🤎🍰 Biscoff Tiramisu

 

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🤎🍰 Biscoff Tiramisu

✨ No-Bake • Ultra-Creamy • Loaded with Cookie Butter Flavor

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🟤🍪 Cookie Layer

• 🍪 2 packs Lotus Biscoff cookies
• ☕🥛 ½ cup warm milk or coffee (optional)

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🤎🧀 Biscoff Cream Filling

• 🧀 16 oz (2 blocks) cream cheese, softened
• 🤎 ¾ cup Biscoff spread (smooth)
• 🍬 1 cup powdered sugar
• 🌼 2 tsp vanilla extract
• 🥛 2 cups cold heavy whipping cream
  (or Cool Whip)

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🤎✨ Top Layer

• 🤎 ½ cup Biscoff spread, melted

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🍪✨ Topping

• 🍪 Crushed Biscoff cookies
• 🍪 Whole Biscoff cookies (optional)

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🔶👩‍🍳 Instructions

1️⃣ Make the Biscoff Cream

🧀 Beat cream cheese until completely smooth
➕ Add Biscoff spread, powdered sugar & vanilla
💨 Beat until creamy and fluffy
🥛 In a separate bowl, whip heavy cream to stiff peaks
🤍 Gently fold whipped cream into the Biscoff mixture

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2️⃣ Assemble

☕ Lightly dip Biscoff cookies in milk or coffee
🍪 Arrange a layer of cookies in the dish
🤎 Spread half of the Biscoff cream
🍪 Add another cookie layer
🤎 Spread remaining cream evenly

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3️⃣ Finish

🔥 Melt the Biscoff spread
✨ Spread smoothly over the top
🍪 Sprinkle crushed cookies around the edges
🍪 Garnish with whole cookies if desired

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4️⃣ Chill

❄️ Refrigerate at least 6 hours, preferably overnight
🔪 Slices clean and holds perfectly

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🍰 NO-BAKE TIRAMISU VARIATIONS

 

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🍰 NO-BAKE TIRAMISU VARIATIONS

Simple | No Bake | Crowd Favorite

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1️⃣ ☕ CLASSIC TIRAMISU

Ingredients

Cream Layer

• 6 large egg yolks
• ¾ cup granulated sugar
• 1¼ cups mascarpone cheese (room temperature)
• 1¾ cups cold heavy cream

Coffee Layer

• 1½ cups strong brewed coffee, cooled
• 3 tbsp coffee liqueur or rum (optional)

Assembly

• 2 packages ladyfingers (40–45 pieces)
• Unsweetened cocoa powder (for dusting)
• Chocolate shavings (optional)

Instructions

1. Make the cream:
   Whisk egg yolks and sugar in a heatproof bowl over simmering water for 5–6 minutes until thick and pale. Remove from heat and cool slightly. Add mascarpone and whisk until smooth.
   Whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
2. Prepare the coffee dip:
   Pour coffee (and liqueur if using) into a shallow dish.
3. Assemble:
   Spread a thin layer of cream in the dish. Quickly dip ladyfingers (1 second per side) and arrange in a layer. Spread half the cream. Repeat with another layer of ladyfingers and finish with remaining cream.
4. Chill:
   Refrigerate at least 6 hours, preferably overnight.
5. Finish:
   Dust generously with cocoa powder before serving.

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2️⃣ 💚 PISTACHIO TIRAMISU

Ingredients

Pistachio Cream

• 1½ cups heavy cream, cold
• 8 oz mascarpone cheese, softened
• ½ cup pistachio cream or paste
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Coffee Mixture

• 1½ cups strong brewed coffee, cooled
• 2 tbsp sugar (optional)
• 1 tbsp coffee liqueur (optional)

Layers

• 1 package ladyfingers

Topping

• Crushed pistachios
• Extra pistachio cream (optional)

Instructions

1. Whip heavy cream to stiff peaks.
2. Mix mascarpone, pistachio cream, powdered sugar, vanilla, and salt until smooth.
3. Fold whipped cream into pistachio mixture.
4. Dip ladyfingers quickly in coffee and layer in dish.
5. Spread half the pistachio cream, repeat layers, and top with remaining cream.
6. Sprinkle crushed pistachios and chill at least 6 hours.

