Savor Spectrum

M&M's Chocolate Chip Cookie Dough Brownie Bombs
Ingredients:

Brownie:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
Chocolate Chip Cookie Dough:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup mini M&M's
1/2 cup chocolate chips
Instructions:

Preheat oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
Make the brownie batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
Make the cookie dough: In a medium bowl, cream together the softened butter, granulated sugar, brown sugar, and salt. Beat in the vanilla extract. Stir in the flour until just combined. Fold in the mini M&M's and chocolate chips.
Assemble the brownie bombs: Spoon 1 tablespoon of brownie batter into each muffin cup. Top with 1 tablespoon of cookie dough and then another tablespoon of brownie batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy!

Tips:

For a richer brownie, use dark chocolate cocoa powder.
You can also use a stand mixer to make the cookie dough.
Get creative with your toppings! Try adding sprinkles, chopped nuts, or a drizzle of chocolate sauce.
Store leftover brownie bombs in an airtight container at room temperature for up to 3 days.

Giant Strawberry Seismic Cake

This epic cake is perfect for any special occasion. It's a towering masterpiece made with layers of red velvet cake, cream cheese frosting, and fresh strawberries. The cake is so big, it's almost like a seismic event!

Ingredients:

For the Red Velvet Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon white vinegar
For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions:

Make the Red Velvet Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla, red food coloring, and white vinegar. Gradually add wet ingredients to dry ingredients, mixing until just combined. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on a wire rack.
Make the Cream Cheese Frosting: In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until light and fluffy. Stir in vanilla extract.
Make the Strawberry Filling: In a medium bowl, combine strawberries, sugar, and lemon juice. Let stand for 15 minutes, then drain excess juice.
Assemble the Cake: Level the tops of the cooled cakes. Place one cake layer on a serving plate and spread with a layer of cream cheese frosting. Top with half of the strawberry filling. Repeat with second cake layer, frosting, and remaining strawberry filling. Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate with fresh strawberries.
Tips:

For a taller cake, use three 9-inch cake pans.
To make the cake even more impressive, add a layer of chocolate ganache between the cake layers.
Store the cake in the refrigerator for best results.
Enjoy this giant strawberry seismic cake!

Crème Brûlée
Yields: 6 servings
Prep time: 30 minutes
Cook time: 45-50 minutes

Ingredients:
2 cups heavy cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup granulated sugar, plus extra for torching
Pinch of salt
Instructions:
Prep the cream: In a medium saucepan, combine heavy cream and vanilla bean. Bring to a simmer over medium heat, then remove from heat and let steep for 30 minutes.
Prepare the custard base: In a large bowl, whisk together egg yolks and sugar until light and fluffy.
Combine cream and egg yolks: Slowly pour the warm cream into the egg yolk mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a bowl.
Bake the custard: Preheat oven to 325°F (165°C). Pour the custard mixture into six oven-safe ramekins. Place ramekins in a baking dish and fill with hot water to come halfway up the sides of the ramekins.
Bake: Bake for 45-50 minutes, or until the custard is set around the edges but still jiggles slightly in the center.
Chill: Remove ramekins from the water bath and let cool completely before chilling in the refrigerator for at least 2 hours.
Torch the sugar: Sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.
Tips:

For a richer flavor, use Madagascar vanilla beans.
Be careful not to overcook the custard, or it will become rubbery.
If you don't have a kitchen torch, you can use the broiler to caramelize the sugar.
Enjoy this classic French dessert!

Homemade Lemonade
Yields: About 8 servings
Prep time: 15 minutes

Ingredients:
1 cup granulated sugar
1 cup water
1 cup freshly squeezed lemon juice
6 cups cold water
Ice cubes
Lemon slices, for garnish
Instructions:
Make the simple syrup: In a small saucepan, combine sugar and 1 cup of water. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
Combine ingredients: In a large pitcher, combine the cooled simple syrup, lemon juice, and 6 cups of cold water. Stir well to combine.
Serve: Pour lemonade over ice in glasses. Garnish with lemon slices.
Tips:

For a stronger lemon flavor, increase the amount of lemon juice.
You can adjust the sweetness by adding more or less sugar.
For a fun twist, add a splash of raspberry syrup or a sprig of fresh mint.
Enjoy your refreshing homemade lemonade!

Spiced Apple Cake
Yields: 10 servings
Prep time: 30 minutes
Cook time: 50-60 minutes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup applesauce
3 large apples, peeled, cored, and diced
Optional: 1/2 cup chopped walnuts
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Cream wet ingredients: In a large bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with applesauce, and mix until just combined. Fold in diced apples and walnuts, if using.
Bake: Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cool completely before serving.
Optional: Serve with a scoop of vanilla ice cream or whipped cream.

