Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#01

Chocolate Pistachio Fudge

INGREDIENTS:

. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios

Method:

Step 1
Put the chopped chocolate, condensed milk, butter & salt in  a pan, over a low heat and stir to melt.

Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.

Step 3
Add the nuts to the melted chocolate mixture and mix together well.

Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.

Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.

Step 6

Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.

Recipes#
1/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#02

Passionfruit-glazed lemon curd sponge cakes

INGREDIENTS:

 . 1 x 460g pkt Double Unfilled Sponge Cake
 . 125ml (1/2 cup) thickened cream
 . 2 tablespoons Lemon curd
 . 80g (1/2 cup) icing sugar mixture
 . 1 tablespoon canned passionfruit pulp

Method:

Step 1
Use a serrated knife to trim the side of each sponge cake to form a square. Cut each cake into 4 squares, then cut each square in half horizontally. Divide the bases among serving plates.

Step 2
Use a balloon whisk to whisk the cream in a bowl until firm peaks form.

Step 3
Spread the lemon curd over the cut side of each cake base. Top with the cream and remaining cake.

Step 4
Sift the icing sugar into a small bowl. Add the passionfruit pulp and stir until well combined. Spread over the top of the cakes, allowing a little to run over the sides. Serve immediately.

Recipes#
2/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#05

S’Mores Pancakes

INGREDIENTS:

For the pancakes:
. 1 cup all-purpose flour
. 2 tablespoons unsweetened cocoa powder
. 2 tablespoons granulated sugar
. 1 tablespoon light brown sugar, packed
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1 cup buttermilk
. 1 large egg
. 2 heaping tablespoons canola or vegetable oil
. 1 teaspoon vanilla extract

For the toasted marshmallow cream:
. 6 jumbo marshmallows
. 1 cup heavy cream
. 1 tablespoon confectioners' sugar
. 1/4 cup chopped graham crackers

For the chocolate sauce:
. 4 ounces semi-sweet chocolate chips
. 1/2 cup heavy cream
. 1 tablespoon butter

INSTRUCTIONS:

Step 1
Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.

Step 2
To make the pancakes, in a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.

Step 3
In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.

Step 4
Heat a non-stick skillet over medium heat and melt extra butter to coast skillet.

Step 5
Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.

Step 6
In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.

Step 7
To make the glaze, place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.

Step 8
To assemble pancakes, add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.

Recipes#
5/5

Oreo Cheesecake Cupcakes with Chocolate Ganache

These mini sized Oreo cheesecakes are combination of creamy cheesecake filling with Oreo chunks, trapped between an Oreo cookie at the bottom and generous layer of silky chocolate ganache on top.

INGREDIENTS:

. 20 Oreo cookies ( 12 left whole for the bottom of . cupcakes and 8 chopped for the filling)
. ¾ cup powdered sugar
. 1 lbs cream cheese
. 2 egg whites
. pinch of salt
. ¼ cup heavy cream
. ¼ cup chocolate chips

Instructions:

1. Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.

2. Beat together cream cheese and powdered sugar until it’s smooth.

3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.

4. Add pinch of salt and mix.

5. Fold in coarsely chopped Oreo cookies

6. Fill each cup over the Oreo cookie , almost to the top

7. Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center
comes out clean).

8. To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.

9. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.

Strawberry Cheesecake Chimichangas

INGREDIENTS:

For chimichangas:
. 6 (8-inch) soft flour tortillas
. 8 oz cream cheese ( room temperature)
. 2 Tablespoon sour cream
. 1 Tablespoon sugar
. 1 teaspoon vanilla extract
. ¾ cups sliced strawberries
. Vegetable oil-for frying
For coating:
. 1 Tablespoon cinnamon
. ⅓ cup sugar
For serving:
. 1 cup sliced strawberries

Instructions:

1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

2. Fold in ¾ cup of sliced fresh strawberries.

3.Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

5. Line a large plate with paper towels.

6. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

9. Don’t forget to remove all toothpicks from the chimichangas!!!

Chocolate Pecan Oatmeal Cookie Pie

INGREDIENTS:

. 1/2 cup unsalted butter, softened
. 1/2 cup brown sugar
. 1/4 cup granulated sugar
. 1 egg
. 1 teaspoon vanilla extract
. 1 cup all-purpose flour
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 teaspoon cinnamon
. 1 1/2 cups Quick Oats
. 1/2 cup chopped pecans
. 1/2 cup chocolate chips
. Ice cream and chocolate sauce for serving

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

2. Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.

3. Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.

4. Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!

Chocolate Peanut Butter Avocado Pudding

INGREDIENTS:

. 1 1/2 ripe avocados
. 1 large ripe banana
. 1/2 cup unsweetened cocoa or cacao powder
. 1/2 cup salted creamy or crunchy peanut butter + more for topping
. ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
. ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
. Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS:

1. Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

2. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Caramel Raspberry Banana Napoleon

INGREDIENTS:

. 1 can (8 oz) refrigerated crescent rolls
. 3 Tablespoons brown sugar
. 1 cup milk
. 1 box (4-serving size) French vanilla instant pudding and pie filling mix
. 1 cup Cool Whip or whipped cream
. 3 large bananas
. 1 1/2 cups sliced raspberries
. Caramel Topping

Instructions:

1. Heat oven to 375°F.

2. Unroll dough and separate into 4 rectangles. Pinch perforations to seal. Use rolling pin to smooth out pinched perforation (optional)

3. Cut each rectangle into four pieces, forming 3x2-inch rectangles . Place on ungreased or parchment lined cookie sheet. Sprinkle each with brown sugar.

4. Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken and refrigerated for 30 minutes until nice and set.

6. Fold in whipped topping. (for advanced preparation you can stop here, cover pudding and refrigerate for several hours until ready to serve)

7. To serve, build each napoleon by starting with one of the crispy crescent squares. Dollop on the vanilla pudding mixture. Top with sliced fruit. Add a second crescent crisp and more of the pudding and fruit. Top with a third crisp, a spoonful of pudding, one raspberry and banana slice and drizzle with caramel topping.

Best Ever Blueberry Cobbler

INGREDIENTS:

For the Blueberry Filling
. 6 cups (30 ounces or 850 grams) fresh blueberries, sorted, rinsed and dried
. 1 cup (200 grams) granulated sugar
. 2 teaspoons (4 grams) freshly grated lemon zest
. 3 tablespoons (22.5 grams) all-purpose flour, such as Gold Medal®

For the Buttery Biscuit Crumble Topping
. 1 cup plus 5 tablespoons (157.5 grams) all-purpose flour, such as Gold Medal®
. 6 tablespoons (75 grams) granulated sugar
. 1½ teaspoons (7.2 grams) baking powder
. ¼ teaspoon (1.5 grams) salt
. 6 tablespoons (¾ stick or 84.75 grams) unsalted butter, chilled & cut into bits
. 1 large egg (mine weighed 52 grams w/o shell), slightly beaten
. 1 teaspoon (5ml) pure vanilla extract
. 1 tablespoon (12.5 grams) granulated sugar
. ½ teaspoon ground cinnamon, optional
. ¼ teaspoon freshly ground nutmeg, optional

Preparation:

1. Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly butter 10-inch round quiche plate, pie plate or 2-quart baking dish. I like to use my 10-inch round French White Corningware® Quiche/Pie Plate.

2.Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.

3. Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

4. Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.

5. Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

6. Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both!

Chocolate Lava Cake

INGREDIENTS:

Ganache
. 100 g dark chocolate
. 120 g cream
. Boil the cream and melt in the chopped chocolate, whisk until smooth. Pour into small round mould icecube tray and keep frozen.
. Cake
. 180 g dark chocolate
. 60 g butter clarified
. 60 ml vegetable oil
. 60 g sugar
. 300 g eggs
. 50 g flour

Preparation:

1. Preheat the oven to 425 F.

2. Melt the chocolate.

3. Stir in the melted clarified butter and the vegetable oil.

4. Mix the sugar with eggs and flour.

5. Combine the eggs mixture with the chocolate mixture.

6. Pour the batter into the cake mould, only half, push into the chocolate cake filling the frozen ganache ball and complete the cake mould with chocolate cake filling.

