star granny square pattern

this is a pattern for the crochettors and i will find more for you and post on my blog once a week ..... happy knitting 

chocolate bread pud

Chocolate Bread Pudl

If you’ve ever wondered whether chocolate and bread pudding can be next level, this is it. This Chocolate Bread Pudding recipe gives you a fudgy, custardy, deeply chocolatey bread pudding that’s warm, comforting, and indulgent — but also flexible enough to adapt for vegan, lighter, or dairy‑free needs. I’ll walk you through exactly how to choose your bread, balance your custard, fix common issues, and serve it in style!

Why This Chocolate Bread Pudding Works

This version hits the sweet spot between a soft custard interior and a tender, slightly crisp top. You get deep chocolate flavor from real chocolate (not just cocoa powder) and rich texture from the custard’s egg‑milk balance.

Because the bread soaks long enough, it becomes custardy without ever turning mushy. And the formula is forgiving enough that slight oven or ingredient variances don’t ruin it.

Try my Brownie Pudding for another delicious dessert recipe!

Best Bread Types and Texture for Bread Pudding

Here’s a handy comparison of common bread choices and how they affect your chocolate bread pudding’s final texture.

Bread TypeTexture / MouthfeelProsThings to Watch Out ForBrioche / ChallahSoft, rich, butteryGreat for custardy, tender resultMight soak up too much — don’t overpour custardFrench bread / baguetteMore structure, slight chewHolds shape wellSlightly drier interior unless soaked longDay‑old vs freshDay‑old gives better absorptionAvoids collapse or sogginessFresh bread needs more resting before bakingSweet breads (chocolate, panettone)Adds extra flavor, richnessEasy choice if availableMay need less sweetening in custardGluten‑free artisan breadGood option for GF versionOpens door to GF adaptationSome brands collapse — test before full bake

You can mix breads (e.g. half brioche + half French) if you want a blend of structure + richness.

Ingredients and Easy Alternatives

Standard Version

• 4 cups chocolate bread (cubed)

• 4 tbsp melted butter

• ⅓ cup coconut sugar or light brown sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1½ cups whole milk

• ½ cup dark chocolate chips

Alternative / Substitution Options

IngredientOptionNotesMilk / creamUse half milk + half heavy cream for extra richnessAdjust custard to avoid being too looseButterUse vegan butter or coconut oilFor dairy‑free versionSugarUse maple syrup, coconut sugar, or monk fruit sweetenerAdjust slightly — these behave differentlyEggsUse flax egg (1 tbsp flaxseed + 3 tbsp water per egg) for veganTexture will be slightly differentBreadUse gluten‑free bread, stale bread, or local breadAdjust soak time if crumb is denserChocolate chipsSwap with chopped bar, white chocolate, or dairy‑free chipsKeep cocoa solids in mind

Step‑by‑Step Instructions

• Preheat oven to 375 °F (190 °C).

• Slice bread into ~1 inch cubes. Put into a large mixing bowl.

• In a separate bowl, combine melted butter, coconut (or brown) sugar, and vanilla. Stir well.

• Whisk in the eggs until fully blended.

• Stir in the milk, making a smooth custard.

• Pour the custard over the bread cubes. Gently fold to coat all pieces. Let sit for 10–20 minutes so the bread absorbs the liquid. (Press down lightly so submerged pieces soak.)

• Gently fold in the chocolate chips.

• Transfer mixture to an 8×8 inch baking pan (or equivalent).

• Bake for 40–45 minutes, until the top is lightly toasted and a toothpick inserted in center comes out with a few moist crumbs (not wet custard).

• Let your chocolate bread pudding rest for 10–15 minutes before serving.

Baking Tips & Troubleshooting

If top is browning too fast but center is underdone: cover loosely with foil for last 10 minutes

If custard seems too runny after baking: next time reduce milk by 2–3 tbsp or bake a bit longer

Moreover, if bread is too stale and not absorbing: sprinkle a tbsp or two of extra milk mid‑soak

If center is undercooked but outer edges are firm: use a water bath (place baking pan in a larger pan with ~½ inch warm water)

Use an oven thermometer — many ovens run hot or cold

Always let your chocolate bread pudding rest slightly; it will set more as it cools

Variations: Lighter & Add‑Ons

Lighter / Lower Fat Version

• Use lower‑fat milk (2%) or half milk + half oat milk

• Use less butter (2 tbsp instead of 4)

• Use less sugar (⅓ cup to ¼ cup) or sugar substitutes

• Use less chocolate chips, or cut into small chunks

Flavor Add‑Ons / Twists

• Add ½ tsp instant espresso powder for mocha depth

• Sprinkle chopped nuts (pecans, walnuts, hazelnuts)

• Add a pinch of cinnamon or orange zest

• Drizzle salted caramel or chocolate ganache just before serving

• Add fresh or dried berries on top

Serving Suggestions

Serve warm or at room temperature. Great topping ideas:

• Whipped cream

• Chocolate ganache or drizzle

• Caramel sauce

• Fresh berries (strawberries, raspberries)

• A scoop of vanilla ice cream

• Dusting of powdered sugar

Storage, Freezing & Reheating

Store: Cover tightly and keep in fridge for up to 3–5 days

Reheat: Microwave slices (20–30 sec), or reheat in oven at 325 °F (~10 min)

Freeze: You can freeze individual portions wrapped well for up to 2 months. Thaw overnight in fridge, then warm gently before serving

Nutrition Facts (Estimated, Standard Version)

This is a rough estimate per serving (assuming 8 servings):

• Calories: ~378

• Total fat: ~16 g

• Saturated fat: ~7 g

• Carbohydrates: ~63 g

• Sugar: ~12 g

• Protein: ~14 g

At a Glance:

Prep Time: 15minutes mins

Cook Time: 45minutes mins

Total Time: 1hour hr

Get the Recipe:Chocolate Bread Pudding

Chocolate Bread Pudding is rich, warm, and comforting with soft custardy bread, melted chocolate chips, and a lightly crisp top! Every bite tastes creamy, sweet, and perfectly chocolaty.

