No-Bake Chocolate Peanut Butter

Ingredients Note: This recipe serves 8  

• 20 Oreo cookies (or a box of chocolate cookie crumbs) 

• 2 tablespoons butter, softened 

• 1 package (8 oz.) cream cheese, softened 

• ½ cup peanut butter 

• 1 cup confectioner's sugar 

• Another ½ cup confectioner's sugar 

• 1 carton (16 oz.) frozen whipped topping, thawed 

• 20 miniature peanut butter cups, chopped 

• 1 cup milk

1 package (3.9 oz.) instant chocolate pudding mix

 

Instructions  

1. Crush 16 Oreo cookies, or other chocolate cookies, and mix with the softened butter. In a 9-inch square dish, press the batter, creating the crust and then set it aside.

 

2. Beat cream cheese, peanut butter and confectioner's sugar in a large bowl, until the mixture is smooth. 

 

3. Fold half of the whipped topping into the mixture and spread it over the crust. 

 

4. Sprinkle a layer of chopped peanut butter cups over the whipped topping. 

 

5. In a separate large bowl beat the milk, pudding mix, and the ½ cup confectioner's sugar for 2 minutes with a hand mixer on a low speed. Let this mixture stand for 2 minutes until it is soft-set. 

 

6. Fold in the remaining whipped topping and spread this over the peanut butter cup layer. 

 

7. Crush the other 4 cookies and sprinkle them over the top of the pudding. 

 

8. Cover the finished dessert and let it chill for 3 hours.  

 

 

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Eggless Pecan Nut Butter Biscuits

 Ingredients

 1 cup (130 g) chopped pecans (+ 30 whole pecans to put in the top, this is optional)

3/4 cup + 2 tbsp (202 g) unsalted butter, divided

2 cups (280 g) all-purpose flour

2 tbsp (20 g) cornstarch

2 tsp baking powder

½ tsp kosher salt

½ tsp cinnamon pdr

1/3 cup (67 g) granulated sugar

1/3 cup (67 g) brown sugar

3 oz (85 g) cream cheese, softened

1 tsp vanilla extract

 

Method

• Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper or a silicone mat, and set aside. The number of batches will depend on how large/small you want your cookies.
• Melt 2 tablespoons of butter. Mix the chopped pecans and melted butter in a small mixing bowl. Place the pecan on the prepared baking sheet and bake for 8-10 minutes, or until the pecans are slightly golden and fragrant. Remove from the baking sheet and set aside.
• Combine the flour, cornstarch, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
• Cream the remaining butter ( 3/4 cup – 174 g) and sugars together in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
• Add the flour mixture and mix until the dough comes together and is combined. Stir in roasted pecans; mix to distribute. Do not over-mix.
• Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies, use a small spring-loaded ice cream scoop to spoon out the dough. Firmly press a pecan half on top of each ball of cookie dough, if desired
• Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.                                   TIPS TO MAKE THE BEST EGG-LESS BUTTER PECAN COOKIES  

  Soften butter. If you plan to make making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!

   

  Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.

   

  Add as little or as many pecans as you like, I tested the recipe with different amounts, and 1 cup is the right quantity, in my opinion.

   

  Don’t care too much about the baking time! This is because every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.

   

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No Bake Mango Cheesecake

Ingredients:

For the Crust:

 
• 200g graham crackers or digestive biscuits
• 100g unsalted butter, melted

For the Cheesecake Filling:
• 400g cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream, whipped to stiff peaks
• 1 cup mango puree (fresh or canned)

For the Mango Topping:
• 1 cup mango puree
• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• Fresh mango slices, for garnish

Method

1. Prepare the Crust:
o In a food processor, blitz the graham crackers until they turn into fine crumbs.
o Mix the crumbs with melted butter until well combined.
o Press the mixture into the base of a 9-inch springform pan. Use the back of a spoon to smooth it out evenly.
o Chill in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling:
o In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
o Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
o Gently fold in the whipped cream until the mixture is smooth and fluffy.
o Fold in the mango puree until well combined.
o Pour the filling over the prepared crust, spreading it out evenly.
o Return to the refrigerator and let it chill for at least 4 hours, or until set.

3. Prepare the Mango Topping:
o In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
o Heat the mango puree in a saucepan over medium heat until warm (do not boil).
o Add the bloomed gelatin to the warm mango puree and stir until completely dissolved.
o Let the mixture cool slightly, then pour it over the set cheesecake.
o Return the cheesecake to the refrigerator and let it chill for another 2 hours, or until the topping is set.
 

4. Garnish and Serve:
o Before serving, garnish the cheesecake with fresh mango slices.
o Carefully remove the cheesecake from the springform pan.
o Slice and enjoy!

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King’s Hawaiian Cheesecake Danish

 Ingredients:
1 package King’s Hawaiian Sweet Rolls (12 count)
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg yolk
1/4 cup butter, melted
2 tbsp cinnamon sugar (1 1/2 tbsp sugar mixed with 1/2 tbsp cinnamon)
Powdered sugar for dusting

Directions:
Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.

Carefully slice each King’s Hawaiian Sweet Roll in half, but not all the way through, creating a pocket.

In a medium bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and well combined.

Spoon or pipe the cream cheese mixture into the pocket of each sweet roll.

Place the filled rolls on the prepared baking sheet, ensuring they are not touching.

Brush the tops of the rolls with melted butter, then sprinkle evenly with the cinnamon sugar mixture.

Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and the filling is set.

Allow the danishes to cool slightly on the baking sheet before transferring to a serving platter.

Dust with powdered sugar before serving.

Enjoy these King’s Hawaiian Cheesecake Danishes warm, as a decadent breakfast treat or a sweet dessert that combines the soft, fluffy texture of brioche rolls with the creamy richness of cheesecake.

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No bake strawbweey cheese cake

INGREDIENTS

Vanilla sandwich cookies 36/ 1 packet

Unsalted, melted butter ½ cup/ 1 stick

Softened cream cheese 8 counces/ 1 cup

1 ounce= 1 tbsp

Pdr sugar  1 ½ cups

Whipped topping 2 containers/ 16 ounces divided

Instant pudding mix, cheesecake flavour 2 packets( 3.4 oz each)

Milk  3 cups

Strawberries sliced  4 cups

 

 METHOD

 pulse cookies till they’re fne crumbs.

In a large bowl mix together cookie crumbs, melted butter until well combined.

Press cookie mixture into a 9x13” baking dish, chill in the fridge.

In a medium bowl, combine pdr sugar, cream cheese and 1 cup of topping and beat with an electric mixer. Spread over cookie layer in the pan.

In the same bowl, combine pudding mix, milk, and 1 cup whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in the pan.

Top with sliced strawberries and spread more whipped topping over the top to cover.

Garnish with additional strawberries if desired. Chill until ready to serve.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.