#dessertrecipe

[forkfulofflavor]

Blueberry Lemon Delight Bars with Gingersnap Base A refreshing dessert that combines the tartness of lemon and blueberries with a spicy gingersnap crust, perfect for any occasion. Ingredients Gingersnap Crust 210 g Gingersnaps crushed into crumbs 1 Tbsp Brown Sugar ½ tsp Ginger 5 Tbsp Butter melted and cooled slightly Blueberry Filling 1 Cup Blueberries 2 Tbsp Sugar 1 tsp Water pinch Sea Salt ½ tsp Vanilla extract Lemon Filling 14 oz Sweetened Condensed Milk (1 standard can) ¼ Cup Lemon Juice freshly squeezed, about 1 lemon 1 Tbsp Lemon Zest freshly grated, about 1 lemon 3 Eggs 1 tsp Ginger Instructions Gingersnap Crust Preheat the oven to 350°F with a rack in the center, and line an 8x8 baking pan with parchment paper, allowing some to hang over the edges. In a small mixing bowl, combine the cookie crumbs, ginger, and brown sugar. Mix well. Add the melted butter and stir until the crumbs are fully coated. Press the mixture into the prepared baking pan. Bake for 10 minutes, then set aside while keeping the oven on. Blueberry Filling In a small saucepan, combine the blueberries, water, and sugar. Cook over medium heat until bubbling and the berries start to burst. Continue cooking for about 5 minutes, stirring to dissolve the sugar and lightly mash some berries. Remove from heat and stir in the sea salt and vanilla. Set aside. Lemon Bars In a medium bowl, whisk together all ingredients for the lemon filling until smooth. Pour about ¼ of the lemon filling over the crust and tilt the pan to spread it evenly. Add ¼ of the blueberry filling on top. Repeat this process until both fillings are fully used. Use a butter knife to create gentle swirls in the filling, mixing the lemon and blueberry. Bake for 20-25 minutes until set about 1 ½ inches from the edges, with the center still having a slight jiggle. Let cool slightly, then refrigerate in the pan for at least 4 hours or preferably overnight to chill completely. Once set, lift the bars out using the parchment paper and slice into 16 pieces to serve. Notes Make ahead tips: Prepare the blueberry compote in advance and store it in a sealed container in the fridge for 2-3 days. Store baked and chilled lemon bars, whether sliced or unsliced, covered with plastic wrap in the fridge for 4-5 days.

[laura-bitoni]

Dessert recipe with 4 ingredients

Today I want to share with you a dessert recipe that does not require the use of an oven, flour, gelatin, or starch. This dessert turns out to be very tender and delicious, and most importantly, easy to prepare even for a novice in the kitchen

ingredients :

270 gr – Chocolate chips 500 gr – Cottage cheese 220 gr – Cream 200 gr – Condensed milk

Method :

Break the chocolate chips into a bowl and grind with a blender until smooth

Transfer the prepared mass into a portioned ring with a diameter of 18 cm and level it with a spatula. Place it in the refrigerator for 15 minutes

Add condensed milk to the cheese and beat with a mixer until smooth. Then add the zest of one lemon and mix well using a spoon

Beat 33% cream until stiff peaks. Add whipped cream to the curd mass and mix with a spoon until smooth

Place the prepared mass in the mold and level it with a spatula

Place the dessert in the refrigerator for 3 hours, and one hour before serving, place it in the freezer

Remove the finished cake without baking from the pan and sprinkle with lemon peel if desired

Thus, we get a very delicious dessert, which is perfect for both the festive and everyday table

[raquel-lopez]

༄Peras escalfadas al vino tinto especiado con crema batida de vainilla y mascarpone ༻🍐༺

©Chef Carol B

[chefkevinashton]

Brioche Bread and Butter Pudding - Easy Dessert

People often confuse Bread and Butter pudding with bread pudding, so let me clarify:  Bread pudding is more cake like and a great way to use up stale bread. Bread and Butter pudding is made with fresh slices of buttered bread and baked in a custard, when done well it should be light and custardy not stodgy and heavy because there is too much bread.

