Base: 1/2 cup White Grape Juice + 1/4 cup Mango Nectar or Puree.
Energy Booster: 1/2 teaspoon Green Coffee Bean Powder (or extract).
Color & Flavor: 1/4 cup Freeze-Dried Dragon Fruit pieces.
Mixer: 1/2 cup Water (or Lemonade for a sweeter version).
Method: Combine all ingredients in a shaker with ice. Shake well and pour over a fresh cup of ice.
Cooking spray
6 tablespoons
(3/4 stick) unsalted butter, melted
12
full sheets graham crackers (6 1/2 to 7 ounces)
2 tablespoons
granulated sugar
1/4 teaspoon
kosher salt
8 ounces
cream cheese, at room temperature
1 tablespoon
finely grated lemon zest (from 1 medium lemon)
1/2 cup
freshly squeezed lemon juice (from 3 medium lemons)
1 can
(14-ounce) sweetened condensed milk
2 cups
(9 ounces) Cool Whip
Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray.
Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).
Add 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.
Transfer the mixture to the pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.
Wash and dry the food processor. Add 8 ounces cream cheese, 1 tablespoon finely grated lemon zest, 1/2 cup lemon juice, and 1 (14-ounce) can sweetened condensed milk to the food processor. Process until smooth, about 30 seconds.
Pour evenly into the crust and smooth the top. Spoon 2 cups Cool Whip or whipped cream evenly onto the pie and smooth the top with an offset spatula or spoon. Refrigerate uncovered until filling is set, at least 4 hours or up to overnight.
Ingredients: 1 box yellow cake mix, 1 stick (5 tablespoons) melted salted butter, 2 large eggs (beaten), and a 12-ounce bag of semi-sweet chocolate chips.
Instructions:
Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
Combine the dry cake mix, melted butter, and eggs until a thick batter forms.
Stir in the chocolate chips.
Press the batter into the pan (tip: spray your hands with cooking spray to make this easier).
Bake for 20-25 minutes until the edges are golden brown.
For a closer approximation of the official 4-layer cake, some creators recommend layering brownie batter, cookie dough, and frosting.
Ingredients:
For the Carrot Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
For Garnish (Optional):
Chopped walnuts or pecans
Shredded coconut
Carrot shreds for decoration
Instructions:
1. Prepare the Carrot Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and fluffy.
Gradually add the vegetable oil and vanilla extract, continuing to beat until well incorporated.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the grated carrots, pineapple, and any optional ingredients like walnuts and coconut.
Divide the batter evenly between the two prepared cake pans.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the sifted powdered sugar, 1/2 cup at a time, beating until smooth and fluffy.
Add the vanilla extract and a pinch of salt, and continue to beat until fully combined.
3. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving platter.
Spread a generous amount of cream cheese frosting on top of the first layer.
Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
4. Garnish and Serve:
Optionally, garnish the cake with chopped walnuts or pecans, shredded coconut, and carrot shreds for decoration.
Slice and serve the cake chilled or at room temperature.
Ingredients
Cake Batter:
100g butter, softened
300g sugar
220g eggs (around 3 large eggs)
130g heavy whipping cream
240g flour, sifted
8g baking powder
4g salt
Pistachio Batter:
90g pure pistachio paste or 70g pistachio praliné
Cocoa Batter:
15g cocoa powder, sifted
Chocolate Glaçage:
150g dark chocolate 70%, chopped
120g milk chocolate, chopped
75g canola oil
For decoration (possible):
Roasted pistachio, chopped
Pistachio praliné
Preparation
1. Preheat the oven to 170 degrees Celsius. line a 22cm loaf pan with parchment paper.
2. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add cream, flour, baking powder and salt over butter mixture, stir to combine. Don’t over-mix so that the cake does not come out too dense.
5. Divide the mixture into two equal parts, each part in a separate bowl.
6. Pistachio Batter: Add pistachio paste to one bowl, mix lightly until a natural pistachio color is obtained.
7. Cocoa Batter: Add cocoa to the second mixture, mix lightly until a brown mixture is obtained.
8. Put each mixture in a separate pastry bag.
9. Pipe alternately from both mixtures stripes or dots along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂
10. Bake for about 40-45 minutes, until the cake is firm but not too dry. Remove from the oven, let cool in the pan, remove from the pan and freeze.
Assembling
11. Chocolate Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth.
12. Remove the cake from the freezer, place it on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
13. Garnish with chopped pistachio and pistachio praliné.
14. Keep the cake in an airtight container and when it reaches room temperature enjoy!
To DIY the Starbucks Cannon Ball Drink, you'll recreate the limited-time Beast Games special by mixing Starbucks Strawberry Acai and Mango Dragonfruit Refreshers with lemonade, adding ice, and topping with fresh strawberry and dragonfruit inclusions for that signature magenta look and fruity flavor. You'll need a base of Strawberry Acai base, Mango Dragonfruit base, lemonade, and ice, plus fresh fruit.
