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Recipes Hurry, Street, 8015 41st Avenue, Flushing, MI (2026)

05/29/2026

Strawberry Cream Red Velvet Celebration Cake

Ingredients:

For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar

For the Strawberry Cream Filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries

For the Coating and Decoration:
- 2 cups finely crushed toasted nuts
- 1 cup red velvet cake crumbs
- 2 fresh strawberries
- Chocolate decorations of choice

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, combine buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and vinegar.
4. Gradually mix the wet ingredients into the dry ingredients until smooth and lump-free.
5. Divide the batter evenly between the prepared pans.
6. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely on wire racks.
8. Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Gently fold the chopped strawberries into the whipped cream mixture.
10. Level the cake layers if necessary. Place one layer on a serving plate and spread half of the strawberry cream filling evenly over the surface.
11. Place the second cake layer on top and spread the remaining filling over the top and sides in a thin layer.
12. Press the crushed toasted nuts around the sides of the cake until fully coated.
13. Sprinkle the red velvet crumbs evenly over the entire top surface.
14. Decorate with fresh strawberries and chocolate garnishes in the center.
15. Refrigerate the cake for at least 1 hour before slicing to allow the layers to set beautifully.
16. Slice and serve chilled for the best flavor and texture.

Prep Time: 35 minutes | Cooking Time: 32 minutes | Total Time: 1 hour 7 minutes

Kcal: 485 kcal | Servings: 12 servings

05/29/2026

Chocolate Peanut Butter Fudge Bites

Ingredients:

- 250 g dark chocolate, melted
- 200 g cream cheese, softened
- 120 g smooth peanut butter
- 80 g roasted peanuts or hazelnuts, roughly chopped
- 1 tsp vanilla extract
- Pinch of salt

Directions:

1. Line a small loaf pan or square baking dish with parchment paper, leaving some overhang for easy removal.
2. Melt the dark chocolate in a heatproof bowl until smooth and glossy.
3. Add the softened cream cheese, peanut butter, vanilla extract, and salt to the melted chocolate.
4. Stir vigorously until the mixture becomes thick, creamy, and completely uniform in color.
5. Fold the chopped nuts into the chocolate mixture, distributing them evenly throughout.
6. Transfer the mixture to the prepared pan and spread it into an even layer using a spatula.
7. Smooth the surface and tap the pan gently on the counter to remove any air pockets.
8. Refrigerate for at least 2 hours, or until fully firm and set.
9. Lift the fudge from the pan using the parchment paper.
10. Place on a cutting board and slice into even strips, then cut crosswise into bite-sized squares.
11. Arrange on a serving plate and serve chilled or at room temperature.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes (+ chilling time)

Kcal: 215 kcal | Servings: 16 servings

05/29/2026

Cherries in the Snow Dessert

Ingredients:

- 340 g cream cheese, softened
- 90 g powdered sugar, sifted
- 80 ml whole milk
- 1/2 tsp vanilla extract
- 225 g whipped topping, thawed
- 1 pre-baked angel food cake (about 425 g), torn into bite-sized pieces
- 1.2 kg cherry pie filling (2 cans, 21 oz each)

Directions:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer for 1-2 minutes until smooth, light, and fluffy.
2. Add the powdered sugar and continue mixing until fully incorporated.
3. Pour in the milk and vanilla extract, then beat until the mixture becomes silky and creamy.
4. Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain.
5. Add the torn angel food cake pieces and carefully fold them into the cream mixture, ensuring the cake stays fluffy and intact.
6. Transfer the mixture into a 9x13-inch serving dish and spread evenly.
7. Spoon the cherry pie filling over the top, creating a generous and even layer.
8. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the dessert to set and the flavors to blend.
9. Scoop into serving bowls and enjoy chilled.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 45 minutes

Kcal: 179 kcal | Servings: 12 servings

05/29/2026

Biscoff Kadaif Cream Dessert Cups

Ingredients:

For the Crunchy Base:
- 100 g kadaif pastry, chopped
- 35 g unsalted butter, melted
- 80 g Lotus Biscoff spread, melted

For the Cream Layer:
- 400 ml whipping cream, chilled
- 200 g Lotus Biscoff spread
- 150 g cream cheese, softened
- 1 tsp vanilla extract

For Decoration:
- 8 Lotus Biscoff biscuits
- 1 tbsp Lotus Biscoff spread, melted
- 2 tbsp crushed Lotus Biscoff biscuits

Directions:

1. Melt the butter in a skillet over medium heat and toast the chopped kadaif pastry until golden brown and crisp.
2. Remove from the heat and allow it to cool slightly.
3. Mix the toasted kadaif with the melted Lotus Biscoff spread until evenly coated.
4. Divide the mixture among 8 dessert cups and gently press it down to create a crunchy base layer.
5. In a mixing bowl, beat the cream cheese until smooth.
6. Add the Lotus Biscoff spread and vanilla extract, then mix until creamy and well combined.
7. In a separate bowl, whip the chilled whipping cream until stiff peaks form.
8. Fold the whipped cream into the Biscoff mixture until light and fluffy.
9. Transfer the cream mixture into a piping bag fitted with a large round tip.
10. Pipe generous layers of cream over the crunchy kadaif base in each dessert cup.
11. Refrigerate the cups for at least 2 hours to allow the layers to set.
12. Before serving, drizzle melted Lotus Biscoff spread over the top.
13. Garnish with crushed Lotus Biscoff biscuits and place a Lotus Biscoff biscuit into each cup for an elegant finish.
14. Serve chilled and enjoy every creamy, crunchy spoonful.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes (+ chilling time)

Kcal: 465 kcal | Servings: 8 servings

05/29/2026

🍓🍫 Chocolate Strawberry Oreo Drip Cake
🍰 Chocolate Cake (2 layers – 8 inch / 20 cm)
Ingredients
2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder
2 cups (400g) sugar
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup (240ml) milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot coffee or hot water
👩‍🍳 Cake Directions
Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans.
In a large bowl whisk together:
flour
cocoa powder
sugar
baking powder
baking soda
salt
Add eggs, milk, oil, and vanilla. Mix until smooth.
Slowly pour in hot coffee or hot water and stir gently. Batter will be thin.
Divide between pans.
Bake 30–35 minutes or until a toothpick comes out clean.
Cool completely before frosting.
🤍 Whipped Cream Frosting
Ingredients
500ml cold heavy whipping cream
½ cup (60g) icing sugar
1 tsp vanilla extract
2 tbsp powdered milk or whipped cream stabilizer (optional, helps hold shape)
Directions
Chill bowl and beaters.
Beat cream until slightly thick.
Add icing sugar and vanilla.
Beat until stiff peaks form.
Do not overbeat.
🍫 Chocolate Drip Ganache
Ingredients
150g semi-sweet or dark chocolate
120ml heavy cream
1 tbsp butter (optional for shine)
Directions
Heat cream until hot but not boiling.
Pour over chopped chocolate.
Let sit 2 minutes.
Stir until smooth and glossy.
Cool slightly before dripping.
🍓 Filling (Optional but Delicious)
Ingredients
1 cup sliced strawberries
4–5 crushed Oreo cookies
Extra whipped cream
Assembly
Place first cake layer on cake board.
Spread whipped cream.
Add sliced strawberries and crushed Oreos.
Place second cake layer on top.
Cover entire cake with whipped cream.
Smooth sides and chill 20–30 minutes.
🍫 Chocolate Drip + Decoration
You’ll Need
Chocolate ganache
8–10 strawberries
6–8 Oreo cookies
Extra whipped cream
Decorating Steps
Pour ganache on chilled cake and gently spread to edges so drips fall naturally.
Pipe whipped cream swirls around the top and bottom.
Place whole strawberries between swirls.
Add Oreo cookies standing upright.
Place one strawberry in the center for the final look.

05/29/2026

Triple Chocolate Cheesecake Bars 🍫✨

Ingredients:

For the Biscuit Base:
- 260g chocolate biscuit crumbs
- 100g semi-sweet chocolate, melted
- 12g unsweetened cocoa powder
- 80g heavy cream, slightly warm
- 55g unsalted butter, softened

For the Chocolate Cheesecake Filling:
- 226g cream cheese, room temperature
- 55g unsalted butter, softened
- 68g powdered sugar
- 18g unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 120ml whipping cream, whipped to soft peaks

For the Chocolate Ganache Topping:
- 75g semi-sweet chocolate, finely chopped
- 60g heavy cream

For Decoration:
- Cocoa powder for dusting
- Chocolate curls or shavings

Directions:

1. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Place the biscuit crumbs and cocoa powder in a large mixing bowl.
3. Add the melted chocolate, softened butter, and warm heavy cream.
4. Mix thoroughly until the crumbs are evenly coated and the mixture resembles a thick dough.
5. Firmly press the mixture into the bottom of the prepared pan to create an even base.
6. Refrigerate the base for 30 minutes until firm.
7. In a large bowl, beat the cream cheese and softened butter until smooth and creamy.
8. Add the powdered sugar, cocoa powder, and vanilla extract.
9. Continue beating until the mixture becomes light and fluffy.
10. Gently fold in the whipped cream to create a rich mousse-like texture.
11. Spread the chocolate cheesecake filling evenly over the chilled biscuit base.
12. Smooth the top with a spatula and refrigerate for at least 3 hours until set.
13. To prepare the ganache, heat the heavy cream until just beginning to simmer.
14. Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
15. Stir until smooth and glossy.
16. Allow the ganache to cool slightly, then pour it evenly over the cheesecake layer.
17. Return to the refrigerator for 1 hour until the ganache is firm.
18. Remove from the pan and cut into neat bars.
19. Dust lightly with cocoa powder and garnish with chocolate curls before serving.

Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes

Kcal: 410 kcal | Servings: 12 bars

05/28/2026

No-Bake Chocolate Mousse Dessert Cups 🍫🍒

Ingredients:

For the Base:
- 100g chocolate brownies or chocolate muffins, crumbled

For the Chocolate Layer:
- 100g dark chocolate
- 100ml whipping cream

For the Chocolate Mousse:
- 300ml whipping cream (minimum 33% fat), cold
- 2 tablespoons sugar
- 2 heaping tablespoons unsweetened cocoa powder

For Decoration:
- Chocolate mousse swirls
- Maraschino cherries or fresh cherries
- Chocolate shavings or curls

Directions:

1. Crumble the chocolate brownies or muffins into small pieces and divide evenly among 5 dessert cups.
2. In a small saucepan, heat 100ml whipping cream until hot but not boiling.
3. Add the dark chocolate pieces to the hot cream and let sit for 1 minute.
4. Stir until the chocolate melts completely and forms a smooth glossy ganache.
5. Spoon a layer of chocolate ganache over the brownie crumbs in each cup.
6. Place the cups in the fridge for 10 minutes to slightly firm up.
7. In a chilled mixing bowl, pour the cold whipping cream.
8. Add sugar and cocoa powder.
9. Whip the mixture using an electric mixer until thick, fluffy, and pipeable.
10. Spoon or pipe the chocolate mousse over the ganache layer in each cup.
11. Pipe extra mousse swirls on top for a bakery-style finish.
12. Decorate with cherries and chocolate shavings or curls.
13. Chill the dessert cups for at least 1 hour before serving for the best texture and flavor.

Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 1 hour 25 minutes

Kcal: 340 kcal | Servings: 5 servings

05/28/2026

Chocolate Strawberry Dream Cheesecake 🍓🍫

Ingredients:

For the Base:
- 250g chocolate digestive biscuits
- 70g unsalted butter, melted
- 2 tablespoons cocoa powder

For the Cheesecake Filling:
- 500g cream cheese, room temperature
- 250ml double cream, cold
- 120g icing sugar
- 1 teaspoon vanilla extract
- 150g white chocolate, melted and cooled slightly

For the Chocolate Ganache:
- 180g dark chocolate, chopped
- 120ml double cream
- 1 tablespoon butter

For Decoration:
- Fresh strawberries, halved
- Dark chocolate chunks
- Chocolate shards
- Extra ganache drizzle

Directions:

1. Line the base of an 8-inch springform tin with parchment paper.
2. Crush the chocolate digestive biscuits into fine crumbs using a food processor or rolling pin.
3. Mix the biscuit crumbs with cocoa powder and melted butter until combined.
4. Press the mixture firmly into the base of the tin and chill in the fridge for 30 minutes.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Add the icing sugar and vanilla extract, mixing until fully combined.
7. Pour in the melted white chocolate and continue mixing until silky smooth.
8. In a separate bowl, whip the cold double cream until soft peaks form.
9. Gently fold the whipped cream into the cheesecake mixture until light and fluffy.
10. Spoon the filling onto the chilled biscuit base and smooth the top evenly.
11. Refrigerate for at least 6 hours or overnight until fully set.
12. To make the ganache, heat the double cream in a saucepan until just simmering.
13. Pour the hot cream over the chopped dark chocolate and butter. Let sit for 2 minutes, then stir until glossy and smooth.
14. Allow the ganache to cool slightly before pouring it over the cheesecake, letting it drip naturally down the sides.
15. Decorate the top with fresh strawberry halves, chocolate chunks, and chocolate shards for an elegant finish.
16. Chill for another 20 minutes before slicing and serving.

