Main Dish Recipes

If you love a thick, creamy, and cheesy soup then this recipe is the soup for you. Furthermore, this soup includes vegetables, so you still get lots of nutrients and a supper which will warm you from the first bite. Reading the composition of this recipe you might think its the same as other soup but do not underestimate its nutritional benefits. It is perfect, just as it is bordered with broccoli, cauliflower, potatoes, carrots, and celery, and perfectly seasoned with lots of leafy herbs, and since the first time we made this soup, we strongly believe that nothing else is necessary to make the soup better.

All the roux mixture and the cheese that we add at the end is essential to making this chowder. A roux is typically a thickening agent made out of butter, whisked in the meal, and cooked until it becomes golden brown. In a liquid-like chicken broth or milk or cream, you can then whisk to thicken whatever you want, our chowder. This is one of the final phases of the cooking and then the cheddar cheese is added. These steps add tons of creaminess and aroma together with a lot of cheesy aromas, so they are certainly essential and should not be skipped.

Ingredients:

1 (32 ounces) carton low-sodium chicken or vegetable broth

1 heads broccoli, cut into florets

1/2 pc small head cauliflower, cut into florets

3 medium russet potatoes, peeled and diced

3 carrots, peeled and diced

3 stalks celery, diced

1 yellow onion, finely chopped

4 cloves garlic, minced

1/2 tablespoons Italian seasoning

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon cayenne or chilli powder

5 tablespoons unsalted butter, divided

5 tablespoons all-purpose flour

2 cups sharp cheddar cheese, grated

3 cups whole milk

1/2 cup heavy cream

kosher salt and freshly ground pepper, to taste

Directions:

In a wide saucepan, Mix 1 tbsp butter and sauté onion, carrot, and celery over medium-high heat for 6-8 minutes, or until soft.

Add garlic and sauté for another 1 min. Add Italian seasoning season, salt, pepper and thyme, cayenne or chilli powder.

Stir in chicken or veggie broth and add cubed potatoes. Bring the mixture to a boil, then reduce the heat and allow to simmer for 15-20 minutes or check the potatoes if its tenderize with a fork.

Add broccoli and cauliflower to the mixture and cook until tender for an additional 6-8 minutes.

In a medium saucepan, pour out the remaining 4 tbsp of butter and flour. Cook the roux for 2-3 min. in milk wait until its cook, or golden brown for 2-3 minutes and then add the milk, whisk it.

Bring the mixture to a mild boil. Reduce the heat and stir often, add heavy cream and Stir salt and pepper and mix in the soup.

Stir the cheese until melted and smooth.

Serve hot and enjoy in a serving bowl.

Rebecca If you love a thick, creamy, and cheesy soup then this recipe is the soup for you. Furthermore, this soup includes vegetables, so you still get lots of nutrients and… Main Dish Recipes Thick and Cheesy Vegetable Chowder European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (32 ounces) carton low-sodium chicken or vegetable broth
• 1 heads broccoli, cut into florets
• 1/2 pc small head cauliflower, cut into florets
• 3 medium russet potatoes, peeled and diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tablespoons Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne or chilli powder
• 5 tablespoons unsalted butter, divided
• 5 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 3 cups whole milk
• 1/2 cup heavy cream
• kosher salt and freshly ground pepper, to taste

Instructions

In a wide saucepan, Mix 1 tbsp butter and sauté onion, carrot, and celery over medium-high heat for 6-8 minutes, or until soft.

Add garlic and sauté for another 1 min. Add Italian seasoning season, salt, pepper and thyme, cayenne or chilli powder.

Stir in chicken or veggie broth and add cubed potatoes. Bring the mixture to a boil, then reduce the heat and allow to simmer for 15-20 minutes or check the potatoes if its tenderize with a fork.

Add broccoli and cauliflower to the mixture and cook until tender for an additional 6-8 minutes.

In a medium saucepan, pour out the remaining 4 tbsp of butter and flour. Cook the roux for 2-3 min. in milk wait until its cook, or golden brown for 2-3 minutes and then add the milk, whisk it.

