CAKE MIX TRUFFLES WITH M&MS

 Cake mix truffles are easy to make treats that don’t have exotic ingredients, making them the perfect dessert or sweet snack for everyone in the family. These cake mix truffles are so good, so easy, and so satisfying for everyone at any gathering that you’ll want to keep them in heavy rotation when it’s time to do some baking.

The thing that makes this recipe so great is how universal it is. There are some recipes that just don’t work outside of a certain time of the year or holiday season. For example, candy cane-based treats make the most sense around Christmas time, while ice cream-based desserts are best reserved for the warm months.

Ingredients

8 oz. cream cheese

1 box yellow cake mix

1/2 cup powdered sugar

36 M&Ms

Instructions

With a mixer, beat cream cheese until fluffy.

Add dry cake mix and whip until uniform.

Form dough into 1-inch balls and place them on a baking sheet.

Refrigerate for 1 hour.

Roll balls in powdered sugar and press an M&M in the center.

Easy Sugar Free Keto Peanut Butter Fudge

 There aren’t many flavors better than peanut butter and chocolate. In this sugar free keto peanut butter fudge, the two have been perfectly married together so that YOU can live happily ever after!

This isn’t the first time we’ve used these two ingredients to make a delicious treat! If you don’t believe me, check out our Low Carb Double Stuffed Peanut Butter Cups! 

Not only does this sugar free fudge taste great, but it also has the best texture!

Ingredients

1 cup Heavy Whipping Cream

2 tbsp Unsalted butter

⅓ cup Lakanto Powdered Sweetener

1 tsp Vanilla extract

½ cup Natural peanut butter

⅓ cup Lily’s baking chips

Instructions

Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium high heat. 

Whisk in Lakanto's powdered monkfruit until well combined and bring the mixture to a low boil. 

Stir continuously and add in 1 tsp of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color. 

Once thickened, remove the mixture from heat and whisk in the peanut butter until smooth and creamy. 

Pour the mixture into a parchment lined loaf or other small pan. 

Wait for the mixture to cool for a few minutes, then sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge. 

Place the fudge into the freezer for 1 hour, then chill in the fridge for at least 2 hours.

Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer. 

Mini Frittata Muffins + VIDEO

 This is one of those recipes that makes my heart so happy to bring you.

It’s quick, nourishing recipes like these mini frittata muffins that just make life easier, and although I have a blast coming up with all sorts of fun recipes to share with you here, these egg muffins are about Real Life.

With 3 kids 6 and under, Real Life is a little hectic, and there are times I wish I had 8 arms like an octopus so I could accomplish everything that needs to be accomplished.

Ingredients

8 eggs

200 grams Arla Herbs & Spices cream cheese (1 tub)

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup jarred roasted red peppers finely chopped

3/4 cup fresh spinach finely chopped

1/2 cup tomatoes finely chopped

Instructions

Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).

In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.

Stir in peppers, spinach and tomatoes and fill muffins cups (about 3/4 full). 

Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store. 

Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Slow Cooker Caramel Apple Pudding Cake

 It wasn’t supposed to work. At all.

When I spread the cake batter in the slow cooker, I was still optimistic.

I sprinkled the brown sugar over, just like I do in my Grandma’s Hot Fudge Sundae Cake, and poured on the hot water.

Ingredients

1 cup whole wheat flour or all purpose flour (about 125g)

3/4 cup brown sugar about 150g

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup buttermilk or regular milk

2 tablespoons canola oil

1 teaspoon vanilla

2 large baking apples peeled and diced

Sauce

1 cup brown sugar about 200g

1 tablespoon corn starch

2 tablespoons butter

1 cup hot water

Instructions

Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).

In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.

Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.

For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.

Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.

BISCOFF CHOCOLATE CHIP BLONDIES

 As with most food trends, I was a little behind with the Biscoff craze.  I remember searching high and low for it when I first heard of it about a year ago, with no luck, and then I gave up my search.  If you’re new to the Biscoff craze (you’re not alone!), it is a spread with a consistency similar to peanut butter, except it’s made of pulverized Biscoff cookies.  Yes, a cookie spread.  Like peanut butter, but with cookies.

It was fate when Biscoff sent me two jars of their crunchy and creamy cookie spread to try out in a new recipe.  The only hard part was deciding what to make.  Biscoff cookies?  Or Biscoff ice cream? How about Biscoff cake?!  With Biscoff frosting?  Ooooh now we’re talking. 

