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11/26/2025

A lineup of sweet treats filled with warm spices, rich creaminess, and bright berry notes — each one comforting in its own delicious way.

Creamy, floral, and naturally sweet — this Mulberry & Rosewater Ice Cream blends lush berry flavor with delicate rose no...
11/25/2025

Creamy, floral, and naturally sweet — this Mulberry & Rosewater Ice Cream blends lush berry flavor with delicate rose notes for a refreshing scoop that tastes like summer in a bowl

Ingredients:

2 cups fresh or frozen mulberries

1 cup sugar

1 tablespoon lemon juice

2 cups heavy cream

1 cup whole milk

1 tablespoon rosewater

1 teaspoon vanilla extract

Pinch of salt

Instructions:

In a small saucepan, cook mulberries, sugar, and lemon juice over medium heat for 8–10 minutes until the berries soften and release their juices.

Mash gently, then strain through a fine sieve to remove seeds if a smoother texture is desired. Let cool completely.

In a bowl, whisk cream, milk, vanilla, rosewater, and salt until well combined.

Stir in the cooled mulberry mixture.

Chill the mixture in the refrigerator for at least 2 hours.

Pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Transfer to a container and freeze 4–6 hours before serving.

Note:
Prep Time: 15 min | Cook Time: 10 min | Chill & Freeze: 6 hrs | Total Time: ~6 hrs 30 min
Servings: 6 | Calories: ~240 kcal per serving

Moist, warmly spiced, and filled with nostalgic bakery flavor — this classic A&P Spanish Bar Cake brings together tender...
11/25/2025

Moist, warmly spiced, and filled with nostalgic bakery flavor — this classic A&P Spanish Bar Cake brings together tender crumb, sweet raisins, and rich spice in every old-fashioned slice

Ingredients:

For the cake:

2 cups all-purpose flour

1 cup sugar

1 cup hot water

1/2 cup vegetable oil

1 cup raisins

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla extract

For the frosting:

4 tablespoons butter, softened

2 cups powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

Instructions:

Preheat oven to 175°C (350°F). Grease a 9×13-inch baking pan.

In a small saucepan, combine raisins and hot water. Bring to a simmer for 2–3 minutes, then remove from heat and cool slightly.

In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Stir in the warm raisin mixture, oil, egg, and vanilla until the batter is smooth.

Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cake cool completely.

To make the frosting, beat butter, powdered sugar, milk, and vanilla until creamy.

Spread frosting evenly over the cooled cake and slice into bars.

Note:
Prep Time: 10 min | Bake Time: 30 min | Total Time: 40 min
Servings: 12–16 bars | Calories: ~260 kcal per bar

Bright, creamy, and irresistibly refreshing — this Lime Pie Cheesecake blends silky cheesecake richness with the zesty p...
11/25/2025

Bright, creamy, and irresistibly refreshing — this Lime Pie Cheesecake blends silky cheesecake richness with the zesty punch of a classic lime pie. Every slice tastes like sunshine

Ingredients:

For the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

2 tablespoons sugar

For the cheesecake filling:

450 g (16 oz) cream cheese, softened

3/4 cup sugar

1/2 cup fresh lime juice

Zest of 2 limes

3 large eggs

1/2 cup sour cream

1 tablespoon vanilla extract

For the topping:

1 cup whipped cream

Extra lime zest for garnish

Instructions:

Preheat oven to 160°C (325°F). Line an 8-inch or 9-inch springform pan with parchment and lightly grease the sides.

Mix graham crumbs, melted butter, and sugar. Press firmly into the bottom of the pan and set aside.

In a bowl, beat cream cheese and sugar until smooth and lump-free.

Add lime juice, lime zest, sour cream, and vanilla. Mix until creamy.

Add eggs one at a time, mixing on low speed until just combined.

Pour batter over the crust. Tap the pan gently to remove air bubbles.

Bake 40–45 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill at least 4 hours or overnight.

Top with whipped cream and lime zest before serving.

Note:
Prep Time: 15 min | Bake Time: 45 min | Chill Time: 4 hrs
Total Time: ~5 hrs | Servings: 10 | ~310 kcal per slice

Creamy, cinnamon-swirled, and melt-in-your-mouth soft — these Blender Cinnamon Roll Cheesecake Bars give you all the coz...
11/25/2025

Creamy, cinnamon-swirled, and melt-in-your-mouth soft — these Blender Cinnamon Roll Cheesecake Bars give you all the cozy flavors of a cinnamon roll with the silky sweetness of cheesecake, made effortlessly in the blender

Ingredients:

For the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

2 tablespoons sugar

For the cheesecake filling:

450 g (16 oz) cream cheese, softened

3/4 cup sugar

3 large eggs

1/2 cup milk

1/3 cup sour cream

2 tablespoons flour

1 tablespoon vanilla extract

For the cinnamon swirl:

1/3 cup melted butter

1/2 cup brown sugar

1 tablespoon cinnamon

Instructions:

Preheat the oven to 160°C (325°F). Line a 9×13-inch pan with parchment paper.

