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Eugenia Short, New City, NY (2025)

06/29/2025

Blueberry Yum Yum
• 10 ounce box Lorna Doone cookies, crushed (or any shortbread cookie)

06/29/2025

Strawberry Icebox Cake has layers of shortbread cookies, a creamy Cool Whip cheesecake pudding filling, and juicy fresh strawberries. RECIPE👇

06/22/2025

💕😋 Butterfinger Caramel Crunch Mini Pies💕😋

Ingredients:

12 pcs. mini tart shells (pre-baked or store-bought)
1 can (14 ounces) of sweetened condensed milk
¼ cup of packed brown sugar
2 tablespoons of unsalted butter
1 teaspoon of vanilla extract
1¼ cups of semi-sweet chocolate chips
⅓ cup of heavy cream
1 cup of crushed Butterfinger candy bars

Instructions:

In a small saucepan, combine sweetened condensed milk, brown sugar, and butter. Cook over medium heat, stirring constantly.

Simmer for 5–8 minutes until the mixture thickens and becomes golden caramel.

Remove from heat and stir in vanilla extract.

Spoon the warm caramel into each tart shell and let cool at room temperature.

In a separate saucepan, heat heavy cream just to a simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes.

Stir until smooth, then spoon a layer of ganache over each tart.

Sprinkle crushed Butterfinger candy over the top of each pie.

Refrigerate for 1 hour or until set.

Serve and Enjoy 😋💕😊

05/30/2025

Triple chocolate shortbread cookies

Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips

Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

4. Fold in the semi-sweet, white, and milk chocolate chips until evenly distributed throughout the dough.

5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your hand.

6. Bake for 12-15 minutes, or until the edges are firm but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Servings: 24 cookies
Calories: Approx. 150 kcal per cookie

05/30/2025

Homemade Chocolate Peanut Butter Bars
Ingredients:
•⁠ ⁠1 1/2 cups creamy peanut butter
•⁠ ⁠1/2 cup unsalted butter, melted
•⁠ ⁠2 cups powdered sugar
•⁠ ⁠1 1/2 cups crushed graham crackers
•⁠ ⁠2 cups dark chocolate chips
•⁠ ⁠1 tablespoon coconut oil or vegetable oil
Directions:

05/30/2025

Fudgy Brownie Recipe

Ingredients:

1 cup (225g) unsalted butter

1 ¼ cups (250g) granulated sugar

¾ cup (150g) brown sugar

4 large eggs

1 tbsp vanilla extract

1 cup (125g) all-purpose flour

1 cup (85g) unsweetened cocoa powder

½ tsp salt

1 cup (175g) semi-sweet chocolate chips or chunks

Instructions:

Melt the butter in a saucepan or microwave, then mix in granulated and brown sugar until smooth and glossy. Let it cool slightly before adding the eggs and vanilla, whisking until thick and creamy.

Sift in the cocoa powder, flour, and salt. Gently fold everything together until no dry streaks remain. Stir in the chocolate chips or chunks.

Pour the batter into a greased or parchment-lined 8x8 inch (20x20 cm) square baking pan. Spread evenly and tap the pan to release air bubbles.

Bake in a preheated oven at 175°C (350°F) for 30–35 minutes. The center should still be soft with a few moist crumbs on a toothpick inserted in the middle.

Allow to cool completely in the pan before slicing into squares.

05/30/2025

🍫🍋 Dark Chocolate Lime Truffles with Honey & Cocoa 🍋🍫

Ingredients:

450 g dark chocolate (60–70% cocoa), finely chopped

200 ml heavy cream (30% fat or higher)

1–2 limes (zest only, plus juice from 1 lime)

45 g honey (about 2 tablespoons)

90 g unsalted butter, cut into pieces

Cocoa powder (for dusting)

Directions:
1. Make the Ganache Base:
In a saucepan, heat the heavy cream over medium heat until just starting to simmer—do not boil.

Remove from heat and stir in the honey, lime zest, and lime juice (use juice from 1 lime first—taste after adding to decide if you want more).

Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl.

Let sit for 1 minute, then stir gently until smooth and glossy.

Add the butter and stir until fully melted and incorporated.

2. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until the ganache is firm enough to scoop.

3. Shape the Truffles:
Use a teaspoon or small scoop to portion the ganache, then roll into balls with your hands (tip: dust your hands with cocoa or wear gloves for less stickiness).