Enjoy this delicious and comforting spiced apple cake!

Bringing a taste of the sea to your plate with Colin's smoked mackerel croquettes. Crispy, savory, and packed with flavor! 🌊🍽️

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Emilie Depret, Mairy Mairy, Charetta Easter, Salamatu Khalilu Muhammed Fornah, Вера Беженару, Piyali Gorai, Ntk Nikita, Sixarul Nathan, Інна Пивовар, Ginette Preser, Himalyan Sonu Bhandari, Agobian Martine, Noorvan Mardi Prasetyo, Катерина Корчинська, Nathaniel Stringer, Asad Feroz Asad Feroz, Emmanouela Christia, Phil Kaingu, Marcel Schwartz, Luminița Finutza, Jeanette Wickham, Alain Haettel, Irina Moraru, Andreea Slabu, Heriqnaz Kichmiryan, Agron Ymeri, Kisha Gallet, Надя Колодий, Tony Lacson, Mike Catallo, Hilda Runetta Lien Smith, Josefina Josefina, Margit Maraschli, Pichamon Nualkhaw, Thandi Prudence, Coco Geynet, Keeshann Clay, Nora de Doncker, Reinette Du Plooy, Bella Cat, Tito Goya, Олег Лукьянчук, Dilruk Shiran

Gooey Caramel Coffee Bars
Yields: 12 servings
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:
For the crust:

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
For the caramel layer:

1 cup granulated sugar
1/4 cup light corn syrup
1/4 cup unsalted butter, cut into pieces
1/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon instant coffee granules
For the coffee layer:

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup instant coffee granules, dissolved in 2 tablespoons hot water
Instructions:
Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Press into the bottom of a 9x13 inch baking pan. Bake for 10 minutes, then let cool completely.
Make the caramel layer: In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the mixture turns a golden brown color. Remove from heat and carefully whisk in heavy cream. Stir in salt and instant coffee granules. Pour caramel over the cooled crust.
Prepare the coffee layer: In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, and salt; gradually add to wet ingredients and mix until combined. Stir in dissolved coffee.
Assemble and bake: Pour coffee batter evenly over the caramel layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before cutting into bars.
Tips:

For a richer coffee flavor, use freshly brewed coffee instead of instant coffee granules.
To prevent the caramel from becoming too hard, let the bars cool completely before cutting.
Store leftover bars in an airtight container at room temperature.

Spicy French Seafood Soup
Yields: 4 servings
Prep time: 30 minutes
Cook time: 45 minutes

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups fish broth
1 can (14.5 ounces) diced tomatoes, undrained
1 pound mixed seafood (shrimp, scallops, mussels, and clams)
1/2 cup dry white wine
1 tablespoon cornstarch
2 tablespoons cold water
Chopped fresh parsley for garnish
Crusty bread, for serving
Instructions:
Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened. Stir in bell peppers, thyme, paprika, cayenne pepper, cumin, salt, and pepper. Cook for 5 minutes, or until vegetables are tender.
Make the broth: Pour fish broth and diced tomatoes into the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add seafood: Add seafood and white wine to the pot. Cover and cook for 5-7 minutes, or until seafood is cooked through.
Thicken the soup: In a small bowl, whisk together cornstarch and cold water. Add to the soup and cook for 1 minute, or until thickened.
Serve: Garnish with chopped parsley and serve with crusty bread.
Tips:

For a richer flavor, use homemade fish broth.
Adjust the level of spice to your taste by adding more or less cayenne pepper.
Serve with a side of aioli or rouille for dipping.

Smashed Avocado Bruschetta
Yields: 4 servings
Prep time: 15 minutes

Ingredients:
1 baguette, cut into 1-inch thick slices
2 ripe avocados
1/4 cup red onion, finely chopped
2 tablespoons fresh lemon juice
1/4 cup cherry tomatoes, halved
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Instructions:
Toast the bread: Preheat your oven to 400°F (200°C). Brush the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until golden brown and crispy.
Prepare the avocado mixture: In a medium bowl, mash the avocados with a fork until you reach your desired consistency. Stir in the red onion, lemon juice, salt, and pepper. Taste and adjust seasonings as needed.
Assemble the bruschetta: Rub the toasted bread slices with the minced garlic. Top each slice with a generous amount of avocado mixture.
Add toppings: Sprinkle with chopped tomatoes, fresh basil, and a pinch of red pepper flakes if desired. Drizzle with additional olive oil.
Serve immediately and enjoy!

