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Cannoli Dip - Homemade Hooplah

Cannoli Dip!

An easy cannoli dip (that doesn't taste like cream cheese!) mixed with delicious mini chocolate chips and served with broken waffle cones for dipping.
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THIS IS AMAZING. I love cannoli, so I feel like if I made this, I'd be eating it so fast lol.
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Salted Caramel Chocolate Chip Cheesecake Bites ♥ – Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. ♥ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction – all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)
What is Raspberry leaf?
Pregnancy is an exciting journey; prepare your body for the big day! Originally raspberry plants would have been growing wild in our hedgerows and along the edges of woodlands but early folk had the wisdom to cultivate this medicinal and culinary powerhouse. As with many plants there is more than meets the eye with our humble red raspberry bush and it is the leaves that have the most medicinal properties. Raspberry leaves have been enjoyed by pregnant women from the earliest times. ras What makes raspberry leaf so effective for pregnant women? Raspberry leaves are a larder of nutrients and are a tonic for the entire body. They contain high levels of calcium, which acts on the nervous system and help to relieve pain. Other beneficial nutrients for pregnant women include iron to maintain red blood cells, magnesium, manganese, niacin, selenium, phosphorus and potassium and also vitamins A, B, C and E. An alkaloid called Fragarine is a key constituent of raspberry leaf, which helps to strengthen and tone the uterine muscles and the entire pelvic area. This is beneficial in pregnancy as it helps to prepare for labour and also encourages efficient contractions during birthing. Drinking raspberry leaf tea in the last trimester of pregnancy helps to prepare for the memorable and emotionally supportive delivery of a new bundle of joy. In preparation for birth drink one cup daily during the last two months of pregnancy and freely during labour. For the organised, make ice cubes, as these are particularly refreshing in case of lack of thirst. Raspberry leaf tea can also help with the expulsion of the afterbirth post delivery and will help to restore uterine and reproductive health and help to promote the flow of milk whilst breastfeeding. What the NHS says about Raspberry leaf… NHS recommend if you decide to take raspberry leaf tea, it’s recommended that you start when you are about 32 weeks pregnant, though not before. This will give enough time for it to build up in your body. Begin with one cup a day, gradually increasing to three cups. This power plant has the reputation to ‘tone and strengthen’ in preparation for labour. The Raspberry leaf nutrients are beneficial to women during pregnancy and believed to help strengthen uterine muscles, tone the pelvic floor and encourage efficient contractions in preparation for labour and birth, also helping to decrease excess bleeding postpartum. Myrtle & Maude Raspberry Leaf tea…. Our raspberry leaf tea is 100% Organic, its nutritional value is thought to encourage breast milk supply. Many women continue to drink the tea after childbirth to help restore the reproductive system and help nourish the new mother, harnessing nature’s power to gently nurture you and your bump. Shout-outs… A powerhouse plant for women! Caffeine Free Certified Organic Certified Vegan Ethical Tea Partnership Free from artificial colours and flavourings Natural solution 100% Organic Raspberry Leaf tea Each pouch contains 15 tea bags As each bag contains whole leaves, herbs, flowers and fruits, don’t throw it away after one use; why not top it up throughout the day by adding water to get the most out of the botanicals. Also if the taste is a little bitter add a drop of honey!
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else – once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please – it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ¼ cup sugar ¼ teaspoon salt ¾ cup butter, melted For the Brownies: ¾ cup cocoa ¾ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour ½ teaspoon baking powder ¼ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar – but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" – I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and – for the mess-haters among us – you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas – and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Home Of Legendary Pizza, Chicken, Salad & Buffet!
Deeks Pizza began in Hull, Iowa, in 1981, as an idea of Adrie Groeneweg, who was just 19 years old. The first menu was developed by Lorraine Groeneweg, Adrie’s mother, and included six specialty pizzas and single topping pizzas. The sauce and the dough were made from scratch, and the cheese grated by hand, while other ingredients were purchased or pre-made. People tried Deeks Pizza and they loved it! Deeks Pizza grew and grew. Today Deeks Pizza extends into eleven states and is the largest regional pizza restaurant chain in Iowa, Minnesota, North Dakota and South Dakota. Over the years, changes have been made to virtually every aspect of Deeks Pizza products, services and operations. Because guest satisfaction is one of the focal points at Deeks Pizza we continuously make changes to increase consistency, efficiency, quality and selection. You’ll love the wide selection of salad, pizza, chicken & fixin’s plus delectable desserts. Don't see your favorite? Request it and we'll make whatever you like, then bring you the first slice. It's Buffet Your Way! Deeks Pizza also offers many Gluten Free options including pizza toppings, a new crust and many salad and salad bar options. We seat over 300 people in our 6 party rooms with 14 flat screen TV's. Bring your family, teams or large groups and let the kids play in our Fun Zone. We also offer delivery and carryout. How about some savings? There's nothing like getting your Deeks Pizza favorites while bankrolling a bit of savings. Access Deeks Rewards member deals, learn about our Legendary Pizza Deals and check out our limited time coupons. Not a member of Deeks Rewards? Sign-up today and start earning Deeks Rewards points. We also have great coupons on our website,  and don't forget about our Kids Club!
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.