easy desserts

Make your little cookie monster a Cookie Monster Shake from Delish.com. 

Cookie Monster Shakes

vanilla frosting

Blue food coloring

c. crushed chocolate chip cookies

chocolate chip cookies

candy eyes

vanilla ice cream

c. milk

pure vanilla extract

Cool whip,

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Satisfy Your Sugar Craving With Cookie Monster Shakes

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

You can turn red velvet cake mix into decadent brownies with this recipe from Delish.com.

Red Velvet Cookies & Cream Bars

box red velvet cake mix

c. (1 stick) butter, melted

milk

kosher salt

Oreos

Hershey's Cookies 'N' Creme Bars

Melted chocolate, for drizzling

Incredibly DELISH!!!! The recipe was perfect...followed it to the tee. Everyone certainly enjoyed it!!!!

https://streaming.hearstdigitalstudios.com/bcc4c512-15b3-4306-9b1e-06504b9c4080/video_rover_16x9_1080p_hd_1548454376_35526.mp4

Red Velvet Bars

Coconut Oil Chocolate Chip Cookies made with coconut oil instead of butter. They are incredibly soft on the inside and firm on the edges. Thick and fluffy and loaded with tons of chocolate chips!

Coconut Oil Chocolate Chip Cookies

coconut oil (not melted)

brown sugar

sugar

vanilla extract

all purpose flour

baking soda

salt

chocolate chips

Preheat oven to 350 degrees.

Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.

Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.

Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.

Slowly add in the dry ingredients to the wet in two parts.

Fold in chocolate chips.

Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out)

Place in the oven and bake for 10-12 minutes.

Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Delish.com combined to amazing desserts for the ultimate cookie. 

Cheesecake Stuffed Cookies

c. (2 1/2 sticks) butter, softened

c. sugar

eggs

c. all-purpose flour

c. semisweet chocolate chips

cream cheese, softened

The cookies were great w/o the cream cheese.....best chocolate chip cookie recipe ever minus the cream cheese ❤❤

These are fantastic!

By the way, don’t be scared by reviews that complain about the soft dough. It’s not a problem. The dough needs to be soft to be pliable around the cheesecake filling. The cookies still bake just fine.

I wish u added more diarrhea so it can be moist and yummy, like me!!!

This cookie recipe is by far the worst I've ever had. The dough is super wet and impossible to make a pocket for the cream cheese. Do yourself a favor and make a different chocolate chip cookie recipe then add the cream cheese filling

Don't turn on your oven until you are ready to start forming the cookies.  They lack in telling you about an hr of chill time is required. Save on the non needed heat haha

https://streaming.hearstdigitalstudios.com/e00ff930-38d8-4343-8ed6-8f6cce85d30b/video_rover_16x9_1080p_hd_1546643054_43363.mp4

Cheesecake Stuffed Cookies >>> All Others

This Pineapple Upside Down Bundt Cake from Delish.com is impressive.

Pineapple Upside Down Bundt Cake

Cooking spray,

c. packed light brown sugar

c. butter, melted

yellow cake mix

vegetable oil

pineapple juice pineapple juice

water

pineapple,

maraschino cherries,

Made this with a few tweaks after reading comments. I nixed the pineapple juice and used 1c of water. Also I used enough pineapple halves for each dip in my Bundt pan with 1 cherry between each pineapple slice half. I’m so impressed with my finished product!

This cake is so good! I doubled up in the pineapple and cherries to make it extra special for my husband’s birthday. I took someone else’s advice and put the pan in the fridge for awhile before I poured the batter in, kept the slices from falling over.

This is a great recipe.  My father-in-law used to have pineapple upside down cake as a child and so I made it for him for Father's Day.  He loved it.  Easy recipe, with good flavor.

Easy to make!  Next time I would add more pineapple slices and cherries

Great cake and super easy! The only change I made was using 8 pineapple rings cut in half and more cherries too! Everyone loved it! Thanks for sharing 😊

Gonna try the pineapple upside down cake. Looking forward to the dinner recipes!  
Thank you. 😀

I've found the best way to make this cake is to add around half the cake batter then add your pineapple slices. The slices stand up better that way.

With any bundt cake, generously grease the pan with butter then lightly sprinkle with sugar.  During the baking process, the sugar will melt that  allows the cooled cake to release from the pan without the cake being torn apart.

Omg! The best cake. We had to go to bed to keep from eating a second serving.

It's a great cake. I tweak it with using all pineapple juice in place of water in mix, butter for the oil (tastes more like a scratch cake) and use drained pineapple tidbits...bigger than crushed and stays in place. You can use the pineapple rings successfully in the bundt pan also. I use glazed pecans, sometimes.

https://streaming.hearstdigitalstudios.com/ec329bfe-60ec-4f5d-a790-525f60f217ef/video_rover_16x9_1080p_hd_1523561743_77712.mp4

Pineapple Upside Down Bundt Cake Tastes Like A Tropical Vacation

This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue&nbsp;—&nbsp;it's sure to be a crowd favorite.&nbsp;This recipe is courtesy of Betty Crocker.

