Key Lime Rum Cream Meltaway Bars
INGREDIENTS
2 cups prepared sugar cookies, crumbled
⅔ cup unsalted butter, softened (not melted)
3 cups powdered sugar
2 tbsp. key lime juice
⅓ cup Blue Chair Bay Key Lime Rum Cream
zest of 2 key limes
3-4 key limes, sliced, for garnish
DIRECTIONS
Combine cookie crumbs and ⅓ cup butter in a medium bowl. Work butter into crumbs until fully incorporated. Press onto bottom of an 9-inch square pan. Refrigerate until firm.
Combine powdered sugar, ⅓ cup butter, key lime juice, Blue Chair Bay Key Lime Rum Cream and key lime zest in a small bowl. Beat at medium-high speed until light and smooth. Spread over crust.
Cover bars and refrigerate until firm, about 2 hours. Store in refrigerator.
Cut bars to desired size and top each square with a key lime slice.
Remove lime slice before eating.
Enjoy these boozy bites!
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. 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
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
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Rum Raisin Ice Cream Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Rum Raisin Ice Cream.
With Rum Raisin Ice Cream you get to enjoy a mix of flavors and textures. First, the ice cream has a sweet vanilla flavor with a creamy smooth texture. Very good on its own, even better with lots of rum soaked dark and golden raisins with their wonderfully soft texture. Add to that some buttery caramel flavored toasted pecans for a bit of crunch, and you have an ice cream that you're sure to enjoy. It's excellent on its own, with or without a cone, or serve alongside a slice of Apple Pie, Apple Crisp, or with a bread pudding.
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Apple Cinnamon Cake I Fall in Love with Every Bite of this Moist and Flavorful Apple Cinnamon Cake
Try the perfect balance of moist and fluffy cake with juicy apples and the warm, comforting flavor of cinnamon in every bite of this delicious Apple Cinnamon Cake. The best ever Apple Cinnamon Cake of your dreams. Moist and Perfect for any time you want a cozy and comforting dessert. You won't be able to resist the aroma of cinnamon and apples filling your kitchen.
Ingredients:
Apple Mix:
20 g granulated sugar
3 tsp cinnamon
5 small apples, peeled and diced
Cake Mix:
400 g flour
50 g granulated sugar
3 tsp baking powder
2 tsp vanilla sugar
300 ml milk
2 eggs
3 tbsp sunflower oil
Brown Sugar Mix:
150 g brown sugar
3 tsp cinnamon
6 tbsp sunflower oil or 120 g melted butter
Glaze:
200 g icing sugar
70 ml milk
9'' X 13'' (23-CM X 33-CM) PAN
Preheat the oven to 200°C (392°F) and bake for 30-40 mins, but keep an eye on it.
Test with a toothpick for doneness!
NOTE: You can adjust the quantity of sugar to suit your taste. Feel free to use less sugar if you prefer a less sweet cake.Enjoy! ????????
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Baking With Rum: Banana Rum Cream Pie
You know what would make a Banana Cream Pie even better? Banana Rum.
Banana Rum Cream Pie
Ingredients:
1 cup mashed ripe bananas (2 medium)
2 tsp. lemon juice
1/3 cup Original Bisquick™ mix
1/4 cup sugar
3 Tbsp. butter, melted
3 Tbsp. Blue Chair Bay Banana Rum
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
1 1/2 cups frozen (thawed) whipped topping
1/2 cup dulce de leche milk caramel spread
4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
DIRECTIONS
1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
2. In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
4. Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.