Dish Delights, 1234 Madison Avenue, Suite 567, New York, NY (2025)

02/03/2025

𝐂𝐎𝐖𝐁𝐎𝐘 𝐁𝐑𝐈𝐒𝐊𝐄𝐓 𝐂𝐀𝐒𝐒𝐄𝐑𝐎𝐋𝐄 🌽🍖
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:

1 lb brisket, cooked and shredded
1 can (15 oz) ranch style beans
1 can (10 oz) Ro-Tel tomatoes
1 cup corn
1 cup shredded cheddar cheese
1 cup barbecue sauce
1 can (8 oz) biscuit dough
𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒:

Preheat oven to 375°F (190°C).
In a large bowl, mix together the shredded brisket, beans, Ro-Tel tomatoes, corn, and barbecue sauce.
Pour the mixture into a 9x13 inch baking dish and spread it evenly.
Sprinkle the shredded cheddar cheese over the brisket mixture.
Cut the biscuit dough into quarters and place them on top of the casserole.
Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Let cool for a few minutes before serving.
Prep Time: 10 mins | Total Time: 40 mins | Servings: 6

02/03/2025

🍠 Homemade Sweet Potato Pie 🍠
Ingredients:

1 unbaked pie crust
2 cups mashed sweet potatoes
1/2 cup butter, melted
1 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions:

Preheat oven to 350°F (175°C).
Combine sweet potatoes, butter, sugar, milk, eggs, vanilla, cinnamon, and nutmeg.
Pour mixture into pie crust.
Bake for 55-60 minutes until set.
Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 8

02/03/2025

HOT FUDGE PIE 🍫

Ingredients:
For The Crust:
¾ cup all-purpose flour
¼ cup unsalted butter, cold and diced
½ tsp white granulated sugar
2 tbsp cold water
A pinch of salt
For The Filling:
2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
½ cup bittersweet chocolate, chopped
¾ cup granulated sugar
2 tbsp unsalted butter
½ cup heavy cream
1 tbsp coffee liqueur
1 whole egg
2 egg yolks
A pinch of salt

Instructions:
For The Crust:
Combine the all-purpose flour, sugar, and a pinch of salt in a food processor bowl.
Add the cold, diced butter to the mixture. Pulse until the mixture resembles coarse crumbs.
Gradually pour in the cold water while continuing to pulse until a crumbly dough forms.
Transfer the dough to a clean surface and gently knead it once or twice to bring it together.
Wrap the dough tightly in cling film and refrigerate for 2 to 3 hours.
Remove from the fridge and let it sit at room temperature for about 15 minutes to soften slightly.
Roll out the dough on a floured surface until it's about 1/8 inch thick.
Lay the rolled dough over a lightly greased pie pan and trim off any excess around the edges.
Press the dough firmly against the sides of the pan. Set aside.
For The Filling:
Preheat your oven to 350°F (175°C).
In a medium bowl, sift together the flour and cocoa powder. Set aside.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Remove from heat and whisk in the granulated sugar until well combined.
Add the heavy cream and coffee liqueur, stirring to incorporate.
Lightly beat the egg and egg yolks together in a separate bowl, then slowly add to the chocolate mixture, whisking constantly.
Gently fold in the sifted flour and cocoa powder mixture along with a pinch of salt.
Pour the filling into the prepared crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the pie is set around the edges but still slightly wobbly in the center.
Let the pie cool completely before serving to allow the filling to set.

⏱ Prep Time: 30 mins | 🍰 Total Time: 3 hrs 45 mins | 🍽 Servings: 8

02/02/2025

Baltimore Crab Cakes Recipe 🍋
Ingredients:

1 pound fresh crab meat
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped fresh parsley
1/2 cup bread crumbs
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup butter for frying
Lemon wedges, for serving
Fresh parsley, for garnish
Instructions:

In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, bread crumbs, and lemon juice. Season with salt and pepper.
Shape the mixture into 8-10 crab cakes, pressing gently to hold them together.
Heat the butter in a large skillet over medium heat until melted and hot.
Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove the crab cakes from the skillet and drain on paper towels.
Garnish with fresh parsley and serve with lemon wedges.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-5

02/02/2025

Rotel Cream Cheese Sausage Balls 🌶️🧀
Ingredients:

1 lb hot sausage, uncooked
1 (8 oz) package cream cheese, softened
1 (10 oz) can Rotel diced tomatoes and green chilies, drained
1¾ cups Bisquick baking mix
1 cup shredded cheddar cheese
Instructions:

Preheat oven to 400°F (200°C).
In a large mixing bowl, combine the uncooked sausage, softened cream cheese, and drained Rotel.
Add the Bisquick baking mix and shredded cheddar cheese. Mix until well combined.
Shape the mixture into 1-inch balls and place them on a baking sheet.
Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Serve warm and enjoy!

