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What kind of dessert do you think of after you have a perfect meal? Some takes a slice of pie and some like to take a few scoops of ice cream. If you’re a dessert-lover you may want to treat yourself with something new. For those people in particular, here are 20 casseroles recipe that we want to introduce. From savory dishes to sweet, open up your mind to this delightful world of casseroles! Mint Chocolate Lasagna We bet you never thought you’d hear those words next to one another before, did you? In any event, mint chocolate lasagna is a great first dessert casserole with a lot of flavor. Like its namesake, the recipe involves layering different ice cream flavors together for a no-bake treat with great presentation. Here’s how you get started. Ingredients: 1 package of Mint Oreos 1/4 cup of butter 1 8-ounce package of cream cheese 1/4 cup of granulated sugar 2 tablespoons of heavy cream 1 8-ounce container of Cool Whip 1 package of instant chocolate pudding 2 cups of cold milk 1 teaspoon of mint extract 2-3 drops of green food coloring Steps: Begin by making your chocolate pudding according to the directions, using your cold milk. When it’s done, set it in the fridge. Next, process your Oreos into fine crumbs before combining them in a medium bowl with melted butter. Mix everything well and grease up the bottom of a baking dish. Press the Oreo crumbs into the bottom of it and let it chill in the fridge for five minutes. In another medium bowl, mix together your cream cheese, sugar and cream until it all turns light and fluffy. Add a cup of Cool Whip, 1/2 a teaspoon of mint extract and your food coloring. Spread that over the crust before spreading your pudding on top of that. Next, mix the rest of your Cool Whip, mint extract and food coloring together, spreading that over the pudding layer. Top it off with chocolate chips and pop it in the fridge for half an hour before serving! No-Bake Chocolate Eclair Cake If you’re anything like me, chocolate eclairs are one of your all-time favorite desserts. That’s why this casserole dish recipe inspired by them is sure to be a new favorite dish of yours once you’ve tried it. Like all these dishes, this one uses simple ingredients, requires little preparation and ends up tasting absolutely delicious. So let’s get started. Ingredients: Filling: 1 3/4 cups of whipping cream 3 tablespoons of sugar 1 teaspoon of vanilla extract 2 boxes of instant vanilla pudding 3 cups of milk 1 box of graham crackers Topping: 1/3 cup of cocoa powder 1 cup of sugar 1/4 cup of milk 1/2 cup of butter 1 teaspoon of vanilla extract Steps: Begin by covering the bottom of a 9×13-inch dish with a layer of graham crackers. Next, get out a medium bowl and beat together your whipping cream, sugar and vanilla extract for about four minutes until it forms whipped cream. In another bowl, beat together your milk and vanilla pudding on medium for about two minutes. Finally, stir the two together until they’re smooth. Spread half of the mixture on top of the graham cracker layer, using a spatula to spread it around. Add another layer of graham crackers and repeat this process, finishing with a graham cracker layer on top. Next, bring your cocoa, milk and sugar to a boil in a small pot. Boil it for a minute, stirring throughout, before taking it off the heat for a minute, still stirring. Next, add your butter and vanilla and stir until it forms a smooth glaze. Pour that over the graham crackers and refrigerate the dish overnight. When it’s done, you’re ready to eat! No-Bake Cherry Cheesecake Are you a fan of cheesecake? Although most of us probably love this delicious dish, it can be a little hard to make from scratch. Fortunately, there’s still a way to have tasty dessert with a little less effort with this no-bake cherry cheesecake. So let’s do it. Ingredients: 2 cups of graham cracker crumbs 1 stick of butter, melted 3 cream cheese, softened 1 cup powdered sugar 2 tablespoon of milk 1 cup of pecans, chopped 1 cup of heavy cream, whipped 2 tablespoons of powdered sugar 1 teaspoon of vanilla 2 cans of cherry pie filling Steps: Start by getting out a medium bowl and mixing together your graham cracker crumbs and melted butter. Press it all together in a crust in the bottom of a casserole dish. Freeze it for about 10 to 15 minutes. Next, cream together your cream cheese, two tablespoons of milk and powdered sugar until it’s smooth. Spread your cream cheese mix over the crust and top that off with a layer of chopped pecans. After that, mix your whipped cream, two tablespoons of powdered sugar and vanilla in a bowl. Spread that over the pecans as well before pouring the cherry pie filling on top. Chill it overnight before serving with some additional whipped cream on top! Pecan Peach Cobbler If you want to add a little bit of Southern flair to your fall recipes, why not try this delicious pecan peach cobbler? Although it’s pretty clear what the end result will taste like, cobblers remain an underrated, fruity dessert that the whole family is sure to love. So let’s get started. Ingredients: 12-15 peaches, peeled and sliced (16 cups) 3 cups of sugar 1/3 cup of flour 1/2 teaspoon of nutmeg 1 1/2 teaspoons of vanilla 2/3 cup of butter 2 (15-ounce) packages of refrigerated pie crust 1/2 cup of chopped pecans, toasted 1/4 cup of sugar vanilla ice cream Steps: To begin, combine your peaches, sugar, flour and nutmeg in a Dutch oven and let it all stand for 10 minutes (or until the sugar is dissolved in). Next, bring the peach mixture up to a boil. Turn the heat down to low and let it all simmer for 10 minutes or until it turns tender. Take it off the heat, add your vanilla and butter and stir it all up. Next, unfold two of your pie crusts and sprinkle in 1/4 cup of pecans and two tablespoons of sugar on top of one of them. Top it with the other pie crust and roll the two together into a 12-inch circle. Cut the result into a 1 1/2-inch strips and repeat this process with the rest of the pie crust. After that, spoon your peach mix into a greased up 13×9-inch baking dish. Create a lattice design with the pastry strips on top. Finally, bake the whole thing at 475 degrees for 20 to 25 minutes. Next, spoon the rest of the peach mixture on top and do another lattice work of pie crusts on top. Bake it for 15 to 18 more minutes and serve with vanilla ice cream! Pumpkin Lasagna Once you’ve opened the door to dessert lasagnas in general, a whole world of possibilities opens up. With that said, our second one here for pumpkin lasagna is so delicious and satisfying—particularly during the fall. As always, this one couldn’t be easier to throw together. Here’s how you make it. Ingredients: 2 rows of golden Oreos 2 rows of pumpkin Oreos 8 tablespoons of unsalted butter, melted 8 ounces of cream cheese, softened 1/2 cup of butter 1 cup of powdered sugar 1 container of Cool Whip 2 packages of pumpkin instant pudding 3 cups of milk white chocolate bar (for decoration) Steps: Start by crushing your Oreos very finely by putting them through a food processor. Transfer the crumbs into a Ziploc and add melted butter, mixing it all up. Press the resulting crust into a 9×13-inch dish. After that, get