White Chocolate Blueberry Lasagna

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no oven required!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top! Everything’s just better with chocolate, right?!

INGREDIENTS

For the Crust:

• 36 Golden Oreo cookies ( whole cookies with filling )
• 6 tablespoon unsalted butter-melted

Cream Cheese Layer:

• 1/2 cup unsalted butter-softened
• 1 cup powdered sugar
• 8 oz. cream cheese-softened
• 1 ¼ cup Cool Whip
• 1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

• 2 – 3.9 ounce packages White Chocolate Instant Pudding
• 3 cups cold milk
• 2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

Topping:

• 1 ½ cup Cool Whip
• white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

INSTRUCTION

1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
3. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
4. Spread the mixture over the crust.

Full read at https://omgchocolatedesserts.com/white-chocolate-blueberry-lasagna/

Espresso Cheesecake

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!

INGREDIENTS

Cheesecake

• 3 packages full fat cream cheese, 8 oz each
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/3 cup brewed espresso
• 3 eggs

Crust

• 2 cups oreo crumbs (cream and all)
• 5 tbsp butter, melted

Chocolate Ganache

• 1/2 cup heavy cream
• 3/4 cup chocolate chips (I use semi-sweet)
• mini chocolate chips, for topping, optional

DIRECTION:

Crust

1. Preheat the oven to 350º F.
2. Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
3. Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
4. Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Full read at https://thefirstyearblog.com/espresso-cheesecake/

Skinny Chocolate Chip Banana Muffins

Skinny Chocolate Chip Banana Muffins is EASY and HEALTHY BREAKFAST RECIPE for busy mornings!!! You should try this Chocolate Chip Banana Bread, too!!!

INGREDIENTS

• 1 and 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 ½ cups mashed bananas (3 medium bananas)
• 1 Tablespoon vanilla
• 1 teaspoon cinnamon-optional
• 4 Tablespoons honey
• 1 Tablespoon olive oil
• 1 large egg
• 1/2 cup plain Greek yogurt (nonfat)
• 1 Tablespoon soy or almond milk
• 1/2 cup mini chocolate chips (you can substitute with chopped nuts)

INSTRUCTION

1. Preheat oven to 350 F and spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. I used mini muffin tin.
2. First, in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.
3. Then, in a large bowl mash bananas. Next, add honey, oil, vanilla, milk, Greek yogurt and egg, then, mix until well combined and smooth. You can use electric mixer or whisk by hand.
4. Add dry ingredients and mix (or whisk)until just combined, too.

Full read at https://omgchocolatedesserts.com/skinny-banana-muffins-recipe/

Farmhouse Buttermilk Cake

FARMHOUSE BUTTERMILK CAKE – A fantastic old fashioned cake recipe made with buttermilk and brown sugar, topped with a sweet and sticky pecan topping. This wonderful cake is not too sweet, it’s just right –  super moist and delicious. This cake is perfect for holiday tables, parties, brunches and can be made year round. 

This cake can be served while it’s still warm and gooey (great with a scoop of vanilla bean ice cream), or wait for it to set and serve at room temperature.

INGREDIENTS

Cake

• 1/2 cup butter
• 2 cups light brown sugar
• 2 eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups unbleached all-purpose flour

Topping

• 6 tablespoons melted butter
• 1 cup light brown sugar
• 1/4 cup milk (I used whole milk)
• 1/8 teaspoon salt
• 2/3 to 1 cup diced pecans

DIRECTION

1. For the directions and to print this fantastic cake recipe, please head over to King Arthur Flour.
2. I followed  the recipe to a  T  without any changes.

Full read at https://sweetlittlebluebird.com/farmhouse-buttermilk-cake/

Mini Cheesecakes

Decadent, irresistible and utterly delicious these mini cheesecakes are the perfect way to prepare dessert for a crowd. I’ve made two versions here, one with a strawberry topping and one with salted caramel. You can’t go wrong if you serve these to your guests!

Servings: 24

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

INGREDIENTS

• 2 cups finely crushed graham crackers (from 15 sheets)
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter , melted
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce or Strawberry Sauce , recipes follow

INSTRUCTION

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
2. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
3. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.