Crust Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled (I used butter flavor Crisco)
3 tablespoons ice water
Crust Preparation
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour.
Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Filling Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Cinnamon (the recipe doesn’t call for it, but I like it in my pies)
Filling Preparation
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
What You'll Need
NESTLÉ® TOLL HOUSE® Chocolate Chip Refrigerated Cookie Dough Roll (16.5oz)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12oz)
1 Pint of Your Favorite Ice Cream or 1 Tub (16oz) of Store-Bought Chocolate or Vanilla Icing
Toppings of Your Choice
A taco holder or tin foil and parchment paper to shape the Cookie Taco shells
Making the Cookie Taco Shells
1. Preheat oven to 350°F. Set aside 1-2 cookie sheets.
2. Scoop dough into 10 balls, each with 2 Tbsp of dough. Place three balls of cookie dough at least 3 inches apart on baking tray and press gently to flatten dough balls.
3. Bake cookies in batches (with 3 cookies per batch) for 14-16 minutes each, until lightly golden brown throughout. Remove from oven and let cookie sheets cool on rack for 3-4 minutes.
4. Gently place the warm cookies into the three wells of the taco holders. Lightly press down the edges of the cookies to ensure the bottom of the cookie is filling the entirety of the bottom of the well. This will help to ensure that the cookie will not break at the bottom. Let cookies continue to cool and solidify in taco holders. Repeat for each additional batch.
5. If you don’t have a taco holder at home, take tin foil and roll it into a cylinder shape roughly 1-inch in diameter, then wrap with parchment paper. Gently wrap each cookie around the tin foil to shape into the taco shells. Let the cookies continue to cool. Repeat for each additional batch.
Assembling the Cookie Taco Shells
6. Fill each Cookie Taco shell with ice cream or icing, then top with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or get creative with toppings of your choice and enjoy.
1/2 cup white sugar
1 teaspoon ground cinnamon
1 (12.4-ounce) package refrigerated cinnamon roll dough with icing
1/4 cup unsalted butter, melted
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
Mix sugar and cinnamon together in a bowl.
Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.
1 cup butter
1½ cups granulated sugar
1 tbsp vanilla
4 eggs
2½ cups cake flour, and a little extra for dusting
½ cup whole wheat flour
1 tbsp baking powder
½ tbsp salt
1 cup whole milk
½ cup unsalted butter, softened
½ cup whole milk
1 tbsp vanilla
3¾ cups powdered sugar
2 cups white or dark chocolate chips, semisweet
2 tbsp butter
candy sprinkles
Preheat the oven to 350 degrees F.
Grease and flour a 9 by 13-inch baking, then set aside.
Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.
Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.
Then, add the vanilla, milk, and eggs. Continue creaming.
Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.
Pour the batter into the greased cake pan.
Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.
Cream butter and powdered sugar until pale and evenly incorporated.
Add milk and vanilla. Continue creaming. Then, set aside.
Use a food processor to process the cooled cake until it turns into coarse crumbs.
In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.
Set aside any excess frosting.
Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper
Freeze the cake balls for 10 minutes.
Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.
Remove the frozen cake from the freezer and attach with lollipop sticks.
Dip the cake pops into your desired icing and cover with your choice of sprinkles.
Serve and enjoy!
Costco pizza is the best! Here is the at home recipe:
Crust
For one large, 16-inch pizza
Ingredients
2 ½ cups warm water ($105–
115°F115 degrees cap F
115°𝐹
)
¼ cup sugar
3 teaspoons instant yeast
¼ cup vegetable or olive oil
6 cups all-purpose flour
1 teaspoon salt
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5 to 7 minutes until it becomes foamy.
Add the oil, salt, and flour one cup at a time, mixing until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, or until it's smooth and elastic.
Lightly grease a large bowl with oil. Place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
Punch the dough down to release the air and let it rest for another 10 minutes before shaping.
Sauce
For one large, 16-inch pizza
Ingredients
1 (15-ounce) can tomato sauce
1 (15-ounce) can crushed tomatoes
½ teaspoon oregano
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup Parmesan cheese
2 tablespoons olive oil
1 teaspoon sugar
Salt to taste
Instructions
Combine all ingredients in a bowl and mix well.
For a sweeter, more developed flavor, cook the sauce over low heat for 10 to 15 minutes. This will also help it thicken.
Assembly and Baking
Ingredients
Prepared dough
Prepared sauce
2 pounds low-moisture mozzarella cheese, shredded
1 pound provolone cheese, shredded
Optional toppings like pepperoni, bell peppers, or onions
Instructions
Preheat your oven to 450°F.
