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This Chocolate Chip Cheesecake with Brownie Crust combines a chewy brownie base with rich, creamy cheesecake to create a supremely decadent dessert!

Sometimes you want two desserts. We’ve all been there. You’re asked if you’d like a brownie or a slice of cheesecake, and it feels a bit awkward just to say “yes” and grab both, but if it were socially acceptable, that’s exactly what you’d do. If you can identify with that, then this Chocolate Chip Cheesecake with Brownie Crust is for you.

It all starts with a fudgy brownie, which serves as the crust. Then, that’s topped off with a simple no-bake cheesecake packed with plenty of chocolate chips. See? You get brownies AND cheesecake! Win-win!

You can use any brownie you like for the crust. For a shortcut to an already simple dessert, I use a boxed brownie mix, but if you want a from-scratch option, use your go-to recipe for an 8-inch square pan of brownies. My Favorite Fudgy Brownies would work wonderfully.

This is one of my favorite quick-to-make desserts. It’s so simple to put together, and with that bit of chill time, it’s a great make-ahead dessert, too.

(If you have a weakness for cheesecake, be sure to try my Cheesecake-Stuffed Chocolate Chip Cookies, No-Bake Cherry Cheesecake Pie, and Individual Berry Cheesecake Trifles! You can also make Brownie Bottom Mini Cheesecakes for a bite-sized version.)

There are a few things to know about making cheesecake. First, you need to use full-fat cream cheese. Reduced-fat cream cheese just doesn’t work as well. The texture is not as smooth and creamy, nor is the flavor as rich.

Second, make sure your cream cheese is at room temperature before you start. Cold cream cheese can be difficult to mix into a smooth batter, and you don’t want lumpy bits of cream cheese in your cake!

Luckily, the cheesecake topping in this recipe is a no-bake cheesecake, which means a lot of the common issues with a baked cheesecake, like cracking, aren’t a problem here.
  

If you find yourself looking for a departure from everyday banana nut muffins, these Pineapple Coconut Banana Nut Muffins are the answer. These little guys are packed with so very much flavor Top 10 asia university.

With bananas, coconut, pineapple, and nuts, it may seem like there would be too much competing flavor in these muffins, but it all works together perfectly to make deliciously sweet, moist, irresistible muffins.


If you’ve ever enjoyed the deliciousness that is Hummingbird Cake, then the combination of bananas and pineapple will be familiar to you. In addition to those two flavors, there is also some toasted coconut and pecans. All of that together is muffin perfection in my book online wine shop hk.

Don’t bother getting out your electric mixer for these muffins. They mix well and easily by hand. And they mix quickly, too, making them a great quick and easy choice for a sweet treat for breakfast or a snack.

This recipe makes a bigger batch than most muffin recipes. You’ll need 18 standard-size muffin cups in whatever combination you have. As long as the pans fit in your oven without being too cramped, you can bake all of the muffins at once. If you need to bake in batches, be sure not to let the batter sit too long, as it will lose some of its rising power Ransomware solutions.

I’m positively smitten with these muffins! They’re a nice change from the usual breakfast and snack options. And with a big batch, you’ll have plenty to share!
  

Cranberry White Chocolate Crispy Treats are a quick and easy, no-bake addition to your baking list. With sweet white chocolate and tart cranberries, these bars are a wonderful twist on a classic dessert master's degree programme.

When you’re looking for a simple, quick, easy, crowd-pleasing dessert, it’s tough to beat rice crispy treats. With no oven time, a short list of ingredients, and a quick prep time, these sweet, gooey bars are always a favorite to make, eat, and share. And these Cranberry White Chocolate Crispy Treats are no exception.

For a little holiday twist on the classic rice crispy treats, what better flavors to incorporate than cranberries and white chocolate? Of course, I’ll happily enjoy these Cranberry White Chocolate Crispy Treats all year long, but these flavors seem to lend themselves to this time of year so well Study in China.

If you’ve ever made rice crispy treats, you won’t find any surprises here. Marshmallows, butter, and crisp rice cereal get things started in the usual way. But then the white chocolate and cranberries show up to make them a lot more interesting. The white chocolate will get a little melty when you stir it into the warm cereal mixture. That means you’ll get a nice combination of a little melted white chocolate along with the chips campus network solution.

Cranberries and white chocolate are a wonderful flavor pairing, but you can easily substitute another dried fruit if you like. Personally, I like dried cherries with white chocolate a lot, too. There are so many dried fruits available now that the possibilities are virtually endless!

With all of the cookie baking and special dessert baking that goes on during the holiday season, it’s nice to have a simple recipe like these Cranberry White Chocolate Crispy Treats in your arsenal for an easy addition to your holiday treats list.
  

