Category Archives: Anglais

Red Velvet Strawberry Cheesecake Delight

Posted on by

Red Velvet Strawberry Cheesecake Delight

Ingredients

    For the Crust

  • 2 cups crushed red velvet cake crumbs (baked and cooled)
  • 1/4 cup unsalted butter, melted

    • For the Cheesecake Layer

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks

    • For the Strawberry Layer

  • 1 lb (450 g) fresh strawberries, sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice

    • For the Topping

  • Whipped cream (optional)
  • Additional strawberry slices or red velvet crumbs for garnish

Instructions

    Prepare the Crust

  1. In a bowl, combine the crushed red velvet cake crumbs and melted butter. Mix until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the other layers.

    3. Make the Cheesecake Layer

  3. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the whipped cream into the cream cheese mixture until well combined.
  5. Spread the cheesecake layer evenly over the chilled crust. Return to the refrigerator.

    6. Prepare the Strawberry Layer

  6. In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for 5–7 minutes, or until the strawberries release their juices and soften slightly.
  7. Remove from heat and let the strawberry mixture cool completely. Spread it evenly over the cheesecake layer.

    8. Chill and Serve

  8. Refrigerate the dessert for at least 4 hours, or overnight, to set.
  9. Before serving, top with whipped cream and garnish with additional strawberry slices or red velvet crumbs.

Persian Saffron Chicken over Zereshk Polo

Posted on by

Persian Saffron Chicken over Zereshk Polo

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 1 cup basmati rice
  • 2 cups water
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dried barberries (Zereshk), rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon saffron threads, dissolved in 2 tablespoons hot water
  • Salt and pepper to taste
  • 1/4 cup slivered almonds (optional)
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and season with salt and pepper. Cook until the skin is golden and crispy, about 8 minutes. Flip and cook for an additional 5 minutes. Remove from skillet and set aside.
  2. In the same skillet, add the onion and garlic, and sauté until translucent.
  3. Add the basmati rice and stir for 2 minutes until the rice is well coated with the oil and has a slightly toasted aroma.
  4. Add water, saffron water, and barberries. Stir and bring to a boil.
  5. Place the chicken thighs on top of the rice, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
  6. Remove from heat and let it sit, covered, for 10 minutes before serving.
  7. Garnish with slivered almonds and chopped parsley.

Hawaiian Pineapple Carrot Cream Cake

Posted on by

Hawaiian Pineapple Carrot Cream Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts (optional)

    • Optional substitutions:

  • Use gluten-free flour for a gluten-free version.
  • Substitute coconut sugar for granulated sugar to lower the glycemic index.
  • Replace walnuts with raisins for a nut-free alternative.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Combine Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
  4. Add Flavor: Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
  5. Divide Batter: Evenly distribute the batter between the prepared cake pans.
  6. Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  8. Frost: Once the cakes are cool, frost them with cream cheese frosting.

Lemon Tart

Posted on by

Lemon Tart

Ingredients

    For the crust:

  • 1 pie crust (homemade or store-bought)

    • For the lemon filling:

  • 1/2 cup (120ml) fresh lemon juice
  • 1/4 cup (50g) sugar
  • 2 large eggs
  • 1/4 cup (60ml) heavy cream
  • Zest of 1 lemon

Instructions

  1. Preheat oven to 350°F (175°C). Place pie crust in a tart pan and blind-bake for 10-12 minutes.
  2. Whisk lemon juice, sugar, eggs, heavy cream, and zest in a bowl until smooth.
  3. Pour the filling into the crust and bake for 20-25 minutes until set.
  4. Let cool completely before serving.

