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Eva recipes, New York, NY (2026)

05/09/2025

Banana Pudding Cheesecake

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup mashed ripe bananas
For the Banana Pudding Layer:

1 (3.4 oz) package instant banana pudding mix
2 cups cold milk
For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
2-3 bananas (sliced)
1/4 cup graham cracker crumbs

Instructions:

Step 1: Make the Crust
Preheat oven: Preheat your oven to 325°F (160°C).
Mix crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake: Bake for 10 minutes, then let cool completely.
Step 2: Make the Cheesecake Filling
Beat cream cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs: Add the eggs one at a time, mixing well after each addition.
Mix in remaining ingredients: Stir in sour cream, vanilla extract, and mashed bananas.
Bake: Pour the mixture over the cooled crust and bake for 55-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 3: Prepare the Banana Pudding Layer
Mix pudding: In a medium bowl, whisk together the pudding mix and cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.
Step 4: Make the Whipped Cream Topping
Whip cream: In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
Step 5: Garnish and Serve
Add toppings: Garnish with sliced bananas and sprinkle with graham cracker crumbs.

05/09/2025

Elegant Black Velvet Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
1 cup unsweetened cocoa powder (preferably dark cocoa powder)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1 teaspoon black gel food coloring
For the Frosting:
1 cup unsalted butter, softened
1 cup unsweetened cocoa powder (preferably dark cocoa powder)

05/09/2025

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Ingredients:

Red Velvet Dough:
1 cup warm milk (110°F)
2 ¼ tsp (1 packet) active dry yeast
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg + 1 egg yolk
1 tbsp vanilla extract
3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp salt
1-2 tsp red gel food coloring

Cinnamon Filling:
½ cup unsalted butter, softened
1 cup brown sugar
2 tbsp ground cinnamon

Cream Cheese Icing:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (for smoothness)

Instructions:

Activate the Yeast:

In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
Prepare the Dough:

In a large bowl, whisk together melted butter, egg + egg yolk, vanilla extract, and red food coloring.
Add flour, cocoa powder, salt, and remaining sugar. Mix until dough forms.
Knead for 8-10 minutes until smooth and elastic. (If sticky, add a little more flour.)
Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Prepare the Filling:

Mix softened butter, brown sugar, and cinnamon in a bowl until combined.
Assemble the Rolls:

Roll dough into a 12x16-inch rectangle on a floured surface.
Spread cinnamon filling evenly over the dough.
Roll tightly from the long side and slice into 8-12 rolls.
Second Rise & Bake:

Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C).
Bake for 20-25 minutes, until fluffy and golden.
Make the Cream Cheese Icing:

Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and heavy cream. Mix until creamy.
Glaze & Enjoy!

05/09/2025

Cinnamon Roll Cookies

Ingredients:

Cookie Dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tbsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt

Cinnamon Filling:
¼ cup unsalted butter, melted
½ cup brown sugar
1 tbsp ground cinnamon

Vanilla Glaze:
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions:

Make the Dough:

In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
Chill the Dough:

Divide dough in half, shape into discs, and wrap in plastic wrap.
Refrigerate for 30 minutes to make rolling easier.
Make the Cinnamon Filling:

In a small bowl, mix melted butter, brown sugar, and cinnamon until combined.
Roll & Fill:

Roll out one dough portion into a 10x12-inch rectangle on a floured surface.
Spread half of the cinnamon filling evenly over the dough.
Roll the dough tightly into a log and wrap in plastic wrap.
Repeat with the second dough portion.
Chill the logs in the fridge for 1 hour (this helps with slicing).
Slice & Bake:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the logs into ½-inch thick cookies and place them on the baking sheet.
Bake for 10-12 minutes, or until edges are set and slightly golden.
Make the Glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
Drizzle over warm cookies.
Serve & Enjoy!

