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Lunar Cakery, Via in Arcione, 115, Roma RM, Atlanta, GA (2025)

02/13/2025

No-Bake German Chocolate Cheesecake.

Ingredients:

2 cups chocolate cookie crumbs
1/2 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips, melted
1/2 cup caramel sauce
1/2 cup shredded coconut
1/2 cup chopped pecans
1 (8 oz) container whipped topping
Chocolate shavings, for garnish
Pecan halves, for garnish

Directions:

In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and sour cream to the mixture and continue to beat until fully combined.
Pour in the melted semi-sweet chocolate chips and stir until the mixture is well-blended.
Gently fold in the whipped topping, shredded coconut, and chopped pecans.
Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.
Drizzle the caramel sauce over the top of the cheesecake.
Cover and refrigerate for at least 4 hours, or until the cheesecake has set.
Before serving, garnish with chocolate shavings and pecan halves.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours (chilling)
Kcal: 350 kcal | Servings: 10 servings

02/12/2025

🍓 Strawberry-Kissed Chocolate Fantasy Cake A Dreamy Indulgence! 🍫

This rich, decadent chocolate cake is layered with luscious chocolate ganache and fresh strawberries, creating the ultimate dessert fantasy! Every bite is pure bliss.

📋 Ingredients
● 2 cups all-purpose flour
● 1½ cups granulated sugar
● ¾ cup cocoa powder
● 1½ tsp baking powder
● 1 tsp baking soda
● 1 tsp salt
● 1 cup buttermilk
● ½ cup vegetable oil
● 2 large eggs
● 1 tsp vanilla extract
● 1 cup hot water
● 1½ cups fresh strawberries, sliced
● 2 cups chocolate ganache (for filling and frosting)
● 1 cup whipped cream (for garnish)
● Extra strawberries for garnish

📝 Instructions
1: Prepare the Oven & Pans – Preheat the oven to 350°F (175°C). Grease and line three round cake pans with parchment paper.
2: Mix the Dry Ingredients – In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3: Combine the Wet Ingredients – In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well blended.
4: Create the Batter – Gradually mix the wet ingredients into the dry ingredients. Stir in the hot water until smooth. The batter will be thin, but that’s perfect!
5: Bake to Perfection – Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6: Assemble the Layers – Spread a layer of chocolate ganache over one cake layer, then add sliced strawberries. Repeat with the second layer.
7: Frost & Garnish – Cover the cake with the remaining ganache. Pipe whipped cream on top and decorate with extra strawberries.
8: Serve & Enjoy – Slice into this rich, chocolatey masterpiece and indulge in every strawberry-kissed bite!

🍓 Tip: For extra decadence, drizzle melted chocolate over the top before serving! 😍🍫

02/12/2025

🌟 Revel in the beauty of this scrumptious dish.: 🍫🍰 Easy to make and requires no bakingyour new favorite treat!

Ingredients:
For the Crumb Base:
1 cups cookie crumbs graham cracker, digestive cookies, or ladyfingers 180 g
cup butter, melted
For the Cheesecake Filling:
8 oz cream cheese remove from fridge 30 minutes before using
cup powdered sugar
tsp vanilla extract
1 cup heavy cream
1 tbsp gelatin
2 tbsp milk 2% recommended
For the Berry Topping:
cup blueberries
cup raspberries
cup 2 tbsp sugar
tbsp cornstarch
Pinch of cinnamon optional
2 tbsp water
tbsp lemon juice
Instructions:
1. Prepare the Cookie Base:
Mix the cookie crumbs with melted butter. Press the mixture into the bottom of a 7-8 inch 17-20 cm springform pan.
Refrigerate while preparing the filling.
2. Make the Cheesecake Filling:
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
In a separate bowl, whip the cream until thick peaks form and set aside.
In a small pot, combine the milk and sprinkle gelatin on top. Let it sit for 1 minute, then heat gently until the gelatin dissolves 1-2 minutes. Do not boil.
Add 1-2 tablespoons of the cream cheese mixture to the gelatin mixture and stir gently. Then fold the gelatin mixture into the remaining cream cheese mixture, followed by folding in the whipped cream until combined.
3. Assemble the Cheesecake:
Remove the cookie base from the fridge and pour the cheesecake filling evenly on top.
Cover with plastic wrap and refrigerate for 4-5 hours or overnight for best results.
4. Prepare the Berry Topping:
In a medium pot, combine the blueberries, raspberries, sugar, cornstarch, cinnamon if using, water, and lemon juice.
Bring to a boil, then reduce heat and simmer until thickened to your liking. Let it cool and then refrigerate for at least a few hours. The topping will thicken as it cools.
5. Serve:
Top the cheesecake with the berry topping before serving, or add it to individual slices. This cheesecake also tastes great over ice cream!
Enjoy your delicious and refreshing No-Bake Berry Cheesecake!