a medium bowl and blend together your cream cheese, butter, powdered sugar and half of the Cool Whip. When that’s well-combined, spread it over your crust. In another bowl, combine your instant pudding and milk together. Whisk it up until it thickens before pouring it over the cream cheese layer. Refrigerate it for about five minutes before topping it with the rest of the Cool Whip and some white chocolate shavings. Throw it back in the fridge for an hour before serving! Hot Fudge Brownie Cake This recipe may be a little more familiar to some of you, though it still fits our guidelines here! Although brownies are always delicious, this hot fudge and cake-fused version is sure to take their flavor to the next level. If you were looking for something chocolatey to impress some party guests with, this is the right way to go. Ingredients: 1 cup of flour 2 tablespoons of unsweetened cocoa 2 teaspoons of baking powder 1/4 teaspoon of salt 1 1/4 cups of sugar 1/2 cup of milk (room temperature) 3 tablespoons of vegetable oil 1 teaspoon of vanilla extract 1/2 cup of light brown sugar 1/4 cup of unsweetened cocoa 1 1/2 cups of boiling water whipped cream or ice cream Steps: Begin by preheating your oven to 350 degrees. Next, stir together your flour, cocoa, baking powder, salt and 3/4 cup of your sugar in a bowl. After that, stir in the milk, oil and vanilla. Spread the batter in a greased, 8-inch square pan. Next, combine your brown sugar, cocoa and remaining sugar in a smaller bowl. Sprinkle the results over the batter. Get your boiling water ready and get a small spoon to drizzle the boiling water over the batter without mixing the layers (don’t stir). When the oven is ready, bake it for 45 minutes until you have a springy cake. Cool it for 25 minutes on a wire rack and serve it with ice cream or whipped cream! Banana Bread Cobbler You’ve probably had banana bread and you’ve probably had fruit cobbler… but have you ever had banana bread cobbler? We hadn’t either—but it is truly one of the tastiest desserts we’ve ever tried. Though you can imagine more or less what it will taste like, it’s so easy to make and is a unique twist on some familiar flavors. So let’s do it. Ingredients: 1 cup of self-rising flour 1 cup of sugar 1 cup of milk 1/2 cup of melted butter 4 sliced bananas streusel topping vanilla ice cream Steps: Start by preheating your oven to 375 degrees. Next, whisk together your flour, sugar and milk until they’re just blended. Whisk the melted butter in as well and pour the batter into a greased, 11×7-inch baking dish. Top the entire thing with slices of banana and sprinkle the streusel topping on that. When the oven is ready, bake it for 40 to 45 minutes until it’s all golden brown and bubbly. Serve it with ice cream and enjoy! Apple Bread Pudding Apple desserts tend to be my favorite desserts and this one is no different. Although you’re probably used to having homemade apple pie in the fall, this recipe is just a little bit different than what you’re probably used to. The result is a little bit heartier and more unique—perfect to impress any party guests. Here’s what you do: Ingredients: 2 tablespoons of butter 3 apples, cubed 3 cups of heavy cream 4 eggs 1 egg yolk 1/4 cup of sugar 1 teaspoon of ground cinnamon 1 16-ounce cinnamon-raisin bread loaf, cubed 4 tablespoons turbinado sugar Steps: Begin by preheating your oven to 375 degrees. After that, melt your butter in a nonstick skillet on medium-high heat. Add your apples and cook them for eight to 10 minutes, stirring throughout until they turn soft and gently browned. Next, whisk together your cream, eggs, egg yolk, sugar and cinnamon in another large bowl until they turn smooth. When that’s done, stir in your cubed bread and let it all sit for five minutes. Add your cooked apples in as well. After that, sprinkle half of your turbinado sugar into a buttered casserole dish. Add your bread and apple mix on top of that, making an even layer. Sprinkle the rest of the sugar on top of that. When it’s all set, bake it in the oven for 40 to 45 minutes until it turns light brown and the center is set. Let it cool for 10 minutes and serve! For additional flavor, top it with additional sautéed apples and a sweet cream sauce. Pineapple Upside-Down Carrot Cake Once again, this one is a fusion of several recipes that you’ve probably tried before. While pineapple upside-down cake is delicious and easy on its own, adding in a carrot cake component takes the entire thing to a new level. Once you’ve tried this unique dish, you’re sure to make it again and again. So let’s get started. Ingredients: 1/4 cup of butter 2/3 cup of brown sugar 1 20-ounce can of pineapple slices in juice, drained 7 de-stemmed maraschino cherries 1 cup of sugar 1/2 cup of vegetable oil 2 eggs 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of ground cinnamon 3/4 teaspoon of baking soda 1/2 teaspoon of salt 1 1/2 cups of grated carrots 1/2 cup of chopped pecans Steps: Begin by preheating your oven to 350 degrees. Melt your butter in a greased, 10-inch cast-iron skillet over low heat. Take it off the heat and sprinkle in your brown sugar, arranging seven pineapple slices in the bottom in one layer. Put one cherry in the middle of each pineapple piece. After that, beat together your sugar, oil and eggs with an electric mixer on medium. Combine your flour, baking powder, cinnamon, baking soda and salt in another bowl and gradually add that into your wet mixture as well, all on a low speed until it’s combined. Stir in your carrots and pecans before scooping the batter on top of the pineapple slices in an even layer. Next, bake your dish for 45 to 50 minutes or until it passes a toothpick test at the end. Cool it off on a wire rack for 10 minutes before carefully inverting onto a serving plate. Enjoy! S’more Casserole Last but not least, this S’more casserole is a great twist on a dessert that everybody has at least some experience with. If you ever want that campfire taste without actually going outside and making a campfire, this recipe should do just the trick—especially now that summer is behind us. Here’s what you do: Ingredients: 2 tubes refrigerated crescent rolls 16 ounces of cream cheese, softened 1 cup of sugar 7 ounces of marshmallow creme 1 package of graham crackers 1/2 cup of melted butter 2 cups of milk chocolate chips 2 cups of mini marshmallows Steps: To get started, preheat your oven to 375 degrees. Unroll one tube of your crescent dough into the bottom of a 9×13-inch pan. Next, cream your cream cheese and 3/4 cup of your sugar. Add your marshmallow creme as well and keep mixing it until it’s all evenly combined. After that, pour the mix on top of your dough layer and spread it around evenly. Next, crush your graham crackers in a Ziploc until they’re fine crumbs. Add two tablespoons of sugar and three tablespoons of melted butter, shaking it until everything is well-coated. Finally, add a layer of this mixture on top of everything else. Sprinkle your chocolate chips on top of the crumbs and put mini-marshmallows on top of that. Unroll the last roll of crescent dough and put it on top, brushing it with melted butter and sprinkling it with the leftover sugar. Bake it all for 13 minutes until