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Recipes Hurry, Street, 8015 41st Avenue, Flushing, MI (2026)

06/04/2026

Chocolate Chip Cookie Peanut Butter Dream Pie 🍫🥜

Ingredients:

For the Cookie Crust:
- 3 cups chocolate chip cookies, coarsely crushed
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar

For the Peanut Butter Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 3/4 cups powdered sugar
- 1 cup creamy peanut butter
- 1/4 cup oat milk
- 1 teaspoon vanilla extract

For the Chocolate Cream Layer:
- 1 package (5.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1/4 cup mini chocolate chips

For the Topping:
- 8 oz whipped topping
- 1/2 cup crushed chocolate chip cookies
- 2 tablespoons chocolate syrup
- 2 tablespoons melted peanut butter

Directions:

1. Lightly grease a 7x10-inch baking dish.
2. Place the crushed chocolate chip cookies into a mixing bowl and stir in the melted butter and brown sugar until evenly coated.
3. Press the mixture firmly into the bottom of the baking dish, leaving a few larger cookie chunks for extra texture.
4. Refrigerate the crust while preparing the filling.
5. In a large bowl, beat the cream cheese until smooth and fluffy.
6. Add the powdered sugar, peanut butter, oat milk, and vanilla extract.
7. Continue beating until the mixture becomes light, creamy, and fully combined.
8. Spread the peanut butter mixture evenly over the chilled cookie crust.
9. In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened.
10. Fold in the mini chocolate chips for added texture and chocolate flavor.
11. Spread the chocolate pudding evenly over the peanut butter layer.
12. Gently spread the whipped topping over the pudding layer, creating soft swirls on top.
13. Sprinkle the crushed cookie crumbles across the surface.
14. Drizzle with chocolate syrup and melted peanut butter in decorative patterns.
15. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
16. Slice or scoop into portions and serve chilled.

Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 25 minutes

Kcal: 520 kcal | Servings: 10 servings

06/04/2026

Lemon Blueberry Cheesecake Cupcakes
These cupcakes look like soft lemon-blueberry cupcakes filled with a blueberry cheesecake center and topped with a creamy lemon cheesecake frosting.
🧁 Makes 12 Cupcakes
Ingredients
For the Lemon Blueberry Cupcakes
1½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup (120ml) milk
1 cup (150g) fresh blueberries
For the Blueberry Cheesecake Filling
8 oz (225g) cream cheese, softened
¼ cup (50g) sugar
1 egg yolk
½ tsp vanilla extract
½ cup (75g) blueberry preserves or blueberry compote
For the Lemon Cream Cheese Frosting
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
Garnish
Fresh blueberries
Thin lemon slices or lemon zest
Instructions
1. Prepare the Cupcakes
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
Alternate adding the dry ingredients and milk.
Fold in blueberries gently.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Mix in egg yolk and vanilla.
Fold in blueberry preserves, creating a swirled effect.
3. Assemble
Fill each cupcake liner halfway with batter.
Add 1 tablespoon cheesecake filling to the center.
Cover with more batter until liners are about ¾ full.
4. Bake
Bake for 18–22 minutes or until a toothpick inserted near the edge comes out clean.
Cool completely.
5. Make the Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Mix in vanilla, lemon juice, and lemon zest.
Pipe generously onto cooled cupcakes.
6. Decorate
Top each cupcake with a fresh blueberry and a small lemon slice.
Chill for 20–30 minutes before serving.
Blueberry Compote (Optional Homemade Filling)
1 cup blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Cook blueberries, sugar, and lemon juice over medium heat for 5 minutes. Add cornstarch slurry and cook until thickened. Cool completely before using.
⏱️ Prep Time: 25 minutes
⏱️ Bake Time: 20 minutes
🧁 Yield: 12 cupcakes

