Justiin Richard Fans, 1509 E 8TH, Okmulgee, OK (2025)

03/02/2025

Chocolate Chip Cookies

Ingredients :

▢1¼ cups flour
▢3 tablespoons cornstarch
▢½ teaspoon salt
▢½ teaspoon baking soda
▢½ cup cold butter (1 stick of butter is usually 1/2 cup)
▢6 tablespoons granulated sugar
▢6 tablespoons brown sugar
▢1 egg
▢½ teaspoon vanilla extract
▢1 bag semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)
▢¼ cup walnut pieces (optional)

Instructions :

Preheat oven to 475°
Prepare baking sheets with parchment paper to prevent sticking
In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
Cut the stick of butter into smaller pieces (as seen in the video)
In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture (as seen in the video)
Add in chocolate chips and optional walnuts. Mix gently until fully combined
Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep your eye on them:)
Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool
For the softest cookies, eat them when they are warm, not totally cooled.

03/02/2025

Elegant rolled of raspberry white chocolate cake ❤🤍

Ingredients:
4 large separated eggs
3/4 cup of granulated sugar divided
1 teaspoon of vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of salt
For the filling:
1 cup of white chocolate chips
1/2 cup heavy cream
1 cup fresh raspberries, plus extra for topping
1/4 cup of raspberry jam
For the topping:
1/2 cup of melted white chocolate
Fresh Raspberries
Chocolate knives
Itineraries:

Preheat the oven to 350°F (175°C). Line up a 10x15-inch jelly roll with parchment paper.
In a bowl, beat the egg yolks with 1/2 cup of sugar until they are thick and pale Mix in vanilla.
In another bowl, whip the egg whites until mild peaks are gradually added 1/4 cup of sugar, beating until rigid peaks form.
Fold the egg whites in the yellow mixture. Sift in flour, baking powder and salt, folding gently until combined
Spread the dough evenly in the prepared pan. Cook for 12-15 minutes or until the cake comes out when it is slightly touched.
Immediately transform the cake onto a clean kitchen towel dusted with sugar powder. Remove the parchment paper. From a short end, roll the cake in the sponge. Completely cool on a wireless carrier.
For topping, melt white chocolate with heavy cream over low heat until it is smooth. Cool slightly. Unroll the cake and evenly distribute with raspberry jam, then the white chocolate mixture. Scatter the raspberries.
Re-roll the cake without a towel. Melted white chocolate flour, then decorates with raspberries and chocolate chips.
Relax for at least 1 hour before deciding.
Preparation time: 30 minutes | Cooking time: 15 minutes | Total time: 1 hour 45 minutes | Kcal: 320 per slice | Portions: 10 portions

03/02/2025

Chocolate and Coconut Cake

Ingredients:

1 1/2 cups of all-purpose flour
1 cup of granulated sugar
1 x 2 cup of cocoa powder
1 1/2 teaspoons of baking powder
1 x 2 teaspoon of baking soda
1 x 4 teaspoon of salt
1 cup of strong coffee brewed, cooled
1 x 2 cup of coconut milk
1 x 3 cup vegetable oil
1 Teaspoon Vanilla Extract
1 cup of grated coconut
1 x 2 cup of dark chocolate chips
2 large eggs
Itineraries:

Preheat your oven to 350°F (175°C). Fat and flour a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, combine brewed coffee, coconut milk, vegetable oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until they are combined.
Fold in coconut and dark chocolate chips.
Pour the dough into the prepared cake pan and smooth the top.
Cook for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire holder to cool completely before serving.
Preparation time: 15 minutes | Cooking time: 35 minutes | Total time: 50 minutes

Kcal: 350 kcal per slice | Portions: 8 portions

03/02/2025

Crockpot French Onion Meatloaf with Melted Swiss Cheese 🍖🧅

Ingredients:
2 pounds ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
2 eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 large onions, thinly sliced
2 tablespoons butter
1 cup beef broth
8 slices Swiss cheese
Instructions:
Prepare the Meat Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and black pepper. Mix thoroughly to ensure all ingredients are well blended and evenly distributed.

Form the Loaf:
Shape the combined beef mixture into a loaf. Gently place the formed loaf into the crockpot, ensuring it is centered.

Caramelize the Onions:
In a skillet, melt the butter over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally. Allow the onions to caramelize, which takes around 20-25 minutes. Once caramelized, add the beef broth and continue to simmer until most of the liquid is absorbed and the onions are deeply golden.

