Treat Plate

09/22/2025

09/21/2025

09/21/2025

Chocolate chip cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 oz) semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Instructions:

Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in Chips: Stir in the chocolate chips and optional nuts until evenly distributed.
Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your baking!

05/25/2025

Philadelphia Double-Chocolate Cheesecake

Ingredients:

24 Oreo cookies, crushed
1/4 cup butter or margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 (8 ounce) package Baker's Semi-Sweet Chocolate, melted
4 large eggs
1/2 cup fresh blueberries (optional, for garnish)

Directions:

Preheat oven to 325°F (165°C).

Mix crushed Oreo cookies with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to form a crust.

In a large mixing bowl, beat the softened cream cheese, sugar, flour, and vanilla until smooth and creamy.

Blend in the melted semi-sweet chocolate and mix until fully incorporated.

Add the eggs, one at a time, beating on low speed after each addition just until blended.

Pour the cheesecake filling over the prepared crust.

Bake for 55 minutes or until the center is almost set.

Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour.

Remove from oven and chill in the refrigerator for at least 4 hours or overnight.

Top with fresh blueberries before serving, if desired.

Prep Time: 20 minutes | Baking Time: 55 minutes | Cooling + Chill Time: 5 hours | Total Time: 6 hours 15 minutes
Kcal: 460 kcal | Servings: 12

05/25/2025

No-Bake Blueberry Cheesecake Bars with Graham Cracker Crust

Ingredients:

2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
2 cups frozen blueberries

Directions:

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined.

Press the mixture firmly into the bottom of an 8x8-inch or 9x9-inch square dish to form an even crust. Refrigerate while preparing the filling.

In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and mix until well blended and creamy.

Fold in the thawed whipped topping gently until the mixture is light and airy.

Carefully stir in the frozen blueberries.

Spoon the mixture over the chilled crust and smooth the top evenly.

Cover and refrigerate for at least 4 hours, or until firm enough to slice.

Optional: Garnish with extra whipped topping or fresh blueberries before serving.

Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 290 kcal | Servings: 9 squares

05/24/2025

One Bowl Chocolate Cake

Ingredients:

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Frosting (optional):

3/4 cup butter, softened
1 1/2 cups unsweetened cocoa powder
5 cups confectioners’ sugar
2/3 cup milk
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin).

Pour evenly into prepared pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes in pans, then remove to wire racks to cool completely.

For the frosting, cream the butter and cocoa together, then add powdered sugar alternately with milk. Beat to spreading consistency. Stir in vanilla. Frost the cooled cake.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 12

05/24/2025

Spiced Pulled Chicken Shawarma on Toasted Rolls

Ingredients:

Shawarma Spice Mix:
2 teaspoons kosher salt
2 tablespoons ground cumin
1 tablespoon sumac
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon

Pulled Chicken:

1 (4 to 5 pound) whole chicken
1 quart water
4 cloves garlic, sliced
1 onion, sliced
Kosher salt to taste
1/2 lemon, juiced

For Serving:

Toasted sandwich rolls
Thinly sliced red onions
Fresh cilantro
Tahini or yogurt sauce
Additional lemon wedges

Directions:

Prepare the Shawarma Spice Mix: In a small bowl, combine all the spices listed under the spice mix. Stir well to blend.

Cook the Chicken: Place the whole chicken, breast side up, in a large soup pot. Add 1 quart of cold water, sliced garlic, sliced onion, and half of the prepared spice mix. Bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 1 hour, turning the chicken over every 20 minutes.

Cool and Shred the Chicken: Carefully remove the chicken from the pot and place it in a bowl. Let it cool until it's safe to handle, about 30 minutes. Remove the meat from the carcass, shred it into about 1/2-inch thick strips, and set aside. Cover and refrigerate if not using immediately.

Prepare the Broth: Return all bones and scraps to the pot. Rinse the bowl used for the chicken with about 1 1/2 cups of cold fresh water and add it to the pot. Bring to a simmer over high heat, then reduce to low and simmer gently for at least 1 hour, preferably 2 hours.

Reduce the Broth: Strain the broth and return it to the pot. Bring to a boil over high heat and cook until the liquid is reduced by half, about 10 to 15 minutes.

Combine Chicken and Broth: Add the shredded chicken to the reduced broth. Reduce heat to medium and cook, stirring often, until the chicken starts to break apart and absorb the sauce, about 10 to 15 minutes. Reduce heat to low.

Season and Finish: Taste for seasoning and add more salt if needed. Season with additional shawarma spice mix to taste. Stir in lemon juice.

