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Tasty Yummy Recipes, New York, NY (2026)

01/16/2025

Caramel Apple Cheesecake!

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup caramel sauce (plus extra for topping)
1 cup apple pie filling
1 apple, chopped (for garnish)
Crumbled graham crackers (for garnish)
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan to form a crust.
In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined.
Pour half of the cheesecake batter over the crust in the pan. Add a layer of apple pie filling and drizzle with caramel sauce. Pour the remaining cheesecake batter over the apple layer.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or overnight.
Before serving, garnish with chopped apples, crumbled graham crackers, and extra caramel sauce.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling and chilling) | Kcal: 480 kcal per slice | Servings: 12 slices

09/21/2024

Italian Lemon Cream Cake 🍋🍰

Ingredients:_

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
1 tbsp lemon zest
1/4 cup lemon juice
1 cup whole milk
1/2 cup sour cream
2 tsp vanilla extract
Frosting:_
1 cup unsalted butter, room temperature
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1/4 cup heavy cream
Lemon slices and mint leaves for garnish
Directions:_

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix in the vanilla extract.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Add the heavy cream and beat until smooth and fluffy.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the remaining cake layers. Frost the top and sides of the cake with the remaining frosting.
Garnish with lemon slices and mint leaves before serving.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 550 kcal per slice | Servings: 12 servings

09/21/2024

Pumpkin Caramel Cheesecake 🧡🎃🍰
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Pumpkin Cheesecake Mixture Layer:
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
For the Topping:

1 cup caramel sauce
Whipped cream, for garnish
Directions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Make the Cream Cheese Layer:
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.
Pour the cream cheese mixture over the cooled crust, spreading it evenly.
Prepare the Pumpkin Cheesecake Mixture Layer:
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.
Gently pour the pumpkin cheesecake mixture over the cream cheese layer.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Add the Topping:
Before serving, drizzle the caramel sauce over the top of the cheesecake.
Garnish with a generous swirl of whipped cream.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 35 minutes (including chilling)
Kcal: 480 kcal per slice | Servings: 12 slices

09/20/2024

Lemon Heaven Cake 😋🍋🍰

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk
1/2 cup sour cream
For the Lemon Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Lemon slices for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Mix in the lemon zest and lemon juice until fully incorporated.
To assemble the cake, place one layer on a serving plate and spread with a thick layer of frosting. Place the second layer on top and frost the top and sides of the cake.
Garnish with lemon slices and a drizzle of lemon juice if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 420 kcal | Servings: 10 servings

09/20/2024

😋🧡🍫 Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup caramel sauce
1/2 cup pecan halves, chopped
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Extra pecan halves for garnish
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and grease it lightly.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 12-15 minutes or until the cake is set.
While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
Unroll the cake and spread the caramel sauce over it. Sprinkle chopped pecans on top.
Roll the cake back up, this time without the parchment paper, and place it seam-side down.
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth.
Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
Let the cake set before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 8 servings

09/19/2024

Heavenly Banana Walnut Cream Cake 🍌🎂
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed
1/2 cup chopped walnuts
1/2 cup white chocolate chips
2 cups creamy custard (for filling and topping)
1 banana, sliced (for garnish)
1/4 cup whole or halved walnuts (for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the sour cream and mashed bananas until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts and white chocolate chips.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once the cakes have cooled, spread half of the creamy custard over the top of one layer. Place the second layer on top and spread the remaining custard over the top.
Garnish with banana slices and whole or halved walnuts. Serve immediately or refrigerate until ready to serve.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 500 kcal per slice | Servings: 8 servings

09/19/2024

Luscious Caramel Apple Muffins 🍏🍮
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups diced apples (peeled and cored)
1/2 cup chopped walnuts
Caramel sauce for drizzling
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. 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.
Gently fold in the diced apples and chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle caramel sauce over the cooled muffins before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 12 muffins

09/18/2024

Mouthwatering German Chocolate Poke Cake 🍫🥥

Ingredients:
For the Cake:
1 box of German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For the Filling:

