Amazing Chef, Arden Road, CA, United States, Hayward, CA (2025)

03/20/2025

Red Velvet Cheesecake Balls

Ingredients:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup red velvet cake mix (dry)
1 1/2 cups white chocolate chips
1/2 tbsp shortening
Red sprinkles, for garnish (optional)
Directions:
In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gradually add the red velvet cake mix (dry) to the cream cheese mixture, stirring until fully combined.
Line a baking sheet with parchment paper. Using a small cookie scoop, scoop out the cheesecake mixture and roll it into balls. Place the balls on the prepared baking sheet and freeze for 30 minutes.
In a microwave-safe bowl, combine the white chocolate chips and shortening. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Using a fork or toothpicks, dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and place the coated ball back onto the parchment-lined baking sheet.
While the chocolate is still wet, sprinkle the top of each ball with red sprinkles, if desired.
Once all the cheesecake balls are coated, return them to the freezer for another 30 minutes to set the chocolate.
Serve the red velvet cheesecake balls chilled and enjoy!
Prep Time: 20 minutes | Total Time: 1 hour
Servings: Makes about 24 cheesecake balls

03/20/2025

Pineapple Right Side Up Cheesecake

INGREDIENTS:

For the Graham Cracker Crust:

1 ¼ cups graham cracker crumbs
46 grams brown sugar
42 grams sugar
6-7 tablespoons melted butter (adjust as needed)

For the Cheesecake:

16 ounces cream cheese, at room temperature
80 grams sour cream, at room temperature
1 tablespoon heavy cream, at room temperature
1 tablespoon vanilla extract
140 grams granulated sugar
2 tablespoons cornstarch
2 eggs, at room temperature
25 maraschino cherries, halved
4 slices canned pineapple, cut into chunks
For the Garnish:

Whipped cream
Pineapple slices (remainder of the can, halved)
Cherries with stems

Directions:

Prepare the Crust:

Preheat your oven to 300°F (149°C). Spray a 6x3-inch removable bottom pan with non-stick spray, line with parchment paper, and spray again.
Combine graham cracker crumbs, brown sugar, sugar, and melted butter in a bowl. Mix well and press the mixture firmly into the prepared pan.
Bake for 10-12 minutes until lightly golden. Let it cool on a wire rack.
Make the Cheesecake:

In a large mixing bowl, beat the cream cheese until creamy, about 4-5 minutes, scraping down the sides of the bowl occasionally.
Add the sour cream, heavy cream, vanilla extract, sugar, and cornstarch. Mix until smooth and well combined.
Gently beat in the eggs one at a time, ensuring not to overmix.
Fold in the halved cherries and pineapple chunks.
Pour the filling over the cooled crust. Smooth the top with a spatula.
Bake at 300°F for 12 minutes. Then reduce the temperature to 225°F and bake for 95 minutes without opening the oven door.
After baking, let the cheesecake stay in the turned-off oven for 1 hour. Then, slightly open the oven door and let it sit for another hour.
Remove the cheesecake from the oven and allow it to cool on a wire rack. Chill overnight in the refrigerator.
Garnish and Serve:

Once fully chilled, remove the cheesecake from the pan and place it on a cake plate.
Garnish with whipped cream, pineapple slices, and cherries.

Nutritional Information:
Prep Time: 30 minutes
Cooking Time: 107 minutes
Total Time: 24 hours
Calories per Serving: 500 kcal
Servings: 8

03/20/2025

🍍🍓 Fresh Pineapple Strawberry Swirled Slushies 🍓🍍

Ingredients:

For the Pineapple Slush:
2 cups frozen pineapple chunks
1 cup pineapple juice or water
1 tablespoon honey (optional)

For the Strawberry Slush:
2 cups frozen strawberries
1 cup strawberry juice or water
1 tablespoon honey (optional)

Instructions:

Prepare the Pineapple Slush:
In a blender, combine the frozen pineapple chunks, pineapple juice (or water), and honey.
Blend until smooth and thick. If it's too thick, add a bit more juice or water.
Pour the pineapple slush into a bowl and set aside.

