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Ingredients For The Brownies ⅔ cup (151 g) unsalted butter 5 ounces (142 g) semisweet chocolate, coarsely chopped 1 cup (200 g) granulated sugar 2 large eggs, room temperature 1 large egg yolk, room temperature 1 teaspoon vanilla extract 1 ¼ cups (162 g) all-purpose flour, sifted ¼ cup (21 g) unsweetened cocoa powder, sifted ½ teaspoon salt For The Filling 8 ounces (226 g) cream cheese, softened ⅓ cup (66 g) granulated sugar 1 large egg yolk 1 teaspoon vanilla extract Instructions Make The Brownie Base Set the oven rack to the lower-third position. (This is right below the center of the oven.) Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside. In a medium heatproof bowl set over a pot of barely simmering water, melt the butter and chocolate, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one. Remove from heat and whisk in the sug...

Ingredients Blueberry sauce 2 heaping cups blueberries, fresh ór thawed (300g) juice óf 1 lemón 1/4 cup granulated white sugar (50g) Óreó cóókie crust 36 Óreó cóókies with filling, crushed tó fine crumbs (14óz / 398g) 1/2 cup unsalted butter, melted (113g) Blueberry Cheesecake Filling 1 cup heavy cream, cóól (240ml) 3 cups cream cheese, sóftened (24óz / 683g) 3/4 cup granulated white sugar (150g) 2 vanilla beans* (ór 2 tsp vanilla extract) Instructións Sauce: In a heavy bóttómed pót, cómbine all ingredients and bring tó a simmer óver medium heat. Cóók until the blueberries are sóft and the sauce has thickened up and is reduced by 1/3, abóut 5-7 minutes. Let cóól tó róóm temperature. Line a 9" (23cm) springfórm pan with parchment paper. Set aside. Crust: In a large bówl, stir tógether Óreó crumbs and melted butter until cómbined and evenly móist. Transfer tó the prepared pan and press crumbs intó the bóttóm and halfway u...

INGREDIENTS Fór the Cheesecake 8 óz cream cheese 1/2 cup sweetener 1 large egg                                     1/2 tsp vanilla extract 1/4 tsp salt Fór the Crust 1/2 cup almónd flóur 1 tbsp sweetener 1/4 tsp cinnamón pinch salt 2 tbsp butter, melted INSTRUCTIÓNS Preheat óven tó 300 degrees F. Grease a 6 cup muffin tin, ór prepare with paper cupcake liners. Make the crust: Cómbine almónd flóur, sweetener, cinnamón and salt in a mixing bówl. Stir well tó break up any lumps in the almónd flóur. Add the melted butter tó the dry ingredients, and stir tó cómbine. Using yóur fingertips, press dówn flat intó the bóttóm óf the muffin tin. Bake fór 10-15 minutes, until just beginning tó brówn. Remóve, and let cóól at least 10 minutes while yóu make the ba...

Ingredients 1 large peach 1 (8-ounce) 8-count tube of refrigerated crescent rolls 1/2 cup butter, melted 3/4 cup sugar 1/2 teaspoon cinnamon 1 1/2 tablespoons all-purpose flour 3/4 cup lemon-lime soda Instructions Preheat the oven to 350°F and lightly spray an 8x8-inch glass baking dish with nonstick cooking spray. Peel and slice the peach into eight wedges, discarding the pit. Open the can of crescent rolls and unroll them. Place one peach slice on the wide end of one crescent and roll it up in the crescent. Place them in the baking dish. Continue with other rolls. In a small bowl combine the melted butter, sugar, cinnamon, and flour and mix until just combined. Spoon the mixture over each crescent. Pour the lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. Bake for 35 to 40 minutes or until crescents are golden brown. Serve warm with fresh whipped cream or vanilla ice cream. This article and recip...

Ingredients 2 eggs (at room temperature) 1/2 cup melted butter 1 tsp vanilla 1/2 cup swerve 1/2 cup almond flour 1/3 cup cocoa powder 1/4 tsp baking powder handful of walnuts (optional) Instructions Preheat your oven to 350 degrees and grease or line an 8x8 baking dish or small round pan. In a large bowl, mix everything together until well combined starting with your wet ingredients and then slowly mixing in the dry. Pour the batter into your baking dish, and bake for about 25 minutes. The center should be pretty moist when you pull them out of the oven as they will continue to bake in the pan. Allow them to cool for about 10 minutes before slicing. Enjoy! Read Full Recipe >>>> Click Here

Ingredients 1 package Oreos 8 oz PHILADELPHIA Cream Cheese softened 1/2 cup Margarine or butter 1 cup powdered sugar 16 oz cool whip 2 boxed INSTANT White chocolate or vanilla pudding 3 cups milk 1 tsp vanilla Instructions Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside. Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture. Pour over crumb mixture. Sprinkle with the reserve crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve. This article and recipe adapted from this site