05/09/2025

Ultimate Strawberry Cheesecake

Ingredients:

For the Cookie Crust:

2 cups crushed graham crackers

1/2 cup crushed vanilla wafer cookies (optional)

1/2 cup melted butter

1/4 cup sugar

For the Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

1/2 cup sour cream

1/4 cup heavy cream

1 tablespoon lemon juice (optional for added tang)

For the Strawberry Topping:

3 cups fresh strawberries, sliced

1/2 cup strawberry jam or jelly

1 tablespoon water (to loosen the jam)

1 tablespoon lemon juice (optional)

Instructions:

Make the Cookie Crust:

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine the crushed graham crackers, crushed vanilla wafer cookies (if using), melted butter, and sugar. Stir until everything is well combined.

Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

Bake for 8-10 minutes or until the crust is golden brown. Remove from the oven and allow it to cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and vanilla extract, and mix until fully incorporated.

Beat in the eggs, one at a time, making sure each is fully combined before adding the next.

Add the sour cream, heavy cream, and lemon juice (if using) and beat until smooth.

Pour the cheesecake filling over the cooled cookie crust in the springform pan.

Bake the Cheesecake:

Place the cheesecake in the oven and bake at 325°F (163°C) for 50-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour.

Afterward, remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate for at least 4 hours or overnight for best results.

Prepare the Strawberry Topping:

In a small saucepan, heat the strawberry jam or jelly and water over medium heat. Stir occasionally until the jam is melted and the mixture becomes syrupy.

Add the sliced strawberries to the syrup and toss gently to coat. Allow this to cool for about 10 minutes.

Assemble the Cheesecake:

Once the cheesecake has cooled and set, top it with the strawberry topping, spreading it evenly over the surface of the cheesecake.

Garnish with additional fresh strawberries if desired.

Serve:

Carefully remove the cheesecake from the springform pan.

Slice and serve chilled

05/09/2025

Banana Bread Cinnamon Rolls

Ingredients:

For the Dough:

3 1/4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 tsp active dry yeast

1/2 tsp salt

1/2 cup whole milk, warm

1/4 cup unsalted butter, melted

2 ripe bananas, mashed

1 large egg

For the Filling:

1/2 cup brown sugar

2 tsp cinnamon

2 tbsp melted butter

For the Glaze:

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

Directions:

In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.

Add mashed bananas, egg, melted butter, remaining sugar, and salt. Mix to combine.

Gradually add flour until a dough forms. Knead for 6–8 minutes until smooth and slightly tacky.

Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.

Roll dough out into a 10x16-inch rectangle.

Brush melted butter over dough, then sprinkle evenly with brown sugar and cinnamon.

Roll tightly from the long side and cut into 12 equal rolls.

Place rolls in a greased 9x13-inch pan, cover, and let rise for 30 minutes.

Preheat oven to 350°F (175°C). Bake for 25–28 minutes or until golden brown.

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.

05/08/2025

Banana Strawberry Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 tsp vanilla extract
2 large ripe bananas, sliced
1 cup fresh strawberries, chopped
1 tbsp strawberry jam or syrup
8 oz whipped topping (Cool Whip or homemade)
Extra strawberries, sprinkles, and banana slices for garnish

Directions:

Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake crust for 10 minutes, then cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix until creamy.
Gently fold in sliced bananas and chopped strawberries. Swirl in strawberry jam to create a marbled effect.
Pour filling over cooled crust. Chill in fridge for at least 4 hours or until firm.
Top with whipped topping, extra strawberries, banana slices, and sprinkles before serving.

Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 385 kcal | Servings: 10 slices

05/08/2025

Banana Bread Brownies

Ingredients:

For the Brownies:

1 cup ripe mashed bananas (about 2 bananas)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For the Brown Butter Frosting:

1/2 cup unsalted butter
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, whisk together the mashed bananas, sugar, melted butter, sour cream, eggs, and vanilla extract until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the banana mixture until fully combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the brownies bake, prepare the frosting by melting butter in a saucepan over medium heat until golden brown and fragrant.
Remove from heat and whisk in the powdered sugar, milk, and vanilla until smooth and creamy.
Once the brownies have cooled slightly, spread the frosting evenly over the top.
Allow the brownies to cool completely before cutting into squares and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 12 servings

05/08/2025

Lunchroom Ladies Brownies

Ingredients:

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped nuts or chocolate chips (optional)

Directions:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, mix melted butter and cocoa powder until smooth.
Add sugar, eggs, and vanilla; beat well until fully combined and glossy.
Stir in flour and salt just until incorporated. Fold in nuts or chocolate chips if using.
Pour batter into the prepared pan and smooth out the top.
Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.

