Tag Archives: Desserts

Baileys Cream Puffs

Choux Pastry

3/4 c water
6 T unsalted butter
1 T sugar
1 c flour
3 eggs
1 egg for egg wash

Preheat oven to 425 F and line a large baking sheet with parchment paper. In a medium pot over medium heat add butter, sugar and water. Bring it to boil, while stirring slowly and take off heat. Stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily. Start whisking in eggs one at a time, making sure that each egg is mixed into the batter before adding the next. Transfer batter into a piping bag and pipe little round mounts, about 1 1/2 – 2″ in size. Whisk the 4th egg in a separate little mixing bowl and brush pastries with it before baking. Bake pastries at 425 F for 13 – 15 min then lower the heat to 350 and bake for another 10 – 12 min until golden brown. Let pastries cool completely before adding the filling. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream. Once chocolate is cooled, drizzle filled cream puffs with chocolate sauce. Makes 10 – 12.

Baileys Whipped Cream

1 c heavy whipping cream
2 T Baileys
1 T sugar

Add cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear. Keep in the refrigerator until ready to use.


1/3 c hot fudge topping
1 T Baileys

Heat up hot fudge topping and whisk it with Bailey’s until completely combined. Cool before using so it doesn’t melt the whipped cream.




Salted S’mores Truffles (buzzfeed)

1 pack graham crackers (or 1 1/2 c graham cracker crumbs)
1 c mini chocolate chips
1/4 t salt
1 1/2 c marshmallow fluff (can add up to 1/2 c more if desired)
2 large chocolate bars for melting (recommend dark chocolate)
coarse salt for topping

Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add mini chocolate chips, salt and marshmallow fluff and mix well. Roll the mix into 1″ balls and place on a wax paper lined baking sheet. Freeze for 15 min. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm.

Sour Patch Grapes (dinnerthendessert)

1/3 box Jolly Rancher Watermelon Mix
1/3 box Jolly Rancher Green Apple Mix
1/3 box Jello Lemon Mix
1/3 box Jello Orange Mix
3 lbs green grapes
1 c water

Pour 1/3 of each flavor into small bowls. Poke a toothpick in through the spot where the stem was attached. Using toothpick, dip in water and roll in mix. (Or just have a bowl of grapes sitting in water). Put in fridge for as long as it takes to chill them completely. Once they are fully chilled you can easily remove the toothpicks.

Berry Cobbler (reallifedinner)

1/2 c berries or fruit of choice
2 T oatmeal
1 T flour
1 T brown sugar, slightly packed
1 1/2 T softened butter
pinch of salt
pinch of baking soda
a couple drops of vanilla

Preheat oven to 350 F. Place berries/fruit In a ramekin or other small baking dish. In a separate bowl, mix all other ingredients….oatmeal, flour, sugar, butter, salt, baking soda and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well. Sprinkle oatmeal mix evenly over berries/fruit. Place ramekin on a baking dish (just in case it boils over a little bit) and bake for 25 – 30 min or until topping is beginning to lightly brown. Serves 1. Note: These directions are per each serving so multiply it by how many servings you plan to make. Multiply recipe by 6 if you want to make an 8 x 8 baking dish.

Chocolate Cobble For Two (dessertfortwo)

1/2 c flour
1 t baking powder
1/8 t salt
1/2 t instant espresso powder (opt)
4 T dark cocoa powder, divided
5 T milk
9 T sugar, divided
2 T unsalted butter, melted
3/4 t vanilla
1/4 c brown sugar
3/4 c hot tap water

Preheat oven to 350 F and have ready a small ceramic dish that has a 1 1/2 c capacity. In a small bowl whisk together flour, baking powder salt, espresso powder and 2 T cocoa powder. Stir in milk, 5 T sugar, butter and vanilla. The batter will be very thick. Spread it in an even layer in the baking dish. In a small bowl, whisk together the remaining 2 T cocoa powder, 4 T sugar and brown sugar. Sprinkle this over the batter. Pour hot tap water on top of everything, but DO NOT STIR. Bake cobbler on a small sheet pan to catch overflows for 35 min. Let stand 15 minvbefore serving hot.

