Dessert Recipes

Pineapple gives carrot cake a fresh flavour and the cream cheese icing is to die for! 0:25 Prep 0:40 Cook 12 Servings INGREDIENTS 1 cup plain flour 1 teaspoon baking powder 3/4 teaspoon bicarbonate of soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup raw sugar 1 cup grated carrot (see notes) 1/2 x 440g can crushed pineapple in juice, well drained (see notes) 1/4 cup roughly chopped walnuts, plus extra 2 tablespoons to decorate 1/2 cup sultanas 2 eggs 5 tablespoons vegetable oil LEMON CREAM CHEESE ICING 125g cream cheese, softened 2 teaspoons finely grated lemon rind 1 1/2 cups icing sugar mixture METHOD Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper. Step 2 Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in raw sugar, carrot, pineapple, walnuts and sultanas. Make a well. Whisk eggs and oil in a jug. Pour into well. Stir to c...

Crisp buttery pastry, creamy lemon curd, sweet fluffy meringue - when it comes to pie, the lemon meringue is top of the list. 4:00 Prep 0:35 Cook 12 Servings INGREDIENTS 80g butter, softened 1/4 cup caster sugar 1 egg 1 1/2 cups self-raising flour Pinch of salt LEMON FILLING 1 cup caster sugar 1/3 cup plain flour Pinch of salt 3 egg yolks 2 tablespoons lemon juice 2 teaspoons finely grated lemon rind 40g butter, chopped MERINGUE 4 egg whites 1 cup caster sugar METHOD Step 1 Make Lemon Filling: Combine sugar, flour and salt in a saucepan. Whisk egg yolks with 1 cup water. Gradually whisk into flour mixture. Place saucepan over medium-high heat. Cook, stirring constantly, for 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain through a fine sieve over a heatproof bowl. Add lemon juice, rind and butter. Stir until butter melts. Cover surface with plastic wrap. Cool for 15 minutes. Refrigerate for 2 hours or unt...

The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert. 1:00 Prep 0:20 Cook 10 Servings INGREDIENTS Canola oil spray 5 eggs 155g (3/4 cup) caster sugar 2 teaspoons vanilla bean paste 50g (1/3 cup) self-raising flour 21/2 tablespoons Cocoa Powder 1/2 teaspoon baking powder 150g 70% cocoa dark chocolate, chopped 50g butter MOUSSE 2 eggs, separated 60g (1/3 cup) icing sugar mixture, sifted 100g 70% cocoa dark chocolate, melted, cooled 2 tablespoons Frangelico liqueur 300ml ctn double cream METHOD Step 1 Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper. Step 2 Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold un...

Recipe by: Arlette Therese Abdallah When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!! Ingredients 10 h 45 m 8 servings 456 cals 2/3 cup toasted slivered almonds 1 cup graham cracker crumbs 1/4 cup white sugar 1 pinch salt 1/4 cup butter, melted 4 egg yolks 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 3/4 cup cold heavy cream 1/2 teaspoon grated lime zest Directions Prep         20 m Cook        25 m Ready In...

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.   Serves 6.     Cooks In  15 minutes plus chilling.      Difficulty   Super easy. Nutrition per serving Calories Fat Saturates Protein Carbs Sugar 332 28.2g 17.1g 3.9g 14.9g 12.6g 17% 40% 86% 9% 6% 14% Ingredients   150    g    dairy-free dark chocolate    , plus extra for serving 2    large    ripe avocados 2    tablespoons    cocoa powder 2    teaspoons    vanilla bean paste 3    tablespoons    maple syrup 1 x 160    g tin of    coconut cream Method   Place a heatproof bowl over a ...

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic." Recipe by: Chef John  Ingredients 1h 35 m 4 servings 328cals cooking spray  1/2 cup (scant) white sugar  1 large egg  3 large egg yolks  1/4 teaspoon salt  1/4 cup white sugar  1/2 cup creme fraiche  1/2 cup whole milk  1 teaspoon vanilla extract  1/2 teaspoon orange cognac (such as Grand Marnier®) Directions Prep 15 m  Cook 50 m 1h 35 m 1. Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish. 2. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is ...

This is the best cheese cake ever, a true New York cheese cake Recipe by: Muffy Nasner   Ingredients 1 h 40 m 12 servings 610cals 1 1/2 cups graham cracker crumbs  1/2 cup white sugar  1/4 cup butter, melted  5 (8 ounce) packages cream cheese, softened  5 eggs  2 egg yolks  1 3/4 cups white sugar  1/8 cup all-purpose flour  1/4 cup heavy whipping cream Directions Prep     30 m Cook     1h 10 m Ready in 1 h 40 m 1. Preheat oven to 400 degrees F (200 degrees C). 2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 4. Bake at 400 degrees F (200 degrees C) for 10 minutes...

