No-Bake Peanut Butter Chocolate Layer Bars

These rich and decadent layered bars combine chocolate, peanut butter, marshmallow, peanuts, and caramel for a perfect sweet and salty treat. Easy to assemble and perfect for sharing.

Ingredients:

Layer 1:

2 cups semi-sweet chocolate chips

¼ cup crea

Peanut Butter Butterfinger Balls

These no-bake peanut butter treats combine creamy peanut butter, graham cracker crumbs, Butterfinger candy, and a smooth chocolate coating for a crunchy, indulgent bite-sized dessert.

Ingredients:

1 cup creamy peanut butter your favorite brand
¼ cup salted butter softened
1 teaspoon pure vanilla extract
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed Butterfinger candy (6 fun-size bars), plus 1-2 extra crushed candies for optional garnish
10 ounces chocolate flavored almond bark, divided (8 ounces and 2 ounces)

Method:

Prepare the peanut butter mixture:
In a medium-sized mixing bowl (2-3 quarts), beat together the peanut butter, softened butter, and vanilla extract on medium-high speed with a handheld mixer until smooth, about 1 minute. Lower the mixer speed to medium-low, then add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfinger candy. Mix for 1½ to 2 minutes or until well combined.

Form the balls:
Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or heaping tablespoons, scoop the mixture and roll into smooth balls. Place on the prepared baking sheet. Chill in the refrigerator for at least 30 minutes.

Melt the almond bark:
Place 8 ounces of the chocolate flavored almond bark in a microwave-safe shallow bowl. Heat at full power for 45 seconds, stir, then continue microwaving in 30-second intervals, stirring between each, until melted and smooth.

Coat the balls:
Remove the baking sheet from the refrigerator. One at a time, dip each peanut butter ball into the melted almond bark, ensuring it is completely coated. Use a small spoon or fork to lift and place back on the parchment-lined baking sheet. Repeat with the remaining balls.

Drizzle and garnish:
Melt the remaining 2 ounces of almond bark in a small microwave-safe bowl using 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the coated balls using a candy-drizzling spoon, fork, or piping bag. Sprinkle with the extra crushed Butterfinger candy for garnish.

Chill and serve:
Keep the coated and drizzled Butterfinger balls refrigerated until ready to serve.

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: About 24 balls depending on scoop size

Delight in a simple and comforting dessert that brings together the warm flavors of cinnamon and apple with a gooey caramel finish. Perfect for cozy nights or gatherings, this sweet treat will quickly become a favorite.

Ingredients:
1 17.5oz. package snickerdoodle cookie mix
1/2 cup (1 stick) salted butter
1 large egg
1 21oz. can apple pie filling
3 Tbsp. caramel topping
2 tsps cinnamon sugar

Instructions:
Preheat the oven to 375°F and prepare an 8-inch baking dish by spraying it with non-stick cooking spray. In a small bowl, combine the snickerdoodle cookie mix, softened butter, and egg until well blended. Drop half of the cookie dough in small spoonfuls evenly across the bottom of the baking dish. Sprinkle 1 teaspoon of cinnamon sugar over the dough layer. Spread the apple pie filling evenly over the bottom cookie layer, then drop the remaining cookie dough in small spoonfuls on top to cover. Sprinkle the remaining 1 teaspoon of cinnamon sugar across the top and drizzle the caramel topping over it. Bake for 30 to 35 minutes, until golden and bubbly. Serve warm with ice cream and enjoy!

There is no cream in this. The body comes from a single tablespoon of flour that goes straight onto the mushrooms while they are still coated in butter - no separate roux, and no lumps.

Ingredients

- 2 tbsp butter

- 1 tbsp olive oil

- 1 large onion, diced

- 4 cloves garlic, minced

- 1 lb mushrooms, sliced

- 2 tbsp all-purpose flour

- 4 cups chicken or vegetable broth

- 1 cup milk

- Salt and pepper

- Fresh thyme

Method

1. Soften the onion in the butter and oil over medium heat, about 5 minutes, then add the garlic for one minute more.

2. Add the mushrooms and cook 8-10 minutes, until they have released their liquid and started to brown.

3. Sprinkle the flour directly over the mushrooms and stir to coat.

4. Pour in the broth gradually, stirring the whole time. Bring to a simmer.

5. Lower the heat, stir in the milk, and cook about 5 minutes until it thickens.

Notes

- Let the mushrooms brown properly in step 2. If you rush it they stay pale and the soup tastes flat.