Tips:

For a richer flavor, use sourdough bread.
Add a sprinkle of feta cheese or a drizzle of balsamic glaze for extra taste.
Serve with a side salad for a light and refreshing meal.

Strawberry Banana Stuffed French Toast
Yields: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
8 slices thick-cut bread
1/2 cup sliced strawberries
1 ripe banana, sliced
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon orange zest
Pinch of salt
2 tablespoons butter
1 tablespoon icing sugar
Maple syrup, for serving
Instructions:
Prepare the filling: In a small bowl, combine strawberries, banana, 1 tablespoon sugar, and cinnamon. Set aside.
Create the pockets: Carefully cut a slit in the side of each bread slice to create a pocket without cutting all the way through.
Stuff the bread: Evenly distribute the strawberry banana mixture into the pockets of each bread slice.
Prepare the egg mixture: In a shallow dish, whisk together eggs, milk, remaining sugar, vanilla, orange zest, and salt.
Cook the French toast: Melt butter in a large skillet over medium heat. Dip each stuffed bread slice into the egg mixture, allowing excess to drip off. Cook in the skillet for 7-10 minutes per side, or until golden brown.
Serve: Dust with icing sugar and serve immediately with maple syrup.
Tips:

For a richer flavor, use brioche or challah bread.
Add a dollop of whipped cream or a sprinkle of chopped nuts for extra indulgence.
Serve with a side of fruit or bacon for a complete breakfast.
Enjoy this delicious and satisfying breakfast treat!

Classic Hot Dog Buns
Ingredients:
1 cup warm water (110°F/43°C)
2 1/4 teaspoons active dry yeast
1 tablespoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted and cooled
1 large egg, beaten
Sesame seeds (optional)
Instructions:
Activate yeast: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes, or until foamy.
Combine dry ingredients: In a separate bowl, whisk together flour and salt.
Create dough: Add the wet ingredients to the dry ingredients. Stir until a dough forms.
Knead dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
First rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Shape buns: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball.
Second rise: Place the shaped buns on a greased baking sheet, cover with plastic wrap, and let rise for another 30 minutes.
Prepare for baking: Preheat oven to 375°F (190°C).
Bake: Brush the tops of the buns with beaten egg and sprinkle with sesame seeds (optional). Bake for 18-20 minutes, or until golden brown.
Cool: Let the buns cool completely on a wire rack before serving.
Tips:

For a richer flavor, use whole milk instead of water.
You can add other flavorings to the dough, such as garlic powder or onion powder.
To prevent the buns from drying out, store them in an airtight container.
Enjoy your homemade hot dog buns!

Chocolate Cornflake Cakes
Ingredients:
175g cornflakes
¼ teaspoon salt
75g unsalted butter
75g golden syrup
200g dark chocolate, chopped
100g milk chocolate, chopped (optional)
Sprinkles or other decorations (optional)
Instructions:
Line a cupcake tin with paper cupcake cases.
In a large bowl, combine the cornflakes and salt.
In a saucepan over low heat, melt together the butter and golden syrup.
Remove the pan from the heat and add the dark and milk chocolate (if using). Stir until the chocolate is melted and the mixture is smooth.
Pour the chocolate mixture over the cornflakes and stir until all the flakes are coated.
Spoon the mixture into the prepared cupcake cases.
Decorate with sprinkles or other toppings while the chocolate is still wet (optional).
Allow the cakes to set completely before serving.
Tips:

For extra richness, use a combination of dark and milk chocolate.
You can experiment with different types of chocolate, such as white chocolate or caramel.
For added texture, try adding chopped nuts or dried fruit to the mixture.
Store leftover cakes in an airtight container at room temperature.
Enjoy your homemade chocolate cornflake cakes!

Creamy Mascarpone Cheesecake with Strawberry and Winter Berries
Ingredients:
For the crust:

180g graham cracker crumbs
80g unsalted butter, melted
1/4 teaspoon salt
For the cheesecake filling:

500g mascarpone cheese, softened
250g Greek yogurt
120g granulated sugar
4 large eggs
1 teaspoon vanilla extract
Zest of one lemon
For the berry topping:

250g strawberries, hulled and sliced
200g mixed winter berries (raspberries, blueberries, blackberries)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions:
Prepare the crust:

Combine graham cracker crumbs, melted butter, and salt in a medium bowl.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Refrigerate while preparing the filling.
Make the cheesecake filling:

