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Recipes Hurry, Street, 8015 41st Avenue, Flushing, MI (2026)

08/21/2026

Steamed Chocolate Cupcakes

Soft, moist chocolate cupcakes made without an oven. These are steamed gently over low heat for a tender texture and rich cocoa flavor.

Ingredients
1 large egg
1 cup (200 g) granulated sugar
1 tsp (5 ml) vanilla extract
1/3 cup (80 ml) vegetable oil
1 cup (240 ml) whole milk
1 1/2 cups (200 g) all-purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 tsp (5 g) baking powder
1 tsp (5 g) baking soda
1/2 tsp (3 g) salt
Instructions
In a large mixing bowl, whisk together the egg, sugar, vanilla, vegetable oil, and milk until smooth.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt.
Gently whisk or fold until the batter is smooth and just combined. Avoid overmixing.
Place cupcake liners inside sturdy foil cupcake cups or heat-safe molds.
Fill each liner about halfway full with chocolate batter.
Bring water to a boil in a steamer pot over medium heat. Once boiling, reduce the heat to low.
Arrange the cupcakes inside the steamer, leaving a little space between them.
Cover and steam over low heat for about 25 minutes. Keeping the heat low helps prevent the cupcakes from puffing too quickly and cracking on top.
Insert a toothpick into the center of a cupcake. It should come out clean or with only a few moist crumbs.
Carefully remove the cupcakes from the steamer and let them cool before serving.

Tip: Wrap the steamer lid with a clean kitchen towel to help prevent condensation from dripping onto the cupcake tops.

08/21/2026

A rich and creamy chocolate mousse cake with a crunchy cookie crust and silky dark chocolate ganache—an irresistible dessert for chocolate lovers.

Chocolate Mousse Ganache Cake

Ingredients:

- 2 cups crushed chocolate cookies
- 6 tablespoons melted butter
- 8 ounces semi-sweet chocolate
- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin
- 2 tablespoons cold water
- 6 ounces dark chocolate
- 1 tablespoon butter

Directions:

1. Mix crushed cookies with melted butter and press into a 9-inch springform pan.
2. Bake at 350°F (175°C) for 10 minutes, then cool completely.
3. Bloom gelatin in cold water for 5 minutes.
4. Heat 3/4 cup cream, stir in gelatin, then pour over semi-sweet chocolate and mix until smooth.
5. Whip the remaining cream with sugar and vanilla until soft peaks form.
6. Gently fold the whipped cream into the chocolate mixture.
7. Spread the mousse over the crust and refrigerate for 4 hours.
8. Heat 3/4 cup cream and pour over dark chocolate. Add butter and stir until glossy.
9. Pour ganache over the chilled mousse and refrigerate for 1 hour before slicing.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 5 hours 30 minutes

Kcal: 470 kcal | Servings: 10 servings

08/21/2026

Brownie Batter Butter Cake

A rich, fudgy chocolate cake with a soft brownie-like center and buttery texture.

Ingredients

Chocolate Cake

1/4 cup (55 g) unsalted butter, melted
1/4 cup (54 g) vegetable oil
3/4 cup (150 g) granulated sugar
1/3 cup (33 g) Dutch-process cocoa powder
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup (60 g) whole milk
1 tsp baking powder
1/4 tsp kosher salt
1 cup (128 g) all-purpose flour or gluten-free baking flour
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the melted butter, vegetable oil, and sugar until smooth.
Add the Dutch-process cocoa powder and whisk until completely incorporated.
Whisk in the egg and vanilla extract until the batter looks glossy and smooth.
Pour in the whole milk and whisk again until combined.
Add the baking powder and salt, then gently fold in the flour. Mix only until no dry flour remains. Avoid overmixing.
Spread the thick chocolate batter evenly into the prepared springform pan and smooth the top.
Bake at 350°F (175°C) for about 22–28 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist, fudgy crumbs.
Let the cake cool in the pan for about 15–20 minutes, then carefully remove the springform ring.
Allow it to cool completely before slicing. For an extra brownie-batter texture, serve it slightly warm while the center is still soft and fudgy.

