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Recipes for Dessert
Add to ❤ Favorites Ingredients for a 9 x 5-inch loaf pan 4 tablespoons Nutella or other chocolate hazelnut spread 3 tablespoons plus ½ teaspoon vegetable oil; divided 3 tablespoons unsalted butter, room temp ½ cup packed brown sugar 2 medium ripe bananas, sliced or broken into pieces 2 large eggs 1 ½ cups White Lily All-Purpose Flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup heavy cream Read the Instructions here
Add to ❤ Favorites Ingredients for 15-20 pieces For the Banana Chocolate Chip Cake 1 and ½ cup brown bananas, mashed very well (you’ll need 3-4 bananas) 2 and ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ¾ cup unsalted butter, softened to room temperature 1 cup granulated sugar ½ cup packed brown sugar 3 large eggs, room temperature 2 teaspoons vanilla ½ cup sour cream, room temperature 1 cup buttermilk, room temperature* 1 cup mini chocolate chips For the Peanut Butter Frosting ½ cup unsalted butter, softened to room temperature 1 cup smooth peanut butter (not natural, homemade or whipped) 2 cups powdered sugar, sifted 3-4 tablespoons milk or cream For the Decorations ⅓ cup mini chocolate chips 10-12 Miniature Reese’s Peanut Butter Cups, cut into pieces Handful of mini chocolate chips Read the Instructions here
Add to ❤ Favorites Ingredients for 20 muffins 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 3/4 cup granulated sugar 1/3 cup plain greek yogurt 1 large egg 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 pint fresh raspberries 1 cup white chocolate chips 1 tablespoon fresh orange zest (optional) 2 cups powdered sugar 2 tablespoons milk 2 teaspoons vanilla extract Read the Instructions here
Add to ❤ Favorites Ingredients for 12 cinnamon rolls Dough 1 cup whole milk 1/4 cup salted butter, cut into small pieces 1 envelope instant or ‘rapid rise’ yeast 2 cups whole wheat pastry flour 1-1/2 cups unbleached all-purpose flour, divided 1/4 cup sugar 1 egg Filling 1/4 cup sugar 1/4 cup packed brown sugar 2 tablespoons ground cinnamon 1/4 cup salted butter, room temperature Frosting 4 ounces (1/2 cup) cream cheese, room temperature 3 tablespoons salted butter, room temperature 1 tablespoon vanilla extract 1 1/2 cups powdered sugar Read the Instructions here
Add to ❤ Favorites Ingredients for 16 cupcakes FOR THE BANANA PUDDING 2 1/4 cups milk divided 2/3 cup granulated sugar 3 whole egg yolks 1/4 cup corn starch 2 teaspoons banana extract 1 tablespoon butter 1 whole banana overripe and mashable FOR THE CUPCAKES 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1 pinch salt 1 1/2 sticks butter softened to room temperature 1 1/2 cups granulated sugar 4 whole eggs 1 tablespoon banana extract 1 teaspoon vanilla extract FOR THE FROSTING AND TOPPING 8 ounces cream cheese softened to room temperature 1 stick butter softened to room temperature 1 teaspoon banana extract 1/2 teaspoon cinnamon 3 3/4 cups powdered sugar 24 whole vanilla wafers Read the Instructions here
Add to ❤ Favorites Lemon gelato is creamy, tangy and sweet. Perfect for a light after dinner treat. Ingredients 1 cup milk (full fat) 1 cup sugar 5 egg yolks, beaten ¾ cup lemon juice (about 3 to 4 lemons) 3 tablespoons lemon zest (zest lemons before juicing) 2 cups heavy whipping cream Read the Instructions here
Add to ❤ Favorites A crisp whole wheat apple tart drenched with fragrant vanilla brown butter. Ingredients for 6 servings For The Shortcrust Pastry 175 g whole wheat flour 75 g salted butter 3-4 tbsp cold water For The Filling 2 large apples 3 tbsp butter 1 tsp pure vanilla extract 1 tbsp heavy cream 1 egg 2-3 tbsp turbinado or demerara sugar 2 tbsp blueberry preserve Read the Instructions here
Add to ❤ Favorites Ingredients for a 9 inch (22cm) pie pan All Butter Pie Crust 2½ cups all purpose flour 1 teaspoon salt 1 tablespoon caster sugar 225g (2 sticks, 1 cup) cold unsalted butter, cut into small cubes 1 cup cold water ¼ cup cider vinegar 1 cup ice Peach & Blackberry Pie Filling 900g fresh peaches, sliced into 2 cm thick slices (about 4-5 large peaches) 300g fresh or frozen blackberries ½ cup caster sugar (100g) 1 teaspoon vanilla paste or essence zest and juice of a lemon ¼ cup plain flour (30g) 1 egg for egg wash demerara sugar for sprinkling Read the Instructions here
Add to ❤ Favorites Ingredients for a shallow 20cm tart pan For the Chocolate Shortbread Crust: 200g plain flour 25g cocoa powder 150g cold unslated butter, chopped 1 small egg yolk For the Salted Caramel Ganache: 180g caster sugar 300ml whipping cream 200g dark chocolate, chopped 1 vanilla bean, split and seeds scraped 3g fine Pink Himalaya salt For the Topping: Fresh raspberries Chopped pistachios Edible gold dust or glitter Read the Instructions here
Add to ❤ Favorites Ingredients for 12 cupcakes Cupcakes 170g macadamia nuts 70g pitted medjool dates, or date paste 100g thick coconut cream 4 large eggs ½ tsp vanilla powder or extract ½ tsp bicarb soda Caramel Icing 60g pitted medjool dates 100g thick coconut cream ¼ tsp fine sea salt ½ tsp vanilla powder or extract Read the Instructions here
Add to ❤ Favorites Ingredients for 12 cupcakes 1½ cups (165g) plain sweet biscuits 90g unsalted butter 450g cream cheese, room temperature ½ cup (115g) sour cream ¼ cup (50g) caster sugar 2 tsp vanilla extract 2 eggs ½ cup caramel sauce 3 X 55g Twix bars (plus extra to decorate) extra caramel sauce, to drizzle Read the Instructions here
Add to ❤ Favorites Ingredients for a 8.5 inch bundt cake Red Velvet Bundt Cake 1 1/4 cups vegetable oil 1 cup buttermilk 2 eggs 2 tbsp red food coloring 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract 2 1/2 cups plain flour 1 3/4 cups castor sugar 1 tsp baking soda a pinch of salt 1 1/2 tbsp cocoa powder Cream Cheese Glaze 225 g (8 oz) cream cheese, room temperature 5 tbsp unsalted butter 21/2 cups icing sugar 1 tsp vanilla extract Read the Instructions here