Mosaic jelly with 4 ingredients

 

How to Make One 14-ounce can of heavy cream is required.

one fourteen-ounce can of sweetened condensed milk

five flavored gelatin packets, each containing three and a half ounces

two 0.3-ounce packages of pineapple-flavored gelatin

Instructions:

Half a cup (125 ml) of boiling water is all you need to dissolve the five flavored gelatins. Next, fill each with half a cup (125 ml) of ice water. Put each one in its own container and put it in the fridge until it sets completely.

Prepare the Gelatin by cutting it into cubes or any other form you choose after it has firmed up.

Next, in 3/4 cup (175 ml) of boiling water for each package of pineapple gelatin, dissolve the gelatin. Next, whisk in 3/4 cup (175 ml) of chilled water.

After the pineapple gelatin has cooled, add the chilled heavy cream and sweetened condensed milk; stir until combined. This will make the cream.

Finishing the Gelatin Salad: Lastly, add the pineapple cream mixture and gently fold in the gelatin cubes. Place in the fridge until completely set, then transfer to a glass dish.

Some pointers:

If you want your dessert to stand out more, try using different tastes of gelatin.

Before combining the gelatins with the cream, let them cool completely so they don’t melt.

For an added burst of flavor, include sliced strawberries, kiwis, or pineapple.

Serve chilled with a garnish of fresh mint leaves.

Mixed Berry Crumb Cheesecake

 

Ingredients

Crust Base:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tablespoons sugar

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs

Berry Swirl:

• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Crumb Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 4 tablespoons cold butter, cubed

Flavoring:

• 2 teaspoons vanilla extract

Instructions

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar.

Press the mixture firmly into the bottom of a 9-inch spring form pan.

Bake at 175°C (350°F) for 8 minutes, then cool completely.

Simmer raspberries, blackberries, sugar, and lemon juice in a small pan for 5–7 minutes until thickened.

Strain through a mesh sieve to remove seeds, then let the berry sauce cool.

Beat softened cream cheese and sugar until smooth.

Add sour cream and vanilla extract, mixing until incorporated.

Add eggs one at a time on low speed to avoid incorporating excess air.

Pour half the cheesecake batter over the cooled crust.

Drop spoonfuls of berry sauce on top and swirl lightly with a knife.

Add the remaining batter and repeat the berry swirl.

Mix flour, brown sugar, and cold butter until crumbly.

Sprinkle the streusel topping generously over the cheesecake.

Bake at 160°C (325°F) for 55–65 minutes, until edges are set but the center still has a slight jiggle.

Cool completely before removing from the pan.

Mini Cheesecake Tarts

 

Introduction (short)

Mini Cheesecake Tarts are bite-sized delights with a buttery crust and smooth, creamy filling. They’re elegant, easy to make, and perfectly portioned — the ideal treat for cheesecake lovers who want something light and irresistible.

Ingredients

For the Crust:

1 cup crushed digestive biscuits (or graham crackers)

2 tablespoons sugar

4 tablespoons melted butter

For the Cheesecake Filling:

8 oz (225 g) cream cheese, softened

¼ cup sugar

1 egg

1 teaspoon vanilla extract

¼ cup sour cream or heavy cream

1 tablespoon cornstarch (optional, for extra creaminess)

Instructions

Preheat the oven to 325°F (160°C).

In a bowl, mix crushed biscuits, sugar, and melted butter until combined.

Press the mixture firmly into mini tart molds or a muffin tray lined with paper cups.

Bake the crusts for 7–8 minutes, then let them cool.

In another bowl, beat cream cheese and sugar until smooth.

Add egg, vanilla, cream, and cornstarch (if using), and whisk until creamy and lump-free.

Pour the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.

Bake for 15–18 minutes or until the centers are just set but still slightly jiggly.

Let them cool completely, then refrigerate for at least 2 hours before serving.

Optional: Lightly torch the tops or broil for a golden finish.

How to Make

Prepare the buttery crust and pre-bake it slightly for crispness.

Whip up the creamy cheesecake filling until silky smooth.

Pour into molds and bake gently to keep them soft and creamy inside.

Chill to set the texture, then top or serve plain for a rich, melt-in-mouth dessert.

Variations

Add lemon zest and juice for a zesty lemon cheesecake flavor.

