Easy recipes: 2024

Friday, April 26, 2024

Butterscotch Cool Whip Pie

Ingredients:

1 (9-inch) graham cracker crust
1 package (3.4 ounces) instant butterscotch pudding mix
1 3/4 cups cold milk
1 cup butterscotch chips
1 container (8 ounces) Cool Whip, thawed
Additional Cool Whip, for topping (optional)
Butterscotch sauce, for drizzling (optional)

Directions:

Step 1: In a large bowl, whisk together the instant butterscotch pudding mix and cold milk until smooth and thickened, about 2 minutes. Allow the magic of the pudding mix to transform the milk into a luscious, velvety filling that will be the star of our pie.

Step 2: Stir in the butterscotch chips until they are evenly distributed throughout the pudding mixture, adding pockets of sweet indulgence to every forkful of pie.

Step 3: Gently fold in the thawed Cool Whip until fully incorporated, creating a dreamy, cloud-like filling that is as light as it is luxurious. Let the Cool Whip work its magic, adding a creamy richness that perfectly complements the butterscotch flavor.

Step 4: Pour the heavenly mixture into the graham cracker crust, spreading it evenly with a spatula to create a smooth and decadent surface that will tempt and tantalize your taste buds.

Step 5:Refrigerate the pie for at least 4 hours, or until set, allowing the flavors to meld together and the filling to firm up to perfection. Exercise patience as the pie chills, knowing that the anticipation will only make the first bite even sweeter.

Step 6: Before serving, top the pie with additional Cool Whip for an extra dollop of creamy goodness, and drizzle with butterscotch sauce for a touch of decadence that will elevate this dessert to new heights of delight.

Conclusion: With its effortless preparation and irresistible flavor, the Butterscotch Cool Whip Pie is sure to become a favorite among dessert lovers of all ages. Whether enjoyed as the grand finale to a special meal or savored as a midday indulgence, this pie is a true celebration of sweetness and simplicity. So, gather your ingredients, whip up a batch of this delectable dessert, and prepare to dazzle your taste buds with every luxurious bite.

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THE ULTIMATE CANNOLI TIRAMISU

For the Cannoli Cream:

2 cups ricotta cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

For the Tiramisu:

1 cup espresso or strong coffee
2 tablespoons rum or Marsala wine (optional)
24 ladyfingers
2 cups mascarpone cheese
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup full-fat Greek yogurt
Cocoa powder for dusting
Additional mini chocolate chips for garnish

Instructions:

Start by making the cannoli cream. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir until well combined, then fold in the mini chocolate chips. Set aside.
In a shallow dish, combine the espresso or coffee and rum or Marsala wine if using. Dip each ladyfinger into the coffee mixture, making sure to coat each side, then arrange in a single layer at the bottom of a 9×13 inch dish.
In a large bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
In another bowl, mix the Greek yogurt until it’s smooth.
Gradually fold the Greek yogurt into the mascarpone mixture until well combined.
Spread half of the mascarpone mixture over the ladyfingers in the dish. Then, spread half of the cannoli cream over the mascarpone mixture.
Repeat with another layer of dipped ladyfingers, mascarpone mixture, and cannoli cream.
Dust the top of the tiramisu with cocoa powder and sprinkle with additional mini chocolate chips.
Cover and refrigerate for at least 2 hours, or overnight, before serving.

Enjoy your Cannoli Tiramisu!

No Bake Nutella Cheesecake

Ingredients

For the Crust:

24 Oreo Cookies
1/3 cup butter, melted

For the Filling:
2 (8- ounce) block cream cheese, room temperature
1 (13- ounce) jar chocolate hazelnut spread (Nutella)
2 tbsp cocoa powder
1 cup powdered sugar
1 (8- ounce) container whipped topping (Cool Whip)

Instructions

Crust: Crush Oreo cookies in a blender or food processor. Transfer crumbs to a large bowl and add in the melted butter.
Press the Oreo mixture into the bottom and up the sides of a 9- inch springform pan. Place the pan in the refrigerator to chill while making the filling.
Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and Nutella on medium speed until smooth and creamy. Add in the cocoa powder and powdered sugar and mix until smooth, scraping the sides of the bowl as necessary. Fold in the whipped topping until evenly incorporated.
Spread the filling into the chilled crust.
Cover and chill for at least 4 hours.
Garnish with whipped cream when ready to serve, if desired.

Notes

How to Press the Crust into the Pan: I like to use the bottom of a glass to press the Oreo crust into place, but you can also use a measuring cup if you want to.
Wait to Add the Whipped Cream: If you’re not going to serve the cake immediately, I would wait to add the whipped cream because it looks best when fresh.
Refrigerate the Cake for at Least 4 Hours: You want the cheesecake to chill and the filling to set before you slice into it. Things are a lot less messy this way.
Add Toppings: Get creative with this part! You can add shaved chocolate, fresh fruit, a dusting of cocoa powder/cinnamon/powdered sugar, crushed candies, etc. It’s up to you!
Storage: You can refrigerate your no bake cheesecake for 6-7 days in an airtight container. It will also keep in the freezer for a month or so.

Rose Milk Cakes

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1/4 cup rose syrup
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp rose essence
A pinch of salt

METHOD

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix together milk, vegetable oil, rose syrup, and rose essence.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over mix.
Pour the batter into the muffin tin, filling each cavity about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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