3 Cook is My Love

INGREDIENTS Chocolate Crust  · 20 Chocolate Sandwich Cookies (filling scraped out so you have 40 halves)  · 1 Tbsp Sugar  · 1/2 tsp Orange Zest, grated  · 3 Tbsp Butter, melted  Cheesecake Filling  · 2 8 oz Pkgs Cream Cheese, room temp  · 1/2 cup Plus 1 Tbsp Sugar  · 2 tsp Vanilla  · 2 1/2 tsp Orange Zest, grated  · 2 Tbsp Orange Juice  · 1 tsp Lemon Juice  · 1 cup Chocolate Chips, semi sweet (or mix semi sweet and dark chocolate)  · 1/2 cup Heavy Cream, room temp  · 1/2 tsp Instant Espresso Powder (you can do without, but it enhances the chocolate flavor!)  · 1/2 cup Sour Cream  · 1 Tbsp Unsweetened Cocoa Powder  · 2 tsp Corn Starch  · 3 Eggs, room temp  Chocolate Ganache To...

INGREDIENTS · 1 - 9x13 box brownie mix  · 35 Rolos  · 1 - 10 ounce bag chocolate melting wafers  · sea salt Instructions · Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Make the brownie mix according to the directions on the back of the box.  · Bake for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.  · Cut the brownies into 35 small squares. Place a Rolo on each square.  · Wrap the brownie around an unwrapped Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.  · Place the chocolate in a microwave-safe bowl and melt according to the package directions.  · Dip the brownie bites in the melted chocolate using a fork, place on wax pap...

INGREDIENTS · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1 - 16 ounce can vanilla frosting  · 1 1/2 teaspoons orange extract  · Orange Gel Food Coloring  · 12 orange slice gummy candies Instructions · Line an 8x8 pan with foil and set aside.  · Place the white chips and butter in a large pan and heat until melted and creamy.  · Peel off the metal liner on the frosting. Heat in the microwave for 30 seconds. Pour into the melted white chocolate mixture. Stir until melted and creamy.  · Pour the mixture evenly into two bowls. Stir the extract into one bowl of fudge. Use a toothpick to add a little bit of orange gel food coloring at a time. Stir it in and look at your color. Add more if you want it darker. Make sure to use a new toothpick each time if you continue to add color.  · Drop spoonf...

INGREDIENTS For the Caramel Layer  · 2 cups white chocolate chips  · 2 Tablespoon butter  · 3/4 cup canned Dulce de Leche  · 1/2 cup marshmallow cream  For the Coffee Layer  · 2 teaspoons instant coffee  · 1 teaspoon hot water  · 1/2 cup sweetened condensed milk  · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1/2 cup marshmallow cream  For the Topping  · 1/4 cup dark chocolate melts Instructions · Line an 8x8 baking dish with foil. Set aside.  · Place the white chips and butter in a saucepan over low to medium heat. Let melt.  · Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.  · Pour into the prepared pan. Place in the refrigerator for 30 ...

INGREDIENTS · 3/4 cup crushed pretzel pieces + 4 whole mini pretzels · 1/2 Tablespoon sugar · 4 Tablespoons melted butter · 1 - 8 ounce package cream cheese, softened · 1/2 cup powdered sugar · 1/2 Tablespoon vanilla bean paste · 1 - 16 ounce container Cool Whip, thawed and divided · 1 cup Homemade Strawberry Pie Filling Instructions · Mix together the crushed pretzel pieces, sugar, and butter. Divide the mixture evenly in the bottom of four 7-8 ounce jars.  · Beat the cream cheese and powdered sugar until creamy. Stir in the vanilla bean paste and 1 1/2 cups Cool Whip gently.  · Spoon the cheesecake filling into the jars gently. Or you can use a disposable piping bag and icing tip #12 to swirl it in easier.  · Top with the strawberry pie filling and refrigerate until ready to serve.  · Swirl on some extra Cool Whip u...

INGREDIENTS · 10 chocolate cream filled cookies, crushed  · 1 - 8 ounce package cream cheese, softened  · 1/4 cup sugar  · 2 Tablespoons milk  · 2 teaspoons instant coffee  · 2 cups Cool Whip, divided  · 1 - 3.4 ounce box instant Chocolate Fudge Pudding mix  · 1 1/2 cup milk  · chocolate covered coffee beans Instructions · Beat the cream cheese and sugar until creamy. Dissolve the instant coffee in the milk. Pour into the cream cheese mixture and beat again until creamy. Fold in 1 1/2 cups Cool Whip.  · Whisk together the milk and pudding mix. Refrigerate 5-10 minutes.  · Layer the cookie crumbs, coffee cheesecake, and pudding into 6 large parfait glasses. Top with the remaining Cool Whip and coffee beans. Refrigerate until ready to serve. Makes 6 large pudding parfaits. Source : ...

