Hassan Kitchen

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08/17/2026

Soft, chewy, and packed with old-fashioned peanut butter flavor. These Lunch Lady Peanut Butter Bars taste like the classic school cafeteria treat, finished with a creamy peanut butter layer and rich chocolate frosting.

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β€’ 1 cup unsalted butter, softened
β€’ 1 cup creamy peanut butter, divided
β€’ 1 cup granulated sugar
β€’ 1 cup brown sugar
β€’ 2 large eggs
β€’ 1 teaspoon vanilla extract
β€’ 2 cups all-purpose flour
β€’ 2 cups old-fashioned oats
β€’ 1 teaspoon baking soda
β€’ 1/2 teaspoon salt
β€’ 2 cups chocolate frosting

Beat the butter, 1/2 cup peanut butter, granulated sugar, and brown sugar until creamy. Add the eggs and vanilla, then mix in the flour, oats, baking soda, and salt. Spread into a greased 9x13-inch pan and bake at 350Β°F for 20 to 25 minutes until lightly golden. While still warm, spread the remaining peanut butter over the top. Let cool completely, then cover with chocolate frosting and cut into bars.

Le design contient 4 versions de Monkey Bread :1. Classic Monkey Bread2. Christmas Monkey Bread3. Instant Pot Monkey Bre...
08/17/2026

Le design contient 4 versions de Monkey Bread :

1. Classic Monkey Bread

2. Christmas Monkey Bread

3. Instant Pot Monkey Bread

4. Cinnamon Roll Monkey Bread

Je peux aussi vous donner les 4 recettes complètes, chacune dans le format Facebook que nous utilisons : hook + ingrédients + instructions + 3 hashtags.

Had bread pudding at a little place in New Orleans years ago and I've been chasing that same taste at home ever since, a...
08/16/2026

Had bread pudding at a little place in New Orleans years ago and I've been chasing that same taste at home ever since, and this is the recipe that finally got me there.

Butter a 9x13 dish and tear a loaf of stale French bread into chunks. Whisk 1 quart whole milk with 3 eggs, 1 1/2 cups sugar, and 2 Tbsp vanilla, pour over. Scatter 1 cup raisins, dot with 3 Tbsp butter, press down, let it sit 15 minutes. Bake at 350 for 45 to 50 minutes till golden. For the sauce, melt 1/2 cup butter with 1 cup sugar. Off the heat, temper a beaten egg into the hot mixture, then whisk back in. Stir in 3 Tbsp apple juice and 1 tsp vanilla. Pour warm over the pudding. Stale bread is the trick, it soaks up the custard without going mushy. First bite took me back to Bourbon Street. πŸ˜‹

The dessert everybody in my family fights over now started as a joke because it's so ridiculous. Four ingredients, no ov...
08/16/2026

The dessert everybody in my family fights over now started as a joke because it's so ridiculous. Four ingredients, no oven, and it tastes like something a bakery would charge you fifteen dollars for.

Open a 20 oz can of crushed pineapple and dump the whole thing into a big bowl, juice and all, that juice is what makes the filling silky and holds it together. Pour in a 14 oz can of sweetened condensed milk and stir till completely combined. Fold in an 8 oz tub of whipped topping gently by hand, don't use the mixer here or you'll flatten it and lose that pillowy texture. Pour the whole thing into a 9 inch graham cracker crust and smooth the top, then sprinkle a few extra graham crumbs across the surface if you have any left. Cover and refrigerate at least 2 hours, though overnight is even better if you can wait. Slice cold straight from the fridge. Tastes like sunshine on a fork and nobody ever guesses it took 5 minutes to throw together.

It’s just potatoes and onions… until you do this trick my uncle swears by. Game. Changer.Recipe in First (c.o.m.m.e.n.t ...
08/16/2026

It’s just potatoes and onions… until you do this trick my uncle swears by. Game. Changer.
Recipe in First (c.o.m.m.e.n.t ).πŸ‘‡

Sweet strawberry flavor, creamy swirls, coconut, and crunchy pecans in every slice. This Strawberry Earthquake Cake is m...
08/16/2026

Sweet strawberry flavor, creamy swirls, coconut, and crunchy pecans in every slice. This Strawberry Earthquake Cake is messy in the best way and perfect for potlucks, holidays, or a family dessert.

