Hanging with Seedymints

With MAURY – I just earned their Mega Maury Fan badge!🎉

# There would be DIFFICULT times, but we would SURELY sail through to BETTER TIMES!

# Good afternoon and good evening to everyone out there on a beautiful Thursday!

# Yummy...

Blueberry Cheesecake Tacos
These Blueberry Cheesecake Tacos are a delightful twist on traditional tacos, featuring crunchy baked tortilla shells, creamy cheesecake filling, and a sweet blueberry topping. Perfect for parties or a fun dessert at home!

Ingredients:
For the Tortilla Shells:

6 8-inch tortillas (makes about 24-30 rounds)
1 cup graham cracker crumbs
½ teaspoon cinnamon
¼ cup butter, melted
For the Cheesecake Filling:

1 cup heavy cream
1 cup cream cheese, softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ cup powdered sugar
For the Homemade Blueberry Sauce:

½ cup granulated sugar
2 cups fresh or frozen blueberries (about 8 oz)
5 tablespoons warm water
1 tablespoon lemon juice (optional, but recommended for best flavor)
3 tablespoons cornstarch
For Canned Blueberry Filling (optional):

1 can blueberry pie filling
Instructions:
Prepare Tortilla Shells:

Preheat Oven: Set to 400°F (200°C).
Prepare Graham Cracker Mixture: In a bowl, combine 1 cup graham cracker crumbs and ½ teaspoon cinnamon. Set aside.
Cut Tortillas: Use a cookie cutter to cut 4-5 rounds out of each tortilla. You should get about 24-30 rounds.
Coat Tortillas: Dip each tortilla round into melted butter, then coat with the graham cracker mixture.
Shape and Bake: Flip a muffin tin upside down. Place the tortilla rounds between the muffin cups. Bake for 10 minutes or until just golden brown. Let cool in the pan.
Make Homemade Blueberry Sauce:

Mix Cornstarch: In a small bowl, whisk together 5 tablespoons warm water, 1 tablespoon lemon juice (if using), and 3 tablespoons cornstarch.
Cook Blueberries: In a small saucepan, combine 2 cups blueberries and ½ cup granulated sugar. Cook over low-medium heat for 4-5 minutes until blueberries start to break apart.
Thicken Sauce: Mix in the cornstarch mixture and gently simmer for 3 minutes until the sauce thickens. Let cool to room temperature.
Prepare Cheesecake Filling:

Mix Ingredients: Beat 1 cup cream cheese, 1 cup heavy cream, ¼ cup powdered sugar, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract on medium speed for 2 minutes until thickened.
Chill: Transfer to a piping bag and chill in the fridge for 30 minutes.
Assemble Tacos:

Pipe Filling: Pipe the cheesecake filling into each cooled taco shell.
Top with Blueberry Sauce: Add ½ teaspoon of blueberry sauce on top of each filled taco.
Optional Garnish: Sprinkle with additional graham cracker crumbs if desired.
Enjoy these fun and delicious blueberry cheesecake tacos as a unique dessert that’s sure to impress your guests!

# Yummy...

Boston Cream Pie Cookie Bites Recipe
These bite-sized Boston Cream Pie Cookie Cups combine the classic flavors of the traditional Boston Cream Pie into easy-to-make cookie cups. They have a yellow cake base filled with creamy vanilla pudding and topped with a rich chocolate ganache. Perfect for parties or a fun dessert!

Yield: 36 cookie bites
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:
Cookie Cups:
1 box yellow cake mix
2 eggs
⅓ cup butter, softened
Vanilla Cream:
1 (3.25 oz) package instant vanilla pudding mix
1 cup heavy whipping cream
½ cup milk
Chocolate Ganache:
2 tbsp semi-sweet baking chips
2 tbsp heavy whipping cream
Instructions:
1. Prepare the Cookie Cups:
Preheat your oven to 350°F (175°C).
Grease a mini muffin pan with non-stick cooking spray.
In a medium bowl, sift or whisk the yellow cake mix to remove any lumps.
Add the softened butter and eggs to the cake mix and mix until a thick, sticky dough forms.
Using a small cookie scoop (or about ½ tbsp), place a mound of cookie dough into each muffin cup.
Flatten each mound with your fingers to create a level surface.
Bake for 9-11 minutes, or until the edges are slightly golden.
Remove from the oven and immediately run a knife or offset spatula around the edge of each cookie to loosen them from the pan.
Once slightly cooled, press down the center of each cookie with a tart shaper or the back of a spoon to create an indentation for the filling.
Transfer the cookie cups to a cooling rack to cool completely.
2. Make the Vanilla Cream:
In a medium bowl, combine the instant vanilla pudding mix, heavy cream, and milk.
Using a hand mixer (or whisk), mix until the pudding thickens and forms stiff peaks.
Transfer the vanilla cream to a pastry bag or Ziploc bag with the corner snipped off.
3. Fill the Cookie Cups:
Pipe a generous amount of vanilla cream into the indentation of each cookie cup.
4. Prepare the Chocolate Ganache:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
Microwave for 20 seconds, then whisk until smooth and silky. If needed, microwave in 10-second increments until you reach the right consistency.
Spoon ¼–½ teaspoon of ganache onto the top of each cookie cup.
5. Serve:
Refrigerate the cookie bites until the ganache is set. Serve chilled or at room temperature.
These Boston Cream Pie Cookie Bites are a delightful treat with the perfect balance of creamy filling, sweet cake, and chocolate topping. Enjoy

# Europa League game results:
Fernabache 1 vs Manchester United 1

Fenerbahçe hold Man United to a draw, extending the Red Devils' winless streak to three games in the Europa League.

Mixed fruits...

