Milk Brioche

Milk Brioche is a classic French bread known for its rich and tender texture, buttery flavor, and delicate sweetness. This delectable bread is a true masterpiece, boasting a light and airy crumb that practically melts in your mouth. Whether enjoyed as a standalone treat, transformed into French toast, or used as a base for sandwiches, Milk Brioche is a delightful addition to any meal or occasion. In this article, we’ll explore the reasons why this bread is beloved by many, delve into its ingredients and their role in creating the perfect texture, and provide you with step-by-step instructions to craft your very own irresistible Milk Brioche.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup whole milk, lukewarm
• 4 large eggs, at room temperature
• 1/2 cup unsalted butter, softened and cut into small pieces
• 1 egg yolk, beaten (for egg wash)

Instructions 

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
2. Pour the lukewarm milk into the well and add the eggs. Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
3. Transfer the dough to a floured surface and knead for about 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
4. Gradually incorporate the softened butter, a few pieces at a time, while continuing to knead. This can take some time and may seem messy at first, but keep kneading until the butter is fully incorporated and the dough becomes smooth and glossy.
5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free place for about 1-2 hours or until doubled in size.
6. Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf or desired brioche shape.
7. Transfer the shaped dough to a greased or parchment-lined baking pan. Cover it with the kitchen towel and let it rise again for about 1 hour until it puffs up.
8. Preheat your oven to 375°F (190°C). Brush the top of the brioche with the beaten egg yolk for a shiny finish.
9. Bake the brioche in the preheated oven for approximately 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
10. Once baked, remove the brioche from the oven and let it cool on a wire rack before slicing and serving.

Pecan Upside Down Cake

Upside down pecan cake is better than any pecan pie out there! It has all the flavors of a classic pecan pie but is way easier to make and more delicious too! I mean only a monster would turn down a tender cake with a sugary, caramelized pecan layer on top! To be honest, this might be the only dessert recipe you’ll need this holiday season.

INGREDIENTS :

• Sauce-caramel
• 310 ml sugar
• 60 ml (1/4 c) Scotch (whiskey or bourbon)
• 60 ml (1/4 c) water
• 30 ml (2 tbsp.) light corn syrup, preferably
• 250 ml (1 c) cream, hot
• 60 ml (1/4 cup) salted butter
• 375 ml (1 1/2 c) pecan halves

Cake

• 500 ml (2 c) all-purpose flour
• 180 ml (3/4 cup) pecans, finely chopped in a food processor
• 5 ml (1 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 125 ml (1/2 c) un-salted butter
• 60 ml (1/4 c) canola oil
• 375 ml (1 1/2 c) brown sugar
• 5 ml (1 tsp) vanilla extract
• 3 egg
• 250 ml (1 c) buttermilk

Instructions :

1. Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
2. butterscotch caramel sauce
3. In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans. To book.
4. Cake
5. In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
6. In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the baking dishes over the caramel. Bake for about 50 minutes . Leave to cool about 30 min.
7. Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
8. Serve warm or cold and top with whipped cream if desired.

ENJOY!!

 Homemade Caramel Cake Recipe

A delicious caramel cake whose bread isn’t too sweet, but the main star of this recipe is the caramel covered and filled with. It is necessary to know that it is not a quick recipe. It is easy, but it will take you at least 3 hours to prepare because our caramel will have to be prepared with much patience to have a spectacular dessert that will surely surprise everyone in the house.

Ingredients:

For the cake:

• 1/3 cup of vegetable oil
• 2 sticks of unsalted butter, at room temperature
• 3 cups of flour for sifted cake
• 2 1/2 cups of sugar
• 6 large eggs, plus 2 egg yolks, at room temperature
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of sour cream
• 2 tablespoons vanilla extract

For the caramel icing:

• 1 1/2 sticks of butter
• 2 cans of evaporated milk
• 2 cup of granulated sugar
• 2 teaspoons of pure vanilla extract

Instructions

For the cake:

1. We preheat our oven to 180 degrees centigrade.
2. In a large bowl with the help of our mixer and for about 5-6 minutes we beat the butter, oil and sugar at high speed until it is completely incorporated and a light and fluffy mixture is left.
3. Go down at medium speed and mix the eggs and egg yolks one by one until they are well incorporated.
4. Add the vanilla extract and mix.
5. Sift the cake flour, baking powder and salt into a medium bowl.
6. With the mixer on slow speed, add the flour mixture and then the sour cream little by little, alternating until you have finished beating them all.
7. Once we have a homogeneous consistency we will stop beating to avoid over mixing.
8. Grease with butter or spray and flour three 20-centimeter molds.
9. Pour the mixture into the three molds evenly.
10. Bake for 25 to 30 minutes or until completely cooked. We will know when we put a toothpick in the center of the cake and it comes out clean.
11. Remove the moulds from the oven and let it cool down for about 10 minutes. We remove the cakes from the molds and wait until it is completely cooled.

