Avocado IceBox Cake

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Icebox cake is mostly whipped cream layered with biscuits or cookies (commonly, graham cracker, vanilla wafers or chocolate wafer cookies). The cream will soften the cookies as it chills in the refrigerator  which would lead to a cake-y texture. Oftentimes, the whipped cream is sweetened with powdered sugar. In this recipe, however, I use condensed milk as I like the smooth, milky, and sweet flavor it adds to the cake. Not to mention that I find that it complements the avocado as well.

Avocados and cream are just another perfect combination for a wonderful dessert! This recipe only consists of 4 ingredients, and really easy to whip up. It does require a minimum cooling time of about 6 hours before digging into it, but I tell you, it’s totally worth it!

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No-Bake Creme Caramel Flan

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This is probably the easiest creme caramel flan recipe out there. No heating up the oven or even using a steamer (which I know some people do) to make this delectable and luscious dessert. And the best part? This is quite a jiggly creme caramel flan, even after being in the fridge for many hours. Something the kids (even the adults) would swoon over.

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Chocolate Chunk Oatmeal Peanut Butter Cookies

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This has become my favorite recently. I definitely favor this than my plain Peanut Butter Cookies. The addition of oats gives it a chewy bite and texture. Not to mention, there could never be wrong with the combination of peanut butter and chocolate, so the addition of chocolate in these cookies is definitely a brilliant idea.

Plain, simple, and a very easy cookie recipe that everyone will certainly love.

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Barefoot Contessa’s Chocolate Cake

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When I saw the video of Ina Garten making the chocolate buttercream frosting, I was immediately sold! I was like, this is it! This will be the next cake I’ll be making. And I never regretted it. The cake is moist and has deep chocolate flavor. Not too mention, quite easy to make. The frosting, however, is the kicker. Instead of American buttercream, which oftentimes only has butter, melted chocolate and powdered sugar into it, the frosting has meringue incorporated into it (Swiss Buttercream) which makes the frosting much lighter and I think more flavorful.

This recipe makes a lot of cakes and a lot of frosting. You won’t have to fear if you have enough frosting for the layers and the pipings, as I guarantee you that you’ll have enough. I ended up with 3 6-inch round cakes and about 30 mini cupcakes. The frosting is enough to frost both the cake and the cupcakes. I guess you can halved this, but I dare not try yet.

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Mini Blueberry Cupcakes

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I adore anything minis, so when I was asked to make something with blueberries, I immediately jumped into action and baked these mini blueberry cupcakes. These are moist and tender, and just the perfect amount of sweetness. The recipe is based from Jordan Marsh’s Blueberry Muffins, although I did make some small changes into it. The recipe calls this as muffins, but I think the recipe is more of for cupcakes. I excluded the mashing of blueberries and added a little bit of cinnamon into the batter. I reduced the amount of sugar, and added a couple of tablespoons of sour cream for that extra tenderness. I was contemplating whether to frost this mini cupcakes, but I think that these are already good as it is, so I didn’t bother with frosting. This has become one of my favorite on-the-go snacks at work!

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Banana Bread

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This is my all-time favorite banana bread recipe! I’ve searched and tried many recipes, Joanne Chang’s banana bread recipe stands out the most for me. I did tweak it a little bit such as reducing the amount of sugar and making the walnuts and sour cream optional. Also, instead of just baking soda, I also added baking powder for extra leavening.

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Homemade Yeast Doughnuts

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For this recipe, I used both whole wheat flour and all purpose flour, but you can definitely use all 4 cups of all-purpose flour. I was just merely “testing the waters”, you can say, on how well a doughnut can handle whole wheat flour. I had never tried a whole wheat doughnut before, so I figured to try it, but only started with half of it first.

Cinnamon  is also optional. But it’s a wonderful addition and one I would highly recommend! This was also the first time for me to try adding cinnamon in a dough, and the outcome came out really great!

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Black and White Panna Cotta

 

If you’re wanting something light (and jiggly!) for dessert, you can never go wrong with panna cotta. It’s very easy to make and can be made ahead of time( or I should say *must* be made ahead of time). The wonderful thing about panna cotta is you can have a lot of fun playing with it. You can flavor it any way you desire, or top it with berries or granola, or serve it with chocolate syrup, or , my most preferred way, serve it plain as it is.

I call this Black and White Panna Cotta, but really, it’s just vanilla and dark chocolate that contrasts each other with color, but a bliss of flavor when combined.

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