Best Cookies RecipesGuide

Very light, very elegant and delicious marble pound cake🥰. One piece will not be enough at all...
Ingredients:
2/3 cup unsalted soft butter (150 g)(1 1/4 sticks)
1 1/2 cups sugar (300 g)
1 tsp vanilla extract
4 large eggs
3/4 cup milk (180 ml)
2 cups all purpose flour (300 g)
2 tsp baking powder
pinch of salt
4 tbsp unsweetened cocoa powder to add on half of the batter
- Bake at 350 F/180 C for about 50-55 minutes or until a skewer inserted in the center comes out clean.

# # # The Best Chocolate Cake Brownies Recipe

# # # # Ingredients

**Brownie Base:**
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt

**Chocolate Frosting:**
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract

# # # # Instructions

1. **Preheat the Oven:**
1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. **Prepare the Brownie Base:**
1. In a microwave-safe bowl, combine the butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth. Let it cool slightly.
2. In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until well combined.
3. Gradually add the melted chocolate mixture to the sugar mixture, whisking continuously until smooth.
4. Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet mixture until just combined (do not overmix).
5. Pour the batter into the prepared baking pan and spread it out evenly.

3. **Bake the Brownies:**
1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
2. Remove from the oven and let the brownies cool completely in the pan.

4. **Prepare the Chocolate Frosting:**
1. In a medium bowl, beat the softened butter and cocoa powder together until smooth.
2. Gradually add the powdered sugar, alternating with the milk, beating until the frosting is smooth and creamy.
3. Beat in the vanilla extract.

5. **Frost and Serve:**
1. Once the brownies are completely cool, spread the chocolate frosting evenly over the top.
2. Use the parchment paper overhang to lift the brownies out of the pan.
3. Cut into squares and serve.

These chocolate cake brownies are rich, chocolaty, and incredibly moist. The combination of the fudgy brownie base and the creamy chocolate frosting makes them irresistible. Enjoy!

Strawberry Banana Cheesecake Salad is a delightful and creamy dessert that's perfect for summer gatherings or as a sweet treat any time of the year. Here's a simple and delicious recipe to make this refreshing salad:

# # # Ingredients:
- **8 oz cream cheese**, softened
- **1/2 cup powdered sugar**
- **1 teaspoon vanilla extract**
- **8 oz whipped topping** (such as Cool Whip), thawed
- **1 lb strawberries**, hulled and sliced
- **3 bananas**, sliced
- **2 cups mini marshmallows**
- **1 cup graham cracker crumbs** (optional for a bit of crunch)

# # # Instructions:

1. **Prepare the Cream Cheese Mixture**:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and mix until well combined.
- Fold in the whipped topping until the mixture is smooth and creamy. Be careful not to overmix as you want to keep the mixture light and fluffy.

2. **Prepare the Fruit**:
- Hull and slice the strawberries.
- Slice the bananas.

3. **Combine Ingredients**:
- Gently fold the sliced strawberries, bananas, and mini marshmallows into the cream cheese mixture. Mix until the fruit is evenly coated.
- If desired, fold in the graham cracker crumbs for an added crunchy texture.

4. **Chill**:
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

5. **Serve**:
- Give the salad a gentle stir before serving. Serve chilled and enjoy!

# # # Tips:
- **Bananas**: To prevent the bananas from browning, you can toss the slices in a little lemon juice before adding them to the salad.
- **Whipped Topping**: For a homemade touch, you can use freshly whipped cream instead of store-bought whipped topping.
- **Variations**: Feel free to add other fruits such as blueberries, raspberries, or even pineapple for a tropical twist.

This Strawberry Banana Cheesecake Salad is easy to make and always a hit at parties and potlucks. Enjoy the creamy, fruity goodness!

# # # Fluffy Tangerine Cheesecake Recipe

# # # # Ingredients

**Crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

**Cheesecake Filling:**
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup fresh tangerine juice (about 2-3 tangerines)
- Zest of 2 tangerines

**Tangerine Topping:**
- 1 cup tangerine juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice

# # # # Instructions

**Prepare the Crust:**
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to press it down firmly and evenly.
4. Bake the crust for 10 minutes, then set aside to cool.