it turns golden brown and flaky and dig in! Unicorn Cake If you want a simple no-bake dessert dish that has a little more pizzazz than average, you might want to try making this tasty unicorn cake. Though this is essentially a simple cheesecake with pudding and an Oreo crust, the visual aspect is sure to impress your children at the very least! For anyone looking for a dessert that’s a little bit fun and unusual, this is a good one. This delicious recipe has been adapted from Living Locurto. Here’s how you make it: Ingredients: 18 Oreos 12 ounces of softened cream cheese 1/4 cup of sugar 2 containers of Cool Whip 3 tablespoons of melted butter 2 cups of cold milk 1 package of instant vanilla pudding food coloring sprinkles Steps: Begin by crushing up your Oreos into crumbs. Next, mix the crumbs with your melted butter and put the mix into a baking dish, pressing it down with a spatula. When you’re ready, set it in the fridge to cool. Whip your cream cheese until it turns fluffy before adding two tablespoons of milk and your sugar, mixing it all up. Stir in a cup of Cool Whip as well. Next, split the mix into two parts and color half of it blue and half of it purple using your food coloring. Spread the blue half of the mix onto the Oreo crust and put the purple mix on top of it. When you’re done, put it back in the fridge. After that, mix your vanilla pudding mix with two cups of cold milk. Whisk it together until it gets thicker and add a cup of Cool Whip. Mix it again before splitting in half, coloring part of it pink and part of it yellow. Spread the yellow first onto your cake and the pink on top of it. After that, cover the whole thing with plastic and let it chill for four hours. When it’s ready, decorate it with Cool Whip and sprinkles and enjoy! Chocolate Walnut Blondies You may have made brownies plenty of times before, but have you ever made blondies? If not, think of blondies as the opposite of brownies in a way—they have the same kind of texture but are more like a fluffy cookie. If that sounds good to you, then you have to try out these chocolate walnut blondies. Though these things often have nuts in them, that extra little boost of chocolate takes these to the next level. This recipe is adapted from Taste of Home and it couldn’t be easier to make. Here’s how you do it: Ingredients: 2 cups of brown sugar 2 eggs 2 cups of flour 1 cup of melted butter 2 teaspoons of vanilla 1/2 cup of ground walnuts 1 cup of chopped toasted walnuts 1 cup of semisweet chocolate chunks 1 teaspoon of baking powder 1/8 teaspoon of baking soda 1/2 teaspoon of salt Steps: Begin by preheating your oven to 350 degrees and greasing up a baking pan with parchment paper, leaving extra coming up the sides. In a big bowl, mix together your butter, brown sugar and vanilla until they’re well-blended. After that, add your eggs one at a time and whisk between each addition. In another bowl, mix your flour, ground walnuts, baking powder, salt and baking soda. When that’s ready, stir it into the butter mix as well. Fold in your walnuts and chocolate chunks and spread the dough into your pan. When you’re ready, bake the dish for 30-35 minutes until a toothpick comes out clean from the center of the dish. Let it cool on a wire rack before pulling the whole thing out by the parchment paper, cutting into squares and serving! Classic Lemon Bars While we’re in the realm of dessert snack bars, why not try out these classic and delicious lemon bars? Though you may have had this recipe from a boxed mix before, those are nothing compared to making it yourself. Though this recipe is simple enough and contains everyday ingredients, the result is a delicious treat that your whole family is sure to love. This recipe comes adapted from A Latte Food and is absolutely delicious. Ingredients: Crust: 1/2 cup of melted butter 1 cup of flour (plus two tablespoons) 1/4 cup of powdered sugar 1/8 teaspoon of salt Filling: 1 1/2 cups of sugar 3 eggs 1/2 cup of fresh lemon juice 1/2 cup of flour 1/2 teaspoon of baking powder 1 tablespoon of lemon zest powdered sugar (for topping) Steps: Begin by preheating your oven and greasing up a baking dish. Next, mix your flour, melted butter, powdered sugar and salt together. When that’s well-combined, press it into the bottom of your dish in an even layer and bake it for 10 minutes. Set the dish aside and get out a bowl, mixing your eggs, sugar, lemon zest, lemon juice, baking powder and flour. After it’s combined, pour it over your crust and let it bake for 25 minutes, until the filling has set. Sprinkle the top with powdered sugar when it’s done and enjoy! Still, let it cool all the way down in the fridge first. Strawberry Rhubarb Cream Bake If you’re from the South, you may already be familiar with the unique combination of flavors that strawberry and rhubarb brings. If you’re not, now is the perfect time to find out with this delicious strawberry rhubarb cream bake! As the name suggests, this is a fruity and creamy dessert that your family won’t be able to stop talking about. The recipe is adapted from Genius Kitchen and couldn’t be easier to make. Here’s how you do it: Ingredients: 2 cups of flour 1 cup of chopped pecans 1 cup of melted butter 1/4 cup of sugar Topping: 1 cup of packed brown sugar 1 1/4 cups of heavy whipping cream, whipped and divided 3 tablespoons of cornstarch 5 cups of fresh chopped rhubarb 1 cup of sliced strawberries 1 package of cream cheese 1 cup of powdered sugar brown sugar Steps: Start by mixing your flour, pecans, butter and sugar in a bowl. Next, press that mixture into a greased baking dish, Bake it at 350 degrees for 18-20 minutes until it turns golden brown and let it cool on a wire rack. In a saucepan, mix your brown sugar and cornstarch. Stir in your rhubarb until it all combines. Bring that mix to a boil over medium heat and keep stirring. Turn the heat down and cook it for four to five more minutes until it turns thick. After that, take it off the heat and stir in your strawberries. In another mixing bowl, beat together your cream cheese and powdered sugar until it turns smooth. Fold in a cup of whipped cream and spread everything over your crust. Top that off with your rhubarb mix and spread the rest of your whipped cream on top of it. Let it chill for three to four hours and serve! Add extra brown sugar on top if you’d like. Pineapple Orange Cake If you’ve had pineapple upside down cake before, you know how delicious that uniquely sweet flavor is when baked in with cake batter. To take that taste to the next level, try out this pineapple orange cake for another fruity and delicious dessert recipe. This dish comes adapted from Taste of Home and couldn’t be easier to make. Here’s how you make it: Ingredients: Cake: 1 package of yellow cake mix 1 can of undrained mandarin oranges 4 egg whites 1/2 cup of unsweetened applesauce Topping: 1 can of crushed pineapple (undrained) 1 package of instant vanilla pudding 1 carton of whipped topping Steps: Begin by beating together your cake mix, oranges, egg whites and applesauce on low for two minutes. Pour your batter into a greased up baking dish and bake it at 350 degrees for 25 to 30 minutes. Cool it on a wire rack when it’s done. In the meantime, mix