Breakfast

Prep: 15min | Cook: 45min | Total: 1hr

Having brownies as a snack is not new to our family, we ate them almost any time of the day. We just need to open the fridge and take a piece of it and eat it. We always have brownies stored in our fridge. There are tons of brownies in the world, and I mean it. My all-time favorite is the banana brownies, but then again, all types of brownies are legendary to me.

Have you ever wondered if Vanilla brownie is a thing? Well, guess what it is. Also, it’s wrecking my lists of favorite brownies. I didn’t expect it to taste like that, and it is a taste that will feed your soul. It’s so light and somewhat mild to me, which makes it perfect for a cup of coffee.

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 tsp vanilla extract
(3) eggs
2 cups semisweet chocolate chips (optional)

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.

2. In a small bowl, combine flour, baking powder, and salt, set aside. In a large bowl, add and cream the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Add and spread the batter evenly into the prepared pan.

3. Bake it for 35 to 45 minutes in the preheated oven. Allow cooling in the pan on the wire rack. When completely cooled, cut into squares.

Note:

If in doubt, underbake your brownies. Here we are not thinking about something wild, just shave off the recommended baking time a few minutes. The result would be decadent, delicious, fudgy brownies, and you just had to take them out early! Personally, every time we make brownies, we do this. Nothing could be worse than a dried-out brownie.

Nutrition Facts:

Per Serving: 169 calories; 1.8 g protein; 26 mg cholesterol; 76 mg sodium; 7.1 g fat; 26.4 g carbohydrates.

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Prep: 10 min | Cook: 1 hr 20 mins | Total: 1 hr 50 min | Servings: 12 | Yield: 1 -9 inch Bundt cake

It is a Bundt Cake, and the best Bundt cake I’ve ever tried. It was for many years in my family and was a favorite at meetings and occasions. My grandma was the one who started this cake in our family, she was so sweet and cute, and she makes incredible dishes and pastries. I remember I look at my grandma and tell her if she can be my Mom because she allows me to eat sweets all time, she’ll just smile and wink at me. This Apple Pound Cake With Caramel Glaze will surely satisfy your tastebuds, try to make your version of this recipe.

Ingredients:

2 cups Sugars, granulated
1 ½ cups Oil, soybean, salad or cooking
2 tsp Vanilla extract
(3) Egg, whole, raw, fresh
(3) cups Wheat flour, white, all-purpose, enriched, bleached
1 tsp leavening agents, baking soda
½ tsp Spices, cinnamon, ground
1 tsp salt, table
(2) medium Granny Smith Apple-Raw+Peel (Australian)
(1) cup Nuts, walnuts, English
½ cup Butter, with salt
(2) tsp milk, reduced fat, fluid, 2% milkfat, with added vitamin A
½ cup Sugars, brown

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.

2. In a bowl, add and beat sugar, oil, vanilla, and eggs until light and fluffy with an electric mixer. Combine the flour, baking soda, cinnamon, and salt, then stir into the batter just until blended. Fold in apples and walnuts using a spoon. Pour into the prepared pan.

3. In the preheated oven, bake it until a toothpick inserted into the crown or the cake comes out clean for an hour and 20 minutes. Allow cooling for about 20 minutes then invert on to a wire rack.

4. In a small saucepan, make the glaze by heating the butter, milk and brown sugar over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like putting a sheet of aluminum foil under the cooling rack for quick clean-up of the drips.

Nutrition Facts:

Per Serving: 681.9 calories; 66.8 mg cholesterol; 374.4 mg sodium; 6.5 g protein; 71.1 g carbohydrates.

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Total: 4 hrs | Servings: 8

This 1-bowl Blueberry Lemon Ricotta Pound Cake is perfect, and the use of blueberries is a great way too. The lemon flavor and the ricotta made it sweet and fluffy. I hope you’ll make a version of this recipe and enjoy it with your loved ones.

Ingredients:

¾ cup granulated sugar
(5) tbsp unsalted butter, at room temperature
(3) large eggs, at room temperature (see Tip)
(¾) cup part-skim ricotta cheese
2 tbsp lemon zest
(2) tbsp lemon juice plus 1 tsp, divided
1 tsp vanilla extract
(1 ½) cups white whole-wheat flour
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries
2 tbsp packed confectioners’ sugar

Directions:

1. Preheat oven 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.

2. Add and beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. Use the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.

3. Bake it for an hour until it starts to brown around the edges, and a tester inserted in the center comes out clean. Allow cooling for 20 minutes in the pan on a wire rack. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.

4. Clean the bowl, add confectioners’ sugar and whisk in the remaining tsp of lemon juice until smooth. Brush the glaze on the cake.

Tips:

1. Make-Ahead Tip: Cover the cooled cake airtight and store for up to a day at room temperature; glaze just before serving.

2. Room temperature eggs make the cakes more fluffy. Here’s a fast trick — place them (in the shell) about 5 minutes into a bowl of lukewarm water.

Nutrition Facts:

Per Serving: 303 calories; 96 mg cholesterol; 319 mg sodium. 124 mg potassium; 44.9 g carbohydrates; 3.3 g fiber; 25 g sugar; 8.4 g protein; 433 IU vitamin a iu; 7 mg vitamin c; 15 mcg folate; 148 mg calcium; 4 mg iron; 9 mg magnesium; 21 g added sugar; 11 g total fat; 6.3 g saturated fat.

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Prep: 20 min | Cook: 20 mins

Have you ever got moments when you can’t tell whether you want a warm chocolate chip cookie or a brownie fudgy? That’s why in your life, you need the brookie — the half brownie – half cookie. In all these indecisive moments, it is perfect. Brookies are a friendly mix of two classic treats in one. It is a dessert bar made from a layer of cookie batter over brownie batter.

Ingredients:

For Cookie Layer:

1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1/2 tsp vanilla extract
(1) egg
(1 1/4) cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips

For Brownie Layer:

1 cup white sugar
1/2 cup butter, melted
1 tsp vanilla extract
(2) eggs
1/3 cup cocoa powder
(1/2) cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

2. Beat softened butter, light brown sugar, 1/4 c of white sugar, and 1/2 tsp of vanilla extract until creamy in a large bowl. Add an egg; beat until light and creamy, about 2 minutes.

3. Add and whisk 1 1/4 cups flour, 1/2 tsp salt, and baking soda in a bowl. Gradually add and stir flour mixture into the butter mixture until dough is combined. Stir chocolate chips into the dough. Add and spread the dough into the bottom of the prepared baking dish to cover completely.

4. In a bowl, add a cup of white sugar, melted butter, and a tsp of vanilla extract, then stir, add (2) eggs, and beat well. Mix cocoa powder into butter mixture until well-combined. Add and stir 1/2 c of flour, baking powder, and 1/8 tsp of salt into cocoa mixture until batter is combined. Pour the brownie batter over cookie dough and spread to cover completely.

5. Bake until a toothpick inserted into the center of the brookies comes out clean for 20 to 25 minutes in the preheated oven. Cool completely before cutting into bars.

Note:

Instead of making the cookies, you can use a store brought chocolate chip cookie dough.

Nutrition Facts:

Per Serving: 246 calories; 52 mg cholesterol; 189 mg sodium; 2.8 g protein; 12.8 g fat; 32.4 g carbohydrates.

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