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3️⃣ 🤎 BISCOFF TIRAMISU

Ingredients

Cookie Layer

• 2 packages Lotus Biscoff cookies
• ½ cup warm milk or coffee

Biscoff Cream

• 16 oz cream cheese, softened
• ¾ cup Biscoff spread
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2 cups cold heavy whipping cream (or Cool Whip)

Top Layer

• ½ cup melted Biscoff spread

Topping

• Crushed Biscoff cookies

Instructions

1. Beat cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla.
2. Whip heavy cream to stiff peaks and fold into Biscoff mixture.
3. Dip cookies lightly in milk or coffee and layer in dish.
4. Spread half the cream, repeat layers.
5. Pour melted Biscoff on top and sprinkle crushed cookies.
6. Chill at least 6 hours or overnight.

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4️⃣ 🍋 LEMON TIRAMISU

Ingredients

Lemon Cream

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 2 lemons
• 1½ cups cold heavy whipping cream

Layers

• 24–30 ladyfingers
• ½ cup fresh lemon juice
• ¼ cup sugar
• 2 tbsp limoncello or milk (optional)

Top Layer

• 1 cup lemon curd

Instructions

1. Beat cream cheese until smooth. Add sugar, vanilla, and lemon zest.
2. Whip cream to stiff peaks and fold into lemon mixture.
3. Mix lemon juice, sugar, and limoncello/milk.
4. Dip ladyfingers quickly and layer with lemon cream.
5. Spread lemon curd on top.
6. Chill at least 6 hours before serving.

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5️⃣ 🍫💚 DUBAI CHOCOLATE TIRAMISU

Ingredients

Pistachio Mascarpone Cream

• 16 oz mascarpone cheese, cold
• ¾ cup pistachio paste
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cold heavy whipping cream
• 1 cup roasted kataifi (crushed)

Dip

• 1½ cups chocolate milk

Layers

• 24–30 ladyfingers

Chocolate Topping

• 1 cup chocolate chips
• ½ cup heavy cream

Garnish

• Pistachio cream & chopped pistachios

Instructions

1. Roast kataifi with butter at 350°F (175°C) until golden; cool and crush.
2. Beat mascarpone with pistachio paste, sugar, and vanilla.
3. Whip cream to stiff peaks and fold in, then add kataifi.
4. Dip ladyfingers in chocolate milk and layer with pistachio cream.
5. Heat cream, pour over chocolate chips, stir until smooth.
6. Drizzle chocolate, swirl pistachio cream, and garnish.
7. Chill overnight for best results.

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ICE CREAM RECIPES (IN COLORS) 🍓🍫 Easy – No Machine

 

🍨 ICE CREAM RECIPES (IN COLORS) 🍓🍫
Easy – No Machine

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🌼 VANILLA ICE CREAM BASE
🟡 2 cups whipping cream
🟡 1 cup condensed milk
🟡 1 tbsp vanilla

🔵 Whip cream until fluffy → fold in condensed milk + vanilla.

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🤎 CHOCOLATE SWIRL ICE CREAM
🤎 ½ cup melted chocolate
🤎 2 tbsp cocoa

🟣 Add chocolate to half of the vanilla base.
🟣 Layer vanilla + chocolate in a box.
🟣 Swirl with a knife → freeze 6 hours.

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🍓 STRAWBERRY SWIRL ICE CREAM
🍓 1 cup strawberry purée
🍓 2 tbsp sugar

🟢 Mix purée with part of vanilla base.
🟢 Layer + swirl → freeze.

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🥭 MANGO ICE CREAM
🥭 1 cup mango purée

🟠 Mix with vanilla base.
🟠 Freeze 6 hours.

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🍪 OREO ICE CREAM
⚫ 10 crushed Oreo cookies

🔴 Fold Oreos into vanilla base.
🔴 Freeze.

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🌈 TIP
✨ Use clear boxes for beautiful color swirls
✨ Perfect for selling or parties

Chocolate Chip Cheesecake Cookies

 

Here’s a Chocolate Chip Cheesecake Cookies recipe — perfect for Facebook groups 🍪🧀🍫

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🍪 Chocolate Chip Cheesecake Cookies 🍪

Soft, thick cookies with a creamy cheesecake center and melty chocolate chips. Pure heaven!

📝 Ingredients:

Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup chocolate chips

Cheesecake Filling:

• 115 g (4 oz) cream cheese, softened
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

👩‍🍳 Instructions:

1️⃣ Prepare the filling:
Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small balls and freeze for 20–30 minutes.

2️⃣ Make the dough:
Cream butter and sugars until fluffy. Add egg and vanilla, mix well.
Add flour, baking soda, and salt. Fold in chocolate chips.