**Make the Cheesecake Filling:**
1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and heavy cream, mixing until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract, tangerine juice, and tangerine zest until the batter is smooth.
5. Pour the filling over the cooled crust, spreading it out evenly.

**Bake the Cheesecake:**
1. Place a pan of water on the bottom rack of the oven to create steam, which helps prevent the cheesecake from cracking.
2. Bake the cheesecake on the middle rack for 60-70 minutes, or until the center is almost set but still slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.

**Prepare the Tangerine Topping:**
1. In a small saucepan, combine the tangerine juice, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
3. Allow the topping to cool slightly, then pour it over the chilled cheesecake.

**Serve:**
1. Once the topping is set, carefully remove the sides of the springform pan.
2. Slice and serve the cheesecake chilled. Enjoy!

This fluffy tangerine cheesecake is a refreshing and delightful dessert, perfect for any occasion. The combination of creamy cheesecake with the bright, citrusy flavor of tangerines makes it irresistible.

No-Bake Peanut Butter and Chocolate Bars
Ingredients
Makes 9-12 servings

Base
7 oz (200g) digestive biscuits (graham crackers)
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter

Chocolate Layer
7 oz (200 g) bittersweet chocolate (55%-70% cocoa)
1/4 cup (60g) creamy peanut butter, divided

Directions

1. Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.

2. Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.

3. Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

4. Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.

5. Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

# # # No-Bake Marble Peanut Butter and Chocolate Bars Recipe

# # # # Ingredients

**Base Layer:**
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 1 cup creamy peanut butter
- 2 cups powdered sugar

**Chocolate Layer:**
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter

**Marble Swirl:**
- 1/2 cup white chocolate chips
- 2 tablespoons creamy peanut butter

# # # # Instructions

1. **Prepare the Base Layer:**
1. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the melted butter, graham cracker crumbs, peanut butter, and powdered sugar until well combined.
3. Press the mixture evenly into the prepared baking pan, using a spatula or the back of a spoon to smooth it out.

2. **Make the Chocolate Layer:**
1. In a microwave-safe bowl, combine the semisweet chocolate chips and 1/2 cup of peanut butter.
2. Microwave in 30-second intervals, stirring after each, until the chocolate and peanut butter are melted and smooth.
3. Pour the chocolate mixture over the peanut butter base, spreading it evenly with a spatula.

3. **Create the Marble Swirl:**
1. In a separate microwave-safe bowl, melt the white chocolate chips and 2 tablespoons of peanut butter together, stirring until smooth.
2. Drop spoonfuls of the white chocolate mixture over the chocolate layer.
3. Using a toothpick or knife, gently swirl the white chocolate into the chocolate layer to create a marbled effect.

4. **Chill and Serve:**
1. Refrigerate the bars for at least 2 hours, or until the chocolate is set.
2. Once set, lift the bars out of the pan using the parchment paper overhang.
3. Cut into squares or rectangles using a sharp knife.
4. Serve chilled or at room temperature.

These no-bake marble peanut butter and chocolate bars are not only delicious but also visually appealing with their beautiful swirled design. Enjoy!

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P 🥰🥰🥰
Decadent Peanut Butter and Chocolate Bliss Bars
Ingredients:
1 package yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 cup creamy peanut butter
1 package (10 oz) peanut butter cups, chopped
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with foil and spray with cooking spray.
In a large bowl, combine cake mix, melted butter, and egg. Stir until a soft dough forms. Press about two-thirds of the dough into the bottom of the prepared pan.
In a microwave-safe bowl, heat the peanut butter for about 30 seconds or until slightly melted. Spread over the dough in the pan.
Sprinkle chopped peanut butter cups over the peanut butter layer.
In another bowl, mix sweetened condensed milk and vanilla extract. Pour over the peanut butter cup layer.
Drop remaining dough by teaspoonfuls over the condensed milk layer. Sprinkle chocolate chips on top.
Bake for 25-30 minutes or until the edges are golden brown and the center is set.
Cool completely in pan on a wire rack. Cut into bars.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

**I need some people to say (yummy) so I can add their names to the Active Member List**
# # Delicious German Chocolate Cake
**Ingredients:**
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 teaspoon vanilla extract
**Instructions:**
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is well combined. The batter will be thin, but that's okay.
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the frosting. In a saucepan, combine shredded coconut, chopped pecans, granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 12-15 minutes).
7. Remove the frosting from heat and stir in vanilla extract. Let it cool.
8. Once the cakes are baked and completely cooled, spread a layer of the coconut-pecan frosting on top of one cake layer.
9. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
10. Slice and enjoy this delightful German chocolate cake!

