No Bake Peanut Butter Cup Pie

Cakes

INGREDIENTS:

1 Nutter Butter Crust, Oreo Crust, or Graham Cracker Crust
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
8 ounces whipped topping (or 3 cups freshly whipped cream)
2 cups peanut butter cups chopped, divided
Hot fudge ice cream topping, optional

DIRECTIONS:
Full recipe from : yummly.com

Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.

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Two Minute Chocolate Mug Cake #Recipe

Cakes Dessert

Ingredients

2 tablespoons vegetable oil
¼ cup (60 ml) whole milk
1 large egg
½ teaspoon vanilla extract
⅓ cup (40 grams) self-rising flour
¼ cup (50 grams) sugar
2 tablespoons (10 grams) unsweetened cocoa powder
¼ cup (43 grams) semi-sweet chocolate chips

Instructions
Full recipe from : yummly.com

In a small bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the flour, sugar, and cocoa and whisk to combine.
Divide the chocolate chips between two medium microwave-safe mugs. Pour batter into the mugs over the chocolate chips.
Microwave on "high" for 90 seconds. Check to see if the cakes are puffed and bounce back after being lightly touched. If not, microwave for an additional 30 seconds. Serve immediately.

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Secretly Healthy 87 Calorie Brownies #Recipe

Brownie Cakes Dessert

Ingredients

2 cups finely grated zucchini
1 cup brown sugar
1 1/3 cup applesauce
2 eggs
2 teaspoons vanilla
2/3 cup flour
1 cup cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt

DirectionsFull, recipe from : yummly.com

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Peanut Butter Stuffed Brownies #Recipe

Cakes Dessert

Ingredients

Brownies
2 oz unsweetened chocolate, melted
1/3 cup canola oil
2 eggs
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt

Topping
1 cup chocolate chips (semi-sweet or milk chocolate)
1 cup chopped peanut butter cups

Filling
1 bag peanut butter cups, unwrapped

Instructions
Full recipe from : yummly.com

Preheat oven to 350 degrees. Prepare an 8 inch baking dish with non-stick spray or line with foil or parchment paper.
In a bowl mix together oil and melted chocolate. Stir in eggs and sugar until well blended. Add flour, baking powder and salt, and mix until well combined.
Pour 1/2 the batter into prepared pan. Press peanut butter cups evenly over the batter until covered. Pour remaining batter over, and spread evenly.
Bake for 20-25 minutes until a tester comes out mostly clean.
Immediately spring with chocolate chips. Cover with foil or a baking sheet for 10 minutes. Remove and spread the chocolate over the brownies. Sprinkle the chopped peanut butter cups over the top.
Let cool before serving.

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Banana Muffins #Recipe

Cakes

INGREDIENTS

3 large eggs1 1/4 cups (10 ounces or 315 grams) granulated sugar
1 1/4 cups (10 fluid ounces or 310 milliliters) rice bran oil or canola oil, plus more for the pan
2 teaspoons store-bought or homemade vanilla extract
3 cups (13.5 ounces or 360 grams) all-purpose flour
1 teaspoon baking soda
 Kosher salt
3 ripe, brown bananas, peeled and cut into chunks (about 1 pound)
1/2 cup (2 ounces or 60 grams) unsweetened shredded coconut
1/2 cup (4 ounces or 125 grams) plain yogurt (Greek or regular)
1 cup (5 ounces or 150 grams) chopped chocolate or mini chocolate chips (dark or semisweet)

DIRECTIONS
Full recipe from : leitesculinaria.com

1. Preheat the oven to 350°F (180°C). Spray two 12-cup standard muffin pans or two 24-cup mini muffin pans with nonstick cooking spray or slick them with oil. If you decide to use paper liners, it’s a good idea to spray them as well.
2. In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until really well combined, about 2 minutes. Reduce the speed to low, add the flour, baking soda, and 1/2 teaspoon salt, and beat again until really well combined, about 2 minutes. Crank the speed to medium, add the bananas, coconut, and yogurt, and beat for 1 minute. Reduce the speed to low or switch to a spoon, add the chocolate chunks or chips, and mix until well combined.
3. Divvy the batter among the prepared muffin cups, filling each 2/3 to 3/4 full. (We used an ice-cream scoop or measuring cup for standard muffins and a mini ice-cream scoop or a very small measuring cup for mini muffins.)
4. Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20 to 25 minutes for standard muffins or 15 to 20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 minutes. (If you can resist demolishing the entire batch of muffins within minutes, they will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.)

