Razan Recipes, New York, NY (2026)

03/11/2025

Here’s a delicious Strawberry Brownies Recipe for you! These soft, chewy, and fruity brownies are made with real strawberries and have a rich, buttery texture.

Ingredients:
1 box (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
For the Glaze (Optional)
1 cup powdered sugar
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Instructions:
Preheat Oven: Set your oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper.
Mix Ingredients: In a bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract. Stir until you get a thick batter.
Bake: Spread the batter evenly in the baking dish and bake for 18–22 minutes or until the edges are set and a toothpick inserted comes out with a few crumbs.
Cool: Let the brownies cool completely before adding the glaze.
Make the Glaze (Optional): Mix powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled brownies.
Slice & Serve: Cut into squares and enjoy your delicious strawberry brownies!

03/10/2025

Here’s a refreshing Lemon Drizzle Cake recipe that’s perfect for a light and zesty dessert! 🍋🍰

Ingredients:
For the Cake:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons
½ cup (120ml) whole milk, room temperature
2 tbsp freshly squeezed lemon juice
For the Lemon Drizzle:
¼ cup (60ml) freshly squeezed lemon juice
½ cup (100g) granulated sugar
Instructions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the lemon juice until incorporated.
Step 2: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Lemon Drizzle
While the cake is cooling, prepare the drizzle by combining the lemon juice and sugar in a small saucepan over medium heat.
Stir the mixture until the sugar has dissolved completely and the syrup has thickened slightly. Remove from heat.
Step 4: Drizzle the Cake
Once the cake has cooled, use a skewer or toothpick to poke small holes all over the top of the cake.
Slowly pour the lemon drizzle over the top of the cake, allowing it to soak in.
Enjoy your Lemon Drizzle Cake—a tangy, light, and refreshing treat that’s perfect for any occasion! 🍋

03/10/2025

Here’s a delicious Pumpkin Spice Cake recipe that’s perfect for fall or any cozy occasion! 🎃🍰

Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
½ tsp salt
1 cup (240ml) vegetable oil
1 ½ cups (300g) granulated sugar
1 cup (240g) pumpkin puree
4 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) buttermilk, room temperature
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, beat together the vegetable oil and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
Mix until just combined.
Step 2: Bake the Cake
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and continue beating until smooth and fluffy.
Mix in the vanilla extract and a pinch of salt.
Step 4: Assemble the Cake
Once the cakes have cooled, place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Optionally, decorate with chopped pecans or a sprinkle of cinnamon for extra flavor and decoration.
Enjoy your Pumpkin Spice Cake—a rich and spiced dessert that’s perfect for the fall season!

03/10/2025

Here’s a delicious Black Forest Cake recipe, perfect for any special occasion! 🍒🍰

Ingredients:
For the Cake:
2 ¼ cups (280g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
1 jar (24 oz / 680g) dark sweet cherries, drained, juice reserved
2 tbsp kirsch (cherry brandy) – optional (or use more cherry juice)
For the Whipped Cream:
2 cups (480ml) heavy whipping cream
¼ cup (30g) powdered sugar
1 tsp vanilla extract
For the Assembly:
½ cup (80g) dark chocolate, grated or shavings
½ cup (50g) chocolate shavings or curls
Fresh cherries for decoration (optional)
Instructions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the boiling water to the batter, stirring until well combined. The batter will be thin.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Whipped Cream
In a large chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
Step 3: Assemble the Cake
Once the cakes have cooled, slice each cake layer in half horizontally, creating 4 layers of cake.
Place the first layer on a serving plate. Drizzle with some of the reserved cherry juice (or kirsch if using).
Spread a layer of whipped cream on top of the cake and then add a portion of the drained cherries.
Repeat with the remaining layers, finishing with a layer of whipped cream on top.
Garnish with chocolate shavings or curls and fresh cherries for decoration.
Enjoy your Black Forest Cake—a delicious combination of chocolate, cherries, and whipped cream! 🍒🍫

03/10/2025

Here’s a classic and indulgent Red Velvet Cake recipe that’s perfect for any celebration! 🎂❤️

Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1 ½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tbsp (30ml) red food coloring
1 tsp vanilla extract
1 tsp white vinegar
½ tsp salt
For the Cream Cheese Frosting:
16 oz (450g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tsp vanilla extract
Pinch of salt
Instructions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
In a large mixing bowl, beat together the sugar and vegetable oil until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the red food coloring and vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.
Stir in the vinegar, mixing until fully combined.
Step 2: Bake the Cake
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and continue beating until smooth and fluffy.
Mix in the vanilla extract and a pinch of salt.
Step 4: Assemble the Cake
Once the cakes have cooled, place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Optionally, decorate with red velvet cake crumbs or sprinkles for a festive touch.
Enjoy your Red Velvet Cake—a stunning and delicious treat with a rich flavor and creamy frosting!