Add Onions to the Meatloaf:
Pour the caramelized onions and any remaining broth over the meatloaf in the crockpot, covering the loaf evenly.

Slow Cook the Meatloaf:
Set the crockpot to the "low" setting and allow the meatloaf to cook for 6 to 8 hours. This slow cooking process will infuse all the flavors together and ensure the meat is tender and juicy.

Melt the Cheese:
About 10 minutes before the meatloaf is ready, layer the Swiss cheese slices over the top of the loaf. Cover the crockpot and let the cheese melt until it’s bubbly and gooey.

Serve and Enjoy:
Slice the meatloaf, making sure each piece has a generous amount of melted Swiss cheese on top. Serve hot and savor the deliciously rich and savory flavors!

Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8

03/02/2025

White Chocolate Cake Delight

Ingredients:
For the crust:
1 1/2 cups of Cracker Graham crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unmelted salted butter

For the topping of the cheesecake:
- 16 ounces of cream cheese, softened
- 1 cup of melted white chocolate chips
- 3/4 cup of granulated sugar
- 1/2 cup of fresh cream
- 2 large eggs
- 1 teaspoon of vanilla extract

For the trim:
- Whipped cream
- White Chocolate Chips
- Fresh Cherries
Instructions:
1. Preheat your oven to 325°F (165°C). Grease a 9-inch spring-loaded stove.
2. Mix some graham cracker crumbs, sugar and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Cook for 10 minutes and allow to cool.
3. In a large bowl, beat the cream cheese and sugar until it is smooth. Add melted white chocolate and mix until combined. Add fresh cream, eggs and vanilla extract, beating up to this
4. Pour the filling over the cooled crust. Cook for 45-50 minutes, or until the edges are fixed but the center is slightly shaken. Allow it to cool to room temperature and then refrigerate for at least 4 hours or overnight.
5. Before serving, fill with whipped cream, white chocolate chips and cherries.

Enjoy this creamy and indulgent treat!

03/02/2025

L ayered Red Velvet Cheesecake Bundt Cake Recipe
Ingredients:
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon cocoa powder (unsweetened)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring (or more for a deeper red color)
For the Cheesecake Layer:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Cream Cheese Glaze (Optional):
4 oz cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2-3 tablespoons milk (to reach desired glaze consistency)
Instructions:
Preheat Oven:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.
Make the Cheesecake Layer:

In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add the egg, vanilla extract, and flour. Mix until fully combined and set the cheesecake mixture aside.
Prepare the Red Velvet Cake:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the oil, buttermilk, eggs, vinegar, vanilla extract, and food coloring until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
Assemble the Cake:

Pour about half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
Spoon the cheesecake mixture over the cake batter, spreading it out to form a layer. Be careful not to let the cheesecake touch the sides of the pan to prevent it from burning.
Add the remaining red velvet cake batter on top of the cheesecake layer, covering it completely.
Bake the Cake:

Bake for 55-65 minutes, or until a toothpick inserted into the red velvet layers (not the cheesecake) comes out clean. The cheesecake layer will remain soft.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):

While the cake is cooling, prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar and vanilla extract until smooth.
Gradually add milk until the glaze reaches a pourable consistency.
Glaze and Serve:

Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the Bundt cake. You can garnish with additional red velvet crumbs, sprinkles, or holiday-themed decorations for a festive touch.
Red Velvet Cheesecake Bundt Cake Recipe
Ingredients:
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon cocoa powder (unsweetened)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring (or more for a deeper red color)
For the Cheesecake Layer:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Cream Cheese Glaze (Optional):
4 oz cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2-3 tablespoons milk (to reach desired glaze consistency)
Instructions:
Preheat Oven:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.
Make the Cheesecake Layer:

In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add the egg, vanilla extract, and flour. Mix until fully combined and set the cheesecake mixture aside.
Prepare the Red Velvet Cake:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the oil, buttermilk, eggs, vinegar, vanilla extract, and food coloring until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
Assemble the Cake:

Pour about half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
Spoon the cheesecake mixture over the cake batter, spreading it out to form a layer. Be careful not to let the cheesecake touch the sides of the pan to prevent it from burning.
Add the remaining red velvet cake batter on top of the cheesecake layer, covering it completely.
Bake the Cake:

Bake for 55-65 minutes, or until a toothpick inserted into the red velvet layers (not the cheesecake) comes out clean. The cheesecake layer will remain soft.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):