As much as I love baking, sometimes it’s nice to whip up a dessert that requires no oven time. You’ll speed up the dessert process and keep your kitchen cooler, too.

I confess that a few of these are what I call “low-bake” dessert recipes. I usually prefer to bake cookie crusts briefly just to make them a bit sturdier. But if you want to make those desserts truly no-bake, you can place the assembled crust in your refrigerator or freezer while you make the filling. It may be a bit more crumbly, but it will be so delightful and delicious that you likely won’t care top 100 universities in the world.

Be sure to plan ahead for some of these, as they’ll require some refrigerator time before serving. Of course, that makes those recipes perfect candidates for make-ahead dessert options!

Enjoy! And happy (no-)baking!

Dessert was never so easy as this Salted Caramel Whipped Cream Pie! Be prepared for requests to make this one again and again!

I’ve never been a fussy person. I like to keep things as simple as possible. I’m a big believer in “less is more.” That’s true here on BoB as well. I love sharing simple yet amazing recipes with you bordeaux red wine price!

But sometimes there are recipes that are even simpler than the norm yet are so very, very good that I can hardly wait to tell you all about them. This Salted Caramel Whipped Cream Pie is the newest member of that elite club.

What’s so simple yet amazing about this pie? It’s consists only of a no-bake cookie crust, brown sugar-sweetened whipped cream, caramel, and a bit of salt. No, really. That’s it. You’ll have this put together and chilling in no time. The only thing quicker is how fast it will disappear!

The only liberty I took with the recipe was with the crust. You can use your favorite crunchy cookies to make the crust, but I opted for vanilla wafers to complement all that caramel. But it would be equally as amazing with graham crackers, Biscoff, chocolate wafers, or just about anything else you might have in your pantry.

As for the caramel, I used store-bought just to keep things as simple as possible. If you have a homemade version you prefer, then you’ll just add a few more minutes of prep to this dessert. I do recommend a nice, thick caramel sauce so that it will hold up well with all that whipped cream Chartered Engineer.

This pie is destined to become a go-to quick and easy dessert. It’s simple. It’s quick. It’s cool and creamy. It’s sweet and salty. It’s pretty much dessert perfection!
  

In all my years of blogging, I’m pretty sure this is the first time I’ve ever shared an ice cream recipe with you. Granted, this is a baking blog, but I have my fair share of no-bake treats here, too.

Here’s the thing about ice cream. It’s dangerous. It seems to disappear very quickly around here. This particular ice cream is my favorite one to make. It’s got plenty of peanut butter with a little swirl of salty caramel. It’s pretty ridiculous (in a good way) Belt and Road Scholarship.

I am usually a recipe tinkerer. I rarely make a recipe exactly as written. This ice cream recipe comes from Sunset, and I really don’t like to change a thing about it. It’s so simple and quick and just plain delicious that there’s nothing I’d want to do any differently.

Of course, I couldn’t resist doing just one thing to add a little interest. I turned that ice cream into an ice cream cake with the help of an oatmeal cookie crust. I love the combination of the sweet and salty ice cream with that sweet, chewy, oat-y crust. And you know I couldn’t resist a little drizzle of chocolate!

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For the ultimate in sweet and salty, chocolate-y, gooey deliciousness, try these Salted Chocolate Truffle Cookies!

I hesitate to make big, definitive declarations about recipes. We all have different tastes and preferences, so “the best” to one person may not appeal to another. But, these cookies. Well, these cookies are something special. I’m just going to say it. This is my new favorite chocolate cookie Asia Graduate School.

These cookies exist somewhere between cookies and brownies. If you’re a fan of both, then you’ll be ecstatic. While they take on the form of a cookie, the texture is fudgy like a brownie or a truffle. And, they are oh so rich. Wow.

The dough is so gooey you’ll think you’ve done something horribly wrong. But, hang with it. After a little refrigerator time, it will scoop into little dough balls that will even stay on the baking pan in cookie-like form while they bake kindergarten.

Once you suffer through letting the cookies cool, that’s when the magic happens. When you bite into one of these beauties, you’ll know what I mean. There is a thin outside layer that is just a bit crackly. In the middle, there is this soft, gooey, rich, amazing chocolateness that should satiate any chocolate fan. It’s every bit as soft and rich as a chocolate truffle.

You all know what a fan of sweet and salty I am. That little sprinkle of salt on top makes me giddy. You can easily adjust the amount of salt on each one to your degree of sweet and salty love. Or, if you just want sweet, leave it off. They’ll still be utterly delicious custom gift.
  

Triple Chocolate Chip Cookie Brittle is the crispy, crunchy cousin of classic chocolate chip cookies. What a great go-to recipe for sharing with your fellow cookie lovers Hong Kong PhD Fellowship Scheme!

