Strawberry Pretzel Salad

via Allrecipes.com 

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn't too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Recipe by Betty

 

Updated on October 21, 2022

Prep Time:

 

20 mins

Cook Time:

 

2 hrs 10 mins

Total Time:

 

2 hrs 30 mins

Ingredients

• 2 cups crushed pretzels

• ¾ cup butter, melted

• 3 tablespoons white sugar

• 1 (8 ounce) package cream cheese, softened

• 1 cup white sugar

• 1 (8 ounce) container frozen whipped topping, thawed

• 2 (3 ounce) packages strawberry flavored Jell-O®

• 2 cups boiling water

• 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

3. Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

4. Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

 

Jubilee Cake

as seen on Mellow Yellow

Ingredients

250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1 egg
1tsp vanilla extract
130ml milk
150g strawberries, hulled and cut into small cubes
200g blueberries 

Method

Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.

In a bowl, mix together the flour, baking powder and salt, set aside.

In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.

Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.

Transfer your cake mixture to your lined cake tin.

Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.

Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.

Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.

Leave in the cake tin on a wire rack until completely cool, then tip out and serve.

Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.

Thai Coconut Pancakes (Kanom Krok)

 

Thai Coconut Pancakes (Kanom Krok) 

As seen on Inquiring Chef
Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Course: Dessert, Snack

Cuisine: Thai

Keyword: coconut pancakes, dairy free, gluten free

 

Servings: 20 pancakes

Calories: 68kcal

 

Author: Jess Smith via Inquiring Chef

 

Cost: $6.00

Equipment

• Saucepan
• Blender
• Ebelskiver or Takoyaki pan
  
  

  Ingredients

  Inner Layer (Custard):

  • 1 15 oz can Coconut Milk (see note)
  • 2 tablespoon White Sugar
  • 1 tablespoon Rice Flour
  • 2 teaspoon Tapioca Flour

  Outer Layer (Shell):

  • 1 15 oz can Coconut Milk (see note)
  • ½ cup Cooked Jasmine Rice (at room temperature)
  • 1 ¼ cups Rice Flour
  • 3 tablespoon White Sugar
  • ¼ teaspoon Kosher Salt
  • ½ cup Sparkling Mineral Water

  For Cooking:

  • 2 tablespoon Coconut Oil sub any neutral-flavored cooking oil like vegetable or grapeseed)
  • Chopped green onions, corn kernels, or shredded coconut, for topping(optional)

  Instructions

  • Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.
  • Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)
  • Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides). 
  • Pour shell batter into each of the holes, leaving about ¼ inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center. 
  • Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.) 
  • If adding toppings, sprinkle them on top in the last 2 minutes of cooking. 
  • When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack. 
  • Repeat the process until all of the batter has been used.
  • Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.
    

    Notes

    Coconut Milk - For this recipe, you’ll need regular (not light) coconut milk. Find this in cans in the international aisle at your grocery store. 

    Takoyaki or Ebelskiver Pan - A Takoyaki pan is a Japanese-style pan with small rounded spaces. An Ebelskiver pan is very similar in shape and is used to make Danish pancakes. The holes in an Ebelskiver pan are deeper and wider than the holes in a Takoyaki pan, so the pancakes will take longer to cook. In testing, I had a strong preference for this Ebelskiver pan which was easier to use and made it easier to remove the pancakes.

Mamaw's Chocolate Chip Cookies

 Cream well:

1 cup butter or oleo (227g)

1 cup white sugar

1 cup brown sugar. firmly packed

2 eggs

1 tsp vanilla

Mix well and add to creamed mixture:

2 cups flour

1 tsp soda

1/2 tsp salt

1 tsp baking powder

Add:

2 cups uncooked oatmeal

1 pkg (8 oz) chocolate chips 

Drop by teaspoon on greased cookie tray. Bake 350 degrees for 10-15 minutes.

Kahuku Farms Lilikoi Butter Butter-Mochi

From Hawaiian Electric

Ingredients:

• 1 pound mochi flour
• 2 1/2 cups sugar
• 2 tablespoons baking powder
• 5 local eggs
• 1 1/2 cups cold whole milk, may substitute with 2%
• 1 (12 ounce) can coconut milk
• 1 teaspoons vanilla
• 1 pound Kahuku Farms Lilikoi Butter, melted and cooled (available at Kahuku Farms)

Directions:

Preheat oven to 350°F. Coat a 9" x 13" baking pan with non-stick cooking spray. In large bowl, mix dry ingredients. In another bowl, mix eggs, milk, coconut milk, and vanilla. Add egg mixture and lilikoi butter to dry ingredients and mix by hand until smooth. Pour mochi into pan and bake for 1 hour. Cool, cut and serve. Makes 18 pieces.