1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping
For the Topping:
1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking pan.
In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes.
Make the Filling:

Using the handle of a wooden spoon, poke holes all over the cake.
In a medium bowl, combine the sweetened condensed milk and caramel topping.
Pour the mixture evenly over the top of the cake, making sure it fills the holes.
Prepare the Topping:
In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks.
Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, pecans, and coconut.
Spread the mixture evenly over the cake.
Add the Chocolate:
Sprinkle the chocolate chips evenly over the top of the cake while it is still warm. Let the chocolate melt and then spread it out evenly.
Allow the cake to cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 480 per serving | Servings: 12

09/18/2024

Bacon Mushroom Swiss Cheese Meatloaf 🥩🧀🍄

Ingredients:
1 pound ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
1 cup finely chopped mushrooms
4 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup (for topping)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Ingredients:
In a skillet, cook the bacon until crispy, then crumble it. Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are tender and the onions are translucent. Set aside to cool.
Mix Meatloaf:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until well combined, but be careful not to overmix.
Shape and Bake:
Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf.
Bake:
Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
Rest and Serve:
Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.
Serve:
Serve warm with your favorite side dishes!
Prep Time: 20 minutes�Cook Time: 60-70 minutes�Total Time: 1 hour 30 minutes�Servings: 6

09/18/2024

Loaded Bacon Cheeseburger Pasta 😋
Ingredients:

8 oz rotini pasta
1 lb ground beef
6 strips of bacon (cooked and crumbled)
1 cup shredded cheddar cheese
1/2 cup cream cheese
1/2 cup beef broth
1/4 cup ketchup
1 tbsp mustard
1 tsp garlic powder
1 tsp onion powder
Salt and pepper (to taste)
Fresh parsley (optional garnish)
Directions:

Cook the rotini pasta according to package instructions. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until fully browned, breaking it into crumbles as it cooks. Drain excess fat if needed.
Add the garlic powder, onion powder, salt, and pepper to the cooked beef. Stir in the beef broth, ketchup, and mustard.
Reduce the heat to low and add the cream cheese, stirring until melted and smooth.
Mix in the shredded cheddar cheese and crumbled bacon until well combined and the cheese is melted.
Toss the cooked rotini pasta into the skillet, stirring to coat the pasta evenly with the cheesy beef mixture.
Serve hot, garnished with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 4 servings | Kcal: 650 kcal per serving

09/18/2024

Raspberry White Chocolate Cheesecake 🍰🍓
A delightful fusion of creamy cheesecake with the tangy sweetness of raspberries and the richness of white chocolate, perfect for any special occasion!

Ingredients:

For the Crust:

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

24 oz (680g) cream cheese, softened
1/2 cup raspberry puree (strained to remove seeds)
1 cup granulated sugar
1 cup white chocolate chips, melted
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Topping:

White chocolate curls
Fresh raspberries
Instructions:

Preheat Oven:

Set your oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the Crust:

In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
Prepare the Cheesecake Filling:

Beat softened cream cheese until smooth. Add granulated sugar and mix well. Incorporate sour cream and vanilla extract. Beat in eggs one at a time. Mix in melted white chocolate and raspberry puree until fully combined.
Assemble and Bake:

Pour the cheesecake batter over the cooled crust and spread it evenly. Bake for 60-70 minutes or until the center is set and edges are lightly browned. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Chill:

Refrigerate the cheesecake for at least 4 hours or overnight before removing it from the pan.
Top and Serve:

Before serving, garnish with fresh raspberries and white chocolate curls.
Nutritional Information (per serving):

Calories: Approximately 450
Carbohydrates: 42g
Proteins: 7g
Fats: 29g
Preparation Time: 30 minutes
Cooking Time: 60-70 minutes
Total Time: 4 hours + cooling

Enjoy this luscious Raspberry White Chocolate Cheesecake, a sweet and creamy treat that’s sure to impress! 🍰🍓

Tasty Yummy Recipes

01/16/2025

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