Ingredients

1/2 cup 1 stick unsalted butter, melted

1 1/2 cups packed brown sugar

2 large eggs

1 egg yolk

1 tsp pure vanilla extract

1/2 cup Biscoff

2 1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease 9x13" baking dish, and set aside.

In medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large bowl with electric mixer, beat together melted butter and brown sugar until well combined, about 2 minutes.

Add eggs and egg yolk, one at a time, mixing completely between each addition.

Add vanilla and Biscoff and mix to combine.

Slowly add flour mixture to Biscoff mixture, mixing until combined.

Fold in chocolate chips.

Pour into prepared baking dish and spread evenly.

Bake in preheated oven until edges are golden brown and top is lightly golden, about 25-30 minutes.

Cool completely, and cut into squares.

Enjoy!

CARROT CAKE BARS WITH BROWN BUTTER CREAM CHEESE FROSTING

 Every year around this time, I get a craving for really good carrot cake. In the past years I’ve made Carrot Bundt Cake, Healthy Carrot Cake Bars, and classic Carrot Cake with Cream Cheese Frosting. This year, I’m going back to the bars, and I topped it with one of the best frostings I’ve ever had – brown butter cream cheese frosting.

While the carrot cake bars in this recipe is tender, moist, and perfectly spiced, I think the star of the show is that frosting. I mean, how can you go wrong with brown butter and cream cheese?!

This carrot cake bar recipe is simple to whip up. Simply whisk together the butter, sugar, egg and egg yolk, vanilla, and carrots for the wet ingredients. Next, add in the dry ingredients and stir with a spatula until combined. Easy!

Ingredients

1 cup unsalted butter, melted

1 3/4 cups granulated sugar

2 large eggs

1 egg yolk

2 tsp pure vanilla extract

2 cups grated carrots

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

2 1/4 cups all-purpose flour

Brown Butter Cream Cheese Frosting

1/2 cup unsalted butter

8 ounces cream cheese, at room temperature

3 cups powdered sugar

1 -2 tbsp milk

Instructions

Preheat the oven to 350 degrees F.

Grease a 9x13" baking dish. Set aside.

In a large bowl, whisk together the melted butter and sugar.

Add the eggs, egg yolk, and vanilla, whisking well to combine.

Add the grated carrots, stirring well to combine.

Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, and mix in with a spatula.

Finally, add the flour, mixing until well combined.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 40-45 minutes, until the middle is set and a toothpick comes out of the center clean.

Cool completely.

Make the Brown Butter Cream Cheese Frosting

Add the butter to a small saucepan over medium heat.

Melt the butter and continue to cook it until brown specks form on the bottom. This will take approximately 10 minutes. Remove from the heat immediately. Transfer the butter to a heatproof container and then cool in the refrigerator until cooled, about 15 minutes. It shouldn't be completely hard/set up...more like room temperature butter.

In a medium bowl, beat together the browned butter and cream cheese.

Add in the powdered sugar, one cup at a time.

Finally, add in the milk as needed for desired consistency.

Frost the cooled carrot cake bars.

Cut, serve, and enjoy!

COOKIE DOUGH DIP

 Desserts are an absolute must anytime you have guests over for dinner or just want to treat your kids to an extra tasty snack after school. Chocolate Chip Cookie Dough Dip impresses everyone! Dips for dessert are simple and something that everyone can enjoy without having to serve individual portions. Our Cream Cheese Fruit Dip and Sugar Cookie Dough Dip recipes are pretty popular, too.

We love it because it’s creamy, it feels totally decadent and we can enjoy it (almost) guilt free because there are no eggs or flour in the recipe. I love how easy it is to whip up; my daughter can make it totally on her own too which is great for me! It tastes like extra creamy cookie dough and it’s light enough to not leave you feeling overly full.

INGREDIENTS

12 ounces 1 ½ blocks cream cheese, softened

1/4 cup butter softened

1/4 cup powdered sugar

1/4 cup brown sugar

1 teaspoon pure vanilla extract

Pinch kosher salt

1/2 cup mini chocolate chips plus a handful for garnish

Pretzel crisps graham crackers or nilla wafers or fruit for serving

INSTRUCTIONS

Use an electric mixer to beat together softened cream cheese and butter until well combined and fluffy; 2-3 minutes. Beat in powdered sugar until combined, then brown sugar, vanilla and salt.

Stir in ½ cup mini chocolate chips.

Chill, covered. for 1 hour before serving.

Garnish with a few mini chocolate chips on top and serve with pretzel crisps, graham crackers, nilla wafers or fruit for dipping.