Prepare the Strawberry Slush:
Rinse out the blender, then combine the frozen strawberries, strawberry juice (or water), and honey.
Blend until smooth and thick. If needed, add more juice or water.

Assemble the Swirled Slushies:
In a tall glass, alternate spoonfuls of pineapple and strawberry slush, creating a layered effect.
Use a spoon or straw to gently swirl the two flavors together for a marbled look.

Serve:
Serve immediately with a straw and enjoy your refreshing Pineapple Strawberry Swirled Slushie!

These tropical, fruity slushies are a fun and refreshing way to beat the heat! 🍹🌞

03/20/2025

Luscious Lemon Blueberry Cheesecake 😋🍋💜
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/4 cup all-purpose flour
Zest of 2 lemons
1/2 cup fresh lemon juice
1 1/2 cups fresh blueberries
1/4 cup blueberry jam
Lemon slices, for garnish
Fresh blueberries, for garnish
Edible flowers, for garnish
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, flour, lemon zest, and lemon juice until fully incorporated.
Pour half of the cheesecake batter over the crust. Gently fold the blueberries and blueberry jam into the remaining batter, then pour it over the plain batter in the pan.
Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with lemon slices, fresh blueberries, and edible flowers.
Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 90 minutes | Kcal: 450 kcal per slice | Servings: 12 servings

03/20/2025

Banana Cream Cheese Cupcakes 🧁

Ingredients:

For the cupcakes:

1 ½ cups (190g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 ripe bananas, mashed (about 1 cup)

2 large eggs

1 tsp vanilla extract

½ cup (120ml) buttermilk (or regular milk with ½ tsp lemon juice)

For the cream cheese filling:

4 oz (113g) cream cheese, softened

¼ cup (50g) granulated sugar

1 large egg yolk

½ tsp vanilla extract

For the frosting:

½ cup (113g) unsalted butter, softened

4 oz (113g) cream cheese, softened

2 cups (250g) powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (if needed for consistency)

Optional garnish:

Sliced bananas, crushed nuts (like walnuts or pecans), or a drizzle of caramel sauce.

Instructions:
1. Make the cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the mashed bananas, eggs, and vanilla extract. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

2. Make the cream cheese filling:
In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.

Spoon about 1 teaspoon of the cream cheese mixture into the center of each cupcake batter-filled liner. Use a toothpick to gently swirl the filling into the batter.

3. Bake the cupcakes:
Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the frosting:
In a large bowl, beat the butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Add milk, 1 tbsp at a time, if needed to reach your desired consistency.

Pipe or spread the frosting onto the cooled cupcakes.

5. Garnish and serve:
Top with sliced bananas, crushed nuts, or a drizzle of caramel sauce for extra flavor and presentation.

Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

03/20/2025

Caramel Apple Muffins with Walnuts & Caramel Drizzle

Ingredients:

For the muffins:

2 cups (250g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg (optional)

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

¼ cup (50g) brown sugar

2 large eggs

1 tsp vanilla extract

½ cup (120ml) buttermilk (or regular milk with ½ tsp lemon juice)

1 ½ cups (about 2 medium) finely chopped apples (peeled and cored)

½ cup (60g) chopped walnuts

For the caramel drizzle:

½ cup (100g) granulated sugar

3 tbsp unsalted butter

¼ cup (60ml) heavy cream

½ tsp vanilla extract

Pinch of salt

Instructions:
1. Make the muffins:
Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease with cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Gently fold in the chopped apples and walnuts.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the caramel drizzle:
In a small saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber color (about 5-7 minutes). Be careful not to burn it.

Remove the saucepan from the heat and carefully whisk in the butter until fully melted and combined.

Slowly pour in the heavy cream while whisking continuously. The mixture will bubble, so be cautious.