Liberally grease a 16-inch pizza pan or two large baking sheets with oil.
Press and stretch the dough out to fill the pan or pans completely. To prevent bubbling, use a fork to poke holes across the surface of the dough.
Spread the sauce evenly over the dough, leaving a small border for the crust.
Mix the shredded mozzarella and provolone cheeses. Sprinkle the cheese mixture evenly over the sauce, followed by your desired toppings.
Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned.
Prep Time: 40 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices
1½ cups (200 g) all-purpose flour
⅔ cup (70 g) powdered sugar
½ cup (115 g) cold unsalted butter, diced
1 egg
½ tsp vanilla extract
⅛ tsp salt
½ cup (100 g) unsalted butter, room temp
½ cup (100 g) sugar
1 cup (100 g) blanched almond flour
2 large eggs
1 tbsp all-purpose flour
¼ tsp almond extract
½ tsp vanilla extract
Pinch of salt
3 medium pears (Bosc or Anjou work best)
3 cups water
¾ cup sugar
Peel of ½ lemon
1 tsp vanilla extract
¼ cup apricot jam (for bottom layer and glaze)
2 tbsp water (for thinning the glaze)
In a bowl, combine flour, powdered sugar, and salt. Add diced cold butter and rub it into the flour with fingertips (or pulse in a food processor) until it resembles coarse crumbs.
Add egg and vanilla. Mix until dough just comes together. Form into a disc, wrap, and chill 30 minutes.
Roll out dough to about ⅛ inch thick. Line your tart pan, trim edges, and freeze for 10 minutes.
Preheat oven to 350°F (175°C).
Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights, bake 5–7 minutes more until dry and pale gold. Let cool.
Peel, halve, and core the pears.
In a saucepan, bring water, sugar, lemon peel, and vanilla to a gentle simmer.
Add pears and simmer 12–18 minutes until tender but not mushy. Let cool in syrup.
Once cool, slice each pear half thinly, keeping the slices fanned together.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add almond flour, all-purpose flour, salt, and extracts. Mix until smooth and creamy.
Spread a thin layer of apricot jam on the cooled crust.
Spoon frangipane over the jam and smooth into an even layer.
Arrange fanned pear halves over the frangipane, pressing gently to adhere.
Sprinkle sliced almonds over exposed cream.
Bake the assembled tart at 350°F (175°C) for 35–40 minutes, until golden and set.
While still warm, brush pears and almonds with warmed apricot jam mixed with water for shine.
Cool in the pan on a rack. Unmold before slicing.
Preheat the oven to 350 degrees.
Line the muffin tin with muffin liners. Set aside. I use 6-count jumbo muffin tin and it needs jumbo liners!
In a large bowl, add flour, salt, baking soda, pumpkin spice, and cinnamon. Whisk until combined.
In a separate bowl, add the pumpkin, eggs, granulated sugar, sour cream, oil, and brown sugar to the flour mixture. Mix together until just combined.
Divide the batter among the 6 muffin cups filling 2/3 of each cup with batter.
Combine the flour, butter, both types of sugar, and cinnamon in a small bow. Work the ingredients together with your fingers until it forms coarse crumbs.
Break up the crumbs and sprinkle all over each muffin.
Bake for 25-30 minutes or until the toothpick test comes out clean.
Remove and cool to room temperature.
Before serving dust the tops with confectioner’s .
Serve with whipped cream, vanilla ice cream, or maple icing.
16 oz dark chocolate chips
16 oz white chocolate chips
45 g bag peppermints or candy canes, crushed (about 2 regular sized candy canes)
1/2 tsp peppermint extract
OR
13 drops food grade peppermint essential oil
Prep – Line a baking sheet with parchment paper.
Melt the dark chocolate in a double boiler (or the microwave) and add half the peppermint (oil or extract). Mix until well combined.
Pour onto the lined baking tray and spread evenly until about 1/4 inch thick.
Place the pan into the refrigerator and allow to set until hard (about 15-30 minutes).
Melt the white chocolate in a double boiler (or the microwave).
Add the other half of the peppermint (oil or extract) and mix quickly.
Pour over dark chocolate and spread evenly until dark chocolate is covered.
Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.
Place the peppermint bark back in the fridge and allow to set completely.
Once the chocolate is set, break it into bite-size pieces and store it in an air-tight container for up to a month.
12 oz crispy gingersnap cookies, see notes
½ cup salted butter, melted
32 oz cream cheese, whole/plain, softened to melted
1 ¾ cups white sugar
3 whole eggs, large, room temperature
15 oz pure pumpkin puree
1 cup heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
Preheat oven to 350F, with rack in center.
Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.
Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.
Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven – I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp – this gradual baking method prevents cracking/sinking on top.
Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
1 cup warm milk (115 degrees F)
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter** (Melted or very softened, but make sure it isn't over 110º Fahrenheit.)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour (divided)
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream*** (for pouring over the risen rolls)
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)
Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup warm milk, 2 ½ teaspoons instant dry yeast*–
Add the room temperature eggs, butter and sugar. Mix until combined. 2 large eggs, ⅓ cup salted butter**, ½ cup granulated sugar
Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 ½ cups bread flour
Scrape the dough off the beater blade and remove it. Attach the dough hook.
To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth.
Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. ½ cup salted butter, 1 cup packed brown sugar, 2 tablespoons cinnamon
Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long side, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.**** Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
Preheat the oven to 375ºF.
Warm the heavy cream until the chill is off. Don't make it hot…you just don't want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. ½ cup heavy cream***
Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. 6 ounces cream cheese, ⅓ cup salted butter
Add in your favorite extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls. ½ tablespoon maple extract, 2 cups powdered sugar
▢1 3/4 cups all-purpose flour (spooned and leveled )
▢2/3 cup unsweetened cocoa powder (sifted if clumpy)
▢1 Tbsp. baking powder
▢1 tsp. baking soda
▢1 tsp. salt
▢1 tsp. espresso powder (optional)
▢½ cup butter, unsalted (melted and slightly cooled )
▢1 ¼ cup granulated sugar
▢2 large eggs (room temperature)
▢2 tsp. vanilla extract
▢3/4 cup buttermilk* (room temperature )
▢1/2 cup sour cream (room temperature)
▢2 cups semi-sweet chocolate chips (divided)
Preheat and prep: Preheat oven to 425°F and line a 6-count jumbo muffin pan with jumbo muffin liners. Set aside. (Note: you can make smaller muffins in a regular sized muffin tin. See recipe notes).
Whisk dry ingredients: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
1 3/4 cups all-purpose flour,2/3 cup unsweetened cocoa powder,1 Tbsp. baking powder,1 tsp. baking soda,1 tsp. salt,1 tsp. espresso powder
Melted butter & sugar: Whisk the slightly cooled melted butter and sugar in a large mixing bowl.
½ cup butter, unsalted,1 ¼ cup granulated sugar
Add wet ingredients: Add eggs in one at a time, followed by the vanilla extract. Then add the sour cream and buttermilk, whisk.
2 large eggs,2 tsp. vanilla extract,1/2 cup sour cream,3/4 cup buttermilk*
Add dry ingredients: Fold in the dry ingredients and 1 ½ cup chocolate chips. (Reserve the other ½ cup for topping on the muffins). Careful not to over mix. The batter will be very thick. Allow the batter to rest for 10-15 minutes at room temperature.
Scoop into muffin pan: Divide the batter into the prepared jumbo muffin pan then top muffins with reserved chocolate chips. You should get 6 jumbo muffins, but if you feel like the batter is getting too close to the tops, make a couple small/regular sized muffins to avoid spilling over the edges.
Bake: Bake for 5 min at 425°F, then reduce oven temperature to 350°F (without opening the oven) and bake again for ~19-25 minutes. Try not to open the oven door too much or too early, as this can cause temperature fluctuations and the centers may sink. (Also, ovens vary. You'll know the muffins are done when they have risen and a toothpick inserted in the center has a few moist crumbs attached, but nothing wet or goopy). Careful not to overbake these beauties!
Cool and enjoy: Cool in the muffin pan for a few minutes, then enjoy!
1 tbsp Torani Raspberry Syrup
1/3 cup Tazo Iced Passion Concentrate
1/4 cup DaVindi Mango Dragon Fruit Green Tea Juice Concentrate
Fill glass with ice.
Next, add Tazo Passion and some additional water depending on how strong you want your tea.
After that, add a splash of raspberry syrup.
Lastly, add a bit of the DaVinci Mano Dragon Fruit drink on top. Add water if you don't want the flavor so concentrated.
If desired, garnish with raspberries and fresh mint leaves.
1 tablespoon light brown sugar packed
1 tablespoon hot water
¼ cup cold heavy cream
2 tablespoons 2% milk
In a small cup or bowl, stir together the brown sugar and hot water until fully dissolved. This is your quick syrup base. Allow it to cool slightly.
1 tablespoon light brown sugar,1 tablespoon hot water
Pour the heavy cream, and milk, into the syrup.
¼ cup cold heavy cream,2 tablespoons 2% milk
Use a handheld frother, blender, or French press to whip the mixture until it becomes light and creamy. It should still be pourable, don’t overwhip!
Spoon or pour over iced coffee, cold brew, or iced espresso. Sip it as is or use a straw to mix it together and enjoy!
