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Recipe & Spice, 15 Vjestic Road, Atlantic City, WY (2026)

12/27/2024

Cherry Mash Truffles

Ingredients:

For the Cherry Filling:

1 (10 oz) jar maraschino cherries, drained and finely chopped
2 cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
For the Chocolate Coating:

1 cup semisweet chocolate chips
1 cup milk chocolate chips
½ cup creamy peanut butter
1 cup chopped peanuts
Instructions:

Prepare the Cherry Filling:

In a medium bowl, beat the softened butter with powdered sugar until smooth and creamy.
Add the finely chopped maraschino cherries (ensure they are well-drained to avoid excess liquid) and vanilla extract. Mix well until all ingredients are combined. The mixture should be thick and slightly sticky.
Shape the cherry filling into small balls, about 1 tablespoon each, and place them onto a parchment-lined baking sheet.
Chill the cherry filling balls in the refrigerator for about 30 minutes to firm up.
Prepare the Chocolate Coating:

In a microwave-safe bowl, combine the semisweet and milk chocolate chips with the peanut butter.
Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Remove the cherry filling balls from the refrigerator and dip each one into the melted chocolate mixture, ensuring they are completely coated. Use a fork or toothpick to help with dipping.
Return the dipped truffles to the parchment-lined baking sheet.
Coat with Chopped Peanuts:

While the chocolate coating is still soft, sprinkle the tops of the truffles with chopped peanuts for added texture and flavor.
Once all truffles are coated and garnished, refrigerate them for at least 30 minutes, or until the chocolate has set.
Serve:

Once the truffles are firm, serve them as a deliciously indulgent treat! Enjoy the rich combination of chocolate, peanut butter, and cherry in each bite.

12/27/2024

Strawberry Cheesecake Cupcakes

Ingredients:

For the Crust:

1½ cups graham cracker crumbs
¼ cup melted unsalted butter
For the Cheesecake Filling:

2 cups cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
1 cup fresh strawberries, diced
2 tablespoons strawberry jam
For the Strawberry Compote:

1 cup fresh strawberries, diced
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
Instructions:

Prepare the Crust:

Preheat your oven to 325°F (165°C). Line a muffin tin with paper cupcake liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press it down gently with the back of a spoon to form an even crust layer.
Bake the crusts for 5-7 minutes or until slightly golden. Remove from the oven and set aside to cool.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream, mixing until smooth.
Gently fold in the diced fresh strawberries and strawberry jam until evenly distributed.
Assemble the Cupcakes:

Spoon the cheesecake filling evenly over the prepared graham cracker crusts, filling each liner almost to the top.
Bake the cupcakes at 325°F (165°C) for 18-22 minutes or until the centers are set but still slightly jiggly.
Let the cupcakes cool in the tin for about 10-15 minutes, then transfer them to a wire rack to cool completely.
Once cooled, refrigerate the cupcakes for at least 2 hours to allow them to set completely.
Prepare the Strawberry Compote:

In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and the mixture starts to simmer.
Stir in the cornstarch-water mixture and continue to cook for 1-2 minutes, until the compote thickens. Remove from heat and let it cool to room temperature.
Assemble and Serve:

Once the cheesecake cupcakes are fully chilled, spoon a small amount of the strawberry compote on top of each cupcake.
Serve the cupcakes chilled, garnished with extra fresh strawberries if desired.

12/27/2024

White Chocolate Blueberry Cheesecake Cupcakes

Ingredients:

For the Crust:

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp sugar (for the crust)
For the Cheesecake Filling:

1 cup fresh blueberries
1 cup white chocolate chips
2 (8 oz) packages cream cheese, softened
2 large eggs
1 teaspoon vanilla extract (for filling)
½ cup sour cream
½ cup granulated sugar
For the Topping:

½ teaspoon vanilla extract (for topping)
2 tbsp powdered sugar
For Garnish:

Additional fresh blueberries
White chocolate shavings
Instructions:

Prepare the Crust:

Preheat your oven to 325°F (165°C). Line a muffin tin with paper cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well-coated and the mixture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner, pressing it down gently with the back of a spoon to form an even layer.
Bake for 5-7 minutes, or until the crust is slightly golden. Remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:

In a microwave-safe bowl, melt the white chocolate chips in the microwave, stirring every 20 seconds until smooth and fully melted. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gently fold in the melted white chocolate and sour cream. Mix until smooth and well combined.
Fold in the fresh blueberries, being careful not to break them up too much.
Assemble the Cupcakes:

Spoon the cheesecake filling over the cooled crusts, filling each cupcake liner nearly to the top.
Bake the cupcakes at 325°F (165°C) for 20-25 minutes, or until the centers are set but still slightly jiggly. The tops should be lightly golden.
Let the cupcakes cool in the tin for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to fully set.
Prepare the Topping:

In a small bowl, combine the powdered sugar with ½ teaspoon of vanilla extract. Stir until smooth.
Once the cheesecake cupcakes are chilled, spoon a small amount of the vanilla topping on top of each cupcake.
Garnish and Serve:

Garnish each cheesecake cupcake with additional fresh blueberries and white chocolate shavings.
Serve chilled and enjoy the creamy, fruity, and decadent flavors of these White Chocolate Blueberry Cheesecake Cupcakes!

12/27/2024

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Ingredients:

For the Cake:

3 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off)
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk, near room temperature (full fat is preferred, but low fat will work as well)
1 tablespoon vanilla extract
1 tablespoon vegetable oil
2⅔ cups sugar
1 cup unsalted butter, room temperature (do not microwave; allow it to come to room temperature naturally)
5 large eggs, near room temperature
For the Glaze:

½ cup unsalted butter (1 stick)
¼ cup packed light brown sugar
1 teaspoon vanilla extract
2 tablespoons buttermilk
2 cups sifted confectioner’s sugar (sift after measuring)
Instructions:

Prepare the Cake:

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, making sure to coat all the crevices.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
In a separate large bowl, mix together the buttermilk, vanilla extract, and vegetable oil. Set aside.
In a stand mixer or large bowl, beat the unsalted butter and sugar together on medium-high speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients in three additions, alternating with the wet ingredients (buttermilk mixture), beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
Bake the Cake:

Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 65-75 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes before carefully turning it out onto a wire rack to cool completely.
Prepare the Glaze:

In a small saucepan, melt the unsalted butter over medium heat.
Stir in the light brown sugar and cook for 1-2 minutes, allowing the sugar to dissolve and the mixture to bubble slightly.
Add the vanilla extract and buttermilk, stirring well to combine. Bring to a gentle simmer, then remove from heat.
Slowly whisk in the sifted confectioner’s sugar, one tablespoon at a time, until the glaze is smooth and glossy.
Glaze the Cake:

Once the cake has cooled completely, pour the warm cream cheese glaze over the top, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving.

12/27/2024

Apple Pie Snickerdoodles

Ingredients:

Apple Filling:

1 cup (243 g) apple pie filling, homemade or canned, finely chopped, divided
Snickerdoodle Cookie Dough:

1 cup (2 sticks / 227 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2¾ cups (352 g) all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
Cinnamon Sugar:

3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Instructions:

Prepare the Apple Filling:

If using homemade apple pie filling, finely chop the apples and set them aside. If using canned apple pie filling, drain the liquid and chop the apples into small pieces. Divide the filling into two portions: one for the center and one for topping the cookies.
Make the Snickerdoodle Cookie Dough:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt.
Gradually add the dry ingredients to the butter mixture, mixing until fully combined.
Assemble the Snickerdoodle Cookies:

Take about 1 tablespoon of cookie dough and flatten it into a small disc shape in the palm of your hand.
Place a small spoonful of the chopped apple pie filling in the center of the disc.
Gently fold the edges of the dough over the apple filling, pinching the sides together to seal it inside. Roll the dough ball in your hands to smooth it out and form a round shape.
Coat in Cinnamon Sugar:

In a small bowl, mix together the granulated sugar and ground cinnamon.
Roll each dough ball in the cinnamon sugar mixture, coating it thoroughly.
Bake the Cookies:

Place the cinnamon-sugar-coated dough balls onto the prepared baking sheets, spaced about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The center of the cookie may still be soft but will firm up as it cools.
Cool and Serve:

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious, apple-filled snickerdoodles with a warm, cinnamon-sugar crust!

