Step by Step Video

INGREDIENTS

• 3 ripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cup of freshly milled flour (soft white wheat)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

To get 1 1/2 cups of freshly milled flour, you’ll need to mill about:

• 1 cup + 2 tablespoons of soft white wheat berries

INSTRUCTIONS:

Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.

Mill the Flour

Mill 1 cup + 2 tablespoons soft white wheat berries to make about 1 1/2 cups freshly milled flour.

Banana Mixture

In a large mixing bowl, mash 3 ripe bananas until smooth using a fork or potato masher. Stir in 1/3 cup melted unsalted butter until combined. Mix well. Add 1/2 cup of sugar. Stir in 1 egg and 1 teaspoon vanilla extract until fully incorporated.

Dry Ingredients

In a separate bowl, whisk together:

• 1 1/2 cups freshly milled soft white wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Combining Wet and Dry

Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix; a few lumps are perfectly fine. Fold in 1 cup chocolate chips.

Rest the Batter

Let the batter sit for 15–20 minutes before baking. This allows the freshly milled flour to fully absorb the moisture, giving the banana bread a softer texture and better crumb.

Baking

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.

Why Use Freshly Milled Flour Instead of Store-Bought Flour?

Freshly milled flour offers better flavor, nutrition, and freshness compared to store-bought flour. Because the wheat berries are ground right before baking, the natural oils and nutrients remain intact.

Benefits of Freshly Milled Flour

More nutrients – Freshly milled flour keeps the bran, germ, and endosperm together, preserving fiber, vitamins, and minerals.

Better flavor – It has a richer, nuttier taste that adds depth to baked goods like banana bread.

No preservatives – Homemade flour is completely fresh and free from additives often found in processed flour.

Improved freshness – The natural oils in wheat begin to oxidize after milling, so fresh flour gives the best taste and quality.

Does Freshly Milled Flour Bake Differently?

Yes, freshly milled flour absorbs more liquid and can create denser baked goods if recipes are not adjusted. In quick breads like banana bread, it creates a hearty yet moist texture with excellent flavor. That’s why it helps to let the batter rest for 15–20 minutes before baking, giving the freshly milled flour time to fully absorb the moisture.

If the batter seems too thick or dry after resting, add a small splash of milk until it reaches the right consistency. If the batter feels too thin or wet, sprinkle in a little extra freshly milled flour, one tablespoon at a time, until balanced.

Frequently Asked Questions

What wheat berries are best for banana bread?

Soft white wheat or hard white wheat work best for moist banana bread. Soft white wheat creates a lighter texture, while hard white wheat gives more structure.

Why is my banana bread dry?

Dry banana bread is often caused by too much flour or overbaking. Use very ripe bananas and measure freshly milled flour carefully for the best results.

Can I freeze banana bread?

Absolutely. Let the banana bread cool completely, then wrap it tightly and freeze for up to 3 months.

How do I keep banana bread moist?

Store banana bread in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.

Can I add nuts?

Yes! Walnuts or pecans are delicious additions to freshly milled banana bread.

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Mosit Banana Bread with Freshly Milled Flour

Moist banana bread made with freshly milled flour for rich flavor, soft texture, and wholesome goodness in every slice.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Bake Time 50 minutes minutes

Total Time 1 hour hour

Ingredients

• 3 ripe bananas mashed
• 1/3 cup unsalted butter melted
• 1/2 cup sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1 1/2 cup of freshly milled flour soft white wheat
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions

• Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
• Mill 1 cup + 2 tablespoons soft white wheat berries to make about 1 1/2 cups freshly milled flour.
• In a large mixing bowl, mash 3 ripe bananas until smooth using a fork or potato masher. Stir in 1/3 cup melted unsalted butter until combined. Mix well. Add 1/2 cup of sugar. Stir in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
• In a separate bowl, whisk together: 1 1/2 cups freshly milled soft white wheat flour, 1 teaspoon baking soda,1/2 teaspoon salt
• Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix; a few lumps are perfectly fine. Fold in 1 cup chocolate chips.
• Let the batter sit for 15–20 minutes before baking. This allows the freshly milled flour to fully absorb the moisture, giving the banana bread a softer texture and better crumb.
• Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.

The post Delicious Banana Bread with Freshly Milled Flour appeared first on Tasty Homemade Recipes.

Step by Step how to make Barley Cookies

INGREDIENTS

• 3/4 cup butter, softened
• 1 cup dark cane sugar
• 1/4 cup light cane sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups freshly milled barley flour
• 1/4 tsp baking soda
• 1 tsp salt
• 3/4 tsp baking powder
• 1 1/2 cups chocolate chips

INSTRUCTIONS

• Preheat oven to 375°F (180°C). Line a baking sheet with parchment paper.
• Mill about 2 cups barley kernels to make 3 cups freshly milled barley flour.
• In a separate bowl, whisk together 3 cups freshly milled barley flour, 1/4 teaspoon baking soda, 1 teaspoon salt, and 3/4 teaspoon baking powder.
• In a large mixing bowl, cream together 3/4 cup softened butter, 1 cup dark cane sugar, and 1/4 cup light cane sugar until light and fluffy.
• Add 2 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
• Fold in 1 1/2 cups chocolate chips until evenly distributed.
• Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 9 to 12 minutes, or until the edges are lightly golden and centers are just set.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Mix-ins: Try adding chopped walnuts, pecans, shredded coconut, or dried cranberries for extra flavor and texture.

Chocolate options: Use dark, semi-sweet, or milk chocolate chips—or mix them for variety.

Healthier option: Reduce the sugar slightly or use coconut sugar in place of cane sugar.

Flour variations: Substitute part of the barley flour with freshly milled soft white wheat for a lighter texture.

Gluten-free idea: Barley is not gluten-free, but you can experiment with gluten-free oat flour blends if needed.

Flavor twist: Add a pinch of cinnamon or sea salt on top before baking for extra depth.

Texture control: Chill dough for thicker cookies or bake slightly longer for crisp edges.

