https://www.facebook.com/398187153371937/

RossRecipes, Herndon, VA (2026)

03/31/2025

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐑𝐢𝐜𝐞 𝐊𝐫𝐢𝐬𝐩𝐢𝐞 𝐂𝐮𝐩𝐬

Ingredients:
- 3 cups Rice Krispies cereal
- 1/2 cup creamy peanut butter
- 1/2 cup honey or corn syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 2 tablespoons peanut butter
- Optional: extra mini chocolate chips for topping

Directions:

1. In a saucepan over medium heat, combine honey (or corn syrup) and brown sugar. Stir until the sugar has dissolved and the mixture starts to bubble.
2. Remove from heat and stir in creamy peanut butter and vanilla extract until smooth.
3. Add the Rice Krispies cereal and mix until all the cereal is fully coated.
4. Press the mixture into a greased or lined mini muffin tin, filling each cup and pressing down gently with a spoon.
5. In a microwave-safe bowl, melt the semisweet chocolate chips and peanut butter in 30-second intervals, stirring in between until smooth.
6. Spoon the melted chocolate over each cup and smooth out the tops.
7. If desired, sprinkle extra mini chocolate chips on top.
8. Chill in the refrigerator for at least 30 minutes until set. Once set, remove from the tins and store in an airtight container.

Prep Time: 15 minutes.
Chilling Time: 30 minutes.
Total Time: 45 minutes.
Servings: 12 cups.

03/31/2025

𝐌𝐚𝐩𝐥𝐞 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 𝐖𝐢𝐭𝐡 𝐌𝐚𝐩𝐥𝐞 𝐈𝐜𝐢𝐧𝐠

Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Maple Icing:
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 2 tablespoons milk
- 2 cups powdered sugar, sifted

Directions:

1. Preheat oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Cream these together until the mixture is light and fluffy.
3. Add in the eggs, maple syrup, and vanilla extract, blending until fully combined.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
5. Use a spoon to scoop dough in rounded tablespoons onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake in the oven for 10-12 minutes, or until the edges turn a light golden brown. Allow the cookies to cool completely on a wire rack.
7. For the icing, melt the unsalted butter in a saucepan set over medium heat. Add the maple syrup and milk, stirring until the mixture is smooth.
8. Remove the pan from heat and whisk in the powdered sugar until a thick glaze is formed. Let it cool slightly to thicken.
9. Once the cookies are cool, either spoon or spread the maple glaze over the top and allow it to set before serving.

Prep Time: 15 minutes.
Baking Time: 10-12 minutes.
Total Time: Approximately 30 minutes.
Servings: About 24 cookies.

03/31/2025

𝐴𝑚𝑖𝑠ℎ 𝐶𝑖𝑛𝑛𝑎𝑚𝑜𝑛 𝑆𝑢𝑔𝑎𝑟 𝐶𝑜𝑓𝑓𝑒𝑒 𝐶𝑎𝑘𝑒

Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon

Directions:
1. Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it.
2. In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
3. Incorporate the egg and vanilla extract into the mixture, stirring well until combined.
4. Slowly mix in the buttermilk until everything is well blended.
5. In a separate bowl, whisk the flour, baking soda, and salt together.
6. Gradually combine the dry ingredients with the wet mixture, stirring until just blended.
7. Pour half of the batter into the prepared pan, spreading it evenly across the bottom.
8. In a small bowl, whisk together the cinnamon and sugar for the topping. Sprinkle half of this mixture over the first layer of batter in the pan.
9. Carefully add the remaining batter on top, ensuring an even spread. Then, sprinkle the rest of the cinnamon sugar mixture on the surface.
10. Place in the oven and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
11. Once done, allow the coffee cake to cool for a few minutes before slicing and serving, either warm or at room temperature.

Prep Time: 15 minutes.
Baking Time: 30-35 minutes.
Total Time: Approximately 50 minutes.
Servings: 12 squares.