12/27/2024

Classic Peach Cobbler Cheesecake Donuts

Ingredients:

For the Donuts:

1 (16 oz) can of refrigerated biscuit dough (8 biscuits)
Vegetable oil, for frying
For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Peach Cobbler Topping:

2 cups fresh or canned peaches, diced
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon butter
For the Cinnamon Sugar Coating:

½ cup granulated sugar
1 teaspoon ground cinnamon
Instructions:

Prepare the Donuts:

Heat vegetable oil in a deep frying pan or pot over medium heat (about 350°F/175°C). You’ll need enough oil to submerge the donuts.
While the oil is heating, cut each biscuit in half, creating 2 donut shapes from each biscuit.
Carefully drop the biscuit pieces into the hot oil, frying them until golden brown and crispy, about 2-3 minutes per side.
Once golden and cooked through, use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Set the cheesecake filling aside for later use.
Prepare the Peach Cobbler Topping:

In a medium saucepan, combine the diced peaches, granulated sugar, and ground cinnamon. Cook over medium heat, stirring occasionally, for 5-7 minutes, until the peaches soften and release some juice.
If you prefer a thicker topping, mix the cornstarch with a little water to create a slurry, then stir it into the peach mixture. Cook for an additional 1-2 minutes until the sauce thickens.
Add the butter to the peach mixture and stir until it’s melted and fully incorporated. Remove from heat and set aside to cool slightly.
Prepare the Cinnamon Sugar Coating:

In a small bowl, mix together the granulated sugar and ground cinnamon.
Roll the fried donut pieces in the cinnamon-sugar mixture until they are fully coated.
Assemble the Donuts:

Once the donuts have cooled slightly, use a piping bag or a spoon to fill each donut with the cheesecake filling.
Top with a spoonful of the peach cobbler topping, ensuring each donut gets a generous amount of peaches and sauce.
Serve:

Arrange the filled donuts on a serving platter and enjoy these sweet, indulgent peach cobbler cheesecake donuts as a delightful treat!

12/27/2024

Red Velvet Cookie Dough Cheesecake

Ingredients:

For the Red Velvet Cookie Dough:

1¼ cups all-purpose flour
¼ cup cocoa powder
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 tablespoons milk (use any preferred milk)
1 teaspoon vanilla extract
Red food coloring (gel or liquid, as needed)
½ cup mini chocolate chips
For the Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream (whipped to stiff peaks)
For the Crust:

1½ cups chocolate sandwich cookies, crushed (about 20 cookies)
4 tablespoons unsalted butter, melted
Instructions:

Prepare the Crust:

In a food processor or using a plastic bag and rolling pin, crush the chocolate sandwich cookies until they are fine crumbs.
In a medium bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a springform pan (9-inch recommended) to form a firm crust. Place the pan in the refrigerator to set while you prepare the other components.
Make the Red Velvet Cookie Dough:

In a bowl, whisk together the all-purpose flour and cocoa powder.
In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until creamy and light.
Add the milk, vanilla extract, and a few drops of red food coloring. Mix well.
Gradually add the flour and cocoa powder mixture, mixing until smooth.
Stir in the mini chocolate chips.
Roll the cookie dough into small, bite-sized balls and set them aside on a parchment-lined tray.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks (be careful not to overwhip).
Gently fold the whipped cream into the cream cheese mixture, ensuring it is smooth and fluffy.
Assemble the Cheesecake:

Take the crust from the refrigerator and evenly layer the cheesecake filling on top of the set crust.
Gently press the red velvet cookie dough balls into the cheesecake filling, spreading them out evenly across the surface.
Optionally, you can swirl a little extra red food coloring into the filling for added effect.
Chill and Set:

Place the cheesecake in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set properly.
Once chilled and firm, remove the cheesecake from the springform pan and place it on a serving platter.
Serve:

Slice and serve this decadent, colorful cheesecake with a fork or spoon, enjoying the mix of creamy cheesecake, sweet cookie dough, and crunchy crust.

12/27/2024

Copycat Chicken Salad Chick’s Grape Salad

Ingredients:

3 (8 oz) packages cream cheese, softened
2½ cups sour cream
1¼ cups sugar
1 tablespoon vanilla extract
5 pounds seedless grapes, half red and half green
½ cup pecans, finely chopped
½ cup coconut sugar or regular brown sugar (for a more natural alternative)
Instructions:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, sugar, and vanilla extract to the cream cheese. Mix well until everything is fully combined and the mixture is smooth.
Wash and dry the grapes, then cut them in half if desired.
Gently fold the grapes into the cream cheese mixture, ensuring the fruit is evenly coated.
Transfer the grape mixture into a serving dish or bowl.
In a small bowl, mix the finely chopped pecans with the brown sugar (or coconut sugar).
Sprinkle the pecan-sugar mixture over the top of the grape salad for a sweet and crunchy topping.
Refrigerate the grape salad for at least 2 hours before serving to allow the flavors to meld.
Serve chilled and enjoy this refreshing, creamy treat!

