Ingredients:For the Brownie Layer:1 cup unsalted butter, melted2 cups granulated sugar4 large eggs1 teaspoon vanilla extract1 cup all-purpose flour1 cup unsweetened cocoa powder1/2 teaspoon salt1 cup semi-sweet chocolate chipsFor the Peanut Butter Layer:1 cup creamy peanut butter1/4 cup unsalted butter, softened1 cup powdered sugar1 teaspoon vanilla extractFor the Chocolate Ganache:1 cup semi-sweet chocolate chips1/2 cup
Ingredients:1 loaf of pound cake, sliced into 1-inch thick slices4 large eggs1 cup whole milk1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons unsalted butterMaple syrup, for servingFresh berries, for servingPowdered sugar, for dustingDirections:Prepare the Batter: continued on next page
Ingredients:For the Crust:2 cups graham cracker crumbs1/2 cup unsalted butter, meltedFor the Filling:1 package (8 oz) cream cheese, softened1/2 cup granulated sugar1 teaspoon vanilla extract1 can (20 oz) crushed pineapple, well-drained3-4 bananas, sliced1 container (8 oz) whipped topping, thawedFor the Toppings:1/4 cup chocolate syrup1/4 cup caramel sauce1/4 cup chopped nutsMaraschino cherries, for garnishDirections:Prepare the Crust:
Ingredients:For the Panna Cotta:1 cup whole milk1 cup heavy cream1/2 cup granulated sugar1 teaspoon vanilla extract2 1/2 teaspoons powdered gelatin3 tablespoons water1/2 cup salted caramel sauceFor the Praline:1/2 cup granulated sugar1/4 cup chopped nuts (such as almonds, hazelnuts, or pecans)A pinch of sea saltDirections:Prepare the Praline: continued on next page
Ingredients:4 large eggs4 slices of bread or English muffins1/2 cup refried beans1/2 cup salsa1 avocado, sliced1/4 cup crumbled queso fresco1/4 cup chopped fresh cilantro1/2 teaspoon ground cumin1/2 teaspoon chili powder1 tablespoon olive oilSalt and pepper, to tasteHot sauce (optional)Directions:Prepare the Eggs: continued on next page
Ingredients:For the Crust:1 1/2 cups chocolate cookie crumbs1/4 cup granulated sugar1/4 cup melted butterFor the Cheesecake Filling:3 packages (8 oz each) cream cheese, softened1 cup granulated sugar1 teaspoon vanilla extract3 large eggs1/2 cup sour cream1/2 cup heavy cream1/2 cup cherry pie fillingFor the Topping:1 cup heavy cream2 tablespoons powdered sugar1 teaspoon vanilla extract1/2 cup chocolate
Ingredients:4 boneless, skinless chicken breasts1/2 cup honey1/4 cup unsalted butter2 tablespoons olive oil3 cloves garlic, minced1 tablespoon apple cider vinegar1 teaspoon soy sauceSalt and pepper, to tasteFresh parsley, chopped (for garnish)Directions:Prepare the Chicken: continued on next page
1 tablespoon of Oil 1/2 onions, quartered 2 cloves of garlic 4 tomatoes, quartered 4 large ancho chiles, without seeds or veins 1 teaspoon of ground cumin 1/2 cinnamon sticks 4 allspice to taste of salt 1 cup of water 3 cups of chicken broth 1/4 cups of European Extra Virgin Olive Oil® 1 leg
Ingredients For the dough: 5 eggs 1 packet of vanilla sugar 250 g sugar 125 ml oil 280 g flour 1 packet of baking powder 100 g hazelnuts, ground For the cream: 500 g quark (cottage cheese) 2 eggs 80 g icing sugar 1 pack pudding powder, vanilla Continued on the next page
I stumbled upon this delightful twist on the traditional crescent roll one lazy Sunday afternoon. I wanted something sweet but not too complicated, and behold, the Blueberry Cheesecake Crescent Roll was born! This recipe combines the creamy texture of cheesecake with the burst of tangy blueberries, all wrapped in a crispy crescent roll. It’s perfect