quick desserts

Chocolate and Banana Sandwiches

cake, 1/2 inch (1-cm) thick

Peanut butter

banana,

(60 ml) hazelnut spread (Nutella style)

Butter, softened

Spread the cake slices with a thin layer of peanut butter. Top four slices of cake with banana slices and top with the hazelnut spread. Cover with the other cake slices. Spread butter on each side of the sandwiches.

In a non-stick skillet over medium-low heat, brown the sandwiches for 2 minutes on each side or until golden brown. Serve immediately.

This is great and an interesting alternative is to replace the pound cake with thick sliced french toast (works better with the chocolate chips).  You need to be careful not to over cook the french toast first or you will end up with charred sandwiches.  My boys love this!

Try this Italian strawberry and rhubarb cobbler, it's to die for! This super easy dessert is light on ingredients and easy to make, just add cream!

Strawberry and rhubarb cobbler

strawberries, hulled, halved

rhubarb,

(170 grams) brown sugar

21/2 tbs cornflour

vanilla bean, split, seeds scraped

orange

Pure (thin) cream, to serve

(450 grams) self-raising flour

thick Greek-style yoghurt

(80 grams) brown sugar

eggs

olive oil

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977465262001&=domain=del

5348771529001-5977465262001

When apples are in season, try out this simple recipe to make a delicious fruit galette.

Luscious Apple Galette

Pie crust

Apples

Honey

tbsp. Toffee bits

Unsalted butter

milk

sugar

Sugar

Make these easy, fudgy brownies in under 15 minutes in the microwave. They're ideal when you need a quick and indulgent dessert.

Easy microwave brownies

salted butter

caster sugar

tsp vanilla extract

tbsp milk

eggs,

plain flour

unsweetened cocoa powder

milk chocolate chips

Cut the butter into small pieces. Put in a 20 x 20cm microwavable glass or ceramic dish and cook in 20-second bursts in the microwave until melted. Remove, swirl it around the dish to coat the sides, then tip it into a mixing bowl.

Add the sugar to the bowl and, using a hand or electric whisk, whisk vigorously until the mixture is creamy and fully incorporated into the melted butter.

In a jug, stir the vanilla extract into the milk along with the beaten eggs. Whisk this, a little at a time, into the sugar and butter mixture, ensuring it’s thoroughly incorporated before adding more.

Sift the flour and cocoa powder together, then fold gently into the cake batter. Finally, stir in the milk chocolate chips.

Tip the whole mix into the buttered dish and smooth using a spatula to fill the dish. Cook for 5 mins or until the brownies are well-risen and slightly firm to touch. Don’t worry if they’re still a bit soft in the centre; they will continue to cook for several minutes once out of the microwave.

Put the hot dish onto a cooling rack and leave for at least 20 mins to firm up. Cut into 8 squares. Will keep in an airtight container for three days.

These soft, chewy snickerdoodle bars have everything you love about the classic cookie in dessert bar form!

Snickerdoodle Bars

(226 grams) unsalted butter, softened

(200 grams) dark brown sugar

(100 grams) granulated sugar

baking soda

cinnamon

salt

vanilla extract

& 1/4 cups (270 grams) all-purpose flour

cinnamon-sugar*

Preheat oven to 350°F. Grease a 9″x 13″...

Preheat oven to 350°F. Grease a 9″x 13″ x 2" baking pan.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until fluffy. Add the baking soda, cinnamon, and salt, and mix until combined. Add the eggs and vanilla, and mix just until combined.

Add the flour, mixing on low speed just...

Add the flour, mixing on low speed just until combined.

Transfer the dough to the prepared pan, spreading...

Transfer the dough to the prepared pan, spreading evenly. Bake 30 to 35 minutes, or until set and lightly golden.

Place the pan on a wire rack to...

Place the pan on a wire rack to cool. Sprinkle the warm bars with cinnamon-sugar. Cool completely before cutting into bars.

It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!


Cranachan

butter

100 grams/3½oz light muscovado sugar

grams/3½oz jumbo oats

mascarpone

300 milliliters/½ pint double cream

75 milliliters/2½fl oz whisky

450 grams/1lb raspberries

The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size.

Top 7 quick desserts recipes from across the web

The most viewed quick desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate and Banana Sandwiches

Strawberry and rhubarb cobbler

Luscious Apple Galette

Easy microwave brownies

Snickerdoodle Bars

Cranachan

Chocolate and brandy shots

Top 7 quick desserts recipes from across the web

The most viewed quick desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate and Banana Sandwiches

Strawberry and rhubarb cobbler

Luscious Apple Galette

Easy microwave brownies

Snickerdoodle Bars

Cranachan

Chocolate and brandy shots

The most viewed quick desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine