{"id":157,"date":"2024-06-14T20:36:02","date_gmt":"2024-06-14T20:36:02","guid":{"rendered":"http:\/\/localhost\/?p=157"},"modified":"2024-06-14T20:36:02","modified_gmt":"2024-06-14T20:36:02","slug":"no-oven-required-mini-cheesecakes-smoothie-cupcakes-summer-desserts-to-bomb-your-taste-buds","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/06\/14\/no-oven-required-mini-cheesecakes-smoothie-cupcakes-summer-desserts-to-bomb-your-taste-buds\/","title":{"rendered":"No oven required! Mini cheesecakes, smoothie cupcakes, summer desserts to bomb your taste buds!"},"content":{"rendered":"
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\u00a0 \ud83c\udf70 Easter no-bake mini cheesecakes \ud83d\udc23 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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Bottom material <\/span><\/p>\n

150 g crushed maria or vanilla cookies.<\/p>\n

75 g melted butter<\/p>\n

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Stuffing <\/span><\/p>\n

400 g cream cheese, room temperature<\/p>\n

100 g sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

200 ml whipped cream<\/p>\n

1 teaspoon gelatin powder<\/p>\n

2 tablespoons cold water<\/p>\n

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Ingredients <\/span><\/p>\n

Fresh fruits (strawberries, blueberries, kiwis).<\/p>\n

Melted chocolate (optional)<\/p>\n

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\ud83d\udd14 Description: <\/span><\/p>\n

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Step 1: Prepare the base material <\/span><\/p>\n

-In a bowl, combine crushed biscuits with melted butter until smooth.<\/p>\n

-Spread the mixture on the bottom of the mini cheesecake mold and firmly press it down to form a compact base. While preparing the filling, place it in the fridge for later use.<\/p>\n

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Stage 2: Make the filling <\/span><\/p>\n

-In a separate bowl, whisk the cream cheese with the sugar and vanilla extract until smooth and creamy.<\/p>\n

-Heat 2 tablespoons of water in a small saucepan, add gelatin powder and stir until completely dissolved. Cool slightly.<\/p>\n

-In a separate bowl, beat the cream until soft peaks form. Pour the whipped cream into the cream cheese mixture in a surrounding fashion.<\/p>\n

-Add the dissolved gelatin to the mixture and stir gently until thoroughly combined.<\/p>\n

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Step 3: Load the mold <\/span><\/p>\n

-Pour the cream cheese mixture onto the cookie base in the mold, filling the edges of the mold. Use a spatula to smooth the surface.<\/p>\n

-Cover the molds with plastic wrap and chill in the fridge for at least 4 hours until firm.<\/p>\n

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Step 4: Garnish and Serve <\/span><\/p>\n

-Once the mini cheesecake is set, carefully remove the mold.<\/p>\n

-Garnish with fresh fruit and drizzle melted chocolate on top if desired.<\/p>\n

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Preparation time: <\/span> 20 minutes \u25a0 Cooldown: 4 hours \u25a0 Total time: 4 hours 20 minutes \u25a0 Serving: 12 servings<\/p>\n

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Enjoy this dessert everyone loves-no-bake mini cheesecake. \ud83c\udf70 \ud83d\udc23<\/p>\n

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Neapolitan cream cupcakes <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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1 cup wheat flour<\/p>\n

1 cup sugar<\/p>\n

\u00bd cup room temperature unsalted butter<\/p>\n

2 large eggs<\/p>\n

\u00bd cup milk<\/p>\n

1 tsp vanilla extract<\/p>\n

\u00bd cup cocoa powder<\/p>\n

\u00bd tsp baking powder<\/p>\n

\u00bd tsp baking soda<\/p>\n

\u00bc teaspoon salt<\/p>\n

\u00bd cup strawberry jam<\/p>\n

\u00bd cup whipped cream<\/p>\n

\u00bd cup vanilla frosting<\/p>\n

\u00bd cup chocolate frosting<\/p>\n

Chocolate shavings for decoration<\/p>\n

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Production instructions <\/span><\/p>\n

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Preheat oven to 175 \u00b0C (350 \u00b0 F) and place cupcake liners in a cake pan.<\/p>\n

Prepare the base mixture: In a large bowl, cream together the butter and sugar until light and fluffy.<\/p>\n

Add eggs one by one, mixing well after each addition. Stir in vanilla extract.<\/p>\n

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Mix the dry ingredients: <\/span> In a separate bowl add flour, baking powder, baking soda, and salt.<\/p>\n

Add the dry ingredients to the butter mixture, alternating with the milk, and stir until well combined.<\/p>\n

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Divide the dough into three equal parts: <\/span><\/p>\n

Add cocoa powder to one portion of dough and mix well.<\/p>\n

Add the strawberry jam in the other portion and mix well.<\/p>\n

The third serving remains unchanged and is used to make the vanilla layer.<\/p>\n

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Fill muffin tins: <\/span><\/p>\n