Chocolate Covered Cherry Brownie Bombs (wineandglue)

1 box of brownie mix and the ingredients it takes to make them
about 3/4 c chocolate frosting
15 oz almond bark melted according to package instructions
1 can of cherry pie filling or maraschino cherries (see note)

Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs. Crumble the made brownies and mix in  chocolate frosting. If you’ve made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it. Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls), start with about 1 1/2 T brownie frosting mix. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into. Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mix and do your best to seal the cherry in. Once you have all your bombs made, pop them in the freezer for about 20 min. While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs. After 20 min, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate. Place it on wax paper and wait for it to dry completely. Note: Either cherry pie filling or maraschino cherries can be used. Please note that the maraschino cherries are a lot easier to work with, but they do leak once inside the brownie bombs.

Instant Pot Dump Cake (temeculablogs)

1 box cake mix
2 cans pie filling
6 T butter

Melt butter and add to a bowl with cake mix. Stir until combined but it will still be dry and clumpy. Pour pie filling into your Instant Pot or pressure cooker. Pour cake mix on top. Put lid on, close steam valve, and set to: manual, pressure, high, for 12 min (if you don’t want a super loose cake consistency set to 15 min). Release steam slowly (there won’t be a lot), quickly lift off lid so condensation on inside of lid doesn’t empty into pot. Let stand for 5 – 10 min so it can stiffen up and settle. (it will be a loose consistency overall, that is the nature of a dump cake.) Serve topped with ice cream!

Easy Chocolate Pudding (backtomyroots)

1/2 c sugar
3 T unsweetened cocoa powder
1/4 c corn starch
1/8 t salt
2 2/3 c milk
2 T butter
1 t vanilla

Mix the sugar, cocoa powder, corn starch and salt together in the bottom of a heavy saucepan. Whisk in the milk and bring to a simmer. Continue to whisk and cook until it is thick enough to coat the back of a metal spoon. Take it off the burner and mix in the butter and vanilla. Pour into a bowl or serving dishes to cool. Note: If you lay plastic wrap across the top of the pudding while it cools it will prevent it from getting a skin.

Rum Balls

1 c dark chocolate chips
1/2 c & 1/3 c powdered sugar, divided
2 T corn syrup
1/2 c dark rum
1/2 t kosher salt
3 c crushed graham cracker crumbs
1 c crushed walnuts or pecans
1/4 c cocoa powder

Place the chocolate in a large microwave safe bowl. Microwave the chocolate in 30 second intervals at full power, stirring between each cook time until all the chips have melted. Sift 1/2 c powdered sugar over the melted chocolate (sifting helps prevent clumps). Add corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mix is smooth. Add  wafers crumbs and walnuts. Stir with a spatula or wooden spoon until incorporated. The mix will look crumbly. Cover with plastic wrap and refrigerate for 1 hour or overnight. Place cocoa powder and remaining 1/3 c powdered sugar in separate bowls and keep them nearby. Use a spoon or small ice cream server to scoop out enough chilled mix to roll a 1″ ball. The mix will be crumbly and hard but once you roll and squeeze it in your hands, it will come together. Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mix. Store rum balls in an airtight container in the refrigerator for about 5 days. The rum balls improve in flavor over the next few days.



Easy Rolo Rocky Road (sweetestmenu)

2 c milk chocolate
1 1/3 c dark chocolate
1/2 c roasted peanuts, salted or unsalted
1 c mini marshmallows
1 c crushed graham crackers or Digestive biscuits, crushed
1 2/3 c Rolo chocolate

Grease and line an 8″ square baking tin with baking or parchment paper. Place the milk and dark chocolate in a large bowl and pop in the microwave, stirring in-between 20 second bursts until just melted. Add the roasted peanuts, marshmallows and cookie pieces into the chocolate and stir until it is all covered. Add half the Rolo chocolate and stir. Pour the chocolate mix into the prepared tin and spread out into one smooth layer. Press the extra Rolo pieces on top. Refrigerate for at least 1 hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air tight container. Note: You can use any store-bought plain sweet biscuit/cookie for this recipe.

The Easiest BEST Mousse (instrupix)

1 box instant pudding (any flavor and size)
2 – 3 c whipping cream

Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk. After the pudding and heavy cream are well combined, place it in the refrigerator for a few min and mix again until it’s super thick. Store it in a covered container in your refrigerator for up to 2 weeks. You can also freeze it! (Freeze half of it, and refrigerate the rest.) It’s a really nice, cold treat frozen with a slightly different texture. Note: The heavy cream makes the pudding an incredibly rich and decadent dessert. You only need a spoonful at a time! In fact, it’s sweet and thick enough to use as an icing or pie filling. Try using half milk and half whipping cream for a slightly less thick outcome (or any ratio you’d like). If you’re watching your sugar intake, try the sugar-free instant pudding– combined with the heavy cream, it’s low in carbs. Try using it as a dip or a spread for fruit, cookies or graham crackers.