3️⃣ Assemble cookies:
Take 1 tbsp dough, flatten, place frozen cheesecake ball in center, cover with more dough, and seal.

4️⃣ Bake:
Place on a lined baking sheet. Bake at 180°C (350°F) for 12–14 minutes, until edges are lightly golden.

5️⃣ Cool:
Let cookies cool on the tray for 5 minutes, then transfer to a rack.

✨ Tips:

• Don’t overbake — centers stay soft.
• Chill dough if it feels too soft.

 

Here’s an easy, soft, chewy, bakery-style Caramel Cheesecake Cookies recipe — creamy in the center, caramel-drizzled, and irresistible!

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Caramel Cheesecake Cookies

Ingredients

Cheesecake Filling

• 4 oz (110 g) cream cheese, softened
• 2 tbsp sugar
• ½ tsp vanilla extract

Cookie Dough

• ½ cup (113 g) unsalted butter, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• Pinch of salt

Caramel

• 15–20 soft caramel candies or ¼ cup caramel sauce
• 1 tbsp milk (if melting caramels)

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Instructions

1. Make the Cheesecake Centers

1. Beat cream cheese, sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized balls onto a plate.
3. Freeze for 20–30 minutes (important so they don’t melt inside the cookie).

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2. Make the Cookie Dough

1. Cream butter, sugar, and brown sugar until fluffy.
2. Add egg + vanilla and mix.
3. Add flour, baking soda, and salt—mix until just combined.
4. Chill dough for 20 minutes (helps prevent spreading).

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3. Assemble

1. Take a tablespoon of cookie dough.
2. Flatten it, place a frozen cheesecake ball in the center, and wrap dough around it.
3. Place on a baking sheet lined with parchment.

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4. Bake

• Bake at 350°F (175°C) for 10–12 minutes until edges are set.
• Let cool 10 minutes (the centers will be creamy!).

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5. Add the Caramel

Option 1: Melt Caramels
Melt candies + milk in microwave (15-second intervals), stir smooth, and drizzle over cookies.

Option 2: Caramel Sauce
Simply drizzle over cooled cookies.

Optional: sprinkle a little flaky salt on top for salted caramel flavor.

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Tips

• Don’t overbake — they stay soft and cheesecakey in the middle.
• Add chocolate chips to the dough for a Twix-style cookie.
• Store refrigerated up to 5 days.

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If you want, I can make: 🍪 A no-bake version
🎨 A visual recipe card
💨 A quick 10-minute shortcut version
Darija version too!

Peanut Butter Cookie Lasagna

 

Here’s a fun, color-themed recipe breakdown for Peanut Butter Cookie Lasagna – a creamy, layered dessert that combines peanut butter, cookies, and chocolate in delicious harmony. 🥜🍪🍫

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🥜 TAN / PEANUT BUTTER LAYER
Ingredients:

• 1 cup creamy peanut butter
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:
Beat together peanut butter, cream cheese, powdered sugar, and vanilla until smooth and fluffy. Set aside.

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🤍 WHITE / CREAMY LAYER
Ingredients:

• 16 oz whipped topping (Cool Whip), divided
• Remaining peanut butter mixture (from above)
• 1 cup milk (if needed for thinning)

Directions:
Fold half of the Cool Whip into the peanut butter mixture to create a fluffy cream layer. Save the rest for the top layer.

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🍪 LIGHT BROWN / COOKIE BASE
Ingredients:

• 1 pack of peanut butter sandwich cookies (like Nutter Butters)
• ½ cup milk (for dipping)

Directions:
Dip cookies quickly in milk (do not soak) and line the bottom of a 9x13 dish.

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🍫 DARK BROWN / CHOCOLATE LAYER
Ingredients:

• 1 box instant chocolate pudding mix
• 2 cups cold milk

Directions:
Whisk pudding mix with milk until thickened (about 2 mins), then chill for 5 mins.

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🎂 LAYERING ORDER (top to bottom):

1️⃣ Milk-dipped cookies
2️⃣ Peanut butter cream layer
3️⃣ Chocolate pudding
4️⃣ Whipped topping
5️⃣ Repeat layers if using deeper dish
6️⃣ Finish with whipped topping

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✨ TOP DECORATION (TEXTURE & COLOR)
Sprinkle over the top:

• Crushed peanut butter cookies (beige/tan)
• Mini peanut butter cups (dark brown)
• Drizzle melted peanut butter (light tan)
• Drizzle chocolate syrup (dark brown)

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❄️ CHILL TIME:
Refrigerate for at least 4 hours, or overnight for best sliceable texture.

