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Patricia Roberts, New York, NY (2025)

01/01/2025

Honey Butter Sweet Alabama Pecanbread 🍯😋
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
For the Honey Butter Glaze:
1/4 cup honey
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
While the bread bakes, prepare the glaze by mixing honey, melted butter, and vanilla extract in a small bowl.
Remove the bread from the oven and let it cool for 10 minutes in the pan. Then transfer it to a wire rack.
Brush the honey butter glaze generously over the warm bread. Let it soak in for 10 minutes before slicing.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes
Kcal: 320 kcal per slice | Servings: 10 slices
Tips:
Toast the pecans lightly for a deeper, nuttier flavor before adding them to the batter.
Store leftovers tightly wrapped to keep the bread moist for days.

01/01/2025

FRIED CABBAGE WITH BACON, ONION, AND GARLIC 😋🥓
This Fried Cabbage is savory, smoky, and delicious – a must-try side dish!
Ingredients:
• 1 head cabbage, chopped
• 1 onion, chopped
• 2 tsp minced garlic
• 5 strips bacon, cooked and crumbled
• Reserved bacon grease
• ½ tsp onion powder
• ½ tsp garlic powder
• Salt & pepper to taste
Directions:
1️⃣ Cook bacon, set aside, and reserve the grease.
2️⃣ In the same skillet, cook the onion in bacon grease until softened.
3️⃣ Add garlic and sauté for 30 seconds.
4️⃣ Reduce heat, add cabbage, stir, and cover. Simmer until softened.
5️⃣ Season with onion powder, garlic powder, salt, and pepper. Sauté for 2-3 minutes.
6️⃣ Top with crumbled bacon and serve.
Enjoy this flavorful dish! ✨

01/01/2025

No bake Chocolate Eclair Cake
Ingredients
2 (3.5 oz) package of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP) thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting
Directions
In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
Spread half of the pudding mixture on top of the crackers.
Layer another layer of graham crackers over the pudding mixture.
Then layer the other half of the pudding mixture on top of crackers.
Top with a final layer of graham crackers.
Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
Take out and stir frosting. It should be easily spreadable now.
Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
Place plastic wrap over top of dish and put back in fridge and let it chill overnight.
This dessert gets better over time. The graham crackers need plenty of time to soften up.
When ready, slice and serve!

01/01/2025

Rotel Cream Cheese Sausage Balls
Ingredients
1 lb (16 oz) sausage (mild, spicy, or breakfast sausage)
8 oz cream cheese, softened
1 can Rotel (10 oz), drained (diced tomatoes and green chilies)
2 cups shredded cheddar cheese
1 1/2 cups biscuit mix (such as Bisquick)
Optional: Chopped green onions or parsley for garnish
Preparation
Preheat Your Oven:
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Sausage Mixture:
In a large mixing bowl, combine the uncooked sausage and softened cream cheese. Mix until fully combined. Using your hands or a sturdy spoon will help incorporate the cream cheese evenly.
Add the Flavor:
Drain the Rotel to remove excess liquid. Add it to the sausage mixture, along with the shredded cheddar cheese. Mix well.
Incorporate the Biscuit Mix:
Gradually add the biscuit mix to the sausage mixture. Stir until everything is combined and forms a cohesive dough. If the mixture feels too sticky, add a little more biscuit mix, a tablespoon at a time.
Shape the Balls:
Use a tablespoon or cookie scoop to portion out the mixture. Roll into 1-inch balls and place them evenly spaced on the prepared baking sheet.
Bake:
Bake in the preheated oven for 20–25 minutes or until the sausage balls are golden brown and cooked through.
Cool and Serve:
Let the sausage balls cool slightly before transferring them to a serving platter. Garnish with chopped green onions or parsley if desired.

01/01/2025

Southern Pecan Praline Buttermilk Cake
Ingredients:
For the Cake:
2 ½ cups (315 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200 g) granulated sugar
1 cup (220 g) light brown sugar, packed
1 cup (240 ml) buttermilk
1 cup (230 g) unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1 ½ cups chopped pecans (lightly toasted)
For the Praline Glaze:
1 cup (220 g) light brown sugar, packed
½ cup (115 g) unsalted butter
¼ cup (60 ml) heavy cream
1 tsp vanilla extract
1 cup whole pecans (for topping)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Fold in the toasted chopped pecans.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Praline Glaze:
In a medium saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture comes to a gentle boil. Let it boil for 1–2 minutes, then remove from heat.
Stir in vanilla extract and let the glaze cool slightly until it thickens but is still pourable.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of praline glaze over the top, letting it drizzle slightly down the sides.
Place the second layer on top and pour the remaining glaze over the cake, allowing it to cascade down the sides.
Decorate: Arrange whole pecans on top of the cake for decoration. Add extra chopped pecans around the base if desired.
Serve: Let the cake set for at least 15 minutes before slicing. Serve with a scoop of vanilla ice cream for a classic Southern dessert!
Enjoy this rich, buttery cake with a caramelized praline glaze and a delightful crunch from the pecans. Perfect for celebrations or holidays! Let me know if you'd like any variations or tips!

