Tasty Dessert Recipes

By: Sam Galotta

Twelve dessert recipes perfect for any occasion.

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.

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.