White Chocolate Raspberry Mousse Parfaits

Posted on by

White Chocolate Raspberry Mousse Parfaits

Ingredients

  • 8 oz white chocolate, chopped
  • 2 cups heavy whipping cream, divided
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries, plus extra for garnish
  • 2 tbsp lemon juice
  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted
  • Mint leaves for garnish (optional)

Instructions

  1. Melt the Chocolate: In a double boiler or a heat-proof bowl over simmering water, melt the white chocolate until smooth. Remove it from the heat and let it cool slightly.
  2. Whip the Cream: In a large mixing bowl, whip 1 1/2 cups of heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  3. Combine Mixtures: Gently fold the cooled white chocolate into the whipped cream mixture until just combined. Be careful not to deflate the whipped cream.
  4. Prepare the Raspberry Sauce: In a blender or food processor, puree the raspberries with lemon juice until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, if desired.
  5. Make the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  6. Layer the Parfaits: Start by spooning a layer of graham cracker crumbs into the bottom of serving glasses. Add a layer of the white chocolate mousse, followed by a layer of raspberry sauce. Repeat the layers until the glasses are filled, finishing with a layer of mousse on top.
  7. Chill: Cover the parfaits with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the mousse to set.
  8. Garnish and Serve: Before serving, top with fresh raspberries and a sprig of mint, if desired. Enjoy your delightful White Chocolate Raspberry Mousse Parfaits.

Smoked Jalapeño Bacon Cornbread Muffins

Posted on by

Smoked Jalapeño Bacon Cornbread Muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup melted unsalted butter
  • 1 cup shredded sharp cheddar cheese (for a pop of color!)
  • 1/2 cup diced smoked beef bacon (crispy and flavorful!)
  • 1/2 cup diced fresh jalapeños (seeds removed for less heat, if desired)
  • 1/4 cup chopped fresh cilantro (for a fresh green touch!)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
  3. In another bowl, mix the buttermilk, eggs, honey, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in the cheddar cheese, smoked beef bacon, diced jalapeños, and chopped cilantro. The colors will be vibrant and inviting!
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let them cool for a few minutes in the pan before transferring to a wire rack.

Irish Cola

Posted on by

Irish Cola

Ingredients

    1 oz Irish Whiskey
  • 1 oz Irish Cream Liqueur
  • 4 oz Cola
  • Ice

Instructions

    Combine Ingredients:

  1. Fill a cocktail shaker with ice.
  2. Add 1 oz of Irish whiskey and 1 oz of Irish cream liqueur.
  3. Shake until well chilled.

    4. Serve:

  4. Strain the mixture into an ice-filled rocks glass.
  5. Top with 4 oz of cola.
  6. This cocktail is perfect for those who enjoy a creamy soda mixed drink with a whiskey kick.

Chili Garlic Sauce

Posted on by

Chili Garlic Sauce

Ingredients

  • 250 grams Chili (Siling Labuyo)
  • 150 grams Garlic (3 large heads)
  • 3 cups cooking oil
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 tablespoon oyster sauce (optional)

Instructions

  1. Begin by washing the chilies, then removing the stalks. Place the chilies in a blender along with the garlic and cooking oil.
  2. Pulse the ingredients in the blender until they are finely chopped, taking care not to over-blend. The mixture should resemble tiny bits rather than a smooth paste.
  3. Transfer the blended mixture to a large pan and cook over low to medium heat. Stir continuously for approximately 20 to 25 minutes until the chili undergoes a noticeable color change.
  4. Once the chili is cooked, add sugar, salt, black pepper, and oyster sauce (if using). Stir the mixture until all ingredients are well incorporated.
  5. Pour in the vinegar but refrain from stirring for the first 3 minutes. This helps to eliminate the “raw taste” of the vinegar.
  6. After 3 minutes, stir the mixture and continue cooking for an additional 20 minutes until the flavors meld together beautifully.
  7. Once the sauce is cooked to perfection, remove it from the heat and allow it to cool completely. Transfer the chili garlic sauce into a clean, dry jar with a secure lid.