Cool completely before cutting into squares. For extra nostalgia, dust with powdered sugar or top with a chocolate glaze.

Prep Time: 10 minutes | Baking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal per brownie | Servings: 12–16 squares

05/08/2025

Banana Pudding Cheesecake Stuffed Cone & Strawberry Crunch Cheesecake Stuffed Cone

Ingredients:
For the Cones:

6 waffle cones (or sugar cones)
1 cup white chocolate, melted (for dipping)
Crushed graham crackers (for banana cone)
Strawberry crunch crumbs (for strawberry cone)
Cheesecake Filling (for both cones):

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped until stiff peaks form)
Banana Pudding Cheesecake Cone Add-Ins:
1 cup banana pudding
Crushed vanilla wafers
Banana slices (optional for garnish)
Strawberry Crunch Cheesecake Cone Add-Ins:
1 cup strawberry pudding or puree
Strawberry crunch crumbs
Fresh strawberries, halved

Instructions:
1️⃣ Prepare the Cones:

Dip the rims of each cone in melted white chocolate.
Immediately roll in crushed graham crackers for the banana cone and strawberry crunch crumbs for the strawberry cone.
Set aside to harden.
2️⃣ Make the Cheesecake Filling:

Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in whipped cream for a light, airy texture.
3️⃣ Banana Pudding Cheesecake Cone:

Fold banana pudding into half of the cheesecake filling.
Spoon the mixture into a piping bag and fill the cone.
Top with crushed vanilla wafers, banana slices, and a drizzle of white chocolate.
4️⃣ Strawberry Crunch Cheesecake Cone:

Fold strawberry pudding or puree into the other half of the filling.
Pipe into the cone, then sprinkle generously with strawberry crunch crumbs.
Add fresh strawberries and drizzle with more white chocolate.

05/08/2025

Brown Butter Rhubarb Cinnamon Rolls

Dough:

2 cups flour

2 tbsp sugar

1 packet yeast

3/4 cup warm milk

3 tbsp melted butter

Pinch of salt

🛒 Filling:

1/4 cup brown butter (melted and cooled)

1/2 cup rhubarb compote

1/4 cup brown sugar

1 tsp cinnamon

🛒 Glaze (optional):

1/2 cup powdered sugar + 1 tbsp milk + splash of vanilla

how to Make It:

Mix dough ingredients and knead until soft. Let rise 1 hr.

Roll into rectangle. Brush with brown butter, spread rhubarb compote, sprinkle sugar + cinnamon.

Roll, slice into 6–8 rolls. Let rise again 30 min.

Bake at 350°F (175°C) for 20–25 min. Drizzle glaze when slightly cooled.

05/08/2025

Peach Drop Cookies

ingredients:

- 2 cups + 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into ¼-inch pieces (about 1 to 1 ½ cups)
- ⅓ cup peach preserves
- 3 tablespoons sanding sugar
- ¼ teaspoon ground cinnamon

instructions:

1. Preheat oven to 375°F . Line baking sheets with silicone liners or parchment paper .
2. Whisk together the flour, salt, and baking soda . Set aside.
3. Using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy . Add the egg and vanilla, and mix well .
4. Reduce mixer speed to low. Add the flour mixture, mixing just until combined .
5. Add the peaches and preserves, mixing just until combined .
6. Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies .
7. Combine the sanding sugar and cinnamon . Sprinkle each cookie with about ⅛ teaspoon of the cinnamon-sugar.
8. Bake the cookies 11 to 13 minutes, or until golden brown and just set . (Refrigerate the dough between baking batches .
9. Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely

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