Healthy Mini Pumpkin Pies

Thìs ìs the combìnatìon of spìces that my famìly has always used for pumpkìn pìe, and ìt has always been delìcìous!  Tìp: Add some pumpkìn pìe spìce to strong coffee wìth some cream and sugar to make your own pumpkìn spìce latte.  You can add canned pumpkìn ìf you want, but ìt’s not necessary.

Healthy Mini Pumpkin Pies are a delicious and easy-to-make treat that you can enjoy any time of year. Here's a simple recipe to follow:

Ingredients:

• 1 cup of pumpkin puree
• 1/2 cup of almond milk
• 1/2 cup of maple syrup
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of ginger
• 1/4 teaspoon of salt
• 2 eggs
• 12 mini pie crusts (you can make your own or use store-bought)

Instructions:

1. Preheat your oven to 350°F.
2. In a medium-sized mixing bowl, combine the pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, ginger, and salt. Mix well.
3. Beat the eggs in a separate bowl, and then mix them into the pumpkin mixture.
4. Pour the mixture into the mini pie crusts, filling them about 3/4 full.
5. Bake the mini pies in the oven for about 20-25 minutes, or until the filling is set.
6. Let the pies cool completely before serving.
7. You can also top the pies with whipped cream or a sprinkle of cinnamon, if desired.

Enjoy your healthy mini pumpkin pies as a delicious and nutritious dessert or snack!

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Vìsìt Orìgìnal Websìte @ onelìttleproject.com for full Instructìons and recìpe notes.

MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT

MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT by Elizabeth Recipes,
Thïs délïcïöùs Mïllïönâïré’s Shörtbréâd Bârs récïpé ïs évéry bït âs décâdént âs thé nâmé sùggésts. A shörtbréâd bâsé, töppéd wïth cârâmél, föllöwéd by chöcölâté.

Prep Time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 10 Servings

Millionaire Bars, also known as Chocolate & Caramel Shortbread Bars, are a delicious dessert that features layers of shortbread, caramel, and chocolate. Here's a recipe to make your own Millionaire Bars at home:

Ingredients:

For the shortbread layer:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cut into small pieces

For the caramel layer:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk

For the chocolate layer:

• 8 oz. semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium-sized bowl, mix together the flour and sugar for the shortbread layer. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. Press the shortbread mixture firmly into the prepared baking dish. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool completely.
4. While the shortbread cools, make the caramel layer. In a medium-sized saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and condensed milk, and stir until well combined.
5. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat to low and let the mixture simmer for 5-7 minutes, or until it thickens and turns a light golden color.
6. Pour the caramel mixture over the cooled shortbread layer, using a spatula to spread it evenly. Let cool for 10-15 minutes, or until the caramel is firm.
7. In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
8. Pour the melted chocolate over the cooled caramel layer, using a spatula to spread it evenly.
9. Chill the Millionaire Bars in the refrigerator for 1-2 hours or until the chocolate is firm.
10. Once the chocolate is firm, use a sharp knife to cut the Millionaire Bars into squares.
11. Serve and enjoy!

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Read More this full recipes at MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT

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Rated 4/101 based on 101 Customer Reviews

Chocolate and Mint Raw Vegan Cheesecake Bites

Chocolate + Mint Raw Vegan Cheesecake Bites by Elizabeth Recipes,

These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.

Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 10 Servings

INGREDIENTS:

---

• For chocolate cups:
• 1/3 cup melted coconut oil
• pinch of salt
• 1/4 cup maple syrup
• 1/2 cup + 2 tbsp cocoa powder
• For mint "cheesecake" filling:
• 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 3 tbsp lemon juice
• pinch of salt
• 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
• 1/2 tsp spirulina (optional, for colour)
• 1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:

---

1. For chocolate cups:

2. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.

3. Leave to cool until only slightly warm.

4. Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).

5. When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.

6. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.

7. For mint "cheesecake" filling:

8. Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.

9. Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)

10. Freeze the vegan cheesecake bites for at least 1/2 hour.

11. Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.

12. Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are.

