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Elsa recipes, Berkeley, CA (2026)

08/11/2026

🍓 Red Velvet Cupcakes with Strawberry Cheesecake Center 🧁
Ingredients
For the Red Velvet Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
½ teaspoon fine salt
¾ cup vegetable oil
½ cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon red liquid food coloring
For the Strawberry Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup fresh strawberries, hulled and diced into small pieces
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
For Garnish (optional):
Fresh strawberry slices
Crumbled red velvet cake scraps
Instructions
Preheat and Prepare: Position an oven rack in the center and preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners. Set aside.

Make the Red Velvet Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt until thoroughly combined. In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until smooth and uniform in color. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or whisk just until a smooth batter forms. Do not overmix.

Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg with an electric mixer on medium speed until the mixture is completely smooth and creamy. Gently fold the diced strawberries into the cream cheese mixture with a spatula until evenly distributed.

Assemble the Cupcakes: Spoon about one tablespoon of the red velvet batter into each lined cupcake cup, filling it about halfway. Add a generous teaspoon of the strawberry cheesecake filling to the center of each cup, right on top of the batter. Divide the remaining red velvet batter among the cups, covering the cheesecake filling completely. The cups should be about two-thirds to three-quarters full.

Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. To test for doneness, insert a toothpick into the cake portion of a cupcake (avoiding the cheesecake center); it should come out clean or with a few moist crumbs. The tops should spring back lightly when touched.

Cool Completely: Remove the pan from the oven and let the cupcakes cool in the pan for 5 to 10 minutes. Then, carefully transfer them to a wire rack to cool completely. The cupcakes must be at room temperature before frosting.

Make the Cream Cheese Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium-high speed until the mixture is completely smooth, light, and fluffy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue beating until the frosting is fluffy and holds its shape.

Frost and Decorate: Fit a piping bag with your desired tip (such as a star or round tip). Fill the bag with the cream cheese frosting. Pipe a generous swirl onto each completely cooled cupcake. Garnish each frosted cupcake with a fresh strawberry slice and a sprinkle of red velvet cake crumbs, if desired. Serve immediately or refrigerate until ready to serve.

08/11/2026

🥦 Crispy Baked Broccoli & Cheese Bites 🧀
Ingredients
2 cups (packed) roughly chopped, soft cooked broccoli
1 cup panko breadcrumbs
2 large eggs
¾ cup shredded sharp cheddar cheese
2 green onions, finely sliced
2 cloves garlic, finely minced
¼ teaspoon fine salt
Freshly ground black pepper, to taste
Olive oil cooking spray, for misting
For Serving (Optional):
Lemon Yogurt Sauce or plain yogurt
Instructions
Preheat and Prepare: Position an oven rack in the center and preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking. Set the prepared pan aside.

Mix the Base: In a large mixing bowl, combine the well-drained cooked broccoli, panko breadcrumbs, eggs, shredded cheese, sliced green onions, minced garlic, salt, and a generous amount of black pepper.

Combine Thoroughly: Mix all the ingredients together with a spoon or your hands until they are completely combined. As you mix, press down on the broccoli with the back of a spoon or squeeze the mixture through your fingers to mash it slightly, which will help the balls hold together.

Form the Balls: Scoop up a heaping tablespoon of the mixture. Press it firmly into the spoon to compact it, then use a second spoon or your hands to release it and roll it into a firm, round ball. Place the formed ball on the prepared baking sheet. Repeat with the remaining mixture. You should have between 15 to 18 balls.

Spray and Bake: Lightly but generously mist the tops and sides of the broccoli balls with olive oil cooking spray. This is essential for achieving a golden, crisp exterior. Bake for 25 minutes, or until the balls are beautifully golden brown and slightly crisp on the outside.

Rest and Serve: Remove the baking sheet from the oven and let the broccoli cheese balls cool for a few minutes on the pan before serving. This allows them to set slightly, making them easier to handle. Serve warm with your favorite dipping sauce.

08/11/2026

🥥 German Chocolate Dump Cake 🍫
Ingredients
1 cup sweetened flaked coconut
1½ cups chopped pecans, divided
1 (15.25-ounce) box devil's food cake mix
8 ounces cream cheese
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 cups powdered sugar
½ cup semi-sweet chocolate chips
Instructions
Preheat and Prepare Pan: Position an oven rack in the center and preheat your oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or non-stick cooking spray.