Mix graham crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan and set aside.

Add cream cheese, sugar, eggs, milk, sour cream, flour, and vanilla to a blender. Blend until perfectly smooth.

Pour the cheesecake batter over the crust.

In a small bowl, mix melted butter, brown sugar, and cinnamon until thick and glossy.

Dollop the cinnamon mixture over the cheesecake and swirl gently with a knife to create a marbled pattern.

Bake for 35–40 minutes, or until the center is set but slightly jiggly.

Cool completely, then chill at least 4 hours before slicing.

Cut into bars and serve chilled.

Note:
Prep Time: 10 min | Bake Time: 40 min | Chill Time: 4 hrs | Total Time: 4 hrs 50 min
Servings: 16 bars | Calories: ~260 kcal per bar

Soft, buttery, and filled with warm nutty flavor — this Toasted Pecan Cake delivers cozy sweetness in every slice, with ...
11/25/2025

Soft, buttery, and filled with warm nutty flavor — this Toasted Pecan Cake delivers cozy sweetness in every slice, with perfectly roasted pecans adding the most irresistible crunch

Ingredients:

For the cake:

1 1/2 cups toasted pecans, finely chopped

2 cups all-purpose flour

1 1/2 cups sugar

1 cup milk

1/2 cup butter, softened

1/3 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the glaze:

1 cup powdered sugar

2–3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 175°C (350°F). Grease and flour a round or Bundt cake pan.

Toast pecans in a dry pan over medium heat for 3–4 minutes, stirring often, until fragrant. Let cool.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, beat butter, oil, and sugar until creamy.

Add eggs one at a time, mixing well, then add vanilla.

Add dry ingredients alternately with milk, mixing just until combined.

Fold in the toasted pecans.

Pour batter into the prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Cool 10 minutes before removing from the pan.

For the glaze, whisk powdered sugar, milk, and vanilla until smooth.

Drizzle glaze over the cooled cake and garnish with a few extra toasted pecans if desired.

Note:
Prep Time: 15 min | Bake Time: 40–45 min | Total Time: 55–60 min
Servings: 12 | Calories: ~320 kcal per slice

Tender, buttery, and perfectly tangy — these Rhubarb Scones bring a delightful balance of sweetness and brightness, fini...
11/22/2025

Tender, buttery, and perfectly tangy — these Rhubarb Scones bring a delightful balance of sweetness and brightness, finished with a smooth vanilla glaze that melts into every warm crumb

Ingredients:

For the scones:

2 1/4 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cubed

1 cup chopped fresh rhubarb

1/2 cup milk

1/3 cup sour cream or Greek yogurt

1 large egg

1 teaspoon vanilla extract

For the sweet vanilla glaze:

1 cup powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

Instructions:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, mix flour, sugar, baking powder, and salt.

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

Fold in the chopped rhubarb.

In another bowl, whisk milk, sour cream, egg, and vanilla.

Add wet ingredients to dry and gently mix until a soft dough forms.

Transfer dough to a lightly floured surface, shape into a round disk, and cut into 8 wedges.

Place scones on the baking sheet and bake 15–18 minutes, until golden at the edges. Cool slightly.

For the glaze, whisk powdered sugar, milk, and vanilla until smooth.

Drizzle glaze over warm scones before serving.

Note:
Prep Time: 10 min | Cook Time: 18 min | Total Time: 28 min
Servings: 8 scones | Calories: ~260 kcal per scone

Creamy, fruity, and irresistibly smooth — this No-Bake Peach Raspberry Cheesecake Dream melts on your tongue with layers...
11/22/2025

Creamy, fruity, and irresistibly smooth — this No-Bake Peach Raspberry Cheesecake Dream melts on your tongue with layers of sunshine-sweet peaches and bright, tangy raspberries

Ingredients:

For the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

2 tablespoons sugar

For the peach cheesecake layer:

225 g (8 oz) cream cheese, softened

1 cup whipped cream or whipped topping

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup diced peaches (fresh or canned, well drained)

For the raspberry layer:

1 cup fresh raspberries

2 tablespoons sugar

1 teaspoon lemon juice

1/2 cup whipped cream or whipped topping

For topping:

Extra peach slices

Fresh raspberries

Instructions:

Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill 10 minutes.

For the peach layer, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream and diced peaches. Spread over crust.

For the raspberry layer, lightly mash raspberries with sugar and lemon juice. Fold gently into whipped cream. Spread over the peach layer.

Smooth the top and chill at least 4 hours (overnight for best texture).

Garnish with peach slices and fresh raspberries before serving.

