Breakfast

Those brownies will ever be among my favorite desserts. Don’t get me wrong, I love a thick, fudgy brownie cake, but there’s something about a brownie with lemon that’s so sweet and fresh. What’s more, anything flavored with lemon is always a hit with me. This recipe should look much like the usual brownie recipe with no cocoa or chocolate chips. You will separately mix your dry ingredients and wet ingredients before combining make sure to add one egg at a time.

Ingredients:

For the Brownies:

3/4 cup all-purpose flour
3/4 cup white sugar
1/2 cup unsalted butter, softened
1/2 tsp sea salt
(3) eggs
2 tbsp lemon juice
1 tbsp lemon zest, plus more for icing

For the Icing:

1 cup confectioners’ sugar
1/4 cup lemon juice
1/4 tsp vanilla extract

Directions:

1. Preheat oven at about 175 degrees C (350 degrees F). Grease a baking dish, 8 inches square pan.

2. Use an electric mixer to pound the flour, white sugar, butter, and sea salt together in a bowl until well combined. In a separate bowl, whisk the eggs, two tablespoons of lemon juice, and one tablespoon of lemon zest together; mix into the flour mixture and beat at medium speed until smooth, about 3 minutes. Pour the batter into the baking dish made ready.

3. In a preheated oven, bake it for 23 to 25 minutes, or until the toothpick inserted in the center comes out clean. Cook to the touch until the bottom of the dish is dry.

4. In a bowl, whisk together the sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) until smooth; spread over brownies.

Note:

1. If you’re new to lemon zesting, the device designed for this job is the simplest to use: a lemon zester. But a veggie peeler would work if you don’t have one. Make sure you have your lemon cleaned beforehand.

2. For best result, refrigerate the brownies overnight

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This ideal coconut cake sets the bar everywhere for home-baked cakes.  For success, use cake flour, egg whites, sweet cream, and canned milk carefully. Carefully follow this recipe, and you’ll get a super moist, fluffy crumb and good coconut flavor cake.

Ingredients:

For the Cake:

1 1/2 cups white sugar
(2) eggs
(4) egg yolks
1 cup milk
1/2 cup butter
2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp vanilla extract

For the Frosting:

1 3/4 cups white sugar
1/2 cup water
(4) egg whites, room temperature
1 tsp vanilla extract
1/2 tsp cream of tartar
2 cups of sweetened flaked coconut, or as needed

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C). Grease three cake pans that are 9 inches round.

2.Mix sugar, whites, and egg yolks in a mixing bowl using an electric mixer for around 5 minutes, until light and fluffy.

3. In the saucepan, heat milk and butter on low heat for 2 to 3 minutes. Remove from the heat and slowly cool down.

4. In a dish, mix the flour with the baking powder then combine it to the egg mixture. Add vanilla extract and a milk mixture; beat well with an electric mixer.

5. Bake in the preheated oven until clean, 15 to 18 minutes, with a toothpick inserted into the center of the cakes. Cool down in pans for 10 minutes before switching to wire racks to completely cool.

6. Meanwhile, mixing bowl and beaters thoroughly clean. Beat the egg whites and tartar cream with an electric mixer until they are foamy.

7. Put in a saucepan, sugar, and water to a boil. Boil until 242 degrees F (116 degrees C) reads a candy thermometer, for 3 to 4 minutes.

8. Beat egg whites at high velocity. Pour hot sugar mixture carefully into the side of the bowl, avoiding the beaters; continue to beat on high till stiff peaks form, 6 to 8 minutes. Add and stir vanilla extract.

9. Put a layer of refrigerated cake on a serving platter and frost the top. Repeat on the second and third cake layers, put the icing from the edges to the top of the cake. Use your hands to sprinkle coconut on top and smooth onto the side of the cake.

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Either for dessert or breakfast, this Banana Creme Bundt Cake is one popular treat that the whole family loves! Super easy to make, is a great moist cake, and flavorful with sweet banana flavor. Sprinkle with some powdered sugar and serve with freshly brewed coffee for breakfast or frost it with cream cheese frosting for a heavenly dessert. Whatever you prefer I assure you this is delicious!

I am sure that all of you will agree that nothing beats the classic. This recipe has been around for ages and by this time a lot of modifications have been made already. Furthermore, this breakfast/dessert was and still is a crowd favorite. My mom made many times as I can remember, and it is like she made it always with her heart. It’s full of love and care. This recipe is not my mom’s but is equally scrumptious. I’m sure she’s very proud.

So, satisfy your dessert craving with this sweet banana creme cake. I’m pretty sure you’ll gonna love this as much as I do. I’m warning you though, one bite and you’ll be hooked!

INGREDIENTS

2 bananas
1 (3 oz) package of banana instant pudding
1 cup of water
1 yellow cake mix
4 eggs
¼ cup oil
½ cup finely chopped pecans

How to make Banana Creme Bundt Cake

Step 1: Mash the bananas in a large mixing bowl.

Step 2: Add in the pudding, water, cake mix, eggs, and oil. Use a mixer to mix the ingredients for 2 minutes at medium speed.

Step 3: Mix in the chopped pecans.

Step 4: Then pour the mixture into a greased and floured bundt pan.

Step 5: Place inside the oven and bake for 60 minutes at 350 degrees.

Step 6: Once done, remove from the oven and let the cake cool in the pan.

