No Bake Peanut-butter Cheesecakes🍫🥜😋
These mini no bake peanut butter cheesecakes are so yummy! They are the perfect treat for Easter. Full recipe below.
Crust:
* 2 sleeves of Oreos, crushed
* 6 tbsp unsalted butter, melted
Cheesecake Filling:
* 16 oz. Cream cheese, softened
* 1 cup powder sugar
* 1 cup peanut butter
* 1 tsp vanilla extract
* 1 cup heavy whipping cream
Ganache:
* 1/2 cup chocolate chips
* 1/3 cup heavy cream
* 15 mini peanut butter cups, crushed
* 1/4 cup mini chocolate chips
* 6 mini peanut butter cups, sliced
Directions:
1. In a medium bowl combine crushed Oreos and butter. In a 12 cup muffin pan lined with baking cups take about 2 tbsp of crushed Oreos and press down in cup as crust.
2. Make cheesecake filling by beating together cream cheese and powder sugar till smooth.
3. Beat in peanut butter till combine. Add vanilla extract and combine.
4. Remove mixture and put in small bowl.
5. Using other bowl whip together heavy cream till stiff peaks form.
6. Add peanut butter mixture to whipped heavy cream and combine.
7. Put cheesecake filling on top of crust and put in fridge overnight or up to 6 hrs to set.
8. Make ganache by heating up milk in microwave for 60 seconds. Pour over chocolate and stir. Let cool and pipe on top of set cheesecakes.
9. Combine crushed Reese peanut butter cups and mini chocolate chips in a bowl and sprinkle on top of cups! Top off with half of a mini Reese peanut butter cup and enjoy.
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Carrot Cheesecake🐰🥕🍰
This carrot cheesecake is so good and perfect for Easter! Full recipe below.
Carrot Cake:
* 2 cups all-purpose flour
* 2 tsp baking soda
* 2 tsp cinnamon
* 1/2 tsp salt
* 1 cup granulated sugar
* 1 cup dark brown sugar
* 1 1/4 cup vegetable oil
* 1 1/2 tsp vanilla extract
* 4 eggs, room temp
* 3 cup carrots shredded
* 1/2 cup chopped pecans
No Bake Cheesecake Filling:
* 2, 8 oz. blocks cream cheese, softened
* 1 tbsp cinnamon
* 1 cup powder sugar
* 1 tsp vanilla extract
* 1 1/4 cup heavy whipping cream
Cream Cheese Frosting:
* 16 oz. cream cheese, softened
* 8 tbsp unsalted butter, softened
* 4 cup powder sugar
* 1 1/2 tsp vanilla extract
* 2 tbsp heavy cream
Instructions:
1. Carrot Cake: Preheat oven to 350° F. Grease a 9” spring form pan and a 9” round baking dish, lined with parchment paper. Combine dry ingredients in a bowl, set aside. Whisk sugars and oil together. Add extract and eggs, and combined. Fold in flour mixture a little at a time. Mix in carrots and pecans. Pour half of batter in each prepared baking dish. Bake for 35 min. Take out to cool. For cake in the springform pan press down slightly for flat top.
2. Cheesecake: beat cream cheese and cinnamon till smooth. Add in powder sugar, beat till smooth. Add in extract and combine. Put mix in a small bowl. Using other bowl whip heavy cream till soft peaks form. Fold into cheesecake mixture.
3. Crumble cake in the regular 9” pan with a fork. Add about 1/2 cup to cream cheese mixture once cooled. Fold together.
4. Place a thin layer of cheesecake filling on top of crust. Layer a thick layer of carrot cake crumbs and layer remaining cheesecake mixture, smooth out with spatula. Take carrot cake crumbs and put in plastic bag. Let cake set for 6 hrs in fridge.
5. Make frosting by beating cream cheese and butter till smooth. Add in powder sugar, extract + heavy cream. Frost layer on top of cake. Add carrot cake crumbs on top.
