Category: Baked Goods

Cranberry Christmas Sheet Cake

Simply delicious Cranberry Christmas Sheet Cake is moist rich and filled with tasty tart cranberries that are perfect for a get together, family gathering or on any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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In a large bowl: combine the unsalted butter and sugar then beat.

Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. 

Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). 

Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan. 

Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

Garnish with powdered sugar. Serve & enjoy!

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Cranberry Christmas Sheet Cake

Cranberry Christmas Sheet Cake is absolutely delicious with festive holiday appeal in this easy to follow recipe.
No ratings yet
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 12
Calories

Equipment

  • 9" x 13" Sheet Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 1 cup whole milk warm
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 12 oz fresh or frozen cranberry
  • 3 large eggs

Instructions
 

  • Preheat the oven to 350°F. Grease the 9" x 13" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
  • In a large bowl: combine the unsalted butter and sugar then beat. Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
  • Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan. 
  • Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

Garnish with powdered sugar. Serve & enjoy!

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    Biscoff Brownies

    Biscoff Brownies are moist, gooey, rich and delicious. The novelty of these snacks make them an adventure to prepare and a conversation starter to enjoy when sharing with others. Delicious tasty and good to the last bite, these addictive treats are perfect as a snack or with your morning coffee. I love explaining that Biscoff makes a cookie butter that is a rich spread standalone but when baked into this homemade brownie it is freaking delicious. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a a plateful of these Biscoff Brownies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sinfully delicious, everyone that tries these will be back for seconds. Serve with cold milk to help balance the sweetness and to make for a filling snack. Thanks for visiting and see you again soon.

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    Place cookies in a zip lock bag. Break the cookies into pieces & set aside. Melt biscoff butter spread & set aside.

    Microwave: In a glass heat proof bowl: add chocolate chips and butter, cook for 1 minute at half power.

    Stir and cook for another minute until melted.

    Add sugar and mix everything together.

    In a separate bowl: add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

    Add melted chocolate mixture, eggs, vanilla extract and mix everything together.

    It’s going to be very thick batter. 

    Divide the batter in half. Place half of the batter in the pan.

    Then pour/spoon in the melted biscoff butter.

    Then top with the remaining batter. Using a spatula, gently spread the batter until even.

    Finally, add chopped/crushed biscoff cookies on top. 

    Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8″x 8″ pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter. Bake for 30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove the brownie from the oven and let cool in the pan for up to 1 hour before slicing.

    Enjoy!

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    Biscoff Brownies

    The Biscoff cookie richness baked into a homemade brownie for an absolutely delicious treat everyone will enjoy.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Baked Goods, Dessert
    Cuisine American
    Servings 9
    Calories

    Equipment

    • 8" x 8" Square pan

    Ingredients
      

    • 1 cup biscoff spread
    • 1 cup granulated sugar
    • ¾ cup all-purpose flour
    • ½ cup unsalted butter melted
    • ¼ cup unsweetened cocoa powder
    • 8 oz dark chocolate chips
    • 2 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking powder
    • 16 biscoff cookies
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter.
    • Place cookies in a zip lock bag. Break the cookies into pieces & set aside. Melt biscoff butter spread & set aside.
    • Microwave: In a glass heat proof bowl: add chocolate chips and butter, cook for 1 minute at half power. Stir and cook for another minute until melted. Add sugar and mix everything together.
    • In a separate bowl: add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add melted chocolate mixture, eggs, vanilla extract and mix everything together. It's going to be very thick batter.
    • Divide the batter in half. Place half of the batter in the pan. Then pour/spoon in the melted biscoff butter. Then top with the remaining batter. Using a spatula, gently spread the batter until even. Finally, add chopped/crushed biscoff cookies on top.
    • Bake for 30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove the brownie from the oven and let cool in the pan for up to 1 hour before slicing.

    Slice & enjoy!

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      Cranberry Banana Bread

      This is a delicious traditional Banana Bread that features a twist of Cranberry tartness for your holiday celebration. I love the fragrance of this homemade bread and this loaf bakes sweetness into the atmosphere of your home, I have made many different dessert types of bread and I have to say my family loves this one too. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is. 

