soft potato muffins

Ingredients

2 cups mashed potatoes (soft and smooth)

1 cup all-purpose flour

2 eggs

½ cup milk

¼ cup melted butter or vegetable oil

½ cup grated cheese (optional)

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped spring onions or parsley

Instructions

Preheat your oven to 180°C (350°F) and grease a muffin pan.

In a bowl, mix the mashed potatoes, eggs, milk, and melted butter until smooth.

Add the flour, baking powder, salt, and black pepper, then mix gently.

Stir in the cheese and spring onions.

Spoon the batter into the muffin cups, filling them about ¾ full.

Bake for 20–25 minutes until the tops are golden and a toothpick inserted comes out clean.

chocolate chip cookie dough pie

📝 Ingredients

For the Cookie Dough Layer:

¾ cup all-purpose flour

⅓ cup packed light brown sugar

¼ cup granulated white sugar

⅓ cup unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

½ teaspoon fine salt

2 tablespoons whole

½ cup milk chocolate chips

For the Crust & Topping:

1 (9-inch) store-bought or homemade graham cracker crust

1 ¼ cups milk chocolate chips

2 tablespoons unsalted butter

🔪 Instructions

Prepare the Flour: Spoon the ¾ cup of flour into a microwave-safe bowl. Heat it on high power for 90 seconds. This heat treatment helps reduce the risk associated with consuming raw flour. Stir the flour and set it aside to cool completely.

Cream the Base: In a medium-sized mixing bowl, combine the softened butter with the brown and white sugars. Use a hand mixer on medium speed to cream them together until the mixture is light, fluffy, and smooth.

Add Wet Ingredients: Pour in the vanilla extract, salt, and milk. Mix again on low speed until everything is fully incorporated and the mixture is uniform.

Incorporate the Flour: With the mixer running on low, gradually add the cooled, heat-treated flour, about ¼ cup at a time. Mix just until a soft, cohesive dough forms. Be careful not to overmix.

Add the Chocolate Chips: Switch to a rubber spatula. Gently fold the ½ cup of milk chocolate chips into the cookie dough until they are evenly distributed.

Assemble the Base Layer: Transfer the cookie dough mixture into the graham cracker crust. Using clean hands or the back of a spoon, press it down firmly and evenly to create a smooth, compact layer.

Make the Chocolate Topping: Place the 1 ¼ cups of milk chocolate chips and the 2 tablespoons of butter into a clean, microwave-safe bowl. Heat on high for 60 seconds. Remove and stir vigorously. If not fully melted, continue to heat in 20-30 second bursts, stirring well after each, until the mixture is smooth and glossy.

Top the Pie: Pour the melted chocolate mixture over the pressed cookie dough layer. Use a rubber spatula or the back of a spoon to spread it gently and evenly to the very edges of the crust.

Chill to Set: Carefully place the pie in the refrigerator. Chill for exactly one hour. This allows the chocolate top to set firmly while still being soft enough to slice cleanly. If it chills much longer, the top may become too hard and crack when cut.

Serve: Remove the pie from the fridge. For the cleanest slices, use a large, sharp knife, and wipe it clean between cuts. Serve immediately and enjoy the perfect no-bake treat.

homemade icecream

1. Vanilla Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 4 egg yolks

 • 1 tsp vanilla extract

Procedure

 1. Heat milk and cream in a saucepan over medium heat until warm (not boiling).

 2. In a bowl whisk egg yolks and sugar until smooth.

 3. Slowly add warm milk mixture while whisking.

 4. Return mixture to the saucepan and cook until slightly thickened.

 5. Remove from heat and add vanilla extract.

 6. Cool completely, then churn in an ice cream maker and freeze.

2. Chocolate Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1/2 cup cocoa powder

 • 1 tsp vanilla extract

Procedure

 1. In a saucepan combine milk, cream, sugar, and cocoa powder.

 2. Heat gently while stirring until cocoa dissolves.

 3. Remove from heat and stir in vanilla extract.

 4. Cool completely in the refrigerator.

 5. Churn in an ice cream maker until creamy.

 6. Freeze for several hours before serving.

3. Strawberry Ice Cream

Ingredients

 • 1 lb strawberries (chopped)

