Cheese and Garlic Crack Bread







What You'll Need



    Garlic Butter:

  • 1 crusty loaf, preferably sourdough or Vienna
  • 1 tbsp fresh parsley, finely chopped
  • 100g/3.5oz unsalted butter, softened
  • 2 garlic cloves, minced
  • 3/4 cup shredded Mozzarella cheese (or other melting cheese)
  • 3/8 tsp salt


How to Make It

  1. Preheat the oven to 180C/350F.
  2. Melt butter and then mix in other Garlic Butter ingredients.
  3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.



Keywords

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Breakfast casserole in the crock pot! Cooks while you sleep!






What You'll Need



  • 1 bag 26 oz. frozen hash browns
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 16 oz. roll sausage
  • maple, sage or regular sausage.
  • Salt and pepper
  • 16 oz. bag shredded cheddar cheese

How to Make It

  1. Spray crock pot and evenly spread hash browns at the bottom.
  2. Crack 12 eggs in a large bowl.
  3. Mix well (and slowly) using a whisk.
  4. Add the milk.
  5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
  6. Add plenty of salt....
  7. ...and lots of fresh pepper. Mix well and set aside.
  8. Cook the sausage on high heat, drain and set aside.
  9. Add sausage on top of hash browns.
  10. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
  11. Mix it up well. Or good, depending on where you're from.
  12. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
  13. Turn the crock pot on low for 6-8 hours.



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Leftover Mashed Potato Puffs








What You'll Need



  • 2 eggs
  • 1/3 cup sour cream, plus more for serving
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives
  • salt and black pepper, to taste
  • 3 cups mashed potatoes


How to Make It

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed.
  4. Add them to the bowl and mix well.
  5. Spoon them into the pan filling the cups just to the top or a little below.
  6. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  7. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.



Keywords

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Cappuccino Icebox Cake !







What You'll Need



  • 3 Tbsp instant cappuccino mix + 2 Tbsp water (or milk)
  • 2 cups whipping cream
  • 2 cups Greek yogurt
  • 2 tsp vanilla extract
  • 4 Tbsp brown sugar
  • about 300 g (10.5 oz) graham crackers
  • 5 Tbsp instant cappuccino mix + ¼ cup warm milk (for soaking crackers)


How to Make It

  1. In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
  2. In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract and brown sugar.
  3. In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and ¼ cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan.
  4. Place one single layer of graham crackers in the bottom of a 8x8" pan.
  5. Spoon ⅓ of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
  6. Before serving, lightly dust with cocoa powder for decoration.



Keywords

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The Chocolate Chip Cheesecake Recipe







What You'll Need



    Crust:
  • 8 oreo cookies or any cream filled chocolate sandwich cookies
  • 1/4 cup walnuts
  • 3 tablespoons butter, melted
    • Cheesecake:
  • 2 1/2 cups (20 oz) cream cheese, room temperature
  • 1/2 cup Greek yogurt, room temperature
  • 3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
  • 3 Safest Choice™ Pasteurized Eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
    • Ganache:
  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream


How to Make It

  1. Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
  2. Add the Oreo cookies and the walnuts in a food processor. Pulse until finely ground. Mix with the melted butter.
  3. Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
  4. add the cream cheese, yogurt and sugar in a mixing bowl. With the paddle attachment on, beat on low speed until just combined.
  5. lightly whisk the eggs then add them to the cheese mixture in a separate bowl. Stir in the vanilla extract.
  6. With a spatula, fold in 1/2 cup chocolate chips.
  7. Pour the cheesecake filling over the prepared crust.
  8. Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
  9. Bake the cheesecake in the preheated oven for 1 hour.
  10. Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
  11. Remove from the oven and refrigerate 4 or more hours before slicing.
  12. Just before serving, spoon a little ganache over each slice of cheesecake.
  13. To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
  14. Pour a little ganache over each slice of cheesecake.



Keywords

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The Best Lemon Blueberry Bread Recipe !







What You'll Need



  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups blueberries (12 oz)
  • 2 tsp lemon zest
  • ½ cup plain yogurt, regular or lowfat

How to Make It

  1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
  4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.



Keywords

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Strawberry Lemon Yogurt Cake





This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

What You'll Need



  • 1/2 cups all purpose flour
  • 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
  • 1/4 cups sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 8 ounces plain Greek yogurt
  • 12 ounces (about 2 cups) fresh strawberries, diced

    • GLAZE

  • 1/4 cups powdered sugar
  • 1-2 tablespoons lemon juice

How to Make It

  1. Heat oven to 325 degrees.
  2. Grease and flour a 10-inch bundt pan and set it aside.
  3. In a bowl, stir together flour, baking soda and salt.
  4. Mix in the lemon zest and set aside.
  5. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
  7. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated.
  8. Gently fold strawberries into the batter.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  11. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely.
  12. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.
  13. Drizzle glaze over top of the cake, letting it drip down the sides.



Keywords

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Not Yo Mama’s Banana Pudding !






What You'll Need




  • 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
  • 1 14-ounce can sweetened condensed milk
  • 1 8-ounce package cream cheese, softened
  • 2 cups milk
  • 1 5-ounce box instant French vanilla pudding
  • 6-8 bananas, sliced
  • 2 bags Pepperidge Farm Chessmen cookies

How to Make It

  1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



Keywords

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Easy Macaroni Casserole !








What You'll Need



  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 medium red pepper, chopped
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • 1 cup sliced mushrooms
  • 1 (14.5 oz can) petite diced tomatoes, drained
  • 2 cups marinara sauce (I used my own homemade)
  • 2 cups water
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 8 oz shredded mozzarella cheese
  • 8 oz uncooked DeLallo whole wheat elbows

How to Make It

  1. In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
  2. Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
  3. Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
  4. Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.



Keywords

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Egg Salad Recipe !







What You'll Need



  • 6 large eggs
  • 1/3 cup small-dice celery (about 1 stalk)
  • 1/3 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed

How to Make It

  1. Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
  2. Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
  3. When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
  4. Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.



Keywords

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Mexican Casserole








What You'll Need



  • 1 pound lean ground beef
  • 1 can Ranch Style beans
  • 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
  • 1 can Ro-tel tomatoes
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 package taco seasoning
  • 1 can cream of chicken soup
  • 1/2 cup water
  • sour cream and salsa for serving


How to Make It

  1. Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
  2. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
  3. Let sit for 5-10 minutes before serving. Top with sour cream and salsa



Keywords

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Chocolate Lasagna







What You'll Need



  • 1 package Oreo cookies, 36 cookies
  • 6 Tbs butter, melted
  • 1 (8 oz) package cream cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbs milk
  • 1 (16 oz) tub Cool Whip, divided
  • 1 large (5.9 oz) package chocolate instant pudding
  • 3 cups milk
  • 1½ cups mini chocolate chips

How to Make It

  1. Crush Oreo cookies. Place in a ziplock bag and use rolling pin to crush.
  2. In a mixing bowl, combine crushed oreos and melted butter.
  3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
  4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
  5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
  6. Spread remaining Cool Whip on top.
  7. Sprinkle chocolate chips on top.
  8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.



Keywords

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Easy Baked Chicken Breasts .








What You'll Need



  • 2/3 c mayonnaise
  • 1/4 c freshly grated Parmesan cheese
  • 1/2 c seasoned bread crumbs, finely crushed
  • 1-1/2 tsp. seasoning salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. granulated garlic or garlic powder
  • 1/2 tsp. Coleman’s mustard
  • 1/2 tsp. soy sauce
  • 4 skinless, boneless chicken breasts


How to Make It

  1. Preheat oven to 375.
  2. Spray a baking dish large enough to hold the chicken in a single layer.
  3. In a medium sized bowl, mix all ingredients except chicken until blended.
  4. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
  5. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.



Keywords

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BANANA PUDDING POKE CAKE !







What You'll Need

  • 1 box yellow cake mix & ingredients to make cake .
  • 2 box (small) instant banana pudding .
  • 4 c milk .
  • 8 oz whipped topping .
  • 20 vanilla wafers, crushed .
  • sliced bananas - use your own judgment .

How to Make It

  1. First step prepare cake in a 9 x 13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins.
  2. Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan.
  3. Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps.
  4. Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes.
  5. Step 5 : Now you need to refrigerate about 2 hs or till set.
  6. Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoye !.



Keywords

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Classic Egg Salad !







What You'll Need



  • 8 hard-cooked eggs, peeled and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons celery, chopped
  • 2 teaspoons Dijon mustard
  • Few dashes hot-pepper sauce
  • Salt and pepper
  • Lettuce or watercress
  • Bread or toast

How to Make It

  1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
  2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.



Keywords

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Quick Rise Cheesy Breadsticks Recipe !








What You'll Need




  • 1 cup warm water
  • 1 1/2 tbsp sugar
  • 1 pkg (2 1/4 tsp) yeast
  • 1 tsp salt
  • 1/2 cup milk
  • 3 cups flour
  • 1/2 cup melted butter (divided)
  • 12 oz package of mozzarella cheese
  • Garlic powder, Parmesan cheese, salt & pepper (to taste)

How to Make It

  1. Combine water, yeast, and sugar. Let sit for 5-10 minutes.
  2. Add salt and milk, plus 1 cup of flour. Whisk until mixed thoroughly. Add enough flour to make a thick dough
  3. Knead the dough until smooth.
  4. Roll the dough into the size and shape of your baking pan (this recipe used arimmed cookie sheet, about 13×9).
  5. Pour 1/4 cup butter in the bottom of the pan, placing the dough on top. Let rise for 15 minutes
  6. Spread remaining butter on the top of the dough (I add about 1/2 tsp garlic salt and/or Italian seasoning to mine), and add cheese. Sprinkle with any additional seasonings.
  7. Bake at 350°F for 20-25 or until golden brown.



Keywords

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Banana Lemon Loaf - Yummy






What You'll Need




  • 1 Tablespoon unsalted butter, at room temperature
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 2 cups confectioners sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 2-3 very ripe bananas, mashed
  • 2/3 cup granulated sugar
  • Frosting
  • juice of 1 lemon
  • Juice of 1 lemon (2 tablespoons juice)
  • loaf

How to Make It

  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
  4. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
  5. To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.