Bring the mixture to a mild boil. Reduce the heat and stir often, add heavy cream and Stir salt and pepper and mix in the soup.

Stir the cheese until melted and smooth.

Serve hot and enjoy in a serving bowl.
 

Hey there! Here’s another awesome recipe I have for you! Try this at home the next time you have a family gathering or some friends are coming over. I’m sure they’re gonna love it! It’s quite complicated but it’s gonna be worth it. You’ll see. Anyway, Enjoy baking and make sure to put a smile on your face. It takes away all the tiredness.

Coconut Cake Ingredients

11 oz AP flour (all-purpose)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 oz unsalted butter room temperature

14 oz granulated sugar

4 oz vegetable oil

5 large egg yolks, room temperature

5 large egg whites, room temperature

1/4 tsp. cream of tartar

1 tsp. vanilla extract

2 tsp. coconut extract

8 oz buttermilk, room temperature

6 oz sweetened flaked coconut (toasted until lightly browned)

1 oz sweetened flaked coconut toasted (for garnish)

For the Cream Cheese Frosting

16 ounces of cream cheese cut into cubes and softened

8 ounces of unsalted butter softened

1 teaspoon coconut extract

1/2 teaspoon salt

36 ounces of sifted powdered sugar

Coconut Cake Instructions

Before we start baking, make sure that all the ingredients are at room temperature and should remain at room temperature. Do not refrigerate.

Place the oven rack in the middle of the oven and preheat to 350 degrees C. Prepare three 8×2-inch round cake pans. (Apply cake goop)

Spread and bake the coconut flakes in a cookie sheet pan for 2-3 minutes or until the edges are brown. Stir the coconut gently and bake for a minute or two or until colour turns light gold. Make sure to check it regularly to prevent from burning. Once done, remove from the oven and let it cool.

In a medium-sized bowl, whisk in the flour, baking soda, baking powder, and salt. Set aside.

Add the coconut extract, vanilla extract, and oil into the buttermilk. In a mixing bowl, place egg whites. Keep the whip attachment and set to medium-high heat. Add the cream of tartar and whip until firm. (Remember to keep the moist texture) Set aside.

Add butter to the stand mixer and beat for about 30 seconds at medium speed until it becomes smooth. Add egg yolks to the mixture. 1 yolk at a time, keep beating until well-mixed.

Add 1/3 of the dry ingredients to the batter. Adjust the mixer speed to low. Add 1/3 of milk immediately and mix thoroughly until it is absorbed by the batter. Repeat the process until the batter is blended perfectly. Once finished, turn off the mixer and using a spatula, sweep the sides of the bowl.

Combine the whipped egg whites and toasted coconut into the batter.

Split the batter evenly into the pans then, use the spatula to smoothen the top portion. Bake for about 25-30 minutes. You can a toothpick to determine the doneness of your cake. Just pinch the centre of your cake using a toothpick. If it comes out clean, you’re good to go!

Place the pans in the wire rack to cool for about 10 minutes. Gently, remove the cake from the pan and let it cool completely before frosting.

For the Cream cheese frosting

Whisk the soft butter using your stand mixer until smooth. In the same bowl, add the softened cream cheese and whisk until both ingredients are well-mixed.

Add filtered powdered sugar, one cup at a time. And whisk until well-mixed.  Now, add the coconut extract and salt. Blend until smooth at low speed.

Place the mixture into a bowl and add coconut and vanilla extract. Whisk until well-mixed. Refrigerate for 2 hours and don’t forget to cover with plastic wrap.