Health benefits of Freshly Milled Barley

Freshly milled barley can be a smart ingredient for cookies because it offers more nutrition and flavor than highly refined flour. Here are some potential health benefits:

1. Higher Fiber Content

Because the bran and germ are retained, freshly milled barley flour usually contains more dietary fiber than refined white flour. Fiber may help:

• Support digestion
• Promote regularity
• Help you feel full longer
• Support healthy cholesterol levels

2. Rich in Vitamins and Minerals

Barley naturally contains nutrients such as:

• Manganese
• Selenium
• Magnesium
• Phosphorus
• B vitamins (especially niacin and B6)

Fresh milling can help preserve some nutrients that may diminish over time in pre-ground flour.

3. Contains Beta-Glucans

Barley is especially known for beta-glucan, a soluble fiber linked to:

• Better heart health
• Improved cholesterol management
• More stable blood sugar response
• Increased satiety

4. Lower Glycemic Impact Than Refined Flour

Barley often digests more slowly than refined wheat flour, which may help reduce rapid blood sugar spikes when used in baking.

5. Antioxidant Compounds

Whole barley contains plant compounds such as phenolics and lignans that may help protect cells from oxidative stress.

6. Better Flavor and Freshness

Freshly milled barley often has a nuttier, sweeter, richer taste than stored flour, which can improve cookies naturally.

FAQ – Freshly Milled Barley Chocolate Chip Cookies

Can I use store-bought barley flour instead of freshly milled barley?

Yes. Freshly milled barley gives the best flavor and freshness, but store-bought barley flour works well too.

How many barley kernels make 3 cups of flour?

About 2 cups of barley kernels will yield around 3 cups freshly milled flour, depending on the grain and mill.

Do barley cookies taste different from regular chocolate chip cookies?

Yes. Barley adds a mild nutty, slightly sweet flavor and creates a tender, soft texture.

Are barley chocolate chip cookies healthier?

They can be a more nutritious option because whole barley contains fiber, vitamins, and minerals. They are still a treat, so enjoy in moderation.

Can I make these cookies with 100% barley flour?

Yes. Barley flour works well in cookies because cookies do not need strong gluten development.

What other grain can I use instead of barley?

You can substitute freshly milled soft white wheat, hard white wheat, spelt, oats (blended into flour), or einkorn. Soft white wheat is one of the best substitutes for cookies because it gives a light, tender texture.

Why are my cookies crumbly?

Too much flour can make barley cookies dry. Spoon flour lightly into measuring cups, or add 1–2 tablespoons milk if dough feels too dry.

Why did my cookies spread too much?

Warm butter or warm dough can cause spreading. Chill the dough for 20–30 minutes before baking.

Can I freeze the cookie dough?

Yes. Scoop dough balls onto a tray, freeze, then store in a freezer bag for up to 3 months.

How should I store baked cookies?

Store in an airtight container at room temperature for up to 5 days.

Can I add nuts or oats?

Yes. Chopped walnuts, pecans, or rolled oats are great additions.

What chocolate chips work best?

Semi-sweet, dark chocolate, or milk chocolate chips all work well.

Do freshly milled grains need to be used right away?

For best flavor and freshness, use freshly milled flour soon after milling.

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Healthy Barley Cookie Recipe

Bake soft and chewy freshly milled barley cookies with chocolate chips. Easy recipe with rich flavor and wholesome goodness.

Course Dessert

Cuisine American

Keyword Barley Chocolate Chip Cookies, Barley Cookie Recipe, Barley Cookies, Freshly Milled Barley Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Ingredients

• 3/4 cup butter softened
• 1 cup dark cane sugar
• 1/4 cup light cane sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups freshly milled barley flour
• 1/4 tsp baking soda
• 1 tsp salt
• 3/4 tsp baking powder
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 375°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
• In a large mixing bowl, cream together 3/4 cup softened butter, 1 cup dark cane sugar, and 1/4 cup light cane sugar until light and fluffy.
• Add 2 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla.
• In a separate bowl, whisk together 3 cups freshly milled barley flour, 1/4 teaspoon baking soda, 1 teaspoon salt, and 3/4 teaspoon baking powder.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
• Fold in 1 1/2 cups chocolate chips until evenly distributed.
• Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 9 to 12 minutes, or until the edges are lightly golden and centers are just set.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The post Healthy Chocolate Chip Barley Cookie Recipe 🌾 appeared first on Tasty Homemade Recipes.

Step by Step Video how to make Best Easy Chocolate Cupcakes

INGREDIENTS

DRY

• 1 1/2 cup all purpose flour
• 1 1/2 cup granulated sugar
• 1 tsp baking soda
• Pinch of salt

WET

• 16 tbsp unsalted butter (240 g), cut into 1 inch pieces (2 sticks – 1 cup)
• 4 oz dark chocolate (120 g),broken into pieces
• 1 cup cocoa powder 
• 1 cup milk
• 1/2 cup vegetable oil 
• 4 eggs
• 1 tsp vanilla extract
• 3 tsp white vinegar

INSTRUCTIONS

1. Put 12 cupcake liners in a cupcake pan.
2. Sift together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and a pinch of salt into a bowl, then mix well.
3. In another large bowl, melt 1 cup butter and 4 oz of dark chocolate in the microwave (about 45 seconds, stir, then another 30 seconds). Stir until smooth.
4. Mix in 1 cup of cocoa powder.
5. Add 1 cup of milk, 1/2 cup of oil, 4 eggs, 1 tsp vanilla extract, and 3 tsp of vinegar. Stir until smooth.
6. Add the dry ingredients and mix until there are no lumps.
7. Pour the batter into the liners, filling them just over 3/4 full.
8. Bake for 18–20 minutes, until a toothpick comes out clean.
9. Take them out of the pan and let them cool on a rack.
10. Once cooled, frost with your favorite frosting and add sprinkles if desired.

