Cake

INGREDIENTS

1 box Nature Valley™ Crunchy Granola Bar6 tablespoons butter, melted1/3 cup sugar3 cups whipped topping1 (16 ounce) container marshmallow fluff1 (8 ounce) block cream cheese, softened1 cup thick hot fudge sauce (or chocolate hazelnut spread)

DIRECTIONS
Unwrap granola bars and place in a food processor. Pulse until fine crumbs form. Add melted butter and sugar, pulse to combine.
Pour half of the crumb mixture into the bottom of an 8x8-inch baking dish. Press flat.
In a stand mixer fitted with a beater attachment, mix together whipped topping, marshmallow fluff, and softened cream cheese until light and whippy. Spoon half of this mixture on top of the crumb crust in the baking dish. Spread hot fudge sauce on top of this layer, then layer with remaining marshmallow fluff and top with remaining crumb crust.
Cover with tin foil or plastic wrap. Place in freezer for 2 hours until frozen. Serve by slicing into squares. Enjoy!

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Note
Source Recipes -Here-

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Cake

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

Ingredients
Crust
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
Garnish
whipped cream
pumpkin pie spice

Instructions
Heat oven to 300°F.
Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
In a medium size bowl, combine the graham cracker crumbs with the melted butter.
With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and a dust of pumpkin pie spice.

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Note
Source Recipes -Here-

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Cake

The egg whites are whipped to firm peaks separate. Keep in mind that the Safest Choice™ Pasteurized Egg Whites create firm peaks when they are at room temperature. Keep them in a bowl on the counter top while the chocolate mixture is cooling.
When making the filling, you have to make sure you read the recipe ahead of time a couple of times and make sure you have everything you need handy, so you don’t have to step away once you start cooking it.
When using gelatin, you have to remember not to cook it! First, mix it with cold milk or water before dissolving it on top of a pan with simmering water long with sugar, egg yolks and chocolate.

Ingredients1 Oreo pie crust
1 cup milk
1 envelop unflavored gelatin
1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
2 Safest Choice™ Pasteurized Egg yolks
8 oz semisweet chocolate chips
1 teaspoon vanilla extract
2 Safest Choice™ Pasteurized Egg Whites
1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
1/4 cup heavy cream, whipped (optional)

Instructions
Pour the milk into a heatproof bowl and sprinkle the gelatin over it. Let sit for 2 minutes, until the gelatin softens a little.
Place the bowl on top of a saucepan with simmering water (make sure the bowl does not touch the water). Add the egg yolks, 1/4 cups sugar and the chocolate. Heat gently stirring constantly until the chocolate is melted and the gelatin is dissolved. It should take about 4-5 minutes.
Remove from the heat and stir in the vanilla extract.
Cover the chocolate mixture with plastic wrap and refrigerate for 45 minutes to 1 hour until starting to set. Do not refrigerate longer!
While the chocolate mixture is chilling, whip the egg whites in a grease free bowl until soft peaks form. Gently, beat in the remaining 1/4 cup sugar and continue to whip until firm peaks form.
Fold the egg whites into the chilled chocolate mixture and pour the pie filling into the chocolate pie crust.
Cover the pie with plastic wrap and refrigerate for a couple of hours until set, about 3 hours.
Decorate the pie with whipped cream just before serving.

Note
Source Recipes -Here-

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Cake

The process of making these irresistible fudgy brownies starts with melted chocolate. 6 ounces of chocolate goodness for a pan of brownies. But that’s not all, these brownies have unsweetened cocoa powder added to the batter as well. Double chocolate richness!


Ingredients
Brownies
1 cup (226 grams) butter, diced
6 oz (168 grams) semisweet chocolate
4 eggs, room temperature
1 2/3 cup (340 grams) sugar
1 teaspoon vanilla extract
3/4 cup (90 grams) all purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
Frosting
1/2 cup (113 grams) butter, room temperature
1/2 cup (120 ml) International Delight Peppermint Coffee Creamer
3 cups (360 grams) powder sugar
1-2 drops of red food coloring
crusted candy-cane