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👨‍🍳 SERVING TIP:
Serve cold with extra cookie or peanut butter cup garnish on each slice!

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Want me to turn this into a printable recipe card, TikTok-style visual, or ingredient checklist? 🍽️

Cheesecake Chocolate Chip Cookies 🍪🧀

 

Here’s a Cheesecake Chocolate Chip Cookies 🍪🧀 recipe — soft cookies with a creamy cheesecake surprise inside:

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📝 Ingredients

For the cookie dough:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350 g) chocolate chips

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the filling

   • In a bowl, beat cream cheese, sugar, and vanilla until smooth.
   • Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray.
   • Freeze for 30–45 minutes (they should be firm).

2. Make the cookie dough

   • Cream butter, brown sugar, and granulated sugar until fluffy.
   • Beat in eggs and vanilla.
   • Mix in flour, baking soda, and salt until combined.
   • Fold in chocolate chips.

3. Assemble the cookies

   • Scoop a ball of cookie dough, flatten it slightly in your palm.
   • Place a frozen cheesecake ball in the center.
   • Cover with more dough and seal edges so the filling is hidden.

4. Bake

   • Preheat oven to 350°F (175°C).
   • Place stuffed cookie dough balls on a parchment-lined baking sheet.
   • Bake 11–13 minutes, until golden on edges but soft in the middle.

5. Cool & enjoy

   • Let cookies rest on the sheet for 5 minutes before transferring to a rack.
   • Serve warm for gooey centers or chilled for a firmer cheesecake bite.

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Would you like me to give you a small-batch version (around 8 cookies) or the big-batch bakery style (about 24 cookies)?

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Innovative Ideas for Reusing Empty Tuna Cans

 

Empty tuna cans can be repurposed in creative and practical ways. Here are some innovative ideas:

For the Kitchen & Home

1. Mini Herb Planters – Grow small herbs like basil or parsley. Drill a drainage hole and place them on a windowsill.
2. Spice Holders – Mount the cans on a board or inside a cabinet to store commonly used spices.
3. Tea Light Candle Holders – Fill with wax and a wick for DIY candles.
4. Cookie or Egg Rings – Use them as molds for perfectly round cookies, pancakes, or fried eggs.
5. Measuring Cups – Cleaned cans can act as portion-sized measuring cups.

For Organization

6. Desk Organizers – Store paper clips, push pins, or small office supplies.
7. Magnetic Storage – Attach magnets to the bottom and place them on a fridge for holding small items.
8. Wall-Mounted Storage – Stack and glue cans together for a wall-mounted storage system in craft rooms or garages.

For DIY & Crafts

9. Mini Succulent Pots – Paint and decorate the cans for unique succulent planters.
10. Hanging Lanterns – Punch holes in the sides and place a candle inside for a decorative lantern.
11. Bird Feeders – Attach a stick for perching and hang with a string to create a bird feeder.
12. Wind Chimes – String multiple cans together and hang outside for a rustic wind chime.

For Kids & Fun Projects

13. Toy Storage – Great for organizing crayons, small toys, or Lego pieces.
14. Drums or Shakers – Fill with rice or beans, seal, and let kids use them as musical instruments.
15. Mini Paint Containers – Perfect for holding small amounts of paint for craft projects.

Would you like instructions for any of these?

Looking for a quick, flour-free recipe

 

Here’s a quick, flour-free recipe for Flourless Peanut Butter Cookies—they're simple, delicious, and ready in minutes!

Ingredients:

• 1 cup peanut butter (or almond butter)
• ½ cup sugar (or honey for a natural option)
• 1 egg
• ½ tsp baking soda (optional, for a lighter texture)
• 1 tsp vanilla extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients in a bowl until smooth.
3. Scoop small portions onto a baking sheet and press with a fork.
4. Bake for 8-10 minutes until golden around the edges.
5. Cool and enjoy!

Would you like a savory flour-free recipe instead?

Sandy Ice Cream from Burger King with Thermomix – Homemade Delight

 

Burger King's Sandy Ice Cream is a delicious treat that combines soft-serve ice cream with crumbled cookies for a crunchy and creamy dessert. You can recreate this at home using a Thermomix for a smooth and creamy texture.