Create the Coconut-Pecan Base: Sprinkle the sweetened flaked coconut and 1 cup of the chopped pecans evenly across the bottom of the prepared baking dish, creating a uniform layer.

Prepare and Pour the Cake Batter: In a separate mixing bowl, prepare the devil's food cake mix according to the package directions, stirring until the batter is smooth and all ingredients are fully incorporated. Gently pour the cake batter over the coconut-pecan layer, using a spatula to spread it evenly to the edges. Do not stir the layers together.

Make the Cream Cheese Mixture: In a large bowl using an electric mixer, beat the softened cream cheese, melted butter, vanilla extract, and salt until the mixture is completely smooth and creamy. Gradually add the powdered sugar, beating until well incorporated. Fold in the chocolate chips and the remaining ½ cup of chopped pecans until evenly distributed.

Dollop and Swirl: Drop spoonfuls of the cream cheese mixture over the cake batter, distributing them evenly across the surface. Using a butter knife, gently swirl the cream cheese mixture into the batter to create a marbled effect. Be careful not to overmix; just a few swirls are sufficient.

Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, and the top is set. Remove from the oven and let cool slightly on a wire rack.

Serve: This cake is delicious served warm, at room temperature, or even cold from the refrigerator. For an extra decadent touch, serve each slice with a scoop of vanilla ice cream.

08/11/2026

🎃 Gooey Pumpkin Crumble Coffee Cake 🍂
Ingredients
For the Pumpkin Cake Base:
1 (18.25-ounce) box yellow cake mix
1 (15-ounce) can pumpkin puree
¼ cup vegetable oil
1 large egg
½ cup water
For the Crumble Topping:
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2¼ cups all-purpose flour
1¾ cups firmly packed brown sugar
1½ tablespoons ground cinnamon
1½ teaspoons vanilla extract
For Garnish (optional):
Powdered sugar, for dusting
Instructions
Preheat and Prepare Pan: Position an oven rack in the center and preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish or coat it with non-stick cooking spray. Set the pan aside.

Make the Pumpkin Batter: In a large mixing bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine the yellow cake mix, pumpkin puree, vegetable oil, egg, and water. Beat on medium speed until all ingredients are thoroughly incorporated and the batter is smooth, scraping down the sides of the bowl as needed.

Partial Bake the Cake: Pour the batter evenly into the prepared baking dish, spreading it to the corners with a spatula. Bake for 15 to 20 minutes. The cake should be just starting to set around the edges but still appear slightly underdone and jiggly in the center. This partial baking ensures the crumble topping integrates perfectly without the base becoming dry.

Prepare the Crumble Topping: While the cake bakes, make the topping. In a large bowl, combine the flour, brown sugar, cinnamon, and vanilla extract. Add the cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the dry mixture until it resembles coarse, pea-sized crumbs with some larger chunks remaining. Do not overmix; the topping should be crumbly and irregular.

Add Topping and Finish Baking: Remove the partially baked cake from the oven. Evenly distribute the crumble topping over the entire surface, gently pressing it down slightly so it adheres. Return the pan to the oven and continue baking for an additional 12 to 15 minutes. The cake is ready when the edges are set and bubbly, and the topping is golden and fragrant.

Cool and Serve: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. Once cooled, slice into squares. If desired, dust the top with powdered sugar just before serving for an elegant finish. This cake is delicious served warm, at room temperature, or even chilled.

08/11/2026

🧈 Salted Caramel Fudge 🧂
Ingredients
1 (14-ounce) can sweetened condensed milk
½ cup granulated sugar
½ cup firmly packed dark brown sugar
¼ cup liquid glucose syrup, light corn syrup, or brown rice syrup
¼ cup golden syrup
½ cup (1 stick) unsalted butter
1 cup (about 6.5 ounces) white chocolate, finely chopped
2 teaspoons flaky sea salt
Instructions
Prepare the Pan: Line an 8x8-inch square baking pan with a double layer of parchment paper or baking paper, allowing the ends to overhang the edges to create handles for easy removal. Set the pan aside.

Combine Base Ingredients: In a large, heavy-bottomed saucepan, combine the sweetened condensed milk, granulated sugar, brown sugar, glucose syrup, golden syrup, and butter.

