Desserts Recipes

Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level. Prep   30 MIN Total  3 HR 5 MIN Servings  12 Ingredients Cake 1  box Betty Crocker™ Super Moist™ yellow cake mix 1/2  cup water 1/2  cup vegetable oil 4  eggs 1 1/2  teaspoons ground cinnamon 1/2  teaspoon ground nutmeg 2  cups finely shredded peeled carrots (5 medium) Filling 3/4  cup Smucker's® Simple Delight™ Salted Caramel Topping Frosting 1  package (8 oz) cream cheese, softened 1/4  cup butter, softened 1  teaspoon vanilla 1 1/2  cups powdered sugar Decorations 2  tablespoons Smucker's® Simple Delight™ Salted Caramel Topping Coarse sea salt, if desired Directions: 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. 2 In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on m

Recipe by: Maggie A dense chocolate cake for those of us who can't tolerate wheat or gluten. Ingredients 16 servings 341cals 1/2 cup water  1/4 teaspoon salt  3/4 cup white sugar  18 (1 ounce) squares bittersweet chocolate  1 cup unsalted butter  6 eggs Directions Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of t

The dried rose petals look beautiful wet on prime, however, don’t worry if you can’t get off any: the advantage of getting a pudding with the word “mess” in its title is that there's little pressure to perform on the presentation front. You’ll have to a small degree a little bit of ice left up here, which may be saved for an additional day. you'll be able to additionally get good-quality strawberry ice and save yourself a lot of the work. Ingredients 160 g mascarpone 270 g crème fraîche 15 g icing sugar, sifted 1¼ tsp rosewater 40 g caster sugar 40 ml boiling water 2 tbsp pomegranate molasses 1 tsp sumac 200 g strawberries, hulled and chopped into 2 cm pieces 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces 1 medium pomegranate, seeds removed (100 g) 2 tsp dried rose petals (optional) Strawberry sorbet 40 g caster sugar 40 g icing sugar 30 g liquid glucose 200 g strawberries, hulled and blitzed into a purée Instructions Co

Ingredients 3      cups amaretti cookies (6 ounces), finely ground (1 1/2 cups) 1/3   cup hazelnuts, finely ground 1/3  cup butter, melted 2      8 ounce packages cream cheese, softened 2      8 ounce containers mascarpone cheese 1     tablespoon all-purpose flour 3/4   cup sugar 2      tablespoons lemon juice 3      eggs 1      teaspoon vanilla bean paste or vanilla 1/3   cup sugar 1/4   cup water 1      tablespoon finely chopped crystallized ginger 2      cups sliced fresh or frozen rhubarb, thawed 2     cups quartered fresh strawberries. Directions 1. Preheat oven to 350 degrees F. Wrap a double layer of foil around bottom and side of a 9-inch springform pan to form a water-tight seal; set aside. In a medium bowl combine ground cookies, ground hazelnuts, and melted butter. Press mixture onto bottom and 1 inch up the sides of the pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack. 2. For filling, in a very large bowl beat cream cheese

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream. Ingredients  Original recipe makes 1 8-inch round cake  3 pints fresh strawberries  1/2 cup white sugar  2 1/4 cups all-purpose flour  4 teaspoons baking powder  2 tablespoons white sugar  1/4 teaspoon salt  1/3 cup shortening  1 egg  2/3 cup milk Directions PREP      30 mins                                       COOK      20 mins              READY IN  50 mins Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) fo

A spectacular German Chocolate cake made from scratch, using cake flour. Ingredients 1 h    12 servings     735 cals 1/2 cup water  4 (1 ounce) squares German sweet chocolate  1 cup butter, softened  2 cups white sugar  4 egg yolks  1 teaspoon vanilla extract  1 cup buttermilk  2 1/2 cups cake flour  1 teaspoon baking soda  1/2 teaspoon salt  4 egg whites  1 cup white sugar  1 cup evaporated milk  1/2 cup butter  3 egg yolks, beaten  1 1/3 cups flaked coconut  1 cup chopped pecans  1 teaspoon vanilla extract  1/2 teaspoon shortening  1 (1 ounce) square semisweet chocolate Directions Prep         30 m Cook        30 m Ready in     1 h Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. In a large bowl, cream 1 cup butter and 2 cups sugar until lig

Recipe by: MrsFisher0729 A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter. Ingredients  1 h 55m 18 servings 472 cals     1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)     1 1/4 cups chocolate milk     1/2 cup canola oil     3 eggs     1 teaspoon instant espresso powder     1 (14 ounce) can sweetened condensed milk     3/4 cup half-and-half     3/4 cup evaporated milk     3 tablespoons unsweetened cocoa powder     1 cup confectioners' sugar     1/2 cup unsweetened cocoa powder     3 cups heavy whipping cream  Directions       Prep    35 m     Cook    35 m     Ready In  1h 55m      Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.     Bea

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts Nutrition per serving Calories  452 Carbohydrates  53 Saturated Fat  6 Sugar  34 Protein  4 Fat  24 Fiber  3 Salt  0.9 Ingredients . a little a little dairy-free sunflower spread, for greasing .  1 large, ripe avocado (about 150g) .  300g light muscovado sugar .  350g gluten-free plain flour .  50g good quality cocoa powder .  1 tsp bicarbonate of soda .  2 tsp gluten-free baking powder .  400ml unsweetened soya milk .  150ml vegetable oil .  2 tsp vanilla extract .  85g ripe avocados flesh, mashed .  85g dairy-free sunflower spreads .  200g dairy-free chocolate, 70% cocoa, broken into chunks .  25g cocoa powder .  125ml unsweetened soya milk .  200g icing sugar, sifted .  1 tsp vanilla extract .  gluten-free and vegan sprinkles, to decorate Method 1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich t

