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3-Ingredient Homemade Crunch Cups
Ingredients:
1 ½ cups semisweet chocolate chips
2 teaspoons melted unsalted butter (or coconut oil)
¾ cup crispy rice cereal (such as Rice Krispies or brown rice cereal)
Instructions:
Prepare your mini muffin tin by spraying it lightly with cooking spray (or simply use half of a 24-count tin).
Place the chocolate chips in a microwave-safe bowl and heat for 1 minute. Stir, then continue microwaving in 30-second bursts until the chocolate is completely melted and smooth.
Stir the melted butter (or coconut oil) and rice cereal into the chocolate until well combined.
Spoon the mixture into the prepared muffin cups.
Freeze the cups for 10-15 minutes until they firm up.
Remove the cups from the tin and serve immediately. Store any extras in an airtight container in the refrigerator.

Easy Donut Recipe
Ingredients
• 3 cups of flour
• 2 tablespoons of butter
• 7 grams of baker’s yeast
• 5 tablespoons of sugar
• 1 cup of milk
• 1 egg
• ½ teaspoon of salt
• Oil for frying
• ½ tablespoon cinnamon powder
Preparation
1. Put the yeast in a bowl, pour some lukewarm water to dilute it, add the flour and mix well. Make the dough, ideally with a robot or a bread machine, if not by hand … courage!
2. Add the milk, then 2 tablespoons sugar, the egg. Then add the salt. Work the dough 3 minutes, it must be smooth. Then add the soft butter, the dough becomes shiny
3. Shape a ball, cover with cling film, and let rise an hour
4. The dough will double in volume, make pieces of dough of identical size, shape balls, give the shape you want (here braid)!
5. Put on a baking sheet lined with parchment paper and let rise for 30 minutes minimum. The donuts will take volume, they are ready to be fried
6. Fry on each side 3 minutes, drain and roll in a mixture of cinnamon sugar (3 tablespoons and ½ tablespoons cinnamon powder), or cover with frosting.

No Bake Oreo Dessert
Ingredients:
FOR THE CRUST
32 Oreos
6 Tablespoons unsalted butter, melted
FOR THE FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounce container whipped topping, divided
2 (3 oz) boxes instant chocolate pudding mix
10-12 Oreos, crushed into small pieces
3 cups cold milk
more Oreos, crushed, for topping
Instructions:
1. To make the crust, crush 32 Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor, which is what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of a greased 13×9 inch baking pan. Place in the refrigerator while you make the next layer.
2. In a large bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in 1 cup of the whipped topping, then spread over the chilled crust.
3. In a medium sized bowl, mix together the pudding mixes with the cold milk, then stir in the chopped Oreos. Allow to set just slightly, about 2-3 minutes, then spread over the top of the cream cheese layer.
4. Spread the rest of the container of whipped topping over the pudding layer. Chill the dessert in the refrigerator for at least two hours. Top with more crushed Oreos if desired.

Hot Fudge Brownie Bread 

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup hot fudge sauce, plus extra for drizzling
1/2 cup semi-sweet chocolate chips

Directions:

Preheat Oven: Set oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Make the Batter: In another bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla, mixing well.
Combine: Alternately add dry ingredients and milk to the wet mixture, stirring until smooth. Fold in the hot fudge sauce and chocolate chips.
Bake: Pour batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool & Serve: Let cool for 10 minutes before drizzling with extra hot fudge. Slice and enjoy!

Prep Time: 10 minutes | Baking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal | Servings: 10 slices

Tips:
For extra gooeyness, warm the hot fudge before drizzling over the top.
Let the bread sit overnight for an even richer, fudgier texture.

Cinnamon Apple Fritters 

with Vanilla Glaze 

 

For the fritters:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup milk
  • 2 large eggs
  • 1 1/2 cups apples (peeled, cored, and chopped or grated)
  • 1 tsp vanilla extract
  • Vegetable oil (for frying)

For the vanilla glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk or water (adjust for desired consistency)
  • 1 tsp vanilla extract

Instructions

    • Prepare the fritter batter:
      • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
      • In a separate bowl, whisk together the milk, eggs, and vanilla extract.
      • Add the wet ingredients to the dry ingredients and stir until just combined.
      • Fold in the chopped or grated apples, mixing them evenly into the batter.
    • Heat the oil:
      • In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat. The oil should reach about 350°F (175°C).
    • Fry the fritters:
      • Carefully drop spoonfuls of the fritter batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
      • Cook the fritters for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
    • Make the vanilla glaze:
      • In a small bowl, combine the powdered sugar, milk (or water), and vanilla extract. Stir until smooth, adjusting the consistency by adding more milk if necessary.
    • Glaze the fritters:
      • Once the fritters have cooled slightly, dip each fritter into the vanilla glaze or drizzle the glaze over the top.
  • Serve and enjoy!
    • Allow the glaze to set before serving for best results. Serve warm and enjoy your delicious cinnamon apple fritters!

Notes

  • For a thicker glaze, use less liquid, or for a thinner consistency, add more milk or water.
  • Feel free to add additional spices like nutmeg or allspice for extra flavor depth.
  • You can use either chopped or grated apples depending on your texture preference.
  • If you don’t want to fry the fritters, you can also bake them at 375°F for 15-20 minutes, though they won’t have the same crispy texture.

More Articles …

  1. Strawberry Cream Chocolates
  2. LEMON BLUEBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE
  3. Raspberry Swirl Shortbread Cookies
  4. Fresh Fig Newton Cookies
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