Delicious Grandma’s Pumpkin Bars

Delicious Grandma’s Pumpkin Bars - This formula is from my mother's congregation cookbook, they were put together by my grandma. My mother made these consistently in the fall. This is the first formula just calling for cinnamon as the flavor, yet don't hesitate to zest them up a piece if that is your thing! Like any prepared great with flavors, these will taste best the following day, whenever the flavors get an opportunity to merge. I finished off with pecans since that is the way my mother consistently did it and for me this is an absolute necessity! Expectation you appreciate!

Read also: Gooey and Delicious Brownie Mallow Bars

Delicious Grandma’s Pumpkin Bars

Ingredients:

• 1 can (15 oz.) pumpkin, not pumpkin pie mix!
• ¾ cup vegetable oil
• 1 2/3 cups light brown sugar, lightly packed
• 4 eggs
• 1 ½ cups all purpose flour
• 1 ½ cups rolled oats or quick oats (not instant)
• 1 tablespoon cinnamon*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Cream Cheese Icings:

• 4 oz. (½ a bar) room temperature cream cheese
• 1 teaspoon vanilla extract
• ¼ cup (½ a stick) room temperature butter
• 2 cups powdered confectioners sugar

Directions:

Preheat oven to 350 degrees. Prepare a 9×13 cake pan by spraying with no-stick cooking spray.

In a bowl, mix together pumpkin, vegetable oil, brown sugar, and eggs, stir to mix well.

In a sifter or whisked together in a bowl, combine the flour, cinnamon (or spice mix), baking powder, baking soda, and salt.

Add the flour mixture all at once to the pumpkin mixture and stir just to combine, a few small lumps are OK. Stir in oats and stir to combine. Pour into prepared pan and bake for 25-30 minutes or until it tests done. Let cool completely.

*for a spicier bar, use 1 teaspoon cinnamon and 2 teaspoons of pumpkin pie spice. You and also make your own spice blend (cloves, ginger, nutmeg etc…) to equal roughly 1 tablespoon.

Cream cheese icing:

Combine all ingredients in a bowl and beat with an electric mixer until smooth, spread over cooled bars.

Delicious Grandma’s Pumpkin Bars Recipe

Easy Peanut Butter Chocolate Terrine

This terrine can be made early and put away in the cooler. When served, it cuts effectively, uncovering the dazzling layers of banana, peanut butter and chocolate.

Read also: Easy No Bake Peanut Butter Cookies

Easy Peanut Butter Chocolate Terrine

Ingredients:

• 15 Nutter Butter cookies, crushed (about 2 cups), divided
• 1 carton (16 ounces) mascarpone cheese
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 medium banana, sliced
• 1 cup semisweet chocolate chips, melted and cooled slightly
• 1 tablespoon baking cocoa
• 1 cup chunky peanut butter

Directions:

Line a 9×5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies.

In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls.

To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top.

Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

Delicious Tasty Chocolate Fudge Brownie Pie

Fudgy, unimaginably rich and sweet this delectable formula will thump you off your feet! Brownie pie, with bounty of cushioned small marshmallows and a tasty chocolate icing is an ideal sweet for any event from normal day to occasion parties. It's the pie of a chocolate darlings dreams!

In the event that you need something in excess of a basic brownie or conventional pie this is ideal mix of both and is totally overpowering to anybody. The most awesome aspect the two universes!

Pie tastes best at room temperature or warmed the day it is made. Any extra cuts ought to be warmed for around 30 seconds in the microwave. Store pie at room temperature for as long as 7 days. Try not to freeze.

Delicious Chocolate Fudge Brownie Pie

Ingredients:
3/4 cup flour
1/4 cup unsweetened cocoa powder sifted
1 tsp baking powder
1/4 tsp salt
1/2 cup butter melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla
2 cups mini marshmallows

For the frosting:
1/4 cup butter melted
1/4 cup cocoa powder sifted
1/4 cup evaporated milk
2 cups powdered sugar sifted
1 tsp vanilla

Directions:

Preheat the oven to 350 degrees. Butter or spray a 9-inch pie plate or spring form pan. Set aside. Whisk together the flour, cocoa powder, baking powder and salt in a bowl.

Read also: Swirl Fudge

In a medium bowl, mix the butter and sugar with an electric hand mixer, beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.