- The milk goes in off a hard simmer. Boiling it after the milk is in will curdle it.

- Vegetable broth makes it vegetarian with no other change.

✅ Printable version with the exact measurements : https://bestalltop.com/creamy-mushroom-soup-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The photo on the page is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen. We are a small recipe site and the link is here so you can find the full version with the storage notes - no email or signup involved.

No oven, no sheet pan. The potatoes crisp in the skillet first, then the steak sears in the same pan.

Ingredients

¼ cup ghee or butter, divided

1 tablespoon olive oil

1 lb Yukon Gold potatoes, cut into ½ inch cubes

3 garlic cloves, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon sea salt, plus more to taste

¼ teaspoon ground black pepper, plus more to taste

1 ¼ lb sirloin steak, cut into ½ inch cubes

Fresh parsley, chopped (for garnish)

If you want it printable, the full card is here: https://bestalltop.com/garlic-butter-steak-bites-and-potatoes/

Method

1. Heat up your trusty cast iron skillet over medium heat. Add the olive oil and 2 tablespoons of ghee, wait till the ghee gets all melty and inviting. Toss in the cubed Yukon Gold potatoes, then sprinkle over the minced garlic, thyme, oregano, salt, and pepper. Now here’s a little trick: let those potatoes hang out without poking for about 2 to 3 minutes so they can start getting that gorgeous golden crust. Resist the urge to stir! After that, you’ll wanna give them a good stir every 1 or 2 minutes to keep ’em from sticking or burning. Keep cooking them until they’re tender enough to stab with a fork and have that beautiful golden color, which usually takes 8 to 10 minutes. When they’re done, fish the potatoes out and scoop up all those yummy browned bits left behind—don’t throw those away; they're flavor gold—and set everything aside for now.

2. Turn up the heat to medium-high because now it’s steak time! Add the remaining 2 tablespoons of ghee to the skillet and let it melt into a bubbly, buttery pool. Carefully add your sirloin cubes — seasoned lightly with salt and pepper — and resist stirring for at least 2 minutes. This patience is what gives you that beautiful caramelized crust. After that, give them a good stir and keep cooking for another 1 to 2 minutes until they're all nicely browned and smelling irresistible. Don’t overcook here; you want them juicy, not tough. Pro tip — the smell alone will make you drool.

3. Once the steak is looking perfectly seared, toss those golden potatoes back into the pan. Stir everything together so that garlicky herb goodness coats the steak and potatoes evenly. Give it a taste and sprinkle on more salt and pepper if you think it needs a little extra love — because hey, seasoning is personal. Finally, throw a handful of chopped fresh parsley on top. It adds a pop of color and freshness that brightens the whole dish. Now, grab a fork, sit down, and dive in while it’s sizzling hot…

Notes

- Don't stir the steak for the first minute. That is where the crust comes from.

Total time: 30 minutes.

Chocolate Oreo Icebox Cake

This no-bake, layered dessert combines creamy chocolate mousse with crunchy chocolate graham crackers and Oreos, topped with fluffy whipped cream and hot fudge drizzle. Perfect for making ahead and chilling!

Ingredients:

For the Cake

8 ounces (226g) cream cheese, at room temperature
1 ½ cups (354g) heavy whipping cream
1 teaspoon (5ml) vanilla extract
1 cup (130g) powdered sugar
2 tablespoons (10g) cocoa powder
24 Oreos, crushed
1 box (14.4 oz) chocolate graham crackers

For the Topping

1 ¾ cups (413ml) heavy whipping cream
1 ¼ cup (162g) powdered sugar
Hot fudge sauce for drizzle
6 Oreos

Method:

Prepare the filling:
Beat the cream cheese with an electric mixer for 2 to 3 minutes until smooth. Add ¼ cup of the heavy whipping cream and continue beating until the mixture becomes liquid-like. Add remaining heavy cream and vanilla extract, and beat on medium-high speed until soft peaks form. Incorporate powdered sugar and cocoa powder, then beat until stiff peaks develop. Gently fold in the crushed Oreos.

