VEGAN VANILLA CUPCAKES

INGREDIENTS

Wet Ingredients

• - 1 (240g) cup non-dairy milk 
• - 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
• - 2/3 cup (105g) coconut sugar
• - 1 tbsp vanilla extract
• - 1 tbsp apple cider vinegar

Dry Ingredients

• - 2 cups (240g) oat flour
• - 1/2 cup (60g) tapioca starch**
• - 1 tsp baking powder
• - 1/2 tsp baking soda
• - 1/2 tsp salt

INSTRUCTIONS

1. Whisk together the wet ingredients.
2. In a large mixing bowl whisk together the dry ingredients.
3. Add the wet to the dry, and stir until well combined.
4. Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
5. Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle.
6. Cool completely before frosting (I actually like to chill them overnight first).
7. Frost and enjoy!
8. Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days.

CHEESECAKE DESSERT TACOS!

Ingredients :

• SHELLS

• 6 large Flour Tortillas
• Oil for frying
• Graham crumbs (optional, this makes it a bit messy but tastes great)
  

  CHEESECAKE FILLING

• 8 oz cream cheese
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

• TOPPING

• 1 can pie filling (any flavor)

Directions :

1. SHELLS

   1. Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
   2. Heat about 1 1/2″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
   3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
   4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.

   CHEESECAKE MIXTURE

   1. Cream together cream cheese and lemon juice until soft.
   2. Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.

   ASSEMBLY

1. Pipe cheesecake filling into each taco. Top with pie filling and serve.

http://yummymommies.net/cheesecake-dessert-tacos/2/

COOKIES AND CREAM CHEESECAKE PARFAITS

COOKIES AND CREAM CHEESECAKE PARFAITS

Ingredients

• 15 whole Oreo cookies
• 2/3 cup heavy cream
• 3/4 cup powdered sugar , divided
• 1 package (8 ounce) cream cheese, softened
• 1 teaspoon vanilla
• 2 tablespoons whole milk

Directions

1. Place the Oreo cookies in a food processor and pulse several times until crumbs form. Transfer to a bowl.
2. In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
3. In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
4. With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
5. Alternate the cheesecake mousse with the cookie crumbs in small tumbler glasses. Continue layering depending on the size of your glasses.
6. Rejoice that there wasn’t any cooking involved. Serve and enjoy!

TRES LECHES CAKE

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs , separated
• 1 cup sugar , divided
• 1/3 cup whole milk
• 1 teaspoon vanilla
• 12 oz can evaporated milk
• 14 oz can sweetened condensed milk
• 1/4 cup whole milk

For the whipped topping:

• 1 pint Heavy Cream , for Whipping
• 3 Tablespoons Sugar
• 1/2 teaspoon vanilla
• ground cinnamon , for topping

Instructions

1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
7. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
9. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
10. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

https://tastesbetterfromscratch.com/tres-leches-cake/

CHOCOLATE LASAGNA

INGREDIENTS

• 1 package Oreos 36 regular cookies (do not remove cream centers)
• 6 Tablespoons buttermelted
• 1 8 oz cream cheeseroom temp
• 1/4 cup granulated sugar
• 3 1/4 cups milk 1%
• 2 tablespoons milk 1%
• 1 12 oz Cool Whipnon-fat
• 2 3.9 oz instant chocolate pudding
• 3/4 cup miniature chocolate chips

INSTRUCTIONS

1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
2. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
3. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
4. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.
5. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
6. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
7. While it's setting, to a large bowl, add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
8. Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
9. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
10. Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

https://amandascookin.com/chocolate-lasagna/

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.

Course: DessertCuisine: AmericanKeyword: caramel, caramel pretzel, christmas crackServings: 15Calories: 268 kcalAuthor: Lauren Allen

Ingredients

• 12 ounces semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli best for melting)

• 8 ounces mini pretzel twists , half of a regular 16-ounce bag

• 11 ounce bag Kraft Caramel Bits , or homemade caramel

• Sea salt for sprinkling

Instructions
Line a large, rimmed baking sheet with parchment paper.
Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
Refrigerate until hardened.
Cut or tear into pieces, Enjoy!

1. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 
2. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 

FULL RECIPE: https://tastesbetterfromscratch.com/salted-chocolate-caramel-pretzel-bars