Easy Dessert Recipes - The Fair Kitchen Recipes
Published on Nov 18, 2015
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Craving for desserts? Have a taste for these following easy dessert recipes!
Photo by Pen Waggener
Caramelized Apples
with Crumble topping
Ingredients:
Caramelized Apple slices:
Apples (sliced) or any fruit you like
sugar
Crumbles:
butter
sugar
flour
cinnamon (optional)
Steps:
1. Slice apples (or any fruit you like), put in a pan with sugar. Let it caramelize, slowly.
2. Mix butter, sugar and flour (1:1:1.75) for crumbles. If you like, you can add cinnamon.
3. Get the caramelized apples you set aside earlier and put it in an ovenproof dish, add the crumbles on top.
4. Bake it in an oven for 20-30 minutes at ~400°F.
5. Serve it with ice/whipped cream.
vanilla cheesecake
with Cherry Topping
Ingredients:
CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray
Ingredients:
FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
Ingredients:
TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
Steps:
1. Preheat oven to 400°.
2. To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
Steps:
5. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
Steps:
6. To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Steps:
7. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
French toast
marshmallow bars
Ingredients:
1 pack (10.5 oz) miniature marshmallows
3 tablespoons butter
8 cups French Toast Crunch™ cereal
1 pack (12 oz) semisweet chocolate chips (2 cups)
Steps:
1. Butter bottom and sides of 13×9-inch pan. In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.
2. Immediately stir in cereal until evenly coated. Press in pan.
Steps:
3. In small microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after 1 minute. Stir until smooth. Spread melted chocolate evenly over bars.
4. Refrigerate bars about 30 minutes or until chocolate is set. For 24 bars, cut into 6 rows by 4 rows. Serve chocolate side down. Store loosely covered.
Bourbon-pecan tart
with chocolate drizzle
Ingredients:
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Ingredients:
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped
Steps:
1. Preheat oven to 350°.
2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
3. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
Simple panna cotta
Ingredients:
Serves: 6
1/3 cup (80ml) skim (fat free) milk
1 (8g) envelope unflavored gelatin
2 1/2 cups (625ml) thickened cream
1/2 cup (110g) caster sugar
1 1/2 teaspoons vanilla extract
Steps:
Prep:5min › Cook:10min › Extra time:4hr chilling › Ready in:4hr15min
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
Steps:
2. In a saucepan, stir together the thickened cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Steps:
3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Topping fruits and sweet syrups are optional but they really add up excitement to your Panna Cotta.
Nathan's lemon cake
Ingredients:
CAKE:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
Ingredients:
CAKE:
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Ingredients:
ICING:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
Steps:
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
Steps:
4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
Steps:
4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
Steps:
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
Steps:
6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
grilled chocolate
sandwiches
Ingredients:
2 large eggs
2 tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Steps:
1. In a large, shallow dish, whisk together eggs and milk; set aside.
2. Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
Steps:
3. Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.
peach cobbler
Ingredients:
12 fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
1/2 teaspoon ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
1/2 cup butter
Easy steps:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread peach slices evenly into a 9×13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
3. Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
4. Bake in preheated oven for 45 minutes, until golden.
berry compote
Ingredients:
250g frozen berries
2 tsp sugar
2 tbs water
Steps:
1. In a microwave-safe container, put frozen berries with 2 tsp of sugar and 1 tbs of water.
2. Cover the container and heat in a microwave on high for about 3 minutes.
3. Take it out, stir thoroughly then put it back in the microwave for a minute more.
4. Leave it covered for about 5-10 minutes.
Have it on top of your favorite vanilla ice cream.
chocolate mint bars
Ingredients:
BOTTOM LAYER:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Ingredients:
MINT LAYER:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Steps:
1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
Steps:
3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
rhubarb snack cake
with strawberry rhubarb sauce
Ingredients:
The Cake
1 1/2 cups dark brown sugar Packed tight into that measuring cup, of course.
1/2 cup butter That’s one stick; room temperature.
1 egg A big one.
1 tsp salt
1 tsp cinnamon or Fresh-ground if you can.
1/4 tsp nutmeg Fresh-grated of course.
1 tsp vanilla
Ingredients:
The Cake
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour (10 oz by weight for the persnickety.)
8 oz rhubarb Fresh; sliced 1/8 in thick (Around 2 cups by volume using 2-3 stalks if i had to guess).
2 tbsps demerara sugar For garnish.
Ingredients:
The Sauce
8 oz rhubarb (Same as last time; around 2 cups by volume sliced 1/8 in thick).
4 oz strawberries 1/4 inch dice; about 6 medium berries.
1/3 cup sugar
1/8 tsp salt
2 Tbsps blush-style wine (Cranberry juice would do too.)
Steps:
1. For the cake, preheat oven to 375F. In a stand mixer cream butter and brown sugar, then add egg, salt, cinnamon, nutmeg and vanilla and continue to beat on medium speed until the mixture lightens in color and in texture (about 2-3 minutes). Slow mixer to a stir; add buttermilk, baking soda and flour. Stir until integrated, then add the fresh rhubarb. Once the rhubarb is mixed in, spread the batter evenly into a lightly-greased 13×9 inch pan. Top with the demerara sugar and pop into the oven for 30 minutes or until a toothpick comes out clean. Let cool to room temperature before slicing.
Steps:
2. For the sauce (and you can do this while the cake bakes), combine all ingredients into a small saucepan over medium heat. When the mixture just comes to a boil, reduce the heat to medium-low, and simmer for 10 minutes stirring occasionally so as to make sure it doesn’t burn. Sauce will thicken as it cools.
3. To serve, cut you a big ol’ slice of cake, set it next to a scoop of vanilla ice cream, and top it with the sauce.
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Photo by alexanderward12
