Ashley recipes, New York, NY (2026)

10/28/2025

No-Bake Peanut Butter Chocolate Oat Cups 🥜
Ingredients

1 cup rolled oats (certified gluten-free if needed)
½ cup natural creamy peanut butter (unsweetened, no added oil)
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ cup dairy-free dark chocolate chips
1 tablespoon coconut oil
Instructions

Line a standard 12-cup muffin tin with paper liners or lightly grease with coconut oil.
In a medium bowl, combine the rolled oats, peanut butter, maple syrup, and vanilla extract. Stir until the mixture is thick, cohesive, and evenly coated.
Divide the oat mixture evenly among the prepared muffin cups (about 1½ tablespoons per cup). Press firmly into the bottom to form a compact base.
In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
Spoon about 1 teaspoon of melted chocolate over each oat base, spreading gently to cover the surface.
Place the tray in the freezer for 15–20 minutes, or until the chocolate is set.
Once firm, transfer the cups to an airtight container. Store in the refrigerator for up to 10 days or freeze for longer storage.

10/27/2025

Easy Breakfast Cheese Danish 🥐
Ingredients
1 sheet (from an 8-oz box) frozen puff pastry, thawed according to package directions
4 ounces full-fat cream cheese, softened to room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon all-purpose flour
1/4 cup berry jam or preserves (such as raspberry, strawberry, or blueberry)
1 large egg, beaten (for egg wash)
Optional for garnish: Powdered sugar for dusting
Instructions
Prepare the Base: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet onto a lightly floured surface and gently roll it out to smooth any creases. Cut the sheet into 4 equal squares.

Form the Pastries: Using a paring knife, lightly score a 1/2-inch border around the edge of each pastry square, being careful not to cut all the way through. This will create a puffed-up frame.

Make the Filling: In a small bowl, stir together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and well-combined.

Assemble: Divide the cream cheese mixture evenly among the pastry squares, spreading it inside the scored border. Top each with one tablespoon of berry jam, placing it in the center of the cream cheese.

Bake: Brush the exposed pastry borders lightly with the beaten egg wash. Bake for 15-18 minutes, or until the pastries are puffed and deep golden brown.

Serve: Allow the pastries to cool on the baking sheet for at least 5 minutes. Dust with powdered sugar just before serving, if desired.

10/27/2025

Pineapple Coconut Bars 🌴
Ingredients
For the Coconut Crust:
2 cups sweetened shredded coconut
3 tablespoons unsalted butter, melted
1 tablespoon honey or agave nectar
For the Pineapple Topping:
1 (20 oz) can crushed pineapple in juice, undrained
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lime juice
Pinch of fine sea salt
For the Garnish:
1/2 cup sweetened shredded coconut, toasted
Instructions
Prepare the Crust: In a medium bowl, combine the 2 cups of shredded coconut with the melted butter and honey. Stir until the coconut is evenly coated and the mixture holds together when pressed. Transfer the mixture to an 8x8 inch baking dish lined with parchment paper. Press firmly into an even, compact layer. Place the dish in the refrigerator to chill while you prepare the topping.

Make the Pineapple Topping: In a medium saucepan, whisk together the sugar and cornstarch. Add the entire can of crushed pineapple with its juice, the lime juice, and the pinch of salt. Stir to combine.

Cook the Topping: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and becomes translucent, about 5-7 minutes. It should bubble gently.

Assemble the Bars: Remove the crust from the refrigerator. Pour the warm pineapple filling over the chilled crust, spreading it into a smooth, even layer.

Add Garnish and Chill: Sprinkle the toasted coconut evenly over the top of the pineapple layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely set and firm.

Serve: Using the parchment paper overhang, lift the entire slab from the dish. Place it on a cutting board and slice into squares using a sharp knife

10/27/2025

Blueberry Cheesecake Cookies 🍪
Ingredients
For the Blueberry-Cheese Swirl:
4 ounces full-fat cream cheese, softened
2 tablespoons granulated sugar
1/3 cup blueberry jam or preserves
1/2 teaspoon lemon juice
For the Cookie Dough:
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Instructions
Prepare the Swirl: In a small bowl, beat the softened cream cheese and 2 tablespoons of sugar until smooth. In a separate bowl, stir the blueberry jam with the lemon juice. Gently fold the jam into the cream cheese mixture just 2-3 times to create a streaked, marbled effect. Do not fully combine. Place this mixture in the freezer for 20-30 minutes to firm up.

