TutoRecipes

No-Bake Banana Split Cheesecake!

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 bananas, sliced
- 1 cup sliced strawberries
- 1/2 cup crushed pineapple, drained
- 1 cup mini chocolate chips
- Maraschino cherries, for topping
- Whipped cream, for topping
- Chocolate syrup, for drizzling

Directions:
1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.
2. In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Spread half of the cream cheese mixture over the chilled crust. Layer with sliced bananas, strawberries, and crushed pineapple. Sprinkle with mini chocolate chips.
5. Top with the remaining cream cheese mixture, spreading evenly.
6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
7. Before serving, garnish with whipped cream, maraschino cherries, and a drizzle of chocolate syrup.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Calories: 450 kcal | Servings: 12 servings

Best Homemade Potato Soup

Ingredients:
- 6 medium Russet potatoes, cut into bite-size pieces
- 1 diced onion
- 3 peeled and sliced carrots
- 3 diced celery stalks
- 6 slices of cooked and crumbled bacon
- 8 cups vegetable or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 teaspoon minced parsley
- Salt and pepper to taste
- 3 tablespoons flour (or cornstarch)
- 1 cup finely grated cheese

Directions:
1. Cook bacon in a soup pot until crispy. Remove and set aside, leaving some bacon fat in the pot.
2. Add onion, celery, and carrots to the pot. Cook for about 2 minutes until they start to soften.
3. Add diced potatoes, salt, pepper, and any additional seasonings. Cook for a few minutes.
4. Pour in the broth and bring to a low boil. Simmer for about 10 minutes until the potatoes are tender.
5. Mix flour and milk until smooth. Add to the pot and stir well. Cook for another 5 minutes.
6. Remove some of the soup and blend until smooth. Carefully return it to the pot.
7. Stir in the crumbled bacon (reserve some for garnish).
8. Serve the soup in bowls, topped with parsley, reserved bacon, and a sprinkle of cheese.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Calories: 298 kcal per serving | Servings: 6 bowls

BOLU JADUL Bakulan

Ingredients:
- 4 whole eggs
- 1 tsp SP
- 125 grams fine granulated sugar
- 125 grams triangle flour
- 125 grams melted margarine
- 1 tbsp mocha paste
- 10 grams cocoa powder + 1 tsp chocolate paste

Directions:
1. **Mix Ingredients:** Combine eggs, sugar, and SP. Beat for about 2 minutes, then slowly add flour. Increase the mixer speed to high and mix until thick, about 9-10 minutes (adjust based on the mixer used). Do not overmix to avoid creating a hollow, porous, and rough texture.
2. **Combine with Margarine:** Take a small amount of batter and mix it with the melted margarine. Stir well.
3. **Combine Batter:** Gradually mix the margarine mixture back into the main batter, stirring with a spatula until smooth. Take 1/3 of the batter, add cocoa powder, and mix well with chocolate paste. Mix the remaining batter with mocha paste until well combined.
4. **Bake:** Pour the batter into a sakura tin. Bake at 175°C (347°F) until the cake is fully cooked.

**Optional Note:** If desired, you can substitute 15 grams of the flour with powdered milk (110 grams flour + 15 grams powdered milk) for a delicious and soft result.

**Good luck trying and enjoy! 😋**

Raspberry Cheesecake Cupcakes

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh raspberries
- 2 tbsp raspberry jam

For the Raspberry Compote:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water

Directions:
1. Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
2. Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Fold in fresh raspberries and raspberry jam without overmixing.
5. Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
6. For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
7. Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.

Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes | Servings: 12

Dreamy Lavender Cheesecake Delight 🌸🍰

Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup culinary lavender, finely ground
- 4 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- Whipped cream for topping (optional)

Directions:
1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese and 1/2 cup of the sugar until smooth and creamy.
4. Add two of the eggs, one at a time, beating well after each addition. Stir in 1/2 tsp vanilla extract.
5. Pour half of the cream cheese mixture over the graham cracker crust.
6. In another bowl, combine the remaining 1/2 cup sugar, culinary lavender, and remaining 2 eggs. Mix until well combined.
7. Stir in the heavy cream and 1/2 tsp salt until the mixture is smooth.
8. Pour the lavender mixture over the cream cheese layer in the springform pan.
9. Spoon the remaining cream cheese mixture over the lavender layer, creating a marbled effect if desired.
10. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
11. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
12. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
13. Serve chilled, topped with whipped cream if desired.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including cooling and chilling time)
Kcal: 420 kcal | Servings: 12 servings

Elegant Matcha Lime Mousse Cheesecake 🤍💚

Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar

For the Lime Mousse:
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 1 tablespoon matcha powder
- 1 teaspoon unflavored gelatin
- 2 tablespoons water

For the Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream

For the Topping:
- Fresh strawberries, halved
- Whipped cream
- Extra matcha powder for dusting

Directions:
1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
2. Prepare the Lime Mousse: In a small bowl, sprinkle gelatin over water and let sit for 5 minutes to bloom. In a medium saucepan, heat 1/2 cup heavy cream until just simmering. Remove from heat and stir in bloomed gelatin until dissolved. In a large bowl, combine sweetened condensed milk, lime juice, lime zest, and matcha powder. Stir in the gelatin mixture. In another bowl, beat the remaining 1/2 cup heavy cream until stiff peaks form, then fold into the lime mixture. Pour over the cooled crust and refrigerate for at least 1 hour.
3. Prepare the Cream Cheese Layer: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until combined. Spread over the lime mousse layer. Refrigerate for another 2 hours or until set.
4. Garnish and Serve: Before serving, top with fresh strawberries, whipped cream, and a dusting of matcha powder.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 3 hours 40 minutes (including chilling time)
Kcal: 350 kcal per slice | Servings: 12 slices

Black Forest Cheesecake Symphony

Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup dark chocolate, melted and cooled

For the Topping:
- 2 cups cherry pie filling
- 1 cup fresh cherries, pitted
- 1/4 cup dark chocolate shavings
- Whipped cream, for garnish

Directions:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract, beating until well combined.
4. Add eggs, one at a time, beating after each addition. Stir in the sour cream, flour, and melted dark chocolate until just combined. Pour the filling over the cooled crust.
5. Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. Remove from the oven and refrigerate for at least 4 hours, or overnight.
7. Spread the cherry pie filling over the top of the chilled cheesecake. Arrange fresh cherries on top.
8. Garnish with dark chocolate shavings and whipped cream before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 6 hours (including cooling time)
Kcal: 480 kcal | Servings: 12 servings

Lemon Kissed Raspberry Cheesecake with Pistachio Crumb

Savor the sweet symphony of flavors in our Lemon Kissed Raspberry Cheesecake with Pistachio Crumb. A blissful bite awaits! 🎶🍰🍓

Ingredients:
For the Pistachio Crust:
- 1 cup shelled pistachios, finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted

For the Lemon Cream Cheese Layer:
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract

For the Raspberry Mousse Layer:
- 1 cup raspberries, pureed and strained
- 1/2 cup granulated sugar
- 1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water
- 1 cup heavy cream, whipped to soft peaks

For the Topping:
- Fresh raspberries
- Whipped cream
- Crushed pistachios
- Raspberry coulis
- Lemon zest

Directions:
1. Preheat oven to 350°F (175°C). Mix the ingredients for the pistachio crust and press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
2. For the lemon cream cheese layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, lemon juice, lemon zest, and vanilla. Pour over the cooled crust.
3. Bake for 25 minutes, or until set. Cool completely, then chill for 1 hour.
4. For the raspberry mousse, combine pureed raspberries, sugar, and dissolved gelatin. Fold in whipped cream gently. Spread over the chilled cream cheese layer. Refrigerate until set, about 2 hours.
5. Before serving, top with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and lemon zest.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Chilling Time: 3 hours | Total Time: 4 hours 5 minutes | Kcal: 490 kcal | Servings: 12

