Recipes Cookbook - BEST EVER STARBUCKS PUMPKIN SCONES

BEST EVER STARBUCKS PUMPKìN SCONES |#Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

Ingredients

• 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
• 1 egg
• 1/4 cup whìppìng cream
• 2 cups all purpose flour
• 1/3 cup whìte sugar
• 1 tablespoon bakìng powder
• a pìnch of salt
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspìce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon ground cloves
• 1/3 cup cold, unsalted butter
• For the glaze:
• 2 cups powdered sugar
• 2-3 tablespoons whìppìng cream
• 2 pìnches ground cìnnamon
• 1 pìnch each of ground cloves and ground nutmeg

Instructions

1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
4. Cut the cold butter ìnto cubes and add to the flour mìxture.
5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Recipes Cookbook - Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) |#Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes

Ingredients

• Dough:
• 1½ cups mozzarella
• 3 oz cream cheese
• 1¼ cup almond flour
• 1 egg
• Filling:
• 1 lb ground beef
• ½ cup chopped onion
• ¼ cup chopped green olives (if desired)
• 1 tsp each: chile powder, cumin, smoked paprika
• 1 tbsp olive oil
• ⅓ cup salsa of choice

Instructions

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

Recipe adapted >>>>>  here

Recipes Cookbook - Pumpkin Whoopie Pies (Vegan + GF)

#Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree

Recipes Cookbook - Peach Crunch Cake

Peach Crunch Cake|#Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

• 24.5 oz jar of sliced peaches in light syrup
• 1 package yellow cake mix
• 1 stick butter (1/2 cup), cut into 16 pieces
• 1 cup brown sugar
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F.
2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
3. Bake for about 40 minutes.
4. Serve warm or cold… with or without ice cream.
5. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Banana Nut Muffins

Banana Nut Muffins |#Bestblueberrymuffins #Cranberryrecipes #Banananutbreadmuffins #Bestbanananutmuffins #Banananutmuffinshealthy #Walnutrecipes #Bananawalnutmuffins #Banananutmuffinsrecipe #Easyenchiladas #Banananutmuffinseasy #Moistbanananutmuffins #Recipeswithripebananas

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 stick salted butter 1/2 cup, melted
• 3 large ripe bananas mashed
• 1/2 cup sugar
• 1/4 cup dark brown sugar packed
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup - 1 cup walnuts toasted if you'd like

Instructions

1. Preheat oven to 350°F.
2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
3. Melt butter. Set aside.
4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
6. Fold in half the walnuts.
7. Spoon batter evenly into 12 greased or paper lined muffin cups.
8. Sprinkle remainder of walnuts over top of muffins.
9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
11. Enjoy 🙂

Recipe adapted >>>>>  here

Recipes Cookbook - Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler |#Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

• For the Cobbler
• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla
• For the Topping
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Recipes Cookbook - Baklava

Baklava |#Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

• FOR THE SUGAR SYRUP:
• 1 ¼ cups granulated sugar
• ¾ cup water
• 1/3 cup honey
• 1 Tablespoon lemon juice
• 3 large strips lemon zest removed in large strips with vegetable peeler
• 1 medium cinnamon stick
• 5 whole cloves
• 1/8 teaspoon table salt
• FOR THE NUT FILLING:
• 8 ounces blanched slivered almonds
• 4 ounces walnuts
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoons ground cloves
• 2 Tablespoons granulated sugar
• 1/8 teaspoon table salt
• EVERYTHING ELSE:
• 1 cup unsalted butter melted
• 1 pound frozen phyllo thawed

Instructions

1. MAKE THE SUGAR SYRUP:
2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
3. MAKE THE NUT FILLING:
4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
5. ASSEMBLE:
6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
10. BAKE AND FINISH:
11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Recipes Cookbook - Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie |#Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

• 1 refrigerated Pie Crust
• 2 cup sliced Strawberries
• 2 1/2 tbsp Cornstarch
• 1 1/4 cup Sugar
• 1 1/2 cup Water
• 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake |#Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

