Strawberry Cheesecake Stuffed Eggrolls

 Strawberry Cheesecake Stuffed Eggrolls

This crispy, creamy dessert from deesviral is the perfect sweet bite — golden on the outside with a rich strawberry cheesecake filling inside. Easy to make and impossible to resist.

Ingredients:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• ½ tsp vanilla extract

• ¼ cup strawberry jam or preserves

• ½ cup fresh strawberries, finely diced (optional)

• 8–10 egg roll wrappers

• Oil for frying

• Powdered sugar (for dusting)

Directions:

In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Stir in strawberry jam and fresh strawberries if using.

Place 2 tablespoons of filling in the center of each egg roll wrapper. Fold and roll tightly, sealing edges with a little water.

Heat oil to 350°F (175°C) and fry eggrolls until golden brown, about 2–3 minutes per side.

Drain on paper towels and dust with powdered sugar before serving.

Churro Cinnamon Swirl Cottage Cheese Mug Cake with Cream Cheese Drizzle

 

Churro Cinnamon Swirl Cottage Cheese Mug Cake with Cream Cheese Drizzle

This dessert hits every cozy craving with churro flavor, melty cinnamon sugar, and a gooey, creamy top—all made in one mug. It’s quick, warm, and secretly packed with protein thanks to the cottage cheese. A total win for busy nights or solo sweet tooth moments.

Ingredients:

For the mug cake:

- 1/4 cup cottage cheese  

- 1/4 cup all-purpose flour  

- 1 egg  

- 1 tbsp maple syrup or honey  

- 1/4 tsp baking powder  

- 1/2 tsp cinnamon  

- Pinch of salt  

For the swirl:

- 1 tsp melted butter  

- 1 tbsp brown sugar  

- 1/4 tsp cinnamon  

For the drizzle:

- 1 tbsp softened cream cheese  

- 1 tsp milk  

- 1/2 tsp maple syrup  

Instructions:

1. In a bowl, whisk together all mug cake ingredients until smooth. Pour the batter into a greased microwave-safe mug.

2. Mix swirl ingredients and spoon into the center of the batter. Use a toothpick to swirl lightly.

3. Microwave for 1 minute 30 seconds to 2 minutes, until puffed and set.

4. Stir together drizzle ingredients until smooth, then spoon over the hot cake.

5. Sprinkle with a pinch of cinnamon sugar if you’re feeling extra.

Prep Time: 5 minutes  

Cook Time: 2 minutes  

Total Time: 7 minutes  

Serves: 1

Strawberry Cream Cheese Cobbler

 

Strawberry Cream Cheese Cobbler

This sweet, creamy Strawberry Cream Cheese Cobbler from deesviral is an easy, oven-baked dessert with juicy strawberries and rich cream cheese — perfect for any occasion.

Ingredients:

2 cups fresh strawberries, sliced

½ cup granulated sugar

1 tbsp cornstarch

1 cup all-purpose flour

½ cup granulated sugar (for the batter)

1 tsp baking powder

¼ tsp salt

½ cup unsalted butter, melted

1 large egg

4 oz cream cheese, cut into small cubes

1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.

In a medium bowl, toss the sliced strawberries with ½ cup sugar and cornstarch. Set aside.

In a separate bowl, whisk together flour, ½ cup sugar, baking powder, and salt.

Add melted butter, egg, and vanilla extract to the dry ingredients and mix until smooth.

Pour the batter into the prepared baking dish and spread evenly.

Evenly distribute the cream cheese cubes over the batter.

Spoon the strawberry mixture on top of the cream cheese and batter.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the cobbler to cool slightly before serving.

Enjoy!

Southern-Style Honey Butter Cornbread Poppers – Sweet, Buttery & Bite-Sized Perfection

 

 Southern-Style Honey Butter Cornbread Poppers – Sweet, Buttery & Bite-Sized Perfection! 

