Delicious food recipe

Almond Cherry Delight Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped maraschino cherries, drained and patted dry
1/2 cup slivered almonds, toasted
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and almond extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped maraschino cherries and toasted slivered almonds.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 150 kcal | Servings: 24 cookies

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐡𝐚𝐧𝐤𝐬 𝐃𝐞𝐚𝐫 𝐌𝐄𝐌𝐁𝐄𝐑𝐒 ❤😍

Black Forest Cheesecake

Ingredients:
For the Crust:

1 1/2 cups chocolate cookie crumbs or crushed graham crackers
6 tablespoons unsalted butter, melted
For the Chocolate Layer:

6 ounces dark chocolate, chopped
For the Cheesecake Filling:

24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream
For the Cherry Topping:

1 (21-ounce) can cherry pie filling
Optional Garnish:

Additional whipped cream
Chocolate shavings
Directions:

Prepare the Crust: Combine chocolate cookie crumbs with melted butter. Press into the bottom of a springform pan. Chill.
Melt the Chocolate: Melt dark chocolate until smooth; spread over the crust. Chill.
Prepare the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until creamy. Fold in whipped cream.
Layer the Cheesecake: Spread half the filling over the chocolate. Top with half the cherry pie filling. Repeat layers.
Chill and Set: Refrigerate overnight.
Garnish and Serve: Top with whipped cream and chocolate shavings before serving.

Prep Time: 30 minutes | Cook Time: 0 minutes | Chill Time: 8 hours | Total Time: 8 hours 30 minutes

🎂 Neiman Marcus Cake 🥥

Ingredients:
● Yellow cake mix: 1 box
● Pecans, chopped: 1 cup
● Eggs: 2
● Coconut flakes: 1 cup
● Butter, at room temperature: 1/2 cup
● Egg: 1
● Cream cheese, softened: 8 oz
● Powdered sugar: 4 cups
● Vanilla essence: 1/2 teaspoon

Directions:
1️⃣ In two different bowls, mix up all the ingredients of the batter and then the crust.
2️⃣ Grease a baking pan and add the crust mixture first, following with the batter.
3️⃣ Bake it at 350 degrees for 35 minutes.
4️⃣ You will know that it is done because of the golden light brown color on the top.

I NEED SOME PEOPLE TO SAY (YUMMY 😋) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS 🥰
Tropical Piña Colada Delight 🥥 🥚 🍍 🧈 🍳 👩‍🍳
Ingredients:
For the Cake:
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
1/2 cup crushed pineapple, drained
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
For Garnish:
Toasted coconut flakes
Maraschino cherries
Pineapple slices
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, beat together the sugar, butter, and oil until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture. Fold in the crushed pineapple.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and well combined. Mix in the vanilla
Refrigerate the cake for at least 1 hour before slicing and serving.

The Ultimate Guide to Ermine Frosting: A Luxurious Touch for Your Desserts
Welcome to the world of Ermine Frosting, a delectable and creamy topping that will elevate your baking game to new heights! In this comprehensive guide, we’ll delve into the art of making Ermine Frosting, showcasing its velvety texture and divine taste. Get ready to transform your cakes and cupcakes with this exquisite frosting that promises a gourmet experience.
What is Ermine Frosting?
Ermine Frosting, also known as cooked flour frosting or boiled milk frosting, is a light and fluffy topping that is perfect for those who love a less sweet, more buttery flavor in their desserts. Its unique preparation method, involving cooking flour and milk together, creates a silky-smooth consistency that pairs wonderfully with a variety of baked goods.
Why Choose Ermine Frosting?
Choosing Ermine Frosting means opting for a refined and elegant taste. It’s a fantastic alternative to the often overly sweet buttercream, providing a delicate balance of flavor and texture that enhances, rather than overpowers, your desserts.
Ingredients for Ermine Frosting:
1 cup (245 g) whole milk
5 tablespoons all-purpose flour
1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
Preparation Details:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Enough to frost one 8” cake or 12 cupcakes
Step-by-Step Instructions:
Cook the Base: In a medium saucepan over medium heat, whisk together the milk and flour. Cook for 3-5 minutes, constantly whisking, until the mixture thickens to a very thick pudding-like consistency and coats the back of a spoon. Remove from heat and let it cool to room temperature.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
Combine Mixtures: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting becomes light and fluffy, approximately 2-3 minutes, scraping down the bowl periodically.
Add Vanilla and Whip: Switch to the whisk attachment. Add vanilla extract and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
Ermine Frosting Variations and Pairings:
Ermine Frosting is incredibly versatile. Experiment with different flavor extracts like almond, lemon, or coconut to add a unique twist to your frosting. It pairs exceptionally well with classic flavors such as chocolate, vanilla, and red velvet.
In Conclusion:
Ermine Frosting is a game-changer in the world of dessert toppings. Its silky, buttery texture and perfect sweetness level make it a must-try for any baking enthusiast. By following this guide, you’ll master the art of creating this luxurious frosting.
Remember, the key to perfect Ermine Frosting lies in the details — from the quality of the ingredients to the precision of the cooking process. Embrace this culinary adventure and watch as your desserts transform into works of art that captivate both the palate and the eye. Happy baking!
The post The Ultimate Guide to Ermine Frosting: A Luxurious Touch for Your Desserts appeared first on Cute And Fluffy .

