Ryker Adams

28/02/2025

✅✅✅ 🍫🍰🍮 Indulge in the heavenly delight of Caramel Brownie Cheesecake! 🍫🍰🍮
Ingredients:
For the Brownie Base:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Cheesecake:
2 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Caramel Topping:
1 cup sugar
6 tablespoons butter
1/2 cup heavy cream
Pinch of salt
Directions:
Prepare the Brownie Base:
Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
Melt butter and mix with sugar. Add eggs and vanilla, mix until smooth. Stir in cocoa, flour, and salt until just combined.
Spread the brownie batter evenly into the prepared pan. Bake for 20 minutes.
Prepare the Cheesecake Mixture:
Beat cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
Pour cheesecake mixture over the baked brownie base. Return to oven and bake for 45 minutes or until set.
Prepare the Caramel Sauce:
Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Carefully stir in butter and then heavy cream, add salt. Let cool slightly.
Pour caramel over the cooled cheesecake.
Serve and Enjoy!
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 25 minutes
Calories: 580 kcal | Servings: 8 servings
Satisfy your sweet cravings with this decadent Caramel Brownie Cheesecake! 🍫🍮✨

28/02/2025

Elegant Blackberry Lavender Swirl Cake

Ingredients:

For the cake:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup dried lavender flowers
1 cup fresh blackberries
1/2 cup blackberry jam
Purple food coloring (optional)
Directions:

Preheat the Oven:
Preheat oven to 350°F (175°C).

Prepare the Pans:
Grease and flour two 8-inch round cake pans.

Cream Butter and Sugar:
In a large bowl, cream together butter and sugar until light and fluffy.

Add Eggs and Vanilla:
Beat in eggs one at a time, then stir in vanilla extract.

Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.

Combine Mixtures:
Gradually add flour mixture to butter mixture alternately with milk, starting and ending with flour mixture.

Divide the Batter:
Divide the batter evenly between the two prepared pans.

Prepare the Swirl:
In a small bowl, crush lavender flowers with a spoon and mix with blackberry jam and a few drops of purple food coloring.

Create the Swirl:
Drop spoonfuls of the lavender-blackberry mixture onto the batter in each pan, and swirl with a knife to create a marbled effect.

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

Cool:
Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

28/02/2025

Garlic Bread Steak Bites with Horseradish Cream

Ingredients:

1 lb steak (sirloin or ribeye), cut into bite-sized pieces
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 baguette, sliced into rounds

28/02/2025

28/02/2025

No-Bake Mango Cheesecake 🥭🍰

Ingredients:
Cookie Crust:
200g vegan butter cookies (or other gluten-free cookies)
120g melted vegan butter
Mango Cheesecake Filling:
250g mango, peeled and pitted
250g vegan cream cheese (e.g., Simply-V, or soy quark like Alpro Skyr)
75g sugar (your choice of type)
200ml plant-based whipping cream, chilled
80ml coconut milk
1 packet of Agar-Agar (enough for 500ml)
Passion Fruit Topping:
2 teaspoons cornstarch mixed in 5 tablespoons water
4 passion fruits (or about 120ml of passion fruit pulp)
Directions:
Prepare the Crust:
Line the bottom of a 20cm springform pan with baking paper.
Crush the cookies into fine crumbs using a food processor or by rolling a rolling pin over the cookies in a sealed bag.
Mix the cookie crumbs with melted vegan butter until well combined and press the mixture firmly into the bottom of the prepared pan.
Chill in the fridge or freezer for at least 15 minutes to firm up.
Make the Cheesecake Filling:
Blend the mango, vegan cream cheese, and sugar until smooth and creamy.
In a separate bowl, whip the chilled plant-based cream until stiff peaks form.
In a small pot, stir the Agar-Agar into the coconut milk, bring to a boil, and simmer for about 2 minutes.
Mix a few tablespoons of the mango cream into the Agar-Agar mixture to temper it, then quickly fold this into the remaining mango cream and whipped cream until well combined.
Pour the filling over the chilled crust, smooth the top, and let set in the fridge for at least 4 hours, or overnight.
Prepare the Passion Fruit Topping:
Dissolve the cornstarch in water, then add the passion fruit pulp and heat until the mixture thickens.
Allow to cool slightly before spreading over the set cheesecake.
Serve:
Once set, carefully remove the cheesecake from the springform pan, pour over the passion fruit topping, and garnish with fresh fruits or coconut flakes if desired.
Chill until ready to serve.
Enjoy this refreshingly fruity, creamy dessert that's sure to bring a taste of the tropics to your table! 🌴

28/02/2025

Death by Chocolate Icebox Cake
Ingredients:
• 3 cups heavy cream
• 1/3 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 package (9 oz) chocolate wafer cookies
• 3 cups chocolate chips, melted
• 1 cup mini chocolate chips for garnish
• Chocolate shavings for garnish
Directions:
1. In a large bowl, beat the heavy cream, powdered sugar, vanilla extract, and cocoa powder until stiff peaks form.
2. Spread a thin layer of whipped cream on the bottom of a 9x13 inch dish.
3. Place a layer of chocolate wafer cookies over the whipped cream, then spread a layer of melted chocolate on top of the cookies.
4. Repeat the layers, ending with a layer of whipped cream on top.
5. Garnish with mini chocolate chips and chocolate shavings.
6. Cover and refrigerate for at least 2 hours, or overnight, to allow the cookies to soften.