02/11/2025

Choco Swiss Roll Delight Recipe.

Ingredients
Chocolate Sponge Cake:

4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder (unsweetened)
½ tsp baking powder
¼ tsp salt
Chocolate Filling:

1 cup heavy whipping cream (chilled)
¼ cup powdered sugar
2 tbsp cocoa powder
1 tsp vanilla extract
Chocolate Ganache Topping:

½ cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp unsalted butter (optional, for shine)
Optional Decorations:

Chocolate shavings
Fresh berries
Edible gold leaf
Instructions
1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it hangs over the sides for easy removal.
In a large bowl, beat eggs and granulated sugar on high speed until pale, thick, and tripled in volume (about 5–7 minutes). Add vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture, taking care not to deflate the batter.
Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
Bake for 10–12 minutes, or until the top springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
2. Roll the Cake:
Remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.
Starting from the short edge, gently roll the cake (with the towel) into a tight spiral. Allow it to cool completely, rolled up.
3. Make the Filling:
Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract to stiff peaks.
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border.
4. Roll and Chill:
Re-roll the cake (without the towel) into a tight roll. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
5. Prepare the Ganache:
Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a heatproof bowl

02/11/2025

Savoring the sweet taste of summer with our Peach Raspberry Cheesecake! 🍑🍰 Bursting with juicy fruits and creamy delight.

Ingredients:
For the crust:
1 1/2 cups crushed graham crackers
1/3 cup unsalted butter, melted
1/4 cup sugar
For the fruit compote layer:
1 cup raspberry compote
1/2 cup peach compote
For the cream cheese layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
For the topping:
Whipped cream
Fresh berries for garnish
Mint leaves for garnish
Directions:
Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Cream cheese layer: Beat the cream cheese with sugar and vanilla until smooth. Add eggs one at a time, beating just until incorporated. Pour half over the chilled crust.
Add fruit compote layer: Spoon the cooled peach compote over the first layer of cream cheese, followed by the raspberry compote. Evenly distribute the compote layers, then pour the remaining cream cheese mixture over the top.
Bake: Preheat oven to 325°F (165°C). Bake for 45-50 minutes, or until set. Cool completely, then refrigerate for at least 4 hours.
Garnish and serve: Top with whipped cream, fresh berries, and mint leaves before serving.

02/10/2025

🍒 Black Forest Cream Roll Cake – A Decadent Twist on a Classic

This Black Forest cream roll cake features a light and fluffy sponge cake, filled with a rich cream and sweet cherries, then rolled up and topped with more cherries and whipped cream. A perfect dessert for any occasion!

Ingredients:

For the Sponge Cake:
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the Cream Filling:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup cherry pie filling (or fresh cherries)

For the Topping:
• 1/2 cup whipped cream
• 1/4 cup chocolate shavings
• Fresh cherries, for garnish

Directions:

1️⃣ Make the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan. In a large bowl, whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, and baking powder, and gently fold into the egg mixture. Stir in milk and vanilla.

2️⃣ Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean. Let the cake cool slightly before transferring to a clean kitchen towel. Roll the cake up with the towel and allow it to cool completely.

3️⃣ Prepare the Cream Filling:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the cherry pie filling or fresh cherries.

4️⃣ Assemble the Roll Cake:
Once the cake has cooled, unroll it and spread the cream filling evenly over the surface. Carefully roll the cake back up without the towel, then transfer to a serving plate.

5️⃣ Decorate and Serve:
Top with whipped cream, chocolate shavings, and fresh cherries.

Tips:
• Be sure to roll the cake while it’s still warm to prevent cracking.
• For an extra indulgent touch, drizzle with chocolate syrup.

Time & Servings:
• Prep Time: 15 minutes ⏰
• Bake Time: 15 minutes 🍳
• Chill Time: 1 hour ❄️
• Total Time: 1 hour 30 minutes
• Servings: 8 servings 🍽️

02/10/2025

Chocolate Cake with Silky Mousse – The Ultimate Indulgence! 🍫🍰

Indulge in the rich, velvety goodness of chocolate cake layered with silky chocolate mousse! This dessert is pure chocolate heaven, with a moist cake base and a light, airy mousse that melts in your mouth. Perfect for any special occasion!

