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No Bake Cookies

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 3 cups quick-cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Directions:

In a medium saucepan, combine the sugar, milk, butter, and cocoa powder.

Bring to a boil over medium heat, stirring constantly. Once boiling, let cook for 1 minute, then remove from heat.

Stir in the peanut butter and vanilla extract until smooth, then fold in the oats until well coated.

Drop spoonfuls of the mixture onto parchment paper-lined baking sheets.

Allow the cookies to set at room temperature until firm, about 30 minutes.

Once set, the cookies can be stored in an airtight container at room temperature.

Enjoy these quick and easy no-bake cookies, perfect for a last-minute treat without turning on the oven.

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Ube Hopia 
Flour Dough:
256g APFlour
Pinch of Salt
125ml Water, room temp
125ml Cooking Oil
Butter Dough:
192g APFlour
100g White Sugar
113g Butter, room temp
600g Ube Filling
1. Combine flour dough ingredient in a bowl just until it becomes a dough. Cover and chill in fridge.
2. Combine butter dough ingredients until wet sand texture then cover and chill in fridge.
3. Portion your ube filling to 25g each ball.
4. Combine Flour/Butter Dough and knead together until just combined. Be careful not to overmix.
5. Portion to 24pcs each.
6. Cover filling with dough. Use cookie cutter to shape.
7. Chill for atleast an hour.
8. Fry without oil. Dont forget to fry the sides as well.
9. Serve slightly warm or completely cool down.

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Creamy-Peanut-Butter-Fudge
Ingredients
½ cup unsalted butter
2 cups light brown sugar
5 ounces half & half
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups powdered sugar
Instructions
Line an 8×8-inch baking pan with parchment paper and set aside.
Add the powdered sugar to a large mixing bowl and set aside.
In a medium-sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.
Remove from heat, then stir in the peanut butter and vanilla extract until smooth and creamy.
Pour the hot peanut butter mixture into the bowl with the powdered sugar, then beat with an electric mixture until completely smooth. Pour into the prepared pan and let sit until completely cooled and set.

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Blueberry Fluffy Cottage Cheese Cloud Bread 
Ingredients:
3 large eggs, separated
½ cup cottage cheese, blended until smooth
¼ teaspoon cream of tartar
½ teaspoon salt
1 tablespoon cornstarch or arrowroot powder (optional, for added structure)
1 teaspoon honey or a pinch of sweetener (optional)
¼ cup fresh or frozen blueberries
Directions:
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
In a separate bowl, whisk together the egg yolks, blended cottage cheese, salt, cornstarch (if using), and honey or sweetener.
Gently fold the egg white mixture into the cottage cheese mixture in three additions, being careful not to deflate the batter.
Spoon the mixture onto the prepared baking sheet, forming 4-6 round cloud-like shapes.
Lightly press a few blueberries into each bread round.
Bake for 25-30 minutes, or until golden brown and set.
Let cool slightly before serving. Enjoy warm or at room temperature!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 90 kcal | Servings: 6 cloud breads
Tips:
For extra fluffiness, make sure the egg whites are whipped to stiff peaks.
Store in an airtight container in the fridge and reheat in a toaster oven for the best texture.

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Cinnamon Sugar Pizza made with Crescent Rolls

Ingredients 

  • 1 can (8 oz) refrigerated crescent roll dough
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Optional: Chopped pecans, mini chocolate chips, or fresh fruit for added flavor
 

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) . Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

 

Step 2: Prepare the Dough

Unroll the crescent roll dough onto the prepared baking sheet. Press the seams together gently to form one large rectangle, ensuring there are no gaps where filling could leak through.

 

Pro Tip: If you want a round pizza, use a plate or bowl as a guide to trim the edges into a circle.

 

Step 3: Mix the Cinnamon-Sugar Topping

In a small mixing bowl, combine the granulated sugar and ground cinnamon until well mixed. Set aside.

 

Step 4: Spread the Topping

Brush the entire surface of the crescent roll dough with melted butter (not listed in the original ingredients but essential for holding the cinnamon sugar). Then, sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing lightly to ensure it sticks.

 

Optional: Sprinkle chopped pecans , mini chocolate chips , or other mix-ins for added texture and flavor.

 

Step 5: Bake to Perfection

Place the baking sheet in the preheated oven and bake for 12–15 minutes , or until the edges are golden brown and the center is set. Keep an eye on it toward the end of baking to avoid burning.

 

Step 6: Cool and Slice

Remove the cinnamon sugar pizza from the oven and let it cool for about 5 minutes before slicing. Use a pizza cutter or sharp knife to cut it into wedges or squares.

 

Step 7: Serve and Enjoy

Serve the pizza warm or at room temperature. Optionally, drizzle with caramel sauce, honey, or powdered sugar for extra decadence. Pair it with vanilla ice cream or whipped cream for an unforgettable dessert experience!

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