Dessert

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 9 ServingS

These Fudgy Peanut Butter Swirl Brownies are insanely good! Enjoy the gooey texture of this cake. It yields 9 servings so everyone gets a piece. Enjoy!

Ingredients:

For the brownie base:

1 c all-purpose flour
3 eggs, at room temperature
2 tsp vanilla extract
¾ c unsalted butter
¾ c dark brown sugar
1 ½ tbsp unsweetened cocoa powder
Drops of almond extract
¾ c (4.5 ounces) semi-sweet chocolate, coarsely chopped
¾ c granulated sugar

For the peanut butter swirl:

5 tbsp powdered sugar
⅔ c peanut butter
½ tsp vanilla (optional)
2 or 3 tbsp cream (double, whipping, or heavy)

Directions:

To Make the Brownie Base:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with parchment paper a 9-inch square pan. Apply cooking spray to the parts with no paper.

3. In a large glass bowl, add butter and chocolate. Place it inside the microwave and heat for about a minute or until the chocolate and butter are melted. Remove from the microwave, then stir until well blended.

4. Add the sugars into the butter mixture, then stir until well blended.

5. Add almond extract, cocoa, vanilla, and eggs. Beat until well blended.

6. Add flour, then whisk until just incorporated.

7. Pour the batter into the prepared pan and spread it evenly.

To Make the Peanut Butter Swirl:

1. Add vanilla, peanut butter, powdered sugar, and cream into a mixing bowl. Whisk until well blended and smooth.

2. Drop spoonfuls of the mixture on top of the batter, then swirl them with a knife.

3. Place the pan inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

4. Remove the cake from the oven and allow it to cool for a few minutes at room temperature.

5. Serve and enjoy!

Notes:

These brownies taste incredible the next day!

Place any leftovers in the fridge or freezer.

Nutrition Facts:

Serving Size: 1/12 Calories: 336 Sugar: 34.8 g Sodium: 27.4 mg Fat: 16.9 g Carbohydrates: 44.3 g Protein: 3.8 g Cholesterol: 79.8 mg

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 18 Servings

The best cake you will ever serve today is just an hour away from getting achieved! This Sour Cream Chocolate Cake is so worth the time and effort. Try it now!

Ingredients:

CAKE INGREDIENTS:

4 large Eggs
1 tbsp vanilla extract
3 tsp baking soda
3/4 c unsweetened cocoa powder
1 1/3 c sour cream
1 1/3 c hot strong coffee (or hot water)
1 c butter (softened)
3 c packed brown sugar
2 2/3 c all-purpose flour
1/2 tsp salt

FROSTING INGREDIENTS:

1/2 c butter
1 tsp vanilla extract
5 c powdered sugar
3 oz. semi-sweet baking chocolate (chopped)
3 oz. unsweetened baking chocolate (chopped)
1 c sour cream

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 10×15-inch glass baking dish.

3. Add brown sugar and butter into a mixing bowl, then beat for a few minutes until well blended.

4. Add the eggs gradually, then beat every addition until well combined.

5. Add vanilla and stir until well blended.

6. In another bowl, add baking soda, cocoa powder, flour, and salt. Whisk until well blended.

7. Add sour cream into the bowl with the flour mixture, then beat until well incorporated.

8. Pour in boiling water, then stir until well blended.

9. Transfer the batter to the prepared baking dish and spread it evenly.

10. Place it inside the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

11. Remove the cake from the oven and allow it to cool for a few minutes at room temperature.

12. Melt the butter and chocolates in the oven or microwave. Remove from the oven, then stir until well blended.

13. Add sour cream, butter mixture, vanilla, melted chocolate, and powdered sugar into a large bowl. Beat until well blended.

14. Pour the frosting over the cooled cake and spread it evenly.

15. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last for a few days.

Nutrition Facts:

Calories: 607 kcal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 435mg | Potassium: 249mg | Fiber: 2g | Sugar: 71g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 3mg

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Prep Time: 15 Min | Cook Time: 30 Min | Total Time: 45 Min | Yield: 8 Servings

Everything about this Salted Caramel Apple Crumble is amazing! From the apples to the salted caramel sauce, it’s just too perfect! You have got to try this recipe. Enjoy!

