There are days that call for cookies, and there are more decadent days that call for cheesecake. But what about the days when you just want everything in life?Read More...
It’s always a good thing to have some quick recipes up your sleeve for last minute meals and desserts, and it’s even easier with the amazing mixes and ready to make products available at grocery stores. My favourite item to stock up on is cake and brownie mixes. Sure, baking something from scratch is almost always better, but this recipe, or quick idea, is just what you need for a last minute dessert craving, or a crowd pleasing dessert for when you’ve used up all your energy on cooking the main course.
Here’s what you need:
1 box brownie mix plus the ingredients listed on the back
1 cup chopped walnut
1/2 cup chocolate chips
1/2 cup peanut butter chips
Prepare the brownie mix according to the box instructions, then fold in the walnuts, chocolate chips and the peanut butter chips. Line a cupcake tin with cupcake liners and fill the cupcake tins 2/3 up. Bake at 350F for 15 minutes or until the cupcakes are just set. Don’t over bake them or they’ll become dry.
That’s it! Just a little mixing and you have these deliciously gooey cupcakes loaded with chocolate, peanut butter and walnuts!
Hi guys! It’s quick tip tuesday! I’ll be posting quick, shortcut recipes for homemade favorites that save you time without compromising on taste!
This tuesday is about banana nut bread. Who doesn’t love a warm, comforting, moist slice of bread ribboned with mashed bananas, melted chocolate chips and crunchy walnuts? Making homemade banana bread isn’t very hard, but this recipe is just like 1, 2, 3 and done!
Here’s what you need:
1 box of vanilla cake mix
1 cup milk
1/3 cup oil
2 mashed bananas (you can add as little or as much as you want)
1 cup chocolate chips or chopped up reese’s peanut butter cups
1/2 cup chopped walnuts
Preheat your oven to the temperature given on the cake mix box. Mix the eggs, milk and oil in a mixing bowl. Add the cake mix, mashed bananas, chocolate chips and walnuts. Pour into a greased baking dish and bake for 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
That’s it! Just a simple box of vanilla cake mix can be transformed into something delicious with just a few ingredients!
Yup folks, it’s true. This cheesecake is as light as a feather, if not lighter. I’ve made about five different cheesecakes, and after making this one i’m never going back to any other! You can change up the add ons in this and make it into any flavor you want, but keep the basic recipe the same! I added chocolate chips to this one, because i’m very excited about the 10 pounds of TollHouse chocolate chips I brought back from my trip to Detroit!
But sadly, every time I use these chocolate chips, which will be for a while, the annoying experience of traveling haunts me! Ever since i’ve moved to Germany i’ve been traveling a lot, and every time I do, I get to experience the infamous ‘random’ special screening. It’s actually pretty amusing now, because i’m so used to it, and seeing everyone’s expression when they scan my passport and the light turns red is even more amusing! And considering I get stared at enough because I wear a head scarf, the beeping red lights and the half hour spent ruining my meticulously packed hand bag is just icing on the cake! But this time it was pretty hilarious because all I had in my hand bag were five huge bags of chocolate chips, a few cookbooks and a few bags of candy. Oh and also my camera, which was filled with pictures of food! You’d think they’d stop checking me now because all they find is chocolate and cookbooks, but noooo!
Ok enough of my airport rants! Let’s get back to this amazing cheesecake, whose recipe I adapted from the Mrs. Fields cookbook. There’s not a lot of ingredients, and even the baking time isn’t that bad. The only hard part is waiting for it be chilled through, which takes about three hours.
Here’s what you’ll need for the crust and for the filling:
1 cup cookie crumbs
2 Tblspn cocoa powder (or you could just use chocolate cookies)
2 1/2 Tblspn softened butter
16 oz softened cream cheese
1 cup white sugar
2 cups sour cream
3 large eggs
1 Tblspn vanilla
1 1/2 cups chocolate chips
Preheat your oven to 350 F. Crush the cookies, butter and cocoa powder in a food processor and press them into a greased 9×9 inch cheesecake pan. Just a quick tip for the crust: press the crumbs up the side first, then press the remaining into the base. Refrigerate till the filling is ready.
In a large bowl whip the cream cheese until it’s smooth, then mix in the sugar and sour cream. Since there’s a lot of sour cream in this, you can add up to 1/4 cup more sugar if you want it to be sweeter.
Next, add in the eggs, vanilla and 1 cup of the chocolate chips. Pour the filling into the crust and sprinkle over the remaining chocolate chips. Bake the cheesecake for 35 minutes and then turn off the oven but leave the cheesecake in so it can set.
Once you turn the oven off, leave the cheesecake in until the oven has cooled down. At this point don’t take the cheesecake out of the pan. Just put it in your fridge for about four hours minimum. A whole day or over night would be much better! I made it in the morning and we ate it at night. And since this has no flour or added rising agent besides the eggs, it is extremely light and fluffy. It’s texture is a lot like a soufflé actually, and it’s delicious!
Hi guys! I’m in Detroit this 4th of July, and everyone’s celebrating independence day, so why shouldn’t we (I mean, it is my birthday after all!)? Me and my cousins were just stuck in traffic for about an hour on our way back from watching fireworks and all I could think about was cupcakes! Specifically the ones I made last week! The name is insanely long and it’s full of delicious ingredients, so it only makes sense to name them my 4th of July Cupcakes. And because they’re worthy of being a part of anyone’s birthday, I insist they replace your chocolate or vanilla or red velvet birthday cake. So, here’s what you’ll need to make these ‘Peanut Butter-Banana-Chocolate Chip Cupcakes with Cream Cheese Frosting’.
1/2 cup butter, microwaved for 30 seconds
1 cup sugar
2 ripe bananas, mashed
1 1/4 cup flour
1 tsp baking powder
1 cup chocolate chips
1/3 cup peanut butter
Preheat your oven to 350 F.
Mix the butter and sugar together.
Then add both eggs.
Next, mix in the mashed bananas. The mix is supposed to look grainy.
Then add the flour and baking powder.
Fold in the chocolate chips and the peanut butter. Don’t over mix. you should be able to see swirls of peanut butter.
This recipe makes 12 cupcakes, so divide the batter into a one dozen cupcake tray. Make sure you grease the cupcake pan if you’re not using cupcake liners. Bake for about 12-15 minutes, or till the tops are set and light golden brown.
Cool them completely before topping them with frosting. You can buy ready made frosting, or make cream cheese frosting. These are great on their own as well, but you need frosting to celebrate, so just go the extra mile and make it!
For a really quick cream cheese frosting just whisk 1 cup cream cheese till it’s smooth. Add in 3 tablespoons of milk and whisk some more. Then gradually add in up to 2 cups of icing sugar, depending on how sweet you want it to be. For a lighter version just make this recipe and add 1 cup of cool whip at the end.