I love to bake and to share recipes that I find with all my fellow bakers .. so seeing today is National Bake Day I wanted to find you a mixture of recipes all in one video tutorial and I think I have come up trumps here .. with a 3 ingredient recipes that I think you will love as much as I do
Here for you are 4 amazng recipes ..Cookies ‘N’ Cream Ice Cream,Chocolate and Peanut Butter Fudge,Chocolate-Strawberry Braid and Hazelnut Brownies the only thing is they happen to be all chocolate but that isn’t so bad is it
These great recipes are brought to you by tasty on YouTube , thanks for sharing them with us
Here below is the recipes and the video tutorial to watch both from the YouTube channel
Here is what you’ll need!
3-Ingredient Chocolate Desserts
Cookies ‘N’ Cream Ice Cream
2 cups heavy cream
1 can condensed milk
40 sandwich cookies
Separate cookies and cream filling into two different bowls.
Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
Combine crumbs and condensed milk in a bowl, mix together and set aside.
In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs (if desired).
Freeze for 4 hours.
Chocolate and Peanut Butter Fudge
2 cups semisweet chocolate chips
1 can condensed milk
½ cup peanut butter
In a medium bowl, combine chocolate chips and condensed milk.
Microwave for 1 minute and mix together until smooth.
Lay a piece of parchment paper over a 9 x 9-inch baking dish.
Transfer chocolate mix to baking dish, spread evenly.
Refrigerate for 10 minutes.
Spread peanut butter evenly over the top of the cooled fudge.
Refrigerate for 2 additional hours.
1 sheet puff pastry, thawed
½ cup semisweet chocolate chips
5 strawberries, halved with stems removed
Preheat oven to 400ºF/ 200ºC.
In a small bowl, melt the chocolate chips.
Cut puff pastry in half.
Take one half and spread chocolate spread and sliced strawberries on the center third.
Cut slits 1 inch apart on either end of the pastry, to within 1/2 inch of the chocolate/strawberry mixture.
Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
Repeat for second half of puff pastry.
Place in oven for 12-15 minutes.
Let cool for 5 minutes.
13 oz. chocolate-hazelnut spread
½ cup flour
Preheat oven to 350ºF/175ºC.
In a large bowl, combine ingredients.
Transfer mix to square baking dish.
Bake for 15 minutes.
Allow to cool for 5 minutes.
Serve warm, and enjoy!