Dessert

Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 16 Servings

Moist on the inside and sweet chocolatey coating on the outside! These Cocoa Brownies need no further introduction! They are simply the best! You need to bite your teeth in them and taste perfection yourself! No need to worry about leftovers because trust me, there won’t be any. Enjoy!

Ingredients:

1/2 c all-purpose (or plain) flour
1/2 c unsalted butter, melted and HOT
1/2 c unsweetened cocoa powder
1 1/8 c superfine sugar, (caster sugar or white granulated sugar)
1/4 tsp salt
2 tsp pure vanilla extract
1 tbsp cooking oil, (olive oil or coconut oil are fine)
2 large Eggs

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray and line the inside of an 8-inch baking pan.

Add sugar, melted butter, and oil into a mixing bowl. Whisk everything until well blended.

Beat in the eggs and vanilla until well incorporated.

In another mixing bowl, add salt, cocoa powder, and flour. Whisk everything until well incorporated.

Transfer the flour mixture into the bowl with the egg mixture, then whisk to combine.

Transfer the batter to the prepared baking pan and spread it evenly. Scatter the chocolate chips on top.

Place the baking pan in the preheated oven and bake the batter for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it cool completely. Slice into even servings.

Serve and enjoy!

Notes:

Make sure to check after 15 minutes to make sure that the brownies won’t burn.

You should use the top shelf to bake the brownies.

You can top this with these things if you prefer:

Peanut butter chips
Almonds
Chocolate chunks
Pecans
Raisins

Nutrition Facts:

Calories: 129 kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 47mg | Potassium: 58mg | Sugar: 14g | Vitamin A: 155IU | Calcium: 10mg | Iron: 0.7mg

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Prep Time: 25 Mins | Total Time: 3 Hrs | Yield: 12 Servings

This Jelly Doughnut Bundt Cake is super moist on the inside and is filled with jam! The glaze is also amazing! You don’t want to skip this recipe! With simple ingredients, you can have the most spectacular cake to serve today. Try it now!

Ingredients:

Cake

1/2 c butter, melted
1 c milk
3/4 c seedless raspberry jam
4 Eggs
1 box Betty Crocker™ Super Moist™ yellow cake mix

Glaze

3 tbsp milk
1 1/2 c powdered suga

Directions:

Prepare the oven and preheat it to 325 degrees F.

Apply cooking spray and coat the inside of a 12-cup fluted tube cake pan with flour.

Add the melted butter, cake mix, eggs, and milk into a large mixing bowl. Beat until well incorporated.

Transfer the batter to the prepared pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 38 to 43 minutes or until done.

Remove the cake from the oven and let it rest for at least 15 minutes at room temperature.

Poke holes on top of the cake. They should be 1/2-inch apart. Use the end of a spoon for this step.

Heat jam in the microwave until smooth. Fill each hole in the cake with it. Let the cake cool completely at room temperature.

Loosen the cake and invert it onto a serving plate.

For the Glaze:

Add the milk and powdered sugar into a mixing bowl, then whisk until well blended. Add more milk if you need to to get a perfect consistency.

Pour the glaze over the cake and spread it evenly.

Serve and enjoy!

Notes:

It is important to poke holes over the cake to fill it with jam.

Top each serving with a scoop of ice cream.

Nutrition Facts:

Calories 350 Calories from Fat 100 Total Fat 11g 17% Saturated Fat 7g 33% Trans Fat 0g Cholesterol 85mg 28% Sodium 360mg 15% Potassium 95mg 3% Total Carbohydrate 59g 20% Dietary Fiber 0g 0% Sugars 42g Protein 4g Vitamin A 8% Vitamin C 0% Calcium 10% Iron 6%

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Prep Time: 20 Mins | Cook Time: 45 Mins | Additional Time: 1 Hr | Total Time: 2 Hrs 5 Mins | Yield: 1 Loaf

You can expect only good things about this Cinnamon Roll Quick Bread! It is moist on the inside with a very satisfying glaze on top! I’m sure everyone is going to love it!

Ingredients:

For the bread

1 cup milk I used whole milk
1 Egg
1 c granulated sugar
1/4 c oil I used canola oil
1/2 tsp salt
4 tsp baking powder
2 c all-purpose flour

For the cinnamon sugar swirl

1 tbsp cinnamon
1/2 c sugar

For the vanilla glaze

1 tbsp milk
1/2 c powdered sugar
1/2 tsp vanilla

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×5-inch loaf pan.

In a mixing bowl, add baking powder, salt, flour, and sugar. Whisk everything until well incorporated.

In another bowl, add the oil, eggs, and milk. Whisk until well blended. Transfer the mixture to the bowl with the dry ingredients. Whisk to combine.