Start with a layer of chocolate batter, then a layer of strawberry batter, and finish with a layer of vanilla batter.<\/p>\n

Bake for 20-25 minutes until removed by inserting a toothpick into the center of the cake.<\/p>\n

Wait until the cupcakes have cooled completely before decorating.<\/p>\n

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Fill with whipped cream: <\/span> Make a small hole in the center of each cupcake and fill with whipped cream.<\/p>\n

Garnish with vanilla and chocolate frosting and sprinkle with chocolate shavings for a finishing touch.<\/p>\n

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Preparation time: <\/span> 20 minutes | Cooking time: 25 minutes | Total time: 45 minutes<\/p>\n

Heat: <\/span> Approximately 350 kcal per cupcake | Portion: 12 cupcakes<\/p>\n

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Cupcakes # napolitano # dessert # pastry # baking # homemade # chocolate # vanilla # strawberry # dessert<\/p>\n

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Chocolate orchid <\/span><\/p>\n

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Raw Material: <\/span><\/p>\n

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For caramel: <\/span><\/p>\n

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-1 cup sugar<\/p>\n

-1\/2 cup water<\/p>\n

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For cream: <\/span><\/p>\n

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-1 can of condensed milk<\/p>\n

-1 can of evaporated milk<\/p>\n

-3 eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

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For chocolate cake: <\/span><\/p>\n

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-1 cup flour<\/p>\n

-1 cup sugar<\/p>\n

-6 tablespoons cocoa powder<\/p>\n

-1\/2 tsp baking powder<\/p>\n

-1\/2 tsp salt<\/p>\n

-1\/2 cup milk<\/p>\n

-2 eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

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Indication: <\/span><\/p>\n

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1. Preheat oven to 180 \u00b0C.<\/p>\n

2. Prepare caramel: Heat sugar and water in a pan until melted and golden brown caramel forms. Pour into flan molds.<\/p>\n

3. Prepare the cream: Combine condensed milk, evaporated milk, eggs and vanilla extract in a bowl. Pour the caramel into the molds.<\/p>\n

4. Prepare the chocolate cake: Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Add milk, eggs and vanilla extract. Mix until smooth.<\/p>\n

5. Pour the cake mixture over the cream in the mold.<\/p>\n

6. Bake for 45-50 minutes, or until a toothpick is inserted into the middle and it is clean when pulled out.<\/p>\n

7. Cool and refrigerate before serving.<\/p>\n

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Enjoy a delicious chocolate orchid!<\/p>\n

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Delicious Smoothie Cupcakes \ud83d\udc69 \ud83c\udffb \u200d \ud83c\udf73 \ud83e\uddc1 <\/span><\/p>\n

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Ingredients: <\/span><\/p>\n

\u00bd cup (120 ml) vegetable oil<\/p>\n

\u00bd cup (125 ml) milk<\/p>\n

1 cup (200 g) sugar<\/p>\n

2 eggs<\/p>\n

1 tsp vanilla extract<\/p>\n

\u00bd tsp sodium bicarbonate<\/p>\n

2 cups (250 g) sieved fermented flour<\/p>\n

A pinch of salt<\/p>\n

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Preparation: <\/span><\/p>\n

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1 \ufe0f \u20e3 Mixed liquid ingredients: <\/span><\/p>\n

Add milk, eggs, sugar, salt, vanilla extract and oil in a mixer.<\/p>\n

Stir for 3 to 5 minutes until a homogeneous mixture is obtained.<\/p>\n

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2 \ufe0f \u20e3 Add flour: <\/span><\/p>\n

Pour the mixture into a large bowl.<\/p>\n

Add sifted flour and baking soda.<\/p>\n

Wrap around with a balloon whisk to avoid over-mixing that activates the gluten.<\/p>\n

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3 \ufe0f \u20e3 Fill in the mold: <\/span><\/p>\n

Pour the mixture into the cupcake molds, filling only 3\/4 of the capacity of the molds to avoid spilling while baking.<\/p>\n

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4 \ufe0f \u20e3 Baking: <\/span><\/p>\n

Bake in a preheated 180 \u00b0C (350 \u00b0 F) oven for 20 to 25 minutes or until removed clean by inserting a toothpick into the center of the cake.<\/p>\n

If you use a different temperature to make the cake, it can also be applied to this recipe.<\/p>\n

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5 \ufe0f \u20e3 Cool and enjoy: <\/span><\/p>\n

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Once ready, remove from oven and cool on a grid rack before serving.<\/p>\n

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\ud83d\udd38 Tip: Use a measuring cup for more accurate results. <\/span><\/p>\n

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\u00a0 \ud83c\udf70 Easter no-bake mini cheesecakes \ud83d\udc23 \u00a0 \u00a0 \ud83d\udcdd Ingredients: \u00a0 Bottom material 150…<\/p>\n","protected":false},"author":1,"featured_media":10157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=157"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/157\/revisions"}],"predecessor-version":[{"id":12272,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/157\/revisions\/12272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10157"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}