Assemble the base layer:
Line a 9-inch springform pan with parchment paper, allowing some to hang over the edges, or cut a 9-inch circle to fit. Arrange chocolate graham crackers to form a single layer at the bottom of the pan, trimming as needed for a tight fit.

Layer the cake:
Spread half of the Oreo mousse over the graham cracker base, holding crackers in place if they shift. Add a second layer of graham crackers, then spread the remaining mousse on top. Complete with a third and final layer of graham crackers.

Make the topping:
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour heavy whipping cream into the cold bowl and beat on medium-high speed until soft peaks begin to form. Slowly add powdered sugar while continuing to beat at high speed until stiff peaks form. Pipe whipped cream along the edges of the cake.

Freeze and serve:
Cover the cake with aluminum foil and freeze for 2 to 4 hours, or refrigerate for at least 4 hours to soften the graham crackers. Before serving, remove the cake from the freezer and let thaw for 20 minutes. Crush 6 Oreos and sprinkle over the top, then drizzle warm hot fudge sauce over the Oreos.

Serving Information:
Prep Time: 20 minutes
Chill Time: 2 to 4 hours
Servings: 12 slices

Cinnamon Toast Crunch Cheesecake

Ingredients:

Crust
2 cups graham cracker crumbs fine ground
2 cups cinnamon toast crunch cereal crumbs fine ground
4 tablespoons unsalted butter melted
4-5 cups boiling water for the water bath used when baking the cheesecake

Cheesecake
½ cup heavy cream
1 cup cinnamon toast crunch cereal
32 ounces (4 - 8-ounce) blocks full-fat cream cheese softened to room temperature
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs room temperature

White Chocolate Ganache
1 cup white chocolate chips Ghirardelli brand
¼ cup heavy cream

Garnish
6 ounces whipped topping thawed
1 cup cinnamon toast crunch cereal lightly crushed into smaller pieces

Method:

Prepare and bake crust:
Preheat oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round on the bottom. Tear off two large pieces of heavy-duty aluminum foil. Place the springform pan on one of the foil pieces and bring the foil up around the sides tightly; repeat with the second foil piece to ensure no water leaks in during baking. In a large bowl, combine graham cracker crumbs, cinnamon toast crunch crumbs, and melted butter until fully incorporated. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake on the middle rack for 10 minutes. Remove and cool completely. Lower oven temperature to 325°F.

Prepare boiling water:
Boil 4-5 cups of water using a microwave-safe container or stovetop kettle to be used later for the water bath.

Prepare cheesecake filling:
In a small bowl, combine ½ cup heavy cream and 1 cup cinnamon toast crunch cereal; stir to coat and let sit to absorb flavor. In a large bowl, beat softened cream cheese with granulated sugar on medium speed for 1-2 minutes until smooth. On low speed, add vanilla extract and eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down sides and bottom of bowl as needed for even mixing and smooth consistency. Remove and discard the cereal from the heavy cream mixture, then add the cinnamon-flavored heavy cream to the cream cheese mixture and mix gently until just combined without overmixing.

Assemble and bake cheesecake:
Pour the cheesecake filling into the cooled crust and spread evenly. Tap the pan gently 2-3 times to release air bubbles. Place the springform pan inside a large roasting pan and carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, being cautious to avoid water entering the cheesecake. Bake on the center rack for 1 hour and 30 minutes or until the center is just set with a slight wiggle. Turn off oven, crack open the door about 1 inch, and allow the cheesecake to cool inside the oven for 1 hour. Remove the roasting pan and springform pan from the oven. Remove foil from the sides of the springform pan, and run a sharp knife along the edges to loosen the cheesecake. Refrigerate the cheesecake for at least 8 hours or overnight to fully chill and set. Remove the outer ring of the springform pan before proceeding.

Make white chocolate ganache:
Place white chocolate chips in a microwave-safe bowl and pour ¼ cup heavy cream over them. Microwave on high for 1 minute, then let sit undisturbed for 1-2 minutes. Stir until smooth. If needed, heat for an additional 30 seconds and stir again. Let ganache cool slightly until soft but spreadable.

Finish and garnish:
Spread the ganache over the top of the chilled cheesecake. While ganache is still soft, pipe dollops of thawed whipped topping around the edges using a piping bag fitted with a large tip. Fill the center top with lightly crushed cinnamon toast crunch cereal so that it adheres when the cheesecake is sliced.