In a separate bowl, add sugar and cinnamon. Whisk to combine.

Transfer 1/2 of the batter to the prepared loaf pan and spread it evenly. Scatter half of the cinnamon-sugar mixture on top.

Repeat the layers one more time.

Make a swirl design over the batter with a knife.

Place the pan in the preheated oven and bake the loaf for about 55 minutes to 1 hour or until a toothpick comes out clean after inserting it in the middle.

Remove the loaf from the oven and allow it to cool at room temperature.

In a mixing bowl, add all the ingredients for the glaze. Stir everything until well blended.

Pour the glaze on top of the loaf and spread it evenly.

Serve and enjoy!

Nutrition Facts:

Serving: 1slice · Calories: 316 kcal · Carbohydrates: 64g · Protein: 3g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 5g · Cholesterol: 17mg · Sodium: 269mg · Fiber: 1g · Sugar: 46g

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Prep Time: 30 Mins | Total Time: 30 Mins | Yield: 48 Servings

I can’t count how many times I made these heavenly treats! These Buckeyes are incredibly delicious and very appetizing to look at! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! I always make these on special occasions whenever everyone is around! My siblings and I loved these treats growing up so they take us down memory lane all the time! All you need for this recipe are 5 simple ingredients and 30 minutes of your time! Don’t wait another minute not knowing how these simple treats could make your day extra special! Also, don’t forget to share this recipe with everyone. I’m sure they’re going to love it. Enjoy

Ingredients:

1 tbsp vanilla
½ c butter, melted
1 lb. powdered sugar (3.5 c)
1.5 lbs. melting chocolate
16 oz. jar creamy peanut butter (2 c)

Directions:

Add melted butter, vanilla, powdered sugar, and peanut butter into a large mixing bowl. Beat everything until well incorporated.

Line the inside of a baking sheet with parchment paper.

Use your clean hands to make small balls out of the mixture. Lay them onto the prepared baking sheet.

Refer to the directions provided on the package of the chocolate on how to melt it.

Try to coat most of each peanut butter ball with the melted chocolate. Be sure to leave a small pot over each ball.

Lay the peanut butter balls onto the prepared baking sheet and allow them to sit at room temperature for a couple of minutes.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them on your counter.

You can melt the chocolate in the oven or the microwave.

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Prep Time: 10 Mins | Cook Time: 1 Hr | Total Time: 1 Hr 10 Mins

This Gingerbread Wreath is full of life! Let your imagination work to make this your own! I’m sure everyone is going to love how delicious and beautiful this is. Enjoy!

Ingredients:

FOR THE GINGERBREAD

1 large Egg
3 ½ c all-purpose flour
1 c granulated sugar
2.5 tsp ground ginger
2 tsp baking soda
¼ teaspoon ground cloves
¾ c molasses
1 teaspoon ground cinnamon
¾ c salted butter, at room temp

FOR THE ROYAL ICING

3 c powdered sugar
¼ c Egg whites (plus a little extra if needed)

Directions:

In a large bowl, add the egg, sugar, molasses, and butter. Beat everything with an electric mixer until well incorporated.

Add cloves, flour, cinnamon, ginger, and baking soda. Beat again to combine.

Shape the mixture into a ball. Use your clean hands for this step.

Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until smooth. Cover it with plastic and refrigerate for about an hour.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the insides of two baking trays with parchment paper.

Unroll a chilled dough to 1/2 inch into the prepared baking trays. Place a plate over it and remove the overhang on the sides.

Use another small plate to shape the dough. You should get small rings. Repeat the process with the rest of the dough, but make star shapes out of them.

Put the cutouts onto the prepared baking sheet. Bake for 10 minutes. Remove and let them cool.

For the Icing:

In a bowl, add the egg whites and beat until smooth.

Gradually add the powdered sugar and beat every addition until well incorporated. Move it inside a piping bag and remove the tip. Decorate the cookies with it.

To Assemble:

Add a bit of icing below a large star and place it onto the wreath. Do this with the rest of the stars and cookies.

Nutrition Facts:

Calories 4415 Total Fat 147.7g 189% Cholesterol 552mg 184% Sodium 3790mg 165% Total Carbohydrate 728.8g 265% Sugars 390.1g Protein 53.5g 107% Vitamin A138% Vitamin C0%

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Prep Time: 15 Mins | Cook Time: 45 Mins | Total Time: 1 Hr | Yield: 16 Servings

I loved these Peanut Brittles growing up! I learned about this recipe a couple of years ago and I felt very excited because it was like going back to my childhood! This recipe is very easy. I’m sure you can master it in no time! You and your kids are going to love them, that’s for sure! With simple ingredients such as roasted peanuts, butter, corn syrup, etc., you can have the best treats to serve today. Enjoy!

