resep coba

Ingredients 12 store bought cannoli shells 30 ounces whole milk ricotta cheese 2 containers 1 cup powdered sugar 2 teaspoons lemon zest or 1 teaspoon lemon extract 1 teaspoon vanilla 6 tablespoons heavy cream mini chocolate chips chopped pistachios, etc.. as garnish powdered sugar Instructions Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender. Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached. Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli. Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar. Store refrigerated in an airtight container for up to two days. This article and recipe adapted from this site

INGREDIENTS 2 3/4 cups (358g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup (224g) unsalted butter, room temperature 1 cup + 2 tbsp (233g) granulated sugar 2 tbsp (28g) brown sugar 1 large egg 2 tsp vanilla extract 1/4 cup sugar (additional for rolling) INSTRUCTIONS  Preheat oven to 350�F (180�C). Line baking sheets with parchment paper or silicone baking mats. Set aside.  Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it�s ready.  Add the egg and mix until well combined.  Add the vanilla extract and mix until well combined.  Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn�t be sticky. Do not over mix. Once it�s well combined, use a rubber spatula to help it come together to form a more cohesive b

Ingredients 1/2 cup peanut butter, or allergy-friendly sub 3/4 tsp baking soda 3 tbsp flour (spelt, white, oat, sorghum, rice all work) 1/3 cup sugar, unrefined if desired 2 tbsp applesauce 1/2 tsp pure vanilla extract 1/8 tsp salt Instructions Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling. This article and recipe adapted from this site

Ingredients 48 Oreos (1 package) 1/2 cup butter melted 32 oz cream cheese softened 4 packages) 3/4 cup sugar 1 tsp vanilla 8 oz cool whip or whipped cream Instructions Crush all Oreos in large Ziploc bag using a rolling pin, or in food processor (reserve 1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13x9-inch pan. Set aside. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies  Refrigerate 4 hours, or until firm. ENJOY! This article and recipe adapted from this site

Ingredients Rolls 1 package 8 count refrigerated crescent rolls 4 oz. cream cheese cold 2 Tbsp. granulated sugar 1/4 tsp. lemon extract zest of 1/2 lemon Glaze 1 c. powdered sugar 1 1/2 Tbsp. lemon juice zest of 1/2 lemon Instructions In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until mixture comes together. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. Place 2 inches apart on a lightly greased or parchment -lined baking sheet. Bake at 375 degrees for 12-14 minutes or until golden brown. Let rolls cool on a wire rack. Once cool, prepare glaze by combining all ingredients until smooth. Drizzle glaze evenly over rolls. This article and recipe adapted from this site

INGREDIENTS 1 cup butter 2 1/4 cup brown sugar packed 2 1/4 cup rolled oats 1 teaspoon vanilla 1 egg 1 teaspoon salt 3 tablespoon flour all purpose INSTRUCTIONS Preheat oven to 375 degrees. In a small saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat. In a mixing bowl or mixer, combine brown sugar, oats, egg and vanilla. Add brown butter. Mix until combined. Stir in salt and flour. Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown. This article and recipe adapted from this site

Ingredients For the Cobbler 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup melted butter or vegetable oil 1 1/2 teaspoons vanilla For the Topping 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water Instructions Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.  In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to pla

INGREDIENTS 1 package [2 per package] Na�an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.) 2 tablespoons mascarpone 6 ounces brie cheese, rind removed � cup fresh cranberries 2 springs fresh rosemary, leaves removed and chopped fine� INSTRUCTIONS Preheat oven to 425�F.   Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans. On each flatbread: spread 1 tablespoon mascarpone and 3 ounces of brie � you will need to break the brie into smaller pieces.   Sprinkle with � cup cranberries and half the full amount of fresh chopped rosemary. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.� This article and recipe adapted from this site

INGREDIENTS 1 cup (250g) Smooth Creamy Peanut Butter 1/3 cup (80ml) Vegan Whipped Cream* 2 cups (240g) Powdered Sugar 10.5oz (300g) Vegan Chocolate 1 tsp Coconut Oil For Decoration (Optional):  Crushed Peanuts INSTRUCTIONS Add the peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in. It will be crumbly. Slowly add the vegan whipped cream until you achieve a thick consistency that you can easily roll into balls. You may not need to add all your whipped cream, it depends on the kind of peanut butter you�re using, so go slow when you add in the whipped cream. When your peanut butter mix is ready, cover a tray with parchment paper and roll the peanut butter mix into balls � aim to get 20 balls � and place the tray into the freezer for a couple of hours until the balls have set solidly. Break up the vegan chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until your choc