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S’mores Bars Recipe !








What You'll Need




  • 1/2 tsp water
  • 1/2 tsp baking soda
  • 1/2 cup shortening
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 tsp salt
  • 1/2 cup flour
  • 1/2 cup graham cracker crumbs, 5 sheets
  • 1 cup mini Hershey's Kisses, divided
  • 1 cup mini marshmallows

How to Make It

  1. Preheat oven to 350 degrees.
  2. Mix baking soda and water. Set aside.
  3. Cream together shortening, granulated sugar and brown sugar.
  4. Add vanilla, egg and baking soda/water mix.
  5. Gradually beat in flour, graham cracker crumbs and salt.
  6. Mix in 1/2 cup of mini Hershey's Kisses by hand.
  7. Spread in a greased 8 inch square pan.
  8. Bake at 350°F for 18-20 minutes.
  9. Remove from oven and turn the broiler on.
  10. Sprinkle mini marshmallows over the bars.
  11. Place under broiler, for 30-60 seconds, to toast marshmallows.
  12. Turn oven off and remove the bars.
  13. Sprinkle with 1/2 cup of mini Hershey's Kisses and return to the still warm oven for a couple of minutes to soften Kisses.



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Salted-Caramel Six-Layer Chocolate Cake !








What You'll Need




    For the Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

    • For the Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

    • For the Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

How to Make It

  1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
  2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
  3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
  4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
  5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
  6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.



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Not Your Hostess Cupcakes !








What You'll Need



    CUPCAKES:

  • 1 cup all purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup boiling water
  • ⅓ cup cocoa powder
  • ⅓ cup mini semisweet chocolate chips (minis melt better)
  • 1 TB instant espresso or instant coffee powder
  • ¾ cup granulated sugar
  • ½ cup whole sour cream
  • ½ cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract

    • FILLING:

  • 3 TB water
  • ¾ tsp unflavored gelatin
  • 4 TB butter, softened
  • 1 tsp vanilla extract
  • pinch salt
  • 1¼ cups marshmallow creme

    • GLAZE:

  • ½ cup semisweet chocolate chips
  • 3 TB butter

How to Make It

  1. BATTER: Adjust oven rack to lower middle position and preheat to 325F. Line a 12-cup muffin tin with your favorite liners. In a bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together boiling water, cocoa, mini chocolate chips, and coffee powder until smooth. Add sugar, sour cream, oil, eggs, and vanilla, mixing until combined. Gently fold in dry ingredients with the wet ingredients, just until combined - do not over mix. Divide bater evenly among muffin cups. Bake until toothpick inserted into center of cupcakes comes out with a few tender crumbs attached, about 18 min. Cool cupcakes in tin for 10 min. Transfer to wire rack and cool completely.
  2. FILLING: Combine water and gelatin in a large bowl and let sit until gelatin soaks up the water, 1 min. Microwave for 10 seconds at a time, until mixture starts bubbling around edges and gelatin is dissolved. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to the touch. Whisk in marshmallow creme until smooth. Chill about 30 minutes or until set. Transfer ⅓ cup or the filling to a pastry bag or ziploc bag with a tiny hole cut off the corner. Set aside remaining filling.
  3. ASSEMBLE: In a bowl, microwave chocolate chips and butter until smooth, stirring occasionally, 30 seconds. Let glaze cool to room temp; should be very glossy and thick syrup-like consistency. Hold a sharp knife at a 45 degree angle about ¼ inch from edge of cupcake top. Cut out a cone shape from each cupcake. Fill cupcakes with just enough filling to leave a 1 cm margin from the top. Replace the tops and frost with a generous layer of chocolate glaze. Let cool. Using the marshmallow-filled pastry bag, pipe design across tops of glazed cupcakes. Serve.
  4. (Note: Finished cupcakes can be stored in an airtight container at a moderate room temp for 1-2 days.)



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Raspberry White Chocolate Cheesecake Pie !








What You'll Need




  • 1 graham cracker crust (store-bought or homemade)
  • 1 (8 oz.) block of cream cheese
  • 8 oz. white chocolate, melted
  • 1 cup powdered sugar
  • 1 (8 oz.) package Cool Whip, thawed
  • 12 oz. fresh raspberries

How to Make It

  1. Spread 2 tablespoons of melted white chocolate on the bottom of the pie prepared pie crust (fully cooled if homemade). Chop 1/4 cup of fresh raspberries and sprinkle them over the bottom of the cooled pie crust. Set aside 2-3 tablespoons of melted white chocolate to drizzle over the top.
  2. In a large bowl, beat the remaining melted white chocolate with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated.
  3. Pour filling into crust, evening out the top with a knife or spatula. Place the fresh raspberries on top of the filling. Place the remaining white chocolate in a small Ziplock bag, snip off the corner of the bag, and drizzle the top of your pie with the melted chocolate.
  4. Refrigerate for at least an hour before serving. Enjoy!



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