3 INGREDIENT GREEK YOGURT CAKE

This 3 ingredient Greek yogurt cake (no sugar added + gluten free) is super easy, tasty and really healthy. You can make it with Vanilla Greek yogurt like I did today and it's delicious. I topped it with fresh Blueberry Compote. Beautiful easy Dessert to serve  

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servings: 8

equipment

6 inch springform pan

What you Need:

1½ cups Greek yogurt
4 eggs
5 tbs tapioca flour (or corn starch)
toppings: fresh fruit, powdered sugar or shaved chocolate(optional)

How to Make it:

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. 

To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepared pan and bake for 40-45 minutes or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. You can serve this chilled on a hot day or take it out 15 minutes before serving.

Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

notes

You can use tapioca starch, arrowroot powder or corn starch in this recipe. 

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness. 

I topped this with fresh blueberry compote 

nutrition

Calories: 71kcal |

bake in a spring form pan

cake will rise and then sink when you take it out of oven that is normal

\

blueberry fruit compote

Banana Split Cake No Bake

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Banana Split Cake has all the flavors of a classic dessert in layers of easy to make Cake, it looks so pretty and tastes so good. Chilled so it's great for summer time especially but really you will want to make this more than just summer time. Fresh bananas, strawberries, crushed pineapple in layers of dreamy cream cheese, pudding, whipped topping, then topped with chocolate drizzle, nuts, maraschino cherries all over more whipped cream topping. It's a delight.

CHILL TIME 3 hrs

SERVINGS 12

What you need:

Crust

2 cups graham cracker crumbs

½ cup butter melted

¼ cup granulated sugar

Cream Cheese Layer

12 ounces cream cheese softened

½ cup granulated sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip thawed

Fruit Layer

3 bananas sliced

12 strawberries

20 ounce can crushed pineapple drained well

Pudding Layer

2 boxes 3.4-ounce each instant banana cream pudding mix

2 cups cold milk

Toppings

8 ounce tub Cool Whip thawed

Chocolate syrup

Maraschino cherries stems removed

Rainbow sprinkles

How to make it:

Graham Cracker Crust:

Coat a 13×9 baking dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.

Cream Cheese Layer:

In a large mixing bowl, beat cream cheese with an electric mixer until smooth.

Add the powdered sugar and vanilla extract and beat until smooth and creamy.

Gently fold in the Cool Whip until combined.

Set the cream cheese filling aside until you’re ready to assemble the cake.

Pudding Layer:

In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.

Assemble the Cake:

Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.

Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.

Spread pudding evenly over the pineapple.

Evenly spread one container of Cool Whip over top of the pudding layer.

Chill the cake in the refrigerator for at least 3 hours or overnight.

Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.

Raw Apple Cake

  

My mom used to make a raw apple cake, this is her recipe that I updated a bit with adding chi seeds and flax seeds for fiber and a different taste. Of course that is an option you decide. Try my recipe

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makes 1 - 9x13 inch pan

what you need:

 1 cup white sugar
 1/2 cup brown sugar
 1/4 cup chia seeds
 1/4 cup flax seeds
 2 1/4 cups all-purpose flour
 1/4 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 cup vegetable oil
 2 eggs, beaten
 1 cup sour milk
 2 cups apples - peeled, cored and chopped
 
 topping
 1/4 cup brown sugar
 1/4 cup white sugar
 1/2 cup chopped walnuts
 1/2 teaspoon ground cinnamon

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.

In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, chia and falx seeds, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.

Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ready to bake

Doesn't that look good, you should smell it baking

No Bake Lemon Cheesecake

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This is a delightful cheesecake, doesn't take as long as traditional cheesecakes, looks and tastes divine.
Sweet and tart, top with sliced lemons, dollops of lemon curd or beautiful strawberries make it even more delicious. This will be served at a holiday gathering today for Easter.
Makes an 8 inch cake serves 8-10

What you need:
FOR THE GRAHAM CRACKER CRUST
16 graham crackers
1/2 c. light brown sugar
1 stick salted butter, melted

FOR THE LEMON CHEESECAKE FILLING
3 8-ounce blocks full-fat cream cheese, at room temperature
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest 
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
To garnish: lemon slices, lemon curd, or sweet strawberries (if desired)

How to make it:
For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. 
In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Loosen the cheesecake from the springform pan. Garnish with beautiful strawberries or lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired. 

Cranberry White Chocolate Mousse Cheesecake

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This heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse. So pretty for the holidays My cheesecakes are requested often. So I take pride in making them.

