Tag: Dessert

Homemade Brownies

Soft, moist, rich and absolutely delicious Homemade Brownies that everyone will enjoy. I love a rich Brownie that has the fresh smell of warm baked heaven infused with just the right chocolate deliciousness. I also enjoy how elegant and chewy a really good brownie is and with any guilty pleasure like this, I enjoy it with my morning coffee. Very easy to follow this recipe will drive everyone in the house to the table at neck break speed looking for dessert. 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 scratch made Brownie chunks of heaven 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. These Brownies are perfect standalone, as a dessert or even a filler to a nice brownie pie. This is one of my families personal favorites and I hope you enjoy it also! Thanks for visiting and see you again soon.

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In a large bowl: combine melted butter and sugar. Beat until well combined. Add eggs, vanilla extract and mix until well combined.

Add flour, baking powder, cocoa powder (dutch & regular cocoa) & salt to the bowl. Mix everything together. 

Add chocolate chips and fold with spatula.

Fold everything together.

Transfer the thick batter to a pan.

Bake for 30 minutes.

Remove the pan from the oven and let cool for 30 minutes before slicing.

Serve & enjoy!

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Homemade Brownies

Soft rich and melt in your mouth chewy delicious homemade brownies everyone will enjoy.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Baked Goods, Dessert
Cuisine American
Servings 9
Calories

Equipment

  • 8" x 8" Pan

Ingredients
  

  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • ⅓ cup dutch cocoa powder
  • ⅓ cup cocoa powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup unsalted butter melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking powder
  • 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.
  • In a large bowl: combine melted butter and sugar. Beat until well combined. Add eggs, vanilla extract and mix until well combined.
  • Add flour, baking powder, cocoa powder (dutch & regular cocoa) & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients.
  • Add chocolate chips and fold with spatula. Transfer the thick batter to a pan.
  • Bake for 30 minutes. Remove brownie from the oven and let cool in the pan for 30 minutes before slicing.

Slice and enjoy!

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    Mini Cheesecake

    Mini Cheesecakes are so smooth and elegant, they will be gobbled up faster than you can put them out. This affordable and easy to make selection is perfect on any occasion. Full of flavor, creamy textures and comes in on a budget friendly price. This is perfect with coffee, as a snack or simply enjoy as a quaint dessert. Top with your favorite fruits, whip cream, or just about anything you like. 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 these delicious mini cheesecakes 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 recipe is so rich, sweet, creamy and ohh so good on a graham cracker crust. I sincerely hope you enjoy this delicious recipe. Thanks for visiting and see you again soon.

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    Use a food processor to crush the crackers. Or buy graham cracker crumbs. In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 

    Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

    In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat 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 the muffin tin. Then very gently jiggle the pan until settled and 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.

    Serve with fresh fruits

    Or cream

    Enjoy!

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    Mini Cheesecake

    Tempting Mini Cheesecakes are perfectly delicious with smooth cream filling and a tasty scratch made graham cracker crust.
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    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tin

    Ingredients
      

    Crust

    • 1 ½ cups crumble graham crackers 6 full sheets
    • ¼ cup unsalted butter melted
    • 2 tbsp sugar

    Cheesecake

    • 16 oz cream cheese room temperature
    • 2 large eggs room temperature
    • ½ cup sour cream room temperature
    • ½ cup granulated sugar
    • 1 tsp vanilla extract
    • 1 tsp lemon zest
    • ¼ tsp salt

    Whipping Cream

    • 1 cup heavy whipping cream
    • 2 tbsp 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 graham cracker crumbs.
    • In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 
    • Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

    Cheesecake

    • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat 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 the muffin tin. Then very gently jiggle the pan until settled and 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.

    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. 

    Serve with fresh fruits or cream. Enjoy!

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      Blackberry Swirl Cheesecake Bars

      Gorgeous Blackberry Swirl Cheesecake Bars that are absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh mashed Blackberry juice, this dessert is a must try. The Oreo crust is so crunchy it is the perfect crust for this elegant homemade dessert. The swirl is a simple technique that gives the bars an artful invitation. This is a coffee shop masterpiece that you will love and be proud to share with others. 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 smooth Blackberry Swirl Cheesecake Bars 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. Enjoy one of these bars with your favorite hot espresso or americano as you reflect with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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      In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. 

      Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

      Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos.

      Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

      In a medium size bowl: add softened cream cheese and sugar.

      Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. DO NOT OVERMIX.

      Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth.

      Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level.

      Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot).

      Use a toothpick to make cross cutting swirls to enhance presentation.

      Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 

      Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight.

      Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

      Serve & Enjoy!

