Tag: kid friendly dessert recipe

Lemon Cheesecake Crescent Rolls (Oven & Air Fryer)

Soft warm and delicious Cheesecake Crescent Rolls are a a simple treat in life we all deserve from time to time. This is a beginner friendly recipe that can turn into fun for the entire family just by working with items you probably already have in your kitchen. I keep these crescents on hand just in case an occasion arises that may require some sweet improvements. They are perfect as a finger food, coffee snack or just a plate of inviting tantalizing rewards. The promises of sweet lemon flavored glaze and soft warm crescents are a match made in taste bud heaven. My family enjoys these simple pleasures and I am sure yours will too.

Watch the video and follow the instructions below to have this tasty treat 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. Warm, lemon flavored, soft, moist and delicious is what you have waiting for you once you decide to give this recipe a try. Thanks for visiting my site and see you again soon.

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In small bowl: combine cream cheese, lemon juice & sugar.

Mix well.

Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.

Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 

Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown.

In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.

Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

Serve immediately and enjoy!

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Lemon Cheesecake Crescent Rolls

Succulently smooth and rich Cheesecake Crescent Rolls are so easy and quick you will be glad you decided to try them.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories

Ingredients
  

  • 1 can pillsbury crescent rolls
  • 4 oz cream cheese room temperature
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • lemon zest

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions
 

  • Preheat the oven or air fryer to 350°F (176°C). 
  • In small bowl: combine cream cheese, lemon juice, sugar and mix well.
  • Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.
  • Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 
    Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown. (Do not use parchment paper).
  • In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.
  • Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

Serve immediately and enjoy!

    Video

    Keyword best lemon cheesecake crescents, easy dessert crescents, easy lemon cheesecake crescents, kid friendly dessert recipe, lemon cheesecake crescents, quick and easy lemon cheesecake
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    Pound Cake

    Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

    This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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    Buttery Pound Cake

    Ingredients

    In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

    Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

    Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

    Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

    Transfer the batter to the loaf pan.

    Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

    Enjoy Homemade Pound Cake Bread!

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    Pound Cake

    No ratings yet
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    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course Baked Goods, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Loaf Pan (9" x 5")

    Ingredients
      

    • 4 large eggs room temperature
    • 1 ½ cup all-purpose flour
    • 1 cup + 1 ½ tbsp divided unsalted butter softened
    • 1 cup granulated sugar
    • 1 tbsp vanilla extract
    • 1 tsp baking powder
    • ½ tsp salt

    Instructions
     

    • Preheat the oven to 350°F (176°C).
    • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
    • Add one egg and beat until smooth. Continue with the other eggs (at one at a time). Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
    • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
    • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
    • Remove from the oven and rest the bread in the pan for 10 minutes. Remove the bread from the loaf pan and transfer to a cake rack. Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

    Enjoy Homemade Pound Cake!

      Video

      Keyword best pound cake recipe, easy pound cake recipe, pound cake
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      Chocolate Coconut Nests

      Chocolate Coconut Nests are fun for the entire family to make and appreciate because they are so mouthwateringly soft and loaded with rich chocolate that is laced with chewy strips of tender sweet coconut. The anticipation will grow as the chocolate begins to melt and the air fills with the sweet aromatic nectar of molten chocolate and stewing coconut flakes. We love making specialty items for the different celebrations and this recipe is a perfectly easy way to have the kids help make something they will enjoy.

      Watch the video with your kids and ask them if they would like to try and help makes these. Be sure to let them know that if they help they can clean the bowls and spoons, always fun watching that. The volunteers will be ready to get the aprons on and get to work. Best part is while the nests cool in the refrigerator, clean up is a breeze. Like and share this or any of my eatfoodlicious suggestions and hope you visit again soon.

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      Ingredients

      Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.

      Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.

      Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth. 

      Stir until until smooth. 

      Add coconut flakes

      Mix until evenly coated/blended.