Crispy on the outside, soft and fluffy on the inside, these honey butter cornbread poppers are the ultimate sweet-and-savory snack! Perfect as a side dish, appetizer, or anytime treat. 

 Ingredients:

For the Cornbread Poppers:

✔ 1 cup cornmeal

✔ 1 cup all-purpose flour

✔ 1 tbsp baking powder

✔ ½ tsp salt

✔ ¼ cup sugar

✔ ½ cup unsalted butter, melted

✔ ¾ cup buttermilk

✔ 2 tbsp honey

✔ 2 eggs

For the Honey Butter Glaze:

✔ ¼ cup unsalted butter, melted

✔ 2 tbsp honey

👩‍🍳 Directions:

1️⃣ Preheat oven to 375°F (190°C). Grease a mini muffin tin or use a cake pop pan for round poppers.

2️⃣ Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

3️⃣ Combine wet ingredients: In another bowl, mix melted butter, buttermilk, honey, and eggs until smooth.

4️⃣ Make the batter: Gradually stir the wet mixture into the dry ingredients, mixing until just combined.

5️⃣ Bake: Spoon batter into the muffin tin and bake for 10-12 minutes, until golden brown and a toothpick comes out clean.

6️⃣ Glaze magic: While warm, brush with the honey butter glaze for extra sweetness and shine!

7️⃣ Serve & enjoy! These are amazing on their own or dipped in extra honey butter!

Fluffy Pistachio Pudding & Pineapple Delight

 Fluffy Pistachio Pudding & Pineapple Delight 

A combination of pistachio pudding, whipped topping, and marshmallows creates a refreshing and creamy salad that’s perfect for picnics, potlucks, and family dinners! 

 Ingredients:

1 (3.4 oz) package instant pistachio pudding mix

1 (20 oz) can crushed pineapple, undrained 

2 cups mini marshmallows

1/2 cup chopped pecans 

1 (8 oz) container Cool Whip, thawed 

Instructions:

Mix the Pudding & Pineapple: In a large mixing bowl, combine the instant pistachio pudding mix and the entire can of crushed pineapple, including the juice. Stir until the pudding mix dissolves and the mixture becomes creamy. The pineapple juice helps activate the pudding, creating a thick and flavorful base.

Fold in Marshmallows & Pecans: Gently fold in the mini marshmallows and chopped pecans, ensuring they are evenly distributed throughout the pudding mixture. The marshmallows add a light and fluffy texture, while the pecans bring a delightful crunch.

Add the Whipped Topping: Fold in the Cool Whip until everything is fully incorporated, creating a smooth and fluffy salad. Be careful not to overmix, as you want to maintain the light texture.

Chill & Serve: Cover the salad and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the salad to set. Garnish with extra chopped pecans or a sprinkle of coconut if desired. Serve chilled.

 Notes:

Add maraschino cherries for a pop of color and extra sweetness.

For a festive twist, use colorful mini marshmallows or top with shredded coconut.

Preparation Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: ~250 kcal per serving

Homemade Strawberry Cream Cheese Pound Cake – Easy Recipe You Can Make at Home

 

Homemade Strawberry Cream Cheese Pound Cake – Easy Recipe You Can Make at Home

Introduction

If you are looking for the ultimate homemade dessert that combines rich flavor, a moist texture, and fresh fruit sweetness, this Homemade Strawberry Cream Cheese Pound Cake is the answer. With its buttery crumb, tangy cream cheese, and juicy strawberries, it’s a cake you can make at home that looks and tastes bakery-perfect.  this easy strawberry cake recipe is perfect for birthdays, tea parties, or a weekend treat that will impress everyone.

Ingredients

For the Cake:

 • 1 cup (2 sticks) unsalted butter, softened

 • 8 oz cream cheese, softened

 • 2 1/2 cups granulated sugar

 • 6 large eggs, at room temperature

 • 2 teaspoons vanilla extract

 • 3 cups all-purpose flour

 • 1/2 teaspoon baking powder

 • 1/2 teaspoon salt

 • 1 cup finely chopped fresh strawberries

For the Glaze:

 • 1 cup powdered sugar

 • 2–3 tablespoons milk

 • 1/2 teaspoon vanilla extract

 • 1/4 cup finely chopped fresh strawberries

Directions

 1. Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.

