Biscoff cheesecake 🍰🤎 Full recipe below! Ingredients - 32 ounce cream cheese, softened - 3 large eggs - 1/2 cup sour cream - 1 cup granulated sugar - 1/4 cup Biscoff cookie butter, melted - 1 tbsp cornstarch - 1 tbsp vanilla extract - 1 tsp ground cinnamon - 1/4 tsp salt Crust - 8.8 oz Biscoff cookies - 6 tbsp butter, melted For the Topping - 4-5 Biscoff biscuits (crumbled) - 2-3 tbsp Biscoff spread (melted, optional for topping) Instructions: - Preheat the oven to 160°C (320°F) and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. - Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. - In a bowl, combine the crushed biscuits with the melted butter and mix until fully coated. Press the mixture into the bottom of the prepared springform pan, packing it tightly and evenly. Set aside and refrigerate while you prepare the cheesecake filling - In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sour cream, Biscoff spread, vanilla and mix until smooth. Add the cornstarch, cinnamon, sugar and mix again until incorporated. - Beat in the eggs one at a time, mixing well after each addition. Make sure the batter is smooth and well-combined. - Pour the cheesecake filling over the Biscoff biscuit base, spreading it evenly with a spatula. Wrap the bottom of the cheesecake in aluminum foil. - Place the cheesecake in the preheated oven on the middle rack with water bath at the bottom and bake for about 50-60 minutes, or until the edges are set but the center is still slightly wobbly. - After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking. - Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set properly. - Before serving, crumble a few Biscoff biscuits over the top of the cheesecake for decoration. - Optional: Drizzle melted Biscoff spread over the top for an extra indulgent touch. You can heat the Biscoff spread in the microwave for 20-30 seconds to make it easier to drizzle. • • #cheesecake #biscoffcheesecake #baking #recipe #baketok #creatorsearchinsights

Chicken gnocchi soup 🍲🪵🤍 soo good since its been super cold outside! Full recipe below Ingredients - 1 lb chicken boneless chicken thighs or breast, shredded - 1 cup carrots, shredded - 2 celery stalks, diced - 1 medium onion, diced - 5 garlic cloves, minced - 2 cups spinach, chopped - 1/4 cup butter - 1/4 cup flour - 1 tbsp olive oil - 4 cups chicken stock - 2 cups whole milk - 1 1/3 cup heavy cream - 16 oz gnocchi - 1/2 tbsp chicken bouillon paste (optional) - 4 pieces bacon, chopped (for topping) - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp oregano - 1 tsp basil - 1 tsp thyme - 1 tsp smoked paprika - Salt and pepper to taste Instructions * In a large pan heat 1 tablespoon of olive oil and butter over medium heat. Add the chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken from the pot and set it aside. * In a large Dutch oven add olive oil and butter. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic stir for one minute until fragrant. Add flour and mix until well combined * Pour in the chicken broth, and chicken bouillon paste stirring to combine. Add milk, heavy cream, and stir until well combined. Add in same seasonings from chicken 1 1/2 tsp each. Season to taste, add more or less. * Add shredded chicken, chopped spinach, and mix until well combined. Bring the soup to a boil, then reduce the heat to medium-low. Let it cook for about 10 minutes, allowing the flavors to meld. * Stir in the gnocchi and cook according to the package instructions (usually about 5 minutes) The gnocchi will float to the top when they are done * Serve soup and garnish with parsley, Parmesan cheese, bacon bits, and pepper flakes. Enjoy! • • #soupseason #chickengnocchisoup #souprecipe #dinnerideas #fyp #creatorsearchinsights

Roasted garlic au gratin potatoes, perfect side for the holidays if you don’t want to make mac & cheese! Full recipe below Ingredients - 8 russet potatoes, thinly sliced - 1/2 medium onion, diced - 2 garlic heads, roasted - 4 oz pancetta - 2 tbsp butter - 3 tbsp flour - 2 cups half and half - 7 oz guyere cheese, shredded - 7 oz smoked Gouda, shredded - 7 oz montamore cheddar, shredded (or Parmesan) - 1 tsp garlic powder (add more or less for all seasonings) - 1 tsp onion powder - 1 tsp smoked paprika - 1 tsp dried thyme - Salt and pepper to taste Instructions Instructions: - Preheat your oven to 400°F (200°C) - Slice the top off the garlic bulb, drizzle with olive oil, season with salt & pepper, wrap in foil, and roast for about 40 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic out of the cloves and mash it with a fork. Set aside. - Wash and peel the potatoes. Slice them thinly (about 1/8-inch thick). Place the sliced potatoes in a bowl of cold water to prevent browning. - In a saucepan,on medium heat add pancetta. Cook until slightly crispy then remove from pan. - Add butter to remaining grease from pancetta, diced onions, and sauté until translucent. Add flour and whisk until flour is cooked. - Pour in the half and half, stirring to combine. Add roasted garlic paste, mix until combined. Bring to a simmer, add seasonings, and cook for 10-15 minutes. - Stir in the cheeses until melted and smooth. Season with salt and pepper to taste. - Grease a 9x13-inch baking dish with butter or cooking spray. Layer the sliced potatoes evenly in the dish, slightly overlapping. Pour the creamy sauce over the potatoes and spread to make sure it evenly coated - Cover the dish tightly with aluminum foil and bake 320F (160C) for 50-90 minutes, until the potatoes are tender when pierced with a fork. - Remove the foil and bake uncovered on broil for 3-5 minutes or until top is golden and bubbly • • #recipes #augratin #scallopedpotatoes #dinnerideas #fyp #creatorsearchinsights