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe - Ben and Jerry’s 

INGREDIENTS

• 8 tbsp. unsalted butter (1 stick), room temperature
• 1 cup brown sugar, packed
• 2 tbsp. heavy cream
• 1 tsp. vanilla extract
• ½ tsp. kosher salt
• 1 cup flour
•  ½ cup chocolate chips

Prep Time: 15 minutes
Total Time:  15 minutes 
Total Yield: About 2 cups

1. Gather all your ingredients.

2. First, heat treat the flour to ensure it is safe to eat. Do not skip this step, untreated flour can contain contaminants and is not safe to eat.Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between. Use an instant-read thermometer to ensure that the flour reaches 165°F throughout.

3. In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.

4. Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.

5. Fold in the chocolate chips.

6. Serve and enjoy! Store in an airtight container in the refrigerator.

The Gray Stuff

“The Grey Stuff” Recipe - Disney parks blog 

Ingredients

1 1/2 cups of cold whole milk 

1 (3.4 ounce) package of instant vanilla pudding mix 

15 chocolate cookie sandwiches 

1 (8 ounce) container whipped topping, thawed 

3 tablespoons instant chocolate pudding mix 

12 scalloped sugar cookies 

Edible sugar pearls

How to Make “The Grey Stuff”

Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.

Place chocolate sandwich cookies in your food processor and pulse until pureed. Fold pureed cookies into pudding mix. Stir until fully mixed.

Add whipped topping and instant chocolate pudding. Stir until fully mixed.

Place in the refrigerator and chill for one hour.

Spoon grey stuff into your piping bag fitted with your desired tip. Pipe grey stuff onto cookies and top with sugar pearls.

You could also serve it in a small bowl or use it to frost cupcakes — remake as needed to bring a little more Disney magic into your life.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Best Chocolate Cupcakes

Best Chocolate Cupcakes - cupcake project

This is the best chocolate cupcake you will ever eat!

Course Dessert

Cuisine American

Keyword best chocolate cupcakes, chocolate cupcake recipe

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 16 cupcakes

Calories 218kcal

Author Stef

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder natural or Dutched will both work with this recipe
• 1/4 cup unsalted butter room temperature 
• 1 cup sugar
• 2 ounces chocolate Choose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 9 tablespoons vegetable oil This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup 
• 2 teaspoons vanilla extract
• 1/3 cup full-fat sour cream
• 1/2 cup water room temperature, measured in a liquid measuring cup)

Instructions

• Preheat oven to 350 F.
• Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
• In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Melt the chocolate in the microwave or in a double boiler.
• Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Mix in eggs and egg yolks one at a time until just combined.
• Mix in oil, vanilla, and sour cream until just combined.
• Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Mix in water until just combined.
• Fill cupcake liners 2/3 full and put in the oven.
• Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
• Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Notes

• If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
• Using different cocoa powders will alter the taste of the cupcakes, but you really can't go wrong - it's all chocolate!
  • This recipe has been tested with many different kinds of cocoa powder, both Dutch-processed and natural. All varieties work well! If you've only ever tried one brand of cocoa powder, I suggest experimenting with some new ones to see which flavor profile you prefer. Some of my favorites are Scharffen Berger Unsweetened Natural Cocoa Powder, Penzeys Natural Cocoa Powder, and Cacao Barry (when I want something really dark).
• The chocolate in these cupcakes doesn't have to be one typically earmarked for baking - any chocolate, bar, chips, or discs that don't contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars.
  • I and Cupcake Project readers have tested this with so many different kinds of chocolate with amazing results. When I make these for a special occasion and want something fancy, I reach for chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar yielded my favorite version of these cupcakes to date. I also enjoy TCHO, Scharffen Berger, and Lily's sugar-free chocolate.
• If you don’t have sour cream in the house, I’ve done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
• For making these cupcakes,use any mild vegetable oil.
  • I’ve used canola oil, generic vegetable oil, and safflower oil. While I love using flavored oils in baking, keep in mind that they will change the flavor of these cupcakes. You can experiment with using non-neutral oils and try baking these cupcakes with pistachio oil, for example, to get a totally different taste.
• You can make this recipe as a cake. You will just need to increase the baking time.