Dessert

Prep Time: 15 mins | Total Time: 15 mins | Yield: 12 Servings

Oh, my! This No-Bake Chocolate Biscuit Cake is just too perfect! You need this in your life, I’m telling you! Feel free to add more ingredients if you want. I know that there are a lot of things you can add to this very simple recipe. Oh, man, you are so in for a treat, I’m telling you! Have a great day, friends. Enjoy and don’t forget to smile!

Ingredients:

225g / 2 Sticks Butter
½ c / 125mls Golden Syrup
½ c / 50g Cocoa Powder
½ c / 100g Sugar
¼ c / 60mls Water
800g / 23 ounces Digestive Biscuits (Tea Biscuits, Graham Crackers)
1 c / 250mls Cream
200g / 7 ounces 50% Dark Chocolate, chopped
1 c / 125g Powdered Sugar

Directions:

Step 1: Place a saucepan on the stove and turn the heat to medium.

Step 2: Add the butter and allow it to melt.

Step 3: Add the cocoa powder, sugar, water, and golden syrup. Stir until well mixed and melted.

Step 4: Break the biscuits into small pieces and put them in a large mixing bowl.

Step 5: Spread the melted ingredients over the biscuits.

Step 6: Stir everything until well mixed.

Step 7: Line an 8-inch springform pan with parchment paper.

Step 8: Transfer the cake mixture into the prepared pan and gently press it.

Step 9: Heat the cream and spread it over the sliced dark chocolate.

Step 10: Add in the sugar and stir until well blended.

Step 11: Spread the ganache on top of the cake.

Step 12: Place it inside the fridge to chill for 6 hours to overnight.

Step 13: Serve and enjoy!

Notes:

Make sure to place the cake inside the fridge to keep it fresh.

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These heavenly treats are such delights! Feel free to add more ingredients if you want. Enjoy!

Ingredients:

Cakes:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 1/4 cups light brown sugar, packed
2/3 cup canola oil
1 teaspoon pure vanilla extract
1 cup pumpkin puree

Filling:

1 – 8 ounces box, cream cheese, softened
1/4 cup unsalted sweet cream butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3-5 tablespoons heavy whipping cream

Directions:

For the Cakes:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with parchment paper two cookie sheets.

Step 3: Add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a medium mixing bowl. Whisk until well combined.

Step 4: In another mixing bowl, add oil and brown sugar. Whisk until well blended.

Step 5: Add the eggs gradually and beat every addition.

Step 6: Add the pumpkin puree and vanilla. Stir until well blended.

Step 7: Transfer the dry ingredients into the wet ingredients and beat until well mixed.

Step 8: Scoop the batter and drop them onto the lined cookie sheet. Make sure to leave 2-inches of space between each scoop.

Step 9: Place it inside the preheated oven and bake for about 11 minutes.

Step 10: Remove from the oven and let it sit at room temperature to cool.

To Make the Filling:

Step 1: In the bowl of a standing mixer, add the butter, cream cheese, powdered sugar, heavy whipping cream, and vanilla. Beat until well mixed.

Step 2: Transfer the filling into a piping bag.

Step 3: Pick similar sizes of whoopie pies and pair them. Arrange half of them on the bottom of the cookie sheet.

Step 4: Top each with the frosting, then put the pairs on top of each and gently press it.

Step 5: Serve with a glass of milk. Enjoy!

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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Cupcakes

These heavenly cupcakes are super good! The frosting alone is more than enough for me. Oh, man, you are so in for a treat!

Ingredients:

For the Cake:

1 c all-purpose flour
1 c granulated sugar
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c canola or vegetable oil
2 Eggs, beaten
1 tsp vanilla
1 c finely shredded carrots
1 small can, 8 oz crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)
1/2 c pecans, chopped, toasted*
1/2 c raisins, optional

For the Frosting:

1/2 c butter, softened
2 1/2 to 3 c powdered sugar
2 tsp vanilla
1/8 tsp salt
1 8 oz package cream cheese, softened
1/4 c caramel topping
1/3 c pecans, finely chopped (toasted)
12 whole pecans, toasted

Directions:

To Make the Cake:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with cupcake liners the muffin tins.

Step 3: Add the flour, baking powder, sugar, cinnamon, baking soda, and salt into a large mixing bowl. Whisk until well combined.