Make the Dough: While the swirl chills, whisk together the flour, baking soda, and salt in a medium bowl. In a separate large bowl, use an electric mixer to cream the softened butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla extract until incorporated. Gradually add the flour mixture, mixing on low speed until a soft dough forms.

Combine and Marble: Scoop the cookie dough into about 12 equal portions. Flatten each portion into a disc in your hand. Scoop about one teaspoon of the chilled blueberry-cheese mixture onto the center of each dough disc. Gently fold the dough over the filling and roll it into a rough ball, ensuring the filling is mostly enclosed but still slightly visible.

Chill: Arrange the stuffed cookie dough balls on a plate or baking sheet and refrigerate for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much.

Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on parchment-lined baking sheets, spacing them 3 inches apart. Bake for 11-13 minutes, or until the edges are lightly golden and the centers look just set.

Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The filling will be very hot

10/27/2025

Cherry Cheesecake Egg Rolls 🥢
Ingredients
8 ounces full-fat cream cheese, softened to room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
12-15 square wonton wrappers
2 tablespoons unsalted butter, melted
1 tablespoon coarse sugar, for sprinkling (optional)
Non-stick cooking spray
Instructions
Prepare Filling: In a medium bowl, use a hand mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is completely smooth and free of lumps.

Assemble Spring Rolls: Lay a single wonton wrapper on a clean surface. Place one tablespoon of the cream cheese mixture in the center, then top with one teaspoon of cherry pie filling.

Fold and Seal: Moisten the edges of the wrapper with a little water using your finger. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly, similar to a burrito. Press firmly to seal the edges. Repeat with the remaining wrappers and filling.

Bake: Preheat your oven to 400°F (200°C). Arrange the spring rolls seam-side down on a baking sheet lightly coated with non-stick spray. Brush the tops lightly with melted butter and sprinkle with coarse sugar, if using.

Cook Until Golden: Bake for 12-15 minutes, or until the wrappers are crisp and golden brown.

Serve: Allow the spring rolls to cool for 5 minutes before serving, as the filling will be very hot

10/27/2025

Carrot Cake Cookies 🥕
Ingredients
For the Cookies:
2 cups all-purpose flour (250g)
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened to room temperature (170g)
1 cup packed light brown sugar (200g)
¼ cup granulated sugar (50g)
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ cups finely grated carrots, from about 2 medium carrots (165g)
½ cup chopped toasted walnuts or pecans (50g)
For the Cream Cheese Drizzle:
4 ounces full-fat cream cheese, softened (115g)
1 cup powdered sugar (120g)
1-2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.

Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

Incorporate Wet Ingredients: Beat in the egg and vanilla extract until just combined.

Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a few dry streaks remain.

Fold in Carrots and Nuts: Using a spatula, gently fold in the finely grated carrots and chopped toasted nuts until the dough is uniform. The dough will be soft and moist.

Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly set and the tops appear matte.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Drizzle: While the cookies cool, prepare the drizzle. In a small bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla, and one tablespoon of milk, beating until combined. Add more milk, a teaspoon at a time, until a drizzling consistency is achieved.

Finish: Drizzle the cooled cookies with the cream cheese glaze using a spoon or a piping bag.

10/27/2025

Strawberry Truffles 🍫
Ingredients
For the Strawberry Filling:
1 cup freeze-dried strawberries
4 ounces full-fat cream cheese, softened to room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Coating:
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil
Optional for garnish: Crushed freeze-dried strawberries or extra powdered sugar
Instructions
Create the Filling Base: Place the freeze-dried strawberries in a food processor and pulse until they form a fine, powdery dust.

Combine Filling Ingredients: Add the softened cream cheese, powdered sugar, and vanilla extract to the food processor. Blend until the mixture comes together into a smooth, uniform dough.

