#Slowly beat in 3/4 cup granulated sugar

[inkwell-god]

Mildly anti French Ethiopians sitting on top of my refrigerator to deter thieves

[liver-f4ilure]

Recipes by Vivi: Kipland Kupcakes

WELCOME! It’s been so long. Also the info post is taking 4ever. Inspired by: Kipland Kinkel

-Ingredients-

1 1/4 cup flour (I use all purpose)

3/4 TSP Baking powder

1/2 TSP Salt

1 TSP Cinnamon

1/2 cup granulated sugar

1/4 cup brown sugar

6 TBSP butter (room temp)

1 egg (room temp)

1 TSP Vanilla extract

3/4 cup milk (any)

SWIRL

2 TBSP Granulated sugar

2 TSP Cinnamon

-Instructions-

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl mix all the dry ingredients for the cupcakes. In a stand mixer (or hand mixer or painstakingly by hand) beat the butter, brown sugar and granulated sugar together until fluffy. Then add the egg and beat.

2. In a small bowl mix the milk and vanilla. Slowly add the dry ingredients into the butter 1/3 cup at a time, alternate this with the milk mix and mix until fully combined

3. In a small bowl mix the cinnamon and sugar for the swirl. Pour the batter into the prepared muffin tin, about 1/3 full. Sprinkle some of the cinnamon sugar mix on top and using a toothpick swirl it into the batter. Add the rest of the batter evenly and then the rest of the cinnamon sugar mix.

4. Bake for 16 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before icing with your favourite icing if desired.

Enjoy!

—

This info post bro…

-Vivi

[foodshowxyz]

Chocolate Log Cake with Melted Caramel and Chocolate Ganache

Ingredients 🍫 For the Chocolate Sponge:

4 large eggs

100g (1/2 cup) granulated sugar

65g (1/2 cup) all-purpose flour

30g (1/4 cup) cocoa powder

1 tsp baking powder

🍯 For the Caramel Filling:

200g (1 cup) sugar

90g (6 tbsp) butter

120ml (1/2 cup) heavy cream

Pinch of salt

🍫 For the Chocolate Ganache:

200g (1 cup) dark chocolate, chopped

200ml (3/4 cup) heavy cream

Preparation Time & Cook time Prep Time: 30 minutes Cook Time: 10 minutes (Sponge) + Cooling and Assembly: 1 hour Total Time: 1 hour 40 minutes

Estimated Calories and serving portion Calories: ~500 per slice (serves 8)

Instructions

Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.

In a large bowl, beat the eggs and sugar until thick and pale (about 5 minutes).

Sift in flour, cocoa powder, and baking powder, gently folding into the egg mixture.

Spread batter evenly onto the prepared pan. Bake for 10 minutes.

Once baked, immediately invert the cake onto a clean kitchen towel dusted with cocoa powder. Roll the cake with the towel from the short end. Cool completely.

For the caramel, heat sugar in a saucepan over medium heat, stirring until melted and amber. Add butter, stir until melted, then slowly drizzle in heavy cream, stirring constantly. Add a pinch of salt. Cool to room temperature.

Unroll the cake and spread the cooled caramel over it, leaving a small border.

Reroll the cake without the towel. Place on a wire rack over a baking sheet.

For the ganache, heat the cream until just boiling. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth.

Pour the ganache over the cake, using a spatula to cover it completely.

Chill in the fridge for 30 minutes before serving.

[cravefoodie]

🍪 Monster Cookies: Soft, Chewy, and Packed with Flavor 🍪

𝓘𝓷𝓰𝓻𝓮𝓭𝓲𝓮𝓷𝓽𝓼:

1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature

1/2 cup (100g) packed light brown sugar

1/4 cup (50g) granulated sugar

3/4 cup (185g) creamy peanut butter

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

1/2 cup (43g) quick oats

3/4 cup (150g) M&Ms (any size or variety)

1/2 cup (90g) semi-sweet chocolate chips

𝓓𝓲𝓻𝓮𝓬𝓽𝓲𝓸𝓷𝓼:

1️⃣ Preheat oven to 350F (177C). Line baking sheet with parchment paper or silicone baking mat.