      Watch the video and follow the instructions below to have this gorgeous warm cranberry banana bread on a dish in the center of the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. This is another bread that is perfect in the morning with a nice cup of hot coffee, if you have any leftovers. Thanks for visiting and see you again soon.

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      Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper). Smash the ripe bananas using a fork or potato masher.

      Add sugar, eggs, vanilla extract and mix. Add melted butter and mix. 

      In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

      Combine wet and dry ingredients together. Mix until well combined. 

      Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). 

      Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). 

      Transfer the batter to the loaf pan. 

      Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

      Slice

      Enjoy!

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      Cranberry Banana Bread

      Cranberry Banana Bread is moist and delicious with the perfect balance of sweet meets tart.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 1 hour 5 minutes
      Total Time 1 hour 15 minutes
      Course Baked Goods, Bread
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 9" x 5" Loaf Pan

      Ingredients
        

      • 3 small ripe bananas
      • 1 cup fresh or frozen cranberry
      • 1 ½ cups all-purpose flour
      • ¾ cup granulated sugar
      • ½ cup unsalted butter melted
      • 1 tsp vanilla extract
      • 1 tsp baking soda
      • ½ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
      • Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
      • In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 
      • Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
      • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

      Slice & enjoy!

        Video

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        Pumpkin Coffee Cake with Glaze

        Warm rich and delicious Pumpkin Coffee Cake features seasonal flavors that capture the essence of fall. This cake is a little firm on its upper layer and features a moist rich and delicious center that crumbles with sweet flavors. The icing on top provides an exciting burst of sweetness giving this recipe a balanced approach to your seasonal snack. Pumpkin Coffee Cake is a personal favorite and is a treat that does not last long once it is ready for sharing. This recipe bakes in the pumpkin flavors that have become a modern tradition for fall treats. My family loves this recipe and I am sure your will too. 

        Watch the video and follow the instructions below to have this easy pumpkin coffee cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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        In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

        In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth.

        Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

        Add the batter to the pan.

        Add all of the cinnamon crumb on top (use a spoon to spread/level). 

        Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

        Glaze: in a small bowl- add powdered sugar, milk and mix until smooth.

        Drizzle glaze over cake. 

        Serve & enjoy!

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        Pumpkin Coffee Cake

        Pumpkin Coffee Cake is a wonderfully delicious, crumbly, moist and rich treat everyone will enjoy.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 9
        Calories

        Equipment

        • 8" x 8" Square pan

        Ingredients
          

        Cinnamon Crumbs

        • ½ cup all-purpose flour
        • ½ cup brown sugar
        • ¼ cup melted unsalted butter
        • 1 tsp cinnamon

        Cake

        • 2 cups all-purpose flour
        • 1 cup pumpkin puree
        • ½ cup brown sugar
        • ½ cup vegetable or canola oil 
        • ⅓ cup honey
        • ¼ cup buttermilk warm
        • 2 tsp pumpkin spice
        • 1 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Glaze

        • ½ cup powdered sugar
        • 2 tbsp milk

        Instructions
         

        • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
        • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 
        • In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth. Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
        • Add the batter to the pan. Add all of the cinnamon crumb on top (use a spoon to spread/level).
        • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.
        • Glaze- in a small bowl- add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

        Serve & enjoy!

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          Pumpkin Scones with Glaze

          Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy. Pumpkin Scones are a seasonal treat and are wimple and easy to make. Scones are more than a biscuit and not quite a muffin but are a perfect diversion to the morning routine when made fresh and served warm. Perfect as a morning snack or with a fresh cup of your favorite coffee. Simply delicious, these scones are good to the last crumb. This affordable and easy to make selection is perfect on any occasion. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a plate of Pumpkin Scones ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Purchase and hold the berries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

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          In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together.

          Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional – use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.

          Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It’s going to be very sticky.

          Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1″ thick and an 8″ disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper).

          Brush the scones with 2 tbsp heavy cream. 

          Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.