I think these deserts recipes are my favorite treat. I like to explore flavors from rich chocolate cake to tangy lemon tart, and from classic apple pie to unique olive oil cake with rosemary.
Im excited to share my love for desserts, making each bite a personal adventure in taste.
The 22 Best deserts recipes
1. Chocolate Cake
I bake chocolate cake usin 1.5 cups all purpose flour, 1 cup sugar, 3/4 cup cocoa powder, 2 eggs and 1 cup milk. The cake comes out moist and rich with a dense, classic texture.
Ingredients
-
1.5 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder
-
1.5 tsp baking powder
-
1.5 tsp baking soda
- 2 eggs
- 1 cup milk
Instructions
1. Preheat your oven to 350°F and grease a round cake pan.
2. In one bowl, mix together the flour, sugar, cocoa, baking powder and baking soda while in another bowl beat the eggs and then stir in the milk.
3. Slowly add the dry mix into the wet mix and stir just until combined cause overmixing can make your cake tough.
4. Pour the batter into the pan and bake for about 30 to 35 minutes then let it cool before serving.
2. Cheesecake
I baked a cheesecake with 2 cups graham cracker crumbs, melted unsalted butter, cream cheese, granulated sugar, eggs, sour cream and vanilla extract. It came out real rich and smooth but took forever to chill.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F. Mix the graham cracker crumbs with the melted butter and press it evenly into the bottom of your pan.
2. Beat the cream cheese with the sugar until its smooth then add eggs one at a time making sure each is well mixed before adding the next.
3. Stir in the sour cream and vanilla extract until combined, then pour the mixture on top of the crust and smooth it out.
4. Bake for about 55 minutes or until the center is set then let it cool completely in the pan before chillin in the fridge for at least 4 hours.
3. Apple Pie
I love makin apple pie coz its simple and classic. It’s made with Granny Smith apples, white sugar, all purpose flour, ground cinnamon, lemon juice and butter.
It brings together a warm, homely feel.
Ingredients
- 6 cups thinly sliced apples (Granny Smith works best)
- 3/4 cup white sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter (cut into small pieces)
Instructions
1. Preheat your oven to 375°F and get your pie crust ready by placing one in a pie dish.
2. Mix the apples, sugar, flour, cinnamon and lemon juice in a bowl until theyre well combined.
3. Pour the apple filling into the crust and dab the butter over the top, then cover with the second crust, sealing the edges.
4. Cut a few slits in the top to vent steam and bake for about 50 minutes until the crust turns golden brown.
4. Brownies
I made brownies using unsalted butter, granulated sugar, eggs, vanilla extract, cocoa powder, all-purpose flour, and a pinch of salt. They is a simple fudgy dessert that comes out moist everytime.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- A pinch of salt
Instructions
1. Preheat the oven to 350F and grease an 8-inch square pan.
2. Melt the butter then mix it with the sugar, eggs, and vanilla extract. Stir in the cocoa powder, flour and salt till just combined.
3. Pour the batter into the pan and bake for 20-25 minutes, but dont overbake coz youll lose the fudgy texture.
4. Let it cool completely before you cut it into squares and enjoy your brownies!
5. Tiramisu
I like makin tiramisu with ladyfingers, mascarpone cheese, egg yolks and sugar soaked in strong espresso coffee. Its topped with cocoa powder and an optional dash of Marsala wine for an extra kick.
Ingredients
- Ladyfingers
- Mascarpone cheese
- Egg yolks
- Sugar
- Espresso coffee
- Cocoa powder
- Marsala wine (optional)
Instructions
1. Brew a strong shot of espresso and let it cool down while you mix the eggs and sugar until theyre kinda creamy then fold in the mascarpone.
2. Quickly dip the ladyfingers (dont soak them too long) into the espresso and, if you like, add a splash of Marsala wine.
3. Layer the dipped ladyfingers on a dish and spread the mascarpone mixture evenly over them.
4. Dust a generous amount of cocoa powder on top and let the tiramisu chill in the refrigerator for at least 4 hours before serving.
6. Red Velvet Cake
I baked a red velvet cake with all-purpose flour, granulated sugar, unsweetened cocoa powder, buttermilk, eggs, red food coloring and white vinegar. Its a moist, rich cake thats perfect for special occasions and everyday treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp white vinegar
Instructions
1. Preheat your oven to 350°F and grease your cake pans. In a big bowl, mix together the flour, sugar and cocoa powder.
2. In another bowl, whisk the buttermilk, eggs, red food coloring, white vinegar and a bit of vanilla if you want. Dont overmix the batter.
