foodparadise01

Ingredients 1 cup crushed pretzels 1/2 cup butter, melted 1 cup granulated sugar, divided 8 ounces cream cheese, softened 1 (20-ounce) can crushed pineapple, drained 1 (12-ounce) container Cool Whip, thawed Instructions Preheat oven to 400 degrees. Line a 9x13-inch baking pan with parchment paper. In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan. Bake for 7 minutes. Let cool. In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy. Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.  Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top. Notes To drain the pineapple, I like to place it in a fine-meshed sieve set over a bowl. L

INGREDIENTS BROWNIES 1 1/2 cups (186g) all-purpose flour 1/3 cup (42g) dark cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, room temperature 2 cups (400g) granulated sugar 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature 2 teaspoons vanilla FRENCH SILK FILLING 4.4 ounces dark chocolate, melted and cooled 1 cup (2 sticks or 226g) butter room temperature 1 1/2 cups (300g) granulated sugar 2 teaspoons vanilla extract 3 tablespoons cocoa powder 4 large eggs, room temperature WHIPPED TOPPING 1 cup (238g) heavy whipping cream 1/4 cup (31g) confectioners sugar INSTRUCTIONS BROWNIES Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated. In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter,

Ingredients For the cake: 1 cup flour 1 teaspoon salt 3/4 cup cocoa 2 oz chocolate (chopped) 1/3 cup boiling water 1 cup butter (softened) 1 1/4 cup sugar 5 egg For chocolate ganache: 3 oz chocolate (chopped) 1/2 cup heavy whipping cream Instructions Grease the 9×5 inch loaf pan and line it with the baking paper Preheat the oven at 325 degrees F. In a bowl mix together flour and salt Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well Eggs add one at a time, and mix well after each addition. Gradually add the mixture of flour and salt, stir it well. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles. Bake for 6o-70 minutes, or until a toothpick inserted in the center o

Ingredients 1 cup of unsalted butter softened 1/2 cup of 100% pure canned pumpkin 1 1/2 cups of granulated sugar 2 teaspoons of pure vanilla extract 1 1/2 teaspoons of baking powder 1 teaspoon of pumpkin pie spice 1/2 teaspoon of salt 1 egg 2 2/3 cups of all-purpose flour For rolling: 1/2 cup of granulated sugar 1 tablespoon of pumpkin pie spice Instructions In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth. Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt. Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed. Add egg and let combine. Add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed. Cover and refrigerate approximately two hours, until dough is a scoopable consistency. After two hours, preheat oven to 350 degrees. Combine remaining s

INGREDIENTS 1 cup unsalted butter softened 1 1/2 cups powdered sugar divided 1 teaspoon vanilla extract 2 1/4 cups all purpose flour 1/2 teaspoon salt 2 teaspoons cinnamon divided 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 3/4 cup chopped nuts pecans or walnuts work best INSTRUCTIONS Preaheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them. Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon a

INGREDIENTS: Cake 3 cups all-purpose flour 1 (3.4-oz) package instant lemon pudding 1/2 tsp salt 1/4 tsp baking soda 1-1/2 cups butter, room temperature (3 sticks) 2-3/4 cup sugar 2 tsp vanilla extract 6 large eggs 8 ounces sour cream 2 Tbsp lemon zest Glaze 1-1/2 cups powdered sugar 2 Tbsp lemon juice 1 Tbsp butter, melted INSTRUCTIONS: Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside. Sift together the flour, lemon pudding mix, salt and baking soda. Set aside. Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed. Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand. Pour into prepared pan and place in the oven.

Ingredients 3/4 cup granulated sugar 2 teaspoons almond extract 1/2 cup unsalted butter, plus 1 tablespoon (divided) 6 ounces cream cheese 1 1/2 cups unbleached all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking powder 1 egg, separated (white reserved for glazing) 1/3 cup sliced almonds 1 teaspoon coarse sugar for topping Instructions Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. In a small bowl combine the sugar and almond extract; cover and set aside. In a medium bowl whisk together the flour, salt and baking powder. In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining flour and blend just until the dough starts to come together. Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough

Ingredients 2 cups all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs ,at room temperature 1 cup sugar 1 cup buttermilk 1/2 teaspoon vanilla extract Zest of one orange ,just a little over 1 tablespoon 1/4 cup butter ,melted and cooled to room temperature For the frosting 4 oz. cream cheese ,softened 4 tablespoons butter ,at room temperature 2 tablespoons orange marmalade 1 tablespoon fresh orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 2 cups powdered sugar Instructions Preheat the oven to 350 F. Sift the flour, baking powder and salt in a small bowl. Set aside. In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk. Prepare a 9x2 inch round baking pan (I use Magic Line

Ingredients 1 1/2 cup finely ground graham cracker crumbs 1/3 cup white sugar 6 tbsp butter, melted 250g cream cheese, softened 1 can sweetened condensed milk (14 oz) 1/3 cup lemon juice 5 tsp lemon gelatin powder (eg. jello) 1 tbsp water 250ml whipping cream yellow food colouring (optional) 1 lemon, to garnish Instructions Mix together graham cracker crumbs, white sugar, and melted butter. Press into the bottom of mason jars and let this set in the refrigerator for an hour, or until set. Beat cream cheese until fluffy. Gradually add in sweetened condensed milk until combined. Stir in lemon juice. Mix water and gelatin until gelatin is dissolved. Add to cream cheese mixture. Pour mixture overtop of graham cracker base in each mason jar and chill for three hours. Whip whipping cream until fluffy. You can add a tbsp or two of sugar to sweeten it if desired. Top cheesecakes with whipping cream and a wedge of lemon if desired. Serve cool and enjoy :) Th

INGREDIENTS 1/2 cup warm water 2 tablespoons light brown sugar 2 1/4 teaspoons active dry yeast 1 cup pumpkin beer or any beer you love 1/2 cup (1 stick) unsalted butter melted 1 1/2 teaspoons kosher salt 4 1/2 cups all-purpose flour 1/4 cup baking soda for boiling the pretzels 1 egg beaten, for brushing before baking coarse sea salt or pretzel salt CHIPOTLE QUESO 1 tablespoon butter 4 ounces cream cheese at room temperature 1 1/2 cups whole milk 12 ounces sharp cheddar cheese shredded 1 tablespoon all-purpose flour 2 chipotle peppers adobo finely minced INSTRUCTIONS Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the