 • 3/4 cup sugar

 • 2 cups heavy cream

 • 1 cup whole milk

 • 1 tsp lemon juice

Procedure

 1. Blend strawberries with sugar and lemon juice until smooth.

 2. Mix strawberry puree with cream and milk.

 3. Stir well until sugar dissolves.

 4. Chill mixture for 1–2 hours.

 5. Churn in ice cream maker.

 6. Freeze until firm.

4. Cookies & Cream Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 1/2 cups crushed Oreo cookies

 • 1 tsp vanilla extract

Procedure

 1. Mix cream, milk, sugar, and vanilla extract in a bowl.

 2. Stir until sugar dissolves.

 3. Chill mixture in the refrigerator.

 4. Churn in ice cream maker until thick.

 5. Fold in crushed Oreo cookies.

 6. Freeze until firm.

5. Mint Chocolate Chip Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 tsp peppermint extract

 • 1/2 cup chocolate chips

Procedure

 1. Mix cream, milk, sugar, and peppermint extract in a bowl.

 2. Chill mixture for about 1 hour.

 3. Churn in ice cream maker until creamy.

 4. Add chocolate chips during the last few minutes of churning.

 5. Freeze until firm.

6. Coffee Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 2 tbsp instant coffee or espresso powder

 • 1 tsp vanilla extract

Procedure

 1. Heat milk and coffee powder until dissolved.

 2. Add sugar and stir until dissolved.

 3. Mix in heavy cream and vanilla extract.

 4. Chill mixture completely.

 5. Churn in ice cream maker.

 6. Freeze until firm.

7. Peanut Butter Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 3/4 cup peanut butter

 • 1 tsp vanilla extract

Procedure

 1. In a bowl mix milk, cream, and sugar.

 2. Add peanut butter and whisk until smooth.

 3. Stir in vanilla extract.

 4. Chill mixture in refrigerator.

 5. Churn in ice cream maker.

 6. Freeze until firm.

8. Chocolate Chip Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 tsp vanilla extract

 • 1/2 cup chocolate chips

Procedure

 1. Mix cream, milk, sugar, and vanilla extract in a bowl.

 2. Chill mixture for 1 hour.

 3. Churn in ice cream maker.

 4. Add chocolate chips near the end of churning.

 5. Freeze until firm.

9. Coconut Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup coconut milk

 • 1/2 cup sugar

 • 1 tsp vanilla extract

 • 1/2 cup shredded coconut (optional)

Procedure

 1. Mix heavy cream, coconut milk, and sugar in a bowl.

 2. Stir until sugar dissolves.

 3. Add vanilla extract and shredded coconut.

 4. Chill mixture in refrigerator.

 5. Churn in ice cream maker until creamy.

 6. Freeze until firm.

homemade moose track icecream

Ingredients:

1 gallon half-and-half 

1 ½ cups sugar 

½ cup light corn syrup 

1 tablespoon vanilla extract 

½ teaspoon salt 

1 cup semisweet chocolate chips 

1 cup peanut butter cups, chopped 

Directions:

Prepare the Ice Cream Base:

  In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.

Churn the Ice Cream:

  Pour the ice cream base into an ice cream maker.

Churn according to the manufacturer’s instructions (usually about 25-30 minutes) until it reaches a soft-serve consistency.

Add the Mix-Ins:

  When the ice cream is nearly frozen, add the semisweet chocolate chips and chopped peanut butter cups.

   Allow the ice cream maker to churn for another 2-3 minutes to evenly distribute the mix-ins.

Final Freeze:

  Transfer the churned ice cream to an airtight container.

  Freeze for at least 4 hours to firm up.

  Scoop the ice cream into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!

taro milk bites

Make soft, creamy taro bites in just a few easy steps.

Ingredients:

• 2 ½ cups taro (400g)

• 3 tbsp milk (40g)

• 1 ½ tbsp sugar (20g)

• 2 tbsp butter (25g)

• 3 tbsp milk powder (20g)

• ⅔ cup cream cheese (150g)

• ½–1 tsp purple sweet potato powder (for color)

Steps:

1. Cut taro into chunks and steam until fully soft, a chopstick should slide through easily.

2. Add milk, sugar, butter, and milk powder to the hot taro and mash into a smooth paste.

3. Mix in purple sweet potato powder for color.

4. Portion cream cheese into 15g (about 1 tbsp) balls.

5. Portion taro paste into 50g (about 3 tbsp) balls, wrap each one around a cheese ball, and shape until smooth.

Chill before serving for the best texture, cold taro cheese balls are especially refreshing on hot days.

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triple chocolate cake

Ingredients:

1½ cups all-purpose flour

1½ cups granulated sugar

¾ cup unsweetened cocoa powder

1½ tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1 cup semi-sweet chocolate chips

8 oz dark chocolate, chopped (for ganache)

1 cup heavy cream

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in boiling water. Batter will be thin.

Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Kcal: 520 | Servings: 10