Ingredients:

1 lb. shelled unroasted peanuts
3 tbsp butter
1 tsp vanilla
1 ½ c sugar
1 c light corn syrup
1 ½ tsp baking soda
1 c water
1 tsp water

Directions:

Prepare the oven and preheat it to 150 degrees C or 300 degrees F. Once hot, turn it off.

Brush the insides of two rimmed cookie sheets with butter. Put them in the warm oven.

In a mixing bowl, add vanilla, baking soda, and 1 tsp water. Stir until well blended.

Place a saucepan on the stove and turn the heat to medium. Immediately add corn syrup, sugar, and 1 cup of water. Stir and cook for a few minutes.

Add the peanuts and butter, then stir until well blended. Cook for a few more minutes until it reaches a temperature of 300 degrees F. Make sure to stir from time to time.

Remove the pan from the stove, then add the baking soda mixture and stir until well blended.

Remove the cookie sheets from the oven, then transfer the mixture to them individually and spread it evenly.

Let it cool completely at room temperature before serving. Break into small servings.

Serve and enjoy!

Notes:

Roasted salted peanut butter tastes amazing in this peanut brittle!

Make sure to check the temperature.

Nutrition Facts:

Calories 312 Total Fat 16g 21% Cholesterol 5.7mg 2% Sodium 135.1mg 6% Total Carbohydrate 39.8g 14% Sugars 36.2g Protein 7.2g 14% Vitamin A2% Vitamin C0%

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Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins | Yield: 10 Servings

These Protein-Power Black Bean Brownies never fail to amaze me all the time! They are just lovely to eat! If you want the best treats to serve today, then don’t think twice and start prepping! Just follow these easy steps! The combination of all the ingredients complements very well with each other to make such delicious treats. Enjoy!

Ingredients:

1/4 c dark chocolate chips (40 grams)
2/3 c peanut butter (160 grams), or nut butter of choice
1/2 c dark cocoa powder (60 grams)
3 bananas, very ripe, chopped
1 c Oat flour (95 grams)
15 ounces black beans (425 grams), rinsed and drained
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 teaspoon baking powder

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush the inside of an 8-inch square baking dish with butter and line it with parchment paper.

Add almond flour, bananas, baking powder, cocoa powder, vanilla extract, peanut butter, black beans, and salt into your food processor. Pulse a few times until well incorporated.

Transfer the mixture to the prepared baking dish and spread it evenly.

Scatter the chocolate chips over the batter.

Place the baking dish in the preheated oven and bake the Protein-Power Black Bean Brownies for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow them to cool for a few minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to a week or a month frozen.

Reheat for a few minutes before serving again.

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Prep Time: 20 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 5 Mins | Yield: 7 Servings

This carrot cake has a cream cheese frosting that is very difficult not to fall in love with! It is made from simple ingredients which I’m pretty sure you already have! Try this recipe now. It is worth all the effort. Enjoy!

Ingredients:

2 tablespoons Canola oil
2 large Eggs
3/4 c all-purpose flour
2 teaspoons Baking soda
3/4 c Whole wheat flour
2 teaspoons Ground cinnamon
1 1/2 teaspoons Vanilla
2 c Grated carrots peeled
1/4 c Chopped walnuts
1/4 c Flaked sweetened coconut
1/4 c Chopped walnuts for topping
20 ounces Can of crushed mango or pineapple in juice drained
1 c Granulated sugar
1 teaspoon Salt
For the cake frosting
1 teaspoon Vanilla extract
1/4 c Powdered sugar
8 ounces 1/3 fat Philadelphia Cream Cheese

Directions:

For the Cake:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a large mixing bowl, add the spices, flour, baking soda, sugar, salt, and coconut. Whisk everything until well incorporated.

Add vanilla, eggs, and oil into another mixing bowl. Whisk to combine. Stir in the mango and grated carrots until well combined.

Transfer the wet ingredients into the bowl with the dry ingredients. Whisk until well incorporated. Stir in 1/4 cup of the chopped nuts.

Transfer the batter to an 8×3-inch cake pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to rest at room temperature.

For the Frosting:

In a mixing bowl, add vanilla, cream cheese, and powdered sugar. Beat until well blended.

Pour the frosting over the cooled cake and spread it evenly. Scatter walnuts on top.

Serve and enjoy!

