In each of us lies a hidden sweet tooth Tasty Dessert Recipes that may be a remnant of our initial eating patterns (our early ancestors were gatherers and all instincts would point towards fruit because it is a high-calorie, high-carbohydrate food source), or may simply show our culinary evolution.
Whichever the case is, most of us eagerly await for the dessert when attending a meal. And who can’t relate to that? The idea of crème brûlée melting in your mouth, or some crunchy cookies fresh out of the oven is enough to make one’s mouth watery. Here are a few dessert recipes that are both easy to prepare and delicious.
Everyone loves cheesecake. The texture, the fine taste, the unique blend of flavors. There is something extremely homely and welcoming about a piece of cheesecake with whipped cream.
- 1 Cup Graham Cracker crumbs
- ½ Cup finely chopped pecans
- 3 Tbsp white sugar
- ½ Tsp ground cinnamon
- ¼ cup unsalted butter (melted)
- 8 ounces cream cheese (softened)
- ½ cup white sugar
- 2 eggs
- ½ Tsp vanilla extract
- 4 cups apples (peeled, cored, sliced)
- 1/3 cup white sugar
- ½ Tsp ground cinnamon
- ¼ cup chopped pecans
In a preheated oven (175 degrees C) bake the cracker crumbs, the 1/3 cup chopped pecans, 3 Tbsp sugar, ½ TSP cinnamon and the butter as the bottom layer. While this is baking in the oven, mix the cream cheese, sugar, eggs and vanilla in a large bowl, then add this to the baked bottom layer. Lastly, mix 1/3 cup sugar and ½ teaspoon cinnamon, then toss this composition over the sliced apples and add this to the cream cheese layer. Sprinkle with chopped pecans. Bake for 60 minutes. Done!
In all fairness, we have already gone through cheesecakes, but there is simply no justice done where this dessert is concerned.
- Vegetable oil spray
- 24 plain chocolate wafer cookies
- 3 tablespoon(s)unsalted butter,melted
- 8 ounce(s)cream cheeseat room temperature
- 2/3cup(s)romage blanc (6 ounces),at room temperature
- 2 large eggs
- 2 teaspoon(s)pure vanilla extract
- 1/4cup(s)seedless raspberry preserves
Place 12 muffin forms in the preheated oven, where you add the chocolate cookies and butter mixed and bake for five minutes. Beat the cream cheese, sugar and white cheese, eggs and vanilla and mix until smooth. Pour this mix in the muffin forms and bake until jiggly. Spread rasberry preserves on your mini cheese cakes and you’re set.
Lemon Layered Dessert
Simple, delicious, and fast.
- 15 lemon cookies, crushed
- 21 ounce can blueberry pie filling
- 8 ounce frozen whipped topping
- 14 ounce can sweetened condensed milk
- 6 ounce frozen lemonade concentrate
In parfait glasses, sprinkle the crushed cookies, then add die pie filling, whipped topping and lemonade with condensed milk. Repeat layers until ready. Chill and serve.
Chocolate Buttermilk Cake
With layer upon layer of chocolate, this will certainly be a treat, especially for the little ones. It is actually one of the easiest dessert recipes around.
- 240 ml Water
- 125 g unsalted butter
- 35 g cocoa
- 300 g plain flour
- 1 Tsp baking soda
- 440 g caster sugar
- 2 eggs
- 125 g buttermilk
- 1 Tsp pure vanilla extract
- 100 g unsalted butter
- 500 g cream cheese
- 320 g icing sugar
- 50 g cocoa
Preheat the oven to 160 degrees C and prepare 2 cake tins by greasing them and lining them with parchment paper. Melt together the water, butter and cocoa in a pan. Combine the flour, bicarbonate and sugar, then add the cocoa mixture and whisk. Add the eggs, buttermilk and vanilla extract and whisk until smooth. Divide the composition for the 2 cake tins and bake them in the preheated oven. Allow to cool.
Mix together the cream cheese and butter until creamy smooth. Add cocoa and icing sugar into the mix and beat until the mixture is fluffy.
Assemble the cake by slicing the cooled cakes horizontally and adding the filling in between each layer. Enjoy.
Shortcakes are excellent deserts, refreshing, not too sweet and absolutely satisfying in every way. Here is an easy recipe that will knock your shoes off.
