3 Cook is My Love

INGREDIENTS The Base 80g Unsalted Butter 245g Golden Oreos The Filling 10g Corn Flour 400ml Double Cream 180g Nutella Pinch of Salt 1 tsp Vanilla Extract The Decoration 25g Chopped Hazelnuts Essential Equipment Small Baking Tray Food Processor Large Saucepan 20cm (8″) Round Loose Bottomed Tart Tin Instructions · First thing’s first. Preheat your oven to 160°C/Fan 150°C and spread the chopped hazelnuts out on a small baking tray. When the oven is preheated, pop the hazelnuts into the oven to toast for about 5-10 minutes until they smell fragrant and turn a darker brown. Set to one side to cool until needed. · To Make The Biscuit Base To make the base, melt the butter in a small bowl in the microwave in 10 second intervals, swirling a little between each blast. Next tip the Oreos into the food processor, fillings and all. Blitz them to a fine crumb and pour in the melted butter. Blitz briefly until it starts to clump together. T

INGREDIENTS 12 graham cracker rectangles (1.5 packs) ½ cup (1 stick) salted butter, melted 3 egg yolks 1 can (14 ounces) sweetened condensed milk Zest of 2 limes ½ cup key lime juice (regular lime juice will work, too) Instructions · Preheat oven to 350 degrees. · Line a 9x9 baking pan with parchment paper. Lightly grease the sides of the pan so the bars won’t stick. · In a medium bowl, crush graham crackers until only small crumbs remain. Stir in melted butter. · Pour crust mixture into the baking pan and use a spatula to press crumbs down evenly. · Bake crust for 10 minutes. · In a large mixing bowl, use an electric mixer to beat egg yolks on medium speed for 90 seconds. · Add condensed milk and whisk for an additional 90 seconds. · Add lime zest and key lime juice. Whisk at low speed for 60 seconds. Batter will thicken slightly. · Pour filling mixture onto graham crack

INGREDIENTS 3-8 oz packages cream cheese 3/4 cups white sugar 3 cups cool whip Pink orange, blue and purple gel food dye 1 1/2 cups graham crumbs 1/4 cup melted butter 1/4 cup each Pink orange, blue and purple candy melts 2 Tablespoons shortening or coconut oil sprinkles Instructions · Line and grease a 6" springform pan. · Combine the graham crumbs and melted butter in a bowl. · Press the graham crackers into the bottom of the prepared pan and set in the freezer for 10 minutes as you prepare the cheesecake filling. · Combine the cream cheese and sugar until light fully combined. Add in the cool whip and mix until just combined. · Separate the cream cheese mixture into 4 bowls and add pink dye to one, orange to one, blue to one, and purple to the last. Stir to combine. · Remove the graham crust from the freezer and place large dollops of the filling all over the crust in a random pattern. ·

INGREDIENTS Graham Cracker Crust 9 graham cracker sheets 157 g 1/4 cup (32 g) confectioners' sugar 1/2 cup (113 g or 1 stick) unsalted butter, room temperature 1/2 teaspoon kosher salt Cheesecake Layer 16 ounces (170 g) cream cheese, room temperature 1 cup (125 g) confectioners' sugar 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt Raspberry Swirl 1/2 cup (60 g) fresh raspberries 2 tablespoons granulated sugar Instructions Graham Cracker Crust · In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. ?In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes. Raspberry Che

INGREDIENTS 1 1/2 cups all-purpose flour see notes below 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter see notes below, room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet Instructions · Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper) · In a medium bowl, sift the flour, baking soda and salt together. · In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well. · Add the egg and vanilla and mix on low speed until mixed in. · Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix. · Add chocolate chips and stir with

INGREDIENTS 1 1/4 cups all purpose flour 1 1/4 cups old fashioned rolled oats 1/4 tsp. salt 1/2 tsp. baking soda 1/2 cup sugar 1/2 cup packed light brown sugar 3/4 cup butter, melted 1 tsp. vanilla extract 1 (14oz) can sweetened condensed milk 1 heaping tsp. lemon zest 1/3 cup fresh lemon juice 2 large egg yolks Instructions · Preheat your oven to 350 degrees. Grease an 8X8in baking pan with non stick spray.  · In a medium bowl, mix together the flour, oats, salt, baking soda, and both sugars until there are no clumps.  · Add the vanilla to the melted butter and stir.  · Add the melted butter mixture to the dry ingredients and stir until everything is moist.  · Put half the mixture into the prepared 8X8 pan and press into an even layer. Bake for 15 minutes.  · Remove from the oven and set aside. Leave your oven on.  · In a mixing bowl, whisk together the sweetened con

INGREDIENTS 1 box red velvet cake mix 1 1/4 cup water 1/2 cup vegetable oil 3 eggs Cheesecake filling 8 ounces cream cheese softened 1 egg 1 teaspoon vanilla bean paste or vanilla extract 2 teaspoons all-purpose flour 1/3 cup granulated sugar Cream cheese frosting 8 ounces unsalted butter softened 8 ounces cream cheese softened 2 cups powdered sugar sifted 1 teaspoon vanilla bean paste or vanilla extract 5 red velvet oreos crushed for garnish, optional Instructions · Preheat oven to 350°, grease a 9x13 inch baking dish, set aside. Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large bowl. With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside. · In a medium-sized bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps. Pour half of the red v