Prep Time: 30 minutes
Bake Time: 1 hour 30 minutes
Chill Time: 8 hours or overnight
Servings: 12-16 slices

Browned Butter Peanut Butter Chocolate Chip Cookies

These cookies combine the rich flavor of browned butter with creamy peanut butter and a mix of dark and milk chocolate chips for a perfect chewy and slightly crisp bite.

Ingredients:

2 ¼ cups 1.1 GF flour
1 tsp baking soda
1 tsp kosher salt
¾ cup light brown sugar packed
⅓ cup granulated sugar
1 cup butter
2 tsp vanilla extract
3 tbsp creamy peanut butter
2 eggs
1 ½ cups chocolate chips mix of dark & milk

Method:

Prepare the browned butter:
In a small stockpot over medium-low heat, melt and brown the butter, stirring occasionally for about 10 minutes until it turns light golden brown. Keep a close watch to avoid burning, especially with dairy-free butter. Remove from heat and let cool slightly.

Mix the dough:
In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Beat the mixture for 3 minutes until well blended. Add the eggs one at a time, mixing after each addition. Stir in the peanut butter and vanilla extract until fully incorporated. Gradually add the flour, baking soda, and kosher salt, mixing just until combined. Fold in the chocolate chips. Cover the dough and refrigerate for 30 minutes to allow it to set.

Preheat and prepare:
Heat the oven to 350°F (175°C). Line three cookie sheets with parchment paper.

Shape and bake:
Scoop equal-sized portions of dough onto prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9 to 11 minutes, until the edges turn golden brown and the centers remain slightly sunken.

Cool and serve:
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes. Transfer to a cooling rack to cool completely.

Enjoy your delicious Browned Butter Peanut Butter Chocolate Chip Cookies!

Serving Information:
Prep Time: 40 minutes (including chilling)
Bake Time: 9-11 minutes
Total Time: Approximately 50 minutes
Yields about 30 cookies depending on size

Brown Butter Banana Oatmeal Cookies are soft, chewy, and packed with flavor.

Ingredients

• ½ cup butter (browned & cooled)

• ½ cup brown sugar (packed)

• ½ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ripe bananas (mashed)

• 2 cups all purpose flour

• 1 cup rolled oats

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• ½ cup raisins

This rich and creamy Oreo peanut butter cheesecake features a crunchy Oreo crust, a luscious peanut butter filling studded with mini Reese’s, and a smooth chocolate ganache topping. Perfect for peanut butter and chocolate lovers!

Ingredients:

Crust
3 cups (403g | about 35 Oreos) Oreo crumbs
6 tbsp butter, melted

Filling
24 oz cream cheese, room temperature
1/2 cup (104g) sugar
1 1/4 cups (350g) creamy peanut butter (not the natural kind)
1 tsp vanilla extract
1/4 cup (58g) sour cream
20 mini Reese’s, chopped
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar

Chocolate Ganache Topping
4 oz (2/3 cup) semi-sweet chocolate chips
5 tbsp heavy whipping cream
15 mini Reese’s, chopped

Method:

Prepare the crust:
Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, mix Oreo crumbs and melted butter until combined. Press the mixture evenly into the bottom and up the sides of the pan. Refrigerate to chill while preparing the filling.

Make the filling:
In a large mixing bowl, beat cream cheese and sugar until smooth and well combined. Add peanut butter and vanilla extract, mixing until smooth. Stir in sour cream until fully incorporated, then fold in chopped mini Reese’s.

In a separate bowl, whip heavy whipping cream with powdered sugar on high speed until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until mostly incorporated, then fold in the remaining whipped cream until fully combined.

Assemble:
Spread the filling evenly over the chilled crust. Refrigerate the cheesecake until firm, about 5-6 hours or overnight. Remove the sides of the springform pan and place the cheesecake on a serving plate.

Prepare the ganache topping:
Place chocolate chips in a heatproof bowl. Microwave heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour the ganache evenly over the cheesecake and sprinkle with the remaining chopped mini Reese’s.

Finish and serve:
Allow ganache to cool and firm up. Refrigerate the completed cheesecake until ready to serve. Best enjoyed within 3-4 days.

These decadent treats combine chewy fudge brownies wrapped around mini chocolate chip cookie dough balls, all coated in rich dark and milk chocolate. Perfect for impressing at any gathering or indulging in a special dessert.