Fruit layer and topping:
- 8 cups strawberries
- 6 Tbsp sugar
- 2 cups whipped cream
- 2 cups white flour
- 5 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 8 tbsp unsalted butter
- 1 egg beaten
- ½ cup whole milk
- 1 egg white
Crush 3 cups of strawberries in a bowl until they resemble a puree, while slicing the remainder of the strawberries and mixing them all up with the sugar. Let them macerate for a while. Preheat your oven. Combine the flour with 3 tbsp of sugar, the baking powder and the salt and mix together. Mix the butter in with the flour, then add the beaten egg and the milk. Combine all the ingredients, then prepare a dough (making sure not to overwork it) and cut 6 round dough biscuits. Place them on parchment paper and brush them with beaten egg whites.
Sprinkle the remaining sugar over them and bake until brown. Prepare the whipped cream, then assemble your shortcakes by cutting your cooked biscuits into halves, then adding a portion of the sugar strawberries and whipped cream in between the two halves. Decorate with strawberries if desired and you’re done.
Cherry Coconut Macaroons
This tasty desert is extremely easy to make, and a perfect choice for a cool afternoon. It is also healthy and suitable for diabetics.
- ¼ teaspoon cream of tartar
- 1 teaspoon almond extract
- 2-1/4 cups grated coconut
- 1/3 cups sugar substite
- 2 large white eggs
Start by preheating the oven, and then batter together the egg whites and tartar cream until stiff peaks start to form. Add the sugar substitute (you can add more, according to your taste), the almond extract, and finally, the grated coconut. After the mixture becomes stiff, with a teaspoon make cookies on a tray. Add a cooking sheet beforehand and bake for 20 minutes. All done! Enjoy.
Caramel Crunch Ice-Cream
The caramel crunch ice-cream is the easiest, most delicious ice-cream recipe you could find. It’s the ideal choice for a warm summer day.
- 1 litre low-fat vanila caramel swirl ice-cream
- 125gr chopped butternut snap biscuits
- half a teaspoon of ground cinnamon
- chopped dry roasted pecans
- wafle cones for serving
Put the ice-cream in a bowl to soften up. Once it is soft enough, add the biscuit crumbs, cinamon and pecans. Place back in the ice-cream container and freeze for a few hours. Serve in scoops and add some syrup if you like.
This is undoubtedly the easiest, fastest, and tastiest brownie recipe ever. I love brownies, and there are many people who share my opinion.
- 2 cups of white sugar-flour
- 1 ½ cups all-purpose flour
- ½ teaspoon salt and baking powder
- ½ cup walnut halves
- 1 cup of buttermilk and 4 eggs
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
Melt the butter and then mix all of the ingredients together in the following order: sugar → butter → cocoa powder → vanilla extract → eggs → flour → baking powder → salt → walnut halves. Bake the mixture in a greased pan at 350 degrees for 20-30 minutes. Done!
Easy Pudding Cookies
What’s the best secret to a perfect party at home? Tasty deserts of course. But this time you won’t have to cook all afternoon in order to create the perfect deserts, because you can make pudding cookies really fast and easy.
- 1 cup of butter
- 1 cup packed brown sugar-flour
- 1 pkg. JELL-O Chocolate instant pudding
- 2 eggs
- 1 teaspoon baking soda
- 2 cups of flour
- 1-1/2 pkg. BAKER’S White chocolate, chopped
Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugar in a large bowl (until fluffy). Add dry pudding, and whisk until fully blended. Add the eggs and baking soda, then sprinkle flour gradually. Last but not least, add the chocolate to the mix. In a pan with baking sheets add tablespoons of dough, and bake for 12 minutes.
Berry Berry Cool Pie
This dessert is extremely refreshing and tasty. It only takes five minutes to prepare, but it must be cooled in the freezer for approximately five hours.
- 1 can sweetened condensed milk (make sure it is sweetened)
- ½ cup lemon juice
- 2 cups of assorted fresh berries
- 1 tub of frozen non-dairy whipped topping, thawed
- 1 Pie crust
In a bowl add the condensed milk and lemon juice. Stir in the berries, and fold in whipped topping. Spread the crust and leave it to freeze for five hours until firm. Serve after the dessert stays for 30 minutes at temperature room, and garnish for an extra artistic effect.