Category: Dessert

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.
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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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    Keyword best cranberry Christmas sheet cake, cranberry Christmas sheet cake, easy cranberry Christmas cake, easy cranberry Christmas sheet cake
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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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    Keyword best new york cheesecake, classic new york cheesecake, easy new york cheesecake, low and slow new york cheesecake, water bath new york cheesecake
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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
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    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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      Mini Pumpkin Cheesecake

      Delicious mini Pumpkin Cheese cake is the perfect finger sized creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. These delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving trey. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. These are almost bite sized and shareable. They have a festively appeal and a seasonal flavor that could become a family tradition.

      Watch the video and follow the simple instructions below to have these delicious Mini Pumpkin Cheesecakes ready to to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Mini Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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      Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

      In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth.

      Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

      Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.

      Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours.

      Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

      Garnish with cinnamon or pumpkin spice atop the whipping cream.

      Enjoy!

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      Mini Pumpkin Cheesecake

      Quick and easy Mini Pumpkin Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 28 minutes
      Total Time 38 minutes
      Course Dessert
      Cuisine American
      Servings 12
      Calories

      Equipment

      • 12 Muffin Tins

      Ingredients
        

      Crust

      • 8 – 9 full sheets graham cracker about 1 ½ cups of crumbs
      • ¼ cup brown sugar
      • ¼ cup melted unsalted butter

      Pumpkin Cheesecake

      • 12 oz cream cheese room temperature & softened
      • 1 cup pumpkin puree
      • ½ cup brown sugar
      • 2 tbsp sour cream room temperature
      • 1 tbsp cornstarch
      • 2 tsp pumpkin spice
      • 2 tsp vanilla extract
      • ¼ tsp salt
      • 2 large eggs room temperature

      Homemade Whipped Cream

      • 1 cup heavy whipping cream
      • 2 tbsp confectioner sugar/ powdered sugar

      Instructions
       

      • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

      Crust

      • Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
      • Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

      Cheesecake

      • In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
      • Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
      • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
      • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

      Whipping Cream

      • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

      Garnish with cinnamon or pumpkin spice atop the whipping cream. Enjoy!

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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.