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No-Bake Chocolate Chip Cannoli Cheesecake Ingredients 1 package (4 ounces) cannoli shells 1/2 cup sugar 1/2 cup graham cracker crumbs 1/3 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 3/4 cup part-skim ricotta cheese 1 teaspoon vanilla extract 1/2 teaspoon rum extract 1/2 cup miniature semisweet chocolate chips Chopped pistachios, optional Directions Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.  If you want to watch video version...

CHOCOLATE MOUSSE CAKE Chocolate Mousse Cake is every chocolate lovers dream! This decadent no-bake dessert is perfect for special occasions but so easy to make from scratch. Read the tips above before making this recipe! INGREDIENTS FOR THE OREO CRUST 25 Oreo cookies,  finely crushed 5 tbsp unsalted butter,  melted FOR THE CHOCOLATE MOUSSE FILLING 1 1/2 cups chopped semisweet chocolate 1 tsp vanilla extract 1 pinch of salt 3 cups heavy cream,  divided FOR THE DECORATION 2 tbsp sugar 3 Oreo cookies,  cut in half 1/3 cup chocolate shavings INSTRUCTIONS Butter a 9-inch springform pan. Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the springform pan using the bottom of a flat measuring cup. Make sure it is compact. Chill for 30 minutes in the fridge. Combine the chopped chocolate, vanilla extract, and the salt in a medium bowl. In a small saucepan, bring...

Double Chocolate Mousse Cake Your search for a holiday showstopper ends with this Double Chocolate Mousse Cake! Fluffy chocolate cake topped with dark and white chocolate mousse, ganache, and a festive herb wreath garnished with sugared cranberries. If the holidays are long over, fresh berries would make for an equally beautiful cake! Ingredients Chocolate Cake 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 large eggs room temperature 1/2 cup milk 1/4 cup unsalted butter melted 1/4 cup boiling water 1 teaspoon vanilla extract Dark Chocolate Mousse 2 teaspoons gelatin powder 3 tablespoons cold water 6 ounces dark chocolate coarsely chopped 2 tablespoons granulated sugar 1 1/2 cups heavy cream cold White Chocolate Mousse 2...

Triple Chocolate Mousse Cake A decadent indulgence for any chocolate lover. Ingredients Bottom Layer 6 tablespoons of unsalted butter, cut into several pieces 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces 1 and 1/2 teaspoons of vanilla extract 4 large eggs, yolks and whites separated a pinch of table salt 1/3 cup of packed light brown sugar (crumble with fingers to remove any lumps) Middle Layer 2 tablespoons of cocoa powder 5 tablespoons of hot water 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces 1 and 1/2 cups cold heavy cream 1 tablespoon of granulated sugar 1/8 teaspoon table salt Top Layer 1 teaspoon powdered gelatin 1 tablespoon of water 6 ounces of white chocolate chips 1 and 3/4 cups cold heavy cream Chocolate curls to garnish  Instructions Bottom Layer: Spray an 8 or 9 inch springform pan generously with cooking spray. Adjust your oven rack to the middle ...

CHOCOLATE CHIP COOKIE CUPS These chewy Chocolate Chip Cookie Cups are truly one of the easiest desserts you'll ever make. Filled with Vanilla Cream Cheese Mousse and a swirl of chocolate sauce.  INGREDIENTS Chocolate Chip Cookie Cups: 2 1/4 cups all-purpose flour 1/2 tsp baking soda 1 tsp sea salt 1 cup unsalted butter room temperature 1/2 cup granulated sugar 1 cup light brown sugar packed 2 large eggs room temperature 2 tsp vanilla extract 1 1/2 cups mini chocolate chips semi-sweet Cheesecake Mousse Filling: 1 cup heavy whipping cream cold 8 oz cream cheese softened 1/2 cup granulated sugar 1 tsp vanilla chocolate sauce optional INSTRUCTIONS Chocolate Chip Cookie Cups: Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray. Whisk together flour, baking soda, and salt, set aside. Beat but...

Tres Leches Cake The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!   Ingredients 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs , separated 1 cup granulated sugar , divided 1/3 cup whole milk 1 teaspoon vanilla extract 12 ounce can evaporated milk 14 ounce can sweetened condensed milk 1/4 cup whole milk For the whipped topping: 1 pint heavy whipping cream , for Whipping 3 Tablespoons granulated sugar or powdered sugar 1/2 teaspoon vanilla extract ground cinnamon , for topping Instructions Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray. In a medium bowl combine flour, baking powder, and salt...

