General Recipes

Prep Time: 20 mins | Freeze Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 15 Servings

This recipe has always been a part of my family since I was little. I loved these Frozen S’mores growing up. Now, allow me to share this recipe with you as well! You will be amazed by how easy it is to make these heavenly treats! You don’t an oven for this recipe. You just need to refrigerate it and you are good to go! Start by gathering all the ingredients. You only need 6 basic things for this recipe. It may take you more than 6 hours to prepare these treats, but I promise you that they are worth the wait. Try this recipe now!

Ingredients:

8 ounces frozen whipped topping, thawed

7 ounces marshmallow creme

2.5 c cold milk

4 ounces of cream cheese, softened

1 box instant chocolate pudding 6 serving size

16 Graham crackers

Directions:

Line the inside of a 9×13-inch pan with parchment paper.

Add milk and pudding mix into a mixing bowl. Beat to incorporate.

Transfer the mixture to the prepared baking pan and spread it evenly.

Put the pan in the fridge to chill the pudding mixture for a few minutes.

In a separate mixing bowl, add marshmallows and cream cheese. Beat until well incorporated. Stir in the whipping topping to combine.

Add the mushroom mixture on top of the chocolate layer and spread it evenly. Cover it with foil and chill in the fridge for 6 more hours.

Remove the layers, then place them onto a flat surface.

Divide about 15 Graham crackers into two and slice the marshmallow layer into 15 pieces too.

Create sandwiches out of the ingredients.

Serve right away. Enjoy!

Notes:

Keep these Frozen S’mores in the fridge until ready for serving.

Frozen S’mores

Rebecca Prep Time: 20 mins | Freeze Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 15 Servings This recipe has always been a part of my family… General Recipes Frozen S’mores European Print This

Serves: 15 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 ounces frozen whipped topping, thawed
• 7 ounces marshmallow creme
• 2.5 c cold milk
• 4 ounces of cream cheese, softened
• 1 box instant chocolate pudding 6 serving size
• 16 Graham crackers

Instructions

Line the inside of a 9×13-inch pan with parchment paper.

Add milk and pudding mix into a mixing bowl. Beat to incorporate.

Transfer the mixture to the prepared baking pan and spread it evenly.

Put the pan in the fridge to chill the pudding mixture for a few minutes.

In a separate mixing bowl, add marshmallows and cream cheese. Beat until well incorporated. Stir in the whipping topping to combine.

Add the mushroom mixture on top of the chocolate layer and spread it evenly. Cover it with foil and chill in the fridge for 6 more hours.

Remove the layers, then place them onto a flat surface.

Divide about 15 Graham crackers into two and slice the marshmallow layer into 15 pieces too.

Create sandwiches out of the ingredients.

Serve right away. Enjoy!

Notes

Keep these Frozen S’mores in the fridge until ready for serving.

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings

These Chocolate Custard Horns are filled with sweet flavors that you will surely love! They are pretty easy to make. Just follow these easy steps for they will guide you to perfection! Enjoy dessert like never before by trying this recipe out!

Ingredients:

Chocolate Custard Horns:

2 bars, chocolate

egg, beaten

1 sheet puff pastry

Chocolate Custard:

10 grams of unsweetened cocoa

1 bar chocolate

200 c milk

15 grams of flour

20 grams of sugar

2 Egg yolks

Directions:

To Make the Chocolate Custard Horns:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Thaw and slice the pastry sheets into about 1/3-inch portions.

Wrap the form with about 2 pastry strips overlapping each other. Coat each with egg wash.

Place them onto a baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the horns for about 15 minutes.

In a heat-proof bowl, add 2 chocolate bars and put them in the microwave. Heat until completely melted.

Remove the melted chocolate from the oven, then fill each pastry horn with it.

To Make the Chocolate Custard:

In a medium mixing bowl, add 20 grams of sugar and 2 egg yolks. Whisk to combine.

Add unsweetened cocoa and flour, then whisk to incorporate.

Slowly pour in the milk while stirring until well blended.

Cover the bowl with plastic, then place it in the microwave. Heat for about 2 minutes.

Remove the bowl from the microwave, then add the chocolate and whisk until well blended. Heat for 2 more minutes in the microwave.

Remove from the microwave and allow it to cool completely at room temperature. Chill in the fridge.

Fill each horn with it. Dip the bottom of each horn in it as well.

Serve and enjoy!