Homemade Sandy Ice Cream (Burger King Style) with Thermomix

Ingredients:

• 500 ml heavy cream (cold)
• 250 ml whole milk
• 100 g sugar
• 1 tsp vanilla extract
• 2 tbsp powdered milk (for extra creaminess)
• 100 g cookies (e.g., Lotus Biscoff, Oreos, or digestive biscuits)

Instructions:

1. Prepare the Ice Cream Base:

   • Add the heavy cream, milk, sugar, vanilla extract, and powdered milk to the Thermomix bowl.
   • Blend for 30 sec / Speed 4 until well combined.

2. Chill & Freeze:

   • Pour the mixture into an ice cube tray or freezer-safe container.
   • Freeze for 6-8 hours until solid.

3. Blend for Creamy Texture:

   • Add the frozen ice cream cubes back into the Thermomix bowl.
   • Blend 1 min / Speed 6, then scrape down the sides.
   • Blend again 30 sec / Speed 4 until smooth.

4. Add the Crunchy "Sandy" Topping:

   • Crush the cookies in the Thermomix for 10 sec / Speed 5.
   • Either mix them into the ice cream or sprinkle them on top before serving.

5. Serve & Enjoy!

   • Scoop into bowls or cups, top with extra cookie crumbs, and enjoy your homemade Burger King-style Sandy Ice Cream!

Would you like any variations, such as a chocolate or caramel version?

Easy 6-Ingredient Dessert Cups

 

Easy 6-Ingredient Dessert Cups

These no-bake dessert cups are creamy, delicious, and take just minutes to prepare! Perfect for a quick treat or an elegant dessert.

Ingredients (Makes 4 Cups)

• 1 cup heavy cream (or whipped topping)
• ½ cup mascarpone or cream cheese (softened)
• ¼ cup powdered sugar (or honey)
• 1 teaspoon vanilla extract
• 8 crushed cookies (Graham crackers, Biscoff, or Oreos)
• ½ cup fruit (berries, banana slices, or mango)

Instructions

1. Make the Cream Filling:

   • In a bowl, beat heavy cream, mascarpone, powdered sugar, and vanilla until smooth and fluffy.

2. Assemble the Cups:

   • Add a layer of crushed cookies to each glass.
   • Spoon or pipe in a layer of the cream mixture.
   • Add a layer of fruit.
   • Repeat until the cup is full.

3. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving for the best texture.

Variations:

• Chocolate Lovers – Add cocoa powder or Nutella to the cream mixture.
• Tropical Delight – Use coconut cream and mango.
• Caramel Dream – Drizzle caramel between layers.

Would you like a dairy-free version?

creamy dessert in a glass

 

Creamy Dessert in a Glass: No-Bake Layers of Indulgence

A creamy dessert in a glass is elegant, easy to make, and perfect for any occasion. This recipe layers a velvety cream filling with cookies, fruit, or chocolate for a beautiful and delicious treat.

Ingredients (Makes 4 servings)

For the Cream Layer:

• 1 cup heavy cream
• ½ cup mascarpone or cream cheese (softened)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Layers:

• 8 crushed cookies (Graham crackers, Biscoff, or Oreos)
• ½ cup fruit (berries, banana slices, or mango)
• ¼ cup chocolate shavings or caramel sauce (optional)

Instructions

1. Make the Cream Filling:

   • In a bowl, whip the heavy cream, mascarpone, sugar, and vanilla until soft peaks form.

2. Assemble the Layers:

   • In serving glasses, add a layer of crushed cookies.
   • Spoon or pipe a layer of the cream mixture on top.
   • Add fruit or chocolate shavings.
   • Repeat the layers until the glass is full.

3. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving for the flavors to blend.

Variations:

• Tiramisu Style: Dip ladyfingers in coffee and layer with mascarpone cream.
• Lemon Delight: Add lemon zest and curd for a citrusy twist.
• Chocolate Dream: Mix cocoa powder into the cream and layer with brownie chunks.

Would you like a lighter or richer version?

Melt-in-Your-Mouth Shortbread Cookies

 

Here’s the full recipe for Melt-in-Your-Mouth Shortbread Cookies:

Ingredients

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar (powdered sugar)
• 1 cup butter, softened
• Optional: Maraschino cherries or sprinkles for decoration

Instructions

1. Preheat Oven: Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together cornstarch, flour, and confectioners’ sugar.
3. Cream Butter: In a separate bowl, beat the softened butter until light and fluffy (about 2–3 minutes).
4. Combine: Gradually add the dry ingredients to the butter, mixing until a smooth dough forms.
5. Shape Cookies: You can either:
   • Use a piping bag with a star tip to create swirled cookies.
   • Roll the dough into small balls and flatten them with a fork.
6. Decorate: Add half a cherry or sprinkles on top if desired.
7. Bake: Bake for 15–20 minutes, or until the edges are just lightly golden (do not overbake).
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your soft, buttery shortbread cookies! Let me know if you need any variations or flavor ideas.

