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Yummy Recipes, 2795 Heliport Loop, Vincennes, IN (2026)

06/17/2026

Brigadeiro Cheesecake Recipe

This dessert combines creamy cheesecake with the rich chocolate flavor of Brazilian Brigadeiro.

Serves: 10–12
Prep time: 30 minutes
Bake time: 55–65 minutes
Chill time: 4–6 hours (preferably overnight)

Ingredients

Crust

250 g (9 oz) chocolate cookies or chocolate graham crackers, crushed

80 g (⅓ cup) unsalted butter, melted

Pinch of salt

Cheesecake Filling

680 g (24 oz) cream cheese, softened

200 g (1 cup) sugar

3 large eggs, room temperature

240 ml (1 cup) heavy cream

1 tsp vanilla extract

2 tbsp cocoa powder (optional, for a chocolate cheesecake base)

Brigadeiro Topping

1 can (395 g / 14 oz) sweetened condensed milk

30 g (3 tbsp) cocoa powder

30 g (2 tbsp) butter

60 ml (¼ cup) heavy cream (optional, for a softer topping)

Chocolate sprinkles for garnish

Instructions

1. Make the Crust

1. Preheat oven to 160°C (325°F).

2. Mix cookie crumbs, melted butter, and salt.

3. Press firmly into the bottom of a 23 cm (9-inch) springform pan.

4. Bake for 8–10 minutes, then cool.

2. Prepare the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add eggs one at a time, mixing on low speed.

3. Stir in heavy cream, vanilla, and cocoa powder (if using).

4. Pour over the cooled crust.

3. Bake

1. Place the pan in a larger roasting pan and add hot water halfway up the sides (water bath).

2. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

3. Turn off the oven, crack the door open, and let cool inside for 1 hour.

4. Refrigerate for at least 4 hours, preferably overnight.

4. Make the Brigadeiro

1. In a saucepan, combine condensed milk, cocoa powder, and butter.

2. Cook over medium-low heat, stirring constantly.

3. When thick and glossy (about 8–10 minutes), stir in heavy cream if desired.

4. Cool for 10–15 minutes until spreadable.

5. Finish the Cheesecake

Spread the brigadeiro over the chilled cheesecake.

Decorate with chocolate sprinkles or extra brigadeiros.

Tips for Success

Use room-temperature ingredients to prevent lumps.

Avoid overmixing after adding eggs to reduce cracking.

For clean slices, dip your knife in hot water and wipe between cuts.

For an extra Brazilian touch, serve with fresh berries or small homemade brigadeiros on top. Enjoy! 🍫🍰

06/17/2026

Glazed Fruit Cake Squares

Ingredients

For the fruit cake
- 1½ cups mixed dried fruit (raisins, sultanas, chopped dates, candied peel)
- ½ cup orange juice or strong tea (for soaking)
- 150 g unsalted butter, softened
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp mixed spice or nutmeg
- 1 cup milk
- 1 tsp vanilla extract

For the glaze and topping
- 1 can (395 g) sweetened condensed milk
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup mixed candied fruit or finely chopped dried fruit (for topping)

Preparation steps

1. Place the mixed dried fruit in a bowl with the orange juice or tea. Stir and let soak for at least 30 minutes.

2. Preheat the oven to 170°C (340°F). Grease and line a 22 × 22 cm (9 × 9 inch) square pan or two small loaf tins with baking paper.

3. In a large bowl, beat the softened butter and brown sugar until light and creamy.

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

5. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and mixed spice.

6. Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just until smooth.

7. Fold in the soaked fruit along with any remaining liquid. Spread the batter evenly into the prepared pan.

8. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

9. For the glaze, place condensed milk and butter in a small saucepan. Cook over low heat, stirring constantly, until slightly thickened and glossy, 5–7 minutes. Remove from heat and stir in vanilla. Allow to cool until it is thick but still pourable.

10. Pour or spread the glaze over the cooled cake. While it is still soft, sprinkle the mixed candied fruit evenly on top and press gently so they stick.

11. Chill for at least 30 minutes, then cut into squares and serve.

Keywords: glazed fruit cake, fruit cake squares, candied fruit topping, moist spice cake, holiday baking, easy tray bake recipe

06/16/2026

Ribeye Steak with Herb Butter, Spiced Shrimp, Grilled Asparagus & Cheesy Potato Casserole

Ingredients:

For the Ribeye Steak:

1 thick-cut ribeye steak (1.5–2 inches)

Kosher salt and freshly cracked black pepper

1 tbsp high smoke point oil

1 tbsp unsalted butter (for basting)

Herb Butter:

2 tbsp unsalted butter, softened

1 tsp chopped parsley

½ tsp minced garlic

½ tsp chopped chives

Pinch of salt

For the Spiced Shrimp:

8–10 large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

½ tsp cayenne (optional, for heat)

½ tsp garlic powder

Salt and pepper to taste

1 tsp lemon juice

Grilled Asparagus:

8–10 fresh asparagus spears, trimmed

1 tsp olive oil

Salt and black pepper

Cheesy Potato Casserole:

2 cups diced or shredded cooked potatoes

¾ cup sour cream

½ cup shredded cheddar cheese (plus extra for topping)

¼ cup chopped green onions

Salt and pepper to taste

2–3 tbsp crumbled cooked bacon (for topping)

Instructions:

Make the Herb Butter:

Mix softened butter with parsley, garlic, chives, and salt. Form into a dollop and refrigerate.

Cook the Steak:

Bring ribeye to room temperature. Season with salt and pepper.

Sear in hot skillet with oil, 3–4 min per side. Add butter and baste for final minute.

Rest 10 min. Top with herb butter just before serving.