[slcolibrarians]

These Strawberry Rhubarb Bars are great for any event because they are a great mix of sweet and sour flavors. This treat is tasty with its buttery crust, fruity filling, and crumbly topping.

Ingredients: 1 cup diced rhubarb. 1 cup diced strawberries. 1/2 cup sugar. 1 tablespoon cornstarch. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted.

Instructions: Warm the oven up to 350F 175C and grease a 9x9-inch baking dish. Put rhubarb, strawberries, sugar, and cornstarch in a bowl and mix them together. Put away. Add the oats, brown sugar, baking soda, and salt to another bowl and mix them together. Pour melted butter into the dry mix and mix it in until it turns into crumbs. Put half of the crumbs into the baking dish that has been prepared. Spread the fruit mix out over the crust in a thin layer. Cover the fruit layer with the rest of the crumb mixture. It should be baked in a hot oven for 40 to 45 minutes, or until the top is golden brown and the fruit starts to bubble. Let it cool all the way down before cutting it into bars.

Prep Time: 20 minutes

Cook Time: 45 minutes

Liam S

[abstract-media]

Creamy and rich, this homemade butterscotch ice cream is a delightful treat that perfectly balances sweet and buttery flavors. With just a handful of ingredients, you can create a decadent dessert that will impress any ice cream lover.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup brown sugar. 4 large egg yolks. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips.

Instructions: In a saucepan, heat the heavy cream, whole milk, and brown sugar over medium heat until it begins to steam, stirring occasionally. In a separate bowl, whisk the egg yolks and salt until lightened in color. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Pour the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the butterscotch chips until fully melted and incorporated. Cover the bowl and chill the mixture in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Nico C

[codyberringerart]

In this recipe, deep-fried pasta is covered in sweet goodness and topped with a crunchy mix of fresh strawberries and graham crackers. It's a fun take on traditional pasta. This crunchy and sweet treat is great for dessert or a fun snack!

Ingredients: 200g pasta spaghetti or fettuccine. 2 cups vegetable oil for frying. 1 cup granulated sugar. 1 cup fresh strawberries, diced. 1/2 cup crushed graham crackers.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Let the pasta cool down a bit after draining it. In a deep fryer or large pot, heat the vegetable oil to 350F 180C. Carefully add the cooked pasta to the hot oil in batches. Fry each batch for about two to three minutes, or until it is golden brown and crispy. Take the fried pasta out of the oil and pat it dry on paper towels to get rid of the extra oil. Toss the granulated sugar and fried pasta together in a different bowl until the pasta is evenly covered. Chop up strawberries and crush graham crackers and put them in a different bowl. Put the strawberry and graham cracker mix on top of the sweet pasta to serve. Enjoy right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mariam W

[desidinein]

Makhana kheer recipe | Quick and easy phool makhana ki kheer | Foxnut kheer| Healthy dessert

[workislifeiswork]

Bars of blueberry pie Brownies have the fruity taste of blueberry pie and the rich chocolate taste of brownies. Enjoy this tasty mix of two popular desserts.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 2 cups fresh blueberries. 1/2 cup granulated sugar for filling. 2 tablespoons lemon juice. 2 teaspoons cornstarch. 2 large eggs. 1/2 cup unsalted butter, melted. 1/2 cup semi-sweet chocolate chips. 1 teaspoon vanilla extract. 1/2 cup chopped pecans optional.

Instructions: Warm the oven up to 190C 375F. A 9x9-inch baking pan should be greased. Put flour, salt, and 1/2 cup of sugar in a bowl and mix them together. Add cold butter and mix until the mixture looks like big crumbs. Spread the mix out in the bottom of the pan that has been prepared. Lemon juice, cornstarch, and 1/2 cup of sugar should be mixed together in a different bowl. Cover the crust with the blueberry mix. Mix the eggs, melted butter, chocolate chips, and vanilla in a small bowl until everything is well mixed. Pour on top of the blueberry layer. If you want, you can sprinkle chopped pecans on top. For 35 to 40 minutes, or until just barely browned. Let cool all the way down before cutting into bars.

