Easy Desserts Anyone Can Make

This brownie cheesecake is easy to make even if you are a novice baker. It is moist, fluffy and light, unlike the usual chewy and fudgy brownie which is heavy on the stomach. It is made from a box of brownie mix and cream cheese mixture, yet taste every bit from scratch.

Nobody will believe that this brownie sensation was made from a box. Check out the recipe and the how-to video below.

Ingredients

For the brownie portion-

1 box Duncan Hines Family-Style Dark Chocolate Fudge fo 13"x9" Pan Size

3 eggs ( at room temperature)

1/2 cup vegetable oil

1/4 cup water

1 tsp. vanilla

For the cheesecake portion-

1 package (8 oz.) Philadelphia Cream Cheese, softened

1/3 cup sugar

1 egg

1/2 tsp. vanilla

Directions

1.Preheat oven 350 degrees F (175 degrees C). Grease and dust a 13x9x2 inch baking pan.

2.Add the contents of 1 box of brownie mix into a large bowl. Make a well in the center, add 3 eggs, 1/2 cup vegetable oil, and 1 tsp. vanilla.

Beat together with a spatula until well blended (about 50 strokes). Do not overbeat. Spread into the prepared cake pan and set aside.

3.In a medium bowl, beat cream cheese with an electric hand mixer until fluffy. Gradually add 1/3 cup sugar, 1 egg, 1 tsp. vanilla until smooth.

Pour cream cheese mixture evenly over brownie batter. Take a spatula or knife and swirl to create a marbled effect.

4.Bake in preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool and cut into serving pieces.

This is my video showing how easy it is to make the marbled cheesecake brownie recipe. It is guaranteed to be a favorite for the kids and will garner a lot of compliments even from those who are not fond of cheesecake or brownie.

Timing is everything.

Did you know??

Overbeating the batter will make the flour develop too much of the protein gluten and make the cake dry and tough. If the recipe calls for 2 minutes of mixing at medium speed, or 50 strokes by hand, please do so. Do not overbeat or underbeat.

Take the eggs out of the refrigerator 1 hr.before you start to bake.

Room temperature eggs, when combined in a recipe, create volume and also aid in mixing the batter. The proteins in the egg yolks act as emulsifiers which keep all your ingredients blended together so they don't separate.

The heat is on.

Preheating the oven will ensure even heat distribution when the batter is ready for baking. The gas inside the trapped air bubbles in the batter will expand and make the cake rise before these have a chance to pop.

GET YOUR Vitamin C fix!

This lemon bar cheesecake has proven time and time again to be a crowd pleaser.The combination of the lemony crust and the creamy cheesecake makes this a winner.

Ingredients

1 pkg, lemon cake mix

3 large eggs, divided

1/2 cup vegetable oil

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 container (8 oz.) sour cream

1/2 cup granulated sugar

1 tsp. grated lemon peel

1 TBSP. lemon juice

Powdered sugar

Directions

Preheat oven to 350 degrees F.

Make the crust

Mix cake mix, 1 egg and 1/2 cup oil in a bowl. Roll into a ball and press mixture onto bottom and up sides of lightly greased 15x10x1 inch pan.

Bake at 350 degrees F for 10 minutes. Remove from oven.

Make the cheesecake filling

Mix cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel and juice; pour batter into crust.

Bake at 350 degrees F for 30 to 35 minutes or until filling is just set in center and edges are light golden brown. Cool. Sprinkle with powdered sugar.

