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Foods and recipes1990, Los Angeles, CA (2025)

01/16/2025

Honey Peach Cream Cheese Cupcakes 😍🧁

Ingredients:

For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh peaches, finely diced

For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon honey
1 teaspoon vanilla extract

For garnish:
Sliced fresh peaches
Drizzle of honey

Directions:

Make the cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, sugar, and honey until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced peaches. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the cream cheese frosting:
8. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined. Stir in the honey and vanilla extract.

Assemble the cupcakes:
9. Pipe or spread the cream cheese frosting onto the cooled cupcakes. Garnish with a slice of peach and a drizzle of honey.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal per cupcake | Servings: 12 cupcakes

Tips:

Use canned peaches if fresh are not available, but drain them well before dicing.
For extra flavor, add 1/2 teaspoon ground cinnamon to the cupcake batter.

01/16/2025

Double Chocolate Ricotta Marble Cake 🍰🍫

Ingredients:

For the cake batter:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup ricotta cheese

For the chocolate batter:
1/4 cup unsweetened cocoa powder
2 tablespoons milk
1/2 cup semisweet chocolate chips

Directions:

Prepare the pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Make the batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing 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.
Mix in the ricotta cheese until smooth. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.

Prepare the chocolate batter:
In a small bowl, mix the cocoa powder and 2 tablespoons of milk until smooth. Take 1 cup of the plain batter and fold in the cocoa mixture and chocolate chips.

Assemble the marble cake:
Pour half of the plain batter into the prepared pan, spreading it evenly. Spoon dollops of the chocolate batter over the plain batter. Add the remaining plain batter on top.
Use a knife or skewer to gently swirl the two batters together to create a marbled effect.

Bake:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve:
Slice and enjoy as is, or dust with powdered sugar for a finished touch.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 280 kcal per slice | Servings: 10 slices

Tips:

Use dark chocolate chips for a richer flavor.
Store in an airtight container for up to 3 days, or refrigerate for longer freshness.

01/16/2025

Strawberry Cheesecake Nachos Box 🍓😍

Ingredients:

For the nachos:
10 small flour tortillas
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

For the cheesecake topping:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

For the strawberry topping:
1 1/2 cups fresh strawberries, diced
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

For garnish:
1/4 cup white chocolate, melted (optional)
Whipped cream (optional)
Crushed graham crackers (optional)

Directions:

Make the nachos:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the tortillas into triangles. In a small bowl, mix the sugar and cinnamon.
Brush both sides of the tortilla triangles with melted butter, then sprinkle with the cinnamon sugar mixture.
Arrange the triangles on the prepared baking sheet and bake for 8-10 minutes, or until crispy and golden. Let cool completely.
Make the cheesecake topping:
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Prepare the strawberry topping:
In a small bowl, combine the diced strawberries, sugar, and lemon juice. Let sit for 5-10 minutes to release their juices.

Assemble the nachos:
Arrange the tortilla chips in a serving box or platter. Spoon dollops of the cheesecake topping over the chips, then scatter the strawberry topping evenly.
Drizzle with melted white chocolate, if desired. Garnish with whipped cream and crushed graham crackers for extra texture.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 200 kcal per serving | Servings: 6 servings

Tips:

Use chocolate tortillas or add cocoa powder to the cinnamon sugar mix for a twist.
Substitute strawberries with raspberries, blueberries, or mixed berries for variety.

01/16/2025

Chocolate Marshmallow Cookies 🍪🍫

Ingredients:

For the cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 large marshmallows, halved

For the chocolate glaze:
1 cup semisweet chocolate chips
1/4 cup heavy cream

Directions:

Prepare the cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8 minutes. Remove the cookies from the oven and quickly place a marshmallow half, cut side down, onto the center of each cookie. Return to the oven and bake for an additional 2-3 minutes, or until the marshmallows are puffed. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Prepare the chocolate glaze:
In a microwave-safe bowl, melt the chocolate chips and heavy cream in 20-second intervals, stirring between each, until smooth and glossy.
Spoon the glaze over the top of each cookie, letting it drip down the sides.

