STRAWBERRY CHEESECAKE TRIFLE

 

This Strawberry Cheesecake Trifle layers the soft textures of cake and creamy cheesecake pudding interspersed with sweet juicy red strawberries! Just thinking about this delicious dessert makes my mouth water!

Ingredients:

1 pound fresh strawberries, hulled and sliced

1/4 cup granulated sugar

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy cream

For the whipped cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions:

In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well to coat the strawberries, then set aside to macerate for about 15 minutes.

In a separate bowl, mix the graham cracker crumbs and melted butter until well combined. Set aside.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

To assemble the trifle, start by layering about one-third of the graham cracker crumbs in the bottom of a trifle dish or a large glass bowl.

Next, add a layer of the cream cheese mixture, followed by a layer of the macerated strawberries.

Repeat the layers, ending with a layer of the cream cheese mixture on top.

In a separate bowl, prepare the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream on top of the trifle, creating an even layer.

Garnish with additional sliced strawberries, if desired.

Refrigerate the trifle for at least 2 hours or overnight to allow the flavors to meld together.

Serve chilled and enjoy your scrumptious Strawberry Cheesecake Trifle!

carrot cake zucchini muffins

 

A delightful blend of carrot cake and zucchini muffins, perfect for a healthy and tasty treat!

Ingredients:

1 1/2 cups grated zucchini 

1 cup grated carrots 

1/2 cup unsweetened applesauce 

1/3 cup vegetable oil 

2 large eggs 

1 tsp vanilla extract 

1 cup granulated sugar 

1/2 cup brown sugar 

2 cups all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/4 tsp ground ginger 

1/2 cup chopped walnuts (optional) 

1/2 cup raisins (optional) 

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. 

Mix Wet Ingredients: In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined. 

Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped walnuts and raisins. 

Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. 

Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. 

Enjoy your Carrot Cake Zucchini Muffins!

Prep Time: 20 minutes

Total Time: 45 minutes

Servings: 12 muffins

Kcal: 200 per muffin

Chocolate Custard Pillow Cake

 

Ingredients

Chocolate Cake Base:

• 2 cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup sugar

• 2 eggs

• 1 cup milk

• ½ cup vegetable oil

Leavening:

• 1 tablespoon baking powder

• Pinch of salt

Custard Filling:

• 2 cups milk

• 2 egg yolks

• ½ cup sugar

• 3 tablespoons cornstarch

Flavoring:

• 2 teaspoons vanilla extract (divided between cake and custard)

Topping:

• Powdered sugar for dusting

• Optional: sliced almonds for crunch

⸻

Instructions

Prepare the custard: whisk milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened.

Stir in vanilla extract, cover with plastic wrap (touching the surface), and let cool completely.

Sift together flour, cocoa powder, baking powder, and salt in a large bowl.

In a separate bowl, whisk eggs and sugar until pale, then stir in milk, oil, and vanilla extract.

Gradually fold the wet ingredients into the dry ingredients until a smooth batter forms.

Pour the chocolate batter into a greased and parchment-lined rectangular baking pan.

Transfer the cooled custard into a piping bag. Pipe thick lines horizontally and vertically over the batter to create a grid.

Bake at 180°C (350°F) for 35–40 minutes, until the chocolate cake is set (toothpick test in cake, not custard).

Let cool before dusting with powdered sugar or adding optional sliced almonds.

Cheesy Beef & Potato Burritos with Nacho Drizzle

 

Ingredients

 For the Crispy Potatoes

• 3 large russet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• Salt and black pepper, to taste

 For the Spiced Beef Filling

• 500 g (1 lb) ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon oregano
• Salt and pepper, to taste

 For the Nacho Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 1½ cups shredded cheddar cheese
• ¼ teaspoon paprika
• Salt, to taste

 For Assembling the Burritos

• Large flour tortillas
• Shredded mozzarella or cheddar cheese
• Optional toppings: sour cream, jalapeños, green onions

Instructions

 Step 1: Cook the Potatoes

1. In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Air-fry at 200°C / 400°F for 18–22 minutes, shaking halfway, until golden and crispy.
   Alternative: Bake in the oven at the same temperature for 30–35 minutes.

 Step 2: Prepare the Beef Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onion and cook until soft and translucent.
3. Stir in minced garlic and cook for 30 seconds.
4. Add ground beef and cook until browned.
5. Season with cumin, smoked paprika, chili powder, oregano, salt, and pepper.
6. Cook for another 5 minutes until well combined and flavorful. Remove from heat.

 Step 3: Make the Nacho Cheese Sauce

1. Melt butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly add the milk, whisking constantly to avoid lumps.
4. Once thickened, reduce heat and add shredded cheddar cheese.
5. Stir until smooth and creamy. Season with paprika and salt.

 Step 4: Assemble the Burritos

1. Warm the tortillas slightly so they’re easy to fold.
2. Add a layer of crispy potatoes in the center.
3. Spoon over the spiced beef.
4. Sprinkle shredded cheese and drizzle with nacho cheese sauce.
5. Fold the sides and roll tightly into burritos.

 Step 5: Toast the Burritos

1. Heat a dry skillet over medium heat.
2. Place burritos seam-side down and toast until golden and crispy on all sides.
3. Serve hot with extra nacho drizzle on top.