 2. Cream the Butter, Cream Cheese, and Sugar

Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture is pale and fluffy. This step creates the soft, moist texture characteristic of pound cake.

 3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

 4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent a dense cake.

 5. Fold in Fresh Strawberries

Gently fold the chopped strawberries into the batter, making sure they are evenly distributed without breaking them down too muc

Apple Pie with Caramel Drizzle

 

 Apple Pie with Caramel Drizzle

Ingredients:

Pie Crust

2 pie crusts (homemade or store-bought), 9-inch

Apple Filling

6–7 cups apples, peeled & sliced (Granny Smith or Honeycrisp)

¾ cup brown sugar

2 tbsp granulated sugar

2 tbsp all-purpose flour

1 tsp cinnamon

¼ tsp nutmeg

⅛ tsp cloves (optional)

1 tbsp lemon juice

1 tsp vanilla extract 

2 tbsp butter, cubed

Caramel Drizzle

1 cup caramel sauce (homemade or good-quality store-bought)

Optional: pinch of sea salt for salted caramel

Instructions

1️⃣ Prepare the filling

In a large bowl, toss apples with sugars, flour, spices, lemon juice, and vanilla until evenly coated.

2️⃣ Assemble the pie

• Preheat oven to 375°F (190°C)

• Fit one crust into pie dish.

• Add apple filling and dot with butter.

• Top with second crust (lattice or full).

• Seal edges and cut vents.

3️⃣ Bake

• Bake 45–55 minutes until crust is golden and filling is bubbling.

• Tent loosely with foil if browning too fast.

4️⃣ Cool

Let pie cool at least 1 hour to set.

5️⃣ Drizzle caramel

Warm caramel slightly and drizzle generously over the top just before serving.

Serving Ideas

• Add vanilla ice cream

• Extra caramel drizzle on each slice

• Sprinkle flaky sea salt for contrast

Tips

• Toss apples lightly—don’t over-sauce before baking

• Caramel is best added after baking, not before

• For thicker filling: add 1 extra tbsp flour

 

Lemon Cream Dream Cake

Ingredients

For the Cake Layers (two 8-inch round pans)

• 1 ½ cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup (120 ml) milk, room temperature
• 2 teaspoons lemon zest (from about 2 medium lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract

For the Lemon Cream Filling

• 1 cup (240 ml) heavy cream, well chilled
• 1 cup (approximately 300 g) lemon curd, store-bought or homemade
• ¼ cup (30 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For Decoration (optional)

• Powdered sugar for dusting
• Thin lemon slices or candied lemon
• Fresh mint leaves (optional)

Instructions

1. Prepare: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Combine dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, and salt until evenly blended.
3. Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.
4. Add eggs and flavorings: Add the eggs one at a time, beating briefly after each addition until incorporated. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Incorporate dry ingredients and milk: With the mixer on low, add one-third of the dry mixture, then half the milk, then another third of the dry ingredients, the remaining milk, and finish with the last of the dry ingredients. Mix only until combined; overmixing will produce a tougher crumb.
6. Bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake in the preheated oven for 20–25 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before assembling. Completely cooled layers keep the filling from melting.
8. Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. Add the sifted powdered sugar and vanilla extract, then continue whipping to medium peaks.
9. Fold in lemon curd: Gently fold the lemon curd into the whipped cream in two additions until homogeneous and spreadable. Take care not to deflate the cream; use a soft folding motion.
10. Assemble: Place one cake layer on a serving plate. Spread about half of the lemon cream evenly across the top, leaving a small border. Place the second layer on top and spread the remaining cream over the top. Smooth or texture as desired.
11. Chill and finish: Chill the assembled cake for at least 30 minutes to firm the filling. Before serving, dust lightly with powdered sugar and garnish with lemon slices or mint if desired.
12. Slice and serve: For clean slices, warm a knife under hot water, dry it, and make each cut with a single decisive stroke.