Chocolate Custard Horns

Rebecca Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings These Chocolate Custard Horns are filled with sweet flavors that you will… General Recipes Chocolate Custard Horns European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chocolate Custard Horns:
• 2 bars, chocolate
• egg, beaten
• 1 sheet puff pastry
• Chocolate Custard:
• 10 grams of unsweetened cocoa
• 1 bar chocolate
• 200 c milk
• 15 grams of flour
• 20 grams of sugar
• 2 Egg yolks

Instructions

To Make the Chocolate Custard Horns:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Thaw and slice the pastry sheets into about 1/3-inch portions.

Wrap the form with about 2 pastry strips overlapping each other. Coat each with egg wash.

Place them onto a baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the horns for about 15 minutes.

In a heat-proof bowl, add 2 chocolate bars and put them in the microwave. Heat until completely melted.

Remove the melted chocolate from the oven, then fill each pastry horn with it.

To Make the Chocolate Custard:

In a medium mixing bowl, add 20 grams of sugar and 2 egg yolks. Whisk to combine.

Add unsweetened cocoa and flour, then whisk to incorporate.

Slowly pour in the milk while stirring until well blended.

Cover the bowl with plastic, then place it in the microwave. Heat for about 2 minutes.

Remove the bowl from the microwave, then add the chocolate and whisk until well blended. Heat for 2 more minutes in the microwave.

Remove from the microwave and allow it to cool completely at room temperature. Chill in the fridge.

Fill each horn with it. Dip the bottom of each horn in it as well.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 28 Servings

I can’t count how many times I made these Cream Puffs! My family just could not get enough of these delicious treats! In just an hour, these are ready for serving! Prepare to fall in love. Enjoy!

Ingredients:

Ingredients for Choux Pastry:

4 Eggs (large), room temperature

1 teaspoon granulated sugar

1 c all-purpose flour measured correctly

8 tablespoons unsalted butter

1/2 c whole milk

1/4 teaspoon salt

1/2 c water

Ingredients for Cream Filling and Garnish:

1 tablespoon powdered sugar to garnish

28 raspberries optional

1 teaspoon vanilla extract

2 c heavy whipping cream chilled

4 tablespoons granulated sugar

Directions:

For the Puffs:

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Place a medium saucepan on the stove. Add sugar, salt, butter, milk, and water. Stir everything until well blended. Turn the heat to medium and allow the mixture to boil.

Remove the pan from the stove, then add 1 cup of flour and stir until well blended.

Put the pan back on the stove, then stir and cook for another 2 minutes to remove the raw taste of the flour. It should resemble a ball. Move it into a large mixing bowl and beat for a minute.

Gradually add the eggs and beat every addition until well incorporated. Move into a piping bag and remove the tip.

Pipe the dough until you get about 28 pieces. Lay them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the puffs for about 10 minutes or until done.

Turn the heat down to 325 degrees F, then bake for 20 more minutes. Remove the baking sheet from the oven and let the puffs rest for a few minutes while you make the whipped cream.

To Make Whipped Cream:

Add sugar, vanilla extract, and heavy cream into a large bowl. Beat with a mixer for about 2 minutes or until it forms stiff peaks. Pour the mixture into a piping bag and remove the tip.

Fill each puff with the whipped cream and top each with powdered sugar.

Serve and enjoy!

Nutrition Facts:

Calories 125 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 38% | Cholesterol 55mg 18% | Sodium 38mg 2% | Potassium 34mg 1% | Carbohydrates 6g 2% | Sugar 2g 2% | Protein 1g 2% | Vitamin A 390IU 8% | Vitamin C 0.7mg 1% | Calcium 22mg 2% | Iron 0.3mg 2%

Cream Puffs Recipe

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 28 Servings I can’t count how many times I made these Cream Puffs! My… General Recipes Cream Puffs Recipe European Print This

Serves: 28 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 125 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Ingredients for Choux Pastry:
• 4 Eggs (large), room temperature
• 1 teaspoon granulated sugar
• 1 c all-purpose flour measured correctly
• 8 tablespoons unsalted butter
• 1/2 c whole milk
• 1/4 teaspoon salt
• 1/2 c water
• Ingredients for Cream Filling and Garnish:
• 1 tablespoon powdered sugar to garnish
• 28 raspberries optional
• 1 teaspoon vanilla extract
• 2 c heavy whipping cream chilled
• 4 tablespoons granulated sugar

Instructions

For the Puffs:

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Place a medium saucepan on the stove. Add sugar, salt, butter, milk, and water. Stir everything until well blended. Turn the heat to medium and allow the mixture to boil.

