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Kavita bai, 4422 Birkland Place, Easton, PA (2025)

09/22/2025

We're officially rebranding the page name from ( Kavita bai ) to Shaoukh Ibrahim

09/25/2024

😍🍍 Pineapple Heaven Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
2 cups pineapple chunks
1 cup pineapple juice
1/4 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 packet gelatin
Directions:
Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well.
Fold the pineapple mixture into the cream cheese mixture, then pour it over the graham cracker crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Before serving, top the cheesecake with pineapple chunks for garnish.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 350 kcal | Servings: 10 servings

09/25/2024

Heavenly No-Bake Mini Key Lime Pies! 🥧🍈

Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (freshly squeezed)
1 teaspoon lime zest
1 cup heavy cream
2 tablespoons powdered sugar
Lime zest for garnish
Directions:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottoms and up the sides of a mini tart pan. Refrigerate for at least 1 hour to set.
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and thick. Spoon the filling into the chilled crusts, smoothing the tops with a spatula.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon the whipped cream onto each mini tart.
Garnish with additional lime zest. Refrigerate for at least 2 hours before serving to allow the pies to set.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 320 kcal | Servings: 12 mini pies

09/25/2024

No Bake Mini Oreo Cheesecakes 🍪🥧
Ingredients:
12 Oreo cookies (for the crust)
4 tablespoons unsalted butter, melted
8 oz (225g) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
6 mini Oreo cookies (for topping)
Directions:
Crush the Oreo cookies into fine crumbs and mix them with melted butter until well combined.
Press the Oreo mixture into the bottoms of a 12-cup mini muffin tin, creating a firm crust.
In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
Gradually add the heavy cream, continuing to beat until the mixture is thick and smooth.
Spoon the cheesecake mixture over the Oreo crusts, smoothing the tops with a spatula.
Refrigerate the mini cheesecakes for at least 4 hours, or until set.
Once set, top each cheesecake with a mini Oreo cookie. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes + chilling
Kcal: 150 kcal | Servings: 12 mini cheesecakes

09/25/2024

🤍🍩🍓 White Chocolate Strawberry Cream Donuts

Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup strawberry jam
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup chopped strawberries
1/2 cup white chocolate, melted
Pink food coloring (optional)
Directions:

Preheat the oven to 350°F (175°C). Grease a donut pan with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract.
Combine the wet and dry ingredients, stirring until just combined.
Fill the donut pan about halfway with the batter and bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Allow to cool completely.
In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the strawberry jam and chopped strawberries.
Carefully cut the donuts in half horizontally and fill with the strawberry cream mixture.
Drizzle the melted white chocolate over the top of each donut. If desired, add a few drops of pink food coloring to the white chocolate before drizzling.
Let the donuts set for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 350 kcal | Servings: 6 servings

09/25/2024

Lemon Heaven Cake 😋🍋🍰

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk
1/2 cup sour cream
For the Lemon Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Lemon slices for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Mix in the lemon zest and lemon juice until fully incorporated.
To assemble the cake, place one layer on a serving plate and spread with a thick layer of frosting. Place the second layer on top and frost the top and sides of the cake.
Garnish with lemon slices and a drizzle of lemon juice if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 420 kcal | Servings: 10 servings

09/25/2024

Mini Pineapple Condensed Coconut Milk Cheesecakes 🍍🥥
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
16 oz (2 cups) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup sweetened condensed coconut milk
2 eggs
Topping:
1 1/2 cups fresh pineapple chunks
1/4 cup caramel sauce
1/4 cup toasted coconut flakes
Crushed graham cracker crumbs (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated with the butter. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Bake for 5 minutes, then let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing well. Gradually add the sweetened condensed coconut milk, continuing to mix until fully incorporated. Add the eggs, one at a time, beating on low speed just until blended.
Fill the Muffin Liners:
Divide the cheesecake filling evenly among the muffin liners, filling each about 3/4 full.
Bake:
Bake in the preheated oven for 18-20 minutes, or until the centers are set. Remove from the oven and allow to cool completely in the pan, then refrigerate for at least 2 hours.
Prepare the Topping:
Just before serving, top each mini cheesecake with fresh pineapple chunks. Drizzle with caramel sauce, then sprinkle with toasted coconut flakes and crushed graham cracker crumbs.
Serve and Enjoy:
Carefully remove the mini cheesecakes from the muffin tin and paper liners. Place on a serving platter and enjoy these tropical delights!
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 320 kcal per serving
Servings: 12 mini cheesecakes

09/25/2024

Raspberry Chocolate Lava Cupcakes 🧁🎉
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish
For the raspberry buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
A pinch of salt
Dark chocolate shavings for garnish
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth.
Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes | Kcal: 320 kcal per cupcake | Servings: 12 cupcakes

09/25/2024

Luscious Lemon Cream Cheese Muffins 😋🍋🧁
Ingredients:
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and mix until just combined.
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 320 kcal | Servings: 12 muffins

09/25/2024

Banana Pecan Caramel Layer Cake🍌🍰
Ingredients:
For the Cake:
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 600 kcal per serving | Servings: 12

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