Strawberries are a sweet surprise to anyone, and pomegranates are a healthy choice for any kind of diet. But if we tell you a combination beverage with a twist of added dessert, that makes you go wow! Do you already feel the heavenly taste, watering your mouth? Then let us take the privilege to cure your craving with the Strawberry Pomegranate cheesecake milkshake.

The first thing you need to keep in mind while cooking anything is to choose fresh ingredients to make it tastier and better. Especially fruits, vegetables, eggs, and easily-lasting term foods. Imagine a whole hot day outside and a refreshing strawberry pomegranate milkshake with a twist of cheesecake just when you step home. Won’t it fix the day instantly? Let’s cut to the chase. Without any further due, let’s get on-board and prepare this tasty delicacy.

Ingredients required:

Milk: 1 Cup

Fresh Strawberries: 1 ½ cups

Fresh Pomegranate: 1 (Big Size)

Vanilla Ice Cream  :  3 Cups

Strawberry syrup:  2 teaspoons

Vanilla essence:  2 teaspoons

Frozen Cheesecake:  1 Slice

Whipped Cream: 1 Cup

Graham Crackers  :  3

Lemon zest:  ½ teaspoon

Sweet condensed milk: ¼ cup

Directions to the treat:

• Wash the Strawberries and pomegranate thoroughly. Slice the strawberries into pieces.
• Take the kernels out from the pomegranate and make sure they’re pure in color and taste sweet.
• Take the Frozen cheesecake and chop it thoroughly. This gives the deserted flavor to the milkshake.
• Crush the graham crackers, which can give a crunchy twist to the smoothly blended milkshake.
• Take a big blender. Add Vanilla ice cream, chopped strawberries, and pomegranate kernels. Pour the milk and blend it lightly.
• Once you get the mixture, filter it once to get rid of the pomegranate kernels seed extracts.
• Pour the mixture back in the blender. Add Strawberry syrup, milk, Vanilla essence, chopped cheesecake, sweet condensed milk, and blend it until you get a smooth mixture.
• Keep the milkshake in the fridge for about 30 minutes to serve it cool.
• Take a jar or glass, add a layer of milkshake and top it with graham cracker mix. Repeat the same process until you read to the top of the glass.
• Add some freshly whipped cream on the top of the glass and sprinkle some more graham cracker powder.

Ta-da. Now our fresh and delicious strawberry pomegranate cheesecake milkshake is ready to satisfy your tastebuds and meltdown your soul with just a slurp. In order to make it more tasty and healthy, check out the below points:

• Vanilla ice cream is always available in the market. But if you’re aware of the ice cream making process, homemade vanilla ice cream can bring a great taste and texture to the main dish.
• Same with the cheesecake. Frozen cheesecakes are unpredictable. They might dry out sometimes or not smooth enough to blend perfectly in the milkshake. In this case, you can either make the cheesecake at home or replace it with fresh cream cheese, which gives the same taste.
• If the milkshake freezes to ice, blend it quickly once again before serving. This process brings back the smooth, creamy milkshake.
• Lemon zest does not ruin the actual taste of the milkshake. Instead, it manages to bring a better taste to all the other ingredients. So make sure you add a proper limit of fresh lemon zest to the milkshake to enhance the taste.

Here we go, a perfect cooling recipe for a hot summer. Kids, teens, adults, and elderly people, there’s no age and gender to enjoy this fresh and tasty delicacy. What are you waiting for? Add this to your dinner list and make every crake for a next sip.

We’ve seen several kinds of rolls like a swiss roll, jelly roll, cinnamon rolls, and a lot more. But when it comes to Halloween season, it’s always the Pumpkin Cream cheese roll that takes the space next to turkey. This spongy, softie bread roll dessert originated around central Europe in the 19the century. Wherever it was made, this delicacy has passed seas to reach out to every country in the world. Though it has different names in each country, the love for its taste remained the same.

How To Make Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Rolls is a Cylindrical shaped sponge cake with a spiral cross-section inside. This is made by rolling up a flat sponge Pumpkin cake with cream cheese filling on top. Already sounds delicious. Isn’t it? Let’s not wait more than. Read through and find out this mouth-watering dessert to set your dinner table right.

Ingredients for Bread:

• Eggs : 3
• Sugar : 3 cups
• Canned Pumpkin:  ⅔rd of a cup
• All-Purpose Flour:  ¾th of a cup
• Baking powder: 1 teaspoon
• Cinnamon:  2 teaspoons
• Nutmeg: ½ teaspoon
• Salt:  ½ teaspoon

Ingredients for Filling:

• Softened Cream Cheese:   250 Grams
• Softened Butter:  4 teaspoon
• Sugar:   1 Cup
• Vanilla Essence:  1 teaspoon

Fresh ingredients are the key to delicious and long-lasting dishes. So make sure to gather all the fresh ingredients to blow the minds of your loved ones. Without any further due, let’s take a look at directions to cook the delicious Pumpkin cream cheese roll.