Black Forest Cherry Roll

Ingredients:
For the Dough:
- 4 eggs
- 1/2 cup sugar
- 1/2 cup flour
- 1 teaspoon baking powder
- 3 tbsp cocoa
- 2-3 tbsp milk
- 1 tbsp oil

For the Filling and Topping:
- 600g whipped cream
- 3 packs of cream stabilizer
- 2 tbsp powdered sugar
- 2 tbsp vanilla paste
- 1 large jar of cherries with juice
- 1 tbsp alcohol (e.g. vodka or rum)
- 1.5 tbsp potato flour or starch
- 50g dark chocolate flakes
- A few candied cherries

Directions:
1. Preheat the oven to 180°C (350°F).
2. Separate the eggs. Beat the egg whites until stiff, gradually adding the sugar. Continue beating until glossy. Add the egg yolks one at a time, beating well after each addition.
3. Gently mix the flour, baking powder, and cocoa together. Alternate adding the dry ingredients with the milk and oil to the egg mixture, folding gently to combine.
4. Spread the batter evenly on a baking tray lined with parchment paper. Bake for 13 minutes.
5. Let the cake cool for 5 minutes. Place a damp cloth over the cake, turn it over, peel off the parchment paper, and roll the cake with the cloth. Let it cool completely.
6. Drain the cherries, reserving a cup of the juice. Thicken the cherry juice with the starch, add the alcohol, and let it cool.
7. Beat the cream with the cream stabilizer until stiff, then mix in the powdered sugar and vanilla paste.
8. Unroll the cooled cake, spread it with the thickened cherry juice, distribute the cherries over the juice, and cover with 2/3 of the whipped cream.
9. Carefully roll the cake with the filling, using the cloth to help. Chill in the refrigerator for 30 minutes.
10. Spread the remaining cream over the roll and decorate with dark chocolate flakes and candied cherries.

Prep Time: 20 minutes | Cook Time: 13 minutes | Chill Time: 30 minutes | Total Time: 1 hour 3 minutes | Servings: 12

White Chocolate Strawberry Cheesecake

Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar

For the filling:
- 16 oz (450g) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, diced

For the topping:
- ½ cup fresh strawberries, sliced
- ¼ cup white chocolate chips, melted

Directions:
1. Preheat your oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
3. Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
4. Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
5. Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
6. Turn off the oven and let the cheesecake cool gradually inside for about an hour.
7. Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.

Prep Time: 20 minutes | Cook Time: 50 minutes | Chill Time: 4 hours | Total Time: 5 hours 10 minutes | Servings: 12

Summer Berry Fruit Salad Recipe with Easy Dressing 🍓🍇

Ingredients:
1 pound fresh strawberries, diced
5 ounces fresh raspberries
9 ounces fresh blueberries
1/4 cup seedless raspberry jam
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Instructions:
Prepare the Dressing:
In a small measuring cup, combine the raspberry jam, granulated sugar, and fresh lemon juice. Whisk until well combined. Set aside.
Combine the Fruit:

In a large bowl, add the diced strawberries, raspberries, and blueberries. Pour the dressing over the fruit.
Mix and Serve:

Gently stir until the fruit is completely coated with the dressing.
Serve immediately for a fresh and crisp salad, or place in the refrigerator for 1 hour (or up to overnight) to allow the flavors to meld.

