pineapple-juice001

Ingredients 6 cups milk whole or 2% recommended 2 cups heavy cream 1 can (14 ouncesweetened condensed milk 1 can (15 ouncepure pumpkin puree 1 tablespoon pumpkin pie spice 4 ounce bar of good quality white chocolate Optional garnish: whipped cream mini marshmallows, cinnamon Instructions In a 5-6 quart slow cooker, whisk together the milk, heavy cream, and sweetened condensed milk. Add the pumpkin puree and pumpkin pie spice; whisk until well incorporated. Roughly chop the white chocolate bar, then stir into the milk mixture in the slow cooker. Set the slow cooker to low and cook for 3 hours, stirring once every hour. Serve hot with the garnish of your choice. Source :  https://myheavenlyrecipes.com/pumpkin-white-hot-chocolate/

INGREDIENTS Crust 1 + 1/2 cup raw almonds 1/2 cup hazelnuts, roasted and unsalted 1/2 cup rolled oats 1/3 cup cacao powder 18 large medjool dates, pitted 1 tbsp maple syrup 1/2 tsp vanilla extract 1/4 tsp salt Filling 1 cup raw cashews, soaked 1 can full-fat coconut milk 1/3 cup smooth almond butter 1/4 cup maple syrup 1 tbsp lemon juice 1 tbsp liquid coconut oil 1 tsp vanilla extract 1/8 tsp salt INSTRUCTIONS Bring three cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain water and set cashews aside. Combine almonds, hazelnuts, rolled oats, and cacao powder in a food-processor. Process just until a crumbled mixture is formed. Then, add pitted medjool dates, maple syrup, vanilla extract, and salt. Process again until a sticky dough is formed.* Use clean hands to press the dough into a spring form cheesecake or tart pan. If using a tart pan, be sure to leave a concave center for the filling.  Vigorously shake the ...

Ingredients 3 ¼ Cups Thai Kitchen Coconut Milk 800 mL 2 oz Dark Chocolate 60 g, finely grated or chopped 2 tbsp Molasses 30 mL 2 tsp Club House Ground Cinnamon 10 mL 2 tsp Club House Ground Allspice 10 mL 2 tsp Club House Ground Nutmeg 10 mL 2 tsp Club House Ground Ginger 10 mL 2 tbsp Billy Bee Honey 30 mL For Coconut Whipped Cream (Optional) 13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled 1 tbsp Club House Pure Vanilla Extract 15 mL 1 tbsp Billy Bee Honey 15 mL For Coconut Whipped Cream (Optional) 13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled 1 tbsp Club House Pure Vanilla Extract 15 mL 1 tbsp Billy Bee Honey 15 mL Instructions Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil. Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted. Serve immediately and top with coconut whipped cream if desired. For Coconut Whipped Cream (Optional) Scoop out the cream from the can of coconut milk and set aside the wate...

INGREDIENTS 1 cup brown sugar 1 cup salted butter 1 sleeve Saltine crackers 3/4 cup peanut butter 1 1/2 –2 cups chocolate chips sprinkles! INSTRUCTIONS Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees. Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes. Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles. Freeze or chill for 1 hour or until set. Break into small pieces for serving. source : site

Ingredients For the Brownie Layer: 2 tablespoons  Softened butter  (for greasing the pan) 4  large eggs 2 cups  sugar 8 ounces  melted butter  (2 sticks) 1 1/4 cups  cocoa powder  (sifted) 1 teaspoon  vanilla extract 1/3 cup  flour  (sifted) 1/2 teaspoon  kosher salt For Chocolate Mousse: 10 ounces  milk chocolate  (finely chopped) 2 1/2 cups  whipping cream  (chilled) 7 grams  gelatin 2 tablespoons  water Instructions For the Brownie Layer: Preheat oven to 325 degrees F. Place parchment paper in a 13x9 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine. Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothp...

Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix together all the ingredien...

INGREDIENTS 60g Plaistowe Premium Dark Chocolate, finely chopped 50g unsalted butter, chopped 100g (1/2 cup) caster sugar 60ml (1/4 cup) hot water 50g (1/3 cup) plain flour 40g (1/4 cup) self-raising flour 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa 1 egg CHOCOLATE MOUSSE 400g Plaistowe Premium Dark Chocolate, finely chopped 100g dark chocolate (70% cocoa), finely chopped 750ml (3 cups) thickened cream CHOCOLATE GLAZE 200g Plaistowe Premium Dark Chocolate, finely chopped 185ml (3/4 cup) thickened cream 2 tablespoons liquid glucose METHOD Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter. Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean. Cool cake completely in pan. For mousse,...

Ingredients For The Crust: 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box) 1/4 cup plain almonds, chopped very fine in food processor 1/4 cup sugar 1/2 cup unsalted butter, melted 1 Tbsp. Amaretto For The Filling: 2 (8 oz.) packages Cream cheese, softened 2 (8 oz.) packages Neufchâtel cheese, softened 1 1/2 cups sugar 4 eggs 3 Tbsp. Amaretto 1 tsp. almond extract 3/4 tsp. vanilla extract pinch of salt 1/4 cup almonds, chopped very fine in food processor 2 oz. Baker's Premium White Chocolate, finely chopped For Topping: 1 (16 oz.) container sour cream 1/4 cup sugar 1 tsp. almond extract 1/2 cup sliced almonds for garnish Instructions Grease a 9 inch Springform Pan and set aside. Preheat your oven to 325 degrees. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly. Set aside. In your Kitchen Aid Mixer, cream the cheeses with the sugar. Add t...

Ingredients 2 large eggs 1 large egg yolk 1 cup granulated sugar (200 grams) 1 teaspoon vanilla 1 cup ricotta (250 grams) 2 cups all-purpose flour (250 grams) 1 1/2 teaspoons baking powder 1 pinch salt 1/2 cup mini chocolate chips (90 grams) 1 teaspoon all-purpose flour EXTRAS 3-4 tablespoons icing/powdered sugar (for dusting) Instructions Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan. In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine. In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*. Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy! source : site

Ingredients For the cookies: 1 1/4 cups (5.6 ounces) all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (4 ounces) unsalted butter, at cool room temperature 3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips For the topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract 1/2 heaping cup sweetened shredded coconut 1/2 cup chopped pecans 2 ounces semisweet chocolate, melted Directions For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and ...

INGREDIENTS 8 oz. high-quality dark chocolate, chopped (or dark chocolate chips) 1 cup unsalted butter, softened to room temperature 1/2 cup Hi-ratio Shortening 1/8 teaspoon salt 5 cups powdered sugar, sifted 1/4 cup dark unsweetened cocoa powder, sifted 2 teaspoons pure vanilla extract 4-8 Tablespoons heavy cream or milk INSTRUCTIONS Melt the chocolate in a heat-proof glass bowl in the microwave in 30 second intervals until melted and smooth. Set aside to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl. Turn the mixer to low, and gradually add half of the sugar and all of the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined. Gradually add remaining powdered sugar and mix until combined. Add h...

For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Instructions Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. add in the eggs and vanilla and whisk together. Beat for about two minutes. add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshm...

Ingredients 1 cup butter 1/2 cup brown sugar packed 1 teaspoon vanilla extract 3 cups rolled oats 1 cup semisweet or dark chocolate chips 1/2 cup peanut butter Instructions Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly...

Ingredients: 1 cup peanut butter (I used crunchy) 1 1/2 cups graham crackers crumbs ¾ cup mini chocolate chips or Heath bits 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate) Directions: 1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be. 2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes. 3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc. 4. Using a toothpick or fork dip the peanut butter balls in the mel...