Recipes for "dessert"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.

In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.

In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.

Mix flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda together in a medium bowl. Beat 2 cups sugar, ¾ cup butter, eggs, and applesauce with an electric mixer in a large bowl until smooth. Beat in ½ cup heavy cream and pumpkin: stir into flour mixture until blended. Spread evenly in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

Meanwhile, bring brown sugar, ½ cup butter, and ⅓ cup heavy cream to a boil in a medium saucepan. Cook and stir to combine until smooth and sugar is dissolved. Whisk in confectioner's sugar: drizzle over cake immediately.

In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Press mixture into the bottom of a 9x13-inch pan. Chill in the freezer while you make the filling.

In a large bowl, beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of whipped topping. Spread filling over crust. Place strawberries in an even layer over filling. Prepare instant pudding as directed on the package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill for 4 hours or overnight.

Before serving, spread remaining whipped topping over pudding.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 ½ cups flour mixture; pat remainder into the bottom of prepared pan.

Bake in the preheated oven until crust is lightly browned, about 15 minutes.

Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.

Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.

Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together flour, butter, and pecans in a medium bowl until well combined. Press mixture into a 9x13-inch baking dish.

Bake in the preheated oven for 10 to 15 minutes; do not allow to brown. Set aside until completely cool, 10 to 15 minutes.

Mix together confectioners' sugar and cream cheese in a large bowl with an electric mixer until smooth. Blend in whipped topping until incorporated. Spread over cooled crust, then refrigerate for 8 hours to overnight.

Top chilled dessert with strawberries and drizzle with glaze to serve.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.

In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.

Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.

In a small bowl, dissolve the gelatin in water.

In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.

In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

Combine whipped toping and sweetened condensed milk in a bowl. Gently fold in 1 ¾ cup each blueberries, strawberries, and raspberries. Top with remaining ¼ cup each blueberries, strawberries, and raspberries.

Garnish with mint; chill in the refrigerator until ready to serve.

Crust: Preheat the oven to 425. Generously oil a round cake pan. Place the ball of dough in the cake pan and press outwards until the edges of the dough are creeping up the sides of the pan. Sprinkle the dough lightly with cinnamon sugar.

Crumbs: Pulse the flours and sugars in a food processor with the butter and oil (or form crumbs with your hands). Pulse JUST until crumbs form and sprinkle over the pizza on top of the unbaked crust.

Bake for anywhere from 8-10 minutes. When the crust and topping are golden brown, remove from oven and allow to cool slightly.

Whisk the powdered sugar, maple syrup, and cream together. Adjust consistency with a little extra water or milk. Drizzle over the warm pizza. Cut into wedges and serve with coffee or a big glass of milk. Mmm.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.

Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.

Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.

Combine strawberries and glaze in a small bowl.

Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9x13-inch dish.

In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined. Pour into the prepared dish.

Sprinkle dry cake mix evenly on top, then drizzle with melted butter and top with walnuts.

Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.

Gather all ingredients.

Crumble or cut cake into bite-sized pieces. Arrange in a 9x13-inch dish.

Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping.

Press cake down to form a layer. Spread cream cheese mixture over cake layer.

Combine strawberries and glaze in a bowl until strawberries are evenly coated.

Spread over cream cheese layer.

Chill until serving.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix mashed sweet potatoes, sugar, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl; spread into the prepared baking dish.

Mix brown sugar and flour together in a small bowl; cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle streusel mixture over sweet potatoes.

Bake in the preheated oven until golden brown, about 25 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Gather all ingredients.

Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth.

Heat a medium skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.

Using a serving spoon or small ladle, spoon about 3 tablespoons crêpe batter onto the hot pan, tilting the pan to evenly coat the bottom surface.

Cook until golden brown, 1 to 2 minutes per side.

Serve warm and enjoy!

Gather all ingredients.

Line the bottom of a 9x13-inch pan with a single layer of graham crackers.

Combine cold milk and pudding in a large bowl; whisk briskly for 2 minutes.

Mix whipped topping into pudding mixture until combined.

Spread 1/2 of the pudding mixture over graham cracker layer.

Top with another layer of graham crackers. Cover with remaining pudding. Top with a final layer of graham crackers.

Frost the top layer with chocolate frosting.

Refrigerate for at least 2 hours before serving. This will allow graham crackers time to soften.

Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13x9-inch pan.

Mix cream cheese and peanut butter together until smooth. Stir in 2 cups of whipped topping and confectioners' sugar. Pour mixture over crust.

Mix pudding mixes and milk together and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C).

Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.

Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

Stir chocolate, instant coffee, and salt together in a medium bowl.

Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.

Pour hot cream mixture over chocolate mixture; let sit for 1 minute.

Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.

Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.

Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.

Bake for 8 to 10 minutes. Let cool.

In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.

In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

Combine graham cracker crumbs, melted butter, and ½ cup sugar in a bowl until evenly moistened; set aside ¼ cup for topping. Press remaining graham crumb mixture into the bottom of a 9x13-inch baking dish and set aside.

Heat marshmallows and milk in a large saucepan over low heat; stir until marshmallows are completely melted. Cool.

Whip cream in a large bowl with an electric mixer until soft peaks form; beat in ⅓ cup sugar until stiff peaks form. Fold whipped cream into cooled marshmallow mixture until combined.

Spread ½ marshmallow-cream mixture over crust. Arrange peaches on top; cover with remaining ½ marshmallow-cream mixture. Sprinkle with reserved graham crumb mixture. Refrigerate until serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

Combine graham cracker crumbs and melted margarine in a small bowl; stir well and press into the prepared baking dish.

Bake in the preheated oven for 5 minutes. Place in the refrigerator to cool.

Meanwhile, beat cream cheese, sugar, vanilla, and almond extract in a large bowl with an electric mixer until smooth. Whip cream in a medium bowl until stiff peaks form; fold into cream cheese mixture. Spread over cooled crust.

Dot top with cherry pie filling; smooth with a knife or spatula to cover. Chill in the refrigerator until serving.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.

Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.

Preheat the oven to 350 degrees F (175 degrees C).

Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.

Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.

Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.

Bake in the preheated oven for 20 minutes.