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Ingredients

9 servings

• ▢4 cups chocolate bread, see notes

• ▢4 tbsp melted butter

• ▢⅓ cup coconut sugar, or light brown sugar

• ▢1 tsp vanilla extract

• ▢3 eggs

• ▢1 ½ cups whole milk

• ▢½ cup dark chocolate chips

Instructions 

• First, preheat your oven to 375 degrees Fahrenheit.

• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.

• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.

• Then, whisk in the eggs and the milk.

• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.

• Transfer this mixture to an 8 inch by 8 inch baking pan.

• Bake for 40 to 45 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.

• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

cookies

1. Oreo truffles🤤😋

Ingredients:

200 gm oreo cookies, crushed

100 g of cream cheese

Melted Chocolate to cover

Preparation:

Mix crushed cookies with cream cheese.

Form balls and cover them with melted chocolate.

Snack for 1 hour before serving

2. Corn alfajores with sweet milk 🤤 🤩

Ingredients:

100 g of margarine

1/2 cup of sugar

4 gems

Zest of 1 lemon peel

1 and 3/4 cups of corn

1/2 cup of flour

1 teaspoon of yeast

- Preparation mode:

Beat margarine with sugar and egg yolks. Place grated lemon, starch and sift flour with yeast.

Mix well and let sit for about 15 minutes. Divide the mass, spread it, not too thin.

Cut with a cup or cookie cutter. Bake in a pan sprayed with flour.

It needs to be clear. After the cold remove from the pan. Combine two cookies with dulce de leche and pass on the grated coconut.

3. CREAMY COCONUT AND SYRUP CAKE 🍰 😋

INGREDIENTS FOR THE CAKE

150g of cream cheese

1 and 1/4 cup margarine

3 cups of sugar

3/4 cup grated coconut

1/2 cup of coconut milk

6 eggs

3 cups of wheat flour

1 teaspoon of baking powder

Margarine and wheat flour for greasing

EXAMINATION

1 can of condensed milk

100g coconut flakes

PREPARATION

Beat all cake ingredients in the blender, except for the yeast, until it is homogeneous. Put it in a bowl and mix the yeast with a spoon.

Grease and pop a hole mold in the middle of 24 cm in diameter and pour the mass. Put it in a medium oven, preheated, for 40 minutes or until it is grown and golden.

It's still warm. Mix the syrup ingredients and cover the entire cake. Let it cool completely and serve.

4. Cheesecake with green beans 😋

Ingredients:

1 can of condensed milk

1 can of evaporated milk

1 bar of butter

170 gm of biscuits

1 and 1/2 Philadelphia cream cheese bars

3 eggs

6 cups of blueberry jam

Preparation:

Preheat oven to 180°C for 10 minutes. Mash cookies and melt butter

Mix biscuits with butter and put that mixture into a mold.

Mix eggs with evaporated milk, condensed milk and cream cheese.

Pour the previous mixture into the mold and place in the oven preheated for 30 minutes. Chill for half an hour. Add greenberry jam to decorate and serve. 

butterscotch cookies

if you love butterscotch cookies that everyone will have to make for teatime and as a treat that everyone will love and i can share this recipe with you so you can make it

brownies

brownies are a yummy treat that everyone will love and they will make more and more for family and friends they can be addictive that you wont be able to stop at just one

chocolate chip pancakes

if you love pancakes then you will love these they are perfect for breakfast lunch or a treat because it has chocolate chips in to make it extra yummy and your family will ask for seconds everytime

no bake biscoff cheesecake

this is a yummy treat everyone would eat over and over again becuase it is that good and your family and friends are gonna ask for the recipe 

avocado brownies

if you love brownies this is a recipe you will love you can make them as a treat for yourself or your friends and family  they are sorta healthy so you can make it anytime

strawberry cheesecake truffles

these are yummy everyone will love them and your friends and family friends will love and they would want the recipe so share it

churros

if you love churros this is the perfect recipe that everyone will ask you to make over and over again becuase they are that good 

sponge cake

Here’s a simple classic vanilla sponge cake recipe that’s light, fluffy, and easy to make 🍰

Ingredients (8-inch / 20 cm cake)

4 large eggs (room temperature)

¾ cup (150 g) sugar

1 tsp vanilla extract

¾ cup (90 g) all-purpose flour

1 tsp baking powder

Pinch of salt

2 tbsp milk (optional, for extra softness)

2 tbsp melted butter or oil (optional)

Instructions

Preheat oven to 170°C (340°F). Grease and line an 8-inch round pan.