For the caramel icing:

1. Add the butter, evaporated milk, and sugar in a saucepan over medium heat until everything has melted.
2. Leave over medium heat and stir until it has thickened and the caramel has darkened to a beautiful golden color.
3. Ensure the caramel color is like the one in the picture below before removing it from the heat.
4. Remove from the heat and add the vanilla extract.
5. Let it cool down for about 15-20 minutes before decorating your cake.

Enjoy!!

 Frozen Fruit Salad

Sometimes the deliciousness of a food is based as much on nostalgia as it is on flavor. Such is the case with Frozen Fruit Salad, which is an old-fashioned treat that’ll take you back to days gone by with just one bite but also happens to be totally scrumptious. It’s (more or less) a fruit salad that’s been folded into a sweet and creamy mixture before being frozen into sliceable form. It’s cool and creamy, but still lets the true flavor of the fruit shine through and (if you’re asking me) has way more staying power than its outdated cousin the jello salad.

Now, your grandma might have made this with cherries or a can of fruit cocktail or added some nuts, but Gram used this sweet and simple combination of bananas, strawberries, and pineapple. And that’s one of the nice things about this – it’s versatile enough that you can swap out fruit for whatever you happen to have on hand. The magic is really in the frozen creamy mixture that ties everything together, so there are countless combinations of fruit that would work well.

• Prep Time : 25 Min 
• Serves : 10-12

Ingredients

• 1 small carton of sour cream
• 1/2 c sugar
• 2 Tbsp lemon juice
• 1/4 c chopped maraschino cherries
• 1/2 c nuts
• 1 large can of crushed pineapple–drained
• 2 diced bananas
• 1 c cool whip

Directions

1. Stir first three ingredients together until creamy
2. Add the rest of the ingredients
3. Fold in the cool whip
4. Pour ingredients into a loaf pan and freeze
5. This salad freezes like an ice cube–I would recommend taking it out of the freezer for about 30-45 minutes before serving to let it soften a bit. (It also tastes better if it has softened) That way it will come out of the loaf pan easier another idea is to line the loaf pan with foil and just pull the foil/salad out of the pan

ENJOY!!

Magic Lemon Pie

This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!

• Perp: 15 m
• Cook: 15 m
• Ready In: 30 m
• Yield: 12 servings

Ingredients

• 1 can (14 ounces) Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
• 2 eggs, separated
• 1 graham cracker or baked pie crust (8 or 9 inches)
• 1/4 teaspoon of cream of tartar
• 4 tablespoons of sugar

Instructions

1. Preheat the oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
2. In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
3. Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Let cool. Keep leftovers covered in the refrigerator.

Enjoy!!

Strawberry French Toast Soap is a type of handmade soap that is scented to smell like strawberry French toast. It's a unique and fun soap that can be used for handwashing or as a body soap. The soap is typically made from a combination of natural oils and butters such as olive oil, coconut oil, shea butter, and cocoa butter.

Strawberry French Toast Soap

Ingredients

• 3 cups fresh strawberries, trimmed and sliced
• 2 tablespoons water
• 6 large eggs
• 2 cups cream, divided

Butter

• 8 (1-inch-thick) slices brioche (from day old loaf)

Directions

1. WATCH Watch how to make this recipe.
2. Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
3. In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
4. In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
5. In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
6. Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
7. Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.y old loaf)

Enjoy!!

Strawberry Bombs

 

These fat bombs are incredible in every way possible! They have the richness, creaminess, and lushness of strawberry cheesecake, but since they are prepared into the ideal serving size, you can count on them to contribute to your daily quota of fat intake.

These Strawberry Cheesecake Fat Bombs are a delicious and very easy dessert option, requiring only four ingredients to put them. They are packed with lots of healthy fat and have just one carbohydrate (net) per serving.

