🍪Butterfinger Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup creamy peanut butter

1½ cups chopped Butterfinger candy bars (or Butterfinger baking bits)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars:
   In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add wet ingredients:
   Beat in peanut butter, eggs, and vanilla until fully combined.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine:
   Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in Butterfinger pieces:
   Stir in chopped Butterfinger candy until evenly distributed.
7. Scoop and bake:
   Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
   Bake 10–12 minutes, until edges are lightly golden (centers may look soft — that’s perfect!).
8. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Add-ons:

Drizzle melted chocolate or peanut butter on top.

Press a few extra Butterfinger bits into the tops before baking for extra crunch and looks.

For thicker cookies, chill dough 30 minutes before baking.

🍫 Cookies & Cream mini lava cakes

Ingredients (Makes about 6 mini lava cakes)

For the Lava Cakes:

1/2 cup (1 stick) unsalted butter

6 oz semi-sweet or dark chocolate (chopped or chips)

2 eggs

2 egg yolks

1/2 cup powdered sugar

1/4 cup all-purpose flour

1/2 tsp vanilla extract

1/4 tsp salt (optional)

For the Chocolate Lava Sauce (for filling or serving):

1/2 cup semi-sweet chocolate chips

3 tbsp heavy cream

Optional: 1 tsp butter for extra silkiness

For the Cookies & Cream Icing:

1/2 cup powdered sugar

2–3 tbsp heavy cream or milk

1/4 tsp vanilla extract

2 Oreo cookies, finely crushed (no filling)

Garnish:

Crushed Oreos

Optional: Whipped cream

🔥 Instructions

1. Make the Chocolate Lava Sauce:
2. In a microwave-safe bowl, heat chocolate chips and heavy cream in 15-second intervals, stirring until smooth.
3. Add butter if desired and stir until glossy.
4. Refrigerate or freeze for 15 minutes until thickened enough to scoop into small balls (about 6 portions). Keep chilled.
5. Prepare the Lava Cake Batter:
6. Preheat oven to 425°F (220°C). Grease and cocoa-dust 6 ramekins or muffin wells.
7. Melt butter and chocolate together in 20-second microwave intervals, stirring until smooth. Let cool slightly.
8. Whisk eggs, egg yolks, powdered sugar, vanilla, and salt together in a bowl until smooth.
9. Add the melted chocolate mixture and stir to combine.
10. Fold in the flour just until no streaks remain.
11. Assemble & Bake:
12. Spoon some batter into each mold, filling about halfway.
13. Place a chilled chocolate lava ball in the center.
14. Cover with remaining batter until molds are about 3/4 full.
15. Bake for 10–12 minutes—edges should be set, centers still soft.
16. Allow to sit 1 minute, then carefully invert onto serving plates.

Make the Cookies & Cream Icing:

1. Mix powdered sugar, cream, and vanilla until smooth.
2. Stir in finely crushed Oreos for a cookies & cream swirl.

✨ Finish & Garnish:

1. Drizzle the cookies & cream icing over each warm lava cake.
2. Sprinkle crushed Oreos on top.

CHOCOLATE CAKE

INGREDIENTS:
4 eggs
1 cup of sugar
1/2 cup of melted butter
1 cup of milk
2 cups of wheat flour
1/2 cup of cocoa powder
1 tablespoon of baking powder

HOW TO PREPARE THE CAKE:
Mix the 4 eggs, sugar, butter and milk well.

Add the wheat flour, cocoa powder and baking powder.

Mix again.

Grease a mold with butter and pour the dough.

Bake in a preheated oven at 180°C for approximately 40 minutes.

NOTE:
After baking, wet the cake with simple chocolate syrup (1 cup of milk, 1 tablespoon of sugar, 2 tablespoons of cocoa powder, mix everything and soak)

MOUSSE INGREDIENTS:
1 cup of concentrated passion fruit juice
1 can of condensed milk
1/2 box of cream
1 cup of powdered milk

MOUSSE PREPARATION METHOD:
Beat everything in a blender until it’s very creamy and then pour it on top of the cake.

Leave it chilling for 3 hours and then just serve.