Whip eggs and sugar together using a mixer for 5–7 minutes until very pale, thick, and fluffy (this step gives the sponge its rise).

Add vanilla and gently mix.

Sift flour, baking powder, and salt together.

Fold dry ingredients into the egg mixture gently using a spatula (do not overmix).

If using, fold in milk and melted butter/oil gently.

Pour batter into the pan and tap lightly to remove air bubbles.

Bake for 25–30 minutes, until golden and a toothpick comes out clean.

Cool for 10 minutes, then turn out onto a rack.

Be gentle when folding to keep the cake airy.

Don’t open the oven during baking.

chicken chow mein

Chicken Chow Mein with Best Chow Mein Sauce

Ingredients:

1 lb chicken breast, boneless, skinless

3 tbsp oil

12 oz chow mein noodles (uncooked)

2 cups cabbage, shredded

1 large carrot, julienned

1/2 batch green onions, chopped

2 garlic cloves, minced

Chow Mein Sauce:

6 tbsp oyster sauce

3 tbsp low-sodium soy sauce

3 tbsp light sesame oil (not toasted)

1/2 cup chicken broth

1 tbsp cornstarch

1 tbsp granulated sugar

Instructions:

In a small mixing bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set the sauce aside.

Cook the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.

Heat a large wok or skillet with oil over medium-high heat. Cut the chicken into bite-sized strips and cook until golden brown. Remove the chicken from the pan and set aside.

Add the julienned carrots, shredded cabbage, and minced garlic to the pan. Sauté for a few minutes until the vegetables soften and the cabbage becomes translucent.

Add the cooked chicken and noodles back into the pan. Pour the prepared sauce over the top and stir to combine. Cook for another 2 minutes, ensuring the ingredients are well coated.

Garnish with chopped green onions and serve the chow mein hot.

Servings: 4

chicken salad

Ingredients

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

½ cup celery, finely diced

¼ cup red onion, finely minced

3 cups cooked chicken, finely chopped or shredded

½ cup mayonnaise (adjust to taste)

½ cup red or green grapes, halved

¼ cup sliced almonds or chopped pecans (optional)

Salt & black pepper, to taste

Optional: 1 tablespoon fresh dill or parsley, chopped

👩‍🍳 Instructions

Prepare chicken: Chop or shred chicken into small, even pieces for the best texture.

Mix dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.

Combine: Add chicken, celery, red onion, grapes, nuts (if using), and herbs.

Season: Add salt and pepper to taste. Stir gently until everything is evenly coated.

Chill: Cover and refrigerate for 30 minutes to let flavors blend.

⭐ Why This One’s the BEST

Perfectly creamy, not heavy

Crunch + sweetness from celery and grapes

Bright flavor from Dijon and lemon

Customizable but classic

🔄 Variations

Southern style: Add chopped hard-boiled eggs.

Healthy swap: Use half Greek yogurt, half mayo.

Curry chicken salad: Add 1–2 teaspoons curry powder.

No grapes? Try diced apples or dried cranberries.

🥪 Serving Ideas

On buttery croissants or toasted bread

Wrapped in lettuce cups

With crackers or pita chips

Stuffed into avocados or tomatoes

cookies

1. BUTTER SWIRL COOKIES (MELT-IN-MOUTH)

Ingredients

 • 1 cup butter (227g, softened)

 • ½ cup icing sugar (60g)

 • 1¾ cups flour (220g)

 • 1 tsp vanilla

 • 1 tbsp milk (to soften dough for piping)

Instructions

Beat butter and icing sugar until very fluffy and pale.

Add vanilla.

Add flour and mix gently; add milk to loosen the dough for piping.

Pipe rosettes on a tray.

Bake at 160°C until edges are lightly golden.

2. HEART SUGAR COOKIES

Ingredients

 • 1 cup butter (227g)

 • ¾ cup sugar (150g)

 • 1 egg

 • 1 tsp vanilla

 • 2½ cups flour (315g)

 • Pinch of salt

Instructions

Cream butter and sugar until light.

Add egg and vanilla.

Add flour and salt to form a soft dough.

Roll out and cut heart shapes.

Bake at 160–170°C until pale golden.

3. LINZER HEART COOKIES (JAM-FILLED)

Ingredients

 • 1 cup butter (227g)

 • ½ cup sugar (100g)

 • 1 egg

 • 1 tsp vanilla

 • 2 cups flour (250g)

 • ½ cup almond flour (50g)

 • Jam (strawberry or raspberry)

 • Powdered sugar for dusting

Instructions

Mix butter and sugar until creamy.

Add egg and vanilla.

Add flour and almond flour to form dough.

Roll out and cut circles; cut heart holes in half the cookies.

Bake at 160°C until edges are golden.

Dust cut-out cookies with powdered sugar.

Spread jam on full cookies and sandwich together.

4. CHOCOLATE-DIPPED SANDWICH COOKIES (WAGGON-WHEEL STYLE)

Ingredients

Cookies

 • 1 cup butter (227g)

 • ½ cup sugar (100g)

 • 1 egg

 • 2 cups flour (250g)

 • 1 tsp vanilla

Filling

 • ⅓ cup jam (any flavor)

 • ⅓ cup thick caramel or dulce de leche

Chocolate Coating

 • 1½ cups chocolate (250g), melted

 • 1 tbsp oil (optional for shine)

Instructions

Cream butter and sugar until fluffy.

