Vegetable cream cheese roll Somayeh Omarzadeh

Vegetable cream cheese roll is a very practical recipe but very tasty MATERIALS:

 3 egg 

1 green pepper (finely chopped) 

1 potato (grated) 

1 carrot (grated) 

Half cup of liquid oil 

Half cup of yogurt 

1 teaspoon salt 

1 pack of baking soda 

1, 5 cup flour 

1 pinch finely chopped parsley 

1 pinch of finely chopped dill for inside 

300 g of cream cheese 

1 tablespoon labne cheese

Recipe:

 Let the egg mix the fat and yogurt. Add the vegetables and mix again. Add flour, baking soda and salt to make a fluid cake dough. Lay out the greaseproof paper. Let's cook up to 180 degrees. Let's start making the rolls starting from the long side of the oven without removing the paper. Once the cake has cooled down, open our roll and let the cream cheese and labne cheese into it. Slowly take out both the paper and roll. Cover the roll with stretch film and let it rest for 2-3 hours. Take out the stretch film from outside the rest of our cake and cut it at a finger thickness. Enjoy your meal.

Biscuit cake Leila Shagerdi

Ingredients 

Biscuit

150g Mascarpone Cheese 

30g Nutella

150g Mascarpone Cheese  

50g melted Dark chocolate

coffee

Ganache (dark chocolate 30g + fresh cream 30g)

Baked coconut slices

Recipe

1. Mix Mascarpone Cheese with Nutella to make Nutella cream.

2. Mix Mascarpone Cheese with melted Dark chocolate to make chocolate cream.

3. Moisten the crackers with coffee and apply Nutella cream on one side.

4. Wet the crackers with coffee and apply chocolate cream on one side and stack them up. Repeat.

5. Mix the remaining cream and icing.

6. 3~4 hours in the freezer.

7. Place the Ganache on top and sprinkle a coconut slice.

8. Slice diagonally.

Chocolate cookies Arezo Kargar

Ingredients
60g Butter
50g Brown sugar
2g Salt
23g Egg
1ts Vanilla extract
105g Plain flour
1g Baking powder
1g Baking soda
100g Chocolate chip
45g Nuts Baked coconut slices

Recipe
1. Put the butter in the bowl and gently loosen, then mix with sugar and salt.
2. Add eggs, vanilla extract and mix, sift flour+baking powder+baking soda and mix.
3. Add chocolate chips and nuts and mix.
4. Plastic wrap it in a lap and let it rest for about an hour in the refrigerator.
5. Divide the dough into 40g and place it on the oven pan and press it slightly.
6. Bake in a 12 minutes for 180 degree preheated oven.

CHOCOLATE PEANUT BUTTER CHEESECAKE Shahin Afshari

INGREDIENTS

CHEESECAKE LAYERS

12 oz (339g) cream cheese, room temperature

1/4 cup (52g) sugar

1/4 cup (36g) brown sugar

2/3 cup (187g) peanut butter

2 1/2 tbsp (37ml) milk

WHIPPED CREAM AND FILLING

1 1/4 cups (300ml) heavy whipping cream, cold

1 tsp vanilla extract

3 tbsp (21g) natural unsweetened cocoa powder

5 tbsp (37g) powdered sugar

12 oz bag mini Reese's, chopped

Chocolate sauce

INSTRUCTIONS

1. Beat cream cheese, sugar and brown sugar together in a bowl until smooth.

2. Add peanut butter and milk and mix until well incorporated. Set aside.

3. In another bowl, make the whipped cream. Whip heavy whipping cream, vanilla extract, cocoa powder, and powdered sugar until stiff peaks form.

4. To layer the trifles, pipe or spoon an even layer of peanut butter cheesecake into the bottom of each cup.

5. Top the cheesecake with 3-4 chopped Reese’s, then drizzle chocolate sauce over the Reese’s.

6. Pipe or spoon an even layer of whipped cream on top of the chocolate sauce.

7. Repeat with another layer of peanut butter cheesecake, Reese’s and a drizzle of chocolate sauce.

8. Finish trifles off with a swirl of whipped cream and a half of a mini Reese’s.

9. Refrigerate until ready to serve.