No Bake Mini ChesseCakes

Ingredients:

CRUST

• 4 ounces crisp gourmet cookies (such as Biscoff) (about 15 cookies)

• 1/4 cup (2 oz.) melted salted butter

FILLING

• 12 ounces cream cheese, softened

• 1/2 cup granulated sugar

• 1/4 cup whole milk

• 1/2 cup heavy cream, chilled

• 1/2 teaspoon vanilla extract

• Whipped cream and fresh berries, for serving

Preparation:

Prepare the Crust: Lightly grease sides of a 12-cup mini cheesecake pan. Alternatively, use a muffin pan lined with muffin liners. Pulse cookies in a food processor until finely chopped. Drizzle in butter, and process until finely ground and evenly moistened. Divide crumb mixture evenly among prepared cups. Press down evenly with a shot glass or small spoon. Chill 10 minutes or until ready to fill. Prepare the Filling: Beat together cream cheese, sugar, and milk with an electric hand mixer on medium-high speed until fluffy and well incorporated, about 2 minutes. Beat heavy cream in a separate bowl on medium-high speed until stiff peaks form, about 2 minutes; fold into cream cheese mixture until combined. Fold in vanilla. Spoon filling evenly into cups over crumb crusts. Smooth out the tops, and chill until fully set, at least 5 hours and up to overnight. Carefully remove cakes and place on a serving platter. Top with whipped cream and berries, if desired.

Bannana Nut Muffins

Servings 12 Muffins

Ingredients:

1 Bannana Bread Box Mix (Chiquita Bread Mix Used)

2-3 Bannanas (over-ripe, i used three since I wanted the bannana flavor to over power the flavor)

1 large egg

1/3 cup water

2 cups of walnuts (you can use a cup but I wanted the walnuts to be in every bite)

Preparation:

You will add you bread mix into a large bowl and add your ripen bannanas to the mix along with 1 large egg and water. You will mix the mixture until you get one smooth dough mix. You will pre heat your oven at 350' degrees ferenheit. Crush your walnuts into pieces so you get them into bite sizes, Now you will mix the walnuts into your mix. Place your mixture into cupcake molds and fill to the top. This is important as we want to get muffins and do not need that extra space to pipe (as when we do cupcakes). Place muffin pan into oven and let it bake for 20 min. Remove and let rest at room tempature 20 min and Enjoy!

traditional vanilla cupcake

MAKES 15-20 SERVINGS

Ingredients

1 1/2 cups flour

1 1/2 baking soda

1/4 salt

1 1/ 4 cups of water

1/2 cup of oil

4 egg whites

1 TEASPOON VANILLA EXTRACT

Preparation

COMBINE FLOUR, BAKING SODA, SALT, VANILLA EXTRACT, FLOUR, BAKING SODA, WATER, AND OIL INTO A LARGE BOWL AND MIX UNTIL FULLY COMBINED. UPON HAVING YOUR MIX PLACE CUPCAKE MOLDS INTO PAN AND ADD CAKE MIX. ALLOW FOR A 1'' INCH OF SPACE PER MOLD TO ALLOW RISING IN CUPCAKES. PLACE IN OVEN AT 350 DEGREES FERENHEIT COOK 19-23 MIN. REMOVE AND PLACE ON A COUNTERTOP TO LET COOL 15-20 MIN. TO DECORATE USE VANILLA FROSTING AND ADD SPRINKLES. ENJOY!

FLAN:

INGREDIENTS:

1 LECHERA OR CONDENSED MILK

1 CARNATION OR EVAPORATED MILK

1 TEASPOON VANILLA

5 EGGS

CARAMEL:

6-8 TEASPOONS SUGAR (Depends on personal taste)

PREPARE FIRST:USE A CAKE PAN AND LET MELT FOR 10-15 MIN CHECKING AFTER 8 MIN TO SEE IF CARAMILIZATION HAS OCCURED. LET COOL FOR 10 MIN.

PREPARATION: COMBINE EGGS, VANILLA, CARNATION, AND LECHERA INTO BLENDER AND BVLEN TILL PROPERLY COMBINED. PRE-HEAT OVEN TO 450' DEGREES FERENHEIT, PLACE MIXTURE INTO CARAMALIZED PAN. PLACE FLAN PAN INTO A BIGGER TRY FOR A WATER BATH AND PLACE IN THE OVEN. SET A TIMER FOR 50 MIN AND ENJOY.

TIP: IF YOU EAT 1 HR AFTER THE FLAN WILL BE SMOOTHER AND MORE GELATIN TEXTURE. IF YOU LET SIT OVER NIGHT THE NEXT DAY FLAN WILL BE CREMIER AND THICKER.