Ingredients:
For the Chocolate Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (enhances chocolate flavor!)
For the Silky Chocolate Mousse:
1 ½ cups heavy cream (cold)
1 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp powdered sugar
1 tsp vanilla extract
Instructions:
1️⃣ Bake the Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla, mixing until smooth.
Stir in hot coffee (batter will be thin – that's normal!).
Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let cakes cool completely.
2️⃣ Prepare the Silky Chocolate Mousse:

Melt chocolate chips, butter, and vanilla in a microwave or double boiler. Let cool slightly.
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
Gently fold in the melted chocolate until smooth and creamy.
3️⃣ Assemble the Cake:

Place one cake layer on a serving plate. Spread a thick layer of chocolate mousse over the top.
Add the second cake layer and spread more mousse over the top and sides.
Chill for 1-2 hours to set.
4️⃣ Serve & Enjoy!
Slice and indulge in the ultimate chocolate mousse cake experience! 🍫🍰

✨ Pro Tip: For extra decadence, drizzle with chocolate ganache or dust with cocoa powder before serving!

02/10/2025

🍫 Chocolate Fudge Layered Cake – Indulge in Decadence!
Prepare for a rich and indulgent dessert that will leave you craving more! This Chocolate Fudge Layered Cake features layers of ultra-moist chocolate cake, smooth fudge filling, and a velvety chocolate ganache. Perfect for chocoholics looking to indulge in pure decadence!

✨ Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Fudge Filling:
1 cup heavy cream
8 oz semi-sweet chocolate (chopped)
2 tbsp unsalted butter
For the Ganache:
8 oz semi-sweet chocolate (chopped)
1/2 cup heavy cream
1 tbsp unsalted butter
✨ Instructions:
1️⃣ Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2️⃣ Mix the Wet Ingredients:
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth. Gradually add the boiling water, mixing until combined (the batter will be thin).
3️⃣ Bake the Cake:
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4️⃣ Make the Fudge Filling:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and butter. Stir until smooth and combined. Let it cool slightly to thicken.
5️⃣ Make the Ganache:
Heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and add the chopped semi-sweet chocolate and butter. Stir until smooth and glossy. Let it cool slightly before using.
6️⃣ Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of fudge filling over the top. Add the second cake layer and press gently. Pour the ganache over the top of the cake, letting it drip down the sides.
7️⃣ Serve and Enjoy:
Let the ganache set for a few minutes before slicing. Serve and enjoy the rich, decadent layers of chocolate goodness!
💡 Tip: For an extra touch, decorate with chocolate shavings, sprinkles, or berries on top.

02/10/2025

Raspberry Lemon Layer Cake: A Tangy and Sweet Delight.

Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
¾ cup whole milk
¼ cup freshly squeezed lemon juice
For the Raspberry Filling:
3 cups fresh raspberries
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
For the Lemon Cream Frosting:
2 cups heavy whipping cream
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
For Decoration:
Fresh raspberries
Thin lemon slices
Lemon zest
Instructions:
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually mix in the dry ingredients, alternating with the milk and lemon juice, starting and ending with the dry ingredients. Divide the batter evenly among the prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
Make the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and let cool completely.
Prepare the Lemon Cream Frosting:
In a large bowl, beat the heavy cream, powdered sugar, lemon juice, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of lemon cream frosting over the top, followed by a layer of raspberry filling. Repeat with the second cake layer. Top with the third cake layer and frost the top and sides with the remaining lemon cream frosting.
Decorate the Cake:
Arrange fresh raspberries and lemon slices on top of the cake. Sprinkle with lemon zest for a bright and fresh finish.
Decoration Tips:
Use a piping bag with a star tip to create decorative swirls around the edge of the cake.
Add a light dusting of powdered sugar over the raspberries for an elegant touch.
Serve on a simple white cake stand to let the vibrant colors of the raspberries and lemons shine.
Garnish the sides with a few whole raspberries for a polished presentation.
Happy Baking

02/10/2025

Recipe for Chocolate Rose Cake🍰🍫

Ingredients:

Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract

Decorations:
Fresh strawberries
Chocolate roses (can be made from modeling chocolate)
White chocolate decorative pieces
Chocolate chips

Instructions:

1.Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

2.Mix dry ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3.Add wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.

4.Add boiling water: Stir in the boiling water until the batter is smooth. The batter will be thin.

5.Bake the cakes: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

6.Prepare the frosting: Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla extract.