SOUTHERN COCONUT CAKE WITH CREAM CHEESE FROSTING

Rebecca Hey there! Here’s another awesome recipe I have for you! Try this at home the next time you have a family gathering or some friends are coming over. I’m sure… Main Dish Recipes SOUTHERN COCONUT CAKE WITH CREAM CHEESE FROSTING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Coconut Cake Ingredients
• 11 oz AP flour (all-purpose)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 oz unsalted butter room temperature
• 14 oz granulated sugar
• 4 oz vegetable oil
• 5 large egg yolks, room temperature
• 5 large egg whites, room temperature
• 1/4 tsp. cream of tartar
• 1 tsp. vanilla extract
• 2 tsp. coconut extract
• 8 oz buttermilk, room temperature
• 6 oz sweetened flaked coconut (toasted until lightly browned)
• 1 oz sweetened flaked coconut toasted (for garnish)
• For the Cream Cheese Frosting
• 16 ounces of cream cheese cut into cubes and softened
• 8 ounces of unsalted butter softened
• 1 teaspoon coconut extract
• 1/2 teaspoon salt
• 36 ounces of sifted powdered sugar

Instructions

Coconut Cake Instructions

Before we start baking, make sure that all the ingredients are at room temperature and should remain at room temperature. Do not refrigerate.

Place the oven rack in the middle of the oven and preheat to 350 degrees C. Prepare three 8x2-inch round cake pans. (Apply cake goop)

Spread and bake the coconut flakes in a cookie sheet pan for 2-3 minutes or until the edges are brown. Stir the coconut gently and bake for a minute or two or until colour turns light gold. Make sure to check it regularly to prevent from burning. Once done, remove from the oven and let it cool.

In a medium-sized bowl, whisk in the flour, baking soda, baking powder, and salt. Set aside.

Add the coconut extract, vanilla extract, and oil into the buttermilk. In a mixing bowl, place egg whites. Keep the whip attachment and set to medium-high heat. Add the cream of tartar and whip until firm. (Remember to keep the moist texture) Set aside.

Add butter to the stand mixer and beat for about 30 seconds at medium speed until it becomes smooth. Add egg yolks to the mixture. 1 yolk at a time, keep beating until well-mixed.

Add 1/3 of the dry ingredients to the batter. Adjust the mixer speed to low. Add 1/3 of milk immediately and mix thoroughly until it is absorbed by the batter. Repeat the process until the batter is blended perfectly. Once finished, turn off the mixer and using a spatula, sweep the sides of the bowl.

Combine the whipped egg whites and toasted coconut into the batter.

Split the batter evenly into the pans then, use the spatula to smoothen the top portion. Bake for about 25-30 minutes. You can a toothpick to determine the doneness of your cake. Just pinch the centre of your cake using a toothpick. If it comes out clean, you're good to go!

Place the pans in the wire rack to cool for about 10 minutes. Gently, remove the cake from the pan and let it cool completely before frosting.

For the Cream cheese frosting

Whisk the soft butter using your stand mixer until smooth. In the same bowl, add the softened cream cheese and whisk until both ingredients are well-mixed.

Add filtered powdered sugar, one cup at a time. And whisk until well-mixed.  Now, add the coconut extract and salt. Blend until smooth at low speed.

Place the mixture into a bowl and add coconut and vanilla extract. Whisk until well-mixed. Refrigerate for 2 hours and don't forget to cover with plastic wrap.

I love doughnuts! Do you? Let me be specific. I love this recipe of a doughnut! I just tried it yesterday and I can say that I’m in love with it! Try this now, I promise you that it’s gonna blow your taste buds. I’m serious. If you have these ingredients, I don’t see a reason why you shouldn’t try it out. Have fun baking and You are welcome!

Ingredients

1 cup of water

3 eggs

1 cup all-purpose flour

6 Tbsp butter, sliced

2 tsp sugar

¼ teaspoon salt

For the glaze

1 cup powdered sugar

½ tsp vanilla extract

1½-2 Tablespoons milk

Instruction

Put water, butter, salt, and sugar in a saucepan and bring to a boil.

Lower down the heat and add in flour and mix thoroughly.

Cook on low-medium heat for about 4-6 minutes while stirring. Remove as much as water as you can. Make sure not to burn it.

Turn off the heat when you see a thin layer at the bottom of the pan.

Remove from heat.

Let the dough cool for 1 minute and beat using an electric mixer.

Scrape the sides of the bowl then add one egg. Stir until well-mixed.

Preheat the oven to 450 degrees F.

Transfer the dough to a piping bag. (1/2 inch star tip)

Squeeze the dough on the lined cookie sheet in circle shapes. Make sure to distance each dough, 2 inches apart.