EASY COCONUT MACAROONS RECIPE

 A good cookie tray always includes some coconut macaroons along with other classics like Peanut Butter Blossoms, Oatmeal Raisin Cookies, Snickerdoodle Cookie Bars.

THE BEST COCONUT MACAROONS FROM SCRATCH

You are going to be surprised at how easy coconut macaroons are to make at home from scratch. I mean, they look and taste so fancy, right? Their golden color, and chewy texture make them a favorite year round. Because they can be stored in the fridge to extend their freshness, they are great for gift giving, too, especially around the holidays.

INGREDIENTS

4 egg whites

1/3 cup sugar

1 teaspoon vanilla extract

4 ½ cup sweetened coconut shavings

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Using a large mixing bowl using an electric mixer and a paddle or whisk attachment, beat the egg whites, granulated sugar and vanilla extract on medium-high speed for 2-3 minutes, until it the mixture becomes thick and pale in color.

Gently stir in the shredded coconut until combined and coconut is completely moistened.

Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick cooking spray.

Using a large cookie scoop, scoop equal amounts (1-1.5 tablespoons) of the mixture onto the baking sheet.

Bake at 350 degrees for 18-20 minutes or until cookies are lightly golden. Let cool on the baking sheets for 10 minutes then transfer to cooling racks to cool completely.

CRANBERRY BLISS BARS

 These Copycat Cranberry Bliss Bars are a homemade version of the Starbucks holiday treat. With cranberries, white chocolate, and cream cheese frosting – this homemade version is even better than the original!

Add some cranberry bliss bars to your Christmas Cookie Tray alongside Eggnog Cookies and Peanut Butter Blossoms. They’re also perfect for wrapping up and giving to friends and neighbors.

Have you ever tried a Cranberry Bliss Bar from Starbucks? They start appearing in stores around Christmas and are definitely a holiday favorite. It’s a soft and chewy blondie that’s filled with white chocolate chips and dried cranberries. Then it’s topped with a cream cheese frosting that’s not too sweet and not too tangy, more dried cranberries, and a drizzle of white chocolate.

They’re seriously addictive, and the perfect treat while Christmas shopping.

INGREDIENTS

Cranberry Bliss Bar

1 cup unsalted butter melted

1 1/2 cups light brown sugar or 3/4 cup white sugar & 3/4 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons orange zest

1 cup white chocolate chips

3/4 cup dried cranberries

Cream Cheese Frosting

6 ounces white chocolate I recommend using baking chocolate instead of chocolate chips

8 ounces full-fat cream cheese make sure to use brick-style instead of spreadable

2 1/2 cups powdered sugar

1-2 tablespoons whipping cream

Topping

2 ounces white chocolate

2 tablespoons dried cranberries

INSTRUCTIONS

Cranberry Bliss Bars

Preheat the oven to 350F degrees. Spray a 9x13 inch pan with non-stick cooking spray, then line with parchment paper leaving an overhang around the edges.

In a large bowl beat together the melted butter and sugar.

Mix in the eggs and vanilla extract.

With the mixer on low speed mix in the flour, baking powder and salt.

Mix in the orange zest, chocolate chips and dried cranberries.

Spoon the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and an inserted toothpick comes out clean.

Cream Cheese Frosting

Chop the chocolate into very small pieces and place in a heatproof bowl. Microwave for 45-seconds on medium power (not high power, which is default on many models), stirring between each interval until smooth.

In a large bowl, beat the cream cheese until soft.

With the mixer on low speed, beat in the melted white chocolate followed by the powdered sugar a little at a time.

Mix in the whipping cream, 1 tablespoon at a time as needed.

Frost the cooled bars.

Topping

Chop the white chocolate into very small pieces, and place in a heatproof bowl. Melt in the microwave for 45-second intervals on medium heat, stirring in between each interval until smooth.

Drizzle the top of the bars with the white chocolate, and sprinkle with dried cranberries.

When ready to slice the bars, lift the bars and place on a cutting board. Slice with a sharp knife, wiping the knife off in between each slice for clean cuts.

Store bars covered in an airtight container for

CHOCOLATE CRINKLE COOKIES

 This is the chocolate cookie that you need to add to your cookie tray this year! They fit right in next to our Peanut Butter Blossoms, Eggnog Cookies, and Christmas Cheesecake Cookies!

WHAT IS A CHOCOLATE CRINKLE COOKIE?

These chocolate cookies are fudgy and soft on the inside, with a crackly outer shell. They are nice and thick and taste like brownies, with a beautiful crackled finish.