Remove the pan from the stove, then add 1 cup of flour and stir until well blended.

Put the pan back on the stove, then stir and cook for another 2 minutes to remove the raw taste of the flour. It should resemble a ball. Move it into a large mixing bowl and beat for a minute.

Gradually add the eggs and beat every addition until well incorporated. Move into a piping bag and remove the tip.

Pipe the dough until you get about 28 pieces. Lay them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the puffs for about 10 minutes or until done.

Turn the heat down to 325 degrees F, then bake for 20 more minutes. Remove the baking sheet from the oven and let the puffs rest for a few minutes while you make the whipped cream.

To Make Whipped Cream:

Add sugar, vanilla extract, and heavy cream into a large bowl. Beat with a mixer for about 2 minutes or until it forms stiff peaks. Pour the mixture into a piping bag and remove the tip.

Fill each puff with the whipped cream and top each with powdered sugar.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 20 mins | Freeze Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

These delicious Puff Pastry Cream Horns are perfect for any occasion! You will only need 5 ingredients for this recipe. In just about an hour, dessert will be served. Enjoy!

Ingredients:

1 tsp vanilla extract

1 Egg

1 c heavy cream

1/2 c divided Imperial Sugar Confectioners Powdered Sugar

1 sheet frozen puff pastry, thawed

Directions:

Coat each of the 8 metal cones with cooking spray.

Slice the puff pastry into 1/2-inch strips.

Wrap each greased cone with a pastry to shape it into a spiral. Put them in the fridge to chill for at least half an hour.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a mixing bowl, add 1 teaspoon of water and one egg. Whisk to combine.

Brush each puff pastry with the egg wash and sprinkle 3 tablespoons of powdered sugar on top. Toss to coat. Arrange them in a single layer in the prepared baking pan.

Place pan in the preheated oven and bake the Puff Pastry Cream Horns for 20 minutes or until they turn golden brown.

Remove from the oven and allow the horns to cool at room temperature for a few minutes while you make the filling.

Add the heavy cream into a small mixing bowl. Beat until stiff peaks form.

Add the rest of the confectioners’ sugar and vanilla into the bowl with the heavy cream. Whisk to combine until smooth.

Pour the filling into a piping bag. Remove the tip.

Fill each horn with the mixture. Refrigerate them for a few minutes until ready for serving.

Serve chilled. Enjoy!

Notes:

I like to serve these Puff Pastry Cream Horns with cinnamon sugar, chocolate ganache, or fruit reserves.

Place any leftovers in an airtight container, then put them in the fridge.

Puff Pastry Cream Horns

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Freeze Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings These delicious Puff Pastry Cream… General Recipes Puff Pastry Cream Horns European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp vanilla extract
• 1 Egg
• 1 c heavy cream
• 1/2 c divided Imperial Sugar Confectioners Powdered Sugar
• 1 sheet frozen puff pastry, thawed

Instructions

Coat each of the 8 metal cones with cooking spray.

Slice the puff pastry into 1/2-inch strips.

Wrap each greased cone with a pastry to shape it into a spiral. Put them in the fridge to chill for at least half an hour.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a mixing bowl, add 1 teaspoon of water and one egg. Whisk to combine.

Brush each puff pastry with the egg wash and sprinkle 3 tablespoons of powdered sugar on top. Toss to coat. Arrange them in a single layer in the prepared baking pan.

Place pan in the preheated oven and bake the Puff Pastry Cream Horns for 20 minutes or until they turn golden brown.

Remove from the oven and allow the horns to cool at room temperature for a few minutes while you make the filling.

Add the heavy cream into a small mixing bowl. Beat until stiff peaks form.

Add the rest of the confectioners’ sugar and vanilla into the bowl with the heavy cream. Whisk to combine until smooth.

Pour the filling into a piping bag. Remove the tip.

Fill each horn with the mixture. Refrigerate them for a few minutes until ready for serving.

Serve chilled. Enjoy!

 

Notes

I like to serve these Puff Pastry Cream Horns with cinnamon sugar, chocolate ganache, or fruit reserves. Place any leftovers in an airtight container, then put them in the fridge.