INGREDIENTS 2 (8.25 oz) pouches Pillsbury Funfetti aqua blue cake mix 1 teaspoon baking powder 2 large eggs 1/3 cup vegetable oil 1/2 cup granulated sugar 1/2 cup powdered sugar Instructions · Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside. · In a large mixing bowl, add both pouches of cake mix and the baking powder. Whisk to combine. · Add the eggs and oil and stir until well incorporated. · Cover and chill for 15 minutes to make the cookie dough easier to handle. · Place both sugars in separate shallow bowls and set aside. · Remove cookie dough from refrigerator and roll into 2 inch balls. · Dip each cookie dough ball into the granulated sugar and then dip into the powdered sugar. Place on lined baking sheet at least 2 inches apart. · Bake for 8-10 minutes. Allow cookies to cool on pan for 5 minutes before transferring to a wire cooling rack. ·

INGREDIENTS Cream Puff Shells 1 cup water 1 stick unsalted butter 1 cup flour 1/2 tsp salt 4 eggs Matcha Custard Filling 2 1/2 cup milk 4 egg yolks 1/2 cup sugar 2 tablespoon cornstarch 2-3 tbsp matcha powder (depending on how strong you want the matcha flavor to be) 1 tbsp vanilla Instructions For the cream puff shells · Preheat oven to 400 °F. · In medium saucepan, bring water to slow, rolling boil. · Stir in butter and mix until melted. · Add in flour and salt until soft, sticky dough forms. · Remove from heat and mix in eggs, one at a time. · Drop dough in rounded spoonfuls or by piping onto lined baking sheet. · Bake for 15 minutes. · Reduce temperature to 350 °F and continue baking for another 30 minutes, or until shells are golden brown. · Let cool. For matcha custard filling · Combine egg yolks, sugar, cornstarch, matcha powder and vani

INGREDIENTS For Macarons: 1 1/4 cups powdered sugar 1 cup (4 oz) almond flour Egg whites from 3 large eggs (At Room Temperature**) Pinch of salt 1/4 cup granulated white sugar Cornflower Blue (or Dark/Navy Blue) food coloring pink luster dust For Raspberry Filling: 1/2 cup white frosting (homemade or store bought) 1/8 teaspoon raspberry extract 3 drops pink or magenta food coloring 1 -2 tablespoons raspberry spread 1/4 cup powder sugar (to thicken frosting) Instructions For Macarons: · Crack three large eggs and separate the yolks and the white. You only need the whites for this recipe. · Pour the whites into a bowl and let them come to room temperature. · In a large bowl, whisk together the almond flour and powdered sugar. · Whisk it good to remove any lumps in the flour. · Combine the room temperature egg whites and a pinch of salt in the bowl of an electric mixer. · Attach the whisk

INGREDIENTS 4 egg yolks 1/4 cup granulated sugar 2 1/2 cups whipping cream divided 8 ounces semi sweet baking chocolate chopped 2 teaspoons vanilla extract For the garnish: shaved chocolate whipped cream Instructions ·    Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating. ·    Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes). ·    Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth. ·    Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff

INGREDIENTS Crumb Cake: 3 and 1/3 cups flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup butter-cold and cut in cubes Grated zest from 1 lemon(optional) 1/3 cup light brown sugar 1/3 cup sugar 2 eggs 1 teaspoon vanilla Blueberry Cheesecake Filling: 8 oz. mascarpone 8 oz. cream cheese-softened ½ cup + 2 Tablespoons caster sugar 2 Tablespoons corn starch 2 eggs 1 teaspoon vanilla 1 and 2/3 cups of blueberries Glaze: ½ cup powdered sugar 2-3 teaspoons milk Instructions ·     Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. ·     In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. ·     Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy. ·     Add eggs and vanilla

INGREDIENTS 1 box strawberry cake mix 1 container vanilla frosting 1 bag white chocolate candy melts 1 handful rainbow sprinkles Instructions        · Cook cake mix according to instructions. · Once the cake is cooled, crumble it up. Then slowly add frosting until you can roll them into balls (without being too doughy). Make sure they are a tad crumbly. · Melt white chocolate and dip the cake pop stick into the chocolate. · Put the chocolate end of the stick into the cake pops. This will create a "glue" to make it easier to dip the cake pops into the white chocolate. · Once the "glue" hardens, dip the whole cake pop into the white chocolate and decorate with rainbow sprinkles. · Let the cake pops sit in the refrigerator until the chocolate hardens. Source : here

INGREDIENTS 1 cup graham cracker crumbs  1 1/4 cups flour  1/2 teaspoon baking soda  1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)  1/2 cup butter, softened  1/2 cup brown sugar  1/3 cup sugar  1 large egg  1 teaspoon vanilla extract  12 large marshmallows, cut in half  2 Hershey's (1.55 oz each) chocolate bars  Instructions · Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.  · In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.  · In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.  · Add in egg and vanilla extract. Mix well.  · Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.  · Scoop dough into the mini muffin tins. Fill them full

INGREDIENTS For the crust 1 1/2 cups (225 g) gluten free cookie crumbs   (I used my  “Nabisco” GF Honey-Maid Grahams, from Classic Snacks ) 5 tablespoons (70 g) unsalted butter, melted and cooled For the filling 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version) 1/8 teaspoon kosher salt 2 tablespoons (18 g) cornstarch (or try arrowroot) 2 eggs (100 g, weighed out of shell) at room temperature 1 teaspoon pure vanilla extract For the chocolate coating 8 ounces bittersweet chocolate, chopped 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening) Instructions Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside. Prepare the crust.  In a medium-size bowl, place the cookie crumbs and the melted butter, and mix u