Sizzle & Simmer

No-Bake Cheesecake with Salted Caramel Drizzle Ingredients: For the crust: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar For the cheesecake filling: - 24 oz cream cheese, softened - 1 cup powdered sugar - 1 tsp vanilla extract - 1 cup heavy whipping cream For the salted caramel drizzle: - 1 cup granulated sugar - 1/4 cup water - 1/2 cup heavy cream - 2 tbsp unsalted butter - 1/2 tsp sea salt Instructions: 1. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. 2. In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mix well. 3. In a separate bowl, whip heavy cream until stiff peaks form. 4. Gently fold the whipped cream into the cream cheese mixture until well combined. 5. Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight. 6. For the caramel, heat sugar and water in a saucepan over medium heat. Don't stir, just swirl the pan occasionally until the sugar turns amber. 7. Remove from heat, carefully add cream (it will bubble). Stir in butter and salt until smooth. 8. Let the caramel cool to room temperature. 9. Before serving, remove the cheesecake from the springform pan. 10. Drizzle the salted caramel over the cheesecake. 11. Slice, serve, and enjoy your no-bake cheesecake with salted caramel drizzle!

Let's whip up a delightful Lemon Tart with Lavender Infused Whipped Cream! Here's everything you need and how to make it: Ingredients: For the crust: 1 1/4 cups all-purpose flour 1/4 cup powdered sugar 1/2 cup cold unsalted butter, cubed 1 large egg yolk 2-3 tablespoons ice water For the lemon filling: 4 large eggs 1 cup granulated sugar 2/3 cup fresh lemon juice 2 tablespoons lemon zest 1/2 cup heavy cream 1/4 cup all-purpose flour For the lavender whipped cream: 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon dried culinary lavender Instructions: 1. Make the crust: - Mix flour and powdered sugar in a bowl. - Cut in cold butter until mixture resembles coarse crumbs. - Add egg yolk and ice water, mix until dough forms. - Shape into a disk, wrap in plastic, and chill for 30 minutes. 2. Preheat oven to 375°F (190°C). 3. Roll out dough and press into a 9-inch tart pan. Prick bottom with a fork. 4. Bake crust for 15 minutes until lightly golden. Cool slightly. 5. Make the filling: - Whisk eggs, sugar, lemon juice, zest, cream, and flour until smooth. - Pour into partially baked crust. 6. Bake for 25-30 minutes until filling is set but still slightly jiggly. 7. Cool tart completely. 8. Make lavender whipped cream: - Chill mixing bowl and whisk in freezer for 15 minutes. - Heat cream until just warm, add lavender, and steep for 30 minutes. - Strain and chill cream thoroughly. - Whip cold cream and powdered sugar until stiff peaks form. 9. Serve slices of tart with a dollop of lavender whipped cream on top. Enjoy your zesty, floral dessert!

Tiramisu with Espresso Soaked Ladyfingers Ingredients: - 1 1/2 cups brewed espresso, cooled - 1/4 cup coffee liqueur (optional) - 6 large egg yolks - 3/4 cup granulated sugar - 1 cup mascarpone cheese, room temperature - 1 3/4 cups heavy cream - 2 teaspoons vanilla extract - 2 packages ladyfingers (about 24-30 pieces) - Unsweetened cocoa powder, for dusting - Dark chocolate shavings (optional) Instructions: 1. Brew the espresso and let it cool. If using coffee liqueur, mix it with the espresso in a shallow dish. 2. In a bowl, whisk together egg yolks and sugar until pale and thick. 3. Add the mascarpone cheese to the egg mixture and blend until smooth. 4. In a separate bowl, beat the heavy cream with vanilla extract until stiff peaks form. 5. Gently fold the whipped cream into the mascarpone mixture until combined. 6. Quickly dip each ladyfinger into the cooled espresso mixture – make sure they are soaked but not soggy. 7. Line the bottom of a baking dish (9x13 inch works well) with an even layer of soaked ladyfingers. 8. Spread half of the mascarpone mixture over the ladyfingers. 9. Repeat layering with another layer of espresso-dipped ladyfingers followed by the remaining mascarpone mixture. 10. Cover and refrigerate for at least 4 hours or overnight for best results. 11. Before serving, dust with cocoa powder and add dark chocolate shavings if desired. Enjoy your homemade tiramisu!

Skillet Brownie with Toasted Marshmallows Ingredients: - 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1 cup mini marshmallows Instructions: 1. Preheat your oven to 350°F (175°C). 2. In an oven-safe skillet, melt the butter over medium heat. Once melted, remove from heat and let it cool slightly. 3. Stir in the granulated sugar until well combined. 4. Add the eggs one at a time, stirring well after each addition. 5. Mix in the vanilla extract. 6. In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder. 7. Gradually add the dry ingredients to the wet mixture in the skillet. Stir until just combined; do not overmix. 8. Spread the batter evenly in the skillet. 9. Bake in the preheated oven for about 20–25 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. 10. Remove from oven and immediately sprinkle mini marshmallows evenly over the top of the brownie. 11. Turn your oven to broil and place the skillet under the broiler for about 1–2 minutes, or until marshmallows are toasted to your liking (keep a close eye as they can burn easily!). 12. Allow to cool for a few minutes before serving directly from the skillet. Enjoy your Skillet Brownie with Toasted Marshmallows!