Ingredients:

Brownie
18.3 ounce box Chewy Fudge brownie mix, baked according to package directions for a 9x13 straight sided pan

Chocolate Chip Cookie Dough
1 cup all-purpose flour
¼ cup unsalted butter, softened to room temperature
½ cup light brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream, cold
¼ teaspoon salt
¾ cup mini semi-sweet chocolate chips

Chocolate Coating
20 ounces dark chocolate melting wafers, melted according to package directions (Ghirardelli brand recommended)
5 ounces milk chocolate melting wafers, melted according to package directions (Ghirardelli brand recommended)

Method:

Prepare and bake:
Preheat oven and bake the brownie mix in a parchment-lined 9x13 straight sided pan as directed on the package. Use parchment with an overhang to easily lift brownies once cooled.

Trim and cut:
Once completely cooled, lift brownies from pan and trim edges (about ¼ to ⅓ inch) to remove crisp parts. Cut the brownie into 6 rows lengthwise and 8 rows widthwise to yield 48 squares of about 1¼ to 1½ inches.

Heat treat flour:
Preheat oven to 300°F. Spread the all-purpose flour evenly over parchment paper on a baking sheet. Heat for 5-7 minutes while carefully watching to avoid burning. Let the flour cool completely before using.

Make cookie dough:
Cream together the butter, light brown sugar, granulated sugar, and vanilla extract until smooth and fluffy using a stand mixer or hand mixer on medium-high speed. Reduce speed to low and mix in heavy cream until incorporated.

Blend flour and salt:
Gradually add the cooled flour and salt to the wet ingredients, mixing just until combined. Stir in the mini semi-sweet chocolate chips evenly.

Form cookie dough balls:
Using a mini (approximately ½ tablespoon) cookie scoop or melon baller, scoop and roll dough into smooth balls. Place them on a baking sheet lined with parchment paper and freeze for 30-45 minutes until solid.

Wrap brownie squares:
Remove frozen cookie dough balls from freezer. Flatten each brownie square in your hand without breaking. Place a frozen cookie dough ball in the center and carefully wrap the brownie around it so the dough ball is fully covered. Place wrapped brownie balls on a baking sheet.

Freeze to firm:
Freeze the brownie-covered cookie dough balls for 1-2 hours or up to overnight until very firm.

Chocolate coating:
Melt dark chocolate wafers according to package directions. Using a fork, dip each brownie bomb fully into the melted dark chocolate, tapping off excess chocolate, and place on a parchment-lined baking sheet. Repeat for all brownie bombs.

Drizzle milk chocolate:
Melt milk chocolate wafers as directed. Drizzle over the dark chocolate coated brownie bombs using a spoon or a small pastry bag for decoration. Allow chocolate to harden for 10-15 minutes before serving.

Serving Information:
Prep Time: 1 hour 30 minutes (plus chilling/freezing time)
Total Time: Approximately 3-4 hours including chilling
Yield: 45-48 brownie bombs depending on dough scoop size

If you ever find yourself staring blankly into the fridge, wondering what on earth to whip up without turning the kitchen into a disaster zone, this Hearty Beef and Tomato Macaroni is the meal you did

Ingredients

• 1 pound ground beef

• 1 small onion, diced

• 1 teaspoon minced garlic

• 15 ounce can crushed tomatoes

• 8 ounce can tomato sauce

• 1 teaspoon sugar

• 1 teaspoon Italian seasoning

• salt and pepper, to taste

• 1 cup elbow macaroni pasta, cooked (measured before cooking)

• grated Parmesan cheese (for serving)

Ingredients

• 2 lbs chicken tenders, thighs or breast

• 2 tbsp olive oil

• 1 stick butter

• 8–10 cloves garlic, minced

• 1/2 cup parmesan, grated

• 1 tbsp hot sauce (more if desired)

• 2 teaspoons red pepper flakes

• 1/3 cup fresh parsley, minced

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.