Kira Wolf

[oldhollywoodfaceswap]

Indulge in the rich, decadent flavors of this vegan dark chocolate pretzel pecan pie. A crunchy pretzel crust filled with a luscious dark chocolate and pecan filling, this dessert is sure to impress vegans and non-vegans alike!

Ingredients: 1 1/2 cups crushed pretzels. 1/4 cup melted vegan butter. 1/4 cup maple syrup. 1 cup chopped pecans. 1 cup dark chocolate chips. 1 cup full-fat coconut milk. 1/4 cup cornstarch. 1/4 cup cocoa powder. 1/2 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Crack up some pretzels and put them in a bowl. Add some melted vegan butter and 1/4 cup of maple syrup. Put the pretzel mix in the pie dish's bottom and press it down to make the crust. Put chopped pecans and dark chocolate chips in a different bowl. Cover the pretzel crust with the pecan and chocolate mixture. Cocoa powder, 1/2 cup maple syrup, vanilla extract, and a pinch of salt should all be mixed together in a saucepan with a whisk. Stir the mixture all the time over medium-low heat until it gets thick. The chocolate mix should be poured over the chocolate chips and pecans in the pie dish. The pie should be baked in a hot oven for 25 to 30 minutes, or until it is set. Let the pie cool down before cutting it up and serving it.

Harley R

[laurieelizabethflynn]

This Candied Ginger Tart combines the warmth of ginger with a rich custard filling, all nestled in a crisp and buttery tart crust. It's a delightful treat that balances sweetness with a hint of spice.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup cold water. 1/2 cup candied ginger, finely chopped. 1/2 cup heavy cream. 3 large eggs. 1/3 cup honey. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Warm the oven up to 190C 375F. Pulse flour, sugar, and salt together in a food processor. Put in the butter and pulse the food until it looks like coarse crumbs. While pulsing, slowly add cold water until the dough comes together. Cover the bottom and sides of a tart pan with dough. Use a fork to make holes in the bottom. Put the crust in the fridge for 15 minutes to cool it down. Whip the heavy cream, eggs, honey, and vanilla extract together in a bowl at the same time. Put chopped candied ginger on top of the crust of the tart. The cream mix should be poured over the ginger. When it's done, the crust should be golden brown and the filling should be set. Wait until the tart is cool to cut and serve.

Nicholas

[forkfulofflavor]

Caramel Crème Brûlée Pie Ingredients: 1 9-inch pie crust (baked and cooled) 1 cup Dulce de Leche 3 tablespoons cornstarch 1 2/3 cups heavy cream 14 ounces sweetened condensed milk 3 egg yolks 3 tablespoons unsalted butter 1 tablespoon vanilla extract 1/3 cup granulated sugar Directions: Spread the Dulce de Leche evenly over the bottom of the baked pie crust. Set aside. In a heavy-bottomed saucepan, whisk together cornstarch and heavy cream until the cornstarch is fully dissolved. Add sweetened condensed milk and egg yolks, whisking to combine. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Remove from heat and stir in butter and vanilla extract until the butter is fully melted. Pour the custard into the prepared pie crust, smoothing the top. Chill the pie in the refrigerator overnight for best results. Just before serving, protect the crust with foil or a pie protector. Sprinkle granulated sugar evenly over the top, then carefully brulée with a kitchen torch or under the broiler until caramelized. Slice and serve, or for an individual touch, slice first, sprinkle with sugar, and brulée each slice before serving. Prep Time: 15 minutes | Cooking Time: 10 minutes | Chill Time: Overnight | Total Time: 8+ hours Kcal: 310 per slice | Servings: 8 The Caramel Crème Brûlée Pie is an indulgent, unforgettable dessert, combining the richness of Dulce de Leche with a creamy custard layer and a crisp, caramelized topping. The custard’s silky texture and the contrasting crackle of the brûléed sugar create a treat that’s as satisfying to eat as it is stunning to serve. This dessert brings a classic French flair to your table with minimal effort yet makes a grand impression. Whether enjoyed at the end of a dinner party or shared during a quiet evening in, this pie delivers warmth and sweetness in every bite. Its buttery crust, smooth custard, and rich caramelized top make it a timeless addition to any dessert spread.