Add egg and vanilla.

Add flour and mix into a smooth dough.

Roll out, cut circles, and bake at 160–170°C until set.

Spread jam and caramel between two cookies.

Dip sandwiches into melted chocolate and let set.

cup cakes

1. Vanilla Cupcakes

Ingredients

 • 1¼ cups flour

 • 1 cup sugar

 • 2 tsp baking powder

 • ¼ tsp salt

 • ½ cup butter (softened)

 • 2 eggs

 • ½ cup milk

 • 2 tsp vanilla extract

Instructions

 1. Preheat oven to 175°C / 350°F. Line cupcake tray.

 2. Mix dry ingredients in a bowl.

 3. Beat butter and sugar until creamy.

 4. Add eggs, milk, and vanilla.

 5. Fold in dry ingredients.

 6. Fill liners and bake 18–20 minutes.

2. Chocolate Cupcakes

Ingredients

 • 1 cup flour

 • ¼ cup cocoa powder

 • 1 cup sugar

 • 1 tsp baking powder

 • ½ tsp baking soda

 • ¼ tsp salt

 • ½ cup butter or oil

 • 2 eggs

 • ½ cup milk

Instructions

 1. Mix dry ingredients together.

 2. Mix wet ingredients separately.

 3. Combine both until smooth.

 4. Bake at 175°C for 18–20 minutes.

 5. Cool before frosting.

3. Red Velvet Cupcakes

Ingredients

 • 1¼ cups flour

 • 1 cup sugar

 • 2 tbsp cocoa powder

 • ½ cup butter

 • 2 eggs

 • ½ cup buttermilk

 • 2 tsp red food coloring

Instructions

 1. Mix dry ingredients.

 2. Beat butter and sugar, add eggs.

 3. Add buttermilk and coloring.

 4. Combine with dry mix.

 5. Bake at 175°C for 20 minutes.

4. Lemon Cupcakes

Ingredients

 • 1¼ cups flour

 • ¾ cup sugar

 • 1 tsp baking powder

 • ½ cup butter

 • 2 eggs

 • Zest and juice of 1 lemon

 • ½ cup milk

Instructions

 1. Mix dry ingredients.

 2. Beat butter and sugar.

 3. Add eggs, lemon juice, zest, and milk.

 4. Fold in flour.

 5. Bake at 175°C for 18–20 minutes.

5. Carrot Cupcakes

Ingredients

 • 1¼ cups flour

 • 1 cup sugar

 • ¼ cup oil

 • 2 eggs

 • 1 cup grated carrots

 • 1 tsp baking powder

 • ½ tsp cinnamon

 • ¼ tsp nutmeg

Instructions

 1. Mix dry ingredients.

 2. Mix oil, sugar, and eggs.

 3. Add carrots.

 4. Combine with dry mix.

 5. Bake at 175°C for 20 minutes.

6. Oreo Cupcakes

Ingredients

 • 1¼ cups flour

 • ¼ cup cocoa powder

 • 1 cup sugar

 • 1 tsp baking powder

 • ½ tsp baking soda

 • ½ cup butter

 • 2 eggs

 • 1 cup crushed Oreos

Instructions

 1. Mix dry ingredients.

 2. Beat butter and sugar, add eggs.

 3. Combine with dry mix.

 4. Fold in crushed Oreos.

 5. Bake at 175°C for 18–20 minutes.

edible sugar cookie dough

if you love cookies but dont like the waiting to eat this tasty treat you can make it and enjoy it but i think you should bake it just to be safe 

stirfry sauce

this is an easy sauce you can make and enjoy it with your favourite meal that you can share with friends and family becuase it is good

 

sugar cookie pizza

this is a yummy treat everyone will love and eat all the time it can be made for friends and family andyou can have it anytime of the day becuase you deserve it

be the own writer of your story

becuase only you can share your story with your friends and family and you can give a positive out look on life to make your life better in more ways then one 

tiramisu cookies

if you love cookies then you will like these they are that good that your friends and family would ask for them again and again becuase they are addictive and they would be gone in minutes so make sure you are making enough

maple cinnamon blondies

No Cake Flour? No Problem!

If you do not have cake flour, that’s not a problem at all! Follow the steps below for this recipe to ensure you can still achieve that perfect blondie texture:

• Instead of 1/2 cup all-purpose flour plus 1/2 cup cake flour, just use 1 cup of all-purpose flour.

• Next, take out 2 tbsp of the all-purpose flour and replace it with 2 tbsp of cornstarch. 

• Give that a good whisk and then continue on with the remaining steps for this recipe!

Maple Extract

I personally love the McCormick Maple Extract which can be easily found in most grocery stores or online. That being said, if you have a different brand that you prefer, that shouldn’t change the flavor at all and you are more than welcome to use what you like!

Storing Leftovers

If you have any leftover blondies, store them in an air-tight container for up to 3 days at room temperature. They do not need to be re-heated as I find that they are best served at room temp. but you do you!

Rating: 5 out of 5.