INGREDIENTS For the Brownie Layer  · 1 cup butter  · 1/2 cup dark cocoa powder  · 4 eggs  · 2 cups sugar  · 2 teaspoons vanilla  · 1 teaspoon salt  · 1 1/2 cups flour  · 1/2 teaspoon baking powder  For the Cheesecake Layer  · 2 - 8 ounce packages cream cheese, softened  · 1/4 cup sugar  · 1 teaspoon vanilla extract  · 1/2 teaspoon peppermint extract  · 2 1/3 cups Andes Peppermint Crunch Chips, divided  · 2 teaspoons shortening  · 16 ounces Cool Whip, thawed and divided  · Andes Peppermint Crunch candy bars, cut into triangles Instructions · Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Melt the butter in a small saucepan. Whisk in the cocoa powd...

INGREDIENTS · 3 cups vanilla ice cream · 6 Oreo cookies, broken into chunks · 3/4 cup strong brewed coffee, cooled · chocolate syrup, for garnish · Cool Whip · Mini Oreos, for garnish Instructions · Place the ice cream and coffee in the blender and pulse until mixed through.  · Add the cookie chunks and blend again until mixed in.  · Drizzle chocolate syrup on the inside of two glasses. Pour the milkshake evenly into the cups.  · Top with Cool Whip and mini cookies, if desired. Serve immediately. Source : here

INGREDIENTS · 8 oz Cream Cheese, room temp  · 1 cup Peanut Butter, creamy  · 1 cup Confectioners Sugar (or more to taste)  · 1 (16 oz tub) Whipped Topping  · 1 9" Prepared Graham Cracker Pie Crust or Chocolate Cookie Crust (store bought or homemade) Instructions · Using a hand mixer, mix together the cream cheese and peanut butter until fully combined.  · Add the confectioner's sugar and mix.  · Use a spatula to fold in the whipped topping.  · Pour mixture into the graham cracker crust and smooth out.  · Chill for at least 1 hour before serving.  · Garnish with whipped cream and mini peanut butter cups, then drizzle chocolate syrup over the individual slices. Yum! Source : here

INGREDIENTS · 5 cups sliced fresh strawberries  · 2 Tablespoons lemon juice  · 3/4 cup sugar  · 1/4 cup cornstarch  · 1 1/4 cup water  · 1 - 3.4 ounce box strawberry Jell-O powder Instructions · Stir together the strawberries and lemon juice. Set aside.  · Whisk the sugar and cornstarch into the water in a large saucepan. Bring to a boil. Boil for 1 minute.  · Stir in the strawberries and simmer for 3 minutes.  · Remove from the heat and stir in the Jell-O powder. Let the mixture cool on the back of the stove or counter for 1-2 hours, then refrigerate until chilled all the way through.  · Keep refrigerated in a sealed container for 4-5 days. It can also be frozen if you want to keep it longer. Source : here

INGREDIENTS SWEET POTATO COOKIES:  · 3 cups all-purpose flour  · 1 tablespoon cornstarch  · 1 teaspoon baking powder  · 1 teaspoon baking soda  · 3/4 teaspoon ground cinnamon  · 1/2 teaspoon ground nutmeg  · 1/2 teaspoon salt  · 1 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed  · 1 cup (2 sticks) butter, melted  · 1 cup granulated sugar  · 1 large egg  · 2 teaspoons vanilla  CINNAMON CREAM CHEESE FROSTING:  · 8 oz cream cheese, softened  · 4 tablespoons unsalted butter, softened  · 1 teaspoon vanilla  · 1 teaspoon cinnamon  · 3 to 4 cups powdered sugar (add until desired consistency/firmness)  · ground cinnamon sprinkled on top (optional) Ins...

INGREDIENTS · 1 1/3 cups granulated sugar · 1 tablespoon grated fresh ginger · 1/2 teaspoon cinnamon · 1/2 teaspoon salt · 3/4 cup pure cranberry juice · 1/3 cup Cointreau (or Grand Marnier or extra cranberry juice) · 12 oz fresh cranberries · zest of 2 large oranges Instructions · In a large saucepan over medium high heat, combine sugar, ginger, cinnamon, salt and cranberry juice. Bring to a boil.  · Add cointreau and cranberries, return to a boil.  · Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes.  · Remove from heat. Add orange zest and stir.  · Serve warm or refrigerate until cold and serve chilled. Can be made up to a week ahead and stored in fridge. Source : here

INGREDIENTS · 3/4 cup whole milk  · 1 tablespoon white vinegar  · 2 1/4 cups all-purpose flour*  · 3/4 cup cocoa powder  · 1/2 teaspoon baking soda  · 1/2 teaspoon salt  · 1 cup (2 sticks) unsalted butter, softened  · 2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar  · 4 large eggs  · 1 tablespoon vanilla extract  · 2 teaspoons root beer extract (optional)  · 1/2 cup root beer  · Dixie Crystals Confectioners Powdered Sugar, for dusting Instructions · Preheat oven to 325°F. Butter a 10-inch bundt pan and lightly flour it (or spay with non-stick spray). Set aside.  · In small bowl, whisk milk and vinegar together. Set aside.  · In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together. Set aside....