• 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
• 1/4 cup white sugar
• 6 tablespoons butter melted
• 1 package (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 6 milk chocolate flavored hot cocoa mixes with marshmallows
• 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
• 1/2 cup marshmallow fluff
• Optional garnish: Reddi Whip Spray

Instructions

1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
7. Pour the mixture into the pan on top of the Oreo crust.
8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

• 1 oz Unsweetened Bakers Chocolate
• 2-3 tbsp Peanut Butter
• 2 tbsp Butter
• 1 tbsp Heavy Whipping Cream
• 1 large Egg
• 2 tbsp erythritol
• 5-7 liquid Liquid Stevia
• 1 tbsp Unsweetened Cocoa Powder
• 2 tsp Coconut flour
• 1/4 tsp Baking powder

Instructions

1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
7. Place the peanut butter right in the center without allowing it to run to the edges.
8. Pour the second half over the peanut butter.
9. Bake in a 400 degree oven for 13-15 minutes.
10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
11. Serve immediately and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

• For the cake:
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb
• For the streusel topping:
• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

recipe adapted >>>>>  here

Recipes Cookbook - No Bake Banana Split Dessert

No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #Applefrieswithcaramelcreamdip #Postresparamesadepostres #Applefriesrecipe #Fallsnacks #Bananasplitdessert #Nobakedesserts

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
5. Spread the cream cheese mixture over the cooled graham cracker crust.
6. Add a layer of sliced bananas over the cream cheese mixture.
7. Spread pineapple chunks evenly over the bananas.
8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
9. Garnish with the pecans/walnuts and maraschino cherries.
10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
11. Chill for at least 4 hours before cutting to allow the layers to set.

recipe adapted >>>>>  here

Recipes Cookbook - Rosemary Focaccia Bread

Rosemary Focaccia Bread |#Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy

Ingredients

• 2 1/2 cups lukewarm water divided
• 2 tbsp active dry yeast 2 envelopes
• 3/4 cup olive oil divided plus 2 tbsp
• 6 1/2 cups all purpose flour
• 4 tsp salt
• 1/4 cup chopped fresh rosemary
• Flaky Sea Salt for garnishing

Instructions

1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
3. Combine the flour and salt in another bowl.
4. Add the water/oil mixture to the yeast and whisk together.
5. Add half of the flour and mix on low with the dough hook.
6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
7. Dust your work surface with some flour and dump the dough onto it.
8. Gently knead the dough into a ball shape.
9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
10. Cover with a towel and let rise for about one hour (first rise)
11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
12. Repeat the process knocking out the air and forming back into a ball.
13. Place the dough ball back into the bowl and cover tightly.
14. Place the bowl with the covered dough into the fridge and let it sit overnight.
15. Next day bring the dough to room temperature for about 30 minutes.
16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
17. Shape the dough into a rectangle the same size as the baking pan (18x13)
18. Place the dough onto the prepared pan stretching it to the edges if needed.
19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
20. Preheat the oven to 450 degrees F.
21. Brush the surface of the dough generously with the remaining olive oil.
22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Charlotte Cake Recipe

Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummycakes #Easydessertrecipes #Easypineapplecake #Strawberryupsidedowncake #Pinapplecake

Ingredients

• For the Raspberry Mousse:
• 10 oz 2 1/2 cups frozen raspberries
• 1/2 cup granulated sugar
• Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
• 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
• 3 cups heavy whipping cream
• 6 Tbsp confectioners powdered sugar
• For the Sponge Cake:
• 4 large eggs room temperature
• 2/3 cup granulated sugar
• 2/3 cup cake flour make your own with 2 ingredients!
• 1/4 tsp baking powder
• 7 oz pkg Lady Fingers
• 3-4 Tbsp raspberry preserves or jam
• For the Simple Syrup, stir together:
• 1 cup warm water
• 1 Tbsp fresh lemon juice
• 1 Tbsp sugar
• Topping/ Cake Decor for Charlotte Cake:
• 1 cup fresh raspberries and mint leaves for garnish

