COCONUT FILLING:

1. Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
2. Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache.

FOR THE GANACHE:

1. In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you’d like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft.

2. Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving. These brownies are rich, I cut them small.

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/chocolatecoconutbrownies/feed/ 0 https://www.topreceitasoberana.com.br/cookiedoughconesandrecipes/ https://www.topreceitasoberana.com.br/cookiedoughconesandrecipes/#respond Wed, 16 May 2018 22:56:33 +0000 http://www.topreceitasoberana.com.br/?p=1360 Simply The Best Edible Cookie Dough Cones And Cookie Dough Recipes. Unicorn Cookie Dough With Sprinkles!

   Ingredients:

   – 1/2 cup softened butter
   – 1/2 cup brown sugar
   – 1/ cup sugar
   – 2-4 Tbsp milk
   – 2 tsp vanilla
   – 1/2 tsp baking soda
   – 1/2 tsp salt
   – 3/4 cup flour
   – 3/4 cup oats
   – 1 cup chocolate chips
   – 1/4 cup sprinkles

   Directions: 

   1. Combine butter and both sugars with an electric mixer. Mix in two tablespoons of milk and the vanilla.

   2. Add baking soda, salt, flour, oats, chocolate chips and sprinkles. If needed, add more milk to make it less thick.

   3. Keep in the refrigerator (if there’s any leftover, that is!).

   Do you prefer cookie dough or actual cookies? 

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/cookiedoughconesandrecipes/feed/ 0 https://www.topreceitasoberana.com.br/saltedcaramelfrosting/ https://www.topreceitasoberana.com.br/saltedcaramelfrosting/#respond Wed, 16 May 2018 22:27:39 +0000 http://www.topreceitasoberana.com.br/?p=1357 Simply The Best Salted Caramel Frosting…

   Ingredients:

   • 1/2 cup (1 stick or 115g) unsalted butter
   • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
   • 5 – 6 Tablespoons heavy cream, divided¹
   • 1/4 teaspoon salt
   • 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted
   • optional garnish: salted caramel sauce

   Directions:

   1. Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
   2. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
   3. Frost cake or cupcakes and garnish with salted caramel sauce, if desired.

   Recipe Notes:

   1. Heavy cream is required for the caramel! There are no subs that will achieve the same texture and taste in this frosting. Here are all my recipes using heavy cream if you have leftover.

   This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for more cupcakes or a double layer cake. (Doubling the recipe would be far too much.)

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/saltedcaramelfrosting/feed/ 0 https://www.topreceitasoberana.com.br/carmelitascaramelchocolate/ https://www.topreceitasoberana.com.br/carmelitascaramelchocolate/#respond Wed, 16 May 2018 22:08:25 +0000 http://www.topreceitasoberana.com.br/?p=1375 Simply The Best CARMELITAS CARAMEL CHOCOLATE Oatmeal Bars…

   YIELDS 24 BARS

   Easy to make oatmeal cookie bars filled with gooey caramel and oozing chocolate, these carmelitas bars will make you weak to your knees!

   Ingredients

   • • 1 3/4 cups (210 grams) Gold Medal Flour® all-purpose flour
     • 2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)
     • 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
     • 1 teaspoon baking soda
     • 1/4 teaspoon salt
     • 1 cup butter, melted
     • 14 ounces vanilla caramels , unwrapped
     • 1/3 cup heavy cream
     • 2 cups (12 ounces) semisweet chocolate pieces
     • 1 cup (6 ounces) unsweetened baking chocolate , chopped
     • 1 cup chopped pecans

   Optional

   • 5-6 caramels
   • 1/3 cup chocolate chips

   Instructions

   1. Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper , leaving about 1 inch of paper hanging on the sides. Set aside.
   2. In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
   3. Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
   4. In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
   5. Pour the caramel in the pan, over the chocolate and pecans.
   6. Crumble the reserved oatmeal cookie dough over the caramel layer.
   7. Bake for 23 minutes or until light golden brown.
   8. Cool completely in pan on a wire rack.
   9. Once cooled cut into bars.
   10. Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/carmelitascaramelchocolate/feed/ 0 https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/ https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/#respond Wed, 16 May 2018 21:59:09 +0000 http://www.topreceitasoberana.com.br/?p=1354 Simply The Best Salted Caramel Chocolate Chip Cookie Bars…

   These super decadent and incredibly delicious cookie bars are extremely easy to make. Crumbly, buttery chocolate chip cookie dough is paired perfectly with luscious salted caramel, and the extra melted chocolate and chocolate chips round off what just might be your next favourite dessert. NOTE: In making these cookie bars, I have used a 8.5 x 7.5 ” baking tray 2 inches deep. For baking trays of different dimensions, the ingredients amounts, and possibly the baking time, need to be adjusted.