2️⃣ In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda, flour, and salt. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

3️⃣ Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes‚-- the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

[forkfulofflavor]

Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting Ingredients: For the Gingerbread Crinkle Cookies: 2 1/4 cups all-purpose flour 2/3 cup firmly packed brown sugar 2 tsp ground cinnamon 2 tsp ground ginger 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp ground cloves 1/2 cup + 1 tbsp cold, unsalted butter (cubed) 1/2 cup unsulphured molasses 2 tbsp milk Granulated sugar and powdered sugar for rolling For the Vanilla Bean Cream Cheese Frosting: 4 oz cream cheese (room temperature) 1/4 cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla bean paste Directions: For the Gingerbread Crinkle Cookies: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves. Mix until well combined. Add the cold, cubed butter and mix using a fork, your fingers, or a pastry cutter until small pea-sized pieces form and the mixture resembles wet sand. With the mixer on low speed, slowly pour in the molasses and milk. Beat until the dough is evenly moistened. Increase to medium speed and beat until well combined. The dough may look crumbly but will come together. Transfer the dough to a work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough and roll into balls. Roll each ball in granulated sugar, then in powdered sugar, until fully coated. Place the dough balls on the baking sheets about 1 1/2 inches apart. Bake for 10-12 minutes, or until the centers are set. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread vanilla bean cream cheese frosting on the flat side of one cookie. Sandwich with the flat side of another cookie. Repeat with the remaining cookies. For the Vanilla Bean Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and softened butter on high speed until smooth and creamy. Add powdered sugar and vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase speed to high and beat for an additional 2 minutes until light and fluffy. Use the frosting to fill the gingerbread cookies and enjoy! Prep Time: 20 minutes Chill Time: 1-2 hours Cook Time: 12 minutes Total Time: 1 hour 30 minutes Kcal: 210 per cookie sandwich Servings: 12 cookie sandwiches Tags: These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the perfect blend of holiday spices and sweet, creamy goodness. The soft, chewy gingerbread cookies are packed with warm cinnamon, ginger, and cloves, giving you that quintessential holiday flavor. A layer of rich vanilla bean cream cheese frosting is sandwiched between each cookie, adding a delightful creaminess that perfectly balances the spices. Ideal for holiday gatherings, cookie exchanges, or as a special treat for yourself, these cookies are easy to make and even more fun to eat! The crinkled sugar coating gives them a festive touch, while the vanilla bean frosting elevates them to gourmet status. Perfect for any cookie lover looking to embrace the season with a sweet and spicy treat.

[likedaylighht]

My Beloved Brown Sugar Oatmeal Cookie Recipe

INGREDIENTS:

2 sticks of butter (softened)

1 cup brown sugar

1/2 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups rolled oats

1 1/4 cup flour

1/2 tsp baking soda

1 tsp salt

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Add butter to mixing bowl and beat until fluffy. Add the brown sugar and granulated sugar, mix until combined.

3. Add the egg and vanilla extract.

4. In a separate bowl mix together the flour, oats, salt, and baking soda.

5. Slowly add the dry ingredients to the mixing bowl until fully combined.

6. Scoop out dough onto a cookie sheet, space 2 inches apart

7. Bake for 10 minutes or until the edges are golden brown

8. Enjoy!

[jewishtwig]

Twig’s Hamentashen Recipe:

Yield: approximately 20 cookies

2 eggs

3/4 cup of granulated sugar

1/2 cup canola oil

1 1/2 tsp baking powder

1 tsp vanilla extract

2 pinches of salt

2 1/4 cups of flour (you may need slightly more or less)

Preheat the oven to 350°F (177°C)

Beat the eggs with a fork in a large bowl then add everything except the flour. Mix well.

Slowly incorporate the flour a bit at a time (you may need to start using your hands) until the mixture isn’t sticking to your fingers a lot and the dough is workable.

Roll the dough out to about a fourth of an inch thick then cut out the cookies using a 3” round cookie cutter or the lip of a cup, a can, etc.

Transfer to a tray then fill with 1 tsp of filling. If you add too much it will leak out so be careful!

Fold your hamentachen into a triangle however you prefer. I usually pinch them since I find it keeps the fillings in better.

Bake for 15-20 minutes until the tips are slightly golden.

Filling ideas: canned pie fillings if you want something quick, Nutella, chocolate chip cookie dough cheesecake, caramel (my favorite), birthday cake cheesecake, strawberry jam, peach preserves, brownie batter (used less than one tsp since it expands), marshmallow fluff with chocolate chips (also less than 1tsp), etc!