Stir in the vanilla extract and a pinch of salt. Let the caramel cool slightly (it will thicken as it cools).

3. Assemble the muffins:
Drizzle the caramel sauce over the cooled muffins using a spoon or piping bag.

Optional: Sprinkle with extra chopped walnuts or a pinch of sea salt for added flavor and texture.

Serving and Storage:
Serve warm or at room temperature. These muffins are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.

03/20/2025

😋💜🍪 Blueberry Lemon Heaven Cookies

Ingredients:

For the cookies:

2 cups (250g) all-purpose flour

½ tsp baking soda

½ tsp salt

Zest of 1 large lemon

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

¼ cup (50g) brown sugar

1 large egg

1 tsp vanilla extract

1 tbsp fresh lemon juice

1 cup fresh blueberries (tossed in 1 tsp flour to prevent sinking)

For the lemon glaze (optional):

1 cup (120g) powdered sugar

2-3 tbsp fresh lemon juice

½ tsp lemon zest (optional for extra flavor)

Instructions:
1. Make the cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest. Set aside.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add the egg, vanilla extract, and lemon juice. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the blueberries (tossed in flour) to distribute them evenly without crushing them.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the lemon glaze (optional):
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach your desired consistency.

Drizzle the glaze over the cooled cookies using a spoon or piping bag.

Serving and Storage:

Serve these cookies as a delightful treat with tea, coffee, or as a dessert. Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

03/20/2025

Decadent Carrot Cake Bars with Cream Cheese Frosting 🥕🍰 | Easy Recipe

Ingredients:

For the carrot cake bars:

1 ½ cups (190g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup (113g) unsalted butter, melted

¾ cup (150g) granulated sugar

½ cup (100g) brown sugar

2 large eggs

1 tsp vanilla extract

1 ½ cups (about 2 medium) finely grated carrots

½ cup (60g) chopped walnuts or pecans (optional)

½ cup (80g) raisins or shredded coconut (optional)

For the cream cheese frosting:

8 oz (226g) cream cheese, softened

½ cup (113g) unsalted butter, softened

2 cups (250g) powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (if needed for consistency)

Optional garnish:

Chopped nuts, shredded coconut, or a sprinkle of cinnamon.

Instructions:
1. Make the carrot cake bars:
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.

Add the eggs and vanilla extract, and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, nuts, and raisins (if using).

Spread the batter evenly into the prepared baking pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the bars cool completely in the pan before frosting.

2. Make the cream cheese frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Add milk, 1 tbsp at a time, if needed to reach your desired consistency.

Spread the frosting evenly over the cooled carrot cake bars.

3. Garnish and serve:
Sprinkle with chopped nuts, shredded coconut, or a dusting of cinnamon for extra flair.

Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

03/20/2025

Kentucky Sawdust Pie Mini

Ingredients:

For the crust:

1 cup (120g) all-purpose flour

½ tsp salt

⅓ cup (75g) cold unsalted butter, cubed

2-3 tbsp ice water

For the filling:

½ cup (50g) graham cracker crumbs

½ cup (50g) shredded sweetened coconut

½ cup (50g) chopped pecans

½ cup (100g) granulated sugar

½ cup (120ml) milk

2 large eggs

1 tbsp unsalted butter, melted

1 tsp vanilla extract

1 tsp lemon juice (or orange juice for a twist)

Zest of 1 lemon (optional)

Instructions:
1. Make the crust:
Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tbsp at a time, until the dough comes together.

Roll out the dough and press it into a 6-inch pie dish or mini pie pan. Trim and crimp the edges.

Prick the bottom of the crust with a fork and pre-bake for 10 minutes. Remove from the oven and set aside.

2. Make the filling:
In a large bowl, combine the graham cracker crumbs, shredded coconut, chopped pecans, and sugar.

In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract, lemon juice, and zest (if using).

Pour the wet ingredients into the dry ingredients and mix until well combined.

Pour the filling into the pre-baked crust.