Instructions
Preheat the oven to 350F.
Line a 11X7" baking pan with parchment paper (do not skip this step or you won't be able to remove the brownies from the pan).
In a medium saucepan melt the butter and chocolate. When melted, pour it into the mixing bowl and, with the paddle attachment on, beat on medium speed for 3 minutes.
Add the sugar and mix for 3 more minutes. By now the mixture should be warm to the touch.
Add the eggs, one at a time, and mix until combined. The mixture should have a rich creamy texture once all the eggs are mixed in.
Add the vanilla extract and slowly stir in the flour and cocoa powder.
Pour the brownie batter into the prepared pan and bake for 40 minutes. Do not overbake!
Remove the pan from the oven and leave to cool completely on a wire rack before frosting the brownies.
In a mixing bowl add the butter. With the paddle attachment one, beat on low speed until light and fluffy. Add the peppermint creamer, 1 cup of powder sugar and beat for 3 minutes until well combined.
Slowly add the remaining powder sugar, 1/2 cup at a time, scraping the sides of the bowl after each addition.
Add 1-2 drops (depending on how red/pink you like) of red food coloring to the frosting and spread in evenly over the cooled brownies.
Sprinkle some crushed candy cane on top.
Cut into bars and enjoy!






Note
Source Recipes -Here-

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Cake

Taking a quick glimpse on Triscuit website, you’ll find lots of snack inspiration but my absolute favorite way to pair a Triscuit cracker is with rich ganache, strawberry preserve and fresh strawberries. I’ve been telling you about my love for chocolate since the beginning of this blog and, now, with the farmers market open for the season, the abundance of fresh fruit and vegetables inspire me to enjoy them more often. And who doesn’t like pairing strawberry with chocolate?

If you do not have any ganache on hand, you can make your own by combining dark or semisweet chocolate with heavy cream in a ratio of 2:1 (double the amount of chocolate to the heavy cream). In a small heat-proof bowl combine the chocolate and cream and heat in the microwave until the chocolate starts to soften (you may wanna check every 30 seconds) Stir with a spoon until combined. Refrigerate until needed.
To make these easy and irresistible Triscuit cracker bites, you need to mix 2 tablespoons ganache with 1/2 tablespoon of strawberry preserve in a small bowl. If your ganache is too hard, place it in the microwave for 15-20 seconds. Mix it with the preserve and place a generous tablespoon on top of each Triscuit cracker. Finish with a small strawberry or half of a strawberry.
To make sure the cracker doesn’t soften, I recommend making these sweet Triscuit cracker bites few minutes before serving.
This recipe is enough to top 2 Triscuit crackers, which is actually the suggested serving size, but if you need more crackers (to feed your entire family or a crowd) you can easily double or triple the recipe.
Happy snacking,
Roxana
Triscuit believes in simple things coming together to create something more. Whether it’s just three ingredients on a Triscuit or about life, we believe that you (and Triscuit) are “Made for More”.
Triscuit sponsored this blog post. The opinions and text are all mine.



Note
Source Recipes -Here-

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Cake

There are so many things that come together to make these coconut brownies absolutely irresistible.
First, each brownie is baked in a cupcake pan. You know what that means, don’t you? Each brownie has its own chewy edges! Score!
Second, the inside of the brownies are packed with coconut flakes and chopped chocolate. Yes, you can use chocolate chips but I highly recommend using baking chocolate. Most chocolate chips will keep their shape while baking, but chopped baking chocolate will be oozing in every bite. Double win!
Third, making your brownies from scratch may require just slightly more effort than making brownies from a box but they are worth the effort! 10-15 minutes of prep time and one bowl to clean. That’s all!
Fourth, coconut and chocolate go so well together! Yes, this is a brownie you’ll be asking for seconds! Good thing the recipe yields 18 individual brownies. You can have as many as you want, and freeze the leftovers (if there are any left, of course!)

Ingredients
1 cup butter, room temperature
2 cup sugar
1 teaspoon coconut extract
4 eggs
1 cup all purpose flour
1/2 cup unsweetened baking cocoa
1 cup sweetened coconut flakes
4 oz finely chopped bittersweet baking chocolate
Coconut ice-cream
HERSHEY's Chocolate syrup

Instructions
Heat the oven to 350F. Grease 2 cupcake pans and set aside.
In a mixing bowl, add butter and sugar. With the paddle attachment on, beat on low speed until the butter is light and fluffy.
Add coconut extract followed by the eggs, one at a time, beating well after each addition.
Combine flour and cocoa; gradually beat into creamed mixture just until blended.
Stir in coconut.
Fold in the chopped baking chocolate.
With a large ice-cream scoop, divide the brownie batter between the 18 cups.
Bake in preheated oven for 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Remove from the oven, cool in the pan for 15-20 minutes before inverting the pan and finish cooling the brownies on a wire rack.
Just before serving the sundaes, top each brownie with a scoop of ice-cream and drizzle Hershey's chocolate syrup over it.
Serve immediately.


Note
Source Recipes -Here-

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