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.

 

Soft Brown Sugar Glazed Cookies

 

Introduction (Short)

These soft brown sugar glazed cookies are rich, buttery, and melt-in-your-mouth delicious. Topped with a smooth caramel-like glaze, they are perfect for tea time, holidays, or whenever you crave a comforting homemade treat.

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)

1 cup unsalted butter, softened

1 cup brown sugar (packed)

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Glaze

1/2 cup brown sugar

3 tablespoons butter

2 tablespoons milk or cream

1 cup powdered sugar

1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 175°C (350°F).

Line baking sheets with parchment paper.

In a bowl, whisk together flour, baking soda, salt, and cinnamon.

In another bowl, cream butter and sugars until light and fluffy.

Add eggs one at a time, mixing well.

Stir in vanilla extract.

Gradually add dry ingredients and mix until combined.

How to Make

Scoop dough into equal balls and place them on the baking sheet.

Leave space between cookies as they will spread.

Bake for 10–12 minutes until edges are lightly golden and centers remain soft.

Remove from oven and allow cookies to cool slightly.

To prepare the glaze, melt butter and brown sugar in a saucepan over medium heat.

Add milk and bring to a gentle boil for 1 minute.

Remove from heat and whisk in powdered sugar and vanilla until smooth.

Spoon warm glaze over cooled cookies and let set.

Pistachio Bundt Cake with Pistachio Glaze

 

Recipe details

• Author: Home Kitchen
• Cuisine: American
• Category: Dessert, Cake
• Keywords: pistachio bundt cake, pistachio glaze, pudding cake
• Prep time: 15 minutes
• Cook time: 45–50 minutes
• Total time: about 1 hour 5 minutes
• Yield: 10–12 slices (10-inch bundt cake)

Ingredients

For the cake

• 1 box (15.25 oz) yellow or white cake mix
• 1 box (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup whole milk (or water if preferred)
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract (optional)
• 1/2 cup chopped pistachios (plus extra for garnish)
• A few drops green food coloring (optional)

For the pistachio glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons milk, adjust for desired consistency
• 1 tablespoon pistachio paste (or 1 teaspoon instant pistachio pudding mix)
• Optional: a drop of green food coloring

Step-by-step instructions

1. Prep the pan and oven: Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with non-stick spray or butter, then dust lightly with flour, tapping out any excess.
2. Combine dry mixes: In a large bowl whisk together the cake mix and instant pistachio pudding mix until uniform.
3. Add wet ingredients: Add eggs, milk, vegetable oil and almond extract (if using). Beat with a hand mixer on medium speed for 2–3 minutes or whisk vigorously by hand until the batter is smooth and slightly thickened.
4. Fold in pistachios and color (optional): Gently fold in the chopped pistachios. Add a few drops of green food coloring if you prefer a more vivid pistachio hue.
5. Bake: Pour batter into prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
6. Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
7. Make the glaze: In a small bowl whisk together powdered sugar, milk and pistachio paste (or pistachio pudding mix). Adjust with more milk or powdered sugar until the glaze is thick but pourable. Add food coloring if desired.
8. Glaze and garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with additional chopped pistachios. Let the glaze set about 15–20 minutes before slicing.

6 ways to make Chicken Bites

 

Game day, parties, or quick dinners — 6 ways to make Chicken Bites everyone will love!

Ingredients

1. 15 Minute Chicken Bites

3 large boneless skinless chicken breasts, cut into 1 inch bite size pieces (approximately 1 ¼ to 1 ½ total pounds)

¾ teaspoon dried Italian seasoning blend

¾ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

3 tablespoons unsalted butter

1 tablespoon minced garlic

1 tablespoon minced fresh parsley, optional garnish

2. Bourbon Chicken Bites

4 chicken breasts

1 tablespoons cornstarch

2 tablespoons sesame oil

½ teaspoon pepper

½ teaspoon onion powder

¼ cup apple juice

¼ cup ketchup

½ cup soy sauce

¼ cup water

⅔ cup brown sugar

½ teaspoon ground ginger

3 teaspoons garlic, minced

1 teaspoon cornstarch

⅛ to ¼ teaspoon red pepper flakes, optional

3. Benihana Hibachi Chicken

Hibachi Chicken

¼ cup low-sodium soy sauce

3 tablespoons hoisin sauce

1 tablespoon fresh garlic, grated

1 tablespoon fresh ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon granulated sugar

1 tablespoon rice wine vinegar

2 pounds boneless skinless chicken breasts, cubed into 1 to 2-inch bite-size pieces

2 tablespoons peanut oil

Sautéed Vegetables

1 tablespoon peanut oil

1 cup fresh carrots, cut into half circles

1½ cups yellow onion, sliced

2 cups mushrooms, quartered (baby Bella or button mushrooms)

2 cups zucchini, sliced into half circles

Fried Rice

¼ cup peanut oil

1 egg, scrambled

1 tablespoon fresh garlic, grated

¼ cup green onions, chopped

3 cups cooked jasmine rice, cooked and cooled according to package directions

¼ cup low-sodium soy sauce

2 tablespoons green onions, chopped (for garnish)

Garnish

Sweet and Spicy Yum Yum sauce, I used Bibibop Asian Grill Brand

4. Orange Chicken Bites

18 ounce jar orange marmalade

¾ cup Sweet Baby Ray’s Original barbecue sauce

2 pounds boneless skinless chicken breast approximately 3 large breasts cut into 1 ½ inch pieces and patted dry with a paper towel

3 tablespoons olive oil

5. General Tso Chicken

1½ pounds chicken breast, cut into 1-inch pieces

1 teaspoon paprika

1 teaspoon coarse black pepper

1 teaspoon coarse sea salt

2 cups all-purpose flour

1 cup buttermilk

1 large egg

2 teaspoons sriracha

vegetable oil, for frying

Glaze

2 tablespoons sesame oil

2 tablespoons minced fresh ginger

6 garlic cloves, minced

½ cup light soy sauce

1 cup water

2 tablespoons rice vinegar, or mirin

4 tablespoons hoisin

2 cups sweet chili sauce

4 tablespoons light brown sugar

4 tablespoons cornstarch, dissolved in 2 tablespoons water

Sesame seeds, for garnish

Green onions, for garnish

6. Crispy Honey Chicken Bites

Chicken

vegetable oil for frying, it should be about 2 to 3 inches deep in the skillet

3 cups flour

2½ teaspoons cumin

2½ teaspoons chili powder

1½ teaspoons ground coriander

1½ teaspoons onion powder

½ teaspoon salt

½ teaspoon ground black pepper

2½ cups buttermilk

4 chicken breasts, cut into 1-inch square pieces

Sauce

¾ cup honey

3 tablespoons soy sauce

3 tablespoons water

2 teaspoons sesame oil

2 tablespoons rice vinegar

¼ teaspoon red pepper flakes

2 tablespoons cornstarch

3 tablespoons water

Garnish

5 green onions, chopped

Toasted sesame seeds

white rice, cooked