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Hong Kong-Style Egg Tart #Recipe

Cakes Dessert

Here’s what you will need:
Yields: Making 16 egg tarts of a tart pan.

For the custard filling:

• * 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)
• * 3/4 cup hot water
• * 6 Tbsp. sugar
• * 1/8 teaspoon salt (pinch of salt)
• * 1/4 cup evaporated milk
• * Dash of vanilla (optional)
• For the pastry dough:
• * 2 cups cake flour, plus extra for dusting
• * 1 stick unsalted butter, room temperature
• * 1/4 cup powdered sugar
• * 2 tablespoons of beaten egg
• * 1/8 teaspoon salt
• * Dash of vanilla (optional)

Watch video for this recipe in facebook

Directions:
Pre-heat the oven to 400˚F / 200˚C

Make custard filling:

• * Melt sugar and salt with hot water. Mix until dissolved then let cool.
• * Whisk eggs and then take two tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• * Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.

Making the pastry:

• * In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough. 
• * Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• * Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.

Baking the egg tart:

• * Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• * Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.

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Triple Chocolate Fridge Cake #Recipe

Cakes

INGREDIENTS

¾ stick (85g) unsalted butter
½ cup (175g) golden syrup
2 and ½ cups (300g) digestive biscuits/graham crackers, roughly broken
½ cup (82g) dark chocolate chips
10.5oz/300g milk chocolate, I used Green and Blacks
¾ cup (129g) white chocolate chips
Cocoa powder for garnish, optional

INSTRUCTIONS
Full recipe from : anniesnoms.com

Grease and line an 8x8 inch square pan and leave to one side. I used Wilton Bake Easy and grease proof paper.
Place butter and golden syrup into a small saucepan and place over a low heat, stirring until the butter is completely melted and combined.
Place broken up digestive biscuits into a medium sized bowl and then pour the melted butter mixture over the biscuits. Stir with a wooden spoon until the biscuits are coated in the butter mixture.
Tip into your prepared pan and press into an even layer with a spoon/your hands. It doesn't matter if it's not 100% neat, you'll be covering it in chocolate!
Leave to cool and set slightly, around 20 minutes.
Sprinkle the base with the dark chocolate chips and then place the milk chocolate into a large, heat proof bowl. Microwave in 20 second increments, stirring in between each one, until the chocolate is melted. Alternatively, you can place the bowl over a pan of simmering water and stir until the chocolate is melted.
Pour melted chocolate all over the biscuit base and gently spread until the whole base is covered.
Leave to set for 10 minutes before placing the white chocolate chips into another heat proof bowl and repeating the above microwave instructions until the chocolate is melted.
Spoon the white chocolate over the milk chocolate layer, drizzling it up and down and across to create lines of chocolate. You can drizzle the chocolate in whatever pattern you wish, I just went with vertical lines as I like how they look!
Leave to cool completely, before covering the pan with cling film and placing in the fridge to set completely, around 2 hours.
Once set, transfer to a cutting board and slice into 9-12 bars. I find a warm knife cuts through the Fridge Cake better! Sprinkle with cocoa powder, if desired.
Triple Chocolate Fridge Cake will keep in an airtight container, at room temperature for 4 days, or in the fridge for 5 days.

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#Recipes : Chocolate-Covered Mini Olive Oil Cakes

Cakes

Here’s what you will need:
2 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 Tbsp. of finely chopped rosemary
1 cup of sugar
3 large eggs
1 cup of olive oil
1/2 cup fresh orange juice
1 1/2 Tbsp. of orange zest
2 Tbsp. of whole milk
Melted chocolate
Sugar orange twist for garnish
Rosemary leaves for garnish

Directions:
Watch video of this recipe in facebook

Combine dry ingredients in a medium bowl, then set aside. Mix together wet ingredients. Slowly add the dry ingredients to wet ingredients until you have a consistent batter.

Oil your mini muffin tin. Spoon enough batter so it’s 1/2 way to the top. Bake at 350°F/175°C for eight to 10 minutes. Remove from oven and let it cool to room temp.

Dip each mini olive oil cake in melted chocolate, top with a sugar orange twist and a few rosemary leaves. Let the chocolate set, then enjoy!

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