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5 Easy To Make Dessert Recipes Ideas To Try

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SAVE ROOM FOR DESSERT!

Finish your holiday’s feast on a sweet (and spiced) note with these 5 Amazing Dessert recipes. Featuring aromatic spices and flavorings. Like nutmeg, cinnamon and pure vanilla extract, these scrumptious treats are the perfect ending to your holiday meal.

So keep reading and prepare yourself and your kitchen !!

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Dessert Recipes N°1: MINI APPLE-RASPBERRY COBBLERS

ACTIVE: 25 min / TOTAL: 1 hr / MAKES: 12

Dessert Recipes N°1: MINI APPLE-RASPBERRY COBBLERS

6 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
3 medium apples (such as Gala), peeled and chopped
1 pint raspberries
½ cup granulated sugar
cups plus 1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon plus a pinch of kosher salt
2 teaspoons baking powder
1 large egg
cup cold buttermilk, plus more for brushing Turbinado sugar, for topping Vanilla ice cream, for serving

1. Preheat the oven to 375˚. Butter a 12-cup muffin pan. Combine the
apples, raspberries, ¼ cup granulated sugar, 1 tablespoon flour, the vanilla,
cinnamon and a pinch of salt in a medium bowl. Toss and set aside.


2. Whisk the remaining 1½ cups flour, ¼ cup granulated sugar and
½ teaspoon salt and the baking powder in a medium bowl. Add the
cut-up butter and toss to coat, then work the butter into the flour using
your fingers until it looks like coarse meal with some pea-size bits.
Whisk the egg and buttermilk in a small bowl, then add to the
flour mixture and stir to form a sticky dough.


3. Divide the apple mixture among the muffin cups. Spoon the dough
evenly over the fruit (about 2 tablespoons per muffin cup). Brush the
dough with buttermilk and sprinkle with turbinado sugar. Bake until
the fruit is bubbling and the dough is browned and cooked through,
25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the
pan and serve with ice cream.

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Dessert Recipes N°2: SWEET CHEESE PHYLLO PURSES

ACTIVE: 40 min / TOTAL: 1 hr / MAKES: 12

Dessert Recipes N°2: SWEET CHEESE PHYLLO PURSES

1 3.5-ounce log plain goat cheese
cups whole-milk ricotta cheese
1 stick unsalted butter, melted
8 sheets frozen phyllo dough, thawed
½ cup sugar
½ cup water
15 cardamom pods, crushed using the flat side of a knife (or ¼ teaspoon ground cardamom)
1 wide strip orange zest (removed with a vegetable peeler), plus 2 tablespoons juice
2 tablespoons roasted unsalted pistachios, finely chopped

Preparation:

1. Preheat the oven to 400˚. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.


2. Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares.
Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.


3. Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.


4. Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.


5. Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.

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Dessert Recipes N°3: PEAR FINANCIERS

ACTIVE: 25 min / TOTAL: 1 hr 40 min / MAKES: 12

Dessert Recipes N°3: PEAR FINANCIERS

1 stick plus 2 tablespoons unsalted butter, plus more for the pan
cup all-purpose flour
cup almond flour
½ cup plus 2 tablespoons packed dark brown sugar
¼ teaspoon kosher salt
4 large egg whites
1 teaspoon pure vanilla extract
2 small pears, sliced Confectioners’ sugar, for dusting

Preparation:


1. Make the browned butter: Melt 1 stick butter in a medium saucepan over medium-high heat and cook until it begins to bubble. Reduce the heat to medium and cook, swirling the pan, until the butter turns golden and smells nutty, about 3 minutes. Remove from the heat and let cool.


2. Whisk both flours, ½ cup brown sugar and the salt in a medium bowl. Beat the egg whites in a large bowl with a mixer on high speed until stiff
peaks form; stir in the vanilla. Fold in the browned butter and the dry ingredients, then cover the batter with plastic wrap and refrigerate 1 hour.


3. Preheat the oven to 350˚. Butter a 12-cup muffin pan. Melt the remaining 2 tablespoons butter and combine in a large bowl with the pears and remaining 2 tablespoons brown sugar; toss. Divide the batter among the muffin cups; top each with 3 pear slices. Bake until puffed and golden, 12 to 14 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners’ sugar.

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Dessert Recipes N°4: CITRUS PUDDING CAKES

ACTIVE: 20 min / TOTAL: 1 hr / MAKES: 12

Dessert Recipes N°4: CITRUS PUDDING CAKES

Unsalted butter, for the pan
¾ cup sugar, plus more for sprinkling
3 large eggs, separated
¼ teaspoon cream of tartar
½ cup all-purpose flour
¼ teaspoon salt
½ cup buttermilk
tablespoons grated lemon zest, plus 3 tablespoons juice

Preparation:

1. Preheat the oven to 350˚. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and
cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.


2. Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.


3. Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan.
Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes.
Uncover and continue baking until golden, 12 to 15 more minutes.
Let cool 10 minutes in the pan, then carefully use an offset spatula to
pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining ½ tablespoon each lemon and lime zest.

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Dessert Recipes N°5: CHOCOLATE MOUSSE CUPS

ACTIVE: 55 min / TOTAL: 1½ hr (plus overnight chilling) / MAKES: 12

Dessert Recipes N°5: CHOCOLATE MOUSSE CUPS

Cooking spray
12 chocolate sandwich cookies
4 large eggs
½ cup sugar
¼ teaspoon salt
2 tablespoons water
6 ounces semisweet chocolate,melted, plus shaved chocolate for topping
cups heavy cream
2 tablespoons sour cream

Preparation:

1. Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium
saucepan and set the bowl on top (do not let the bowl touch the water).
Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.


2. Beat 1¼ cups heavy cream with the sour cream in a large bowl with a
mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.


3. Run an offset spatula around each mousse cup to loosen and slide the
spatula under the cookie; remove the mousse cups. (If they’re too soft to remove, freeze briefly.) Beat the remaining ½ cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

READ ALSO : How To Carve A Turkey With 5 Easy Steps 6 Amazing Appetizers And Snacks Recipes

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