Ingredients:

For the caramel sauce:

3 tbsp butter
1 tsp vanilla
1 tsp sea salt
3/4 c heavy cream
1/4 c water
1 c sugar

For the crumble:

1/3 c packed brown sugar
1/2 tsp salt
6 tbsp butter, softened
1/3 c granulated sugar
1 c all-purpose flour

For the apples:

2 tbsp butter
1/4 tsp salt
2 tbsp lemon juice
4 granny smith apples, peeled, cored, and sliced

Directions:

Caramel Sauce:

1. Place a saucepan on the stove, then add water and sugar.

2. Turn the heat to medium, then stir and melt the sugar until looks like amber.

3. Add heavy cream and salt, then whisk until well blended. Keep on whisking until the texture becomes smooth.

4. Add vanilla and butter, then stir until well blended. Remove from the heat.

Crumble:

1. In the bowl of a stand mixer, add all the ingredients for the crumble. Beat until well blended.

Apples:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Add the apples into a mixing bowl, then add lemon juice on top. Toss until well coated.

3. Place a large cast-iron skillet on the stove and turn the heat to medium-low.

4. Add butter and allow it to melt.

5. Add the apples, then cook for a few minutes to remove the moisture. Sprinkle salt over the apples.

6. Drain the apples, then put them back into the same skillet.

7. Add 3/4 of the caramel sauce over the apples, then stir until well mixed.

8. Add the crumble topping over the apples.

9. Place the skillet inside the preheated oven and bake the apples for about 20 minutes or until done.

10. Remove from the oven and cool for a few minutes at room temperature.

11. Serve warm with the rest of the caramel sauce. Enjoy!

Nutrition Facts:

Calories: 485 kcal | Carbohydrates: 67g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 659mg | Potassium: 143mg | Fiber: 2g | Sugar: 51g | Vitamin A: 860IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.9mg

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Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings

Simple yet insanely tasty! This Simple Cinnamon Cake is the best thing you will serve today! My favorite thing about this cake is the glaze. Well, you just have to try this recipe and taste it yourself. Enjoy!

Ingredients:

2/3 c unsalted butter, softened
3 large Eggs
2/3 c whole milk
1 1/3 c granulated sugar
1 tbsp baking powder
2 tsp vanilla
1 tbsp cinnamon
2 c all-purpose flour
3/4 tsp salt
Cinnamon Syrup Glaze
6 tbsp unsalted butter
1/2 c granulated sugar
1 tsp vanilla
3/4 tsp cinnamon
1/3 c water

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 10-inch Bundt pan, then sprinkle flour on it.

3. Add cinnamon, flour, salt, and baking powder into a mixing bowl. Whisk until well mixed.

4. Add butter, vanilla, and sugar into a large mixing bowl. Beat until well blended.

5. Add the eggs gradually, then beat every addition until well blended and smooth.

6. Add the flour mixture and milk alternately, then whisk every addition until well blended.

7. Transfer the batter to the prepared Bundt pan and spread it evenly.

8. Place it inside the preheated oven and bake for about 40 to 45 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

9. Remove from the oven and allow the cake to cool for at least 20 minutes at room temperature.

For the Glaze:

1. Place a saucepan on the stove, then add water, butter, sugar, cinnamon, and vanilla. Turn the heat to medium, then stir until well blended.

2. Invert the cake onto a serving plate, then use a fork to poke small holes around and over the cake.

3. Drizzle the glaze over the cake and spread it evenly.

4. Slice the cake into even servings.

5. Serve and enjoy!

Note:

Place any leftovers in an airtight container. They can last up to days at room temperature or one week in the fridge.
Nutrition Facts:

Calories: 369 kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 176mg | Potassium: 164mg | Fiber: 1g | Sugar: 31g | Vitamin A: 589IU | Calcium: 82mg | Iron: 1mg

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Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 30 to 40 Servings

Make room for these heavenly treats! These brownies are my definition of perfection! Moist and creamy brownies that will win the hearts of everyone. Enjoy!

