Soft blondies spiced with the flavors of chai black tea and an extra boost of cinnamon. Warming flavors with an extra crackly layer of cinnamon sugar on top.
Blondies! I love blondies so much. They are basically like cookie dough baked into bars. All the texture of cookies without the trouble of chilling and rolling into balls.
These blondies are spiced with chai tea and extra cinnamon. The combination of ginger, cardamom, black pepper, and cinnamon make these blondies irresistible. A layer of cinnamon and sugar is also sprinkled on top before they go in the oven, so it bakes up like a crackly thin layer, making these chai snickerdoodle blondies a combination of crispy and soft.
Fudgy nutella brownies that twists together salty and sweet with only 3 ingredients! Easy to make, even easier to eat.
Don’t shy away from the salted part. Please, trust me on this. Salty and sweet balance each other out, they are BFFs. Salt always brings out the best of everything else, adds extra oomph. It’s just like salted caramel! Only, salted nutella instead.
Now that we’ve gotten over the salt part, let’s get to the brownies. Have you ever seen those two ingredient or three ingredient nutella brownies? They have been floating around the internet for a while. I’ve tried and loved the three ingredient ones using nutella, eggs, and flour. However I found that the nutella flavor wasn’t very prominent. I’d also seen the two ingredient version with only nutella and eggs, but it involved beating the eggs for so long that my lazy side never wanted to make them.
But boy, am I glad that I did. These brownies are SO easy. They are easiest to make in a stand mixer but an electric hand mixer, whisk, or even a fork will do if you are willing to put in the effort and time (those last two will definitely give you a good workout). I added in a little salt, and there you have it!
The product is these ridiculously dense and fudgy brownies that are a little salt and have hints of hazelnut. The texture is not that of your traditional brownie, but these are still fantastic and so easy to make. Plus, since they don’t use any flour, they are perfect for your gluten intolerant self, family, or friends!
Light, creamy, bright coconut cheesecake with a whipped texture that will be ready in no time. No oven required!
A few weeks ago, I made this for my friend’s birthday. I was deciding what to make. She told me that she wanted something with coconut and with cheesecake, but it was a busy day and the oven was already being used since we had guests scheduled to arrive later that day. I also had more than a few extra lemons that I didn’t know what to do with.
Enter this no bake coconut lemon cheesecake. It is so easy to put together! The filling is like a light, coconut cheesecake mousse with bursts of bright lemon. I could eat it with a spoon. Plus, making it is so easy!
A tender, buttery cake with a melt in your mouth texture and a nutty, sweetness from browned butter.
Hi there! Last week, I taught you how to brown butter. It’s something that can be a little daunting at first, but once you get the hang of it you’ll be browning butter for everything you use (and you should, too. It makes everything delicious!). It brings a unique sweet and nutty, toasty aroma to this Dutch Butter Cake that only browned butter can.
Have you ever had Dutch Butter Cake? It’s a super soft, buttery, tender, melt-in-your-mouth cake. It’s a little crumbly and filled with buttery deliciousness. I promise you, cannot have just one piece.
This cake is also super simple to make, with only four ingredients. All you do is mix the ingredients together, spread it into your pan, and bake. As for lining your pan, I would opt for either parchment or aluminum foil. There’s already enough butter in the recipe, so you don’t need to add any more.
Easy brownies studded with juicy cranberries. Perfect for the winter season, and easily doubles up as a Valentine’s Day recipe!
These cranberry brownies are your fudgy brownies with a crackly surface, with the added bonus of a tangy pop of cranberries. The brownie recipe on its own is good, but the extra addition of cranberries really brings a burst of flavor.
While the cranberries are sour and tart here, the brownies counteract that with their sweetness and bring a balance. Have you ever had fresh cranberries before? I’d only eaten fresh cranberries after I had tried sweet dried cranberries and the ever-so-sour cranberry juice.
A thick, velvety pumpkin filling on top of a firm crust with a crackly sugar surface.
You guyysssss. The pumpkin cheesecake brulee bars are my new favorite pumpkin dessert of the moment.
Sure, I love my pumpkin maple cupcakes, and pumpkin chai shortbread, but this luscious filling paired with the crust is irresistible.
I was already planning on making something with a burnt sugar crust. I love bruleeing things, partially because of the wonderful sugar crust and also because I get to whip out my blowtorch. I LOVE my blowtorch. It makes me feel so cool whenever I use it.
Then I saw recipes everywhere for cheesecake. While I do love cheesecake, I’m always too lazy to make the whole deal. It requires so much cream cheese, and there’s always that thing about not whipping the eggs too much and letting it cool slowly to prevent cracks. Dealing with cheesecake cracks is not my thing.