Add sprinkles, coca powder, or mini chocolate chips, spices, etc. to your dough for extra fun!

[angelkin-food-cake]

Bird's Milk Cake

Chocolate Cake:

2⅔ cup granulated sugar

1 tsp. salt

¾ cup dutch cocoa powder

1 tsp. baking soda

1 cup boiling water

1 cup canola oil

2 tsp. vanilla extract

2 tsp. instant espresso powder or 2 Tbsp. ground coffee

1¾ cup all purpose flour

4 large egg yolks

2 large eggs

¼ cup sour cream or buttermilk

Custard:

1 cup granulated sugar

1 cup hot milk

15 egg yolks

1¾ cup butter

1 Tbsp. vanilla extract

Lightened Custard:

1 cup custard

8 oz. whipped topping or 1 cup whipped heavy cream

Ganache:

1 cup heavy whipping cream

½ cup semi sweet chocolate chips

Make the custard first. Combine 15 egg yolks and 1 cup sugar in a medium-sized pot and whisk until smooth. Slowly add 1 cup hot milk while continuously whisking. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add 1 Tbsp. of vanilla extract & stir. Do not overcook or the custard will curdle.

Add the butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.

While custard is cooling make the cake. In a cup whisk together 2 eggs, 4 egg yolks & 1/4 cup of sour cream. Set aside.

Make the espresso: If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground-up coffee with 1 cup water. Drain coffee and make sure there's 1 cup of liquid. If there's not, add enough to make 1 cup. Set aside.

Combine 2 3/4 cups sugar, 3/4 cup cocoa powder, 1 tsp salt & 1 tsp baking soda with the espresso boiling water mixture and stir until almost no lumps appear. Cook over medium-high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.

Add the chocolate mixture to the mixer and with beater blades, beat on low speed for 2-3 minutes to remove additional heat from the mixture. Add 1 cup oil & 2 tsp vanilla extract and beat until combined and smooth. Add 1 3/4 cups flour and beat again until smooth. Add the egg mixture and beat until just until combined.

Pour batter into two 9 inch round cake molds lined with parchment paper & sprayed with non-stick spray, or if you do not have the non-stick spray, butter the pan, add 1 Tbsp. flour then shake around to cover the pan, shake out the excess.

Put on wet cake strips around the pan.

Bake in preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8-inch cake mold, add 5-7 minutes to the baking time.

Once baked, remove from oven and allow to cool for 5 minutes. Then, run a knife around the inside of the cake mold and unmold the cake by turning it over onto a cooling rack. Remove parchment paper and allow to cool completely. Cut each cake horizontally into 2 layers with a long serrated knife.

To assemble, line edges of the serving platter with 4 strips of foil for each cleanup. The pieces must be wide enough to go about 1/2 inch under the cake and cover the edges of the platter.

Take away about 1.5 cups of cream before you start to layer the cake with the remainder of it.

Place the first cake layer into the middle of the platter and tighten the adjustable cake ring around the cake. Add a couple tablespoons of the cream and spread it around.

Put the second cake layer on top, press it in, then alternate cream and cake until both are used up. You want your last layer to be the cake. Refrigerate the cake overnight.

The next day, combine the reserved 1 cups of custard with 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold both together until just combined.

Cover the outside of the cake in this cream in a thin layer, smoothing the top and sides. Refrigerate the cake for 15 minutes.

Fit a pastry bag with a french star tip. Fill it with leftover lightened custard. Refrigerate until ready to use.

Make the ganache by melting chocolate by pouring hot whipping cream over and stirring continuously. Pour the ganache over the cake carefully brining some of it close to the edges, allowing for it to drizzle down the sides.

Pipe stars all around the top of the cake going in rings starting from the edges and working towards the middle. Drizzle some ganache on top of the stars.

[recipes-by-sv]

Strawberry Red Velvet Cheesecake: A Luxurious and Delicious Treat

This recipe for Strawberry Red Velvet Cheesecake combines the rich flavors of red velvet cake with a creamy cheesecake filling and a refreshing strawberry topping. It's a show-stopping dessert that's perfect for any special occasion.

Ingredients:

Red Velvet Cake Layer:

1 ½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon red food coloring

1 teaspoon white vinegar

Cheesecake Layer:

3 packages (8 oz each) of cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

2 tablespoons all-purpose flour

Toppings:

1 cup heavy whipping cream, whipped to stiff peaks

1 ½ cups fresh strawberries, halved or quartered

Instructions:

Prepare the Red Velvet Cake Layer:

Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.

