepper Cake

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                     Cherry Dr Pepper Cake

Looking to impress with your baking skills? Try this decadent Cherry Dr Pepper Cake!   Rich chocolate meets the tangy sweetness of cherries in this mouthwatering dessert. Perfect for parties or a cozy night in!


Ingredients:


15.25 ounce box super moist chocolate fudge cake mix, dry

12 ounces Dr. Pepper Cherry, room temperature

18 ounces maraschino cherries, divided

1 cup salted butter

7 cups powdered sugar


Directions:


Preheat oven to 350°F (175°C). Spray a 9x13x2 baking pan with cooking spray and set aside.

In a large bowl, combine the cake mix and Dr. Pepper Cherry. Whisk until well combined.

Remove 24 cherries from the jar, remove stems, and cut cherries into fourths. Stir these cherries into the cake batter until evenly distributed.

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Bake in the center of the oven for 30 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, in the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat the butter until light and fluffy, about 3 minutes.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add 6 tablespoons of maraschino cherry juice and beat until the frosting is light and fluffy.

Once the cake is cool, frost with the cherry buttercream and garnish with remaining cherries.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes


Make donuts using canned biscuits! OMG they are addicting!

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Make donuts using canned biscuits! OMG they are addicting!


Ingredients:


1 can refrigerated biscuit dough 8 biscuits

2 cups vegetable oil or other neutral cooking oil

For the filling:

1 package instant vanilla flavored pudding mix 3.4 oz

2 cups heavy cream or half & half

For the glaze:

½ cup Nutella or other chocolate hazelnut spread

2 cups powdered sugar

¼ teaspoon salt

½ teaspoon vanilla extract

3-4 tablespoons milk


Instructions:


Line a baking sheet with parchment paper. Remove and separate biscuits and place them an inch or two apart on the parchment.

Pour the cooking oil into a medium or large pot and heat over medium to medium high heat until the oil reaches a temperature of 350 degrees F.

Carefully lower one or two biscuits into the oil to begin frying. Cook for 1-2 minutes or until the underside of the donuts are golden brown. Flip donuts with a fork or pair of tongs and repeat cooking 1-2 minutes on the other side.

Remove donuts and place on a paper-towel lined plate to drain the oil. Repeat frying one-two donuts at a time until all donuts are cooked. While the donuts are cooling, make the filling:

In a mixing bowl, combine the pudding mix and heavy cream until smooth and set aside to thicken. It will become very thick!

Next, make the glaze:

In a small, microwave safe bowl, heat the Nutella for about 20 seconds or until softened, but not hot. You should be able to stir it easily with a spoon.

Sift the powdered sugar into a mixing bowl, then add the Nutella, salt, and milk. Mix with a whisk until smooth and combined.

Fill and top the donuts:

Fit a piping bag with a Bismark tip or cream piping nozzle, and fill the bag with the pudding mixture.nsert the piping tip into one edge of each donut and squeeze gently to fill the donuts with the pudding.

After filling the donuts, gently dip each one into the Nutella glaze and allow the excess to run off.

Set the glazed donuts on your prepared baking sheet and serve immediately.

Tuesday, March 26, 2024

Cheese and Bacon Bread Rolls - Super Soft

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          Cheese and Bacon Bread Rolls - Super Soft 


Ingredients:


Dough:

70 gm butter, softened at room temperature

300 ml full cream milk

3 tsp dried yeast

500 gm bakers flour

1 large egg

1/3 cup white sugar (you can reduce the amount of sugar to suit your taste or add up to 1/2 cup in total to make it sweeter)

1 tsp salt

2 tbsp milk powder

2 tbsp oil

Egg Wash:

1 egg, beaten

1 tsp milk

Topping:

200 gm chopped bacon or to your preference

220 gm grated mozzarella cheese or to your preferenc


Instructions:


Cut the butter into cubes and leave it to soften at room temperature. Warm the milk in the microwave for 50 seconds. Mix the milk with a spoon then stir in the dry yeast. Set aside for the yeast to foam.

In an electric mixer with the dough hook attachment, add the flour, sugar, salt and milk powder. Combine well. Add the milk and 1 egg to the mixer on setting 3 until combined.

Slowly add the cubes of butter to the mixer on setting 3. Once the butter is combined, let the dough mix for 5 minutes on setting 3 or 4. Then let the dough rest for 3 minutes and then continue mixing for another 20 minutes. 

After 20 minutes, check the dough's elasticity by pulling on it with your fingers. If the dough stretches roughly 2 cm without tearing then it is ready. If not, then keep mixing until done. Please refer to the picture above for an example.