Tips for Perfect Easy Chocolate Cupcakes

• Don’t overmix the batter – Mix just until the ingredients are combined. Overmixing can make the cupcakes dense instead of light and fluffy.
• Melt chocolate gently – Microwave in short bursts and stir often to avoid burning the chocolate.
• Use room temperature eggs – They blend more easily into the batter and help create a smoother mix.
• Don’t overfill the liners – Fill each cupcake case just over 3/4 full so they rise nicely without spilling over.

• Check doneness early – Start checking at 18 minutes; every oven is different. A toothpick should come out clean or with a few crumbs.
• Cool properly before frosting – Let cupcakes cool completely so the frosting doesn’t melt.
• Use an ice cream scoop for even sizes – This helps all cupcakes bake evenly and look the same.

Frequently Asked Questions

Can I make these easy chocolate cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead and store them in an airtight container. Frost them before serving for the best freshness.

2. How should I store chocolate cupcakes?
Keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

3. Can I freeze the cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw at room temperature before frosting.

4. Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate gives a richer chocolate flavor. Milk chocolate will make them sweeter.

5. Why are my cupcakes dry?
They may have been overbaked or the flour was overmeasured. Check them early and measure carefully.

6. What kind of frosting can I use?
These cupcakes taste great with chocolate frosting, vanilla buttercream, cream cheese frosting, or whipped frosting.

7. How full should I fill the cupcake liners?
Fill each liner about 3/4 full for the best rise and shape.

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Easy Chocolate Cupcakes

Easy chocolate cupcakes that are moist, rich, and fluffy. Perfect for parties, birthdays, or any sweet craving.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 22 cupcakes

Ingredients

DRY INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• Pinch of salt

WET INGREDIENTS

• 16 tbsp unsalted butter 240 g, cut into 1-inch pieces (2 sticks / 1 cup)
• 4 oz dark chocolate 120 g, broken into pieces
• 1 cup cocoa powder
• 1 cup milk
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp vanilla extract
• 3 tsp white vinegar

Instructions

• Put 12 cupcake liners in a cupcake pan.
• Sift together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and a pinch of salt into a bowl, then mix well.
• In another large bowl, melt 1 cup butter and 4 oz of dark chocolate in the microwave (about 45 seconds, stir, then another 30 seconds). Stir until smooth.
• Mix in 1 cup of cocoa powder.
• Add 1 cup of milk, 1/2 cup of oil, 4 eggs, 1 tsp vanilla extract, and 3 tsp of vinegar. Stir until smooth.
• Add the dry ingredients and mix until there are no lumps.
• Pour the batter into the liners, filling them just over 3/4 full.
• Bake for 18–20 minutes, until a toothpick comes out clean.
• Take them out of the pan and let them cool on a rack.
• Once cooled, frost with your favorite frosting and add sprinkles if desired.

The post Best Easy Chocolate Cupcakes (Video) appeared first on Tasty Homemade Recipes.

The recipe is simple and beginner-friendly, yet the results look bakery-quality. Perfect for holidays, gifts, or sharing with people you love 💖

INGREDIENTS

• 3 cups all-purpose flour (360g)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature (226 g)
• 4 oz cream cheese, room temperature (112g)
• 1 cup granulated sugar (200g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sanding sugar, pink and red (150g)
• chocolate hearts

INSTRUCTIONS

1. In a medium bowl, whisk together the flour (360 g), baking powder, and salt. Set aside.
2. In a large bowl, beat the butter (226 g) and cream cheese (112 g) until smooth and creamy.
3. Add the granulated sugar (200 g) and mix until light and fluffy.
4. Beat in the egg and vanilla extract, scraping down the sides of the bowl.
5. Gradually add the dry ingredients and mix just until combined. The dough will be thick.
6. Cover the dough with plastic wrap and chill for 1 hour, or up to 3 days.
   If chilled longer than 1 hour, let it sit at room temperature for 15–30 minutes before
   baking.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop about 1 tablespoon of dough for each cookie and roll into balls.
9. Roll each dough ball in pink or red sanding sugar to coat.
10. Place cookies 2 inches apart on the prepared baking sheets. Press gently with the bottom
    of a measuring cup to flatten.
11. Bake in 2-3 batches for 12 minutes per batch, or until the edges are lightly golden.
12. Remove from the oven and allow cookies to cool for 3–4 minutes. Then gently press a
    chocolate heart into the center of each cookie.
13. Transfer cookies to the refrigerator for 10–15 minutes so the chocolate sets.

Tips

• Use room-temperature butter, cream cheese, and egg for a smooth dough.
• Do not overbake; cookies should stay soft in the center.
• If the dough is sticky, chill an extra 10–15 minutes.

Baking Tips & Common Questions

Can I freeze the dough?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Can I use regular colored sugar?
Yes, but sanding sugar gives the best sparkle and crunch.

Why did my chocolate melt?
The cookies were too hot when the hearts

Storing Your Chocolate Heart Cookies

• Store cookies in an airtight container at room temperature.
• Keep for up to 4–5 days for best freshness.
• Place parchment paper between layers to prevent sticking.
• Keep away from heat so the chocolate hearts don’t melt.
• For longer storage, refrigerate up to 1 week or freeze up to 2 months.

Variations for Chocolate Heart Cookies

• Different Chocolate
  Use dark, milk, or white chocolate hearts.
• Holiday Colors
  Change sanding sugar colors for different holidays.
• Jam Center
  Replace chocolate with a small spoon of jam.
• Nutty Twist
  Add finely chopped nuts to the dough.
• Citrus Flavor
  Add lemon or orange zest for a fresh taste.
• Chocolate Dough
  Mix in cocoa powder for a chocolate cookie base.
• Sprinkle Mix
  Use sprinkles instead of sanding sugar for a fun look.

Print

Chocolate Heart Cookies

Soft, buttery cookies coated in sparkling sugar and topped with a rich chocolate heart. Simple to make and perfect for holidays, gifts, or sharing.