Bake for 5 minutes then, reduce the heat to 350 degrees. Bake for additional 15 minutes.

Turn off the oven and leave it inside for 5-10 minutes. Leave the door of the oven slightly opened.

Remove from the oven and let it sit to cool.

Mix powdered sugar, milk, and vanilla for the glaze. Stir until glaze is thin enough to dip or pour over the doughnuts. Begin by adding 1 1/2 tablespoons of milk. (Add more if needed.)

When doughnuts are cool enough, dip or pour the glaze and let it incorporate flavour.

Eat fresh to avoid soggy doughnuts.

OVEN BAKED FRENCH CRULLER DONUTS

Rebecca I love doughnuts! Do you? Let me be specific. I love this recipe of a doughnut! I just tried it yesterday and I can say that I’m in love with… Main Dish Recipes OVEN BAKED FRENCH CRULLER DONUTS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of water
• 3 eggs
• 1 cup all-purpose flour
• 6 Tbsp butter, sliced
• 2 tsp sugar
• ¼ teaspoon salt
• For the glaze
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 1½-2 Tablespoons milk

Instructions

Put water, butter, salt, and sugar in a saucepan and bring to a boil.

Lower down the heat and add in flour and mix thoroughly.

Cook on low-medium heat for about 4-6 minutes while stirring. Remove as much as water as you can. Make sure not to burn it.

Turn off the heat when you see a thin layer at the bottom of the pan.

Remove from heat.

Let the dough cool for 1 minute and beat using an electric mixer.

Scrape the sides of the bowl then add one egg. Stir until well-mixed.

Preheat the oven to 450 degrees F.

Transfer the dough to a piping bag. (1/2 inch star tip)

Squeeze the dough on the lined cookie sheet in circle shapes. Make sure to distance each dough, 2 inches apart.

Bake for 5 minutes then, reduce the heat to 350 degrees. Bake for additional 15 minutes.

Turn off the oven and leave it inside for 5-10 minutes. Leave the door of the oven slightly opened.

Remove from the oven and let it sit to cool.

Mix powdered sugar, milk, and vanilla for the glaze. Stir until glaze is thin enough to dip or pour over the doughnuts. Begin by adding 1 1/2 tablespoons of milk. (Add more if needed.)

When doughnuts are cool enough, dip or pour the glaze and let it incorporate flavour.

Eat fresh to avoid soggy doughnuts.

Strawberries and Pineapples are the best! Try this recipe and you are in for a treat. My best friend challenged me to come up with something that would make her want to eat strawberry and pineapples (She hates strawberry and pineapple by the way). So, I looked online and did my research. Good thing I stumbled upon this one recipe that made me crave strawberry and pineapple! It is a lot of work but it is worth it, I promise you. Once I perfected this recipe, I asked my best friend to come over. Her first reaction was gold! Her face lit up as if it was her birthday and she just got a brand new car as a gift. Lol! When she tasted it, she just said, “Thank you and I love you!” I asked her, if she was gonna eat strawberry and pineapple now, she only smiled and ate the whole thing. I think that’s a yes! Try this one out guys. I know you’re gonna love it!

Ingredients

1 box yellow cake mix

1 (6-ounce) package instant vanilla pudding

1 large can of crushed pineapple, drained

2 (10-ounce) packages frozen strawberries

2 bananas

1 (16-ounce) carton Cool Whip

Instruction

Prepare the oven. Preheat to 350°F.

Follow the directions provided on the package when mixing the cake batter.

Equally, split the cake batter and put it into two separate cake pans.

Bake the cakes and let it cool, set aside.

Follow the directions provided on the package of the pudding when mixing. Refrigerate.

Get one layer from the cake and cut into small chunks then, put into a punch bowl.

Take half of the pudding and spread it on top then, add half of the pineapple and 1 pack of strawberries.

Slice a banana and place it on top.

Add 1/2 carton of Cool Whip, spread evenly to completely cover the top of the cake.

Do the same procedure on the other layer. End with adding Cool Whip.

