Jasson Carel, Chicago, IL (2026)

04/29/2026

Luxurious German Chocolate Poke Cake 🍫🥥

Ingredients:
For the Cake:
1 box of German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For the Filling:

1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping
For the Topping:
1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking pan.
In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes.
Make the Filling:

Using the handle of a wooden spoon, poke holes all over the cake.
In a medium bowl, combine the sweetened condensed milk and caramel topping.
Pour the mixture evenly over the top of the cake, making sure it fills the holes.
Prepare the Topping:
In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks.
Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, pecans, and coconut.
Spread the mixture evenly over the cake.
Add the Chocolate:
Sprinkle the chocolate chips evenly over the top of the cake while it is still warm. Let the chocolate melt and then spread it out evenly.
Allow the cake to cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 480 per serving | Servings: 12

04/29/2026

Strawberry Cheesecake Stuffed French Toast 🍓🍞
Ingredients:
For the Strawberry Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup diced fresh strawberries
For the French Toast:
8 slices of bread (such as brioche or challah)
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Butter or oil, for frying
For Serving:
Maple syrup
Additional diced fresh strawberries
Powdered sugar, for dusting (optional)
Instructions:
Prepare the Strawberry Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Gently fold in the diced fresh strawberries until evenly distributed. Set aside.
Make the French Toast:
In a shallow dish or bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Spread about 2 tablespoons of the strawberry cheesecake filling onto one slice of bread, then top with another slice to create a sandwich. Repeat with the remaining slices of bread and filling.
Dip each stuffed French toast sandwich into the egg mixture, coating both sides evenly.
Cook the French Toast:
Heat a skillet or griddle over medium heat and melt a small amount of butter or oil.
Place the stuffed French toast sandwiches in the skillet or griddle and cook until golden brown on both sides, about 3-4 minutes per side.
Serve:
Serve the strawberry cheesecake stuffed French toast warm, topped with maple syrup, additional diced fresh strawberries, and a dusting of powdered sugar, if desired.
Enjoy:
Indulge in the deliciousness of this strawberry cheesecake stuffed French toast, with its creamy filling and sweet strawberries!
This breakfast or brunch treat is sure to impress with its combination of classic French toast and decadent strawberry cheesecake flavors.
Yield:
This recipe makes about 4 servings of Strawberry Cheesecake Stuffed French Toast.

04/29/2026

Peanut Butter Pie 🥧🥜

Ingredients:

- 1 prepared graham cracker crust
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces whipped topping (like Cool Whip), thawed
- Optional garnishes: whipped topping, chocolate sauce, caramel sauce

Directions:

1. Using an electric mixer, beat together the softened cream cheese and peanut butter until well combined and smooth.
2. Sift in the powdered sugar and continue beating until fully incorporated.
3. Add the thawed whipped topping to the peanut butter mixture and beat until the mixture is smooth and creamy.
4. Spread the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula.
5. Refrigerate the pie for at least one hour to allow it to set before serving.
6. Just before serving, garnish the pie with additional whipped topping and drizzle with chocolate or caramel sauce, if desired.
7. Slice and serve this irresistible Peanut Butter Pie to enjoy its creamy texture and delicious flavor.
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8

04/29/2026

No Bake Banana Pudding Cheesecake

Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
2 large bananas, sliced
1 tsp vanilla extract
Topping
1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish
Instructions
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens.
Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.
Assemble the Cheesecake:
Remove the crust from the refrigerator.
Spread a thin layer of the cheesecake filling over the crust.
Add a layer of sliced bananas on top.
Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours, or until the cheesecake is set.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the cheesecake.
Garnish with additional sliced bananas and vanilla wafers.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Prep Time: 20 minutes�Chilling Time: 4 hours�Total Time: 4 hours 20 minutes�Servings: 8

04/29/2026

Easy recipe for Biscuits and Sausage Gravy Breakfast Pizza:

Ingredients:
1 (16 oz) package breakfast sausage
¼ cup all-purpose flour
2 cups milk
Ground black pepper to taste
1 tablespoon olive oil (optional)
1 (12 inch) pre-baked pizza crust
Cooking spray
6 eggs
¼ cup milk
1 cup shredded Cheddar cheese
Instructions:
Prepare Sausage Gravy: Cook sausage until browned. Stir in flour and milk, cook until thickened. Season with pepper.
Preheat Oven: 400°F (200°C).
Assemble Pizza: Brush crust with olive oil. Spread half the gravy over crust.
Scramble Eggs: Cook eggs with milk until set.
Top and Bake: Add eggs and cheese to pizza. Bake 10-15 minutes.

04/29/2026

Enjoy the crunch with these Pan-Fried Zucchini Rounds! Perfectly crispy and delicious. 🥒✨

Ingredients:

3 medium zucchinis, sliced into 1/4-inch rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper, to taste
1/4 cup olive oil
Fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)
Directions:

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.
Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve hot, garnished with fresh parsley and lemon wedges if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 180 kcal per serving | Servings: 4 servings

04/29/2026

🦄 Pink Unicorn Freakshakes: Extreme Milkshakes 🍭

Ingredients:

**For the Milkshake:**
- 2 cups vanilla ice cream
- 1 cup whole milk
- 1/2 cup pink lemonade concentrate, thawed
- Pink food coloring (optional)
- Whipped cream, for topping
- Sprinkles, for garnish

**For the Unicorn Rim Decoration:**
- 1/2 cup pink and white candy melts, melted
- 1/4 cup rainbow sprinkles
- 1/4 cup edible glitter (optional)

**For the Toppings:**
- Cotton candy
- Mini marshmallows
- Unicorn candies
- Lollipops

Instructions:

1. **Prepare the Unicorn Rim Decoration:**
1. Dip the rims of your milkshake glasses into the melted candy melts. Quickly sprinkle with rainbow sprinkles and edible glitter if using. Let set.