Chocolate Turtle Slab Pie Ingredients 2 refrigerated pie crusts 4 3.9 ounce packages instant chocolate fudge pudding 2 cups chocolate milk 2 cups whole milk 2 8 ounce cream cheese, softened 2 14 ounce cans Sweetened Condensed Milk 1 16 ounce tub cool whip Garnish Ingredients 1 1/2 cups or 6 ounce package chopped pecans 1 14 ounce jar caramel topping 1 cup milk chocolate chips 1 8 ounce tub cool whip, optional 1 4 ounce milk chocolate bar, optional Directions Preheat oven and follow directions according to refrigerated pie crust directions. Take some parchment paper and roll out on counter. Place pie crust on paper. Using a rolling pin, roll each crust into a rectangular shape. Each crust should fit half of a 18x13x1 inch un-greased pan. Press the dough together in the middle, and press into corners. Fold extra crust and crimp even with edge of pan. Using a fork, poke all over the dough. Bake according to package directions abo...

BUTTERFINGER BALLS Butterfinger Balls - dangerously delicious!! Peanut butter, powdered sugar, graham crackers, Butterfinger bits, butter and chocolate candy coating. I could eat the whole batch! Great for parties, tailgating and homemade gifts! A must for the Butterfinger lover in your life! #candy #butterfinger #peanutbutter #dessert INGREDIENTS: 1 (16-oz) box powdered sugar 2-1/2 cups graham cracker crumbs 5 (1.9-oz) Butterfinger bars, crushed 1-1/4 cup butter, melted 1-1/2 cups crunchy peanut butter 1 (24-oz) package chocolate almond bark or chocolate candy coating INSTRUCTIONS: In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter. Shape into 1-inch balls and refrigerate for 30 minutes. Melt chocolate almond bark according to package directions. Next instructions, click here

Keto Trash Cookies These Keto Trash Cookies are the perfect combination of sweet and salty. Using leftover keto-friendly items allows you to use what's in your pantry for a delicious compost, garbage can cookie minus all the carbs. Ingredients Keto Trash Cookies 2 cups of finely milled almond flour ¼ cup of coconut flour 2 teaspoons of baking powder ½ cup of Lakanto Gold or any other brown sugar-substitute) ½ cup of granulated sugar substitute 1 tablespoon​ of unflavored gelatin 3/4 cup of butter (1 1/2 sticks) room temperature 2 large eggs 2 tablespoon of sugar-free maple syrup 1 cup of chopped pecan 1/4 cup pistachios (reserve to add to the top of the cookies prior to baking) 1/2 cup shredded unsweetened coconut 2 tablespoons of unsweetened coconut chips (reserve to add to the top of the cookies prior to baking) 1 1/2 cups of plain airy pork rind pieces (reserve 1/2 cup to add to the top of the cookies prior to baking) 1 teaspoon of coffee grounds, fresh not ...

Raspberry Cheese Danish Recipe This Easy Raspberry Cheese Danish Recipe is a perfect breakfast treat or dessert that is simple to make using puff pastry as a base. You'll love our simple version with few ingredients but amazing bright raspberry flavor.  Ingredients 2 puff pastry sheet 8 oz cream cheese 6 tbsp ricotta cheese 4 tbsp sugar 1 tsp lemon juice 1/2 cup raspberry jam 1 Egg + 1 tbsp water for egg wash Glaze: 1 tbsp milk 1/2 cup powdered sugar Instructions Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer. Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps. Place the filling in the middle t...

Chocolate Orange Loaf Cake Yummy chocolate orange sponge with chocolate orange buttercream and chocolate orange pieces Ingredients For the sponge 200 g Butter or baking spread 200 g Caster sugar 2 tsp Orange extract 4 Eggs large 1 tbsp Milk 175 g Self raising flour 25 g Cocoa powder 1/4 tsp Baking powder 1/2 a Terry's Chocolate Orange chopped up - optional For the buttercream 150 g Butter or baking spread 275 g Icing sugar 25 g Cocoa powder 1 tsp Orange extract 1 1/2 tbsp Milk For decoration 1/2 a Terry's Chocolate Orange Orange sprinkles optional Instructions Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin Mix together the butter and caster sugar using an electric mixer ot a spoon until light and fluffy Add the orange extract, eggs and milk and whisk in until smooth Whisk in the fl...

MAGNOLIA BAKERY BANANA PUDDING Ingredients 1 14 ounce can sweetened condensed milk 1 1/2 cups ice cold water 1 3.4 ounce box vanilla instant pudding mix 3 cups heavy whipping cream 4 cups bananas sliced 1 12 ounce box Nilla Wafers Instructions In a large mixing bowl, beat the sweetened condensed milk with an electric mixer while slowing streaming in the water. Add the pudding mix and beat until thoroughly mixed in. Cover pudding and refrigerate for at least 4 hours or overnight so it can can thicken and set up. Beat the heavy whipping cream with an electric mixer until stiff peaks from. Fold the whipped cream and chilled pudding together until there are no more streaks. Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. R...