Keto Cherry Cheesecake Jars

 Keto Cherry Cheesecake Jars 

A delightful, low-carb dessert that layers creamy cheesecake with a sweet cherry topping, all served in convenient jars for an easy and elegant treat.

Ingredients:  

Cheesecake Layer:

8 oz. cream cheese  

½ cup heavy whipping cream  

Salt  

¼ cup powdered Erythritol  

1 tsp. vanilla extract  

Cherry Topping:  

1 cup frozen Keto cherries  

2 tbsp. water  

1 to 2 tbsp. powdered Erythritol  

½ tsp. lemon juice  

¼ tsp. xanthan gum  

Crust Layer:  

1 tbsp. powdered Erythritol  

½ cup almond flour  

2 tbsp. melted butter  

Pinch of cinnamon  

Directions:  

Prepare the Cheesecake Layer: In a mixing bowl, beat the cream cheese until smooth. Add the heavy whipping cream, a pinch of salt, powdered Erythritol, and vanilla extract. Mix until well combined and fluffy. Set aside.

Make the Cherry Topping: In a small saucepan, combine the frozen cherries, water, powdered Erythritol, lemon juice, and xanthan gum. Cook over medium heat until the cherries are heated through and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.

Prepare the Crust Layer: In a separate bowl, mix together the almond flour, powdered Erythritol, melted butter, and cinnamon until crumbly.

Assemble the Jars: In small jars or dessert cups, layer the crust mixture at the bottom, followed by a generous layer of the cheesecake mixture. Top with the cherry topping.

Chill and Serve: Refrigerate the jars for at least 1 hour to set. Serve chilled and enjoy this deliciously creamy and fruity Keto dessert!

Nutritional Information:  

⏰ Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes  

🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 4 servings  

Deep Fried Pecan Pies

 

Deep Fried Pecan Pies

Ingredients:

1 cup firmly packed light brown sugar

1/2 cup light corn syrup

2 large eggs

5 tablespoons butter

1/4 teaspoon salt

2 cups chopped pecans

1 teaspoon vanilla extract

2 (14.1-ounce) packages Pillsbury refrigerated pie crusts

Vegetable oil for frying

Powdered sugar

Instructions:

In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt.

Bring the mixture to a boil over medium heat, then reduce to a simmer and stir in the chopped pecans.

Simmer for about 6 minutes, then remove from heat and stir in the vanilla extract.

Let the pie crusts come to room temperature.

Unroll one on a lightly floured surface and cut out circles using a 4-inch cutter.

Re-roll the dough as needed until you have about 24 circles.

Place a heaping tablespoon of the pecan filling in the center of each dough circle.

Lightly moisten the edges with water, fold the crust over the filling, and crimp the edges with a fork to seal.

Repeat until all the dough and filling are used.

In a large Dutch oven, heat about 1 inch of vegetable oil to 350°F.

Fry the pies in batches for 1–2 minutes on each side until golden brown.

Drain the fried pies on paper towels and lightly dust with powdered sugar for a sweet finish.

Serve warm and enjoy these crispy, nutty treats!

Cream-Filled Custard Doughnuts (Boston Cream–Style)

 Cream-Filled Custard Doughnuts (Boston Cream–Style)

Ingredients

Custard Filling 

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

Doughnuts

¾ cup whole milk, warm (not hot)

2¼ teaspoons active dry yeast (1 packet)

¼ cup granulated sugar

1 large egg

3 tablespoons unsalted butter, melted

2½–3 cups all-purpose flour

½ teaspoon salt

Vegetable oil, for frying

Chocolate Glaze (optional but classic)

½ cup heavy cream

4 oz semi-sweet chocolate, chopped

1 tablespoon butter

Instructions

1. Make the Custard (Pastry Cream)

In a saucepan, heat the milk until steaming (do not boil).