03/10/2025

Here’s a delightful Almond Amaretto Cake recipe that’s rich, moist, and full of almond and Amaretto flavors! 🍰✨

Ingredients:
For the Cake:
1 ½ cups (180g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp almond extract
¼ cup (60ml) Amaretto liqueur
½ cup (120ml) sour cream
¼ cup (60ml) milk
1 cup (100g) finely chopped almonds (optional for texture)
For the Amaretto Glaze:
½ cup (120ml) Amaretto liqueur
¼ cup (50g) granulated sugar
¼ cup (60g) unsalted butter
1 tsp vanilla extract
Instructions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the almond extract, followed by the Amaretto liqueur.
Gradually add the dry ingredients, alternating with sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.
If using, fold in the chopped almonds.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Amaretto Glaze
In a small saucepan, combine the Amaretto, sugar, and butter over medium heat. Stir until the sugar is dissolved and the butter is melted.
Bring to a simmer and cook for 3-4 minutes, allowing the glaze to thicken slightly.
Remove from heat and stir in the vanilla extract.
Step 4: Assemble the Cake
Once the cake has cooled, drizzle the Amaretto glaze generously over the top, allowing it to soak into the cake.
Optionally, garnish with toasted almonds or powdered sugar before serving.
Enjoy your Almond Amaretto Cake—a perfect blend of nutty, sweet, and boozy flavors!

03/10/2025

Here’s a rich and indulgent Peanut Butter Cup Cheesecake recipe that combines creamy cheesecake with the irresistible flavor of peanut butter cups! 🍰🥜

Ingredients:
For the Crust:
1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
¼ cup (60g) unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup (240ml) sour cream
½ cup (120g) peanut butter (smooth or crunchy)
10-12 mini peanut butter cups, chopped
For the Peanut Butter Topping:
½ cup (120g) creamy peanut butter
¼ cup (60ml) heavy cream
10-12 mini peanut butter cups, chopped (for garnish)
Instructions:
Step 1: Prepare the Crust
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then remove and allow it to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and peanut butter, and mix until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream until smooth.
Gently fold in the chopped mini peanut butter cups.
Step 3: Bake the Cheesecake
Pour the cheesecake batter into the cooled crust. Spread it evenly.
Bake at 325°F (163°C) for 55-60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
Step 4: Prepare the Peanut Butter Topping
In a small saucepan, heat peanut butter and heavy cream over low heat, stirring until smooth and well combined.
Pour the peanut butter mixture over the cooled cheesecake.
Step 5: Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, garnish with additional chopped peanut butter cups.
Enjoy your Peanut Butter Cup Cheesecake—a perfect balance of creamy, nutty, and sweet flavors!

03/10/2025

Here’s a cozy and flavorful Cinnamon Swirl Coffee Cake recipe—perfect for a warm, comforting breakfast or afternoon treat! ☕🍰

Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
For the Cinnamon Swirl:
1 tbsp ground cinnamon
½ cup (100g) brown sugar, packed
For the Streusel Topping:
½ cup (60g) all-purpose flour
½ cup (100g) brown sugar, packed
½ tsp ground cinnamon
¼ cup (60g) unsalted butter, cold and cut into small cubes
Instructions:
Step 1: Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan.
Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 3: Make the Cinnamon Swirl
In a small bowl, combine the cinnamon and brown sugar.
Step 4: Assemble the Cake
Pour half of the cake batter into the prepared pan, spreading it evenly.
Sprinkle the cinnamon-brown sugar mixture over the batter.
Add the remaining cake batter on top, spreading it gently to cover the swirl.
Step 5: Make the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon.
Add cold butter cubes and rub the mixture together with your fingers until it resembles coarse crumbs. Sprinkle evenly over the cake batter.
Step 6: Bake the Cake
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy your Cinnamon Swirl Coffee Cake with a warm cup of coffee or tea!

03/10/2025

Here’s a delicious Marble Bundt Cake recipe—a perfect blend of vanilla and chocolate flavors in a soft, moist cake! 🍰✨

Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (240ml) whole milk
½ cup (50g) unsweetened cocoa powder
½ cup (120ml) hot water
For the Glaze (Optional):
1 cup (120g) powdered sugar
2 tbsp (30ml) milk
½ tsp vanilla extract
Instructions:
Step 1: Prepare the Bundt Pan
Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan and lightly flour it, or use a non-stick spray with flour.
Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Step 3: Prepare the Chocolate Swirl
In a small bowl, combine cocoa powder and hot water until smooth and well combined.
Step 4: Create the Marble Effect
Divide the batter in half. Stir the chocolate mixture into one half of the batter until fully incorporated.
Alternately drop spoonfuls of the vanilla and chocolate batters into the prepared Bundt pan.
Use a knife or skewer to swirl the two batters together to create a marbled effect. Be sure not to overmix.
Step 5: Bake the Cake
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
Step 6: Prepare the Glaze (Optional)
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake for extra sweetness.
Enjoy your Marble Bundt Cake, perfect for any occasion!

