Chocolate & Peanut Butter No Bake Cookies

 

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies😋

Ingredients:

1/2 cup butter (1 stick)

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

1 cup creamy peanut butter

3 cups instant oats

2 teaspoons pure vanilla extract

Instructions:

In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.

While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)

Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.

Remove from the heat immediately.

Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.

Drop by tablespoons onto baking sheets lined with wax paper.

Let cool for 30 minutes or until set.

Enjoy!

NUN FARTS 😋

 

Ingredients

 120 ml of milk

 120 ml of water

 100 g butter cut into small pieces

 130 g of sifted flour

 4 eggs

 4 teaspoons of sugar

 ½ teaspoon salt

 A few drops of vanilla extract or orange blossom water

 1 tablespoon of rum

 100 g granulated sugar or icing sugar

Vegetable oil for frying

 Instructions

 1. Bring the water, milk, butter, sugar and salt to a boil.

 2. When the butter is completely melted, remove it from the heat and pour in the flour all at once.  Mix quickly with a wooden spoon.

 3. Return the pan to a simmer and continue to mix, until the dough comes out of the edges and forms a ball.

 4. Let the dough rest for 3 minutes, then incorporate the eggs, one at a time, working the dough vigorously (you can also use your stand mixer).  Each egg should be fully incorporated into the batter before adding the next.

 5. Finally, add the rum, selected flavoring, and mix vigorously.

 6. Heat a pot with oil.  The oil should be hot but not smoking (approximately 180°C).

 7. Using a pastry bag or 2 teaspoons, drop small tablespoons of choux pastry into the oil, in small batches.  Pets de none will puff up during cooking and flip as soon as they are golden brown.

 8. Remove them from the oil with a slotted spoon and place them in a colander, on a wire rack, or on a paper towel.

 9. Dust with icing sugar or sugar before enjoying warm.

 

Easy Salsa Recipe

Ingredients:

1-14 oz can diced tomatoes

1-10 oz can original Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

How to make it :

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. 

Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Apple Pie Cupcakes Recipe

 

Ingredients:

2 cups all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 cup milk

2 cups peeled, diced apples

1/4 cup brown sugar

1 tsp cornstarch

Direction :

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a separate, large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Slowly add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.

In a small bowl, toss the diced apples with the brown sugar and cornstarch.

Gently fold the diced apples into the batter to make this delicious fall dessert recipe.

Spoon the batter into the prepared cupcake liners, filling them about 2/3 of the way full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool for a few minutes in the tin, then remove the cupcakes to a wire rack to cool completely. These Apple Pie Cupcakes can be served alone or with a dollop of whipped cream for an extra decadent apple dessert.

ENJOY!❤️

CINNAMON ROLLS

 

 Ingredients:

 1 packet of yeast

 200 milliliters of cow's milk

 80 grams of butter

 1 egg

67 grams of sugar

 500 grams of flour

 salt

 75 grams of butter

 3 tablespoons of cinnamon

 5 tablespoons of sugar

 Preparation:

 1. Temper (heat) the milk and add the yeast, letting it begin to act.

 2. Melt the butter, and mix together with the flour, egg, sugar, salt, and milk with the yeast, until we form a dough that does not stick to our hands.

 3. We let it rest in a bowl until light.  Once raised, we stretch it with the help of a rolling pin. And we spread the butter from the filling on it, and sprinkle the sugar and cinnamon.  Roll up the dough and cut it.

 4. In an oven tray with paper we are placing the rolls, and let them ferment for 30 more minutes.  Finally we paint with an egg and sprinkle sugar on top.  Now we cook in the oven at 220 °C for about 10 minutes.

Classic cherry delight

 

Ingredients:

For the Crust:

Unsalted Butter: 7 tablespoons, melted

Graham Cracker Crumbs: 1 1/2 cups (from about 9 whole crackers)

Granulated Sugar: 3 tablespoons

For the Filling:

Cream Cheese: 8 ounces, softened

Powdered Sugar: 1 cup

Pure Vanilla Extract: 1 teaspoon

Cool Whip: 8 ounces (1 container)

Cherry Pie Filling: 21 ounces (1 can)

Instructions:

Preparing the Crust:

Begin by melting the butter in a medium-sized bowl. You can use a microwave, setting it for about 30 seconds or until the butter is completely melted.

Stir in the graham cracker crumbs and granulated sugar. Ensure it's mixed well.

Transfer this mixture into an 8 x 8 baking dish that has been lightly sprayed or greased. Press down the mixture firmly to create an even base. Keep this aside.

Creating the Filling:

Take a larger bowl and place your softened cream cheese inside. With the help of a mixer, blend until the texture becomes smooth without any lumps.

Gradually add the powdered sugar and vanilla extract. Blend well.

Introduce the Cool Whip into this mixture. Mix it in just enough so that the Cool Whip integrates with the cream cheese. Be careful not to overmix.

Gently spread this creamy blend over the crust you prepared earlier. You can use either a spoon or an offset spatula for an even spread.

Layering the Cherry Topping:

Tenderly spoon out the cherry pie filling and lay it over the creamy layer. Aim for a uniform spread across the surface.

Chilling the Dessert:

Once assembled, transfer the baking dish to the refrigerator. Let it chill for a minimum of 2 hours. This allows the dessert to set and the flavors to blend

GARLIC BUTTER SHRIMP PASTA

 

INGREDIENTS: 

 8 ounces fettuccine

 1 pound medium shrimp, peeled and deveined

 Kosher salt and freshly ground black pepper, to taste

 8 tablespoons (1 stick) unsalted butter, divided

 4 cloves garlic, minced

 1/2 teaspoon dried oregano

 1/2 teaspoon crushed red pepper flakes

 2 cups baby arugula

 1/4 cup freshly grated Parmesan

 2 tablespoons chopped fresh parsley leaves.

DIRECTIONS: 

 In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

 Season shrimp with salt and pepper, to taste; set aside.

 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

 Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

 Melt the remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula, and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.

 Serve immediately, garnished with parsley, if desired.