Blueberry Lemon Fritters (tornadoughalli)


1 1/4 c flour
1/3 c sugar
1 t baking powder
1/2 t salt
1/2 c milk
1 egg, lightly beaten
1 T melted butter
1/2 t vanilla
1 t lemon zest
1 c blueberries
oil for frying

Preheat your deep fryer to 375 F. In bowl whisk together flour, sugar, baking powder and salt. In separate bowl mix together your milk, egg, vanilla, butter and lemon zest. Slowly mix into your dry ingredients until just combined. Fold in blueberries gently. Drop by T into hot oil and fry turning a few times for 3 – 4 min. Turn out onto paper towel lined plate to drain.


1 1/2 c powdered sugar
4 – 5 T lemon juice
zest of 1 lemon

Stir together powdered sugar, lemon juice and lemon zest. Dip each fritter into the glaze and let set for a few min.

Easy No Bake 5 Ingredient Chocolate Peanut Butter Crunch Bars (Wendy G.)

3 c crispy rice cereal
1 1/2 c chocolate chips
1 c peanut butter (can substitute for sunflower seed or soy nut butter)
1/2 c maple syrup
1/4 c coconut oil (can sub grass fed butter)

Line an 8 x 8″ baking dish or deep baking tray of choice with parchment paper and set aside. Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stove top, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated. Pour the chocolate/peanut butter mix over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars. Note: Bars can be kept at room temp in a sealed container. They are best kept refrigerated for up to 4 weeks.

Blueberry Slump (tasteofhome)

3 c fresh or frozen blueberries
1/2 c sugar
1 1/4 c water
1 t finely grated lemon zest
1 T lemon juice
1 c flour
2 T sugar
2 t baking powder
1/2 t salt
1 T butter
1/2 c milk
cream or whipped cream (opt)

In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 min. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mix resembles coarse crumbs. Add milk quickly; stir until moistened. Drop dough by spoonfuls onto berries (makes 6 dumplings). Cover and cook over low heat for 10 mi. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.



The Best Instant Pot Peach Cobbler (southernfamilyfun)

2 21 oz cans Peach Pie Filling
1 box yellow cake mix
1/2 c butter, melted
1 t ground cinnamon
vanilla ice cream (opt)

Place pie filling in the bottom of the instant pot. Spread evenly. In a mixing bowl, add cake mix and cinnamon. Mix well.Pour in melted butter and stir to mix well. The mix will be stiff and hard to mix. Continue to mix well. Sprinkle onto the peaches in the instant pot. Set the instant pot to manual high pressure for 10 min. Slow release for 10 min and remove the cover. Let set for 5 min to cool. Spoon onto plates and serve with a scoop of vanilla ice cream.

Instant Pot Dulce De Leche (cleverlyme)

1 14 oz can Sweeten Condensed Milk

Equally divide the content of a sweetened condensed milk jar into two 8 oz jars. Place the lids on the mason jars and close to “finger tight”, the lids should still have room to move. Place the trivet wire rack that came with your pressure cooker inside the inner liner. Place the mason jars on the wire rack making sure the jars don’t touch the sides of the inside liner or each other. Fill the pressure cooker’s inner liner with enough water to about 1/2″ under the jar’s lid. Place the lid on the pressure cooker, turn the valve to “sealing”, press manual mode and +/- 30 min. Once the Instant Pot is done, let the pressure naturally release for a minimum of 20 – 30 min, then turning the steam release valve to “venting” and finally, carefully remove the lid. Using oven mitts or canning tongs, remove the mason jars from the Instant Pot’s inner liner and let them cool on a wire rack or top a kitchen towel until cool to the touch. Once ready to enjoy, stir thoroughly the dulce de leche and enjoy as fruit dipping, over ice cream or on your favorite cheesecake. Note: Leftover dulce de leche should be stored in the refrigerator. This dulce de leche should last in the refrigerator for a couple of weeks.

Instant Pot Apple Crisp (slapdashmom)

4 Granny Smith apples, peeled and diced
1 c rolled oats
1/2 c brown sugar
1 T cinnamon
1 T melted butter
1 T flour
1 T honey
1/2 c water

Dice apples, then mix them in a large bowl with brown sugar and cinnamon. Toss apples lightly with a mi of oats, flour and honey. Pour water in the bowl of your cooker, then drop in apple mix. Seal and cook on high pressure for 7 mi. Serve while still warm.