Step 7: Transfer the cooled cake in a serving plate and sprinkle with powdered sugar. Serve and enjoy!

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I made this amazing dessert yesterday for the birthday of my husband. He loves apples so much that I figured why not make a special treat just for him on his special day? I was so glad that he loved it! It’s a nice feeling when someone you love appreciates your efforts! It’s my first time to make Apple cake with vanilla cream sauce and I couldn’t be happier with the result. It’s really simple to make and very delicious! Try this today! I know you’re gonna love it.

INGREDIENTS

For the Apple cake

7 medium apples (any baking apple will do)
1 1/4 cup canola oil
1 cup of sugar
3 large eggs
3 cups whole wheat flour ( or all-purpose flour or half and half whole wheat and all-purpose)
1 teaspoon ground cinnamon

For the Cream sauce

2 cups heavy cream
1/2 cup sugar
8 tablespoons butter
1 teaspoon vanilla extract

HOW TO MAKE APPLE CAKE WITH VANILLA CREAM SAUCE

Step 1: Ready the oven and preheat to 350 degrees. Spray a 13×9 pan with cooking spray.

Step 2: Wash the apples and slice them. Put them into a bowl then set it aside.

Step 3: Add the eggs, sugar, and oil in an electric mixer. Beat until well-mixed and creamy.

Step 4: Add cinnamon and whole wheat flour into the electric mixer with the egg mixture.

Step 5: Add the sliced apples into the egg mixture and stir until well-mixed.

Step 6: Transfer the batter into the pan. Place the pan inside the oven and bake for 45 to 1 hour until cooked through or the color turns golden.

To make the Cream sauce:

Step 1: Mix all the sauce ingredients in a saucepan. Place on the stove and turn the heat to medium until the sauce boils while stirring occasionally.

Step 2: Turn the heat to low and cook for another 10 to 15 minutes until the sauce thickens.

Step 3: Pour the sauce over the Apple Cake. Serve and enjoy!

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A no-bake, no-fuss dessert that everyone is going crazy about! This Peanut Butter Chocolate Eclair Cake will melt your heart – it’s incredible, super delicious, and an ultimate peanut butter craving hits! This delectable dessert saves me every time I have unexpected guests as it’s pretty easy to put together, and is great when paired with coffee. A 5-star treat that is indeed a keeper.

INGREDIENTS

For the Cake

1 box chocolate graham crackers
2 – 3 1/4 oz. packages instant vanilla pudding
1 cup creamy peanut butter
3 1/2 cup milk
1 – 8 oz. contain Cool Whip, thawed

For the Frosting

1/2 cup semi-sweet chocolate chips, melted
2 tablespoons melted butter
2 tablespoons white corn syrup
1/2 cup powdered sugar
2-3 tablespoons milk

HOW TO MAKE PEANUT BUTTER CHOCOLATE ECLAIR CAKE

To make the cake

Step 1: Use a cooking spray to grease a 9 x 13-inch cake pan.

Step 2: Cut the graham crakers to fully cover the bottom of the pan. Lay them in one layer. You can use either the original or the chocolate graham crackers.

Step 3: Place the pudding, peanut butter, and milk in a mixing bowl. Mix using an electric mixer for 2 minutes. Then, fold in the cool whip.

Step 4: Evenly spread half of the pudding over the first layer of the graham crackers and lay another layer of graham on top.

Step 5: Pour the remaining pudding mix on top of the second layer of cracker and spread evenly. Then finish it off by adding another cracker layer on top.

Step 6: Spread the frosting to the edge.

Step 7: Place inside the fridge and chill overnight so the crackers will become soft and moist.

Step 8: Once ready to serve, remote from the fridge, slice and serve. You can garnish it with some peanut butter cups if you’d like.

To make the frosting: Combine the semi-sweet chocolate chips, melted butter, white corn syrup, powdered sugar, and milk in a small mixer bowl. Beat the ingredients until smooth.

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The first thing that comes to mind when we hear the “pecans” is a classic, sticky-sweet pecan pie. But pecans are great for desserts and can be mixed with roasted vegetables, added to a sweet potato gratin, or placed in a green salad with some crunch. This pecan butter cake has many toasted, buttery pecans.  It is a three-layer cake frosted with the frosting of a buttery pecan. A small amount of brown sugar, butter, pecans, and eggs, go into the cake. It is a simple layer cake in classic style. You can try making it into some ice cream if you enjoy butter, and it’s an ideal holiday cake.

Ingredients:

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups of sugar
(4) large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk

For the Frosting:

1 cup butter, softened
8 to 8-1/2 cups confectioners’ sugar
1 (5 oz) can of evaporated milk
2 tsp vanilla extract

Directions:

1. Put pecans in a baking pan and 1/4 cup butter. Bake 10-15 minutes at 350 ° C, or until toasted, stirring frequently. Set aside.

2. Cream sugar and remaining butter in a large bowl until light and smooth. Add the eggs, one by one, and beat well after each addition. Stir in some coffee. Combine the flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Stir the toasted pecans in 1-1/3 cups.

3. Place in 3×9 inch round pan fully greased and floured. Bake at about 350 ° for 25-30 minutes or until clean a toothpick is inserted in the center. Cool completely for 10 minutes before removing the wire racks from the pans.
In a big bowl, add cream butter and confectioner’s sugar. Smoothly beat with milk and vanilla. Add the rest of the pecans toasted. Spread the frosting on top and top of cake layers.

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