While the cake is cooling, prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar and vanilla extract until smooth.
Gradually add milk until the glaze reaches a pourable consistency.
Glaze and Serve:

Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the Bundt cake. You can garnish with additional red velvet crumbs, sprinkles, or holiday-themed decorations for a festive touch.
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03/02/2025

Roasted Caramel Noise with Creamy Glacing
Ingredients
For the Rooted Biscuit with the Noisette:

100g of ground hazelnuts
100g of flour
5 large eggs, separated
120g of powdered sugar
1 teaspoon of vanilla extract
A Pinch of Salt
For the Caramel Heart:

150g of powdered sugar
60 ml of whole, warm liquid cream
50g of sweet butter
A pinch of salt (optional)
For the Creamy Garnishment:

250g of mascarpone
100 ml of whole liquid cream
50g of icing sugar
1 teaspoon of vanilla extract
For the Decoration:

Mini macaroons (preferably caramel or hazelnut flavour)
Whole, Grilled Noises
Crushed Noiseboards
Instructions
Step 1: Prepare the Caramel Heart

In a thick-bottomed pan, melt the sugar over medium heat, stirring constantly until a golden caramel is obtained.
Remove from heat and gently add the warm cream (be careful, it can splash) .
Stir in the butter and a pinch of salt, then mix until you get a smooth caramel.
Pour the caramel into a mould or a small cake mould covered with baking paper so that it takes a rectangular shape, suitable for the roll. Put it in the refrigerator until it hardens.
Step 2: Prepare the Rooted Biscuit with the Noisette

Preheat your oven to 180°C. Carry a baking sheet with parchment paper.
In a bowl, mount the snowy egg whites with a pinch of salt. Gradually add half of the sugar, continuing to beat until firm peaks are obtained.
In another bowl, whip the egg yolks with the rest of the sugar and vanilla until they are pale and thick.
Gently incorporate the mixture of egg yolks with snow whites.
Sift the flour on the mixture, add the ground hazelnuts, and incorporate it gently so as not to bring the dough down.
Spread the dough evenly on the hob and cook for 12-15 minutes, until it is golden and elastic.
Remove from the oven and allow it to cool slightly before rolling (still warm) in a clean cloth sprinkled with icing sugar to give it its shape. Allow to cool completely.
Step 3: Prepare the Creamy Supplement
In a bowl, whip the mascarpone, liquid cream, icing sugar and vanilla until you get a smooth, thick consistency, ready to be spread out.
Step 4: Assemble the Role

Unroll the cooled biscuit and spread a thin layer of creamy trim over the entire surface.
Place the caramel heart at the end of the biscuit and gently roll it around it to form the roll.
Cover the outside of the roll with the rest of the creamy trim, smoothing well.
Step 5: Decorate

Decorate the top of the roll with mini macaroons, whole hazelnuts and crushed hazelnuts.
Refrigerate for at least 1-2 hours to firm up before cutting and serving.

03/02/2025

☕🍰 Soft cake at the café 🍰☕

Ingredients:

Cake:

6 eggs 🥚
400 ml of sugar 🍬
120 ml of cocoa powder 🍫
200 ml of warm water 💧
120 ml of oil 🛢️
500 ml of cake flour 🍰
4 ml of salt 🧂
20 ml of baking powder 🌟
Syrup (stroop):

1 1/2 cups of water 💧
1 1/2 cups of sugar 🍬
15 ml of powdered coffee ☕
10 ml of vanilla extract 🌿
Topping:

175 ml of cream 🥛
1 can of caramel condensed milk 🍮
1 chocolate flake, broken 🍫
Instructions:
1️⃣ Preheat the oven to 180°C (350°F). Grease a cooking pan.
2️⃣ Whisk the eggs and sugar until the sugar is light and soft
3️⃣ Mix the cocoa with water and oil, then combine with the egg mixture
4️⃣ Sieve the flour, salt and baking powder into the dough.
5️⃣ Bake for 30-35 minutes or until a toothpick comes out clean.

For the syrup:
6️⃣ Dissolve sugar, coffee and vanilla in water over medium heat.
7️⃣ Make holes in the hot cake and pour syrup on it. Cool the cake in the fridge.
For the Topping:
8️⃣ Whisk the cream until it is stiff, then bend in caramel condensed milk.
9️⃣ Spread the mixture on the cooled cake and sprinkle some broken chocolate flake on it.

Serve in the cool and enjoy!