Ingredients 4 T Fresh Churned Garlic Butter 8 oz package cream cheese, softened 1 (8 oz) package shredded Cheddar cheese 1 (8 oz) package shredded mozzarella cheese 1 cup beer � cup half and half Salt and pepper, to taste Instructions In a large skillet, melt Garlic Butter and cream cheese over medium heat. Add cheddar, mozzarella, beer, half and half, and salt and pepper if needed. Stir constantly, until cheese is melted and dip is smooth and creamy. Serve with soft pretzels or chips. This article and recipe adapted from this site

Ingredients 3 large bananas 1 8-oz can crescent roll dough 1/2 cup Nutella 1/4 cup cinnamon sugar chocolate sauce and ice cream for serving, optional Instructions Preheat oven to 350�F and line a large baking sheet with parchment paper or a nonstick baking mat. Dust a work surface with flour. Unwrap the crescent roll dough into a large rectangle. Use a knife to score widthwise at 1 1/2 inch intervals. Spread Nutella across one third of the dough lengthwise (see video). Peel bananas and chop into 3 pieces each. Add on top of Nutella and roll dough up into one long straight roll. Shape dough into a round ring. Dust with cinnamon sugar and carefully place onto prepared baking sheet. Bake 15 minutes. Remove from oven. Drizzle optional chocolate sauce on top and add ice cream. Serve and enjoy! This article and recipe adapted from this site

Must-Haves: 2 cups Organic All-purpose flour (I used Bob's Red Mill) 3 cups Artisan Bread flour (I used Bob's Red Mill) 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!) 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!) 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred) 1/4 cup WARM water 1/4 cup unsalted butter (That's 4 Tbsps!) 2 large eggs, room temp. 1/2 tsp sea salt 1 tsp ground cinnamon For the Filling: 3 Tbsps unsalted butter, melted 1/2 cup organic brown sugar (I used Sugar in the Raw!) 1 Tbsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Cream Cheese Glaze: 4 oz. organic cream cheese, at room temp (That's 1/2 a pack!) 1 tsp vanilla extract 3 cups organic powdered sugar 2-4 Tbsps organic heavy cream 3 Tbsps unsalted butter, softened Instructions: For the Dough: Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowl

Ingredients: 3/4 cup butter 1 cup granulated sugar 1 egg, plus 1 yolk 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 (3.5-ounce packet instant vanilla pudding mix) 2 cups flour 1/2 cup sprinkles Instructions: Preheat oven to 350�F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary. Next mix in the pudding mix for 30 seconds. Turn the mixer to low and add in the flour, mixing until just combined. Finally add in the sprinkles and mix until incorporated evenly. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don�t over-bake if you want super soft soft cookies. Allow the cookies to cool on the baking sheet for 3 minut

INGREDIENTS 18 ounce package fudge brownie mix , I used Duncan Hines 1/4 cup water 1/2 cup vegetable oil 2 large eggs 1/2 cup sweetened condensed milk , divided 1 cup chocolate chips 11 ounces caramel bits , or wrapped caramels INSTRUCTIONS Preheat oven to 350�F. Line a 9�9 pan with foil and spray with nonstick spray. Set aside. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.  Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. This article and r

Ingredients 10 Reese's Peanut Butter Cups, regular size 1/4 cup butter, salted 1 cup smooth peanut butter 4 cups mini marshmallows 6 cups Captain Crunch cereal Topping 1 1/2 tbsp butter, salted 1/4 cup smooth peanut butter 1/3 cup mini Reese's Pieces Instructions Chop the peanut butter cups into small pieces. Place butter and peanut butter in a large saucepan over medium-low heat. Stir until completely melted. Add marshmallows to the pan and stir well until completely melted. Remove from heat. Add the cereal to the pan and stir until all of the cereal is coated in marshmallow. Add the pieces of peanut butter cups and continue stirring until they are melted into the mixture. Pour the mixture out into a greased 9 x 13 inch pan and press out evenly. Topping Place the butter in a microwavable bowl and heat on high for 30 seconds. Add the peanut butter to the melted butter and stir until the peanut butter is melted as well. Use a spoon to drizzle half of the melted peanut butt

INGREDIENTS 1 cup Crunchy Peanut Butter 6 tbsp Honey 1/8 tsp Salt 3 cups Rice Krispies Cereal 1 1/2 cups Vegan Chocolate Chips INSTRUCTIONS Line muffin pan with liners and lightly spray with non-stick spray. Melt peanut butter, honey, and salt together on low heat until melted and well combined. Remove from heat. Stir in Rice Krispies. Mix wel. Evenly distribute mixture into liners. Press down firmly. Melt chocolate chips over low heat. Stir constantly until melted. Remove from heat. Spoon melted chocolate over each treat, distributing smoothly and evenly. Put in the refrigerator until firm. This article and recipe adapted from this site