This Triple Chocolate Chip Cookie Brittle is as easy as it is irresistible. It mixes quickly and easily with just a mixing bowl and spoon. And the ingredients you need are probably just sitting there in your pantry begging to be transformed into these fantastic cookies.

There’s no scooping here. Just shape the dough into a rectangle and bake. Then break it apart when it’s cooled. And then take a bite and proceed to put all that on repeat. It’s just that good soc as a service!

Cookie brittle is a crispy, crunchy twist on traditional cookies. They get their texture from the melted butter (which helps make them dense) and the lack of eggs (which helps make them dense, crunchy, and crumbly).

While some of you may prefer crispy cookies, most chocolate chip cookies are softer and lighter versus these crispy and dense versions. As a big fan of soft, chewy cookies, I’m a bit amazed at how much I adore this polar opposite Payroll system!  

These simple and decadent Cocoa Macadamia Nut Sandies are soft, sweet truffle-shaped treats with rich chocolate flavor and a buttery texture Belt and Road Scholarship.

These soft, buttery chocolate cookies remind me of the sandies my mom used to make. She made hers without cocoa and with pecans instead of macadamia nuts. But I love the rich chocolate flavor in this version. Plus, macadamia nuts add the right amount of crunch Stellar M22.

This is a unique cookie recipe that will surprise and delight guests at your next party. They’re perfect for the holidays, with their richness and powdered sugar dusting Dermes.

Here’s what you need to make these simple but delicious cocoa and macadamia nut sandies:  

If you love chocolate chip cookies with lots of chocolate, oats, and nuts, then these may very well be your favorite chocolate chip cookies, too!

Last month, BoB quietly celebrated two years of baking and blogging. I tried desperately to come up with some clever, unique way to mark that mini-achievement. Sadly, nothing seemed to come to mind. Then, I thought if BoB is all about baking, why not share with you one of my very favorite recipes Asia Scholarship?

This is my go-to recipe for chocolate chip cookies. If ever I need to make a good impression through baked goods, these are my ticket. I’ve yet to give them to anyone who didn’t love them. Maybe they were all just being nice, but I don’t think so.

I am calling these my favorite chocolate chip cookies with a bit of hesitation. Not that they aren’t wonderful, because they truly are. But, I realize that not everyone will consider these the best chocolate chip cookie they’ve ever made. And, of course, there are many recipes out there still untried in my kitchen that I could potentially prefer to these. But, these have stood the test of time (well, at least for several years) and I still love them and get requests for them Sangfor.

I adapted this recipe from one I found in a Southern Living cookbook several years ago. Their cookies were to be made into giant cookies, much like those from the famous Levain Bakery. I opt for less dough and smaller cookies.

This recipe makes a really big batch of cookies. I usually make the whole batch so I have plenty to share. They mix best with a heavy duty stand mixer, but a good hand mixer will also do the job. If you aren’t sure if your mixer will hold up to this volume of thick dough, I would recommend halving the recipe to make it a bit easier. You’ll still end up with lots of cookies.

So, what makes these so good? I’m not sure I can pinpoint any one thing. It’s just the whole package. I love that the oats are ground before mixing them in. They add a nice chewiness while not drawing too much attention to themselves. The two kinds of chocolate are just brilliant, and you know I’m going to tell you to use the very best you can find. And, of course, my beloved pecan just makes them even better Civil Engineering Course.

As Bake or Break enters its third year, I thank all of you for reading and commenting. These first two years have been so wonderful and exciting and surprising, and I look forward to many more!  

This Fudgy Nut Tart is one of my favorite quick and easy recipes. It also happens to be one of my favorite recipes from my book, Quick-Shop-&-Prep 5 Ingredient Baking. With a kitchen stocked with basic baking ingredients like flour, butter, and brown sugar, you’ll just need 3 ingredients to make this tart international kindergarten!

It all starts with a quick crust that only requires a few minutes of oven time. That’s then topped off with a quick chocolate filling and your favorite nuts. You can stick with just one kind of nut, but I like to use mixed nuts. They add lots of flavor, plus they just look so striking on top of the tart Best Asia Undergraduate Programmes.

You can dial the saltiness level to suit your tastes. I really like lightly salted nuts for this tart for creating a great sweet and salty combo. I really like the look of whole and half nuts on top, but you can certainly go the chopped route if you prefer. In either case, be sure to cut this tart with a sharp knife in a downward motion instead of a slicing motion. You’ll get cleaner cuts that way.

This tart gives you such a great return on a small time and effort investment. For more recipes that make the most of your baking pantry, be sure to check out Quick-Shop-&-Prep 5 Ingredient Baking. It has 80 recipes that add 2 to 5 ingredients to baking ingredient staples to make all kinds of good things. You can find out more details in my book announcement post uche DSE.