Apricot Brandy and Peach Schnapps Pound Cake

 

Ingredients

3 cups white sugar

1 cup butter, softened

6 eggs, beaten

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1/4 cup apricot brandy

1 teaspoon lemon zest

1 cup white sugar

1/2 cup peach schnapps

1 cup water

1 teaspoon lemon zest

1 cup apricot preserves

1/2 cup apricot brandy

1 teaspoon lemon zest

1/2 cup almonds

Directions

Prep : 40 m – Cook : 1 h 15 m – Ready In : 1 h 55 m

Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).

In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.

Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.

Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.

Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.

Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

EASY SOPAPILLA CHEESECAKE

 

Ingredients

1/4 c butter (melted)

1 tbsp cinnamon

2 (8 ounces) packs of Pillsbury crescent rolls

1 tsp vanilla

2 (8 ounces) packs of cream cheese, room temperature

4 tbsp sugar or honey

1 c of sugar

Directions

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

Apply cooking spray in a 9×13 baking dish.

Add 1 can of the crescent rolls into the prepared baking dish and press it to the bottom.

Place the baking dish inside the preheated oven and bake for 5 minutes or until done.

In a small mixing bowl, add vanilla, sugar, and cream cheese. Stir until well blended.

Add the mixture over the rolls and spread it evenly.

Add the rest of the crescent roll over the toppings. Stretch the sides to seal.

Brush with melted butter on the top of the roll.

Sprinkle 4 tablespoons of sugar and 1 tablespoon of cinnamon over the roll.

Place it inside the preheated oven and bake for about 30 minutes or until done.

Remove from the oven and allow it to rest completely at room temperature.

Slice into even squares.

Drizzle each serving with honey.

Serve and enjoy!

Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

No-Bake Biscoff Bars: A Sweet and Easy Treat

 

Ingredients

For the Base:

1 1/2 cups Biscoff cookie butter

1/2 cup unsalted butter, melted

2 cups powdered sugar

1 1/2 cups Biscoff cookie crumbs (from about 15 cookies)

For the Chocolate Topping:

1 cup semisweet or milk chocolate chips

2 tablespoons Biscoff cookie butter

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Directions

1. Prepare the Base:

In a large mixing bowl, combine the melted butter and Biscoff cookie butter until smooth.

Gradually mix in the powdered sugar until fully incorporated.

Add the Biscoff cookie crumbs and stir until the mixture forms a thick, cohesive dough.

2. Assemble the Base Layer:

Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

Press the Biscoff mixture evenly into the bottom of the prepared dish. Smooth the top with a spatula.

3. Make the Chocolate Topping:

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.

Stir in the 2 tablespoons of Biscoff cookie butter until the mixture is silky and spreadable.

4. Add the Topping:

Pour the melted chocolate mixture over the Biscoff base and spread evenly with a spatula.

Tap the dish lightly on the counter to remove air bubbles and ensure a smooth surface.

5. Chill the Bars:

Refrigerate for at least 2 hours or until fully set.

6. Slice and Serve:

Use the parchment paper to lift the bars out of the dish.

Slice into squares or rectangles and enjoy!

How to Prepare

Room Temperature Ingredients: Ensure the butter and cookie butter are at room temperature for easy mixing.

Topping Variations: Sprinkle crushed Biscoff cookies or sea salt on top of the chocolate layer for extra flavor.

Storage Tip: Store bars in an airtight container in the refrigerator for up to one week.

Preparation Time

Prep Time: 15 minutes

Chilling Time: 2 hours

Total Time: 2 hours 15 minutes

Garlic Bread Grilled Cheese

 Ingredients

2 tablespoons butter, softened

½ tablespoon garlic powder

½ teaspoon dried parsley

4 slices bread

1 cup shredded mozzarella and cheddar cheese blend

Instructions

In a small mixing bowl, combine softened butter, garlic powder, and dried parsley. Stir well until all ingredients are evenly mixed.

Spread the garlic butter mixture evenly on one side of all four slices of bread.

Flip two slices of bread so they are butter-side down. Divide the shredded cheese evenly between these two slices. Top with the remaining bread slices, butter-side up, to form two sandwiches.

Place the sandwiches in a large sauté pan over low heat. Cook for 4-5 minutes until the bottoms are golden brown and crispy.

Carefully flip the sandwiches using a spatula and continue cooking for another 4-5 minutes until the other side is golden brown and the cheese is fully melted.

Remove from heat and serve immediately while the cheese is still gooey and the bread is crispy.

Cinna-bun Cake In The Oven Recipe

 Ingredients

For the cake:

3 C. All-purpose flour

1 C. Granulated sugar

1 Tbsp. Baking powder

1 ½ C. Milk

2 large eggs

8 Tbsp. Butter unsalted and melted

1 tsp. Vanilla extract

For the topping:

1 C. Butter softened

1 C. Brown sugar packed

3 Tbsp. All-purpose flour

3 tsp. Cinnamon

For the glaze:

2 C. Powdered sugar

⅓ C. Milk

1 tsp. Vanilla extract

How To Make Cinna-bun Cake In The Oven Recipe

Preheat the oven to 350 degrees.

In a mixing bowl, combine all of the ingredients for the cake and blend until smooth. Spread the cake mix into the bottom of a well-greased 9×13 baking dish.

Add the ingredients for the topping into a mixing bowl until smooth and creamy. Drop the topping mixture by the spoonful on top of the cake mixture in the baking dish. Use a butter knife to swirl the topping through the top layer of the cake mixture.

Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the center.

Mix the ingredients for the glaze together until smooth and pour over the warm cake.

Allow the glaze to set before serving.

Hawaiian BBQ Chicken and Pineapple Foil Packets

 Ingredients 

Serves 4

For the Marinade:

1/2 cup Hawaiian-style BBQ sauce (store-bought or homemade)

2 tbsp soy sauce

1 tbsp honey (or brown sugar for extra sweetness)

1 tbsp olive oil

2 garlic cloves , minced

1 tsp grated ginger (optional, but adds a zesty kick)

For the Packets:

1 lb boneless, skinless chicken breasts or thighs , cut into bite-sized pieces

1 medium red bell pepper , sliced

1 medium onion , sliced

2 cups fresh pineapple chunks (or canned, drained)

Salt and pepper , to taste

Optional Garnish:

Fresh cilantro or green onions , chopped

Sesame seeds , for sprinkling

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic, and ginger.

Add the chicken pieces to the marinade, stirring to coat evenly. Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Prep the Foil Packets

Preheat your grill to medium heat (about 375°F–400°F ) or preheat your oven to 400°F (200°C) if baking.

Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

Divide the marinated chicken evenly among the foil sheets. Top each portion with slices of bell pepper, onion, and pineapple chunks. Season lightly with salt and pepper.

Step 3: Seal the Packets

Fold the foil over the ingredients, sealing the edges tightly to form a packet. Leave a little room inside for steam to circulate and cook the contents evenly.

Step 4: Cook the Packets

Grill Method : Place the packets on the preheated grill and cook for 15–20 minutes , flipping halfway through, until the chicken is cooked through (internal temperature should reach 165°F/75°C ).

Oven Method : Place the packets on a baking sheet and bake for 20–25 minutes , or until the chicken is tender and fully cooked.

Step 5: Serve

Carefully open the packets (watch out for hot steam!) and transfer the contents to plates.

Garnish with fresh cilantro, green onions, or sesame seeds for a pop of color and flavor. Serve with steamed rice or crusty bread to soak up the delicious juices.