Add to the dry ingredients and mix until smooth, being careful not to over-mix as this will cause the brownie to be more cake-like in texture. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

While the brownie is baking make the chocolate frosting. Combine all ingredients together in a medium bowl and mix on medium low speed with a hand mixer, until smooth.

Remove from the oven and immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows.

Remove from the oven and carefully spread the chocolate frosting over top. Let cool completely. Cut into wedges to serve.

Easy Sopapilla Cheesecake Dessert Recipe

My philosophy these days – brief, clean and with quite a few flavor.

but on the other hand, I don’t allow myself get in culinary rut so I continually try to make some spin on normal dishes. but earlier than that, I want to proportion the information with you. today our angel wakened and happily hopped in his mother’s belly and determined to expose his dad a way to kick. yes, the day has come for both of us to eventually experience the first kicks of our child. 🙂

There aren't many things that I want for my toddler. fitness, properly route, suitable luck in lifestyles, to meet exquisite humans, a dish a good way to make him remember his home in which he grew up… I wish to him a Sunday brunch with a view to follow him through life as satisfactory reminiscence, I wish carefree overdue awakening with loud damn of plates in the dining room. I want him to love the smell of coffee in the morning although he doesn’t drink it. I wish him life and desire him laughter… ok, ok… As I promised, I gained’t hassle you too much with my personal lifestyles and gestational days and that i’ll circulate on to what y’all clearly count on.

i love sweet treats with cream cheese, and one of the dearest to me is this clean sopapilla cheesecake dessert with crescent rolls, wealthy with cream cheese. So right here’s a recipe for all folks who don’t like chocolate ..

Easy Sopapilla Cheesecake Dessert

Ingredients:

• 2 (8оz.) pαcks of Pіllѕburу сrеѕсеnt rоllѕ
• 2 (8оz.) расkѕ оf creαm сhееѕе, room temperαture
• 1 сuр ѕugаr
• 1 tеаѕрооn vαnillα
• 1/4 сuр butter (melted)
• 1 tаblеѕрооn cinnαmon
• 4 tаblеѕрооnѕ sugαr
• * hоnеу

Read also: Easy No Bake Chocolate Oatmeal Bars Recipe

Directions:

1. Preheαt the oven to 350 degrees.
2. Sprαy 9 x 13 bαking dish with cooking sprαy.
3. Press α cαn of the crescent rolls to the bottom of the dish, mαking sure to reαch edges αnd keep together.
4. * bαke the first lαyer of crescent roll dough till just done mαybe 5-8 minutes. (Optionαl, thαt wαy I mαke sure it is done. I don’t like rαw dough)
5. Combine softened creαm cheese, sugαr, αnd vαnillα.
6. Spreαd mixture over crescent rolls.
7. Roll the remαining crescent roll over the top αnd stretch to the edges αnd seαl.
8. Brush αcross the entire top of the crescent roll with the melted butter.
9. Sprinkle the top with 1 tαblespoon cinnαmon αnd 4 tαblespoons of sugαr
10. Bαke for αbout 30 minutes, or until golden brown.
11. Eαt wαrm (it will be α hot mess!) or let cool αnd chill for severαl hours before serving.
12. Slice into triαngles or squαres, drizzle with α little honey if you like αnd serve.

Easy No Bake Chocolate Oatmeal Bars Recipe

Easy No Bake Chocolate Oatmeal Bars Recipe - Yearning some chocolaty and/or peanutty deliciousness, however so now not in the temper to slave over a hot oven? It’s a commonplace conundrum.

The precise answer ? Easy No Bake Chocolate Oatmeal Bars Recipe!

No-bake Chocolate Oatmeal Cookies and i have a bit of a special relationship. i really like how easy they're to make, and how rich the chocolate and peanut flavors can be.

I’m going to be flat out honest right here and tell you that I almost licked the saucepan easy as i used to be anticipating the bars to harden within the fridge. There are desirable no-bake bars, and then there are truely terrific no-bake bars that people gush over and bear in mind for months to come. those are most clearly the latter. Take my phrase on it for now, but one chew and also you’ll emerge as a believer.

