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69K views · 8.9K reactions | This is one of my most popular recipes! The Mediterranean dessert fusion of baklava and cheesecake proved fun and easy. Indulge in the ultimate combination of rich, creamy cheesecake and the nutty, syrupy layers of baklava. This fusion dessert brings together the best of two worlds—Middle Eastern tradition and classic cheesecake—in one show-stopping treat. Full recipe can be found on my website https://baitiana.com/2023/07/10/baklava-cheesecake/ #baklava #baklavacheesecake #cheesecake #yeg #yeggers #yegger #yegfoodie #yegfoodies | 𝓜𝓪𝓻𝓲𝓪𝓶 | Facebook

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Italian Rum Cake Recipe | This Italian rum #cake #recipe is what feeds my Italian soul! Ingredients: For the sponge: 6 Eggs 1 cup of Sugar 1/2 tsp of Lemon Zest, optional Pinch... | By Laura in the Kitchen | Facebook

589K views · 20K reactions | How to Make No-Bake Cheesecake | Get Cookin' with Nicole | Allrecipes | cheesecake, oven | Don't even *THINK* about turning the oven on today 🥱 We have JUST the no-bake cheesecake recipe that will satisfy your sweet tooth immediately 😌 Watch... | By Allrecipes | Facebook

She’s cute, she’s creamy, and she’s got a cherry on top 🍒 no eggs, no fuss, no bake easy cherry tiramisu and chocolate heaven 😍 so rich. Recipe below: Ingredients • 1¼ cup heavy whipping cream • ⅔ cup powdered sugar • ½ cup unsweetened cacao powder • 10 ladyfingers • Strong brewed coffee (for dipping) • Canned cherry filling Assembly 1. Whip heavy cream and adding powdered sugar and cacao powder gradually until fluffy. Set aside. 2. Dip ladyfingers in coffee and layer in a shallow dish. 3. Spread chocolate whipped cream over the base. 4.Spoon a generous layer of cherry filling. 5.Repeat: another 5 coffee-dipped ladyfingers + more chocolate whipped cream. 6. Chill for 2–3 hours. Dust with cacao before serving. Enjoy! Save this for a dreamy no-bake dessert idea! #nobakedessert #cherrychocolate #easydesserts #dessertlove #tiramisu | mahaavibes | Facebook

1.7M views · 1.3K comments | 10 Tips to Make Brownie Mix Taste Homemade | You Can Cook That | Allrecipes | Here are Nicolee's best tips for making brownie mix taste homemade! Just hide the box afterward and no one will be the wiser. LEARN MORE:... | By Allrecipes | Facebook

5.7K views · 169 reactions | All different tenses of to have - in italian | By Antoniobenina | Facebook