In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth.

Slowly whisk the hot milk into the egg mixture.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thick.

Remove from heat; stir in butter and vanilla.

Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.

2. Make the Doughnuts

In a bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.

Add sugar, egg, melted butter, and salt.

Gradually mix in flour until a soft dough forms.

Knead 5–7 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.

Roll dough to ½-inch thickness and cut into rounds.

Place on parchment, cover, and let rise 30 minutes.

3. Fry

Heat oil to 350°F (175°C).

Fry doughnuts 1–2 minutes per side until golden.

Drain on paper towels and cool completely.

4. Fill the Doughnuts

Use a piping bag fitted with a small tip to inject chilled custard into each doughnut.

5. Make the Chocolate Glaze (Optional)

Heat cream until steaming.

Pour over chocolate and butter; let sit 1 minute.

Stir until smooth.

Dip tops of filled doughnuts into glaze.

Et Apple Fritters

 

 Et Apple Fritters  

 

What You'll Need  

2 large apples, peeled, cored, and diced  

1 1/2 cups all-purpose flour  

1/4 cup granulated sugar  

1/4 cup brown sugar  

2 teaspoons baking powder  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon salt  

2/3 cup milk  

2 eggs, lightly beaten  

2 tablespoons unsalted butter, melted  

1 teaspoon vanilla extract  

Powdered sugar, for dusting (optional)  

How to Make It  

1. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.  

2. In a bowl, whisk flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.  

3. In another bowl, whisk milk, eggs, melted butter, and vanilla.  

4. Gently fold wet ingredients into dry ingredients until just combined (a few lumps are fine).  

5. Fold in diced apples until evenly distributed.  

6. Drop 1/4 cup portions of batter onto prepared sheet, leaving space between fritters.  

7. Bake 15–20 minutes, until golden and set in the center.  

8. Cool 5 minutes in pan, then transfer to a wire rack.  

9. Dust with powdered sugar before serving, if desired.  

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 10–12 fritters  

Calories: ~160 per fritter | Protein: 3 g per serving

White Chocolate Raspberry Cheesecake

 Mary Berry’s White Chocolate Raspberry Cheesecake 

A beautifully creamy no-bake cheesecake filled with fresh raspberries and silky white chocolate, set on a buttery biscuit base. Elegant, fruity, and perfect for any celebration!

Ingredients

Base

• 300 g digestive biscuits / 10.5 oz graham crackers

• 150 g unsalted butter, melted / ⅔ cup

Cheesecake Filling

• 250 g white chocolate / 9 oz

• 500 g full-fat cream cheese / 18 oz

• 100 g icing sugar / ¾ cup powdered sugar

• 1 tsp vanilla extract

• 300 ml double cream / 1¼ cups heavy cream

• 250 g fresh raspberries / 2 cups

Topping

• 150 ml double cream / ½ cup heavy cream

• 2 tbsp icing sugar / 2 tbsp powdered sugar

• 100 g white chocolate, melted / 3.5 oz

• 12 fresh raspberries

• 10 g freeze-dried raspberries / about 1 tbsp

Instructions

Base

Crush the biscuits or graham crackers into fine crumbs and mix with melted butter. Press firmly into the base of a 20 cm (8-inch) springform tin, then refrigerate.

Filling — part 1

Gently melt the white chocolate in a bain-marie or microwave (short bursts), then leave to cool slightly.

In a large bowl, beat the cream cheese, icing sugar, and vanilla until smooth.

Whip the double cream separately until just thickened.

Filling — part 2

Fold the whipped cream into the cream cheese mixture, then blend in the cooled melted chocolate.

Add the fresh raspberries, folding carefully to keep them mostly whole.

Chill

Spread the filling over the chilled base and smooth the top.

Refrigerate for at least 6 hours (overnight is ideal), until fully set.

Topping

Drizzle with melted white chocolate.

Whip the cream with icing sugar until it forms peaks, then pipe or spoon over the cheesecake.