Melt and Dissolve: Place the saucepan over low heat. Stir the mixture continuously with a wooden spoon or heatproof spatula until the butter is completely melted and the sugars have fully dissolved into the liquid. The mixture should become smooth and homogenous. Do not let it boil at this stage.

Simmer and Thicken: Once the sugar is dissolved, increase the heat to medium-low, bringing the mixture to a gentle, consistent simmer. Once it is bubbling across the entire surface and continues to bubble as you stir, continue to cook and stir constantly for 6 to 8 minutes. The fudge base will thicken slightly and begin to pull away from the sides of the pan. This constant stirring is essential to prevent scorching.

Incorporate Chocolate and Salt: Remove the saucepan from the heat. Immediately add the finely chopped white chocolate and most of the sea salt (reserving a generous pinch for the top). Stir vigorously until the chocolate is completely melted and the mixture is perfectly smooth and glossy.

Pour and Top: Pour the hot fudge mixture into the prepared baking pan, using a spatula to spread it evenly into the corners. Immediately sprinkle the reserved flaky sea salt evenly over the top, gently pressing it down to adhere.

Set and Chill: Allow the fudge to cool at room temperature for approximately 30 minutes. Then, cover the pan loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 2 hours, or preferably overnight, until the fudge is completely firm.

Cut and Serve: Once fully set, use the parchment paper overhang to lift the entire block of fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into 36 small, even squares. For clean cuts, wipe the knife blade between each slice.

08/11/2026

🍑 Fried Peach Hand Pies 🥧
Ingredients
For the Peach Filling:
4 to 5 large fresh peaches
¼ cup (½ stick) unsalted butter
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon fresh lemon juice
3 to 4 tablespoons cornstarch
For the Pie Dough:
3 cups all-purpose flour
1½ teaspoons fine salt
1 cup plus 3 tablespoons vegetable shortening
10 to 11 tablespoons canned evaporated milk
For Coating and Frying:
1 cup granulated sugar
2 teaspoons ground cinnamon
Vegetable oil, for frying
Instructions
Prepare the Peach Filling: In a large skillet over medium-high heat, melt the butter. Add the prepared peach chunks, brown sugar, cinnamon, and lemon juice. Stir to combine. Sprinkle the cornstarch over the peaches, starting with 3 tablespoons, and stir constantly. Cook until the mixture comes to a boil and thickens, about 2 to 3 minutes. The peaches should be tender but still hold their shape. If the filling seems too thin, add the remaining tablespoon of cornstarch. Remove from heat and allow the filling to cool completely. It will continue to thicken as it cools.

Make the Pie Dough: In a large mixing bowl, whisk together the flour and salt. Using a pastry blender or two forks, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs, with pieces about the size of small peas. Make a well in the center and pour in 10 tablespoons of the evaporated milk. Gently mix by shaking the bowl in a back-and-forth motion until the dough begins to clump together. Use your hands to gather the dough into a ball. If it is too dry, add the remaining tablespoon of milk. Divide the dough ball in half.

Roll and Cut the Dough: On a well-floured surface, roll out one dough half into a large rectangle, approximately 12 inches by 9 inches, and about ¼-inch thick. Use a sharp knife to trim the edges for a clean rectangle, then cut it into 9 smaller rectangles, each about 4 inches long and 3 inches wide. Repeat this rolling and cutting process with the second half of the dough. You will have 18 individual dough rectangles.

Fill and Seal the Pies: Place a heaping tablespoon of the cooled peach filling in the center of each dough rectangle. Lightly brush the edges of the dough with a little evaporated milk (this acts as a glue). Fold one short end of the rectangle over the filling to meet the other short end, forming a pocket. Press the edges firmly together with your fingers to seal, then crimp the sealed edges with the tines of a fork for a decorative and secure closure. Place the assembled pies on a baking sheet.

Prepare for Frying: Line a large baking sheet with several layers of paper towels and set it near your stovetop. In a shallow dish, combine the granulated sugar and cinnamon for the coating; mix well and set aside.

Heat the Oil: Pour vegetable oil into a heavy, deep pot (like a Dutch oven) to a depth of 2 inches. Heat the oil over medium-high heat until it reaches 350°F on a candy or deep-fry thermometer. Monitor the temperature closely and adjust the heat as needed to maintain it.

