Tasty Dessert Recipes
By: Sam Galotta
Twelve dessert recipes perfect for any occasion.
Table of Contents Chocolate Chip Cookies .................................................................... 1 Lemon Bars.......................................................................................... 2 Oreo Parfait ......................................................................................... 3 Banana Bread .....................................................................................4 Angeletti Cookies ............................................................................... 5 Cake Mix Cookies ...............................................................................6 The Best Chocolate Cake .................................................................. 7 Chocolate Lava Cake ..........................................................................8 Classic Blondies .................................................................................9 Fudgy Chocolate Crinkle Cookies .................................................. 10 Lavender Honey Lemon Tart ........................................................... 11 No Bake Cheese Cake ...................................................................... 12
Chocolate Chip Cookies
From the kitchen of: Olivia Spark
Ingredients
1 ½ cups flour
½ tsp baking soda
Dash of salt
1 ½ cups chocolate chips
¼ cup brown sugar
½ cup white sugar
½ cup butter softened
Dash of vanilla
1 egg
Directions
1. Preheat the oven to 375 °.
2. In a small bowl, mix flour, baking soda, and salt.
3. In a medium sized bowl, beat together brown sugar, white sugar, melted butter, vanilla, and egg for one minute.
4. Stir in dry ingredients and chocolate chips until fully combined.
5. Scoop up 1 tablespoon of dough and place it on a 9x13 baking sheet with parchment paper. Repeat until the pan is full.
6. Bake 10 minutes until cookies are golden brown and crispy at edges.
1
Lemon Bars
From the kitchen of: John Kanell
Ingredients
3 cups all-purpose flour
2/3 cups powdered sugar
1/2 tsp salt
12 tbsp unsalted butter
3 tbsp lemon zest
3 cups sugar
8 eggs
1 cup lemon juice (fresh)
Dash of vanilla (optional)
Directions
1. Heat oven to 350 and line a 9x13 baking dish with parchment paper.
2. Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can either do this by hand or with a stand mixer. A dash of vanilla can be added in with the butter at this step.
3. Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
4. While the crust is baking add sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don’t have a food processor just mince the zest and mix with the sugar in a bag or bowl
5. Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift the mixture together however the zesty sugar bits will need to get dumped out of the sifter as they might clog things up.
6. Pour in the lemon juice and add the eggs, then mix very well until completely combined.
7. Pour filling onto warm crust, then transfer to oven and bake about 25 minutes, turning halfway through. Remove from oven and allow to cool for an hour before chilling in refrigerator for two hours.
8. Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.
2
Oreo Parfait
From the kitchen of: Brooke Cammarota
Ingredients
8 oz mascarpone cheese
1 cup of heavy whipping cream
1/2 cup of powdered sugar
1 tsp of vanilla extract
8 oz cool whip whipped topping
4 oz of baking dark chocolate bar
12 Oreo cookies
Directions
1. In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, and vanilla extract.
2. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.
3. Beat until it starts to thicken and lower the speed to add sugar.
4. Pour sugar in and increase the speed again. Beat on medium-high speed until stiff peaks form and gradually decrease the speed, stay close and do not leave unoccupied.
5. Fold in cool whip topping into the whipped mixture and refrigerate for about an hour.
6. Melt the dark and white chocolate bars separately, may microwave but be sure to heat it through on half power in increments of 45-30 seconds, stirring it between each increment. Let chocolates cool a bit.
7. Divide whipped mousse mixture in half and gradually stir in dark and white chocolates into each half by drizzling while stirring.
8. Transfer each chocolate mousse into a separate piping bag.
9. Crush Oreo cookies
10. Layer each mousse and cookies on top of each other
3
Banana Bread
From the kitchen of: Kelly Geoghegan
Ingredients
2 to 3 medium very ripe bananas, peeled (about 1 1/2 cups mashed)
1/3 cup butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Directions
1. Preheat the oven to 350°F and butter an 8 x 4-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
5. Pour the batter into prepared loaf pan.
6. Bake for 55 to 65 minutes at 350°F, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
7. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it!