Servings: 1 9-inch cheesecake

What you need:
Cranberry Jam:
16 oz fresh cranberries
1 cup white granulated sugar
1/2 Tbsp vanilla extract
Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter melted
1 tsp vanilla extract
Cheesecake Filling:
24 oz cream cheese softened
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
White Chocolate Mousse:
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or super fine sugar

How to make it:

Candied Cranberries (overnight):

Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.

Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.

Drain cranberries in a colander.

Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.

Quick Cranberry Jam:

In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.

Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

Spread the cranberry jam over the crust.

Cheesecake:

Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.

Add vanilla extract, and sour cream. Mix until combined.

Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.

Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.

Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.

Spoon all of the cheesecake batter into the springform, over the jam.

Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.

Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).

Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)

Cool cheesecake for an hour.

Cover the pan with foil and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.

White Chocolate Mousse:

Break up white chocolate bars and melt them according the to package instructions.

Beat cream cheese with an electric mixer for a couple of minutes.

Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.

Fold in whipped topping gently until all combined. After mixing, I place back in fridge to firm up for spreading or piping. Just about 15-20 minutes does it.

Spread white chocolate mousse over the top of the cheesecake. You can pipe the mousse on top of the cheesecake or spread, I like to leave a circle open to add the candied cranberries

If using candied cranberries, spread them on top of the white chocolate mousse.

BANANA PUDDING DESSERT

This Banana Pudding is a no-cook pudding recipe made with sweetened condensed milk, cream cheese and pudding, fresh bananas and Nilla wafers!

What you need:
1 (8 oz) block cream cheese, softened to room temp.
1 (14 oz) can sweetened condensed milk
1 (5 oz) package Instant vanilla pudding mix, larger box
3 cups milk
2 tsp vanilla extract
1 (8 oz) tub whipped topping (COOL WHIP), thawed
1 (11 oz) box Nilla wafers
5-7 bananas, peeled and sliced

How to make it:

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.

Add in sweetened condensed milk, pudding mix, milk and vanilla extract.

Mix until combined well.

Finally, stir in half of the whipped topping.

To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.

Add a layer of bananas.

Then pour one-third of the pudding mixture on top (enough to cover all the bananas).

Continue with two more layers.

Top with remaining whipped topping.

Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.

Tip:

To keep the bananas from turning brown too quickly, you can sprinkle a little citric acid powder onto the sliced bananas. Just a little so as not to change the flavor. Or, you could lightly coat the sliced bananas in lemon or orange juice. Again, just coat lightly so as not to change the flavor.

Banana Cream Pudding flavor can be substituted for the vanilla pudding. Alternatively, banana extract can be substituted for the vanilla extract.

Brownie Pie

When you get a need for chocolate this is an easy quick recipe that makes a nice chocolatey treat.
Serve with whipped cream or ice cream, it's so good.

Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp. cocoa powder
1 tsp salt
1/2 c all purpose flour

 

Instructions

Preheat oven to 350 degrees.

Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well.  Add cocoa powder, salt and flour and stir until well combined.   Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.  Bake 30 to 35 minutes until center is set.

 

Banana Pudding Cheesecake Pie

Combine three great flavors and what do you get? This dessert Mmm good This recipe makes 2 pies

INGREDIENTS
2 blocks (16 oz.) cream cheese, softened
3/4 c. sugar
2 c. heavy cream
1 tsp. pure vanilla extract
1 package instant vanilla pudding mix
1 3/4 c. whole milk
2 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers, plus more for garnish
Whipped cream or Cool Whip, for serving

DIRECTIONS

You will make 2 pies or sometimes I do 1 pie and 1 dessert dish or serving dishes depending on who's eating it, small kids like their own dishes, so I will use cute bowls or cups even for individual servings, I mix up graham cracker crumbs, a touch of sugar and sprinkle in the bottom of the cups or a dessert serving dish.

How to make it:

Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.

Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)

Optional Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Fresh Apple Crumble

#baking #Ilovetobake #desserts #whatsfordinner

Got fresh Apples? Then make this quick dessert and your family will love you more

You can use Gala, Granny Smith, Fiji or any good cooking apple

What you need:
6-8 large baking apples, peeled and sliced
3/4 c. sugar
1 t. cinnamon
½ t. nutmeg
Dash salt
1 c. packed brown sugar
1 c. flour
½ c. butter, melted

Fresh Cream to top it with or Ice Cream is good but optional

How to make it:
Place apples in a greased 9x13 baking dish. Sprinkle with sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter. Sprinkle over apple mixture. Bake at 350º for 40-45 minutes or until apples are tender.