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      Blackberry Swirl Cheesecake Bars

      Gorgeous Blackberry Swirl Cheesecake Bars that are creamy and comforting with your favorite cup of coffee.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 mins
      Cook Time 40 mins
      Total Time 1 hr
      Course Baked Goods, Breakfast, Dessert
      Cuisine American
      Servings 9
      Calories

      Equipment

      • 9" x 9"

      Ingredients
        

      Crust

      • 24 oreos
      • 4 tbsp unsalted butter melted

      Cheesecake

      • 16 oz cream cheese room temperature
      • ½ cup granulated sugar
      • ¼ cup sour cream room temperature
      • 1 tsp vanilla extract
      • ⅛ tsp salt
      • 2 large eggs room temperature

      Sauce

      • 6 oz fresh blackberries
      • 2 tbsp granulated sugar
      • 2 tsp cornstarch
      • 1 tsp lemon juice

      Instructions
       

      Sauce

      • In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. Optional: use a food chopper or processor.
      • Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

      Crust

      • Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
      • Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos. Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

      Cheesecake

      • In a medium size bowl: add softened cream cheese and sugar. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth. DO NOT OVERMIX.
      • Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level (this will help it look nice and even across the top). 
      • Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot). Use a toothpick to make cross cutting swirls to enhance presentation.
      • Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 
      • Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

      Serve & Enjoy!

        Video

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        Chocolate Pie

        Classic approach to an elegant Chocolate Pie that is smooth rich and delicious. Quick and tasty this recipe is easy to follow and anyone that appreciates a nice slice of delicious pie will enjoy it. This pie is perfect as a dessert or as a stand alone reward with a nice cup of coffee or a cold glass of milk. My family never leaves a good dessert alone until it is all gone. This pie was gobbled up down to the last crumb and left the ones that missed the last slice with long faces asking for more. 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 this Chocolate Pie 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. Just looking at the pictures below I am seriously about to go and make this again. I wish I had just one more slice. I love Chocolate Pie and hope you enjoy this recipe too. Thanks for visiting and see you again soon.

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        In a 9″ pie pan: roll out the crust, place it in the pan and shape the edges with your fingers. Place parchment paper on top.

        Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 15 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 15 minutes.

        In a large bowl: add sugar, eggs, evaporated milk, vanilla extract, salt and mix well. Add melted butter and continue to mix.

        Use a sifter to sift the cocoa powder (this will prevent lumps and will give you a smooth filling). 

        Stir everything together until well combined.

        Pour the chocolate mixture into the pie shell.

        Bake the pie for 40 – 45 minutes or until the filling edges look set and the center is slightly jiggly. Cover the crust with aluminum foil if it begins to brown too quickly.

        Cool for at least 4 hours before serving.

        Serve with whipped cream and ENJOY!

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        Chocolate Pie

        Timeless Chocolate Pie that is decadent, rich and smooth that will have everyone fighting for the last slice.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 mins
        Cook Time 55 mins
        Total Time 1 hr 5 mins
        Course Baked Goods, Dessert, Holiday
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" pie pan

        Ingredients
          

        • 1 pie crust
        • 1 ½ cups granulated sugar
        • ¾ cup evaporated milk
        • ¼ cup unsweetened cocoa powder
        • ¼ cup unsalted butter melted
        • 1 tsp vanilla extract
        • ¼ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 325°F.
        • In a 9" pie pan: roll out the crust, place it in the pan and shape the edges with your fingers. Place parchment paper on top. Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 15 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 15 minutes (see video for reference).
        • In a large bowl: add sugar, eggs, evaporated milk, vanilla extract, salt and mix well. Add melted butter and continue to mix. Use a sifter to sift the cocoa powder (this will prevent lumps and will give you a smooth filling). Stir everything together until well combined.
        • Pour the chocolate mixture into the pie shell.
        • Bake the pie for 40 – 45 minutes or until the filling edges look set and the center is slightly jiggly. Cover the crust with aluminum foil if it begins to brown too quickly. Cool for at least 4 hours before serving.

        Serve with whipped cream and ENJOY!

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          Keyword best chocolate chocolate pie, chocolate pie, christmas chocolate pie, easy chocolate pie, hoilday chocolate pie
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          Coconut Macaroons

          Milky, sweet and chewy Coconut Macaroons are smooth like melted butter. Dipped in Chocolate takes the cookie to a whole new level of mmmm good. These Macaroons are also fun to make. The anticipation just grows when you know the combination of flavors are going to make a treat that will absolutely set your tastebuds off to heavenly satisfaction. I can eat a plateful of these by my self but they are perfect for sharing. My family and I agree, we highly recommend you try these at least once to see for yourself how simply wonderful they really are.

          Watch the video and follow the instructions below to have a plate full of mouthwatering Macaroons on 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. I love to wash these down with a cold glass of milk but they are pretty nice with coffee in the mornings also. What better way to start your day than Chocolate, chewy coconut cookies with your favorite cup of coffee? Thanks for visiting and see you again soon.

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          In a large bowl: combine coconut flakes, condensed milk and vanilla extract. Mix well and set a side.

          In a separate bowl: add egg whites and salt. Use an electric mixer and beat for 3-5 minutes or until stiff peaks form.

          Use a spatula and fold the egg whites into the coconut mixture.

          Then place the coconut dough, using a medium sized cookie scooper (about 2 tbsp), on the baking sheet. Spacing them 1″ apart. For best results, gently form them into a ball while placing them. You should have about 20-24 macaroons.

          Bake in the oven for 20-25 minutes or until the edges are golden brown. Immediately move them from the baking sheet to a baking rack to cool completely.

          Dip the bottom of the Macaroons in the chocolate then set on parchment paper. Place the Macaroons in the refrigerator for 15 minutes or until the chocolate has set.

          Store in an airtight container at room temperature for up to a week.

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