your pineapple and pudding mix in a side bowl. Fold in your whipped topping until it’s blended and spread that over the cake. Let it chill in the fridge for an hour and enjoy! Strawberry Oatmeal Bars Desserts that you can bake and chop into bars are great because you can eat them in small portions, save them for later and even eat them throughout the day instead of just after dinner. For a great example of that, try making these tasty little strawberry oatmeal bars. Though they’re a perfect dessert, you could also eat one for breakfast for a sweet snack. The recipe is adapted from Chocolate Covered Katie and is absolutely delicious. Here’s how you do it: Ingredients: 1 cup of rolled oats 1/2 cup of flour 1/4 teaspoon of cinnamon 1/4 teaspoon of salt 1/4 teaspoon of baking powder 1/3 cup of sugar 1/3 cup of oil 2 cups of diced strawberries 1 1/2 teaspoons of cornstarch 1 tablespoon of sweetener Steps: Begin by preheating your oven to 350 degrees and lining your baking dish with parchment paper. Next, stir together your oats, flour, cinnamon, salt, baking powder and sugar in a side bowl. Add your oil and mix until it becomes a dough before pressing two thirds of it into the bottom of your baking dish. In another bowl, mix your strawberries, starch and sweetener, pressing that on top of the dough in the pan. Once that’s done, sprinkle the leftover dough on top of everything and press everything down. Bake the dish for 35 minutes in the middle of the oven before letting it cool. Let it chill for an hour before cutting into it and enjoy! Tiramisu Cheesecake Though we’ve included some cheesecake-like options on this list, this tiramisu cheesecake provides something different entirely. If you’ve never had tiramisu, it brings a decadent, cinnamon-laden flavor to the dish that perfectly complements its flavor. This recipe is adapted from Taste of Home and can be made in a cinch. Here’s how you do it: Ingredients: 1 package of vanilla wafers 5 teaspoons of instant coffee 3 tablespoons of hot water 4 packages of cream cheese 1 cup of sugar 1 cup of sour cream 4 eggs, beaten lightly 1 cup of whipped topping 1 tablespoons of baking cocoa Steps: Preheat your oven to 325 degrees and layer half of your wafers in a greased baking dish. Get out a small bowl and dissolve two teaspoons of coffee into two tablespoons of hot water. Brush one tablespoon of it over the wafers and set the rest aside. In a big bowl, beat together your cream cheese and sugar until they turn smooth. Add your sour cream and beat that in before adding your eggs and beating the mix on low, until it’s just blended. Put half of the filling in another bowl and dissolve the rest of the coffee in the rest of the hot water. Stir the coffee mix into one half of your filling and spread that over the wafers as well. After that, later the leftover wafers on top of everything and brush that with the leftover coffee mix. Spread the rest of the filling on top as well. When you’re ready, bake the whole thing for 40-45 minutes before cooling it on a wire rack for 10 minutes. Next, loosen the cake from the dish with a knife and let it cool for another hour (or overnight). To serve, spread some whipped topping on it, add cocoa and enjoy! Toffee Pudding with Butterscotch To take things a more decidedly British route, why not try out this toffee pudding with butterscotch? You may have had hard toffees and you may have had hard butterscotch candies, but you probably haven’t had them combined in their soft varieties as they are here. This recipe comes from Food Network and it couldn’t be more delicious. Here’s how you make it: Ingredients: Pudding: 12 ounces of dates 2 1/2 cups of water 3 1/4 cups of flour 8 tablespoons of softened, unsalted butter 1 2/3 cups of sugar 4 eggs 2 teaspoons of baking soda 2 teaspoons of baking powder 2 teaspoons of vanilla extract Butterscotch: 2 1/4 cups of light brown sugar 7 tablespoons of unsalted butter 1 cup of half-and-half 1 teaspoon of brandy 1 cup of cold heavy cream 1/4 teaspoon of vanilla Steps: Begin by preheating your oven to 350 and lining a baking sheet with parchment paper. Mix your dates and water in a saucepan and bring everything to a boil. Turn the heat off and stir in your baking soda before setting the mix aside. In a side bowl, mix together your flour and baking powder. Cream your butter in a mixer until it turns fluffy. Next, add the sugar, creaming it again. Without stopping the mixer, add two of your eggs. Add the other two eggs with vanilla and keep mixing until it’s combined. Add a third of the flour and a third of the dates, mixing. Repeat this until all the flour and dates are incorporated. Pour everything into a baking dish and let it cook for 40 minutes until it turns firm. When it cools, turn it out and peel off the paper. To make the butterscotch, mix your brown sugar, butter, half-and-half and brandy in a pan and bring it to a boil. Boil it for three minutes before taking it off the heat and stirring in the vanilla. When you’re ready to serve, preheat the oven to 400 and pour your sauce over the bake. Bake the cake for five minutes, or until the sauce is bubbly and everything is heated through. Finally, cut the cake into squares, top with whipped cream and enjoy! Blueberry Angel Cake If you’re eating a shortcake or an angel food cake, chances are it’s being paired with some sort of strawberry topping. Although there’s nothing wrong with a delicious strawberry shortcake dish, there’s plenty of room for other fruits to take the spotlight. If you need an example, just try this blueberry angel cake on for size! The recipe comes from Taste of Home and is sure to satisfy. Here’s how you make it: Ingredients: 1 package of softened cream cheese 1 cup of powdered sugar 1 carton of frozen whipped topping 1 prepared angel food cake, cut into cubes 2 cans of blueberry pie filling Steps: Start by beating together your cream cheese and powdered sugar in a bowl until they turn smooth. Next, fold in your whipped topping and the cake cubes. Spread everything into a baking dish and top it off with the canned pie filling. When it’s all assembled, put it the fridge to chill for at least two hours. When it’s ready, take it out and serve! Peanut Butter Cereal Squares Last but not least, we have this delicious recipe for peanut butter cereal squares—a twist on the old family favorite of Rice Krispie treats. Although these ones aren’t too different in texture, they add a little bit of peanut buttery flavor to take everything up to the next level. This recipe is adapted from Grace and Good Eatsand is so easy to throw together. Here’s how you do it: Ingredients: 3 cups of Cheerios 1/2 cup of peanut butter 1/2 cup of honey Steps: Begin by lining a baking dish with some parchment paper. Next, mix your peanut butter and honey in a saucepan and heat it on medium. Keep cooking it for two to three minutes, stirring throughout. When it’s at a simmer, take it off the heat and stir until the mix turns smooth. Stir in your cereal so that it all gets coated before pouring everything into the pan and pressing it down as necessary. Chill the whole thing in the fridge for an hour so that it sets. When it’s ready, cut it into bars and serve! As you can see, there are so many different possibilities for casserole-style desserts that you probably haven’t tried before. With jus a little creativity, you can make all kinds of new desserts that your family and friends are guaranteed to love. If you’ve given any of these a try, which one is your favorite? Do you make any adjustments of your own? Let us know in the comments and as always, happy baking!