INGREDIENTS

6 tablespoons butter at room temperature

¾ cup granulated sugar

¼ cup brown sugar

¾ cup cocoa powder

2 large eggs

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup powdered sugar

INSTRUCTIONS

In a large bowl with an electric mixer, beat the butter until light and fluffy; about 2-3 minutes. Add sugars and beat again until light and fluffy; about 4-5 minutes.

Stir in the cocoa powder until smooth.

Stir in the the eggs until well incorporated.

In a separate medium bowl, whisk together the flour, baking powder and salt. Stir into the wet ingredients just until combined, then cover and refrigerate for 20 minutes.

Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper silicone mats and set aside.

Using a cookie scoop or your hands form 1-inch cookie balls and roll them around in the powdered sugar. Place 2-inches apart evenly on the prepared baking sheet.

Bake for 9-11 minutes, or until the tops have cracked and the dark brown parts only look slightly wet (they will still jiggle, but once cooled they will firm up). Let cool for 5 minutes on the pan and then remove them and let them cool on a cookie cooling rack for 5 more minutes.

OATMEAL KISS COOKIES (BLOSSOMS)

 Oatmeal Kiss Cookies have a thick, chewy, soft oatmeal cookie with a chocolate Hershey kiss pressed into the top. It’s a match made in heaven, and your new favorite cookie!

These are a new version of our favorite Peanut Butter Blossoms, without the nuts! Perfect for a nut free nut-free Christmas cookie tray, along with Pinwheel Christmas Cookies and  Chocolate Crinkle Cookies.

INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

3 cups old-fashioned rolled oats

1 cup butter softened

½ cup granulated sugar

½ cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

48 milk chocolate candy kisses

INSTRUCTIONS

Sift together flour, oats, cinnamon, soda and salt and set aside.

Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in dry ingredients.

Form into balls using a tablespoon of dough for each cookie. Place on ungreased cookie sheets. Bake at 350° for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges. Bake 2-4 minutes more until golden brown. Watch carefully as you don’t want to melt the kisses, just soften them!

Cool slightly on the baking sheets before transferring to cooling racks.

SLUSHY FROZEN FRUIT CUPS

 Frozen fruit cups are a classic treat with loads of fruit suspended in sweet, icy slush. Full of oranges, pineapple, peaches and bananas, these fruit cups are refreshing and delicious, and a perfect afternoon treat or dessert.

These frozen fruit cups are a perfectly refreshing treat for an after school snack. They also pair nicely with an elegant brunch spread too, served with Egg & Cheese Hash Brown Waffles or Mexican Breakfast Casserole.

INGREDIENTS

 

1/2 cup water

1/2 cup granulated sugar

1 cup 7-Up

6 ounces canned frozen orange juice concentrate thawed

8 ounces canned frozen lemonade concentrate thawed

8 ounces package frozen strawberries about 2 cups, thawed and chopped

8 ounces canned fruit cocktail drained

20 ounces crushed pineapple drained

15 ounces peaches drained and chopped

30 ounces mandarin oranges drained

2 bananas peeled and cut in small pieces

INSTRUCTIONS

In a large bowl, stir together water and sugar until sugar is dissolved. Add the remaining ingredients and stir well.

Divide mixture into small plastic cups and freeze for about 6 hours. Remove from the freezer about 20 - 30 minutes before serving.

WHITE CHOCOLATE PEPPERMINT BARK

 Peppermint Bark is one of the easiest Christmas treats you can make! With just 3 ingredients it definitely belongs on your annual cookie tray.

If you’ve got an affinity for peppermint like I do, you have to try some of our other peppermint flavored favorites, like Peppermint Patty Brownies, Peppermint Oreo Truffles, and Peppermint Cheesecake Brownie Parfaits!

When the holidays arrive, I start thinking of easy recipes I can make to keep that festive feeling going. This year we are staying in of course, so I’m my list of homemade treats to try keeps growing and growing. This peppermint bark has been a must make for years!

INGREDIENTS

6 ounces semi-sweet chocolate broken into pieces, use high quality chocolate

10 ounces white chocolate broken into pieces, use high quality chocolate

1/2 teaspoon peppermint extract optional

1/4 cup crushed candy canes or peppermint candies

INSTRUCTIONS

Line an 8"x"8 baking pan with parchment paper trying to make it as smooth as possible; set aside.