Notes:

Texture Preference: The longer the fruit sits, the juicier the salad will become. For a dry and crisp texture, serve the berry salad immediately after preparation. For a soft and macerated texture, similar to a fruit salsa, let it sit in the refrigerator for a few hours. Both ways are delicious and enjoyable!
Total Time: 10 minutes

Enjoy this vibrant and refreshing Summer Berry Fruit Salad, perfect for any warm-weather gathering! 🍓🍇🍓

Peach Cobbler Cheesecake Fruit Salad 🍑🍰

Ingredients:
For the Topping:
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon nutmeg
9 graham cracker sheets, crumbled into little pieces
2 teaspoons granulated sugar
For the Cheesecake Salad:
8 ounces cream cheese, softened
3.4 ounces instant cheesecake pudding mix, unprepared
1 cup liquid French vanilla creamer
8 medium peaches (about 4 pounds), pitted and cut into bite-size pieces

Instructions:
Prepare the Topping:
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized microwave-safe bowl, combine brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Stir to combine.
Microwave the mixture for 30 seconds at a time until it is bubbly and the sugar is melted.
Add the crumbled graham crackers and stir until they are well coated.
Pour the mixture onto the prepared baking sheet and sprinkle with granulated sugar for a crisp coating.
Bake until golden brown, about 10-12 minutes. Allow to cool.
Prepare the Cheesecake Salad:
While the topping bakes, use an electric mixer to whip the cream cheese in a tall bowl until smooth. It may bind up in the beaters but will loosen up as you continue.
Add the dry pudding mix and mix on high speed until well combined.
With the mixer on low speed, slowly add the creamer to the cream cheese mixture, about a tablespoon at a time, mixing until smooth. Repeat until all the creamer is incorporated. Whip until smooth.
Fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.
Serve:
Just before serving, add the cooled topping to the cheesecake mixture and stir to combine.

Enjoy this delightful and refreshing Peach Cobbler Cheesecake Fruit Salad, perfect for any occasion! 🍑🍰

Course: Dessert
Cuisine: American, Southern
Servings: 8 servings

Balsamic Grilled Flank Steak Caprese
Ingredients:

For the Balsamic Marinade/Dressing:

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced/grated
1/4 teaspoon salt
1/4 teaspoon pepper
For the Steak Caprese:

2 pounds flank steak
2 cups cherry/grape tomatoes
1 cup buffalo/fresh mozzarella, diced
2 tablespoons basil, thinly sliced
Directions:

Prepare the Marinade:

Mix all the marinade ingredients well in a bowl.
Marinate the Steak:

Marinate the flank steak in half of the balsamic marinade in the fridge overnight.
Grill the Steak:

Shake off the excess marinade and grill the steak over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side. Set aside to rest for 5 minutes.
Grill the Tomatoes:

Grill the cherry tomatoes until lightly charred, about 3-5 minutes. Alternatively, blister them in a heavy-bottom skillet on the stovetop at medium-high heat.
Assemble the Dish:

Slice the steak thinly against the grain. Top with the blistered tomatoes, diced mozzarella, basil, and the remaining marinade/dressing. Enjoy!
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes (plus marinating time) | Kcal: 450 kcal per serving | Servings: 4

Boston Cream Pie Cheesecake 🍰🍫

Ingredients:
For the Cake Layer:
1 9 oz box Jiffy golden yellow cake mix (single layer)
1 large egg
1/2 cup milk
3 Tbsp vegetable oil
For the Cheesecake Filling:
3 8 oz blocks plain cream cheese, softened
1 cup granulated sugar
2 tsp pure vanilla extract
4 large eggs, room temperature
3 Tbsp cornstarch
1/2 tsp salt
1 8 oz sour cream, full fat
For the Chocolate Topping:
3/4 cup whipping cream
6 oz semi-sweet baking chocolate, chopped
2 Tbsp salted butter

Instructions:

Prepare the Cake Layer:
Preheat oven to 325°F. Spray the bottom of a 9-inch springform pan with baking spray; set aside.
Using an electric mixer, beat together cake mix, 1 egg, milk, and vegetable oil until fully combined. Pour evenly into the springform pan. Bake for 25 minutes. Set aside.
Prepare the Cheesecake Layer:

