Classic cheesecake recipe

Ingredients

Crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted

Filling

• 3 packages regular cream cheese (8oz each for a total of 24 oz or 750g)
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream 30-35% fat ONLY

Instructions

• Line a 9" Springform pan with parchment paper for easy removal if desired (totally optional!).
• Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1" up the sides.
• In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth. 
• Add the sugar and vanilla and beat on high until smooth.
• Add the cream, and beat on low until incorporated, then beat on high until thick and fluffy. Adjust sugar to your tastes if desired.
• Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
• Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.

S'mores recipe

Ingredients

• 20 whole graham crackers, halved (40 squares)
• 20 marshmallows
• 4 Hershey chocolate bars

Instructions

• Turn the oven on broil. Line a large sheet pan with parchment paper. Place 20 graham cracker squares on the baking sheet. Then place a chocolate square on each graham cracker. Add one marshmallow to each stack.
• Place the sheet pan on the center rack of the oven. Broil the marshmallows for 1-2 minutes. Do not take your eyes off the marshmallows...they can burn fast!
• Once the marshmallows are toasted to your liking, remove the pan and press another graham cracker square down on each stack. 

Enjoy!

Dount recipe

Ingredients:

• 1 1/2 cups plain flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 9 tablespoons butter, melted
• 3/4 cup milk
• 1 egg, lightly beaten.

Directions

1. Preheat Dozen Donut Maker.
2. Combine the flour, sugar and baking powder in a large bowl. Make a well in the center.
3. Whisk in the butter, milk and egg until mixture forms a smooth batter.
4. Transfer batter to a pitcher.
5. Use cooking oil to spray your donut maker machine.
6. Fill each preheated donut ring, using about half of the batter.
7. Close lid and cook until donuts are golden.
8. Remove donuts with a non-stick spatula and let cool
9. Repeat with remaining batter.

Frost and sprinkle your classic donuts however you'd like!!

Delish Donuts

knock... knock... Foodie here!!

 donuts

Macaroon delight

food is one of the most amazing this in this world!!!

#i love macaroons;)

pizza recipe

Ingredients

Crust

• 2 cups (240g)  All-Purpose Flour
• 3/4 teaspoon salt
• 1/2 teaspoon instant yeast or active dry yeast
• 3/4 cup (170g) lukewarm water
• 1 tablespoon (13g) olive oil + 1 1/2 tablespoons (18g) olive oil for the pan

Topping

• 6 ounces (170g) mozzarella, grated (about 1 1/4 cups, loosely packed)*
• 1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought
• freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  
2. Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
   
3. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
   
4. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold. 
   
5. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
6. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.  
7. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time. 
   
8. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
9. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F.
10. When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.
    
11. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
12. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
    
13. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.  

14. Tips

15. • Our base cheese of choice is a block of low-moisture mozzarella, coarsely grated. Want to experiment with different cheeses? Choose those that melt well: Fontina, cheddar, Jack, provolone, Gouda, and Muenster are all good candidates. 
    • Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.
    • For an extra hit of flavor, sprinkle freshly grated hard cheese (e.g., Parmesan, Asiago, Romano) and/or fresh herbs (oregano, basil, thyme) over the hot pizza just before serving.
    • If you're serving the entire pizza (no leftovers) right away, you can serve it right from the pan if desired. We don't recommend using a knife to cut the pizza in the pan; it might mar your cast iron's surface. Instead, after loosening the edges, use a spatula to partially lift the pizza out of the pan, then cut a wedge using a pair of standard household scissors or kitchen shears. Remove the wedge and repeat until you've cut and served all of the pizza.
    • Feeding a larger group? Double all the ingredients in the recipe and follow the recipe instructions as written, dividing the dough into two pans (mix and match from the choices listed in step #6 above).
    • this is a really tempting dish follow this recipe to make it right the first time !!
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Cupcake recipe

INGREDIENTS YOU NEED:

• Flour
• Sugar
• Baking powder
• Baking soda
• Vanilla
• Eggs
• Milk
• Water
• Vegetable oil
• Powdered sugar
• Heavy cream

HOW TO MAKE VANILLA CUPCAKES:

• Preheat oven to 350.
• Line a 12 count cupcake pan with liners, set aside.
• In stand mixer whisk together your flour, sugar, baking powder and baking soda.
• Add in your eggs and vanilla and beat until combined.
• Add in your milk, water and vegetable oil add continue to mix until blended.
• Fill your cupcake liners 2/3 full with batter and bake in oven for 18-20 minutes until lightly golden and tops spring back when touched.

HOW TO MAKE VANILLA BUTTERCREAM:

• In stand mixer beat together your butter and vanilla for about 2-3 minutes until it turns lighter in color.
• Add your powdered sugar 1 cup at a time until combined.
• Add your heavy cream 1 Tbs at a time until you reach your desired consistency and beat for about 2-3 minutes to fluff it up.
• Place in piping bag fitted with an open star tip and pipe onto cooled cupcakes, top with sprinkles if desired.

Nutrition

Calories: 411kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 205mg | Potassium: 38mg | Fiber: 1g | Sugar: 48g | Vitamin A: 485IU | Calcium: 40mg | Iron: 1mg

Hope you guys can make an awesome cupcake. the decoration can be unique.