Ingredients:

½ tsp salt
2 c granulated sugar
1 c milk (suggest using 2% or whole)
¾ c cocoa powder
3 sticks (24 tbsp) unsalted butter, room temperature
2 c all-purpose flour
2 large eggs, room temperature
1 tsp pure vanilla extract

Frosting:

½ tsp salt
6 tbsp unsalted butter
1½ c granulated sugar
1 c chocolate chips (milk chocolate or semi-sweet)
6 tbsp milk (use at least 2% milkfat)

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 9×13-inch baking pan.

3. Add sugar and butter into a medium bowl, then beat until well blended and smooth. Make sure to scrape the sides of the bowl if you have to.

4. Add vanilla and eggs, then beat until well incorporated.

5. In a separate bowl, add cocoa powder, salt, and flour. Whisk until well blended.

6. Add the dry mixture and milk into the bowl with the butter mixture, then beat until well blended.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Place it inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove the cake from the oven and allow it to cool at room temperature.

For the Frosting:

1. Place a saucepan on the stove, then add the milk, butter, and granulated sugar.

2. Turn the heat to medium, then stir the mixture until well blended. Let it boil for about a minute.

3. Remove the pan from the stove, then add the chocolate chips and salt. Stir until the chocolate chips are melted completely.

4. Pour the frosting over the brownies and spread them evenly.

5. Let the brownies sit at room temperature for one hour.

6. Slice, serve, and enjoy!

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Prep Time: 15 mins | Cook Time: 28 mins | Set Time: 20 mins | Total Time: 1 hr 3 mins | Yield: 15 Servings

Everything you would hope for in a cake is in this Oreo Dirt! Enjoy every bite and don’t forget to share!

Ingredients:

1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well

For the topping:

1¾ cups Milk
3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
12.8 ounces Hot Fudge
14.3 ounces Oreos

For the dirt:

1 Cool Whip
1¾ cups Milk
3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
Hot Fudge & Oreos, optional toppings

Directions:

1. Refer to the directions provided on the package of the cake mix on how to prepare it. Stir until well blended.

2. Add the cake batter to a 9×13-inch baking pan.

3. Place it inside the oven and bake for about 22 to 28 minutes or until done.

4. Remove the cake from the oven and allow it to cool for at least 10 minutes at room temperature.

5. Use a fork to poke small holes over the warm cake.

6. Heat the fudge in the microwave for 30 seconds to one minute.

7. Pour the fudge over the cake and spread it evenly.

8. Add 1 3/4 cups of cold milk and dark chocolate pudding into a mixing bowl. Stir until well blended.

9. Pour the mixture over the cake and spread it evenly.

10. Place the cake inside the fridge to chill for at least 15 minutes.

11. Mix the other box of pudding with cold milk. Place it inside the fridge.

12. Add 3/4 of the Oreos inside a large resealable bag, then crush them.

13. Add cool whip into the pudding, then stir until well mixed.

14. Add the crushed Oreos, then stir until well combined.

15. Add the mixture over the cake and spread it evenly.

16. Add the rest of the hot fudge and Oreos over the cake.

17. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge.

You can serve this with ice cream.

Nutrition Facts:

Calories418 | Total Fat14g | Saturated Fat4g | Unsaturated Fat0g | Cholesterol5mg | Sodium653mg | Carbohydrates69g | Fiber2g | Sugar42g | Protein6g

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Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 10 Servings

An authentic apple cake recipe coming your way! This truly is such a delight to make. The best decision you will ever make today. Enjoy!

Ingredients:

Cake:

2 large Eggs
1 teaspoon baking powder
About 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing
confectioner’s sugar for dusting
1 1/4 c (or 150 grams) of all-purpose flour
1 teaspoon cinnamon
1/2 c (or 100 grams) granulated sugar
3 tablespoons (or 45 ml) whole milk or cream
1/8 teaspoon salt
1/2 c (or 113 grams) of unsalted butter at room temperature

Streusel Topping:

1/4 c (or 25 grams) old fashioned rolled oats
1/2 c (or 100 grams) granulated sugar
3/4 c (or 96 grams) of all-purpose flour
6 tablespoons (or 85 grams) of unsalted cold butter, cut into small pieces

Custard Sauce:

6 tablespoons (or 76 grams) of granulated sugar
1 1/2 c (or 375 ml) whole milk ~ you can also use half and half or cream
6 large Egg yolks
1 1/2 teaspoons vanilla

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 9-inch springform pan.