Finish by decorating with whole raspberries and a sprinkle of freeze-dried raspberries.

Creamy, fruity, and stunning to serve — this show-stopping cheesecake is perfect for summer gatherings, dinner parties, or any time you want something special.

Strawberry French Toast Squares

 

Indulgent Strawberry Cheesecake French Toast

Ingredients:

8 slices of thick-cut bread (such as challah or brioche)  

4 ounces cream cheese, softened  

1/4 cup powdered sugar  

1 teaspoon vanilla extract  

4 large eggs  

1 cup milk  

1 teaspoon ground cinnamon  

1/2 teaspoon nutmeg  

1 tablespoon butter (for cooking)  

1 cup fresh strawberries, sliced  

1/4 cup strawberry syrup (optional)  

Whipped cream (optional, for serving)  

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.  

2. In a large bowl, whisk together the eggs, milk, cinnamon, and nutmeg until well combined.  

3. Spread a generous layer of the cream cheese mixture on one side of each slice of bread. Top with another slice of bread to create a sandwich.  

4. Heat a large skillet or griddle over medium heat and add the butter.  

5. Dip each sandwich into the egg mixture, allowing it to soak for a few seconds on each side.  

6. Place the soaked sandwiches on the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.  

7. Remove from the skillet and keep warm while you cook the remaining sandwiches.  

8. Serve the French toast warm, topped with sliced strawberries, a drizzle of strawberry syrup, and whipped cream if desired.  

Serves 4  

Nutritional Information (per serving):  

Calories: 450  

Net Carbs: 40g  

Protein: 12g  

Fat: 22g  

Tips & Variations:  

- For a chocolate twist, add mini chocolate chips to the cream cheese mixture.  

- Substitute the strawberries with blueberries or raspberries for a different flavor profile.

Cream Cheese Stuffed Banana Bread

 

Cream Cheese–Filled Banana Bread 

Super moist banana bread with a creamy cheesecake layer in the center.

Ingredients

Banana Bread Batter

3 large ripe bananas (mashed)

2 eggs (room temp)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oil (or melted butter)

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

Cream Cheese Filling

200g cream cheese (softened)

1 egg

1/4 cup sugar

2 tbsp flour

1 tsp vanilla

Optional for topping

1 banana sliced lengthwise for decoration

Instructions

Step 1 — Prepare the filling

In a bowl mix: cream cheese, egg, sugar, flour, and vanilla.

Whisk until smooth and set aside.

Step 2 — Make the banana bread

In another bowl combine mashed bananas, eggs, oil, vanilla, sugar + brown sugar.

Whisk until smooth.

Add flour, baking soda, salt → fold gently (do NOT overmix).

Step 3 — Assemble

Pour half of the banana batter into a greased loaf tin.

Spread the cream cheese filling in the center.

Pour the remaining banana batter on top.

Place the sliced banana on top (optional).

Step 4 — Bake

Bake at 170°C – 175°C for 55–65 minutes.

If the top browns too fast, cover with foil.

Reese’s Swirl Cool Whip and Pudding Frosting

 Reese’s Swirl Cool Whip and Pudding Frosting 

Ingredients: 

- 1 box of instant chocolate pudding mix

- 2 cups milk

- 1 cup Cool Whip (thawed)

- 1/2 cup creamy peanut butter

- 1/4 cup powdered sugar

- 1/4 cup crushed Reese’s Peanut Butter Cups (for topping)

Directions:

Mix pudding: In a bowl, whisk together the chocolate pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.

Combine toppings: In another bowl, mix the peanut butter and powdered sugar until creamy.

Fold in Cool Whip: Gently fold the Cool Whip into the peanut butter mixture until combined.

Combine layers: Add the chocolate pudding to the peanut butter-Cool Whip mixture. Stir gently until everything is blended.

Chill: Refrigerate the frosting for 30 minutes to help it set.

Serve: Use the frosting on cakes, cupcakes, or as a dip for fruit. Top with crushed Reese’s for extra flavor!