3. Slowly add the wet mix to the dry mix until just combined. Pour the batter into your pans and bake for about 25 to 30 minutes or until a toothpick comes out clean. Let it cool before doing any frosting.
7. Ice Cream Sundae
I made an ice cream sundae using vanilla ice cream, hot fudge sauce and caramel sauce, then topped it with whipped cream, chopped nuts and a maraschino cherry. It always gives me a simple delight.
Ingredients
- Vanilla Ice Cream
- Hot Fudge Sauce
- Caramel Sauce
- Whipped Cream
- Chopped Nuts
- Maraschino Cherry
Instructions
:
1. Scoop a generous amount of vanilla ice cream into your bowl or glass.
2. Drizzle hot fudge and caramel sauce all over the ice cream, making sure to cover it good.
3. Top the sundae with a big dollop of whipped cream, sprinkle the chopped nuts, and finish it off with a maraschino cherry on top.
8. Crème Brûlée
I discovered Crème Brûlée is a creamy custard made with heavy cream, egg yolks and vanilla bean. It finish with extra granulated sugar caramelized to form a crunchy top.
A simple, fun dessert.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped or 1 tsp vanilla extract
- 5 egg yolks
- 1/3 cup granulated sugar
- Extra granulated sugar for topping
Instructions
1. Preheat your oven to 325°F. In a small saucepan, heat the heavy cream with the vanilla bean (or vanilla extract) just until it starts to steam. Don’t let it boil.
2. In a bowl, whisk the egg yolks with the granulated sugar until theyare smooth. Slowly pour the warm cream into the yolk mixture, stirring continously so it doesnt cook the eggs.
3. Pour the mixture into ramekins and place them in a larger baking dish. Fill the baking dish with hot water until it comes about halfway up the sides of the ramekins. Bake in the oven for about 35 to 40 minutes until the custard is set but still a little jiggly in the centre. Let them cool in the fridge for at least 2 hours, then sprinkle a thin layer of extra sugar over each and use a kitchen torch to caramelize the top lightly. Enjoy your dessert!
9. Banana Bread
I make banana bread with mashed bananas, melted butter, sugar and a beaten egg. It contains vanilla extract, baking soda and all-purpose flour, creating a moist loaf thats simple to whip up.
Ingredients
- 3 overripe bananas, mashed
- 1/2 cup unsalted melted butter
- 1 cup sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
Instructions
1. Preheat your oven to 350°F and grease your loaf pan.
2. In a large bowl, mix the mashed bananas, melted butter, sugar, egg, and vanilla extract.
3. Gently stir in the baking soda and flour until it’s just combined, dont overmix.
4. Pour the batter into your pan and bake for about 60 minutes or until a toothpick inserted comes out clean.
10. Lemon Tart
I made a Lemon Tart using 1 cup all-purpose flour, 1/4 cup sugar, cold unsalted butter, 2 egg yolks and lemon curd from fresh lemons. Its a crisp, tangy treat with a light, crumbly crust.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2 large egg yolks
- 1 cup lemon curd made from 4 fresh lemons
Instructions
1. Preheat oven to 375°F and mix the flour, sugar, and salt with the cold butter until it forms a crumbly dough, then add the egg yolks and press it into a tart pan.
2. Bake the crust for about 15 minutes or until just turning light brown, then carefully take it out of the oven.
3. Pour the lemon curd into the warm crust and smooth it out with a spatula, making sure every part is covered.
4. Return the tart to the oven for an extra 5 minutes to set the lemon curd then let it cool before serving.
11. Pecan Pie
I made an 11. Pecan Pie using light corn syrup, brown sugar, eggs, melted unsalted butter, vanilla extract and chopped pecan halves.
Its a nutty, rich dessert thats perfect for any get together.
Ingredients
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecan halves
Instructions
1. Preheat your oven to 350°F and set your pie crust in a pie dish.
2. In a bowl, mix together the corn syrup, brown sugar, eggs, butter, and vanilla extract until its smooth; try not to overmix it.
3. Stir most of the pecan halves into the filling and then pour it into the crust, leaving a few whole pecans on top for a nice look.
4. Bake for 50 to 60 minutes until the filling sets up and remember to let it cool a bit before serving, cuz it will be super hot out of the oven.
