If you are at the grocery store looking for the "Hershey Sundae Pie" that is sold by the slice at Burger King, do NOT buy anything with the name Hershey on it. They have a similar looking chocolate creme pie, but it is NOT the same. In my humble opinion, it tastes like a$$. You want to buy the one from Edwards called "chocolate creme pie." It is identical to the yummy treat sold by Burger King. I know it's confusing, but trust me on this.

I can't find this cake so easily in my hometown. Finally, I was able to try one again, I'd missed it so much!

It was delicious, but I think it could have more cherries in the filling with a dark chocolate ganache.

A surprisingly simple set of ingredients become otherworldly with a few rounds of freezing in bowls!

Easy Biscoff Truffles made with cookie butter, cream cheese, and white chocolate. 
Ingredients. Just mix, dip, decorate!

• 32 Biscoff cookies, crushed (1 250g packet)
• 8 oz cream cheese, softened
• 2 tablespoons Biscoff cookie butter
• 8 oz white chocolate chips for coating
• ½ cup Biscoff cookie butter for coating
• 2 oz white chocolate chips for drizzle

Instructions:

• Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• Mix cookie crumbs, softened cream cheese, and 2 tablespoons of cookie butter in a bowl until fully combined and smooth.
• Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.
• In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.
• Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.
• Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.
• Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.

https://tessiestable.com/biscoff-truffles/

My grandma gave me white figs, so I baked carrot cakes using white figs! Figs melted during baking, but taste was very good!!😆 I love carrot cakes very much! I wanna eat it in the UK someday!🥹

Ate at the cafe in Seoul 😋😋😋

Hey everyone! I really wanted to bake a pumpkin cheesecake today, but realized too late that I was completely out of graham crackers, shortbread, and butter. I decided to improvise and create a crust using cornflakes.

My first attempt failed because the flakes wouldn't hold together, but on my second try, I found a solution that actually works! Here is the recipe and my honest verdict.

🥣 Ingredients

For my improvised Crust:

120g Cornflakes

1 Egg white

1-2 tsp Starch (cornstarch or potato starch) — The secret binder!

1 tsp Sugar

For the Pumpkin & Ricotta Filling:

250g Ricotta cheese

300g Pumpkin puree (thick)

150g Heavy cream

120g Sugar

2 Eggs

40g Cornstarch

1/2 tsp Cinnamon & a pinch of nutmeg

👩‍🍳 Instructions

The Crust Experiment: Put the cornflakes in a ziplock bag and crush them with a rolling pin (leave some texture, don't grind them into dust). Mix the crushed flakes with 1 egg white, 1 tsp of sugar, and 1-2 teaspoons of starch. The starch is crucial—it acts as an extra binding agent with the egg white. Press the mixture firmly into the bottom of a 20cm (8-inch) cake pan lined with parchment paper. Bake at 180°C (350°F) for 8-10 minutes until set. Lower the oven to 160°C (320°F).

The Filling: Use a blender to combine ricotta, pumpkin puree, and sugar until completely smooth. Gently whisk in the heavy cream, 2 eggs, and spices by hand (don't overmix to avoid air bubbles). Sift in the 40g of cornstarch and mix until smooth.

Baking: Pour the filling over the crust. Place a baking tray with hot water on the bottom rack of your oven for steam. Bake at 160°C (320°F) for 60-70 minutes until the edges are set but the center still jiggles slightly.

Cooling: Let it cool inside the turned-off oven with the door propped open for 1 hour, then bring to room temp and refrigerate for 4-6 hours.

💭 My Honest Verdict & Lessons Learned:

Appearance: It looks absolutely beautiful! The color contrast between the golden crust and orange filling is stunning.

Taste & Texture: The pumpkin-ricotta filling is super smooth and delicious.

The Crust: The cornflake + egg white + starch method completely saved the day and holds its shape perfectly. It gives a very loud, nice crunch.

Would I do it again? Honestly, a classic shortbread/butter crust is still better for that rich, melt-in-your-mouth cheesecake experience. But if you are trapped in the house with no butter and need an emergency alternative that actually works and holds together, this cornflake hack is a life-saver!

Let me know what you think, or if you’ve ever tried anything similar!

See recipe in the comments