  Recipe by: Cindy Carnes This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. Ingredients  1 h 10 m 24 servings 430 cals     4 (1 ounce) squares German sweet chocolate     1/2 cup water     2 cups all-purpose flour     1 teaspoon baking soda     1/4 teaspoon salt     1 cup butter, softened     2 cups white sugar     4 egg yolks     1 teaspoon vanilla extract     1 cup buttermilk     4 egg whites     12 fluid ounces evaporated milk     1 1/2 cups white sugar     3/4 cup butter     4 egg yolks     1 1/2 teaspoons vanilla extract     1 (8 ounce) package flaked coconut     1 1/2 cups chopped pecans Directions        Prep    40 m     Cook    30 m     Ready In  1h 10m     Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.     Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.     In a medium bowl, mix together

  Recipe by: Jovy I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake. Ingredients  55 m 12 servings 460 cals     2 teaspoons unsweetened cocoa powder (such as Hershey's®)     2 cups cake flour     3/4 cup unsweetened cocoa powder (such as Hershey's®)     2 teaspoons baking soda     1 teaspoon baking powder     1 teaspoon salt     2 cups white sugar     1 cup canola oil     2 eggs     1 cup 2% milk     1 cup brewed coffee     1 tablespoon vanilla extract     1 cup sour cream Directions        Prep    15 m     Cook    40 m     Ready In 55 m     Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.     Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and s

Recipe by: Eagle brand This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel. Ingredients  2 h 20m 18 servings 365 cals     Crisco® Original No-Stick Cooking Spray     1/2 cup SMUCKER'S® Caramel Flavored Topping     1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix     1 cup water     1/2 cup Crisco® Pure Vegetable Oil     3 large eggs     Flan:     4 ounces cream cheese, softened     4 large eggs, at room temperature     1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk     1 (12 ounce) can PET® Evaporated Milk     1 teaspoon vanilla extract Directions        Prep    20 m     Cook    2 h     Ready In  2h 20m     Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.     Prepare cake mix according to package directions using the wate

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time. Recipe by: CATSEO Ingredients 16 m 16 servings 117 cals 1 cup white sugar  3 eggs  1 cup fresh lemon juice  3 lemons, zested  1/2 cup unsalted butter, melted Directions Prep     10 m Cook     6 m Ready in 16 m In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. Footnotes Tip If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. source: www.allrecipes.com

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving." Prep 15 m 2 h 15 m  12 servings  401 cals Ingredients -2 individual packages graham crackers  -2 (3 ounce) packages instant vanilla pudding mix  -3 cups milk  -1 (8 ounce) container frozen whipped topping, thawed  -1 (16 ounce) package prepared chocolate frosting   Directions 1 Line the bottom of a 9x13-inch pan with graham crackers. 2 In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. 3 Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften. Source : www.allrecipe

This is the best cheese cake ever, a true New York cheese cake Recipe by: Muffy Nasner   Ingredients 1 h 40 m 12 servings 610cals 1 1/2 cups graham cracker crumbs  1/2 cup white sugar  1/4 cup butter, melted  5 (8 ounce) packages cream cheese, softened  5 eggs  2 egg yolks  1 3/4 cups white sugar  1/8 cup all-purpose flour  1/4 cup heavy whipping cream Directions Prep     30 m Cook     1h 10 m Ready in 1 h 40 m 1. Preheat oven to 400 degrees F (200 degrees C). 2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and contin

These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert. Recipe by: Chef John Ingredients 2 h 10 m 6 servings 467cals 9 large egg yolks  2/3 cup white sugar  2 cups heavy cream  1/2 teaspoon kosher salt  2 teaspoons vanilla extract  1 cup whole milk  Flaky sea salt (such as Maldon®), to garnish Directions Prep     10 m Cook     1h  Ready in 2 h 10 m 1. Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish. 2. Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic." Recipe by: Chef John  Ingredients 1h 35 m 4 servings 328cals cooking spray  1/2 cup (scant) white sugar  1 large egg  3 large egg yolks  1/4 teaspoon salt  1/4 cup white sugar  1/2 cup creme fraiche  1/2 cup whole milk  1 teaspoon vanilla extract  1/2 teaspoon orange cognac (such as Grand Marnier®) Directions Prep 15 m  Cook 50 m 1h 35 m 1. Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish. 2. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown,

This is a gooey sweet pie that tastes best warm. Microwave reheats well!     Recipe by: Emtmom  Ingredients 8 servings  546 cals 1 recipe pastry for a 9 inch double crust deep dish pie  1/2 cup packed brown sugar  1/4 cup butter, melted  1/3 cup all-purpose flour  5 cups thinly sliced apples  2/3 cup white sugar  3 tablespoons all-purpose flour  2 teaspoons ground cinnamon  1 teaspoon lemon juice  20 caramels, halved  2 tablespoons milk Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside. 3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. 4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with rema