In a double boiler, first melt the semi sweet chocolate, stirring continuously - don't let the water boil. To microwave, place the chocolate in a glass bowl with a teaspoon of vegetable oil. Microwave on high in 20-30 second intervals, stirring between each one, until chocolate is melted. (I prefer the double boiler method)

Once melted pour into the prepared pan and spread evenly. Set aside and let set to room temp, don't cool in the refrigerator

Once the semi-sweet chocolate layer is set, melt the white chocolate in the double boiler. Once melted stir in 1/2 teaspoon of peppermint extract.

Pour on top of the semi sweet chocolate layer and spread evenly, tapping the pan lightly on the counter to even it out.

Sprinkle the crushed candy cane on top of the white chocolate.

Let cool completely for 2-3 hours and once hardened break into pieces.

Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks.

KETO CHOCOLATE RUM MOUSSE

 A creamy and rich chocolate rum mousse for a holiday or celebration dessert. The great flavour combination of rum and chocolate is perfect for a celebration.

This is a quick and easy keto chocolate mousse that can be made ahead and served later. When serving it, add whipped cream and a dusting of sugar free cocoa powder.

INGREDIENTS

6 oz cream cheese softened

1 cup heavy cream

1/4 cup allulose any powdered low carb sweetener

1/4 cup cocoa unsweetened

2 tablespoons rum

INSTRUCTIONS

In a medium bowl add the cream cheese and whisk until there are no lumps.

Add the cream, powdered sweetener, cocoa powder and heavy cream.

Whisk until the mixture is light and fluffy.

Stir in the rum and taste test.

Spoon into 6 serving glasses and top with whipped cream (optional).

Almond Joy Bars

 I know there are many of you out there who adore coconut as much as I do. These Coconut Cream Cupcakes along with this Easy Coconut Cream Pie and this fantastic Coconut Ice Cream (Almond Joy Sunday) are a few of my very favorite desserts of all time. If there is coconut in something I am bound to fall head over heels in love with it, I’m afraid. I wish I could say the same thing for carrots or broccoli. I really do. However those two definitely have an important time and place. See my favorite way to cook them, here and here. (Yes, I did just give a shout out to vegetables in a post dedicated to coconut and chocolate. 🙂 I am an equal opportunity writer, I suppose you could say!)

These Almond Joy Bars are a delight, my friends. A buttery shortbread/almond crust is covered in a sweet coconut filling and topped with milk chocolate and toasted almonds. They are a nice sturdy bar and would be fabulous to take along to any of your summer gatherings. (Or in winters, spring or fall as well). 🙂

Hope some of you get a chance to try them!

Ingredients

1 1/2 C sliced almonds

1/2 C butter

1/2 C brown sugar

1 1/2 C flour

3/4 tsp salt

1 (14 ounce) bag of sweetened coconut

1 (14 ounce) can of sweetened condensed milk

1 tsp vanilla

2 C milk chocolate chips

Instructions

1. Preheat your oven to 375 degrees.

2. Place 1 1/2 C sliced almonds on a large cookie sheet. Allow them to toast in the oven for 4-5 minutes or until slightly golden. Keep an eye on them. Some ovens cook more quickly than others and the cooking time here may be less in your oven. When they are nice and golden brown allow them cool on the counter.

3. In a large mixing bowl or your stand mixer place 1/2 C softened butter, 1/2 C brown sugar. Beat until well combined.

4. Add 1 1/2 C flour and 3/4 tsp salt. Mix just until combined. The mixture should still be a little bit clumpy.

5. Add 1 C of the toasted almonds to the mixture and mix just until combined.

6. Line a 9x13 pan with foil and spray it with cooking spray. Press the crumbly mixture into the pan and bake for 5 minutes.

7. Pour 1 (14 ounce) package of sweetened coconut flakes into a medium sized bowl. Pour 1 (14 ounce) can of sweetened condensed milk over the top and add 1 tsp vanilla. Stir them well to combine.

8. Carefully spoon the coconut filling over the warm crust.

9. Place the pan back in the oven and bake for an additional 20-25 minutes, or until the coconut is toasted and golden.

10. In a glass measuring cup place 2 C milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval, until the chocolate is melted and smooth.

11. Pour the melted chocolate over the top of the bars and spread it about evenly with a knife.

12. Sprinkle the remaining toasted almonds over the top.

13. Allow the pan to cool, then pop it in the fridge for about an hour to allow the chocolate to set.

14. When you are ready to serve, grab hold of the foil and remove the dessert from the pan. Use a sharp knife to cut them into bars.

Serve and enjoy!

Bahaya, Hindari Makan Kepala Ikan Mulai Sekarang

  Di balik manfaat kesehatannya, ikan juga memiliki racun alami yang tidak dapat dihilangkan dengan proses dimasak atau dibekukan.

