Soft & Chewy Vegan Pumpkin Cheesecake Cookie
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Cheesecake Cuit Végétalien à la Citrouille / Vegan Pumpkin Baked Cheesecake
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★ x ★ o ★ x ★ o ★ x ★ o ★ x ★ o ★ x ★ o ★ x ★
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adventurer through to cherry were drawn on day 1. chocolate bonbon through to gingerbrave were on day 2, and day 2 continued on to the next image.
also, pay close attention to almond and walnut, because they're connected to someone else~
also also while croissant is partially tk im not tagging tk because i'll die
original meme . two . three .
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A Cheesecake Cookie x Cinnamon Cookie (Cookie Run) moodboard with themes of glitter, luxury, having fun, and magic tricks
Requested by: Anon
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*** HOMEMADE BUTTERFINGER INGREDIENTS
*1 1/4 cup maple syrup
*1 1/4 cup salted natural almond butter or peanut butter
Optional:
*1/2 cup crispy quinoa or brown rice crisp cereal
*2 cups dairy-free chocolate, melted
1. Secure a candy thermometer on the rim of a small saucepan making sure the bottom of the thermometer is not touching the bottom or side of the pan. The bottom of the candy thermometer should be about 1 inch from the bottom of the pan. Set the candy thermometer to 270 degrees F. Bring maple syrup to a boil over medium heat and do not stir. This may take about 10-15 minutes. While you wait, measure out and prepare your other ingredients. You can also use this time to line an 8 x 8 baking pan with parchment paper.
2. Once the maple syrup reaches 270 degrees F, turn off the burner, remove the pot from the burner and quickly stir in the almond butter or peanut butter. Stir in the crispy quinoa or brown rice crisp cereal if using. As the maple syrup cools it will start to harden so quickly transfer this mixture to the parchment-lined baking pan. Use a silicone spatula to quickly flatten into one even layer covering the entire bottom of the pan. Place the pan in the freezer for 20 minutes to allow the mixture to set. Do not leave in the freezer for longer than this or they will be difficult to slice into bars.
3. Lift the parchment paper out of the pan and cut your bars into your desired sized bars. I like to make mini butterfingers since they are so decadent and satisfying.
4. Once they are cut into small rectangular bars, dip each one into the melted chocolate using two forks and allow excess chocolate to drip off before placing them on a parchment lined baking sheet. Add sprinkles if desired before the chocolate hardens. Place the baking pan in the freezer for 15 minutes and then enjoy.
5. Store leftovers in an airtight container in the refrigerator for up to 10 days.
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Desserts - Cinnamon-Chocolate Chip Cheesecake
Any party would benefit from this stunning cinnamon and chocolate chip cheesecake's decadent addition.
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