Chocolate Red Velvet Cheesecake
Ingredients:
Cheesecake:
Cream cheese: 16 oz
Sugar: ½ cup
Flour: 1 tbsp
Heavy cream: ¼ cup
Vanilla extract: ½ tsp
Eggs: 2
Red Velvet Cake:
Butter: ½ cup
Sugar: 1½ cups
Eggs: 2
Cocoa powder: 5 tbsp
Red food coloring: 6 tbsp
Vanilla extract: 1 tsp
Buttermilk: 1 cup
Flour: 2¼ cups
Baking soda: 1 tsp
Salt: 1 tsp
Vinegar: 1 tbsp
Cream Cheese Frosting:
Butter: 1 cup
Powdered sugar: 4 cups
Vanilla extract: 2 tsp
Cream cheese: 16 oz
Directions:
Cheesecake Layer: Mix cream cheese, sugar, flour, heavy cream, and vanilla. Add eggs. Bake and cool.
Red Velvet Cake: Cream butter and sugar. Add eggs, cocoa paste, and dry ingredients alternated with buttermilk. Bake and cool.
Frosting: Beat butter, sugar, and vanilla. Add cream cheese until smooth.
Assemble: Layer cake, cheesecake, cake, then frost.
Prep Time: 2 hours + chilling

Garlic Butter Steak and Potatoes😍😋
Ingredients:
4 ribeye or sirloin steaks (about 1-inch thick)
Salt and black pepper to taste
2 tablespoons olive oil
1 pound baby potatoes, halved (or quartered if large)
4 tablespoons butter
5 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
Directions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
Cook the Steaks:
While the potatoes are roasting, season the steaks generously with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil
Make the Garlic Butter Sauce:
Reduce the heat to medium and add the butter to the same skillet used for steaks.
Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
Combine and Serve:
Serve the steaks alongside the roasted potatoes.
Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.
Garnish with fresh parsley.
Servings: 4 servings😋❤️

Starting the day right with a spoonful of heaven! 🍌✨ Our Banana Chia Pudding Delight is just what you need for a sweet, healthy kick! 😋🌱
Ingredients:
Chia Pudding:
1/4 cup chia seeds
1 cup almond milk (or any milk of your choice)
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
Banana Mousse:
2 ripe bananas, mashed
1/2 cup heavy cream, whipped
1 tablespoon sugar (optional)
Directions:
Prepare the Chia Pudding:
In a bowl, mix chia seeds, almond milk, honey, and vanilla extract.
Stir well and let sit for at least 2 hours in the refrigerator to gel.
Make the Banana Mousse:
In another bowl, combine mashed bananas with whipped cream and sugar if using.
Fold gently until well incorporated.
Assemble the Parfait:
In serving glasses, pour the chia pudding and banana mousse mixture.
Optionally, top with additional sliced bananas and a drizzle of honey for garnish.
Prep Time: 15 minutes (excluding chilling) | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes | Kcal: 275 kcal | Servings: 2 servings