Once done, line a large mixing bowl with oil. Oil your hands and remove the dough from the mixer. Pat some oil on the outside of the dough to make it easier to handle and then roll it into a ball with your hands. Place the dough into the large mixing bowl and cover it with a tea towel or cling film. Let it proof in a warm place for 1 hour. 

After 1 hour, take out the dough and weigh out 50 gm portions.

Oil your hands and shape the dough into balls. Place them on a baking tray lined with baking paper at roughly 1.5 – 2 cm apart. Please refer to the pictures fo

Crescent and Chicken Roll-ups

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Crescent and Chicken Roll-ups


Ingredients


2 cups cooked and shredded chicken

1 can condensed cream of chicken soup

½ cup chicken broth

1 roll crescent rolls

1 ½ cups Cheddar Cheese, shredded


How To Make Crescent and Chicken Roll-ups


Preheat the oven to 400*

Line a baking tray with parchment paper or aluminum foil

In a large bowl, using two forks, shred the chicken breasts

In another bowl, combine the condensed cream of chicken soup mix with ½ cup chicken broth and stir well

Add the shredded chicken to the soup mixture

Add in one half of the shredded cheese

Open the crescent roll can, lay out the crescent rolls with the wide end near you

Place a spoonful of chicken mixture on the edge of the roll and begin rolling to the point.

Gently pinch the dough so that it stays together at the point.

Place the crescent rolls on the baking tray and put into the oven

Bake for 25 minutes, and slide tray out

Sprinkle the tops with the remaining cheese and slide tray back in.

Allow to cook until the cheese is melted




HomeWhite Chocolate Caramel Fudge

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    HomeWhite Chocolate Caramel Fudge 


– Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.


Ingredients:


– 3 cups white chocolate chips


– 14 ounces sweetened condensed milk


– 4 tablespoons butter


– 1/2 teaspoon vanilla extract


– 1 cup chopped pecans


– 1/2 cup room temperature caramel sauce


Instructions:


– Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

– Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

– Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.

– Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.


 Enjoy!

Banana nut bread

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                                 Banana nut bread


Ingredients:


1/2 cup butter

1 cup sugar

2 eggs, beaten

4 crushed ripe bananas

1 1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla

1/2 cup nuts (walnuts or pecans)


Instructions:


Cream butter and sugar. Add eggs and bananas. Sift together dry ingredients then add to creamed mixture. Add vanilla and nuts. Pour into a greased and floured loaf pan.

Bake at 350 for about 1 hour

Or 35 to 45 minutes for 4 mini loaves

Enjoy. I add chocolate chips and marachino cherries. 🙂

No bake cheese cake in a glass

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                No bake cheese cake in a glass


INGREDIENTS


1 packet tennis biscuits crushed

500g cream cheese

250g fresh cream

1/4 cup icing sugar

2 tbsp melted butter

2 tbsp gelatin

4 tbsp boiling water

1 tsp vanilla extract


INSTRUCTIONS


Melt butter, stir in crushed biscuits,

Spoon biscuits into each glass

Mix boiling water with gelatine, stir until gelatine dissolves, cool slightly.


Filling

Whip fresh cream into stiff peaks about 3 minutes

In another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamy


Fold gelatine mixture and whipped cream into the cheese cake mixture until combined, using electric whisk or spatula


Evenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glass


Spoon topping and garnishes on top of filling

Thursday, October 26, 2023

Strawberry Crunch Pound Cake

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Strawberry Crunch Pound Cake


  • Cook Time: 45 min
  • Servings: 8
  • Prep: Easy


INGREDIENTS

Cake:

  • 1/2 Cup Shortening
  • 2 sticks butter ( softened )
  • 2 (1/2) Cups sugar
  • 1 ( 3 oz. ) Package Instant Vanilla Pudding
  • 1 (3 oz. ) Package Strawberry Jello
  • 5 eggs
  • 1 Cup milk
  • 3 Cups flour
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking powder


Strawberry Crunch Topping:

  • 2 Tablespoons butter
  • 1 ( 3 oz.) Package Instant Vanilla Pudding
  • 1 ( 3 oz.) Package Strawberry Jello
  • 1 teaspoon flour


Frosting:

  • 1 ( 8 oz.) Package cream cheese ( Softened )
  • 8-10 oz. Ounces Marshmallow Fluff


INSTRUCTIONS

Cake:

  1. Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time.
  2. Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer. This just keeps the flour from flying everywhere when you turn your mixer on.
  3. Pour batter into a bundt pan that has been well greased with shortening. Use a wooden spoon to smooth batter around the pan. Bake @ 300 degrees for 1(1/2) hours.
  4. Allow cake to cool for 10 – 15 minutes then carefully turn out on a clean surface to allow cake to finish cooling. Once cake is completely cool, frost it and top with strawberry crunch, recipes below.