Add the buttermilk, vanilla extract, and red food coloring to the wet mixture. Slowly incorporate the dry ingredients until fully combined.

Pour the batter into a greased 9-inch springform pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Cheesecake Layer:

Reduce the oven temperature to 325°F (160°C).

In a large bowl, beat the softened cream cheese until smooth. Add in the sugar and continue to mix until well-combined and creamy.

Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, and flour until smooth.

Pour the cheesecake batter over the cooled red velvet cake layer. Bake for 45-50 minutes, or until the cheesecake is just set in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Cool and Chill:

Remove the cheesecake from the oven and allow it to cool completely. Once cooled, refrigerate for at least 4 hours or overnight to set.

Add the Final Touches:

In a chilled bowl, whip the heavy cream to stiff peaks.

Once the cheesecake has set, top it with the whipped cream and fresh strawberries. Slice and serve!

Tips:

For best results, use room temperature ingredients for the cheesecake layer.

To prevent cracks in the cheesecake, bake it in a water bath or place a pan of water on the rack below the cheesecake to add moisture to the oven.

Make sure the cheesecake is completely chilled before adding the toppings.

You can substitute other fruits for the strawberries, such as raspberries or blueberries.

This cheesecake can be stored in the refrigerator for up to 4 days.

Enjoy this delicious and impressive Strawberry Red Velvet Cheesecake!

[posttexasstressdisorder]

Chocolate Chip Banana Muffins

Made these last night, had three bananas to use so I improvised on a muffin recipe I've used for a long time. When you've done this as long as I have, you learn how much of each ingredient you'll have to adjust to fit what you've got to work with. After awhile, it's just instinct.

These turned out just about exactly what I generally shoot for: a dense but soft crumb, packed with whatever extra ingredient (choc chips, blueberries, etc), golden brown and crispy tops, tender and moist below.

I'll post the recipe later tonight...got kiddo's spring band concert, and I think it's going to be the first one with her playing violin instead of trumpet.

Ingredients:

3/4 cup (stick and a half) salted butter

2 cups granulated sugar

3 over-ripe bananas, mashed

4 eggs

4 1/2 tspns baking powder

2 tspns vanilla

1 tspn cinnamon

1 tspn kosher salt

3 to 3 1/2 cups flour

2 cups chocolate chips

3/4 to 1 cup buttermilk

Sprinkling sugar crystals

PREHEAT OVEN TO 400 DEGREES, Rack in center of oven.

Cream the butter, sugar, baking powder, vanilla, cinnamon and salt until fluffy. Add the eggs, one at a time, beating thoroughly between each. Keep the mixer going and add the mashed bananas and the buttermilk. Beat thoroughly, making sure the ingredients are all incorporated, turn the mixer to lowest speed and slowly add the flour, 1/2 cup at a time, until you have a thick, creamy batter. Add the chocolate chips and mix for a few seconds to distribute. Fill your large muffin cups to the top, and coat the tops with a liberal sprinkling of sprinkling crystals. Bake at 400 for 24-25 minutes, until golden-brown. Cool in pans for 20 minutes, then on a wire cooling rack until totally cooled.

Baker's privilege to have one while steaming hot, fresh out of the oven ;-)

These keep VERY well, thanks to the butter, eggs, and buttermilk. Fine on the countertop under a cake bell for at least 3-4 days, if they last that long!

[liver-f4ilure]

Recipes by Vivi: Payton Pumpkin Cupcakes

WELCOME! I lost the anon to this sadly but uhh I’m craving pumpkin pie rn so here. Inspired by: Payton Gendron!

-Ingredients-

2 cups flour (I use all purpose)

1/2 cup granulated sugar

2 TSP Baking powder

1 TSP Baking Soda

3/4 TSP salt

2 TSP Pumpkin pie spice (store bought OR make your own)

2 TSP ground ginger

1 TSP Cinnamon

1 can pumpkin purée

1 cup oil (vegetable or canola)

1 cup packed brown sugar

4 LARGE eggs

1 TBSP Vanilla extract

FROSTING!

