Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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PUMPKIN CHEESECAKE BARS
Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. Rich, creamy pumpkin cheesecake over an easy gingerbread crust, simply baked to perfection. I love this recipe topped with fresh whipped cream and an extra dash of cinnamon.
As you may know, I only bake recipes that are EASY. I do not like precision or super time-intensive recipes, so you can rest assured these pumpkin cheesecake bars are a simple recipe.
These pumpkin cheesecake bars will last three to five days in an air-tight container in the refrigerator or up to three months in the freezer.
Chapters:
0:00 Intro
0:36 Ingredients
0:54 Dish Prep
1:38 Make the Crust
2:35 Make the Filling
4:41 Add Filling to Crust - Bake
5:39 Plate and Serve
PRINT RECIPE HERE:
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INGREDIENTS & PRODUCTS USED + MENTIONED:
How-To Make Pumpkin Puree:
Midel Gingersnap Cookies:
Midel Gluten-Free Gingersnap Cookies:
Maple Sugar:
Coconut Oil:
Glass Mixing Bowls:
8x8 Baking Dish:
Food Processor:
Hand Mixer:
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MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Pie Bars:
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PUMPKIN CHEESECAKE BARS
8 ounces gingersnap cookies
3 ounces of coconut oil
8 ounces organic cream cheese
7 ounces plain Greek yogurt
1/3 cup pumpkin puree
1/2 cup maple sugar (I used this one)
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 eggs
Instructions
Preheat oven to 350ºF and line an 8×8 baking dish with parchment paper. Set aside.
Place gingersnap cookies into a food processor and pulse until the cookies are broken down.
Add softened coconut oil to the cookies and mix until blended well. The texture will resemble wet sand.
Transfer the crust into the prepared baking dish and use your fingers to press it into the corners and along the sides until it looks even.
Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. Add yogurt to the cream cheese and blend again.
Add pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla extract. Blend together.
Add in egg, and beat one last time until the mixture is nice and fluffy.
Carefully pour the cheesecake filling over the prepared crust and bake for 45 minutes.
Once the time is up, turn off the oven and crack open the oven door. Allow the cheesecake to rest in the oven for one hour.
Transfer to the fridge and chill overnight or for a minimum of eight hours.
Cut into nine squares and enjoy!
Optional: Top with fresh whipped cream and extra cinnamon.
NOTES
If you don’t have maple sugar, you can sub in any granulated sugar (coconut sugar would work well).
Be sure all of your ingredients are room temperature before starting. This will keep the bars nice and fluffy.
I used Midel gingersnap cookies for this recipe. They also have a gluten-free variety if you want to keep this recipe gluten-free. Both are linked above.
You can swap graham crackers for gingersnap cookies if preferred. They are both delicious.
If you don't have pumpkin puree, you can use pureed sweet potatoes or butternut squash.
Nutrition
Serving: 1bar | Calories: 358kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 105mg | Potassium: 134mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1803IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
#pumpkincheesecakebars #pumpkindessertrecipes #pumpkinbars
Kerbey Lane Café Pumpkin Pancake Mix: Making Pumpkin Cookies Preparation & Review
In this video, we are making some pumpkin cookies with almond slices using the Kerbey Lane Café Pumpkin Pancake Mix. The mix is all natural, has no trans-fats and is non-GMO. It was mailed to us from Eric in Texas.
Music Credit: Sunshine A Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Halloween Meringue Cookies |Ghost Meringue|Pumpkin Meringue
Halloween Meringue |Ghost Meringue|Pumpkin Meringue Cookies????????????
#meringues #meringuecookies #spookymeringue
#halloweentreats #halloweenideas
Ingredients:
120 grams white egg (room temperature)
100 grams white sugar
25 grams powder sugar (confectioners sugar)
1 tbsp lemon juice
1 tsp vanilla essence
Gel food color (orange, green, black)
Procedure:
-Preheat the oven 110celcsius/ 225F
-In a bowl whisk egg whites for 1 minute and add lemon juice. Add sugar a spoonful at a time, add vanilla essence. Whisking constantly until meringue is shiny, thick and holds its shape.
-Divide meringue into three. Add orange food gel and green color for pumpkin
-Transfer meringue to a piping bag. Pipe puffs to resemble ghosts on baking sheet.
-For pumpkin meringue, i used 1M or star tip,
-Bake in the preheated oven about 1 hour. Turn off the oven, close the door, cool until completed fried about 1-2 hour more.
-Draw small eyes on each of the ghosts, I only use black food color.
Happy #halloween
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Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
Homemade Chocolate Chip Cookies
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Life has no label, we choose whether it is easy or difficult. So just say to every challenge you are presented with ' This is easy and I will grow from this' - Cookie
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