7. Bake for about 7/8 minutes. (need to check temperature and cooking time according with mould size and oven).

The Best Chocolate Chip Cookie Cake

INGREDIENTS:

. Chocolate Chip Cookie Cake
. 1 1/2 cups all-purpose flour
. 1 tsp baking soda
pinch salt
. 3/4 cup unsalted butter, melted
. 1 cup brown sugar
. 1 (3.4 oz) box instant vanilla pudding mix
. 1 egg
. 1 egg yolk
. 1 tbs vanilla
. 1 cup + 2 tbs semi-sweet chocolate chips,divided
Ganache Frosting
. 6 oz semi sweet chocolate chips
. 4 oz heavy cream

Instructions:

1. Before beginning, you will need to prepare the ganache frosting since it has to set up before whipping. Place chocolate chips in a medium-sized bowl, set aside. Heat heavy cream on a stove top or in microwave until very, very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring or disturbing. Start whisking chocolate from center-outward until everything is completely smooth and combined. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator for up to 2 hours coming back every 30 minutes to stir. While mixture is cooling, start on the cookie cake.

2. Preheat oven to 350 degrees. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a piece of parchment paper and place it on the bottom of pan for easier removal. Set aside.

3. In a large bowl, combine brown sugar and melted butter and mix until smooth. Add egg, egg yolk and vanilla and stir until completely combined. Pour in pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don't over mix. Fold in 1 cup of chocolate chips by hand until evenly distributed.

4. Press dough into prepared pan until even and level. Sprinkle reserved 2 tablespoons of chocolate chips into the top of the cookie cake and press down slightly. Bake for 21-24 minutes or until the top/center just starts to golden slightly. Cookie cake my look underdone in the middle, but it will set up when it cools and stay extra soft. Allow cookie cake to cool completely in pan.

5. Once cookie cake is completely cool, finish preparing frosting. Ganache is ready when texture is firm but still soft and spoonable. Using hand beaters (for ease), whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a piping bag using a open star tip and pipe around the edges. Alternately, you can use a zip top bag with the corner cut off or just spread with a knife.

Cookie cake will stay soft and fresh for up to one week stored in an airtight container.

Easy Lemon Cream Cheese Bars

INGREDIENTS:

 . cooking spray
 . 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
 . 2 lemons, zested and juiced, divided
 . 2 (8 ounce) packages cream cheese, softened
 . 1/2 cup white sugar
 . 2 tablespoons butter, melted
 . 3 tablespoons white sugar

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

2.Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Homemade strawberry ice cream

INGREDIENTS:

.  ice cream maker (I use this one)
. 2 cups frozen, semi-defrosted strawberries (berries that are soft enough to blend in a food processor)
. 1½ tsp. pure vanilla extract (homemade)
. 1½ cups heavy cream (I use raw)
. ⅔ cup raw honey
. ¾ cup whole milk (I use raw)
. pinch of good-quality salt (where to buy)

Instructions:

1. Place the strawberries in a food processor or high-speed blender and pulse until desired consistency.

2. In a bowl whisk together: cream, honey, milk, salt, and vanilla.

3. Add in the strawberries and beat until thoroughly combined.

4. Process in your ice cream maker according to manufactures’ directions.

Chocolate Raspberry Brownies

INGREDIENTS:

. 200g dark chocolate, broken into chunks
. 100g milk chocolate, broken into chunks
. 250g pack salted butter
. 400g soft light brown sugar
. 4 large eggs
. 140g plain flour
. 50g cocoa powder
. 200g raspberries

Method:

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Peach Melba Cheesecake

INGREDIENTS:

.100g butter, melted, plus a little extra for the tin
.200g crunchy biscuits (we used Fox's butter biscuits)
.600g soft cheese
.100g icing sugar, plus extra to taste
.2 tsp vanilla extract
.300ml pot double cream
.450g raspberries
.3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

Method:

1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.

3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.

4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.

5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.