Place the rolled truffles onto a parchment-lined tray.

4. Dust with Cocoa:
Roll each truffle in unsweetened cocoa powder to coat.

5. Chill and Store:
Refrigerate for 30 minutes to firm up, then transfer to an airtight container.

Store in the fridge for up to 1 week—or freeze for longer.

Serving Tip:
Let the truffles sit at room temperature for 5–10 minutes before serving for the perfect creamy texture.

Nutritional Information:
⏰ Prep Time: 25 mins | ❄️ Chill Time: 2–3 hrs | ⏳ Total Time: ~3 hrs 30 mins
⚡ Calories per truffle: ~90 | 🍽️ Servings: 30–35 truffles

Bon appétit and happy cooking! 👩‍🍳🍽️

05/29/2025

Mini Chocolate Pound Cakes with Ganache
Ingredients:
For the Chocolate Pound Cake:
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 150g all-purpose flour
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 60ml whole milk

For the Chocolate Ganache:
- 150g semi-sweet chocolate, finely chopped
- 120ml heavy cream

Directions:
1. Preheat the oven to 170°C (340°F). Grease and flour a mini loaf pan or line with parchment paper.

2. In a mixing bowl, cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

6. Divide the batter evenly among the mini loaf cavities, filling each about 3/4 full.

7. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack.

8. To make the ganache, heat the cream in a small saucepan until just starting to simmer. Pour over the chopped chocolate in a bowl. Let sit for 1 to 2 minutes, then stir until smooth.

9. Allow the ganache to cool slightly to thicken, then spoon over the cooled mini cakes. Let the ganache set before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes |

05/29/2025

3-Ingredient Nutella Brownies

Ingredients:

1 cup Nutella (about 300g)

2 large eggs

½ cup all-purpose flour (about 60g)

Instructions:
Preheat your oven to 175°C (350°F). Grease and line a small baking pan (8x8 inch or similar).
In a mixing bowl, combine Nutella and eggs. Mix well until smooth.
Add flour and stir until just combined—don’t overmix.
Pour the batter into your prepared pan and smooth the top.
Bake for 15–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let cool completely before slicing. Enjoy!

Tips:

For extra goodness, add chocolate chips or crushed nuts on top before baking.

Serve with a scoop of vanilla ice cream!

TRESH CAKES

05/29/2025

Strawberry Shortcake Cheesecake Roll

🍓✨ A dreamy dessert mash-up! This Strawberry Shortcake Cheesecake Roll combines fluffy sponge cake, creamy cheesecake filling, and sweet strawberries into one gorgeous swirl of deliciousness. Perfect for spring gatherings or when you need to impress! 🎂💕

Ingredients:

For the cake roll:

¾ cup all-purpose flour

1 tsp baking powder

¼ tsp salt

4 large eggs

¾ cup granulated sugar

1 tsp vanilla extract

2 tbsp vegetable oil

Powdered sugar (for dusting towel)

For the cheesecake filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp vanilla extract

1 cup heavy whipping cream

For the strawberry layer:

1 cup fresh strawberries, diced

1 tbsp sugar

Instructions:

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
⏱️ Duration: 5 minutes

In a bowl, whisk together flour, baking powder, and salt. Set aside.
⏱️ Duration: 2 minutes

In a large mixing bowl, beat the eggs and sugar until pale, thick, and tripled in volume (about 5–6 minutes). Mix in vanilla and oil.
⏱️ Duration: 6 minutes

Gently fold in the dry ingredients until fully incorporated. Pour the batter into the prepared pan and spread evenly.
⏱️ Duration: 3 minutes

Bake for 10–12 minutes, or until the top springs back when lightly touched.
⏱️ Duration: 12 minutes

Immediately turn the cake onto a clean towel dusted with powdered sugar. Peel off the parchment, roll the cake up with the towel (starting from the short end), and let it cool completely.
⏱️ Duration: 30 minutes (cooling time)

While cooling, make the filling: Beat cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
⏱️ Duration: 8 minutes

Toss strawberries with sugar and set aside.
⏱️ Duration: 5 minutes

Unroll the cooled cake, spread with cheesecake filling, and sprinkle the sugared strawberries evenly. Roll it back up gently (without the towel) into a tight log.
⏱️ Duration: 6 minutes

