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Charmed Willow Recipes, Washington Square, New City, NY (2025)

12/27/2024

🍫 Pecan Pie Brownies 🍫
A delightful combination of rich chocolate brownies and the sweet, nutty flavor of pecan pie, these Pecan Pie Brownies are the perfect dessert for any occasion. Fudgy brownies topped with a gooey pecan pie layer make for a decadent treat that’s sure to impress!

Ingredients
For the Brownies:

1/2 cup unsalted butter
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
For the Pecan Pie Layer:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup light corn syrup
2 tbsp heavy cream
1 tsp vanilla extract
1 1/2 cups pecan halves
Instructions
Preheat Oven & Prepare Brownie Base:

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line with parchment paper.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar and cocoa powder until smooth.
Add the eggs and vanilla extract, mixing well. Stir in the flour, baking powder, and salt until just combined. Pour the batter into the prepared baking pan and spread evenly.
Make the Pecan Pie Layer:

In the same saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, heavy cream, and vanilla extract. Bring to a gentle boil, stirring constantly, and cook for about 2-3 minutes.
Remove from heat and stir in the pecans. Pour the mixture evenly over the brownie base.
Bake:

Bake at 350°F (175°C) for 30-35 minutes, or until the topping is bubbly and the brownies are set. A toothpick inserted into the brownie portion should come out with moist crumbs.
Cool & Serve:

Let the brownies cool completely before cutting into squares. Serve warm or at room temperature.
Tips:
For extra flavor, add a pinch of cinnamon or a drizzle of caramel over the top.
Store leftovers in an airtight container at room temperature for up to 3 days.
Why You’ll Love It:
These Pecan Pie Brownies combine the best of both worlds—decadent, fudgy brownies and sweet, nutty pecan pie in one irresistible dessert! Perfect for holidays, gatherings, or any time you want a rich treat. 🍫✨

12/27/2024

❄️ 3-Ingredient Peanut Butter Snowballs ❄️
These 3-Ingredient Peanut Butter Snowballs are simple, sweet, and perfect for the holiday season! With a creamy peanut butter center coated in powdered sugar, they’re as easy as they are delicious. No baking required – just mix, shape, and chill for a delightful treat!

Ingredients
1 cup creamy peanut butter
1 cup powdered sugar
1 cup powdered sugar (for coating)
Instructions
Mix Peanut Butter & Powdered Sugar:
In a large mixing bowl, combine the creamy peanut butter and 1 cup of powdered sugar. Mix until fully combined and the dough is smooth.
Shape into Balls:
Roll the dough into small 1-inch balls and place them on a parchment-lined baking sheet.
Coat with Powdered Sugar:
Roll each ball in the additional 1 cup of powdered sugar until fully coated.
Chill & Serve:
Place the snowballs in the refrigerator for at least 1 hour to set. Store them in an airtight container in the fridge until ready to enjoy.
Tips:
For extra flavor, you can add a pinch of vanilla extract to the peanut butter mixture.
If you’d like, drizzle with melted chocolate for a richer flavor.
These snowballs keep well in the fridge for up to 2 weeks.
Why You’ll Love It:
With just three simple ingredients, these 3-Ingredient Peanut Butter Snowballs are a quick and delicious holiday treat that’s perfect for gifting or serving at gatherings. Easy, creamy, and irresistible! 🌟

12/27/2024

🍰 Biscoff Caramel Tart 🍰

Ingredients
For the Biscoff Crust:

2 1/2 cups Biscoff cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Caramel Filling:

1 can (14 oz) sweetened condensed milk
1/2 cup unsalted butter
1 cup packed brown sugar
1 tbsp corn syrup
1 tsp vanilla extract
For the Biscoff Topping:

1 cup Biscoff spread (smooth or chunky, your choice)
1/2 cup heavy cream
1/4 cup powdered sugar
Biscoff cookies for garnish
Instructions
Preheat Oven & Prepare Crust:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then remove and let cool.
Make the Caramel Filling:

In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Remove from heat and stir in the vanilla extract. Pour the caramel filling into the cooled Biscoff crust and spread evenly.
Prepare Biscoff Topping:

In a small saucepan, heat the Biscoff spread and heavy cream over low heat, stirring until smooth and combined. Once melted, remove from heat and stir in the powdered sugar until fully incorporated.
Assemble & Chill:

Pour the Biscoff topping over the caramel layer and spread evenly. Chill the tart in the refrigerator for at least 2 hours, or until set.
Garnish & Serve:

Before serving, garnish with crushed Biscoff cookies or a drizzle of Biscoff spread. Slice and enjoy!
Tips:
For extra flavor, sprinkle a pinch of sea salt on top of the caramel layer before adding the Biscoff topping.
Store leftovers in the refrigerator.
You can use store-bought Biscoff spread for convenience, but homemade caramel adds a deeper richness.
Why You’ll Love It:
This Biscoff Caramel Tart blends the unique flavors of Biscoff cookies with a smooth, rich caramel filling for an irresistible dessert that’s both creamy and crunchy. Perfect for any sweet tooth! 🍪✨

12/27/2024

🍪 Pecan Pie Bliss Cookies 🍪

Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 large egg
1/4 tsp salt
Instructions
Preheat Oven & Prep Baking Sheets:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Make the Cookie Dough:

In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
Stir in the chopped pecans.
Prepare Pecan Filling:

In a medium saucepan, combine the corn syrup, brown sugar, melted butter, vanilla extract, egg, and salt. Cook over medium heat, stirring constantly, until the mixture is thickened (about 5-7 minutes).
Assemble Cookies:

Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball slightly, then top each cookie with about 1 tsp of the pecan filling.
Bake:

Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
Cool & Serve:

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips:
For extra crunch, sprinkle a few more chopped pecans on top of the filling before baking.
Store cookies in an airtight container for up to a week.
Drizzle caramel sauce over the top for an even richer flavor.
Why You’ll Love It:
These Pecan Pie Bliss Cookies bring the sweet, nutty flavors of pecan pie into a soft, chewy cookie form. They’re perfect for satisfying your sweet tooth and adding a touch of holiday magic to any table! 🍪✨

12/27/2024

🎄 Christmas Ooey Gooey Butter Cookies 🎄

Ingredients
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 box (15.25 oz) yellow cake mix
1/4 tsp baking powder
1/4 tsp salt
1 cup powdered sugar (for rolling)
Instructions
Preheat Oven & Prep Baking Sheets:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter & Cream Cheese:

In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy.
Add Eggs & Vanilla:

Beat in the eggs, one at a time, followed by the vanilla extract.
Mix Dry Ingredients:

In a separate bowl, combine the yellow cake mix, baking powder, and salt. Gradually add this to the wet mixture, mixing until fully combined.
Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up and prevents spreading while baking.
Shape & Roll:

Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar, coating generously.
Bake:

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
Cool & Serve:

Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Tips:
For extra holiday flair, add a pinch of cinnamon or nutmeg to the dough.
Store cookies in an airtight container for up to a week.
You can also drizzle with icing or colored sugar for extra holiday cheer!
Why You’ll Love It:
These Christmas Ooey Gooey Butter Cookies are soft, sweet, and full of festive flavor. Perfect for gift-giving or enjoying alongside a warm cup of cocoa! 🎄🍪

12/27/2024

Butter Buttermilk Biscuits
Ingredients:
For the Biscuits:

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
Instructions:
Preheat the Oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the Buttermilk:

Gradually pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.
Form the Biscuits:

Turn the dough out onto a lightly floured surface. Roll or pat it out to about 1/2-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
Bake:

Bake for 12-15 minutes, or until the tops are golden brown.
Serve:

Serve warm with butter and jam or your favorite topping.
These Butter Buttermilk Biscuits are flaky, buttery, and perfect for any meal!