Preheat oven to 325°F (165°C).
In a large bowl, beat together mascarpone cheese, Greek yogurt, and sugar until smooth.
Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
Pour the filling over the prepared crust.
Bake the cheesecake:

Place the springform pan in a larger baking pan.
Pour hot water into the larger pan to create a water bath, reaching about halfway up the sides of the springform pan.
Bake for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the water bath for about an hour.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.
Prepare the berry topping:

In a small saucepan, combine strawberries, winter berries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the berries break down and the mixture thickens.
Let the mixture cool completely before serving.
Assemble the cheesecake:

Remove the cheesecake from the refrigerator.
Spoon the berry topping over the cooled cheesecake.
Refrigerate for at least 30 minutes before serving.
Tips:

For a richer flavor, use whole milk Greek yogurt.
If you don't have a springform pan, you can use a regular cake pan, but the cheesecake might be more difficult to remove.
For extra sweetness, add a drizzle of honey or maple syrup on top of the berries.
Enjoy your delicious creamy mascarpone cheesecake!

Iced Caramel Latte Topped with Whipped Cream and Caramel Sauce
Cool down and indulge with this refreshing iced caramel latte! The perfect balance of sweet and coffee, topped with a cloud of whipped cream and a drizzle of caramel sauce.

Ingredients:
2 shots espresso or strong coffee
1/4 cup caramel syrup
1 cup milk of your choice
Ice
Whipped cream
Caramel sauce, for drizzling
Instructions:
Fill a tall glass with ice.
Pour espresso or strong coffee over the ice.
Add caramel syrup and stir to combine.
Pour milk over the coffee mixture.
Top with whipped cream and drizzle with caramel sauce.
Optional: For an extra creamy latte, froth the milk before adding it to the coffee.

Enjoy your delicious iced caramel latte!

Caramel Coffee Buttercream Cake
Indulge in the perfect combination of rich coffee, sweet caramel, and fluffy buttercream. This cake is a true coffee lover's dream!

Ingredients:
For the Cake:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup strong brewed coffee, cooled
1 teaspoon vanilla extract
For the Caramel Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1/4 cup caramel sauce
1 teaspoon instant coffee powder, dissolved in 1 tablespoon hot water
1/2 teaspoon salt
Instructions:
Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Gradually add dry ingredients to wet ingredients, alternating with coffee, beginning and ending with dry ingredients.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool completely in pans before frosting.
Make the Caramel Buttercream:

In a large bowl, cream together butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
Stir in milk, caramel sauce, dissolved coffee, and salt until combined. Beat on high speed for several minutes until light and fluffy.
Assemble the Cake:

Level cakes if necessary.
Place one cake layer on a serving plate and spread with a generous layer of buttercream.
Top with second cake layer and frost the top and sides of the cake with remaining buttercream.
Decorate as desired.
Optional: For a more intense coffee flavor, add an extra tablespoon of instant coffee powder to the batter.

Brownie Waffle Ice Cream Sandwiches
Craving a decadent dessert? These Brownie Waffle Ice Cream Sandwiches are the perfect treat! Rich, fudgy brownies transformed into crispy waffles, sandwiching a scoop of your favorite ice cream. It's a match made in dessert heaven!

Ingredients:
1 box brownie mix, prepared according to package directions
Nonstick cooking spray
Your favorite ice cream, softened
Instructions:
Preheat your waffle iron according to manufacturer's instructions.
Spray the waffle iron with nonstick cooking spray.
Pour a thin layer of brownie batter into the waffle iron.
Cook according to waffle iron instructions until golden brown and crispy.
Let the brownie waffles cool completely on a wire rack.
Scoop softened ice cream onto one brownie waffle.
Top with another brownie waffle to create a sandwich.
Freeze for at least 1 hour before serving.
Optional:

For extra indulgence, drizzle with chocolate sauce or sprinkle with chopped nuts before serving.
Experiment with different ice cream flavors like chocolate, vanilla, or cookies and cream.
Tip: For a more intense brownie flavor, double the brownie mix recipe.

Golden Ginger Snaps
These crispy, golden cookies are packed with warm ginger flavor. Perfect with a cup of tea or coffee!

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup molasses
1 large egg
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Additional granulated sugar for sprinkling
Instructions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in molasses and egg.
In a small bowl, whisk together baking soda, ginger, cinnamon, cloves, and salt. Gradually add to wet ingredients, alternating with flour. Mix until just combined.
Place additional granulated sugar in a shallow dish.
Scoop dough into 1 1/2 tablespoon balls and roll in sugar. Place on prepared baking sheets, leaving space between cookies.
Bake for 12-15 minutes, or until golden brown and set. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Enjoy your homemade Golden Ginger Snaps!