3. Bake the pie:
Bake for 30-35 minutes, or until the filling is set and the top is golden brown.

Let the pie cool completely before serving.

Serving and Storage:

Serve at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

03/20/2025

Raspberry Cinnamon Rolls with Lemon Glaze

Ingredients:

For the dough:

2 ¾ cups (345g) all-purpose flour

¼ cup (50g) granulated sugar

1 tsp salt

2 ¼ tsp (1 packet) instant yeast

½ cup (120ml) warm milk (about 110°F/43°C)

¼ cup (60ml) warm water

1 large egg

¼ cup (57g) unsalted butter, softened

For the raspberry filling:

1 cup (about 150g) fresh or frozen raspberries

¼ cup (50g) granulated sugar

1 tbsp cornstarch

1 tsp lemon juice

1 tsp cinnamon

For the lemon glaze:

1 cup (120g) powdered sugar

2-3 tbsp fresh lemon juice

½ tsp lemon zest (optional)

Instructions:
1. Make the dough:
In a large bowl, whisk together the flour, sugar, salt, and instant yeast.

Add the warm milk, warm water, egg, and softened butter. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

2. Make the raspberry filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes). Remove from heat and let it cool.

3. Assemble the rolls:
Roll out the dough into a 12x9-inch rectangle on a lightly floured surface.

Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges. Sprinkle with cinnamon.

Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.

Cut the log into 9-12 equal slices using a sharp knife or dental floss.

Place the rolls in a greased 9x9-inch baking dish or round cake pan. Cover and let them rise for 30 minutes.

4. Bake the rolls:
Preheat your oven to 375°F (190°C).

Bake the rolls for 20-25 minutes, or until golden brown and cooked through.

Let the rolls cool slightly while you make the glaze.

5. Make the lemon glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice if needed to reach your desired consistency.

Drizzle the glaze over the warm rolls.

Serving and Storage:
Serve warm for the best experience! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.

03/20/2025

Hawaiian Pineapple Coconut Thumbprint Cookies 🍍🥥

Ingredients:

For the cookies:

1 ½ cups (190g) all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, softened

½ cup (100g) granulated sugar

1 large egg yolk

1 tsp vanilla extract

1 tbsp milk (if needed for dough consistency)

For the filling:

½ cup pineapple jam or preserves (store-bought or homemade)

For the topping:

1 cup (80g) shredded sweetened coconut, toasted

Instructions:
1. Make the cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the egg yolk and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too dry, add 1 tbsp of milk.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.

2. Fill the cookies:
Spoon about ½ teaspoon of pineapple jam into the center of each cookie.

3. Bake the cookies:
Bake for 12-14 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Add the coconut topping:
While the cookies are cooling, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown (about 3-5 minutes). Let it cool slightly.

Once the cookies are cool, gently press the tops into the toasted coconut to coat.

Serving and Storage:
Serve these cookies as a tropical treat with tea, coffee, or as a dessert. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

03/20/2025

Crème Brûlée Cake – Decadent Custard & Caramel Dessert 🍮✨

Ingredients:

For the vanilla cake:

2 cups (250g) all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup (113g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

¾ cup (180ml) whole milk

For the custard filling:

2 cups (480ml) heavy cream

1 vanilla bean (or 1 tsp vanilla extract)

4 large egg yolks

½ cup (100g) granulated sugar

2 tbsp cornstarch

For the caramelized topping:

½ cup (100g) granulated sugar (for caramelizing)

Instructions:
1. Make the vanilla cake:
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, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the custard filling:
In a medium saucepan, heat the heavy cream and vanilla bean (scraped seeds) over medium heat until it just begins to simmer. Remove from heat.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).

Remove from heat and strain the custard through a fine-mesh sieve to remove any lumps. Let it cool completely.

3. Assemble the cake:
Place one cake layer on a serving plate. Spread the cooled custard filling evenly over the top.

Place the second cake layer on top and press gently.