Prep Time: 35 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 35 minutes

Kcal: 590 kcal | Servings: 12 servings

05/28/2026

No-Bake Twix Caramel Cheesecake Delight 😍

Ingredients:

For the Base:
- 300g shortbread biscuits
- 80g salted or unsalted butter, melted
- 25 mini Twix fingers, chopped

For the Cheesecake Filling:
- 250ml double cream, cold
- 500g cream cheese, room temperature
- 100g thick salted caramel sauce
- 120g icing sugar
- 1 teaspoon vanilla extract

For the Topping:
- 120g thick salted caramel sauce
- 120g milk chocolate, broken into pieces
- 80ml double cream
- 1/2 teaspoon sea salt flakes (optional)

For Decoration:
- 25.5 mini Twix fingers
- Extra caramel drizzle
- Chocolate shavings

Directions:

1. Line the base of an 8-inch springform tin with parchment paper and lightly grease the sides.
2. Crush the shortbread biscuits into fine crumbs using a food processor or rolling pin.
3. Stir the melted butter into the biscuit crumbs until evenly coated.
4. Fold the chopped mini Twix pieces into the biscuit mixture for extra caramel crunch.
5. Press the mixture firmly into the base of the prepared tin using the back of a spoon. Chill in the fridge for 30 minutes.
6. In a large mixing bowl, whisk the cold double cream until soft peaks form.
7. In another bowl, beat the cream cheese until smooth and creamy.
8. Add the icing sugar, vanilla extract, and thick caramel sauce to the cream cheese and mix until fully combined.
9. Gently fold the whipped cream into the caramel cheesecake mixture until smooth and fluffy.
10. Spoon the cheesecake filling over the chilled biscuit base and smooth the top evenly.
11. Refrigerate the cheesecake for at least 6 hours or overnight for the best texture.
12. Once chilled, spread the remaining caramel sauce evenly over the top of the cheesecake.
13. Heat the 80ml double cream in a small saucepan until just simmering.
14. Pour the hot cream over the milk chocolate pieces and let sit for 2 minutes before stirring into a smooth ganache.
15. Allow the ganache to cool slightly, then pour it gently over the caramel layer.
16. Arrange the mini Twix fingers upright around the edge of the cheesecake to create a beautiful border.
17. Finish with extra caramel drizzle, chocolate shavings, and a sprinkle of sea salt flakes if desired.
18. Chill for another 30 minutes before slicing and serving.

Prep Time: 35 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 35 minutes

Kcal: 620 kcal | Servings: 12 servings

05/28/2026

Berry Velvet Celebration Cake 🍓🍒🎂

Ingredients:

- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 2 cups cream cheese, softened
- 1 cup unsalted butter for frosting
- 4 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup fresh strawberries
- 1/2 cup fresh cherries
- 1/4 cup strawberry jam

Directions:

1. Preheat oven to 350°F (175°C) and grease two 7-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, beat softened butter and sugar until fluffy and light in color.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract, red food coloring, and vinegar.
6. Alternate adding the dry ingredients and buttermilk into the batter, mixing gently until smooth.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool completely before assembling.
10. For the frosting, beat cream cheese and butter together until creamy and smooth.
11. Gradually add powdered sugar and whip until fluffy.
12. Mix in vanilla bean paste for extra flavor and aroma.
13. Slice each cake layer evenly if needed for a perfectly flat finish.
14. Place the first cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
15. Add the second cake layer and frost the top generously with the remaining frosting.
16. Arrange fresh strawberries and cherries beautifully on top of the cake.
17. Warm the strawberry jam slightly and drizzle over the fruit for a glossy finish.
18. Chill for 20 minutes before slicing and serving for clean bakery-style layers 🍓✨

Prep Time: 35 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 10 minutes

Kcal: 590 kcal | Servings: 8 servings

05/28/2026

Chocolate Strawberry Dream Layer Cake 🍓🍫🎂

Ingredients:

- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 2 cups fresh strawberries, chopped
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree
- 1 teaspoon strawberry extract
- Fresh whole strawberries for garnish
- Chocolate sprinkles for decoration

Directions:

1. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
4. Beat until smooth and creamy, then slowly pour in the hot coffee while mixing.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
7. Remove cakes from the oven and allow them to cool completely on a wire rack.
8. For the frosting, beat softened butter until fluffy and pale.
9. Gradually add powdered sugar and continue mixing until smooth.
10. Pour in strawberry puree and strawberry extract, then whip until light pink and creamy.
11. Place the first chocolate cake layer onto a serving plate and spread a generous layer of strawberry frosting on top.
12. Repeat with the second and third cake layers, spreading frosting evenly between each layer.
13. Frost the outside of the cake completely with the remaining strawberry buttercream.
14. Decorate the top with fresh whole strawberries and press chocolate sprinkles around the base for an elegant finish.
15. Chill the cake for 20 minutes before slicing for clean and beautiful layers.
16. Serve each slice with extra fresh strawberries for a rich and fruity dessert experience 🍓✨

Prep Time: 35 minutes | Cooking Time: 32 minutes | Total Time: 1 hour 7 minutes

Kcal: 610 kcal | Servings: 10 servings

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