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Cake Batter Ice-cream Sandwiches 🍰🍨
Today the weather is so gross but I’m ready for the heat! You have to save these homemade icecream sandwiches! The No churn ice-cream is so easy to make and the cookies are so good. Full recipe below!
Cake Batter Ice-cream:
* 14 oz. Sweetened condensed milk
* 2 cups heavy cream
* 1 cup yellow cake mix, heat treated
* Rainbow Sprinkles
Cookie:
* 1 1/2 stick unsalted butter, softened
* 1 cup granulated sugar
* 1 egg
* 1 egg yolk
* 1 tsp vanilla extract
* 1 tsp baking soda
* 1/2 tsp salt
* 3.4 oz package vanilla instant pudding mix
* 1 3/4 cups flour
* 1/2 cup Rainbow Sprinkles
Instructions:
* Preheat oven to 350 degrees F. Line cookie sheet with parchment paper and heat treat cake mix for 5 minutes. Pop out of oven and set aside to cool.
* Make ice-cream: In a larger bowl beat heavy whipping cream and sweetened condensed milk till it thickens. Approximately 5 minutes with a high- speed hand held mixer. Can also use stand mixer.
* Add in cake mix and beat on low speed till combine. Fold in sprinkles. Put in freezer for 4-6 hrs to set.
* Make cookies an atleast hour before it’s time to take the ice-cream out of the freezer or you can make them a day before. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
* Beat together butter and sugar. Add egg and yolk and mix together. Blend in vanilla extract.
* Add baking soda, salt and instant pudding mix and continue to beat. Slowly add flour till combine. Fold in sprinkles. With medium ice-cream scooper, scoop out cookie dough onto baking sheet. Press cookie dough down slightly. Bake for 10-12 minutes! These cookies will be soft!
* Take ice-cream out of freezer while cookies cool. Scoop a few scoops of ice-cream on top of a cookie and push another cookie on top, making the sandwich. Roll into sprinkles.
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Strawberry Crumb Cake 🍓🍓
Y’all this crumb cake is so moist and the fresh strawberries are so tasty! It’s easy to make, slice and enjoy! Full recipe below.
Ingredients:
Crumb:
* 1/2 cup brown sugar
* 1/4 cup granulated sugar
* 1/2 cup cup all-purpose flour
* 1 tsp cinnamon
* 5 tbsp unsalted butter, melted
Cake:
* 2 cup all purpose flour
* 1 1/2 tsp baking powder
* 1/4 tsp salt
* 8 tbsp unsalted butter, softened
* 1 cup granulated sugar
* 1 lemon, zested
* 2 eggs, room temp
* 1 1/2 tsp vanilla extract
* 2/3 cup milk
* 2 cup fresh strawberries or 1 pint container fresh strawberries (may use frozen)
Icing:
* 1 cup powdered sugar
* 1-2 tbsp heavy cream
Directions:
* Preheat oven to 350°F. Grease 8x8 square baking dish or you can use a 9” round pan or springform pan.
* Make crumb by combining all crumb ingredients together with a fork. Set aside.
* Combine flour, baking powder and salt in a small bowl and set aside.
* Beat butter and sugar till fluffy, about 2 minutes.
* Add lemon zest, eggs, milk and vanilla extract and beat till combine.
* Add one cup at a time of flour mixture till combine. Batter will be thick. Fold in strawberries.
* Place half batter in baking dish and smooth out. Sprinkle layer of crumb in center and add remaining batter and sprinkle remaining of crumb on top.
* Bake for about 50-55 minutes if using a 8x8 baking dish. Would check as early as 40 minutes for a 9” round dish. Remove from oven and let cool.
* Make icing by mixing all ingredients together and drizzle on top of cake. Slice and enjoy!
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Cannoli Cookie Cups 🍪🥛😋
Holy Cannoli these cookie cups are so yummy! They are simple to bake and no chill time is required. They are the perfect snack! Full recipe below.