12. Matcha White Chocolate Brownies
I made these matcha white chocolate brownies with melted unsalted butter, white chocolate chips, eggs and matcha powder. Theyre really simple to mix and bake, and they come out fudgy and reliable every time.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp matcha powder
- 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a baking pan so the brownies wont stick.
2. Mix together the melted butter and white chocolate chips until they’re smooth, then stir in the eggs and sugar.
3. Sift in the flour, matcha powder and salt; gently stir until it’s just combined.
4. Pour the batter into the pan and bake for 20-25 minutes until the edges look set. Let it cool before cutting into squares.
13. Olive Oil Cake with Rosemary
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 1/2 cup milk
- 1 tbsp baking powder
- 2 tbsp finely chopped fresh rosemary
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch cake pan well.
2. In a large bowl, whisk the eggs with the sugar until they are just mixed. Then stir in the olive oil and milk, and add the flour and baking powder. Dont over mix, just blend until incorporated.
3. Carefully fold in the chopped rosemary into the batter. Pour the mixture into the prepared pan and bake for about 30 to 35 minutes until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for a bit then transfer it onto a rack. Enjoy the flavor and dont worry if its not perfect, sometimes a few flaws make it even more delicious.
14. Cardamom Pistachio Ice Cream
I made 14. Cardamom Pistachio Ice Cream with heavy cream, whole milk, granulated sugar, egg yolks, ground cardamom, finely chopped pistachios and a pinch of salt.
Its a spiced frozen treat that definately impressed me.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon ground cardamom
- 1/3 cup finely chopped pistachios
- a pinch of salt
Instructions
1. In a medium saucepan, mix the heavy cream, whole milk, sugar, ground cardamom, and a pinch of salt then heat the mixture gently until the sugar has dissolved dont let it reach a boil.
2. In a bowl, whisk the egg yolks and slowly add a ladle of the warm mixture to temper the eggs then combine them all back into the saucepan.
3. Cook on low heat while stirring constantly until the custard thickens enough to coat the back of a spoon.
4. Remove from heat, stir in the chopped pistachios, let the mixture cool in the fridge for at least 3 hours, and then churn it in your ice cream maker following its instructions.
15. Black Sesame Sabayon
I make Black Sesame Sabayon with egg yolks, granulated sugar, black sesame paste, sake and water which cooks into a frothy, thick dessert topped with toasted black sesame seeds. Its a simple and unique treat.
Ingredients
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup black sesame paste
- 1/4 cup sake
- 1/4 cup water
- Toasted black sesame seeds, for garnish
Instructions
1. In a heatproof bowl, whisk together the egg yolks, sugar, black sesame paste, sake and water until its well mixed.
2. Set the bowl over a pot with simmering water (make sure the bowl doesnt touch the water) and keep whisking constantly for about 8 to 10 minutes until the mixture gets frothy and thick.
3. Remove the bowl from the heat and pour the sabayon into dessert glasses while its still warm.
4. Sprinkle toasted black sesame seeds on top and serve immediately, enjoy!
16. Chai-Spiced Rice Pudding
I created this Chai-Spiced Rice Pudding using basmati rice, whole milk and chai tea bags steeped with a cinnamon stick. The pudding got simmered up with sugar and ground cardamom for a comfy spiced dessert.
Ingredients
- 1 cup basmati rice
- 2 cups whole milk
- 1 cup water
- 1/3 cup granulated sugar
- 2 chai tea bags
- 1 cinnamon stick
- 1/4 tsp ground cardamom
Instructions
1. Rinse the rice and then bring the water to a boil in a medium saucepan with the chai tea bags and cinnamon stick, letting it steep for about 5 minutes.
2. Stir in the rice and reduce the heat to a simmer, letting it cook until most of the water is absorbed.
3. Mix in the milk, sugar and ground cardamom, and keep stirring so it dont stick, cooking gently until the rice is tender and the pudding has thickened.
4. Remove the tea bags and cinnamon stick, then serve warm or chill it in the fridge for a few hours before serving. Enjoy!
17. Vegan Avocado Cocoa Mousse
I’m trying this Vegan Avocado Cocoa Mousse which I made by blending ripe avocados, cocoa powder, maple syrup, almond milk and vanilla extract with a pinch of salt. Its creamy and smooth and really simple to whip up.
Ingredients
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
1. Scoop out the avocados flesh and put it in your blender, then add the cocoa powder, maple syrup, almond milk, vanilla extract and a pinch of salt.