The fact that these fat bombs really have the flavor of strawberry cheesecake is perhaps the coolest part about them. They have a silky texture, with a hint of sweetness, and are outstanding in every way. And I believe I said before that you only need four components. They really are that simple to make. Believe me, after you’ve tried making this dish on your own, you’ll want to make it again and again!

How to cook Strawberry bombs:

INGREDIENTS

• 300g (2 cups) flour
• 1 egg
• 45g (1/4 cup) sugar
• pinch of salt
• 7g dry yeast
• 140ml (3/5 cup) warm milk
• 40g (1/4 cup) softened butter

For decoration:

• Whipped cream
• Strawberries, chopped
• Powdered sugar

METHOD

1. In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
2. Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
3. Add softened butter and continue to knead until butter is fully incorporated into the dough.
4. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
5. Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
6. Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
7. Fry balls in hot oil on low for 2-3 minutes on each side.
8. Let cool a bit and cut in half lengthwise, like a burger bun.
9. Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Caramel Apple Dump Cake

Caramel apple dump cake has just 6 simple ingredients for a super easy dessert any night of the week. Delicious caramel and apples melt in your mouth for the best Caramel Apple Dump Cake recipe.

 

This Caramel Apple Dump Cake is my GO TO dessert recipe for any kind of get together.

It is always a crowd pleaser and it’s incredibly easy to whip together with minimal effort on your part. 

Sweet tender spiced apples make up the base of the cake with swirls of sweet caramel throughout.

Then we have a beautiful top layer that is soft, buttery and has a few little delicious crunchy spots.

Serve this caramel apple dump cake warm with vanilla ice cream and extra caramel drizzled on top and just wait for everyone to start begging you to share the recipe! 

CARAMEL APPLE DUMP CAKE

This caramel apple dump cake brings in the sweet taste of apples and a flavorful butter topped cake for a perfect dessert trio.

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Ingredients

• 2 20 ounces each cans apple pie filling

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups Kraft caramels unwrapped and each cut in half

• 1 box dry yellow cake mix

  

• 1 cup 2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
2. In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
3. Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
4. Place the pats of butter evenly over the top of the whole dessert.
5. Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
6. Cool slightly before serving.

Enjoy!!

Homemade Mounds Bars Recipe 

I have the perfect recipe for you! 3-Ingredient Homemade Mounds Bars! Chocolate, sweetened condensed milk, and coconut. That’s all you need to make delicious yet super easy and simple Homemade Mounds Bars.

Ingredients :

• 3 c un-sweetened shredded coconut
• 14 oz sweetened condensed milk
• 15 oz dark chocolate 

Instructions :

1. In bowl, blend coconut also condensed milk.With clean, damp hands, shape the coconut mixture into 12 logs, placing each on a parchment-lined baking sheet. Freeze for about 20 minutes.In a microwave-safe bowl, melt about 10 ounces of chocolate in the microwave on high power for 30 seconds, then at 15-second intervals until completely melted. Stir well between every interval.
2. Adding rest 5 ounces of chocolate to melted chocolate also stir until melted.Use forks to dip each of the coconut bars in the chocolate, then transfer them to the parchment-lined baking sheet. Letting chocolate on bars set. Because bars have been chill in the freezer, chocolate should hard quickly.

Enjoy!!

Pineapple Coconut Cake

This Pineapple Coconut Cake recipe is a real show stopper. Made with moist coconut cake filled with layers of sweet pineapple filling, and luscious coconut buttercream frosting, It is the perfect summer dessert!

Ingredients:

Cake:

• ¾ cup unsalted butter, at room temperature
• ½ cup vegetable oil
• 2 cups white sugar
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups self-rising flour
• 1 cup unsweetened coconut milk
• ½ cup pineapple juice

Icing:

• ¼ cup confectioners' sugar, or more as needed
• ¼ cup pineapple juice
• 1 cup unsalted butter, softened
• 1 teaspoon coconut extract
• ¼ cup shredded coconut
• 1 (20 ounce) can crushed pineapple, drained

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
2. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
3. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
5. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
6. Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Enjoy!!

Old Fashioned Coconut Cream Pie

Easy Old Fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.

Ingredients :

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.
6. Serve and Enjoy!!

Sourdough Chocolate Cake

Sourdough Chocolate Cake has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard. Rich and decadent, this chocolate cake is so good it should be forbidden!