12/27/2024

Easy Homemade Chocolate Turtle Cake
Ingredients:
For the Cake:

1 box (15.25 oz) chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet chocolate chips
For the Caramel Layer:

1 cup caramel sauce (store-bought or homemade)
1 cup pecans, chopped
For the Chocolate Ganache:

1/2 cup heavy cream
1 cup semisweet chocolate chips
1 tbsp unsalted butter
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Make the Cake Batter:

In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.
Stir in the chocolate chips.
Bake the Cake:

Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Caramel Layer:

Once the cake is baked and cooled slightly, spread the caramel sauce over the top.
Sprinkle the chopped pecans over the caramel layer.
Make the Ganache:

In a small saucepan over medium heat, heat the heavy cream until it begins to simmer.
Remove from heat and add the chocolate chips and butter, stirring until smooth.
Let the ganache cool slightly, then pour it over the caramel-pecan layer, spreading evenly.
Chill and Serve:

Allow the ganache to set, then refrigerate for at least 1 hour before slicing and serving.
Enjoy your rich and indulgent Chocolate Turtle Cake—the perfect combination of chocolate, caramel, and pecans!

12/27/2024

Best Snickerdoodles – Don’t Lose This Recipe
Ingredients:
For the Cookies:

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cinnamon Sugar Coating:

3 tbsp granulated sugar
1 tbsp ground cinnamon
Instructions:
Preheat the Oven:

Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Prepare the Cinnamon Sugar Coating:

In a small bowl, mix together the 3 tbsp granulated sugar and 1 tbsp ground cinnamon.
Shape & Roll:

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Place the balls 2 inches apart on the prepared baking sheets.
Bake the Cookies:

Bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:

Enjoy your Best Snickerdoodles—soft, chewy, and perfectly spiced!
This classic recipe is a must-have for any cookie lover!

12/27/2024

Peanut Butter Sheet Cake with Peanut Butter Frosting
Ingredients:
For the Cake:

2 3/4 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup whole milk
1/4 cup unsweetened cocoa powder
2 large eggs
1 tsp vanilla extract
1/2 cup creamy peanut butter
For the Frosting:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk (more as needed)
1 tsp vanilla extract
1/4 tsp salt
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Make the Cake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a saucepan, melt the butter with the milk and cocoa powder over medium heat, stirring until smooth.
Add the melted mixture to the dry ingredients and mix well.
Beat in the eggs, vanilla extract, and peanut butter until fully combined.
Pour into the Pan:

Pour the batter into the prepared baking pan and spread evenly.
Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Frosting:

In a large mixing bowl, beat the softened butter and peanut butter until creamy.
Gradually add the powdered sugar, milk, vanilla extract, and salt, mixing until smooth.
Add more milk if needed to achieve a spreadable consistency.
Frost the Cake:

Once the cake is out of the oven and cooled, spread the frosting evenly over the top.
Serve:

Enjoy your rich and indulgent Peanut Butter Sheet Cake with Peanut Butter Frosting—perfect for any dessert craving!

12/27/2024

Texas Sheet Cake
Ingredients:
For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Frosting:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup whole milk
4 cups powdered sugar
1 tsp vanilla extract
1/2 tsp salt
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Make the Cake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan over medium heat, melt the butter with the water and cocoa powder. Stir until smooth.
Add the hot mixture to the dry ingredients and mix well.
Add the buttermilk, eggs, and vanilla extract, mixing until just combined.
Pour into the Pan:

Pour the batter into the prepared baking pan and spread evenly.
Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Frosting:

While the cake is baking, melt the butter in a saucepan over medium heat.
Add the cocoa powder and milk, stirring until smooth.
Remove from heat and whisk in the powdered sugar, vanilla extract, and salt until the frosting is creamy.
Frost the Cake:

Once the cake is out of the oven and still warm, spread the frosting evenly over the top.
Let it cool completely before slicing into squares.
Serve:

Enjoy your rich and chocolatey Texas Sheet Cake—perfect for any gathering or dessert!