Strawberry Cheesecake Cookies

Ingredients:

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla extract

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

For the Strawberry Topping

1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)

2 tbsp granulated sugar

1 tsp cornstarch (optional, to thicken)

For Garnish

Extra sugar for sprinkling

Instructions:

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small dollops (about 1 tsp each) onto a parchment-lined tray.
3. Freeze for at least 1 hour, until firm.

Step 2: Make the Strawberry Topping

1. In a small saucepan, cook chopped strawberries with sugar over medium heat for 5–7 minutes until syrupy.
2. If too runny, stir in 1 tsp cornstarch mixed with 1 tsp water and cook until thickened.
3. Let cool completely.

Step 3: Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream together butter, granulated sugar, and brown sugar until fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, whisk flour, baking soda, baking powder, and salt.
5. Gradually mix dry ingredients into wet until a dough forms.

Step 4: Assemble Cookies

1. Scoop about 2 tbsp of cookie dough, flatten into a disk.
2. Place a frozen cheesecake filling ball in the center, wrap dough around to seal.
3. Flatten slightly and place on baking sheet.
4. Spoon a little strawberry topping over each cookie.
5. Sprinkle lightly with sugar.

Step 5: Bake

Bake 12–15 minutes, until edges are golden but centers still soft.

Cool on the baking sheet for 5 minutes, then transfer to a rack.

Strawberry Crunch Cookies
Ingredients:
For the Cookie Dough:
1 cup (2 sticks) unsalted butter
¾ cup light brown sugar, packed
½ cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup freeze-dried strawberries, lightly crushed
For the Strawberry Crunch Topping:
½ cup golden Oreos or vanilla sandwich cookies, crushed into fine crumbs
¼ cup freeze-dried strawberries, crushed into a powder
2 tablespoons unsalted butter, melted
Instructions:
Brown the Butter: In a light-colored saucepan, melt the 1 cup of butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, turns a golden amber color, and releases a nutty aroma. Immediately pour into a heat-proof bowl to stop the cooking, ensuring you scrape all the browned bits from the pan. Allow it to cool for 15-20 minutes.

Prepare Topping: In a small bowl, mix the crushed vanilla cookie crumbs, powdered freeze-dried strawberries, and melted butter until it resembles wet sand. Set aside.

Combine Wet Ingredients: To the slightly cooled brown butter, add both sugars and whisk vigorously for about a minute until combined. Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and slightly pale.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just a few flour streaks remain. Fold in the ¾ cup of lightly crushed freeze-dried strawberries until the dough is fully combined. Do not overmix. The dough will be soft. Cover and chill for 30 minutes.

Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls. Roll each ball generously in the prepared strawberry crunch topping, pressing gently to adhere. Place dough balls 2 inches apart on the baking sheets.

Bake: Bake for 10-12 minutes, or until the edges are just set and the centers still look soft. The cookies will continue to set as they cool.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Honey Bun Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 ½ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream (or plain Greek yogurt)

1 tsp vanilla extract

½ cup honey

Cinnamon-Sugar Swirl:

½ cup light brown sugar, packed

2 tsp ground cinnamon

For the Glaze:

2 cups powdered sugar

3–4 tbsp milk (or heavy cream for richness)

1 tsp vanilla extract

Instructions

Preheat oven & prepare pan:

Preheat oven to 325°F (160°C). Grease and flour a bundt pan.

Make the cake batter:

Cream butter and sugar until light and fluffy (about 3–4 minutes).

Add eggs, one at a time, mixing well after each.

Mix in honey, sour cream, and vanilla.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to wet mixture, mixing until just combined.

Add cinnamon swirl:

In a small bowl, mix brown sugar and cinnamon.

Pour half of the cake batter into the pan. Sprinkle the cinnamon-sugar mix evenly. Top with remaining batter.

Use a knife to gently swirl through the layers.

Bake:

Bake for 65–75 minutes, or until a toothpick comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over the warm cake so it soaks in a little, then add more once cooled for a pretty finish.

Brown Sugar Caramel Pound Cake

Ingredients

For the Pound Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs, room temperature

1 cup sour cream (or plain Greek yogurt)

½ cup whole milk

2 tsp vanilla extract

For the Caramel Glaze:

½ cup (1 stick) unsalted butter

1 cup packed light brown sugar

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

1 cup powdered sugar (sifted, for thickness)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter, oil, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, mixing well after each addition.

Mix in sour cream, milk, and vanilla extract.