Amazing Deli Style Rice Pudding | You just can't beat this creamy deli-style Rice Pudding! | By Sip and Feast | Today, we're going to make creamy New York Deli Style Rice Pudding. Here are all the ingredients. Let's get into it right now. So, I always like to go over the ingredients. It helps me but more importantly, it's about helping you. This is the best, creamiest, most delicious rice pudding in the world. Do not be deterred by these proportions here. There is 8. 5 cups of liquid in one cup of rice, okay? It's an 8. 5to one ratio. You're probably thinking to yourself that's going to be soup. You're thinking wrong. I'm not kidding. It will be perfect but it's how you cook it and I'm going to show you that today. We have five cups of water. We have three cups of milk. We're going to cook that with one cup of medium grain white rice. That is the best rice you can use. It has the most starch you're going to be able to pull out of it. It's going to make the best rice pudding ever. Please use medium grain white rice. It's easy to find. You can buy it anywhere. We have an extra half cup of milk and that's going to be used when we temper our egg in at the end after we extract the maximum amount of starch from our rice and get it creamy. The egg is going to kind of like bind it all together. What are the other ingredients? We have a half a cup of sugar. Many people have made this one already like many people, thousands of people. So, we've had a lot of comments. I would say a good amount said that it needed to be a little sweeter. You can absolutely increase sugar here. I think it's perfect with a half a cup of sugar. A half a cup of raisins is also going to add some sweetness. If you take the raisins out you might want to increase the sugar by a tablespoon it's as simple as that this isn't complicated the only complicated thing here is how to cook this rice and the liquids together and not get soup we also have that one egg that's going to be tempered at the end we have two teaspoons of vanilla extract we have a pinch of salt just a pinch of salt is going to bring out the flavor of our vanilla and everything else make it a little bit more you know potent and then we have this one tablespoon of butter cinnamon for the end I recommend you don't put the cinnamon in during the cooking process. It's going to turn your rice pudding brown and I actually like the cinnamon on top for a nice like color contrast. Nice design. You can also put a cherry on top at the end which if you've been to a New York deli, you know that they will keep it in their case in a large tray and then they will normally crisscross the cinnamon and they'll put a few cherries on top of it. That's the rice pudding we're making today, the best rice pudding in the world. This is confused people. Some some people. I think a lot of it is you've been taught that rice is always cooked with a 2-one ratio. Normally with risotto, you're about a four to one ratio about five, sometimes five to one. By the way, you can use risotto rice for this too which would be great as well. I put the five cups of water in here. I'm also putting three cups of whole milk. I'm using whole milk here. Half cup of sugar, pinch of salt. Okay, that's fine sea salt, just a pinch. Doesn't matter what type of salt and then here's one cup of medium grain white rice. Do not rinse this rice but please do not rinse this rice okay we want the starch from it alright I'm going to turn this to a four out of 10 okay four to five out of 10 basically medium heat I'm going to start my timer now we're going to start the clock and we're just going to let it go and we're going to see how long this takes so depending on how you long you cook it you're not going to get good results if you're under about 55 minutes you but it can easily take an hour and 10 hour and 15 minutes I'm using a non-stick pot eight quart pot and then I have just a rubber spatula silicone spatula the reason I I'm using five cups water and three cups milk though you could use all eight cups milk is I don't want to scorch this and we're cooking it at low heat to further prevent it not scorching if you scorch your milk you know you start burning your milk you're going to get brown spots in this pot it's not the worst thing in the world but as long as you do it this way and cook it low and slow it's fine we want to bring this to a simmer okay once it starts bubbling it's going to take about 20 to 25 minutes I want you to stir fairly often or there is a little bit of labor here for this but you will be well rewarded with the best rice pudding. I made this the other day because I wanted to test the recipe and it took me an hour and 7 minutes. Can you tell people why you tested the recipe. We put this on our site. We had a lot of comments even before even an hour has a lapse so it was impossible for people to make the recipe and we had a lot of comments push back immediately about the proportions, right Tara? Yeah, I think a lot of people were just question the the ratio of liquid to to rice and we knew that we had tested it multiple times but I just wanted to do it one more following everything that you had step by step and I wanted to time how long it took. Yeah. And you got an hour and 7 minutes. Yeah and it was perfect. We will come back here once it starts bubbling. Okay so look at it. It's bubbling a little bit right now. It's 18 minutes. Everything's working right according to schedule. So now all you have to do remember I been stirring this pretty pretty consistently I know you might be saying like oh okay well this is you know too much but you know you get a lot of rice pudding out of this and it's not that much work I'm going to turn the heat now to low so that's about a two three out of 10 on on your burner depending on how low you get it it's going to take about another 25 to 45 minutes here what you can do now when it's on very low heat you're not going to have to stir it as much but every minutes just come over and do it. What this is going to do is it's very slow cooking is going to pull out all the starch it's going to make the most creamy rice pudding you've ever had and because we use a medium grain rice even after this cooking the rice kernels are still going to maintain texture and their consistency can you make it with other rice you can okay I mean honestly if I was to pick another rice it would be risotto rice you know our our boreo rice okay 35 minutes has elapsed this is what it looks like we've had some evaporation We're cooking very slow. You can start to see some of the rice here like this. Jim, it's soup. It's because it's not done yet, alright? Just continue to cook it and you don't have to stir as much now because now you're on lower heat. Your risk of burning now is minimal. You just going to stir probably every couple minutes. Okay, so here's 50 minutes. You can see right now how it's starting to thicken up a little bit but there's still plenty of liquid in here. Do not worry. Do not be deterred. I guarantee you it's going to work. Maybe it'll be one oh nine instead of 108 but we'll be alright. Continuing to cook. It's at the 58 minute mark. I'm just going to add one egg here into this milk. And just break it up and beat it completely okay just make sure it's combined and I'll just let this sit until we need it 105 right at the end is when it really plays ketchup gets much much thicker here if it yours is a lot liquidy at this point just let it go another 10 minutes it's all you have to do this isn't a problem if you take your time with it it's if you rush it then it's going to be different so here's our egg egg and milk from before and you could take a little spoon here just a spoon worth of it and just add it right in there okay just a little bit at a time now what that's going to do is you're tempering this so tempering means you're going to just raise the temperature here on this slowly without beating the egg you know like basically getting scrambled eggs okay we just want to get this temperature here close to this temperature here so just a little bit at a time use a bigger spoon than this if you want and so you don't make a mess and when it gets a little bit more then you can take a little bit more and then just add in so now if I was touch this stick my hand in there this is warm okay that's what we want to do then we're going to add that tempered liquid right back in here and then stir it right away so we don't get scrambled eggs and then the temperature and everything will be fine now the egg is going to help thicken it a little bit it's going to bring everything together it's going to make it creamier and then we can also add our raisins in now look if you don't like the raisins you don't have to do it I love them in this but there there are good contingent of people that don't like em in rice pudding. So, you know, I want you to do what you like. That was a half cup and then this is two teaspoons of vanilla but you can see right now after that tempering. It's getting a lot thicker. It's going to keep thickening now as we cook it for a few more minutes. What I like to do is I'm going to do this to show you. I'm going to keep one warm. Okay, out and then I'll put one in the refrigerator and we'll eat it probably in an hour with the taste tester. He likes it cold. I prefer it cold but I'll keep one out. So, you could see how it is warm. Okay, I'm going to let this cook for a few more minutes like this. One hour and 12 minutes. I'm going to turn it off. I mean, I hope I didn't thicken it up too much. Let's get this off the heat and then I have one tablespoon of butter. So, I already tasted it a few times. It's absolutely delicious. Now, again, if you like it a little bit sweeter, fool around with this after you make one batch of this, you can just next time do maybe like a half cup plus one tablespoon. Maybe you could do a/ 2 cup plus two tablespoons. Okay, it's eight tablespoon a half a cup so if you add one more tablespoon to it you're going to be increasing it by about 12% you know the the sugariness of it this is steaming hot right now even like this you'll see it's very much stuck to the spoon when you let this sit we'll let this sit for even 10 minutes and it'll still be very warm it's going to thicken up tremendously but I like to put this in to a dish how they do it in delis little cinnamon on top in the refrigerator and then we'll have the taste tester try that. James, you were just saying what the pattern you like? Yeah, it's cool. This is warm. This one has been about in the fridge for about an hour. I always like colder. Warm. I like room temperature rice but. You do? Really? Yeah. I like really cold like Cozy Shack. You can't do a rice pudding video without mentioning Cozy Shack. So good. That's the warm one. I'll try it first. Alright, now the cold. It's not going to be really cold. It's been about an hour. It needs about three. It's actually not cold early I recommend to everybody you have it cold I'm not I'm not the biggest fan of it like this so really good but when it's cold I love it it's 10 out of 10 the main goal of this video is just to show you like the milk all that bev ratio it's there the milk and the water the eight 1/ 2 cups you're going to get something really creamy and it'll be creamy overnight say you like you you're worried and you cook it a little too long like which this one might have been a few minutes too long you can just loosen it up again with a little bit of milk you know quarter cup of some people will do different versions where they'll do far less and then they'll mix in evaporated milk or condensed milk at the end but this one as long as you cook it enough you're you're good I mean I went and put in like a thing of soup in the fridge originally when I did this recipe I did six cups and it just came out like a brick the next time I remember that we we have to pour a ton of milk on it yeah and that was six and it was it almost like got to the point where so hard that even the milk wouldn't even loosen it up super simple video hope you make it hope you enjoy it give it that hour, hour to an hour and 20 minutes and and you'll be set. Wow, James. I don't know if you're going to be able to eat dinner now. I'll be good. Okay. We'll see you next time.