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 12 Servings

These Cinnamon Sugar Chocolate Cream Horns are filled with flavors that will satisfy your sweet tooth! In less than an hour, you can have the best dessert ever! Try this recipe now

Ingredients:

To make horns/cones:

2 sheets of frozen Pepperidge Farm® Puff Pastry thawed

¼ tsp cinnamon powder

12 sugar ice cream cones

2 tbsp milk

2 tbsp granulated sugar

Aluminum foil as needed to cover the cones

For Chocolate Cream:

½ c powdered sugar

¼ c cocoa powder

1 1/2 c heavy whipping cream

For Chocolate Ganache:

½ c heavy whipping cream

½ c chocolate chips

Directions:

For the Cones:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Add the cinnamon powder and sugar into a bowl. Whisk to combine.

Tightly wrap each cone with foil and seal the sides.

Sprinkle flour onto a flat surface, then lay the pastry on it. Roll it up to about 10×15-inches. Slice it into 1-inch pieces.

From the pointy end of each cone, twist each overlapping the other. You might remove some of it as you get along with the process.

Brush each cone with milk and coat it with cinnamon sugar. Put them onto the prepared baking sheet, leaving a small space between each cone.

Place the baking sheet in the preheated oven and bake the horns for about 25 minutes or until they become golden brown.

Remove the cones from the oven and allow them to cool completely at room temperature.

Chocolate Ganache:

In a heat-safe bowl, add the heavy whipping cream. Place it in the microwave and heat until melted.

Remove from the microwave, then stir in the chocolate chips until well blended.

Chocolate Cream:

Add cream, cocoa powder, and powdered sugar into the bowl of a stand mixer. Beat for about 5 minutes or until well incorporated. Pour the mixture into a piping bag. Remove the tip.

To Assemble:

Fill each cone with the chocolate ganache.

Dip the pointy end of each horn into the chocolate ganache. Place them in the fridge to chill for at least 30 minutes.

Fill each with chocolate whipped cream.

Serve and enjoy!

Cinnamon Sugar Chocolate Cream Horns

Rebecca Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 12 Servings These Cinnamon Sugar Chocolate Cream Horns are filled with flavors that will… General Recipes Cinnamon Sugar Chocolate Cream Horns European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• To make horns/cones:
• 2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
• ¼ tsp cinnamon powder
• 12 sugar ice cream cones
• 2 tbsp milk
• 2 tbsp granulated sugar
• Aluminum foil as needed to cover the cones
• For Chocolate Cream:
• ½ c powdered sugar
• ¼ c cocoa powder
• 1 1/2 c heavy whipping cream
• For Chocolate Ganache:
• ½ c heavy whipping cream
• ½ c chocolate chips

Instructions

For the Cones:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Add the cinnamon powder and sugar into a bowl. Whisk to combine.

Tightly wrap each cone with foil and seal the sides.

Sprinkle flour onto a flat surface, then lay the pastry on it. Roll it up to about 10×15-inches. Slice it into 1-inch pieces.

From the pointy end of each cone, twist each overlapping the other. You might remove some of it as you get along with the process.

Brush each cone with milk and coat it with cinnamon sugar. Put them onto the prepared baking sheet, leaving a small space between each cone.

Place the baking sheet in the preheated oven and bake the horns for about 25 minutes or until they become golden brown.

Remove the cones from the oven and allow them to cool completely at room temperature.

Chocolate Ganache:

In a heat-safe bowl, add the heavy whipping cream. Place it in the microwave and heat until melted.

Remove from the microwave, then stir in the chocolate chips until well blended.

Chocolate Cream:

Add cream, cocoa powder, and powdered sugar into the bowl of a stand mixer. Beat for about 5 minutes or until well incorporated. Pour the mixture into a piping bag. Remove the tip.

To Assemble:

Fill each cone with the chocolate ganache.

Dip the pointy end of each horn into the chocolate ganache. Place them in the fridge to chill for at least 30 minutes.

Fill each with chocolate whipped cream.

Serve and enjoy!

Prep Time: 20 mins | Total Time: 45 mins | Yield: 8 Servings

The delicious lemon curd in each bite of this Lemon Meringue Pie is such a great experience! You will never be disappointed with this at all! In less than an hour, you can have the best dessert to serve today. Enjoy!

Ingredients:

Optional, 1 tsp lemon zest

1 tsp water

1 box (14.1 ounces) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box

1 c frozen whipped topping, thawed

1/2 c marshmallow fluff

3/4 c lemon curd

1 Egg

Directions:

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Coat 8 cannoli forms with baking spray.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out and slice it into four about 1/2-inch each.

In a small mixing bowl, add water and egg. Whisk to combine.

Wrap each cannoli with a pie, then brush the sides with egg wash to seal. Place them onto the prepared baking sheet.