Glazed Maple Cinnamon Pecan Blondies

Maple is an elite Fall flavor that always seems to be overlooked. Maple extract is a perfect way to bring in some extra sweetness to almost every dessert and it's especially delicious with my blondie recipe! Pair that maple flavor with some cinnamon and chopped pecans 

Prep Time30minutes mins

Cook Time20minutes mins

Total Time50minutes mins

Servings: 9 blondies

Ingredients

  

For the Blondies

• 9 tbsp unsalted browned butter 128g (measure out 128g before browning! You should be left with ~ 110mL after browning)

• 1 cup dark brown sugar (packed) 226g

• 1 room temperature large egg

• 1 ½ tsp maple extract 7mL

• 1 tsp ground cinnamon 4g

• ½ cup all-purpose flour 68g

• ½ cup cake flour 60g

• ½ tsp baking powder 2g

• ¼ tsp fine salt 1g

• ½ cup chopped unsalted pecans 65g

• 1 tbsp all-purpose flour (for tossing with the pecans) 7g

For the Glaze

• ¼ cup + 1 tbsp powdered sugar 25g

• 1 tbsp water 15mL

• ⅛ tsp maple extract

• ground cinnamon to taste (a little goes a long way!)

• 1 tbsp softened unsalted butter 14g

Method

 

• In a small stainless steel skillet over medium heat on the stove, brown the butter. You can also use a non-stick skillet but I recommend making sure it's a lighter color so that you can tell when the butter is done!

• Once your butter is done, immediately pour it out of the skillet and place in a heat-safe bowl. Set that aside.

• Before moving onto the next step, preheat your oven to 350℉ and line an 8"x8" square baking pan with butter and parchment paper (the parchment paper is a necessity for easy removal after baking!)

• In a medium mixing bowl, whisk together the brown sugar and browned butter.

• Add the room temperature egg and maple extract and whisk incredibly well until it's very smooth.

• In a separate mixing bowl, whisk together all of the dry ingredients.

• In a small bowl, toss the chopped pecans in 1 tbsp of flour so that they are all well coated.

• Next, add the dry ingredients to the wet and mix until just combined (don't overmix the batter!)

• Gently fold in the chopped pecans so that they are evenly distributed throughout the batter.

• Fill your pre-prepped 8"x8" pan with the batter (it will be very thick like cookie dough).

• Using a rubber spatula, push the batter down into the pan and ensure that it is evenly spread for even baking. The batter is meant to be thin once spread out, so don't worry! These are sort of a combo between brownies and sugar cookie bars.

• Bake at 350℉ for 20-22 minutes or until the edges are just slightly golden brown and a wooden toothpick inserted into the center comes out with just a couple of crumbs on it. The baking time will vary depending on your oven so please keep an eye on them and check them around the 15-minute mark!

• Allow the blondies to cool off in their pan for about 20 minutes before adding the glaze.

• In a small microwave-safe bowl, combine all of the glaze ingredients and give it a little mix before microwaving for 20 seconds.

• After microwaving, mix well until the glaze is smooth.

• Pour the glaze on top of your blondies and make sure you don't miss any spots!(I like to do this while the blondies are still in the pan so that the glaze doesn't run off the sides).

• After about 10 minutes, the glaze should be set and you are ready to take them out of the pan, slice, and enjoy!

Notes

No Cake Flour? No Problem!

• If you do not have cake flour, that’s not a problem at all! Follow the steps below for this recipe to ensure you can still achieve that perfect blondie texture:

• Instead of 1/2 cup all-purpose flour plus 1/2 cup cake flour, just use 1 cup of all-purpose flour.

• Next, take out 2 tbsp of the all-purpose flour and replace it with 2 tbsp of cornstarch. 

• Give that a good whisk and then continue on with the remaining steps for this recipe!

Maple Extract

• I personally love the McCormick Maple Extract which can be easily found in most grocery stores or online. That being said, if you have a different brand that you prefer, that shouldn’t change the flavor at all and you are more than welcome to use what you like!

Storing Leftovers:

• If you have any leftover blondies, store them in an air-tight container for up to 3 days at room temperature. They do not need to be re-heated as I find that they are best served at room temp. but you do you!

tips for a newbie knitter

if you are a new knitter you can try this and then make the most beautiful things you can show everyone you care about and then you can share your input with friends and family

fashion looks of your favorite ghouls

if you want to dress like one of them here is some ideas that i think you will like and i am never wrong 

chedder and ham muffins

Savory Cheddar and Ham Muffins with a Crispy Golden Finish 🧀

🛒 Ingredients

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup unsalted butter, melted

3/4 cup milk

1 large egg

1/2 cup diced ham

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 tablespoon Dijon mustard (optional, for extra zing)

1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1️⃣ First, preheat your oven to 375°F (190°C) and grease or line a muffin tin.

2️⃣ Next, in a large bowl, whisk together the flour, baking powder, salt, and black pepper.

3️⃣ Then, in a separate bowl, whisk the melted butter, milk, egg, and Dijon mustard (if using) until smooth.

4️⃣ Now, pour the wet ingredients into the dry ingredients and gently mix until just combined — don’t overmix!

5️⃣ Fold in the diced ham, cheddar cheese, and mozzarella cheese, making sure everything is evenly distributed.

6️⃣ Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7️⃣ Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.

8️⃣ Finally, let the muffins cool slightly, sprinkle with fresh parsley if desired, and serve warm.

chocolate caramel bars

*Description:*

A rich and indulgent treat featuring a crunchy peanut base, gooey caramel layer, and a smooth chocolate topping.

