Pistachio Baklava Cheesecake

 

Ingredients

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 10–12 sheets phyllo dough, thawed

• ½ cup unsalted butter, melted

• 1 cup shelled pistachios, finely crushed

• ½ cup honey or simple syrup

(infused with lemon, rosewater, or orange blossom if desired)

Instructions

• Preheat oven to 165°C (325°F).

• Grease a springform pan well.

• Keep phyllo dough covered with a damp towel while working.

How to Make

• Layer 5–6 sheets of phyllo dough into the pan, brushing each sheet generously with melted butter and letting edges overhang.

• In a bowl, beat cream cheese and sugar until smooth.

• Add eggs one at a time, mixing gently.

• Stir in vanilla extract.

• Pour cheesecake filling over the phyllo base.

• Fold the overhanging phyllo edges inward over the filling.

• Layer remaining phyllo sheets on top, brushing each with butter.

• Score the top phyllo gently into diamonds or squares.

• Bake for 45–50 minutes until golden and set with a slight jiggle.

• Immediately pour room-temperature honey or syrup over the hot pastry.

• Press crushed pistachios firmly onto the syrup-soaked top.

• Cool completely, then refrigerate at least 4 hours or overnight.

Boston Cream Pie Fudge

 

Ingredients

For the Fudge Base

2 cups granulated sugar

4 oz (½ cup) unsalted butter

½ cup heavy cream

2 cups high-quality white chocolate chips

1 jar (7 oz) marshmallow crème

3 tablespoons instant vanilla pudding mix

½ teaspoon pure vanilla extract

For the Chocolate Swirl & Topping

3 tablespoons unsweetened cocoa powder

6 oz semisweet chocolate chips

1 tablespoon neutral oil

Instructions

Prep the Pan

Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Lightly grease the parchment paper.

Cook the Sugar Base

In a heavy-bottomed saucepan, combine sugar, butter, and heavy cream.

Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

Reduce heat to medium-low and simmer for 7 minutes, stirring continuously.

(Optional) Use a candy thermometer and heat to 234°F (soft-ball stage).

Test Consistency

Drop a small spoonful of the mixture into a glass of ice water.

If it forms a soft ball that holds its shape, it’s ready.

Build the Custard Fudge

Remove the saucepan from heat.

Immediately stir in white chocolate chips until fully melted and smooth.

Add marshmallow crème, vanilla pudding mix, and vanilla extract.

Mix until the fudge is glossy and completely uniform.

Layer & Swirl

Pour two-thirds of the fudge mixture into the prepared pan and spread evenly.

To the remaining mixture, whisk in cocoa powder until smooth.

Drizzle the chocolate mixture over the vanilla layer.

Use a knife or skewer to gently swirl.

Cool & Cut

Allow fudge to cool at room temperature for 2–3 hours, or refrigerate for 1 hour.

Once fully set, lift out using parchment paper.

Cut into 16 even squares using a sharp knife.

Apple Cinnamon Monkey Bread

 

Introduction

Apple Cinnamon Monkey Bread is a sweet, pull-apart treat with a soft, pillowy interior, a sticky caramel glaze, and the warm, comforting flavors of apples and cinnamon. Perfect for breakfast, brunch, or dessert, it’s fun to make and even more fun to eat.

Ingredients

2 cans (16 oz each) of refrigerated homestyle biscuits (non-flaky variety).

1 cup granulated white sugar.

2–3 teaspoons ground cinnamon.

1/2 cup (1 stick) unsalted butter.

3/4 cup packed light brown sugar.

1 medium Granny Smith apple, peeled, cored, and finely diced.

Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or bundt pan.
• In a large bowl or resealable plastic bag, combine granulated sugar and cinnamon. Mix well.
• Cut each biscuit into four pieces and toss them in the cinnamon-sugar mixture until fully coated.
• Layer half of the coated biscuit pieces in the prepared pan. Sprinkle half of the diced apple on top.
• Add the remaining coated biscuit pieces and the rest of the apple.
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until bubbly and combined.
• Pour the butter-brown sugar mixture evenly over the biscuit and apple layers.
• Bake for 28–32 minutes, until the top is golden brown and the center is set.
• Allow the bread to cool for 5–10 minutes. If using glaze, mix powdered sugar, milk, and vanilla, then drizzle over warm bread.

How to Make

• Use a glass baking dish to monitor caramel bubbling and avoid undercooked centers.
• Don’t overcrowd the dough pieces; they need room to expand and soak up the syrup.
• If the top browns too quickly, tent the pan loosely with aluminum foil during the last 10 minutes of baking.

Potato Rolls with Chicken

 

Ingredients:

• 3 large potatoes, boiled and mashed
• 1 cup shredded cooked chicken
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup grated cheese (mozzarella or cheddar)

• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

• 1/4 teaspoon nutmeg (optional)
• 1 egg
• 1/2 cup breadcrumbs (optional, for extra crispiness)
• 1/2 cup grated cheese (for topping)

Instructions

Start by preheating your oven and preparing the filling. Sauté the onion and garlic until soft, then mix in the shredded chicken, salt, pepper, and paprika. Add parsley and grated cheese to the filling for extra flavor. Next, prepare the potato dough by combining mashed potatoes with an egg and breadcrumbs. This mixture will form the outer layer of the rolls.

To assemble the rolls, take a portion of the potato dough and flatten it into a rectangle. Place a spoonful of the chicken filling in the center, then carefully roll the dough around the filling, sealing the edges. Place the rolls on a baking tray, sprinkle with grated cheese, and bake until golden brown.

Once baked, let the rolls cool slightly before serving. They are best enjoyed warm, with a dipping sauce of your choice. The combination of creamy potatoes and savory chicken makes these rolls a crowd-pleaser.

How to Make

Making Chicken and Potato Rolls is a straightforward process that involves preparing the filling, shaping the rolls, and baking them. The key is to ensure the potato dough is smooth and easy to work with, so it holds the filling well. When assembling, make sure the rolls are tightly sealed to prevent the filling from leaking out during baking.

Baking the rolls at the right temperature ensures they develop a crispy exterior while remaining soft and flavorful inside. The addition of grated cheese on top adds a delicious cheesy crust that enhances the overall texture and taste.

These rolls are versatile and can be made ahead of time, making them a convenient option for busy days. They are also a great way to use up leftover mashed potatoes and cooked chicken, reducing food waste while creating a delicious meal.

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.