foodhunting03

Ingredients Cheesecake crust:  1 cup   graham cracker crumbs 1/4 cup   almonds   (finely chopped) 1/4 cup   walnuts   (finely chopped) 2 tablespoons   white granulated sugar 1 teaspoon   cinnamon 1 stick   unsalted butter   (melted) Cheesecake filling:   6 packages   8 ounces each full fat cream cheese   (room temperature) 2 cups   white granulated sugar 5   large eggs   (room temperature) 16 ounces   full fat sour cream   (room temperature) 1/4 cup   all purpose flour 2 tablespoons   cornstarch 1 tablespoon   vanilla extract Topping:   2 cups   full fat sour cream 1/4 cup   white granulated sugar Instructions   Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven. Cheesecake crust:  Finely chop the nuts or add the to a food processor. Add all the ingredients to a large bowl and stir until well combined. Press the mixture into a 10 1/2 inch

INGREDIENTS FOR THE CHEESECAKES 12 Oreos 4 tbsp. melted butter 1 1/2 (8-oz.) blocks cream cheese, softened 1/3 c. granulated sugar 1 tbsp. all-purpose flour 1 tbsp. cocoa powder 1/4 tsp. kosher salt 2 large eggs 1 c. bittersweet chocolate chips, melted FOR THE CHOCOLATE GANACHE 1/4 c. chocolate chips 3 tbsp. heavy cream FOR THE CHOCOLATE WHIPPED CREAM 3/4 c. heavy cream 3 tbsp. chocolate syrup 1 (1.55-oz) Hershey's bar, broken into small pieces, for garnish DIRECTIONS Preheat oven to 350°. Line 12 muffin tins with paper liners. Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moistened. Press about 1 tablespoon of crumb mixture into the bottom of each liner. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a

INGREDIENTS Texas Roadhouse Rolls 4 tsp active dry yeast 1/2 cup warm water 1 tsp sugar (to activate the yeast) 2 cups milk scalded and cooled to lukewarm 3 tbsp butter unsalted, melted and slightly cooled 1/2 cup sugar 7 cups all-purpose flour up to 8 cups 2 eggs 2 tsp salt 2 tbsp butter unsalted, for brushing over the finished rolls Cinnamon Honey Butter 1 stick butter unsalted, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp cinnamon INSTRUCTIONS Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam. To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough. Add additional flour as needed and mix until the dough comes

INGREDIENTS 1 cup all-natural peanut butter (preferably organic) 1/3 cup honey 1 whole egg 1/4 teaspoon sea salt , plus coarse salt if desired as a topping 1/2 teaspoon baking soda 1/2 cup dark chocolate chips INSTRUCTIONS Preheat oven to 350F and line an 8" or 9" square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter) In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using. Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired. (I highly recommend it!) Bake at 350ºF until the top is a light golden brown, about 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve.

Ingredients 8 biscuits (I used Grands) 4 ounces cream cheese, softened 1/2 cup peach jam Instructions Spray your pan very well with cooking spray. I used a 6 x 10 oblong baking dish, or you could use a round cake pan.  Hand cream the cream cheese to get it light and fluffy. With a whisk, whisk in the jam. Pour this mixture into your prepared pan.   Lay the biscuits on top of the mixture, evenly placed. Bake in a preheated 350 degree oven for 30 minutes or until golden brown on top.  When removed from the oven, immediately place your serving plate (upside down) on top of the hot pan of biscuits (making sure the serving platter is a few inches bigger than the pan of biscuits). Using pot holders or oven mitts, turn everything over, letting the biscuits fall onto the serving plate with the topping oozing down the sides. Serve warm. This Recipe adapted from >>>> Click Here

Ingredients Cookie Bars 275 g Plain Flour 1 tsp Bicarbonate of Soda 1/2 tsp Salt 1 tbsp Corn Flour 115 g Unsalted Butter 55 g Granulated Sugar 135 g Light Brown Sugar 1 medium Egg 1 tsp Vanilla Extract 100 g White Chocolate Chips 100 g Milk Chocolate Chips 100 g Dark Chocolate Chips Homemade Caramel 200 g Unsalted Butter 3 tbsp Caster Sugar 4 tbsp Golden Syrup 397 g Condensed Milk (one tin) Chocolate Decoration 100 g White Chocolate 100 g Milk Chocolate 100 g Dark Chocolate Grams - Ounces Instructions For the Cookie Bars Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.  Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.  In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture

Ingredients  3 cups all-purpose flour 3 tbsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 tsp cream of tartar 3/4 cup COLD butter 1 egg 1 cup whole milk Instructions Preheat oven to 450 degrees.  The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough. Turn the dough out onto a generously floured surface. Sprink

INGREDIENTS: 1/2 cup butter, softened  2/3 cup light brown sugar  1 egg  1 teaspoons vanilla extract  1/2 teaspoon baking soda  1/4 teaspoon salt  1 cups All-Purpose Flour  3/4 cup fine graham cracker crumbs  1/2 cup marshmallow cream  1/2 cup chocolate semi-sweet chocolate chips  DIRECTIONS: Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.  Beat together the butter and sugar. Mix in the egg and vanilla.  Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.  Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.  Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.  Let cool before cutting and serving. This Recipe adapted from >>>> Click Here