WE ARE REMOVING SCAMMERS FROM THE GROUP. JUST SAY SOMETHING TO STAY ACTIVE
CRISPY CANNOLI 😋
Ingredients:
200ml milk
200ml of butter
300g wheat flour
For custard:
500ml milk
4 egg yolks
130g sugar
40g corn starch
1 cinnamon stick
Preparation:
1. Remove a glass of milk from the custard and heat the rest over the heat with a cinnamon stick. When it comes to a boil, reduce the heat and let it simmer for two or three minutes so that the milk tastes like cinnamon. After this time, remove the cinnamon stick.
2. In a bowl, mix a glass of milk that you have shared with cornstarch and mix until it is completely dissolved. Add sugar and 4 egg yolks. Mix well with rods. Pour this preparation into hot milk and, stirring with chopsticks, heat it until it thickens. The heat should be softened because the cream easily sticks to the bottom of the pan. When the cream thickens, remove it from the heat.
3. Pour the cream into the container and cover it with transparent film. If the film comes into contact with the cream, it will prevent its crust. Let it cool out of the refrigerator.
4. Mix lard (at room temperature) with milk in a bowl. Add the flour a little while mixing with a wooden or silicone spoon. When the dough comes away from the walls, knead it a little with your hands until you get a homogeneous dough. You should have a soft dough that doesn't stick to your hands.
5. Make dough balls of about 15 grams or something smaller than a walnut, and leave them on a plate on which you will sprinkle a little flour. Make balls of all the dough. Flatten the ball on a floured work surface and place the comb on top. Roll it like a rolling pin, making sure the two ends of the flattened ball meet. Bend the rifle with your hand on the table and you will see that it ends up taking shape. The video will clarify any of your questions. First, prepare as many rings as you can, this will depend on the amount of mold you have.
6. Heat a large amount of olive oil in a frying pan to fry the eclairs (I used approximately half a liter). When the oil is hot, eclairs are placed. They should not be too close together to be easily handled. Donate them well and then remove them to a plate with absorbent paper. To unpack them, use paper towels or a cloth to hold them, because the metal on the earrings burns. With a little twist, you can easily open them.
7. Fishhooks: Put the pastry cream in the pastry bag and fill the eclairs. Since I have a lot of holes in the center, I poured them in a little and added more edges so they wouldn't be too heavy. You can also fill them with a spoon. After completing the custard-filled eclairs, you can sprinkle them with a small amount of powdered sugar. Do this with a sieve, and you will distribute the sugar much better

This Strawberry Cream Cheese Icebox Cake is easy to make and so delicious!
INGREDIENTS
2 pounds strawberries
2 sleeves graham crackers
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
2 (3.4 ounce) packages instant cheesecake flavored pudding
3 cups milk
1 (12-ounce) carton Cool Whip, divided
PREPARATION
Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest.
Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.
Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours.
When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

🍌🍰 No-Bake Banana Split Cake 🍰🍌
Get ready to dive into this heavenly No-Bake Banana Split Cake! Perfect for any occasion, this deliciously creamy and fruity dessert is a guaranteed crowd-pleaser. No baking required, just pure deliciousness! 😋✨
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 teaspoon salt
For the Filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
For the Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, well drained
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Directions:
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and salt until evenly moistened. Press this mixture firmly into the bottom of a greased 9x13-inch baking dish. Refrigerate the crust while you prepare the filling.
Make the Filling: Using a large mixing bowl, whip the cream cheese with granulated sugar and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Spread this creamy filling evenly over your chilled crust.
Layer on the Goodness: Arrange the sliced bananas in a single layer on top of the filling. Spread the drained crushed pineapple over the bananas, followed by a layer of sliced strawberries.
Top it Off: Generously spread another layer of Cool Whip over the strawberries. Drizzle chocolate sauce over the Cool Whip for an indulgent finish. Sprinkle chopped hazelnuts on top for a nice crunch.
Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cake to firm up.
Enjoy: When ready to serve, slice the cake and offer a delicious piece of this No-Bake Banana Split Cake to your guests or family.
This no-bake delight is as easy as it is delicious. Perfect for those warm days when you crave a cool, refreshing dessert! 🌞🍓🍫

“Marry Me Chicken”😋
Ingredients:
6 Chicken Thighs
Use ALL seasonings to your liking
Onion powder
Garlic powder
Cajun seasoning
Pepper
Paprika
Italian herbs
Olive oil
Sauce
2 tbsp Butter
2 Tbsp fresh minced Garlic
1/2cup Chicken broth
1/3 cup Heavy whipping cream
Sun dried Tomatoes
1 Tbsp White cooking wine
1/2 cup Fresh Shredded Parmesan or Italian cheese
Salt
Pepper
Italian herbs
Season & pansear Chicken thighs on both sides w/olive oil in skillet. Transfer to separate Pan. In same skillet start your sauce. Add butter & garlic, cook for about 3 mins. Add chicken broth, sun dried tomatoes and whipping cream. Add seasoning and allow to simmer. Add your cheese while constantly stirring. Pour sauce over chicken and bake in oven for 30-35min on 400 degrees. Serve over Mashed Potatoes