Ingredients:
* 1 cup unsalted butter, melted
* 1/2 cup granulated sugar
* 1 1/4 cup packed brown sugar
* 2 large eggs, room temp
* 1 1/2 tsp pure vanilla extract
* 3 cups all-purpose flour
* 1 tsp baking soda
* 1/2 tsp salt
* 3/4 cup chocolate chips
Cannoli Frosting:
* 1 1/2 cup whole milk ricotta cheese, strained
* 8 oz mascarpone cheese
* 1 cup powdered sugar
* 1 tsp vanilla extract
* 3/4 cup mini chocolate chips, plus additional mini chocolate chips for topping
Optional: chocolate drizzle (melt a 4 oz. Chocolate bar)
Instructions:
* Preheat oven to 350°F.
* Place melted butter in a medium bowl. Add both sugars and mix on low speed till smooth. Mix in eggs and vanilla extract till combine.
* Mix flour, baking soda and salt salt together and slowly mix in flour, 1/2 cup at a time. Mix in chocolate chips.
* Spray muffin pans with baking spray. Scoop cookie dough into muffin pan using a medium ice-cream scooper and press down a cavity in the center of the cookie. Bake for 16-20 minutes.
* While baking make cannoli frosting by combining ricotta, mascarpone, vanilla extract, powder sugar and mini chocolate chips. Beat till smooth and place in piping bag in the fridge as cookies finish baking and cooling.
* Remove cookie cups from the oven and let cool for about 25-30 minutes. Once cool pipe in cannoli filling. Sprinkle mini chocolate chips on top. Optional chocolate drizzle. Enjoy!
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Coconut Cream Cookies🥥🍫
These coconut cream cookies are super soft and easy to make! They only take 12 minutes to bake. They are filled with coconut flakes and drizzled with chocolate. Makes 24 cookies. Full recipe below!
Coconut Cookie:
* 2 1/4 cup flour
* 1/2 tsp baking soda
* 1/2 tsp salt
* 8 oz. cream cheese, softened
* 12 tbsp butter, softened
* 3/4 cup light brown sugar
* 1/2 cup granulated sugar
* 1 tsp vanilla extract
* 1/2 tsp almond extract
* 1 1/2 cup sweetened coconut flakes
Chocolate Drizzle & Topping:
* 1/2 cup chocolate chips
* 1/3 cup coconut topping
Directions:
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. In a bowl combine flour, baking soda and salt and set aside.
3. In a mixing bowl beat together cream cheese and butter.
4. Add in sugars and extracts and combine till smooth.
5. Add in flour mixture and beat till combine.
6. Add in coconut flakes and fold in.
7. Using a medium cookie scoop, place cookie dough on baking sheet, spread balls about 2 inches apart. Bake for 12 minutes.
8. Remove cookies from oven and melt chocolate in microwave for 45-60 seconds, stir and place in piping bag.
9. Drizzle chocolate on cookie and top off with coconut. Enjoy!
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No Bake Key Lime Cheesecake🍈🍰😋
This no bake cheesecake is so creamy and is one of my favorites. It’s refreshing with a great lime taste. I top it off with a toasted almond crunch topping, this is optional! It’s perfect for spring or summer time! Full recipe below.
Ingredients:
Crust:
* 1, 11 oz. box Nila Vanilla wafers, crushed
* 6 tbsp unsalted butter, melted
Cheesecake:
* 3, 8 oz. cream cheese, softened
* 1 1/4 cup powder sugar
* 14 oz. sweetened condensed milk
* 2 limes, zested
* 1/4 cup key lime juice or lime juice
* 1 tsp vanilla extract
* 1 pint heavy whipping cream
Topping:
* Whip-cream
* Optional 1/2 cup toasted almond crunch or toasted coconut
Directions:
* In a medium mixing bowl combine crushed wafers and melted butter.
* Pour crust mixture into a greased 9” spring form pan lined with parchment paper. You may bake crust for 10 minutes at 350°F or put it directly in the fridge while making the cheesecake filling.