01/01/2025

Banana Pudding Pound Cake
Ingredients
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup mashed ripe bananas (about 2 large bananas)
1 teaspoon vanilla extract
1 cup sour cream
For the Glaze:
1/2 cup caramel sauce
1/4 cup heavy cream
1/4 teaspoon vanilla extract
Pinch of salt (optional)
Instructions
Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Incorporate Bananas and Vanilla: Mix in the mashed bananas and vanilla extract.
Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Glaze: In a small saucepan, combine the caramel sauce, heavy cream, vanilla extract, and salt. Heat over low heat, stirring until smooth and slightly thickened.
Drizzle and Serve: Once the cake has cooled, drizzle the caramel glaze over the top. Slice and enjoy!

01/01/2025

Honey Bun Pound Cake
Ingredients
For the Cake:
1 box (15.25 oz) yellow cake mix
1 cup sour cream
4 large eggs
¾ cup vegetable oil
1 cup granulated sugar
1 teaspoon pure vanilla extract
For the Cinnamon Swirl:
½ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk (adjust for consistency)
½ teaspoon pure vanilla extract
Preparation
Step 1: Prepare the Bundt Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use a non-stick baking spray.
Step 2: Make the Cake Batter
In a large bowl, combine the yellow cake mix, sour cream, eggs, vegetable oil, granulated sugar, and vanilla extract.
Beat the mixture on medium speed with an electric mixer until smooth and well combined (about 2–3 minutes).
Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix the brown sugar and cinnamon together until combined.
Step 4: Assemble the Cake
Pour half of the cake batter into the prepared bundt pan and spread evenly.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Pour the remaining cake batter over the cinnamon layer and spread evenly.
Step 5: Bake the Cake
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 6: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides.

12/31/2024

Pineapple Upside Down Pound Cake
Ingredients
For the Topping:
1/2 cup unsalted butter (1 stick), melted
1 cup packed light brown sugar
1 can (20 oz) pineapple slices, drained
10-12 maraschino cherries
For the Pound Cake:
1 cup unsalted butter (2 sticks), softened
2 cups granulated sugar
4 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
Instructions
1. Prepare the Topping:
Preheat your oven to 325°F (163°C). Grease and flour a 10-12 cup bundt pan generously.
Pour the melted butter evenly into the bottom of the bundt pan. Sprinkle the brown sugar over the butter.
Arrange the pineapple slices over the brown sugar layer. Place a maraschino cherry in the center of each pineapple slice and in the gaps between slices. Set aside.
2. Make the Pound Cake Batter:
In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
3. Assemble and Bake:
Carefully pour the batter over the pineapple and cherry layer in the prepared bundt pan. Spread the batter evenly with a spatula.
Bake for 75–85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen, then invert onto a serving plate or cake stand.
4. Serve:
Allow the cake to cool slightly before slicing. The caramelized pineapple topping will be sticky and glossy!
Tips for Success
Drain the Pineapple: Ensure the pineapple slices are thoroughly drained to prevent excess moisture from affecting the cake texture.
Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smooth and creamy batter.
Pan Prep: Make sure to grease and flour the bundt pan thoroughly to prevent sticking.
This Pineapple Upside Down Pound Cake is a timeless dessert with its buttery richness and caramelized tropical flavors. Perfect for family gatherings or special occasions!

12/31/2024

Chocolate Pound Cake
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
For the Chocolate Ganache:
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream
Instructions:
For the Cake:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or line two 9-inch round cake pans.
Cream Butter and Sugar:
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Alternate Mixing:
Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Bake:
Pour the batter into the prepared pan(s) and bake for 60–70 minutes (for a bundt pan) or 35–40 minutes (for round pans), until a toothpick inserted into the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Ganache:
Heat Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
Melt Chocolate:
Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2–3 minutes, then whisk until smooth.
Assemble:
Pour the ganache over the cooled cake, letting it drip down the sides for a glossy, decadent finish.