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New York Cheesecake

This is my most requested cheesecake, and I make all kinds but this is number one with everyone who eats it.So delicious you will enjoy every bite.

INGREDIENTS

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon almond extract

DIRECTIONS

    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Top with your favorite toppings, we used fresh mashed strawberries as an option with this one today.

toppings can vary depending on your choice

this one is a New York Cherry Cheesecake

Oreo Cheesecake

This is a good cheesecake to make, not to long to mix up and bake and turns out yummy
yield: 

6 SERVINGS 

Ingredients:
For the Crust
12 whole Oreo cookies, crushed into crumbs
2 tablespoons salted butter, melted
For the Cheesecake
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 teaspoons pure vanilla extract
8 whole Oreo cookies, coarsely chopped
For the Topping
1 cup whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional

Directions:

Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray. Heat oven to 350

In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes.

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.

Pour 1 1/2 cups of water into a pan wider than your cheesecake pan

Wrap the outside of pan with foil, to keep water from seeping into pan when baking. Bake

Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.

Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

. 

Blueberry Dump Cake

 

Blueberry Dump Cake is fresh and full of blueberries and just the thing to serve on a warm summer day or really anytime you're in the mood for blueberries. 

What you need:
18 servings
1 (18.25 ounce) package white or yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted  
1 teaspoon ground cinnamon

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Ne sure to spread this out thin in a 9 x 13 pan so the cake mix doesn't get too dense.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

You can use other fruits too, or a couple cans of pie filling of your choice is delicious too

Grape Cherry Salad

A sweet dessert to serve any day of the week, easy to make and is so pretty in a glass bowl. It keeps for a few days if there are any leftovers too


Ingredients:
Approximately 2 lbs. seedless grapes. Your choice red or green or mix the two. Remove grapes from stems, wash and let dry. Meanwhile, cream together:
1 cup dried cherries (make sure they are pitted)
8 oz. cream cheese (room temp)
1 cup sour cream
1/2 cup brown sugar

Fold grapes and dried cherries into creamed mixture. In another bowl, combine 1 cup chopped pecans and 1/2 cup sugar (white or brown--your choice). In a pretty bowl or serving dish, spread a layer of the grape mixture, then a layer of the pecan mixture. Alternate layers, ending with pecans. Cover and chill before serving. Refrigerate leftovers. Will keep for several days

Pumpkin Cake Roll

This pumpkin roll is slightly spongy and moist and filled with gooey goodness of cream cheese frosting. It makes a beautiful holiday dessert

INGREDIENTS:
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan lined with parchment paper. Spray parchment paper with non stick cooking spray. Allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder the outside of pumpkin cake roll with powdered sugar before wrapping in wax paper or foil so not to stick to the wrapping. Chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

OOEY GOOEY BROWNIES

Sometimes, all you need is a little chocolate. Its true. If you’ve had a long day, need a stress break, or just need a treat, this quick recipe for chocolate brownies will make everything right in the world.


Ingredients
1/2 cup cocoa powder
2 cups white sugar
1 cup melted butter
1-teaspoon vanilla extract
4 eggs
1 1/2 cups flour
1/2-teaspoon baking powder
1/2-teaspoon salt

Optional: add 1 cup chopped nuts

1 cup white chocolate chips


Directions:

Preheat the oven to 350 degrees. In a bowl add your cocoa powder and the melted butter. Whisk until combined. Add sugar, mix together. Next, add the rest of your dry ingredients, and finally, the 4 eggs. Mix until well combined.

Grease a 9 X 13 inch pan and add batter (about an inch in thickness). Bake at 350 degrees F for 35-40 minutes to allow for gooey center

I topped these with white chocolate chips today
Cool and enjoy and send your troubles away!

Instant Pot Creme Brulee'

What a delicious dessert to make in your Instant Pot and so yummy

What you need:
4 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon vanilla
Sugar for topping

How to make it:
In a mixing bowl, mix egg yolks with sugar, add whipping cream and vanilla, blend well and pour in ramekins ( I used two large ramekins, can make up to 4 small ramekins). Cover with aluminum foil, shiny side in.
Add water to pot (around one cup) press steam setting to 10 minutes. Put in the ramekins and close lid.
It will take about 10 minutes for the pressure to build and start time. NPR (natural pressure release) for about 10 minutes. Cool then place in fridge for at least 2 hours. When ready, sprinkle sugar on top and torch till top is candied. Enjoy!