10 Easy And Delicious Dessert Recipes at Home

Pecan Praline Cake

Ingredients


Praline Cream Cheese Filling:
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans (You may add more or less if you’d like)

Praline Topping:


1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces

Instruction:

Pecan Praline Cake

Instruction:

Extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling:
With mixer, blend cream cheese and butter until smooth.
Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
Praline Topping:
On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine.
Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined.
Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.) Assemble Cake:
Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer.
Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting.
After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.)
Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of cooled, refrigerated cake first, then frost the top.

Enjoy !!!!

BANANA BREAD BROWNIES

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

BANANA BREAD BROWNIES

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Ultimate Oreo Cheesecake

INGREDIENTS


CHOCOLATE CAKE

1/4 cup + 3 tbsp (56g) all purpose flour
1/2 cups (104g) sugar
3 tbsp (21g) natural unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) milk
2 tbsp (30ml) vegetable oil
1/4 tsp vanilla extract
1 large egg white
1/4 cup (60ml) water
OREO CHEESECAKE FILLING

4 oz (114g | 2/3 cup) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
16 ounces (452g) cream cheese, room temperature
2/3 cup (138g) sugar
2 tbsp (16g) all purpose flour
2/3 cup (153g) sour cream, room temperature
2 tsp vanilla extract
2 large eggs, room temperature
About 30 Oreos
OREO MOUSSE
3 ounces (85g) white chocolate
1 cup, plus 2 tbsp (260ml) heavy whipping cream, cold, divided
1/2 cup (58g) powdered sugar
1/2 tsp vanilla extract
10 Oreos, chopped
CHOCOLATE FROSTING
3/4 cup (168g) unsalted butter, room temperature
1 cup (169g | 6 oz) semi sweet chocolate chips, melted
3 cups (345g) powdered sugar
1/4 tsp salt
4–5 tbsp (60-75ml ) heavy whipping cream
ADDITIONAL
1 cup (6 oz) mini chocolate chips
1 cup crushed Oreos

Ultimate Oreo Cheesecake

INSTRUCTIONS


TO MAKE THE CHOCOLATE CAKE:

  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
  3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
  5. Add the water and whisk until well combined. Batter will be thin.
  6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  7. Remove cake from the pan and set aside on a cooling rack to cool. Wash the springform pan for use again later.

TO MAKE THE OREO CHEESECAKE FILLING:

  1. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
  2. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
  3. In a large mixer bowl, add the cream cheese, sugar and flour and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  4. Add the sour cream and vanilla extract mix on low speed until well combined.
  5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Reduce the oven temperature to 300°F (148°C). Re-line the bottom of the 9 inch springform pan with parchment paper and spray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil. Here’s how I like to prepare my pans for a water bath to prevent leaking.
  7. Reset the springform pan edges around the cooled chocolate cake, then pour the melted chocolate mixture on top of the cake. Spread it into an even layer.
  8. Add the about 1/3 of the cheesecake filling to the pan and spread into an even layer. Top the filling with 10-12 Oreos (leave them whole).
  9. Add another 1/3 of the cheesecake filling and spread into an even layer. Top the filling with another 7-8 Oreos, trying to offset their position from the ones on the first layer.
  10. Add the remaining 1/3 of the filling, spread into an even layer, then top with another 10-12 Oreos. The Oreos will sit on top of the cheesecake.
  11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  12. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
  13. Turn off the oven and leave the door closed for 20 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  15. Remove the cheesecake from the oven and water bath wrapping (leave it in the springform pan) and refrigerate until firm, 5-6 hours or overnight.

TO MAKE THE OREO MOUSSE:

  1. To make the Oreo mousse, add the white chocolate chips and 2 tbsp (30ml) of heavy whipping cream to a small bowl. Microwave in 10 second increments until melted and smooth. Set aside to cool to about room temperature.
  2. Whip remaining 1 cup (240ml) of heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
  3. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
  4. Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
  5. Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours.
  6. When the mousse layer is cold and firm, remove the cheesecake from the springform pan.