7.Frost the cake: Once the cakes are completely cool, frost them with the chocolate frosting.

8.Decorate: Decorate the cake with chocolate roses, fresh strawberries, white chocolate decorative pieces, and chocolate chips as shown in the image.

02/10/2025

Cinnamon Roll Honeybun Cheesecake
🍰 Just took a bite of heaven with this Cinnamon Roll Honeybun Cheesecake! The perfect swirl of cinnamon goodness and creamy cheesecake. 🥮✨
Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tsp vanilla extract
For the Cinnamon Swirl:

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tbsp ground cinnamon
For the Honeybun Glaze:

1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Directions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to create swirls. Repeat with the remaining batter and cinnamon swirl.
Place the springform pan in a larger baking pan and fill the outer pan with about 1 inch of hot water to create a water bath. Bake for 50–60 minutes or until the center is just set.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, chill in the refrigerator for at least 4 hours or overnight.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Chilling Time: 4 hours
Total Time: 5 hours 20 minutes | Calories: 420 kcal per slice | Servings: 12

02/09/2025

🍌🍫 This Banana Split Cake is the ultimate indulgence! Layers of moist banana cake with strawberries, pineapple, whipped cream, and a decadent drizzle of hot fudge. Perfect for any occasion! 🍒✨

Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 2 medium)
½ cup buttermilk
1 teaspoon vanilla extract
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup chopped walnuts (optional)
1 cup crushed pineapple, drained
1 cup sliced strawberries
Frosting & Toppings:
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup hot fudge sauce
½ cup chopped peanuts
Maraschino cherries for garnish
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix mashed bananas, buttermilk, and vanilla extract.
Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add the dry ingredients, alternating with the banana mixture, mixing just until combined.
Fold in walnuts (if using), crushed pineapple, and sliced strawberries.
Divide batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream frosting between the layers and over the entire cake.
Drizzle with hot fudge sauce, sprinkle with chopped peanuts, and top with maraschino cherries.
Refrigerate for at least 1 hour before serving for best results.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 10 servings

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02/09/2025

Chocolate Chip Cookie Dough Pie

Ingredients:

For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar

For the Chocolate Layer:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream

For the Cookie Dough Filling:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 2 cups all-purpose flour (heat-treated)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips

For Topping:
- 1/4 cup chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined.
2. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, then let it cool completely.
3. For the chocolate layer, heat the heavy cream in a small saucepan until warm but not boiling. Remove from heat and pour over the chocolate chips. Let it sit for a minute, then stir until smooth.
4. Pour the melted chocolate over the cooled crust and spread evenly. Refrigerate for 15-20 minutes until set.
5. For the cookie dough filling, beat the softened butter, brown sugar, and granulated sugar until creamy. Add vanilla extract and milk, mixing well.
6. Gradually add the heat-treated flour and salt, stirring until smooth. Fold in the mini chocolate chips.
7. Spread the cookie dough evenly over the chilled chocolate layer. Sprinkle additional chocolate chips on top.
8. Refrigerate for at least 1 hour before slicing and serving.

Prep Time: 20 minutes | Baking Time: 10 minutes | Chilling Time: 1 hour | Total Time: 1 hour 30 minutes | Kcal: 420 per slice | Servings: 10

02/09/2025

Irresistible Chocolate Fudge Brownie Cake Recipe 🍫🎂

Ingredients:
For the Cake:
1 box chocolate fudge cake mix (any brand)
1 box brownie mix (any brand)
4 large eggs
1 cup water
1 cup vegetable oil
1 cup sour cream
1 cup semi-sweet chocolate chips (optional)
For the Fudge Glaze:
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter

Instructions:
1️⃣ Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated.

2️⃣ Prepare the Batter:
In a large mixing bowl, combine the cake mix, brownie mix, eggs, water, oil, and sour cream.
Mix until smooth and well combined. Avoid overmixing.
Fold in the chocolate chips if using.

3️⃣ Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

4️⃣ Make the Fudge Glaze:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Remove from heat and stir in the chocolate chips and butter until smooth and glossy.

5️⃣ Assemble the Cake:
Place the cooled cake on a serving plate.
Drizzle the warm fudge glaze over the top of the cake, letting it cascade down the sides.
Allow the glaze to set for about 10 minutes before serving.

Serving Suggestions:
Top with whipped cream, fresh berries, or a scoop of vanilla ice cream for added flair.
Sprinkle with powdered sugar or chocolate shavings for a fancy finish.