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Evo me, zastranila sam malo ovoga mjeseca na blogu. Imala sam velike planove za objavite recepte za nove keksiće da bi imali možda koju novu ideju za Vaš blagdanski stol ali eto dogodio mi se Život. Točnije gužva u njemu. Nije da se žalim ustvari razlog je više nego dobar, naime stigla mi je nova nećakinja mala Mašenka pa je nekako sve ovaj mjesec bilo podređeno tom divnom događaju. A što se tiče ove sada već pomalo i prošle 2017? Pa bila je u redu. Poučna u svakom slučaju. Naučila sam da puno mogu i sama i da mi ne treba pomoć drugih ljudi. Naučila sam da mogu i biti sama sa sobom i da je to u redu da nisam osamljena čak dapače u potpunosti mi odgovara. Naučila sam da se ljudi mijenjaju isto kao i ja, i da si u ovom trenutku više ne odgovaramo kao nekada. I ako nam bude suđeno kliknuti ćemo si kao i nekada. Ne trebam forsirati prijateljstvo i druženja ako me ne ispunjavaju. I znate onu koju vam svi stalno govore, nauči reći ne , to je sasvim u redu. Jesam, prvi puta sam nekom rekla ne, zaista ne jer to što tražiš od mene zaista ne želim napraviti. I još važnije od svega nisam se loše osjećala. I naučila sam da nemam vremena za sve i sve pažljivije biram stvari, radnje i ljude na koje ću potrošiti svoje vrijeme. Možda zvuči sebično ali u ovom trenutku meni odgovara. A to mi je najvažnije. Kao u svakom sumirajućem postu ovih posljednjih nekoliko godina još jednom dižem recept koji mi je nekako najdraži koji sam napravila u protekloj godini. Listajući kroz stare postove za oko mi je zapela ova Irina torta. Vjerojatno zato jer sam si počela pojednostavljivati život me sa tako dojmila i ova torta jednostavna po sastojcima a senzacionalna okusom. I Sretna Vam Nova 2018. Neka Vam bude sve ono što ste si zamislili da bi trebala biti. I nasmijana. I sa puno fine klope. I u dobrom društvu. I zdrava. I poslovno uspješna, I sa nekim novim putovanjima. To su moje želje a vi svoje samo dodajte. Pusa RECEPT: Recept za ispis Za biskvit: 300 mljevenih badema 8 jaja 140 g šećera u prahu 1/2 žličice ekstrakta od badema Za nadjev: 200 g pekmeza od maline Za premaz: 300 ml vrhnja za šlag 2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu promjera 20 cm. Odvojite žumanjke od bjelanjaka. Bjelanjke mikserom izradite u čvrsti snijeg. U drugoj posudi pjenasto izradite žumanjke sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. U smjesu pjenastih žumanjaka umiješajte mljevene bademe. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni kalup za tortu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Svaki list biskvita navlažite sa malo mlijeka. Na tanjur za posluživanje stavite list biskvita pa ga premažite polovicom pekmeza od malina. Poklopite drugim listom pa ga premažite ostatkom pekmeza. Poklopite trećim listom biskvita. Vrhnje za šlag mikserom izradite u čvrsti šlag. Sastavljenu tortu izvana premažite sa šlagom i ukrasite po želji. Ovi keksići zahtjevaju nešto više vremena kako bi ih napravili. Nisu komplicirani samo malo dulje traje dok ih se umijesi, izreže, ispeče pa dok skuhate i ohladite kremu, zalijepite dva po dva keksića i umočite ih u čokoladu. Ovako dok opisujem shvaćam da sam možda pogriješila i da će vas preplašiti cijeli proces izrade. Preporučam vam ove keksiće kao vikend projekt. Vjerujte sav trud uložen u njih vratiti će Vam se prvim zagrizom. RECEPT: Recept za ispis Za tijesto: 200 g brašna 140 g maslaca 1 jaje 60 g šećera 40 g otopljene čokolade Za kremu: 100 ml mlijeka 40 g čokolade 2 jaja 30 g šećera Čokoladna glazura Zagrijte pećnicu na 180 C. Dva velika plitak lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pa mu dodajte omekšali maslac, jaje, šećer i otopljenu čokoladu. Umijesite tijesto. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa izrezujte kružiće. Slažite na pripremljene limove. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Vrijeme pečenja će ovisiti o tome kako ste tanko razvaljali tijesto, moji su bilo dosta tanki pa im je trebalo otprilike 10 minuta. Ohladite. Za kremu u prikladan lonac stavite mlijeko i nasjeckanu čokoladu. Kuhajte uz povremeno miješanje dok se čokolada ne otopi i smjesa provrije. U drugoj posudi pjenjačom izradite jaja i šećer. Prelite kipućim mlijekom pa sve vratite na laganu vatru i kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. U dresir vrećicu stavite ohlađenu čokoladnu kremu pa je istisnite na polovicu keksiće. Ljepite dva po dva keksića. pripremite čokoladnu glazuru pa umočite svaki keksić. Ostavite da se glazura ohladi i stisne pa spremite keksiće u limenu posudu. Nastavljam u revijalnom tonu :) Sa još jednim keksićima. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 220 g integralnog brašna 1 žličica instant kave 3/4 žličice praška za pecivo 1/2 žličice soli 30 g kakaa 115 g maslaca 150 g šećera 1 jaje 2 žlice ekstrakta vanilije 100 g krupno mljevenih oraha Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pomiješano sa instant kavom , praškom za pecivo, soli i kakaom. Mikserom pjenasto izradite maslac sa šećerom. Dodajte jaje pa dobro izradite smjesu. Umiješajte prosijanu smjesu brašna i miješajte dok ne dobijete jednolično tijesto. Umiješajte i orahe. Od gotovog tijesta oblikujte kuglice pa ih malo spljoštite. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Ja sam vam inače strašno organizirana osoba. Volim da je svaka stvar na svom mjestu, rijetko kasnim i stalno nešto preslagujem kako bi bilo praktičnije i jednostavnije, što u stvarnom životu što u glavi. Takva sam i oko Božića. Pokloni su svi već doma, samo ih još večeras umotam i sa tim sam gotova tako da se mogu posvetiti planiranju keksića koje su peći i onda se sljedeći tjedan zatvoriti u kuhinju. I inače se strašno tome veselim, općenito tom 12 mjesecu i ništa mi nije problem i sve može. A ove godine sam nekako umorna i osjećam da me ne veseli sva ova strka kao obično. Ko zna možda je problem u ovoj južini vani. Uglavnom kao i obično svaki prosinac ovdje kod mene na blogu samo recepti za keksiće ako vam treba koja ideja. Danas vrlo jednostavni keksići sa čokoladom i orasima. Recept sam posudila iz BBC-ovog časopisa Good food. U originalnom receptu uz otopljenu čokoladu u recept ide i 100 g šećera. Meni se činilo da bi mi tako keksići bili preslatki tako da sam ga izostavila. A vi procijenite i prilagodite keksiće svom okusu. Keksići su malo žilavasti u sredini pa ih ja volim čuvati u limenoj kutijici u hladnjaku. RECEPT: 200 g čokolade nasjeckane na manje komadiće 100 g maslaca 1 žlica arome vanilije 1 jaje, lagano izrađeno 100 g oraha krupno nasjeckanih 100 g brašna 1 žličica sode bikarbone Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. Na pari otopite 100 g čokolade i maslac. Kada se sve otopi i dobijete jednoličnu smjesu maknite sa pare pa umiješajte aromu vanilije, orahe, brašno, sodu bikarbonu i preostalih 100 g