28/02/2025

Slowcooker Chicken and Dumplings
4 boneless skinless chicken breast cut in 1 inch cubes
1 can chicken broth
2 small cans cream of chicken soup
1 cup milk
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 lb sliced carrots
4 ribs sliced celery
1 medium onion diced
1/2 bag frozen peas
8 strips bacon, cooked and crumbled
1 can biscuit dough
In the crockpot, mix together the sauce of chicken broth, both cans cream of chicken soup, milk, garlic powder, salt, and pepper.
Add in the chicken carrots, celery and onion and fold them into the sauce mixture. Cook on low for 6 hours.
Add in the bacon and peas, stir together.
Cut up the uncooked biscuits in quarters and put on top of the mixture. Cooking for another hour on high or until done.

28/02/2025

Sweet Potato Out of This World 🌺😍
👇
This is the only way we eat sweet potatoes!

4-5 sweet potato clean and cut crosswise.

Olive oil

Pink salt/kosher salt

Dried thyme

Baking sheet

Parchment paper

Preheat oven to 400F

Cover the baking sheet with parchment paper.

Sprinkle salt,dried thyme and drizzle olive oil generously on each half and place them cut side down (drizzle some more olive oil on top and give them good massage).

Bake for 40 minutes or till the bottom is caramelized.enjoy!

28/02/2025

Ham and Cheese Crescent Rolls

Ingredients :
1 tube crescent dough sheet
20-22 slices Black Forest Ham, thinly sliced
12 slices Swiss cheese, thinly sliced
½ cup butter, melted
1 Tbsp. poppy seeds
2 tsp Dijon mustard
½ tsp Worcestershire sauce

Directions :
Preparation: Preheat your oven to 350ºF (175ºC) and grease a 9×13 inch baking dish with cooking spray or butter.
Prepare the Dough: Unroll the crescent dough sheet onto a clean surface, making sure the longest side is at the bottom to form a rectangle. Pinch any seams closed and gently press the dough to make it slightly thinner, about 10 x 13 inches.
Layering: Evenly layer 6 slices of Swiss cheese on the dough, leaving a 1/4 inch margin at the edges. Arrange the Black Forest ham slices on top of the cheese, overlapping if needed. Place the remaining Swiss cheese slices over the ham.
Rolling Up: Starting with the longest side, tightly roll up the dough to enclose the filling. Pinch the ends and seams to seal.
Cutting and Arranging: Using a sharp knife, cut the roll into 18 equal pieces. Arrange these roll-ups in the prepared baking dish, ensuring they are evenly spaced.
Prepare the Glaze: In a small bowl, mix together the melted butter, poppy seeds, Dijon mustard, and Worcestershire sauce until well combined.
Bake: Pour the butter mixture evenly over the roll-ups in the baking dish. Bake uncovered for 20-25 minutes, or until the rolls are golden brown and the cheese is melted to perfection.
Serve and Enjoy: Remove from the oven and let cool slightly before serving. These ham and cheese crescent rolls are best enjoyed warm, making them a delightful treat for any time of day.

28/02/2025

Frozen Peach Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
2 cups peach slices (frozen or canned, thawed and drained)
1/4 cup peach preserves
Peach Topping:

2 cups fresh peach slices
1/4 cup peach preserves
Instructions:

Prepare the Crust:

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it down firmly. Place the pan in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until well combined and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined.
Fold in the peach slices and peach preserves until incorporated.
Assemble the Cheesecake:

Pour the prepared cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Prepare the Peach Topping:

In a small saucepan, heat the peach preserves over low heat until melted and smooth. Remove from heat.
Arrange the fresh peach slices decoratively over the top of the cheesecake filling.
Brush the melted peach preserves over the fresh peach slices to glaze.
Freeze the Cheesecake:

Cover the springform pan with plastic wrap or aluminum foil.
Place the cheesecake in the freezer and freeze for at least 4-6 hours, or until firm.
Serve:

Before serving, remove the frozen peach cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly.
Release the springform pan and transfer the cheesecake to a serving platter.
Slice and serve chilled. Enjoy the creamy, peachy goodness!

27/02/2025

😋😋

27/02/2025

🦐🌽 Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack 🌽🦐

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a flavorful and easy meal perfect for grilling or baking. It's packed with deliciously seasoned shrimp, tender corn, smoky sausage, and hearty potatoes. 🌿🥔🌭

Ingredients:

1 lb large shrimp
2 ears of corn, cut into thirds
1 lb baby potatoes, halved
1 lb smoked turkey sausage, sliced
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions:

Preheat the Grill or Oven:

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Prepare the Ingredients:

In a large bowl, combine the shrimp, corn, potatoes, and smoked sausage.

Season the Ingredients:

Drizzle the olive oil and melted butter over the ingredients. Sprinkle the garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Toss everything together until evenly coated.

Assemble the Foil Packs:

Cut four large pieces of aluminum foil. Divide the shrimp, corn, potatoes, and sausage mixture evenly among the foil pieces. Fold the edges of the foil over the mixture, covering completely and sealing the packets closed.

Cook the Foil Packs:

Place the foil packs on the preheated grill or in the oven. Cook for 20-25 minutes, or until the potatoes are tender and the shrimp is cooked through.

Serve:

Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley and serve with lemon wedges.

Enjoy:

Dig into this delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack. Enjoy! 🦐🌽✨

This dish is perfect for a quick and satisfying meal, full of vibrant flavors and easy to clean up!