Grab your oven mitts and put on your chef’s hat – it’s baking time! In this post, I’m thrilled to share five tantalizing dessert recipes that will make your taste buds dance with delight. Yes, they are that irresistible! Each recipe comes with step-by-step instructions, giving you the freedom to recreate these treats whenever the craving strikes. Prepare to embark on a sweet culinary adventure!
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Back to the post! If you want to see mouthwatering dessert recipes that are a must-try, continue scrolling! Enjoy!
1.) Fudge Cups (Vegan and Gluten-Free)
Recipe
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Ingredients & Instructions
- Preheat the oven to 350ºF.
- Combine 1 1/2 cup oat flour, 1/3 cup almond milk, 2/3 cup rolled oats, 3 tbsp coconut oil, and 1/4 cup coconut sugar.
- Press this mixture into cupcake holders, pressing up onto the sides.
- Bake for 10 minutes.
- Heat 1/4 cup almond milk in the microwave until just steaming.
- Add 1/2 cup vegan chocolate chips to milk and stir until combined.
- Pour into oatmeal cups.
- Cool until set.
Credit (Instagram): @fleekyfoods
2.) 4 – INGREDIENT Strawberry Shortcake Ice Cream
Recipe
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Ingredients
- 1 package of Golden Oreos (40 cookies).
- 1 3oz box strawberry jello powder.
- 1 stick unsalted butter, melted.
- Vanilla/strawberry ice cream.
Instructions
- Place the Oreo cookies into a food processor and blend into fine crumbs.
- Place half the crumbs in a mixing bowl and add melted butter as well as the jello powder. Stir until well combined.
- Spread evenly onto a baking tray and bake for about 10 minutes at 350F. Allow the strawberry mixture to cool, then place into the food processor and blend into crumbs.
- Combine the remaining Oreo crumbs with the strawberry crumbs.
- Scoop out some vanilla or strawberry ice cream and roll in the crumbs. Eat right away or store it in the freezer for later!
Credit (Instagram): @sheri_wilson_
3.) Cheesecake Cupcakes
Ingredients
- 12 Nilla (vanilla) wafer cookies.
- 16 ounces cream cheese, softened.
- ¾ cup granulated sugar.
- 2 large eggs, room temperature.
- 1 teaspoon vanilla extract.
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Place one Nilla wafer cookie at the bottom of each cupcake cup.
- Beat 16 ounces of softened cream cheese in a medium bowl on low speed until smooth. Add ¾ cup granulated sugar. Mix on medium speed until sugar is combined, about one minute.
- Stop the mixer and scrape the bottom and sides of the bowl. Mix for an additional 15-seconds.
- Add 1 egg and mix on low speed until smooth. Scrape the bowl. Add 1 egg and 1 teaspoon vanilla extract. Mix until smooth.
- Scoop mixture into prepared muffin pan, filling each cup about ¾ full.
- Bake until set, about 18 minutes. Remove the pan from the oven. Let the cupcakes cool in the pan. Then place the pan in the refrigerator to cool for at least 2 hours.
- Store the cupcakes in the refrigerator for four days. Freeze for up to two months. Thaw cupcakes in the refrigerator overnight before serving.
Credit (Instagram): @cookfasteatwell
4.) Churro Bites
Recipe
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Ingredients
- 1/4 cup salted butter.
- 1 cup water.
- 1 Tbsp sugar.
- 1 cup plain flour.
- 1 large egg (or 2 small).
– Oil for frying.
– Cinnamon sugar to coat.
– Make sure you have a piping bag, slotted spoon, & kitchen scissors.
Instructions
- Add butter, water, and sugar into a pan and heat so that the butter melts. Take off the heat once melted.
- Add plain flour and keep mixing till fully combined and comes away from the pan. Wait for the mixture to cool slightly.
- Add in a large egg and keep mixing until completely combined (lots of vigorous mixing!!) the mixture should not be too tough as it needs to be squeezed out of a piping bag (if it becomes too tough add a splash of water to thin it if necessary, it should still hold its form out of the nozzle).
- Put into a piping bag.
- Heat oil on the highest flame and bring down to a low flame once piping hot.
- Dip kitchen scissors into the hot oil and use them to cut off the desired length of churros.
- Fry on low heat for 5-minutes or until golden brown.
- Allow to slightly cool and coat in cinnamon sugar and serve.
Tip
- Use a strong piping bag or a cloth one, if you’re using disposable plastic ones worth doubling up in case it splits.
- If you don’t have large eggs you can use 2 small ones.
Credit (Instagram): @kausloves
5.) Strawberry Lemonade Pound Cake
Recipe
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Ingredients
For Cake
- 8oz cream cheese, room temperature.
- 3 sticks of salted butter, room temperature.
- 2 1/2 cups granulated sugar.
- 6 eggs.
- 3 cups cake flour.
- 2 tsp vanilla extract.
- 1 tsp lemon extract.
- 1/4 tsp almond extract.
- 2 cups strawberries, diced.
- 1 tbs lemon zest.
- 1 tbs granulated sugar.
For Glaze
- 1 cup powdered sugar.
- 2 tablespoons butter, melted.
- 1-2 tablespoons lemon juice.
- Lemon zest (to garnish the top).
Instructions
To Make Cake
- In a small bowl, combine diced strawberries, lemon zest, and 1 tbs granulated sugar. Set aside.
- In a large bowl, cream butter and cream cheese together until smooth.
- Add sugar and beat until fluffy.
- Alternate adding cake flour and eggs, mixing well after each addition.
- Add vanilla, lemon, and almond extract; mix well.
- Fold in macerated strawberries until well combined.
- Pour batter into a greased 10-inch bundt pan. Fill pan 3/4 of the way.
- Place in a cold oven and turn the oven to 325 degrees F. (Do Not Pre Heat The Oven)
- Bake for 1 hour and 20 minutes.
Tip
– She recommends checking the cake around the 60-minute mark and adjusting the baking time based on your oven.
- A toothpick inserted into the center of the cake should come out clean.
- Let the cake cool in the bundt pan for 10-15 minutes.
- Remove cake from pan and pour on lemon glaze.
- Garnish with fresh strawberries, lemon slices, and lemon zest.
Credit (Instagram): @itsjessmetv
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Also, if you enjoyed this blog post, consider checking out my previous post on various delicious desserts.
- Cakesicles & Cake Pops – Desserts Of The Week
- Halloween Cake – Yummy & Creative October Desserts (P1)
- Halloween Treats & Sweets – October Desserts (P2)