   Ingredients

   For chocolate chip cookie bottom:

   • 175 g unsalted butter, softened
   • 50 g caster sugar
   • 1 large egg
   • 300 g plain flour, sifted
   • pinch of salt
   • 100 g chocolate chips

   For salted caramel:

   • 250 g caster sugar
   • 100 g unsalted butter, room temperature
   • 210 mL double cream, room temperature
   • 1 – 2 tsp salt (Note 1)

   For assembly:

   • 50 g melted chocolate
   • 50 g chocolate chips

   Instructions

   1. Preheat the oven to 350 ºF (175 ºC) and line a baking tray, at least 1.5 inch deep, with greaseproof/baking paper.
   2. Cream together butter and sugar.
   3. Add the egg, and mix thoroughly.
   4. Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
   5. Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick. Put into the fridge for about 1/2 hour.

   6. Bake the cookie dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 minutes, or until light golden brown at the edges. The cookie dough might feel soft immediately out of the oven, but will firm on cooling.

   7. Leave to cool completely (in the baking tray!). In the mean time, make the salted caramel.

   For salted caramel:

   1. Heat caster sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
   2. The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
   3. Once the sugar is completely melted, immediately add the butter. On its addition, the caramel will bubble rapidly – be careful.
   4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. The butter will tend to separate from the caramel – just stir vigorously.
   5. Very slowly, drizzle in the double cream while stirring. The mixture will rapidly bubble due to the temperature difference and may splatter – be careful.
   6. Allow the mixture to boil for about 1 minute. It will rise in the pan as it boils.
   7. Remove from heat and stir in the salt. Allow to cool down before using (the salted caramel should be slightly warmer than room temperature for pouring onto the cookie bottom).
   8. Any leftover salted caramel sauce (what’s that?) keeps well in the fridge for up to 2 weeks.

   For assembly:

   1. Still in the baking tray, pour the warm salted caramel onto the cookie bottom so that it forms a uniform layer, about 1/2 inch (1.5 cm) thick.
   2. Allow to set overnight in the fridge. The salted caramel will firm up, enough to be easy to cut but retain its melt-in-the-mouth consistency.
   3. Remove the cookie bottom + salted caramel layers from the baking tray, and while still cold, cut them into rectangular pieces (the recipe should give about 20 pieces).
   4. Drizzle the cookie bars with melted chocolate, and decorate with extra chocolate chips. And enjoy!
   5. The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days. They never last that long, though.

   Recipe Notes

   Note 1: The exact amount of salt depends entirely on how salty you want your salted caramel to be. I advise adding the salt gradually – you can always add more, but cannot take it away!

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/feed/ 0 https://www.topreceitasoberana.com.br/nanaimocheesecake/ https://www.topreceitasoberana.com.br/nanaimocheesecake/#respond Wed, 16 May 2018 21:50:38 +0000 http://www.topreceitasoberana.com.br/?p=1372 Simply The Best NANAIMO CHEESECAKE…

   Ingredients

   For the Crust:

   • • 4 tbsp butter, melted
     • 5 tbsp cocoa powder
     • 3 tbsp sugar
     • 1 tsp vanilla
     • 1 1/2 cups graham cracker crumbs
     • 1/2 cup chopped walnuts
     • 3/4 cup sweetened coconut flakes

   For the Cheesecake

   • • 4 (8oz) bricks of cream cheese, softened
     • 4 eggs
     • 1 1/2 cups sugar
     • 1/3 cup sour cream
     • 1 tsp vanilla
     • 3 tbsp vanilla custard powder

   For the Chocolate Ganache

   • 1 cup semi sweet chocolate chips
   • 1 cup heavy cream

   Instructions

   1. 1. Preheat oven to 350 degrees F.

   For the Crust:

   1. 1. Combine the graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine crumbs. Pulse in the vanilla and melted butter until moistened. Press into the bottom and a little up the sides of a 10 inch springform pan. Bake for 5 minutes. Remove from oven, but keep oven on.
      2. Place a 9×13 baking dish on the bottom rack of your oven and fill with warm water.

   For the Cheesecake:

   1. 1. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy. Add one egg at a time, beating in-between, and scrape down sides of bowl occasionally.
      2. Add the sour cream, sugar, vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for 1 hour.
      3. Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fix any cracks, if necessary.

   For the Ganache:

   1. Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1 1/2 minutes, then pour on top of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let cool slightly, then carefully pour on top of the cheesecake. Refrigerate again until set. Enjoy!

   Thank You So Much… ]]> https://www.topreceitasoberana.com.br/nanaimocheesecake/feed/ 0 https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/ https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/#respond Wed, 16 May 2018 21:49:48 +0000 http://www.topreceitasoberana.com.br/?p=1351 Simply The Best Brownie Bottom Cookie Dough Cheesecake

   INGREDIENTS

   • 1/3 cup milk chocolate chips
   • 1 tsp vegetable oil
   • BROWNIE LAYER:
   • 1 stick unsalted butter at room temperature (1/2 cup)
   • 3/4 cup semi-sweet chocolate chips
   • 1 cup granulated sugar
   • 2 eggs
   • 1/4 cup milk
   • 1 cup all-purpose flour
   • CHEESECAKE LAYER:
   • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
   • 3/4 cup granulated sugar
   • 3 eggs room temperature
   • 1 tsp vanilla extract
   • 1/2 cup sour cream or greek yogurt
   • COOKIE DOUGH LAYER:
   • 1 stick unsalted butter at room temperature (1/2 cup)
   • 1/2 cup granulated sugar
   • 1/2 cup brown sugar
   • 1/2 cup sweetened condensed milk
   • 3/4 tsp vanilla extract
   • 1 cup flour
   • 1/2 tsp salt
   • 1 cup mini chocolate chips