Masalahnya, ikan di laut Indonesia begitu berlimpah dan berprotein tinggi.

Seperti diungkap Badan Pengawas Obat dan Makanan (BPOM) dalam bookletnya yang menyebutkan, racun Ciguatoksin misalnya, paling umum ditemui.

Racun ini berasal dari dinoflagelata, mikroorganisme laut yang menempel dan tumbuh pada karang mati.

Ciguatoksin umumnya terakumulasi pada organ dalam, kepala, dan sisik ikan. Racun ini juga terdapat pada hewan herbivora dan karnivora.

Begitupun dengan ikan yang hidup di karang, seperti Potato grouper, Tiger grouper, High Fin Grouper, Hump Head Wrasse, Flowery Grouper dan Leopard Coral Grouper (jenis kerapu).

Lantas bagaimana mencegah keracunan produk perikanan? BPOM mencatat ada 7 poin yang perlu diperhatikan, yaitu:

Jangan mengonsumsi produk perikanan terutama ikan yang hidup di karang dalam jumlah besar

Jangan mengonsumsi produk perikanan yang tidak jelas jenis dan asal-usulnya

Kurangi konsumsi ikan karang terutama yang ukurannya besar (di atas tiga kilogram)

Hindari mengonsumsi kepala udang, kepala ikan dan organ dalam produk perikanan karena penumpukan toksin pada bagian itu

Hindari mengonsumsi organ dalam dan sisik ikan karang

Hindari minuman beralkohol dan kacang-kacangan ketika mengonsumsi ikan karang karena dapat meningkatkan keparahan keracunan

Simpan produk perikanan pada suhu rendah untuk mencegah pertumbuhan bakteri

Apple Cinnamon Roll Cupcakes

 Apple Cinnamon Roll Cupcakes are a delicious and easy fall dessert recipe with fresh apples, cinnamon sugar, refrigerated crescent roll dough and maple glaze. Making these gooey apple cinnamon rolls takes less than 30 minutes!

Actually I could not wait September and the official start of fall baking season. So I’ve already shared a few fall dessert recipes with apples and pumpkin. You’ve probably noticed that all of these recipes use refrigerated crescent rolls or cinnamon rolls. Notwithstanding that premade dough save time in kitchen, all of this recipes are equally good for dessert but for breakfast, too.

Check my latest  apples and pumpkin recipes like: Caramel Apple Cinnamon Roll Lasagna, Pumpkin Pie Cinnamon Roll Casserole, Pumpkin Pie Bombs and Easy Apple Cheesecake Bars.

Ingredients

1 (8 oz.) tube of refrigerated crescent rolls or crescent dough sheet

1 medium apple- small diced

3 Tbsp. unsalted butter-melted (divided)

1/3 cup sugar (you can use half light brown sugar and half white granulated sugar)

cinnamon-to taste ( I added about 3/4 teaspoon)

For the Glaze:

½ cup powdered sugar

1 teaspoon maple syrup

1 Tbsp. milk-or more to reach desired consistency

Instructions

Preheat the oven to 350 F. Line cupcake pan with paper liners and set aside. You’ll have 8 rolls.

On a sheet of parchment paper unroll crescent dough sheet. If using crescent rolls, seal the perforation to make large rectangle. Brush the dough with about 2 Tbsp. melted butter (reserve remaining butter for later use).

Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top.

Beginning on the long side of the rectangle, roll the dough into a log.

Slice the log in 8 (1 ½ inch)pieces. Arrange pieces in paper liners.

Brush the top with melted butter and bake until golden brown (about 15min). If it starts browning too quickly, tent the top with aluminum foil.

Stir together glaze ingredients and spoon over slightly cooled cupcakes.

Strawberry Cheesecake

 Strawberry Cheesecake is an easy recipe for delicious spring and summer dessert. This cake will look perfect at your Easter table, too! This strawberry dessert is the classic, melt-in your-mouth New York Style Cheesecake with a delicious twist! It’s finished with a gorgeous homemade strawberry topping and it tastes as amazing as it looks!

This Strawberry Cheesecake recipe is so easy to make and even easier devour or share with your family and friends.  Delicious cheesecake with strawberry topping looks fancy enough to shows up at birthday parties or holidays. It will be perfect Easter dessert, too!

Strawberry Cheesecake is rich and dense, but creamy and smooth at the same time. Homemade strawberry topping is light syrup with cooked and fresh strawberries, and it make this cake absolutely delicious!

