Time 4 recipes, New York, NY (2026)

04/20/2026

Irresistible Apple Pie Cookies

Ingredients:

- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples (peeled and cored)
- 1/2 cup chopped walnuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon lemon juice

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
6. In a separate small bowl, toss the chopped apples with lemon juice and brown sugar.
7. Fold the apple mixture and walnuts (if using) into the cookie dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 180 kcal | Servings: 24 cookies

Tips:
Use tart apples like Granny Smith for a balanced sweet-tart flavor in the cookies.
Chilling the dough for 30 minutes before baking helps maintain the cookie shape and enhances texture.

04/20/2026

Sugar-Free Almond Joy Cupcakes

Ingredients:

- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup sugar-free maple syrup or erythritol
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/3 cup chopped almonds
- 1/3 cup sugar-free dark chocolate chips

Directions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat eggs, almond milk, melted coconut oil, sugar-free maple syrup, and vanilla extract until well combined.
4. Gradually add wet ingredients to dry ingredients, mixing until a smooth batter forms.
5. Fold in shredded coconut, chopped almonds, and chocolate chips.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 210 kcal | Servings: 12 servings

Tips:
Use room temperature eggs for a lighter, fluffier cupcake texture.
To enhance the almond flavor, toast the chopped almonds lightly before adding to the batter.

04/20/2026

Soft and Sticky Gingerbread

Ingredients:

- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup hot water

Directions:

1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the molasses and egg until combined.
4. In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.
5. Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The gingerbread will be soft and sticky.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 280 kcal | Servings: 9 servings

Tips:
For extra moistness, brush the top of the gingerbread with a little warmed molasses immediately after baking.
Store in an airtight container to maintain the sticky texture and freshness.

04/20/2026

Rhubarb Coffee Cake

Ingredients:

- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in sour cream and vanilla extract until combined.
6. Gradually add dry ingredients to the wet ingredients, mixing just until incorporated.
7. Fold in chopped rhubarb gently.
8. Pour batter into prepared pan and spread evenly.
9. In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture evenly over the batter.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow to cool before serving.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Use fresh rhubarb for the best tart flavor and texture.
Chill the cake before slicing to achieve cleaner cuts and prevent crumbling.

04/19/2026

White Chocolate Raspberry Cake

Ingredients:

- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 8 ounces white chocolate, melted and cooled
- 1 ½ cups fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 ounces white chocolate, grated (for garnish)
- Fresh raspberries (for garnish)

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the melted white chocolate gently until well incorporated.
7. Divide the batter evenly between the prepared pans. Sprinkle fresh raspberries evenly over the batter in each pan.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. For the frosting, whip the heavy cream with powdered sugar until stiff peaks form.
11. Once the cakes are completely cooled, spread whipped cream over the top of one layer, then place the second layer on top.
12. Frost the top and sides of the cake with the remaining whipped cream.
13. Garnish with grated white chocolate and fresh raspberries.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 420 kcal | Servings: 12 servings

Tips:
Use room temperature ingredients for a smoother, more even batter.
Gently fold raspberries into batter to avoid breaking them and creating streaks.

04/19/2026

Peach Cobbler Cheesecake Cones

Ingredients:

- 8 waffle cones
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh peaches, diced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup granola or crushed graham crackers
- 2 tablespoons melted butter

Directions:

1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. In a small bowl, toss the diced peaches with brown sugar and cinnamon.
5. Mix the granola or crushed graham crackers with melted butter until evenly coated.
6. Spoon a layer of the cream cheese mixture into the bottom of each waffle cone.
7. Add a layer of the peach mixture on top of the cream cheese.
8. Repeat layering with cream cheese mixture and peaches until the cone is filled.
9. Sprinkle the granola or graham cracker topping over the filled cones.
10. Chill the cones in the refrigerator for at least 30 minutes before serving.

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

Kcal: 320 kcal | Servings: 8 cones

Tips:
Use chilled heavy cream for easier whipping and better volume.
For a crunchier cone, lightly toast waffle cones in the oven before filling

04/19/2026

Homemade Copycat Nutter Butter Cookies

Ingredients:

- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Using a fork, press down on each ball to create a crisscross pattern.
8. Bake for 10-12 minutes, or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 180 kcal | Servings: 24 cookies

Tips:
Use creamy peanut butter for a smooth texture and authentic flavor.
Chill the dough for 30 minutes before baking to prevent spreading.