Instructions

1. Make the raspberry syrup first:
2. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
3. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
4. Make the Sponge Cake:
5. Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
6. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
7. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
8. Assembling the Charlotte Cake:
9. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
10. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
11. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
12. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

recipe adapted >>>>>  here

Recipes Cookbook - No Bake White Chocolate Lime Cheesecake Recipe

No Bake White Chocolate Lime Cheesecake Recipe |#Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake

Ingredients

• FOR THE CRUST :
• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (120g | 4.2oz) butter, melted
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 2 tbsp lime zest*
• 1/4 tsp salt (I use Himalayan salt)
• FOR THE CHEESECAKE FILLING:
• 3- (227g | 8oz) packages cream cheese, at room temperature
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1 can (300ml | 397g | 14oz) sweetened condensed milk
• 1 cup (240ml | 8oz) whipping cream
• 1 cup (240ml) fresh lime juice*
• 2-3 tbsp lime zest*
• 1 cup (175g | 6.25oz) white chocolate, finely chopped
• 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
• FOR THE WHITE CHOCOLATE GANACHE :
• 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
• 1/3 cup (80ml) whipping cream
• GARNISH :
• 1 cup whipped cream
• 1 tbsp grated lime zest*
• 1 tbsp granulated sugar

Instructions

1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
2. FOR THE CRUST
3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
5. FOR THE CHEESECAKE FILLING
6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
7. Whip the heavy cream until firm peaks form and reserve.
8. Melt the white chocolate in a small mixing bowl and set aside.
9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
10. Pour in the melted white chocolate and mix on high speed until combined.
11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
15. FOR THE WHITE CHOCOLATE GANACHE
16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
19. GARNISH
20. Take the cake out of the pan and place it on a cake plate or stand.
21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
22. Serve chilled.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - S'mores Cookie Cups

Smores Cookie Cups |#Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey's (1.55 oz each) chocolate bars

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
4. Add in egg and vanilla extract. Mix well.
5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
9. Let cool for 20 minutes.
10. Place one square of chocolate on top of each marshmallow.
11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Keto Fathead Sugar Cookies

Keto Fathead Sugar Cookies |#Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

Ingredients

• 2 ounces Cream Cheese
• 1 cup Mozzarella, shredded
• 3 tbsp Real Butter, softened
• 1/2 cup Swerve Sweetener
• 2 Egg Whites
• 2 tsp Vanilla Extract
• 1 cup Almond Flour
• 1 tsp Baking Powder

Instructions

1. Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
2. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
3. Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
4. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
5. Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
6. Cool on rack. Serve!

Recipe adapted >>>>>  here

Recipes Cookbook - TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

• 1½ cups softened butter
• 1 cup sugar
• 3½ cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 15 oz caramel **See notes
• 2 cups milk choc chips
• 2 tsp shortening

Instructions

1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>>  here

Recipes Cookbook - OREO CHEESECAKE COOKIES RECIPE

OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts

INGREDIENTS

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup mini chocolate chips
• 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

INSTRUCTIONS

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
4. Add the sugar and vanilla extract and beat until well incorporated.
5. Gently mix in the flour and stir in the chocolate chips with a spatula.
6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
7. Place on cookie sheet and repeat until all the dough has been used up.
8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
10. Store in an airtight container for up to 5 days.

Recipe adapted  : here

Recipes Cookbook - Easiest Ever Two-Ingredient Chocolate Fudge Recipe

Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes

Ingredients

• 3 cups Chocolate Chips
• 1 10- oz. can Sweetened Condensed Milk

Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes

Instructions

1. Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
2. Pour into greased foil-lined eight-inch square pan and chill until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.

Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes

Recipe Adapted : here