Cuisine: Dessert
German Chocolate Cookie Bars
These German Chocolate Cookie Bars uses a cake mix and are a delicious and easy-to-make dessert. With their rich chocolate flavor, coconut pecan filling, and chocolate chip topping, they are sure to please everyone who tries them. Because we needed to make a large quantity, we used 2 large sheet pans instead of using a 9"x13" pan.
--Note
The history of German Chocolate Cake is a bit misleading, as it is actually an American dessert. The name comes from Samuel German, an American baker who developed a type of dark baking chocolate in 1852. This chocolate, which is known as Baker's German's Sweet Chocolate, is often used in German Chocolate Cake recipes.
The first recipe for German Chocolate Cake was published in 1957 in the Dallas Morning News. The recipe was submitted by a homemaker named Mrs. George Clay, and it quickly became popular. The cake was featured in other publications, and sales of Baker's German's Sweet Chocolate soared.
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 12 Servings
No-Churn Margarita Ice Cream
No-churn margarita ice cream is a delicious and easy to make dessert. It is made with just a few simple ingredients, including heavy cream, lime juice, tequila, triple sec, and powdered sugar. The cream is whipped until thick and then the other ingredients are added and mixed until combined. The ice cream is then frozen overnight and is ready to enjoy the next day.
The alcohol in the tequila and triple sec prevents the ice cream from freezing too hard, so it has a smooth and creamy texture. The ice cream can be served plain or garnished with lime zest or margarita salt.
- Prep: 10 mins
One-Step No-Churn Coffee Ice Cream
I was watching an episode of Nigellissima, which is a Nigella Lawson cooking show, and she made this One-Step No-Churn Coffee Ice Cream. It's a simple and delicious dessert that is made without an ice cream machine. It has just four ingredients: heavy cream, sweetened condensed milk, instant espresso powder, and espresso liqueur. The heavy cream is whipped until soft peaks form, then the condensed milk, espresso powder, and espresso liqueur are folded in. The mixture is then frozen for at least 6 hours, or overnight.
The key to making this ice cream is to whip the heavy cream until it is just stiff enough to hold its shape. Overwhipping the cream will make it grainy. The espresso powder and espresso liqueur give the ice cream a rich coffee flavor.
- Prep: 15 mins
- Yields: Makes 1½ pints
Steamed Cranberry Pudding
Every Christmas eve my wonderful late mother-in-law made this Cranberry Steamed Pudding. Most old-fashioned steamed puddings have suet in them, which always put me off as a child and now as an adult. This particular pudding recipe has no fat in it at all. It's served with whiskey hard sauce, which is dramatically flamed in a dark dining room!
- Prep: 25 mins
- Cook: 2 hrs
- Yields: 12 Servings
Almond Ricotta Cake
This Almond Ricotta Cake is a traditional Italian dessert that originated in Sicily. It's soft, light, delicate, and absolutely divine. The almond flour makes it gluten-free and perfect for breakfast, brunch or dessert!
- Prep: 25 mins
- Cook: 50 mins
- Yields: 8 Servings
Peach Parfait with Salted Graham Cracker Crumble
When peaches are in peak season during the summer, I like to serve them for dessert. I made this Peach Parfait with Salted Graham Cracker Crumble. I have to say the salted graham cracker crumble is so good I could eat it on everything! You could also serve this with ice cream instead of whipped cream.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Bananas Foster Shortcake
I happen to love Banana's Foster. When I was pregnant with my first daughter, Zoe, I woke up one morning and said to my husband. "I want bananas foster." He then said that we would make it that evening. I then said, "No, you don't understand, I need it now!" It's really amazing that we had all the ingredients in the house. He granted my wish and it hit the spot! It's one of my favorite desserts. Zoe likes it too! Anyway, I have made Brennan's Bananas Foster, Bananas Foster Layer Cake, and Bananas Foster Upside-Down Cake. I guess you could say I'm a bit bananas! Anyway, I went further and made this I love
- Prep: 20 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
Lemon Madeleines
Our neighbor gave us an enormous bag of lemons, so I made Lemon Madeleines. They are easy to make, but you have to have a Madeleine pan. They came out super moist and lemony.
- Prep: 35 mins
- Cook: 10 mins
- Yields: Makes 2 dozen
Basque Burnt Cheesecake
Basque Burnt Cheesecake is deeply caramelized "burnt" on the top and the bottom, has a creamy center. It is said to have originated in 1990 in San Sebastian, Spain. The beauty of this dessert is that you really can't mess it up. My brother David was in town recently and wanted to make this together. Well, we never got around to it and since I actually had 4 blocks of cream cheese during the cream cheese shortage, I decided to give it a try. FYI - There was a cyberattack against the largest US cheese manufacturer in October, 2021. Anyway, it is one of the best desserts I have ever made and I am a serious New York style cheesecake fan. It's so light and silky smooth.
- Yields: 12 Servings
Pumpkin Cheesecake
Our friends came to dinner the other night and offered to bring dessert which was delicious and right on target for the holiday season: Pumpkin Cheesecake. In this case, it takes two old favorites—pumpkin pie and cheesecake—and the whole becomes greater than the sum of its parts. Sinfully rich and as Autumnal as can be, this cheesecake has a ginger snap crust and cinnamon whipped cream. It is not too late if you are stuck for what to serve this Thanksgiving!
- Prep: 40 mins
- Cook: 1 hr 20 mins
- Yields: 10 - 12 Servings