02/02/2025

Cheesy Garlic Bread Shrimp Grilled Cheese 🥪🧄🍤

Ingredients:
For the Garlic Bread:

1 loaf French bread, sliced in half lengthwise
4 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon salt
For the Shrimp:

1/2 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Grilled Cheese:

8 slices of your favorite cheese (such as cheddar, mozzarella, or Swiss)
1 cup shredded mozzarella cheese
Butter for grilling
Instructions:
Prepare the Garlic Bread:

Preheat your oven to 375°F (190°C).
Mix the softened butter with minced garlic, dried parsley, dried basil, and salt.
Spread the garlic butter mixture evenly over the cut sides of the French bread.
Bake the Garlic Bread:

Place the bread on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy. Remove from the oven and set aside.
Cook the Shrimp:

While the garlic bread is baking, heat olive oil in a skillet over medium heat.
Season the shrimp with paprika, garlic powder, onion powder, salt, and pepper.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.
Assemble the Grilled Cheese:

Place one slice of the baked garlic bread, buttered side down, on a skillet over medium heat.
Layer with slices of cheese and sprinkle with shredded mozzarella. Top with cooked shrimp.
Cover with the second slice of garlic bread, buttered side up.
Grill the Sandwich:

Butter the top of the sandwich. Grill for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.
Serve:

Slice the sandwich in half and serve hot. Enjoy the gooey, cheesy, garlic-infused goodness with succulent shrimp!

02/02/2025

No-Bake Mini Banana Cream Pies 🍌🍌
Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling
Instructions:

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey

02/02/2025

Spinach and Cheese Enchiladas 🥑🧀

Ingredients:
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
12 cups fresh spinach
Juice of half a lime
¼ cup cilantro, chopped
1 (4.5 oz) can chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
8 oz cream cheese
½ cup sour cream
Salt and pepper to taste
1 (28 oz) can green enchilada sauce
8 burrito-size flour tortillas
4 cups Mexican blend shredded cheese, divided
Optional Toppings:
Additional cilantro
Green onions
Olives
Avocado
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Wilt the Spinach: Add the fresh spinach to the skillet in batches, allowing it to wilt down before adding more. Once all the spinach is wilted, stir in the juice of half a lime, ¼ cup of chopped cilantro, the can of chopped green chiles, ½ teaspoon of chili powder, ½ teaspoon of cayenne pepper, and 1 teaspoon of cumin.

Make the Filling: Remove the skillet from heat and let the mixture cool slightly. Stir in 8 oz of cream cheese, ½ cup of sour cream, and 2 cups of the shredded Mexican blend cheese. Mix until well combined and creamy. Season with salt and pepper to taste.

Prepare the Baking Dish: Pour about ⅓ of the green enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it evenly.

Assemble the Enchiladas: Spoon about ⅓ cup of the spinach and cheese filling onto each burrito-size flour tortilla. Roll each tortilla tightly and place it seam side down in the prepared baking dish. Repeat until the dish is full.

Top with Sauce and Cheese: Pour the remaining green enchilada sauce over the rolled enchiladas and sprinkle the remaining 2 cups of shredded Mexican blend cheese on top.

Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.

Prep Time: 20 minutes | Total Time: 50-55 minutes | Servings: 8

02/02/2025

Peppercorn Steak with Creamy Sauce 🥩🧄🧈

Ingredients:

For the Steak:

4 beef steaks (ribeye, sirloin, or filet mignon)
1 tablespoon crushed black peppercorns
Salt to taste
2 tablespoons olive oil
2 tablespoons butter
For the Creamy Sauce:

1 tablespoon crushed black peppercorns (adjust to taste)
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/4 cup sour cream or crème fraîche (optional)
Salt to taste
Fresh parsley for garnish
Directions:

Prepare the Steaks:

Season the steaks with salt and crushed black peppercorns on both sides, pressing the peppercorns into the meat.
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness.
Remove the steaks from the pan and let them rest under foil while you make the sauce.
Make the Creamy Peppercorn Sauce:

In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, sautéing for about 1-2 minutes until fragrant and softened.
Stir in the additional crushed black peppercorns and cook for another minute.
Pour in the beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan for added flavor.
Lower the heat and add the heavy cream. Simmer the sauce for 3-5 minutes until it thickens slightly. For a richer flavor, stir in the sour cream or crème fraîche at this point.
Taste and adjust salt, if necessary.
Serve:

Spoon the creamy peppercorn sauce over the rested steaks and garnish with fresh parsley.
Serve with roasted vegetables, mashed potatoes, or your favorite side dish.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Calories: Approximately 450 kcal per serving

This Peppercorn Steak with Creamy Sauce is a luxurious and flavorful dish, with tender, seared beef paired with a rich and peppery sauce that elevates every bite!