4
Angeletti Cookies
From the kitchen of: Shelly Yapchanyk
Ingredients
1 cup butter (2 sticks), melted or cooled
1 1/2 cups granulated sugar
1/2 cup whole milk
6 large eggs
6 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
4 cups confectioners’ sugar
9 tbsp water
1 cup sprinkles
Directions
1. Preheat the oven to 375 degrees.
2. Whisk butter, sugar, milk, vanilla, and eggs in a medium bowl. Then mix flour, baking powder, in salt another bowl.
3. Combine both bowls into an even dough and let it sit for 5-10 minutes.
4. Roll the dough into small circles and place 2 inches apart onto a cook sheet.
5. Bake the cookies for 7-8 minutes and let them cool on a wire racked.
6. In a small bowl, whisk confectioner’s sugar and water until blended.
7. Dip top of each cookie into sugar glaze and let dry on wired racks.
8. Decorate the cookies with sprinkles.
5
Cake Mix Cookies
From the kitchen of: Cookie Rookie
Ingredients
1 Box Cake Mix (any flavor)
2 eggs
1/2 cup Vegetable Oil
Directions
1. In a large mixing bowl, combine cake mix, eggs, and oil.
2. Scoop the dough into balls and drop onto a baking sheet lined with parchment paper.
3. Bake cookies at 350°F for 8-12 minutes.
4. Let the cookies cool on a cooling rack at least 5 minutes before eating.
6
The Best Chocolate Cake
From the kitchen of: My Baking Addiction
Ingredients
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tablespoons Dutch process cocoa optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
½ cup vegetable oil
2 teaspoons vanilla extract
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round or one 13x9x2inch baking pan. In the bowl of a stand mixer fitted with whisk attachment or in a large bowl with an electric mixer, combine sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
3. Pour batter evenly into prepared pans.
4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
7
Chocolate Lava Cake
Ingredients
4 oz bittersweet chocolate
4 oz butter
3 large eggs
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1/2 teaspoon Instant coffee or espresso powder optional
Instructions
1. Preheat the oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.
2. In a medium microwave-safe bowl, melt chocolate and butter in 30 second increments.
3. In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.
4. Divide batter into ramekins and place them on a baking sheet. Bake for 12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.
5. Remove from the oven and serve immediately with ice cream.
8
Classic Blondies
From the kitchen of: Simply Recipes
Ingredients
1/2 cup butter, melted
1 cup tightly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 cup all-purpose flour
1/3 cup butterscotch chips or chopped walnuts, chocolate chips.
Directions
1. Preheat the oven to 350°
2. Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk to combine.
5. Add the flour, baking soda, baking powder, and salt, and mix together.
6. Add the butterscotch chips or other mix-ins (up to 1 cup total).
7. Pour into the pan and spread evenly.
8. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.
9. Allow to cool. Cut into squares or rectangles and serve.
9
Fudgy Chocolate Crinkle Cookies
From the kitchen of: Marisa Petro
Ingredients
1 box Duncan Hines Devil’s Food cake mix.
1/2 cup vegetable oil.
2 large eggs.
1 cup confectioners’ sugar for rolling.
Directions
1. Preheat the oven to 350º
2. In a large bowl, stir cake mix, oil, and eggs until well combined.
3. Shape dough into 1-inch balls.
4. Roll each ball in the confectioner’s sugar until well coated.
5. Place each dusted dough ball 2 inches apart on ungreased cookie sheet.
6. Bake in a preheated oven for 8-10 minutes or until the center is just set.
10
Lavender Honey Lemon Tart
From the kitchen of: Ava McAneney
Ingredients
1 cup all-purpose flour
¼ cup powdered sugar
¼ teaspoon salt
½ cup unsalted butter, melted
¾ cup honey
3 tablespoon food-grade dried lavender buds
1 teaspoon unflavored gelatin
4 large eggs
¾ cup granulated sugar
4 lemons (2 tsp. zest, 3/4 cup juice)
2 tablespoon unsalted butter, cut into pieces
Whipped cream
Candied Lemons
Directions
1. In medium bowl whisk flour, powdered sugar, and salt. Stir in melted butter until dough comes together. Press evenly into bottom and sides of a 9”round tart pan with removable bottom. Refrigerate crust at least 20 minutes.
2. Preheat oven to 350°. Prick bottom of crust all over with a fork. Line crust with foil; fill with pie weights. Bake 20 minutes. Remove foil and weights; bake 10 -15 minutes until golden. Let cool on a wire rack.
3. In small saucepan combine honey and lavender buds. Heat over medium until simmering. Reduce heat to medium low, simmer 15 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Pour through a fine sieve to remove lavender, discard lavender. Set honey aside.
4. In a small bowl sprinkle gelatin over 4 teaspoons cold water; set aside.
5. In medium saucepan whisk eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Cook over medium, whisking constantly, 6 to 8 minutes until thick and creamy. (curd will coat back of a spoon.)
6. Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin until combined. (The heat will melt gelatin.) Pour curd into cooled crust. Refrigerate tart 4 hours or until completely set.
7. Top tart with whipped cream and Candied Lemons. Drizzle with lavender honey. Serves 8 people
11
No Bake Cheesecake
From the kitchen of: Katie Bandurski
Ingredients
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
Filling:
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
Topping:
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
Directions
1. Prep the crust: Mix together graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto bottom and 1-inch up sides of an ungreased 9-inch springform pan. Refrigerate crust until firm to touch.
2. Filling: Beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Gradually add the cream, then continue beating until stiff peaks form.
3. Transfer and rest: Transfer mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.
4. Toss the topping: About half an hour before you plan to serve the cheesecake, remove it from the fridge. Then, gently toss the berries with sugar and let stand for 15-30 minutes. You want to give the berry juices a little bit of time to release.
5. Use a knife to loosen sides of cheesecake from springform, then release latch and remove rim. Slice into pieces and serve cheesecake with topping.
12
ENJOY!