12/31/2024

Pioneer Woman’s Apple Dumplings 🍏🥧
🛒 Ingredients:
• 2 large apples (Granny Smith or your favorite variety)
• 2 cans crescent roll dough (8 rolls per can)
• 1/2 cup butter, melted
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup mountain dew or lemon-lime soda
• 1 tablespoon vanilla extract
👨‍🍳 Directions:
1. Prepare the Apples: Preheat your oven to 350°F (175°C). Peel and core the apples, then cut them into eighths.
2. Roll the Apples: Unroll the crescent roll dough. Place each apple wedge in the center of a dough triangle and roll it up, pinching the edges to seal.
3. Make the Syrup: In a small bowl, mix together melted butter, sugar, cinnamon, and vanilla extract. Pour this mixture over the rolled apple dumplings in a greased 9x13-inch baking dish.
4. Add the Soda: Pour the mountain dew or lemon-lime soda around the edges of the dumplings.
5. Bake: Bake for 35-40 minutes, or until the dumplings are golden brown and bubbling.
6. Serve: Serve warm with a scoop of vanilla ice cream or whipped cream for a perfect dessert.
⏱️ Prep Time: 10 minutes
⏱️ Total Time: 40 minutes
🔥 Kcal: ~300 kcal per dumpling
🍽️ Servings: 8 servings

12/31/2024

Black Forest Cheesecake 🍰🍒
Ingredients:
For the crust:
1 1/2 cups chocolate cookie crumbs (such as Oreos)
1/4 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup cocoa powder
1/4 cup cherry liqueur or cherry brandy (optional)
1 cup canned cherry pie filling
For the topping:
Whipped cream
Chocolate shavings
Maraschino cherries
👩‍🍳 Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine chocolate cookie crumbs and melted unsalted butter. Press the mixture into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream until well combined.
Gradually add cocoa powder and cherry liqueur (if using), mixing until smooth.
Pour the cheesecake filling over the prepared crust in the springform pan.
Place the pan in a larger baking dish and fill the outer baking dish with hot water to create a water bath.
Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
Spread canned cherry pie filling evenly over the top of the cheesecake.
Garnish with whipped cream, chocolate shavings, and maraschino cherries before serving.
😋 Enjoy the indulgent and decadent Black Forest Cheesecake as a delightful dessert for any occasion!

12/31/2024

Peanut Butter Cookies 🥜🍪
Ingredients
1 cup peanut butter
1 cup sugar
1 egg
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine peanut butter, sugar, and egg. Mix until smooth and fully incorporated.
Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them evenly apart.
Use a fork to press a crisscross pattern onto each cookie, flattening them slightly.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Kcal: Approximately 100 per cookie

12/31/2024

Homemade German Chocolate Cake
Ingredients:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For Coconut and Pecan Frosting
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Directions:
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Cut a round piece of wax or parchment paper for the bottom of the pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the eggs, buttermilk, oil, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine.
Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.
Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk if needed to thin the frosting, or a little extra powder until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.

12/31/2024

Pecan Pie Cobbler 🥧❤️
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup chopped pecans
1 cup packed brown sugar
1 1/2 cups boiling water
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Prepare the batter: In a large bowl, whisk together flour, baking powder, salt, and granulated sugar. Stir in milk, vanilla extract, and melted butter until smooth. Pour the batter into the prepared dish.
Add the toppings: Sprinkle the chopped pecans and brown sugar evenly over the batter.
Pour the water: Carefully pour the boiling water over the top without stirring—it will create the gooey caramel sauce as it bakes.
Bake for 35–40 minutes, or until the top is golden brown and set but the bottom is gooey.
Let it cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use toasted pecans for extra flavor and crunch.
Serve warm for the best gooey texture, or chill for a firmer consistency.