[luckybabyshell]

The rich chocolate brownie and creamy cheesecake swirls in these Cheesecake Brownies make them a delicious treat. Just what you need to satisfy your sweet tooth!

Ingredients: 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch square baking pan. In a microwave-safe bowl, melt the butter. Stir in 3/4 cup of sugar, 2 eggs, and 1 teaspoon vanilla extract. Beat in cocoa, flour, and salt until well blended. Spread batter into prepared pan. In another bowl, beat cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth. Dollop over brownie batter. Swirl cream cheese mixture with the brownie batter using a knife or spatula. Bake in preheated oven for 25 to 30 minutes, or until set. Let cool completely before cutting into squares.

Van

[storyofman]

Indulge in the sweetness of ripe strawberries with this delightful tart recipe. The combination of juicy strawberries, flaky crust, and a hint of lemon makes for a perfect dessert.

Ingredients: 1 9-inch pie crust. 1 lb fresh strawberries, hulled and sliced. 1/2 cup granulated sugar. 2 tbsp cornstarch. 1 tbsp lemon juice. 1/2 tsp vanilla extract. 1 egg, beaten for egg wash. Powdered sugar, for dusting.

Instructions: Warm the oven up to 190C 375F. Prick the bottom of the tart pan with a fork and put the pie crust inside. If necessary, trim off any extra dough. Put sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl. Combine well. Put the strawberry mix into the tart crust that has been prepared. Mix an egg and brush it around the edges of the crust to make them golden. After the oven is hot, bake the pie for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Take it out of the oven and let it cool down a bit before you serve it. Before you serve, sprinkle with powdered sugar.

Alexis Olsen

[cassandragillig]

The buttery crumb and sweet raspberry filling in these Raspberry Crumb Bars go so well together. They are easy to make and taste so good that you can't stop eating them. They are great for a sweet treat or dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 large egg. 1/2 teaspoon vanilla extract. 3/4 cup raspberry jam.

Instructions: Warm the oven up to 175F 350C. Grease an 8x8-inch baking pan and line it with parchment paper, leaving a little extra on the edges to make it easy to take off. Put flour, sugar, baking powder, and salt in a bowl and mix them together. Add butter and mix until the mixture looks like big crumbs. Mix in the egg and vanilla extract until the mixture is crumbly. Spread out 2/3 of the mixture in the pan that has been prepared. Cover the crust with raspberry jam, leaving a thin edge around the edges. Cover the jam layer with the rest of the crumb mixture. Put it in the oven for 35 to 40 minutes, or until the top turns golden brown. Let it cool all the way in the pan before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

Winnie

[12digitalmarketing]

Looking for a delectable dessert recipe? Look no further! In this video, we show you how to make mouthwatering frozen Yoghurt and berry cupcakes that are sure to satisfy your sweet tooth. These cupcakes are the perfect combination of creamy frozen Yoghurt and tangy berries, creating a burst of flavor with every bite. Whether you're hosting a party or simply craving a delicious treat, these cupcakes are a must-try. Join us as we guide you step-by-step through the recipe, sharing tips and tricks along the way. Subscribe Now 🙏    / @15minmom   Perfect snack for your children! Remember if you enjoy videos like this, Like. Comment. And subscribe! So I know, and I will keep doing more like this!