Recette Todo

Fudgy Peanut Butter Swirl Brownies

🍥 INGREDIENTS 🍥
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup creamy peanut butter
2 tbsp powdered sugar

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla, beating until smooth.
Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet until just combined, being careful not to overmix.
In a separate small bowl, mix the creamy peanut butter and powdered sugar until smooth.
Pour the brownie batter into the prepared pan and smooth the top.
Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a butter knife or skewer to swirl the peanut butter through the brownie batter to create a marbled effect.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting them out by the parchment paper and cutting into squares.

Gooey Cast-Iron Chocolate Chip Skillet Cookie

🍥 INGREDIENTS 🍥
1/2 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 whole large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
3 large scoops vanilla bean ice cream

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch cast-iron skillet with butter or cooking spray.
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Stir in the egg and vanilla extract until well combined.
Fold in the flour, baking soda, and salt, mixing until just combined. Gently stir in the chocolate chips.
Press the cookie dough evenly into the prepared cast-iron skillet.
Bake for 20 to 25 minutes, or until the edges are golden brown and the center is set but still soft.
Remove from the oven and let cool for 5 minutes. Top with generous scoops of vanilla ice cream while the cookie is still warm and serve immediately.

Sunshine Lemon Ricotta Cheesecake Bars

🍥 INGREDIENTS 🍥
1.5 cups all-purpose flour
0.5 cup unsalted butter, melted
1 cup granulated sugar
2 cups whole milk ricotta cheese
8 oz cream cheese, softened
3 large eggs
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a medium bowl, combine the flour, 1/4 cup of sugar, and melted butter to form a crumbly dough. Press this mixture firmly into the bottom of the prepared pan and bake for 15 minutes.
While the crust bakes, use an electric mixer to beat the ricotta cheese, cream cheese, and remaining 3/4 cup of sugar until smooth.
Add the eggs one at a time, mixing well between additions. Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
Pour the lemon-ricotta mixture over the warm crust and smooth the top with a spatula.
Bake for 30–35 minutes, or until the center is set but still slightly jiggly.
Let the bars cool completely to room temperature, then refrigerate for at least 2 hours before slicing into squares.

Irresistibly Moist Sticky Date & Zesty Orange Loaf

🍥 INGREDIENTS 🍥
250g Pitted Medjool dates, chopped
1 teaspoon Baking soda
1 cup Boiling water
1/2 cup Unsalted butter, softened
3/4 cup Dark brown sugar
2 Large eggs
1 1/2 cups All-purpose flour
1 tablespoon Orange zest, finely grated
2 tablespoons Fresh orange juice
1 teaspoon Baking powder
1 teaspoon Vanilla extract

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a heatproof bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let soak for 15 minutes until soft.
In a separate large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, orange zest, and orange juice.
Gently fold in the flour and baking powder until just combined, taking care not to overmix.
Stir in the date mixture (including the soaking liquid) until the batter is smooth.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Golden Harvest Rhubarb Custard Crumble Cake

🍥 INGREDIENTS 🍥
3 cups fresh rhubarb, chopped into 1/2-inch pieces
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream or full-fat yogurt
1 tsp vanilla extract
1.5 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar (for crumble)

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
Gradually add the flour, baking powder, and salt, mixing until just combined to form a thick batter.
Spread the batter evenly into the prepared pan.
Top the batter with the chopped rhubarb, spreading it out into an even layer.
In a small bowl, mix the remaining flour, brown sugar, and a small nub of cold butter with a fork until crumbly; sprinkle this over the rhubarb.
Bake for 45–50 minutes, or until the custard is set and the edges are golden brown.
Allow the cake to cool in the pan for at least 20 minutes before releasing the sides.