Tips:
Don’t skip the sour cream: It adds moisture and richness to the cake.
Use good-quality chocolate chips: The glaze's flavor depends on the quality of the chocolate.
Cool completely before glazing: This ensures the glaze adheres beautifully to the cake.

⏰Prep Time: 15 minutes
⏰Cooking Time: 50-60 minutes
⏰Total Time: 65-75 minutes
Enjoy this delicious and comforting Chocolate Fudge Brownie Cake! 🍫🎂

02/09/2025

🍰 Vanilla Strawberry Ombre Cake: A Layered Delight 🍓

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
Pink food coloring (optional, for ombre effect)
For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Pink food coloring (for ombre effect)
For Decoration:

Fresh strawberries, whole and halved
Edible gold sprinkles
Powdered sugar for dusting
Instructions

1️⃣ Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, until smooth.
2️⃣ Create the Ombre Effect:

Divide the batter evenly into three bowls. Leave one plain, tint the second with a small amount of pink food coloring, and tint the third with a deeper shade of pink. Mix until the colors are uniform.
Pour each batter into its prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
3️⃣ Prepare the Frosting:

Beat the butter until creamy. Gradually add the powdered sugar, alternating with milk, and beat until fluffy. Mix in the vanilla extract.
Divide the frosting into three bowls. Leave one plain, tint one light pink, and tint the other a deeper pink.
4️⃣ Assemble the Cake:

Place the darkest pink cake layer on a serving plate. Spread a thin layer of frosting on top. Repeat with the lighter pink layer and then the plain layer.
Frost the outside of the cake, starting with the darkest pink at the bottom, the lighter pink in the middle, and the plain frosting at the top. Blend the edges for a smooth ombre effect.

02/09/2025

𝑹𝒆𝒄𝒊𝒑𝒆 𝒐𝒇 𝑷𝒊𝒕𝒂𝒉𝒂𝒚𝒂 𝑷𝒖𝒓𝒑𝒍𝒆 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒂𝒌𝒆 🍰🍇

📝 𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔

𝑭𝒐𝒓 𝒕𝒉𝒆 𝒄𝒂𝒌𝒆:

2 ½ cups all-purpose flour 🌾
1 ½ cups granulated sugar 🍬
1 tsp baking soda
1 tsp salt 🧂
1 tsp cocoa powder 🍫
1 ½ cups vegetable oil 🛢️
1 cup buttermilk 🥛
2 large eggs 🥚
2 tbsp red food coloring 🌈
1 tsp white distilled vinegar
1 tsp vanilla extract 🍦
1 tsp (or more) purple food coloring 💜
1 cup pitahaya (dragon fruit) puree 🐉

𝑭𝒐𝒓 𝒕𝒉𝒆 𝒄𝒓𝒆𝒂𝒎 𝒄𝒉𝒆𝒆𝒔𝒆 𝒇𝒓𝒐𝒔𝒕𝒊𝒏𝒈:

1 lb cream cheese, softened 🧀
2 sticks unsalted butter, softened 🧈
1 tsp vanilla extract 🍦
4 cups sifted confectioners’ sugar 🍥
¼ cup pitahaya puree for coloring 🐉

🧑🍳 𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔

1️⃣ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

2️⃣ In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3️⃣ In another bowl, mix vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract.

4️⃣ Add wet ingredients to dry ingredients and mix until smooth.

5️⃣ Gently fold in pitahaya puree and mix until fully incorporated.

6️⃣ Divide batter evenly between prepared pans and bake for 30-35 minutes. Let cool in pans for 10 minutes, then transfer to racks to cool completely.

7️⃣ For the frosting: Beat cream cheese and butter until creamy. Add vanilla extract and sifted powdered sugar, one cup at a time, beating until smooth after each.

8️⃣ Add pitahaya puree to frosting and continue beating until smooth and fluffy.

9️⃣ Once cakes have cooled, spread frosting between the layers and cover the entire cake with the remaining frosting.

🔟 Decorate with leftover pitahaya puree or edible flowers, if desired.

🍰 Slice, serve, and enjoy this vibrant Pitahaya Purple Velvet Cake! 💜

𝑷𝒓𝒆𝒑 𝑻𝒊𝒎𝒆: 25 minutes ⏰ | 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑻𝒊𝒎𝒆: 35 minutes ⏰ | 𝑻𝒐𝒕𝒂𝒍 𝑻𝒊𝒎𝒆: 1 hour 10 minutes ⏰

🍰

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