Nutrition Facts:

Calories: 216 kcal

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Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 10 Scones

I am so excited to share this recipe with you today because I know that you are going to love it! These Lemonade Scones only require 3 simple ingredients. Cream, self-rising flour, and lemonade! It will only take you less than 30 minutes to make these treats! You will be amazed by how easy it is to make these delicious scones! Just follow these easy steps for they will guide you to perfection. Try this recipe now. Enjoy!

Ingredients:

1 c thickened cream (heavy cream), not whipped!
1 c lemonade
3 1/2 c self-raising flour, plus extra for dusting

TO SERVE

Jam
Whipped cream

Directions:

Prepare the oven and preheat it to 400 degrees F or 200 degrees C

Line the inside of a tray with parchment paper.

In a mixing bowl, add the lemonade, flour, and cream. Whisk everything just until incorporated.

Sprinkle flour onto a flat surface, then place the dough on it. Knead about 5 times and flatten it out to about 1 inch thick.

Slice the dough into circles with a 2 1/2-inch cutter.

Place the dough circles onto the prepared baking tray, then brush each with milk.

Place the tray in the preheated oven and bake the scones for about 15 minutes or until the top turns golden brown. Remove from the oven.

Serve the scones with jam and cream. Enjoy!

Notes:

I suggest using self-raising flour for this recipe.

Brushing the top with milk gives the scones a nice golden brown color.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer.

Nutrition Facts:

Serving: 74g Calories: 188cal (9%) Carbohydrates: 31.5g (11%) Protein: 4.1g (8%) Fat: 4.8g (7%) Saturated Fat: 2.8g (18%) Polyunsaturated Fat: 2g Cholesterol: 16mg (5%) Sodium: 6mg Fiber: 1g (4%) Sugar: 2.6g (3%)

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Prep Time: 30 Mins | Cook Time: 30 Mins | Total Time: 1 Hr | Yield: 12 Servings

Try not to eat this cheesecake in one sitting! The perfect dessert you will ever serve is just an hour away from achieving! Gather all the ingredients and start prepping! I’m sure everyone is going to love it. Enjoy!

Ingredients:

BASE:

100 grams / 3.5 ounces unsalted butter, melted
2 tablespoons white sugar
150 grams / 5 ounces Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers, or another plain sweet biscuit

MANGO:

700 grams / 1.4-pound mango flesh (2 large mangoes)

FILLING:

500 grams / 1 pound Philadelphia cream cheese, softened (2 blocks)
300 ml / 10 ounces whipping cream
4 1/2 teaspoons gelatin powder
2/3 c / 150 grams caster sugar (superfine white sugar)
1/2 c / 125 ml cold tap water

MANGO JELLY:

1 tablespoon lemon juice
3/4 teaspoon gelatin powder
1/4 c / 65 ml cold tap water

TOPPINGS (OPTIONAL):

1 large mango, cut into cubes
2 passionfruit
300 ml / 10 ounces whipping cream
1 tablespoon white sugar
1 teaspoon vanilla extract

Directions:

For the Cake Pan:

Flip over the base, line it with baking paper, and close it up with a springform pan. Line the inside with baking paper as well.

For the Biscuit Base:

Add the crackers into your food processor, then pulse a few times until crumbly.

Put in the sugar and butter, then pulse again until well incorporated. Transfer the mixture into the prepared pan, then press it to the sides and bottom.

For the Filling:

In an oven-safe bowl, add water and gelatin. Stir until well blended. Let it rest for at least 5 minutes. Place it in the microwave and heat it to dissolve the gelatin. Let it cool for at least 5 minutes.

In the food processor, add the mango and pulse until it turns into liquid. Move it into a bowl.

In the empty food processor, add the gelatine mixture, cream cheese, sugar, and cream. Pulse until well blended. Add the mixture to the prepared cake pan and spread it evenly. Place it in the fridge to chill for about 3 hours.

For the Mango Jelly:

In an oven-safe bowl, add water and gelatin. Stir until well blended. Let it rest for at least 5 minutes. Place it in the microwave and heat it to dissolve the gelatin. Let it cool for at least 5 minutes.

In a bowl, combine the lemon and reserved mango puree. Add the mixture into the bowl with the gelatin and stir to blend.

Add the mixture on top of the cheesecake filling and spread it evenly. Place it in the fridge to chill for about 12 hours.

Remove the cheesecake from the pan and place it onto a clean serving plate.

To Finish:

In a mixing bowl, add sugar, cream, and vanilla. Whisk until well blended. Pour the mixture into the middle of the cheesecake.

Add the passion fruit and mango slices on top.

Serve and enjoy!

Note:

Feel free to use any cream for this recipe.

Keep refrigerated until ready to serve.

Nutrition Facts:

Serving: 117g Calories: 380cal (19%)

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