*Ingredients:*

🥜 *Peanut Base*

- 2 cups roasted peanuts (unsalted or lightly salted)

- 1/2 cup crushed digestive biscuits or graham crackers

- 1/4 cup melted butter

🍰 *Caramel Layer*

- 1 cup granulated sugar

- 6 tablespoons butter

- 1/2 cup heavy cream

- 1/2 teaspoon salt

- 1 teaspoon vanilla extract

*Instructions:*

1. Make peanut base: mix peanuts, crumbs, and butter; press into a lined pan.

2. Make caramel: cook sugar, butter, cream, salt until bubbly; add vanilla.

3. Pour caramel over base; chill.

4. Top with melted chocolate (ingredients missing; assume 1 cup chocolate chips).

5. Chill until set; cut into bars.

*Prep Time:* 20 minutes

*Cook Time:* 15-20 minutes

*Total Time:* 35-40 minutes + chilling

*Servings:* 12-16 bars

*Happy Cooking Everyone🥘*

sticky pecan cinnamon rolls

Ingredients

Dough

Warm milk – 1 cup (240 ml / 240 g)

Granulated sugar – ¼ cup (50 g)

Active dry yeast – 2¼ tsp (7 g)

Eggs – 2 large (about 100 g without shells)

Unsalted butter, melted – ⅓ cup (75 g)

Salt – 1 tsp (5 g)

All-purpose flour – 4 to 4½ cups (500–560 g)

Cinnamon Filling

Unsalted butter, very soft – ½ cup (113 g)

Brown sugar – ¾ cup (150 g)

Ground cinnamon – 2½ tbsp (18–20 g)

Sticky Pecan Topping

Unsalted butter – ½ cup (113 g)

Brown sugar – 1 cup (200 g)

Heavy cream – ¼ cup (60 ml / 60 g)

Honey or golden syrup – 2 tbsp (40 g)

Salt – ¼ tsp

Chopped pecans – 1½ cups (170 g)

Instructions

Warm the milk until just lukewarm, then stir in the sugar and yeast and let it sit until foamy. Add the eggs, melted butter, and salt, then mix in the flour gradually until a soft dough forms. Knead until smooth and elastic, cover, and let rise until doubled.

While the dough rises, melt the butter for the topping in a saucepan, stir in brown sugar, cream, honey, and salt, and simmer briefly until glossy. Spread this mixture into a greased baking dish and sprinkle the pecans evenly over the top.

Roll the risen dough into a large rectangle. Spread the soft butter evenly over the surface, then sprinkle with brown sugar and cinnamon. Roll up tightly from the long side and slice into even rolls.

Arrange the rolls directly over the pecan topping, leaving a little space between them. Cover and let rise again until puffy.

Bake at 180°C / 350°F for 30–35 minutes until golden and cooked through. Let rest for 5 minutes, then carefully invert onto a serving plate so the sticky pecan topping is on top.

Serve warm.

cinnamon roll honeybun cheesecake

this is a yummy recipe i think people will love i am sorry i have been busy i will post more once i can have a great day

pasta

Serves 2 | Prep time: 5 mins | Cook time: 10 mins

Ingredients

 * Pasta: 250g (1/2 lb) Spaghetti or Linguine

 * Garlic: 4–6 cloves, thinly sliced (don't use the jarred kind!)

 * Olive Oil: 1/3 cup high-quality extra virgin olive oil

 * Red Pepper Flakes: 1/2 tsp (adjust for heat)

 * Fresh Parsley: 1/4 cup, finely chopped

 * Parmesan: Grated, for serving (optional but recommended)

 * Salt: For the pasta water

Instructions

 * Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until it is al dente (usually 1–2 minutes less than the package directions).

   > Crucial Step: Before draining, scoop out about 1 cup of starchy pasta water and set it aside.

   > 

 * Infuse the Oil: While the pasta cooks, add the olive oil and sliced garlic to a cold skillet. Turn the heat to medium-low. This allows the garlic to soften and infuse the oil without burning.

 * Add Spice: Once the garlic is golden brown and fragrant (about 3–5 minutes), add the red pepper flakes and cook for 30 seconds.

 * Emulsify: Add the cooked pasta directly to the skillet. Pour in about 1/2 cup of the reserved pasta water. Toss vigorously over medium heat. The water and oil will create a silky, glossy sauce that clings to the noodles.

 * Finish: Turn off the heat. Stir in the fresh parsley. If the pasta looks dry, add a splash more pasta water.

 * Serve: Plate immediately and top with plenty of Parmesan cheese.

Pro-Tips for Success

 * The "Cold Start": Starting the garlic in cold oil ensures it flavors the entire dish without getting bitter.

 * The Liquid Gold: That cloudy pasta water is the secret to a restaurant-quality sauce; the starch acts as a bridge between the oil and the noodles.

