10+ Easy baking recipes

Crispy Baked Homemade Granola Bars

8 Easy Baking Recipes | Delicious Baking Recipes | Baked Dessert Recipes

ZUCCHINI SPICE CAKE WITH BROWNED BUTTER FROSTING

2 Easy Banana Bread

CHAI-SPICED CARROT BANANA BREAD WITH CREAM CHEESE FROSTING

11 baking recipes you can’t mess up

Orange Polenta Cake

Roasted Banana Cream Cake

Ingredients

• 4 bananas roasted
• 2 large eggs
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 tsp. baking powder

Instructions

• Preheat the oven to 350 degrees. Place bananas on a baking sheet with the skins still on. Place in the oven and bake for 30 minutes. Grease two 8 inch cake pans. Add a square of parchment paper in the middle of the pan and grease the paper.
• After the bananas have cooled enough to take them out of their skins, place them in your mixer bowl. Add oil and sugar mixture and whisk on low with whisk attachment
• After the mixture is combined, add the eggs and vanilla and scrape down the sides. Give it a quick whisk until everything is incorporated.
• In a medium bowl, sift flour, baking soda, salt, and baking powder.
• Add the sifted dry mixture into the mixer bowl with the wet. Whisk on low until flour is somewhat incorporated. Turn on medium and whisk until flour is just incorporated.
• Bake at 350 for 30 to 35 minutes. Place on cooling rack until cooled.

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Prep Time:35 minutes       Cook Time:35 minutes    Total Time:1 hour 10 minutes  

 Servings: 8     

STRAWBERRY LEMONADE CREAM CHEESE POKE CAKE

Here’s a delicious strawberry lemonade cream cheese poke cake that is perfect for spring and definitely perfect for a refreshing summer treat. This cake recipe uses my extremely popular cream cheese lemonade pie filling so you know it has to be delicious! Strawberries and lemons, two great flavors in one awesome tasting dessert.

greatgrubdelicioustreats.com

The flavor of the strawberry cake, mixed with the tart, delicious, lemonade cream cheese filling, then topped with the light and fluffy cool whip, makes this one incredibly delicious dessert that will be requested over and over. Let me just say, the first bite will have you hooked. 

The filling is pretty thick and doesn’t run into the holes, but no worries. All you have to do is add some filling to a baggie, clip the corner, squeeze the lemonade filling into the holes, spread the remaining filling over the cake then chill for 4+ hours. Add cool whip and garnish with fresh strawberries and lemon slices right before serving and you will have yourself a deliciously light, scrumptious, tasty cake that your taste buds will fall in love with.

Ingredients

For the Strawberry Cake

• 1 box strawberry cake mix
• 1 3 oz box strawberry flavored jello
• 3/4 cup vegetable oil
• 1 cup warm water
• 3 eggs

For the Lemonade Cream Cheese Filling

• 2 8 oz pkgs cream cheese
• 3/4 cup frozen lemonade concentration
• 5 oz can evaporated milk
• 1 3.4 oz box lemon instant pudding and pie filling
• 1 8 oz container cool whip
• Optional: sliced strawberries and lemon slices

Instructions

For the Strawberry Cake

1. Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
2. In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
3. Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
4. While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
5. Let cool completely.

For the Lemonade Cream Cheese Filling

1. In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
2. Pour lemonade concentrate into cream cheese and beat until well blended.
3. In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
4. Add pudding mix to cream cheese mixture and beat until well incorporated.
5. Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
6. Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
7. Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving. 

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Prep Time : 20 mins

Cook Time : 40 mins

Total Time : 1 hr

HEALTHY BLUEBERRY LEMON MUFFINS

Want some delicious blueberry lemon muffins that are totally healthy and dairy free? These little goodies are just that! I serious cannot believe these tastes so good, and are healthy! What a win! I have been searching for different things to bake and since we had both, blueberries and lemons, this was the perfect dessert.

These healthy blueberry lemon muffins are so tasty and it’s hard to believe that they are dairy free! The blueberries, and the lemons, are just bursting with delicious flavor. Eating healthy isn’t bad, if I do say so myself.  I know you will enjoy these very much!

I do wish that these muffins would have risen a little more. I needed to fill them all the way to the top of the muffin tin/liner. So when you are making yours, make sure to fill them to the top.

INGREDIENTS

• 1⅓ cup whole wheat pastry flour
• 1⅓ cup organic corn meal
• 1 Tbs baking powder
• ½ tsp salt
• ¾ cup organic cane sugar
• 1½ sticks of vegan butter (I used Earth Balance®)
• 1⅓ cup unsweetened almond milk
• 3 tsp packed Ener-G Egg Replacer + 4 Tbs warm water (equals 2 eggs)
• 1 tsp vanilla
• 3 Tbs lemon zest (2 Large lemons)
• 3 Tbs fresh lemon juice (I large lemon)
• 1¾ cups fresh organic blueberries

INSTRUCTIONS

1. Preheat the oven to 350°
2. Grease and flour muffin pan, or line with cupcake liners.
3. In a medium bowl, combine first 4 ingredients and whisk until combined.
4. In a small bowl, mix egg replacer and water until dissolved.
5. In a large bowl, mix sugar and "eggs" on medium speed until combined.
6. Add butter and beat until creamy.
7. Add vanilla and lemon juice, beat until combined.
8. Mix in ⅓ flour mixture, then ½ almond milk, alternating between the two ending with flour. Mix on low just until combined
9. Fold in blueberries and lemon zest.
10. Spoon into muffin pans and fill to the top.
11. Bake at 350° for 20-25 minutes or until wooded tooth pick comes out clean.