Put the baking sheet in the freezer to chill for at least 10 minutes.

Remove from the freezer, then put the baking sheet in the preheated oven and bake the cannoli for about 10 to 12 minutes or until done.

Remove from the oven and allow them to rest for a few minutes while you make the filling.

In a mixing bowl, add the marshmallow fluff and lemon curd. Stir to combine.

Add the whipped topping and stir until well incorporated. Pour the mixture into a piping bag. Remove the tip.

Fill each pie shell with the filling and garnish each with lemon zest.

Serve and enjoy!

Note:

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories 340 | Calories from Fat 140 | Total Fat 16g | Saturated Fat 7g | Trans Fat 0g | Cholesterol 55mg | Sodium 290mg | Potassium 10mg | Total Carbohydrate 48g | Dietary Fiber 0g | Sugars 4g | Protein 2g

Lemon Meringue Pie Cannoli

Rebecca Prep Time: 20 mins | Total Time: 45 mins | Yield: 8 Servings The delicious lemon curd in each bite of this Lemon Meringue Pie is such a great experience!… General Recipes Lemon Meringue Pie Cannoli European Print This

Serves: 8 Prep Time: 20 mins

Nutrition facts: 340 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Optional, 1 tsp lemon zest
• 1 tsp water
• 1 box (14.1 ounces) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box
• 1 c frozen whipped topping, thawed
• 1/2 c marshmallow fluff
• 3/4 c lemon curd
• 1 Egg

Instructions

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Coat 8 cannoli forms with baking spray.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out and slice it into four about 1/2-inch each.

In a small mixing bowl, add water and egg. Whisk to combine.

Wrap each cannoli with a pie, then brush the sides with egg wash to seal. Place them onto the prepared baking sheet.

Put the baking sheet in the freezer to chill for at least 10 minutes.

Remove from the freezer, then put the baking sheet in the preheated oven and bake the cannoli for about 10 to 12 minutes or until done.

Remove from the oven and allow them to rest for a few minutes while you make the filling.

In a mixing bowl, add the marshmallow fluff and lemon curd. Stir to combine.

Add the whipped topping and stir until well incorporated. Pour the mixture into a piping bag. Remove the tip.

Fill each pie shell with the filling and garnish each with lemon zest.

Serve and enjoy!

 

Notes

Leftovers should be kept in the fridge.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Yield: 30 Servings

These heavenly treats never fail to make my day extra special! They are chewy and packed with incredible flavors that you will surely love! Try this recipe now!

Ingredients:

2 tsp cinnamon

2 tsp vanilla

3/4 tsp baking soda

2 tsp cornstarch

1/4 tsp salt

1 large Egg

2 and 1/2 c all-purpose flour, spooned and leveled

1/2 c granulated sugar

1/8 tsp ground cloves

1/2 teaspoon cream of tartar

3/4 c unsalted butter, softened to room temperature

1/2 tsp nutmeg

1/2 c canned pumpkin (not pumpkin pie filling)

3/4 c packed brown sugar

For the Cinnamon Sugar Coating:

1 and 1/2 tsp cinnamon

1/4 c granulated sugar

Directions:

In a mixing bowl, add the ground cloves, cinnamon, cream of tartar, flour, cornstarch, baking soda, nutmeg, and salt. Whisk everything until well incorporated.

Add the sugars and butter into the bowl of a stand mixer. Beat until well incorporated.

Add the egg, vanilla, and pumpkin. Beat on low speed until well blended.

Gradually add the flour mixture and beat every addition until combined.

Cover the bowl with plastic, then place it in the fridge and allow it to chill for at least 2 hours to 2 days.

Remove the dough from the fridge.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the inside of two cookie trays with parchment paper.

Add the sugar and cinnamon into a small mixing bowl, then whisk to combine.

Make small balls out of the dough. Add them into the bowl with the cinnamon-sugar mixture, then toss to coat.

Place the balls onto the prepared cookie sheets, then use your palm to gently flatten each out. Leave a small space between each dough.

Place the cookie sheets in the preheated oven and bake the cookies for about 8 to 10 minutes or until done.

Remove the cookies from the oven.

Serve and enjoy!

