How To Make Frozen Peanut Butter Pie | Recipe | Well Done

author Well Done   7 month ago

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KETO BOSTON CREAM POKE CAKE WOW your guests with this amazing poke cake! It's super easy to make and tastes as good as it looks! What you'll need: CAKE 1/4 cup (50g) sour cream 1/4 cup (59ml) water 1 tsp vanilla 1/4 cup (57g) sugar substitute (I used xylitol) 40g melted butter 1 1/4 cup (120g) almond flour 1/2 tsp baking powder 1 egg CUSTARD 1 cup (250ml) heavy cream 1 tsp vanilla 3 tbsp sugar substitute 3 egg yolks 1/4 tsp xanthan gum CHOCOLATE: sugar free chocolate bar of your choice The first thing you will want to do is make your cake. In a bowl, whisk together all the cake ingredients until it is thoroughly mixed together. Pour into a greased/lined cake pan. (I used a 6-inch pan). Bake at 350f (176c) for 25 minutes or until a toothpick comes out clean! Let it cool. Time to make your custard. Bring your heavy cream to a boil. While it is heating up, whisk together your egg yolks and sugar substitute. Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour. Pour the egg/cream mix BACK into the rest of the cream and stir continuously for another 2-3 minutes on the stove. It should be on low at this point. It will start to thicken up. Take the custard off the heat and whisk in your xanthan gum. Set it aside while you grab your cake. Poke several holes into your cake. Now pour the custard mix onto top of the cake and spread it around evenly, making sure the custard gets into the holes that you poked. Put it in the fridge and cool for 3-4 hours. Once it's cool, it will be easy to handle and the custard will have thickened up enough for you to take the cake out of the pan with ease. When ready, melt your favourite type of sugar free chocolate bar over the stove or in the microwave. Pour it on top of the cake and let it set. Voila! Serve! This makes roughly 10 slices. NUTRITIONAL INFORMATION (per slice) CALS: 237 FAT: 22.7 CARBS: 6.3 FIBRE: 1.9 NET CARBS: 4.4 PROTEIN: 4.7 What can you find on The Hungry Elephant's youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we'll be bringing you TWO recipes a week.. Tuesday and Friday. So, follow along with us as we bring you the latest from our kitchen! Social media images Designed by Freepik Don't forget to subscribe! For full recipes, just head to: Or follow us on social media: Twitter: @aHungryElephant Instagram: HungryElephant Facebook: snapchat: @hungry_elephant

Classic Italian Stromboli Recipe | Episode 513

Don't forget if you like my recipes to like share and subscribe! Thanks! Do you need a really fast and easy dinner? Yea of course you do but you want it to be something different too right? Well come on of course... Wait what you need something that kids and adults both will totally dig into and completely kill? Ok guys challenge accepted lol. 😆😆 This Classic Italian Stromboli seriously freaking amazing! There isn't a much easier dinner to make that tastes as good as this one does. You know the whole family will love this one, it is basically a rolled up Pizza so you know kids will love it and come on what adult wouldn't think this is a quick and easy dinner is one of the best! So go ahead and give this one a shot and let me know what you think of it when you are done. Total Time: 45 Minutes Makes: 6 - 8 Servings 1 Refrigerated Pizza Dough 1 Tbsp. Butter, Melted 2 Garlic Cloves, Minced 1-1/2 Cup Mozzarella, Shredded & Divided 12 Ham Slices 4 oz. Pepper Jack Cheese, Sliced 15 Salami Slices 15 Pepperoni Slices 1/4 Cup Parsley 1 Egg, Beaten 2 Tbsp. Parmesan cheese Need complete step by step instructions, you can check them out here - Don't forget to like the video and subscribe to the channel and my Facebook page!! Want to see what I am cooking before the videos come out? Check out my Instagram linked below! try it out let me know what you think! Don't forget to click to like the video and Subscribe to my Channel! Visit me at : Subscribe: Twitter: Facebook: Instagram: Help get the smoking season going: A ton of my kitchen utensils came from my friend check her store out:

No-Bake Peanut Butter Cheesecake Recipe

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe. More Cake Recipes: No-Bake Nutella Cheesecake: Giant Oreo Cake: Strawberry Mousse Mirror Glaze Cake: No-Bake Strawberry Cheesecake: Tiramisu Cake: Flourless Chocolate Cake: Matcha Crepe Cake: Number Cake: FOLLOW ME: Instagram: Facebook: Support The Cooking Foodie! Check out my Patreon at - you can get access to special content, behind the scenes photos, videos and more cool stuff! My favorite kitchen equipment: Ingredients: For the base: 270g (9.5 oz) biscuits/graham crackers 100g (7 tablespoons) melted butter For the filling: 2 1/3 cups (525g) cream cheese 1½ cups (187g) powdered sugar 1 cup (250g) peanut butter 1 teaspoon vanilla extract 1/2 cup (120 ml) heavy cream For the chocolate ganache: 2/3 cup (160 ml) heavy cream 125g (4.4 oz) dark chocolate Method: 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving. •The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving. Kitchen Equipment: 9-Inch Spring Form Pan: Cake stand: Food Processor: Camera Gear: Canon EOS 80D: Sigma 17-50mm f/2.8 Lens: Tripod: *some links provided above are affiliate links

Vanilla Cake Recipe

Have you tried my vanilla cake recipe (from the book)? Now updated with a new video and a couple of tweaked ingredients that make it better than ever! Ditch the box mix and bake from scratch! RECIPE: Facebook Page: Online Cake Tutorial School: Instagram:

Mamas Easy Bread Pudding Recipe | Easy Dessert | Ramadan Special | بودنغ الخبر

hi everyone This is one of the most easiest and the most tastiest dessert of all time. Hope you enjoyed.

This delicious frozen dessert combines smooth peanut butter with cream cheese and whipped cream, topped on a crisp, chocolate crust.
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How To Make Frozen Peanut Butter Pie | Recipe | Well Done

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