4. Caramelize the topping:
Sprinkle the granulated sugar evenly over the top of the cake.

Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don’t have a torch, place the cake under the broiler for 1-2 minutes, watching closely to avoid burning.

Serving and Storage:
Serve immediately for the best texture. Store any leftovers in the refrigerator for up to 2 days. Let the cake come to room temperature before serving.

03/20/2025

Irresistible Boston Cream Pie Cookie Bites 😋🍪🍫

Ingredients:

For the cookies:

1 ½ cups (190g) all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, softened

½ cup (100g) granulated sugar

1 large egg

1 tsp vanilla extract

For the custard filling:

1 cup (240ml) whole milk

3 large egg yolks

¼ cup (50g) granulated sugar

2 tbsp cornstarch

1 tsp vanilla extract

For the chocolate glaze:

½ cup (90g) semi-sweet chocolate chips

¼ cup (60ml) heavy cream

1 tbsp unsalted butter

Instructions:
1. Make the cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the egg and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

2. Make the custard filling:
In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).

Remove from heat and stir in the vanilla extract. Let the custard cool completely.

3. Assemble the cookie bites:
Once the cookies are cool, use a small spoon or piping bag to fill half of the cookies with the custard filling.

Top each filled cookie with another cookie to create a sandwich.

4. Make the chocolate glaze:
In a small saucepan, heat the heavy cream until it just begins to simmer.

Place the chocolate chips and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.

Stir until the chocolate is completely melted and the glaze is smooth.

Dip the top of each cookie sandwich into the chocolate glaze, letting the excess drip off. Place the cookies on a wire rack to set.

Serving and Storage:
Serve these cookie bites as a delightful dessert or snack. Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.

03/20/2025

🍓 Elegant Strawberry Sugar Cookie Cups 🍪🍓

Ingredients:

For the sugar cookie cups:

1 ½ cups (190g) all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, softened

½ cup (100g) granulated sugar

1 large egg

1 tsp vanilla extract

For the strawberry filling:

1 cup (150g) fresh strawberries, hulled and chopped

2 tbsp granulated sugar

1 tsp lemon juice

1 cup (240ml) heavy cream

2 tbsp powdered sugar

½ tsp vanilla extract

For garnish:

Fresh strawberries, sliced or whole

Mint leaves (optional)

Instructions:
1. Make the sugar cookie cups:
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the egg and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll the dough into 1-inch balls and place them in the prepared mini muffin tin. Use your fingers or a small spoon to press the dough into the cups, forming a well in the center.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookie cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the strawberry filling:
In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10 minutes). Let it cool completely.

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold the cooled strawberry mixture into the whipped cream until well combined.

3. Assemble the cookie cups:
Spoon or pipe the strawberry filling into the cooled sugar cookie cups.

Top each cup with a fresh strawberry slice or a whole strawberry. Add a mint leaf for an extra touch of elegance, if desired.

Serving and Storage:
Serve these elegant cookie cups immediately or refrigerate until ready to serve. They are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.

03/20/2025

Boston Cream Pie Cupcakes 😋🤍🤎

Ingredients:

For the Cupcakes:

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup (120ml) whole milk

For the Custard Filling:

1 cup (240ml) whole milk

3 large egg yolks

¼ cup (50g) granulated sugar

2 tbsp cornstarch

1 tsp vanilla extract

For the Chocolate Ganache:

4 oz (115g) semi-sweet chocolate, chopped

½ cup (120ml) heavy cream

1 tbsp unsalted butter

Instructions
1. Make the Cupcakes:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

2. Make the Custard Filling:

In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 2-3 minutes).

Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

3. Make the Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Let it cool slightly.

4. Assemble the Cupcakes:

Use a small knife or cupcake corer to cut out the center of each cupcake.

Fill the holes with the chilled custard using a piping bag or spoon.

Dip the tops of the cupcakes into the chocolate ganache, allowing the excess to drip off. Let the ganache set before serving.

Amazing Chef

03/20/2025

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