2/3 cup softened unsalted butter

225g of room temp cream cheese

4 cups powdered sugar

1 TSP Vanilla extract

1/8 TSP salt

-Instructions-

1. Preheat your oven to 350°F. Line 2 muffin tin pans with cupcake liners (or grease well)

2. In a large bowl sift and mix the flour, granulated sugar and the rest of the dry ingredients BESIDES THE BROWN SUGAR!!

3. In a medium bowl whisk together the vanilla, eggs, pumpkin, brown sugar and oil until combined. Add the pumpkin mixture to the flour mixture and mix until fully incorporated.

4. Fill the muffin tins with about 1/4 cup of batter each. And bake for 20 minutes and until a toothpick comes out clean.

5. (ICING) in a stand mixer, beat the butter until creamy (about 1min) then add the cream cheese and beat until smooth. You may need to scrape off the sides of the bowl. Add in the vanilla and salt, mix on low. Then lastly slowly add in the powdered sugar on low and increase the speed to medium for about a minute til it’s fluffy!

6. Add the icing to a piping bag (or a plastic sandwich baggie and cut the corner off) and pipe onto the cupcakes once cooled

Enjoy!

—

My dumbass forgot how to spell his name

I DONT CNDONE

-Vivi

[gojonanami]

Lovely Sab!

Thank you for sharing your wonderful mud cake recipe! (I'm planning on trying it out tonight!!!)

Do you have any other go-to recipes? Xxx

ahhhh let me know how you like it!!!

okay so my go-to recipe for chocolate chip cookies that I don’t usually share I’ll share with you all because I love ya

chocolate chip cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon of cinnamon (I don’t really measure this I just add how much I think I need)

1/2 teaspoon nutmeg (again I don’t measure this lol)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups chocolate chips

Half of the packet of Heath bar toffee bits

mix all the dry ingredients together (flour, baking soda, salt, cinnamon, nutmeg). Mix wet ingredients together (butter, brown sugar, white sugar). Add in the eggs one at a time and beat them in one at a time. Slowly add in the dry ingredients. Then add chocolate chips (I usually add in white chocolate and milk chocolate chips) and the Heath bar bits packet (or any baking toffee bits).

ball the cookies — I use one inch cookie scoop because I like my cookies small but a tablespoon also works! Press chocolate chips into the top so the cookies will have chocolate chips on top (more aesthetic lol). Refrigerate your dough for an hour (this is optional but I find it helps).

pre-heat oven to 350 degrees (Fahrenheit idk what the Celsius equivalent is). Space out cookies on cookie sheet and bake for 9-12 minutes (depending on whether you refrigerate the cookies or not).

this makes a loooot of cookies lol so feel free to reduce the recipe 💕 I always get rave reviews on these cookies. I would say they are not super super sweet (which I prefer) so add in more chocolate if you want them sweeter.

[nbula-rising]

Tiramisu Cookie Cups PREP TIME 20minutes COOK TIME 15minutes CHILL TIME 1hour hour YIELD 20 -24 SERVING SIZE 1 cookie

Ingredients

FOR THE COOKIES: (SEE NOTE) ¾ cup (170g) unsalted butter softened ¾ cup (150g) granulated sugar 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract optional ½ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon salt 2 cups (248g) flour

FOR THE FILLING: 4 ounces (113g) cream cheese softened ⅔ Cup (75g) powdered sugar ½ teaspoon vanilla extract Pinch of salt 1-2 tablespoons cold brewed coffee to taste 8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream Cocoa for dusting

Instructions

Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through. When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed). Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip. Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve. Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.

Notes You can substitute 1 roll sugar cookie dough in place of the homemade recipe. To enhance the coffee flavor, add a teaspoon of rum extract. Store loosely covered in the refrigerator for up to 3 days. Almond extract is optional, but adds amazing flavor! Be sure the cookie cups are completely baked for best results removing them. When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.

[forkfulofflavor]

Pecan Pie Cheesecake Bars Ingredients: For the Crust: 2 1/2 cups graham cracker crumbs (about 18 full-size graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed 1/2 cup light corn syrup 1/2 cup heavy whipping cream 1/4 cup unsalted butter 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into bars and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 bars These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season. Whether you're serving them at a festive gathering or enjoying them as a special indulgence, these bars are sure to impress. The contrast between the smooth cheesecake and the crunchy, sweet pecans makes every bite pure bliss. Make them ahead of time and chill them for the best results—these bars get even better after a night in the fridge!

