https://www.facebook.com/465712366629310/

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

06/18/2026

🍓 Strawberry Chocolate Drip Cake

Ingredients:

- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, diced
- 250 g unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons strawberry puree
- Pink food coloring (optional)
- 200 g dark chocolate, chopped
- 1/2 cup heavy cream
- 2 cups fresh whole strawberries, washed and dried, for decoration

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch square cake pans with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the dry ingredients and milk, mixing until just combined. Gently fold in the diced strawberries.
6. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the strawberry puree and a few drops of pink food coloring if desired. Beat until light and fluffy.
9. To prepare the chocolate drip, heat the heavy cream until just simmering. Pour it over the chopped chocolate and let stand for 3 minutes before stirring until smooth. Cool slightly until thickened but still pourable.
10. Place one cake layer on a serving board and spread a generous layer of strawberry frosting. Top with the second cake layer.
11. Frost the top and sides smoothly with the remaining strawberry frosting.
12. Carefully spoon the chocolate ganache around the edges to create decorative drips, then spread a thin layer over the top if desired.
13. Pipe a decorative pink frosting border around the top edge and base of the cake.
14. Arrange the fresh whole strawberries generously on top of the cake. Refrigerate for 30 minutes before slicing and serving.

Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes

Kcal: 520 kcal | Servings: 12 servings

06/18/2026

🍫 Ultimate Chocolate Fudge Layer Cake

Ingredients:

- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- 250 g unsalted butter, softened
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 200 g dark chocolate, melted and cooled
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Chocolate curls or shavings for garnish (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch square cake pans with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually stir in the hot coffee or hot water until the batter is silky and well combined.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
8. Blend in the melted dark chocolate, heavy cream, and vanilla extract. Beat until light, fluffy, and smooth.
9. Place one cake layer on a serving plate and spread a generous layer of chocolate frosting over the top.
10. Position the second cake layer on top and frost the entire cake with the remaining frosting.
11. Using a large star piping tip, pipe elegant rosettes across the top of the cake to create a beautiful bakery-style finish.
12. Slice into generous squares and serve at room temperature for the richest chocolate flavor.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: 585 kcal | Servings: 12 servings

06/18/2026

🍫 Salted Caramel Chocolate Brownie Trifle

Ingredients:

- 1 batch fudgy brownies (9 x 13-inch pan), cooled and cut into chunks
- 1 cup salted caramel sauce, plus extra for drizzling
- 2 cups cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream, divided
- 1 cup heavy cream (for the ganache)
- 115 g bittersweet chocolate, finely chopped
- 1/2 cup chopped chocolate pieces
- 1/3 cup crushed toffee bits
- Brownie crumbs, for garnish

Directions:

1. Bake a batch of fudgy brownies in a 9 x 13-inch pan according to your favorite recipe. Allow them to cool completely before cutting or crumbling into bite-sized pieces.
2. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
3. Add the salted caramel sauce, granulated sugar, and vanilla extract. Beat for 2 to 3 minutes until light and fluffy.
4. In a separate chilled bowl, whip the 3 cups of heavy cream until soft peaks form. Fold half of the whipped cream into the caramel cream cheese mixture to create a light caramel mousse. Refrigerate until needed. Reserve the remaining whipped cream for layering.
5. To prepare the ganache, heat 1 cup of heavy cream until it just begins to simmer. Pour it over the chopped bittersweet chocolate and let stand for 5 minutes. Stir until smooth and glossy, then cool to room temperature.
6. In a large trifle bowl, spread a generous layer of brownie chunks across the bottom.
7. Drizzle a little salted caramel sauce over the brownies to lightly soak them.
8. Spoon over a thick layer of the salted caramel mousse, spreading it evenly to the edges.
9. Pour a layer of chocolate ganache over the mousse.
10. Add a layer of whipped cream, smoothing the top.
11. Repeat the layers with the remaining brownies, caramel sauce, caramel mousse, chocolate ganache, and whipped cream.
12. Finish with brownie crumbs, chopped chocolate, toffee bits, and a final drizzle of salted caramel sauce.
13. Cover and refrigerate for at least 4 hours, or overnight for the richest flavor and perfect texture.
14. Serve chilled, making sure each serving includes every delicious layer.

Prep Time: 35 minutes | Cooking Time: 35 minutes | Total Time: 5 hours 10 minutes

Kcal: 610 kcal | Servings: 12 servings

06/17/2026

🥭 Eggless Mango Tiramisu

Ingredients:

- 3 medium ripe mangoes, thinly sliced
- 1 ripe mango, pureed
- 250 g mascarpone cheese
- 300 ml heavy cream
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 250 g ladyfinger biscuits
- 1 cup mango nectar
- Extra mango slices for garnish (optional)

Directions:

1. Line the base and sides of a round cake ring or springform pan with parchment paper if desired for easier removal.
2. In a chilled mixing bowl, whip the heavy cream until it begins to thicken.
3. Add the sugar and vanilla extract, then continue whisking until soft peaks form.
4. Add the mascarpone cheese and gently whisk until the mixture is smooth, creamy, and fully combined. Fold in the mango puree until evenly incorporated.
5. Pour the mango nectar into a shallow bowl. Quickly dip each ladyfinger into the nectar, ensuring they are moistened but not soggy.
6. Arrange a single layer of soaked ladyfingers across the bottom of the prepared pan.
7. Spread half of the mango mascarpone cream evenly over the biscuits.
8. Arrange a generous layer of thinly sliced fresh mangoes over the cream.
9. Repeat with another layer of dipped ladyfingers, followed by the remaining mango cream, then finish with a decorative layer of fresh mango slices.
10. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the layers to set and the flavors to develop.
11. Carefully remove the cake ring, garnish with extra mango slices if desired, and serve well chilled for the best texture and flavor.

Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 8 hours 25 minutes

Kcal: 390 kcal | Servings: 8 servings

06/17/2026

These Chocolate Cheesecake Cupcakes feature moist chocolate cake, a rich chocolate cream cheese filling, and a silky chocolate ganache topping. Easy to make and perfect for parties, holidays, or any chocolate lover's dessert craving.

🧁🍫 Chocolate Cheesecake Cupcakes

Ingredients:

For the Chocolate Cupcakes:

- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot coffee or hot water

For the Chocolate Cream Cheese Filling:

- 225 g cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 60 g melted dark chocolate
- 1 teaspoon vanilla extract

For the Chocolate Ganache:

- 150 g dark chocolate, finely chopped
- 1/2 cup heavy whipping cream

For Garnish:

- Chocolate curls or chocolate shavings
- Mini chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. Add the vegetable oil, egg, vanilla extract, and buttermilk. Mix until just combined.
4. Stir in the hot coffee or hot water until the batter is smooth. Do not overmix.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean.
7. Allow the cupcakes to cool completely.
8. For the filling, beat together the cream cheese, powdered sugar, cocoa powder, melted dark chocolate, and vanilla extract until smooth and creamy.
9. Using a small knife or cupcake corer, remove the center of each cupcake. Fill each cavity generously with the chocolate cream cheese mixture.
10. Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let stand for 2 minutes before stirring until smooth and glossy.
11. Spoon or drizzle the ganache over each filled cupcake, allowing it to cover the top beautifully.
12. Garnish with chocolate curls or mini chocolate chips. Chill for 20 minutes before serving for the best texture and flavor.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes

Kcal: 360 kcal | Servings: 12 cupcakes

06/17/2026

💚🥜 No-Bake Pistachio Cheesecake 🍰

Ingredients:

For the Crust:

- 250 g digestive biscuits or graham crackers, crushed
- 100 g unsalted butter, melted
- 2 tablespoons brown sugar

For the Cheesecake Filling:

- 500 g cream cheese, softened
- 250 ml heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pistachio cream
- 1 tablespoon lemon juice

For the Pistachio Topping:

- 200 g pistachio cream, slightly warmed
- 2 tablespoons heavy cream (optional, for a thinner glaze)

For Garnish:

- 1/4 cup chopped pistachios
- Extra pistachio cream for drizzling (optional)

Directions:

1. Line the base of an 8-inch (20 cm) springform pan with parchment paper.
2. Combine the crushed biscuits, melted butter, and brown sugar until evenly moistened.
3. Press the mixture firmly into the bottom of the pan to form an even crust. Refrigerate for 20 minutes.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5. Add the powdered sugar, vanilla extract, lemon juice, and pistachio cream. Beat until fully incorporated.
6. In a separate bowl, whip the heavy cream to stiff peaks.
7. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
8. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
9. Refrigerate for at least 6 hours, or overnight, until the cheesecake is fully set.
10. Warm the pistachio cream slightly and stir in the heavy cream if needed for a pourable consistency. Spread it evenly over the chilled cheesecake.
11. Sprinkle chopped pistachios around the edge of the cake for a beautiful finish.
12. Chill for another 20 minutes before slicing and serving. Enjoy this rich, creamy dessert well chilled.

Prep Time: 25 minutes | Chilling Time: 6 hours 20 minutes | Total Time: 6 hours 45 minutes

Kcal: 480 kcal | Servings: 10 servings

06/17/2026

🍪🍫 5-Minute Oreo Nutella Cup Dessert 🍨

Ingredients:

- 8 Oreo biscuits
- 250 ml whipping cream (33% fat or higher), chilled
- 75 g Nutella

Directions:

1. Place the Oreo biscuits in a zip-top bag and crush them into small chunks using a rolling pin, or pulse them a few times in a food processor. Leave a few larger pieces for extra texture.
2. In a chilled mixing bowl, whip the cold whipping cream until soft peaks begin to form.
3. Add the Nutella to the whipped cream and gently fold it in until smooth, light, and fully combined. Do not overmix to keep the mixture fluffy.
4. Divide half of the crushed Oreos evenly among four 240 ml dessert cups.
5. Spoon or pipe a generous layer of the Nutella whipped cream over the Oreo crumbs.
6. Add another layer of the remaining crushed Oreos.
7. Finish with the remaining Nutella cream, smoothing or swirling the tops as desired.
8. Garnish with extra Oreo crumbs or a mini Oreo on top for an attractive finish, if desired.
9. Serve immediately for a crunchy texture, or chill for 15-20 minutes if you prefer a softer, mousse-like dessert.
10. Enjoy this rich, creamy dessert that's perfect for parties, last-minute guests, or whenever you're craving something sweet without turning on the oven.

