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Foufa Recipes, Rabat (2026)

11/08/2024

Pumpkin Cheesecake Snickerdoodles 🎃🍪

Ingredients:

For the Cookies:

2 3/4 cups all-purpose flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin purée
1/4 cup granulated sugar (for rolling)
2 tsp ground cinnamon (for rolling)
For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
Directions:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating well. Stir in the pumpkin purée until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
To make the cheesecake filling, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of cheesecake filling in the center, then fold the dough around the filling to enclose it. Roll the cookie dough into a ball.
In a small bowl, mix together the granulated sugar and ground cinnamon for rolling. Roll each cookie dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Kcal: 180 kcal per serving | Servings: 24 cookies

11/08/2024

Nestles Toll House Death by Chocolate Cake

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup boiling water
For the Chocolate Ganache:

1 cup heavy cream
12 oz Nestlé Toll House semi-sweet chocolate chips
For the Chocolate Buttercream:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 tsp vanilla extract
For the Decoration:

1/2 cup Nestlé Toll House semi-sweet chocolate chips
Chocolate shavings or curls (optional)
Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the sugar, butter, and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the boiling water until the batter is smooth. Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the Nestlé Toll House chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Allow to cool to room temperature.
For the chocolate buttercream, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed. Add the heavy cream and vanilla extract, and beat on high speed until the buttercream is light and fluffy.
To assemble the cake, place one layer on a serving plate. Spread a layer of chocolate ganache over the top, then add a layer of chocolate buttercream. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Decorate with Nestlé Toll House chocolate chips and, if desired, chocolate shavings or curls.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes | Kcal: 550 kcal per slice | Servings: 12 slices

17/07/2024

Luxurious Caramel Apple Cheesecake!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
2 cups finely chopped apples (Granny Smith or your choice)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Topping:

1/2 cup caramel sauce
1/2 cup chopped pecans (optional)
Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until well combined. Mix in vanilla extract.
Add eggs one at a time, beating well after each addition. Mix in sour cream until smooth.
In a small bowl, toss the chopped apples with cinnamon and nutmeg. Fold the spiced apples into the cheesecake batter.
Pour the batter over the crust in the springform pan.
Bake for 60-70 minutes, or until the center is set and the top is lightly browned. Allow to cool in the pan for 10 minutes, then run a knife around the edge to loosen. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the top of the cheesecake and sprinkle with chopped pecans if desired.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 30 minutes

Kcal: 450 kcal | Servings: 12 servings

17/07/2024

Elegant Mini Rolo Cheesecakes

Ingredients:

For the Crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/2 cup mini Rolo candies, chopped
For the Topping:

1/2 cup caramel sauce
1/4 cup mini Rolo candies, whole or chopped
1/4 cup chocolate chips, melted (optional)
Directions:

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of each muffin cup to form the crust. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until well combined. Mix in vanilla extract.
Add eggs one at a time, beating well after each addition. Mix in sour cream until smooth.
Fold in chopped mini Rolo candies.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes or until the centers are set. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours or overnight.
Before serving, drizzle each mini cheesecake with caramel sauce and top with whole or chopped mini Rolo candies. Drizzle with melted chocolate if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes

Kcal: 280 kcal | Servings: 12 servings

17/07/2024

Cinnamon Pumpkin Cheesecake Cake

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, undrained
For the Frosting:

1/2 cup unsalted butter, softened
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup sweetened shredded coconut (optional)
Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and crushed pineapple (with juice) to the dry ingredients. Mix until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the frosting, beat butter and cream cheese together until smooth and creamy.
Gradually add powdered sugar, beating until smooth and well combined. Mix in vanilla extract.
Spread the frosting over the cooled cake. Sprinkle with chopped pecans and shredded coconut, if desired.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 50 minutes

Kcal: 450 kcal | Servings: 12 servings

17/07/2024

Southern Pineapple Cake

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, undrained
For the Frosting:

1/2 cup unsalted butter, softened
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup sweetened shredded coconut (optional)
Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and crushed pineapple (with juice) to the dry ingredients. Mix until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the frosting, beat butter and cream cheese together until smooth and creamy.
Gradually add powdered sugar, beating until smooth and well combined. Mix in vanilla extract.
Spread the frosting over the cooled cake. Sprinkle with chopped pecans and shredded coconut, if desired.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 50 minutes

Kcal: 450 kcal | Servings: 12 servings

17/07/2024

Cheesy Spinach Stuffed Shells

Ingredients:

For the Crust:

2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup dark chocolate chips, melted
1/2 cup mini chocolate chips
For the Topping:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
Dark chocolate shavings and mint leaves for garnish
Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until well combined. Mix in vanilla and peppermint extracts.
Add eggs one at a time, beating well after each addition. Mix in sour cream and heavy cream until smooth.
Divide the batter in half. Stir melted dark chocolate into one half of the batter. Fold mini chocolate chips into the other half.
Pour the chocolate batter over the crust and spread evenly. Carefully spoon the mint batter over the chocolate layer.
Bake for 60-70 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
For the topping, beat heavy cream until soft peaks form. Add powdered sugar and peppermint extract, beating until stiff peaks form.
Spread the whipped cream over the chilled cheesecake. Garnish with dark chocolate shavings and mint leaves.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 5 hours

Kcal: 480 kcal | Servings: 12 servings

17/07/2024

Rich and Creamy Mint Chocolate Cheesecake

Ingredients:

For the Crust:

2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup dark chocolate chips, melted
1/2 cup mini chocolate chips
For the Topping:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
Dark chocolate shavings and mint leaves for garnish
Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating until well combined. Mix in vanilla and peppermint extracts.
Add eggs one at a time, beating well after each addition. Mix in sour cream and heavy cream until smooth.
Divide the batter in half. Stir melted dark chocolate into one half of the batter. Fold mini chocolate chips into the other half.
Pour the chocolate batter over the crust and spread evenly. Carefully spoon the mint batter over the chocolate layer.
Bake for 60-70 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
For the topping, beat heavy cream until soft peaks form. Add powdered sugar and peppermint extract, beating until stiff peaks form.
Spread the whipped cream over the chilled cheesecake. Garnish with dark chocolate shavings and mint leaves.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 5 hours

Kcal: 480 kcal | Servings: 12 servings

17/07/2024

Baileys Chocolate Coffee Cake 🌟

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup Baileys Irish Cream
1/2 cup strong brewed coffee, cooled
1/2 cup sour cream
1 cup semi-sweet chocolate chips
For the Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
1-2 tablespoons strong brewed coffee
Directions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a small bowl, combine Baileys Irish Cream and coffee. Add to the butter mixture, alternating with the flour mixture, beginning and ending with the flour mixture. Mix until just combined.
Fold in sour cream and chocolate chips.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth. Mix in Baileys Irish Cream, vanilla extract, and enough coffee to achieve a spreadable consistency.
Frost the cooled cake and decorate as desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 450 kcal | Servings: 8 servings

17/07/2024

🌟 Gooey Chocolate Caramel Turtle Cake Roll 🌟

Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup caramel sauce
1 cup chopped pecans
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder (for filling)
1 teaspoon vanilla extract (for filling)
1/2 cup chocolate ganache
Directions:

Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs until thick and pale. Gradually add sugar, beating until well combined. Mix in water and vanilla extract.
Gradually add dry ingredients to the egg mixture, folding gently until combined.
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched lightly.
Immediately turn the cake onto a clean towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Roll up the cake and towel together, starting with the short side. Cool on a wire rack.
In a medium bowl, beat heavy cream until stiff peaks form. Add powdered sugar, cocoa powder, and vanilla extract, beating until well combined.
Unroll the cake and spread with caramel sauce, followed by the cocoa whipped cream. Sprinkle with chopped pecans.
Roll the cake back up without the towel. Place seam side down on a serving plate.
Drizzle the cake with chocolate ganache and more caramel sauce. Garnish with additional chopped pecans.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes

Kcal: 420 kcal | Servings: 10 servings

Foufa Recipes

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