Course Dessert

Cuisine American

Keyword chocolate heart cookies, easy sugar cookie recipe, soft sugar cookies recipe, sparkle sugar cookies

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 4 oz cream cheese room temperature
• 1 cup granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/4 cup pink sanding sugar
• 1/4 cup red sanding sugar
• Chocolate heart candies

Instructions

• In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
• In a large bowl, beat 1 cup butter and 4 oz cream cheese until smooth and creamy.
• Add 1 cup sugar and mix until light and fluffy.
• Beat in 1 large egg and 1 teaspoon vanilla extract, scraping down the sides as needed.
• Gradually add the dry ingredients and mix just until combined. The dough will be thick.
• Cover and chill the dough for 1 hour (or up to 3 days). If chilled longer, let sit at room temperature for 15–30 minutes before baking.
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Scoop about 1 tablespoon dough and roll into balls.
• Roll each ball in ½ cup sanding sugar (pink/red mix) to coat.
• Place cookies 2 inches apart on the baking sheet. Gently flatten.
• Bake for 12 minutes, or until edges are lightly golden.
• Cool for 3–4 minutes, then press 1 chocolate heart into the center of each cookie.
• Chill cookies for 10–15 minutes until chocolate is set.

Try These Next Time

The post Easy Chocolate Heart Cookies Recipe appeared first on Tasty Homemade Recipes.

INGREDIENTS

• ¼ cup boiling water
• 2 tablespoons instant espresso powder
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream, room temperature

INGREDIENTS for BUTTERCREAM

• 2 sticks unsalted butter, room temperature
• 3 cups powdered sugar
• 4 tablespoons brewed black coffee, cooled
• Ground cinnamon, for sprinkling (optional)

INSTRUCTIONS

To make the cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine boiling water and instant espresso powder. Set aside to cool slightly.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the butter, oil, and sugar until light and creamy, about 2–3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually add the dry ingredients to the bowl, mixing until just combined.
7. Pour in the cooled coffee mixture, sour cream, and vanilla and mix until smooth.
8. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
9. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the buttercream:

• 1. Beat the butter with 2 cups of powdered sugar in a large bowl until light and smooth.
• 2. Add the remaining 1 cup of powdered sugar and mix until fully incorporated.
• 3. Gradually add the brewed coffee, one tablespoon at a time, beating until the frosting is creamy and fluffy.
• 4. Continue to beat until smooth and spreadable.
• 5. Transfer the buttercream to a piping bag fitted with a Wilton 1 tip and frost the cooled cupcakes.

Delicious Coffee Cupcakes with Buttercream

1. Can I use brewed coffee instead of espresso powder?
Yes, but espresso powder gives a stronger coffee flavor.

2. Can I make the buttercream ahead of time?
Yes, store it in the refrigerator for up to 3 days and re-whip before using.

3. Can I make these cupcakes without sour cream?
You can substitute with plain yogurt or Greek yogurt.

4. What is the best coffee to use for coffee cupcakes?
Espresso powder or strong brewed coffee works best because it gives the cupcakes a rich and bold coffee flavor.

5. Why add sour cream to cupcakes?
Sour cream makes cupcakes softer, more moist, and richer in flavor.

6. Can coffee cupcakes be made ahead of time?
Yes, you can bake the cupcakes 1–2 days in advance and frost them before serving.

7. Do the cupcakes taste strongly of coffee?
They have a rich coffee flavor that’s noticeable but not overpowering. The buttercream enhances it further.

8. Can I turn this recipe into a coffee cake instead of cupcakes? Yes, the batter can be baked in a small cake pan. Just increase the baking time and check with a toothpick for doneness.

Tips for Success

• Make sure all your ingredients are at room temperature for the best texture.
• Use a spatula to scrape down the bowl while mixing to ensure everything is evenly incorporated.
• Let the brewed coffee cool before adding it to the buttercream, or it can melt the butter.
• For stronger flavor, add an extra teaspoon of espresso powder to the buttercream.

How to Store Coffee Cupcakes

• Room temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Let come to room temp before serving.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temp, then frost fresh.

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Coffee Cupcakes with Coffee Buttercream Frosting

Soft and moist coffee cupcakes topped with creamy coffee buttercream, finished with a sprinkle of cinnamon and coffee beans for extra flavor.

Course Dessert

Cuisine American

Keyword coffee buttercream frosting, coffee cupcakes recipe, espresso cupcakes, homemade coffee cupcakes, moist coffee cupcakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 cupcakes

Author Eva Riazati Tasty Homemade Recipes

Ingredients

For the cupcakes:

• ¼ cup boiling water
• 2 tablespoons instant espresso powder
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter room temperature
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream room temperature

For the Buttercream

• 2 sticks unsalted butter room temperature
• 3 cups powdered sugar
• 4 tablespoons brewed black coffee cooled
• Ground cinnamon for sprinkling (optional)

Instructions

To make the Cupcakes:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a small bowl, combine boiling water and instant espresso powder. Set aside to cool slightly.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the butter, oil, and sugar until light and creamy, about 2–3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Gradually add the dry ingredients to the bowl, mixing until just combined.
• Pour in the cooled coffee mixture, sour cream, and vanilla and mix until smooth.
• Divide the batter evenly among the cupcake liners, filling each about ¾ full.
• Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To Make Coffee Buttercream Frosting

• Beat the butter with 2 cups of powdered sugar in a large bowl until light and smooth.
• Add the remaining 1 cup of powdered sugar and mix until fully incorporated.
• Gradually add the brewed coffee, one tablespoon at a time, beating until the frosting is creamy and fluffy.
• Continue to beat until smooth and spreadable.
• Transfer the buttercream to a piping bag fitted with a Wilton 1 tip and frost the cooled cupcakes.

Try these next time

The post Delicious Coffee Cupcakes with Buttercream appeared first on Tasty Homemade Recipes.