03/31/2025

**𝐅𝐫𝐢𝐞𝐝 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡𝐞𝐬**

Ingredients:
- 8 slices of brioche or thick white bread
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Strawberries (sliced)
- Eggs (for dredging)
- Flour (for dredging)
- Oil (for frying)

Directions:
1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until you achieve a smooth consistency.
2. Spread the cream cheese mixture generously on 4 slices of the brioche or thick white bread.
3. Layer the sliced strawberries over the cream cheese spread.
4. Place the remaining slices of bread on top to create sandwiches.
5. Dredge each sandwich in flour, ensuring they are well coated, then dip in beaten eggs.
6. Heat oil in a skillet over medium heat and fry the sandwiches until they turn golden brown on both sides, about 3-4 minutes per side.
7. Serve the fried sandwiches warm, optionally sprinkling with powdered sugar for an extra sweet touch.

Prep Time: 15 minutes.
Cooking Time: Approximately 10 minutes.
Total Time: 25 minutes.
Servings: 4 sandwiches.

03/31/2025

𝐂𝐚𝐤𝐞 𝐑𝐨𝐥𝐥

Ingredients:
For the cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)

For the filling:
- Whipped cream, frosting, or fruit preserves, as desired

Directions:

1. Begin by preheating your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.
2. In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale.
3. In another bowl, combine the all-purpose flour, baking powder, and salt, mixing them well.
4. Gradually add the dry mixture to the egg mixture, folding gently until everything is combined smoothly.
5. Pour the batter into the prepared jelly roll pan, spreading it evenly, and bake for approximately 12-15 minutes.
6. Once baked, take the cake out of the oven and dust it immediately with powdered sugar. Invert the cake onto a clean kitchen towel.
7. With the towel, roll the cake up carefully and let it cool completely while rolled.
8. Once the cake is cool, unroll it gently, spread your preferred filling over the surface, and then roll the cake back up.
9. Chill the rolled cake in the refrigerator for at least 1 hour before slicing and serving.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: Approximately 1 hour 30 minutes
Servings: About 8 slices

03/30/2025

𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐒𝐡𝐨𝐫𝐭𝐜𝐚𝐤𝐞 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

Ingredients:
- 2 1/2 cups all purpose baking mix
- 1/2 cup granulated white sugar
- 1/2 cup half and half
- 1/4 cup salted butter, melted
- 1 cup strawberries, chopped
- 1 cup white chocolate chips
- 1 tablespoon raw cane sugar (optional)
- 1 cup powdered sugar
- 1-2 tablespoons half and half (for glaze)

Directions:

1. Begin by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the baking mix and granulated sugar until the mixture is thoroughly combined.
3. Next, add in the half and half along with the melted butter, stirring until a dough has formed. Be careful not to overmix.
4. Delicately fold in the chopped strawberries and white chocolate chips to the dough.
5. Use a 1 1/2 tablespoon cookie scoop to portion out the batter and place it onto the lined baking sheet.
6. If desired, sprinkle the tops of the cookies with coarse sugar.
7. Bake the cookies for 8-10 minutes, or until the tops turn a lovely golden brown.
8. While the cookies are baking, prepare the glaze by whisking together powdered sugar and half and half until combined. Gradually add more half and half, one tablespoon at a time, until you achieve your preferred consistency.
9. Once baked, remove the cookies from the oven and let them cool for at least 5 minutes before transferring them to a cooling rack.
10. Drizzle the prepared glaze over the cookies and serve either warm or after they have cooled down.

Prep Time: 15 minutes.
Cooking Time: 8-10 minutes.
Total Time: Approximately 25 minutes.
Servings: 24 cookies.

03/30/2025

STRAWBERRY PUDDING CHEESECAKE COOKIES

Ingredients:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 tablespoons strawberry flavored instant agar-agar powder
- 2 large eggs, room temperature
- 1 teaspoon strawberry extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3.4 oz box cheesecake flavored instant pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 oz bag white chocolate chips, divided

Directions:

1. In a large mixing bowl, cream together the butter, sugar, and strawberry agar-agar powder until the mixture is light and fluffy.
2. Add the eggs, strawberry extract, and vanilla extract to the bowl. Beat the mixture for 1-2 minutes until everything is combined well.
3. In a separate medium bowl, stir together the flour, pudding mix, baking powder, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until fully combined.
5. Gently stir in 1 1/2 cups of the white chocolate chips.
6. Cover the dough and chill it in the refrigerator for 30 minutes.
7. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
8. Scoop the chilled dough onto the prepared tray. If desired, add 3-4 extra chips to each cookie dough ball.
9. Bake in the oven for 10 minutes, or until the cookies are lightly golden.
10. Allow the cookies to cool before serving or storing them in a container.