For the Custard Sauce:

1. Place a pan with milk on the stove and turn the heat to medium. Bring to a simmer.

2. Add sugar and egg yolks into a mixing bowl, then whisk until mixed.

3. Pour the hot milk into the bowl with the egg mixture, then whisk until smooth.

4. Add vanilla, then stir until well blended.

5. Pour the custard into a heat-safe bowl through a sieve.

6. Wrap the top of the bowl with plastic, then place it inside the fridge to chill.

For the Streusel Topping:

1. Add sugar, butter, flour, and oats into a mixing bowl. Whisk until well blended. Put the bowl inside the fridge.

2. In a separate mixing bowl, add sugar and butter. Beat until well blended.

3. Add eggs one by one, then beat every addition until well blended.

4. In a separate mixing bowl, add cinnamon, flour, salt, and baking powder. Whisk until well incorporated.

5. Transfer the dry ingredients into the bowl with the butter mixture. Add milk as well, then beat until well blended.

6. Pour the batter into the prepared pan and spread it evenly.

7. Add the apple slices on top of the batter and arrange them in a single layer.

8. Add the streusel topping over the apple slices.

9. Place it inside the preheated and bake for about 50 to 1 hour or until done.

10. Remove from the oven and allow it to cool.

11. Sprinkle confectioners’ sugar on top of the cake.

12. Serve and enjoy!

Nutrition Facts:

Calories: 372.87 kcal | Carbohydrates: 49.8g | Protein: 4.66g | Fat: 17.7g | Saturated Fat: 10.67g | Sodium: 85.04mg | Fiber: 2.47g | Sugar: 26.94g

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 30 Servings

After eating these delicious treats, I promise you that they will become your favorite! They just taste magical that you would want to have them around pretty much all the time! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

2 c semisweet chocolate chips
1 tsp vanilla extract
1 tsp kosher salt
1 tsp baking soda
1 c unsalted butter, softened
10 oz. soft caramels, unwrapped
2 large Eggs
2 1/2 c all-purpose flour
14 oz. sweetened condensed milk
1 tsp flaked sea salt
1 c packed light brown sugar
1/2 c granulated sugar

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with aluminium foil a 9×13-inch baking dish, then apply cooking spray to it.

3. Add the sugars and softened butter into the bowl of an electric mixer. Beat for 2 minutes or until smooth.

4. Add baking soda, eggs, salt, and vanilla. Beat again until well blended.

5. Reduce the speed to low, then add flour and beat until well mixed.

6. Add the chocolate chips and stir until just incorporated.

7. Add 1/2 of the cookie dough to the prepared baking dish and press it to the bottom.

8. Place a medium saucepot on the stove and turn the heat to medium-low.

9. Add the unwrapped caramels and sweetened condensed milk. Stir and cook until melted completely.

10. Pour the filling over the cookie dough and spread it evenly.

11. Add the rest of the cookie dough on top of the caramel filling.

12. Place it inside the preheated oven and bake for about 25 to 30 minutes or until done.

13. Remove from the oven, then sprinkle sea salt flakes on top. Allow the bars to cool.

14. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then let them sit at room temperature. They can last up to 3 days or 1 month in the freezer.

Nutrition Facts:

Serving: 1bar, calories: 285 kcal, carbohydrates: 39g, protein: 3g, fat: 13g, saturated fat: 7g, cholesterol: 33mg, sodium: 239mg, potassium: 164mg, fiber: 1g, sugar: 28g, vitamin a: 250iu, vitamin c: 0.4mg, calcium: 69mg, iron: 1.4mg

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Prep Time: 15 Min | Additional Time: 1 Hr | Total Time: 1 Hr 15 Min | Yield: 8 Servings

This recipe has always been a part of my family. My grandma used to make this Coconut Cream Pie all the time! I am so grateful to her for a lot of things including this recipe. Now, allow me to share it with you as well. How awesome is that? Here you go! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! The best thing about this pie is that it doesn’t need baking. Just place it inside the fridge to chill for at least an hour, and you are ready for serving! I can’t think of any reason why you shouldn’t give this recipe a try. You will surely love the combination of all the flavors in this pie. A must-try recipe that you and your loved ones are going to love. Enjoy!