Note:
Prep Time: 15 min | Chill Time: 4 hrs | Total Time: 4 hrs 15 min
Servings: 8–10 | Calories: ~310 kcal per slice

Moist, bright, and bursting with tropical sweetness — this Pineapple Juice Bundt Cake melts in your mouth with every sof...
11/22/2025

Moist, bright, and bursting with tropical sweetness — this Pineapple Juice Bundt Cake melts in your mouth with every soft, sunny bite

Ingredients:

For the cake:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 cup pineapple juice

1/2 cup vegetable oil

4 large eggs

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

For the pineapple glaze:

1 cup powdered sugar

3–4 tablespoons pineapple juice

1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 175°C (350°F). Grease and flour a Bundt pan.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, mix sugar, oil, eggs, pineapple juice, and vanilla until smooth.

Add dry ingredients to wet and mix gently until just combined.

Pour the batter into the prepared Bundt pan.

Bake for 45–50 minutes, or until a toothpick comes out clean.

Let the cake cool 10 minutes before turning it out of the pan.

For the glaze, whisk powdered sugar, pineapple juice, and vanilla until smooth.

Drizzle the glaze over the cooled cake before slicing.

Note:
Prep Time: 10 min | Bake Time: 45–50 min | Total Time: 55–60 min
Servings: 12 | Calories: ~290 kcal per slice

Light, airy, and filled with silky cream — these Easy Cream Puffs taste like an elegant bakery treat but come together w...
11/22/2025

Light, airy, and filled with silky cream — these Easy Cream Puffs taste like an elegant bakery treat but come together with simple ingredients and foolproof steps

Ingredients:

For the choux pastry:

1/2 cup butter

1 cup water

1 tablespoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs

For the cream filling:

1 1/2 cups heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a saucepan, heat butter, water, sugar, and salt until boiling.

Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the pan.

Remove from heat and let cool 5 minutes.

Add eggs one at a time, mixing well after each until smooth and glossy.

Scoop or pipe small mounds onto the baking sheet, leaving space between them.

Bake 10 minutes at 200°C, then reduce heat to 180°C (350°F) and bake 20–25 minutes until puffed and golden. Cool completely.

For the filling, whip heavy cream, powdered sugar, and vanilla until thick.

Slice puffs open and fill with cream or pipe filling through a small hole.

Dust with powdered sugar before serving if desired.

Note:
Prep Time: 15 min | Cook Time: 30–35 min | Total Time: 45–50 min
Servings: ~18 puffs | Calories: ~120 kcal per puff

Soft inside, crispy outside, and coated in warm cinnamon sugar — these French Toast Bites taste like cinnamon rolls and ...
11/22/2025

Soft inside, crispy outside, and coated in warm cinnamon sugar — these French Toast Bites taste like cinnamon rolls and breakfast perfection in every bite

Ingredients:

1 loaf brioche or thick bread, cut into bite-sized cubes

3 large eggs

1 cup milk

1/4 cup sugar

1 tablespoon cinnamon

1 teaspoon vanilla extract

2 tablespoons butter for cooking

For the cinnamon sugar coating:

1/2 cup sugar

1 tablespoon cinnamon

Optional drizzle:

1/2 cup powdered sugar

1–2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

In a bowl, whisk eggs, milk, sugar, cinnamon, and vanilla.

Dip bread cubes into the mixture, coating well but not soaking too long.

Heat butter in a large pan over medium heat.

Add coated bread cubes and cook, turning often, until golden brown on all sides.

In a separate bowl, mix sugar and cinnamon.

Toss the warm bites in the cinnamon sugar mixture until fully coated.

For an optional drizzle, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the bites before serving.

Note:
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
Servings: 4–6 | Calories: ~260 kcal per serving

Crispy, cheesy, and unbelievably tender — this Parmesan Crusted Chicken brings all the bold, irresistible flavor of the ...
11/21/2025

Crispy, cheesy, and unbelievably tender — this Parmesan Crusted Chicken brings all the bold, irresistible flavor of the steakhouse straight to your kitchen

Ingredients:

For the chicken:

4 chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

For the parmesan crust:

1/2 cup grated parmesan cheese

1/4 cup shredded mozzarella

1/4 cup panko breadcrumbs

2 tablespoons mayonnaise

1 tablespoon softened butter

1 teaspoon garlic powder

1 teaspoon dried parsley

Instructions:

Preheat oven to 200°C (400°F). Lightly grease a baking dish.

Brush chicken breasts with olive oil. Season with garlic powder, onion powder, paprika, pepper, and salt.

Bake the chicken for 20–22 minutes, or until nearly cooked through.

Meanwhile, prepare the parmesan crust by mixing parmesan, mozzarella, panko, mayonnaise, butter, garlic powder, and parsley until a thick paste forms.

Remove chicken from the oven and spread the parmesan mixture over each piece.

Return to the oven and bake 5–7 more minutes, or until the topping is golden and bubbly.

Rest 5 minutes before serving.

Note:
Prep Time: 10 min | Cook Time: 25–30 min | Total Time: 35–40 min
Servings: 4 | Calories: ~390 kcal per serving

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804 Diamond Cove
Miami Beach, FL
33239

Telephone

(401)3662779

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