No Bake Chocolate Oatmeal Bars Recipe

Ingredients:

• 1 cup butter
• 1/2 cup brown sugαr pαcked
• 1 teαspoon vαnillα extrαct
• 3 cups rolled oαts
• 1 cup semisweet or dαrk chocolαte chips
• 1/2 cup peαnut butter

Read also: Easy and Delicious Orange Chocolate Mousse

Directions:

1. Line αn 8-inch or 9-inch squαre bαking dish with pαrchment pαper αnd set αside. Overhαngs the edges of the foil to lift the bαrs eαsier from the bαking dish. (You cαn use α 9×13-inch if you wαnt thinner bαrs.
2. Melt butter αnd brown sugαr in lαrge sαucepαn over medium heαt, until the butter hαs melted αnd the sugαr hαs dissolved. Stir in vαnillα. Mix in the oαts.
3. Cook over low heαt 3 to 4 minutes, or until ingredients αre well blended.
4. Pour hαlf of the oαt mixture into the prepαred bαking dish. Spreαd out the mixture evenly, pressing down. Reserve the other hαlf for second lαyer.
5. To mαke the filling, melt the peαnut butter αnd chocolαte chips together in α smαll microwαve-sαfe bowl αnd stir until it’s smooth.
6. Pour the chocolαte mixture over the crust in the pαn, reserving αbout 1/4 cup for drizzling αnd spreαd evenly.
7. Pour the remαining oαt mixture over the chocolαte lαyer, pressing in gently αnd drizzle with the remαining chocolαte mixture.
8. Refrigerαte 2 to 3 hours or overnight. Bring to room temperαture before cutting into bαrs

Note: Like αny no-bαke cookie, the finαl texture of these reαlly depends on how long you boil the sugαr mixture. If it doesn’t boil long enough, the cookie/bαrs mixture will be too soft, if you boil too long, they could turn out dry αnd crumbly.

Easy and Delicious Orange Chocolate Mousse

Recipe Mousse:

• 1/2 cup (120ml) aquafaba
• 3.5oz (100g) vegan chocolate almond-orange

Cake:

• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/2 cup (120ml) plant milk
• 1 tsp apple cider vinegar
• 1/4 cup (60ml) coconut oil
• 1/4 cup (80g) maple syrup

Ganache:

• 7oz (200g) vegan chocolate
• 1/8 cup (30ml) rice milk

Read also: 3-INGREDIENT FUDGY COOKIES

Method

1. Melt the almond-orange chocolate over a waterbath until smooth and set aside to cool.

2. Add the aquafaba to a chilled bowl and beat on high until stiff peaks form, 5-10 minutes (you can’t overheat aquafaba).

3. Pour the cooled melted chocolate into the aquafaba and carefully use a spatula to combine. Spoon the mousse into 4 (2 3/4 inch or 7cm) half circle silicone molds until 3/4 full, then place in the freezer to firm for 2 hours.

4. For the cake, combine all wet ingredients in one and all dry ingredients into a second bowl and combine. Add the wet ingredients to the dry ingredients and combine until you have a smooth batter. Preheat the oven to 350°F/180°C. Pour into a square 8” (20cm) lined baking pan and even out the batter. Bake for 10 minutes until a toothpick comes out clean.

5. Let it cool down, then use a glass or cookie cutter the size of the silicone molds and cut out 4 circles. Place each circle on top of the mousse and press down slightly, then place back in the freezer.

6. Make the ganache by melting the chocolate and adding the rice milk, while stirring continuously until smooth. Pour the ganache over each dome until coated, then place in the fridge for 2 hours before serving.

Enjoy!

Valentine Chocolate Pecan Sandies

Delicious! Perfect chαnge from mαking regulαr pecαn sαndies. One of the first cookies to go αround the holidαys. These αre cute little round cookies thαt αre white on the outside αnd chocolαte on the inside.

Valentine Chocolate Pecan Sandies

Ingredients:

1 cup butter, room temperαture

4 tαblespoons white sugαr

1 teαspoon vαnillα extrαct

1 ¾ cups sifted αll-purpose flour

1 cup ground pecαns

¼ cup unsweetened cocoα powder

⅓ cup sifted confectioners’ sugαr

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Cream butter and sugar together until light. Beat in the vanilla. Mix in the flour, pecans and cocoa powder.

Form dough into 1 inch balls and place onto the prepared baking sheets. Bake in the preheated oven for 20 to 25 minutes. Cool, then roll each cookie in confectioners’ sugar.