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β€’ 1 box red velvet cake mix
β€’ 1 lb powdered sugar
β€’ 1 package (8 oz) cream cheese, softened
β€’ 1/2 cup butter, melted
β€’ 1 cup shredded coconut
β€’ 1 cup chopped pecans
β€’ Fresh strawberries, sliced, for garnish

Prepare the cake mix according to the package directions. Sprinkle the coconut and pecans over the bottom of a greased 9x13-inch baking dish, then pour the cake batter over them. Beat the cream cheese, melted butter, and powdered sugar until creamy, then spoon it over the batter and gently swirl. Bake at 350Β°F until the cake is set but still moist and creamy throughout. Let cool slightly and finish with fresh sliced strawberries before serving.

Every cookout there's one dish that empties out before the burgers are even done, and around here it's always this one. ...
08/16/2026

Every cookout there's one dish that empties out before the burgers are even done, and around here it's always this one. Crisp broccoli, sharp cheddar, smoky bacon, sweet cranberries, and a tangy dressing tying it all together. Makes a huge bowl, cheap as anything, and it's actually better made a day ahead.

Buttery, savory, and packed with tender potatoes and sweet onions. These Slow Cooker Amish Onion Potatoes are an easy ol...
08/16/2026

Buttery, savory, and packed with tender potatoes and sweet onions. These Slow Cooker Amish Onion Potatoes are an easy old-fashioned side dish that practically cooks itself.

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β€’ 2 1/2 lbs potatoes, peeled and sliced
β€’ 1 packet onion soup mix
β€’ 1/2 cup butter, melted
β€’ 1/2 cup sour cream
β€’ 1 small onion, chopped
β€’ 1 teaspoon garlic powder
β€’ Salt and black pepper to taste
β€’ Chopped parsley or shredded cheese, optional

Place the sliced potatoes and chopped onion in the slow cooker. Pour in the melted butter, then add the onion soup mix, garlic powder, salt, and pepper and toss until well coated. Cover and cook on LOW for 5 to 6 hours, or until the potatoes are tender. Stir in the sour cream near the end of cooking, then finish with parsley or shredded cheese before serving.

Moist, spiced, and packed with carrots, pineapple, and crunchy pecans. This easy Carrot Cake starts with a cake mix but ...
08/16/2026

Moist, spiced, and packed with carrots, pineapple, and crunchy pecans. This easy Carrot Cake starts with a cake mix but tastes like the kind of homemade dessert everyone comes back for.

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β€’ 1 box (18 oz) spice cake mix
β€’ 3 large eggs
β€’ 1/3 cup vegetable oil
β€’ 1/3 cup water
β€’ 2 cups shredded carrots
β€’ 1 can (8 oz) crushed pineapple, drained
β€’ 1 cup chopped pecans, divided
β€’ 2 packages (8 oz each) cream cheese, softened
β€’ 2 cups powdered sugar
β€’ 1 container (8 oz) Cool Whip, thawed

Prepare the spice cake mix with the eggs, oil, and water, then fold in the shredded carrots, pineapple, and half of the pecans. Bake at 350Β°F until the center is set and a toothpick comes out clean. Let the cake cool completely. Beat the cream cheese with the powdered sugar until smooth, then fold in the Cool Whip. Spread the creamy frosting over the cake and finish with the remaining pecans.

Rich, buttery, and packed with that classic dense pound cake texture. This Million Dollar Cream Cheese Pound Cake is sof...
08/16/2026

Rich, buttery, and packed with that classic dense pound cake texture. This Million Dollar Cream Cheese Pound Cake is soft in the center with a golden crust that makes every slice worth saving.

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β€’ 1 cup cream cheese, softened
β€’ 1 cup sour cream
β€’ 2 cups unsalted butter, softened
β€’ 3 cups granulated sugar
β€’ 7 large eggs
β€’ 1 teaspoon vanilla extract
β€’ 3 1/2 cups cake flour

Beat the cream cheese, sour cream, butter, and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Gradually add the cake flour and mix just until combined. Pour into a well-greased tube or Bundt pan and bake at 325Β°F until deeply golden and a toothpick inserted in the center comes out clean. Let cool before turning out of the pan and slicing.

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429 Meadowbrook Shopping Center
New York, NY
22701

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