Optional topping: Finish with chocolate ganache, melted chocolate, powdered sugar, or a scoop of vanilla ice cream.

08/21/2026

Creamy blueberry cheesecake with a buttery graham cracker crust, rich vanilla filling, and a glossy sweet blueberry topping. A simple, elegant dessert that’s perfect for any occasion.

08/20/2026

Chocolate Strawberry Mousse Cake
A rich chocolate cake base topped with fresh strawberries, airy chocolate mousse, and a smooth dark chocolate ganache.

Makes: 1 cake, about 8–10 servings
Pan: 7-inch (18 cm) springform pan

Ingredients

Chocolate Cake Base

1 large egg
⅓ cup (65 g) granulated sugar
⅓ cup (40 g) all-purpose flour
2 tbsp (15 g) unsweetened cocoa powder
½ tsp baking powder
Pinch of salt
¼ cup (60 ml) whole milk
2 tbsp (30 ml) neutral oil
½ tsp vanilla extract

Chocolate Mousse

7 oz (200 g) semi-sweet or dark chocolate, finely chopped
½ cup (120 ml) heavy cream, for the ganache base
1 tbsp (8 g) unsweetened cocoa powder
1½ cups (360 ml) cold heavy whipping cream
2 tbsp (15 g) powdered sugar
1 tsp vanilla extract

Strawberry Layer

12–16 fresh strawberries, depending on size

Chocolate Ganache Topping

4 oz (115 g) dark or semi-sweet chocolate
½ cup (120 ml) heavy cream
1 tsp butter, optional for extra shine

Decoration

Fresh whole strawberries
Halved strawberries

Instructions
Bake the base: Mix egg, sugar, dry ingredients, milk, oil, and vanilla. Bake at 350°F (175°C) for 12–16 minutes. Cool.
Add strawberries: Arrange halved strawberries around the inside edge of the pan.
Make mousse: Melt chocolate with hot cream and cocoa. Fold into whipped cream until fluffy.
Assemble: Spread mousse over the cake and strawberries. Chill 4–6 hours.
Add ganache: Pour chocolate ganache over the chilled mousse and smooth the top.
Finish: Chill until set, unmold, and decorate with fresh strawberries.

08/20/2026

Mini Chocolate Cherry Cheesecakes

Servings: 6 mini cheesecakes
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Approx. Calories: 450 per serving

Ingredients

For the crust

7 oz chocolate sandwich cookies, finely crushed
3 1/2 tbsp unsalted butter, melted

For the chocolate cheesecake filling

14 oz cream cheese, softened
5.3 oz dark chocolate, melted and slightly cooled
3/4 cup + 1 tbsp cold heavy whipping cream
1/3 cup + 1 tbsp powdered sugar
1 tsp vanilla extract

For the topping

2/3 cup cold heavy whipping cream
1/4 cup powdered sugar
6 fresh sweet cherries with stems

Directions
Make the crust: Crush the chocolate sandwich cookies into fine crumbs. Stir in the melted butter until the mixture resembles wet sand.
Place six mini metal ring molds on a parchment-lined baking sheet or tray. Divide the cookie mixture evenly between the molds and press firmly into the bottoms.
Make the cheesecake filling: Beat the softened cream cheese, 1/3 cup + 1 tbsp powdered sugar, and vanilla until creamy and smooth.
Pour in the melted, slightly cooled dark chocolate and mix until completely combined.
In a separate bowl, whip 3/4 cup + 1 tbsp heavy cream until medium peaks form.
Gently fold the whipped cream into the chocolate cream cheese mixture until light, smooth, and evenly combined.
Spoon or pipe the filling over each cookie crust. Smooth the tops with a small spatula.
Refrigerate for at least 4 hours, or until the cheesecakes are completely firm.
Carefully remove the cheesecakes from the ring molds and arrange them on a serving plate.
Make the topping: Whip the remaining 2/3 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
Pipe a generous whipped cream rosette on top of each cheesecake.
Finish each mini cheesecake with one fresh cherry with the stem attached.