Crunch Topping:

  1. In a small bowl add 2 Tablespoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).
  2. Use a fork to crumb together. Bake Crumbs at 350 degrees on a greased cookie sheet for about 10 minutes, or until slightly browned, stirring every few minutes.


Frosting:

  1. In a small/medium bowl add cream cheese and marshmallow fluff. Use a hand mixer to mix together till fluffy.

Enjoy!!

Peanut Butter Balls with Chocolate Rice Krispies

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Ingredients:

  • 1 cup of crunchy peanut butter
  • 6 tablespoons of honey
  • 1/8 teaspoon of salt
  • 3 cups of Rice Krispies cereal
  • 1 1/2 cups of vegan chocolate chips

PREPARATION:

  1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
  2. Time to melt some goodness! In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
  3. Once the mixture is smooth and melted, take it off the heat. Now it’s time to add the Rice Krispies cereal. Stir it in until all the cereal is coated and mixed well. You want every bite to be packed with that peanut butter flavor.
  4. Get your muffin pan ready and evenly distribute the mixture into the liners. Press it down firmly to make sure everything sticks together nicely. You don’t want any crumbly treats!
  5. Now for the chocolaty goodness. In another saucepan over low heat, melt those vegan chocolate chips. Keep stirring constantly until they’re perfectly melted and smooth. Be careful not to burn it!
  6. Spoon the melted chocolate over each treat in the muffin pan, making sure to distribute it smoothly and evenly. Get creative and make some swirls or patterns if you’re feeling fancy.
  7. It’s time to chill out! Pop the muffin pan in the refrigerator and let the treats firm up. It won’t take too long, just enough time to build up your excitement.
  8. Once they’re firm and ready to go, take them out of the fridge. Peel off the liners and get ready to indulge in these irresistible Peanut Butter Rice Krispies Treats. Share them with friends or keep them all to yourself – no judgment here!
  9. So, go ahead and treat yourself to these delectable goodies. They’re the perfect combination of sweet, crunchy, and chocolaty goodness that will satisfy your cravings in no time. Enjoy every bite and savor the deliciousness!

Enjoy!!

CHRISTMAS BAKLAVA

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Ingredients:

  • 1/2 pound chopped pecans
  • 1/2 pound chopped walnuts
  • 2–3 tablespoons ground cinnamon
  • 1 pound package of phyllo dough
  • 1–1/2 cup melted butter
  • 2–1/2 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon lemon peel
  • Mix the walnuts in a large bowl and mix with the ground cinnamon. Sit aside.

PREPARATION:

  1. Butter a 9×13 inch baking dish.
  2. Place 2 sheets of paper in the bottom of the prepared dish. Spread generously with melted butter.
  3. Sprinkle 2-3 tablespoons of the walnut mixture on the face. Repeat layers until all nuts, butter, and chips are used.
  4. Finish with about 6 layers of edges on top. If you still have a little butter left over, spread it over the top layer.
  5. With a very sharp knife, cut all the layers of baklava. Cut 3-4 slices lengthwise.
  6. Then make diagonal cuts to make diamond shapes.
  7. Bake in a 350-degree oven for 45 minutes, until golden brown and crisp.
  8. While the baklava is baking, heat the honey in a saucepan until it comes to a boil. Add the vanilla flavor and lemon peel.
  9. When the baklava is cooked in bread, immediately pour the honey mixture over it.
  10. Let it cool completely in the skillet.

Enjoy!!

Tuesday, May 2, 2023

Black Magic Cake Recipe

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Love chocolate cake? You'll love this recipe! The coffee in the batter gives it rich and deep flavors. Frost with your favorite frosting, we like a cream cheese based frosting with the rich chocolate.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructs 

STEP 1. Preheat oven to 350 degrees F (175 degrees C).

STEP 2. Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

STEP 3. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin.

STEP 4. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.

STEP 5. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

ENJOY!!

Sunday, June 12, 2022

Fried Peach or Apple Pies

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Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!!

The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.

Ingredients:

  • 8 ounces dried apples or dried peaches
  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon butter
  • 1 tsp. cinnamon or apple pie spice
  • 1 can jumbo refrigerated flaky biscuits
  • vegetable oil, for frying

INSTRUCTIONS:

  1. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
  2. If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
  3. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
  4. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
  5. Drain well on paper towels.
  6. Makes 10 pies.