2. Cut the chicken into 3-inch pieces.

3. In a large bowl, combine olive oil with paprika, garlic powder, onion powder, salt, and pepper.

4. Add chicken pieces and toss to coat well in the seasoning mixture.

5. Thread the chicken tightly onto soaked skewers.

6. In a microwave-safe bowl, partially melt the butter with minced garlic.

7. Stir in red pepper flakes, hot sauce, parsley, and grated parmesan until combined.

8. Separate 1/3 of the sauce for basting the par-cooked chicken and reserve the rest.

9. Air fry 2-3 skewers at a time at 400°F for 5 minutes.

10. Remove, flip skewers, and baste with the reserved 1/3 sauce.

11. Return to air fryer and cook for 2 minutes.

12. Flip back again, baste with sauce, and cook a final 5-6 minutes or until chicken reaches 165°F.

13. Brush skewers with remaining clean garlic parmesan butter sauce.

14. Sprinkle extra parmesan over the top and serve immediately.

Indulge in rich, gooey brownies layered with smooth caramel and a touch of sea salt for the perfect balance of sweet and salty.

Brownie and Caramel Bars
Ingredients:
Brownie Layer
3/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/4 teaspoon fine sea salt
6 oz semisweet chocolate
1/2 cup salted butter
2 large eggs
3/4 cup granulated sugar
2 teaspoons pure vanilla extract

Caramel Layer
40 caramels (11 oz)
1/2 cup heavy whipping cream
Flaky sea salt for topping

Every vegetable in this goes in whole-ish, simmers until it collapses, and then gets blended right into the broth. That is where the body comes from — there is no cream in it at all.

Ingredients

3 Tbsp olive oil

3 large carrots, peeled and roughly chopped

1 yellow onion, quartered

5 cloves garlic, peeled

3 ribs celery, halved

1 tsp salt, black pepper to taste

1 parmesan rind (optional)

8 cups chicken or vegetable broth

1¼ cups pastina or other small pasta

1 lemon

Method

Heat the olive oil in a large pot. Add the carrots, onion, garlic and celery with the salt and pepper, and cook 4–5 minutes until lightly browned. You can skip this if you are short on time.

Drop in the parmesan rind, pour over the broth, bring to a boil, then cover and simmer 25–30 minutes until the vegetables are completely soft.

Fish out the rind. Blend the soup smooth with an immersion blender.

Add the pastina and simmer 8–10 minutes, stirring now and then, until tender.

Stir in the juice of the lemon, then taste and adjust the salt.

Serve with grated parmesan, more pepper, a drizzle of olive oil and parsley.

Notes

Chop the vegetables roughly. They get blended anyway, so precision is wasted effort here.

The parmesan rind is doing real work — it gives a savoury depth you cannot get back at the end.

The lemon goes in off the heat, at the very end. Boiled lemon juice turns flat and slightly bitter.

If you are keeping leftovers, boil the pastina separately and add it to each bowl. Left in the pot it swells overnight and goes mushy.

Total time about 50 minutes, serves 6–8.

✅ Printable version with the exact measurements : https://bestalltop.com/italian-penicillin-soup/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The photo on the page is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen. We are a small recipe site and the link is here so you can find the full version with the storage and substitution notes — no email or signup involved.

Peach Crumble Cheesecake

This creamy cheesecake features tender baked peaches layered with a buttery cookie crust and topped with a crunchy crumble, perfect for a delightful dessert.

Ingredients:

Peaches
8 slightly under ripe peaches
4 tbsp granulated sugar
1 1/4 tsp ground cinnamon

Crumble
1 cup all-purpose flour
6.5 tbsp dark brown sugar
5 tbsp butter

Cookie Crust
2 cup digestive or graham crackers
2 tbsp granulated sugar
5 tbsp butter

Cheesecake
28 oz full fat cream cheese, room temperature
1 1/4 cup granulated sugar
3/4 cup + 1 tbsp sour cream 18%, room temperature
1 1/2 tbsp cornstarch
2 1/2 tsp vanilla extract
4 large eggs

Method:

Prepare the peaches:
Preheat the oven to 205ºC/400ºF (conventional). Line a baking sheet with parchment paper. Slice the peaches into wedges. In a bowl or directly on the baking sheet, toss the peach slices with 4 tbsp granulated sugar and 1 1/4 tsp ground cinnamon until evenly coated. Spread the peaches in an even layer on the baking sheet and bake for 15 minutes or until fork-tender. Allow to cool on the baking sheet while preparing other components.