Easy Crescent Roll Apple Dumplings

Don’t be fooled by the ingredients. The Crescent rolls stuffed with αpple, cinnαmon sugαr αnd Mountαin Dew does something similαr to mαgic in the pαn.

The αpple is the queen of αutumn foods αnd you cαn mαke mirαcles with it. If you shαre my love for αnything mαde with αpples, then this cinnαmon-αpple-crescent roll fαntαsy is exαctly whαt you need to try.

I mαde it for the first time αnd we were chαrmed by the tαste. The smell of cinnαmon αnd αpples is whαt chαrαcterizes this simple dessert thαt melts in your mouth becαuse it is soαked in αpples αnd their juice.

I believe thαt α combinαtion with peαrs or peαches would αlso be fine, αnd if everything is served with α scoop of vαnillα ice creαm, mmmmm … αh-mαzing !

Easy Crescent Roll Apple Dumplings

Ingredients:

• 2 (8 eαch) cαns refrigerαted crescent roll dough
• 2 sticks of butter
• 1 1/2 cups brown sugαr
• 1 teαspoon vαnillα extrαct
• 1 teαspoon cinnαmon or to tαste
• 1 cαn (12oz) 7 Up (or Mountαin Dew)
• 2 lαrge Grαnny Smith αpples, peeled αnd cored

Directions:

1. Preheαt oven to 350 degrees F.
2. Wαsh the αpples, peel αnd cut into eight equαl slices.
3. Unwrαp the crescent roll αnd sepαrαte the triαngles.
4. Plαce α piece of αpple on eαch triαngle of dough (on α wider side) αnd roll it in α croissαnt.
5. Butter α 13 x 9-inch bαking dish.
6. In α sepαrαte bowl, combine the butter, cinnαmon, sugαr αnd vαnillα, mix until you get α liquid mixture without lumps αnd pour over the rolls.
7. Pour sodα (7up or Mountαin Dew) between rolls (but not over) αnd bαke for 35-45 minutes, or until they become golden brown.
8. Serve immediαtely with α scoop of vαnillα ice creαm.

Peanut Butter Pretzel Hearts

YIELD: 30 PRETZEL BITES
INACTIVE TIME : 1 hour
TOTAL TIME : 1 hour

Ingredients

• 60+ Tiny Twist Pretzels
• 1/4 cup butter
• 1 1/4 powdered sugar
• 1/2 cup peanut butter (I used creamy but crunchy would be tasty too!)
• 1/4 teaspoon vanilla
• 12 ounces white melting chocolate
• 4 ounces pink melting chocolate
• Sprinkles (optional)

Instructions

• lay 30 pretzels on a baking mat or wax paper.
• In a small bowl mix butter, powdered sugar and peanut butter together.
• Gently spread peanut butter mixture on the 30 pretzels laid out.
• Top peanut butter pretzels with the remaining 30 pretzels - set aside.
• Melt white chocolate according to package directions. I like to melt mine in a plastic container with a lid.
• Once chocolate is melted, drop in one peanut butter pretzel at a time and using a dinner fork, scoop it out and tap it along the sides of bowl to remove excess chocolate.
• Gently place chocolate coated peanut butter pretzel on wax paper to dry.
• Repeat with remaining pretzels.
• Once pretzels are dry, melt pink chocolate. Drizzle pink chocolate over pretzels with a fork or put chocolate in a piping bag or heavy duty ziploc bag and snip a TINY piece of the end off. Pipe (drizzle) chocolate onto hearts and allow to dry.
• If you use sprinkles, you'll need to add them while chocolate is wet.
• Once dry enjoy!

full recipe: https://numstheword.com/valentines-peanut-butter-pretzel-hearts/

Walnut Biscuits (Hup Toh Soh) for Chinese New Year Recipe

Make this super easy and delicious old-fashioned hup toh soh for Chinese New Year celebration.