Form the Centers: Using a small scoop or a teaspoon, portion the strawberry-cream cheese mixture. Roll each portion into a smooth, round ball about 1 inch in diameter. Place the balls on a parchment-lined plate or baking sheet and freeze for at least 30 minutes, or until very firm.

Coat with Chocolate: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.

Dip the Truffles: Using a fork or dipping tools, submerge each frozen strawberry ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the coated truffle back onto the parchment paper.

Garnish and Set: If desired, immediately sprinkle the tops with crushed freeze-dried strawberries before the chocolate sets. Allow the chocolate coating to harden completely at room temperature, which will take about 15-20 minutes.

10/22/2025

Chocolate Peanut Butter Swirl Cookies 🍫
Ingredients

For the Chocolate Dough:

¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder (natural or Dutch-process)
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick / 113g) unsalted butter, softened
½ cup (100g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
For the Peanut Butter Dough:

¾ cup (95g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick / 113g) unsalted butter, softened
½ cup (130g) creamy peanut butter (not natural or oily)
½ cup (100g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make Chocolate Dough: In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat softened butter and sugar with an electric mixer until light and fluffy (2–3 minutes). Mix in egg yolk and vanilla until smooth. Gradually add dry ingredients on low speed, mixing just until combined. Set aside.
Make Peanut Butter Dough: In another small bowl, whisk together flour, baking powder, and salt. In a clean mixing bowl, beat softened butter, peanut butter, and sugar until creamy and well blended (about 2 minutes). Add egg yolk and vanilla; mix until smooth. Incorporate dry ingredients on low speed until just combined.
Swirl the Doughs: Scoop equal portions (about 1 tablespoon each) of both doughs side by side onto the prepared baking sheets, spacing them 2 inches apart. Use a toothpick or skewer to gently swirl the two doughs together 2–3 times—just enough to create a marbled effect without fully blending them.
Bake: Bake for 10–12 minutes, until the edges are set and the centers look soft but not raw. Avoid overbaking to keep cookies tender.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10/22/2025

Easy Homemade Peppermint Patties 🌿
Ingredients
For the mint filling:

1 (14-ounce) can sweetened condensed milk
1½ teaspoons peppermint extract (adjust to taste)
3½ cups confectioners’ sugar, sifted
For the chocolate coating:

2 cups semisweet chocolate chips (or dark/milk chocolate, as preferred)
2 tablespoons vegetable shortening (or refined coconut oil for a dairy-free option)
Instructions

In a large mixing bowl, combine the sweetened condensed milk and peppermint extract. Stir until fully blended.
Gradually add the sifted confectioners’ sugar, about 1 cup at a time, mixing well after each addition. The mixture will thicken into a soft dough that holds its shape.
Lightly flour a clean surface or line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls. Place them on the prepared surface.
Gently flatten each ball into a disc about ¼-inch thick using the back of a spoon or your fingers (lightly dust fingers with confectioners’ sugar if sticky).
Let the patties air-dry uncovered at room temperature for 2–3 hours, or until firm to the touch. This step helps them hold together during dipping.
In a heatproof bowl set over a saucepan of barely simmering water (double boiler method), melt the chocolate chips and shortening together, stirring until smooth and glossy. Remove from heat.
Using a fork or dipping tool, carefully submerge each patty into the melted chocolate, allowing excess to drip off. Place back onto parchment paper.
Let the chocolate set at room temperature or speed up the process by refrigerating for 10–15 minutes

10/22/2025

Pumpkin Crumble Casserole 🥧
Ingredients

For the Pumpkin Filling:

2 (15 oz) cans pure pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
½ cup milk (whole or 2% recommended)
For the Crumble Topping:

½ cup all-purpose flour
½ cup packed light brown sugar
½ cup (1 stick) unsalted butter, softened
¼ teaspoon fine sea salt
Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (or 8x8-inch square dish) with nonstick spray or butter.
Make the Filling: In a large mixing bowl, combine pumpkin puree, brown sugar, cinnamon, eggs, vanilla, and milk. Whisk until smooth and fully blended. Pour evenly into the prepared baking dish.
Prepare the Topping: In a separate bowl, mix flour, brown sugar, softened butter, and salt. Use your fingers, a fork, or a pastry cutter to blend until the mixture forms coarse, crumbly clumps.
Assemble: Sprinkle the crumble topping evenly over the pumpkin layer, covering the surface completely.
Bake: Place in the center of the oven and bake for 35–40 minutes, or until the topping is deep golden brown and the filling is set (a slight jiggle in the center is okay—it will firm up as it cools).
Serve: Let cool for 10–15 minutes before serving. Enjoy warm on its own or with a dollop of whipped cream.