Tip: For the cleanest unmolding, chill the cheesecakes thoroughly and run a thin warm knife around the inside edge of each ring before lifting it away.

08/20/2026

Cherry Cheesecake Brownies

Rich, fudgy chocolate brownies topped with a light, creamy cheesecake layer and juicy cherry pie filling. This easy dessert is perfect for holidays, parties, or whenever you’re craving chocolate and cherries.

Servings: 8
Prep Time: 15 minutes
Bake Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients
For the Brownie Layer
½ cup (113 g) unsalted butter, melted
1¼ cups (250 g) granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
2 large eggs
⅔ cup (85 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
For the Cherry Cheesecake Layer
8 ounces (226 g) cream cheese, softened
1 cup (120 g) powdered sugar
½ cup (120 ml) cold heavy whipping cream
1 can (21 ounces/595 g) cherry pie filling, excess liquid drained

08/20/2026

Creamy Mini Cheesecakes in three delicious flavors: Lotus Biscoff, Mango, and Strawberry. Easy, colorful, and perfect for parties or sweet cravings!

08/19/2026

Sugar-Free Protein Bounty Bars

These homemade Sugar-Free Protein Bounty Bars are creamy inside, coated with rich chocolate, and made with only 3 main ingredients. They’re an easy high-protein treat for coconut lovers.

Servings: 8–10 bars
Prep time: 15 minutes
Chill time: 1 hour

Ingredients
1 cup (80 g) unsweetened shredded coconut
¾ cup (180 g) plain Greek yogurt or high-protein yogurt
7 oz (200 g) sugar-free dark chocolate
Instructions

Make the coconut filling:
Add the shredded coconut and Greek yogurt to a bowl. Mix until you get a thick, moist mixture that holds together when pressed.

Shape the bars:
Take small portions of the coconut mixture and shape them into short Bounty-style bars using your hands.

Place the bars on a parchment-lined plate or tray.

Chill:
Freeze for about 30–40 minutes, or until firm enough to coat easily.

Melt the chocolate:
Break the sugar-free dark chocolate into pieces and melt it gently in the microwave in short intervals, stirring between each one, or use a double boiler.

Coat the bars:
Dip each chilled coconut bar into the melted chocolate until completely covered.

Let the excess chocolate drip off, then return the bars to the parchment-lined tray.

Set:
Refrigerate for about 20–30 minutes, or until the chocolate shell is completely firm.

Storage

Keep your protein Bounty bars in an airtight container in the refrigerator for up to 5 days. For a firmer frozen treat, store them in the freezer and let them sit at room temperature for a few minutes before eating.

Optional: Sprinkle a little unsweetened shredded coconut over the chocolate before it sets for an extra coconut finish.

08/19/2026

Bakery-Style Banana Chocolate Chip Muffins

Ingredients:

- 3 large ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1 cup semi-sweet chocolate chips, plus extra for topping

Directions:

1. Preheat oven to 425°F (220°C) and line a 12-cup muffin pan.
2. Mash bananas and whisk with both sugars. Add egg, melted butter, vanilla, and sour cream.
3. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold dry ingredients into the wet mixture, then fold in chocolate chips. Do not overmix.
5. Let the batter rest for 1 hour at room temperature.
6. Fill muffin cups nearly to the top and sprinkle with extra chocolate chips.
7. Bake for 5 minutes at 425°F, then reduce to 375°F (190°C) and bake for 15 minutes more.
8. Cool for 5 minutes before transferring to a rack. Enjoy warm!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 35 minutes

Kcal: 320 kcal | Servings: 12 large muffins

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