Step 4: Create a well in the middle, then add the eggs, vanilla, and oil. Mix everything until well combined.

Step 5: Add the pineapples, raisins, carrots, and nuts. Stir until well mixed.

Step 6: Fill each cupcake liner with about 3/4 full of the mixture.

Step 7: Place them inside the preheated oven and bake for about 18 to 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 8: Remove the cupcakes from the oven and let them sit at room temperature to cool.

To Make the Frosting:

Step 1: In a large mixing bowl, add 2 1/2 cups of sugar, butter, salt, and vanilla. Beat for about 2 minutes until well combined.

Step 2: Add 2 ounces of cream cheese at a time and beat every addition.

Step 3: Add more sugar and beat until the texture becomes thick.

Step 4: Transfer the frosting into a piping bag.

Step 5: Top each cupcake with frosting.

Step 6: Drizzle the caramel sauce on top of each cupcake and garnish each with chopped nuts.

Step 7: Serve and enjoy!

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Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 to 14 Slices

This carrot cake roll is what you just need today! The combination of all the flavours in this is just perfect! Give it a try now!

Ingredients:

Carrot Cake:

3/4 c all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large Eggs
3/4 c granulated sugar
2 tablespoon oil (canola/vegetable)
1 teaspoon vanilla extract
2 c shredded carrots

The BEST Cream Cheese Frosting:

8 ounces cream cheese, cold
8 tablespoons (1/2 cup or 1 stick) butter, room temperature
1 c powdered sugar
1 teaspoon vanilla extract

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Line with parchment paper and apply the cooking spray in a jelly roll pan or 1/2 sheet of the tray.

To make the Carrot Cake:

Step 1: In a large mixing bowl, add the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Whisk until well combined.

Step 2: Add the eggs into a large mixing bowl, then whisk until creamy.

Step 3: Add the oil, sugar, and vanilla. Beat until well mixed.

Step 4: Transfer the dry ingredients into the wet ingredients and stir until just mixed.

Step 5: Add in the carrots and stir until well mixed.

Step 6: Transfer the batter into the prepared pan and spread it evenly.

Step 7: Place the pan inside the preheated oven and bake for about 10 to 13 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 8: Remove from the oven roll the cake right away, then let it sit at room temperature to cool for at least 10 minutes.

To Make the Cream Cheese Frosting:

Step 1: In a large mixing bowl, add the cream cheese and beat.

Step 2: Add 2 tablespoons of butter at a time and beat every addition.

Step 3: Add the vanilla and powdered sugar. Beat until well mixed.

Step 4: Gently unroll the cake and spread the cream cheese frosting.

Step 5: Roll the cake again and discard the parchment paper.

Step 6: Use plastic wrap to cover the cake and place it inside the fridge to chill for at least 1 hour.

Step 7: Slice the cake with a hot knife.

Step 8: Serve and enjoy!

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Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 16 to 18 Servings

The rich apple taste of these heavenly cheesecakes is very satisfying. You need to give this recipe a try now. Enjoy!

Ingredients:

Graham/Oats Crust:

¼ c brown sugar
1 c graham cracker crumbs
¾ c rolled oats
½ c melted butter

Cheesecake:

2-8 ounces package softened cream cheese
2 tablespoons corn starch
¼ c brown sugar
¼ c white sugar
⅛ teaspoon ginger
2 teaspoon vanilla extract
½ teaspoon cinnamon

Apple Crisp Topping:

¼ c all-purpose flour
¼ c rolled oats
¼ c brown sugar
½ teaspoon cinnamon
2 tablespoons coconut oil
2 medium to large apple, peeled cored and finely chopped
Caramel Topping, if desired

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Add the rolled oats, graham cracker crumbs, brown sugar, and melted butter in a large mixing bowl. Stir until well mixed.

Step 3: Line with paper liners 16 to 18 muffin cups.

Step 4: Fill each muffin cup with the mixture.

Step 5: Place the muffin cups inside the preheated oven and bake for about 5 minutes.

Step 6: Remove them from the oven and allow them to cool at room temperature.

Step 7: Add the cream cheese, white sugar, brown sugar, cornstarch, cinnamon, ginger, and vanilla in the bowl of an electric mixer. Beat until well mixed.

Step 8: Top each muffin with the mixture.