Quick and Easy Orange Delight Cake

 

Ingredients:

1/4 cup vegetable oil

1 teaspoon baking powder

1 cup all-purpose flour

1/2 cup granulated sugar

1/3 cup freshly squeezed orange juice

1/2 teaspoon vanilla extract (optional)

Zest of 1 orange (optional)

Instructions:

Directions: Preheat your oven to 350°F (175°C).Grease and flour a 9-inch round cake pan or line with parchment paper.

Mix dry ingredients: In a bowl, mix flour, sugar and baking powder. Add orange peel if desired to intensify the flavor even more.

Prepare the wet ingredients: In another bowl, whisk together the orange juice, vegetable oil, and vanilla extract (if using).

Combine: Pour the wet ingredients into the dry ingredients and mix until well combined.Avoid overmixing as this can result in a dense cake.

Baking: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool: After baking, allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Optional garnish: Once cooled, sprinkle with powdered sugar or drizzle with a simple glaze made from powdered sugar and a little orange juice.Enjoy

Strawberry Shortcake Cheesecake

 

Ingredients

For the Shortcake Crust

• 1 ½ cups (about 190 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons heavy cream (add a third tablespoon if dough is too dry)
• ½ teaspoon vanilla extract
• ¼ teaspoon fine salt

For the Cheesecake Layer

• 450 g full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream or full-fat Greek yogurt
• 2 tablespoons all-purpose flour

For the Strawberry Topping

• 2 cups (about 300 g) fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 tablespoon strawberry jam (optional, for extra sweetness)

For the Optional Crumble Topping

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) cold unsalted butter, cubed
• ½ cup chopped toasted almonds or pecans (optional)

Step-by-Step Instructions

1. Preheat and prepare crust. Preheat your oven to 350°F (175 °C). In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk, vanilla, and heavy cream, pulsing until the dough just begins to come together.
2. Form and bake crust. Press the dough firmly into the bottom of a 9-inch (23 cm) springform pan. Use the flat bottom of a measuring cup to smooth the surface evenly. Bake for 15–18 minutes, or until lightly golden. Remove from oven and let cool completely.
3. Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream (or yogurt), and the 2 tablespoons of flour until just combined.
4. Pour filling and bake cheesecake. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Reduce oven temperature to 325°F (165 °C), then bake for 45–50 minutes — until the edges are set but the center still jiggles slightly when gently shaken.
5. Prepare the strawberry topping. While the cheesecake bakes, in a medium bowl combine sliced strawberries, 3 tablespoons sugar, lemon juice, and optional strawberry jam. Stir gently and let sit for at least 30 minutes so the berries release their juices and form a natural syrup.
6. Optional: bake crumble topping. On a baking sheet, mix the flour, sugar, and cold cubed butter with your fingertips until crumbly. Add nuts if using. Bake at 350°F (175 °C) for 10–12 minutes until golden and crisp. Let cool completely.
7. Assemble the cheesecake. Once the cheesecake is completely cooled, spread the strawberry mixture over the top. If using crumble, sprinkle it over the strawberries (or serve on the side). For best texture, refrigerate for at least 4 hours — preferably overnight — to allow the layers to set and flavors to meld.
8. Slice and serve. For clean slices, dip a sharp knife in hot water, wipe dry between cuts, and serve with optional whipped cream or extra strawberries on the side.

No-Bake Salted Caramel Pretzel Bars

 

Ingredients:

- 2 cups pretzel sticks

- 1 cup graham cracker crumbs

- 1 cup unsalted butter (2 sticks), melted

- 1 cup brown sugar, packed

- 1 cup sweetened condensed milk

- 1 teaspoon vanilla extract

- 1 cup chocolate chips

- 1 cup caramel sauce

- Sea salt, for sprinkling

Directions:

1. Begin by preparing an 8x8 inch square baking pan. Line the pan with parchment paper, leaving some overhang on the sides for easy removal later.

2. In a large mixing bowl, combine the pretzel sticks and graham cracker crumbs. Stir well until the ingredients are evenly distributed.

3. Pour the melted butter into the pretzel and graham cracker mixture. Add the brown sugar and mix thoroughly until all ingredients are well combined and the mixture resembles wet sand.

4. Transfer the mixture into the prepared baking pan. Press it down firmly and evenly into the bottom of the pan to create a solid base. Use the back of a measuring cup or your hands to ensure it is packed tightly.

5. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and half of the caramel sauce. Stir until well combined.

6. Pour the caramel mixture over the pressed pretzel base in the pan. Use a spatula to spread it evenly across the surface.

7. Sprinkle the chocolate chips evenly over the caramel layer. Allow the chocolate chips to sit for a minute to soften, then gently press them into the caramel with the spatula.

8. Drizzle the remaining caramel sauce over the chocolate chips, ensuring it is evenly distributed.

9. Finish by sprinkling a generous amount of sea salt over the top.

10. Refrigerate the bars for at least 3 hours or until fully set. Once set, lift the bars out of the pan using the parchment paper overhang.

11. Cut into squares or rectangles with a sharp knife. Serve and enjoy your no-bake salted caramel pretzel bars.