Desserts

Molten Peanut Butter And Chocolate Fondant Cakes | 21 Desserts That Are Really Excited To See You

Source: www.buzzfeed.com

Follow Me on Pinterest

Best Ever Brownie Trifle {brownies, Chocolate Mousse, Heath Bars And Cool Whip} – This Is One Of My”go To” Desserts – Everyone Loves It Via Delighting In Today

Source: www.delightingintoday.com

More Than 100 Chocolate Desserts Recipes – Either You’re Looking For A Decadent Dessert Or Just A Quick Chocolate Fix, These Desserts Will Sure Satisfy Your Cravings

Source: www.roxanashomebaking.com

Strawberry Filled Chocolate Cupcakes with Whipped Cream Frosting

Strawberry Filled Chocolate Cupcakes with Whipped Cream Frosting
Cuisine: American
Recipe type: Dessert
Serves: 12

Ingredients
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon salt
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ¾ cup strawberry jam
  • 2 tablespoons chocolate sprinkles
  • 1 ½ cups heavy whipping cream
  • 2 ½ tablespoons white sugar
  • 1 teaspoon vanilla extract

Instructions
  1. Preheat the oven to 350ºF. Lightly butter a 12 cup muffin tin.
  2. In a large bowl, whisk together the 1 cup of sugar, vegetable oil, water, vinegar, and vanilla. Sift the flour, salt, cocoa powder, and baking soda into the wet ingredients and whisk to combine. The batter should be slightly lumpy. Evenly distribute the batter among the muffin cups.
  3. Bake the cupcakes for 5 minutes, then remove from the oven and spoon 1 teaspoon of strawberry jam into the middle of each partially cooked cupcake. Return the cupcakes to the oven and continue baking until a toothpick inserted into middle comes out without any raw cake batter on it, about 6 minutes more. Set the cupcakes aside to cool for 5 minutes, then transfer to a wire rack and cool completely.
  4. When the cupcakes are cool, make the frosting. To make the frosting, place the heavy whipping cream, 2 ½ tablespoons sugar, and vanilla in a chilled bowl and beat with an electric mixer until stiff peaks form. Transfer the frosting to a large resealable plastic bag. Cut the tip from a bottom corner of the bag and pipe an even amount of frosting onto each cupcake. Sprinkle the cupcakes with the chocolate sprinkles and serve.Strawberry Filled Chocolate Cupcakes with Whipped Cream Frosting

 

Chocolate Molten Middle Chocolate Cake Mugs

Chocolate Molten Middle Chocolate Cake Mugs
Cuisine: American
Recipe type: Dessert
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 sticks unsalted butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 4 eggs
  • 4 egg yolks
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • pinch of salt

Instructions
  1. Preheat the oven to 450ºF.
  2. Lightly butter 4 (8-ounce) oven-safe coffee mugs.
  3. Place the butter and chocolate in a medium microwave save bowl and microwave in 20 second intervals, stirring in between, just until melted.
  4. In another large bowl, whisk together the eggs, egg yolks, and sugar. While whisking briskly, slowly pour the melted chocolate into the eggs and mix until combined.
  5. Add the flour and salt and stir, once more, just until incorporated.
  6. Evenly divide the chocolate batter among the coffee mugs using a small scoop or spoon. Place the mugs on a baking pan and place in the oven.
  7. Bake just until the edges of the cake are cooked, but the middle is still liquid, about 8 minutes.
  8. Allow the cakes to cool for 5 minutes, then serve.Molten Middle Chocolate Cake Mugs

 

Moist Lemon-Lime Bars

Moist Lemon-Lime Bars
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar, divided
  • 2¼ cups all-purpose flour, divided
  • 2 teaspoons lime zest, divided
  • 1 teaspoon lemon zest
  • ½ cup freshly squeezed lime juice
  • ½ cup freshly squeezed lemon juice
  • 4 eggs
  • ¼ cup powdered sugar

Instructions
  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the melted butter, ½ cup sugar, 2 cups of flour, and a pinch of salt.
  3. Press the mixture into the bottom of a 9×13-inch pan. Bake until it becomes lightly browned, about 15 minutes.
  4. In another medium bowl, whisk together 1 teaspoon of lime zest, 1 teaspoon of lemon zest, the lemon and lime juice, eggs, the remaining ¼ cup flour, the remaining 1½ cups sugar, and a pinch of salt just until combined.
  5. Pour the lemon mixture over the baked crust and return to the oven and bake until the middle is firm, about 18 minutes.
  6. Allow to cool completely, then sprinkle the top of the bars with the powdered sugar and the remaining 1 teaspoon of lime zest.
  7. Cut into 12 bars, then serve.Moist Lemon-Lime Bars