Step 9: In a medium mixing bowl, add all the ingredients for the streusel. Beat until well combined.

Step 10: Top the cheesecake with the finely chopped apple followed by the Apple Crisp Topping.

Step 11: Place them inside the preheated oven and bake for 25 to 30 minutes.

Step 12: Remove from the oven and allow them to cool at room temperature for about 15 minutes.

Step 13: Place them inside the fridge to chill overnight.

Step 14: Top each cheesecake with caramel sauce.

Step 15: Serve and enjoy!

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 12 Servings

A big thanks to my dear friend, Amanda, for this incredible recipe! Oh, man, give this one a try and you are so in for a treat! Feel free to tweak the recipe a little and add your preferred ingredients. Have a great day, friends, and don’t forget to smile. Enjoy!

Ingredients:

FOR THE SAUCE:

2 cups chopped strawberries
2 tablespoons water
2 tablespoons granulated sugar

FOR THE EGGROLLS:

2 (8-ounces) blocks cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
Pinch kosher salt
12 Eggroll wrappers
Vegetable oil, for frying
Powdered sugar, for garnish

Directions:

Step 1: Place a small saucepan on the stove and turn the heat to medium.

Step 2: Add the strawberries, sugar, and water. Stir until well mixed.

Step 3: Allow the mixture to simmer for about 3 to 4 minutes or until thick.

Step 4: Transfer the mixture into a medium mixing bowl.

Step 5: In another mixing bowl, add the sour cream, cream cheese, sugar, kosher salt, and vanilla. Beat until well mixed.

Step 6: Lay an egg roll wrapper on a flat surface with the pointy one facing you.

Step 7: Add 3 tablespoons of cream cheese mixture in the middle. Fold and seal it.

Step 8: Place a large skillet on the stove and turn the heat to medium.

Step 9: Add oil and allow it to become hot.

Step 10: Add the egg rolls and fry for about a minute until golden brown.

Step 11: Remove from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 12: Sprinkle powdered sugar on top.

Step 13: Serve the strawberry sauce. Enjoy!

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I have never tried anything like this Reuben Stromboli before! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Serve this with pretty much anything and it would still taste incredibly delicious! Give this recipe a try now and experience the goodness in every bite. Have a great day, friends. Enjoy!

Ingredients:

1 pizza dough ball
3/4 lb pastrami, sliced
12 slices Swiss cheese
12 oz sauerkraut
egg for egg wash
2 tbsp caraway seeds

Russian dressing:

1 c mayo
1/4 c ketchup
2 tbsp minced pickles
1 tbsp minced onion
1 tsp Worcestershire

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Roll out rectangularly the pizza dough.

Step 3: Spread a layer of pastrami over the dough followed by a layer of cheese, then another layer of pastrami again.

Step 4: Squeeze the sauerkraut to remove the excess liquid.

Step 5: Place the sauerkraut over the pastrami.

Step 6: Brush egg wash on the side, then roll it up.

Step 7: Brush the entire Stromboli with the egg wash. Top with caraway seeds.

Step 8: Line a baking sheet with parchment paper.

Step 9: Place the Stromboli onto the prepared baking sheet.

Step 10: Place the baking sheet inside the preheated oven and bake for 20 to 25 minutes or until done.

Step 11: In a medium mixing bowl, add all the ingredients for the dressing.

Step 12: Remove the Stromboli from the oven and let it sit at room temperature to cool for about 15 minutes.

Step 13: Slice into bite-sized pieces.

Step 14: Serve with the dressing on the side. Enjoy!

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Prep Time: 15 mins | Cook Time: 28 mins | Set Time: 20 mins | Total Time: 1 hr 3 mins | Yield: 15 Servings

This is one heck of a cake! You have got to give this recipe a try. I’m 100 per cent sure that you are going to enjoy it!

Ingredients:

1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well

For the topping:

14.3 ounces Oreos
12.8 ounces Hot Fudge
3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
1¾ cups Milk

For the dirt

3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
1¾ cups Milk
1 Cool Whip
Hot Fudge & Oreos, optional toppings

Directions:

Step 1: Refer to the directions provided on the package of the cake mix on how to prepare it.

Step 2: Transfer the cake mix batter into a 9×13-inch pan and spread it evenly.

