{"id":255,"date":"2024-05-23T11:21:39","date_gmt":"2024-05-23T11:21:39","guid":{"rendered":"http:\/\/localhost\/?p=255"},"modified":"2024-05-23T11:21:39","modified_gmt":"2024-05-23T11:21:39","slug":"easy-homemade-desserts-an-addictive-combination-of-chocolate-and-tropics-that-will-leave-you-to-love","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/05\/23\/easy-homemade-desserts-an-addictive-combination-of-chocolate-and-tropics-that-will-leave-you-to-love\/","title":{"rendered":"Easy homemade desserts: an addictive combination of chocolate and tropics that will leave you to love"},"content":{"rendered":"
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\ud83c\udf6b \ud83e\udd5c \u2728 No need to bake classic chocolate bars <\/span><\/p>\n

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

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1 cup sugar<\/p>\n

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1 cup corn syrup<\/p>\n

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1 cup peanut butter<\/p>\n

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6 cups of Rice Krispies<\/p>\n

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1 cup chocolate chips<\/p>\n

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1 cup butterscotch slices<\/p>\n

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

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In a saucepan, heat the sugar and corn syrup over medium heat until boiling.<\/p>\n

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Remove from heat and stir in peanut butter.<\/p>\n

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Add Rice Krispies and stir until well coated.<\/p>\n

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Press mixture into a greased 9 x 13-inch pan.<\/p>\n

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Melt the chocolate with the caramel chips and spread on the chocolate bar.<\/p>\n

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Allow to cool until set. Cut open and enjoy!<\/p>\n

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\ud83d\udd52 Preparation: 15 minutes | Relax: 30 minutes | \ud83c\udf7d Production quantity: 24 pieces<\/p>\n

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Sweet, crunchy, and always a crowd favorite! \ud83d\ude0d \ud83c\udf6b<\/p>\n

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2 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Caramel cake delicious <\/span><\/p>\n

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

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2 cups medium-gluten flour<\/p>\n

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1 cup granulated sugar<\/p>\n

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1 cup brown sugar<\/p>\n

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1 cup unsalted butter (room temperature)<\/p>\n

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4 eggs<\/p>\n

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1 cup buttermilk<\/p>\n

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1 tsp vanilla extract<\/p>\n

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1 tsp baking powder<\/p>\n

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1\/2 tsp baking soda<\/p>\n

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

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1 cup caramel sauce (more for garnishing)<\/p>\n

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Chopped pecans (optional, for garnishing)<\/p>\n

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

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Preheat oven to 175 \u00b0C (350 \u00b0 F) and grease two 23 cm (9 inch) round cake tins. Can be lined with parchment paper on the bottom for easy release.<\/p>\n

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In a large bowl, combine butter with caster sugar and brown sugar and beat until smooth and creamy.<\/p>\n

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Add eggs one by one, beating well after each addition.<\/p>\n

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Stir in the buttermilk and vanilla extract. Stir until thoroughly combined.<\/p>\n

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In a separate bowl, sift in the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients little by little at a time, stirring gently until well incorporated (do not overstir).<\/p>\n

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Divide the dough equally between the two prepared molds. Use a spatula to smooth the surface.<\/p>\n

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Bake for 25-30 minutes until inserted through the middle with a toothpick and removed without odor.<\/p>\n

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Cool the cake in the molds for 10 minutes, then unmold and place on a grid rack to cool completely.<\/p>\n

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Once cool, spread the caramel sauce between the cake layers and on the top. Also garnish with more caramel and chopped pecans if desired.<\/p>\n

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Tip: To add flavor, you can start by heating the caramel sauce slightly before drizzling it over the cake.<\/p>\n

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Hawaiian Carrot and Pineapple Cake <\/span><\/p>\n

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This moist and flavorful cake is a tropical flavor to a classic dessert, perfect for any occasion. <\/span><\/p>\n

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

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Cake <\/span><\/p>\n

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2 cups medium-gluten flour<\/p>\n

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1 \u00bd cups caster sugar<\/p>\n

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\u00bd cup brown sugar, packaged<\/p>\n

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1 tsp baking powder<\/p>\n

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1 teaspoon baking soda<\/p>\n

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\u00bd tsp salt<\/p>\n

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1 teaspoon cinnamon powder<\/p>\n

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

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\u00bd cup vegetable oil<\/p>\n

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\u00bd cup sugar-free applesauce<\/p>\n

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3 large eggs<\/p>\n

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1 tsp vanilla extract<\/p>\n

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2 cups chopped carrots (about 4 medium carrots)<\/p>\n

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1 cup chopped pineapple, drained<\/p>\n

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\u00bd cup shredded coconut (optional)<\/p>\n

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\u00bd cup chopped pecans or walnuts (optional)<\/p>\n

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Cream cheese frosting <\/span><\/p>\n

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225 g cream cheese, softened<\/p>\n

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\u00bc cup unsalted butter, soften<\/p>\n

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2 cups rock sugar<\/p>\n

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1 tsp vanilla extract<\/p>\n

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1-2 tablespoons milk (to maintain consistency)<\/p>\n

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

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Prepare the oven: <\/span><\/p>\n

Preheat oven to 175 \u00b0C (350 \u00b0 F). Grease and flour a 23 x 33 cm cake tin or two 20 cm round cake pans.<\/p>\n

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Mix the dry ingredients: <\/span><\/p>\n

In a large bowl, mix together the flour, caster sugar, brown sugar, baking powder, baking soda, salt, powdered cinnamon, and nutmeg.<\/p>\n

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Mix the wet ingredients: <\/span><\/p>\n

In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.<\/p>\n

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Add the mixture: <\/span><\/p>\n

Pour the wet ingredients into the dry ingredients and stir until no chunks remain. Add chopped carrots, drained pineapple, and coconut and nuts (as used).<\/p>\n

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

Pour the mixture into the prepared pan. Bake for 35-40 minutes (25-30 minutes if using a round cake tin) until removed clean by inserting a toothpick through the middle. Cool completely before frosting.<\/p>\n

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Prepare the frosting: <\/span><\/p>\n

Beat cream cheese and butter until smooth and creamy. Add a little rock sugar at a time, beating well after each addition. Add vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached.<\/p>\n

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Assemble the cake: <\/span><\/p>\n

Once cool, cover the cake with the frosting. If using two layers, add frosting in the middle.<\/p>\n

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Tips <\/span><\/p>\n

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You can top with more coconut, chopped carrots, or nuts as a garnish.<\/p>\n

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Store in the refrigerator if not consumed on the same day.<\/p>\n

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\u00a0 \ud83c\udf6b \ud83e\udd5c \u2728 No need to bake classic chocolate bars \u00a0 \u00a0 Raw Material:…<\/p>\n","protected":false},"author":1,"featured_media":10255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-255","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\/255","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=255"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":12174,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions\/12174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10255"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}