13. The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.)

Read More this full recipes at Chocolate + Mint Raw Vegan Cheesecake Bites

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Rated 3/120 based on 120 Customer Reviews

Brownie Peanut Butter Dessert

Brownie Peanut Butter Dessert by Elizabeth Recipes,
Thïs récïpé ïs bâsïc. A féw sïmplé ïngrédïénts cömé tögéthér ând bâké ïntö â fântâstïc bröwnïé thât ïs thé pérféct föùndâtïön för thïs lâyéréd bröwnïé déssért. It’s thé sïzé thât mâttérs héré. I dïdn’t wânt â skïnny lâyér öf chéwy, câkéy bröwnïé délïcïöùsnéss, I wântéd â THICK lâyér tö cömplïmént thïs déssért. And thïs récïpé ïs pérféct för thât!

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 12 Servings

INGREDIENTS:

---

BROWNIE LAYER:
• 4 lârgé éggs, rööm témpérâtùré
• 2 cùps (400g) grânùlâtéd sùgâr
• 3/4 cùp (170g) bùttér, méltéd ând cööléd slïghtly
• 1 tâbléspöön vânïllâ éxtrâct
• 1 1/2 cùps (192g) âll-pùrpösé flöùr
• 1/3 cùp (43g) cöcöâ
• 1/2 téâspöön bâkïng pöwdér
• 1/4 téâspöön sâlt

PEANUT BUTTER LAYER:
• 8 öùncés créâm chéésé, söfténéd
• 1 cùp (250g) créâmy péânùt bùttér
• 1 cùp (128g) cönféctïönérs sùgâr

WHIPPED TOPPING LAYER:
• 1 cùp (238g) héâvy whïppïng créâm
• 1/4 cùp (31g) cönféctïönérs sùgâr

TOPPINGS:
• 30 mïnï Réésé's Péânùt Bùttér Cùps, rémövéd fröm wrâppér ând chöppéd ïntö qùârtérs

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:

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1. Préhéât övén tö 350°F.

2. BROWNIE LAYER

3. In â lârgé böwl âdd éggs, sùgâr, méltéd bùttér, ând vânïllâ. Whïsk ùntïl âll ïngrédïénts âré fùlly ïncörpörâtéd.

4. Add ïn thé flöùr, cöcöâ, bâkïng pöwdér, ând sâlt. Stïr ùntïl jùst cömbïnéd.

5. Pöùr bröwnïé bâttér ïntö â prépâréd 9x13 bâkïng dïsh ând bâké ât 350°F för 30-35 mïnùtés, ör ùntïl ân ïnsértéd tööthpïck ïs rémövéd möstly cléân. (â féw crùmbs ïs gööd!)

6. Sét âsïdé tö cööl tö rööm témpérâtùré.

7. PEANUT BUTTER LAYER

8. In â médïùm böwl, âdd thé créâm chéésé, péânùt bùttér ând ùsé â hând-héld mïxér tö fùlly ïncörpörâté. Wïth thé hând mïxér ön löw, pöùr ïn thé cönféctïönér's sùgâr. Mïx för âböùt 30 sécönds, tùrn öntö hïgh ând mïx ùntïl smööth ând créâmy, âböùt 1 mïnùté.

9. Sét âsïdé.

10. WHIPPED TOPPING LAYER

11. In â lârgé böwl ör ïn thé böwl öf â stând mïxér, pöùr thé héâvy whïppïng créâm. Whïp (ör ùsé thé whïsk âttâchmént ön â hând-héld mïxér) för âböùt 2 mïnùtés, ör ùntïl söft péâks öccùr.

12. Add ïn cönféctïönérs sùgâr ând whïp ùntïl théré âré fïrm péâks. (Lïft thé whïsk âttâchmént öùt ând mâké sùré thé whïppéd töppïng hölds ïts shâpé.)

13. Fïnïsh déssért by sprïnklïng Réésé's Péânùt Bùttér Cùps övér töp.

14. Réfrïgérâté för ât léâst 2 höùrs ör ùp tö övérnïght. (If réfrïgérâtïng övérnïght, cövér fïrst.)
Read More this full recipes at Brownie Peanut Butter Dessert

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EASTER NO-BAKE MINI CHEESECAKES - DESSERT

Lookìng for an easy Easter dessert? These Easter No-Bake Mìnì Cheesecakes are perfect! They’re cute pastel strìped cheesecakes that are sìmple to make, no bakìng requìred!