Full read at https://www.cookingclassy.com/cheesecake-cupcakes/

Cookies ‘N Cream Cheesecake

Oreo Cheesecake is total dessert bliss! This over-the-top Oreo studded cheesecake that will be the highlight of any occasion! It’s rich and luscious, it’s sweet and tangy, and those little bits of chocolate cookie pieces add such a decadent flavor. Definitely a must try dessert!

A cheesecake that's likely to become one of your new favorite desserts! It's perfectly rich and creamy and it's brimming with plenty of chocolatey Oreo cookies. This ones a showstopper that's worthy of any celebration!

Servings: 14

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 8 hours 40 minutes

INGREDIENTS

Crust

• 20 Oreo cookies (regular)
• 5 Tbsp butter, melted

Filling

• 24 oz. (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream or plain full-fat yogurt
• 1 Tbsp vanilla extract
• 3 large eggs
• 18 Oreo cookies, crumbled
• Whipped cream, for topping (optional)

INSTRUCTION

1. For the crust: Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C). 
2. Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan*, spray inside with non-stick spray.
3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined. 

Full read at https://www.cookingclassy.com/cookies-n-cream-cheesecake/

Creamsicle Cheesecake

The batter might feel kind of loose as you're adding it to the pan—don't worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 6 HOURS 50 MINS

INGREDIENTS

FOR THE CRUST

• 24 whole Golden Oreo cookies, crushed
• 6 tbsp. melted butter
• Pinch of kosher salt

FOR THE FILLING

• 1 (3-oz.) box orange Jell-O
• 1 c. boiling water
• 2 c. whipped topping
• 2 (8-oz.) blocks cream cheese, softened
• 1/4 c. sour cream
• 1 c. powdered sugar
• 1 tsp. pure vanilla extract
• Pinch of kosher salt

FOR GARNISH

• 1 c. whipped topping
• 1 clementine, peeled and separated into segments

DIRECTIONS

1. In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved. Set aside to cool completely.
2. Make crust: In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8" springform pan and up the sides.

Full read at https://www.delish.com/cooking/recipe-ideas/a22217179/creamsicle-cheesecake-recipe/

Easy Lime Cake

Lime lovers won't be able to get enough of this delicious lime cake! This easy cake recipe starts with a cake mix, but gets a makeover thanks to additional ingredients! 

 Prep Time 15 minutes

 Cook Time 55 minutes

 Frosting 10 minutes

 Total Time 1 hour 10 minutes

 Servings 16 slices

 Author Christi Johnstone

INGREDIENTS

Cake

• 1 standard size package white or vanilla cake mix
• 1 cup lime yogurt or sour cream not fat free
• 1/2 cup oil
• 4 eggs
• 1 tablespoon finely grated lime peel
• 1 tablespoon lime juice

Glaze

• 2 cups powdered sugar
• 3 tbsp melted butter
• 3-4 tbsp lime juice
• 1-2 tbsp milk more or less depending on consistency you want the glaze
• Pinch of salt

INSTRUCTION

1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.

Full read at https://www.lovefromtheoven.com/easy-lime-cake/

Berries and Cream Angel Food Scoop Cake

Cake is for life, not just birthdays.

SERVINGS: 6 to 8

INGREDIENTS

For the cake:

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 9 egg whites, room temperature
• 1 teaspoon cream of tartar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 1 cup variety fresh berries
• 1 cup whipped topping
• 1/4 cup raspberry preserves, slightly warmed
• 8 ounces white chocolate chips
• 1/2 cup heavy cream, hot but not boiling

INSTRUCTIONS

1. Make the angel food cake: Preheat oven to 350 degrees. Sift flour and 1/2 cup sugar together.
2. In a large mixing bowl, add egg whites, cream of tartar, both extracts and salt. Using a hand mixer on medium speed, beat whites until they start to form soft peaks. Slowly add in remaining cup of sugar while still mixing. Beat whites until stiff peaks form. Gradually fold in flour/sugar mixture, about 1/4 cup at a time. Once flour is fully incorporated, carefully spoon batter into an ungreased angel food cake pan. Use a knife to poke out any air pockets.

Full read at https://www.tastemade.com/videos/berries-and-cream-angel-food-scoop-cake