Chimichurri Mayo

Posted on by

Chimichurri Mayo

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup cilantro
  • 1/4 cup parsley
  • 1/2 cup basil
  • 1/3 cup olive oil
  • 1 red chili or 1 teaspoon chili flakes
  • 3 garlic cloves
  • 2 shallots
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon coconut sugar
  • 1 tablespoon red wine vinegar

Instructions

  1. In a food processor or blender, combine the cilantro, parsley, basil, red chili (or chili flakes), garlic, shallots, lemon juice, salt, coconut sugar, and red wine vinegar.
  2. Pulse or blend until the herbs and vegetables are finely chopped.
  3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
  4. Add the mayonnaise and blend again until fully combined and smooth.
  5. Taste and adjust seasoning, adding more salt or lemon juice if desired.
  6. Transfer the chimichurri mayo to a bowl or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Thai Red Curry Dumpling Soup

Posted on by

Thai Red Curry Dumpling Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon lime juice
  • 1/2 cup sliced mushrooms
  • 1/2 cup baby spinach or bok choy
  • 12–16 frozen or fresh dumplings (store-bought or homemade)
  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Sauté the Curry Base Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
  2. Create the Broth Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well and let the flavors combine for 3–5 minutes.
  3. Add Vegetables Add the sliced mushrooms and simmer for 5 minutes, or until they begin to soften. Stir in the baby spinach or bok choy and cook until wilted, about 2 minutes.
  4. Cook the Dumplings Gently add the dumplings to the simmering soup. Cook according to package instructions or until they float to the surface and are fully cooked, usually 5–7 minutes.
  5. Adjust Seasoning Add the lime juice and taste the soup. Adjust the seasoning with more soy sauce, fish sauce, or lime juice if needed.
  6. Serve Ladle the soup into bowls, ensuring each portion has an equal number of dumplings and vegetables. Garnish with fresh cilantro or green onions, if desired.

Creamy Garlic Sauce for Pizza

Posted on by

Creamy Garlic Sauce for Pizza

Ingredients

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (warm)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Melt the Butter: In a small saucepan, melt the butter over medium heat.
  2. Cook the Garlic: Add the minced garlic to the melted butter and sauté for 1–2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
  3. Make the Roux: Stir in the flour and cook for 1 minute, whisking continuously to create a smooth paste.
  4. Add the Milk: Gradually pour in the warm milk while whisking to avoid lumps. Continue whisking until the mixture begins to thicken, about 2–3 minutes.
  5. Season the Sauce: Stir in the dried oregano, dried basil, onion powder, salt, and pepper. Mix well to combine.
  6. Add Parmesan Cheese: Remove the saucepan from heat and stir in the grated Parmesan cheese until fully melted and the sauce is creamy.
  7. Cool and Serve: Let the sauce cool slightly before spreading it over your pizza crust or serving as a dipping sauce. Enjoy the rich, garlicky flavor.

Sweet BBQ Sauce

Posted on by

Sweet BBQ Sauce

Ingredients

  • 1 ½ cups ketchup
  • 1 tablespoon apple cider vinegar
  • 1 cup dark brown sugar, packed
  • ¼ cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ cup water, plus more as needed
  • Salt and pepper to taste

Instructions

  1. Combine Ingredients: In a small saucepan, mix all the ingredients until well combined.
  2. Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 18-20 minutes, stirring occasionally to prevent burning, until the sauce has thickened to your desired consistency.
  3. Adjust to Taste: As the sauce simmers, taste and adjust the ingredients as needed. For a sweeter sauce, add more brown sugar; for a thicker and sweeter sauce, add more molasses and ketchup and simmer for an additional 5 minutes. For a tangier sauce, add more vinegar; for a thinner sauce, add more water a few tablespoons at a time. For more flavor, add more Worcestershire sauce or Dijon mustard; for a smokier sauce, add more smoked paprika or a dash of liquid smoke.
  4. Cool and Serve: Let the sauce cool slightly if serving immediately. If storing, allow the sauce to cool completely before transferring to a container.

Baileys Chocolate Cheesecake Trifle

Posted on by

Baileys Chocolate Cheesecake Trifle

Ingredients

    Crust:

  • 24 Oreo cookies, finely crushed
  • 5 tablespoons unsalted butter, melted

    • Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup Baileys Irish Cream

    • Whipped Cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream
  • Chocolate shavings for garnish (optional)

Instructions

    Prepare the Crust:

  1. Combine the crushed Oreos and melted butter in a medium bowl. Mix well until it resembles wet sand.
  2. Press the mixture evenly into the bottom of a trifle dish or individual serving glasses.
  3. Refrigerate for 30 minutes.