INGREDIENTS

• 1 cup olive oil (mild, fruity)
• 3 large eggs
• 1 1/2 cups granulated sugar
• Additional 2–3 tablespoons granulated sugar for sprinkling on top
• 1 teaspoon vanilla extract
• Zest from 3 lemons
• Juice from 3 lemons
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting (optional)

INSTRUCTIONS

1. Preheat the oven
   Preheat to 350°F (175°C). Grease a 9″ springform pan and lightly flour it, or line the bottom with parchment paper.
2. Whisk wet ingredients
   In a large bowl, whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth. Then whisk in 1 teaspoon vanilla extract, zest from 3 lemons, and juice from 3 lemons.
3. Mix dry ingredients
   In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
4. Combine mixtures
   Add the dry ingredients into the wet mixture gradually, alternating with 1 cup whole milk, stirring gently after each addition. Mix just until combined—do not overmix.
5. Bake
   Pour the batter into the prepared pan. Evenly sprinkle 2–3 tablespoons of granulated sugar over the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Cool and finish
   Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool fully. Dust with powdered sugar before serving, if desired.

How to store Lemon Olive Oil Cake

• Store covered at room temperature for up to 3 days.
• For longer freshness, refrigerate for up to 1 week, wrapped tightly or stored in an airtight container.
• To freeze, slice the cake and wrap each slice well. Freeze for up to 2 months. Thaw at room temperature or gently warm before serving.

Tips for Best Results

• Use a mild, fruity olive oil for the best flavor—avoid strong or peppery oils.
• Zest the lemons before juicing them for easier preparation.
• The sugar sprinkled on top creates a light crackly crust as it bakes.
• Do not overmix the batter—this keeps the crumb tender.
• The flavor actually improves and deepens the next day.

Frequently Asked Questions

Can I substitute another oil?
You can use a neutral oil if needed, but olive oil gives this cake its signature moist texture and flavor.

Why did my cake come out dense?
This usually happens from overmixing the batter or using a very strong extra virgin olive oil.

Do I need to refrigerate it?
Refrigeration isn’t needed during the first few days, but after that it helps extend freshness.

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🍋 Lemon Olive Oil Cake

Moist lemon olive oil cake with a tender crumb and bright citrus flavor, perfect for brunch or dessert.

Course Dessert

Cuisine Mediterranean

Keyword Lemon olive oil cake, Moist lemon cake, Olive oil cake recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• 1 cup olive oil mild, fruity
• 3 large eggs
• 1 1/2 cups granulated sugar
• Additional 2–3 tablespoons granulated sugar for sprinkling on top
• 1 teaspoon vanilla extract
• Zest from 3 lemons
• Juice from 3 lemons
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting optional

Instructions

• Preheat to 350°F (175°C). Grease a 9″ springform pan and lightly flour it, or line the bottom with parchment paper.
• In large bowl whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth. Then whisk in 1 teaspoon vanilla extract, zest from 3 lemons, and juice from 3 lemons.
• In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
• Add the dry ingredients into the wet mixture gradually, alternating with 1 cup whole milk, stirring gently after each addition. Mix just until combined—do not overmix.
• Bake
Pour the batter into the prepared pan. Evenly sprinkle 2–3 tablespoons of granulated sugar over the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Cool and finish
Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool fully. Dust with powdered sugar before serving, if desired.

The post 🍋Lemon Olive Oil Cake appeared first on Tasty Homemade Recipes.

We choose to use freshly milled flour to boost the nutritional value of our muffins and enjoy the freshness that only home-milled grains can offer.

Step By Step Video Guide

Why Choose Freshly Milled Flour 🌾

Choosing freshly milled flour can make a big difference in your baking and cooking. Here’s why:

• Maximum Freshness: Freshly milled flour retains more of its natural flavor, giving baked goods a richer and nuttier taste.
• Higher Nutritional Value: It preserves more vitamins, minerals, and fiber that can be lost in store-bought pre-milled flour.
• Better Texture: Fresh flour provides a lighter, fluffier, and more tender crumb in muffins, breads, and cakes.
• No Additives: Freshly milled flour is free from preservatives and bleaching agents, making it a cleaner and more natural option.
• Customizable: You can choose the type of grain and the coarseness of the flour to suit your recipe perfectly.

Ingredients

• 1 ¾ cups (210 g) freshly milled soft white wheat flour (mill 1 ¼ cups of soft white wheat)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional)
• 3 ripe bananas, mashed
• ½ cup brown sugar (or honey or maple syrup)
• ⅓ cup olive oil
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• ½ cup chocolate chips 

🌾 Flour Tip

To make 1 ¾ cups of freshly milled flour (about 210 g), you’ll need to mill 1 ¼ cups of soft white wheat berries (or spelt berries).
Freshly milled flour is lighter and fluffier, so always measure after milling.

• B vitamins (B1, B3, B5, B6, and folate): Support energy production and brain function.
• Vitamin E: Acts as an antioxidant, protecting cells from damage.
• Iron: Helps carry oxygen in the blood and prevents fatigue.
• Magnesium: Supports muscle and nerve function.
• Phosphorus: Important for healthy bones and energy metabolism.
• Zinc: Strengthens the immune system and supports healing.
• Manganese & Selenium: Provide antioxidant benefits and support metabolism.
• Dietary fiber: Promotes good digestion and balances blood sugar levels.

Instructions for Banana Chocolate Chips Muffins with Freshly Milled Flour

Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

Mill the flour: To make 1 ¾ cups of freshly milled flour (about 210 g), mill 1 ¼ cups of soft white wheat berries (or spelt berries). Freshly milled flour is lighter and fluffier, so always measure after milling.

Combine dry ingredients: In a large bowl, mix 1 ¾ cups freshly milled flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt and 1 tsp cinnamon.

Mix wet ingredients: In another bowl, whisk together 3 ripe mashed bananas, ½ cup brown sugar, ⅓ cup olive oil, 1 lightly beaten egg, and 1 tsp vanilla until smooth.

Fold together: Gently fold the dry ingredients into the wet mixture using a spatula until just combined — don’t overmix.

Add extras: Stir in ½ cup chocolate chips.

Fill muffin cups: Scoop the batter evenly into the prepared muffin tin.

Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Nutrients Found in Soft White Wheat

Soft white wheat is a whole grain rich in essential vitamins and minerals, including:

Where to Find Whole Grain for Baking

If you want to make your Banana Chocolate Chip Muffins even more nutritious, sourcing high-quality whole grains is key. You can easily purchase freshly milled or whole grains from several reliable sources. Amazon offers a wide variety of soft white wheat, spelt, and other whole grains suitable for home milling. Sue Becker’s Breadbeckers is a trusted option for grains specifically selected for baking, known for their freshness and quality. Azure Standard is another excellent source, providing organic and non-GMO whole grains perfect for wholesome baking at home.

🍌 FAQ – Banana Chocolate Chip Muffins with Freshly Milled Flour

1. Can I use all-purpose flour instead of freshly milled soft white wheat?
Yes, you can. Muffins will have a slightly lighter color and less nutty flavor. Freshly milled soft white wheat gives them a richer taste and more nutrition.

2. What makes soft white wheat ideal for muffins?
Soft white wheat has a lower protein content than hard wheat, which results in tender, fluffy muffins—perfect for quick breads and pastries.

3. Can I use spelt flour instead?
Absolutely! Spelt flour is a great substitute and still offers a wholesome flavor and texture, though the batter might be slightly stickier.

4. Can I make these muffins dairy-free?
Yes, this recipe is naturally dairy-free if you use oil and skip any dairy-based add-ins like chocolate chips containing milk.

5. Can I reduce the sweetener?
Yes, you can reduce the honey, maple syrup, or sugar by 2–3 tablespoons if you prefer a less sweet muffin. The bananas already provide natural sweetness.

6. Can I add other mix-ins?
Definitely! Try adding blueberries, shredded coconut, or chopped pecans for extra texture and flavor.

7. What’s the best way to mash the bananas?
Use a fork or potato masher until smooth with small lumps. Over-mashing can make the muffins too dense.

8. Why shouldn’t I overmix the batter?
Overmixing develops too much gluten, especially when using whole grain flour, leading to dense muffins instead of light and fluffy ones.

9. How can I tell when the muffins are done?
They’re ready when the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Benefits of Using Freshly Milled Flour

Higher nutrient content: Freshly milled flour retains all parts of the wheat kernel—bran, germ, and endosperm—providing full nutrition that store-bought refined flour lacks.

Better flavor: The natural oils in freshly milled wheat give your muffins a richer, slightly nutty, and naturally sweet taste.

Improved texture: Soft white wheat produces a light, tender crumb—perfect for muffins, cakes, and quick breads.

No additives or preservatives: You’re getting pure, wholesome flour without bleaching agents or stabilizers.

Long-lasting satiety: The intact fiber and protein in whole wheat help you feel full longer and keep energy levels steady.

Fresher baking experience: Milling right before baking ensures optimal freshness, aroma, and natural moisture retention.

Tips for Great Muffins

• Avoid overmixing — it keeps the muffins soft and fluffy.
• Use ripe bananas with brown spots for the best natural sweetness.
• Add 2 tablespoons of yogurt or sour cream if you prefer extra moisture.
• Sprinkle a few chocolate chips on top before baking for a bakery-style look.

Storage

• Room temperature: Store in an airtight container up to 3 days.
• Refrigerate: Up to 5 days.
• Freeze: Up to 3 months. Reheat 20–30 seconds in the microwave or warm oven.

Nutrition (per muffin, approx.)

• Calories: 200
• Carbs: 29 g
• Protein: 3 g
• Fat: 8 g
• Fiber: 3 g
• Sugar: 15 g

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Banana Chocolate Chip Muffins (Freshly Milled Flour)

These Banana Chocolate Chip Muffins made with freshly milled soft white wheat flour are naturally sweet, flavorful, and packed with wholesome nutrition.

Course Breakfast, Snack

Cuisine American

Keyword Banana Chocolate Chip Muffins, Banana Chocolate Chip Muffins with Freshly Milled Flour, chocolate chips muffins, Freshly Milled Flour Recipes

Prep Time 10 minutes minutes

Bake time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 200kcal

Author Eva Riazati – homemade recipes

Equipment

• Grain mill
• Measuring Cups and Spoons
• Mixing bowls
• spatula
• Fork or potato masher
• Muffin tin
• cooling rack

Ingredients

• 1 ¾ cups (210 g) freshly milled soft white wheat flour (or spelt flour)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon optional
• 3 ripe bananas mashed
• ½ cup brown sugar
• ⅓ cup olive oil
• 1 egg lightly beaten
• 1 tsp vanilla extract
• ½ cup chocolate chips

Instructions

• Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
• In a large bowl, combine 1 ¾ cups (210 g) freshly milled soft white wheat flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
• In another bowl, whisk together 3 ripe mashed bananas, ½ cup brown sugar, ⅓ cup olive oil,1 lightly beaten egg, and 1 tsp vanilla extract.
• Fold the dry ingredients into the wet ingredients using a spatula until just combined (don’t overmix).
• Stir in ½ cup chocolate chips.
• Scoop the batter evenly into the 12 muffin cups.
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

• Avoid overmixing — it keeps the muffins soft and fluffy.
• Use ripe bananas with brown spots for the best natural sweetness.
• Add 2 tablespoons of yogurt or sour cream if you prefer extra moisture.
• Sprinkle a few chocolate chips on top before baking for a bakery-style look.

Try these for breakfast:

Keto English Breakfast

Shakshuka recipe

The post Banana Chocolate Chip Muffins with Freshly Milled Flour – (Video)🌾 appeared first on Tasty Homemade Recipes.

It’s smooth, creamy, and packed with deep chocolate flavor, making it the perfect make-ahead dessert for any occasion. Whether you’re serving it for a holiday, a gathering, or just a chocolate craving, this pie is as easy as it is irresistible!