Banana walnut Cream

 

Heavenly Banana Walnut Cream Cake

Ingredients :

→ Cake Base

 2 cups all-purpose flour

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 cup unsalted butter, softened

 1 cup granulated sugar

 2 large eggs

 1 teaspoon vanilla extract

 1/2 cup sour cream

 3 ripe bananas, mashed

 1/2 cup chopped walnuts

 1/2 cup white chocolate chips

→ Creamy Layer and Garnish

 2 cups creamy custard

 1 banana, sliced

 1/4 cup whole or halved walnuts

Steps :

Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream unsalted butter and granulated sugar until the mixture is light and fluffy.

Beat in eggs one at a time, then blend in the vanilla extract.

Mix in sour cream and mashed bananas until fully incorporated.

Gradually add dry ingredients to the wet mixture, mixing just until combined.

Gently fold in chopped walnuts and white chocolate chips.

Evenly divide batter between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, spread half of the creamy custard on top of one cake layer.

Position second cake layer over the first and cover evenly with remaining custard.

Arrange banana slices and walnuts over the top. Serve immediately or refrigerate until ready to serve.

Hot Fudge Brownie Bread

 

Hot Fudge Brownie Bread 

Ingredients: 

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup melted butter

2 large eggs

1 teaspoon vanilla extract

1/2 cup hot fudge sauce

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

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

In another bowl, mix the melted butter, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the hot fudge sauce until the mixture is evenly colored but not overmixed.

Pour the batter into the prepared loaf pan.

Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Easiest Cream Cheese Cake

 

Easiest Cream Cheese Cake Recipe

Ingredients

• 2 cups cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup heavy cream (or sour cream)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, for stability)
• 1/2 cup crushed biscuits or graham crackers (optional base)
• 2 tablespoons melted butter (for base, optional)

Directions

1. Preheat oven to 350°F (175°C).
2. If using a base, mix crushed biscuits with melted butter and press into a greased baking pan. Set aside.
3. In a bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently after each.
5. Stir in heavy cream, vanilla, and flour (if using).
6. Pour the mixture into the prepared pan.
7. Bake for 35–40 minutes until the center is just set.
8. Turn off oven and let the cake rest inside for 10 minutes.
9. Remove, cool completely, then refrigerate for 1 hour before slicing.




Notes

• Do not overmix—this keeps the cheesecake smooth.
• Serve plain or top with fruit, jam, or chocolate sauce.
• Can be made crustless for extra ease.
• Store covered in the fridge for up to 3 days.
• For no-bake version, tell me and I’ll share it.
• Nutrition (Per Slice, Approximate)
• Calories: 320
• Protein: 6g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 0g
• Sugar: 14g
• Sodium: 210mg

Rosemary Dinner Rolls with Whipped Honey Butter

 

Rosemary Dinner Rolls with Whipped Honey Butter

Ingredients:

For the Rolls:

3 cups (375 g) all-purpose flour

1 packet (7 g) instant yeast

2 tablespoons (25 g) sugar

1 teaspoon salt

¾ cup (180 mL) warm milk

¼ cup (60 g) unsalted butter, melted

1 large egg

1 tablespoon fresh rosemary, finely chopped

For the Whipped Honey Butter:

¼ cup (55 g) unsalted butter, softened

1 tablespoon (15 mL) honey

Pinch of salt

Directions:

In a large bowl, combine flour, yeast, sugar, and salt. Stir in warm milk, melted butter, egg, and rosemary until a soft dough forms.

Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape into rolls and place in a greased baking dish. Cover and let rise for another 30 minutes.

Preheat oven to 375°F (190°C). Brush rolls with a little melted butter and bake for 15–18 minutes until golden brown.

For the honey butter, whip softened butter with honey and a pinch of salt until light and fluffy.

Serve warm rolls with generous dollops of whipped honey butter.

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 1 hour 45 minutes (including rise)

Kcal: ~230 per roll

Servings: 12