    4. Make the Cheesecake Filling:

  4. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  5. Add cocoa powder, vanilla extract, and Baileys Irish Cream. Beat until well combined.

    6. Make the Whipped Cream:

  6. In a chilled bowl, beat heavy cream with powdered sugar and Baileys until stiff peaks form.

    7. Assemble the Trifle:

  7. Layer half of the Oreo crust in the bottom of the trifle dish or glasses.
  8. Top with half of the cheesecake filling.
  9. Add half of the whipped cream.
  10. Repeat the layers, ending with whipped cream.
  11. Garnish with chocolate shavings, if desired.

    12. Chill:

  12. Refrigerate for at least 2 hours, or preferably overnight, before serving.

Caramelized onion bacon dip

Posted on by

Caramelized onion bacon dip

Ingredients

  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/2 teaspoon garlic powder
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Caramelize the Onions:In a large skillet, heat the olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 15-20 minutes until the onions are golden brown and caramelized. Reduce the heat if the onions start to burn. Remove from heat and set aside to cool slightly.
  2. Prepare the Dip: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic powder, and half of the crumbled bacon. Stir until smooth and fully incorporated. Gently fold in the caramelized onions and remaining bacon.
  3. Serve: Transfer the dip to a serving bowl and garnish with fresh parsley and a few extra crumbles of bacon on top. Serve with crackers, sliced baguette, or veggies for dipping.

Long Beach Iced Tea

Posted on by

Long Beach Iced Tea

Ingredients

  • 0.5 oz Vodka
  • 0.5 oz Gin
  • 0.5 oz White rum
  • 0.5 oz Tequila
  • 0.5 oz Triple Sec
  • 2 oz Cranberry juice
  • 0.5 oz Lime juice
  • Lime wedge (for garnish)

Instructions

  1. Prepare the glass: Fill a tall glass with ice.
  2. Mix the drink: In a shaker, combine vodka, gin, white rum, tequila, triple sec, cranberry juice, and lime juice. Shake well.
  3. Pour: Strain the mixture into the prepared glass over ice.
  4. Garnish: Add a lime wedge for garnish.
  5. Enjoy your Long Beach Iced Tea, a fruity and refreshing alternative to the classic Long Island Iced Tea.

McDonald’s Spicy Pepper Sauce

Posted on by

McDonald’s Spicy Pepper Sauce

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • Optional: 1 tablespoon hot sauce for extra heat

Instructions

  1. Mix the Base: In a medium-sized bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Stir until smooth.
  2. Add the Spices: Incorporate the smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
  3. Balance the Flavors: Add the lemon juice and sugar to the mixture. This will help balance the heat and tanginess.
  4. Optional Heat: For those who enjoy an extra spicy kick, add a tablespoon of your favorite hot sauce and mix well.
  5. Chill: Cover the bowl and let the sauce sit in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld together.
  6. Serve: Your homemade spicy pepper sauce is ready to serve! Use it as a dip, spread, or drizzle over your favorite dishes.

Coal for Christmas Colada

Posted on by

Coal for Christmas Colada

Ingredients

    For the Cocktail:

  • 2 oz coconut rum
  • 1 oz black vodka (or add black food coloring to regular vodka)
  • 2 oz pineapple juice
  • 2 oz coconut cream
  • 1 cup crushed ice
  • ½ teaspoon activated charcoal powder (food-grade, for the dark color)

    • For the Rim:

  • 2 tablespoons honey or corn syrup (for sticking)
  • 3 tablespoons black sugar crystals

    • For Garnish:

  • Red-and-white striped straw
  • Extra black sugar crystals (optional, for sprinkling)
  • Playful “coal lumps” (black sugar cubes or candy rocks)

Instructions

    Prepare the Glass

  1. Place black sugar crystals on a small plate.
  2. Use a pastry brush or your fingertip to coat the rim of a tropical glass with honey or corn syrup.
  3. Dip the rim into the black sugar crystals until fully coated. Set aside.