Nutrition Facts:

Calories: 123 kcal

Pumpkin Spice Cookies

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Yield: 30 Servings These heavenly treats never fail to make my day extra… General Recipes Pumpkin Spice Cookies European Print This

Serves: 30 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 123 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp cinnamon
• 2 tsp vanilla
• 3/4 tsp baking soda
• 2 tsp cornstarch
• 1/4 tsp salt
• 1 large Egg
• 2 and 1/2 c all-purpose flour, spooned and leveled
• 1/2 c granulated sugar
• 1/8 tsp ground cloves
• 1/2 teaspoon cream of tartar
• 3/4 c unsalted butter, softened to room temperature
• 1/2 tsp nutmeg
• 1/2 c canned pumpkin (not pumpkin pie filling)
• 3/4 c packed brown sugar
• For the Cinnamon Sugar Coating:
• 1 and 1/2 tsp cinnamon
• 1/4 c granulated sugar

Instructions

In a mixing bowl, add the ground cloves, cinnamon, cream of tartar, flour, cornstarch, baking soda, nutmeg, and salt. Whisk everything until well incorporated.

Add the sugars and butter into the bowl of a stand mixer. Beat until well incorporated.

Add the egg, vanilla, and pumpkin. Beat on low speed until well blended.

Gradually add the flour mixture and beat every addition until combined.

Cover the bowl with plastic, then place it in the fridge and allow it to chill for at least 2 hours to 2 days.

Remove the dough from the fridge.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the inside of two cookie trays with parchment paper.

Add the sugar and cinnamon into a small mixing bowl, then whisk to combine.

Make small balls out of the dough. Add them into the bowl with the cinnamon-sugar mixture, then toss to coat.

Place the balls onto the prepared cookie sheets, then use your palm to gently flatten each out. Leave a small space between each dough.

Place the cookie sheets in the preheated oven and bake the cookies for about 8 to 10 minutes or until done.

Remove the cookies from the oven.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 55 mins | Total Time: 1 hr 25 mins | Yield: 12 Slices

This Bread Pudding is simply the best! It is made from simple ingredients. Serve it for breakfast or dessert, and you have yourself something to crave for! Ready in just about an hour and a half, this recipe is surely a must-try. Enjoy!

Ingredients:

1 1/2 c milk

1 teaspoon cinnamon

1 1/2 c heavy cream

1 c of sugar

1/2 teaspoon nutmeg

5 Eggs

2 teaspoons vanilla

1 16 ounces loaf of French bread

Sauce:

1/2 c sugar

4 tablespoons butter

1 teaspoon vanilla

1 c heavy cream

1 tablespoon flour

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Slice the bread into 1-inch squares and put them into a large mixing bowl.

Put the eggs, sugar, milk, cream, cinnamon, vanilla, and nutmeg into a separate mixing bowl. Whisk everything until well incorporated.

Transfer the mixture into the bowl over the bread slices. Let them soak for 20 minutes.

Transfer the bread slices to the prepared baking dish and spread them evenly.

Place the baking dish in the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle. Remove from the oven.

Place a saucepan on the stove and turn the heat to medium. Add flour, heavy cream, and sugar. Whisk everything until well incorporated.

Add the butter and whisk until melted completely. Let it boil until the texture becomes thick.

Remove the pan from the heat, then add the vanilla and stir until well blended.

Drizzle the mixture on top of the bread.

Serve and enjoy!

Note:

Keep leftovers in the fridge.

Nutrition Facts:

Calories: 447 kcal | Carbohydrates: 47g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 263mg | Potassium: 145mg | Fiber: 0g | Sugar: 27g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 1.6mg

The Best Bread Pudding

Rebecca Prep Time: 30 mins | Cook Time: 55 mins | Total Time: 1 hr 25 mins | Yield: 12 Slices This Bread Pudding is simply the best! It is made… General Recipes The Best Bread Pudding European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 447 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c milk
• 1 teaspoon cinnamon
• 1 1/2 c heavy cream
• 1 c of sugar
• 1/2 teaspoon nutmeg
• 5 Eggs
• 2 teaspoons vanilla
• 1 16 ounces loaf of French bread
• Sauce:
• 1/2 c sugar
• 4 tablespoons butter
• 1 teaspoon vanilla
• 1 c heavy cream
• 1 tablespoon flour

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Slice the bread into 1-inch squares and put them into a large mixing bowl.

Put the eggs, sugar, milk, cream, cinnamon, vanilla, and nutmeg into a separate mixing bowl. Whisk everything until well incorporated.

Transfer the mixture into the bowl over the bread slices. Let them soak for 20 minutes.

Transfer the bread slices to the prepared baking dish and spread them evenly.

Place the baking dish in the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle. Remove from the oven.

Place a saucepan on the stove and turn the heat to medium. Add flour, heavy cream, and sugar. Whisk everything until well incorporated.