10/22/2025

Baked Apple Crumb Donuts 🍩
Ingredients
For the donut batter:
2 cups pancake mix
3 Tbsp brown sugar (packed)
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup milk (or your preferred dairy/non-dairy milk)
1 large egg
2 Tbsp melted butter
1 cup finely diced apple (about 1 medium apple, peeled)
For the crumb topping:
¼ cup softened butter
½ cup brown sugar (packed)
½ cup all-purpose flour
½ tsp ground cinnamon
For finishing:
Optional: Powdered sugar for light dusting
Instructions
Preheat your oven to 350 °F (175 °C). Grease a donut pan liberally with non-stick spray or melted butter.

In a large bowl, whisk together the pancake mix, brown sugar, cinnamon and nutmeg until evenly blended.

Add in the milk, egg and melted butter; stir until the batter is just combined. Then gently fold in the diced apple until distributed.

Transfer the batter into a piping bag (or a sturdy zip-top bag with the corner trimmed) for easier filling. Pipe or spoon the batter into each donut cavity, filling to about ⅔ full to allow room for rising.

In a separate bowl, combine the softened butter, brown sugar, flour and cinnamon, using a fork to work the mixture into crumb shapes (avoid over-mixing to preserve texture). Sprinkle this crumb topping generously over each donut.

Bake for 10-12 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean.

Remove from the oven and let the donuts rest in the pan for about 5 minutes; then gently transfer them to a wire rack, crumb-side up. If desired, dust lightly with powdered sugar while still slightly warm.

Serve warm for best texture. Store any leftovers in an airtight container at room temperature for up to 2 days (or refrigerate for up to 4). These also freeze well (wrap individually) for later use.

10/22/2025

Apple Cheesecake Tacos 🎉
Ingredients
For the Cinnamon-Sugar Tortilla Shells
6 large flour tortillas
½ cup brown sugar
1½ teaspoons ground cinnamon
Oil for frying
For the Cheesecake Filling
8 oz (about 225 g) cream cheese, softened
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Homemade Apple Pie-Style Filling
2 large apples, peeled and diced
⅓ cup brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
1 cup water
⅛ cup (2 Tbsp) cornstarch
½ teaspoon vanilla extract
Instructions
Prepare the taco shells. In a bowl mix the brown sugar and ground cinnamon; set aside. Using a 3.5-4-inch round cutter, cut circles from each tortilla. Heat oil in a pan to medium depth. Working with a few at a time, use tongs to place the tortilla circles in the hot oil for about 10-15 seconds. Flip, then fold each circle in half and fry until golden brown. Immediately after removing from the oil, shake off excess, and dip both inside and outside into the cinnamon-sugar mixture. Set each shell into an inverted muffin tin (or similar form) to hold its taco shape. Repeat with remaining tortillas.

Make the apple filling. In a medium saucepan combine the water, cornstarch, brown sugar, cinnamon, and nutmeg. Heat on medium and stir until it thickens (about 2-3 minutes). Add the diced apples and vanilla extract, and cook for another ~10 minutes or until the apples are soft. Remove from heat and allow to cool to room temperature.

Whip the cheesecake filling. In a bowl beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar and vanilla extract and continue beating on medium speed until the mixture is thick and creamy (about 2 minutes).

Assemble the tacos. Pipe or spoon the cheesecake filling into each shell. Then top with a portion of the cooled apple filling. Serve immediately for best texture.

Storage guidance. The shells are best when freshly filled — if you make the components ahead, store the shells in an airtight container at room temperature and the fillings separately in the fridge. Assemble just before serving to maintain crispness.

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