Serve and enjoy:
Allow the glaze to set for 10-15 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies

Tips:

For a s’mores twist, sprinkle graham cracker crumbs over the glaze.
Use mini marshmallows for bite-sized gooey goodness.

01/15/2025

Buttery Toffee Icebox Cookies 🍪😋

Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large egg yolks
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup toffee bits

Directions:

Prepare the dough:
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the toffee bits.

Shape and chill:
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

Bake the cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes (plus chilling time) | Cooking Time: 12 minutes | Total Time: 2 hours 27 minutes
Kcal: 140 kcal per cookie | Servings: 24 cookies

Tips:

For a nutty variation, add 1/2 cup chopped pecans or almonds to the dough.
To store, keep the dough logs in the freezer for up to 3 months and slice and bake as needed.

01/15/2025

Lemon Crumb Bars 🍰😋

Ingredients:

For the crust and crumb topping:
1 cup unsalted butter, melted
2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

For the lemon filling:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest

Directions:

Preheat oven:
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.

Prepare the crust and topping:
In a medium bowl, combine the melted butter, flour, sugar, baking powder, and salt. Mix until crumbly.
Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the crumb topping.

Make the lemon filling:
In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.

Assemble the bars:
Pour the lemon filling evenly over the crust. Sprinkle the reserved crumb mixture evenly on top.

Bake:
Bake for 25-30 minutes, or until the top is lightly golden and the filling is set. Remove from the oven and let cool completely in the pan.

Slice and serve:
Once cooled, use the parchment overhang to lift the bars from the pan. Slice into squares or rectangles and serve.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 220 kcal per bar | Servings: 12 bars

Tips:

For extra lemon flavor, sprinkle additional lemon zest over the top before baking.
Store in an airtight container in the refrigerator for up to 5 days.

01/15/2025

Crab Rangoon Egg Rolls - Don't LOSE this Recipe 😋

Ingredients:

For the filling:
8 oz cream cheese, softened
1 cup cooked crab meat, shredded (or imitation crab)
2 green onions, finely chopped
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the rolls:
10 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)

For dipping sauce:
1/4 cup sweet chili sauce
2 tablespoons soy sauce

Directions:

In a mixing bowl, combine the cream cheese, crab meat, green onions, soy sauce, garlic powder, ground ginger, and salt. Mix until smooth and well combined.

Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly, sealing the top corner with the beaten egg. Repeat with the remaining wrappers and filling.

Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes).
Remove from the oil and drain on a plate lined with paper towels.

In a small bowl, mix the sweet chili sauce and soy sauce until combined.

Serve the egg rolls warm with the dipping sauce on the side.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 190 kcal per egg roll | Servings: 10 egg rolls

Tips:

For a baked version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Add a dash of sriracha to the filling for a spicy twist.

01/15/2025

Dirty Dr Pepper 🍹💕

Ingredients:

12 oz Dr Pepper (chilled)
2 tablespoons coconut syrup
1 tablespoon fresh lime juice
Ice cubes
Lime wedge and maraschino cherry (for garnish)

Directions:

Fill a glass with ice cubes.
Pour the Dr Pepper over the ice.
Stir in the coconut syrup and lime juice until well combined.
Garnish with a lime wedge and a maraschino cherry. Serve immediately and enjoy!

Prep Time: 5 minutes | Total Time: 5 minutes
Kcal: 150 kcal per serving | Servings: 1 drink

Tips:

For a creamier version, add a splash of half-and-half or coconut cream.
Use diet Dr Pepper for a lower-calorie option.

01/15/2025

Raspberry Cake with Lemon Buttercream 🍰😋

Ingredients:

For the raspberry cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup raspberry puree (fresh or frozen, strained to remove seeds)
1 cup fresh or frozen raspberries (tossed with 1 tablespoon flour)

For the lemon buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2-3 tablespoons heavy cream (adjust for consistency)

Directions:

Make the raspberry cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix the raspberry puree and milk together. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries tossed in flour. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the lemon buttercream:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition.
Mix in the lemon juice, lemon zest, and heavy cream until smooth and fluffy. Adjust the consistency with more cream if needed.