[punkbakerchristine]

lonely hearts macarons

I thought of this a couple of weeks ago, especially with Valentine’s Day coming up here and I have red and pink baked goods on the mind. I think I was watching chopped when I thought of this: one of the basket ingredients was black garlic, and I did a little reading on that. It sounds really weird when in junction with a sweet baked good like cookies, but it’s basically garlic that’s been fermented in a warm, humid place for anywhere from two weeks to three months. The fermentation breaks down the enzymes that make garlic pungent and turns it sweet: everything I’ve read says the taste is kind of caramel or licorice in flavor. (You know how when you cook an onion in a skillet and once it turns brown, it sort of “caramelizes”, especially when you put a little sugar in there, too? It’s kind of along those lines.) Because of the flavor profile, black garlic can be used in dishes with red wine, red meat, any kind of hearty fish like salmon or swordfish, hearty soups or veggie dishes, and of course, dark chocolate.

And so figure, my thought process just went from there 😅

I’ve looked up recipes for macarons and i’ve often wondered what it would be like to make some with really hearty flavors like apple pie or banana split or strawberry shortcake or with booze incorporated. ***I should say that if you are going to incorporate alcohol into, say, the frosting of a baked good of any kind, be sure to boil it for about 5 to 7 minutes before hand to rid of the alcohol so you have the taste of the liquor without any worry of feeling sozzled later on 😉

100g egg whites (usually between 3–4 large egg whites)

1/4 teaspoon (1g) cream of tartar

1/2 teaspoon vanilla extract 

80g superfine/caster sugar

1–2 drops red gel food coloring

125g almond flour

125g confectioners’ sugar

For the frosting:

1 cup/2 sticks of butter, softened

3 1/2 cups (420 grams) confectioners’ sugar, sifted

1/2 cup (41 grams) cocoa powder, sifted

1 clove of black garlic, mashed

3 tablespoons (45 milliliters) heavy cream or milk

1/8 teaspoon salt

2 teaspoon vanilla extract 

1/2 cup of red wine (optional, just knowing how expensive wine is)

Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.

Line 3 large baking sheets with silicone baking mats or parchment paper with circles drawn on the back—because of the occasion, it can also be hearts! Set aside.

Add cream of tartar and extract to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form: the egg whites and cream of tartar will be foamy, but the bubbles will tighten and the beaters will leave “tracks”. Once this happens, you have soft peaks. 

Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar.

(*superfine sugar by the way is granulated sugar that’s been blitzed in the food processor)

Beat for 5 seconds, then add the remaining sugar with the mixer still going. Beat on medium-high speed until stiff glossy peaks form, i.e., the whites are stiff and pointy and you can turn the bowl upside down and they’ll stay put.

Using a rubber spatula, slowly and gently fold the food coloring into the egg whites.

Sift the almond flour and confectioners’ sugar together in a large glass mixing bowl. *make sure you get it all sifted in so you have exact measurements (baking IS chemistry, after all 😉)

Slowly fold the beaten egg whites into the almond flour mixture: folding the batter will stop air bubbles from forming and will keep the actual cookies nice and smooth; the batter itself should resemble honey in consistency.

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the bag at a 90 degree angle over the baking sheet, and pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. 

Now, the piped batter will flatten out on its own, but bang the pan a couple times on the counter to pop any air bubbles.

Let the macarons sit out until they are dry: depending on the humidity of your kitchen, it could be anywhere from 30 minutes to an hour. Drying will give the macarons a “skin”, which will then give them their “feet”. However, you don’t want to let them sit for too long because they can deflate. 

Meanwhile, preheat the oven to 325°F (or 163°C, for our international friends). Bake for 13 minutes. The macarons should form “feet” as they bake.

Touch the top of one with a spoon (be careful not to burn yourself if you use your finger). If the macaron is wobbly, give them another 1-2 minutes. If it’s set, it’s done (just like with anything else baked in the oven, if it’s set, it’s probably done).

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. After cooling, the shells are ready to fill and sandwich together.

As for the frosting:

Whip the butter in the mixer with the paddle attachment, and very carefully pour in the sugar a little at a time until it’s all creamy and smooth. Very carefully pour in the cocoa powder, the salt, the vanilla extract, the milk, and lastly, the black garlic. Beat for 1 minute at the least, 2 minutes at most—you apparently don’t want to overwork black garlic because it can not only turn to mush, but its caramel-y, tamarind-y flavor will give way to something akin to burnt toast.