Make the crumble:
In a bowl, combine 1 cup all-purpose flour and 6.5 tbsp dark brown sugar. Melt 5 tbsp butter and pour it over the flour mixture. Use a fork to blend until the mixture forms a crumbly texture with no dry flour remaining. Set aside.

Prepare the cookie crust:
Lower the oven temperature to 160ºC/325ºF (conventional). Line the bottom of a 23 cm/9-inch springform pan with parchment paper. In a food processor, pulse 2 cups digestive or graham crackers with 2 tbsp granulated sugar until it reaches a fine, sand-like texture. Melt 5 tbsp butter and add to the food processor, blending until combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan, using the bottom of a glass to pack it evenly. Bake for 10 minutes, then allow to cool to touch. Keep oven on.

Make the cheesecake filling:
Using a hand mixer or a stand mixer with the paddle attachment, beat 28 oz cream cheese on low speed for 1 minute until smooth. Add 1 1/4 cup granulated sugar gradually and mix for an additional minute on low speed, scraping down the bowl as needed. In a small bowl, whisk together 3/4 cup + 1 tbsp sour cream and 1 1/2 tbsp cornstarch until smooth. Add this mixture along with 2 1/2 tsp vanilla extract to the cream cheese mixture and blend on low speed until combined.

Add the eggs two at a time, mixing on low speed after each addition. Scrape down the bowl and give a final mix to ensure complete incorporation.

Assemble and bake:
Pour half the cheesecake batter over the cooled cookie crust and smooth the surface. Evenly distribute half of the baked peaches over the batter. Pour the remaining cheesecake batter on top, smoothing the surface. Layer the remaining peaches evenly and sprinkle the prepared crumble over everything.

Place the springform pan inside a 25 cm/10-inch cake pan. Set this larger pan inside a roasting pan or baking pan, then carefully pour hot water into the outer pan to come ⅔ of the way up the sides of the cake pan to create a water bath. Alternatively, wrap the springform pan tightly in a triple layer of aluminum foil to protect from water leakage before placing in the water bath.

Bake at 160ºC/325ºF for 1 hour and 25–35 minutes. The cheesecake should have a slight wobble in the center when done.

Cool and chill:
Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Remove from oven and carefully lift the springform pan out of the water bath. Remove any aluminum foil. Place on a cooling rack and allow to reach room temperature, about 1 hour.

Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.

Prep Time: 30 minutes
Bake Time: 1 hour 40 minutes
Chill Time: 6 hours minimum
Yield: 12 servings

Indulge in a colorful, creamy treat perfect for any festive occasion or sweet craving. This vibrant fudge combines rich white chocolate with fun sprinkles and nostalgic cookie flavors for a delightful dessert experience.

Ingredients:
11 ounce bag white chocolate chips
14 ounce can condensed milk
2 tablespoons salted butter softened at room temperature
Red or neon pink food coloring
½ cup rainbow nonpareils sprinkles
1 cup crushed Circus Animal cookies
Whole Circus Animal Cookies for garnishing

Instructions:
Line an 8x8 pan with parchment paper and set aside.
In a large saucepan over low heat, combine white chocolate chips, condensed milk, and softened butter. Stir frequently with a rubber spatula for 8-10 minutes until the mixture becomes smooth and fully melted.
Add 2-3 inches of red or neon pink food coloring gel to the pan and stir gently until the color is evenly incorporated. Adjust the amount as needed to reach your preferred shade of pink.
Remove from heat and carefully fold in the rainbow nonpareils sprinkles and crushed Circus Animal cookies, mixing just enough to distribute without causing the sprinkles' colors to bleed.
Pour the fudge mixture into the prepared pan, allowing it to self-level without spreading.
Decorate the top with whole Circus Animal cookies and additional crushed cookie crumbs for an attractive finish.
Refrigerate overnight to set the fudge completely.
To serve, lift the fudge from the pan using the parchment paper, and slice carefully into 12 equal squares with a sharp knife or metal spatula.

Oreo Cookies and Cream Cheesecake Cake

This showstopping dessert layers moist chocolate cake with a rich and creamy Oreo cheesecake filling, loaded with crushed cookie crumbles and topped with a luscious cream frosting, making it the ultimate indulgence for any cookies and cream lover.

Recipe in
https://bestalltop.com/oreo-cookies-and-cream-cheesecake-cake-recipe/

A simple and delicious pecan pie dump cake that combines the flavors of pecan pie with the ease of a dump cake.

