Desserts Recipes Discover how to make colorful desserts by yourself with lot of sweet. Quick and easy to prepare. Try these easy recipes, with or without delicious sauces over the top. Extremely rich, for your enjoyment.
By: Melany Ricaurte Pèrez
Strawberry Cupcakes
Ingredients:
Method: 1.
Preheat oven to 350 degrees F. Line 12-muffin tin with paper liners. Set aside.
2.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried strawberries. Set aside.
3.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and granulated sugar until smooth. Add eggs one at a time and mix until combined. In a small bowl, mix together milk and strawberry puree.
4.
Add about 1/3 of flour mixture
into the creamed butter. Mix at lowmedium speed. Add 1/2 of the milk mixture. Continue to mix until almost combined.
5. Add another 1/3 of flour mixture followed by the rest of the milk mixture. End with the last 1/3 of flour mixture. Continue to mix until batter is smooth and there are no longer any dry streaks of flour left.
6.
Divide batter between 12 cupcakes. Bake for 20-24 minutes until cake is done and a toothpick inserted in the center of a cupcake comes out clean.
• 1 2/3 cup all-purpose flour (8.5 oz) • 1/2 Tbsp baking powder • 1 tsp baking soda • 1/2 tsp fine sea salt • 4 Tbsp ground freeze-dried strawberries (16 grams)
• 1/2 cup unsalted butter, softened, room temperature (4oz)
• 3/4 cup granulated sugar • 2 large eggs, room temperature • 1/2 cup whole milk. Room temperature
• 5 oz strawberries, pureed and Making: 45 min Bake: 20-25 min Total: 1 Hour 30 min
strained.
S’mores Pie
Ingredients:
Method: 1. Bloom gelatin sheets in a bowl of ice cold water for 3-5 minutes until gelatin has softened. Remove gelatin from bowl and squeeze out excess moisture. Place gelatin in microwave safe bowl with milk. 2. Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm. 3. In a large bowl melt together dark chocolate and milk chocolate. Either melt chocolate in the microwve at half power in 30-45 second intervals or over a bain-marie. Once chocolate is smooth and melted, let cool for 5 minutes. 4. Pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.
Preheat oven to 350 degrees. Serve to 21 persons.
In another bowl, whip heavy cream to soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left. 5. Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer. 6. Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere. 7. Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving. 8. Spike the chocolate mousse with a little whiskey.
• Graham Cracker Crust:
3 cups ground graham crackers (about 22 full cracker sheets) 3/4 cup unsalted butter, melted 1/2 tsp kosher salt
• Chocolate Mousse:
3 gelatin sheets, bloomed 3/4 cup whole milk 8 oz dark chocolate (72% cocoa), finely chopped 4 oz milk chocolate, finely chopped 2 cups heavy cream, soft peaks, chilled
• Marshmallows:
2 1/2 cup mini marshmallows
Making: 45 min Bake: 20-25 min Total: 1 Hour 30 min
Chocolate pudding
Method: 1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue
Making: 5 min Bake: 15 min Total: 20 min
Ingredients: whisking until thick, about 2 or 3 minutes more.
3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
• 2 cups whole milk • 1/2 cup sugar • 1/3 cup natural cocoa powder • 4 teaspoons cornstarch • 3 large egg yolks • 2 teaspoons pure vanilla extract • 1/4 teaspoon fine salt • 3/4 cup whipping cream Sercve to: 6 peoples. Preheat oven to 350 degrees.
Carrot Cake
Method: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
Ingredients: • 3 eggs • 3/4 cup buttermilk • 3/4 cup vegetable oil • 3/4 cup vegetable oil • 2 teaspoons vanilla extract • 2 teaspoons ground cinnamon • 1/4 teaspoon salt • 2 cups all-purpose flour • 2 teaspoons baking soda • 2 teaspoons baking soda • 1 cup flaked coconut • 1 cup chopped walnuts • 1 (8 ounce) can crushed pineapple with juice.
Making: 45 min Bake: 20-25 min Total: 1 Hour 30 min
• 1 cup raisins
Cakes, pies and others treats, all desserts are the pinnacle of perfection. Creamy and easy to make, you wont be dissapointed! It is now my family’s favorite desserts. •
Melany R
• Strawberry Cupcakes. • S`mores Pie. • Chocolate pudding. • Carrot cake