INGREDIENTS 1/2 cup sugar 2 Tbsp ground cinnamon 2 (8 oz) packages cream cheese, softened 1/2 cup sugar 1 egg 1 tsp vanilla 2 (8 oz) cans Pillsbury crescent dinner rolls INSTRUCTIONS Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

Ingredients  2 cups (4 sticks) unsalted butter, softened 1 cup white sugar 1 & ½ cups powdered sugar 1 Tbsp vanilla extract 4 cups all-purpose flour 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!) Sea salt Instructions Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough. Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel evenly into the crus

INGREDIENTS 1 (14 ounce) bag wrapped caramels 1 (14 ounce) can sweetened condensed milk 2 Tablespoons butter 1 (10 ounce) bag large marshmallows 7 cups Rice Krispies cereal INSTRUCTIONS In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy. Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess. Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies. Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow. Let set up for about 30 minutes. This Recipe adapted from >>>> Click Here

INGREDIENTS 4 large flour tortillas 4 c. mini marshmallows 4 (2-oz.) chocolate bars (such as Hershey's) 8 graham crackers Butter, for frying 1 1/2 c. cinnamon-sugar DIRECTIONS To make each crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate. Tightly fold the edges of tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwrap so the pleats are on the bottom and they stay together. Repeat with remaining ingredients to create 3 more crunchwraps. In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on other side, about 3 minutes more. Remove from heat and immediately toss in cinnamon-sugar. Repeat with remainin

Ingredients 6 Large Croissants 1 Pint Fresh Blueberries 8 Ounces Cream Cheese, Softened 1⅓ Cups Sugar 4 Eggs 3 Teaspoons Vanilla 1 Pint Heavy Whipping Cream Powdered Sugar (optional) Instructions Grease a 9x13 pan. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside. In a food processor if you have one, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don't have a food processor.) Pour mixture over blueberries and croissants. Set aside and let soak for 20-30 minutes. Preheat oven to 350 degrees. Bake for about 45 minutes or till lightly browned and the center is set. Let stand for 10 minutes. Sprinkle with powdered sugar. Serve. This Recipe adapted from >>>> Click Here

Ingredients Brown Sugar/Cinnamon Mixture: 1/3 cup light brown sugar 1 teaspoon ground cinnamon Bread Loaf 1/2 cup butter softened 2/3 cup granulated sugar 2 eggs room temp 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk or almond milk room temp Chopped Apple Mixture 2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture. Old-Fashioned Creme Glaze 1/2 cup of powdered sugar 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted. For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf. Instructions Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easil

Ingredients 3 cups all-purpose flour 2-3 teaspoon kosher salt 1/2 teaspoon dry yeast (active dry or highly active dry work best) 1 1/2 cups lukewarm water Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid* Directions In a large bowl, stir together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. An hour and a half before you want to eat the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. Bak

Ingredients 3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract (or almond extract) 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 jars maraschino cherries* (10 ounces each) Glaze: 2 cups powdered sugar 2 tablespoons melted butter 1/3 cup maraschino cherry juice 1/2 teaspoon almond extract Instructions Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should

Ingredients 1 (10oz) bag of brownie mix (plus the oil & egg to make the batter) 1 (6 pack) Reese's Peanut Butter Cups (12 cups total) 1 (16oz) package of refrigerated cookie dough Instructions Preheat your oven to 350 degrees and generously grease a regular size muffin tin.  Prepare the brownie mix according the package directions; set aside.  Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup.  Place a Reese's peanut butter cup upside down on top of the cookie dough.  Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full.  Bake for 18-20 minutes or until the brownie batter is cooked through.  Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm. Recipe Notes These are best eaten warm with vanilla ice cream on top. Yum! Place any leftovers in the microwave for about 30 sec

INGREDIENTS: For the bars: 1/2 cup (1 stick) butter, softened 1/2 cups sugar 2 eggs 1/2 tsp. vanilla extract 1/8 tsp. almond extract 1 1/2 cups all-purpose flour 1/2 tsp. salt 1 (21 ounce) cherry pie filling For the glaze: 1/2 cup powdered sugar 1/4 tsp almond extract 1 Tbsp. milk DIRECTIONS: 1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts. 2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. 3. Grease a 8x8-inch pan. Spread 1 1/2 cups batter into bottom of the pan. Spread with pie filling. Drop remaining batter on top of pie filling. 4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the cooled bars. This Recipe adapted from >>>> Click Here

INGREDIENTS 3 cups all-purpose flour, sifted 2 cups sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1 1/3 cups vegetable oil 2 teaspoons vanilla extract 3 large eggs, lightly beaten 1 3/4 cups very ripe banana, mashed 2 cups toasted chopped pecans, divided 1 (8-ounce) can crushed pineapple, undrained 1 cup butter, softened 6 cups powdered sugar 2 teaspoons vanilla extract pinch of salt 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled INSTRUCTIONS Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed. Divide batter evenly between the 3 cake pans. Pl

Ingredients For the Crust: 2 cups graham cracker crumbs 1/3 cup sugar 7 tablespoons butter, melted For the Creamy Cheesecake: 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature 1 and 1/2 cups granulated sugar 2 teaspoons pure vanilla extract 5 large eggs plus 3 egg yolks, at room temperature 1/2 cup heavy cream Instructions For the Crust: Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray. Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.