Ingredients

For the Crust:

2 cups graham cracker crumbs

3 Tablespoons sugar

5 Tablespoons unsalted butter-melted

1/8 teaspoon salt

For the Filling:

2 lbs. full fat cream cheese-softened to room temperature

1½ cups sugar

¼ tsp. salt

2 teaspoons vanilla extract

1 Tablespoon fresh lemon juice

1 Tablespoon cornstarch

4 eggs-room temperature

1 cup sour cream- room temperature

Strawberry Topping:

1 lb. fresh strawberries-diced

6 Tablespoons sugar

1 Tablespoon fresh lemon juice

½ teaspoon vanilla

Instructions

Preheat the oven to 350 F and place the rack in lower third.

Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.

To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.

Turn down the oven temperature to 325 F!!!

To make the filling beat softened cream cheese until smooth and creamy.

Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.

Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.

Finally, beat in sour cream.

Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.

Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.

When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)

Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.

Strawberry Topping:

In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).

Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake.

White Chocolate Cranberry Cheesecake Cake

 White Chocolate Cranberry Cheesecake Cake is the show-stopping dessert you’ve been looking for – just in time for the holidays! This cranberry cake deserves a central place on your Thanksgiving or Christmas table! Layers of moist vanilla cake made with fresh cranberries, creamy white chocolate cheesecake, and silky white chocolate frosting, garnished with sparkling cranberries.

Love cranberries?  We do too! Make sure to try this Christmas Cranberry Pound Cake!

Even though this cake is so perfect for the holidays, I wouldn’t turn down a slice any day of the year.

I absolutely love the holiday season and try to make every day memorable and fun. It’s my favorite time of the year.  Thanksgiving is next week, and Christmas is just 38 days away!!! My family and friends always expect me to serve them some masterpiece.

Ingredients

Sparkling Cranberries:

2 cups fresh firm cranberries- wash and sort out any that don’t look so great

½ cup water

1 cup sugar

White Chocolate Cheesecake:

6 oz. white chocolate-finely chopped

1/3 cup heavy cream

16 oz. cream cheese-room temperature

½ cup sugar

1 teaspoon vanilla

2 eggs slightly beaten

2 Tablespoons corn starch

Cranberry Cake:

2 cups+2 Tablespoons all-purpose flour

1 and 1/3 cups sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup unsalted butter-softened

2 eggs-room temperature

1 ½ teaspoons vanilla

2/3 cup sour cream

2/3 cup milk

2 cups fresh cranberries

1 ½ Tablespoons flour-to toss the cranberries

White Chocolate Frosting:

7 oz. white chocolate-finely chopped

¼ cup heavy cream

1 cup unsalted butter-room temperature

1 ½ teaspoons vanilla

¼ teaspoon salt

 3 ½-4 cups powdered sugar

3 Tablespoons heavy cream-or more if needed

Instructions

To make the Sparkling Cranberries:

 In a medium saucepan combine ½ cup water and ½ cup sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.

Remove from heat and stir in 2 cups of cranberries. Make sure each cranberry is well coated.  Let them sit in the syrup for 5 minutes.

Next, using a slotted spoon, transfer cranberries to a wire rack, and let them dry for at least an hour. After that time the cranberries should be dry but sticky.

In a bowl place ½ cup sugar. Working in small batches, roll cranberries in sugar until they are fully coated. Let them sit on a sheet of parchment paper for another hour until dry. Store them in the fridge in an air-tight container.

White Chocolate Cheesecake:

Preheat the oven to 350 F. Grease 8-inches springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan in 2 layers of heavy-duty aluminum foil to make sure no water leaks in during the baking in a water bath.

Place 6 oz. finely chopped white chocolate in a heatproof bowl.

Heat 1/3 cup of heavy cream until starts to boil, then pour over chopped chocolate. Let it sit for 2 minutes then stir gently with a rubber spatula until chocolate is completely melted and smooth. Set aside to cool slightly.

Beat softened cream cheese with sugar and vanilla until smooth. Mix in corn starch. Add eggs and mix on low just to combine.

Running your mixer on low, slowly pour in melted white chocolate. Do not over mix.

Pour the mixture in prepared pan. Place the pan in a roasting pan and fill with warm water halfway true the height of the springform pan and place in preheated oven. Bake 50-60 minutes, or until the center has set. Tent the top with aluminum foil if it starts browning. Remove from water bath and cool to room temperature, then cover and place in the fridge to cool for 4 hours or preferably overnight. Remove the ring from springform pan the next day, when assembling the cake.

Cranberry Cake Layers:

Preheat the oven to 350 F.