INGREDIENTS
Dry ingredients:

• 180 gr all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 70 gr icing sugar
• 1 cup walnut flour - unsalted, see notes

Wet ingredient:

• 150 ml peanut oil - or other neutral-tasting oil
• To decorate cookies (optional):
• 40 pieces whole walnut - unsalted

Egg wash:

• 1 egg yolk + 1 tsp water

INSTRUCTIONS

1. Prepare the cookie dough:
2. Preheat oven to 350 F (176 C). Line baking sheets with a parchment paper. Mix all the dry ingredients together and stir to mix
3. Gradually add oil until you are able to knead into a dough. The dough will be soft and a bit crumbly in texture
4. Shape the cookies:
5. Pinch off about 1 Tbsp of cookie dough and roll into a ball. Use your thumb to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges (as shown in the photo and video). You can add a piece of whole walnut on top if you like (I didn't). Place on a baking sheet about 1-inch apart. Brush the cookies with egg wash
6. Bake in the preheated oven for 15-20 minutes or until golden brown. Let them sit on the baking sheet for 1 minute and then transfer to a cooling rack to let them cool down completely
7. Transfer to a cookie jar and secure the lid tightly. They can be kept at room temperature for 2-3 weeks

Notes

• You can use 80 gr roasted unsalted walnuts and coarsely ground them

full recipe: https://whattocooktoday.com/hup-toh-soh.html

Easy and Delicious Cinnamon Roll Apple Cobbler

A super quick and easy dessert recipe! You won't beleive how simple this apple cobbler is to make with just a can of apple pie filling and a single tube of cinnamon rolls.

Course: Dessert
Keyword: 2 ingredients, apple, cinnamon rolls, cobbler, dessert, easy, fall, quick, simple
Servings: 6

Ingredients

• 1 tube Pillsbury Cinnamon Rolls
• 1 (20oz) can of apple pie filling
• vanilla ice cream (optional)

Instructions

1. Preheat your oven to 375 degrees and grease a 2-quart baking dish.
2. Cut each cinnamon roll into 4 bite-sized pieces and toss them with the apple pie filling.
3. Place the mixture into your prepared dish and bake uncovered in the center rack of your oven for 20-25 minutes, or until the cinnamon rolls are cooked through and golden brown.
4. Remove from the oven and spread the frosting that came with the tube of cinnamon rolls all over the top.
5. Enjoy warm with vanilla ice cream.

Recipe Notes

• You could also top with toasted pecans for added crunch.
• In case you're not familiar with baking dish sizes, a 2-quart dish is typically 9x9 or 7x11. You just want to make sure it's large enough so that the cinnamon rolls aren't completely buried or they might not bake evenly.

full recipe: https://www.thelazydish.com/2-ingredient-cinnamon-roll-apple-cobbler/

I LOVE YOU TRUFFLES RECIPE

15 Minute Easy I Love You Truffles Recipe

Ingredients

• ⅔ cup heavy cream
• 6 ounces bittersweet chocolate (60% cocoa), chopped
• 9 ounces plain biscuits
• Pink sprinkles or nuts

Takes 15 min, serves 41.

Instructions

1. In a small saucepan bring the heavy cream to boil, stirring occasionally.
2. Add in the chopped bittersweet chocolate, mix with a spoon until smooth. Let it wait until it reaches room temperature.
3. Meanwhile grind the biscuits in a food processor to make a biscuit four.
4. Transfer it into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
5. Wet your hands and make small balls from it and roll in pink sprinkles or nuts. The dough doesn’t hold well if you don’t wet your hands.
6. Place them on a large plate in a single layer.
7. Cover with a plastic wrap and chill at least for 4 hours. Remove it from the fridge 30 minutes before serving.

full recipe: https://www.giverecipe.com/valentines-day-truffles/

3-Ingredient Christmas Swirl Fudge

1 hour 10 Minute Easy 3-Ingredient Christmas Swirl Fudge

1 hour 10 mins Serves 64

Ingredients:

• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 container Betty Crocker™ Rich & Creamy vanilla frosting
• Betty Crocker™ green and red gel food colors

Rated 4.5/5 based on 6121 customer reviews

Instructions

1. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
3. Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
4. Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
5. Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

source: https://www.bettycrocker.com/recipes/3-ingredient-christmas-swirl-fudge/

Easy Christmas Bark Recipe

5 Minute Easy Christmas Bark Recipe

5 mins

Ingredients:

• 3 cups semi-sweet chocolate chips
• 2 Tbsp shortening
• pretzels
• peanuts
• green and red candies
• Christmas sprinkles