12/27/2024

Peanut Butter Pound Cake
Ingredients:
For the Cake:

2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup creamy peanut butter
1 cup whole milk
Instructions:
Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Add the Peanut Butter and Vanilla:

Beat in the peanut butter and vanilla extract until fully combined.
Alternate Adding Dry Ingredients and Milk:

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Pour into the Pan:

Pour the batter into the prepared loaf pan and smooth the top.
Bake:

Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
If the top begins to brown too much, cover with aluminum foil halfway through baking.
Cool and Serve:

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy your rich and flavorful Peanut Butter Pound Cake with a glass of milk or your favorite coffee!

12/27/2024

Creamy Broccoli Casserole
Ingredients:
For the Broccoli Casserole:

4 cups fresh broccoli florets, steamed until tender
1 can (10.5 oz) cream of mushroom soup
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup breadcrumbs or panko
2 tbsp melted butter (for the topping)
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
Prepare the Broccoli:

Steam the broccoli florets until tender, about 5-7 minutes. Drain and set aside.
Make the Sauce:

In a large mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, sour cream, melted butter, garlic powder, and black pepper. Mix until smooth.
Combine & Assemble:

Add the steamed broccoli to the sauce and stir until well coated.
Pour the broccoli mixture into the greased baking dish.
Topping:

In a small bowl, mix the breadcrumbs or panko with 2 tbsp melted butter. Sprinkle the mixture evenly over the top of the casserole.
Bake:

Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Serve:

Let the casserole cool for a few minutes before serving. Enjoy your Creamy Broccoli Casserole as a delicious side dish!
Perfect for holiday meals, potlucks, or any comfort food gathering!

12/27/2024

Super Easy Peach Cobbler
Ingredients:
For the Peach Filling:

4 cups fresh or canned peaches, peeled and sliced
3/4 cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp cinnamon
For the Cobbler Topping:

1 cup all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
Instructions:
Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Prepare the Peach Filling:

In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, and cinnamon. Mix until the peaches are well coated.
Pour the peach mixture into the greased baking dish.
Make the Cobbler Topping:

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly add the milk and stir until just combined.
Assemble & Bake:

Drop spoonfuls of the cobbler batter evenly over the peach filling.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Serve:

Let the cobbler cool slightly before serving. Top with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.
This Super Easy Peach Cobbler is a classic, comforting dessert that’s perfect for any occasion!

12/27/2024

Strawberry Shortcake Cheesecake Bars
Ingredients:
For the Crust:

2 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 cup sour cream
For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp lemon juice
Optional:

Whipped cream or vanilla ice cream for serving
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream until well combined.
Assemble the Bars:

Pour the cream cheese mixture over the cooled crust and spread evenly.
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool completely.
Prepare the Strawberry Topping:

In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice.
Cook, stirring occasionally, until the mixture thickens and the strawberries release their juices (about 10 minutes).
Let the strawberry topping cool to room temperature.
Top & Chill:

Spread the cooled strawberry topping over the cheesecake layer.
Refrigerate the bars for at least 2 hours or overnight to set.
Serve:

Cut into bars and top with whipped cream or a scoop of vanilla ice cream, if desired.
These Strawberry Shortcake Cheesecake Bars are the perfect blend of creamy cheesecake, sweet strawberries, and a crunchy graham crust!

12/27/2024

Cinnamon Honeybun Cheesecake
Ingredients:
For the Crust:

2 1/2 cups cinnamon graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
1 tbsp ground cinnamon
For the Cinnamon Sugar Topping:

1/4 cup brown sugar
1 tbsp ground cinnamon
1/4 cup chopped pecans (optional)
For the Drizzle:

1/4 cup caramel sauce
2 tbsp powdered sugar mixed with 2 tbsp milk for a glaze (optional)
Instructions:
Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture into the bottom of the springform pan evenly. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream, vanilla extract, and ground cinnamon until fully combined.
Layer the Cheesecake:

Pour the cream cheese mixture over the crust in the springform pan, smoothing the top.
Prepare the Topping:

In a small bowl, mix together the brown sugar, cinnamon, and pecans (if using). Sprinkle this mixture evenly over the top of the cheesecake.
Bake the Cheesecake:

Bake for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven, leaving the cheesecake inside for 1 hour to cool gradually.
Then, remove from the oven and refrigerate for at least 4 hours, or overnight.
Drizzle & Serve:

Drizzle caramel sauce over the top and garnish with powdered sugar glaze if desired.
Slice and enjoy your Cinnamon Honeybun Cheesecake—a sweet and comforting dessert perfect for any occasion!
Indulge in the perfect blend of cinnamon, graham cracker crust, and creamy cheesecake!

