Dessert Recipes

So we all know that we love our yummy treats. Check out all of these amazing dessert recipes we have put together for all of you to enjoy.

Apple Chocolate Brownies

 

 

Apple Chocolate Brownies

Apple Chocolate Brownies

1/2 cup butter or margarine
2 squares unsweetened chocolate
2 eggs
1 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts or pecans
1 cup chopped apple
1 teaspoon vanilla extract

Melt butter and chocolate over low heat. Beat eggs and add sugar. Stir in chocolate mixture and beat well. Stir in dry ingredients, then apples, nuts and vanilla. Bake in a greased 8-inch square pan at 350 degrees F for 25 to 30 minutes. Cool. Dust with confectioners

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Praline Cookies

Praline Cookies

1 cup granulated sugar
1/2 cup (1 stick) light margarine
1 (5 ounce) can evaporated skim milk
10 large marshmallows
1 cup graham cracker crumbs
1 cup nuts, chopped

Combine sugar, margarine and evaporated milk in saucepan. Boil for 6 minutes. Remove from heat. Add marshmallows, graham cracker crumbs and nuts. Mix until marshmallows are melted. Quickly drop onto wax paper to cool.

Blueberry Macadamia Cheesecake

Blueberry Macadamia Cheesecake

Crust
3 1/2 ounces macadamias, crushed in blender
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup sweet butter, softened

1st Layer
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup granulated sugar
4 eggs, room temperature

2nd Layer
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Topping
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water

Crust: Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake in preheated 400 degree F oven for 10-15 minutes. Reduce oven temperature to 350 degrees F.

1st Layer: Crumble cheese in large bowl. Add 1 teaspoon vanilla extract, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.

2nd Layer: Combine sour cream, sugar and 1/2 teaspoon vanilla extract. Spread over top of cheesecake. Bake at 350 degrees F for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.

Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Let cool for 1 hour, then refrigerate.

cherry carnival

Cherry Carnival

1 (16 ounce) can sour cherries
3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2 1/2 cups granulated sugar, divided
2 eggs
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.

Drain cherries, reserving juice. Cut cherries into small pieces.

Sift flour, baking powder and salt together

Almond Amaretto Gelato

Almond Amaretto Gelato

Makes 6 servings

4 cups heavy cream
5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds
1 tablespoon Amaretto liqueur

Pour the cream into a saucepan and heat gently.

Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.

Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.

Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.

Charlotte Russe

Charlotte Russe

Charlotte Russe

1 tablespoon plain gelatine
1/4 cup water
1/2 cup milk, scalded
1/2 cup confectioners’ sugar
1/4 cup strong coffee
1 cup whipping cream
Ladyfingers

Soak the gelatine in the water for 5 minutes, then add to the scalded milk, stirring to dissolve. Add the coffee.

Beat the cream until stiff, then fold in the coffee mixture.

Line a mold with ladyfingers and pour in the whipped cream mixture. Chill at least 2 hours.

Unmold before serving.

Serves 6 to 8.

Chocolate Passion Bowl

Chocolate Passion Bowl

3 cups cold milk
2 (4 serving size) Jell-O chocolate flavor instant
    pudding & pie filling
1 (8 ounce) container Cool Whip French Vanilla
    whipped topping, divided
1 baked 9-inch square brownie layer, cut into
    1-inch cubes (about 5 1/2 cups)
1 pint (2 cups) raspberries

Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least one hour.

Makes 16 (2/3 cup) servings.

NOTE: French Vanilla Cool Whip is available in Fall and Winter.

No-Bake Peanut Butter Cookies

No-Bake Peanut Butter Cookies

 

This is one of my favorite no-bake cookies

1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup creamy peanut butter
2 cups Cheerios (honey nut are very good)

Combine sugar and syrup in pan; bring to a boil. Add peanut butter and cereal and mix. Drop by spoonsful onto wax paper, cookie sheet, etc., and let cool.