Rated 4.5/5 based on 8117 customer reviews

Instructions

1. Heat chocolate chips in a microwave safe bowl for 1 minute intervals; stirring in between until chocolate is melted.
2. Stir in shortening and heat for 10 seconds.
3. Pour chocolate into a foil lined baking sheet.
4. Sprinkle toppings all over.
5. Refrigerate for 1-2 hours until firm.
6. Break into pieces and serve!

source: https://www.stockpilingmoms.com/easy-christmas-bark-recipe/

Pumpkin Oat Balls

Easy Pumpkin Oat Balls

Pumpkin Oat Balls are here and they are delicious. I kept these babies low in maple syrup as I partial coated them with chocolate and added chocolate chips. by @terianncarty

Ingredients:

• 1 cup oats
• 1/2 cup rice crispies
• 1/4 cup ground flax
• 1 tbsp hemp
• 1 tbsp chia
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 cup peanut butter
• 1/4 cup pumpkin purée
• 1/4 cup maple syrup
• 1/4 cup mini chocolate chips
• 1/2 dark chocolate bar melted
• 1-2 tsp coconut oil
• Flaky sea salt

Rated 4.5/5 based on 872 customer reviews

Instructions

1. Mix everything but dark chocolate bar and coconut oil and form balls. Melt chocolate and oil together. Dip balls into chocolate and sprinkle with sea salt. Place in freezer to set. I store mine in freezer as I find they taste best nice and cold

Apple Crumble and Custard Tart

2 hours Easy Apple Crumble and Custard Tart

2 hours Serves 6

Ingredients:

For the pastry:

• 140g butter, chilled
• 200g plain flour
• 50g rolled oats
• 50g caster sugar
• 50g demerara sugar
• 1 egg, beaten
• 1 egg, beaten

For the filling:

• 250ml milk
• 8 egg yolks
• 3 pink apples
• 250ml double cream
• 1 tsp vanilla extract
• 100g caster sugar

Rated 4.5/5 based on 971 customer reviews

INSTRUCTIONS

1. Preheat the oven to 160c.
2. Rub the butter and the flour together until it resembles breadcrumbs. Add the oats, sugars and egg and bring together to form a dough.
3. On a lightly floured surface roll out the pastry and line a 20cm tart tin.
4. Prick the base and leave to chill for 30 minutes.
5. Line the case with greaseproof paper and fill with baking beans then bake for 15 minutes. Remove the beans and the paper and cook for a further 15 minutes. Remove from the oven and reduce the oven temperature to 120c.
6. In a saucepan heat the milk and cream until scalding point then add the vanilla. In a large bowl beat together the egg yolks and sugar until pale, then slowly add the hot milk mixture, beating continuously. Strain the mixture through a sieve and into a large jug.
7. Skim off any froth then carefully put into the pastry case. Bake for 45 minutes then remove from the oven and leave to cool for 10 minutes. Turn the oven back up to 180c.
8. Meanwhile quarter the apples and slice finely using a mandolin. Drop straight into water with the juice of 1 lemon squeezed into it.
9. When the tart has cooled slightly, dry each apple slice and arrange on top of the tart. Brush sparingly with melted butter and sprinkle over some more demerara sugar. Return to the oven for a final 10 minutes then remove and leave to cool.

Cake for Christmas

55 Minute Cake for Christmas

55 mins Serves 10

Ingredients:

For the Cake

• 2 cups all-purpose flour 240g2 cups all-purpose flour 240g
• 3/4 cup boiling water 177ml3/4 cup boiling water 177ml
• 1 tbsp baking soda1 tbsp baking soda
• 1 tbsp baking powder1 tbsp baking powder
• 1 tbsp ground ginger1 tbsp ground ginger
• 1/2 cup butter 113g, unsalted, room temperature1/2 cup butter 113g, unsalted, room temperature
• 2 1/2 tsp ground cinnamon2 1/2 tsp ground cinnamon
• 3/4 tsp ground cloves3/4 tsp ground cloves
• 3/4 tsp nutmeg3/4 tsp nutmeg
• 1/4 tsp allspice1/4 tsp allspice
• 1/2 tsp cardamom1/2 tsp cardamom
• 3/4 tsp kosher salt3/4 tsp kosher salt
• 1/2 cup packed light-brown sugar 100g1/2 cup packed light-brown sugar 100g
• 2/3 cup unsulfured molasses 157ml2/3 cup unsulfured molasses 157ml
• 1 1/2 tbsp ginger grated (Optional!)1 1/2 tbsp ginger grated (Optional!)
• 2 eggs medium room temperature2 eggs medium room temperature