Top with fruit compote, caramel drizzle, or chocolate ganache.

Mix in crushed Oreos or cookies for a cookies-and-cream twist.

Use a chocolate crust instead of plain biscuits for a richer taste.

Make it festive with a swirl of berry or mango puree before baking.

Berry Cream Puff Pastry Cake

 

Ingredients

2 sheets puff pastry, thawed

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups mixed berry jam or berry compote (strawberry, raspberry, or mixed berries)

½ cup mascarpone cheese or cream cheese (optional, for extra richness)

Fresh berries (raspberries, blueberries, strawberries) for topping

Powdered sugar for dusting

Instructions

Preheat the oven to 200°C (400°F)

Bake puff pastry sheets until golden and fully puffed

Allow pastry to cool completely

Whip heavy cream with powdered sugar and vanilla until stiff peaks form

Gently mix in mascarpone or cream cheese if using

Slice each puff pastry sheet horizontally

Spread a thick layer of cream on the bottom layer

Add an even layer of berry jam on top of the cream

Place the second pastry layer on top

Repeat layers if making a taller cake

Finish with cream piped on top

Decorate with fresh berries

Dust lightly with powdered sugar before serving

How to Make

Bake puff pastry until crisp and well-risen

Cool pastry to prevent melting the cream

Use cold cream for best whipping results

Layer gently to keep pastry intact

Chill the assembled cake for 30 minutes before slicing

Serve with a sharp knife for clean cuts

Raisin Cake Bars

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (optional)

¾ cup unsalted butter, melted

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1½ teaspoons vanilla extract

¾ cup milk or yogurt

1 cup raisins

Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 180°C (350°F)

Line a baking pan with parchment paper

In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon

In another bowl, mix melted butter with granulated and brown sugar

Add eggs and vanilla extract, whisk until smooth

Add milk (or yogurt) and mix well

Gradually fold in the dry ingredients

Gently stir in the raisins

Pour batter into the prepared pan and level the surface

Bake for 30–35 minutes until golden brown

Let cool before cutting into squares

How to Make

Soak the raisins in warm water for 10 minutes to keep them juicy

Drain and dry raisins before adding to the batter

Mix wet and dry ingredients separately for better texture

Avoid overmixing to keep the cake tender

Allow the cake to cool to set properly

Cut into even bars and dust with powdered sugar if desired

Pecan Upside Down Cake

 

Ingredients

/1 cup chopped pecans

/1/2 cup unsalted butter, melted

/1 cup light brown sugar, packed

/1 1/2 cups all-purpose flour

/1 1/2 teaspoons baking powder

/1/2 teaspoon baking soda

/1/2 teaspoon salt

/1/2 cup granulated sugar

/1/2 cup unsalted butter, softened

/2 large eggs

/1 teaspoon vanilla extract

/3/4 cup buttermilk

Instructions
Start by preheating your oven to 350°F (175°C) and preparing your baking pan. Choose a round or square pan, and lightly grease it to prevent sticking.

To make the pecan topping, mix the melted butter and brown sugar in a small bowl until smooth.

Spread this mixture evenly over the bottom of the prepared pan, then sprinkle the chopped pecans on top.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside while you prepare the wet ingredients.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture.

ensuring everything is just combined. Avoid overmixing, as this can make the cake dense.

Pour the batter over the pecan topping in the pan, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles.

Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

Pizza Grilled Cheese

 

Ingredients:

½ cup unsalted butter, very soft

1 tablespoon grated parmesan cheese

1 teaspoon garlic powder

½ teaspoon dried Italian seasoning

8 slices white bread

12 slices mozzarella cheese

6 ounces pepperoni

Warm pizza sauce for dipping

Directions:

In a medium-sized bowl, mix together butter, parmesan cheese, garlic powder, and Italian seasoning until smooth.

Spread the butter mixture evenly over one side of each bread slice. Lay the bread butter side up on a sheet tray.

Over medium-low heat, place a piece of bread butter side down in a skillet. Top with a slice of mozzarella, 6 pepperoni slices, another slice of mozzarella, 6 more pepperonis, and a final slice of mozzarella.

Place another piece of bread on top, butter side up. Cook until the bottom is golden brown (about 3-5 minutes), then flip and cook until the other side is golden and the cheese is melted.

Serve immediately with warm pizza sauce for dipping.