Peach Cobbler with Cinnamon Biscuit Topping Ingredients: - 6 cups fresh peaches, peeled and sliced - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1 tbsp lemon juice - 1 tsp vanilla extract - 1 tsp ground cinnamon - 1 tbsp cornstarch - Pinch of salt For the Cinnamon Biscuit Topping: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tbsp baking powder - 1 tsp ground cinnamon - 1/4 tsp salt - 6 tbsp cold unsalted butter, diced - 3/4 cup whole milk - 1 large egg, beaten Instructions: Step 1: Prepare the Peaches 1. Preheat your oven to 375°F (190°C). 2. In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, lemon juice, vanilla extract, ground cinnamon, cornstarch, and a pinch of salt. Mix well to coat the peaches evenly. Step 2: Make the Filling 3. Pour the peach mixture into a greased baking dish (approximately 9x13 inches). 4. Spread the peaches out in an even layer. Step 3: Prepare the Biscuit Topping 5. In another bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt. 6. Add in the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. 7. Stir in the milk and beaten egg until just combined. Step 4: Assemble & Bake 8. Drop spoonfuls of biscuit dough evenly over the peach filling. 9. Place the dish in the preheated oven and bake for about 45 minutes or until the topping is golden brown and cooked through. Step 5: Serve 10. Allow to cool slightly before serving so that you can enjoy it warm. 11. Optional: Top with a scoop of vanilla ice cream or whipped cream. Enjoy your delicious Peach Cobbler with Cinnamon Biscuit Topping! It's perfect for sharing with family or friends.

Hey there, fellow food lovers! Ready to whip up a delicious Strawberry Shortcake with Lemon Mascarpone Cream? Let's dive right in! Ingredients: For the shortcakes: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 2/3 cup cold heavy cream - 1 large egg - 1 teaspoon vanilla extract For the lemon mascarpone cream: - 8 oz mascarpone cheese, room temperature - 1/2 cup heavy cream - 1/4 cup powdered sugar - Zest of 1 lemon - 1 tablespoon lemon juice For the strawberries: - 2 pounds fresh strawberries, hulled and sliced - 1/4 cup granulated sugar Instructions: 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a large bowl, mix flour, sugar, baking powder, and salt. 3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. 4. In a separate bowl, whisk together heavy cream, egg, and vanilla. 5. Pour the wet ingredients into the dry ingredients and stir until just combined. 6. Turn the dough out onto a lightly floured surface and gently knead a few times. 7. Pat the dough into a 1-inch thick circle and use a 3-inch round cutter to cut out shortcakes. 8. Place shortcakes on the prepared baking sheet and brush the tops with a little heavy cream. 9. Bake for 15-18 minutes or until golden brown. Let cool completely. 10. For the lemon mascarpone cream, beat mascarpone, heavy cream, powdered sugar, lemon zest, and juice until soft peaks form. 11. Mix sliced strawberries with sugar and let sit for 15 minutes to release juices. 12. To assemble, split each shortcake in half. Layer with lemon mascarpone cream and macerated strawberries. 13. Top with the other half of the shortcake and add an extra dollop of cream and strawberries on top. Enjoy your homemade Strawberry Shortcake with Lemon Mascarpone Cream! It's the perfect summer treat!

Step-by-step recipe for making Churro Bites with Cinnamon Sugar and Chocolate Sauce: Ingredients: - 1 cup water - 1/2 cup unsalted butter - 2 tablespoons granulated sugar - 1 cup all-purpose flour - 2 eggs - 1/2 teaspoon vanilla extract - 1/2 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon - Vegetable oil, for frying For the chocolate sauce: - 1/2 cup semisweet chocolate chips - 1/4 cup heavy cream Instructions: 1. In a saucepan, combine water, butter, and sugar. Bring to a boil over medium heat. 2. Reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball. 3. Remove from heat and let it cool slightly. 4. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract. 5. Transfer the dough to a piping bag fitted with a star tip. 6. Heat vegetable oil in a deep skillet over medium-high heat. 7. Pipe small amounts of dough into the hot oil, using scissors to cut them into bite-sized pieces. 8. Fry until golden brown, then remove and drain on paper towels. 9. In a small bowl, mix together the remaining sugar and cinnamon. 10. Toss the fried churro bites in the cinnamon sugar mixture until coated. 11. For the chocolate sauce: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in short intervals until melted and smooth, stirring in between. 12. Serve the churro bites warm with the chocolate sauce for dipping. Enjoy your homemade Churro Bites with Cinnamon Sugar and Chocolate Sauce!