      Drop big tablespoon fulls of the coconut/chocolate mix on a parchment paper or baking sheet.

      Place 4 mini eggs on top of each coconut nest.

      Place the coconut nests in the refrigerator.

      They will ready to eat in 30 minutes.

      May be stored in an airtight container up to a week at room temperature.

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      Chocolate Coconut Nests

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      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Dessert, Seasonal
      Cuisine American
      Servings 20 nests
      Calories

      Ingredients
        

      • 20 oz melting wafers I used Ghirardelli
      • 14 oz sweet coconut flakes I used Baker's Sweetened Angel
      • 10 oz Cadbury Mini Eggs Easter Candy
      • 2 tbsp coconut oil or shortening
      • 2 cups water

      Instructions
       

      • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
        Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
        Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
      • Add coconut flakes and mix until evenly coated/blended.
      • Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
      • Place 4 mini eggs on top of each coconut nest.
      • Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
      • May be stored in an airtight container up to a week at room temperature.

      Enjoy!

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        Keyword Chocolate nest, coconut chocolate nest, easter dessert, easter recipe, kid friendly recipe
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        S’more Brownies

        Graham cracker with rich soft moist slightly chewy brownies topped with fresh melted marshmallows combine together to create an eruption of flavor and delight. Enjoy this dessert with a cold glass of milk as your heart will skip a beat when you take the first bite. Fresh from the oven yet cool enough to touch, this desert smolders with sweet tantalizing aromas of brownies and slightly charred marshmallow. This is a treat the kids will love and it will not last long once you put it out for mass consumption.

        Watch the video and follow the instructions below to see for your self how easy it is to make this sinfully delicious snack. Keep covered during storage to maintain the moisture of the brownie and reward your family this weekend. This recipe is guaranteed to create some excitement in the kitchen as you prepare these S’mores Brownies. Feel free to browse my growing menu for more EatFoodlicious recipes and ideas.

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        Ingredients

        Add the melted butter to the oreos and mix 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 an even layer). Bake for 15 minutes.

        In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.

        Add flour, cocoa powder, salt and baking powder.

        Mix well until smooth.

        Add chocolate chips and gently fold them in until well mixed.

        Place the batter on top of the crust. Bake for 35 minutes or until a toothpick placed in the center comes out clean.

        Remove from the oven and spread mini marshmallows on top of the brownie.

        Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

        Rest for 15-20 minutes before serving.

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        S’mores Brownies

        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 50 minutes
        Total Time 1 hour 5 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 9
        Calories

        Equipment

        • Pan 8" x8"

        Ingredients
          

        Crust

        • 2 packs graham crackers about 18
        • 8 tbsp unsalted butter melted

        Brownie

        • 1 cup sugar
        • 1 cup semi-sweet chocolate chips
        • ½ cup vegetable or canola oil 
        • ½ cup cocoa powder
        • ½ cup all-purpose flour
        • 1 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • 2 large eggs lighly beaten
        • 3 cups mini marshmallows

        Instructions
         

        • Preheat the oven to 350°F (176°C).
        • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl. Add the melted butter to the oreos and mix until the crumbs are moist.
        • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well).
        • 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 an even layer). Bake for 15 minutes.

        Brownie

        • In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well. Add flour, cocoa powder, salt, baking powder and mix well until smooth. Add chocolate chips and gently fold them in until well mixed. Place the batter on top of the crust.
        • Bake for 35 minutes or until a toothpick placed in the center comes out clean.
        • Remove from the oven and spread mini marshmallows on top of the brownie.
        • Broil on low for 3-5 minutes or until marshmallow are golden brown (keep an Rest for 15-20 minutes before serving. eye on the marshmallows, you don't want to burn them).

        Serve & Enjoy!

          Video

          Keyword best s’mores brownie recipe, dessert, easy s’mores brownies recipe, kid friendly recipe, s’mores brownies
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