Fry the Hand Pies: Carefully place a few hand pies into the hot oil, ensuring they are in a single layer and not touching each other. Fry for 1 to 2 minutes per side, or until they are a beautiful, even golden brown. Use a slotted spatula to gently turn them. Once fried, transfer the pies to the prepared paper towel-lined baking sheet to drain and cool slightly.

Coat in Cinnamon Sugar: While the pies are still warm but cool enough to handle, roll each one individually in the cinnamon-sugar mixture, coating it completely. Place the coated pies on a serving platter. Serve warm or at room temperature.

08/11/2026

🍫 Fudgy Snickers-Stuffed Brownie Bites 🥜
Ingredients
1 (18-ounce) box of your favorite brownie mix,
24 Snickers Minis (about one 9.2-ounce bag)
½ cup semi-sweet chocolate chips
¼ cup creamy peanut butter
¼ cup salted peanuts, roughly chopped
Instructions
Preheat and Prepare the Pan: Position an oven rack in the center and preheat your oven to 350°F (175°C). Thoroughly grease a 24-cup mini muffin tin with non-stick cooking spray, ensuring you coat the bottom and sides of each cup well to prevent sticking.

Make and Portion the Batter: Prepare the brownie batter exactly according to the instructions on the box. Evenly distribute the batter among the 24 prepared muffin cups, filling each about two-thirds to three-quarters full.

Bake the Brownie Bites: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The bites are ready when a toothpick inserted into the brownie portion (not into a candy piece) comes out with a few moist crumbs, and the edges are slightly puffed.

Insert the Snickers: Immediately after removing the pan from the oven, while the brownies are still very warm and soft, firmly press one Snickers Mini directly into the center of each brownie bite, pushing it down until it is level with the surface. The warmth will help the candy sink slightly and adhere. Allow the bites to cool completely in the pan on a wire rack.

Prepare the Topping: In a small, microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals at 50% power, stirring thoroughly after each interval, until the mixture is completely melted, smooth, and glossy. Be careful not to overheat.

Top and Garnish: Spoon about 1 teaspoon of the melted chocolate-peanut butter mixture over the top of each cooled brownie bite, gently spreading it to cover the surface. Immediately sprinkle the chopped peanuts evenly over the wet topping, gently pressing them down so they adhere.

Set and Serve: Let the brownie bites stand at room temperature for about 15 minutes, or until the topping is firmly set. Once set, carefully remove the bites from the muffin tin by running a butter knife around the edge of each cup if needed. Serve and enjoy.

08/11/2026

🍗 Cheesy Chicken & Broccoli Stuffed Shells 🥦
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
12 ounces (about 1 box) jumbo pasta shells
2 cups cream of chicken soup
½ cup milk
2 tablespoons unsalted butter
1 teaspoon curry powder
2 cups fresh broccoli florets, chopped into small, pea-sized pieces
1½ cups shredded sharp cheddar cheese, divided
Salt and pepper, to season the chicken
Instructions
Preheat and Cook Chicken: Preheat your oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat. Season the cubed chicken generously with salt and pepper. Add the chicken to the hot skillet and cook, stirring occasionally, until it is browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set it aside.

Prepare the Pasta Shells: Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to package directions, but stop cooking 1 to 2 minutes before they reach al dente. The shells should be slightly firm, as they will continue to cook in the oven. Drain the shells in a colander, then spread them out in a single layer on a large baking sheet. Drizzle with a tiny amount of olive oil and toss gently to prevent them from sticking together. Allow them to cool slightly so they are comfortable to handle.

Make the Sauce: In a small saucepan over low heat, combine the cream of chicken soup, milk, butter, and curry powder. Warm the mixture, stirring occasionally, for about 10 minutes until it is heated through and the butter is fully melted. The sauce will have a smooth, golden appearance.

Assemble the Filling: In a large mixing bowl, combine the cooked chicken, chopped broccoli florets, 1 cup of the shredded cheddar cheese, and about ½ cup of the warm sauce. Mix well until all the ingredients are evenly coated and combined.

Prepare the Baking Dish: Pour a thin layer (about ½ cup) of the remaining sauce into the bottom of a 9x13-inch baking dish. Spread it evenly to cover the bottom, which will prevent the shells from sticking.

Stuff the Shells: Carefully fill each par-cooked pasta shell with the chicken and broccoli mixture. Place the filled shells seam-side up in the prepared baking dish, arranging them in a single layer.