Healthy Oatmeal Banana Cookies

 

These healthy oatmeal cookies look delicious! They seem to be made with simple ingredients like oats, bananas, apples, and dried fruits. Here's a possible recipe based on the ingredients shown:

Healthy Oatmeal Banana Cookies

(No Sugar, No Flour, No Butter)

Ingredients:

✔ 1 ripe banana (mashed)
✔ 1 apple (grated or finely chopped)
✔ 1 ½ cups rolled oats
✔ ½ cup dried fruits (raisins, cranberries, apricots, or dates)
✔ ½ tsp cinnamon (optional)
✔ 1 tsp vanilla extract
✔ 2 tbsp chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mash the banana in a bowl and add grated apple.
3. Mix in oats, dried fruits, cinnamon, vanilla, and nuts.
4. Let the mixture sit for 5 minutes so the oats absorb moisture.
5. Form small cookie shapes and place them on a lined baking sheet.
6. Bake for 12-15 minutes until golden brown.
7. Let cool, then enjoy!

Would you like to add chia seeds or coconut for extra nutrition?

Maraschino Cherry Chocolate Chip Cookies Recipe

 

Here's a delicious Maraschino Cherry Chocolate Chip Cookies recipe! These cookies are soft, buttery, and filled with sweet cherries and chocolate chips.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, but enhances cherry flavor)
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup maraschino cherries, drained, patted dry, and chopped
• 1 1/2 cups semi-sweet or white chocolate chips

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare Cherries: Drain the maraschino cherries well, pat them dry with paper towels, and chop them into small pieces. Set aside.
3. Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract (if using). Mix well.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped cherries and chocolate chips.
6. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be slightly soft.
8. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Dry the cherries well before adding them to the dough to avoid excess moisture.
• Use white chocolate chips for a sweeter, more striking contrast with the cherries.
• Store in an airtight container at room temperature for up to 5 days.

Enjoy your Maraschino Cherry Chocolate Chip Cookies! Let me know if you need any modifications.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD’S BEST!)

 

Ingredients :

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup butter
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 tsp vanilla extract
• (1) egg
• (1) (15 oz) can of pumpkin puree
• 1 (3 oz) package cream cheese, softened
• ¼ cup butter softened
• 1 tsp vanilla extract
• 2 cups confectioners’ sugar

Directions :

Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.

Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.

Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.

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Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts :

Per Serving: 152.3 calories; 24.7 mg cholesterol; 115 mg sodium; 1.3 g protein; 20.6 g carbohydrates.

Lazy Cake Cookies

 

INGREDIENTS

• 1 box yellow or white cake mix
• 2eggs, beaten
• 1 stick melted butter
• 2 chocolate chips

Directions

1Spray a 9 x 13 pan with cooking spray for easy cutting and clean up.

2Mix together and bake in pan on 350 for 20 min

OMG Best Chocolate chip cookies EVER.

 

Ingredients

• 3 stick real butter
• 1 c sugar
• 1 c packed brown sugar
• 3 eggs
• 2 tsp vanilla extract
• 3 c flour
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 4 c semi-sweet chocolate chips
• walnut pieces i use.. up to you..

How to make it :

Heat oven 375..In large bowl mix butter and both sugars till they are creamy..Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture. Then add chips and nuts. I use a small cookie scoop.Cook 8- to ten minutes. untill lightly brown.

The best homemade biscuit recipe

 

Ingredients:

° 150 g flour

° 75 g sugar

° 75 g butter

° 1 C. vanilla powder

° 1 egg

° 1 pinch salt

° icing sugar

Preparation:

1.Combine the flour, sugar, vanilla and salt in a bowl. Add the butter then knead with your fingertips until you obtain a sandy dough. Quickly add the egg to the preparation and mix until you get a smooth ball of dough.

2.Cover with a clean cloth and let stand for 30 min in a cool place. Preheeat oven to 200 ° C .

3.Rolling out dough on a floured working surfaace . Cut out the cookies using a cookie cutter to bake them. Place the shortbread cookies on a baking sheet covered with parchment paper. Bake for 10 minutes. Let the cookies cool out of the oven.

4.Store cookies in an airtight container until tasting. Sprinkle with icing sugar to serve.

ENJOY !