INGREDIENTS for No Bake Chocolate Pie Recipe:

Oreo Cookie Crust:

• 3 tablespoons (35 grams) unsalted butter, melted
• ¼ teaspoon salt
• 2 cups (290 grams) Oreo cookie crumbs (about 20 cookies with the cream cream filling)

Chocolate Mousse Filling:

• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 8 ounces (226g) milk chocolate chips or chopped milk chocolate
• ⅔ cup half-and-half

Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• Chocolate bar for shavings (for decoration)

Instructions:

1. Prepare the Oreo Crust:

• In a bowl, mix the Oreo crumbs, melted butter, and salt until combined.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
• Refrigerate while preparing the filling.

2. Make the Chocolate Mousse Filling:

• Beat 1 cup heavy whipping cream in a medium bowl with an electric mixer until soft peaks form.
• Add 4 ounces softened cream cheese in chunks and beat until fully combined. Chill until ready to use, up to 24 hours.

• Break 8 ounces milk chocolate bar into small pieces and place them in a glass bowl.
• Heat ⅔ cup half and half in a small saucepan over medium heat until small bubbles form around the edges. Pour over the chocolate, let sit for 1 minute, then whisk until smooth.

• Slowly stir the warm chocolate into the whipped cream mixture until fully incorporated.

• Pour into the frozen pie crust and refrigerate for at least 6 hours, up to 48 hours.

3. Prepare the Whipped Cream Topping:

• Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread or pipe the whipped cream over the set chocolate mousse.

4. Serve & Enjoy:

• Garnish with chocolate shavings and chocolate curls if desired. Slice and serve chilled.You can see how to make chocolate curls here.

How to Store & Freeze No-Bake Chocolate Pie

Storing: Keep the No-Bake Chocolate Pie covered in the refrigerator for up to 3 days. Use plastic wrap or an airtight container to prevent it from absorbing odors.

Freezing: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store for up to 2 months. When ready to serve, thaw overnight in the refrigerator before slicing.

FAQ

1. Can I use a different type of chocolate?
Yes! While milk chocolate creates a creamy, sweet filling, you can use dark or semi-sweet chocolate for a richer, more intense flavor.

2. Can I make this pie ahead of time?
Absolutely! This pie is perfect for making ahead since it needs time to chill. Prepare it up to 24 hours in advance for the best texture.

3. How can I make the pie firmer?
If you prefer a firmer mousse filling, refrigerate the pie for at least 8 hours or add an extra tablespoon of cream cheese for stability.

4. Can I use a store-bought crust?
Yes! A pre-made Oreo or chocolate cookie crust works just as well and saves time.

5. How do I make this pie less sweet?
Use dark chocolate instead of milk chocolate and reduce the powdered sugar in the whipped cream topping.

Notes:

• Crust Adjustments: If you prefer a firmer crust, press the Oreo crumbs firmly into the pan and chill for at least 30 minutes before adding the filling.
• Chocolate Choices: The quality of chocolate impacts the taste—use high-quality milk, dark, or semi-sweet chocolate for the best results.
• Whipped Cream Stability: To ensure the whipped cream holds its shape, use cold heavy whipping cream and beat until stiff peaks form.
• Serving Tip: For clean slices, dip a sharp knife in hot water, wipe it dry, and cut through the pie. Repeat for each slice.
• Garnish Ideas: Top with chocolate shavings, cocoa powder, or crushed Oreos for extra flavor and presentation.

Try These next time:

Easy Chocolate Poke Cake

Simple Tiramisu Recipe

Vanilla Bundt Cake Recipe

Chocolate Poke Cake Simple Tiramisu Vanilla Bundt Cake

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No Bake Chocolate Pie Recipe

No-Bake Chocolate Pie Recipe with a creamy mousse filling and crunchy Oreo crust—rich, easy, and delicious for any occasion!

Course Dessert

Cuisine American

Keyword chocolate pie with whipped cream, creamy chocolate pie, easy chocolate mousse pie, Moist Chocolate Dessert, no bake cake, no bake chocolate pie, no bake chocolate pie recipe, Oreo crust chocolate pie

Prep Time 20 minutes minutes

Chill time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Author Eva Riazati

Ingredients

For the Oreo Cookie Crust:

• 2 cups 290g Oreo cookie crumbs (about 20 cookies, with filling)
• 3 tbsp 35g unsalted butter, melted
• ¼ tsp salt

For the Chocolate Mousse Filling:

• 1 cup heavy cream
• 4 oz cream cheese softened
• 8 oz 226g milk chocolate chips or chopped milk chocolate
• ⅔ cup half-and-half

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 tsp vanilla extract

Chocolate bar for shavings (optional)

Instructions

Prepare the Oreo Crust:

• In a bowl, mix 2 cups (290g) Oreo crumbs, 3 tbsp (35g) melted butter, and ¼ tsp salt until combined.
• Press firmly into the bottom and sides of a 9-inch pie pan.
• Refrigerate while preparing the filling.

Make the Chocolate Mousse Filling:

• Beat 1 cup heavy whipping cream in a medium bowl with an electric mixer until soft peaks form.
• Add 4 oz softened cream cheese in chunks and beat until fully combined. Chill up to 24 hours.
• Break 8 oz milk chocolate into small pieces and place in a glass bowl.
• Heat ⅔ cup half-and-half in a small saucepan over medium heat until small bubbles form around the edges. Pour over the chocolate, let sit for 1 minute, then whisk until smooth.
• Slowly stir the warm chocolate into the whipped cream mixture until fully incorporated.
• Pour into the frozen pie crust and refrigerate for at least 6 hours, up to 48 hours.

Prepare the Whipped Cream Topping:

• Whip 1 cup heavy cream, 2 tbsp powdered sugar, and 2 tsp vanilla extract until stiff peaks form.
• Spread or pipe over the set chocolate mousse.

Serve & Enjoy:

• Garnish with chocolate shavings or chocolate curls if desired. Slice and serve chilled.

The post No Bake Chocolate Pie Recipe (Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• 1 ½ cups granulated sugar
• ¾ cup all-purpose flour
• ⅔ cup cocoa powder
• ½ cup powdered sugar
• ½ cup chocolate chips
• 1/2 teaspoon salt
• 2 eggs
• ½ cup olive oil
• 2 tablespoons water
• 1 teaspoon vanilla

How to Make Fudgy Brownies from Scratch:

• Preheat your oven to 325°F. Lightly grease an 8×8-inch baking dish with cooking spray, then line it with parchment paper and spray the parchment as well.