    4. Blend the Cocktail

  4. In a blender, combine the following:
    • Coconut rum
    • Black vodka (or regular vodka with a drop of black food coloring)
    • Pineapple juice
    • Coconut cream
    • Activated charcoal powder
    • Crushed ice
  5. Blend until smooth, dark, and creamy. Add a little more ice for a thicker consistency, if needed.

    6. Assemble the Drink

  6. Pour the frozen cocktail into the prepared glass carefully to keep the rim intact.

    7. Garnish

  7. Insert a festive red-and-white striped straw into the drink.
  8. Sprinkle additional black sugar crystals lightly over the top.
  9. Playfully scatter a few “coal lumps” (black sugar cubes or black candy) around the base of the glass or on the serving tray for decoration.

    10. Tips

  10. Black Vodka Substitute: If you can’t find black vodka, simply mix 1 drop of black gel food coloring into regular vodka for the same effect.
  11. Activated Charcoal: Use food-grade activated charcoal powder to achieve the dark color—perfectly safe for this treat when used in moderation.
  12. Make It Boozier: Add a splash of dark spiced rum or a hint of coffee liqueur for an extra kick.

Boozy Baileys Mini Cheesecakes

Posted on by

Boozy Baileys Mini Cheesecakes

Ingredients

    For the Crust:

  • 1 cup (120 g) graham cracker crumbs
  • 3 tablespoons (45 g) unsalted butter, melted
  • 1 tablespoon (15 g) granulated sugar

    • For the Cheesecake Filling:

  • 16 ounces (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60 mL) Baileys Irish Cream
  • 1 teaspoon vanilla extract

    • For the Topping:

  • 1 cup (240 mL) heavy cream, whipped
  • 2 tablespoons (25 g) powdered sugar
  • Chocolate shavings or cocoa powder (optional)

Instructions

    Prepare the Crust:

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
  3. Divide the mixture evenly among the liners, pressing down firmly to form the crust. Bake for 5 minutes, then let cool.

    4. Make the Cheesecake Filling:

  4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Stir in the Baileys and vanilla extract until fully incorporated.
  7. Spoon the filling evenly over the crusts, filling each liner about 3/4 full.

    8. Bake the Cheesecakes:

  8. Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
  9. Let the cheesecakes cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.

    10. Top and Serve:

  10. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  11. Pipe or spoon the whipped cream over the chilled cheesecakes.
  12. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.

    13. Serve:

  13. Enjoy these indulgent mini cheesecakes as a perfect boozy dessert for any celebration.

Chocolate Lava Cake

Posted on by

Chocolate Lava Cake

Ingredients

  • 448 g chocolate, chopped
  • 448 g unsalted butter
  • 224 g granulated sugar
  • 8 large eggs
  • 8 large egg yolks
  • 75 g all-purpose
  • In cups recipe
  • (16 oz) chocolate
  • (2 cups) unsalted butter
  • (1 cup) granulated sugar
  • 8 large eggs
  • 8 large egg yolks
  • (½ cup and 2 Tbsp) all-purpose

Instructions

  1. brush molds with the softened butter, then dust with flour, shaking to remove all the excess.
  2. Melt chocolate and butter over a double boiler, whisking occasionally until melted. Set aside, keeping the chocolate mixture warm, but not extremely hot.
  3. In a stand mixer fitted with a whisk attachment, mix the eggs, egg yolks and sugar together until mixture doubles and is light in color.
  4. It should be light and airy and add chocolate mix to the egg and sugar mixture slowly. Add flour and whisk on high for 20 seconds. well. Immediately portion prepared molds.
  5. When ready to use, preheat oven to 177°C (350°F). Bake cakes on high fan for 7 minutes or until the sides of the cakes are firm but the centers are soft.