Ingredients:

1 ½ c flaked coconut
1 (8 oz) container frozen whipped topping, thawed
1 ½ c milk
1 (5 oz) package of instant vanilla pudding mix
1 (9 inches) pie shell, baked

Directions:

1. Add milk and pudding mix into a large mixing bowl. Stir until well blended and thick.

2. Add 1/2 of the non-dairy whipped topping and 1 cup of coconut. Stir until well combined.

3. Add the mixture into the baked pie crust and spread it evenly.

4. Add the rest of the nondairy whipped topping over the mixture and spread it evenly.

5. Scatter the rest of the coconut over the whipped topping.

6. Place it inside the fridge to chill for a few minutes to one hour.

7. Serve chilled and enjoy!

Nutrition Facts:

Protein: 3.7g 8 % | Carbohydrates: 42.7g 14 % | Dietary Fiber: 1.8g 7 % | Fat: 19.8g 30 % | Saturated Fat: 12.3g 62 % | Cholesterol: 3.7mg 1 % | Vitamin A Iu: 126.5IU 3 % | Niacin Equivalents: 1.6mg 12 % | Vitamin C: 0.2mg | Folate: 17.8 mcg 4% | Calcium: 61.1mg 6 % | Iron: 0.9mg 5 % | Magnesium: 16mg 6 % | Potassium: 140.9mg 4 % | Sodium: 439.4mg 18 % | Thiamin: 0.1mg 11 %

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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings

This will be the best cake you can give to someone you love on their birthday! This White Velvet Buttermilk Cake is simply the best.
This recipe will guide you step by step towards perfection! Try it now!

Ingredients:

White Velvet Cake Ingredients

10 ounces (284 g) buttermilk at room temperature or slightly warm
6 ounces (170 g) butter, unsalted and softened
2 teaspoons vanilla
1/2 teaspoon baking soda
4 ounces (113 g) of vegetable oil
14 ounces (396 g) of cake flour
5 ounces (142 g) of Egg whites at room temperature
1 tablespoon baking powder
13 ounces (368 g) of granulated sugar
1 teaspoon salt

Ermine Frosting Ingredients

2 teaspoons vanilla extract
1/4 teaspoon salt
16 ounces (454 g) of unsalted butter at room temperature
16 ounces (454 g) of whole milk
14 ounces (396 g) of granulated sugar
3 ounces (85 g) flour

Directions:

For the Cake:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to two 8×2-inch cake pans.

3. Add the batter

4. In a mixing bowl, add salt, baking powder, flour, and baking soda into a mixing bowl. Whisk until well blended.

5. In another bowl, add oil and 1/2 cup of milk. Stir until well blended.

6. Add the vanilla, egg whites, and the rest of the milk. Stir until well combined.

7. Add the softened butter into the bowl with the dry ingredients, then stir until well combined.

8. Add the milk mixture, then stir until smooth.

9. Add the egg white mixture gradually, then beat every addition until well combined.

10. Transfer the batter to the prepared pans and spread it evenly.

11. Place them inside the preheated oven and bake for about 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

12. Remove the cake from the oven and allow them to cool for a few minutes at room temperature.

For the Ermine Frosting:

1. Place a saucepan on the stove, then add sugar and flour. Whisk until well mixed. Turn the heat to medium, then cook the flour mixture for 2 minutes.

2. Pour in the milk gradually, then whisk every addition until well blended and thick.

3. Remove from the heat, then cover and allow it to cool.

4. Beat the butter over high speed, then add the cooled flour mixture and whip until smooth.

5. Add salt and vanilla, then stir until well mixed.

6. Spread the frosting over the cooled cake.

7. Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Sodium: 111mg (5%) | Calcium: 31mg (3%) | Vitamin A: 335IU (7%) | Sugar: 15g (17%) | Potassium: 60mg (2%) | Cholesterol: 28mg (9%) | Calories: 208 kcal (10%) | Saturated Fat: 8g (40%) | Fat: 13g (20%) | Protein: 1g (2%) | Carbohydrates: 21g (7%) | Iron: 0.2mg (1%)

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