Better than Betty

04/12/2025

https://www.facebook.com/photo.php?fbid=122168665520328523&set=a.122103458948328523&type=3&mibextid=wwXIfr

Homemade Fudgesicles 🍫❄️

05/23/2024

https://www.facebook.com/photo.php?fbid=841455874675690&set=a.452624166892198&type=3&mibextid=cr9u03

-Honey Lavender Cheesecake-

Ingredients:

For the Crust:

1 3/4 cups graham cracker crumbs
4 tablespoons melted butter

For the Filling:

2 pounds cream cheese, room temperature
1 1/3 cups sugar
4 eggs
1 tablespoon vanilla extract
1/2 teaspoon lavender extract
1 1/2 tablespoons honey
1/4 teaspoon salt
2/3 cup sour cream
2/3 cup heavy whipping cream
Violet food coloring

For the Topping:
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon honey
1/2 teaspoon vanilla extract

Directions:

For the crust:

Preheat oven to 350°F. Grease a 9-inch springform pan.

Mix graham cracker crumbs and melted butter until combined, then press into the bottom and 1/2 inch up the sides of the pan. Bake for 12-15 minutes until set.
Let cool.

For the filling:

Reduce oven temperature to 325°F.
In a stand mixer, cream the cream cheese until light and fluffy. Add sugar and beat for 3 minutes.
Mix in vanilla extract, lavender extract, honey, and salt.

Add eggs one at a time, mixing well after each addition.

Add a few drops of violet food coloring to achieve the desired color. Mix in sour cream and heavy cream until combined.

Wrap the outside of the pan in aluminum foil and pour the filling into the pan. Smooth the top with a spatula.

Place the pan in a high-sided roasting pan and create a water bath by adding hot water halfway up the side of the cheesecake pan. Bake for 1.5 hours.

Turn off the oven, crack the door open, and leave the cheesecake for an hour.

For the topping:

Mix sour cream, honey, vanilla extract, and powdered sugar until combined.
Spread over the cooled cheesecake.

Enjoy this refreshing piece of heaven smelling and tasting cheesecake! 💜

05/23/2024

https://www.facebook.com/photo.php?fbid=122144573408150229&set=a.122110933508150229&type=3&mibextid=cr9u03

Deep Fried Marshmallows

Ingredients:

- 1 bag large marshmallows
- 1 cup pancake mix
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
- Chocolate sauce for dipping (optional)

_____Directions:_____

1. Heat the oil in a deep fryer or large pot to 375°F (190°C).
2. In a medium bowl, combine the pancake mix, water, and vanilla extract. Mix until smooth to form a batter.
3. Place the graham cracker crumbs in a shallow bowl.
4. Dip each marshmallow into the batter, ensuring it is fully coated.
5. Roll the coated marshmallow in the graham cracker crumbs to coat evenly.
6. Carefully place the marshmallow into the hot oil and fry for about 30-60 seconds, or until golden brown.
7. Use a slotted spoon to remove the marshmallow from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining marshmallows.
9. Dust with powdered sugar and serve with chocolate sauce for dipping if desired. Enjoy your crispy deep fried marshmallows!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 120 kcal per marshmallow | Servings: 20

05/22/2024

11/28/2023

Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it's perfect for piping and frosting desserts. It's better than Cool Whip! Recipe: https://therecipecritic.com/stabilized-whipped-cream/

10/03/2023

I am terrified for the good folks of Pittsburgh.

04/11/2023

03/19/2023

We all need this
~Rahxas

01/27/2023

😎 😂