INGREDIENTS · 1 1/2 cups all-purpose flour*  · 1 teaspoon baking powder  · 1/2 teaspoon salt  · 2 large eggs  · 1 cup Dixie Crystals Extra Fine Granulated Sugar  · 1 tablespoon fresh orange juice  · 1 teaspoon vanilla extract  · 1/2 cup whole milk  · 1/2 cup vegetable oil  · 1 1/2 cups fresh cranberries, sliced in half  · zest of 1 large orange  Orange Glaze  · 1 cup Dixie Crystals Confectioners Powdered Sugar  · 2 tablespoons fresh orange juice Instructions · Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter. Set aside.  · In a medium sized bowl, mix flour, baking powder and salt. Set aside.  · In a large bowl, whisk together eggs, sugar, orange juice and vanilla extract. Add half the flour mixtu...

INGREDIENTS Carrot Cake Cookies · 2 cups all-purpose flour* · 1 1/2 teaspoons baking soda · 1 teaspoon baking powder · 1 1/2 teaspoons ground cinnamon · 1/2 teaspoon ground ginger · 1/4 teaspoon ground nutmeg · 1/2 teaspoon salt · 1 stick (1/2 cup) unsalted butter, room temperature · 1/2 cup packed Dixie Crystals Light Brown Sugar · 1/2 cup Dixie Crystals Extra Fine Granulated Sugar · 2 large eggs · 2 teaspoons vanilla extract · 1 1/2 cups finely grated carrots · 1/2 cup shredded coconut · 1/2 cup chopped walnuts (or pecans) Cream Cheese Filling · 8 oz cream cheese, softened · 4 tablespoons unsalted butter, room temperature · 1 tablespoon vanilla extract · 1/2 teaspoon salt · 1 pound Dixie Crystals Confectioners Powdered Sugar Instructions · Preheat oven to 35...

INGREDIENTS · 1 - 21 ounce can Lucky Leaf lemon pie filling · 1 - 8 ounce container Cool Whip, thawed and divided · 10 cream filled sponge cakes · 1 1/4 cups sliced strawberries · 1 1/4 cups blueberries Instructions · Place the pie filling in a large bowl. Fold in 2 cups Cool Whip and stir gently until mixed in.  · For each parfait, cut 2 sponge cakes and layer them in jars with strawberries, blueberries and lemon mousse.  · Top with extra Cool Whip and fruit if desired. Keep refrigerated until ready to serve. Source : here

INGREDIENTS · 1/2 cup unsalted butter, melted · 1/4 cup dark cocoa powder · 2 large eggs · 1 cup sugar · 1 teaspoon vanilla · 1/2 teaspoon salt · 3/4 cup all purpose flour · 1/2 teaspoon baking powder · 3/4 cup Andes peppermint crunch pieces, divided · 1/2 cup white chocolate chips · 1/4 cup white chocolate peppermint coffee creamer · 2 Tablespoons mini chocolate chips Instructions · Preheat the oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray.  · Whisk together the melted butter and cocoa powder. Set aside.  · Beat the eggs for a few minutes until light colored. Add in the sugar and vanilla and beat again.  · Add the butter and chocolate mixture and mix together.  · Sift together the salt, flour, and baking powder. Sowly add it to the the egg mixture and beat g...

INGREDIENTS For the Bars · 1/2 cup butter, softened · 1/2 cup brown sugar · 1/2 cup sugar · 1 egg · 1 teaspoon coconut extract · 1 teaspoon rum extract · 2 1/2 cups flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 cup sweetened shredded coconut For the Frosting · 1/2 cup butter, softened · 1/4 teaspoon salt · 1 - 8 ounce can crushed pineapple, drained very well (save juice) · 4 1/2 cups powdered sugar · 1 1/2 cups sweetened shredded coconut · 1 Tablespoon pineapple juice · 1/2 cup toasted coconut · 24 cherries with stems, patted dry · 24 pieces dried pineapple Instructions · Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray.  · Beat the butter and sugars until creamy. Add the egg and extracts and beat again.  · ...