Lasagna soup 🧄🤍🍲comfort in a bowl. Full recipe below! Ingredients: - 1 lb (450g) 85% lean ground beef - 1/2 pound hot Italian sausage - 1 medium onion, diced - 6 cloves garlic, minced - 1 (24 oz) can tomato sauce - 1 (15 oz) can fire roasted tomatoes - 1 (4 oz) can tomato paste - 5 cups chicken or beef broth - 1 tsp chicken bouillon base - 2/3 cup heavy cream - 2 tsp Calabrian peppers (optional) - 2 tsp dried oregano - 2 tsp dried basil - 1 tsp complete seasoning - 1 tsp dried thyme - 8 oz (about 1 ½ cups) uncooked lasagna noodles, broken into pieces - Salt and pepper to taste - 2 tbsp olive oil - 1 ½ cups ricotta cheese (or cottage cheese) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil or parsley for garnish (optional) Instructions - In a large pot or Dutch oven, heat the olive oil and oil from Calabrian pepper over medium heat. Add the ground beef, ground sausage, and cook, breaking it apart with a spoon. Add seasonings and cook until browned, about 5-7 minutes. - In the same pot, add the diced onion, diced carrots and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. Add tomatoes paste, stir until combined, and cook until deepened in color. Add Calabrian peppers and stir until combined - Add the chicken broth, stir to incorporate. Stir in the roasted diced tomatoes and tomato sauce, Mix to combine. Add chicken bouillon base, seasonings and salt and pepper to taste. - Bring the soup to a boil, then reduce the heat to medium low and let it simmer for 10 minutes to allow the flavors to meld together. - Add the broken lasagna noodles to the soup. Stir well and let it simmer for 10-12 minutes, or until the noodles are cooked al dente. Add heavy cream, ricotta mixture, fresh herbs (basil, parsley) Parmesan cheese, mozzarella cheese and stir until well combined Ricotta mixture - In a medium mixing bowl, combine the ricotta, Boursin garlic and chive cheese, parsley shredded mozzarella, and grated Parmesan in a bowl. Season with a pinch of salt and pepper. • • • #lasagnasoup #soup #dinnerideas #easyrecipes #fyp#fypeatorsearchinsights #creatorsearchinsights

Chicken broccoli cheddar soup 🧀🥦🍂 felt a breeze outside so it’s finally soup season! Full recipe below Ingredients - 2 tablespoons olive oil - 1 medium onion diced - 5 garlic cloves, minced - 1 shallot, minced - 3 carrots, shredded - 4 slices bacon, diced - 4oz diced pancetta - 2 cups chicken broth - 1 cup whole milk - 1 cup heavy cream - 2 chicken breast, butterflied & shredded - 4 cups broccoli florets, chopped - 2 cups shredded cheddar cheese - 2 tsp dried thyme - 2 tsp garlic powder - 2 tsp onion powder - 1 packet of sazon - Salt and pepper to taste - 3 tbsp all-purpose flour - 2 tbsp butter Instructions - In a large pan on medium high heat add olive oil and seasoned chicken breast. Cook for 4 minutes on each side. Pour in chicken stock, cover and cook until done and tender enough to shred. Shred chicken and sit aside - Add bacon and pancetta to large pot, cook until done remove from the pot. In the remaining grease add diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Add butter, flour, and mix until well combined. Pour in chicken broth, stir until combined. Add the carrots, and broccoli. Cook for about 5 minutes, stirring occasionally. Reduce heat to a simmer and cook until the vegetables are tender, about 10-15 minutes - Pour in milk, heavy cream, same seasonings from the chicken and mix until well combined. Add shredded chicken, cheddar cheese, bacon, and pancetta . Stir until well combined taste and adjust seasoning as needed with more salt and pepper. • • #broccolicheddarsoup #dinnerideas #chickensoup #soupseason #falldinner #fyp #recipes