Chocolate Malt Shoppe Pie

Chocolate Malt Shoppe Pie

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
3 tablespoons instant chocolate malted milk powder
3 tablespoons Marshmallow Cr

Chocolate Cream Popcorn

Chocolate Cream Popcorn

Chocolate Cream Popcorn

2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 tablespoons butter
1/3 cup chocolate chips
1 teaspoon vanilla extract

Place popped corn into a lightly greased large bowl.

In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.

Baked Alaska Fudge Pie

Baked Alaska Fudge Pie

1 (9-inch) pie shell, pre-baked
3/4 cup fudge sundae topping
1 1/2 quarts (6 cups) softened vanilla or chocolate ice cream
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup granulated sugar
Additional fudge topping for garnish

Chill pastry shell thoroughly. Spread fudge topping on bottom of shell. Place ice cream into large bowl and beat with mixer until softened. Spread over fudge. Put in freezer while preparing meringue.

Whip egg whites in bowl until frothy. Add cream of tartar and continue beating until almost stiff. Add sugar, 1 tablespoon at a time, until stiff and glossy. Spread meringue over ice cream, making sure to cover edges of pie shell to seal well. Brown at 450 degrees F for 3 to 4 minutes or until meringue is lightly brown. Drizzle top with additional fudge. Place in freezer until ready to serve.

NOTE: Pie can be made ahead, frozen, wrapped and held for several days. Brown just before serving.

To serve flaming, ignite 1 to 2 tablespoons brandy or rum and pour over pie.

Butterfinger Ice Cream Cake

 

 

Butterfinger Ice Cream Cake

Butter finger Ice Cream Cake

1 brick vanilla ice cream
1 brick chocolate ice cream
1 pint cream, whipped
3 Butterfinger bars

Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top with whipped cream and Butterfinger crumbs. Put back into freezer until needed.

Jell-O Ice Cream Pie

Use your favorite combination of Jell-O and ice cream flavors. Strawberry Jell-O and vanilla ice cream is one good pairing.

1 package lady fingers
1 small box Jell-O (flavor desired)
1 pint ice cream (flavor desired)
1 1/4 cups water

Lightly butter a 9-inch pie plate. Press into it 1 package of lady fingers arranged around the plate.

Heat 1 1/4 cups of water to boiling. Remove from heat and dissolve package of strawberry Jell-O. Add vanilla ice cream, cut into pieces. Stir immediately until melted. Chill until thickened but not set (10 to 20 minutes).

Pour Jell-O mixture over ladyfingers and chill for 2 hours.

Before serving, garnish with fresh fruit and whipped cream.

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
   (about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
    1/8 cup Frangelico hazelnut liqueur

Mix vegetable oil and eggs together.

Mix dry ingredients together. Mix dry ingredients with the wet ingredients.

Beat in the carrots and walnuts. Mix in the raisins and Frangelico.

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.

Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello

Preheat oven to 350 degrees F.

Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.

Remove cheesecake and let cool on a rack for an hour or so.

Refrigerate cheesecake.

Topping
1 tablespoon toasted hazelnut crumbs

Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.

Deep Dish Berry Pie

 

Deep Dish Berry Pie

Deep Dish Berry Pie

Serves 8.

3 cups fresh blueberries, washed and drained
2 cups fresh red raspberries
1 cup fresh black raspberries
2 cups fresh strawberries, washed, hulled, and halved if large
2 tablespoons fresh lemon juice
1 teaspoon finely minced lemon zest
1/3 cup blackberry brandy
2 tablespoons all-purpose flour
1/4 cup tapioca
3/4 cup granulated sugar
1 sheet frozen puff pastry, thawed according to package directions
1 egg, beaten with 1 tablespoon water

In a large bowl, combine all of the berries. Sprinkle with the lemon juice, zest, and brandy. Toss gently to coat.

In a small bowl, combine the flour, tapioca, and sugar, and toss the mixture gently with the fruit. Pour the berry mixture into a 1 1/2 quart ovenproof baking dish, and set it aside.

