Fatimabakingandcooking

    THE BEST EVER CREAM CHEESE FLAN  Today, we're making very yummy dessert  It's flan. , this easy Latin dessert has an indulgent custard base topped with  an easy but delicious caramel  First off,  decide what pan you're gonna use for your flan.  I'm using an eight-inch round. You could use a bigger one  or you could use several smaller pans.  Even a loaf pan will work for this.  Then we're gonna make the caramel.  I'm adding three-quarters of a cup  or 150 grams of granulated sugar into a large pan  To get that wet, one quarter of a cup or 60 ML of water. You can swish this around a little bit but here's the deal. Caramel has to be left alone. You cannot mix it and stir it. So after you've added the water, we're gonna place this on heat and the only thing you're gonna do is have a pastry brush and some water to wash the sides of the pan down. That's it. Do not mix. Okay, let's put this on medium-high heat right now...

No-bake Cheesecake with Strawberry topping  Today we're making  strawberry no-bake cheesecake! The cheesecake has a surprising ingredient that  makes it so fluffy, creamy, and melt in your mouth delicious.  For the crust, you'll need one and a half cups of crushed graham crackers from 12 whole crackers. You can crush them with a food processor or in a ziplock bag with a  rolling pin. Add 8 Tbsp of melted unsalted butter and 1 Tbsp of  sugar then mix until the crumbs are evenly moistened. Transfer the crumbs to a  9-inch springform pan and press them into the bottom of the pan, pushing them up  about a half-inch on the sides of the pan. Place the crust in the freezer for 10 to 15 minutes while you make your filling. In a large mixing bowl combine 8 ounces of softened cream cheese and 2/3 cup of sugar. Beat those together on medium -high speed for about 3 minutes or until fluffy and completely smooth,  scraping down the bowl as needed. In a sep...

                                       Chocolate Muffins - If you like chocolate,  you're gonna love my chocolate muffin recipe.  These muffins will be ready super quick,  so let's get started.  I'm gonna sift all the dry ingredients together.  Sifting is optional, but whenever you're using cocoa powder, it's a good idea  because it is always lumpy.  1 3/4 cups, 210 grams, all-purpose flour. Okay, one teaspoon of baking soda, and 1 1/2 teaspoons of baking powder. We want these to be really big, fluffy muffins. 3/4 of a teaspoon of salt. I will say, if you're using really fine table salt for this, use half the salt because  the smaller the crystals,  the more salt you're adding. One cup or 100 grams of sugar  200 grams. What am I saying? Finally, 2/3 of a cup of cocoa powder, 60 grams. We can say goodbye to our scale, and sift it out  ...