Step 3: Place the pan inside the oven and bake for about 28 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 4: Remove the cake from the oven and let it sit at room temperature to cool for about 10 minutes.

Step 5: Poke small holes on top of the warm cake.

Step 6: Place the hot fudge sauce inside the microwave and heat for about 45 seconds or until soft. Remove it from the microwave and stir.

Step 7: Spread the sauce over the cake. Let the cake sit for a couple of minutes until the topping is set.

Step 8: In a mixing bowl, add 1 3/4 cups of cold milk and the instant dark chocolate pudding. Stir until well mixed, then pour the mixture over the cake.

Step 9: Place the cake inside the refrigerator to chill for at least 15 minutes.

Step 10: In another mixing bowl, add cold milk and chocolate pudding. Stir until well mixed, then place it inside the fridge to chill.

Step 11: Place 3/4 of the Oreos in a resealable bag and begin to crush them into small pieces.

Step 12: Mix the Cool Whip and the pudding.

Step 13: Add the crushed Oreos into the Cool Whip-Pudding mixture. Stir until well combined.

Step 14: Spread the mixture over the cooled cake.

Step 15: Garnish the cake with the rest of the Oreos and hot fudge.

Step 16: Serve and enjoy!

Note:

Place any leftovers in the refrigerator.

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 16 Servings

Oh, my! These heavenly brownies are so good! Give this recipe a try and I am 100 per cent sure that you are going to love it! Have the best day, friends, and don’t forget to smile. Life is full of chaos so always positively see things. Enjoy!

Ingredients:

1 c butter melted
1/2 c unsweetened cocoa powder
2 c all-purpose flour
2 c granulated sugar
4 large eggs
4 tsp vanilla extract

Chocolate Frosting:

1/4 c butter softened
1/4 c milk I use 2%
1/4 c unsweetened cocoa powder
3 c powdered sugar

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with foil and apply the cooking spray in a 9×13-inch baking dish.

Step 3: Add the cocoa powder and melted butter in the bowl of the electric stand mixer. Beat until well combined.

Step 4: Add in the sugar and flour. Beat until well combined.

Step 5: Add the vanilla and eggs. Beat until well mixed.

Step 6: Transfer the batter into the prepared baking dish. Spread it on the bottom of the dish.

Step 7: Place the baking dish inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 8: Remove the baking dish from the oven and allow the brownies to sit at room temperature for about 15 minutes.

To Make the Chocolate Frosting:

Step 1: In a large mixing bowl, add all the ingredients for the frosting. Beat until well combined.

Step 2: Spread the frosting on top of the brownies.

Step 3: Allow the frosting to set for a few minutes.

Step 4: Slice the brownies into small pieces.

Step 5: Serve and enjoy!

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Additional Time: 1 hr 30 mins | Total Time: 1 hr 30 mins | Yield: 42 Servings

I missed my childhood that’s why today, I made these Oreo Truffles. Oh, man, you are so in for a treat! My Grandma used to make these heavenly treats when I was a little kid. The best thing about this recipe is that you don’t need to bake it. All you need to do is to mould them and place them inside the fridge to chill. As easy as that! You will also be needing only three basic ingredients. Yes, you read it right! Give this recipe a try now and I promise you that it will not disappoint you. Enjoy!

Ingredients:

1 (16 oz) package OREO Chocolate Sandwich Cookies, divided
1 (8 oz) package PHILADELPHIA Cream Cheese, softened
2 (8 oz) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Directions:

Step 1: Place 9 cookies in a food processor, then pulse until they resemble fine crumbs. Set aside.

Step 2: Place the remaining 36 cookies in the food processor and pulse to fine crumbs as well, then place it in a large mixing bowl.

Step 3: Add the cream cheese and stir until well combined.

Step 4: Form 42 balls out of the mixture. Make sure that the diameter of each ball is 1-inch.

Step 5: Dip each ball into the chocolate.

Step 6: Arrange the chocolate-coated balls onto a baking sheet lined with wax paper.

Step 7: Sprinkle the reserved crumbs on top of the balls.

Step 8: Place the baking sheet inside the fridge to chill for about 1 hour.

Step 9: Remove from the fridge.

Step 10: Serve and enjoy!

Notes:

1. Place any leftovers in an airtight container and put it inside the fridge.

2. I use two forks to lift each ball from the chocolate dip.

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