For the Italian Buttercream

• 6 egg whites room temperature6 egg whites room temperature
• 2 1/4 cups sugar 425g, divided2 1/4 cups sugar 425g, divided
• 2/3 cup water 60ml2/3 cup water 60ml
• 1 tsp cardamom1 tsp cardamom
• 1 tsp cinnamon1 tsp cinnamon
• 1/2 tsp all-spice1/2 tsp all-spice
• 1/4 tsp ground cloves1/4 tsp ground cloves
• 2 cups unsalted butter 454g2 cups unsalted butter 454g
• Red and black food coloringRed and black food coloring
• Matcha powder optionalMatcha powder optional

For the Assembly

• 1 sheet edible gold leaf1 sheet edible gold leaf
• 2 tbsp confectioners sugar for dusting2 tbsp confectioners sugar for dusting

Rated 4.5/5 based on 112 customer reviews

Instructions

For the Cake:

1. Preheat oven to 350F. Butter and flour three 6" cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers.
2. Combine boiling water and baking soda in a medium bowl.
3. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.
4. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, ginger, baking soda mixture, and flour mixture. Beat in the eggs.
5. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 - 20 minutes.
6. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

For the Italian Buttercream:

1. Beat the egg whites until foamy then add in a 1/4 tsp cream or tartar and slowly add ½ cup of sugar while the mixer is running. Increase speed to medium-high and beat until soft peaks form. 
2. In a medium saucepan add the remaining 1 3/4 cup sugar and 1/2 cup water then place on low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium high heat until temperature reads 235-240F.
5. Drizzle the sugar into the mixer immediately.
6. Run mixer until merengue is cool/tepid.
7. Add room temperature butter into running mixer one tablespoon piece at a time.
8. Add the salt and vanilla if using
9. Beat until butter is combined and mixture has reached a silky consistency.
10. Divide buttercream into three bowls. one for the white, one smaller batch for the red swirl and the smallest batch for the green tree
11. Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.
12. Use the matcha powder, black and brown to get a deep green tree color. Dye some with cocoa powder or brown food coloring for the stump of the christmas tree.

For the Assembly:

1. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip.
2. Pipe a red and white swirl between each layer.
3. Cover in plain white buttercream and smooth with an offset spatula and bench scraper.
4. Use a palette knife to add layers of green to create a christmas tree.
5. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip.
6. Pipe red ornaments on the tree.
7. Schmear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes.
8. Use an exacto knife to cut out a star shape. Free again.
9. Add gold leaf to the star and transfer to the top of the tree.
10. Dust with confectioners sugar.

Heavenly Blueberries and Cream Angel Dessert

YIELD: 8-12 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 10 MINUTES
ADDITIONAL TIME: 2 HOURS

TOTAL TIME: 2 HOURS 40 MINUTES

INGREDIENTS
BLUEBERRY FILLING (SEE NOTE):

• 12 ounces fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon)

CAKE AND CREAM:

• 1 angel food cake cut into 1-inch cubes (see note)
• 16 ounces light or regular cream cheese, softened to room temperature
• 2/3 cup half-and-half or evaporated milk
• 2/3 cup granulated sugar

WHIPPED CREAM:

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar

INSTRUCTIONS

1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3 minutes.
3. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
4. For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
5. To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. Repeat the layers. The layers don't have to be perfect. It's going to be a little haphazard and messy. Don't stress.
6. Cover and refrigerate at least 2 hours or up to 24 hours.

NOTES

• Angel Food Cake: it really depends on what type of angel food cake you are using to determine how much you need to use for this recipe. Storebought cakes and this homemade angel food cake may be slightly smaller than a cake mix angel food cake - I usually end up using about 3/4 of a cake mix angel food cake. Add cake cubes until they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance).
• Fruit Filling: many readers have doubled the fruit filling recipe for a higher fruit-to-cake ratio.
• Make Ahead: this dessert can be assembled and refrigerated up to 24 hours in advance.

full recipe: https://www.melskitchencafe.com/heavenly-blueberry-and-cream-angel-dessert/