dessert recipes

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

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Crunchy on the outside and chewy on the inside, these simple cookies are easily customized with your choice of chips (milk or dark chocolate, peanut butter, etc.).

Chocolate Volcano Cookies

confectioners' sugar

c. unsweetened cocoa

salt

vanilla extract

c. chocolate chips

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

sugar

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Have your cookie and eat it too. These low carb chocolate chip cookies are as close to the real thing as you can get. Plus the base is great for any flavor and even muffins!

Low Carb Chocolate Chip Cookies

unsalted butter, softened

sweetener, I used granulated erythritol

eggs

vanilla

tsp psyllium husk powder, vital wheat gluten

carbquick *

tsp baking powder

sour cream

Add-ins of your choice- we used Lily’s sugar free chocolate chips

LOW CARB CHOCOLATE CHIP COOKIES

In a large bowl, using an electric mixer cream butter, sweetener, eggs and vanilla.

Whip in sour cream. Stir in chocolate chips.

Spoon onto a greased sheet pan. (about 3″ scoops)

Bake for 10 mins or until edges are golden and cookies are set.

NOTE* these will not brown on top as much as they do on the bottom. You may peek in the oven and think they aren’t cookies. Lightly tough with your fingers for firmness, check bottom for browning.

This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue&nbsp;—&nbsp;it's sure to be a crowd favorite.&nbsp;This recipe is courtesy of Betty Crocker.

Classic Bisquick Peach Cobbler

original bisquick mix

milk

nutmeg

butter, melted

sliced peaches, drained

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.

Stir together sugar and peaches; spoon over batter.

These Chocolate Chip Eggnog Bars with Nutmeg are so creamy and yummy. These bars are made with an Oreo and butter crust, which is to die for.

Chocolate Chip Eggnog Bars

Oreo cookies

unsalted butter

oz cream cheese, softened

½ T all purpose flour

¼ C eggnog

chocolate chips

Preheat oven to 300 degrees. Line an 8x8...

Preheat oven to 300 degrees. Line an 8x8 pan with foil and spray with a non-stick spray. Make sure the foil folds over the sides of the pan.

In a food processor, pulse the Oreos until...

In a food processor, pulse the Oreos until finely crushed. Add in the butter and pulse again until well combined. Spread the mixture onto the bottom of your prepared pan and set aside.

Wipe out the food processor and add the...

Wipe out the food processor and add the cream cheese and sugar. Pulse until nice and creamy, leaving no lumps behind. Add in the flour, eggnog and egg, pulsing until well combined. Fold in the chocolate chips and pour the mixture onto the crust layer in your pan. Sprinkle a few chocolate chips on top for appearance.

Bake for 35-40 minutes, just until edges are...

Bake for 35-40 minutes, just until edges are set. Cool completely on the counter. Then move to the fridge for a few hours to chill.

When ready to serve, remove the bars from...

When ready to serve, remove the bars from the pan by lifting the foil. Sprinkle the nutmeg on top. Store in the refrigerator.

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These Chocolate Chip Eggnog Bars with Nutmeg are so creamy and yummy. Chocolate chips and nutmeg top off this delicious treat, making you want to come back for more.

Eggnog Bars

These Red Velvet Macarons are absolutely fool-proof. I tested them using all the classic blunders, and they still turned out just fine!

Easiest Ever Red Velvet French Macarons

almond flour

cocoa powder

tsp cream of tartar

tbsp red food coloring

Fillings: chocolate ganache, frosting, buttercream, Nutella, Cookie Butter, etc...

The best ever blondies! Brown Butter Blondies with chocolate and pecans. Thick, fudgy, decadent, and packed with so much butterscotch flavor! EASY - This recipe is very easy - even with the extra step of making brown butter. You won&#039;t need another blondie recipe after this! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. Please note due to variations in how each oven works, bake times may vary slightly.

Brown Butter Blondies with Chocolate and Pecans

water

dark brown sugar (1 ¾ cup)

tsp vanilla extract

flour

dark chocolate (or chocolate chips)

pecans (preferably toasted)

Maldon sea salt flakes

Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.

As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).

Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it’s slightly warmer than room temperature.

Making the brown butter

Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.

Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.

Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.

Mix in the vanilla well.

Add the flour and fold it in about 75 - 80% of the way.

Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.

Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.

Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.

Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).

Once cooled and set, the blondies are ready to be enjoyed!

To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.

Making the brown butter blondies

These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.

If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.

Storing the blondies

Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! A small cheesecake perfect for a family night treat, a small dinner party or a romantic dessert for two

INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE

Sour cream, (OR Greek yogurt)

Sugar

oz Cream Cheese, room temperature

Flour

Vanilla Extract

Eggs, room temperature

Tablespoons Whipping/Heavy Cream

Honey Maid Graham Crackers

Tablespoons Butter, melted

Pour the crushed crackers and sugar into a...

Pour the crushed crackers and sugar into a mixing bowl.

Melt butter and add to graham cracker mixture....

Melt butter and add to graham cracker mixture. Stir until just combined.

Pour crust mixture into bottom of greased 6-inch...

Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.

Press the crust part way up the pan...

Press the crust part way up the pan side.

Blend together cream cheese, sugar, cream, flour and...

Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.

Add eggs one at a time, lightly mixing...

Add eggs one at a time, lightly mixing until just combined.

Pour filling into the pan, on top of...

Pour filling into the pan, on top of the crust.

Instant pot cooking instructions:

Add 1.5 cups of water to the bottom...

Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.

Place cheesecake into pressure cooker onto the trivet.

Lock on lid and close Pressure Valve.

Press the manual button. Set to High Pressure...

Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.

Open the vent Open the pressure cooker and...

Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.

Gently absorb any liquid on the cheesecake with...

Gently absorb any liquid on the cheesecake with a paper towel.

Whisk together the Greek yogurt and sugar (Or...

Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.

Let cool on wire rack until cool enough...

Let cool on wire rack until cool enough to easily handle.

Cool on your countertop until it's easy to...

Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.

Remove the springform pan sides and serve on...

Remove the springform pan sides and serve on the bottom plate.

Garnish with a few drops of pure maple...

Garnish with a few drops of pure maple syrup or any topping you prefer.

This budget-friendly steamed pudding is best served warm with a dollop of cream.

Guard's pudding

fresh white breadcrumbs

self-raising flour

caster sugar

good-quality strawberry jam, warmed

eggs, lightly whisked

unsalted butter, melted

bicarbonate of soda

Thick cream, to serve

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Learn how to make marshmallows without corn syrup (or with corn syrup) with this step by step detailed recipe. Once you know the basics, you can make perfect vanilla marshmallows every single time. Please note there is 6 hours of inactive time. Intermediate - This recipe will be easy for those who like to cook / bake regularly.  Using the tips given in the post will make the process easy. Please read the whole recipe (and post) before proceeding for the first time.

Basic Homemade Marshmallows

agave syrup (or 1/4 cup corn syrup)

water (increase water to ⅔ cup if you’re

water (for the gelatin)

tsp gelatin (about 3 packets of Knox gelatin (21. 6 g))

½ tsp pure vanilla extract

confectioner's sugar (sifted)

cornstarch (cornflour)

Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water.

If you’re not using agave or corn syrup, place the sugar in the saucepan and pour the water along the edge of the saucepan. Make an “X” in the sugar using your finger - wall to wall, to let the water spread and moisten the sugar.

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