Assemble the cake:
Place one cake layer on a serving plate and spread a generous layer of lemon buttercream on top. Place the second layer on top and frost the entire cake.
Garnish with fresh raspberries, lemon slices, or edible flowers if desired.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 420 kcal per slice | Servings: 12 slices

Tips:

For a more intense raspberry flavor, add 1/2 teaspoon raspberry extract to the batter.
Chill the cake for 30 minutes after frosting to make slicing easier.

01/15/2025

Blueberry Cheesecake Cookies 🍪😋

Ingredients:

For the cookies:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the blueberries:
1 cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon cornstarch

Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a small bowl, toss the blueberries with sugar and cornstarch until evenly coated. Set aside.
In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Gently fold in the prepared blueberries, being careful not to crush them.
Scoop 1 1/2-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 130 kcal per cookie | Servings: 18 cookies

Tips:

For an extra burst of flavor, add 1/2 teaspoon of lemon zest to the dough.
Store cookies in an airtight container in the refrigerator to keep them soft and fresh.

01/15/2025

Cake Mix Toffee Bars 🍫😍

Ingredients:

1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup toffee bits
1/2 cup chopped pecans (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the cake mix, melted butter, and egg. Stir until a thick dough forms.
Press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust.
In a small bowl, mix the sweetened condensed milk, chocolate chips, toffee bits, and chopped pecans (if using). Pour the mixture over the crust and spread evenly.
Crumble the remaining dough over the top of the filling, leaving some gaps for the filling to peek through.
Bake for 25-30 minutes, or until the edges are golden and the center is set.
Allow the bars to cool completely in the pan before cutting into squares.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 220 kcal per bar | Servings: 16 bars

Tips:

For added flavor, use a butter pecan or chocolate cake mix instead of yellow.
Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

01/15/2025

No Bake Chocolate Mousse Cake 🍫😍

Ingredients:

For the crust:
2 cups chocolate cookie crumbs (like Oreos, without filling)
1/2 cup unsalted butter, melted

For the chocolate mousse filling:
2 cups semisweet or dark chocolate chips
1 1/2 cups heavy whipping cream, divided
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Chocolate shavings or cocoa powder (for garnish)

Directions:

Prepare the crust:
1. In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Make the mousse filling:
3. In a microwave-safe bowl, melt the chocolate chips and 1/2 cup of heavy whipping cream in 20-second intervals, stirring between each, until smooth. Let cool slightly.
4. In a large bowl, whip the remaining 1 cup of heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold the melted chocolate mixture into the whipped cream until smooth and fully combined.
6. Pour the mousse filling over the chilled crust, spreading it evenly. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Make the topping:
7. In a bowl, whip the heavy whipping cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the set mousse.
8. Garnish with chocolate shavings or a dusting of cocoa powder.

Serve:
9. Carefully remove the sides of the springform pan before serving. Slice and enjoy!

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal per slice | Servings: 12 slices

Tips:

For a flavor twist, add a tablespoon of espresso powder to the melted chocolate.
Use milk chocolate for a sweeter mousse or white chocolate for a lighter variation.

01/15/2025

Snickerdoodle Banana Bread with a Cinnamon-Sugar Topping 😋

Ingredients:

For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed

For the cinnamon-sugar topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the sour cream and mashed bananas until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the topping starts to brown too quickly, tent the loaf with foil during the last 10-15 minutes of baking.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 220 kcal per slice | Servings: 12 slices

Tips:
Add 1/2 cup of chopped walnuts or chocolate chips for extra texture.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

01/15/2025

Brown Butter Peach Cobbler Blondies 🍑🍪

Ingredients:

For the blondies:
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh or canned peaches, diced (drain if using canned)

For the streusel topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

Directions:

In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
Make the blondies:
2. Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
3. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the diced peaches. Spread the batter evenly into the prepared baking pan.

In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the blondie batter.

Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan before slicing into squares.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 280 kcal per square | Servings: 12 squares

Tips:

For extra flavor, add a pinch of nutmeg or ginger to the streusel.
Serve warm with a scoop of vanilla ice cream for a heavenly dessert.