02/01/2025

Beef Tips with Mushrooms (Slow Cooker or Instant Pot) 🍄🍖

Ingredients:

1 1/2 pounds beef stew meat (such as chuck or round), cut into bite-sized pieces
1 cup beef broth
1/2 cup red wine (optional, can substitute with additional beef broth)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon tomato paste
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms (button or cremini)
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For Slow Cooker:

Sear the Beef:

In a large skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. This step adds extra flavor but can be skipped if you're short on time.
Prepare the Slow Cooker:

Transfer the seared beef to the slow cooker. Add the diced onion, minced garlic, and sliced mushrooms.
Mix Sauce:

In a bowl, mix together the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Pour the mixture over the beef and vegetables in the slow cooker.
Cook:

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the flavors are well combined.
Thicken Sauce (Optional):

If you prefer a thicker sauce, mix the cornstarch with water to make a slurry. Stir the slurry into the slow cooker about 30 minutes before the cooking time is up. Cover and cook until the sauce has thickened.
Serve:

Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
For Instant Pot:

Sear the Beef:

Turn the Instant Pot to the “Sauté” setting. Heat olive oil in the pot. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. Remove and set aside.
Sauté Vegetables:

In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 2 minutes.
Prepare Sauce:

Add the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste to the pot. Stir to combine.
Pressure Cook:

Return the seared beef to the pot. Close the lid and set the valve to “Sealing.” Cook on high pressure for 25 minutes. Allow for a natural release of pressure for 10 minutes, then manually release any remaining pressure.
Thicken Sauce (Optional):

If you prefer a thicker sauce, mix cornstarch with water to make a slurry. Turn the Instant Pot to the “Sauté” setting and stir in the slurry. Cook for a few minutes until the sauce has thickened.
Serve:

Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
Prep Time: 15 minutes | Cook Time: 6-8 hours (slow cooker) or 25 minutes (Instant Pot) | Total Time: 6-8 hours 15 minutes (slow cooker) or 40 minutes (Instant Pot) | Servings: 4-6 | Calories: Approximately 300 kcal per serving

This Beef Tips with Mushrooms dish is hearty and flavorful, making it a great comfort meal for any day of the week!

02/01/2025

Luscious Chocolate Strawberry Brownies 🍓🍫
Ingredients:
1 cup unsalted butter, melted
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 cup dark chocolate chips
1 1/2 cups fresh strawberries, hulled and sliced
1/2 cup strawberry preserves
1/4 cup dark chocolate, melted (for drizzling)
Directions:

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the dark chocolate chips.
Pour half of the brownie batter into the prepared pan and spread it evenly.
Arrange the sliced strawberries over the batter, then spread the strawberry preserves on top.
Pour the remaining brownie batter over the strawberry layer, spreading it evenly to cover the strawberries.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack.
Drizzle the melted dark chocolate over the cooled brownies and cut them into squares before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 350 kcal per serving | Servings: 12 servings

02/01/2025

Carrot Cheesecake Stuffed Cookies 🧡🍪
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup finely shredded carrots
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the shredded carrots.
In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop out a tablespoon of cookie dough and flatten it slightly. Place a small spoonful of the cream cheese mixture in the center, then top with another tablespoon of dough, sealing the edges to enclose the filling.
Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 290 kcal per cookie | Servings: 20 cookies

02/01/2025

Creamy Parmesan Italian Sausage Soup 😍🍲
Ingredients:
1 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon ground fennel (optional)
1/2 teaspoon red pepper flakes (optional)
4 cups chicken broth
1 (14.5 ounces) can of petite diced tomatoes
8 ounces pasta such as ditalini (gluten-free for gluten-free)
1 teaspoon Italian seasoning
1/2 cup Parmigiano Reggiano (parmesan), grated
4 ounces cream cheese (warmed)
1/2 cup heavy/whipping cream
Salt and pepper to taste
1 tablespoon parsley, chopped (optional)
Directions:
Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.
Season with salt and pepper to taste, and mix in the parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 6 servings

02/01/2025

Crockpot beef tips & noodles! - OMG DON'T LOSE THIS😋
Ingredients
1lb stew meat
1 Pack of liption onion soup mix
1 Pack of brown gravy mix
1 can of cream of mushroom (10.5 oz can)
1 small can of mushrooms
1 cans worth of beef broth (I dumped the broth into the cream of mushroom can)
Egg noodles
Directions
All I did was dump all the ingredients into the crockpot & mixed (besides noodles) and cooked on low for 8hrs. Cooked noodles when done!
Next time I would use 2lbs of meat but with the same measurements 😋😋😋🍽️

02/01/2025

Parmesan Baked Zucchini Boats 🍴
Ingredients:
4 zucchini (rinsed and dried)
1 tablespoon butter, melted
1/2 - 1 teaspoon granulated garlic
2 tablespoons Parmesan cheese
1/4 teaspoon fresh ground pepper (or to taste)
Kosher salt (to taste)

Instructions:
Preheat the Oven: Set your oven to 400°F (200°C). Line a baking pan with parchment paper or a silicon baking mat for easy cleanup.