(If there’s wine in the frosting, very carefully boil for 5 minutes to rid of the alcohol beforehand; keep an eye on it that it doesn’t scorch ).

Use the offset spatula to spread the frosting on. Cover any leftover macarons and refrigerate for up to 5 days, and enjoy!

***while I was editing this, I also thought of a vegan version, using aquafaba (the liquid from chickpeas) in lieu of egg whites, margarine in lieu of butter, and soy milk in lieu of milk

[antvnger]

Momma Lang’s Reese’s Cup Cheesecake with Oreo Crust Recipe

I know you guys have been waiting for this! Especially @thegreenwichvillagemystic and @oldmanwithashield ...or @smolbendyhorn I can't remember which one of you said but either way, the message gets across.

Here it is! Without further ado!

Part 1: The Oreo Crust Part (can be used for loads more than just this cheesecake FYI)

Ingredients

22 Oreos, cream filling and all

5 tbsp unsalted butter, melted

Directions

In a blender, pulse all the Oreos into a fine crumb. Or if you wanna go old school and throw them in a Ziplock bag and beat them to a pulp with a rolling pin, that’s cool too. Just get them to a fine crumb.

Pour them into a large bowl. You should have roughly 2 cups’ worth (packed)

Add the melted butter and stir to combine. Smash up any large chunks that form.

Pour mixture into whatever ungreased pan you’re needing. Pat the crumbs down into the bottom and up the sides to make a compact, thick crust.

The mixture is gonna be thick and pretty wet, but if the mixture is super duper wet and not forming a nice crust, grind up 2 or 3 more Oreos and mix those crumbs in.

If this is for a baked dessert:  pre-bake the crust per whatever filling recipe directions you’ve got. Mom usually pre-bakes for 8-10 minutes at 350°F.

If this is for a no-bake filling dessert:  bake for 10-12 minutes at 350°F then cool crust completely before using unless your recipe says otherwise.

Part 2: The Cheesecake Part

Ingredients

Three (3) 8oz packages of regular cream cheese, softened (AKA at room temp)

1 cup granulated sugar

4 eggs at room temp

1 tbsp vanilla extract

¾ cup creamy peanut butter

½ cup heavy cream

A dozen mini peanut butter cups (or an equivalent with normal sized ones) cut up into decent bite sized pieces 

Mom’s tip: throw your Reese’s cups in the fridge for 10ish minutes, and it’ll be easier to cut them later 

Another tip from Mom:  if you don’t want to use PB cups, you can use Reese’s pieces or chocolate and peanut butter chips.

My tip:  PB cups are definitely the way to go! (unless you can get like the pumpkins or the eggs or Christmas trees because we all know those are better than the regular cups)

Directions

After taking care of your crust, set the oven temp to 325°F

Using a stand mixer on medium speed, cream together the cream cheese until it’s smooth.

Add sugar and vanilla extract and continue to mix on med-high speed for another couple of minutes, scraping down the sides of the bowl when needed until the mixture is smooth

Reduce speed to low and add eggs one at a time, mixing well after each one. Do not overmix.

Keep mixer speed on low, add peanut butter and heavy cream. Continue mixing until everything is completely incorporated.

Fold mini PB cups into the mix.

Spoon batter on top of crust in your springform pan and bake for one hour.

After that, turn oven off, crack the oven door open an inch and let cheesecake cool in the oven for 30 minutes.

After that, remove cheesecake from the oven and let cool for another hour or until it’s cool enough to put in the fridge to cool completely overnight.

Part 3: Ganache & PB Cup Toppings Part

Ingredients

1 cup (or 8oz) semi-sweet chocolate chips

½ cup heavy cream

30 mini peanut butter cups (or an equivalent with normal sized ones) cut up into decent bite sized pieces

Mom’s tip: this amount is just a suggestion since it’s for the topping. Put as much or as little as you want on top.

Directions

Using a medium sized heat safe bowl, combine the heavy cream and semi-sweet chocolate chips. 

Heat in the microwave for 45 second intervals, stirring after each interval until the chocolate is smooth.

Pour ganache slowly on to the top of the cheesecake and gently smooth it on top.

Evenly sprinkle the top with the quartered PB cups pieces.