5 Easy & Indulgent Desserts To Bake Today
5 Easy & Indulgent Desserts To Bake Today With the cold nights drawing in, there’s no better way to spend your evenings or weekends than enjoying a delicious and warming treat, baked fresh from the oven! In this post, we’re sharing some of our very best dessert recipes and bakes...
- 1 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp. ground cinnamon
- 2 tsp. vanilla extract
- 1/4 cup plus 1 tablespoon, granulated sugar, divided
- 3 cups fresh blueberries
- 2 tbsp. chopped ginger crystallized
- confectioners sugar for dusting
Instruction:
- Pour milk into blender. Add eggs, cinnamon, vanilla, and 1 tablespoon sugar then place the lid on top. Blend on high speed until well mixed.
- Add the flour and mix on low until just combined.
- Set the blender in the refrigerator for 30 minutes or up to overnight.
- Preheat oven to 325°F.
- Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
- Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.
- Pour batter over fruit.
- Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.
2. Lemon Cookie Sandwich
Sugar Cookies
- 1 1/2 cups (339g) butter, room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks
- 3 teaspoons lemon extract
- 2 drops yellow gel food coloring
- 1 tablespoon lemon zest, optional
- 4 cups (500g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks or 226g) unsalted butter
- 2 teaspoons vanilla extract
- 32 ounces (about 7 1/2 cups) confectioners' sugar
- 2 tablespoons whole milk
- 1 pinch salt
Instruction:
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Heat oven to 350°F.
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In a stand mixer, beat butter and sugar until well combined, about 2 minutes.
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Add in 2 eggs and 2 egg yolks and mix until combined.
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Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve the desired color.
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If you want to use fresh lemon zest, add it now. (I did not add any with these cookies.)
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In a separate bowl, sift together flour, salt, and baking powder. Slowly add the flour mixture (about a cup at a time) to the butter mixture and combine. You can use a mixer or not, it just depends on how strong you are.
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Put the dough in plastic wrap and refrigerate for at least one hour.
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When you are ready to bake, heat oven to 350°F. Roll dough out, cut out cookies, and bake for 6-8 minutes. Let the cookies cool before assembling the sandwich cookies.
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Beat butter in the bowl of a stand mixer with a whisk attachment on medium-high speed until light and fluffy (about 3 minutes).
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Add vanilla extract.
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With the mixer on low, slowly add in confectioners sugar, milk, and salt, frequently scraping sides and bottom of the bowl.
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Once incorporated, whip frosting for at least 3 minutes on medium-high to high (about 7 minutes).
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If frosting is too thick, gradually beat in additional milk.
3. Apple Bread Pudding
Ingredients:
- 1 (16 ounce) loaf challah bread (8 cups cubes)
- 2 cups diced apples
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 4 large eggs
- 1/4 cup applesauce
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 Tablespoons cinnamon sugar
Instruction:
- Cut the loaf of challah bread into cubes and let sit out uncovered for a few hours or overnight.
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Stir together the bread, apples, walnuts, and raisins in a large bowl.
- Whisk together the eggs, applesauce, half and half, sugars, vanilla, and spices in a bowl. Pour over the bread mixture and let soak for 15 minutes.
- Spoon the mixture into the greased pan and sprinkle with the cinnamon sugar. Bake for 40 minutes.
- Let cool slightly and then serve warm with caramel topping and vanilla ice cream, if desired.
4. Raspberry Cheesecake
Ingredients:
Raspberry Sauce
- 2 1/2 cups frozen raspberries thawed
- 1/2 cup sugar 100g
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
- 1/2 cup butter melted
FIlling
- 1 cup white chocolate chips 170g
- 1/2 cup heavy cream 35%, divided
- 24 oz full fat cream cheese 3 packages (room temperature)
- 1 1/2 cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
- 1 teaspoon vanilla
- 1 1/2 cups fresh raspberries
Instruction:
Raspberry Sauce
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In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
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Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
Crust
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OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9″ Springform pan. This helps with easy removal.
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In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1″ up the sides of a 9-10″ springform pan. Set aside.
Filling
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In a medium bowl, stir together white chocolate and 1/4 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
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In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes.
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Add cooled melted white chocolate and beat on medium speed until incorporated.
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Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
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Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
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Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
5. Pizookie (Skillet Cookie)
Ingredients:
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup all purpose flour fluffed and levelled
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chunks
Instruction:
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Preheat oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
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In a medium microwave-safe bowl, melt the butter on high in 15 second intervals.
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Add in the sugars and mix with a spoon until combined.
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Add in egg and vanilla, stirring to incorporate.
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Add flour, salt, baking soda and mix with a spoon until completely combined.
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Stir in chocolate and spread evenly into prepared skillet (feel free to throw some extra chocolate chunks on top!).
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Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (if using a 6 inch pan, you may need up to 25 minutes bake time, if you're using individual skillets or ramekins, you may only need 12-15).
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Let cool slightly before topping with ice cream and serving.