Cut into bars. Store leftover bars in refrigerator. Makes 2 dozen.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

No eggs or oil. Just yummy goodness.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

This recipe takes the cake. It is light, moist, and so chocolatey, with a whiff of almond liqueur in every bite. The addition of chocolate instant pudding, sour cream, extra egg and the almond liqueur transformed this recipe from ordinary to extraordinary

Ingredients

1 pkg. Duncan HInes devil's food cake mix

1 pkg (4-serving size) chocolate instant pudding mix

4 eggs

1cup sour cream

1/4 cup water

1/2 cup vegetable oil

1/4 cup Amraretto almond liqueur

1 cup mini morsel chocolate chips

1/4 cup chopped almond slivers

Glaze

3 Tbsp. butter

1/4 cup Amaretto almond liqueur or other brand

1 Tbsp. granulated sugar

Directions

1. Preheat oven to 350 degrees F

2. Grease and dust with flour a 10-inch Bundt cake pan

3. In a large mixer bowl, combine cake mix, pudding mix, eggs, oil, sour cream, water and liqueur.

Beat on medium speed for 2 minutes. Stir in the chocolate chips. Mix well.

4. Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean.

5. Cool 20 minutes in pan, then remove from pan and place on rack set over waxed paper.

6. Make the glaze

In a small saucepan, combine butter, almond liqueur and sugar. Bring to a boil, then simmer 1 minute, stirring,

until sugar is dissolved and glaze is slightly thickened. Brush glaze over warm cake. Sprinkle cake with the chopped almonds.

Cool completely.

Interesting Facts about Chocolate

How is Chocolate Made?

Who makes the Best chocolate?

The Health Benefits of Chocolate

Guest coming and don't know what to serve?

Time and time again, this easy recipe has proven to be a crowd pleaser. It is super moist and fluffy and so yummy!

Ingredients

1 box Dark Fudge Chocolate Cake

1 box (3 oz.) Jell-O (raspberyy, cherry or strawberry flavor)

1 cup boiling water

1/2 cup cold water

Directions

Preheat oven to 350 degrees

Grease and dust a 13 x9 x2 cakepan

Prepare cake mix as directed on the box. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 15 minutes. Poke the cake with fork at 1/2 inch intervals.

Dissolve Jell-O gelatin in boiling water in large measuring cup and add cold water. Blend well.

Slowly pour the gelatin mixture over the entire surface of the cake. Note that the Jell-O will seep into the poked holes in the cake.

Chill in refrigerator for 3 to 4 hours. Serve with Cool whip, a scoop of ice cream, or as is.

This is an amazingly easy recipe and can be baked as loaf cakes or muffins. I made this for a potluck at my workplace and it was demolished in no time. This is great for breakfast, snacks, or for afternoon tea. Be ready for seconds.

Ingredients

--------------

Spice cake mix

1 3.4 oz. package Jell-O instant pudding Vanilla flavor

2 large ripe bananas, mashed

4 large eggs

1 cup water

1/4 cup vegetable oil

1 cup chopped walnut

Preparation

---------------

Preheat oven to 350 degrees

Grease and flour 2 8" x 4" x 2-1/2" loaf pans

1. Mix spice cake mix and vanilla instant pudiing mix in a large bowl.

2. Make a well.

3. Add water, oil, eggs, mashed bananas and mix with rubber spatula to moisten dry ingredients.

4. Beat with electric mixture at medium speed for 2 minutes, scraping sides.

5. Fold in chopped walnut.

6. Pour into 2 loaf pans.

7.Bake for 50 minutes or until toothpick inserted in center comes out clean.

8.Cool and serve.

Everything you want to know about bananas is in this book - medical remedies, recipes, trade wars, banana jokes, social status, etc.

Great kitchen helpers to whip up those sensational baked goods.

Great with sliced French baguette

MAKES 3 cups dip

PREP TIME: 15 Minute(s)

COOK TIME: 30 Minute(s)

INGREDIENTS

1 package Knorr® Leek recipe mix

1 can (14 oz.) artichoke hearts, drained and chopped

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1 container (16 oz.) sour cream

1 cup shredded Swiss or mozzarella cheese (about 4 oz.)

PREPARATION

Preheat oven to 375°. Combine all ingredients in a 1-quart casserole.

Bake for 30 minutes or until golden brown. Serve with your favorite dippers.

Spinach & Artichoke Dip: add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.

Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.

Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.

Your feedback is important to me.