Classic Bisquick Peach Cobbler

original bisquick mix

nutmeg

butter, melted

sliced peaches, drained

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.

Stir together sugar and peaches; spoon over batter.

The best ever blondies! Brown Butter Blondies with chocolate and pecans. Thick, fudgy, decadent, and packed with so much butterscotch flavor! EASY - This recipe is very easy - even with the extra step of making brown butter. You won&#039;t need another blondie recipe after this! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. Please note due to variations in how each oven works, bake times may vary slightly.

Brown Butter Blondies with Chocolate and Pecans

dark brown sugar (1 ¾ cup)

tsp vanilla extract

flour

dark chocolate (or chocolate chips)

pecans (preferably toasted)

Maldon sea salt flakes

Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.

As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).

Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it’s slightly warmer than room temperature.

Making the brown butter

Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.

Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.

Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.

Mix in the vanilla well.

Add the flour and fold it in about 75 - 80% of the way.

Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.

Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.

Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.

Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).

Once cooled and set, the blondies are ready to be enjoyed!

To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.

Making the brown butter blondies

These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.

If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.

Storing the blondies

A whipped confection that makes dreams come true!

Marvelous Meringue Cake

Chefclub Chocolate Spread

heavy whipping cream

mascarpone

Milk chocolate shavings

Use aluminum foil to create a disc about 2 inches thick. Cut 1 disc our of parchment paper of the same size as the aluminum foil and place it on the aluminum foil. Place 1 skewer in the center of these discs. Place the other skewers in a circle around the edge of the discs.

Whisk the egg whites with half of the sugar, then gradually add the rest of the sugar as the eggs rise. Gently fold the powdered sugar into the egg whites. Place the meringue into the piping bag. Form a circle of meringue on the aluminum foil disc by weaving between the skewers. Continue around the skewers until the top of the skewers are covered with meringue. With the rest of the meringue, form two swirling discs on a lined baking sheet. Bake the 2 discs and the large structure for 2 hours at 215 °F.

Whip the mascarpone, chocolate spread, and heavy whipping cream. When the meringue is done baking, remove the skewers. Place 1 of the meringue discs at the bottom of the structure and spread half of the whipped cream on top. Place 1 layer of the spread on top of the whipped cream and place the second disc on top. Finish filling the structure with the remaining whipped cream. Cover with dark chocolate shavings and place in a cool place. Remove from the fridge, cut into pieces and enjoy!

It doesn't get better than this classic Tres Leches Cake from Delish.com. 

Tres Leches Cake

Cooking spray

baking powder

eggs,

c. granulated sugar, divided

c. melted butter, cooled

sweetened condensed milk

evaporated milk

heavy cream

c. cinnamon-sugar

strawberries,

Perfect. This was my first time making a sponge cake; I think it helps to be familiar with macronage.
My wife told me stop baking or we’ll all weigh 300 pounds when this quarantine is over — but she still ate a piece!

Made it for the first time, it’s delicious! I will certainly make it again.

I've used this recipe many times, always turns out perfect. I add lavender along with vanilla. Delicious!

This was a HUGE hit in my house! My husband’s favorite cake, and he loved it!

My first attempt at making and tasting a Tres Leches cake and it was delicious. My sister who is a big fan said that it wasn’t wet enough so I would definitely add more milk next time around ! but it is delicious and I added sliced almonds on top and the crunch is perfect if you like a different texture.

Loved this recipe!  Cake was the perfect density, it didn't get mushy or soggy and had amazing flavor!

This cake was amazing. My guests loved it, asked for seconds and asked for the recipe. Moist and delicious!

This was great for Cinco De Mayo. The whole fam loved it and it was super easy!

Best cake I have ever made. Family all loved it.

This is my 5th time using and making this recipe. I use 2 to 3 extra egg whites but only the 5 yolks that the recipe calls for. It's a huge hit everytime.

Taste very flourish. It’s not airy it’s doughy. Not the best.

I have my Hispanic friends make it they do it the best they make the best food to gracias amiga

I made this a couple of weeks ago and I had so many compliments! It is delicious and not overly sweet, with a light cake texture. Will definitely be making again!

Awesome recipe! Don’t ever have to buy a tres leches cake from a store anymore! Thanks!!!

Ive never had a tres leches cake before and my fiancé said, screw it let’s make one!! Followed this recipe to a T and WOW, this will now be our WEDDING CAKE. Absolutely divine, light, soooo moist and refreshing. Sitting over night too made it that much more delicious. 😍

Fabulous custard-like cake, I poured Amoretto over with the three milks before the whipped cream.  But it doesn’t need it.  Everyone raves about it!  I would definitely make it again.

https://streaming.hearstdigitalstudios.com/3e4c8207-670c-40cc-8ffb-3f638ac91a9c/video_rover_16x9_1080p_hd_1555101767_12449.mp4

You'll want to lick the pan this Tres Leches Cake is so good.

This Is The Only Tres Leches Cake Recipe You Need

This easy no-bake cheesecake recipe is rippled with homemade salted caramel and is impossible to stop eating!

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