It's the easiest Valentine's Day dessert you'll ever make. Promise. Ingredients                                                                YIELDS: 8 - 10 2 c. white chocolate chips 1 container vanilla frosting 1 c. strawberries, washed and halved 1 c. semisweet chocolate chips 1 tbsp. vegetable oil Directions PREP TIME: 0:15 TOTAL TIME: 1:15 Melt white chocolate chips in 20-second intervals until melted, then stir in vanilla frosting. Pour into a foil-lined 8"-x-8" baking dish. Press strawberry halves onto fudge, then refrigerate to set, 1 hour. Cut fudge into squares. Mix chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted. Pour into a resealable plastic bag, clip off one end, and squeeze to drizzle chocolate on top of ...

SERVES: 12 15 MINUTES CALORIES PER SERVING: 160 Ingredients 1 cup all-purpose flour 1/4 cup SPLENDA® Sugar Blend 1/4 cup nonfat dry milk powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 5 tablespoons trans-free margarine, softened 3/4 cup nonfat lemon-flavored yogurt 1 large egg 2 tablespoons water 1/2 teaspoon lemon extract 1 cup confectioners' sugar 2 teaspoons fresh lemon juice 2 teaspoons water Preparation 1. Preheat oven to 350 degrees F. Line a 12-cup muffin or cupcake pan with paper liners, and coat liners with non-stick cooking spray. 2. In bowl of electric mixer, combine flour, SPLENDA® Sugar Blend,milk powder, baking powder, baking soda, and salt on low speed. Add trans-free margarine and yogurt and beat on medium speed 2 minutes, or until ingredients are thoroughly combined. 3. In a cup, whisk egg, water, and lemon extract. Add to batter and beat until smooth. Spoon batter into prepared cups. 4. ...

VANILLA-ALMOND CAKE WITH STRAWBERRY JAM & MASCARPONE BUTTERCREAM LAYERS Ingredients Vanilla-Almond Cake 1.5 cups sugar 1 cup softened butter 4 large eggs 2 tsp. pure vanilla extract 1/2 tsp. pure almond extract 3 cups cake flour or sifted all purpose flour 1 tbsp. baking powder 1/2 tsp. sea salt 1 cup whole milk Strawberry jam Mascarpone Buttercream 2 sticks unsalted butter (room temperature) 16 oz. mascarpone (room temperature) 3 cups powdered sugar 1 tbsp. pure vanilla extract Instructions 1. Preheat oven to 325 degrees. Whisk together flour, baking powder and salt in a small bowl. Beat sugar and butter until creamy. Add eggs and beat in vanilla and almond extracts. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Divide mixture evenly to three 8" cake pans and bake for approximately 40 minutes. Allow to cool. Gently remove cakes...

When you can have Nutella and cheesecake together at the same time, who needs a boyfriend? YIELDS: 10 - 12 PREP TIME: 0:35 TOTAL TIME: 7:05  Ingredients FOR THE CRUST 15 graham crackers 3 tbsp. sugar 1/8 tsp. kosher salt 4 tbsp. butter, melted FOR THE CHEESECAKE 8 oz. bittersweet or semisweet (not unsweetened) chocolate, coarsely chopped 4 8-oz. packages cream cheese, at room temperature 1 c. sugar 1/2 tsp. kosher salt 1 tbsp. Frangelico or pure vanilla extract 4 large eggs, at room temperature 2 c. Nutella, divided 3/4 c. heavy cream 1/2 c. sour cream 1/4 c. toasted and chopped hazelnuts, for garnish Directions Make the crust: Butter a 9" springform pan and wrap bottom and sides of pan in double layer of aluminum foil. Set rack in middle of oven and preheat oven to 350°. In food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to ...

Love cookie dough? This cheesecake is about to blow your mind. YIELDS: 10 PREP TIME: 0:40 TOTAL TIME: 7:00 Ingredients FOR THE CRUST 1 package refrigerated chocolate chip cookie dough, divided FOR THE CHEESECAKE 4 8-oz. bars cream cheese, at room temperature 1 1/4 c. sugar 1/2 tsp. kosher salt 1 tbsp. pure vanilla extract 4 large eggs, at room temperature 3/4 c. sour cream 1/2 c. heavy cream 3/4 c. mini chocolate chips, divided FOR THE FROSTING 4 oz. cream cheese, softened 1/4 c. butter, softened 1/4 c. powdered sugar 2 tbsp. brown sugar 1/2 tsp. pure vanilla extract kosher salt 1/4 c. mini chocolate chips FOR DECORATING 3 chocolate chip cookies, halved 2 c. broken chocolate chip cookies   Directions Preheat oven to 350° and wrap a 9" springform pan in foil. Make the crust: Pat 3/4 of the cookie dough log into the bottom of the prepared pan. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large...