Refrigerate overnight for the cake to absorb all the juices and flavours of the strawberries.

Best served chilled!

Southern Strawberry-Pineapple Punch Bowl Cake

Rebecca Strawberries and Pineapples are the best! Try this recipe and you are in for a treat. My best friend challenged me to come up with something that would make her… Main Dish Recipes Southern Strawberry-Pineapple Punch Bowl Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box yellow cake mix
• 1 (6-ounce) package instant vanilla pudding
• 1 large can of crushed pineapple, drained
• 2 (10-ounce) packages frozen strawberries
• 2 bananas
• 1 (16-ounce) carton Cool Whip

Instructions

Prepare the oven. Preheat to 350°F.

Follow the directions provided on the package when mixing the cake batter.

Equally, split the cake batter and put it into two separate cake pans.

Bake the cakes and let it cool, set aside.

Follow the directions provided on the package of the pudding when mixing. Refrigerate.

Get one layer from the cake and cut into small chunks then, put into a punch bowl.

Take half of the pudding and spread it on top then, add half of the pineapple and 1 pack of strawberries.

Slice a banana and place it on top.

Add 1/2 carton of Cool Whip, spread evenly to completely cover the top of the cake.

Do the same procedure on the other layer. End with adding Cool Whip.

Refrigerate overnight for the cake to absorb all the juices and flavours of the strawberries.

Best served chilled!

How are you? I hope you’re doing great! Once again, here I am sharing another recipe for you. I hope you like the biscuits. Well, who doesn’t? This is one of my favourite treats to make for my kids. You might put on a lot of work for this but I promise it’s gonna be worth it! So, what are you waiting for? Put on your apron and awaken the pastry master inside of you! Have fun baking!

Ingredients

BISCUITS:

2 cups Flour

4 teaspoons baking powder

1 cup milk, cold

1/3 cup sugar

5 tablespoons of butter (cold or frozen)

1 teaspoon salt

3 ounces blueberries, fresh or dried

GLAZE:

1 cup powdered sugar

1/8 cup water

1 teaspoon vanilla

1/2 teaspoon lemon juice

Instruction

Prepare the oven. Preheat to 450°F.

In a medium bowl, add salt, flour, sugar, and baking powder. Add cold milk to incorporate all the ingredients and stir until well-mixed.

Break to chunks the hard butter and spread gently and evenly on top of the dough as it starts to take form. Fold the dough and knead. Do this repeatedly until the dough is covered with butter. Then, gently fold the blueberries.

Sprinkle flour to your cutting board to prevent from sticking out. Then, move the dough and roll flat about 1/4 – 1/2 thick. If you prefer, you can make it thicker.

Cut about 6 blueberry biscuits with a cookie cutter.

At this point, the butter may start to melt. If this happens, put the dough back to the freezer for about 10-15 minutes.

Do not prolong the dough in the freezer. The baking powder may become inactive if it exceeds 20 minutes.

Bake in the oven for about 7-12 minutes.

Melt 1 tablespoon of low-fat butter.

Use a pastry brush to paint the biscuits with the melted butter.

In a small bowl, mix the glaze ingredients and sprinkle Blueberry Biscuits using a fork.

Blueberry Biscuits

Rebecca How are you? I hope you’re doing great! Once again, here I am sharing another recipe for you. I hope you like the biscuits. Well, who doesn’t? This is one… Main Dish Recipes Blueberry Biscuits European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BISCUITS:
• 2 cups Flour
• 4 teaspoons baking powder
• 1 cup milk, cold
• 1/3 cup sugar
• 5 tablespoons of butter (cold or frozen)
• 1 teaspoon salt
• 3 ounces blueberries, fresh or dried
• GLAZE:
• 1 cup powdered sugar
• 1/8 cup water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice

Instructions

Prepare the oven. Preheat to 450°F.

In a medium bowl, add salt, flour, sugar, and baking powder. Add cold milk to incorporate all the ingredients and stir until well-mixed.

Break to chunks the hard butter and spread gently and evenly on top of the dough as it starts to take form. Fold the dough and knead. Do this repeatedly until the dough is covered with butter. Then, gently fold the blueberries.