Instant Pot Sticky Toffee Pudding (suziethefoodie)


1/4 c finely chopped dates
3/4 c boiling water
1/4 c blackstrap molasses
1 1/4 c flour
1 t baking powder
1/4 t salt
3/4 c brown sugar
1/3 c unsalted butter, room temp
1 egg
1 t vanilla

Butter 8 ramekins and set aside. In a bowl combine the dates, boiling water and molasses. Mix and let cool. n another bowl combine the flour, baking powder and salt. In a large bowl using a mixer, cream brown sugar and butter till fluffy. Beat in the egg and vanilla. To this bowl, alternately add the date mix and flour mix, beating well after each addition. Divide batter evenly into the 8 buttered ramekins. Cover each ramekin with a piece of buttered foil, making sure to seal well. Stack the ramekins in the rack. Place the rack into the pressure cooker. Pour in 2 c water around the rack. Lock the lid in place and place over high heat to bring up to pressure. Reduce heat to med-low (to keep an even pressure). Continue to cook for 20 min. When the pudding is done, release pressure, and carefully remove ramekins from pressure cooker. Remove foil from ramekins. Serve puddings warm, along with the Caramel Sauce.

Caramel Sauce

2/3 c dark brown sugar, packed
1/3 c whipping cream
1/4 c unsalted butter
1 t vanilla

Combine brown sugar, cream butter and vanilla in a small saucepan. Bring to a boil over medium high heat, stirring to ensure sugar is dissolved. Reduce heat and simmer for 5 min. Sauce should be smooth and slightly thickened. Remove from heat and keep warm.

Instant Pot Chocolate Lava Cake (paintthekitchenred)

1 T sugar
1/2 c butter, cut into pieces
4 oz semisweet chocolate, chopped
1 c confectioners’ sugar
2 eggs
2 egg yolks
1 t instant coffee granules
1 t vanilla
6 T flour
1/4 t salt

Grease the bottom and sides of four 6 oz ramekins. Coat each with sugar. Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 min on medium power. Stir and repeat heating at 15 second intervals, until the chocolate is melted and smooth. Stir in confectioner’s sugar. Whisk in eggs, yolks, coffee and vanilla. Stir in flour and salt. Divide batter among the ramekins. Pour 2 c water into the Instant Pot’s main compartment (inner pot) and place trivet in water. Place 3 ramekins on the trivet and place 1 more on top of them, in the middle (staggered). Close the Instant Pot. Make sure the steam release handle is in the ‘Sealing’ position. Cook on ‘Manual’ (or ‘Pressure Cook’) for 9 min.  Do a Quick Release of steam and open the Instant Pot. Use the trivet to remove the ramekins. Gently dab off any condensation from the surface of the cake. Dust the Instant Pot chocolate lava cakes with powdered sugar. Serve warm and enjoy! Yield 4. Note: If you have a larger Instant Pot, you might be able to fit all 4 ramekins in one layer.

Easy Apple Crisp Without Oats (southernfoodandfun)


4 – 5 apples (2 Granny Smith and 2 sweeter apples) (can sub peaches)
2 T freshly squeezed lemon juice
1/2 t vanilla
1 T brown sugar
1/2 t cinnamon
3 T cornstarch
pinch of kosher salt

Preheat oven to 375 F. Butter a medium-sized shallow casserole dish, a little smaller than a 9 x 13″ dish. Peel apples and then chop into 1/2″ pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add vanilla, cinnamon, brown sugar and cornstarch and gently mix until distributed throughout the apples. Sprinkle about a third of the topping over the apples and move the apples around a bit so some of the topping is mixed in with the apples. Sprinkle remaining topping over the apples. Bake for 45 -5 0 min until topping is golden brown (just keep an eye on it, as your oven might require less time). Remove from oven and allow to rest for 15 min. Serve with vanilla ice cream and caramel sauce.


1 c light brown sugar
1 1/2 c flour
1/2 t cinnamon
1/4 t freshly grated nutmeg
pinch of kosher salt
1 stick unsalted butter, cold and diced
**If you want to use chopped toasted pecans or walnuts for the topping, decrease the flour by 1/2 c and use 1 c chopped nuts.

Stir together flour, brown sugar, cinnamon, freshly grated nutmeg and a pinch of salt. Mix well. Add butter and use your hands to mix until a pebbly, crumbly mix.