Fresh🍃💦 mixed fruits🍍🍎🍓🍇🍍🍎🍓🍇 😋😍🥰🤩😋😍🥰🤩😋😍🥰🤩

# Yummy delight

🍊 No-Bake Orange Creamsicle Cheesecake 🍰
A delightful, refreshing cheesecake that captures the nostalgic flavor of a classic creamsicle treat. Perfect for summer, this dessert features layers of zesty orange cream cheese, a smooth classic cheesecake, and a vibrant orange jello top.

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
Orange Cream Cheese Layer:
16 oz cream cheese, softened
1 cup powdered sugar
3/4 cup orange juice concentrate
1 cup heavy cream
1 tsp orange zest (optional)
2 tsp powdered gelatin (about 7 grams)
3 tbsp cold water
Classic Cheesecake Layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
2 tsp powdered gelatin (about 7 grams)
3 tbsp cold water
Orange Jello Top Layer:
1 package (3 oz) orange-flavored gelatin mix
1 cup boiling water
1/2 cup cold water
Instructions:
Preparing the Crust:
Combine Ingredients: Mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press and Chill: Firmly press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the fillings.
Orange Cream Cheese Layer:
Bloom the Gelatin: In a small bowl, add 2 tsp of powdered gelatin to 3 tbsp of cold water. Let it sit for 5 minutes to bloom.
Whip the Cream: In a separate bowl, whip 1 cup of heavy cream to stiff peaks.
Mix the Base: Beat together softened cream cheese, powdered sugar, orange juice concentrate, and orange zest until smooth.
Incorporate Gelatin: Gently melt the bloomed gelatin and mix it into the cream cheese mixture. Fold in the whipped cream.
Layer and Chill: Pour the mixture over the chilled crust and refrigerate for 1-2 hours until set.
Classic Cheesecake Layer:
Bloom More Gelatin: Bloom 2 tsp of powdered gelatin in 3 tbsp of cold water.
Whip More Cream: Whip another cup of heavy cream to stiff peaks.
Create the Mixture: Beat together cream cheese, powdered sugar, and vanilla extract until smooth.
Combine with Gelatin: Melt the gelatin and mix it into the cream cheese mixture. Fold in the whipped cream.
Add to the Cheesecake: Spread this layer over the set orange layer. Chill for another 2-3 hours until firm.
Orange Jello Top Layer:
Prepare the Gelatin: Dissolve the orange-flavored gelatin mix in 1 cup of boiling water. Stir until fully dissolved, then mix in 1/2 cup of cold water.
Cool and Pour: Let the gelatin cool to room temperature, then gently pour it over the cheesecake.
Final Chill: Refrigerate for several hours or overnight until fully set.
To Serve:
Loosen: Run a knife around the edge of the cheesecake before unhinging the springform pan.
Slice: Use a clean, warm knife for neat slices.
Garnish: Top with whipped cream and fresh orange slices for an extra creamsicle touch.
Enjoy the zesty, creamy goodness of this No-Bake Orange Creamsicle Cheesecake! 🍊

# Strawberry crunch ...

Strawberry Crunch Poke Cake
This Strawberry Crunch Poke Cake brings a delightful twist to traditional poke cakes, combining a moist strawberry cake with a crunchy topping that’s reminiscent of childhood strawberry shortcake ice cream bars. It’s perfect for a special occasion or a sweet treat any time!

Ingredients:
For the Cake:

1 (15.25 oz) box white cake mix, plus ingredients on the back of the box to prepare the cake
3 oz box strawberry gelatin
1 cup boiling water
1 cup cold water
For the Frosting:

8 oz (1 package) cream cheese, softened
1½ cups heavy whipping cream
1 cup confectioners'' sugar
1 tsp vanilla extract
For the Strawberry Crunch Topping:

18-20 Golden Oreos, coarsely crushed
¼ cup unsalted butter, melted
3 oz box strawberry gelatin powder
Fresh strawberries for garnish (optional)
Instructions:
Prepare the Cake:

Preheat oven to 350°F (175°C). Grease a 9x13-inch light metal baking pan with cooking spray.
Prepare the white cake mix according to the package directions and pour the batter into the prepared pan.
Bake according to the package instructions, usually 22-25 minutes, or until a toothpick inserted near the center comes out clean.
Cool completely. Once cooled, use the tines of a fork to poke holes all over the cake.
Add the Gelatin:

In a small pitcher, combine 3 oz strawberry gelatin with 1 cup boiling water and whisk until the powder is dissolved.
Stir in 1 cup cold water and whisk until combined.
Pour the gelatin mixture evenly over the holes in the cake.
Cover and refrigerate for at least 4 hours, or overnight, to set.
Make the Frosting:

In the bowl of a stand mixer, beat 8 oz softened cream cheese until smooth and fluffy, about 30 seconds to 1 minute. Transfer to a medium bowl.
In the same stand mixer bowl, add 1½ cups heavy whipping cream, 1 cup confectioners'' sugar, and 1 tsp vanilla extract.
Switch to the whisk attachment and whisk on high speed for 5-7 minutes or until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream mixture until well combined.
Spread the frosting evenly over the chilled cake.
Prepare the Crunch Topping:

In a medium bowl, combine 18-20 coarsely crushed Golden Oreos, ¼ cup melted butter, and 3 oz strawberry gelatin powder (dry powder only).
Mix until the Oreos are coated and the mixture is well combined.
Drop handfuls of the mixture evenly over the frosted cake, pressing down lightly to adhere.
Garnish and Serve:

Top with fresh strawberries, if desired.
Store any leftover cake covered in the fridge. The topping will soften some over time, but the cake will still be delicious.
Enjoy this fun and tasty cake that''s sure to be a hit with both kids and adults alike!