Prepare the Zucchini: Trim off the stem ends of the zucchinis. Cut each zucchini lengthwise in half, creating boat-like shapes.

Arrange on the Pan: Lay the zucchini halves skin-side down on the prepared baking pan.

Score the Zucchini: Use a fork to gently score the flesh side of each zucchini half twice lengthwise, creating a few shallow lines. This helps the flavors to pe*****te better.

Add the Butter: Brush the melted butter over the scored side of the zucchini halves, ensuring even coverage.

Season and Sprinkle: Generously sprinkle the zucchini with granulated garlic. Follow with a layer of Parmesan cheese and finish with a sprinkle of fresh ground pepper. Add a pinch of kosher salt to taste.

Bake to Perfection: Place the pan in the preheated oven and bake for about 20-25 minutes. The zucchini should be tender, and the Parmesan cheese should be lightly golden brown.

🕒 Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4

02/01/2025

Crockpot French Onion Meatloaf with Melted Swiss Cheese 🍖🧅

Ingredients:
2 pounds ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
2 eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 large onions, thinly sliced
2 tablespoons butter
1 cup beef broth
8 slices Swiss cheese

Instructions:
Prepare the Meat Mixture:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Combine thoroughly until all ingredients are evenly incorporated.

Form the Loaf:
Shape the beef mixture into a loaf form. Place the loaf carefully in your crockpot.

Caramelize the Onions:
Melt butter in a skillet over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they become caramelized, which takes about 20-25 minutes. Once caramelized, pour in the beef broth and continue cooking until most of the liquid is absorbed.

Add Onions to the Meatloaf:
Pour the caramelized onions with broth over the meatloaf in the crockpot.

Slow Cook the Meatloaf:
Set the crockpot to low and cook the meatloaf for 6 to 8 hours, or until it reaches the desired doneness.

Melt the Cheese:
About 10 minutes before serving, lay Swiss cheese slices over the top of the meatloaf. Cover and allow the cheese to melt.

Serve and Enjoy:
Serve the meatloaf hot, sliced with the gooey melted cheese on top, and enjoy the rich, savory flavors!

Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8

01/31/2025

Tropical Strawberry Split Cake 🍓🍍

Ingredients:

For the Crust:

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

8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped fresh strawberries
1/2 cup shredded coconut
For the Topping:

1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Additional strawberries and shredded coconut for garnish
Directions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan or pie dish.
Bake for 8-10 minutes. Allow to cool completely.
Prepare the Filling:

In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Stir in vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut.
Spread the mixture evenly over the cooled crust.
Prepare the Topping:

In a medium bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the filling.
Chill and Serve:

Refrigerate the cake for at least 4 hours or until set.
Garnish with additional strawberries and shredded coconut before serving.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 4 hours 30 minutes | Kcal: 350 kcal per serving | Servings: 8

01/31/2025

Oreo-Stuffed Cinnamon Rolls 🍪🍥

Ingredients:

For the Cinnamon Rolls:

1 can (8 pieces) refrigerated crescent roll dough or cinnamon roll dough
8 Oreo cookies, crushed
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
For the Icing:

1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C) and lightly grease a round baking dish or an 8x8-inch pan.
Prepare the Cinnamon-Sugar Mix:

In a small bowl, mix together the sugar and ground cinnamon.
Assemble the Rolls:

Roll out the crescent or cinnamon roll dough onto a clean surface. Press the seams together if you're using crescent dough.
Brush the dough with the melted butter, and then sprinkle the cinnamon-sugar mixture evenly over the surface.
Scatter the crushed Oreos across the dough, pressing them slightly into the dough.
Roll and Cut:

Starting from one end, tightly roll the dough into a log. Slice the log into 8 equal pieces.
Bake:

Place the Oreo-stuffed rolls into the prepared baking dish. Bake for 18-20 minutes, or until golden brown and cooked through.
Make the Icing:

While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract to make a smooth icing.
Serve:

Drizzle the icing over the warm cinnamon rolls and serve immediately.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 8 rolls | Calories: Approximately 250 kcal per roll

These Oreo-Stuffed Cinnamon Rolls are a fun twist on a classic dessert, combining the soft, sweet flavors of cinnamon rolls with the crunch and creaminess of Oreo cookies!

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