Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Satisfy Donate Picture ||
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Lighting blub painting || Old blub recycling ideas || bulb craft ideas || Acyclic paint || Blub painting ideas || Blub painting
@nns_creation
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Clay cartoon make tutorial || Easy clay cartoon make || Cartoon make with clay ||
@nns_creation
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Easy drawing ideas || Easy wall decoration ideas || Painting || Wall drawing ideas ||
@nns_creation
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Heavenly Chocolate Peanut Butter Ooey Gooey Cake 🍫🥜
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup hot water
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup heavy cream
1 cup chocolate chips
1 cup peanut butter chips
1/2 cup chopped peanuts
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
Stir in the hot water until the batter is smooth. Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
For the peanut butter filling, beat the peanut butter, powdered sugar, and heavy cream together until smooth and fluffy.
Assemble the cake by placing one layer on a serving plate, spreading with peanut butter filling. Repeat with remaining layers.
For the chocolate ganache, melt the chocolate chips and heavy cream together until smooth. Pour over the top of the cake.
Garnish with peanut butter chips and chopped peanuts.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour | Kcal: 500 kcal per serving | Servings: 12 servings
#chocolatelovers #peanutbutter #layercake #dessert #baking #foodie #homemade #sweettooth #cake #yummy #foodblogger #instagood #delicious
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Elegant Pistachio Raspberry Crunch Cheesecake 🍰😍😋
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Mousse:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped
For the Pistachio Mousse:
1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped
For the Topping:
1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Raspberry Mousse: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Let cool. Fold the raspberry mixture into the whipped cream. Spread the mousse over the crust and refrigerate.
Pistachio Mousse: In a medium bowl, combine pistachio paste and sugar. Fold in the whipped cream. Spread the pistachio mousse over the raspberry mousse layer and refrigerate.
Sprinkle chopped pistachio over the pistachio mousse layer.
Topping: Pour melted white chocolate over the top of the cheesecake. Garnish with fresh raspberries and chopped pistachios.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cooking Time: 10 minutes (for raspberry mixture) | Total Time: 4 hours 40 minutes (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 servings
#cheesecake #pistachio #raspberry #dessert #baking #cheesecakelover
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