Prep Time: 15 minutes
Total Time: Approximately 45 minutes
Servings: About 24 cookies

03/30/2025

𝐓𝐞𝐱𝐚𝐬 𝐒𝐡𝐞𝐞𝐭 𝐂𝐚𝐤𝐞 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

Ingredients:
1 cup unsalted butter
1 cup water
2 cups granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
For the Glaze:
1/2 cup unsalted butter
1/4 cup whole milk
1/4 cup unsweetened cocoa powder
2 1/2 cups powdered sugar (sifted)
1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
2. In a medium saucepan, combine the butter and water, heating until the butter has melted. Remove from heat and mix in the cocoa powder until smooth. Allow to cool slightly.
3. In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract. Gradually incorporate the cocoa mixture, stirring until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry mix to the wet ingredients, combining until just incorporated.
5. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each.
6. Bake for 8–10 minutes until the edges are set but the centers remain soft. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. To prepare the glaze, combine the butter, whole milk, and cocoa powder in a small saucepan. Heat until the mixture is melted and smooth, then remove from heat.
8. Whisk in the powdered sugar and vanilla extract until the glaze is glossy.
9. Once the cookies have cooled, drizzle or spread the glaze over each one, allowing it to set for 10–15 minutes before serving.

Prep Time: 15 minutes.
Cooking Time: 10 minutes.
Total Time: Approximately 30 minutes.
Servings: About 24 cookies.

03/30/2025

𝐂𝐡𝐞𝐫𝐫𝐲 𝐅𝐥𝐮𝐟𝐟

Ingredients:
- 8 oz Cool Whip
- 14 oz sweetened condensed milk
- 21 oz cherry pie filling
- 20 oz crushed pineapple, well drained
- 2 cups vegan mini marshmallows
- 1 cup shredded coconut, unsweetened or sweetened
- 1/2 cup pecans, chopped (optional)

Directions:

1. In a large bowl, combine the first four ingredients: Cool Whip, sweetened condensed milk, cherry pie filling, and crushed pineapple. Mix until well combined.
2. Gently fold in the vegan mini marshmallows, shredded coconut, and chopped pecans if using.
3. Cover the mixture and refrigerate for one hour before serving for best results.

Prep Time: 15 minutes.
Total Time: Approximately 1 hour and 15 minutes.
Servings: 8-10 servings.

03/30/2025

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐮𝐩𝐜𝐚𝐤𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐁𝐮𝐭𝐭𝐞𝐫𝐜𝐫𝐞𝐚𝐦

Ingredients:
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon instant coffee or espresso powder
- 1/2 cup boiling water
- 2 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups powdered sugar, sifted
- 1 cup dutch processed cocoa powder, sifted
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup whole milk
- Vegan sprinkles or semi-sweet chocolate curls, for decoration

Directions:

1. Preheat the oven to 350°F and prepare a muffin pan with 12 cupcake liners.
2. In a small bowl, whisk together the cocoa powder, instant coffee or espresso powder, and boiling water until a smooth paste forms; allow it to cool.
3. In a large mixing bowl, beat together the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until thoroughly mixed (about 1-2 minutes).
4. Incorporate the cooled chocolate paste into the egg mixture, whisking until combined.
5. Sift in the flour, baking soda, baking powder, and salt, then carefully fold the dry ingredients into the wet mixture.
6. Distribute the batter among the cupcake liners, filling each about three-quarters full.
7. Place the cupcakes in the oven and bake for 18 minutes, or until they spring back when touched and a toothpick inserted comes out clean.
8. Allow the cupcakes to cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Chocolate Buttercream:
9. In a mixing bowl, combine the powdered sugar, cocoa powder, and butter, mixing on the lowest speed until well blended and crumbly.
10. Gradually add in the milk while continuing to mix; then increase the speed to medium-high, beating until the frosting is light and creamy (about 4-5 minutes).
11. Fill a piping bag with the buttercream and pipe decorative swirls on top of each cooled cupcake, finishing with vegan sprinkles or chocolate curls.
12. Serve and enjoy!

Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: Approximately 40 minutes
Servings: 12 cupcakes

03/30/2025

𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐂𝐨𝐨𝐥 𝐖𝐡𝐢𝐩 𝐏𝐢𝐞

Ingredients:
- 8 ounces cream cheese, room temperature
- 39 ounces instant vanilla pudding mix
- 7 ounces vegan marshmallow fluff
- 8 ounces Cool Whip, thawed
- 9 ounces premade graham cracker crust
- Whipped topping (optional garnish)

Directions:

1. In a medium-sized mixing bowl, use a handheld electric mixer on medium-high speed to beat the cream cheese for 1 to 1 1/2 minutes until it becomes smooth.
2. Sprinkle the instant vanilla pudding mix over the cream cheese and continue mixing for an additional minute, ensuring it's well combined.
3. Incorporate the vegan marshmallow fluff, mixing just until evenly combined.
4. Gently fold in the thawed Cool Whip until fully incorporated.
5. Carefully spread the Cool Whip mixture into the prepared graham cracker crust.
6. Place the pie in the refrigerator and chill for at least 8 hours, or preferably overnight.
7. Once chilled, slice the pie into eight servings, and if desired, garnish the outer edges of the slices with whipped topping.

Prep Time: 15 minutes.
Total Time: Approximately 8 hours and 15 minutes.
Servings: 8 slices.

03/29/2025

𝐂𝐡𝐞𝐫𝐫𝐲 𝐂𝐨𝐛𝐝𝐞𝐫 𝐌𝐮𝐟𝐟𝐢𝐧𝐬

Ingredients:
- 2 cups all-purpose flour plus 1 tablespoon more
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/4 cup salted butter, melted and cooled
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 21 ounces cherry pie filling, divided in half
- 1/4 cup salted butter, cold and cut into cubes
- 1/2 cup all-purpose flour (for streusel topping)
- 1 teaspoon baking powder (for streusel topping)
- 1/4 cup granulated sugar (for streusel topping)
- 1/4 teaspoon cinnamon (for streusel topping)
- 1 tablespoon milk or heavy cream (for streusel topping)

Directions:
1. Begin by preheating the oven to 375°F. Prepare a 12-cup muffin pan by lining it with parchment paper muffin liners or by spraying it with non-stick cooking spray.
2. In a small bowl, sift together the flour, salt, and baking powder, then set this mixture aside for later use.
3. In a larger mixing bowl, combine the eggs, melted butter, sugar, vanilla extract, and milk. Whisk or beat these ingredients together until they are well blended.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
5. Take half of the cherry pie filling and place it in a strainer, rinsing the cherries thoroughly and allowing them to drain completely.
6. Toss the rinsed cherries with the remaining tablespoon of flour to coat them lightly, then carefully fold them into the muffin batter.
7. Evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full.
8. Take 2-3 cherries from the remaining cherry pie filling and place them on top of each muffin, along with a small spoonful of the filling.
9. In a separate small bowl, combine the cold butter, flour, baking powder, sugar, and cinnamon. Use your fingers or a fork to mix until the combination forms a crumbly texture.
10. Incorporate the heavy cream into the crumb mixture and sprinkle it generously over the muffin batter and cherries.
11. Bake the muffins for approximately 22-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
12. Allow the muffins to cool for about 10 minutes in the pan before transferring them to a cooling rack. Serve them warm and enjoy!

Prep Time: 20 minutes.
Cooking Time: 25 minutes.
Total Time: Approximately 55 minutes.
Servings: 12 muffins.

RossRecipes

03/31/2025

03/31/2025

03/31/2025

03/31/2025

03/31/2025

03/30/2025

03/30/2025

03/30/2025

03/30/2025

03/30/2025

03/30/2025

03/29/2025

Address

Website

Alerts

Shortcuts

Share

Category