* Beat cream cheese till smooth. Add in powder sugar and combine till smooth. Add in a can of sweetened condensed milk and beat till combined. Beat in lime zest, lime juice and vanilla extract. Place mixture in a medium bowl and set aside.
* Beat heavy whipping cream till stiff peaks form. Fold into cheesecake mixture.
* Pour mix into springform pan on top of the crust and spread with spatula till smooth. Place in fridge for 6 hrs or overnight to set.
* Add your choice of toasted almond crunch or toasted coconut, pipe whip cream and enjoy!
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Banana Bread Cinnamon Rolls 🍌🍞
These Banana Bread Cinnamon rolls are so good😋 Full recipe below!
Dough:
* 1 cup warm milk (110°F)
* 2 1/2 tsp active dry yeast, 1 package
* 2 large eggs, room temp
* 6 tbsp unsalted butter, melted
* 1/2 cup granulated sugar
* 1/3 cup mashed bananas (1 small banana)
* 4-41/4 cup all-purpose flour
* 1/2 tsp salt
Filling:
* 5 tbsp unsalted butter, melted
* 1 cup light brown sugar
* 2 tbsp cinnamon
* 2 small bananas, sliced
* 1/4 cup heavy cream
Glaze & Topping:
* 1 cup powder sugar
* 2 tbsp maple syrup
* 2 tbsp milk
* 1/4 cup pecans, chopped
* 1 tbsp unsalted butter, melted
* 1 tbsp light brown sugar
Directions:
* In a small bowl, microwave milk to 110° F, 60 seconds.
* Place warm milk and yeast into standin mixer bowl fitted with paddle and let it sit for 10 minutes.
* Pour eggs, melted butter, sugar and mashed banana into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes.
* Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90-120 minutes in a warm place.
* When dough is almost done rising make filling by combining melted butter, brown sugar and cinnamon together. Slice two bananas.
* Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Lay out bananas on top of dough.
* Roll the dough into a log shape and slice into large rolls. Makes 8 large rolls. We use a 9” skillet and you may using a 9x9 baking dish. Pour heavy cream on top of tolls.
* Preheat oven to 375° F. Bake for 25-30 minutes. These rolls take a little longer than my classic rolls. I baked mine for 28 minutes exactly.
* While baking make glaze by combining powder sugar maple syrup and milk. Mixed together chopped pecans, butter and brown sugar.
* Remove rolls from oven and put glaze and candied pecans on top!
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My one and Cannoli are these Cannoli Pancakes🥞🍫☕️
Hey y’all these Cannoli pancakes are giving me extra energy this morning since we lost an hour of sleep last night with daylight savings! They are a chocolate chip ricotta pancake with cannoli filling on top. Enough said, full recipe below!
Pancake:
* 1 1/2 cup milk
* 4 eggs
* 2 1/2 tsp vanilla extract
* 16 oz. Whole milk ricotta, strained
* 2 cup flour
* 1/3 cup powder sugar
* 2 tsp baking powder
* 1/2 tsp cinnamon
* 1/2 tsp salt
* 1 1/4 mini chocolate chips
Cannoli Filling:
* 8 oz. ricotta cheese, strained
* 1/4 cup powdered sugar
* 1/2 tsp vanilla extract
* Mini chocolate chips, as desired
* Optional chocolate drizzle
Directions:
* In a large measuring cup combine milk, eggs, vanilla extract and strained whole milk ricotta. Whisk together.
* For my ricotta I wrap it in a paper towel, 20 minutes prior and pat it down till the moisture comes out.
* Combine all dry ingredients in a medium bowl. Pour wet into dry and combine.
* Fold in chocolate chips.
* Before making the pancakes I make my cannoli filling and put it in the fridge.
* Strain your ricotta as you did prior for your pancake mix, and beat in powder sugar and vanilla. Fold in chocolate chips till combined. Place in piping bag or container in fridge till ready.
* Grease pan and cook pancake for 2-3 minutes on each side. I use a 1/3 cup measuring cup to scoop my pancake mix into pan. Stack, pipe cannoli filling on top and optional chocolate drizzle!
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