12/27/2024

Old Time Oven Peach Cobbler
Ingredients:
For the Filling:

4 cups fresh or canned peaches, peeled and sliced
3/4 cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp cinnamon
For the Cobbler Topping:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
For the Topping:

1/4 cup granulated sugar (for sprinkling)
1 tsp ground cinnamon
Instructions:
Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Prepare the Filling:

In a large mixing bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, and cinnamon. Toss until the peaches are evenly coated.
Pour the peach mixture into the greased baking dish.
Make the Cobbler Topping:

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly add the milk and stir until just combined.
Assemble & Bake:

Drop spoonfuls of the batter over the peach filling, spreading it evenly but allowing some of the filling to peek through.
In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle it over the top of the cobbler.
Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve:

Allow the cobbler to cool slightly before serving. Top with whipped cream or vanilla ice cream if desired.
This Old Time Oven Peach Cobbler brings back warm, comforting flavors and is perfect for any gathering or dessert!

12/26/2024

Classic Mac & Cheese
Ingredients:
For the Pasta:

16 oz elbow macaroni (or your preferred pasta shape)
4 cups sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 tsp mustard powder (optional)
1/2 tsp garlic powder (optional)
1/2 tsp salt
1/4 tsp black pepper
For the Topping (Optional):

1 cup breadcrumbs
2 tbsp melted butter
1/4 cup grated Parmesan cheese
Instructions:
Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:

In a large saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for about 1-2 minutes, until the mixture is smooth and slightly golden.
Slowly whisk in the milk, ensuring there are no lumps. Cook and stir until the sauce thickens, about 5 minutes.
Add the cheddar cheese, Parmesan, mustard powder, garlic powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce:

Add the cooked pasta to the cheese sauce and stir until well coated.
Prepare the Topping (Optional):

In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the mixture over the top of the mac and cheese.
Bake (if using topping):

Preheat your oven to 375°F (190°C).
Pour the mac and cheese into a greased baking dish and top with the breadcrumb mixture. Bake for 20-25 minutes, or until the top is golden and crispy.
Serve:

Enjoy your Classic Mac & Cheese warm and creamy, perfect for any meal!
Creamy, cheesy, and satisfying!

12/26/2024

Sinful Cinnamon Sugar Churros Bites
Ingredients:
For the Churros Bites:

1 cup water
1/2 cup unsalted butter
1 tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
3 large eggs
1 tsp vanilla extract
For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 tbsp ground cinnamon
1/4 cup unsalted butter, melted
Instructions:
Prepare the Churro Dough:

In a medium saucepan, bring the water, butter, granulated sugar, and salt to a boil over medium heat.
Reduce the heat to low and stir in the flour until a dough forms and pulls away from the sides of the pan.
Remove from heat and let the mixture cool slightly.
Add Eggs and Vanilla:

Once the dough has cooled a bit, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
Heat Oil for Frying:

Heat about 3 inches of oil in a deep fryer or large pot to 350°F (175°C).
Fry the Churro Bites:

Using a small cookie scoop or a spoon, drop 1-inch chunks of dough into the hot oil. Fry for 2-3 minutes on each side, or until golden brown.
Remove the churro bites and drain on paper towels.
Coat in Cinnamon Sugar:

In a shallow bowl, mix the granulated sugar and ground cinnamon.
While the churros are still warm, roll them in the cinnamon sugar mixture until fully coated.
Serve:

Enjoy these Sinful Cinnamon Sugar Churros Bites warm and crispy, perfect for snacking or dessert!
Indulge in the crispy, cinnamon-sugar goodness of these churro bites!

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