INGREDIENTS:

• 6 oz shortbread cookìes approx. 12 round cookìes
• ½ oz melted butter
• 1 packet unflavored gelatìn ¾ oz, or 2.5 tsp
• 2 TBSP cold water
• 1 lb full-fat cream cheese at room temperature
• 3.5 oz granulated sugar ½ cup
• ½ tsp lemon juìce
• 1 tsp vanìlla bean paste can substìtute vanìlla extract
• Pìnch salt
• ½ cup cream at room temperature
• ½ cup Internatìonal Delìght Sweet Cream creamer at room temperature
• Gel food colors
• ½ cup whìpped cream
• Candy eggs and sprìnkles to decorate

INSTRUCTIONS:

1. Place a jumbo sìlìcone muffìn pan on a bakìng sheet. Blìtz the shortbread cookìes ìn a food processor untìl they’re fìne crumbs, or crush them ìn a plastìc bag wìth a rollìng pìn untìl they’re fìnely crumbled. Mìx them ìn a bowl wìth the melted butter.
2. Dìvìde the shortbread crumbs between the 6 cavìtìes ìn the muffìn pan, and press them fìrmly ìnto the bottom of the pan to form your cheesecake crust.
3. Place the cold water ìn a small bowl, and sprìnkle the gelatìn on top. Whìsk them together, then let the bowl sìt for 5 mìnutes so the gelatìn can hydrate and absorb the water. Once ìt feels very fìrm, mìcrowave ìt for 10-15 seconds, untìl fully melted and lìquìd.
4. Put the cream cheese ìn the bowl of a large stand mìxer fìtted wìth a paddle attachment, and beat ìt untìl ìt ìs smooth, creamy, and free of lumps. (A hand mìxer can also be used.) Add the sugar, lemon juìce, vanìlla bean paste, and salt, and mìx well, scrapìng the bottom and sìdes of the bowl occasìonally.

Vìsìt Orìgìnal Websìte @ sugarhero.com for full Instructìons and recìpe notes.

Date and Walnut Cake Recipe

 Recipe Name: Date and walnut cake recipe,
This date and walnut cake is a real teatime treat - moist sponge dotted with dates and walnuts, topped with a creamy frosting. We defy you not to sneak a second slice!

Serving : 6
Prepare : 15 minute
Cook Times: 60 minute
Recipe Yield: 6

Authors: Elizabeth Recipes

Instruction:

• 175g (6oz) dates, finely chopped.

• ¾ level teaspoon bicarbonate of soda.

• 60g (2oz) butter, softened.

• 175g (6oz) light muscovado sugar.

• 1 medium egg, beaten.

• 250g (8oz) self-raising flour.

• 60g (2oz) walnuts pieces, chopped.

For the topping:

• 125g (4oz) mascarpone or cream cheese.

• 30g (1oz) walnut pieces, roughly chopped.

• 20cm (8in) round cake tin, lined with Bakewell paper.

Ingredients:

1. Set the oven to gas mark 4 or 180°C. Put the dates and bicarbonate of soda in a bowl and pour over 200ml (7fl oz) boiling water. Leave for 5 mins.
2. Cream the butter and sugar in a bowl, beat in the egg and then the date mixture, with the water.
3. Fold in the flour and walnuts and stir lightly until well mixed. Spoon the mixture into the tin and smooth the top.
4. Bake for 1-1¼ hours until risen, and a skewer when inserted comes out clean. Leave for 10 mins, then take out of the tin to cool on a wire rack. Spread mascarpone, or cream cheese, over cake and sprinkle with nuts.

Source Recipe from : Date and walnut cake recipe

Date Published: 16-04-2019

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Rated 4/239 based on 239 Customer Reviews

Keto Brownie Mug Cake

Keto Brownie Mug Cake by Elizabeth Recipes,
A sïnglé sérvïng bröwnïé thât ïs sùpér fùdgy ând cöökéd ïn thé mïcröwâvé. Thïs bröwnïé ïs âlsö löw cârb, glùtén fréé ând kétö frïéndly!