Add the butter and whisk until melted completely. Let it boil until the texture becomes thick.

Remove the pan from the heat, then add the vanilla and stir until well blended.

Drizzle the mixture on top of the bread.

Serve and enjoy!

Notes

Keep leftovers in the fridge.

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

The best indeed! This Chicken Biryani is very easy to prepare and cook! Just follow these steps, and you are good to go! In just about an hour, you can have the best food to serve today. Enjoy!

Ingredients:

Brown Onions:

1/2 c Vegetable Oil

2 Onions, Large

Chicken Marinade:

1 tsp Turmeric Powder

1/4 c Vegetable Oil

2 tbsp Brown Onions

1 1/4 tsp Salt

3/4 c Yogurt or hung curd

1 tbsp Ginger Garlic Paste minced ginger and garlic

1/4 c Tomato Puree

700 grams of Chicken Thighs and Drumsticks bone-in and skinless

1 tbsp Red Chili Powder sub with 1 tsp Paprika + 1 tsp Cayenne

1 tsp Garam Masala Powder

Saffron:

2 tbsp Salt

Parboiled Rice (70% cooked):

1 bay leaf

2 tbsp Hot Milk

5-6 Cloves

2-3 Cardamom Pods

6 c Water

10-15 Saffron strands

2 c Basmati Rice

Other Biryani Ingredients:

1 1/2 tbsp Ghee or Butter

1 c Mint Leaves Fresh

1 c Coriander Leaves Cilantro

To Serve:

Onion Raita

Crispy Brown Onions

Directions:

Use paper towels to pat dry the onions and let them dry up for at least 15 minutes.

Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the onions into the hot pan, then fry all sides for about 15 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.

In a large bowl, add all the ingredients for the chicken marinade. Stir everything until well incorporated.

Place the bowl in the fridge to marinate the chicken for at least 2 hours or overnight.

Add the saffron strands into a bowl with hot milk to soak them.

Refer to the directions provided on the package of the basmati rice on how to cook it. Add salt and pepper to taste.

Place a pot with water enough water on the stove, then turn the heat to medium. Allow the water to boil.

To Layer:

Place a heavy-bottomed pot on the stove and turn the heat to medium. Add the chicken, then sear side for about 4 minutes or just until brown. Move them to a clean plate.

Scatter 1/2 of the onions on top of the chicken followed by mint leaves and coriander.

Spread the rice on top, then drizzle ghee and saffron milk on top.

Turn the heat down to low and cover the pot with the lid. Cook everything for about 20 minutes.

Remove from the heat, then scatter the rest of the onions on top. Let it rest for at least 5 minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 721 kcal | Carbohydrates: 59g | Protein: 22g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2928mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1103IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 2mg

The Best Chicken Biryani

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings The best indeed! This Chicken Biryani is very easy to… General Recipes The Best Chicken Biryani European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 721 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Brown Onions:
• 1/2 c Vegetable Oil
• 2 Onions, Large
• Chicken Marinade:
• 1 tsp Turmeric Powder
• 1/4 c Vegetable Oil
• 2 tbsp Brown Onions
• 1 1/4 tsp Salt
• 3/4 c Yogurt or hung curd
• 1 tbsp Ginger Garlic Paste minced ginger and garlic
• 1/4 c Tomato Puree
• 700 grams of Chicken Thighs and Drumsticks bone-in and skinless
• 1 tbsp Red Chili Powder sub with 1 tsp Paprika + 1 tsp Cayenne
• 1 tsp Garam Masala Powder
• Saffron:
• 2 tbsp Salt
• Parboiled Rice (70% cooked):
• 1 bay leaf
• 2 tbsp Hot Milk
• 5-6 Cloves
• 2-3 Cardamom Pods
• 6 c Water
• 10-15 Saffron strands
• 2 c Basmati Rice
• Other Biryani Ingredients:
• 1 1/2 tbsp Ghee or Butter
• 1 c Mint Leaves Fresh
• 1 c Coriander Leaves Cilantro
• To Serve:
• Onion Raita
• Crispy Brown Onions

Instructions

Use paper towels to pat dry the onions and let them dry up for at least 15 minutes.

Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the onions into the hot pan, then fry all sides for about 15 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.

In a large bowl, add all the ingredients for the chicken marinade. Stir everything until well incorporated.

Place the bowl in the fridge to marinate the chicken for at least 2 hours or overnight.

Add the saffron strands into a bowl with hot milk to soak them.