I NEED SOME PEOPLE TO SAY (YUMMY) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST❤❤
BANANA CAKE 😋
Ingredients:
3 ripe medium bananas
3 eggs
250g of flour
150g of sugar
60ml of milk
80g butter
15g chemical yeast (baking powder)
1 Teaspoon vanilla extract
1 pinch of salt
Preparation:
1. In a bowl, put the chopped bananas. We crush it with a fork until we get a kind of puree. We reserve this puree that will be the base of our banana cake.
2. In another bowl, we put the eggs and beat them with a rod until they double their size. Then we add the essence of vanilla, sugar, milk, a pinch of salt and butter, which we will have previously melted in the microwave. Beat again until all the ingredients are integrated.
3. Next, we sift the flour and yeast over this dough. We mix everything again with the rod until it is integrated. Later, we added the puree that we had reserved and we integrated everything.
4. Grease a baking pan with butter, and pour the dough into it. We put the mold in the oven, previously heated to 190ºC, and leave it here for about 40 minutes.
5. Finally, we prick the cake with a toothpick. If it comes out clean, it's done. If not, we let it bake for a few more minutes. When it is completely cooked, we take it out of the oven, and let it rest for around an hour, so that it cools and compacts.

I NEED 300 PEOPLE TO SAY (YUMMY) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST ❤
CREAM CHEESE SQUARES
Ingredients
A yellow cake mix box.
2 large beaten eggs.
1/2 Cup.Of softened butter.
4 Cups.Of confectioner’s sugar.
An 8-oz box.Of softened cream cheese.
1 small spoon.Of vanilla extract.
HOW TO MAKE CREAM CHEESE SQUARES
Turn the temperature in the oven up to 350 degrees F.
Mix the cake mix, eggs, and butter together until everything is evenly distributed.
Make a cake layer by pressing the cake batter onto a 9×13-inch pan that has been buttered.
Combine the confectioner’s sugar, cream cheese, and vanilla extract in a mixing bowl and stir until the mixture is creamy and smooth.
On top of the cake mixture, spread the cream cheese and frosting mixture.
Put in oven and bake for 35 minutes. The next step is to cool fully before cutting into squares.

𝗜 𝗪𝗜𝗟𝗟𝗟 𝗦𝗧𝗢𝗣 𝗣𝗢𝗦𝗦𝗧𝗜𝗡𝗚 😞🙁 𝗠𝗔𝗬𝗕𝗘 𝗜𝗙 𝗧𝗛𝗘𝗥𝗘 𝗜𝗦 𝗡𝗢 𝗥𝗘𝗔𝗖𝗧𝗜𝗢𝗡𝗦 𝗜𝗡 𝗧𝗛𝗜𝗦
Lazy Chocolate Chip Cookie Bars - OMG😱 DON'T LOSE THIS😋
INGREDIENTS
15.25 ounce box yellow cake mix
2 large eggs beaten
5 Tablespoons salted butter, melted
12 ounce bag semi-sweet chocolate chips
PREPARATION
Preheat oven to 350F degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray. I love to use the kind that has flour in it.
In a bowl, combine dry cake mix with melted butter and beaten eggs. This is easier if you have an electric or stand mixer because batter will be very thick.
Stir in chocolate chips.
Spread thick batter into greased baking dish. What I like to do is spray my hand with some nonstick cooking spray and then spread the batter around using my hand since the batter is very thick.
Once it is evenly spread out, put in the oven and bake for about 20-25 minutes.
It will puff up as it is cooking and be golden brown around the edges when it is done. Allow to cool