• In a medium bowl, whisk together the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

• In a large bowl, whisk the eggs, olive oil, water, and vanilla until well combined.

• Gradually add the dry ingredients to the wet ingredients, stirring until just combined—don’t overmix.

• Transfer the thick batter to the prepared baking dish and spread it evenly with a spatula.

• Bake for 40 to 48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. It’s better to remove them slightly underbaked than to overbake.

• Let the brownies cool completely before slicing.

How to Store and Freeze Brownies:

Storing Brownies:
Keep brownies in an airtight container at room temperature for up to 3 days. If you prefer a fudgier texture, store them in the refrigerator for up to a week.

Freezing Brownies:
To freeze, let the brownies cool completely. Slice them into squares and place them in a single layer in an airtight container or wrap each piece individually in plastic wrap. Store in a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave.

Delicious Ways to Serve Brownies

Brownies are amazing on their own, but you can take them to the next level with these serving ideas:

• With Ice Cream: Warm a brownie and top it with a scoop of vanilla, chocolate, or salted caramel ice cream.
• Drizzled with Chocolate or Caramel Sauce: Add an extra layer of indulgence with a drizzle of melted chocolate or caramel.
• Topped with Whipped Cream: A light, airy topping balances the richness of the brownies.
• Sprinkled with Nuts: Chopped walnuts, pecans, or almonds add a delicious crunch.
• With Fresh Berries: Serve with strawberries, raspberries, or blueberries for a fresh contrast.
• Dusted with Powdered Sugar: A simple yet elegant way to enhance their look and taste.
• With Peanut Butter or Nutella: Spread a layer of peanut butter or Nutella for extra flavor.
• As a Brownie Sundae: Layer brownies with ice cream, whipped cream, chocolate sauce, and sprinkles for the ultimate dessert.

Enjoy your brownies however you like!

Try These Later:

Easy Chocolate Poke Cake

Classic Thumbprint Cookies

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Fudgy Brownies from Scratch

Rich, fudgy brownies made from scratch with simple ingredients. These decadent treats are easy to make and perfect for any chocolate lover!

Course Dessert

Cuisine American

Keyword #brownies, #easybrownies, #fudgybrownies, #homemadebrownies

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 16 servings

Ingredients

• * 1 ½ cups granulated sugar
• * ¾ cup all-purpose flour
• * ⅔ cup cocoa powder
• * ½ cup powdered sugar
• * ½ cup chocolate chips
• * 1 teaspoon salt
• * 2 eggs
• * ½ cup olive oil
• * 2 tablespoons water
• * 1 teaspoon vanilla

Instructions

• Preheat oven to 325°F. Grease and line an 8×8-inch pan with parchment.
• Whisk sugar, flour, cocoa, powdered sugar, chocolate chips, and salt.
• In another bowl, whisk eggs, oil, water, and vanilla.
• Stir dry ingredients into wet until just combined.
• Spread batter into the pan and smooth the top.
• Bake 40–48 min, until a toothpick has a few moist crumbs.
• Cool completely, then slice. Store in an airtight container for up to 3 days or freeze.

The post Fudgy Brownies from Scratch (Video) appeared first on Tasty Homemade Recipes.

Step by Step Video Guide for Keto Coconut Macaroons Recipe:

Ingredients:

• 4 large egg whites (room temperature)
• 2 tablespoon monk fruit sweetener of other granulate sweetener of your choice
• 2 cups shredded unsweetened coconut  
• 3 ounces sugar free dark chocolate

Instructions:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.

• Fold in the shredded coconut gently using a spatula until fully combined.

• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.

• Bake for about 10 minutes or until the tops are golden brown and firm.

• Cool completely on a wire rack before adding the chocolate drizzle.

• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.

• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

Tips for Perfect Keto Coconut Macaroons Recipe:

• Room Temperature Eggs: They whip better and create more volume.
• Don’t Overmix: Gently fold the coconut to keep the mixture airy.
• Shape Evenly: Use a cookie scoop for uniform macaroons.
• Perfect Drizzle: Use a fork for thin chocolate streaks or dip the bottoms for a richer treat.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to a week.
• Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before serving.

FAQ

• 1. Can I use a different sweetener? Yes! Any granulated keto-friendly sweetener like stevia, allulose, or a monk fruit blend works.
• 2. Why are my macaroons too dry? Overbaking can make them dry. Check them at 15 minutes and remove once golden.
• 3. Can I dip them in chocolate instead of drizzling? Absolutely! Dip the bottom of each cooled macaroon into the melted chocolate for a more decadent treat.
• 4. Do I need to beat the egg whites to stiff peaks? No, soft peaks are enough to hold the macaroons together while keeping them light and chewy.
• Enjoy these easy, keto-friendly macaroons with a delicious chocolate twist! 🍪🍫

Try these Keto Recipes:

English Breakfast (Keto)

Keto Broccoli Soup

Crack Chicken Casserole (Keto)

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Keto Coconut Macroons

These Keto Coconut Macaroons are light, chewy, and naturally sweet, topped with a rich sugar-free dark chocolate drizzle for the perfect low-carb treat!

Course Dessert

Cuisine American

Keyword keto dessert, keto macaroons, macaroons

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Ingredients

• 4 large egg whites room temperature
• 2 tablespoons granulated sweetener of choice monk fruit sweetener or erythritol
• 2 cups shredded unsweetened coconut
• 3 ounces sugar-free dark chocolate chopped

Instructions

• Preheat the oven to 350°F . Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.
• Fold in the shredded coconut gently using a spatula until fully combined.
• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.
• Bake for about 10 minutes or until the tops are golden brown and firm.
• Cool completely on a wire rack before adding the chocolate drizzle.
• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.
• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

The post Keto Coconut Macaroons Recipe (Video) appeared first on Tasty Homemade Recipes.