Enjoy!!

Thursday, June 9, 2022

Cinnamon Rolls!!!

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Ingredients


°600g flour
°2 eggs
°230ml lukewarm milk
°100g sugar
°75g melted butter
°1 packet of baker's yeast
°Cinnamon sugar
°220 g vergeoise or brown sugar or brown sugar
°75g soft butter
°10g cinnamon
+Icing
°200g icing sugar
°50 soft butter
°100 g of Saint Moret type fresh cheese spread
°1 C. vanilla

Direction:

Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program.
By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the 2 eggs one by one then the milk/sugar/yeast mixture then the melted butter
Form a ball with the dough, cover and let rise for 1 hour in an oven (oven off, closed, with a bowl of boiling water)
Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into 4 cm wide sections.
Arrange the sections on a sheet of baking paper in a dish (with edges if possible)
Covering with cling film also leave to rise in oven for 1 h.
Preheat the oven to 200°C and bake the cinnabons for 15-20 minutes (they should be golden)
Make the icing: beat the cheese, soft butter, sugar and vanilla with your electric whisk. Coat the cinnabons with this icing as soon as they come out of the oven... 

Enjoy !

Friday, January 21, 2022

Caramel Apple Toffee Cake

by


 1 hour and 5 minutes

Ingredients :


°4 apples
°120 g flour
°180 grams of sugar
°1 sachet of dry yeast
°1 sachet of vanilla sugar
°cinnamon (to taste)
°2 tablespoons rum or calvados
°butter
°120 grams butter
°3 eggs
°20 cl of liquid cream 5%

Preparation:


level 1
Cut the apples into 4 and then into 8 quarters.

The second step
Melt 30 g of butter with 50 g of sugar in a skillet over medium heat.

Step 3
Let the caramel settle, watching carefully.

Step 4
Once done, pour in the apples and let them cook for ten minutes.

Step 5
During these 10 minutes, pour in the vanilla sugar, rum and cinnamon.

Step 6
Meanwhile, we prepare the dough with 50 grams of butter, flour, 2 eggs, 80 grams of sugar, and baking powder.

Step 7
Mix, then pour into liquid cream.

Step 8
Grease a mold, put the apples with the cooking juices inside.

Step 9
Then pour the dough, making sure that the apples are well impregnated with this dough.

step 10
Bake for the first time for 25 minutes at 180 ° C (thermostat 6).

Step 11
At the end of this cooking, make a "sauce" with 40g of butter, 1 egg, and 50g of sugar, then pour it over the cake.

Step 12
Return to the oven for 15 to 20 minutes.

Step 13
Her feet are cold.

Enjoy!

PIONEER PECAN PIE

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 Awesome pecan pie made without corn syrup. This sweet pie is an excellent dessert to serve your family at thanksgiving

Pecan pie is a holiday go-to recipe and so often, you can tweak as you like and still come up with something awesome. This time around, the tweak involves not adding something, rather than adding new, and you’ll find your pie to be just as awesome without any corn syrup. This pie has an amazingly crunchy top layer which adds to its deliciousness. This recipe is almost guaranteed to be a family favorite.

Total prep time: 4 hr 45 min (includes cooling, freezing and chilling times)
Yield: 10 servings

Ingredients

1 pie crust, homemade or store-bought
1½ cups brown sugar
½ cup white sugar
¾ cup (1½ sticks) unsalted butter, melted
3 large eggs
1½ tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
1½ tablespoons heavy cream
2 teaspoons vanilla extract
2 cups pecans, plus extra for garnish

How to Prepare

Step 1: Preheat oven to 375º F
Step 2: Roll out pie crust to a 12 or 13-inch circle. Gently place dough in a pan, pressing into the bottom and sides of pan and trimming excess.
Step 3: Place pie dish in fridge until ready to fill.
Step 4: In a large bowl, beat eggs until foamy and fluffy, then beat in butter. Once combined, beat in brown and white sugar until sugar granules are dissolved.
Step 5: Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract. Once fully incorporated, fold in pecans, then pour mixture into pie crust.
Step 6: Decorate pie crust with pecans.
Step 7: Place pie pan in oven and bake for 40-50 minutes, or until center is just set.
Step 8: Remove from oven and let cool completely before serving.

MINI STRAWBERRY CHEESECAKE TACOS

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Strawberry cheesecake tacos are a great dessert to enjoy in spring/summer. This recipe is made from strawberries and cheese and is 100% a delight.

