Fabuliz Functions

16/12/2024

16/12/2024

No Bake Orange Pineapple Swirl Cheesecake 🍊🍍
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup orange juice
Zest of 1 orange
1 cup whipped cream
1/2 cup pineapple chunks
1/2 cup mandarin orange slices
Fresh mint leaves and berries for garnish
Directions:
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, orange juice, and orange zest until fully combined.
Pour half of the cream cheese mixture over the crust.
Evenly distribute half of the pineapple chunks and mandarin orange slices over the cream cheese mixture.
Pour the remaining cream cheese mixture on top.
Create a swirl pattern with additional orange juice if desired.
For a fresh, subtle flavor, use orange juice. For a sweeter, more intense flavor and thicker swirl, use orange jelly.
Refrigerate for at least 4 hours or until set.
Top with whipped cream, pineapple chunks, mandarin orange slices, fresh mint leaves, and berries for garnish before serving.
Prep Time: 20 minutes | Cooking Time: None | Total Time: 4 hours 20 minutes (including refrigeration)
Kcal: 450 kcal | Servings: 12 servings

15/12/2024

04/12/2024

Beekeeper’s Lemon Lavender Cheesecake Recipe 🍯💜✨
This elegant and aromatic cheesecake combines the tang of lemon, the floral essence of lavender, and the golden sweetness of honeycomb for a dessert as delightful as it is beautiful.

🛒 Ingredients
For the Crust:
1 1/2 cups (180 g) graham cracker crumbs 🍪
1/4 cup (50 g) granulated sugar 🍬
1/2 cup (115 g) unsalted butter, melted 🧈
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened 🧀
1 cup (200 g) granulated sugar 🍬
3 large eggs 🥚
1/2 cup (120 ml) sour cream 🥛
1/4 cup (60 ml) fresh lemon juice 🍋
Zest of 1 lemon 🍋
1 tablespoon culinary lavender buds 🌿
1 teaspoon vanilla extract 🍦
For the Honeycomb Topping:
1/2 cup (120 g) granulated sugar 🍬
1/4 cup (60 ml) honey 🍯
2 tablespoons water 💧
1 teaspoon baking soda 🥄
📖 Instructions
Step 1: Prepare the Crust
1️⃣ Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2️⃣ In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3️⃣ Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling
4️⃣ In a large mixing bowl, beat the softened cream cheese until smooth.
5️⃣ Add the sugar and beat until well combined.
6️⃣ Mix in the eggs one at a time, ensuring each is fully incorporated.
7️⃣ Add the sour cream, lemon juice, lemon zest, lavender buds, and vanilla extract. Mix until smooth and creamy.

Step 3: Bake the Cheesecake
8️⃣ Pour the cheesecake filling over the cooled crust and smooth the top.
9️⃣ Bake for 55–60 minutes, or until the center is set but still slightly jiggly.
🔟 Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Step 4: Cool and Chill
1️⃣1️⃣ Remove the cheesecake from the oven and let it cool completely at room temperature.
1️⃣2️⃣ Refrigerate for at least 4 hours or overnight.

Step 5: Prepare the Honeycomb Topping
1️⃣3️⃣ In a saucepan over medium heat, combine sugar, honey, and water. Stir until the sugar dissolves.
1️⃣4️⃣ Allow the mixture to boil without stirring until it reaches a deep amber color (about 300°F or 150°C on a candy thermometer).
1️⃣5️⃣ Remove from heat and quickly stir in the baking soda. The mixture will bubble up.
1️⃣6️⃣ Pour onto a lined baking sheet and let it cool completely. Once set, break into pieces.

Step 6: Serve
1️⃣7️⃣ Slice the chilled cheesecake and top each slice with pieces of honeycomb.

✨ Notes & Tips
Flavor Boost: For a stronger lavender flavor, steep the buds in the lemon juice for 10 minutes before adding.
Honeycomb Storage: Store leftover honeycomb in an airtight container to prevent it from absorbing moisture.
Decoration: Add a drizzle of honey and a few lavender buds for an extra elegant touch.
📋 Recipe Details
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4 hours (minimum)
Servings: 12 slices
Calories: ~320 per slice
With its unique blend of lemon, lavender, and honey, this Beekeeper’s Lemon Lavender Cheesecake is a sophisticated dessert perfect for any special occasion! 🍋🍯🌿

04/12/2024

Avocado Toast with Feta, Cherry Tomatoes, Cranberries, and Walnuts

Ingredients

• 2 ripe avocados, halved and pitted
• 2–4 slices of your favorite bread, toasted
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries, chopped
• 1/4 cup walnuts, chopped
• 1–2 teaspoons lemon juice
• Salt and pepper, to taste
• Fresh herbs (optional): parsley or basil, for garnish

Instructions

1. Prepare the Avocado Spread

• Scoop out the avocado flesh into a bowl.
• Mash with a fork until smooth or slightly chunky, as preferred.
• Mix in lemon juice, salt, and pepper.

2. Toast the Bread

• Toast your bread slices to your desired level of crispiness.

3. Assemble the Toast

• Spread the mashed avocado generously over each slice of toasted bread.

4. Add the Toppings

• Top the avocado layer with halved cherry tomatoes.
• Sprinkle crumbled feta cheese, chopped cranberries, and walnuts evenly over the toast.

5. Garnish and Serve

• Add a final sprinkle of salt and pepper.
• Garnish with fresh herbs like parsley or basil for extra flavor.
• Serve immediately and enjoy!

Time & Details

• Prep Time: 10 minutes
• Servings: 2-4

01/12/2024

Mediterranean Olive Tapenade Cheese Log Recipe 🫒🧄🧀

Ingredients:

8 oz cream cheese, softened
4 oz goat cheese, softened
1/2 cup black olives, pitted and chopped
1/2 cup green olives, pitted and chopped
1/4 cup sun-dried tomatoes, finely chopped
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup walnuts, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
Fresh thyme sprigs, for garnish
Crackers or pita bread, for serving
Instructions:

Mix Cheese Base: In a bowl, mix the cream cheese and goat cheese until smooth and combined.
Prepare Tapenade Coating: In a separate bowl, combine black and green olives, sun-dried tomatoes, capers, parsley, rosemary, walnuts, minced garlic, and olive oil.
Shape the Cheese Log: Spoon the cheese mixture onto a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate for at least 30 minutes.
Coat the Log: Unwrap the chilled cheese log and roll it in the olive tapenade mixture, pressing gently to adhere the toppings.
Garnish & Serve: Place on a serving board, garnish with thyme sprigs, and serve with crackers or pita.

01/12/2024

Festive Herb and Olive Cheese Roll

Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped green olives
- 1/4 cup finely chopped black olives
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup finely chopped fresh parsley (for coating)
- Crackers, breadsticks, and sliced baguette for serving

Directions:
1. In a large bowl, mix cream cheese, Parmesan cheese, green olives, black olives, garlic powder, Italian herbs, and crushed red pepper flakes until well combined.
2. Place a sheet of plastic wrap on a clean surface. Spoon the cheese mixture onto the plastic wrap and shape it into a log. Wrap tightly and refrigerate for at least 2 hours to firm up.
3. Spread the chopped parsley evenly on a flat plate. Remove the cheese log from the plastic wrap and roll it in the parsley until fully coated.
4. Serve the cheese roll on a decorative platter surrounded by crackers, breadsticks, and sliced baguette.

Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Kcal: 195 kcal per serving
Servings: 8