04/19/2026

Amzing Rhubarb Jelly

Ingredients:

- 4 cups chopped rhubarb (about 1-inch pieces)
- 2 cups water
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar
- 1 tablespoon lemon juice

Directions:

1. Wash rhubarb stalks thoroughly and chop into 1-inch pieces.
2. In a large saucepan, combine rhubarb and water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until rhubarb is soft.
3. Strain the rhubarb mixture through a fine mesh strainer or cheesecloth, pressing to extract as much juice as possible. Discard solids.
4. Measure 4 cups of rhubarb juice and return to the saucepan.
5. Stir in powdered pectin and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly.
6. Add sugar all at once and stir vigorously until sugar is dissolved. Return to a full rolling boil and boil for 1 minute, stirring constantly.
7. Remove from heat and skim off any foam with a spoon.
8. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal jars with lids.
9. Process jars in a boiling water bath for 5 minutes to ensure preservation.
10. Remove jars and let cool completely. Jelly will set as it cools.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 50 kcal per tablespoon | Servings: About 12 servings

Tips:
Use fresh rhubarb for the best tart flavor and vibrant color in your jelly.
Ensure jars and lids are properly sterilized to prevent spoilage and extend shelf life.

04/14/2026

Peach Cobbler Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly onto the bottom of the springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
5. Pour cream cheese mixture over the crust in the pan.
6. In a separate bowl, toss peach slices with brown sugar, cinnamon, flour, and lemon juice until evenly coated.
7. Spoon the peach mixture evenly over the cream cheese layer.
8. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
9. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 4 hours 90 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use ripe, juicy peaches for the best flavor and texture in your topping.
Chill the cheesecake overnight to allow the flavors to meld and the texture to firm up perfectly.

04/14/2026

Lemon Eclair Cake
Ingredients:
- 1 box graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) frozen whipped topping, thawed
- 1 package (3 oz) lemon gelatin (Jell-O)
- 1 1/2 cups boiling water
- 1 cup cold water
Directions:
1. In a medium bowl, dissolve lemon gelatin in boiling water. Stir until completely dissolved. Add cold water and mix well. Refrigerate until mixture begins to thicken but is not fully set, about 30-40 minutes.
2. In a separate large bowl, whisk together instant vanilla pudding mix and cold milk until smooth. Add sweetened condensed milk and mix well.
3. Fold whipped topping into the pudding mixture until fully combined.
4. Once the lemon gelatin mixture is thickened but not set, fold it gently into the pudding and whipped topping mixture.
5. In a 9x13 inch dish, arrange a single layer of graham crackers to cover the bottom.
6. Spread half of the lemon pudding mixture evenly over the graham crackers.
7. Repeat with another layer of graham crackers and remaining pudding mixture.
8. Top with a final layer of graham crackers.
9. Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
10. Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use cold milk and cold water for best pudding and gelatin texture.
Chilling overnight enhances flavor melding and softens graham crackers perfectly.

04/14/2026

Applesauce Cake with Cinnamon Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1/2 cup chopped walnuts (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce. Mix until just combined.
6. Fold in the walnuts if using.
7. Pour batter into the prepared pan and spread evenly.
8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool completely in the pan on a wire rack.
10. To make the frosting, beat the cream cheese and butter together until smooth.
11. Gradually add powdered sugar, cinnamon, and vanilla extract, beating until creamy and fluffy.
12. Spread the frosting evenly over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use unsweetened applesauce to control the sweetness and moisture of the cake.
Chill the cream cheese and butter before frosting to achieve a smoother texture.

04/14/2026

Jamaican Sweet Potato Pudding with Coconut
Ingredients:
- 2 cups grated sweet potato
- 1 cup grated coconut (fresh or desiccated)
- 1 cup brown sugar
- 1 cup coconut milk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine grated sweet potato, grated coconut, brown sugar, coconut milk, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, cornmeal, cinnamon, nutmeg, salt, and baking powder.
4. Gradually add the dry ingredients to the sweet potato mixture, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing from the pan. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use freshly grated coconut for a more authentic and rich flavor.
Cover the pudding with foil during the first 40 minutes of baking to prevent over-browning.

Time 4 recipes

04/20/2026

04/20/2026

04/20/2026

04/20/2026

04/19/2026

04/19/2026

04/19/2026

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04/14/2026

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04/14/2026

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