03/10/2025

Here’s a delicious Opera Cake recipe—a classic French dessert that layers rich flavors of coffee, chocolate, and almond sponge! 🎶🍰

Ingredients:
For the Almond Sponge (Génoise):
1 cup (100g) almond flour
3 large eggs
½ cup (100g) granulated sugar
1/3 cup (40g) all-purpose flour
2 tbsp (30g) unsalted butter, melted
1 tsp vanilla extract
For the Coffee Syrup:
½ cup (120ml) strong brewed coffee
2 tbsp (25g) granulated sugar
For the Chocolate Ganache:
6 oz (170g) dark chocolate (70% cocoa)
½ cup (120ml) heavy cream
2 tbsp (30g) unsalted butter
For the Coffee Buttercream:
3 large egg yolks
½ cup (100g) granulated sugar
¼ cup (60ml) brewed coffee
½ cup (115g) unsalted butter, softened
½ cup (120ml) heavy cream
For the Glaze:
4 oz (115g) dark chocolate
2 tbsp (30g) unsalted butter
Instructions:
Step 1: Make the Almond Sponge
Preheat oven to 350°F (175°C). Line a 9x13-inch baking sheet with parchment paper.
In a large bowl, whisk eggs and sugar until pale and thick.
Gently fold in the almond flour and flour until just combined.
Add the melted butter and vanilla extract, then mix carefully.
Pour the batter onto the prepared baking sheet and spread evenly.
Bake for 8-10 minutes, or until the sponge is golden and firm to the touch. Let it cool completely, then cut the sponge into three equal rectangles.
Step 2: Prepare the Coffee Syrup
In a small saucepan, combine brewed coffee and sugar. Heat over low heat until the sugar dissolves. Set aside.
Step 3: Make the Chocolate Ganache
Heat the cream in a small saucepan until simmering.
Pour over chopped chocolate and let it sit for 2 minutes. Stir until smooth.
Add the butter and stir until glossy. Set aside to cool.
Step 4: Make the Coffee Buttercream
In a small saucepan, whisk egg yolks, sugar, and brewed coffee over medium heat until it reaches 160°F (71°C).
Remove from heat and whisk until it cools slightly.
Beat in softened butter and heavy cream until smooth and fluffy. Set aside.
Step 5: Assemble the Opera Cake
Place one layer of almond sponge on a serving platter.
Brush it generously with the coffee syrup.
Spread a thin layer of coffee buttercream over the sponge.
Add the second layer of sponge and repeat the process with the syrup and buttercream.
Place the third layer of sponge and spread a thin layer of chocolate ganache on top.
Chill the cake for 1 hour to set the layers.
Step 6: Glaze the Cake
Melt the chocolate and butter together over low heat until smooth.
Pour the glaze over the top layer of the cake, smoothing it out with a spatula.
Let it set before slicing into elegant pieces.
Enjoy your Opera Cake—a showstopper with rich flavors and beautiful layers!

03/10/2025

Here’s a classic New York Style Cheesecake recipe—rich, creamy, and perfectly smooth! 🍰✨

Ingredients:
For the Crust:
2 cups (200g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
32 oz (900g) cream cheese, softened
1 ¼ cups (250g) granulated sugar
1 tsp vanilla extract
4 large eggs
2/3 cup (160ml) sour cream
2/3 cup (160ml) heavy cream
Instructions:
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Mix in vanilla extract, then add eggs one at a time, beating on low.
Stir in sour cream and heavy cream until just combined.
Step 3: Bake with a Water Bath
Wrap the outside of the springform pan with 2-3 layers of foil to prevent leaks.
Pour the batter over the crust and smooth the top.
Place the pan into a large roasting pan and pour hot water around it (about 1 inch deep).
Bake at 325°F (160°C) for 1 hour 30 minutes or until the center is slightly jiggly but set.
Step 4: Cool and Chill
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Refrigerate for at least 6 hours (preferably overnight) before serving.
Optional Toppings:
Fresh berries 🍓
Whipped cream
Caramel or chocolate drizzle 🍫
Enjoy your classic New York Cheesecake!

03/10/2025

Here’s a simple and refreshing Strawberry Sorbet recipe for you! 🍓❄️

Ingredients:
4 cups (about 500g) fresh or frozen strawberries, hulled
½ cup (100g) granulated sugar (adjust to taste)
½ cup (120ml) water
1 tbsp lemon juice (for brightness)
Optional: 1 tsp vanilla extract or a pinch of salt for enhanced flavor
Instructions:
Make the Syrup:

In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves. Let it cool completely.
Blend the Ingredients:

In a blender or food processor, add the strawberries, cooled syrup, and lemon juice. Blend until smooth.
Strain (Optional):

If you prefer a smoother sorbet, strain the mixture to remove seeds.
Freeze:

Pour the mixture into a shallow container and freeze for about 3-4 hours, stirring every 30 minutes for a smoother texture.
Alternatively, use an ice cream maker for a creamier consistency.
Serve & Enjoy:

Once frozen, let it sit at room temperature for a few minutes before scooping. Enjoy your homemade strawberry sorbet!

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