0:12
MICROWAVE MONKEY BREAD by @doctorbowl on ig
30min · 1 serving 🔥 Craving gooey, Lotus Biscoff-covered dough chunks? This recipe is a MUST-SAVE! 📌 Get ready for a tantalizing explosion of sweetness and texture. Don't miss out on this sensational treat that will leave you begging for more! Save it for future indulgence! 🍪😍 INGREDIENTS ▪️1/2 cup self-raising flour ▪️4 tbsp yoghurt ▪️1 tbsp sugar ▪️1 tsp cinnamon ▪️2 tbsp lotus Biscoff spread, melted* If you don’t have Biscoff, you can try peanut butter mixed with maple syrup or nutella. METHOD ▪️Mix the flour and yoghurt together until you get a dough. If too wet slowly add more flour, if too dry slowly add some more yoghurt ▪️slice the dough into 8 pieces and roll into balls ▪️In a small bowl, mix the sugar and cinnamon together. Roll each
0:50
Raspberry & White Chocolate
40min · 6 servings This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries. Base; • 250 g shortbread biscuits • 80 g unsalted butter Cheesecake Filling; • 250 g fresh raspberries • 250 g white chocolate • 500 g full fat cream cheese • 100 g icing sugar • 350 ml double cream Decoration; • 500 g raspberries Method; For the Base • Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl. • Add the biscuit mixture into a 8 inches deep springform tin and press do
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