   INSTRUCTIONS

   1. BROWNIE LAYER:
   2. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
   3. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
   4. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
   5. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
   6. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
   7. CHEESECAKE LAYER:
   8. Remove brownie pan from the oven and set aside.
   9. Reduce oven temperature to 325 degrees F.
   10. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
   11. Pour cheesecake batter over brownie layer in pan.
   12. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
   13. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
   14. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
   15. COOKIE DOUGH LAYER:
   16. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
   17. Beat in sweetened condensed milk and vanilla extract.
   18. Beat in salt and flour. Stir in mini chocolate chips.
   19. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
   20. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
   21. If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.
   22. FINISH THE CHEESECAKE:
   23. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
   24. Drizzle melted chocolate over the top of the cheesecake.
   25. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.

   Thank You So Much…

   ]]> https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/feed/ 0 https://www.topreceitasoberana.com.br/softchocolatechipcookies/ https://www.topreceitasoberana.com.br/softchocolatechipcookies/#respond Wed, 16 May 2018 20:58:50 +0000 http://www.topreceitasoberana.com.br/?p=1348 Simply The Best Soft Chocolate Chip Cookies a tried and true recipe with a secret ingredient to keep them soft!

   Ingredients

   • 2 1/4 cups all-purpose flour
   • 1 teaspoon baking soda
   • 2 teaspoons cornstarch
   • 1/2 teaspoon salt
   • 3/4 cup packed brown sugar
   • 1/2 cup granulated sugar
   • 3/4 cup unsalted butter , melted
   • 1 large egg
   • 1 large egg yolk
   • 1 tablespoon vanilla extract
   • 1 cup semi-sweet chocolate chips plus more for topping

   Instructions

   1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
   2. With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
   3. Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
   4. Cover and chill in the refrigerator for at least an hour or overnight.
   5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
   6. Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
   7. Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
   8. Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.

   Recipe Notes

   Chilling allows the centers to stay soft while baking. I have baked them without chilling and they’re still good but for the best results, chill.

   Thank You So Much…

   ]]> https://www.topreceitasoberana.com.br/softchocolatechipcookies/feed/ 0 https://www.topreceitasoberana.com.br/peanutbutterpiewithpretzelcrust/ https://www.topreceitasoberana.com.br/peanutbutterpiewithpretzelcrust/#respond Wed, 16 May 2018 20:35:20 +0000 http://www.topreceitasoberana.com.br/?p=1345 Simply The Best Peanut Butter Pie with Pretzel Crust…

   A pie with pretzels, peanut butter, cream cheese and chocolate – a combination of crunchy and creamy, sweet and salty…. it sounds wonderful, doesn’t it?

   Ingredients

   • • 3 cups of ground pretzels, (about 6-7 cups whole pretzels, you can ground these until they are crumbs or leave them a bit thicker for more of a toffee bark texture) , plus more for decoration about 1/4 cup
     • 1 cup butter, melted
     • 1/3 cup sugar
     • 1 1/4 cup milk chocolate chips
     • 8 oz cream cheese, softened
     • 1 1/4 cup peanut butter, crunchy (I used crunchy for texture)
     • 1 1/4 cup powdered sugar, sifted
     • 1/2 tsp vanilla extract
     • 12 oz Cool Whip (you can use lite)
     • Reese’s Mini Peanut Butter Cups for decoration

   Instructions

   1. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.
   2. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray.
   3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and all the way up the sides.
   4. Bake for about 10 minutes, and then sprinkle chocolate chips over the bottom of the crust.
   5. Bake for an additional 5 minutes before removing from oven.
   6. Once removed, using a spatula, spread the melted chocolate chips to evenly coat the bottom and side of the pretzel crust with a thin layer of chocolate.
   7. Allow chocolate to completely cool in refrigerator before filling.
   8. Beat cream cheese and peanut butter together until light and fluffy.
   9. Beat in vanilla and powdered sugar until well combined, scraping down sides of the mixing bowl as necessary.
   10. Then gently fold in 2 cups or half of the cool whip tube.
   11. This should result in a light and fluffy texture.
   12. Pour the peanut butter filling evenly in the deep dish.
   13. Spread the remaining cool whip over peanut butter filling.
   14. Crush some reese’s peanut butter cups and place together with ground pretzels around the outside of the pie in a circle.
   15. Place some whole and sliced peanut butter cups in the middle to form a pile.
   16. Keep refrigerated or frozen.

   Thank You So Much…]]> https://www.topreceitasoberana.com.br/peanutbutterpiewithpretzelcrust/feed/ 0