Ingredients :

• 100 g of fresh sourdough
• 300 ml of hemp vegetable drink for me
• 80g sugar
• 100g allergen-free chocolate chips
• 30 g vegetable butter
• 155g buckwheat flour
• 1 packet of gluten-free baking powder
• 1 pinch of salt
• 2 heaped tablespoons of psyllium

Instructions :

1. Preheat oven 200°C.
2. Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
3. Add the sugar and the refreshed sourdough. Mix. Book.
4. In a second bowl, mix the flour, baking powder and psyllium.
5. Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
6. Oil a cake pan or other like me. Pour the batter into it.
7. Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
8. Check for doneness. Take the mold out of the oven.
9. Leave to cool before unmolding.

Enjoy!!

This Kentucky Butter Cake recipe is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream!

Kentucky Butter Cake

Ingredients :

For the cake:

• 1 cup softened unsalted butter
• 2 cups Powdered sugar
• 4 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ tsp table salt
• 1 Cup Buttermilk

For the butter sauce:

• 1 cup of sugar
• ¼ tsp kosher salt
• ½ cup cubed butter
• ¼ Cut the water
• ½ teaspoon almond extract
• 2 teaspoons vanilla extract

For the Strawberries & Cream:

• 1 pint Fresh strawberries washed, dried, hulled and chopped
• 1 pint Heavy Cream
• 2 tablespoons icing sugar powdered sugar
• ½ teaspoon vanilla extract or frangelico liqueur

Instructions :

For the cake:

1. Grease and flour (or spray with nonstick cooking spray) a 10-inch tube pan. Adjust oven rack to middle position & heat oven to 350°F.
2. In the bowl of an electric mixer, add the butter and sugar. Cream the mixture, on high speed, until pale yellow and light and frothy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Adding vanilla & beat to incorporated.
3. In another large bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour mixture. Beat well after each addition.
4. Bake at 350°F for 55 to 75 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over wax paper or parchment paper and let cool 15 minutes in the pan.
5. Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and place it upright on the wire rack to cool further.
6. Poke holes in hot cake and evenly spoon ¼ cup butter sauce over cake, let stand 5 minutes. Repeat the procedure two more times and brush any remaining sauce over the sides of the cake. Let cool completely and serve with a large dollop of strawberries and cream.

For the butter sauce:

1. In a small saucepan over medium heat, combine the sugar, salt, butter and water. Whisk until the butter is melted and the sugar and salt are dissolved. Remove from the heat and whisk in the almond and vanilla extracts.
2. For the Strawberries & Cream:
3. Add the heavy cream, powdered sugar and flavoring to the bowl of a stand mixer. Whip until stiff peaks form and transfer to a medium bowl. Stir in chopped strawberries and refrigerate until ready to serve.

Enjoy!!

Peach Ice Cream Dessert

The Peach Ice Cream Dessert is a fresh fruits brings out even more of the fruit’s natural sweetness and is an easy way to make a quick dessert.

• Prep Time : 45-50 minutess
• Cook Time : 40-45 minutes
• Serving : 4

Ingredients :

• 1 liter of milk.
• 1 can of condensed milk.
• 5 tbsp of cornstarch.
• 4 egg yolks.
• 1 tbsp of vanilla essence.
• 3 cups of cream ice cream.
• 1 can of peaches in syrup.

Instructions :

1. In a saucepan, place the milk, condensed milk, cornstarch and egg yolks and cook over medium heat, stirring until cooked through and thickened.
2. Remove from heat and let cool. Add the vanilla essence, ice cream and chopped peach and mix.
3. Place in a medium ovenproof dish, decorate with the sliced ​​peach and refrigerate for 3 hours. 
4. Enjoy!!

Hersheys Chocolate Cake

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

IT’S NOT DIFFICULT AT ALL TO MAKE THIS CAKE, IT COMES OUT MOIST, NOT TOO SWEET AND WILL SERIOUSLY HAVE YOUR TASTE BUDS DANCING WITH HAPPINESS WITH EVERY BITE 😉

Ingredients

• 2 cups of sugar
• 1 & 3/4 cups flour
• 3/4 cup cocoa powder
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water

For the Whipped Cream Cheese Buttercream:

• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla extract
• 4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

• 3/4 cup of butter
• 3/4 cup of cream cheese
• 1 & 3/4 cups Hersheys cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tablespoons whole Milk
• 2 teaspoons vanilla extract