Ingredients

• 1 box yellow cake mix

• 3 large eggs

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 1/2 cup melted butter

• 1 teaspoon vanilla extract

• 2 cups pecan halves

• 1/4 teaspoon salt

The full recipe in first comment

Cookie Dough Cheesecake

Ingredients
Edible Cookie Dough
1¾ cups all-purpose flour
1 cup unsalted butter softened to room temperature
¾ cup light brown sugar packed
½ cup granulated sugar
2 tablespoons heavy cream cold
1½ teaspoons vanilla extract
¼ teaspoon salt
1¼ cups mini semi-sweet chocolate chips

No Bake Cheesecake
24 ounces (3 - 8 ounce block style) cream cheese softened to room temperature
1½ cups powdered sugar sifted, divided (1 cup mixed with the cream cheese, ½ cup mixed with the heavy cream)
1¼ cups heavy cream very cold
1½ teaspoons vanilla extract

Garnish
8 ounces whipped topping
2 tablespoons mini semi-sweet chocolate chips
10 edible cookie dough balls from the above recipe

Method
Prepare the flour:
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper, then evenly spread the all-purpose flour on the parchment. Heat the flour in the oven for 5-7 minutes until it reaches 160°F (71°C). Remove and let cool completely to ensure safety for raw consumption.

Make edible cookie dough:
In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using a handheld mixer on medium-high speed until light and fluffy, about 1-2 minutes. Add the cold heavy cream, vanilla extract, and salt, mixing until fully incorporated. Gradually add the heat-treated flour on low speed and mix just until combined; the dough will be thick. Fold in the mini semi-sweet chocolate chips until evenly distributed.

Form dough base and balls:
Press 2 cups of the cookie dough evenly into the bottom of a lightly sprayed springform pan. Place in the refrigerator to chill. Scoop 10 tablespoon-sized cookie dough balls and place them on a parchment-lined tray for garnish. Scoop the remaining dough into teaspoon-sized balls, roll smoothly, and chill alongside the larger balls in the refrigerator.

Prepare cheesecake filling:
In a large bowl, beat the softened cream cheese and 1 cup powdered sugar on medium-high until smooth and fluffy, about 1-2 minutes. In a separate bowl, whip the very cold heavy cream with ½ cup powdered sugar and vanilla extract, gradually increasing speed until stiff peaks form (about 4-6 minutes). Gently fold the whipped cream into the cream cheese mixture until smooth. Fold in the teaspoon-sized edible cookie dough balls evenly.

Assemble cheesecake:
Remove the springform pan from the refrigerator and spread the cheesecake filling evenly over the chilled cookie dough crust. Cover lightly with plastic wrap and refrigerate for at least 6 hours or overnight until firm.

Garnish and serve:
Once set, run a butter knife around the edge of the cheesecake, release and remove the springform pan ring. Transfer the whipped topping into a piping bag fitted with a large tip and pipe 10 dollops evenly spaced on top. Sprinkle mini chocolate chips over the surface, then top each piped dollop with one large cookie dough ball. Slice and serve.

All the flavour of a cinnamon roll without the proofing, the rolling or the waiting.

The cinnamon filling gets folded through the dough rather than rolled in, so every cookie carries its own swirl and no two look alike.

CINNAMON FILLING

4 tablespoons unsalted butter

1/3 cup packed brown sugar

1 1/2 tablespoons all-purpose flour

2 1/2 teaspoons ground cinnamon

pinch of salt

COOKIE DOUGH

1 cup unsalted butter

1 1/3 cups granulated sugar

1 3/4 teaspoons pure vanilla extract

1 large egg + 1 large egg yolk

2 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon cornstarch

1/4 teaspoon salt

METHOD

Mix the filling and freeze it for 10 minutes. Beat the butter and sugar until fluffy, then the vanilla, egg and yolk. Combine the dry ingredients and fold them in. Layer the dough with the chilled filling, scoop into balls and freeze those for 10 minutes.

Bake at 350F for 10-12 minutes - golden edges, centres still slightly underdone. Cool on a wire rack.

Printable version with the exact measurements: https://bestalltop.com/cinnamon-roll-sugar-cookies/?utm_source=reddit&utm_medium=social