2-Ingredient Nutella Brownies – Delicious recipe!

2-Ingredient Nutella Brownies – Delicious recipe for everyday 

Ingredients

• 4 large Eggs
• 1 cup Nutella
• Powdered Sugar, optional

Instructions

1. Preheat oven to 350.
2. Line an 8×8 brownie pan with parchment paper; set aside.
3. Place the eggs in your mixer’s bowl and beat for 5 to 7 minutes, or until the eggs have tripled in size. This may take up to 10 minutes with a handheld mixer on high.
4. Heat the Nutella in the microwave for 60 seconds.
5. Remove and stir.
6. Slowly pour a stream of the warm Nutella over the eggs, beating until mixture is thoroughly combined.
7. Pour batter into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with very few crumbs.
8. Remove and let completely cool before cutting.
9. Dust with powdered sugar.
10. Cut into bars and serve.

Notes

***DO NOT put the Nutella-Jar in the microwave. Measure out 1 cup of Nutella and microwave it in a microwave-safe bowl.

Chocolate Silk Pancakes – Delicious recipe!

Chocolate Silk Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 8-10

 A fluffy, chocolate pancake recipe perfect for a delicious, indulgent breakfast!

Ingredients

• 1 cup Chocolate Silk Soymilk or Chocolate Milk
• 2 Tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1 egg
• 2 Tablespoons butter, melted
• Whipped Topping, diced fresh strawberries and powdered sugar for garnish

Instructions

1. Place all ingredients through melted butter in a mixing bowl and blend until well incorporated and smooth.
2. Heat a large electric griddle to 350° or a skillet to medium heat.
3. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
4. Top each pancake with whipped topping, strawberries and powdered sugar.

Raspberry swirl cheesecake cupcakes

Raspberry swirl cheesecake cupcakes – Delicious recipe!

Yield: 32 cupcakes

INGREDIENTS

For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar

For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

DIRECTIONS

• Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.
  
• To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
• To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
• To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  
  
  
• Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
  

Banana Pudding Cheesecake – Delicious recipe!

A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike!

Prep time: PT20M
Cook time: PT7M
Total time: PT5H27M
Yield: 1 Pie
Ingredients

• 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
• 1/4 cup Granulated Sugar
• 1/2 cup Butter, Melted
• 2/3 cup Granulated Sugar
• 1/3 cup Flour
• 1 pinch Sea Salt
• 2 cups Milk
• 3 whole Egg Yolks, Whisked
• 1 1/2 teaspoons Vanilla Extract
• 16 ounces Cream Cheese, Room Temperature
• 4 whole Bananas, Sliced
•  For Serving: Whip Cream and Additional Sliced Banana

Cooking Directions

1. Preheat oven to 375 degrees.
2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
3. In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
4. Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
5. Slowly stir in 2 cups of milk mixture into the egg yolks.
6. Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the constancy of pudding.
7. Remove from heat and stir in vanilla extract.
8. Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
9. Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
10. Refrigerate cheesecake until cold or overnight.
11. Serve with whip cream and additional sliced banana.

Blueberry Crumb Bars – Delicious recipe!

Easy steps!

Ingredients

• 1 cup dark brown sugar
• 2 3/4 cups all-purpose flour
• 1 cup cold unsalted butter (2 sticks), cut into tiny cubes
• 1 large egg, at room temperature
• 1/2 teaspoon salt
• Zest and juice of one small lemon; divided
• 5 cups fresh blueberries
• 1/2 cup + 2 tablespoons white sugar
• 4 tablespoons cornstarch
• 1 tablespoon crystalized ginger, chopped

Instructions

1. Preheat the oven to 375 degrees (F).
2. In a large bowl, stir together the brown sugar, flour, salt and lemon zest. Use your hands to blend in the butter and egg. The dough will be crumbly! Divide in half; press the one half into a 9×13 inch non-stick baking dish.
3. In a separate large bowl, stir together the sugar, cornstarch, ginger, and lemon juice. Gently stir in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 35-45 minutes, or until top is slightly brown. Cool completely before cutting into squares. These go great with coffee ;)

Bacon, Corn, and Caramelized Onion Pizza – Delicious recipe!

Ingredients

• 1 ball fresh pizza dough, I highly recommend using the recipe I linked to in the beginning of the post, but any crust will do ;)
• 1/2 cup parmesan cheese, finely grated
• 1/2 teaspoon dried crushed red pepper
• Coarse kosher salt
• 1 1/2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 4 slices thick bacon, cooked crispy then roughly chopped
• 1/2 cup freshly shucked corn
• 8 ounces whole-milk mozzarella cheese, coarsely grated
• Chopped fresh cilantro (optional)

Instructions

1. Stretch pizza dough out to desired shape and place on baking sheet/baking stone. Sprinkle with parmesan, red pepper, and salt; drizzle with 1/2 tablespoon of olive oil. Set aside.
2. Heat remaining tablespoon of oil in large nonstick skillet over medium heat. Add onion and cook for 10 – 12 minutes, or until soft and sweet. Remove onions with a slotted spoon. Add bacon to the pan and cook for 2-3 minutes on each side, or until brown and crispy. Transfer bacon to a paper towel lined sheet and cool for a minute or so before roughly chopping. Add corn kernels to the same pan (which should be nice and full of yummy bacon grease) and cook for 3-4 minutes, or until just golden. Remove kernels from pan with a slotted spoon.
3. Top prepared pizza crust with onions, bacon, and corn, then top with cheese.
4. Bake for about 18 minutes, or until the crust is crisp and the cheese is golden and bubbling. Sprinkle with freshly chopped cilantro if using, cut, and serve at once!

Balsamic Glazed Mushrooms and Onions - Delicious Recipe!