Sprinkle flour to your cutting board to prevent from sticking out. Then, move the dough and roll flat about 1/4 - 1/2 thick. If you prefer, you can make it thicker.

Cut about 6 blueberry biscuits with a cookie cutter.

At this point, the butter may start to melt. If this happens, put the dough back to the freezer for about 10-15 minutes.

Do not prolong the dough in the freezer. The baking powder may become inactive if it exceeds 20 minutes.

Bake in the oven for about 7-12 minutes.

Melt 1 tablespoon of low-fat butter.

Use a pastry brush to paint the biscuits with the melted butter.

In a small bowl, mix the glaze ingredients and sprinkle Blueberry Biscuits using a fork.

Hi there! So, I woke up today craving for something sweet and smooth. I looked inside my drawer and there it was! Just the exact two things I needed to make this simple and amazing cake. Brings back a lot of memories. My best friend and I used to make this all the time throughout college. The times when we had money issues. This helped us get through those days. Okay, I’m being a bit dramatic but yeah it’s true. Good times indeed! Let’s go back to what happened earlier today. I was baking, right? A funny coincidence, my best friend called me to let me know that she was making the same cake. I mean, what are the odds, right? It’s good to have someone to share moments with. Now, I am sharing with you mine. Make this simple and delicious cake to be a part of your life. I sound lame, I know. Lol. But it’s just that this is too personal for me and the fact that I’m sharing it with you only means that I value you as well. Time to make some memories with your friends and family. I’m sure you’re gonna love it!

Ingredients

1 box angel food cake mix (I always use Betty Crocker)

2 cans (21 ounces each) lemon pie filling, I used Comstock pie filling

Powdered sugar

Instructions

Ready the oven then, preheat to 350 degrees F.

In a large bowl, add together the dry cake mix and cans of pie filling. You may want to grease a 9×13-inch baking pan.

Bake for 25 minutes at 350 degrees or until you get a perfect brown colour at the top of your cake.

Let it sit on a wire rack to cool then, sprinkle with the powdered sugar. Enjoy!

Note:
It has a melt in your mouth spongy texture.

Two Ingredient Lemon Bars

Rebecca Hi there! So, I woke up today craving for something sweet and smooth. I looked inside my drawer and there it was! Just the exact two things I needed to… Main Dish Recipes Two Ingredient Lemon Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box angel food cake mix (I always use Betty Crocker)
• 2 cans (21 ounces each) lemon pie filling, I used Comstock pie filling
• Powdered sugar

Instructions

Ready the oven then, preheat to 350 degrees F.

In a large bowl, add together the dry cake mix and cans of pie filling. You may want to grease a 9x13-inch baking pan.

Bake for 25 minutes at 350 degrees or until you get a perfect brown colour at the top of your cake.

Let it sit on a wire rack to cool then, sprinkle with the powdered sugar. Enjoy!

 

Hi There! What’s the first thing that goes through your mind when you hear the word, brownies? Me? Good times! This recipe is amazing and simple to make. I’m waiting for it to finish baking as of this moment. If you happen to have friends coming over tonight, I bet they will love a nice smooth and creamy brownies.

Oh, Okay, It’s done baking. Talk to you soon!

Enjoy baking!

Ingredients

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts, optional

Instructions

Ready the oven. Preheat to 350F.

Apply grease in a 12 x 18 1-inch baking sheet.

In a medium-sized bowl, melt butter, unsweetened chocolate, and 1 pound of chocolate chips. Make sure it’s simmering water. (You may also use a double broiler.) Let the chocolate mix cool for a minute or two or until slightly cool.

Combine eggs, coffee granules, vanilla, and sugar in a large bowl. Stir until well-mixed. Pour in the chocolate mixture into the egg mixture and stir. Let it rest and warm to room temperature.

In a separate medium bowl, strain baking powder, 1 cup of flour, and salt then, add into the chocolate batter.

In another medium-sized bowl, toss in the 12 ounces of chocolate chips, walnuts, and 1/4 cup of flour then, combine with the chocolate mixture.