BLUEBERRY SOUR CREAM COFFEE CAKE

The other day I was craving blueberries, and I have been wanting a coffee cake, so, while I was debating over what type of cake to make, and since I have been craving both, blueberries and coffee cake, I decided to put the two together. Blueberry sour cream coffee cake is what I came up with. This cake is super moist (which is rare for a coffee cake, or should I say, the ones I have had), and bursting with flavor, and a great way to start your morning. It’s good all day for that matter!

Perfect S’mores Cupcakes

Hershey’s S’mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache

Strawberry Chocolate Cake

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

omgchocolatedesserts.com

Ingredients

For Chocolate Cake:

• 1 cup sugar
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/4 cup + 2 tablespoons cocoa
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

Chocolate Mousse:

• 6 Tablespoons unsalted butter
• 12 oz. high-quality semisweet chocolate(chopped)
• 3.5 oz.white chocolate(chopped)
• 1 3/4 cups heavy whipping cream
• 2/3 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons unflavored gelatin
• 2.5 Tablespoons cool water
• 2 quarts strawberries ( try to find small strawberries)

For Chocolate Ganache:

• 2/3 cup heavy cream
• 5.5 oz. semisweet chocolate( chopped)

For Chocolate Curls:

• 3.5 oz. semisweet baking chocolate
• 1 tablespoon vegetable shortening (or vegetable oil)

Instructions

1. NOTES: to assemble the cake you’ll need 9×3 inch springform pan.

To make the chocolate cake :

1. Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
2. In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until combine.
4. Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes). Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.

For chocolate mousse filling:

1. In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
2. In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
3. Heat softened gelatin on low heat and stir to dissolve and became completely free of lumps, set aside to cool.
4. Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
5. Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula, scraping the bottom to incorporate the cream completely.

To assemble the cake:

1. Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
2. Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
3. Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries(if some strawberries are too tall just cut off more when stemming them because all strawberries should be about the same size).
4. To spread the filling easier and not to disturb strawberries, transfer it into piping bag and fill in all the gaps between strawberries (be careful not to skip some gaps!). Spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours, or overnight to set.
5. When the mousse has set make the ganache. Simmer 2/3 cup heavy cream and pour over 5.5 oz chopped chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache became smooth. Spread on top of the cake and place back in fridge until the ganache has set.
6. Run a thin knife around the cake and release the ring from springform pan.

To make the chocolate curls:

1. Melt 3.5 oz. semisweet baking chocolate with 1 tablespoon vegetable shortening (or vegetable oil) and spread in a thin layer onto baking sheet(but not too thin or the curls will breaking) Place in the freezer for 6-8 minutes to harden. Take out the chocolate from the freezer and leave on the counter for 2 minutes. Use a metal spatula and begin to scrape along the end of chocolate. If the chocolate is too hard it will break so wait for a while to soften at room temperature. If it’s too soft and won’t make the curls place the chocolate back in the freezer.
2. Gently arrange the curls on top of the cake and garnish with strawberries.
3. Store in the fridge.

Very Berry Dessert Lasagna

Very Berry Dessert Lasagna is easy, no bake summer dessert recipe with fresh strawberries and blueberries.

omgchocolatedesserts.com

Ingredients

For Oreo Crust:

• 36 Golden Oreo cookies
• ½ cup unsalted butter-melted

For Strawberry Layer:

• 1 ½ (3 oz.) box strawberry flavored gelatin (like Jello)
• 2/3 cup boiling water
• ¾ cup strawberry Greek yogurt-cold
• 1 cup diced fresh strawberries
• 2 ¼ cups Cool Whip

Cheesecake Layer:

• ½ cup unsalted butter-softened
• 1 cup powdered sugar
• 8 oz. cream cheese-softened
• 1 ½ teaspoon vanilla
• 1 ¼ cup Cool Whip

For Blueberry Layer:

• 1 ½ (3 oz.) box berry blue gelatin (like Jello)
• 2/3 cup boiling water
• ½ cup blueberry Greek yogurt-cold
• 1 cup fresh blueberries
• 2 ¼ cups Cool Whip

Topping:

• 2 ½ –3 cups Cool Whip
• 6 oz. white chocolate bar or block-to make the curls
• ½ cup fresh blueberries
• ½ cup diced strawberries

Instructions

Oreo Crust

1. To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
2. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 x 2-inch dish, set in the freezer to firm while making next layer.

Strawberry Layer:

1. In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
2. Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
3. Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.

Cheesecake Layer:

1. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
2. Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.

Blueberry Layer:

1. In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
2. In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
3. Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.

Topping:

Refrigerate until set, then spread 2 ½ -3 cups whipped cream on top.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
Garnish with fresh blueberries and diced strawberries before serving.
Store in the fridge.

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Prep Time: 60 minutes                    Yield: 12-16