No-Bake Chocolate Eclair Dessert

 

The Ingredients;
Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding
• Graham crackers
• 3 c. milk
• 1 (8 oz.) container Cool Whip

Topping:

• 1 stick (1/2 c.) butter (or margarine
• 1/3 c. unsweetened cocoa powder)
• 1 c. sugar
• 1/4 c. milk
• 1 tsp. vanilla

Steps for preparation;

For the filling:

1. Combine pudding mix and milk; beat. After that,  Stir in Cool Whip.
2. In the bottom of a 9x13" dish, Place a layer of graham crackers . After that, Spread 1/2 of the pudding mixture over the graham crackers.
3.  Repeat with another layer of graham crackers and pudding; then top with a last layer of graham crackers.

For the topping:

1.  Bring  sugar , cocoa, milk  to a full rolling boil; boil about 1 minute, stirring very frequently. After that, Remove from heat and cool one minute. 
2. Add vanilla & butter ; stir until butter is melted.
3.  Pour chocolate topping over the top layer of graham crackers.
4. Finally, Refrigerate over night.
5. No-Bake Chocolate Eclair Dessert

Banana Pudding

The ingredients:

• 1 (8 ounce) package cream cheese
•  1 (5 ounce) package instant vanilla pudding mix
•  1 (14 ounce) can sweetened condensed milk
•  3 cups cold milk
•  1 (8 ounce) container frozen whipped topping, thawed
•  1 teaspoon vanilla extract
•  4 bananas, sliced
•  1/2 (12 ounce) package vanilla wafers

Steps for preparation :

1. Firstly, In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, vanilla and cold milk until smooth. Fold in 1/2 of the whipped topping.
2. Secondly, Line the bottom of a 9x13 inch dish with vanilla wafers. 
3. Thirdly, Arrange sliced bananas evenly over wafers. Spread with pudding mixture. 
4. Finally, Top with remaining whipped topping. Chill.

Hasselback Garlic Cheesy Bread

The ingredients:

• 1 cup Warm Water
• 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
• 1 Tablespoon Honey
• 1 teaspoon Salt
• ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
• 3 cups Bread Flour
• Olive Oil, For Greasing Surfaces
• ½ cups Garlic Butter

Steps for preparation:

        Stir water, honey and yeast together In a large bowl. Let yeast proof 5 mins. Once you know yeast is active, After that, stir in salt and the flour in 1/4 cup increments. be sure to not increase your speed higher than a 2 or ‘stir’  If you are using a stand mixer. 

         Once dough starts pulling away from the sides and the bowl seems to be pretty clean,

       Set a timer for 5 mins and walk away. Let the machine knead the dough. After 5 mins, dough should be  tacky and smooth but when touched should not leave any dough on your fingers.

      Grease the bowl and the dough. Cover with  kitchen towel or a plastic wrap  and let rise for  60 minutes or until doubled in size.

Punch down dough and cut into two equal portions. After that , Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it doesn’t shrink,  also keeps its length. 

          Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

Meanwhile, slice the cheese into thin slices and melt the butter.

        Pull loaves of bread out of the oven after 20 mins and brush with the melted garlic butter. Bake  until bread begins to turn a golden brown,  5-7 mins .  After that , Remove from oven and cool quarter-hour.

      Cut 1-inch slices 3/4′s of the the way through the loaves. After that, Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 mins or until cheese is entirely melted.

Serve & enjoy immediately.

Almost heaven cake

The Ingredients:

Serves: 12Yield:

• 19 X 13 ... Units: US | Metric
• 1 (20 ounce) can crushed pineapple
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (1 ounce) package instant vanilla pudding
• 2 cups cold milk
• 1 (8 ounce) carton frozen whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1 cup finely chopped pecans

Steps for prepration:
click below to get the full recipe:

  FIRSTLY the cake should be mixed  According to the package directions  .  
After that , you should  Bake cake in a 9 X 13 inch pan. 
     While hot poke with fork and pour pineapple with the juice over the cake.

     Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer.
    After that, Spread whipped topping over top. Sprinkle with the nuts.

    Finally, you Refrigerate it .

heaven and hell cake

 

The Ingredients

For the Ganache

• 1 cup heavy cream
• 12 ounces chocolate chips

For the Angel Food Cake

• 1 c minus 2 Tbls (120 g) flour
• 2 Tbls cornstarch
• 1 1/2 c (235 g) confectioners’ sugar
• 1 1/2 c (355 ml) egg whites
• 2 tsp vanilla
• 1/8 tsp salt
• 1 c (200 g) sugar
• 1 tsp cream of tartar
• 1 tsp almond extract

For the Devil's Food Cake

• 3/4 c (155 g) shortening
• 3 Tbls cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 c minus 3 Tbls (185 g) flour
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 c (70 g) cocoa powder, sifted
• 2 c (400 g) sugar
• 1 1/2 c (355 ml) coffee
• 1 1/2 tsp vanilla

Peanut Butter Mousse

• 3 eggs, room temp
• 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
• 2 c (315 g) confectioners’ sugar, sifted
• 3 c (710 ml) smooth peanut butter, at room temperature
• 1 c (235 ml) heavy cream

Steps for preparation:

Ganache

1. Place the chocolate in a medium-sized bowl and set aside.
2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes.  starting in the middle Gently stir,  and working your way outward, until the cream and chocolate are entirely mixed.  set aside  Cover with plastic wrap.