Would you like me to find a creamier recipe, like a traditional Carbonara, or perhaps a hearty meat sauce like Bolognese?

muffins

If you love banana muffins you will love this recipe you can make it in morning to enjoy with your coffee with your work people or friends and family everyone will enjoy this if they ask for recipe share it

ice cream bites

this is a easy treat for your kids they will love it and enjoy it they will ask you all the time to make these becuase it is that good you will miss out if you do not make this

giant chocolate chip cookies

this is a treat everyone would love and trust me they would want it all time so make sure you have a cookie jar full of them becuase they would be gone in a flash

classic campfire treat

if you love smores then you will love this it can be make for anytime you and your family will enjoy it when camping and the kids will ask for it to be made everytime you go camping becuase it is that good

starbucks brownies

these are  something you would want to eat almost everyday becuase it is tasty and nothing can go wrong your friends and family will ask for recipe enjoy

salad

Shrimp Avocado Salad 🦐🥑🥗

Light, zesty shrimp and creamy avocado salad — quick, fresh, and delicious.

📋 Ingredients

- 1 lb Large raw shrimp, peeled and deveined

- 2 Tbsp Unsalted butter

- 1 cup Corn kernels, fresh or canned

- 5-6 cups Romaine lettuce, chopped

- 2 avocados, peeled, pitted, and sliced

- 1/2 cup Chopped cilantro

- 3 Tbsp Olive oil

- Juice of 1 large lemon

- 1 tsp Sea salt

- 1/8 tsp Freshly ground black pepper

- 1 tsp Cajun spice

- 2 cloves Garlic, pressed

- Pinch Salt

📝 Instructions

1️⃣ Place shrimp in a medium bowl, sprinkle with cajun spice, pressed garlic, and a pinch of salt, and stir to combine.

2️⃣ Heat a large non-stick pan over medium-high heat and swirl in the butter. Once sizzling, add shrimp in a single layer and sauté for about 2 minutes. Flip and sauté another minute until cooked through. Remove and set aside to cool.

3️⃣ Chop and rinse the romaine lettuce, then line a large salad platter with it. Add remaining salad ingredients and shrimp on top.

4️⃣ To make the dressing, whisk together the dressing ingredients and drizzle over the salad, then toss to combine and serve.

Brownies

Perfect choice 😋

Here’s a classic fudgy chocolate brownie recipe—easy and super rich.

🍫 Fudgy Brownies

🛒 Ingredients

½ cup (115 g) butter

1 cup (200 g) sugar

2 eggs

1 tsp vanilla extract

⅓ cup (40 g) cocoa powder

½ cup (65 g) all-purpose flour

¼ tsp salt

¼ tsp baking powder (optional, for slightly thicker brownies)

Optional: chocolate chips or nuts

👩‍🍳 Instructions

Preheat oven to 170°C / 340°F. Grease or line an 8×8 inch pan.

Melt the butter and let it cool slightly.

Mix butter and sugar until combined.

Add eggs and vanilla, mix well.

Sift in cocoa powder, flour, salt, and baking powder.

Gently mix until just combined (don’t overmix).

Fold in chocolate chips or nuts if using.

Pour into pan and spread evenly.

Bake 20–25 minutes (center should be slightly gooey).

Cool, slice, and enjoy 🍫

⭐ Tips

For extra fudgy brownies: bake closer to 20 minutes.

For cakier brownies: add 1 more tablespoon flour.

Best served warm with ice cream 😍

Want a one-bowl, eggless, or mug brownie version?

ding dong cake

everyone will love this recipe and this recipe can be made for any occasion you guys will enjoy it becuase this is tasty your family and friends will love .....

chocolate lava cakes

if you love chocolate then this is the treat for you everyone will enjoy it and will ask for seconds so make sure you make extra becuase you never know who would want more

what to do with left over diamond painting beads

Congratulations! You've just completed your diamond painting project! If you're a fan of diamond painting, like us at Figured'Art, you probably have a small surplus of diamonds left over from your kit. Rather than letting them collect dust in a corner, there are many creative ways to use these little sparkling gems. So, let's get started!

 

CREATE YOUR OWN MASTERPIECE

 

If you have enough leftover diamonds, you can use them to create your own unique masterpiece. On a blank canvas, add the diamonds and let your imagination run wild to create a one-of-a-kind pattern. You can also use a photo from a magazine and customise it with coloured diamonds. This will give a stunning effect when added to black and white photos. If you prefer to follow a given design, feel free to use a drawing you have previously printed out and cover it with diamonds.

 

DECORATE EVERYDAY OBJECTS

 

Decorating everyday objects with your diamond beads is an exciting and creative DIY activity. Use your leftover diamonds to decorate jewelry boxes, water bottles, notebooks, glasses cases, and much more. The diamonds will add a touch of shine to these personalised items made with your own hands! Before starting to glue the diamonds onto the object of your choice, clean it carefully with a soft cloth to remove any dirt or dust. Make sure the object is dry before beginning to attach the diamonds. You can draw the pattern you want to create on your item with a pencil or marker before gluing the diamonds. Once all the diamonds are fixed, be sure to let the glue dry for at least 24 hours before using your new accessory!

 

CREATE JEWELRY

 

Resin diamonds can also be used to create sparkling jewelry. If you have leftover diamonds, you can use them to make earrings, necklaces, bracelets, and rings. Choose your jewelry base to create a unique design or add diamonds to existing jewelry. Just make sure the base is clean and dry before starting.

 

PERSONALISE CLOTHING AND ADD A TOUCH OF BLING TO YOUR WARDROBE

 

 

Personalise your clothing by adding the diamond beads you have left over from your diamond painting kit! Use fabric glue to add diamonds to denim jackets, backpacks, shoes, and even hats. Customising clothing with diamond painting beads will give your outfits a unique and sparkling look. The diamonds will add a touch of glamour that can transform a plain garment into a chic and original fashion statement.