Chill in the fridge for at least 1 hour before slicing and serving. Optional: dust with powdered sugar or drizzle with white chocolate! ❄️🍓
⏱️ Duration: 1 hour (chilling time)

Prep Time: 20 minutes | Baking Time: 12 minutes | Cooling & Assembling Time: 1 hour 40 minutes | Total Time: 2 hours 12 minutes
Kcal: 390 kcal | Servings: 10 slices

05/29/2025

Gooey Pecan Pie Brownie Bombs – Ultimate Dessert Bites 🍫🌰🍯

These Gooey Pecan Pie Brownie Bombs are the ultimate dessert for anyone who loves rich, decadent flavors! With a chewy brownie center, a gooey pecan pie filling, and a golden, buttery crust, these little bites are perfect for satisfying your sweet tooth in a big way. 😍✨

Ingredients:

For the Brownie:

1 box (18.3 oz) brownie mix (plus ingredients listed on the box, usually eggs, oil, and water)

½ cup chocolate chips (optional for extra chocolatey goodness)

For the Pecan Pie Filling:

1 cup light corn syrup

2 large eggs

1 tsp vanilla extract

½ cup packed brown sugar

2 tbsp unsalted butter, melted

1 ½ cups chopped pecans

For the Crust:

1 cup graham cracker crumbs

2 tbsp sugar

6 tbsp unsalted butter, melted

Instructions:

Prepare the Crust:

Preheat the oven to 350°F (175°C). 🔥 (Duration: 5 minutes)

In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are coated. 🥄 (Duration: 3 minutes)

Press the mixture into the bottom of a greased mini muffin tin, creating a small crust in each cup. 🍪 (Duration: 5 minutes)

Bake for 5-7 minutes until lightly golden, then remove from the oven. 🕒 (Duration: 5-7 minutes baking)

Prepare the Brownie Batter:

In a large mixing bowl, prepare the brownie mix according to the package directions. Add chocolate chips if desired. 🍫 (Duration: 5 minutes)

Spoon the brownie batter into each muffin tin, filling each cup about halfway. 🥄 (Duration: 5 minutes)

Make the Pecan Pie Filling:

In a separate bowl, whisk together corn syrup, eggs, vanilla extract, brown sugar, and melted butter. Stir in the chopped pecans until well combined. 🌰 (Duration: 4 minutes)

Assemble the Brownie Bombs:

Spoon about 1-2 teaspoons of the pecan pie filling on top of the brownie batter in each muffin tin. 🥄 (Duration: 3 minutes)

Bake for 15-18 minutes, or until the edges are set but the centers are still slightly gooey. 🍪 (Duration: 15-18 minutes baking)

Let them cool in the tin for 10 minutes, then carefully remove them from the tin and transfer to a wire rack to cool completely. 🕓 (Duration: 10 minutes cooling)

Serve and Enjoy:

Once cooled, enjoy these gooey, sweet, and crunchy dessert bites. Perfect for parties or a sweet indulgence anytime! 🎉 (Duration: 2 minutes)

Prep Time: 10 minutes | Baking Time: 25 minutes | Total Time: 35 minutes
Kcal: 250 kcal | Servings: 24 mini brownie bombs

05/29/2025

CREAMY CHICKEN BREAST.
✓ INGREDIENTS FOR THE RECIPE.
- 4 chicken breasts
- Salt and pepper to taste
- 2 cloves of garlic (minced)
- 1 onion (chopped)
- 2 tablespoons of olive oil
- 1 bunch of fresh coriander (chopped)
- Juice of 1 lemon
- 1 cup of cream milk
- 1 cup of chicken broth
- 1 jalapeño chili (optional, chopped)
- 1 tablespoon of butter
+ PREPARATION MODE
- Season the breasts with salt, pepper and lemon juice.
- In a large skillet, heat the olive oil and butter over medium heat. Add the brisket and cook until golden brown and cooked through, approximately 6-7 minutes per side. Pick up and reserve.
- In the same pan, add onion, garlic and jalapeño (if using). Suffer until they are tender.
- Add the chicken broth and cream of milk to the pan. Slow cooker mixing it up nicely.
- Rearrange the breasts in the pan and cook for a few more minutes, covering the chicken with the sauce.
- Decorate with fresh chopped coriander and enjoy with rice or tortillas

Eugenia Short

06/29/2025

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