Steps

1. First, preheat your oven to 350F.
2. Spray 3 round cake pans with cooking spray
3. Dust the pans lightly with flour, set aside.
4. In a large mixing bowl or KitchenAid mixer combine the Flour, Hershey's cocoa, sugar, baking powder, baking soda, and salt.
5. Add in the milk, oil, eggs, and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
6. Pour the batter evenly in each of the sprayed/floured cake pans
7. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
8. Once removed, transfer to a wire rack to finish cooling completely.
9. While they finish cooling, prepare your frostings, While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions:

1. Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

1. In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again add in the cocoa and the milk & vanilla Whip all of the ingredients until they are thoroughly incorporated , Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

1. Level the cakes with a cake leveler to assure perfect stacking of the cake layers
2. Place the bottom layer on a cake plate.
3. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
4. Top with the second leveled layer and repeat the process. Lastly, top with the third layer.
5. Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
6. Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
7. Refrigerate until ready to serve.

Enjoy!!

Strawberry Shortcake Cheesecake Cake

Get ready for your mouth to start watering.

This Strawberry Shortcake Cheesecake Recipe is one-of-a-kind and incredibly delicious. Strawberry shortcake recipes are incredibly popular because of the beautiful flavor combination and the delicious textures of pastry, cream, and of course, strawberries. This Strawberry shortcake cheesecake is a twist on the traditional strawberry shortcake recipe by incorporating the same incredible strawberry shortcake recipe flavors and key features but combining it with strawberry cheesecake.

Cheesecakes and specifically strawberry cheesecake are some of my favorite types of cake to make. Cheesecakes are incredibly simple, taste delicious, and are a crowd-pleaser. This strawberry shortcake cheesecake recipe does exactly that. Not only does it look incredibly impressive, but tastes better than it even looks.

If you like strawberry cheesecake or strawberry shortcake recipes, this needs to be the next cake you make.

The ingredients are fairly simple when it comes to this strawberry shortcake cheesecake recipe. The main star of the show, (other than the delicious strawberries), is the Golden Oreos. Oreos are some of my favorite companions when it comes to cheesecakes, but Golden Oreos are what takes this strawberry shortcakes cheesecake recipe to the next level and truly mimic that traditional strawberry shortcake recipe flavor.

Bake time is only about an hour and the prep time is hardly anything, making it the perfect cake recipe for your next birthday party, special occasion or this strawberry shortcake cheesecake would be absolutely amazing for Valentine’s Day as well!

INGRIDIENTS:

Bottom crust

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

Filling

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

Topping

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

Crumb Topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Enjoy!!

EASY CARAMEL APPLES

Do you love caramel apples but hate trying to eat them?

Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices!

EASY CARAMEL APPLES

I was thinking about this when making caramel apples the other day and thought I would share with everyone here. :) NOTE: You can also substitute the caramel for peanut butter instead for a healthier version for the kidlets.

• Time 2h15m
• Number Of Ingredients 2

Ingredients

• Granny smith apples
• Caramel

Instructions

1. Cut your apples in half. Remove stems.
2. Hollow out each half by coring and shaving away some of the inner apple. (I use a muffin tin to help balance.)
3. Fill with warmed caramel. (You can use homemade or you can use store-bought and microwave it in 15 second intervals until warmed.)
4. Let the caramel cool and harden. Once completely cooled, cut apples into slice and serve.

ENJOY!!

These are the best homemade cinnamon rolls! They are soft and chewy and the cream cheese frosting is the perfect, sweet icing. This is a great breakfast or brunch recipe for your family.

Love cinnamon rolls but the thought of making your own intimidating? It doesn’t have to be! This recipe for BEST Homemade Cinnamon Rolls really is easy and they are so delicious, especially warm out of the oven with a hot cup of coffee or a tall glass of milk. For extra decadence you’ll want to top them off with yummy Creamed Cheese Frosting!

HOMEMADE CINNAMON ROLLS

These are the best homemade cinnamon rolls! They are soft and chewy and the cream cheese frosting is the perfect, sweet icing. This is a great breakfast or brunch recipe for your family.

