Photo
New recipes up soon✌️😁
For now enjoy this cute pic😉

New recipes up soon✌️😁
For now enjoy this cute pic😉

Photo

Green Tea Cupcakes

Ingredients

Green Tea Cupcakes:
2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha ( green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

Photo

No Bake Cheesecake Mousse with Raspberry Sauce

Prep Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yield: 4 Servings

Ingredients

Raspberry Sauce
2 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1/2 tsp lime or lemon juice
1 1/2 cups fresh or frozen raspberries
Cheesecake Mousse
8 oz cream cheese, softened
2/3 cup powdered sugar
2/3 cup heavy whipping cream
1/2 tsp corn syrup
1/2 tsp vanilla extract
Graham Cracker Crust
3/4 cup crushed graham crackers
1 1/2 Tbsp packed light-brown sugar
2 Tbsp salted butter, melted
1 fair pinch ground cinnamon

Directions

For the raspberry sauce:
In a small saucepan, whisk together granulated sugar and cornstarch until well blended. Stir in cold water, lime juice and raspberries.

Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened.

Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.
For the cheesecake mousse:
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in corn syrup and whip until stiff peaks form, set aside.In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes.

Mix in powdered sugar and vanilla. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combine, then fold in remaining half of whipped cream. Cover bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours if needed).

For the graham cracker crust:
In a small mixing bowl, whisk together crushed graham crackers, light-brown sugar and cinnamon. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover bowl and refrigerate until ready to assemble.

To assemble:
Note: assemble just before serving for best results. Remove above prepared mixtures from refrigerator. Divide graham cracker mixture among 4 small glasses or dessert cups, pouring about 1/4 cup in each, lightly press into an even layer. Spoon cheesecake mousse into a large Ziploc bag, seal bag and cut a 1-inch edge off one corner of the bag then pipe mousse over graham cracker crusts. Pour raspberry sauce into a small Ziploc bag, seal bag and cut a small tip off one corner, then pipe raspberry sauce over tops. Garnish with mint leaves if desired.

Photo

Chocolate Caramelized Banana Trifle🍮

Ingredients

1 store bought pound cake (or failed peanut butter pound cake in my case)
1½ cups chocolate pudding
½ cup chopped peanuts
1 cup banana whipped cream (recipe below)
caramelized bananas (recipe below)
Caramelized Bananas
3 medium bananas
¼ cup granulated sugar
Banana Whipped Cream
1 cup heavy cream
2 tablespoons granulated sugar
1 tablespoon creme de banana liqueur

Directions
Caramelized Bananas
Slice 2 bananas cross wise and place on a baking sheet.
Sprinkle granulated sugar over the tops of the banana slices to coat and caramelize with a handheld blow torch. Flip bananas and repeat procedure on the other side.
Slice the remaining banana in half then take one of the halves and slice lengthwise so you have 4 strips. Caramelize following instructions above. Reserve remaining half banana for another use.
Banana Whipped Cream
In a medium bowl whip heavy cream and granulated sugar until medium peaks form. Add creme de banana liqueur and beat until stiff peaks form.
Pour whipped cream into a piping bad fitted with an Ateco star tip #825.

Assembly
Prepare 4-8oz serving glasses
Slice pound cake into ¾ inch thick slices, use serving glasses to determine disc diameter.
Place one pound cake disc at the bottom of each glass and top with a layer of caramelized bananas (about 4).
Spoon or pipe chocolate pudding over the caramelized bananas and sprinkle chopped peanuts.
Pipe banana whipped cream over chopped peanuts.
Repeat layering (poundcake, caramelized bananas, chocolate pudding, peanuts, whipped cream) once more and top with one slice of caramelized banana.
Transfer trifle to fridge for 1 or 2 hours then serve.

Photo
Mocha Espresso Ice Cream

Ingredients

2 cups heavy whipping cream
 1 1/2 cups whole milk
 3/4 cup white sugar
 1/2 cup brewed espresso, chilled
 1/4 cup chocolate syrup
 3/4 cup cocoa roast almonds, chopped
 4 ounces dark chocolate, chopped

Directions

Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Mocha Espresso Ice Cream

Ingredients

2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup white sugar
1/2 cup brewed espresso, chilled
1/4 cup chocolate syrup
3/4 cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

Directions

Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Photo

Strawberry Trifle

Ingredients

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Enjoy baking ;)

Photo
Peanut Butter & Cookie Pie 

Ingredients

 18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
 1 1/2 tablespoons butter
 1/2 teaspoon ground cinnamon
 1 (8 ounce) package cream cheese, softened
 1 cup confectioners’ sugar
 1 teaspoon vanilla extract
 1 cup creamy peanut butter
 3 cups frozen whipped topping, thawed
 3/4 cup frozen whipped topping, thawed
 2 tablespoons chocolate sundae syrup (such as Smucker’s®)
 2 tablespoons caramel sundae syrup (such as Smucker’s®)
 4 peanut butter cups (such as Reese’s®), chopped

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Peanut Butter & Cookie Pie

Ingredients

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker’s®)
2 tablespoons caramel sundae syrup (such as Smucker’s®)
4 peanut butter cups (such as Reese’s®), chopped

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Photo

Custard Pie

Ingredients

2 cups milk
1 tablespoon all-purpose flour
1/2 cup white sugar
1 teaspoon vanilla extract
4 eggs, beaten
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

Directions

Step1-Preheat oven to 400 degrees F (200 degrees C).

Step2-In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs.

Step3-Pour into pie shell, sprinkle with nutmeg and bake at 400 degrees F (200 degrees C) for 15 minutes or until set.

Photo

Chocolate ChesseCake Brownies

Ingredients

1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
1 cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread.
Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

Photo
Turtle ChesseCake (Requested Recipe)

Ingredients 
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
 14 ounces individually wrapped caramels, unwrapped
 1 (5 ounce) can evaporated milk
 1 cup chopped pecans
 3 (8 ounce) packages cream cheese
 1/2 cup white sugar
 1 1/2 teaspoons vanilla extract
 2 eggs
 1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Enjoy your Baking :D

Turtle ChesseCake (Requested Recipe)

Ingredients

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Enjoy your Baking :D