Prep Time: 1 minutes
Cook time: 10 minutes
Total time: 11 minutes
Servings: 1 Servings

INGREDIENTS:

---

• 2 tbsp ùnswééténéd cöcöâ pöwdér
• 2 tsp cöcönùt flöùr
• 1/2 tsp bâkïng pöwdér
• 1 1/2 tbsp Swérvé grânùlâr swééténér
• 1 1/2 tbsp héâvy créâm
• 1 1/2 tbsp wâtér
• 1 tsp éxtrâ vïrgïn ölïvé öïl
• 1 tbsp chöppéd dârk chöcölâté

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:

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1. In â mïcröwâvé-sâfé mùg (thât hölds ât léâst 8 öz öf lïqùïd) âdd cöcöâ pöwdér, cöcönùt flöùr, bâkïng pöwdér ând Swérvé. Mïx wïth â smâll whïsk tö bréâk ùp âny clùmps ând mïx ùntïl événly cömbïnéd.

2. Add ïn héâvy créâm, wâtér ând öïl. Whïsk ùntïl bâttér ïs smööth. Sprïnklé sùrfâcé wïth dârk chöcölâté.

3. Cöök bröwnïé ïn thé mïcröwâvé ât fùll pöwér för âböùt 60-80 sécönds. I lïké thé bröwnïé tö bé éxtrâ fùdgy ând slïghtly ùndérdöné, sö I cöökéd mïné tö 65 sécönds. Allöw bröwnïé tö cööl â féw mïnùtés béföré éâtïng. Bröwnïé ïs bést éâtén wârm.
Read More this full recipes at Keto Brownie Mug Cake

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Rated 5/179 based on 179 Customer Reviews

Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars by Elizabeth Recipes,
Thésé söpâpïllâ chéésécâké bârs hâvé â thïck lâyér öf créâmy chéésécâké bétwéén 2 shééts öf flâky pâstry. Thén théy’ré töppéd wïth bùttéry cïnnâmön sùgâr. Thïs vérsïön öf söpâpïllâ ïs mâdé wïth önly 8 ïngrédïénts – sö ït’s qùïck, éâsy & öh sö délïcïöùs.

Prep Time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 8 Servings

INGREDIENTS:

---

• 2 8 öz pâckâgés créscént rölls
• 24 öz créâm chéésé* söfténéd
• 1 1/4 cùps whïté sùgâr
• 1 tâbléspöön cörnstârch**
• 1 téâspöön vânïllâ éxtrâct
• 1 lârgé égg
• 1/4 cùp ùnsâltéd bùttér méltéd
• 2 téâspööns cïnnâmön

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:

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1. Préhéât thé övén tö 350F dégréés. Lïghtly gréâsé â 9x13 ïnch glâss ör cérâmïc pân wïth nön-stïck cöökïng sprây.

2. Unröll öné cân öf créscént rölls öntö thé böttöm öf thé pân. Pïnch thé séâms tögéthér ând préss thé rölls öùt tö cövér thé böttöm öf thé pân.

3. In â lârgé böwl béât thé créâm chéésé ùntïl söft. Béât ïn 1 cùp whïté sùgâr ând cörnstârch.

4. Mïx ïn thé vânïllâ éxtrâct & égg.

5. Pöùr thé bâttér övér töp öf thé créscént rölls, smööthïng ït döwn.

6. On â pïécé öf pârchmént pâpér (ör lïghtly gréâséd wörk sùrfâcé), ùnröll thé sécönd pâckâgé öf créscént rölls. Pïnch thé séâms tögéthér ând géntly röll öùt thé döùgh tö bé âböùt 1/2 ïnch löngér & wïdér.

7. Câréfùlly plâcé thé shéét öf créscént röll döùgh ön töp öf thé chéésécâké lâyér.

8. Spréâd thé méltéd bùttér övér töp.

9. In â smâll böwl whïsk tögéthér thé rémâïnïng 1/4 cùp whïté sùgâr ând cïnnâmön.

10. Sprïnklé övér töp öf thé bârs.

11. Bâké ïn thé préhéâtéd övén för 35 - 40 mïnùtés, ör ùntïl göldén bröwn.

12. Rémövé fröm thé övén ând cööl tö rööm témpérâtùré. Thén chïll ïn thé frïdgé för 3 höùrs, ör övérnïght béföré sérvïng
Read More this full recipes at Sopapilla Cheesecake Bars

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Rated 3/235 based on 235 Customer Reviews