INGREDIENTS 1 cup corn syrup 1 cup powdered sugar 1 cup peanut butter (I like chunky the best) 1 tsp vanilla 4 cups Rice Krispies cereal INSTRUCTIONS Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal. Drop by spoonfuls on silicone mats or waxed paper. Cool slightly and roll into balls. NOTES You can also add some chopped peanuts for a little bit of crunch. This article and recipe adapted from this site

Ingredients 1 pie crust 9-inch, baked and cooled or make your own crust Peanut Butter Crumbles 1/2 cup powdered sugar 1/4 cup creamy peanut butter Peanut Butter Filling 1 small box instant vanilla pudding mix 1 1/2 cups milk 1/2 cup peanut butter 1 cup whipped cream or 1 cup of cool whip Whipped Topping On Top of Pie 2 cups whipped cream or 1- 8 oz. container of cool whip for topping if making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped. Instructions Peanut Butter Crumbles Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter. Mix on medium speed until small peanut butter crumbles start to come together. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form. Add half the peanut butter nuggets to the bottom of the pie shell. Peanut Butter Filling Using a mixer,

Ingredients 8 ounces cream cheese softened 1 cup creamy peanut butter 1 cup confectioners sugar 1/4 cup milk 1 teaspoon vanilla extract 2 8 ounces frozen cool whip, thawed 9- inch store bought chocolate Oreo pie crust Chocolate syrup for garnish optional Peanut butter chips for garnish optional Instructions Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving. Spread mixture into prepared pie crust. Chill pie in the refrigerator for at least 4 hours or overnight. Before serving top pie with remaining cool whip. Garnish with chocolate syrup and peanut butter chips if desired. This article and recipe adapted from this site

Ingredients: 1 cup creamy peanut butter 1/2 cup powdered sugar 1/8 tsp salt 1/4 tsp vanilla extract 1 pkg fudge brownie mix, baked and cooled (I like Betty Crocker�s Family sized fudge brownies) 18-oz semisweet chocolate or chocolate candy melts Sprinkles for decorating the tops Directions: 1. Make the brownies according to the box. Make sure to follow the direction to make fudgy brownies and not cake-like ones. Cook in a 13�9 pan. Cool. 2. While brownies are cooling, make the peanut butter balls. In a bowl, whisk together peanut butter, powdered   sugar, salt and vanilla. Make sure you get all the lumps out. 3. Chill the peanut butter mixture for 15-30 minutes in the freezer to make it easier to roll the balls. 4. Remove from freezer, scoop TBSP of mixture and roll into a ball. Repeat with all the peanut butter mixture. 5. Cut the brownies into small squares, about 1 �� in size. Pick up a square and gently flatten it with your palm. 6. Place a peanut butter ball in the middle of the f

Ingredients 1 Tbsp. coconut oil 1/2 onion sliced 2 garlic cloves chopped 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved 3 quarter-inch slices slices galangal or ginger 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces 2 teaspoons red Thai curry paste 4 cups chicken broth see Note 1 if vegan or on Whole30 4 cups canned coconut cream or coconut milk 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp 8 oz. white mushroom caps sliced 1-2 Tbsp. coconut sugar if on Whole30, see Note 3 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan 2-3 Tbsp. fresh lime juice 2-3 green onions sliced thin fresh cilantro chopped, for garnish Instructions In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken br

Ingredients: 1� lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions: Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 � 60 minutes longer. Top with sour cream (optional) This article and recipe adapted from this site

INGREDIENTS: 4 cups cooked chopped chicken 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix 1-1/2 cups shredded cheddar cheese 1 cup chopped cooked bacon 1-1/2 cups sour cream 1 (10.75-oz) can cream of chicken soup 1-1/2 cups crushed Ritz crackers 1/4 cup butter, melted INSTRUCTIONS: Preheat oven to 350�F. Lightly spray a 9x9-inch baking dish with cooking spray. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture.  Bake uncovered 30 to 40 minutes. This article and recipe adapted from this site

Ingredients 3 cup Chicken (cooked and shredded) 2 cup Instant rice 22.6 oz Cream of chicken soup (one family style can) 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder Salt and pepper (to taste) 1 1/2 cup Cheddar cheese (shredded) Instructions  Preheat oven to 350 degrees. Start by cooking rice according to package directions.  In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.  Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy.  Optional: Top with fresh diced parsley for garnish. This article and recipe adapted from this site