Angel Food Cake

1. Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.
2. sift together confectioners’ sugar, flour and cornstarch In a medium bowl. Set aside.
3. beat egg whites, cream of tartar, and salt until frothy In a large bowl . Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
4. Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
5. Pour batter into prepared cake pan and bake  45–50 minutes until top of cake springs back when touched,. Transfer cake to a rack and let cool.

Devil's Food Cake

1. Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
2. In a medium bowl, whisk together baking soda, salt,  flour, cornstarch, and baking powder. Set aside.
3.  Whisk the coffee and cocoa powder In another medium bowl until smooth. Set aside.
4. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
5. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely

Peanut Butter Mousse

1. Beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
2.  Into a large bowl , Put cream and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.

Assembly

1. Slice each cake horizontally into 2 layers Using a serrated-blade knife. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
2. Stir ganache ( Be sure to stir well ; heat it in the microwave, if necessary, at 10 second intervals. ) until smooth and pour over the top and sides of the cake, smoothing with a palette spreader if needed. 
3. Before slicingRefrigerate the cake for 2 hours .

princess pie

crust:

• 1 cup flour
• 2 Tbs sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
• 1 small package coconut cream instant pudding

1. Mix until thickened.  Spread over cream cheese mixture.
2. Top with remaining tub of whipped topping.
3. Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

coconut cream cake

 

click below to get the full recipe: 

The ingredients:

• 1 (18.25 ounce) package white cake mix
•  1 (8 ounce) container sour cream
•  1/4 cup vegetable oil
•  3 eggs
•  1 (8 ounce) can coconut cream
•   1 (8 ounce) package cream cheese
•  1 (16 ounce) package confectioners' sugar
•  1 teaspoon vanilla extract
•  2 tablespoons milk
•  1 cup flaked coconut

Steps for preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Combine the cake mix, oil, eggs, sour cream and cream of coconut In a medium bowl. Mix until well blended. Spread evenly into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the cake comes out clean , almost for 25 to 30 mins,. Allow to cool.
4. Make the frosting while your cake cools. I
5. Cream togethercream cheese,  the confectioners sugar,  and milk n a medium bowl,. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

This recipe is really moist and wonderful in flavor. It's our favorite!

coca cola cake

The ingredinets :

• 1 cup Coca-Cola 
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten 
• 2 teaspoons vanilla extract
• 1 cup butter or margarine, softened 
• 1 3/4 cups sugar
• 2 cups all-purpose flour
• 1 1/2 cups miniature marshmallows
• 1/4 cup cocoa
• Coca-Cola Frosting
• 1 teaspoon baking soda
• Garnish: 3/4 cup chopped pecans, toasted

Steps for preaparation:

1. Firstly ,  buttermilk and Combine Coca-Cola ; set aside.
2. Beat butter until creamy at low speed with an electric mixer . Gradually add sugar; beat until blended.
3.  After that,  Add egg and vanilla; beat  until blended at low speed.
4. Combine soda,  flour, cocoa. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat  just until blended  at low speed.
5. Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake for 30 to 35 minutes  at 350° .
6. Remove from oven; cool 10 mins. Pour Coca-Cola Frosting over warm cake;  and you garnish, if wanted.

Pineapple better than sex cake

The ingredinets :

• As always the first ingredients is to love what you do
• 1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
• 1 (6 oz.) package vanilla pudding mix
• 2/3 cup sugar
• 1 tub non-dairy whipped topping
• 1 (20 oz.) can crushed pineapple
• flaked or shredded coconut (toasted)

Steps for preaparation:

1. Before starting, let's agree that i will have a piece of the cake ; 
2. Firstly, Grease and flour a 9x13 inch cake pan, After that you bake the cake according to package instructions.
3. The second step is to Put holes into the top of the cake (use   wooden skewers or toothpicks )
4. Mix  sugar and  pineapple  then pour over cake.
5. Cook the pudding according to the package instructions , after that, pour over cake.
6.  Chill in refrigerator.
7. Spread whipped topping over cake and sprinkle coconut on top.
8. Finally, Keep refrigerated.
9. enjoy the recipe & send me a piece

fanta cake

The ingredients :

• 4 eggs
• 3 cups flour
• 2 cups sugar (If possible Try to use Vanilla Sugar, it's sold in the baking aisle in yellow envelopes under the 'D)
• orange, flavour
• 1 1/2 cups fanta orange soda
• 1 cup oil (Sunflower is best. Any "light oil" like vegetable oil. Please don't use any of the "olive" oils beca)
• 2 teaspoons baking soda
• 1 teaspoon vanilla (you don't need this if you used vanilla sugar, but if you REALLY like vanilla a lot, go ahead and ad)
• 1 cup sour cream
• 1 (15 ounce) can sliced peaches, drained
• 1 cup whipped cream (That Vanilla Sugar I told you about earlier, right next to it in a blue envelope is something called)
• cinnamon
• 1/3 cup sifted powdered sugar

Steps for preaparation:

1. For the cake: mix together vanilla,  the eggs, sugar, and oil. Add flour and then Fanta and mix well. 
2. At the end, mix in the baking soda and then turn instantly into an ungreased 9 X 13 inch pan. 
3. Bake until golden brown  at 350°F for 30-45 minutes  and a toothpick inserted into the center comes out clean. Let cool.

For icing: 

1. Whip cream until stiff and then fold in  powdered sugar and the soured cream  and "Whip it"/"Sahnesteif".
2. Before serving,  Put peaches on the cake and then top with the icing. Serve chilled