Ingredients

Dough

• 2 Cups Prairie Farms Whole Milk Warm
• 1/2 Cup Sugar
• 1/2 Cup Prairie Farms Unsalted Butter Melted
• 1 Packet (2 1/4 Tsp) Active, Dry Yeast
• 5 Cups All-Purpose Flour
• 1 Tsp Baking Powder
• 2 Tsp Salt
• 2 Tbsp Prairie Farms Unsalted Butter Melted

Filling

• 3/4 Cup Prairie Farms Salted Butter Softened
• 3/4 Cup Light Brown Sugar
• 2 Tbsp Cinnamon

Icing

• 4 Oz Prairie Farms Cream Cheese Softened
• 2 Tbsp Prairie Farms Salted Butter Softened
• 2 Tbsp Prairie Farms Whole Milk
• 1 Tsp Vanilla Extract
• 1 Cup Powdered Sugar

Instructions

ROLLS

1. In a large bowl, whisk together warm milk, sugar, and melted butter. Mixture should be warm (between 100-110°F). Sprinkle yeast over mixture, whisk to just combine and let sit for 5 minutes, until mixture begins to froth.
2. Add 4 cups flour and stir with wooden spoon until dough comes together. Cover with a clean towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
3. Prepare 2 round cake pans with butter.
4. Remove towel and add baking powder, salt, and ¾ cup flour. Stir to combine then turn out onto well-floured surface. Knead dough just until it loses its stickiness. Add more flour if necessary. It should not stick to surface.
5. Roll dough into a large rectangle, about ½ inch thick, making sure corners are defined and even.
6. Spread softened butter evenly over dough, following with brown sugar and cinnamon. Lightly press mixture into butter.
7. Roll up dough to form a log, pinch the seam to close. Divide and cut the dough into 14 equal pieces, about 1 ½ inch thick.
8. Place 7 rolls into each prepared cake pan. Press down lightly onto each roll. Cover pans with clean towel or plastic wrap and let rise in warm area for 30 minutes.
9. Preheat oven to 350°F.

ICING

1. To make icing, in a medium sized bowl beat together cream cheese and butter. Add powdered sugar and vanilla, beat to combine. Add milk, mix until icing is smooth. More milk can be added to reach desired consistency. Set aside.
2. Remove cover, brush rolls with melted butter, and bake cinnamon rolls for 25-30 minutes, until golden brown.
3. Drizzle icing evenly over cinnamon rolls and enjoy!

 

VICTORIA SPONGE CAKE

This simple cake is easy to make and assemble but looks killer as a table centre piece. The fresh berries and mint help give it a pop of colour to really stand out.

INGREDIENTS

• 2 Cups self raising flour
• 4 eggs
• 250g butter
• 1 tbs vanilla essence 
• 1/3 cup milk 
• 1 cup sugar

Steps :

1. Mix butter n sugar till light n fluffy
2. Add beaten eggs 
3. Add flour 
4. Add vanilla essence + milk 
5. Beat till well incorporated
6. When cakes are cooled Sandwich then with strawberry jam . Decorate as desired
7. Please say something when you see the recipe! Saying ANYthing
8. is good, it helps you continue seeing my posts! Thank you!

Enjoy!!

These Italian Christmas cookies have become a favorite Christmas recipe at our house. Try them and see for yourself how delicious they are!

No need to buy a tray of Italian Christmas cookies this year—they’re easy to make and all the ingredients are readily available. The cookie itself is not overly sweet and has a cakey texture, so the sweetness really banks on the icing. We used almond extract in our recipe, but you can also use anise. In order to work with it, you’ll need to chill the dough, so don’t skip that step. Decorate these with the kids for a family-friendly holiday activity.

Italian Christmas Cookies

These Italian Christmas cookies have become a favorite Christmas recipe at our house. Try them and see for yourself how delicious they are!

Ingredients

Cookies:

• 4 eggs
• 1 cup sugar
• 1/2 cup butter
• 2 tsp. vanilla
• 3 1/2 cup flour
• 4 tsp.baking powder

Icing:

• 2 cup sifted confectioner’s sugar
• 2 tsp. vanilla
• 6 tsp. water

Instructions

Cookies:

1. In a bowl sift together the flour and baking powder, set aside. 
2. In a large mixing bowl, cream together the butter and sugar.
3. Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture. 
4. Knead until dough is firm and not sticky, adding more flour if necessary. 
5. Refrigerate 1 hour.
6. Cut off small amount of dough and roll on floured surface into 6 inch strips. 
7. Twirl into shape and place on greased cookie sheets. 
8. Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
9. Remove cookies to wire rack and cool completely before glazing. 

Icing:

1. Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
2. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
3. Top with sprinkles, while glaze is still wet.

Enjoy!!