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes

Kcal: 430 kcal | Servings: 4 servings

06/17/2026

🍫 Rich Fudgy Brownies with Raspberries 🍓

Ingredients:

- 1 cup unsalted butter
- 200 g dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips
- Powdered sugar, for dusting (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.
2. Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let cool slightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly fluffy.
4. Gradually whisk the melted chocolate mixture into the egg mixture until fully combined.
5. Sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture using a spatula until just combined.
6. Gently fold in the chocolate chips and half of the fresh raspberries, taking care not to crush them.
7. Pour the batter into the prepared baking pan and spread it evenly. Scatter the remaining raspberries over the top, pressing them lightly into the batter.
8. Bake for 32-38 minutes, or until the edges are set and the center is still slightly soft. A toothpick should come out with a few moist crumbs attached.
9. Allow the brownies to cool completely in the pan before lifting them out using the parchment paper.
10. Slice into squares using a sharp knife, wiping the blade clean between cuts for neat edges.
11. Dust lightly with powdered sugar if desired and garnish with extra fresh raspberries before serving.
12. Enjoy these ultra-rich, fudgy brownies with a scoop of vanilla ice cream or a hot cup of coffee.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 395 kcal | Servings: 12 servings

06/17/2026

☕🍫 Italian Tiramisu 🇮🇹

Ingredients:

- 250 g mascarpone cheese, chilled
- 1 1/2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 24 ladyfinger biscuits (savoiardi)
- 1 1/2 cups strong brewed espresso, cooled
- 2 tablespoons cocoa powder, for dusting
- 2 tablespoons dark chocolate, finely grated (optional)

Directions:

1. Brew the espresso and allow it to cool completely.
2. In a large mixing bowl, whip the heavy cream with the sugar until soft peaks begin to form.
3. Add the mascarpone cheese and vanilla extract, then continue mixing on low speed until the mixture is smooth, thick, and creamy. Avoid overmixing.
4. Quickly dip each ladyfinger into the cooled espresso for 1-2 seconds. Do not soak them, as they will become too soft.
5. Arrange a single layer of the dipped ladyfingers in the bottom of a serving dish.
6. Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula.
7. Repeat with another layer of espresso-dipped ladyfingers.
8. Finish by spreading the remaining mascarpone cream smoothly over the top.
9. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop.
10. Just before serving, generously dust the top with cocoa powder using a fine-mesh sieve.
11. Sprinkle with finely grated dark chocolate if desired for extra richness.
12. Slice and serve chilled for a classic, creamy Italian dessert.

Prep Time: 25 minutes | Chilling Time: 6 hours | Total Time: 6 hours 25 minutes

Kcal: 410 kcal | Servings: 8 servings

06/17/2026

🍫🍨 Chocolate-Coated Ice Cream Cake with Fresh Berries 🍓

Ingredients:

For the Ice Cream Filling:

- 1 liter vanilla ice cream, slightly softened
- 1 teaspoon vanilla extract

For the Cake Base:

- 18 chocolate sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted

For the Chocolate Shell:

- 300 g milk chocolate, chopped
- 2 tablespoons coconut oil or vegetable oil

For the Decoration:

- 5 fresh strawberries, sliced
- 1 cup fresh raspberries
- Chocolate crispy pearls
- Fresh mint leaves
- Powdered sugar for dusting

Directions:

1. Line a small loaf pan with plastic wrap, leaving enough overhang to lift the dessert out later.
2. Mix the crushed chocolate sandwich cookies with the melted butter until the texture resembles wet sand.
3. Press half of the cookie mixture firmly into the bottom of the loaf pan to create a crust.
4. Spoon the softened vanilla ice cream over the crust and smooth the surface with a spatula.
5. Sprinkle the remaining cookie mixture over the ice cream and press gently.
6. Cover the pan and freeze for at least 6 hours or overnight until completely firm.
7. Melt the milk chocolate with the coconut oil until smooth and glossy. Allow it to cool slightly without hardening.
8. Remove the frozen ice cream cake from the pan using the plastic wrap and place it on a wire rack over a tray.
9. Quickly pour the melted chocolate over the frozen cake, coating all sides evenly. The chocolate will harden almost instantly.
10. Decorate immediately with chocolate crispy pearls while the coating is still soft.
11. Arrange the sliced strawberries, fresh raspberries, and mint leaves on top. Finish with a light dusting of powdered sugar.
12. Return the cake to the freezer for 15 minutes before slicing. Let it sit at room temperature for 3-5 minutes before serving for the perfect creamy texture.

Prep Time: 25 minutes | Freezing Time: 6 hours | Total Time: 6 hours 25 minutes

Kcal: 465 kcal | Servings: 8 servings

Recipes Hurry

06/18/2026

06/18/2026

06/18/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

Address

Website

Alerts

Shortcuts

Share

Category