Impossible cake without oven
1 cup of sugar, for the caramel
3/4 cups of flour, for the cake
1/8 cup of cocoa for the cake
1 teaspoon of baking soda, for the cake
1/4 teaspoon of salt, for the cake.
1/2 cup melted butter for cake
1/2 cup of sugar, for cake
2 egg yolks, for the cake
1/2 cup of whipped cream cake
1 teaspoon vanilla essence for cake
1 spoon of melted chocolate for the cake
2 egg whites, for the cake
1 carton of condensed milk for flan
1 carton of condensed milk for flan
4 eggs, for flan
2 teaspoons of vanilla essence for flan
3 tablespoons of rum for flan
pecans flavored, chopped, for garnish
Strawberry flavor, halves to decorate
Tastes like cookie boat, to decorate
1-For the candy, bake in a pan the sugar for 5 minutes until you get an amber colored candy. Don't move it to prevent it from crystallizing. Pour on a cake mold and let cool
2- For the chocolate cake, in a bowl mix the dry ingredients
3-In a blender, beat butter with sugar, add yolks and beat until foamy consistency, add cream, vanilla essence and melted chocolate
Part 4-A, beat the lights to double the volume
5-Add the powders to the yellow mixture enveloped and then gently mix the clear powders until fully integrated. Pour in a caramel cake mold and spread
6- For flan, whisk condensed milk with condensed milk, eggs, vanilla and rum
7-Gently pour the flan mixture over the cake using a spoon to keep them from mixing, cover with aluminum foil, place in the Maria bath and allow to cook over medium heat for 50 minutes or until cooked through.
8- Refrigerate and refrigerate for at least two hours. Mould and decorate with walnuts, strawberries and cookies

Apple Cinnamon Swirl Loaf – a homemade delight to brighten your day.
Ingredients:
• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 2 apples, peeled and chopped
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Mix brown sugar and cinnamon; set aside.
3. Beat white sugar and butter until creamy. Add eggs one at a time, then stir in vanilla.
4. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir until smooth.
5. Pour half the batter into the pan. Layer with half of the apples and brown sugar/cinnamon mixture. Repeat layers.
6. Bake for 30 to 40 minutes until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Whisk powdered sugar and milk for the glaze; drizzle over cooled bread. Enjoy!

Savor the homemade delight of Homemade Pineapple Dream with Whipped Topping - a creamy, dreamy dessert that's sure to please the whole family! 😋🍍
Homemade Pineapple Dream
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 (20-ounce) can crushed pineapple, drained
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (such as Cool Whip)
For the topping:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- 2 cups whipped topping (such as Cool Whip)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool completely.
4. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
5. Fold in the drained crushed pineapple and whipped topping until well combined.
6. Spread the pineapple mixture evenly over the cooled crust.
7. In another mixing bowl, whisk together the instant vanilla pudding mix and drained crushed pineapple until well combined.
8. Stir in the shredded coconut and whipped topping until smooth.
9. Spread the pineapple coconut mixture over the pineapple cream cheese layer in the baking dish.
10. Cover and refrigerate the Pineapple Dream for at least 4 hours or overnight until set.
11. Serve chilled and enjoy!
_Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes_
_Kcal: Approximately 350 kcal per serving (serves 12)_

Raspberry Ripple Cheesecake
Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup raspberries, fresh or frozen
• 3 tablespoons raspberry jam
• Whipped cream, for garnish
• Additional raspberries, for garnish
• Lemon peel twists, for garnish
Instructions:
1. Preheat your oven to 325°F (165°C).
2. For the base, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture into the bottom of a 9-inch springform pan and chill it for 20 minutes.
3. In a bowl, beat the cream cheese with 3/4 cup sugar until it's smooth. Add the eggs one at a time, then mix in the lemon zest and vanilla extract. Fold in the sour cream.
4. For layering, pour half of the filling over the crust. Dollop and swirl half of the raspberry jam over the filling. Repeat this with the remaining filling and jam. Finally, top it off with raspberries.
5. Bake the cheesecake for 45-55 minutes. You'll know it's done when the edges are set, but the center is still slightly jiggly.
6. Allow the cheesecake to cool to room temperature, then refrigerate it for at least 4 hours.
7. Before serving, garnish your masterpiece with whipped cream, additional raspberries, and lemon twists.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Chill Time: 4 hours | Total Time: 5 hours 15 minutes Calories: 420 kcal | Servings: 10 servings