In a large mixing bowl, use an electric mixer to beat together cream cheese, sugar, and vanilla on medium speed until smooth.
Add the eggs, beating on low speed just until combined. Beat in cornstarch and salt.
Mix in sour cream by hand. Carefully pour cream cheese mixture over the cake layer.
Bake for 50 to 60 minutes or until at least a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
Cool in the pan on a wire rack for 15-20 minutes. Use a small sharp knife or icing spatula to loosen the edge of cheesecake from the side of the pan. Keep the outer ring in place.
Cool the cheesecake completely to room temperature. Remove the outer ring and transfer the cheesecake to a serving plate. Cover and chill for 8 hours or up to 24 hours.
Prepare the Chocolate Topping:

Before serving, in a small saucepan, bring whipping cream to a simmer. Remove from heat.
Add chocolate and stir until melted and smooth. Stir in butter. Let cool for about 15 minutes or until the chocolate has slightly thickened, stirring once.
Spoon chocolate onto the cheesecake, spreading evenly to cover the top. Chill just until set.
Serve:
Store cheesecake chilled in an airtight container for up to 5 days.

Course: Dessert
Cuisine: American, Southern
Keyword: boston-cream-cheesecake, boston-cream-pie, boston-cream-pie-cheesecake, cheesecake-recipes
Servings: 12 pieces
Calories: 571 kcal

Enjoy this decadent Boston Cream Pie Cheesecake—a delightful fusion of creamy cheesecake and rich chocolate topping! 🍰🍫

Snickerdoodle S’mores Bars 🍪🔥

Ingredients:
For the Bars:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
6 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
4 Hershey's bars
3 cups mini marshmallows
Topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon
Drizzle:
1/4 cup mini marshmallows
1 tablespoon butter

Instructions:

Preheat Oven: Preheat oven to 350°F. Butter an 8”x8” baking pan and dust with sugar; set aside.

Prepare Dry Ingredients: In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine. Set aside.

Cream Butter and Sugar: Using an electric or stand mixer on medium speed, cream butter and brown sugar until light and fluffy. Add the eggs and mix to combine, scraping the sides of the bowl as necessary. Add vanilla and mix until thoroughly combined. Reduce speed to low and slowly add the flour mixture until just combined. Scrape sides and bottom of the bowl and stir.

Prepare Topping: In a small bowl, combine granulated sugar and cinnamon to make the topping. Stir to combine. Set aside.

Assemble Bars: Spread half of the dough evenly into the prepared pan. Sprinkle marshmallows over top in an even layer. Add candy bars in an even layer, making sure to cover the whole top. Spread the remaining dough evenly on top of the candy bars. Sprinkle sugar and cinnamon mixture evenly over the top of the batter.

Bake: Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting.

Make Drizzle: Microwave mini marshmallows and butter in a heat-safe dish, 30 seconds at a time, until you have a smooth consistency. Drizzle over bars.

Serve and Enjoy: Slice into squares and serve.

Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

Enjoy these irresistible Snickerdoodle S’mores Bars—ooey, gooey, and extra scrumptious! 🍪🔥

Pecan Cream Pie 🥧

Ingredients:
2 cups toasted roughly chopped pecans, divided use
2 cups graham cracker crumbs
4 Tbsp salted or unsalted butter, melted
3 Tbsp granulated sugar
2 (8 oz) blocks plain cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 Tbsp pure vanilla extract
1 (8 oz) container frozen whipped topping, thawed
1/2 cup thick caramel ice cream topping (e.g., Smucker's or similar)

Instructions:

Preheat Oven: Preheat the oven to 350°F. Spread pecan pieces in a single layer on a sheet pan and toast in the oven for 6-8 minutes. Set aside to cool.

Prepare Crust: In a medium bowl, toss together the graham cracker crumbs, melted butter, and granulated sugar. Press firmly onto the bottom and 1 inch up the side of a 9-inch springform pan that's been lightly sprayed with cooking spray. Bake the crust for 8-12 minutes or until lightly golden and set. Cool completely.