2. **Prepare the Milkshake:**
1. In a blender, combine vanilla ice cream, whole milk, pink lemonade concentrate, and a few drops of pink food coloring if desired.
2. Blend until smooth and creamy.

3. **Assemble the Freakshakes:**
1. Pour the milkshake into the prepared glasses.
2. Top with whipped cream.
3. Garnish with sprinkles.

4. **Add Toppings:**
1. Carefully place cotton candy on top of the whipped cream.
2. Add mini marshmallows, unicorn candies, and lollipops as desired.

Prep Time: 20 minutes | Servings: 2-4

Enjoy these fun and whimsical milkshakes! 🦄🍭🍹

04/29/2026

M&M's Chocolate Chip Cookie Dough Ice Cream Trifle

Dive into layers of creamy, crunchy, and colorful bliss with this M&M's Chocolate Chip Cookie Dough Ice Cream Trifle, perfect for satisfying every sweet tooth!

Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips

For the Ice Cream Layer:
- 1 quart vanilla ice cream, softened
- 1 cup M&M's

For the Whipped Cream Layer:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract

For the Garnish:
- 1/2 cup mini chocolate chips
- 1/2 cup M&M's
- Chocolate syrup

Directions:

1. Prepare the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually add the flour and salt, mixing until combined. Stir in the mini chocolate chips. Roll the dough into small balls and set aside.

2. Prepare the Ice Cream Layer: In another bowl, mix the softened vanilla ice cream with 1 cup of M&M's until evenly distributed. Refreeze the ice cream if necessary to firm it up.

3. Prepare the Whipped Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Assemble the Trifle: In a large trifle dish or individual serving glasses, start with a layer of cookie dough balls. Add a layer of the M&M ice cream, followed by a layer of whipped cream. Repeat the layers until the dish is full, finishing with a layer of whipped cream.

5. Add the Garnish: Sprinkle the top with mini chocolate chips and M&M's. Drizzle with chocolate syrup for an extra touch of decadence.

6. Chill and Serve: Refrigerate the trifle for at least 1 hour before serving to let the layers meld together. Enjoy your M&M's Chocolate Chip Cookie Dough Ice Cream Trifle!

04/29/2026

Cookie Monster Cheesecake 🍪🎂
Indulge in a dreamy fusion of a chocolate chip cookie base, an Oreo-infused cheesecake, and a rich chocolate ganache. This fudgy and chewy dessert is every cookie lover's dream come true!

📋 Ingredients:

**For the Chocolate Chip Cookie Base:**
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 1/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2/3 cup mini semisweet chocolate chips

**For the Cookies and Cream Cheesecake:**
- 16 oz cream cheese, softened
- 2 tsp cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 1/2 cup heavy whipping cream
- Blue gel food coloring (optional)
- 1 tsp vanilla extract
- 3 large eggs
- 15 regular Oreo cookies, crushed

**For the Chocolate Ganache:**
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Pinch of salt

**For Decoration:**
- Mini chocolate chip cookies (whole and crushed)

# # # # 👩‍🍳 Directions:

1. **Prepare the Cookie Base**:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan.
- In a mixing bowl, cream together the softened butter, salt, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour and mix until just incorporated. Fold in the chocolate chips.
- Spread the cookie dough evenly in the bottom of the prepared pan and press down gently. Bake for 12-15 minutes, or until lightly golden. Let it cool.

2. **Make the Cheesecake Batter**:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the cornstarch, granulated sugar, and a pinch of salt, mixing until combined.
- Pour in the whipping cream, blue gel food coloring (if using), and vanilla extract; mix until smooth.
- Beat in the eggs one at a time until just incorporated.
- Fold in the crushed Oreo cookies.

3. **Assemble the Cheesecake**:
- Pour the cheesecake batter over the cooled cookie base, smoothing the top.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.

4. **Prepare the Ganache**:
- While the cheesecake cools, heat the whipping cream in a saucepan until just boiling.
- Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy. Add a pinch of salt and mix.

5. **Final Touches**:
- Once the cheesecake has fully cooled, carefully pour the chocolate ganache over the top, smoothing it evenly.
- Decorate with whole mini chocolate chip cookies and crushed ones for an extra treat!

6. **Chill & Serve**:
- Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Slice and enjoy the ultimate Cookie Monster Cheesecake experience! 🎉

04/29/2026

🤤🍋 Easy delicious Lemon loaf Cake
Ingredients:
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) milk
2 large eggs
2 tablespoons lemon zest (about 2 lemons)
1/4 cup (60ml) fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
For the Lemon Icing:
1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice
Lemon zest for garnish
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease and flour a loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Lemon Icing:
In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a thick, pourable consistency.
Cool and Drizzle:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Drizzle the lemon icing over the cooled cake, allowing it to cascade down the sides.
Garnish with additional lemon zest if desired.
Serve:
Slice and enjoy your moist and zesty Lemon Drizzle Cake!
This delightful cake is perfect for any occasion, offering a burst of refreshing citrus flavor in every bite.

Jasson Carel

04/29/2026

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