Refreshing Lemon Mousse Cake – A Zesty, Creamy Delight

928 reactions · 296 shares | STRAWBERRY SHORTCAKE TRIFLE 🍓 Large pack of strawberries, washed and trimmed 1/2 cup of sugar Vanilla pudding mix 3 cups of milk Package of cool whip Cubed pound cake #strawberryshortcake #strawberrytrifle #summerdessert #nobakedessert #backyardbbq | Bryannah Kay | Facebook

25 reactions · 5 comments | This Caramel Napoleon is dangerously easy… and completely irresistible 😍 The ultimate no-fuss dessert: Caramel Napoleon 🤎 Crispy puff pastry, whipped butter, and luscious caramel cream—layered into a bakery-worthy treat that looks impressive but comes together in minutes. ✨ Recipe: 2 sheets of puff pastry 👉 Roll out and bake at 400°F for 30 minutes until golden and flaky 2 sticks of room temperature butter, whipped until fluffy ~10 oz of caramel cream (Dulce de leche or ready-made caramel spread), whipped Layer and chill until set Slice and serve for instant dessert perfection This is your go-to when you want a showstopper with zero stress. #CaramelNapoleon #EasyDesserts #PuffPastryDessert #KosherBaking #NapoleonCake #3IngredientDessert #ShabbatDesserts #HolidayDessert #DulceDeLecheRecipe #CaramelLovers #JewishFood #KosherRecipes #ElegantDesserts #PastryLovers #sonyasprep | Sonya's Prep | Facebook

1.1M views · 13K reactions | Biscotti da inzuppo - Ricetta | Biscotti da inzuppo 😍 I buonissimi classici della nonna | By DovealSud | Facebook

Handrecipes | Italian Pistachio Ricotta Crostata 🇮🇹🥧 | Facebook

31K views · 224 reactions | Thin Mint Crackers | These Ritz cracker "thin mints" taste just like the famous mint-chocolate cookies loved by all! Prep Time: 20 mins Cook Time: 15 mins Additional Time: 5... | By Nicole's | Facebook

A Remarkable ‘Apostle’ In Pittsburgh