Balsamic Glazed Mushrooms and Onions

 

Serves: 4

Ingredients

• 2 T. olive oil
• 1 lb. white button mushrooms, halved
• ½ medium onion, sliced
• ½ tsp. salt
• 2 T. balsamic vinegar

 

Instructions

1. In a medium skillet, heat the oil over medium-high heat until shimmering.
2. Add mushrooms and onion; sprinkle with salt and stir to combine.
3. Reduce heat to medium; cover and cook until liquid is released from mushrooms, about 5 – 7 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 3 -5 minutes.
4. Add balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
5. Serve as an accompaniment to steak or chicken.

Peanut Butter Apple Pizza – Delicious recipe!

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 16 slices

 

Peanut butter cookie dough topped with a no bake peanut butter cheesecake, apples, and peanut butter cups is a dessert that no one will turn down.

Ingredients

 1 roll refrigerated peanut butter cookie dough (Pillsbury 16 oz.)

1 package cream cheese (8 oz.)

1/2 cup peanut butter

1/4 cup sugar

1 teaspoon cinnamon

1 cup Cool Whip

2 cups apple chunks

1/4 cup lemon lime soda

1 cup mini Reese’s peanut butter cups (the small unwrapped ones)

1/4 cup dark chocolate chips (I used Hershey’s)

1/2 teaspoon shortening

 

Instructions

1. Open the cookie dough roll and cut into slices. Press the slices evenly into a 10 inch circle on a pizza pan. Bake at 350* for 15-17 minutes. Cool completely.
2. In a mixing bowl, beat the cream cheese and sugar until creamy. Add the peanut butter and cinnamon and beat again. Fold the Cool Whip into the mixture gently. Spread the mixture evenly over the top of the cooled cookie pizza.
3. Place the apple chunks in a bowl and pour the soda over them. Toss gently to make sure all the apples are coated. Drain off any excess soda. Gently place the apple chunks and peanut butter cups over the filling.
4. In a small bowl combine the chocolate chips and shortening. Heat for 20 seconds in a microwave. Stir and repeat until melted and creamy. Spoon into a small ziplock bag with one tip cut off. Drizzle over the entire cookie pizza. Keep refrigerated. Cut into 16 wedges.

Gold cupcakes – Delicious recipe!

Ingredients

1 (18.25 ounce) package French vanilla cake mix
2 tablespoons graham cracker crumbs
11/2 cups water
3 egg whites
24 milk chocolate candy kisses
1/2 cup graham cracker crumbs
1 (7 ounce) jar marshmallow creme 

Directions
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. Beat for 2 minutes at high speed of an electric mixer.

Divide batter evenly among paper lined cups, filling about 2/3 full. Place a chocolate kiss in each cupcake, pressing in lightly. Spoon 1 teaspoon graham cracker crumbs onto each cupcake.

Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow cream. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minute to melt slightly.

SOFT PRETZEL DOG – Delicious recipe!

MAKES 8 | ACTIVE TIME 22 Min | TOTAL TIME 35 Minutes

2¼ teaspoons active dry yeast
12 ounces warmed beer (110°-120°F)
2 tablespoons honey
3¼ cups all purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)
8 hot dogs

Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Set aside.
Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready.

Fill an 8 quart pot with water and bring to a boil over medium high heat.  In a small bowl beat egg and 2 tablespoons water with a fork.  Set aside.  Wash a section of counter top for rolling out dough.  Do not flour it or it will be harder to roll out the dough.

Add flour and salt to mixer.  Knead for about 3 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.

Place dough on counter top and form dough into a ball. 

We are going to cut this ball into 8 (somewhat) even pieces.  First quarter the ball of dough.  Then cut each quarter in half.  Roll each piece into a 12” strand. 

Place end of dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog.  Pinch the ends so they stay together.

Carefully, add baking soda to boiling water.  USE CAUTION:  IT WILL BUBBLE UP.  Place hot dogs into boiling water about 3 at a time.  Remove with a slotted spoon after 30 seconds.  Place on parchment paper to cool and repeat until all hot dogs have been boiled.

Arrange all pretzel dogs on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with coarse salt.

Bake for 11-13 minutes until the tops are browned.

Enjoy!

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add beer, yeast and honey to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.

You can substitute milk or water for the beer. 

Nutella and Chocolate Pie Recipe - Delicious recipe!

Nutella and Chocolate Pie Recipe

 

 

Ingredients

Mini Pie Crust Cups:

• 2 refrigerated pie crusts (I used Pillsbury)
• 1 egg white, beaten
• 1/4 cup granulated sugar

Nutella Mousse:

• 4 oz cream cheese – softened
• 1/2 cup powdered sugar
• 2/3 cup Nutella
• 1/2 tsp vanilla
• 8 oz container whipped topping (I used Cool Whip)

Garnish:

• 1/2 cup semi-sweet chocolate chips
• 1 extra large Hershey’s chocolate bar

Instructions

Mini Pie Crust Cups:

1. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
2. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
3. Brush lightly with beaten egg white and sprinkle with sugar.
4. Bake at 450 degrees for 8-10 minutes.

Nutella Mousse:

1. Beat softened cream cheese until light and fluffy.
2. Add Nutella, sugar and vanilla. Beat until smooth.
3. Fold in the container of whipped topping.
4. Store in the refrigerator until ready to use.

Assembly:

1. Once the pie crust cups are cooled and ready to be filled, spoon Nutella mousse into a pastry bag and pipe mousse into the pie crust cups.
2. Drizzle with melted chocolate chips and top with chocolate curls.
3. Make chocolate curls by softening the Hershey’s bar in the microwave for a few seconds. Then, use a vegetable peeler, held at an angle, to make the curls along the edge of the chocolate bar.