Ridiculously Easy Lemon Raspberry Scones
Ingredients:
1 cup heavy cream
8 tablespoons butter
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 medium-size lemon
½ cup fresh raspberries
Instructions :
Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
Chill 1 cup heavy cream in the freezer for 10-15 minutes.
Melt 8 tablespoons of butter in a microwave-safe bowl. Set aside to cool.
In a medium-size bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt.
Combine chilled heavy cream with melted butter, stirring until butter forms small clumps.
Add the butter/cream mixture to dry ingredients, stirring until flour is incorporated.
Break raspberries in half and sprinkle them over the batter, gently mixing.
Scoop mounds of batter onto prepared pan and refrigerate for at least 15 minutes.
Bake for 18-22 minutes until golden brown. Let cool on a wire rack.

Iced Lemon Lavender Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons dried culinary lavender flowers, finely chopped
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the icing:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Additional lemon zest and lavender flowers for garnish (optional)
Directions:
1. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
2. Stir in lemon zest and chopped dried lavender flowers until well combined.
3. Gradually add all-purpose flour and salt to the mixture, stirring until a dough forms.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
7. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies are cooling, prepare the icing by whisking together powdered sugar and fresh lemon juice until smooth.
11. Once the cookies are completely cooled, drizzle the icing over the top of each cookie.
12. Garnish with additional lemon zest and lavender flowers if desired.
13. Let the icing set before serving and enjoying these Elegant Iced Lemon Lavender Shortbread Cookies.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 1 hour 30 minutes
Kcal: 120 kcal per cookie | Servings: Makes about 24 cookies

GERMAN CHOCOLATE CAKE
Ingredients
1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)
Directions
Heat oven to 350 degrees F.
Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool.
Mix sugar and butter in large mixing bowl until light and fluffy.
Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.
Bake square pans 40-45 minutes or round pans 35-40 minutes.
Check for doneness with toothpick in center.
Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency.
Allow to cool & thicken before icing cake.

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂
• Hawaiian Cheesecake Salad
Ingredients:
8 ounce package cream cheese
3.4 ounce package instant cheesecake pudding (unprepared)
1 cup International Delight French Vanilla Creamer (liquid)
1 pound strawberries (hulled and sliced)
4 mandarin oranges (peeled and sectioned)
20 ounce can pineapple tidbits (drained)
3 kiwi (peeled and cut into half moons)
2 mangoes (cut into bite size chunks)
1 banana (cut into coins)
juice of 1/2 lemon
Instructions:
In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
Chill until ready to serve or serve immediately.

Tangerine cottage cheese cake
Ingredients for 8 📝
- 500 g of white cheese
- 2 tangerines
- 4 eggs
- 90 g of sugar
- 90 g of flour
Preparation 👩‍🍳
1° Heat the oven to 180°C.
2° Break the eggs and separate the whites from the yolks.
3° Zest the tangerines, and squeeze them to recover the juice.
4° In a salad bowl, whisk the egg yolks with the fromage blanc, the juice and zest of the tangerines, the sugar and the flour.
5° Then beat the egg whites until stiff before gently incorporating them into the previous preparation.
6° Transfer to a greased and floured or silicone mold. Bake for 30 minutes.
7° Let the tangerine cottage cheese cake cool and refrigerate for at least 2 hours before serving

Blackberry Pudding Cake
INGREDIENTS Nutrition
SERVINGS 6 UNITS US
1 cup sugar, divided
1 cup flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
1⁄2 teaspoon vanilla
1 tablespoon butter, melted
1 pint blackberry
3⁄4 cup boiling water
DIRECTIONS
Preheat oven to 375 degrees F.
Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
Stir in milk, vanilla and melted butter.
Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
Serve with ice cream or whipped cream, if desired.
I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!