2. Blend everything until its smooth but be careful if its too thick you can add a bit more almond milk.
3. Taste it and adjust sweetness if needed then transfer it into a bowl.
4. Chill in the fridge for at least one hour before serving so the flavors has time to meld together.
18. Lavender Honey Cupcakes
I make these lavender honey cupcakes with all purpose flour, granulated sugar, baking powder, eggs, milk, melted unsalted butter and honey infused with dried lavender. This simple blend unlock a unique subtle, floral sweetness.
Ingredients
- 1 1/4 cups all purpose flour
- 3/4 cups granulated sugar
- 1/2 tsp baking powder
- 2 large eggs
- 1/3 cup milk
- 1/2 cup melted unsalted butter
- 2 tbsp honey infused with 1 tsp dried lavender
Instructions
1. Preheat your oven to 350 degrees and line a cupcake tray with liners.
2. In a medium bowl, whisk the flour, sugar and baking powder then add the eggs, milk, and melted butter until the mix is smooth.
3. Stir in the honey infused with dried lavender gently and dont overmix the batter.
4. Spoon the batter into the liners evenly and bake for around 15 to 18 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool down a bit before you serve em.
19. Earl Grey Infused Panna Cotta
I make Earl Grey Infused Panna Cotta with heavy cream, whole milk, sugar, loose Earl Grey tea and gelatin. It chills in the fridge and becomes a smooth dessert with subtle tea notes thats pretty simple to whip up.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons loose Earl Grey tea
- 2 1/2 teaspoons powdered gelatin
- 1/4 cup cold water
Instructions
1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom.
2. In a saucepan, combine the heavy cream, whole milk, sugar, and Earl Grey tea; heat them up until it’s just under a simmer, making sure not to overheat.
3. Remove the pan from the heat, strain the tea mixture into another bowl to get rid of the tea leaves, and stir in the bloomed gelatin until well dissolved.
4. Pour the mixture into serving dishes then chill in the fridge for at least 4 hours until its set; serve cold and enjoy the delicate flavor.
20. Rosewater Almond Financiers
Ingredients
- 50g unsalted butter
- 60g almond flour
- 30g all-purpose flour
- 50g powdered sugar
- 2 egg whites
- 1/4 tsp salt
- 1 tsp rosewater
Instructions
1. Preheat your oven to 375°F and line a baking tray with parchment paper.
2. In a pan, brown the butter until it gets really nutty then let it cool a bit. Mix in the almond flour, all-purpose flour, powdered sugar and salt.
3. Gently stir in the egg whites and rosewater until its just combined dont over mix.
4. Spoon the batter into molds or little tins and bake for about 12 minutes until the edges turn lightly golden. Enjoy your treats!
21. Saffron Kulfi
I made saffron kulfi with whole milk, heavy cream, sugar, soaked saffron, cardamom powder and chopped pistachios. Its a rich frozen dessert that blends classic Indian flavors in a simple way.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- A pinch of saffron strands (soaked in 2 tbsp warm milk)
- 1/4 tsp cardamom powder
- 2 tbsp chopped pistachios
Instructions
1. In a pot, heat the milk and cream till it starts to boil then lower the heat and let it simmer until it reduces a bit; stir often so it don’t stick to the bottom.
2. Mix in the sugar, soaked saffron, and cardamom powder and let it cook for a few more minutes till the mixture thickens some more.
3. Remove from heat and mix in the chopped pistachios, allowing the mixture to cool down a little.
4. Pour the mix into kulfi molds and freeze for at least 6 hours, then serve it chilled for the best taste.
22. Tahini Baklava
I make 22 Tahini Baklava by layering 16 sheets of phyllo dough brushed with melted butter, walnuts and a drizzle of tahini then I pour honey and sugar syrup over it. It’s super crisp and sweet.
Ingredients
- 16 sheets phyllo dough
- 1 cup finely chopped walnuts
- 1/2 cup tahini
- 1/2 cup melted butter
- 1/2 cup honey
- 1/4 cup sugar
Instructions
1. Preheat your oven to 350°F and lightly grease your baking dish. Start layering a few sheets of phyllo dough, making sure to brush each one with melted butter.
2. Once you’ve laid down a couple of sheets, sprinkle on the chopped walnuts and drizzle a little tahini over them, then cover with more phyllo. Repeat the layers until all the ingredients are used up.
3. Bake it in the oven for about 25 minutes until it gets a nice golden color. Right after you take it out, pour the honey and sugar syrup evenly over the hot baklava so it soaks in good. Enjoy your tahini baklava!
