Dont want to bake cheesecake? I've got you covered https://kitchenfunwithkids.com/no-bake-reindeer-cheesecake/ No-Bake Reindeer Cheesecake Servings 8 Prep: 8 min Set Time: 8 hours CourseDessert Equipment - Large bowl - Hand-held or stand mixer - 9-inch Springform pan Ingredients - 1 1/4 cup crushed graham crackers - 1 stick + 3 tbsp melted, unsalted butter - 3 8 oz block cream cheese, full fat - 1 cup powdered sugar - 1 tbsp vanilla extract - 1 1/4 cup heavy cream - 16 chocolate covered pretzels - 16 candy eyes - 8 m&ms Instructions - Crush 4-5 graham crackers in a plastic bag. - Measure out the desired amount and add to melted butter. - Mix until all crackers are coated with butter then press into the bottom of a 9-inch spring form pan. - Add cream cheese to a large mixing bowl and beat until smooth - Add in the powdered sugar and vanilla extract and blend until smooth. - In a separate bowl, whip the heavy cream to stiff peaks. - Fold into the cream cheese mixer until all streaks disappear. - Pour on top of the crust and smooth on the top - Cover with aluminum foil and set in fridge to chill for at least 6-8 hours - Once the cheesecake is set, remove it from the pan. - Slice into 8 equal slices. - Add two chocolate-covered pretzels, 2 candy eyes, and 1 m&m per slice. Notes Only use full-fat cream and cream cheese for the proper consistency for this recipe. No-bake cheesecakes still have a slight wobble, as they don't have anything in them to make them set like a baked cheesecake. Store in the fridge for a max of 4 days. Can be frozen for up to 3 months in an airtight container.

This delicious cake includes pecans, coconut and a rich cream cheese frosting. For the Cake 2 ⅓ cups (333 g) all-purpose flour, scooped and leveled 2 cups (400 g) granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 12 tablespoons unsalted butter, softened and cut into pieces 1 ½ cups buttermilk, room temperature preferred 2 large eggs, room temperature 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup (75 g) sweetened shredded coconut 1 cup (75 g) coarsely chopped pecans (save some for decorating) To make the Frosting 1 cup (2 sticks) unsalted butter, softened 8 oz cream cheese, softened 1 ½ teaspoons vanilla extract ½ teaspoon almond extract ¼ teaspoon table salt 8 cups (1000 g) powdered sugar Full instructions: https://teachmehowtobake.com/italian-cream-cake-recipe/

For the Red Velvet Cake: - 3/4 cup vegetable oil – Adds moisture to the cake for a soft crumb. - 1/2 cup unsalted butter, softened – Provides richness and helps create a tender texture. - 4 oz cream cheese, room temperature – Adds moisture and a subtle tang to the cake’s flavor. - 2 cups granulated sugar – Sweetens the cake and enhances its flavor. - 2 large eggs, brought to room temperature – Eggs provide structure and moisture. - 1 cup buttermilk – Contributes to the cake’s tenderness and enhances flavor. - 2 tsp vanilla extract – A key flavoring that balances the richness of the cake. - 1 tsp white vinegar – Helps activate the baking soda for a light texture. - 2 tbsp red food coloring – For that iconic, vibrant red hue. - 2 ¼ cups all-purpose flour, scooped and leveled – The base of the cake, ensuring structure. - 3 tbsp unsweetened cocoa powder – Adds a slight depth of flavor and the characteristic red velvet taste. - 1 tsp baking soda – Helps the cake rise and gives it a light texture. - 1/2 tsp salt – Enhances the overall flavor and balances the sweetness. For the Cream Cheese Glaze: - 4 oz cream cheese, room temperature – Adds creaminess and tang to the glaze. - 2 cups (240g) powdered sugar – Provides sweetness and thickens the glaze. - 3 tbsp milk – Helps achieve the right consistency for pouring. - 1/2 tsp vanilla extract – Adds depth of flavor to the glaze. Full recipe here: https://teachmehowtobake.com/red-velvet-pound-cake-recipe/

Ingredients - 1 lb 3-4 peaches, peeled, pitted, and cut into chunks - 1 1/2 cups sugar - 2 tbsp lemon juice Equipment - Medium-sized pot - Pairing knife or other small sharp knife for fruit - Cutting Board - Potato Masher or Spatula - Wooden or Silicon Spoon Instructions 1. Peel, cut and pit the peaches. 2. Cut them into chunks 3. Add peaches, lemon juice and sugar to a pot. 4. Bring to boil over medium-high heat 5. Once the peaches are soft, use a spatula or masher to crush the peaches to the desired consistency. 6. Stir frequently until the peaches have reduced and reached the desired consistency. (Anywhere from 20 to 30 minutes – jam should stick to the spoon when lifted and turned sideways.) 7. Transfer to jars and let the peach preserves cool fully before sealing with a lid and placing in a fridge. Notes Lemon juice is naturally high in pectin and will help the jam set if you find the jam is not at the consistency you desire, you can bring the peaches back to a boil for about 10 minutes and then let it cool again.