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Recipes Step By Step, 825 SW 22nd Rd, , Florida City, FL, A Coruña (2026)

03/03/2026

Decadent Caramel Rhubarb Apple Pudding

Ingredients:

- 3 cups diced rhubarb
- 3 cups diced apples
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine the diced rhubarb and apples. Sprinkle with granulated sugar and ground cinnamon. Toss to coat evenly.
3. Spread the rhubarb and apple mixture evenly in the prepared baking dish.
4. In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the heavy cream and vanilla extract, and bring to a boil. Remove from heat and pour over the rhubarb and apple mixture.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. In another bowl, beat the eggs and add the milk. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
7. Pour the batter over the fruit mixture in the baking dish. Spread evenly.
8. If using, sprinkle chopped walnuts over the top.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the pudding to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 380 kcal per serving
Servings: 12

Enjoy this delicious Decadent Caramel Rhubarb Apple Pudding!

02/03/2026

Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients:
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
In a small bowl, mix the brown sugar and ground cinnamon. Set aside.
3. Assemble the Cake:
Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Evenly distribute the diced strawberries over the sugar mixture.
Pour the remaining cake batter on top and smooth the surface. Sprinkle the rest of the brown sugar-cinnamon mixture on top.
4. Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Icing:
While the cake is baking, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth and adjust the consistency with more milk if needed.
6. Ice the Cake:
Once the cake is done baking, let it cool for about 10-15 minutes in the pan before drizzling the red strawberry cream icing on top. Allow the cake to cool completely before serving.
7. Serve and Enjoy:
Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing! 🍓✨
Enjoy your delightful cake!

02/03/2026

Copycat Starbucks Pink Drink
My sister got me completely obsessed with this drink! It tastes exactly like the iconic Starbucks Pink Drink, but you can make it right at home. It is absolutely fire and incredibly refreshing!
The Lineup:
1 bottle Crisp white cranberry strawberry juice
1 carton Creamy coconut milk
1 bag Freeze-dried strawberries
The Quick Fix:
Drop a generous handful of sweet freeze-dried strawberries right into the base of your glass. Fill the cup about ¾ of the way to the top with that crisp white cranberry strawberry juice, then pour in a heavy, generous splash of velvety coconut milk. Crown the top with a few extra strawberries and give the whole glass a really good swirl before taking a sip!

02/03/2026

Homemade Blackberry Coconut “Pink Drink” (Starbucks-Inspired)
Ingredients
Blackberry juice
Coconut milk (creamy, for that velvety swirl)
Freeze-dried blackberries (plus extra for topping)
Step-by-Step Instructions
Add berries to a pitcher: Toss a handful of freeze-dried blackberries into your favorite pitcher.
Pour in the juice: Fill the pitcher about 3/4 full with blackberry juice.
Add coconut milk: Pour in a generous splash of coconut milk.
Swirl for the “clouds”: Watch the purple marble effect form, then give it a gentle swirl (don’t overmix if you want that pretty look).
Finish & serve: Top with extra freeze-dried blackberries, swirl once more, and serve cold (over ice if you want it extra refreshing).

20/02/2026

Rhubarb Butter Crunch

Ingredients:

For the filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup water

For the crust and topping:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

Directions:

1. Prepare the filling:
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and water.
- Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Set aside to cool slightly.

2. Prepare the crust and topping:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt.
- Pour in the melted butter and mix until the ingredients are well combined and crumbly.

3. Assemble the dessert:
- Press half of the oat mixture into the bottom of a greased 9x13 inch baking dish to form the crust.
- Spread the rhubarb filling evenly over the crust.
- Sprinkle the remaining oat mixture on top of the rhubarb layer, pressing down lightly.

4. Bake:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

5. Serve:
- Let the dessert cool completely in the baking dish before cutting into squares.
- Enjoy on its own or with a scoop of vanilla ice cream!

15/02/2026

Rhubarb Meringue Bars

Ingredients:

For the crust:
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt

For the rhubarb filling:
- 4 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt

For the meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. To make the crust, combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden.
3. While the crust bakes, prepare the rhubarb filling. In a medium bowl, whisk together the sugar, egg yolks, flour, and salt until smooth. Stir in the chopped rhubarb until evenly coated.
4. Pour the rhubarb filling over the baked crust. Return to the oven and bake for an additional 35-40 minutes, or until the filling is set.
5. Meanwhile, prepare the meringue. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
6. Spread the meringue over the hot rhubarb filling, making sure to spread it to the edges to seal.
7. Bake for an additional 10-12 minutes, or until the meringue is golden brown. Allow to cool completely before cutting into bars.

Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes | Kcal: Varies | Servings: 12 bars

15/02/2026

Pina Colada Pie Recipe
Ingredients
1/2 cup shredded coconut
2 cups crushed graham crackers 1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

14/02/2026

Strawberry Rhubarb Pie

Ingredients:

- 1 double pie crust (homemade or store-bought)
- 3 cups strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Roll out one half of the pie crust and fit it into a 9-inch pie plate.
3. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to mix.
4. Pour the fruit mixture into the prepared pie crust and dot with small pieces of butter.
5. Roll out the second half of the pie crust and place it over the filling. Trim and crimp the edges to seal.
6. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with coarse sugar, if using.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
8. Allow the pie to cool completely before serving to set the filling.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: Varies | Servings: 8 servings

14/02/2026

Decadent Caramel Rhubarb Apple Pudding

Ingredients:

- 3 cups diced rhubarb
- 3 cups diced apples
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine the diced rhubarb and apples. Sprinkle with granulated sugar and ground cinnamon. Toss to coat evenly.
3. Spread the rhubarb and apple mixture evenly in the prepared baking dish.
4. In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the heavy cream and vanilla extract, and bring to a boil. Remove from heat and pour over the rhubarb and apple mixture.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. In another bowl, beat the eggs and add the milk. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
7. Pour the batter over the fruit mixture in the baking dish. Spread evenly.
8. If using, sprinkle chopped walnuts over the top.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the pudding to cool slightly before serving.

13/02/2026

Layered Rhubarb Pudding Dessert

Ingredients:

- 4 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar, divided
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping, divided
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- Optional: fresh mint leaves, for garnish
- Optional: fresh strawberries, for garnish

Directions:

1. In a medium saucepan, combine rhubarb, 1 cup granulated sugar, water, and cornstarch. Cook over medium heat until rhubarb is tender and mixture thickens. Let cool.
2. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch pan.
3. In a large bowl, beat cream cheese with powdered sugar until smooth. Fold in half of the whipped topping. Spread over the graham cracker crust.
4. Spread the cooled rhubarb mixture over the cream cheese layer.
5. In another bowl, whisk together instant pudding mix and milk. Let set for 5 minutes, then spread over the rhubarb layer.
6. Top with remaining whipped topping.
7. Chill in the refrigerator for at least 2 hours before serving. Optionally, garnish with fresh mint leaves and strawberries.

18/12/2025

Sunrise and sunset warm the forest heart

Recipes Step By Step

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13/02/2026

18/12/2025

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