Category: American

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
Print Recipe Pin Recipe
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 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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    Classic New York Cheesecake

    New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic. Best described as a creamy filling taste of the buttery rich vanilla. The graham cracker crust if fresh and the perfect combination for this fancy desert. Delicious with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion.

    Watch the video and follow the instructions below to be on your way to the universal joy of homemade Classic New York Cheesecake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this recipe and we hope yours does too.

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    Crust

    Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). 

    Cheesecake

    Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth.

    Add sugar and beat until smooth.

    Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. 

    Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use.

     Use a spatula to transfer the batter to the springform. 

    Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. 

    Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).Then, open the oven door approx. half way , leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the water bath. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

    Decorate

    Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

    Serve

    Enjoy!

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    New York Cheesecake (low & slow)

    New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic.
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    Prep Time 15 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Course Dessert
    Cuisine American
    Servings 10
    Calories

    Equipment

    • 9" springform pan
    • heavy duty aluminum foil
    • roasting or lasagna pan

    Ingredients
      

    Crust

    • 15 full sheets graham crackers about 1 ¾ cups
    • ¼ cup granulated sugar
    • 6 tbsp unsalted butter melted

    Cheesecake

    • 32 oz cream cheese full fat (4 blocks) room temperature & softened
    • 1 ¼ cups superfine sugar
    • ½ cup sour cream full fat
    • 1 tbsp cornstarch
    • 1 ½ tsp vanilla extract
    • 1 tsp lemon juice
    • ¼ tsp salt
    • 4 large eggs room temperature

    Additional

    • boiling hot water

    Instructions
     

    Crust

    • Preheat the oven to 325°F.
    • Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
    • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
    • Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

    Cheesecake

    • Turn down the heat to 275°F.
    • In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
    • Add cornstarch (make sure to sift it) and mix everything together until smooth.
    • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
    • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
    • Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door). Then, open the oven door approx. half way, leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven.
    • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Use a knife to loosen the cheesecake from the springform. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

    Serve

    • Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

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    Slow Cooker Brown Sugar Pineapple Spiral Ham

    Sweet Brown Sugar Pineapple Spiral Ham is glazed to perfection with candy flavored juicy chunks of pineapple in this easy to follow recipe. During the holiday we all are busy cooking the kitchen, preparing food and working for the holiday celebration. The oven is usually occupied with other entrees or side dishes. Take this balanced approach to save time by using your slow cooker to prepare this simple brown sugar pineapple ham that every one will love.

    Spiral Ham is perfect for large feasts, sandwiches or re-made for later lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be. 

    Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham 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. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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    Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Add brown sugar in between the sliced ham.

    Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top. Cover with lid. Cook on low for 3 hours. 

    In a small bowl: combine brown sugar, mustard, honey and mix everything together. ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder

    After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil. 

    Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham. Serve & Enjoy!

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    Slow Cooker Brown Sugar Pineapple Spiral Ham

    Slow cooker brown sugar pineapple spiral ham is juicy, tender and absolutely delicious.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 3 hours 30 minutes
    Total Time 3 hours 35 minutes
    Course Main Course
    Cuisine American
    Servings 10
    Calories

    Equipment

    Ingredients
      

    • 8-9 lbs spiral ham
    • 15 oz pineapple chucks with juice reserve the juice
    • 1 cup brown sugar

    Glaze

    • ½ cup brown sugar
    • ½ cup honey
    • 2 tsp mustard powder

    Instructions
     

    • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
    • Add brown sugar in between the sliced ham. Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top.
    • Cover with lid. Cook on low for 3 hours.
    • In a small bowl: combine brown sugar, mustard, honey and mix everything together.
      ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder
    • After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil.
    • Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham.

    Serve & enjoy! Place leftovers in the refrigerator.

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      Dutch Oven Whole Turkey

      Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.

      Watch the video and follow the instructions below to have this gorgeous bird 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. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.

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      [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

      Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together. 

      Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). 

      Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.

      Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

      Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

      Serve & Enjoy!

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      Dutch Oven Whole Turkey

      Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 2 hours 25 minutes
      Total Time 2 hours 35 minutes
      Course Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 7.5 QT Dutch Oven

      Ingredients
        

      Brine

      • 10 lbs turkey
      • 2 tbsp salt

      Additional

      • 6 tbsp unsalted butter softened
      • 2 tbsp melted butter
      • 1 onion quartered
      • 1 apple cut in half
      • 1 lemon cut in half
      • 1 garlic head
      • 3 carrots cut in half
      • 2 celery ribs cut 3" in length
      • 3 sprigs fresh rosemary
      • 3 sprigs fresh thyme
      • 2 sprigs fresh sage

      Instructions
       

      • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
      • Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
      • Preheat the oven to 425°F.
      • Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
      • Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
      • Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
      • Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
      • Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

      Gravy

      • Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
      • Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

      Serve & enjoy!

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        Turkey Brine Recipe

        Perfect juicy Turkey every time when using this delicious brine as a key preliminary to a well roasted bird. Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this Turkey Brine recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs.  

        Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

        Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

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        Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot. 

        Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes.

        Then, add ice to the pot and let sit at room temperature for about 2 hours. 

        Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire. 

        Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days. Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey. 

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        Turkey Brine Recipe

        Perfect juicy turkey every time when using this delicious homemade brine as a key preliminary to a well roasted bird.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Brine 1 day
        Total Time 1 day 5 minutes
        Course Holiday
        Cuisine American
        Servings 0
        Calories

        Ingredients
          

        • 12-15 lbs whole turkey
        • 12 cups water more if needed
        • 6 cups ice
        • ¾ cup Kosher salt
        • ¼ cup brown sugar
        • 1 tbsp paprika
        • 1 tbsp whole black peppercorn
        • 1 tbsp dried oregano
        • 1 tbsp dried rosemary
        • 1 tbsp dried thyme
        • 6 garlic cloves
        • 5 bay leaves
        • 1 cinnamon stick
        • 1 onion

        Optional Add-Ons

        • orange
        • apples
        • cinnamon sticks

        Instructions
         

        • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
        • Clean, rinse and pat the turkey dry with paper towels.
        • Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot.
        • Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes. Then, add ice to the pot and let sit at room temperature for about 2 hours.
        • Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire.
        • Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days.
        • Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey.

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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

        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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          Keyword best biscoff brownies, biscoff brownies, easy biscoff brownies, homemade biscoff brownies
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