Mar 1
Gooey S'mores Brownies-Ultimate Dessert Indulgence
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Gooey S'mores Brownies-Ultimate Dessert Indulgence
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Apple Cider Cheesecake Ingredients: Graham Cracker Crust: 2 ½ cups graham cracker crumbs (about 2 sleeves) ? cup brown sugar (packed light or dark) 10 tbsp unsalted butter (melted) Apple Cider Cheesecake: 2 cups apple cider (reduced to ½ cup) 24 oz cream cheese (room temperature) ¾ cup granulated sugar ½ cup sour cream (room temperature) 1 tsp pure vanilla extract 4 large eggs (room temperature) Apple Cider Cinnamon Filling: ¼ cup brown sugar (packed light or dark) ? cup all-purpose flour ¼ tsp ground cinnamon 1 tbsp melted butter 1 tbsp apple cider Topping: 1 tbsp unsalted butter (melted) 1 tbsp apple cider ½ cup granulated sugar 2 tsp ground cinnamon Directions: Apple Cider Reduction: In a medium saucepan over medium-high heat, reduce the apple cider to ½ cup. This should take about 10-15 minutes. Allow it to cool completely. Graham Cracker Crust: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a measuring cup to compact the crust. Bake for 12 minutes, then let cool. Apple Cider Cinnamon Filling: In a small bowl, combine the brown sugar, flour, cinnamon, apple cider, and melted butter. Mix with a fork and refrigerate to set. Apple Cider Cheesecake: In a mixer, beat the cream cheese and granulated sugar on high for 2 minutes until smooth. Scrape the bowl as needed. Add the reduced apple cider, sour cream, and vanilla extract. Mix on medium until well combined. Add the eggs one at a time, mixing on low until just combined. Scrape the bowl to ensure everything is fully incorporated. Prepare the water bath: Method 1: Place the springform pan inside a 10-inch cake pan, then place it in a large roasting pan filled with hot water halfway up the sides of the cake pan. Method 2: Wrap the springform pan tightly in aluminum foil (two layers) and place it in a roasting pan filled with hot water halfway up the sides of the springform pan. Pour the cheesecake batter over the graham cracker crust. Sprinkle the cinnamon filling over the batter and swirl it in with a butter knife. Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Then remove from the oven and cool completely on a wire rack. Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight. Topping: In a small bowl, mix the melted butter and apple cider. In a separate bowl, combine the granulated sugar and cinnamon. Remove the cheesecake from the springform pan and discard the parchment paper. Brush the melted butter mixture over the top of the cheesecake, then generously sprinkle the cinnamon sugar mixture over it to coat. Prep Time: 30 minutes (plus chilling time) | Baking Time: 70-80 minutes | Total Time: 8 hours (including chilling) | Kcal: 400 kcal per slice | Servings: 12 slices This Apple Cider Cheesecake is the epitome of fall indulgence. The creamy apple cider-infused cheesecake filling is complemented by a graham cracker crust and a delightful swirl of cinnamon sugar, creating a dessert thats rich, tangy, and perfectly sweet. The topping of melted butter brushed over the cheesecake, followed by a generous dusting of cinnamon sugar, adds an irresistible crunch and sweetness with every bite. The cheesecake is baked to perfection with a slight jiggle in the center and a smooth texture that melts in your mouth. This dessert is ideal for fall gatherings or as a special treat to enjoy during the crisp autumn months. Pair it with a warm apple cider or a cup of coffee for the ultimate fall dessert experience.
Cake ended up being as good as pretty . . . #strawberry #cheesecake #grahamcrackercrust #birthday #cake #homemade #dessert #baking
LAZY GIRL PECAN PIE SQUARES Indulge in these delightful Lazy Girl Pecan Pie Squares, a shortcut version of the classic pecan pie that combines a quick crust with a luscious pecan topping! Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup granulated sugar For the Pecan Filling: 1 cup light corn syrup 1 cup packed brown sugar 4 large eggs 1 teaspoon vanilla extract 1 1/2 cups chopped pecans Directions: Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Firmly press the mixture into the bottom of the prepared baking dish to create an even layer. Bake the Crust: Bake in the preheated oven for 10 minutes, then remove and let it cool slightly. Prepare the Filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth. Gently stir in the chopped pecans. Pour Filling Over Crust: Evenly pour the pecan filling over the baked crust, spreading it out as needed. Bake Again: Place back in the oven and bake for an additional 25-30 minutes, or until the filling is set and the top is golden brown. Cool and Serve: Allow the squares to cool completely in the pan before slicing into squares. Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Tips: Storage: Keep leftovers in an airtight container at room temperature for up to 4 days. Serving Suggestion: Pair with whipped cream or a scoop of vanilla ice cream for an extra special treat! Enjoy these easy Lazy Girl Pecan Pie Squares!
These Key Lime Pie Cupcakes are a delightful twist on the classic dessert. Creamy and tangy with a graham cracker crust, they're perfect for any lime lover!
Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 3 cups cream cheese, softened. 1 cup granulated sugar. 3 large eggs. 1/4 cup sour cream. 1/4 cup key lime juice. 1 tsp vanilla extract. Zest of 2 key limes. Green food coloring optional. Whipped cream for topping. Key lime slices for garnish.
Instructions: Start by heating the oven up to 325F 160C. Put graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl and mix them together well. Place cupcake liners in a muffin tin and press a tablespoon of the crumb mixture into the bottom of each one. To make it smooth, beat cream cheese and 1 cup of sugar in a large bowl. Slowly add the eggs, making sure to mix well after each one. You can add sour cream, key lime juice, vanilla extract, and lime zest and mix them in. If you want a brighter color, you can add green food coloring. Fill each liner almost to the top with the cream cheese mixture. Spread it over the graham cracker crust. Bake the cupcakes for 20 to 25 minutes, or until the edges are set but the middle is still a little wobbly. Take them out of the oven and let them cool for 10 minutes in the muffin tin. Then move them to a wire rack to finish cooling. Put the cupcakes in the fridge for a few hours or overnight to cool down. Put some whipped cream and a slice of key lime on top of each cupcake before you serve them. Have fun with your tasty Key Lime Pie Cupcakes!
Prep Time: 30 minutes
Cook Time: 25 minutes
Rio Costilla
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Enjoy the warm flavors of fall with this tasty gluten-free pumpkin pie that has a graham cracker crust that tastes like butter. This pie is simple to make and will satisfy everyone's sweet tooth. It's great for Thanksgiving or any fall gathering.
Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/4 cup granulated sugar. 1/3 cup melted butter. 1 15 oz can pumpkin puree. 3/4 cup brown sugar. 2 large eggs. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 1 cup evaporated milk. Whipped cream optional, for serving.
Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch pie dish to form the crust. In another bowl, mix pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Gradually stir in evaporated milk until smooth. Pour pumpkin mixture into the prepared crust. Bake for 50-55 minutes or until the center is set. Allow the pie to cool completely before serving. Serve with whipped cream if desired.
Prep Time: 20 minutes
Cook Time: 55 minutes
Garderie Tunneys Daycare
Enjoy this delicious Mallomar Pie recipe and indulge in the divine combination of graham cracker crust, marshmallow fluff, chocolate, and whipped cream. For everyone who enjoys chocolate and marshmallows, this is the ideal treat.
Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup marshmallow fluff. 1 cup semisweet chocolate chips. 1 cup mini marshmallows. 1 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the graham cracker mixture into the bottom of a 9-inch pie dish to form the crust. Use the back of a spoon to ensure it's well compacted. Bake the crust in the preheated oven for about 10 minutes, or until it's slightly golden. Remove from the oven and let it cool completely. Once the crust has cooled, spread the marshmallow fluff evenly over the crust. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. Pour the melted chocolate over the marshmallow fluff layer, spreading it evenly with a spatula. Sprinkle the mini marshmallows on top of the chocolate layer. In a separate bowl, whip the heavy cream until stiff peaks form. Add in the vanilla extract and a pinch of salt, and gently fold it into the whipped cream. Spread the whipped cream over the mini marshmallows, creating a top layer. Chill the Mallomar Pie in the refrigerator for at least 2 hours to allow it to set. Before serving, you can garnish with additional mini marshmallows or chocolate shavings if desired. Slice, serve, and enjoy your delicious Mallomar Pie!
Prep Time: 20 minutes
Cook Time: 10 minutes
Wasaga TD
This Blueberry Lemon Healthy Frozen Yogurt Pie is a tasty dessert that won't make you feel bad. It has a taste of lemon zest, Greek yogurt, and fresh blueberries. Adding chopped walnuts to the top of the pie makes it taste even better. The graham cracker crust gives it a nice crunch. You can enjoy it as a cool treat on a hot day or whenever you want a healthy dessert.
Ingredients: 2 cups of Greek yogurt. 1/2 cup of fresh blueberries. 1/4 cup of honey or maple syrup. 1 tablespoon of lemon zest. 2 tablespoons of lemon juice. 1 teaspoon of vanilla extract. 1 1/2 cups of crushed graham crackers. 1/4 cup of melted coconut oil. 1/4 cup of chopped walnuts optional.
Instructions: In a mixing bowl, combine Greek yogurt, honey or maple syrup, lemon zest, lemon juice, and vanilla extract. Mix well until smooth. Gently fold in the fresh blueberries into the yogurt mixture. In a separate bowl, mix crushed graham crackers and melted coconut oil until it resembles wet sand. Press the graham cracker mixture firmly into the bottom of a pie dish to create the crust. Pour the blueberry yogurt mixture over the graham cracker crust and spread it evenly. Optional: Sprinkle chopped walnuts on top for added crunch and flavor. Cover the pie dish with plastic wrap or aluminum foil and freeze for at least 4 hours, or until the yogurt is set. Before serving, let the pie sit at room temperature for a few minutes to make it easier to slice. Slice and enjoy your Healthy Frozen Yogurt Blueberry Lemon Pie!
Prep Time: 20 minutes
Cook Time: 0 minutes
Michael Peter Johnson