Alright, pizza lovers! Get ready for a flavor explosion with this homemade caramelized onion and goat cheese pizza. It's easier than you think and oh-so-delicious. Let's get started! What You'll Need: For the Dough: * 1 ½ cups warm water * 1 teaspoon sugar * 2 teaspoons active dry yeast * 1 teaspoon salt * 2 tablespoons olive oil, plus extra for greasing * 4 cups all-purpose flour, plus more for dusting For the Caramelized Onions: * 2 large onions, thinly sliced * 2 tablespoons butter * 1 tablespoon olive oil * Pinch of salt * Pinch of sugar For the Toppings: * 4 ounces goat cheese, crumbled * ½ cup grated mozzarella cheese * Fresh thyme sprigs, for garnish Let's Get Cooking: 1. Make the dough: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, until foamy. 2. Stir in salt, olive oil, and 2 cups of flour. Gradually add remaining flour, kneading until a smooth, elastic dough forms. 3. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size. 4. Caramelize those onions: While the dough rises, melt butter and olive oil in a large skillet over medium heat. Add onions, salt, and sugar. Cook, stirring occasionally, for about 30-40 minutes, or until deeply golden brown and caramelized. 5. Preheat and assemble: Preheat oven to 450°F (232°C). Punch down dough and divide it in half. Roll out one half on a lightly floured surface to a 12-inch circle. 6. Transfer dough to a baking sheet or pizza stone. Spread with half of the caramelized onions, leaving a slight border for the crust. Sprinkle with half of the goat cheese and mozzarella cheese. 7. Bake to perfection: Bake for 15-20 minutes, or until crust is golden brown and cheese is bubbly and melted. 8. Garnish and enjoy! Garnish with fresh thyme sprigs and slice into wedges. Repeat steps 5-8 with remaining dough and toppings. There you have it – a homemade pizza that's bursting with flavor! Enjoy! Don’t forget to share your creations with us using #SizzleAndSimmer!

Time for a dessert pizza party! 🍕🎉 This Nutella pizza with fresh fruit is SO easy and SO delicious, you'll want to make it on repeat! Here's what you need: For the crust: * 1 cup all-purpose flour * 1/2 cup whole wheat flour (or all-purpose works too!) * 1 teaspoon baking powder * 1/4 teaspoon salt * 1/4 cup olive oil * 1/2 cup warm water For the topping: * 1/2 cup Nutella (or your favorite chocolate hazelnut spread) * 1 cup sliced fresh fruit (like strawberries, bananas, kiwi, blueberries – get creative!) Let's get cooking! 1. Preheat oven to 400°F (200°C). 2. Make the dough: Combine flours, baking powder, and salt in a large bowl. Add olive oil and warm water, then mix until a dough forms. 3. Roll it out: Lightly flour a surface and roll the dough into a thin circle (about 12 inches). 4. Bake the crust: Carefully transfer the dough to a baking sheet. Bake for 10-12 minutes, until lightly golden. 5. Nutella time: Spread that delicious Nutella evenly over the warm crust. 6. Fruitastic! Arrange your beautiful sliced fruit on top of the Nutella. 7. Slice and serve! This dessert pizza is best enjoyed immediately. Pro-tip: A little drizzle of honey or a sprinkle of chopped nuts takes this dessert pizza to the next level! 😉 Show us your creations! Tag #sizzleandsimmer so we can see your delicious fruit pizzas!

Let's gather 'round for the ultimate campfire treat, transformed into a shareable dip that's perfect for any occasion! Get ready for gooey marshmallows, rich chocolate, and a hint of crunch – it's S'mores Dip time! Here's what you'll need: * 1 (10 ounce) bag of milk chocolate chips * 1 (12 ounce) bag of semisweet chocolate chips * 1 (7 ounce) jar of marshmallow creme * 1/2 cup of heavy cream * Graham crackers, for dipping * Your favorite fruits – strawberries, bananas, and apple slices work wonderfully! Let's get dipping: 1. Preheat your oven to 350°F (175°C). 2. Grab an oven-safe skillet (cast iron works great!) or a pie plate. 3. Combine the milk chocolate chips, semisweet chocolate chips, and heavy cream in your skillet. Pop it in the oven for about 5-7 minutes, or until the chocolate is nice and melty. Stir it all up until it's smooth and creamy. 4. Now, spread that luscious melted chocolate evenly in your skillet. 5. Gently dollop spoonfuls of marshmallow creme over the chocolate layer. Don't be afraid to get a little messy with it! 6. Time for the final touch: Bake for another 5 minutes, just until the marshmallow creme is softened and slightly browned on top. 7. Let it cool for a few minutes – if you can resist! – then grab your graham crackers and fruit, and dig in! This S'mores Dip is best enjoyed warm, so gather your friends and family for a taste of pure deliciousness. Happy dipping!