06/04/2026

This cake looks like a Chocolate Raspberry Layer Cake with Chocolate Mousse, Raspberry Filling, and Chocolate Ganache.
🍫 Chocolate Raspberry Layer Cake
🎂 Chocolate Cake Layers
Ingredients
2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot coffee or hot water
Instructions
Preheat oven to 350°F (175°C).
Grease and line two 8-inch (20cm) cake pans.
Mix flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until combined.
Stir in hot coffee.
Divide batter between pans.
Bake for 30–35 minutes.
Cool completely.
🍓 Raspberry Filling
Ingredients
2 cups fresh or frozen raspberries
⅓ cup (65g) sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Instructions
Cook raspberries, sugar, and lemon juice over medium heat.
Mix cornstarch with water and add.
Simmer until thickened.
Cool completely.
🍫 Chocolate Mousse Frosting
Ingredients
8 oz (225g) dark chocolate, chopped
2 cups (480ml) heavy cream, divided
2 tbsp powdered sugar
Instructions
Heat ½ cup cream until steaming.
Pour over chocolate and let sit 2 minutes.
Stir smooth and cool.
Whip remaining cream with powdered sugar to soft peaks.
Fold chocolate mixture into whipped cream.
🍫 Chocolate Ganache Topping
Ingredients
200g dark chocolate
200ml heavy cream
Instructions
Heat cream until hot.
Pour over chocolate.
Let sit 2 minutes and stir until glossy.
Cool until slightly thick but pourable.
🍫 Decoration
Ingredients
1½ cups mini chocolate chips
Fresh raspberries
Chocolate curls
🧁 Assembly
Place first cake layer on a cake board.
Pipe a mousse border around the edge.
Fill center with half the raspberry filling.
Add second cake layer.
Frost the entire cake with chocolate mousse.
Press mini chocolate chips around the sides.
Chill for 30 minutes.
Pour ganache over the top and spread evenly.
Refrigerate until set.
Decorate with fresh raspberries and chocolate curls.
Yield
10–12 servings
Chill Time
2–3 hours before serving for the best texture. 🍫🍓✨

06/04/2026

Strawberry Cloud Cheesecake Delight 🍓

Ingredients:

For the Vanilla Cracker Crust:
- 2 cups vanilla cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon brown sugar

For the Strawberry Cream Filling:
- 2 cups fresh strawberries, finely diced
- 16 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar

For the Strawberry Layer:
- 1 cup fresh strawberries, sliced
- 2 tablespoons strawberry preserves

For the Topping:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberry slices for garnish

Directions:

1. In a medium bowl, combine the vanilla cookie crumbs, melted butter, and brown sugar until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom of a 9x9-inch dish using the back of a measuring cup. Refrigerate for 20 minutes.
3. Wash, dry, and dice the strawberries. Set aside a few slices for decorating the top.
4. In a large mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
5. In a separate chilled bowl, whip 1 cup heavy cream with 1/2 cup powdered sugar until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
7. Fold the diced strawberries into the filling, distributing them evenly throughout.
8. Arrange the sliced strawberries over the chilled crust and lightly brush them with strawberry preserves for extra flavor.
9. Spread the strawberry cream filling evenly over the strawberry layer and smooth the surface with a spatula.
10. In another bowl, whip the remaining heavy cream with powdered sugar and vanilla extract until fluffy.
11. Spread or pipe the whipped cream over the cheesecake layer in decorative swirls.
12. Garnish with fresh strawberry slices.
13. Cover and refrigerate for at least 5 hours, or overnight for the best texture and flavor.
14. Slice into squares and serve chilled.

Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 5 hours 25 minutes

Kcal: 385 kcal | Servings: 12 servings

06/04/2026

🍒🍫 Chocolate Cherry Cheesecake Mousse Cake
For the Crust
Ingredients
250 g digestive biscuits or graham crackers
100 g melted butter
Instructions
Crush biscuits into fine crumbs.
Mix with melted butter.
Press into the bottom of a springform pan.
Chill for 30 minutes.
For the Chocolate Ganache Layer
Ingredients
150 g dark chocolate
120 ml heavy cream
Instructions
Heat cream until steaming.
Pour over chocolate and stir until smooth.
Spread over chilled crust.
Refrigerate 20 minutes.
For the Chocolate Cheesecake Layer
Ingredients
300 g cream cheese, softened
150 g melted dark chocolate
50 g powdered sugar
1 tsp vanilla
200 ml whipped heavy cream
Instructions
Beat cream cheese, sugar, and vanilla until smooth.
Mix in melted chocolate.
Fold in whipped cream.
Spread over ganache layer.
Chill for 1 hour.
For the Vanilla Cheesecake Layer
Ingredients
300 g cream cheese
60 g powdered sugar
1 tsp vanilla extract
200 ml whipped heavy cream
Instructions
Beat cream cheese, sugar, and vanilla until smooth.
Fold in whipped cream.
Spread over chocolate layer.
Refrigerate for 1 hour.
For the Cherry Topping
Ingredients
400 g pitted cherries (fresh or frozen)
100 g sugar
2 tbsp lemon juice
2 tbsp cornstarch
3 tbsp water
Instructions
Cook cherries, sugar, and lemon juice over medium heat.
Mix cornstarch with water and add.
Stir until thick and glossy.
Cool completely.
Spread over cheesecake layer.
For Decoration
Ingredients
250 ml heavy whipping cream
2 tbsp powdered sugar
Chocolate curls
Fresh cherries
Instructions
Whip cream and sugar to stiff peaks.
Pipe rosettes around the edge.
Decorate with chocolate curls and cherries.
Chilling Time
Refrigerate at least 6 hours, preferably overnight.
Serving