03/02/2025

Gâteau au fromage à la pâte à biscuits rouge velours

Ingrédients

Pour la base de cookies :
2 tasses (200 g) de biscuits au chocolat écrasés (ex. Oreos, sans garniture)
1 ⁄2 tasse (115 g) de beurre non salé, fondu

Pour la couche de gâteau Red Velvet :
1 1 ⁄2 tasses (190 g) de farine tout usage
1 tasse (200 g) de sucre granulé
2 cuillères à soupe de cacao en poudre non sucrée
1 cuillère à thé de bicarbonate de sou
1 tasse (240 ml) de babeurre
1 ⁄2 tasse (120 ml) d'huile végétale
2 gros œufs
1 cuillère à thé d'extrait de vanille
1 cuillère à thé de vinaigre blanc
1–2 cuillères à thé de colorant alimentaire rouge

Pour la couche de cheesecake :
16 oz (450 g) de fromage à la crème, ramolli
1 ⁄2 tasse (100 g) de sucre granulé
2 gros œufs
1 cuillère à thé d'extrait de vanille

Pour la garniture de pâte à biscuits :
1 ⁄2 tasse (115 g) de beurre non salé, ramolli
1 ⁄2 tasse (100 g) de sucre roux
1 ⁄4 tasse (50 g) de sucre granulé
1 cuillère à thé d'extrait de vanille
1 tasse (125 g) de farine tout usage (traitée thermiquement si nécessaire)
1 ⁄2 tasse (90 g) mini pépites de chocolat

Pour la ganache et les décorations :
1 tasse (175 g) de pépites de chocolat mi-sucrées
1 ⁄2 tasse (120 ml) de crème lourde
Des miettes de velours rouge et des pépites de chocolat supplémentaires pour la garniture

Instructions

1. Faites la base de cookies :
Préchauffer le four à 350°F (175°C) et graisser un ressort de 9 pouces.
Combinez des biscuits écrasés et du beurre fondu dans un bol. Appuyez uniformément sur le mélange dans le fond de la casserole.
Cuire pendant 8 à 10 minutes. Laissez-le refroidir complètement.

2. Préparez la couche de gâteau Red Velvet :
Dans un grand bol, fouettez ensemble la farine, le sucre, la poudre de cacao, le bicarbonate de soude et le sel.
Dans un autre bol, combinez du babeurre, de l'huile, des œufs, de la vanille, du vinaigre et du colorant alimentaire. Mélanger jusqu'à ce que lisse.
Ajoutez progressivement les ingrédients humides à sec, en mélangeant jusqu'à ce que tout soit simplement combiné.
Versez la pâte dans une poêle à gâteau graissée de 9 pouces. Cuire pendant 25-30 minutes ou jusqu'à ce qu'un cure-dents inséré au centre sorte propre. Laissez refroidir complètement.

3. Préparez la couche de gâteau au fromage :
Battez le fromage à la crème et le sucre jusqu'à ce qu'il soit lisse
Ajoutez les œufs un à la fois, en mélangeant bien après chaque ajout. Remuer dans la vanille.
Versez le mélange de gâteau au fromage sur la base de biscuits refroidi dans la poêle à ressort.
Cuire à 325°F (160°C) pendant 35–40 minutes ou jusqu'à ce que le centre soit réglé. Laissez refroidir et réfrigérer pendant au moins 4 heures.

4. Préparez la garniture de pâte à biscuits :
Battez le beurre, le sucre roux et le sucre granulé jusqu'à ce que vous soyez crémeux.
Mélanger dans de la vanille. Ajoutez graduellement la farine et remuez jusqu'à ce qu'elle soit Plier dans des mini pépites de chocolat.

5. Assemblez le gâteau :
Placez la couche de gâteau rouge velvet sur la couche de gâteau au fromage au four.
Étalez le mélange de pâte à biscuits uniformément sur le dessus.
Préparez la ganache en chauffant de la crème lourde et en la versant sur des pépites de chocolat. Remuer jusqu'à ce que lisse.
Ganache bruine sur la couche de pâte à biscuits.

6. Décorer:
Ajoutez des miettes de velours rouges et des pépites de chocolat sur les bords.
Tourbillons décoratifs de tuyaux avec ganache ou glaçage, si souhaité.
Réfrigérez le gâteau assemblé pendant au moins 2 heures avant de le trancher.

Savourez cet indulgent cheesecake à la pâte à biscuits rouge velvet ! 🍰

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