Churros Recipe

Ingredients
1 tablespoon sugar
cup butter, unsalted
1 cup water
teaspoon salt
1 cup flour
3 large eggs
Cinnamon and sugar to coat
Instructions
Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour
and stir well. Cook over low heat for 2 minutes.
Remove from heat and let cool 10-15 minutes.
Add eggs, one at a time, mixing well between each.
Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into
oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve
immediately.









FERRARO NUT ELLA CHEESE CAKE

Prep time 30 min
Cooking time 10 min
Total time 40 min

Original recipe
makes 1 large cake
8 to 10 servings

Ingredients :
Oreo biscuits 3 cups ( crushed)
Ferrero rocher chocolate 2 pcs
Unsalted butter 6 tbsp / 80 gm (melted)
Cream cheese kiri 2 cups / 400 gram
Whipping cream. 300 ml
Nutella (1 cup )/ 300 gm
Cold water. 2 tbsp
Gelatin. 2 tsp
Ferrero Rocher chocolate for decoration

Method:

Step 1 :
Grease 8 to 10 inch loose bottom cake pan with butter n keep a side

Step 2 :
In a bowl add Oreo biscuits n 2 Ferraro chocolate n mix well .
We can use digestive biscuits also

Now crushed by help of electric crusher.
Now pour melted unsalted butter, n mix well.

Step 3:
Now press the mixture at the bottom of grease pan .
Press hard n make a smooth layer
Keep it refrigerate for 1 hr

Step 4:
Cream cheese mixture :
In a bow add cream cheese n beat with help of
Electric beater till smooth.
Then add Nutella n beat more till get combine..

Step 5:
Gelatine mixture:
Dissolve gelatine in 2 tbsp cold water.
Now heat gelatine paste on double boiler.till gelatine dissolve .

Step 6 :
Quickly Add this gelatine mixture (before it get thick )in cream cheese mixture n beat for 2 mins more .
Tip( if it's get thick heat again to have liquid form)

Step 7:
In a separate bowl whipped the cream .
Now gently fold whipped cream in mixture .

Step 9:
Pour this mixture on top of prepared crushed biscuit base .
N make it smooth n even on top with palette knife.

Step 10:
Now keep in refrigerator to cool n set for 4hrs .
( best to keep over night)
Now open loose bottom pan .
Decorate with Ferraro chocolate on top
Cut in slices n serve .







OH YUMMY!!!!
Healthy Hawaiian Blizzard

1 cup fresh pineapple chunks
1 cup unsweetened coconut milk
1 banana
1/4 cup ice cubes
2 teaspoons honey, optional
pineapple wedges, for garnish

Directions
In a blender, combine the pineapple chunks, coconut milk, banana, ice and, if desired, honey. Puree until
smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.



















Nutella Chocolate Pudding

Ingredients

1 Tablespoon Dark Brown Sugar
2 Tablespoons Cornstach
1 pinch Salt
1 cup Heavy Cream
1 cup Hazelnut Milk
1 ounce, weight Semi Sweet Chocolate, Finally Chopped
cups Nutella Spread
teaspoons Pure Vanilla Extract

Preparation

In a saucepan mix the dry ingredients: sugar,cornstach and salt. Slowly mix in the heavy cream and hazelnut
milk until well combined and lump-free. Cook over medium heat. Whisk constantly until it thickens.

Remove from heat. Stir in chocolate, Nutella and vanilla extract. You can run it through a sieve if you like.
Lightly press some plastic wrap on top of the mixture; it will prevent a skin from forming. Let cool and
refrigerate a few hours, overnight if possible.












Coca-Cola Cake with Coca-Cola Frosting is a delicious Southern classic.
Author: Robyn Stone | Add a Pinch
Serves: 15
Ingredients
Coca-Cola Cake:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup Coca-Cola
1 cup butter (2 sticks)
2 tablespoons cocoa
2 cups miniature marshmallows
2 large eggs
cup buttermilk
2 teaspoons vanilla
Coca-Cola Frosting:
cup butter (1 stick)
7 tablespoons Cocoa-Cola
3 tablespoons cocoa
2 cups powdered sugar
2 teaspoons vanilla
1 cup cocktail peanuts (optional)
Instructions
Coca-Cola Cake:
1. Preheat oven to 350 degrees. Prepare 9x13 baking pan with butter and flour or baking spray.
2. Whisk together flour, sugar and baking soda in a large bowl. Set aside.
3. Add Coca-Cola, butter and cocoa to medium saucepan. Bring to a boil over medium heat, stirring
constantly. Remove from heat and gradually add to the flour mixture with a large spoon. Stir in the
marshmallows, eggs, buttermilk and vanilla until well-combined. Pour cake batter into your prepared 9x13
baking pan.
4. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Coca-Cola Frosting:
1. Add butter, Coca-Cola, and cocoa to a medium saucepan. Bring to a boil over medium heat, stirring
constantly until the butter completely melts. Remove from the heat and add sugar and vanilla. Stir with a
whisk until well-combined and smooth.
2. Pour over warm cake. Top cake with cocktail peanuts (optional).


Butter and Brown Sugar Roasted Sweet Potatoes

You will need:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Cut potatoes, melt butter and cover with spices.
Bake 60 minutes.















Marshmallow Recipe
How to make marshmallow? Marshmallow fluff is a spreadable marshmallow cream that closely resembles a
whipped and sweetened cloud. Food for angels.Marshmallow fluff is most famous for being half of the duo that
makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies,
broiler smores or to frost a cake since its almost identical to Italian meringue. A gooey dollop dropped into hot
cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . its pretty
hard not to.
Prep Time 10 min
Cook Time 20 min
Total Time 30 min
Ingredients
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
Instructions
1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment.
With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over
medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never
taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-
ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot
syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes
back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in
the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets
are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!).
Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat
until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.