12/31/2024

Mini Strawberry Crunch Cheesecake Bites 🍓
🍰 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍰
For the Cheesecake Layer:
🧀 16 ounces cream cheese, softened
🥄 1/2 cup granulated sugar
🥄 1 teaspoon vanilla extract
🥚 2 large eggs
For the Crunch Layer:
🍪 1 cup crushed graham crackers
🧈 1/2 cup unsalted butter, melted
🍬 1/4 cup brown sugar
For the Strawberry Topping:
🍓 2 cups fresh strawberries, sliced
🍯 2 tablespoons honey
🕛Prep Time: 20 minutes | ⏲️Cooking Time: 25 minutes | 👩🏻‍🍳Servings: Makes about 12-15 bites
📝 𝗦𝗶𝗺𝗽𝗹𝗲 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 📝
1. Preheat your oven: Set it to 325°F (160°C).
2. Prepare the Crunch Layer: In a bowl, mix crushed graham crackers, melted butter, and brown sugar until well combined.
3. Press the Crunch: Grab a mini muffin tin and press the graham cracker mixture into the bottom of each cup to form a crust.
4. Bake the Crust: Place the muffin tin in the oven and bake for about 10 minutes or until golden. Then remove and let it cool.
5. Make the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla until smooth.
6. Add Eggs: Beat in the eggs, one at a time, until everything is creamy and well mixed.
7. Fill the Cups: Pour the cheesecake mixture over the cooled crust in each muffin cup.
8. Bake the Cheesecakes: Put the tin back in the oven and bake for about 15 minutes or until set.
9. Cool Down: Let the cheesecakes cool completely at room temperature, then refrigerate for at least 2 hours.
10. Prepare Strawberry Topping: Mix sliced strawberries with honey in a bowl and let it sit for a few minutes.
11. Serve: Once chilled, pop the mini cheesecakes out of the tin and top each with the strawberry mixture.
Enjoy your delightful Mini Strawberry Crunch Cheesecake Bites! Perfect for a sweet treat at any gathering!

12/31/2024

Classic Cherry Delight - Don't Lose This 🍒🍰
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Filling:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping (Cool Whip), thawed
Topping:
1 (21 oz) can cherry pie filling
Directions:
Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator for 10–15 minutes to set.
Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined.
Assemble the dessert: Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Add the topping: Spoon the cherry pie filling evenly over the cream cheese layer. Spread carefully to create a smooth, glossy top.
Chill and serve: Refrigerate for at least 4 hours or overnight to set. Slice and serve chilled.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling)
Kcal: 280 kcal | Servings: 12 servings
Tips:
For a twist, use blueberry or strawberry pie filling instead of cherry.
Chill overnight for the best flavor and texture.

12/31/2024

Amish White Bread in the Air Fryer
Ingredients:
2 cups warm water (around 110°F or 43°C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast (2 packets)
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Instructions:
Activate the yeast: In a large mixing bowl, dissolve the sugar in warm water, and then stir in the yeast. Let it sit until the yeast forms a creamy foam, about 5-10 minutes.
Mix the dough: Add the salt and oil to the yeast mixture. Gradually mix in the flour, 1 cup at a time, until the dough begins to pull away from the sides of the bowl.
Knead the dough: Turn the dough out onto a lightly floured surface and knead it until it is smooth and elastic, about 10 minutes.
First rise: Place the dough in a well-oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
Shape the loaves: Punch down the risen dough and divide it in half. Shape each half into a loaf that fits the size of your air fryer basket.
Second rise: Allow the shaped loaves to rise for about 30 minutes until they have increased in size.
Preheat the air fryer: Preheat your air fryer to 325°F (163°C).
Bake in the air fryer: Place the shaped loaves into the air fryer basket (one at a time, if necessary) and air fry for about 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Cool and serve: Remove the bread from the air fryer and let it cool on a wire rack. Slice and enjoy your homemade Amish White Bread!
Enjoy baking and the delicious results! 🍞
Would you like to try another recipe or need any more tips?

12/31/2024

Pineapple Upside-Down Sugar Cookies
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Topping:
1 can (8 oz) pineapple slices, drained (reserve juice)
¼ cup unsalted butter
½ cup brown sugar, packed
Maraschino cherries (one for each cookie)
Directions
1. Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
3. Add the egg and vanilla extract to the butter-sugar mixture, and blend until fully combined.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure dry ingredients are well mixed.
5. Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated; avoid overmixing for tender cookies.
6. In a small saucepan, melt ¼ cup of unsalted butter with the brown sugar over medium heat, stirring until it becomes bubbly and smooth.
7. Spoon a tablespoon of the melted butter and sugar mixture onto each cookie spot on your baking sheet.
8. Place a pineapple slice carefully on top of the butter-sugar layer, ensuring it sits flat.
9. Press a maraschino cherry into the center of each pineapple slice to add a sweet touch.
10. Using a tablespoon, scoop the cookie dough and gently spread it over each pineapple slice, ensuring to leave some fruit visible around the edges.
11. Bake in the oven for 12-15 minutes, until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
12. Savor these delightful tropical-inspired cookies warm or let them reach room temperature!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies

Patricia Roberts

01/01/2025

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