Gradually add dry ingredients to wet, mixing until just combined.

Pour batter into prepared pan and bake for 75–85 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

Make the Caramel Glaze:

In a saucepan over medium heat, melt butter. Add brown sugar and cook for 2 minutes, stirring constantly.

Slowly whisk in heavy cream, bring to a gentle boil, and cook for 2–3 minutes.

Remove from heat and stir in vanilla and a pinch of salt.

Whisk in powdered sugar until smooth and slightly thickened.

Assemble:

Pour warm caramel glaze over the cooled pound cake, letting it drip down the sides.

Optional: sprinkle with chopped toasted pecans for extra flavor.

Coconut Pineapple Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup shortening (or substitute with butter for richness)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream (or buttermilk)

2 tsp vanilla extract

1 tsp coconut extract (optional, for extra flavor)

1 cup sweetened shredded coconut

Optional: 1 cup well-drained crushed pineapple (if you want pineapple baked into the cake)

For the Pineapple-Coconut Glaze:

2 cups powdered sugar

2–3 Tbsp pineapple juice (reserved from canned pineapple or bottled)

½ tsp vanilla extract

½ cup crushed pineapple (well-drained, optional – for chunky glaze)

½ cup sweetened shredded coconut (for topping)

Instructions

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

In another bowl, whisk flour, baking powder, and salt.

Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.

Stir in vanilla, coconut extract, shredded coconut, and (if using) drained crushed pineapple.

Pour batter into prepared pan and bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan 15 minutes, then remove and cool completely on a wire rack.

Make the Glaze:

In a bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth.

If desired, fold in crushed pineapple for a chunky glaze.

Spoon or drizzle glaze over cooled cake.

Sprinkle shredded coconut on top for garnish.

Biscoff Cookie Butter Pound Cake Recipe

Ingredients

For the Cake

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

½ cup brown sugar, packed

1 cup Biscoff cookie butter spread

5 large eggs, room temperature

1 cup sour cream (or Greek yogurt)

2 tsp vanilla extract

For the Cookie Butter Glaze

1 cup powdered sugar

3 tbsp Biscoff cookie butter, melted

2–3 tbsp milk or heavy cream

½ tsp vanilla extract

For the Crumble Topping

1 cup crushed Biscoff cookies (about 10–12 cookies)

3 tbsp unsalted butter, melted

2 tbsp brown sugar

Instructions

1. Make the Cake

Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).

Beat in the cookie butter until smooth.

Add eggs one at a time, mixing well after each. Stir in vanilla.

Mix in dry ingredients alternately with sour cream, beginning and ending with the flour mixture.

Pour batter evenly into the prepared pan.

Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes before removing from pan.

2. Make the Crumble

Mix crushed Biscoff cookies, melted butter, and brown sugar in a bowl until crumbly.

Spread onto a parchment-lined baking sheet and bake at 325°F (160°C) for 8–10 minutes. Let cool.

3. Make the Glaze

Whisk together powdered sugar, melted cookie butter, milk/cream, and vanilla until smooth and pourable.

4. Assemble

Place cooled pound cake on a serving plate.

Drizzle with the cookie butter glaze.

Sprinkle the baked cookie crumble generously over the top.

Oreo Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup shortening (or replace with butter)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream (or buttermilk)

2 tsp vanilla extract

20 Oreo cookies, crushed (set aside a few larger chunks for texture)

For the Cookies & Cream Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–3 Tbsp heavy cream or milk (to adjust consistency)

8 Oreo cookies, finely crushed

Optional Garnish:

Extra crushed or halved Oreos on top

Instructions

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each.

In another bowl, whisk flour, baking powder, and salt.

Add dry ingredients alternately with sour cream, beginning and ending with flour. Mix until just combined.

Stir in vanilla and crushed Oreos.

Pour batter into prepared pan and smooth the top.

Bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Let cake cool in pan 15 minutes, then remove to a wire rack to cool completely.

Make the Frosting:

In a large bowl, beat cream cheese and butter until smooth and creamy.

Add powdered sugar gradually, mixing until combined.

Stir in vanilla and heavy cream until fluffy.

Fold in crushed Oreos.

Spread frosting generously over cooled cake.

Optional Garnish:

Decorate with extra crushed Oreos or whole Oreo halves around the top.