Did someone say fun, simplicity and great taste all in one? Oh well, this mini strawberry cheesecake is all of that and more. A wonderful twist to traditional Mexican cuisine, this recipe is super crispy, super delicious and takes less than an hour to whip up. It’s the perfect fun dessert in the summer time or spring.

Total Prep time: 30 minutes
Servings: 20

Ingredients you’ll need

5-8 inch Tortillas, about 20 rounds
1 cup graham cracker crumbs
¼ cup butter, melted
1 cup strawberries, chopped
¼ cup sugar
2 tsp water
1 tbsp cornstarch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla
¼ cup powdered sugar

How to Prepare

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Cut each tortilla shell into 4-5 rounds with a cookie cutter to get about 20 shells, and then dip each of the tortilla shells into the melted butter then coat them in the graham cracker crumbs.
Step 3: Flip the muffin tin upside down and place each tortilla piece in between the muffin cups and bake for 10 minutes or until it turns golden brown. Allow to cool afterwards.
Step 4: To make the strawberry filling, pour water into a small pot, add sugar and strawberries. Boil the water and then bring it to a simmer in order to soften the strawberries.
Step 5: Dissolve the cornstarch in water and pour it into the strawberry mix (step 4). Boil thereafter, and stir.
Step 6: Remove to cool completely, while you do this, beat the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for at least 2 minutes until it thickens.
Step 7: Put in the fridge for 30 minutes, and then transfer to a piping bag later.
Step 8: Fill the taco shells with cream cheese filling and top with ½ tsp strawberry filling. Serve for everyone to enjoy.

Tips:
If you prefer, you can sprinkle with additional graham cracker crumbs. It helps you enjoy this recipe better.

APPLE FRITTER CAKE

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Loaded with apples and cinnamon, this soft cake with a crispy glaze is guaranteed to be a family favorite.

Look, I keep saying this, YOU CAN”T GO WRONG WITH APPLES!! I have never seen anyone who hates apples in any form – whole apples, apple pies, apple fritters.. You just can’t go wrong with apples. And that’s what you get with this apple fritter cake recipe. It’s an easy to make, super delicious doughnut in cake form, with a sweet powdered sugar glaze. It’s super moist and is about the best dessert you’ll ever have.

Total prep time: 1 hour 10 minutes
Yield: 12 servings

Ingredients:

For the cinnamon sugar
⅓ cup packed light brown sugar
2 teaspoons ground cinnamon

For the cake:
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk

For the apples:
3 tablespoons granulated sugar
1½ teaspoons ground cinnamon
1¾ cups chopped peeled baking apples

For the icing:
½ cup powdered sugar
2 teaspoons milk

How to Prepare

Step 1: Preheat the oven to 350 degrees. Spray a 9×5 inch loaf pan with nonstick baking spray and set aside.

For the cinnamon sugar:
Step 2: Combine the brown sugar and cinnamon in a small bowl and set aside.

For the cake:
Step 3: Using an electric mixer on medium speed, cream the sugar and butter together in a large bowl until they become light and fluffy. Add the vanilla and beat properly, then add the eggs, one at a time, and beat until each egg is just combined.
Step 4: Combine the flour, baking powder, baking soda and salt in a medium sized bowl. Mix until they become well incorporated. Transfer this flour mix and buttermilk to the sugar-butter mix (step 3) in alternate fashion, starting and ending with the flour mix. Beat well after each addition to ensure the mix is well incorporated. Scrape down the sides and bottom of the bowl with a spatula and stir in any unmixed bits of batter.

For the apples:
Step 5: Combine the sugar and cinnamon in a medium sized bowl, and mix well. Add the apples and toss until the apples are coated with the cinnamon sugar.
Step 6: Add half of the batter (step 4) to the sprayed loaf pan. Add half of the coated apples in a layer and gently push down into the batter, then sprinkle half of the cinnamon sugar over the apples. Repeat the process to create a second layer of batter-apple-cinnamon sugar over the initial layer, then use a skewer to swirl it all together.
Step 7: Insert a toothpick into the center of the prepared loaf, and then bake in the preheated oven for about 60 to 65 minutes, until the toothpick inserted into the center comes out clean.

For the icing:
Step 8: Mix the icing ingredients together in a small bowl until smooth.
Step 9: Place cake on a serving platter and drizzle warm cake with icing. Slice and serve warm or at room temperature.

Nutrition Information:
Per serving:
Calories: 526; Sugar: 53.4 g; Sodium: 276.9 mg

Tips:
If any leftovers, store airtight in the refrigerator for up to 3 days

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