Cook the Shrimp:

Toss shrimp with olive oil, paprika, cayenne, garlic powder, salt, and pepper.

Sear in hot pan 1–2 min per side until opaque and spiced. Finish with lemon juice.

Grill the Asparagus:

Toss asparagus in olive oil, salt, and pepper.

Grill or pan-sear over high heat until tender-crisp and lightly charred (3–5 min).

Prepare Potato Casserole:

Preheat oven to 375°F (190°C).

Mix cooked potatoes with sour cream, cheese, green onions, salt, and pepper.

Transfer to a baking dish, top with extra cheese and bacon.

Bake until golden and bubbly (20–25 min).

Plate the Dish:

Center the ribeye on the plate, top with herb butter.

Fan spiced shrimp around one side.

Align grilled asparagus neatly.

Spoon a tidy portion of potato casserole to finish.

Serve immediately, allowing the butter to melt over the steak

06/15/2026

Make An Oreo cookies 🍪🍪

06/13/2026

Pick A CheeseSteak ❤️🔥

06/12/2026

Choose Some Squares 😋🔥

06/12/2026

Pick One Per Row 😋✅

06/11/2026

🍔🔥 The Ultimate Cheese & Green Sauce Burger! 🔥🧀
Craving something bold and flavorful? Say hello to this Cheese & Green Sauce Burger! 🍔🌶️
With a juicy beef patty, melted cheese, a dollop of spicy green sauce, and creamy mayo – it’s the perfect combination of heat and flavor! If you’re a fan of a little kick in your meal, this burger is calling your name! 🔥
Ingredients:
1 hamburger bun 🍞
1 beef patty (seasoned to perfection) 🥩
1 slice of melted cheese (your choice – cheddar or mozzarella works wonders!) 🧀
Green chili sauce 🌶️
Creamy mayonnaise for that extra smooth finish 🍽️
Directions:
Grill the beef patty to your preferred level of doneness. 🍔
Toast the bun lightly for the perfect crunch! 🍞
Assemble the burger: Spread mayo on the bottom bun, place the juicy patty, add the melted cheese, and top with a generous amount of green chili sauce. 🌶️
Top it off with the bun and enjoy! 🧀
💬 What’s your favorite burger topping? Drop a comment below!

06/10/2026

Green Rose Lattice Cake🎂🌿🌹 — a round sponge cloaked in smooth light green frosting, crowned with a radial pattern of bright green teardrops separated by dark green spheres.
🌿🌹 Green Rose Lattice Cake (Metric)
Sponge Cake (Vanilla Base, Round)
All-purpose flour: 350 g
Granulated sugar: 280 g
Butter (unsalted, softened): 200 g
Eggs: 5 large (≈250 g)
Milk: 180 g
Baking powder: 12 g
Salt: 3 g
Vanilla extract: 7 g
Frosting & Decoration
-Butter (unsalted, softened): 400 g
-Powdered sugar: 800 g
-Milk or cream: 70 g
-Vanilla extract: 8 g
-Light green buttercream (smooth coat décor): about 180 g
-Base rosettes (ornamental décor): about 80 g
-Bright green teardrops (ornamental décor): about 100 g
-Dark green spheres (ornamental accents): about 60 g
-White‑green rose centerpiece (floral décor): about 100 g
-Lattice‑like white pieces (ornamental décor): about 80 g
-Green pearl accents (ornamental décor): about 40 g
-White reflective stand (presentation): non‑edible décor
Decoration Breakdown
- Buttercream + rosettes + teardrops + lattice décor: 440 g
- Rose + spheres + pearl accents décor: 200 g
🥣 Instructions
1. Bake sponge
* Cream butter + sugar until fluffy.
* Add eggs one at a time, then vanilla.
* Mix flour, baking powder, salt; fold into wet mixture with milk.
* Bake at 175°C for 35–40 minutes. Cool completely.
2. Prepare frosting + décor
* Frost crown and sides in light green.
* Pipe rosettes around base.
* Arrange radial teardrops + dark spheres.
* Sculpt rose centerpiece with lattice + pearls.
* Present on reflective stand.
3. Decorate cake
* Balance floral centerpiece with ornamental symmetry.
* Present as centerpiece for refined artistry

06/10/2026

Craving a unique savory treat? These Savory Cranberry & Pistachio Cheesecake Cups are the perfect bite-sized appetizer for any gathering! 🎉✨

Ingredients:
- 1 cup pistachios, finely chopped or ground
- 2 tablespoons unsalted butter, melted
- 1 tablespoon breadcrumbs
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry compote or sauce
- Fresh rosemary sprigs (for garnish)

Directions:
1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
2. In a medium bowl, mix together the chopped pistachios, melted butter, and breadcrumbs. Stir until everything is well combined and slightly crumbly. Press this mixture into the bottom of each muffin cup to create a delightful crust. Bake for 5-7 minutes, until lightly toasted, then let them cool.
3. In a large bowl, whip the softened cream cheese until it’s smooth and creamy. Add the sour cream, egg, grated Parmesan cheese, salt, and black pepper. Mix everything together until it’s fully combined and silky smooth. Spoon or pipe this savory cheesecake filling into each muffin cup, over the cooled pistachio crust, filling them nearly to the top. Bake for 20-25 minutes, or until the centers are set and the edges turn a lovely golden color. Let these cool to room temperature, then pop them in the fridge for at least 2 hours to set.
4. Once chilled and firm, dollop about 1 teaspoon of cranberry compote or sauce onto each cheesecake cup. Finish with a fresh rosemary sprig for that festive flair.
5. These Savory Cranberry & Pistachio Cheesecake Cups are best served chilled and make a luxurious appetizer for your next holiday bash!

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