01/15/2025

Pecan Pie Cookies 🥧🍪

Ingredients:

For the cookie base:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt

For the pecan pie filling:
1/2 cup chopped pecans
1/3 cup brown sugar, packed
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1/4 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg yolk and vanilla extract until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each ball.

In a small bowl, mix together the chopped pecans, brown sugar, melted butter, heavy cream, and vanilla extract until well combined.
Spoon about 1 teaspoon of the pecan filling into the indentation of each cookie.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal per cookie | Servings: 18 cookies

Tips:

For extra flavor, toast the pecans before mixing them into the filling.
Drizzle the cookies with melted chocolate or caramel for a decadent touch.

01/15/2025

Cranberry Pineapple Fizz 😍🍹

Ingredients:

1 cup cranberry juice (unsweetened or sweetened, based on preference)
1 cup pineapple juice
1 cup sparkling water or lemon-lime soda
1 tablespoon fresh lime juice
Ice cubes
Fresh cranberries, pineapple chunks, and lime slices (for garnish)

Directions:

Fill a large pitcher with ice cubes.
Pour the cranberry juice, pineapple juice, and lime juice into the pitcher. Stir well to combine.
Just before serving, add the sparkling water or lemon-lime soda for fizz. Stir gently to preserve the carbonation.
Pour into glasses and garnish with fresh cranberries, pineapple chunks, or lime slices as desired.

Prep Time: 5 minutes | Total Time: 5 minutes
Kcal: 90 kcal per serving | Servings: 4 glasses

Tips:

For an extra festive touch, rim the glasses with sugar and garnish with a sprig of rosemary.
Swap sparkling water for ginger ale for a spicier twist.

01/15/2025

Fried Cornbread - Don't Lose This Recipe 😋

Ingredients:

1 cup cornmeal (yellow or white)
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar (optional)
3/4 cup buttermilk (or whole milk)
1 large egg
1/4 cup water (if needed to thin the batter)
2 tablespoons unsalted butter, melted
Vegetable oil (for frying)

Directions:

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. If the batter is too thick, add a little water to reach the desired consistency (similar to pancake batter).
Heat about 1/4 inch of vegetable oil in a skillet over medium heat until hot but not smoking.
Drop spoonfuls of batter into the skillet, spreading slightly to form small rounds (about 3 inches wide). Fry until golden brown, about 2-3 minutes per side.
Remove the cornbread from the skillet and drain on a plate lined with paper towels.
Serve warm with butter, honey, or your favorite Southern dish.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 130 kcal per piece | Servings: 8 pieces

Tips:

For added flavor, mix in 1/4 cup of diced jalapeños or shredded cheese to the batter.
Fry in small batches to maintain even cooking and prevent the oil from cooling.

01/15/2025

Homemade Samoas Girl Scout Cookies 🍪🍫

Ingredients:

For the cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1-2 tablespoons milk (if needed for the dough)

For the topping:
2 cups shredded sweetened coconut
12 oz soft caramels (store-bought or homemade)
3 tablespoons milk or heavy cream
1/2 teaspoon salt
8 oz semisweet chocolate, melted

Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the flour, salt, and vanilla extract. Mix until a crumbly dough forms. If the dough is too dry, add milk one tablespoon at a time until it comes together.
Roll the dough out on a floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches) to cut out circles. Use a smaller cutter to remove the centers to create donut-shaped cookies.
Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.

Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring halfway through, until golden brown. Let cool.
In a microwave-safe bowl, melt the caramels with the milk or cream, stirring until smooth. Mix in the salt and toasted coconut until combined.
Spread the caramel-coconut mixture onto the cooled cookies. Let the topping set for about 10 minutes.

Dip the bottoms of the cookies into the melted chocolate, and place them on parchment paper. Drizzle the tops with additional chocolate.
Allow the chocolate to set completely before serving.

Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies

Tips:

Use a piping bag for precise chocolate drizzling.
Store cookies in an airtight container at room temperature for up to 5 days.

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