Assemble the Sandwiches: Serve the pulled chicken on toasted sandwich rolls, topped with thinly sliced red onions, fresh cilantro, and a drizzle of tahini or yogurt sauce. Serve with additional lemon wedges on the side.

Prep Time: 20 minutes | Cooking Time: 2 hours 20 minutes | Cooling Time: 30 minutes | Total Time: 3 hours 10 minutes

Kcal: 305 kcal per serving | Servings: 6

05/24/2025

Marry Me Chicken

Ingredients:

4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
3 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes (in oil, drained)
Fresh basil or parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).

Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, oregano, and red pepper flakes.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.

Pour in the chicken broth and stir to deglaze the pan. Let it simmer for 2 minutes.

Stir in the heavy cream and Parmesan, mixing well until smooth.

Add the sun-dried tomatoes, and let the sauce simmer for 2–3 minutes until slightly thickened.

Return the chicken to the skillet, spooning some sauce over the top. Transfer the skillet to the oven.

Bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).

Garnish with chopped basil or parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings

05/19/2025

Classic New York-Style Cheesecake with Graham Cracker Crust

Ingredients:

🍪 1 1/2 cups graham cracker crumbs
🧈 1/4 cup melted butter
🍬 1 tablespoon white sugar
🧀 4 (8 ounce) packages cream cheese, softened
🍬 1 1/4 cups white sugar
🥚 1 teaspoon vanilla extract
🥚 4 large eggs
🥛 2/3 cup sour cream
🥛 2/3 cup heavy cream

Directions:

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Mix until well blended and press into the bottom of the prepared pan.

In a large bowl, beat the softened cream cheese with 1 1/4 cups sugar until smooth and fluffy. Mix in vanilla. Add eggs one at a time, mixing well after each addition.

Blend in sour cream and heavy cream until the batter is smooth and creamy.

Pour the batter over the prepared crust. Tap the pan gently on the counter to remove air bubbles.

Bake for 1 hour in the preheated oven. Turn the oven off and leave the cheesecake inside with the door closed for 5 to 6 hours to prevent cracking.

Refrigerate for at least 4 hours before serving. For best results, chill overnight.

Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 6 hours 30 minutes
Kcal: 490 kcal | Servings: 12 servings

05/18/2025

Vibrant Rainbow Summer Fruit Medley

Ingredients:

🍇 2 cups seedless green grapes, halved
🍇 2 cups seedless red grapes, halved
🍍 1 (20 ounce) can pineapple chunks, drained
🍓 2 cups strawberries, hulled and sliced
🍌 2 bananas, sliced
🍑 2 peaches, diced
🥝 2 kiwis, peeled and sliced
🍊 1 (11 ounce) can mandarin oranges, drained
🍈 1/4 cup lime juice
🍯 1/3 cup honey
🌿 1 tablespoon chopped fresh mint (optional)

Directions:

In a large bowl, combine green grapes, red grapes, pineapple chunks, strawberries, bananas, peaches, kiwis, and mandarin oranges.
In a small bowl, whisk together lime juice and honey until well combined.
Pour the dressing over the fruit and gently toss to coat all pieces evenly.
Garnish with fresh mint if using.
Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes
Kcal: 120 kcal | Servings: 10 servings

05/18/2025

Classic Chocolate Whoopie Pies with Marshmallow Cream

Ingredients:

🍫 2 cups all-purpose flour
🥄 1/2 cup unsweetened cocoa powder
🧂 1 1/4 teaspoons baking soda
🧂 1/2 teaspoon salt
🧈 1/2 cup butter, softened
🍬 1 cup white sugar
🥚 1 egg
🥛 1 cup milk
🍦 1 teaspoon vanilla extract

For the Filling:

🧈 1/2 cup shortening
🍬 1 cup confectioners’ sugar
🍦 1 1/2 teaspoons vanilla extract
☁️ 1 cup marshmallow creme

Directions:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a bowl, whisk together flour, cocoa, baking soda, and salt.

In another large bowl, cream together butter and sugar until light and fluffy. Beat in the egg, then mix in the milk and vanilla. Gradually blend in the dry ingredients.

Drop the batter by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until tops spring back when lightly touched. Let cool completely on a wire rack.

For the filling: In a bowl, beat together shortening, confectioners’ sugar, marshmallow creme, and vanilla until smooth.

Spread filling on the flat side of half of the cookies, then top with remaining cookies to make sandwiches.

Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 10 whoopie pies