 

Iced Mint Mocha

Iced Mint Mocha
Recipe type: Drinks
Serves: 4

Prep time: 
Total time: 

Ingredients
  • 4 cups cold milk
  • 10 red-striped mint candies, roughly chopped
  • 2 tablespoons instant coffee granules
  • ½ cup chocolate syrup
  • 4 cups ice cubes
  • 4 fresh mint sprigs for garnish

Instructions
  1. Place all of the ingredients, except for the mint sprigs and ice, in a blender and puree until smooth.
  2. Evenly divide the ice cubes among 4 large glasses, pour the mint mocha over the ice.
  3. Garnish each with a mint sprig, then serve.Iced Mint Mocha

 

Mini Brown Sugar Cashew Cakes

Mini Brown Sugar Cashew Cakes
Cuisine: American
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 tablespoons packed light brown sugar
  • ¼ cup unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons water
  • ¾ cup roughly chopped cashews
  • ½ teaspoon orange zest
  • pinch of salt
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla

Instructions
  1. Preheat the oven to 350ºF. Lightly butter a 12-cup muffin tin.
  2. Place a small saucepan over medium-low heat. Add the butter, honey, and water to the pan and stir just until melted, about 4 minutes.
  3. Remove from the heat, stir in the cashews, orange zest, and pinch of salt. Set aside.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat together the eggs and sugar until light yellow with an electric mixer.
  6. With the mixer running, slowly pour the oil into the egg mixture, then add the sour cream and beat until fully incorporated.
  7. Turn the electric mixer to a very low speed and slowly stir in the dry ingredients, just until mixed. The batter will be slightly lumpy.
  8. Place an even amount of the cashew mixture into each of the muffin cups and top with an even amount of the cake batter.
  9. Bake in the oven just until an inserted toothpick comes out clean, about 18 minutes.
  10. Allow to cool for 5 minutes, then run a butter knife around the edge of the cakes to loosen.
  11. Invert the muffin tin onto a wire rack and spoon any of the leftover cashew mixture on top of the cakes.
  12. Serve warm.Mini Brown Sugar-Cashew Cakes

 

Crispy Raspberry-Orange Tart

Crispy Raspberry-Orange Tart
Recipe type: Dessert
Serves: 12

Ingredients
  • ¼ cup water
  • 3 tablespoons cornstarch
  • 1 (12-ounce) package frozen raspberries
  • ½ cup granulated sugar
  • pinch of salt
  • 2 oranges
  • 1 teaspoon vanilla
  • 1 sheet puff pastry, thawed

Instructions
  1. Preheat the oven to 400ºF.
  2. In a medium saucepan, stir together the water and cornstarch until dissolved.
  3. Stir in the frozen raspberries, sugar, and salt, then place over medium heat.
  4. Zest 1 of the oranges, and stir the zest into the rest of the ingredients.
  5. Cook the raspberry mixture until it comes to a boil, then reduce to a simmer for 7 minutes to allow the flavors to marry.
  6. While the raspberry mixture is cooking, cut the skin and rind from the oranges, then cut the segments of flesh from between the membranes using a sharp knife.
  7. Catch the segments in a bowl and set aside.
  8. On a floured surface, roll out the puff pastry dough into a 12-inch x 14-inch rectangle. Gently transfer the dough to the prepared baking pan.
  9. Using a small knife, score the crust 1 inch from the edge to create a margin. Poke the inside of the margin with a fork, sprinkle the edges with the remaining ¼ cup sugar, and place the crust in the freezer for 5 minutes to firm.
  10. Bake the crust in the oven just until it becomes lightly browned, about 10 minutes.
  11. Spread the raspberry mixture evenly inside the margin of the partially baked crust, then return to the oven and bake until the raspberry mixture bubbles and the crust becomes brown, about 10 minutes more.
  12. Place 12 orange segments in 3 rows of 4 segments, each marking 1 serving of tart.
  13. Cut the tart into 12 pieces, then serve.Crisp Rasbperry-Orange Tart