Dessert

INGREDIENTS 48 Ritz crackers 2 (8 oz.) packages cream cheese, softened 1 cup granulated sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 cup salted caramel sauce, divided Whipped cream, for garnish (optional) PREPARATION Grease an 8×8-inch baking dish with non-stick cooking spray and set aside. In a large bowl, beat the cream […]

Classic Gourmet Yellow Cake Ingredients: For the cake: 21/2 C. all-purpose flour 11/3 C. granulated sugar 3/4 C. unsalted butter, softened 4 Large eggs 1 C. milk 1 Tsp. baking powder 1/2 Tsp. baking soda 1/4 Tsp. salt 1 Tsp. vanilla extract For the chocolate buttercream: 4 C. powdered sugar 1 1/2 C. unsalted butter,

Lemon drizzle cheesecake This zesty lemon cheesecake recipe has a lemon drizzle cake base, combining two of our favourite desserts Two classic recipes (lemon drizzle cake and cheesecake) come together to make this delicious dessert. Leave 6 hours for this to chill in the fridge. Ingredients FOR THE SPONGE 100 g (3 ½oz) unsalted butter,

Ingredients 1 packet tennis biscuits 1 can caramel treat 2 cups of cream – fresh Peppermint Crisp chocolate bars – grated Method Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth.

Butter Rum Pecan Pound Cake Ingredients 2 sticks salted butter soften ½ cup canola oil 3 cups of white sugar 6 eggs large eggs 3 ½ cups sifted cake flour 1 tsp baking powder ¼ tsp salt 1 tsp butter extract 1 tbsp rum extract 1 cup of half and half Directions (For best results

Lemon drizzle cheesecake This zesty lemon cheesecake recipe has a lemon drizzle cake base, combining two of our favourite desserts Two classic recipes (lemon drizzle cake and cheesecake) come together to make this delicious dessert. Leave 6 hours for this to chill in the fridge. Ingredients FOR THE SPONGE 100 g (3 ½oz) unsalted butter,

Ingredients: 1 box Duncan Hines® Signature French Vanilla Cake Mix ½ cup butter, melted 3 large eggs, divided 1 package (8 oz) cream cheese 2 1/2 cups plus 2 Tbsp. confectioner’s sugar 1 can (21 oz) Duncan Hines Comstock® Strawberry Instructions: Preheat oven to 325ºF. Grease 13 x 9-inch baking pan. Combine cake mix, butter

Ingredients : 1 c butter, softened 2 c granulated sugar 3/4 c buttermilk 1/3 c key lime juice 5 large eggs 3 c all-purpose flour 1 1/2 t salt 1/2 t baking powder 1/2 t baking soda green food coloring (optional) Key Lime Buttercream Frosting 1/2 c butter, softened 1 1/2 t key lime zest

Ingredients: For the crust: 8 whole graham crackers, crushed 2 tablespoons butter For the cheesecake 2 cups heavy whipping cream 8 oz cream cheese, softened 3/4 cup Dixie Crystals Powdered Sugar 1 teaspoon Adam’s Vanilla Extract For the peaches: 4-5 medium peaches or nectarines 1/4 cup Dixie Crystals brown sugar. Instructions: In a small bowl,

Ingredients : 1 box of dark chocolate fudge cake. 1 can of sweetened condensed milk. 1 jar of caramel ice cream topping. 1 large tub of cool whip. 1 (8oz) package of health milk chocolate toffee bits. Directions : Bake the chocolate fudge cake according to package direction in a 9×13 pan and let it