Strawberry Angel Food Trifle...

Ingredients;

(1) store-bought angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
24 oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time)
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Directions;

Tear angel food cake into medium pieces. 

Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. 

Continue irregular layers, filling the bowl. 

Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish. 

Refrigerate overnight or at least 4 hours before serving.

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Red Velvet Cheesecake Brownies...

Ingredients;

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Directions;

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies or 24 smaller brownies

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Chocolate Turtle Cake...

Ingredients;

3 cups self-raising flour
3 cups milk
3 large free-range eggs
sea salt
olive oil
150 g good-quality dark chocolate (70% cocoa solids), smashed, plus extra to serve
50 g unsalted butter, cubed
180 g hazelnuts and Brazil nuts, toasted
600 ml double cream
1 tablespoon vanilla extract
1½ tablespoons golden caster sugar
1 punnet fresh raspberries, to serve

Method;

Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter. Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper. When the pan's hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside. Repeat until you've used all the batter, stacking the pancakes to one side.

Melt the smashed chocolate, butter and a pinch of salt in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally.

Meanwhile, smash the toasted nuts in a pestle and mortar, or in a clean tea towel with a rolling pin until fine. By now your chocolate should be melted, remove from the heat, stir through 200ml of cream and a handful of bashed nuts. Whisk the remaining cream with the vanilla and sugar until thick.

To build your cake, spread a blob of cream over a serving plate or board, pop a pancake on top and press gently. Spread some chocolate over the pancake and top with another pancake. Keep doing this, alternating between cream and chocolate, until you've used all the pancakes, remembering to keep some cream back for the top.

Smooth the sides with a spatula or palette knife to tidy up the edges, then pour the remaining cream on top. Let it drip down the sides and spread to cover the cake. Press the remaining nuts around the sides, then scrape over a few gratings of dark chocolate. Decorate the base with some lovely fresh raspberries, if you like, then serve.

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Pancake Cake...

Ingredients;

3 cups self-raising flour
3 cups milk
3 large free-range eggs
sea salt
olive oil
150 g good-quality dark chocolate (70% cocoa solids), smashed, plus extra to serve
50 g unsalted butter, cubed
180 g hazelnuts and Brazil nuts, toasted
600 ml double cream
1 tablespoon vanilla extract
1½ tablespoons golden caster sugar
1 punnet fresh raspberries, to serve

Method;

Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter. Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper. When the pan's hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside. Repeat until you've used all the batter, stacking the pancakes to one side.

Melt the smashed chocolate, butter and a pinch of salt in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally.

Meanwhile, smash the toasted nuts in a pestle and mortar, or in a clean tea towel with a rolling pin until fine. By now your chocolate should be melted, remove from the heat, stir through 200ml of cream and a handful of bashed nuts. Whisk the remaining cream with the vanilla and sugar until thick.

To build your cake, spread a blob of cream over a serving plate or board, pop a pancake on top and press gently. Spread some chocolate over the pancake and top with another pancake. Keep doing this, alternating between cream and chocolate, until you've used all the pancakes, remembering to keep some cream back for the top.

Smooth the sides with a spatula or palette knife to tidy up the edges, then pour the remaining cream on top. Let it drip down the sides and spread to cover the cake. Press the remaining nuts around the sides, then scrape over a few gratings of dark chocolate. Decorate the base with some lovely fresh raspberries, if you like, then serve.

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Pizza Dip...

Ingredients;

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions;

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

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Chocolate Chip Cheesecake...

Ingredients;

2 (3-oz) packages of cream cheese, softened 
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 
1 egg 
1 teaspoon vanilla extract 
1 cup mini-chocolate chips 
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust 
Chocolate Glaze (recipe follows) 
Chocolate Curls (optional) 


Directions;

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well. 
Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. 
Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers. 

Chocolate Glaze;

Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip;

To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

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Cherry Dump Cake...

Ingredients;

1 large can of crushed pineapple 

1 can of cherry pie filling 

1 can of yellow cake mix or white cake mix 

2 sticks butter

A can of flaked coconut

Directions;

For a pineapple dump cake recipe coupled with cherries, place crushed pineapple into the pan. Don't discard the juice, pour it along with the crushed pineapple. Spread it evenly, continuing with the same activity of spreading with the cherry pie filling over the pineapple. 

Now is the time to pour the cake mix (yellow or white, your choice!) over the cherries. 

You will notice that the cake mix has a granular texture. Well, if you want a crusty and creamy morsel then don't mash it and make it even and smooth. Let it be the way it is.

To give the cake a coarse flavoring, you could sprinkle some dry coconut powder. Ensure that the coconut is not finely powdered. Sprinkling coconut powder that has tiny pieces of coconut intact, will add a different twang to the cake all together. 

Garnish it with some cashews to make the cake look and feel rich. 

Melt butter in a pan and pour it all over the cake.

Place it in the oven at 320 degrees and see the cake turn crusty from the outside and soft and melt-y inside. 

You could serve it whipped cream.

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Sweet Recipes You May LikeTo Try...

 Caution :)) These Recipes When I Say Sweet Does Not Necessarily Contains Sugar But They Are Sweet For Their Awesome Ingredients So I Do Hope You'll Be Enjoying Then, Let's See Them One By One And Pick Your Choice To Really Try Doing It For Your Meal, Have A Real Sweet Time..

 

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Delicious And Easy Sour-Cream Tomato Salad.

Ingredients

• Salt
• 3 big ripe tomatoes
• Garlic
• Sour-cream

Cooking

Cut tomatoes into big chunks, salt them, add a generous amount of chopped garlic, pour sour-cream and mix.

TIP:

Let it stand aside for 20-25 minutes before serving to make the taste more pronounced and delicate.

Easy Simple Recipe Of An Apple Pie Cuisine.

Ingredients

• 1 cup of flour
• 1 cup of sugar
• 3 apples
• 1 teaspoon of baking soda
• 1 lemon
• 3 eggs

Cooking

Cut three apples into thin slices, put them all into an oiled baking-pan. Then mix (electric mixer is the best thing you can imagine for this kind of dough) the eggs well to get rich thick foam, then add sugar and mix again, flour – then mix, baking soda – more mix, squeeze the lemon juice into the dough – and finally, mix! Pour this dough over the apples and stick the whole thing into a pre-heated oven. In 25 minutes the Charlotte pie is done!

TIP:

You can add some cinnamon to the dough to give the pie a distinct American taste. The dough will be more refined if you beat first the egg whites into strong foam, then add yolks one by one and all the other ingredients, but it takes a bit longer. 

A Delightful Vegetable Soup For You.

Ingredients

• Parsnip root (where available)
• Parsley root
• Celery root
• 1 Turnip
• Pickled cabbage – a pound and half
• 4-5 midsize pickled tomatoes
• Dill, parsley, bay leaf, garlic

Cooking

Take a thick-bottomed and thick-walled pot, chop all the roots (carrot, celery, turnip, parsnip) into small cubes and add them.

Rinse the pickled cabbage and add it to the pot, smash the tomatoes with a fork and add also. Then pour a cup of hot water and let it cook on a very, very slow burn for about an hour.

Then simply add hot water if you want a vegetarian dish, or pour precooked beef broth. Add spices, half a teaspoon of sugar, and let it cook for some 20 minutes. Be careful with salt, since the cabbage is supposedly quite salty when pickled.

TIP:

The other way to cook this soup is to put the pre-cooked cabbage plus mix into small clay cooking pots, pour in hot water or broth and finish cooking in the oven.