Meanwhile, on a lightly floured surface, roll out the pastry to 1/8 inch thick. Use a sharp knife to cut out a circle about 2 inches larger than the baking dish. Brush the circle lightly with the egg wash. Place the pastry, wash side down, over the berry filled baking dish, and stretch it tight, like the head of a drum. Press the overhanging dough against the sides of the dish; it should adhere all around. cover and refrigerate for 1 hour.

Preheat the oven to 450 degrees F.

cotton candy sugar cookies

Cotton Candy Sugar Cookies

Cotton Candy Sugar Cookies
1 cup granulated sugar
1 cup confectioners’ sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/4 cups all-purpose flour
Extra sugar for pressing cookies

Preheat oven to 375 degrees F.

Cream together the granulated sugar, confectioners’ sugar, butter and vegetable oil. Beat in eggs and vanilla extract.

Add dry ingredients, (the next four ingredients) and mix to incorporate. Roll dough into small balls about the size of a quarter. With a heavy bottom crystal vase with a decorative bottom, or other cookie press, dip in

sugar to coat well. Smash each ball of dough so they are spread out and flat. Leaving an imprint and sugar. Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown. Do not bake too long. Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.

NOTE: You can also used colored sugar to press the cookies at holiday time.

 

Almond Cookies

 

Almond Cookies

Almond Cookies

 

18 ounces butter
18 ounces granulated sugar
2 teaspoons salt
1 lemon (zested)
1 orange (zested)
1 vanilla bean
4 eggs
1/4 cup water
2 1/4 pounds pastry flour
9 ounces almond flour
1 teaspoon baking powder
8 ounces sliced almonds

Cream butter, sugar, salt, lemon and orange zest, and vanilla extract.

Combine eggs and water, gradually adding it to the butter mixture, scraping down the sides of the bowl.

Sift dry ingredients. Add to batter, then mix until halfway incorporated. Add sliced almonds and finish mixing.

Refrigerate dough for four hours, then roll out and cut into desired shapes.

Bake at 350 degrees for about 15 minutes.

Banana Custard Cobblers

Banana Custard Cobblers

Banana Custard Cobblers

Custard
1 cup granulated sugar
1/2 cup cornstarch
8 large egg yolks
3 cups whole milk
1 vanilla bean, split lengthwise
6 tablespoons (34 stick) unsalted butter, room temperature
1/4 cup dark rum

Topping
3/4 cup all-purpose flour
1/2 cup almonds
6 tablespoons (packed) golden brown sugar
5 tablespoons chilled unsalted butter, cut into pieces
3 bananas, thinly sliced

Custard: Whisk sugar, cornstarch and egg yolks in large bowl to blend.

Bring milk and vanilla bean to boil in heavy large saucepan. Gradually whisk hot milk into egg yolk mixture; return mixture to saucepan. Whisk over medium-low heat until custard boils and thickens, about 3 minutes. Remove from heat. Whisk in butter and rum. Cool slightly. Discard vanilla bean. Cover with plastic and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Topping: Blend flour, almonds and brown sugar in processor to mix. Add butter and process, using on/off turns, until coarse crumbs form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.)

Position rack in center of oven and preheat to 400 degrees F.

Place eight 1-cup ramekins or custard cups on baking sheet. Divide custard equally among ramekins, using about

Caramel Apple Salad

 

 

Caramel Apple Salad

Caramel Apple Salad

2 Granny Smith apples, cored and diced
2 red delicious apples, cored and diced
1 (6-pack) Snickers candy bars, diced small
4 ounces cream cheese, softened
1 small container Cool Whip

Cookie Dough Truffles

Cookie Dough Truffles

 

These are unbaked – an unusual idea for those who just love raw cookie dough!

1 cup soft butter
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon water
1 (6 ounce) package mini chocolate chips

Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite-size balls. Freeze until firm, about 30 minutes. Store in a plastic zip-type bag in the freezer.

Let stand at room temperature 5 minutes before eating.

Makes 4 dozen.

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