Pour the chocolate batter into the baking sheet and bake for 20 minutes. Make sure to wrap the baking sheet towards the oven shelf to let the air break out between the pan and the cookie dough. Bake for additional 15 minutes if necessary. Perform a toothpick check where you insert a toothpick in the middle of the cake. When it comes out clean after 20 minutes, you are done! Do not overbake though.

Ina Garten’s Outrageous Brownies

Rebecca Hi There! What’s the first thing that goes through your mind when you hear the word, brownies? Me? Good times! This recipe is amazing and simple to make. I’m waiting… Main Dish Recipes Ina Garten’s Outrageous Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts, optional

Instructions

Ready the oven. Preheat to 350F.

Apply grease in a 12 x 18 1-inch baking sheet.

In a medium-sized bowl, melt butter, unsweetened chocolate, and 1 pound of chocolate chips. Make sure it's simmering water. (You may also use a double broiler.) Let the chocolate mix cool for a minute or two or until slightly cool.

Combine eggs, coffee granules, vanilla, and sugar in a large bowl. Stir until well-mixed. Pour in the chocolate mixture into the egg mixture and stir. Let it rest and warm to room temperature.

In a separate medium bowl, strain baking powder, 1 cup of flour, and salt then, add into the chocolate batter.

In another medium-sized bowl, toss in the 12 ounces of chocolate chips, walnuts, and 1/4 cup of flour then, combine with the chocolate mixture.

Pour the chocolate batter into the baking sheet and bake for 20 minutes. Make sure to wrap the baking sheet towards the oven shelf to let the air break out between the pan and the cookie dough. Bake for additional 15 minutes if necessary. Perform a toothpick check where you insert a toothpick in the middle of the cake. When it comes out clean after 20 minutes, you are done! Do not overbake though.

Are you a strawberry lover? Want everything with strawberry? Strawberry milkshake, strawberry cake, fresh strawberries, strawberry brownies? Yes, you heard it right, strawberry brownies! We were all used to the good old chocolate brownies, so whoever taught of strawberry brownies is genius. I mean, it is pretty amazing, super simple to make and it is unquestionably a delicious dessert. This recipe you can make any time. Likewise, I always have it ready whenever I need cheering up. Strawberries will always have a special place in my heart. Strawberry Brownies are a perfect company for an unforgettable weekend treat.

If you are thinking of something personal and sweet to give a friend whose birthday is coming, this is the perfect gift to give.

WHAT YOU NEED

1 box Duncan Hines strawberry cake mix

2 eggs

1/3 cup oil

1 cup powdered sugar

1/2 to 2 Tbsp of water or milk

PREPARATION

Prepare the oven. Preheat to 350 degrees.

Line an 8-inch square baking pan with parchment, and spray with Pam.

With a hand mixer, mix strawberry cake mix, eggs, and oil until well combined. Make sure to spread batter evenly into the pan.

Bake brownies for 15 minutes or until just set. Be very careful not to overcook it.

When done, allow brownies to cool for maybe 10 minutes. Once cooled, carefully lift from pan using ends of the parchment.

Meanwhile, mix powdered sugar and water until smooth. Then, pour glaze over the brownie, let the glaze spread to edges so that it will drip downsides.

Finally, allow the brownie to cool and the glaze to set before cutting into squares.

These Strawberry Brownies are best to serve with vanilla ice cream or freshly whipped whip cream. Kids would love it with fresh strawberries or strawberry drizzle! How you like you strawberry brownies, it is all up to you!

Strawberry Brownies

Rebecca Are you a strawberry lover? Want everything with strawberry? Strawberry milkshake, strawberry cake, fresh strawberries, strawberry brownies? Yes, you heard it right, strawberry brownies! We were all used to the… Main Dish Recipes Strawberry Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box Duncan Hines strawberry cake mix
• 2 eggs
• 1/3 cup oil
• 1 cup powdered sugar
• 1/2 to 2 Tbsp of water or milk

Instructions

Prepare the oven. Preheat to 350 degrees.

Line an 8-inch square baking pan with parchment, and spray with Pam.