06/04/2026

Cinnamon Roll Mini Cheesecakes

🧁 Ingredients:

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream

For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter

For the Cinnamon Cream Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon

🍰 Directions:

1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin pan with cupcake liners.
2. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
3. Divide the mixture evenly among the muffin cups and press firmly into the bottoms.
4. Bake the crusts for 5 minutes, then allow them to cool slightly.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Add the sugar and mix until fully incorporated.
7. Beat in the eggs one at a time, then add the vanilla extract and sour cream.
8. In a small bowl, combine brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
9. Fill each muffin cup about three-quarters full with cheesecake batter.
10. Drop small spoonfuls of the cinnamon mixture onto each cheesecake and swirl gently with a toothpick.
11. Bake for 18-22 minutes or until the centers are just set.
12. Remove from the oven and cool completely at room temperature.
13. Refrigerate for at least 3 hours or overnight for best results.
14. For the frosting, beat together cream cheese and butter until smooth.
15. Add powdered sugar, vanilla extract, heavy cream, and cinnamon. Beat until light and fluffy.
16. Transfer the frosting to a piping bag fitted with a round tip.
17. Pipe the frosting in a spiral pattern on top of each cheesecake to resemble a cinnamon roll.
18. Lightly dust with additional cinnamon before serving.

Prep Time: 25 minutes | Cooking Time: 22 minutes | Total Time: 47 minutes

Kcal: 330 kcal | Servings: 12 mini cheesecakes

06/04/2026

This Key Lime Cream Bundt Cake is bursting with bright citrus flavor and topped with a luscious cream glaze that melts into every slice. Soft, moist, and perfectly tangy, it's the ultimate dessert for spring, summer, holidays, or anytime you need a refreshing sweet treat. Save this recipe for later!
Key Lime Cream Bundt Cake

🍋 Ingredients:

For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup fresh lime juice
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract

For the Key Lime Cream Glaze:
- 2 cups powdered sugar
- 4 tablespoons fresh lime juice
- 2 tablespoons heavy cream
- 1 tablespoon melted butter
- 1 teaspoon lime zest

For Garnish:
- Thin lime slices
- Extra lime zest

🍰 Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, lime juice, lime zest, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Pour the batter evenly into the prepared Bundt pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lime juice, heavy cream, melted butter, and lime zest until smooth and pourable.
11. Once the cake is completely cool, slowly drizzle the glaze over the top, allowing it to drip down the sides.
12. Garnish with lime slices and a sprinkle of fresh lime zest.
13. Let the glaze set for 15 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 420 kcal | Servings: 12 servings

06/04/2026

If you love Oreos and chocolate, these no-bake dessert cups are a must-try! Made with fluffy chocolate filling and crunchy Oreo layers, every spoonful is rich, creamy, and completely irresistible. Great for birthdays, family gatherings, or a quick sweet treat. Don't forget to save this recipe!
Oreo Dirt Cake Cups (Creamy No-Bake Dessert)

Ingredients:

- 1 package Oreo cookies, crushed
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping, thawed
- 1 small box instant chocolate pudding mix
- 2 cups cold milk
- Gummy worms, optional for garnish

Directions:

1. Crush the Oreo cookies into fine crumbs, leaving a few larger pieces for extra texture.
2. In a medium bowl, whisk the instant chocolate pudding mix with the cold milk until thick and smooth.
3. Refrigerate the pudding for 5 minutes to allow it to set properly.
4. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
5. Add the powdered sugar and vanilla extract, then continue mixing until light and fluffy.
6. Gently fold the whipped topping into the cream cheese mixture until fully incorporated.
7. Add the chilled chocolate pudding to the cream mixture and fold together until smooth and creamy. Avoid overmixing to maintain a light texture.
8. Spoon a generous layer of crushed Oreo cookies into the bottom of each dessert cup or serving glass.
9. Add a layer of the creamy chocolate filling over the cookie crumbs.
10. Repeat the layers until the cups are filled, ending with a thick layer of Oreo crumbs on top.
11. Garnish with gummy worms for a classic dirt cake presentation if desired.
12. Refrigerate the assembled dessert cups for 30–60 minutes before serving.
13. Serve chilled and enjoy the rich cookies-and-cream flavor with every spoonful.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 50 minutes

Kcal: 390 kcal | Servings: 8 servings

06/04/2026

Red Velvet Strawberry Custard Cakes

🍓 Ingredients:

For the Red Velvet Cakes:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 2 large eggs
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring

For the Vanilla Custard Filling:
- 2 cups milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter

For Garnish:
- 8 fresh strawberries, halved
- Fresh mint leaves (optional)

🍰 Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, combine eggs, vegetable oil, buttermilk, vanilla extract, and red food coloring.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely before cutting out round cake portions using a cookie cutter.
7. To prepare the custard, heat the milk in a saucepan until warm but not boiling.
8. In a bowl, whisk together egg yolks, sugar, and cornstarch until creamy.
9. Slowly pour the warm milk into the egg mixture while whisking continuously.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
11. Remove from heat and stir in vanilla extract and butter. Let the custard cool completely.
12. Using a small round cutter, gently remove the center of each cake round, creating a cavity without cutting through the bottom.
13. Fill each cavity generously with the vanilla custard.
14. Top each cake with fresh strawberry halves and a small mint leaf if desired.
15. Chill for 30 minutes before serving for the best texture and flavor.

⏱️ Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes

🔥 Kcal: 320 kcal | Servings: 8 servings

06/04/2026

❤️ Red Velvet Mirror Glaze Cake
🧺 Ingredients
For the Red Velvet Cake Layers
2½ cups (315 g) all-purpose flour
1½ cups (300 g) granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 cup (240 ml) buttermilk
1 cup (240 ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 tbsp red food coloring
1 tsp white vinegar
For the Cream Cheese Filling
16 oz (450 g) cream cheese, softened
1 cup (240 ml) heavy cream
1 cup (120 g) powdered sugar
1 tsp vanilla extract
For the Red Mirror Glaze
150 ml water
300 g granulated sugar
200 g sweetened condensed milk
20 g powdered gelatin + 120 ml cold water
300 g white chocolate, finely chopped
Red gel food coloring
Decorations
Fresh strawberries
Blackberries
Raspberries
Dark chocolate curls or shards
Optional edible glitter
👩‍🍳 Instructions
1. Bake the Cake
Preheat oven to 175°C (350°F).
Grease and line two 8-inch cake pans.
Mix flour, sugar, baking soda, salt, and cocoa powder.
In another bowl whisk buttermilk, oil, eggs, vanilla, food coloring, and vinegar.
Combine wet and dry ingredients until smooth.
Divide between pans and bake for 28–32 minutes.
Cool completely.
2. Make the Filling
Beat cream cheese until smooth.
Add powdered sugar and vanilla.
Whip heavy cream separately to stiff peaks.
Fold whipped cream into cream cheese mixture.
3. Assemble the Cake
Place one cake layer on a board.
Spread half the filling.
Add second layer and cover entire cake with a thin crumb coat.
Chill for 1 hour.
Apply a final smooth coat and freeze for 3–4 hours until firm.
4. Prepare the Mirror Glaze
Bloom gelatin in cold water for 10 minutes.
Heat water and sugar until dissolved.
Stir in condensed milk.
Remove from heat and add gelatin.
Pour over white chocolate and let sit 2 minutes.
Blend until smooth.
Add red coloring.
Cool glaze to 32–35°C (90–95°F).
5. Glaze the Cake
Place frozen cake on a wire rack over a tray.
Pour glaze steadily over the center.
Allow excess glaze to drip off.
Transfer carefully to a serving plate.
6. Decorate
Arrange strawberries, blackberries, and raspberries on top.
Add dark chocolate curls or shards.
Finish with edible glitter if desired.
⏱️ Chill Time
Cake cooling: 1 hour
Freezing before glazing: 3–4 hours
Total time: about 6 hours
🍰 Servings
10–12 slices

Recipes Hurry

06/04/2026

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06/04/2026

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