Make Filling: Using an electric mixer, cream together the cream cheese, sweetened condensed milk, and vanilla. Whip on medium-high speed for 2 minutes until smooth. Add 1 cup of the pecans and mix by hand. Fold in the whipped topping.

Assemble Pie: Transfer the filling to the cooled crust and spread evenly. Cover and chill for 4-6 hours or overnight.

Add Topping: Mix the reserved 1 cup of pecans with the caramel topping. Spoon evenly on top of the pie. Decorate with additional whipped cream along the edge if desired. Return to the refrigerator to chill until serving, then slice and serve.

Prep Time: 20 minutes | Cook Time: 10 minutes | Chill Time: 6 hours | Total Time: 6 hours 30 minutes

Notes:

For a decorative touch, use additional whipped topping.
Add 1/2-1 tsp rum extract to the filling for a flavor twist.
You can replace 1/2 of the sweetened condensed milk with maple syrup or dark corn syrup for a different flavor profile.

Enjoy your delicious Pecan Cream Pie! 🍰🌰

Samoa Cookie Bars 🍫

Ingredients:
1 (14 oz) package sweetened flaked coconut, toasted
2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
1 cup powdered sugar
2 tsp pure vanilla extract
1 (13.4 oz) can dulce de leche
1/3 cup heavy cream, plus 2 Tbsp, divided use
1 cup milk chocolate chips or semi-sweet chocolate chips

Instructions:

Preheat Oven: Preheat oven to 350°F. Spread the coconut on a sheet pan and toast in the oven for 10-15 minutes, stirring every 5 minutes until lightly golden and toasted. Set aside to cool.
Prepare Baking Pan: Line a 13×9 inch baking pan with parchment paper, leaving a 2-inch overhang. Spray with cooking spray and set aside.
Mix Dry Ingredients: In a medium bowl, sift together flour and salt. Set aside.
Cream Butter and Sugar: In a separate medium bowl, use an electric mixer to cream together the butter, powdered sugar, and vanilla. Beat on medium-high speed until fluffy and combined, around 2-3 minutes.
Combine Dough: Lower the speed of the mixer and gradually beat in the sifted flour mixture until a stiff dough forms. Press the dough evenly into the prepared pan, then use the tines of a fork to dock the dough.
Bake Crust: Bake for 25-30 minutes or until lightly golden and the edges are a deeper golden color.
Prepare Topping: While the shortbread crust bakes, in a medium microwave-safe bowl, melt together the dulce de leche and 1/3 cup heavy cream for 30-45 seconds, or just until warmed enough to combine. Mix until smooth, then add the toasted coconut. Mix until fully moistened; the mixture will be thick.
Add Topping: Remove the crust from the oven and dollop the dulce-coconut mixture over the baked crust. Use an icing spatula or the back of a spoon to spread evenly. Return to the oven for 15 minutes.
Cool: Remove from the oven and cool in the pan for 30-45 minutes. Then remove using the parchment paper to lift from the pan and transfer to a cooling rack to cool completely.
Chocolate Drizzle: Melt the chocolate chips and the remaining 2 Tbsp heavy cream in a small microwave-safe bowl on 50% power in 30-second increments, or using the melt function, stirring each time until completely smooth.
Cut and Drizzle: Cut cookie bars into 24 squares using a sharp knife. Drizzle the tops with melted chocolate and let cool until the chocolate is set.
Store: Store in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes | Cook Time: 35 minutes | Cooling Time: 4 hours | Total Time: 4 hours 55 minutes

Course: Dessert
Cuisine: American, Southern
Keyword: samoa-cookie-bars, samoa-cookies
Servings: 24 servings
Calories: 226 kcal per serving

Enjoy your delicious Samoa Cookie Bars! 🍪🍫