čokolade. Izmješajte. Žlicom stavljate hrpice smjese na pripremnljeni lim. Ostavite mjesta između jer će se keksići proširiti tijekom pečenja. Pecite 10-12 minuta. Ohladite pa spremite u hermetički zatvornu kutiju. Jedan prigodni kuglof kada nas svi upozoravaju da treba konzumirati puno C vitamina radi ovih sezonskih prehlada i hunjavica. Istina je da Vas neće baš koristiti kao da ste pojeli naranču ili grejp ali će Vam kuhinja divno mirisati. Original recepta pronašla sam ovdje. RECEPT: Za kuglof: 230 g pirovog brašna 150 g šećera 1 1/2 žličice soli 1/2 žličice sode bikarbone 1 žličica praška za pecivo 320 ml maslinovog ulja 270 ml kokosovog mlijeka 4 jaja naribana kora 2 naranče naribana kora 2 limuna naribana kora 1 limeta naribana kora 1 grejpfruta 120 ml narančinog soka 1 1/2 žlice arome vanilije Za preljev: 60g šećera u prahu prema potrebi sok grejpfruta Zagrijte pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. U prikladnoj posudi pomiješajte brašno, sol, sodu bikarbonu i prašak za pecivo. U drugoj posudi pjenjačom lagano izradite jaja pa im dodajte šećer i aromu vanilije. Umješajte i maslinovo ulje, kokosovo mlijeko, narančin sok te naribane korice limuna, naranče, grejpfruta i limete. Umiješajte i smjesu sa brašnom. Ulite smjesu u pripremljeni kalup za kuglof pa pecite u prethodno zagrijanoj pećnici 50-60 minuta . Istresite kuglof na tanjur za posluživanje i ostavite da se prohladi 10-ak minuta. Za preljev pomiješajte šećer u prahu sa toliko soka grejpfruta koliko je potrebno da dobijete gustu smjesu. Prelite preko mlakog kuglofa. Baš me izmučio ovaj vikend, strašno nešto. Kiša, mrak, ne baš tako dobre vijesti. Ma baš mi je bio naporan. Pa sam si onda jučer navečer smučkala ovaj kuglof. Tako je utješno kuća mirisala na jabuke, cimet i karamel. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za kuglof: 250 g šećera 350 g maslaca 3 jaja 180 ml kefira 1 žlica arome vanilije 390 g brašna 1 žličica sode bikarbone 1/2 žličice cimeta 1/2 žličice soli 4 srednje velike jabuke, oguljene i narezane na manje kockice Za preljev: 50 g muscovado šećera 15 g maslaca 2 žlice mlijeka 50 g šećera u prahu Za posip: ekspandirana riža Zagrijete pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. Jabuke operite, ogulite i nasjeckajte na manje komadiće. Mikserom pjenasto izradite maslac i šećer dok ne dobijete pjenastu smjesu i šećer se ne otopi. Dodajte jedno po jedno jaje miksajući između svakog dodavanja. Umiješajte i aromu vanilije i kefir. U drugoj posudi pomiješajte brašno, sodu bikarbonu i sol pa prosijte smjesu. Umiješajte prosijanu smjesu u smjesu sa jajaima. Umiješajte i jabuke. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površimu. Pecite u prethodno zagrijanoj pećnici 1 sat. Pečeni kuglof istresite na tanjur za posluživanje. Za glazurua u prikladni lonac stavite muscovado šećer, maslac i mlijeko pa kuhajte na umjerenoj vatri uz stalno mješanje dok smjesa ne provrije. Maknite sa vatre pa malo po malo dodajte šećer u prahu i mješajte dok ne dobijete glatku smjesu. Prelite po kuglofu pa po želji posipajte ekspandiranom rižom. Još jedan doručak post :) Nemam baš vremena za kuhanje doručka ujutro prije posla. Radim jedan tjedan ujutro a jedan popodne ali onda ta jutra prije posla najčešće iskoristim za odlazak na trčanje, nekako se nisam sjetila da bih mogla i napraviti i nešto za doručak. Navikla sam napraviti neki banana kruh ili granolu za vikend pa onda samo servirati prije posla. I onda mi je ponestalo granole pa sam rekla pa mogla bi ja palačinke za doručak sutra. Tako da sam većer prije napravila smjesu za palačinke a ananas očistila i narezala na kockice. Dok sam pekla palačinke ananas se karamelizirao. Tako da sam ustavri za čas imala kako ja to zovem žurnal doručak. Baš je dobar filing. Original recepta pronašla sam u ovoj kuharici. RECEPT: Recept za ispis Za palačinke: 20 g kokosa 65 g brašna 1/2 žličice praška za pecivo 10 g šećera prstohvat soli 1 jaja 60 ml mlijeka Za ananas: 50 g muscovado šećera 50 ml ruma 100 g ananasa, oguljenog i narezanog na manje kockice 10 g maslaca 4-5 listića metvice, sitno nasjeckanih Za ananas: stavite muscovado šećer u tavicu pa ga zagrijavajte na umjerenoj vatri dok se ne karamelizira. Umiješajte rum pa dodajte i ananas pa kuhajte uz povremeno miješanje dok ananas malo ne omekša. Umiješajte maslac pa nastavite kuhati uz mješanje dok se maslac ne otopi. Stavite sa strane dok ne pripremite palačinke. Za palačinke odvojite bjelanjak od žumanjka. Bjelanjku dodajte prstohvat soli pa ga istucite u čvrsti snijeg. Žumanjak i šećer ojenasto izradite pa umiješajte mlijeko. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu jaja. Umiješajte i kokos. Na kraju nježno umiješjate i snijeg od bjelanjaka. Zagrijte tavicu i malo je namastite. Na vruću tavicu stavljajte po žlicu smjese pa pecite palačinkice po minutu sa svake strane. Poslužite sa komadićima ananasa. Žale se moji doma da sam u zadnje vrijeme zapela za te zdrave i biskvitaste kolače. Neka im napravim nešto kremasto jer to je vidio nakon nedeljnih pohanaca jesti zdravi kolač. Nedjelja je za uživanje i guštanje u hrani koju ne jedemo svaki dan. Pa onda za mir u kući nešto kremasto. Iako sam uspjela prošvercati mrkvicu u biskvit kao nešto zdravo :) Original recepta sam pronašla u Dobroj hrani. RECEPT: Recept za ispis Za biskvit: 125 g naribane mrkvice 125 g mljevenih badema 2 žlice brašna 1/2 žličice praška za pecivo 4 jaja 50 g šećera Za kremu: 20o g svježeg kravljeg sira sok pola limuna 100 g šećera u prahu 500 ml vrhnja za šlag Za posip: šećer u prahu Zagrijte pećnicu na 180 C. Okrugli kalup za tortu promjera 20 cm namastite i pobrašnite. Odvojite bjelanjke od žumanjaka. Bjelanjke sa šećerom mikserom izradite u čvrsti snijeg. Umiješajte jedan po jedan žumanjak. Na kraju umiješajte i naribanu mrkvicu, mljevene bademe, brašno, prašak za pecivo i limunov sok. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25 minuta. Ohladite. Za kremu vrhnje za šlag sa šećerom u prahu istucite u čvrsti šlag. Umiješajte svježi kravlji sir i limunov sok. Biskvit prerežite na pola, tako da dobijete dva lista. Na tanjur za posluživanje stavite list biskvita a oko njega stavite obruč od kalupa u kojem se pekao. Preko biskvita rasporedite kremu od sira pa poklopite drugim listom biskvita. Ohladite. Prije posluživanja odstranite obruč i posipajte šećerom u prahu. Ako pratite strane blogove sigurno ste primijetili da su u ovo doba godine najpopularniji kolači sa bučama. I to najčešće ili pita ili rolada. Ovoga puta sam se odlučila prikloniti tom trendu sa roladom. Prva stvar koja upada u oči u tim roladama je enormna količina maslaca i šećera u kremi kojom se rolada premazuje. Mislim pa i mi imamo malo žešće slatke i masne kolače ali oni ga stvarno pretjeruju. Tako da u nastavku nudim recept za kakti laganiju verziju rolade a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 5 jaja 100 g šećera 150 g pirea od buče 1 žličica cimeta 100 g brašna 1/4 žličice soli 1 žličica sode bikarbone 45 g otopljenog maslaca Za nadjev: 50 g maslaca 100 g šećera u prahu 1 žlica arome vanilije 200 ml vrhnja za šlag 50 g kokosa Zagrijte pećnicu na 180 C. Veliki, plitki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke sa 50 g šećera i 1/4 žličice soli istucite u čvrsti snijeg. Žumanjke sa preostalih 50 g šećera mikserom izradite dok smjesa ne posvijetli. Umiješajte i pire od buče i cimet. Brašno pomiješajte sa sodom bikarbonom i prosijte. U snijeg od bjelanjka nježno umješajte smjesu žumanjaka i prosijanu smjesu brašna. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 12-15 minuta. pečeni biskvit zajedno sa papirom umotajte u roladu. Ohladite. Za kremu mikserom pjenasto izradite maslac. Slatko vrhnje pomiješajte sa aromom vanilije i šećerom. Miksajte dok ne dobijete čvrsti šlag. Umiješajte maslac i kokos. Izmiješajte. Ovo je još jedan odličan recept za nedjelju popodne kada pospremate hladnjak i planirate red i raspored za sljedeći tjedan. Dobro kod mene je to nedjelja ali može poslužiti i za bilo koji drugi dan u tjednu. Original recepta pronašla sam u Dobroj hrani iz prosinca 2011. RECEPT: Recept za ispis Za biskvit: 250 g tostranih, mljevenih lješnjaka 100 g šećera 5 jaja prstohvat soli 100 g maslaca Za voće. 15 g maslaca 1 jabuka oguljena i narezana na manje kockice 1 naranča oguljena i narezana na manje kockice 2 kruške oguljen i narezane na kockice 15 g grožđica sok 1 limuna sok 2 mandarine 1 žlica smeđeg šećera Namastite i pobrašnite dublji lim za pečenje. Zagrijte pećnicu na 180 C. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol mikserom izradite dok ne dobijete čvrsti snijeg. Odložite sa strane. Žumanjke, šećer i maslac mikserom izradite dok ne dobijete pjenastu smjesu. Umiješajte mljevene lješnjake i na kraju snijeg od bjelanjka. Izmješajte pa istresite u pripremljeni lim. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-40 minuta. Ohladite. Za voće: u prikladnom loncu otopite maslac pa mu dodajte narezane jabuke, kruške, naranče i grožđice. Pirjate dok voće ne pusti sok. Dodajte limunov i mandarinin sok i smeđi šećer. Smanjite vatru pa kuhajte otprilike 5 minuta dok voćni sok ne postane sirupast. Kolač narežite po želji pa ga poslužite prelivenog voćnim umakom. Ovaj moj blog se sve više i više pretvara u doručak blog. Nije da ne radim i druge kolače ali nekako sam u zadnje vrijeme više orijentirana na stare provjerene recepte a više novih stvari isprobavam u doručak varijanti. Nisam sigurna da je baš ovo moja najdraža granola ali takav je naslov bio u originalnom receptu pa sam ga ja samo preuzela. RECEPT: Recept za ispis 2 žlice maslinovog ulja 120 g maslaca 3 žlice javorovog sirupa 2 žlice arome vanilije 90 g zobenih pahuljica 50 g ekspandirane riže 80 g tostiranih , krupno nasjeckanih lješnjaka 80 g tostiranih, krupno nasjeckanih oraha 75 g listići kokosa 70 g bučnih sjemenki 2 žlice smeđeg šećera malo krupne soli Maslac stavite u prikladan lonac pa ga zagrijavajte na srednje jakoj vatri dok ne dobije smečkastu boju i počne mirisati orašasto. Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U prikladan lonac stavite maslac kojeg ste procijedili iz lonca u kojem ste ga prvi puta zagrijavali i pazite da vam ne uđu smeđe mrvice. Dodajte ulje, med, javorov sirup i aromu vanilije pa kuhajte dok ne provrije. Zobene pahuljice prelite četvrtinom dobivene smjese i izmješajte. Dobivenu smjesu rasporedite na pripremljeni lim pa pecite u prethodno zagrijanoj pećnici 15 minuta, miješajući svakih 5 minuta. U međuvremenu u drugoj posudi pomiješajte ekspandiranu rižu, lješnjak,orahe i bučine sjemenke. Umiješajte i pečene zobene pahuljice i ostatak smjese sa smeđim maslacem. Dobro izmješajte. Rasporedite na pripremljeni lim pa po vrhu posipajte smeđi šećer i malo krupne soli. Pecite 20 minuta u prethodno zagrijanoj pećnici. Ohladite pa pospremite u hermetički zatvorenu posudu. Pored svih zdjela, kalupa i lonaca koje imam doma nažalost u asortimanu još uvijek nemam kalup za američku pitu, dublju keramičku zdjelu u koju se složi voće pa se preko njega stavi tijesto. Ma znate na ovu posudu mislim. Veli Google da se zove pie plate. U nedostatku pie platea ja sam pitu ispekla u emajliranoj posudi. I odlično funkcionira. Ovo vam je jedna super slastica. Brzo je gotova. Okusom je vrlo slična crumbleu od jabuka a i poslužila sam je sa sladoledom od vanilije pa je i to još jedna poveznica. Jednostavno i brzo a cijela kuća zamiriši na jesen. RECEPT: Recept za ispis Za tijesto: 145 g brašna 100 g maslaca 50 g šećera 25 g mljevenih oraha naribana korica polovice limuna 1 žumanjak Za nadjev: 5 jabuka 50 g šećera 50 g grožđica malo naribanog đumbira 1 žlica ruma prstohvat cimeta 1 žlica škrobnog brašna Za posluživanje: sladoled od vanilije (preporučam ovaj) Zagrijte pećnicu na 190 C. Za tijesto u prikladnu posudu prosijte brašno. Dodajte šećer, mljevene orahe, naribanu limunovu koricu, žumanjak i maslac narezan na manje komadiće. Umijesite tijesto. Jabuke operite i narežite na manje kockice. Stavite ih u posudu za pitu pa dodajte šećer, grožđice, naribani đumbir, rum, cimet i škrobno brašno. Izmiješajte. Tijesto razvaljajte pa ga narežite na trake. Složite trake preko jabuka u mrežu. Pecite u prethodno zagrijanoj pećnici 40-45 minuta. Poslužite mlaku uz kuglicu sladoleda. Uz domaći limun s mora mi je stiglo i nešto naranča. Malo su kiselije pa sam ih odlučila dio upotrijebiti da isprobam ove muffine Jako su zanimljivi okusom jedino što mi sirup iz svakog muffina iscurio po cijeloj pećnici kada se zagrijao. Tako da vam svakako predlažem da cijeli kalup sa muffinima stavite u još jedan dublji lim. Biti će Vam lakše oprati lim nego cijelu pećnicu. Original recepta pronašla sam u časopisu Mezze. RECEPT: Recept za ispis Za sirup: 50 g maslaca 100 g muscovado šećera 2 žlice soka od naranče za ukras: 2 naranče Za muffine: 100 g maslaca 100 g šećera 2 jaja 80 ml jogurta 2 žlice kakaa 1 žličica sode bikarbone 150 g brašna 1/4 žličice soli naribana kora dvije naranče 50 g nasjeckane čokolade Za sirup u prikladan lonac stavite maslac, muscovado šećer i sok od naranče. Kuhajte, uz povremeno miješanje, dok se šećer ne otopi i smjesa ne zgusne. Kalupe za muffine namastite i pobrašnite. Zagrijte pećnicu na 180 C. Na dno svakog kalupa stavite malo pripremljenog sirupa. Narančama prvo naribajte koru i sačuvajte je za smjesu za muffine. Zatim ih ogulite i narežite svaku na šest šnita. U svaki kalup od muffina stavite po jednu šnitu naranče i lagano ih utisnite prstima. Za muffine pjenasto izradite maslac sa šećerom. Dodajte jedno po jedno jaje i jogurt pa sve izmješajte. Prosijte brašno sa soli, kakaom i sodom bikarbonom pa umiješajte u smjesu sa jajima. Na kraju umiješajte nasjeckanu čokoladu i naribanu koricu naranče. Dobivenu smjesu rasporedite između pripremljenih kalupa za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Izvadite iz pećnice pa ostavite da se muffini ohlade minuta, dvije. Prođite nožem uz rub svakog kalupa pa ih iskrenuite na tanjur. Kako stigne jesen u naš hladnjak se useljava buča. Prilikom svakog odlaska na plac u nabavu, buča obavezno kupujem Ne uvijek istu vrstu čisto radi raznolikosti. Sljedeći projekt mi je otići na Trešnjevački plac nabaviti špageti buču, vidjela sam je kod Andree i baš me zaintrigirala, do prije koji dan nisam ni čula za nju. Koristim ju i u slanim i slatkim jelima podjednaka. A kad se samo sjetim da sam je nekada jela samo kao čušpajz i to ako sam bila dobro raspoložena, i u bućnici. A ove narančaste koje sada obilno konzumiram, to se i nije jelo kod nas doma. Opametila sam se s godinama :) Original recepta za ovaj kruh za doručak možete pronaći ovdje. RECEPT: Recept za ispis 280 g brašna 150 g šećera 150 g fino mljevenih tostiranih lješnjaka 75 g grožđica malo ruma 1,5 žličice sode bikarbone 3 žličice začina za speculaas kekse 3 jaja 225 g pirea od buče 150 ml ulja 50 g bučinih sjemenki U zdjelicu stavite grožđice pa ih prelite sa malo vode i malo vruće vode. Ostavite ih da nabubre dok pripremate biskvit. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnu posudu prosijte brašno pomiješano sa sodom bikarbonom i začinima za speculaas kekse. Dodajte šećer, mljevene lješnjake i bučine sjemenke. U drugoj posudi pjenjačom lagano izradite jaja pa umiješajte ulje i pire od buče. Grožđice ocijedite od viška tekućine pa umješajte i njih. Smjesu suhih sastojaka prelite smjesom mokrih pa sve dobro izmješajte. Dobivenu smjesu ulite u pripremljeni kalup i poravnajate površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Prije posluživanja narežite na šnite. Stigli su mi i prvi ovogodišnji limuni sa mora. Divni su, zamirisali su mi cijelu kuhinju. Pa sam se odlučila napraviti ovu pitu od limuna, čisto da mi svojom bojom malo popravi jučerašnji sivi dan. Padala je kiša cijeli dan i dan je dio idealan za provesti u kuhinji, mučkajući nešto i grijati se uz toplu pećnicu. RECEPT: Recept za ispis Za tijesto: 140 g maslaca 100 g šećera u prahu 2 žumanjka srž mahune vanilije naribana korica 1 limuna 2 žlice hladnog mlijeka 250 g brašna Za kremu od limuna: 140 g šećera sok i naribana korica 4 limuna 175 ml vrhnja za šlag 2 žumanjka 2 jaja Za šaum: 200 g šećera 65 ml vode 4 bjelanjka Za tijesto mikserom pjenasto izradite maslac sa šećerom u prahu i žumanjcima. Dodajte mlijeko, srž mahune vanilije i naribanu limunovu koricu. Umiješajte brašno. Dobiveno tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji, okrugli kalup za pitu. Ohlađeno tijesto razvaljajte na lagano pobrašnjenoj radnoj površini na veličinu kalupa. Obložite tijestom pripremljeni kalup pa ga prekrite papirom za pečenje. Opteretite ga suhim grahom pa pecite u prethodno zagrijanoj pećnici 15 minuta. Maknite papir i grah pa pecite tijesto još 15 minuta. Ostavite da se ohladi dok pripremate nadjev. Snizite temperaturu pećnice na 140 C. Za kremu od limuna pjenasto izradite jaja, žumanjke i šećer. Umiješajte sok i naribanu koricu limuna i vrhnje za šlag. Ulite kremu na tijesto. Stavite pitu u pećnicu i pecite 30-35 minuta, tako da krema ostane lagano drhtava u sredini. Ohladite. Za šaum u prikladni lonac stavite vodu i šećer pa kuhajte na umjerenoj vatri dok ne provrije. Smanjite vatru pa nastavite kuhati dok ne dobijete gusti sirup. Bjelanjke istucite u čvrsti snijeg. Ulijevate šećerni sirup u tankom mlazu pa nastavite miksati dok se smjesa bjelanjaka ne ohladi. Stavite šaum u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Šaum karamelizirajte kuhinjskim brenerom. Ja nastavljam tjerati mušice iz svoje kuhinje trošenjem jabuka koje su mi se nakupile. Kao što naslov objašnjava szarlotka je poljska pita od jabuka. Kada sam prvi puta čula naziv očekivala sam nešto sasvim drugo a ne pitu od jabuka. Ali sviđa mi se ime baš nekako fino i slatko zvuči. RECEPT: Recept za ispis Za tijesto: 450 g brašna 1 žličica praška za pecivo 200 g maslaca 150 g šećera 3 žumanjka 1 jaje 1 žlica kiselog vrhnja ili jogurta naribana korica 1 limuna 1 žlica arome vanilije Za nadjev. sok 1 limuna 4 žlice smeđeg šećera 1 žličica cimeta 6 većih jabuka 200 ml vode Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Za tijesto u prikladnu posudu prosijte brašno pomiješano sa praškom za pecivo. Dodajte maslac narezan na manje komadiće pa ga utrljajte u brašno. Dodajte šećer, žumanjke, jaje, kiselo vrhnje i aromu vanilije pa umijesite glatko tijesto. Gotovo tijesto podijelite na dva jednaka dijela. Jedan omotajte rastezljivom folijom pa ga stavite u zamrzivač na jedan sat. Drugu polovicu tijesta razvaljajte na dimenziju lima za pečenje i obložite ga njime. Nabockajte ga vilicom i stavite ga peći u prethodno zagrijanu pećnicu 15-ak minuta dok lagano ne porumeni. Jabuke operite i očistite pa ih narežite na tanke šnitice. Stavite ih u veći lonac i prelite ih iscijeđenim limunovim sokom. Dodajte šećer, vodu i cimet. Kuhajte na umjerenoj vatri dok jabuke ne puste sok i malo omekšaju, otprilike 5 minuta. Jabuke ocijedite od suvišne tekućine pa ih rasporedite po zapečenom tijestu. Drugu polovicu tijesta, koja je bila u zamrzivaču, naribajte po jabukama. Vratite pitu u pećnicu i pecite još 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Putna zato što je putovala zajedno samnom po svim mojim ovogodišnjim ljetnim destinacijama. Jela sam je kako sam gdje što imala, samo sa mlijekom, sa jogurtom i breskvama, sa grčkim jogurtom, medom i smokvama, ovisno o stanju hladnjaka na dotičnoj lokaciji. Jeli su je svugdje sa mnom i svi su bili više nego zadovoljni. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 200 g zobenih pahuljica 30 g listića badema 75 g krupno nasjeckanih lješnjaka 1 žlica crnih sjemenki sezama 80 ml maslinovog ulja 1 žličica krupne morske soli 3 žlice kakaa 80 ml javorovog sirupa 1 žličica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U većoj posudi pomiješajte zobene pahuljice, bademe, lješnjake i sjemenke sezama. U drugoj posudi pjenjačok izmiješajte maslinovo ulje, sol, kakao, javorov sirup i vaniliju dok ne dobijete glatku smjesu. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Rasporedite smjesu na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 25 minuta. Za vrijeme pečenja povremeno promiješate granolu kako bi se ravnomjeno ispekla. Divan kruh, aromatičan i mekan. Količina sastojaka navedena u receptu dovoljna je za stvarno veliki kruh, mi smo ga jeli cijeli tjedan. Original recepta pronašla sam ovdje. RECEPT: Recept za ispis 200 hajdenog brašna 20 g maslaca 150 g hajdene kaše 30 g svježeg kvasca 20 g soli 250 + 500 ml vode 700 g polubijelog brašna U prikladnu posudu prosijte hajdeno brašno i dodajte mu maslac. Prelite sa 300 ml kipuće vode pa pomiješajte. U drugu posudu stavite hajdenu kašu pa i nju prelite sa 200 ml kipuće vode. Ohladite i jednu i drugu smjesu. U 250 ml mlake vode razmutite kvasac i stavite sa strane dok se ne zapijeni. U veću posudu stavite polubijelo brašno i sol pa izmješajte . Dodajte ohlađeno hajdeno brašno. Ohlađenu hajdenu kašu ocijedite od viška vode pa i nju stavite u brašno. Dodajte i zapjenjeni kvasac pa umijesite glatko tijesto. Ukoliko je tijesto premekano po potrebi umiješajte još polubijelog brašna. Stavite na toplo mjesto pa dižite 30 minuta. Namastite i pobrašnite duguljasti lim za kruh. Lagano pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite i oblikujete u štrucu. Stavite u pripremljeni kalup pa ponovno dižite na toplom mjestu 1 sat. U međuvremenu zagrijte pećnicu na 250 C. Na najgornju rešetku pećnice stavite prazan lim koji ćete zagrijavati zajedno sa pećnicom. Dignuti kruh stavite u pećnicu. U prazan zagrijani lim ulite 200 ml vode pa brzo zatvorite vrata pećnice kako vodena para ne bi pobjegla van. Pecite 20 minuta. Nakon toga snizite temperaturu pećnice na 220 C pa nastavite peći pecivo još 25 minuta, ovisno o Vašoj pećnici, dok kruh ne dobiju lijepu boju.