Grease two 8 inches round cake pans with cooking spray and line the bottoms with a circle of parchment paper. If you have baking stripes, I suggest you use them to gen nice flat cake layers.

 In a large bowl stir together 2 cups and 2 Tablespoons flour, 1 and 1/3 cups of sugar, 2 teaspoons baking powder and ¼ teaspoon salt.

Add softened butter, 2 eggs, 1 and ½ teaspoons vanilla, 2/3 cup milk and 2/3 cup sour cream. Slowly mix just until smooth, do not overmix the batter. Scrape down the bowl with a rubber spatula to make sure everything is combined evenly.

Toss cranberries with 1- ½ Tablespoons of flour and fold them in the batter.

Divide the batter between the pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes then remove to a rack to cool completely. If you bake the cakes a day ahead before assembling the cake, cool completely to room temperature, then place on a tray lined with a parchment paper, cover with foil and refrigerate overnight.

White Chocolate Frosting:

When your cakes and cheesecake is cooled completely and you are ready to assemble the cake, make the frosting.

Over a double broiler melt finely chopped chocolate until completely melted and smooth. Gently stir in ¼ cup of heavy cream and set aside to cool to room temperature.

Beat softened butter, vanilla, and salt. While mixing on low, slowly pour in melted white chocolate. Gradually add about half of powdered sugar. The mixture should be thick. Add 3 Tablespoons of heavy cream and mix well to combine. Gradually add remaining powdered sugar. If the frosting is too thick for spreading add more heavy cream. If it’s too thin add more powdered sugar.

Assembling the cake:

Place one cranberry cake layer on a serving plate.  Spread a thin layer of frosting over the cake. Top with white chocolate cheesecake. Be careful cheesecake is very tender.

Spread a thin layer of frosting over the cheesecake and top with the second cranberry cake layer. Cover the cake completely with frosting and place in the fridge until ready to serve. Refrigerate at least 1 hour before slicing and serving or else the cake may fall apart as you cut.

Garnish with sugared cranberries before serving.

Store leftovers in the fridge.

No Bake Peach Jello Lasagna

 No Bake Peach Jello Lasagna is perfect summer dessert recipe- light, easy and no oven required!!!  If you like peaches and cream, you’ll love this melt-in-your-mouth dessert lasagna. It’s a quick and easy recipe for a refreshing summer treat with a few simple ingredients: Golden Oreo, peaches, whipped cream, peach Jello, cream cheese, white chocolate, and peach Greek yogurt. Delicious layered peach dessert is a twist on my Strawberry Jello Lasagna.

Since fresh peaches are in full season during the summer, it’s the perfect time for quick and easy peach desserts recipe. By the way, when the weather is warm no one likes to heat the oven, but we all love to enjoy delicious sweet treats.

That’s the reason why everybody looks for easy no-bake summer dessert recipes, like this one.

Ingredients

For Oreo Crust:

36 Golden Oreo cookies

½ cup unsalted butter-melted

Peach Cheesecake Layer:

1 teaspoon gelatin

1 Tablespoon water

½ cup unsalted butter-softened

1 cup powdered sugar

8 oz. cream cheese-softened

1 teaspoon vanilla

1 ¼ cup whipped cream

1 ¼ cup small diced peaches

Peach Jello Layer:

3 oz. peach flavored gelatin (like Jello)

½ cup boiling water

1 cup peach Greek yogurt

4 cups whipped cream

a few drops of orange food coloring-optional

Topping:

2–3 cups whipped cream

4–5 oz. white chocolate bar to make the curls

Instructions

Crust:

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch dish, set in the freezer to firm while making cheesecake layer.

Cheesecake Layer:

Dissolve 1 teaspoon gelatin in 1 Tablespoon cold water, set aside to bloom. Melt the gelatin and set aside to cool.

In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, vanilla, and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Then, pour in melted gelatin and mix to combine.

Using a rubber spatula, gently fold in diced peaches and spread the mixture over chilled crust. Place in the fridge.

Peach Jello Layer:

In a large heatproof bowl place peach Jello, add ½ cup boiling water and stir until completely dissolved. Whisk in 1 cup peach Greek yogurt until combine.

Add 4 cups whipped cream and mix until combine evenly. You can add a few drops of orange food coloring if desired. Pour the mixture over the cream cheese layer and smooth the top.

Refrigerate for 2-3 hours until set.

Topping:

Spread 2 cups whipped cream on top.

To make the curls, carefully draw a vegetable peeler (or very thin knife)across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.

Store in the fridge.