Top and Bake: Once all the shells are stuffed and arranged, pour the remaining sauce evenly over the top. Sprinkle the remaining ½ cup of shredded cheddar cheese over the sauce. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Then, remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and makes serving easier.

08/11/2026

🍬 Churro Cracker Candy 🍬
Ingredients
1 cup (2 sticks) unsalted butter
1 cup firmly packed light or dark brown sugar
35 to 45 saltine crackers
12 ounces (about 2 cups) white chocolate chips
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
Prepare the Pan and Crackers: Preheat your oven to 400°F (200°C). Line a standard 10x15-inch baking sheet (or a jelly-roll pan) with parchment paper. Lightly coat the parchment with non-stick cooking spray. Arrange the saltine crackers in a single, tightly packed layer over the parchment, covering the entire surface. Crackers can be broken to fit if necessary.

Make the Toffee Base: In a medium-sized, heavy-bottomed saucepan, combine the butter and brown sugar. Cook over medium heat, whisking constantly, just until the butter is fully melted and the mixture is smooth. Stop whisking and allow the mixture to come to a rolling boil. Let it boil undisturbed for about 3 to 6 minutes. Using a candy thermometer, monitor the temperature; it is ready when it reaches between 270°F and 290°F (soft-crack stage).

Pour and Bake: Immediately remove the saucepan from the heat. Carefully and quickly pour the hot toffee mixture evenly over the layer of crackers. Use a large offset spatula to spread it into a uniform, thin layer, working swiftly as the toffee begins to set. Place the baking sheet in the preheated oven and bake for 3 to 5 minutes, or until the toffee is bubbling vigorously all over.

Add the Chocolate Layer: Carefully remove the hot baking sheet from the oven. Immediately sprinkle the white chocolate chips evenly over the bubbling toffee. Let them sit for 1 to 2 minutes to melt. Once softened, use a small offset spatula to gently spread the melted white chocolate into a smooth, even layer covering all the toffee.

Apply the Cinnamon Sugar: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the melted white chocolate layer, ensuring complete coverage.

Chill and Set: Place the baking sheet in the refrigerator for at least 1 hour, or in the freezer for 30 minutes, until the chocolate is firm and the toffee is completely set.

Break and Serve: Once fully set, remove the brittle from the pan. Use a knife or your hands to break it into irregular, bite-sized pieces. The brittle is now ready to serve or store.

08/11/2026

🥤 Old-Fashioned Root Beer Float Pie 🥧
Ingredients
1 prepared graham cracker crust
¾ cup root beer
½ cup milk
1 (3.4-ounce) box instant vanilla pudding mix
1 to 2 tablespoons root beer extract
1 (8-ounce) tub frozen whipped topping (like Cool Whip), thawed in the refrigerator
Optional garnishes: maraschino cherries with stems, additional thawed whipped topping, or a light dusting of ground nutmeg

Instructions
Prepare the Flavor Base: In a large mixing bowl, combine the root beer, milk, and instant vanilla pudding mix. Whisk vigorously for about 2 minutes, or until the mixture begins to thicken and is smooth. It will be loose but should coat the back of a spoon.

Add the Extract: Stir in 1 tablespoon of the root beer extract. Taste the mixture and add the remaining tablespoon if you desire a more pronounced, old-fashioned root beer flavor. For a subtler taste, stick with 1 tablespoon or even start with 2 teaspoons and adjust from there.

Fold in the Whipped Topping: Gently fold the entire tub of thawed whipped topping into the pudding mixture using a rubber spatula. Fold by cutting down through the center, scraping along the bottom of the bowl, and bringing the mixture up and over the top. Continue until the color is uniform and no white streaks remain, being careful not to overmix and deflate the mixture.

Fill the Crust: Pour the filling into the prepared graham cracker crust. Smooth the top with the back of a spoon or a small offset spatula, spreading it evenly to the edges.

Freeze to Set: Place the pie, uncovered, in the freezer for a minimum of 8 hours, or preferably overnight. The pie is ready when the filling is completely firm to the touch and holds its shape when sliced.

Serve: Remove the pie from the freezer about 5-10 minutes before serving to allow it to soften slightly for easier slicing. Use a sharp knife dipped in hot water and wiped dry for clean cuts. Garnish each slice with a dollop of whipped topping and a cherry if desired. Store any leftovers in the freezer, covered tightly.

Elsa recipes

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