Boston Cream Pie Cheesecake

Posted on by

Boston Cream Pie Cheesecake

Ingredients

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 1 (3.4-ounce) package instant vanilla pudding
  • 1 pint heavy cream
  • 1 box yellow cake mix (only half prepared as instructed)
  • ½ cup cornstarch
  • 4 tablespoons unsalted butter
  • 2 ounces dark chocolate, chopped
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons corn syrup
  • 1 cup confectioners sugar, sifted
  • ½ cup milk
  • Mini chocolate chips (optional)

Instructions

  1. Prepare the Cake Layer: Preheat the oven at 350°F (175°C). Bake half of the prepared yellow cake mix in a greased 9-inch springform pan for 13-15 minutes, until just set. If the center rises, gently flatten it. Let it cool slightly in the pan on a wire rack.
  2. Make the Cheesecake Batter: In a large mixing bowl, beat one package of cream cheese with ½ cup of sugar and cornstarch on low speed for 3 minutes, until creamy. Gradually add the remaining cream cheese and mix until smooth. Now, turn up the speed to high and add in the remaining sugar and vanilla. Incorporate the eggs one at a time, mixing well after each addition, then blend in the heavy whipping cream until smooth.
  3. Layer the Cheesecake: Pour the creamy cheesecake mixture over the cooled cake layer in the springform pan. Wrap the outside of the pan with foil and place it in a larger pan filled with hot water (about 1 inch up the sides). Bake for 60 minutes, until the center jiggles just slightly.
  4. Cool the Cheesecake: When done, turn off the oven and let the cheesecake cool inside for 30 minutes with the door ajar. Once at room temperature, refrigerate for at least 4 hours or overnight until fully set.
  5. Prepare the Pastry Cream: In a mixing bowl, beat together the heavy cream, instant vanilla pudding, and milk until thickened on high speed.
  6. Layer the Pastry Cream: Carefully detach the side of the springform pan and spread a layer of pastry cream on top of the chilled cheesecake. Refrigerate again to set.
  7. Make the Chocolate Drip: In a small saucepan, melt butter, milk, corn syrup, and vanilla extract over medium heat. Reduce to low and whisk in chopped chocolate until fully melted. Remove from heat and mix in confectioners’ sugar until smooth. If too thick, add a splash more milk.
  8. Drizzle the Chocolate: Quickly drizzle the warm chocolate mixture over the cheesecake, allowing it to drip down the sides. If it hardens, microwave briefly to soften. Chill until cold.
  9. Garnish: Pipe any remaining pastry cream over the top and sprinkle with mini chocolate chips if desired.

Cinnamon Sugar Delight Pizza

Posted on by

Cinnamon Sugar Delight Pizza

Ingredients

  • 1 can 8 ounces crescent roll dough

    • Cinnamon Sugar Topping:

  • ¼ cup unsalted butter cold and cubed
  • ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ cup allpurpose flour
  • 1 ½ teaspoons ground cinnamon
  • Pinch of salt

    • Glaze (optional):

  • ½ cup powdered sugar
  • 1 tablespoon unsalted butter softened
  • 1 ¼ teaspoons vanilla extract
  • 11 ½ tablespoons milk

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for effortless cleanup.
  2. For the cinnamon sugar topping, mix cold cubed butter, brown sugar, granulated sugar, flour, cinnamon, and salt in a medium bowl. Use your fingers or a pastry cutter until it looks like coarse crumbs.
  3. Unroll the crescent roll dough and separate the triangles. Lay them flat on the baking sheet.
  4. Sprinkle the cinnamon sugar topping evenly over the dough. Feel free to set aside some for extra sprinkling after baking.
  5. Bake for 8 to 12 minutes until the edges are golden brown and the topping is bubbly.

    6. Optional glaze time

  6. In a small bowl, whisk powdered sugar, softened butter, vanilla extract, and milk until smooth. Adjust the milk to achieve a drizzleable consistency.
  7. Once your pizza is baked, let it cool for a few minutes. Drizzle the glaze on top or serve it on the side for dipping.
  8. Slice it up and enjoy your sweet masterpiece.