Caking – Baking:

• Take a large bowl to make a flat cake batter. Beat the eggs and add sugar to it. Once they’re mixed thoroughly, slowly add All-purpose flour and make sure the mixture is smooth and well-mixed. Then add the remaining ingredients, Canned pumpkin, Baking powder, cinnamon, nutmeg, and a pinch of salt and mix it again.
• The cake gets spongier and soft when you mix it well. It also helps in the cake to bake and roll properly.
• Then take the roll pan and place a greasing paper. Apply oil or butter to the paper to avoid sticking the paper to the cake. Sprinkle a light flour layer on top.
• Pour the batter in the pan and set the batter to align evenly throughout the pan.
• Bake the cake at 375F for 15 minutes and watch in between to be careful about the burning.
• Take out the cake, sprinkle a thick layer of powdered sugar on top of the cake. Shift the cake onto a fresh towel when it’s still hot.
• Remove the grease paper and get rid of the crusty or burnt parts.
• Add more powdered sugar on top of the hot cake and roll the cake along with the towel.
• Leave the pumpkin cake roll to cool down for 30 minutes at room temperature.

Filling to the roll and heart:

• While the rest of the cake is cool, we can work on the filling that’s the soul of the whole dish.
• Take a bowl and add softened cream cheese, butter, sugar, and vanilla essence to it. And let the second round of beating begin.
• Beat the mixture until it turns to a creamy paste and soft enough to spread on the Pumpkin cake.
• Slowly Unroll the cake, apply the filling in a thick on the top of the cake. Roll it again and cover the roll in a silver foil or grease paper.
• Freeze the roll for about 60 minutes. Take out the roll, remove the coverage, and sprinkle powdered sugar on top.

Here we go! Cut the roll into slices, and the soft and creamy Pumpkin cream cheese roll is ready to serve and rock the dining table. For someone who prefers a lite dessert, this is the best choice. You can also serve this with honey or ice cream on top.

We hope this mouth-watering Pumpkin cream cheese roll recipe satisfies your dessert cravings. Get on board and try the recipe, and thank us later!

Initially, the word jerky was dedicated to meat, which was sliced and dried. This process was followed to preserve meat for a longer duration than usual using drying. We all find packaged and processed foods in the market, but homemade food is always tastier and healthier. But it also comes with a lot of effort in cooking. That’s when the trend of jerkies started to reach home, where you can once dry and preserve the food and it for a longer duration. Adding salt to it can also prevent it from catching bacteria.

The idea of Jerkies didn’t stop with meat. People started to experiment with this process with vegetables and fruits too, which worked like magic and helped people to ease up on cooking. Well, when other fruits can be converted as jerkies, why should Watermelon be the exception, right? That’s how we’ve got the recipe for Watermelon Jerky today, a quick treat with a watermelon flavor to add a twist.

Making Of Watermelon Jerky

Watermelon is everyone’s favorite in summer. It’s sweet, and it’s cool, it gives the required hydration to the body, just what we need. But when you’re in need of a quick snack, slicing the big Watermelon can be disappointing and regular slices of plain Watermelon can get boring. Let’s get started and dig into the recipe.

Ingredients:

Watermelon: 1 Big

Kosher Salt: 2 teaspoons

Seasoning:  2 teaspoons

Instructions using a Dehydrator:

• Wash the Watermelon properly and remove the rind.
• Cut it into long and thin slices and remove the seeds.
• Place parchment paper on the dehydrator tray and arrange these thin slices of Watermelon on the paper next to each other. Sprinkle Kosher salt and seasoning on top of the slices.
• Put the tray inside the dehydrator and dehydrate the slices at 175 degrees for 10-14 hours. This process takes out the moisture present in the Watermelon while keeping its flavor and structure, which makes it long-lasting.
• Take the tray outside and let the tray cool down for about 20 minutes. Check if they’re dry enough to break with a bend. If yes, you have got the perfect and crispy Watermelon jerky ready.

Instructions using an Oven:

A dehydrator is not a common thing to have at home and comes to use very rarely. So, if you don’t have access to any dehydrator, you can use the regular oven for baking watermelon jerky, keeping in mind that this will take longer than a dehydrator. Let’s see the process of Watermelon Jerkies using an Oven:

• Follow the same process as above in slicing the Watermelon.
• Take a rectangular oven tray, place a parchment paper, and arrange the slices in order. Sprinkle salt and seasoning on top.
• Bake the slices at 130 degrees for 20-24 hours. Have a peek in between to make sure the watermelon slices are not burnt.
• Take the tray out and let it cool down for 30 minutes. Check if the slices are thoroughly dried and feel crispy when you taste them.

Storage:

As Watermelon itself is a very watery fruit, proper storage is required for Watermelon jerkies. If stored at room temperature, they can last up to 3-4 weeks, but with proper care in an air-tight container and placed in the freezer, watermelon jerkies can serve you up to 2-3 months.

That’s it. A crunchy, crispy, sweet, and salty delicacy that goes with every dish is here. You can either use watermelon jerkies in salads or other dishes or directly have them as a snack. Also, try some combinations of dips and sauces that go with and create a new taste. However you’d like to eat, you can enjoy the sweet and homemade watermelon delicacy flavors whenever you want with a lot less effort. Start cooking this for your kids and loved ones, and thank us later! Check out Dash Of Butter for more healthy food recipes.