CUSTOMISE YOUR FLOWER POTS AND VASES

 

Diamond painting beads can also be used to create sparkling decorations for your home. Whether you want to customise existing decorative objects or to create something new, applying the remaining diamonds to your decor objects such as vases and flower pots will be an excellent way to add a touch of brilliance to your interior.

 

CUSTOMISE YOUR PHOTO FRAMES

 

 

Personalise your photo frames by adding your remaining diamonds! Simply glue the diamonds to the edges of the photo frame, or create a more complex pattern by using diamonds on the entire surface of the frame. You can also use your beads to transform ordinary coasters into sparkling objects! Use cork, wood or ceramic coasters as a base and glue diamonds on them to create a unique pattern. You can create matching coasters for each member of your family or make them as gifts for your friends.

 

CREATE PERSONALISED GREETING CARDS AND INVITATIONS

 

 

The remaining diamonds from your diamond painting kit can be used to create original and sparkling decorations for parties or to personalise your greeting cards and invitations. Create unique and sparkling designs by sticking diamonds onto paper or cardstock. This is a simple and inexpensive way to create cards and invitations that stand out.

 

DESIGN YOUR OWN DIY CHRISTMAS DECORATIONS

 

 

What a great idea to use the remaining diamond painting beads to create original and sparkling Christmas decorations! Here is a set of decorations to design with your family to prepare for the holidays:

- Christmas balls: Buy clear Christmas balls at a craft or decoration store and fill them with colored diamonds. You can also create patterns by sticking diamond beads on each ball or use a single color for a more coherent look.

- Garlands: Use cords or ribbons of different colours to create a garland. Glue diamonds onto the ribbons for a sparkling look. You can create a regular pattern or mix colours and sizes of diamonds for a more random effect.

- Christmas tree pendants: Buy wooden or cardboard Christmas tree pendants and use diamonds to decorate them. Glue your beads onto the pendants following a pattern or creating an image. You can also add paint or varnish for a more finished look.

- Christmas window ornaments: Use diamonds to decorate paper or cardboard window ornaments. Glue the diamonds onto the front of the ornaments following a pattern or creating an image. You can also add glitter or beads for a more festive look.

- Christmas wreaths: Use the diamond beads to decorate a Christmas wreath made of pine branches or wood. Glue the diamonds onto the branches or wood following a pattern or creating an image.

 

CUSTOMISE YOUR PHONE CASE OR OTHER TECH ITEMS

 

 

Diamond painting beads can also be used to customise phone cases, computer cases, pouches, or keychains. Glue them onto the surface using strong glue or fabric glue to create unique and sparkling designs. You can also add diamonds to your wireless headphones to give them a touch of glamour.

With all these ideas, you can make good use of the remaining diamond painting beads! Whether it's to customise existing decorative objects or to create something new, there are many ways to use your remaining diamond painting beads to add a touch of sparkle to your home. So, unleash your creativity and create something unique and sparkling for your home or to give as gifts!

 

GIVE AWAY YOUR BEADS!

 

And if you are truly addicted to diamond painting and have more beads than you need, why not give away the remaining ones to associations in need of art materials for their creative workshops or DIY projects? Schools, recreation centers, senior groups, or charitable organizations may be using beads to create works of art to sell and collect funds for their activities... So, in addition to emptying your bead drawer, why not do a good deed?

sweet potato pie

Comforting, creamy sweet potato pie with warm spices—perfect for cozy gatherings.

📋 Ingredients

2 cups mashed sweet potatoes (about 2 large sweet potatoes), 1 cup sweetened condensed milk, 2 large eggs, beaten, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1 unbaked pie crust

- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)

- 1 cup sweetened condensed milk

- 2 large eggs, beaten

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon ground ginger

- 1 unbaked pie crust

📝 Instructions

1️⃣ Preheat your oven to 350°F (175°C).

2️⃣ In a large bowl, mix the mashed sweet potatoes with sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger until well combined.

3️⃣ Pour the filling into the unbaked pie crust, smoothing out the top with a spatula.

4️⃣ Bake in the preheated oven for about 50-55 minutes, or until the filling is set and the crust is golden brown.

5️⃣ Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set completely.

Prep Time: 20 mins | Cooking Time: 50-55 mins | Total Time: 2 hrs 20 mins | Kcal: ~350 | Servings: 8

pom pom

How to Loom Knit a Faux Fur Pom Pom 10Min


How to Loom Knit a Faux Fur Pom Pom 10 Minute Project!!!







Items


24 peg 5/8" gauge loom

looming hook

lions brand go for faux yarn

polyfil

crafters needle


Terms


DSCO: Draw String Cast On

K: Knit

D: Decrease

K/K: Knit Over Knit

M: Move Stitch

SK: Skip

DSBO: Drawstring Bind Off


Pattern


DSCO 24 pegs circular

Row 1-5: K

Row 6: (K2, D<-, K/K, M->), K2

Row 7: SK1, K3

Row 8: SK1, K1, (K2, D<-, K/K, M->)

Row 9: SK1, K1

DSBO


Turn inside out, stuff, close up both ends and pull one tail through to the other side. Knot the ends together.