TO FINISH OFF THE CHEESECAKE:

  1. To make the frosting, beat the butter until smooth.
  2. Add the melted chocolate and mix until smooth and well combined.
  3. Slowly add the powdered sugar and salt, mixing until smooth and well combined.
  4. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
  5. Place the cheesecake on a serving plate and frost the edges with the chocolate frosting.
  6. Combine the mini chocolate chips and crushed Oreos and press them into the frosting on the sides of the cake.
  7. Pipe frosting onto the top of the cheesecake in a spiral, beginning from the middle of the cheesecake and piping towards the edge.
  8. Use the remaining frosting to pipe swirls around the outer edge of the top of the cheesecake.
  9. Sprinkle some of the remaining mini chocolate chips and Oreo crumbs on the top of the cheesecake, then garnish with a few Oreos.
  10. Refrigerate the cheesecake until ready to serve. The frosting can get a bit firm, so I suggest leaving it out for about 45 minutes before serving to make it easier to slice. Cheesecake is best when well covered and eaten within 4-5 days.

BAILEY’S IRISH CREAM MINI-CHEESECAKES

Ingredients

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions

BAILEY’S IRISH CREAM MINI-CHEESECAKES

Directions

Preheat oven to 350F.

Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.

Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze

source:tomatohero.com

Sweet Potato Pie

Ingredients


3-4 baked sweet potatoes

1 tsp.nutmeg

1/2 tsp.cinnamon

1/2 tsp.allspice

1 tsp.vanilla extract

1 tsp. lemon extract ( optional )

1 cup evaporated milk more if needed

1 cup sugar

1/2 cup brown sugar

4 lg.eggs

1 stick butter ( soften )

2 reg. pie shells or 1 deep dish **Pet Ritz pie shells are very good for baking this pie

How to Make:

Sweet Potato Pie

** Bake potatoes in advance or you can boil them if desired. I bake for me ..
Preheat oven to 350
The pie crusts are placed in the oven to turn very light brown
Mix all ingredients
*** Use a whisk while mixing to help release strands
Pour into pans and bake for 50 minutes. Depending on the oven temperature. Pies should be full and fir

PERFECT PARTY CAKE

Ingredients:

FOR THE CAKE:
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups granulated white sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

FOR THE BUTTERCREAM:
1 cup granulated white sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract

FOR FINISHING:
2/3 cup seedless raspberry preserves, stirred vigorously until spreadable
fresh raspberries

Directions:

PERFECT PARTY CAKE

DIRECTIONS:

  1. Center a rack in the oven and preheat oven to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
  2. To Make Cake: Sift together flour, baking powder and salt. Whisk together milk and egg whites in a medium bowl. Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with your fingers until the sugar is moist and fragrant. Add butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogenous, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
  3. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
  4. To Make Buttercream: Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
  5. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again. On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
  6. To Assemble Cake: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you’ll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Decorate top with raspberries.
    Source : /http://www.recipegirl.com/

PUNCH BOWL CAKE RECIPE BY PAULA DEEN

Ingredients

One 18 1/4-ounce package yellow cake mix

Two 3 1/2-ounce packages instant vanilla pudding mix (prepared according to instructions on box)

One 20-ounce can crushed pineapple, drained

6 medium bananas, sliced

2 pints strawberries (crush one pint, slice one pint, and mix both together)

One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)

Directions

PUNCH BOWL CAKE RECIPE BY PAULA DEEN

Directions

Prepare cake in two 9-inch round pans according to directions.  Put one layer of cake in the bottom of a punch bowl.  Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip.  Put another layer of cake in Punch bowl along with remaining pudding, pineapple, bananas, and strawberries.  Top off with Cool Whip and Sprinkle Strawberry juice on top.

I thought this would be a COOL Dessert for a HOT Day, and it was!

HAVE A GREAT DAY!

Chicken Pot Pie

Ingredients : 

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust

Directions

Chicken Pot Pie

Directions

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  • In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  • Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  • Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
    Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

source : /https://www.tasteofhome.com/

Lemony Lemon Brownies Recipe

Ingredients:


1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 teaspoon sea salt

2 tbsps lemon zest

2 tbsps lemon juice

3/4 cup flour

2 eggs, large


For the tart lemon glaze:

4 tbsps lemon juice

8 tsps lemon zest

1 cup icing sugar

Directions

Lemony Lemon Brownies Recipe

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grease an 8×8 inch baking dish with butter and set aside.
  3. Zest and juice two lemons and set aside.
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Filter the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve, and Enjoy!

source: /https://www.keyingredient.com/

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