Peanut Butter Banana Cream Cookie Sandwiches
Craving a classic combo? These Peanut Butter Banana Cream Cookie Sandwiches are the perfect treat! Creamy banana filling meets chewy peanut butter cookies for a match made in heaven.

Ingredients:
For the Peanut Butter Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 cup creamy peanut butter
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Banana Cream Filling:
1/2 cup softened cream cheese
1/4 cup unsalted butter, softened
1/2 cup powdered sugar
1 ripe banana, mashed
1 teaspoon vanilla extract
Instructions:
Make the Peanut Butter Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and peanut butter.
Combine flour, baking soda, and salt. Gradually add to wet ingredients and mix until just combined.
Drop by rounded tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until golden brown. Let cool completely.
Make the Banana Cream Filling:

In a medium bowl, cream together cream cheese and butter until smooth. Gradually beat in powdered sugar until light and fluffy. Stir in mashed banana and vanilla extract.
Assemble the Sandwiches:

Spread a generous amount of banana cream filling on the bottom of one cookie. Top with another cookie.
Enjoy your homemade Peanut Butter Banana Cream Cookie Sandwiches!

Red Velvet Cheesecake Egg Rolls
Yields: Approximately 12 egg rolls
Prep time: 30 minutes
Cook time: 15 minutes

Ingredients:
For the Red Velvet Cake:
1 box red velvet cake mix


Ingredients to prepare cake mix according to package directions
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For the Egg Rolls:
1 package egg roll wrappers
Vegetable oil for frying
Powdered sugar for dusting
Instructions:
Prepare the Red Velvet Cake:

Preheat oven according to cake mix instructions.
Prepare cake batter as directed on the cake mix box.
Bake and cool completely. Crumble into fine crumbs.
Make the Cheesecake Filling:

In a medium bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.
Assemble the Egg Rolls:

Lay an egg roll wrapper on a flat surface with one corner pointing towards you (diamond shape).
Place a spoonful of red velvet cake crumbs in the center.
Top with a dollop of cheesecake filling.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edges with a little water.
Repeat with remaining wrappers and filling.
Fry the Egg Rolls:

Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
Drain on paper towels.
Serve:

Dust with powdered sugar and serve immediately.
Tips:

For a richer flavor, use cream cheese filling instead of the boxed cake mix.
You can also use a store-bought red velvet cake for convenience.
Experiment with different fillings, such as chocolate chips or fresh fruit.
Enjoy this decadent and delicious treat!

Pitaya and Black Goji Berry Cheesecake
Yields: 8-10 servings
Prep time: 30 minutes
Chill time: At least 4 hours

Ingredients:
For the crust:

1 cup raw almonds
1/4 cup pitted dates
Pinch of sea salt
For the pitaya layer:

1 cup raw cashews, soaked for at least 4 hours
1/2 cup pitaya powder
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup coconut milk
1 teaspoon vanilla extract
For the black goji berry layer:

1/2 cup raw cashews, soaked for at least 4 hours
2 tablespoons black goji berry powder
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup coconut milk
1 teaspoon vanilla extract
For the topping:

Fresh pitaya slices
Black goji berries
Edible flowers (optional)
Instructions:
Prepare the crust:

Combine almonds, dates, and sea salt in a food processor. Pulse until a fine crumb forms.
Press the mixture into the bottom of a springform pan and refrigerate.
Make the pitaya layer:

Drain the cashews and rinse. Combine cashews, pitaya powder, maple syrup, melted coconut oil, coconut milk, and vanilla extract in a high-speed blender. Blend until smooth and creamy.
Pour the pitaya layer over the crust and refrigerate for at least 30 minutes.
Make the black goji berry layer:

Drain the cashews and rinse. Combine cashews, black goji berry powder, maple syrup, melted coconut oil, coconut milk, and vanilla extract in a high-speed blender. Blend until smooth and creamy.
Carefully pour the black goji berry layer over the set pitaya layer.
Chill and serve:

Refrigerate the cheesecake for at least 4 hours, or overnight.
Decorate with fresh pitaya slices, black goji berries, and edible flowers before serving.
Tips:

For a sweeter cheesecake, add more maple syrup to taste.
You can use other nuts for the crust, such as walnuts or pecans.
For a richer flavor, use full-fat coconut milk.
Enjoy your vibrant and nutritious Pitaya and Black Goji Berry Cheesecake!