Refer to the directions provided on the package of the basmati rice on how to cook it. Add salt and pepper to taste.

Place a pot with water enough water on the stove, then turn the heat to medium. Allow the water to boil.

To Layer:

Place a heavy-bottomed pot on the stove and turn the heat to medium. Add the chicken, then sear side for about 4 minutes or just until brown. Move them to a clean plate.

Scatter 1/2 of the onions on top of the chicken followed by mint leaves and coriander.

Spread the rice on top, then drizzle ghee and saffron milk on top.

Turn the heat down to low and cover the pot with the lid. Cook everything for about 20 minutes.

Remove from the heat, then scatter the rest of the onions on top. Let it rest for at least 5 minutes.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings

These muffins are topped with a delicious glaze that you will surely love! In just 30 minutes of baking time, you can enjoy these heavenly treats! Try this recipe now!

Ingredients:

Dry ingredients:

½ tsp baking soda

2 tbsp poppy seeds

1 ½ tsp baking powder

1 1/2 c whole wheat pastry flour or all-purpose flour

1/4 tsp salt

Wet ingredients:

¼ c butter, melted and cooled (or sub-olive oil)

2 large Eggs

2 tbsp freshly squeezed lemon juice (from 1 large lemon)

Zest from 2 large lemons (about 2 tbsp)

1/2 c honey

½ tsp almond extract (feel free to skip if you don’t have it)

1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)

Optional:

¾ c blueberries

For the glaze:

1/2 tbsp melted butter

1 tablespoon low-sugar blueberry preserves (or jam of choice)

⅓ c powdered sugar

1 tsp fresh lemon juice

1 tsp lemon zest

Directions:

For the Cookies:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a 12-cup muffin tin with paper liners and apply cooking spray to it.

In a mixing bowl, add salt, whole wheat pastry flour, baking powder, poppy seeds, and baking soda. Whisk every time until well incorporated.

In another mixing bowl, add yogurt, eggs, lemon zest, honey, almond extract, and lemon juice. Stir everything until well blended.

Transfer the dry ingredients to the bowl with the wet ingredients. Stir to combine. Add the melted butter and stir until well blended.

Fill each muffin cup with the batter.

Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the muffins from the oven and allow them to cool at room temperature for a few minutes.

For the Glaze:

Add lemon zest, melted butter, blueberry jam, powdered sugar, and lemon juice into a mixing bowl. Stir everything until well incorporated.

Top each muffin with the glaze.

Serve and enjoy!

Nutrition Facts:

Servings: 9 muffins, Serving size: 1 muffin, Calories: 216kcal | Fat: 8.9g | Saturated fat: 6g | Carbohydrates: 30.3g | Fiber: 2.9g | Sugar: 13.4g | Protein: 5.1g

Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings These muffins are topped with a delicious glaze that you will surely… General Recipes Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 216 calories 8.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dry ingredients:
• ½ tsp baking soda
• 2 tbsp poppy seeds
• 1 ½ tsp baking powder
• 1 1/2 c whole wheat pastry flour or all-purpose flour
• 1/4 tsp salt
• Wet ingredients:
• ¼ c butter, melted and cooled (or sub-olive oil)
• 2 large Eggs
• 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
• Zest from 2 large lemons (about 2 tbsp)
• 1/2 c honey
• ½ tsp almond extract (feel free to skip if you don’t have it)
• 1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
• Optional:
• ¾ c blueberries
• For the glaze:
• 1/2 tbsp melted butter
• 1 tablespoon low-sugar blueberry preserves (or jam of choice)
• ⅓ c powdered sugar
• 1 tsp fresh lemon juice
• 1 tsp lemon zest

Instructions

For the Cookies:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a 12-cup muffin tin with paper liners and apply cooking spray to it.

In a mixing bowl, add salt, whole wheat pastry flour, baking powder, poppy seeds, and baking soda. Whisk every time until well incorporated.

In another mixing bowl, add yogurt, eggs, lemon zest, honey, almond extract, and lemon juice. Stir everything until well blended.

Transfer the dry ingredients to the bowl with the wet ingredients. Stir to combine. Add the melted butter and stir until well blended.

Fill each muffin cup with the batter.

Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the muffins from the oven and allow them to cool at room temperature for a few minutes.

For the Glaze:

Add lemon zest, melted butter, blueberry jam, powdered sugar, and lemon juice into a mixing bowl. Stir everything until well incorporated.

Top each muffin with the glaze.

Serve and enjoy!