With a hand mixer, mix strawberry cake mix, eggs, and oil until well combined. Make sure to spread batter evenly into the pan.

Bake brownies for 15 minutes or until just set. Be very careful not to overcook it.

When done, allow brownies to cool for maybe 10 minutes. Once cooled, carefully lift from pan using ends of the parchment.

Meanwhile, mix powdered sugar and water until smooth. Then, pour glaze over the brownie, let the glaze spread to edges so that it will drip downsides.

Finally, allow the brownie to cool and the glaze to set before cutting into squares.

These Strawberry Brownies are best to serve with vanilla ice cream or freshly whipped whip cream. Kids would love it with fresh strawberries or strawberry drizzle! How you like you strawberry brownies, it is all up to you!

This is by far the best banana bread I have ever tasted! I make a ton every time so I have plenty for everybody. This banana bread is amazing! You wouldn’t know if you are eating a brownie or a cake. Either way, this dessert is amazingly delicious!

What you need:

BANANA BREAD BARS

1 1/2 cups of sugar

1 cup sour cream

1/2 cup butter, softened

2 eggs

1 3/4 cups of ripe bananas, mashed, about 3 to 4 pieces

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1/2 cup chopped walnuts (optional)

BROWN BUTTER FROSTING

1/2 cups butter

4 cups of powdered sugar

1 1/2 tsp vanilla extract

3 Tbsp milk

Preparation:

Prepare the oven. Heat to 375 degrees. Now, grease and flour a 15×10-inch jelly roll pan.

For the Bars:

In a large bowl, beat sugar, sour cream, butter, and eggs until creamy. Put in the bananas and vanilla extract and blend them thoroughly with the other ingredients. Add flour, baking soda, salt, and blend for about 1 minute. This is optional, but at this point, you can stir in the walnuts.

Spread batter evenly into the pan. Put in the oven and bake for 20 to 25 minutes or until golden brown.

For Frosting:

In a large saucepan, heat the butter over medium heat and let the butter turn a delicate brown. When done, remove from heat immediately.

Then, add the powdered sugar, vanilla extract, and milk in the butter. Whisk them together until smooth(consistency should be thicker than a glaze but thinner than frosting).

Now, that the bars are ready. Spread the brown butter frosting over the warm bars using a spatula. You would want to spread the frosting while bars are warm, it is easier that way.

Your banana bread brownies are ready! Put these babies on a plate, serve, and enjoy! Share with friends, I am sure they will love it!

Banana Bread Brownies

Rebecca This is by far the best banana bread I have ever tasted! I make a ton every time so I have plenty for everybody. This banana bread is amazing! You… Main Dish Recipes Banana Bread Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BANANA BREAD BARS
• 1 1/2 cups of sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 eggs
• 1 3/4 cups of ripe bananas, mashed, about 3 to 4 pieces
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup chopped walnuts (optional)
• BROWN BUTTER FROSTING
• 1/2 cups butter
• 4 cups of powdered sugar
• 1 1/2 tsp vanilla extract
• 3 Tbsp milk

Instructions

Prepare the oven. Heat to 375 degrees. Now, grease and flour a 15x10-inch jelly roll pan.

For the Bars:

In a large bowl, beat sugar, sour cream, butter, and eggs until creamy. Put in the bananas and vanilla extract and blend them thoroughly with the other ingredients. Add flour, baking soda, salt, and blend for about 1 minute. This is optional, but at this point, you can stir in the walnuts.

Spread batter evenly into the pan. Put in the oven and bake for 20 to 25 minutes or until golden brown.

For Frosting:

In a large saucepan, heat the butter over medium heat and let the butter turn a delicate brown. When done, remove from heat immediately.

Then, add the powdered sugar, vanilla extract, and milk in the butter. Whisk them together until smooth(consistency should be thicker than a glaze but thinner than frosting).

Now, that the bars are ready. Spread the brown butter frosting over the warm bars using a spatula. You would want to spread the frosting while bars are warm, it is easier that way.

Your banana bread brownies are ready! Put these babies on a plate, serve, and enjoy! Share with friends, I am sure they will love it!