12/27/2024

Amish Country Casserole

Ingredients:

500 g pasta (your choice)
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 teaspoons garlic, crushed
750 g lean ground beef substitute (e.g., ground chicken, turkey, or plant-based ground meat)
600 g canned tomato soup (condensed)
600 g canned mushroom soup (condensed)
1 cup milk substitute (such as oat milk or another plant-based milk)
Salt and black pepper, to taste
½ teaspoon paprika
½ teaspoon dried parsley
Instructions:

Preheat the oven to 350°F (175°C).
Cook the pasta according to the package directions, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and crushed garlic, sautéing until softened and fragrant.
Add the ground meat substitute to the skillet, cooking until browned and fully cooked through, breaking it apart with a spoon as it cooks.
Stir in the tomato soup and mushroom soup, followed by the milk substitute. Mix well, then season with salt, black pepper, paprika, and dried parsley.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
In a large casserole dish, combine the cooked pasta with the meat and soup mixture. Stir to combine.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Serve warm and enjoy your hearty casserole!

12/27/2024

Poor Man's Husband Casserole

Ingredients:

1½ lbs ground beef (or plant-based ground meat if preferred)
2 cans (15 oz each) tomato sauce
8 oz cream cheese, softened
8 oz sour cream (or a dairy-free alternative like cashew cream if desired)
8 oz egg noodles (or another type of pasta)
1½ cups cheddar cheese, shredded (or plant-based cheese as an alternative)
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon sugar
Salt and pepper, to taste
Instructions:

Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.
Add the minced garlic to the cooked beef and sauté for another minute until fragrant.
Stir in the tomato sauce, Italian seasoning, and sugar. Season with salt and pepper to taste. Let the mixture simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
In a separate bowl, combine the softened cream cheese and sour cream, mixing until smooth and creamy.
In a large casserole dish, layer the cooked egg noodles at the bottom.
Spread the cream cheese and sour cream mixture evenly over the noodles.
Pour the beef and tomato sauce mixture on top, spreading it evenly over the casserole.
Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy this comforting, cheesy casserole!

12/26/2024

3-Ingredient Cool Whip Candy

Ingredients:

6 cups milk chocolate chips, divided
8-ounce container whipped topping, thawed
1-1/2 tablespoons vegetable oil
Instructions:

In a heatproof bowl, melt 3 cups of the milk chocolate chips. You can do this by microwaving them in short intervals or melting them over a double boiler.
Once the chocolate is fully melted, stir in the vegetable oil until smooth and well combined.
Gently fold in the thawed whipped topping into the melted chocolate mixture. Stir until completely combined, creating a smooth and creamy texture.
Pour the mixture onto a baking sheet lined with parchment paper or into silicone molds, spreading it evenly if necessary.
Sprinkle the remaining 3 cups of milk chocolate chips on top, gently pressing them into the mixture.
Refrigerate the candy for about 1 hour or until firm.
Once set, cut into pieces and enjoy your delicious treat!

12/26/2024

Peanut Butter Cream Pie
Ingredients:

Pie Crust:

1 pre-baked 9-inch pie crust (homemade or store-bought)
Peanut Butter Crumbles:

1/2 cup powdered sugar
1/4 cup creamy peanut butter (ensure it's free from additives)
Peanut Butter Filling:

1 box (3.4 oz) instant vanilla pudding mix (ensure it's free from alcohol or unsuitable additives)
1 1/2 cups milk (dairy or plant-based, depending on preference)
1/2 cup creamy peanut butter
1 cup whipped cream (or whipped topping, if preferred)
Whipped Topping:

2 cups sweetened whipped cream or 8 oz non-dairy whipped topping (if using an alternative to dairy whipped cream)
Instructions:
Prepare the Peanut Butter Crumbles: In a small bowl, mix together the powdered sugar and creamy peanut butter. Stir until the peanut butter forms a crumbly mixture. Set aside.

Prepare the Peanut Butter Filling: In a separate bowl, whisk together the instant vanilla pudding mix and milk according to the package instructions. Once it thickens, fold in the creamy peanut butter until fully incorporated.

Make the Whipped Cream: In another bowl, whip the cream (or use a non-dairy topping if preferred) until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

Assemble the Pie: Spread the peanut butter filling evenly into the pre-baked pie crust. Sprinkle the peanut butter crumbles on top for added texture and flavor.

Top with Whipped Cream: Spread a generous layer of sweetened whipped cream over the top of the pie, or use a non-dairy whipped topping if you're following a plant-based diet.

Chill and Set: Refrigerate the pie for at least 3 hours, or until the filling is firm and set.

Serve and Enjoy: Slice the pie and serve chilled. Enjoy the creamy, peanut-buttery goodness!

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