How To Close The Meal On A High Note? These 5 Desserts Recipes Will Seal The Deal

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

Join over 3.000 visitors who are receiving our newsletter and Get our best Healthy Recipes & Nutrition tips Straight to your INBOX!!
We respect your privacy and take protecting it Seriously

1 – The Real Red Velvet Cake

    Here is the recipe of the famous red velvet cake, this American classic of a beautiful red color that will be of the most beautiful effect on a festive table. For a finishing in the art, garnish with cheese spread…

Ingredients    [ For 8 to 10 people ]    [   Preparation time : 20 minute  –  Cooking time : 30 minutes  ]

  • 1 cuillère à café d’extrait de vanille
  • 22,5 cl de babeurre (ou de lait ribot)
  • 1 cuillère à soupe de colorant alimentaire rouge en gel (de la marque Wilton™ par exemple)
  • 1 cuillère à café de bicarbonate de soudium alimentaire
  • 1 cuillère à café de vinaigre
  • 280 g de farine
  • 2 cuillères à soupe de cacao amer en poudre
  • 1 cuillère à café de sel
  • 110 g de beurre à température ambiante
  • 250 g de sucre en poudre
  • 2 œufs

How to Make Your Own Buttermilk

  • Buttermilk, or ribot milk, or fermented bed, is a key ingredient in US receipts.
  • One finds indeed “buttermilk” in recipes of muffins, cakes, like red velvet, or pancakes.
  • If you do not have one in your refrigerator, you do not have to run to the supermarket.
  • It is very easy to do it at home.
  • For this, mix 22.5 cl of milk with 1.5 tablespoons of freshly squeezed lemon juice.
  • Let stand for about 10 minutes.
  • The milk will start to “turn”, which is normal … Mix before using.

Preparation Method

  1. Heat the oven to 180 ° C (thermostat 6) and grease two missed molds 23 cm in diameter.
  2. Cover the bottom of the molds with greaseproof paper.
  3. Mix flour, bitter cocoa, and salt in a bowl. Book.
  4. In a large salad bowl, work the cream butter with an electric mixer.
  5. Add the powdered sugar in two portions, whisking well after each addition.
  6. Then add the eggs, one at a time, and the vanilla extract.
  7. Gradually stir the flour mixture into the rest of the apparatus, whisking well after each new addition. The device should be thick.
  8. Finally, add the buttermilk and the food coloring and beat until homogeneous.
  9. When proceeding quickly, mix the bicarbonate and vinegar in a ramekin and stir in the ready-made dough. Spread the appliance between the two molds and smooth the surface with a spatula.
  10. Bake and cook for 25 to 30 minutes. Test the cooking by inserting the blade of a knife in the center of the cake: it must come out clean.
  11. Let stand for a few minutes in the mold and then unmold on a rack and let cool completely.
  12. Once the cakes have cooled, place them on a serving dish and cover them with your favorite topping (we recommend, for example, a cheese spread, the traditional accompaniment of velvet cake, or a cream with butter or vanilla). Place the second cake on top and, if desired, cover the top and sides of the cake with topping.

Enjoy it !!

2 – Pumpkin Cinnamon Rolls

    If you feel in a greedy mood for breakfast, these cinnamon rolls in the pure American tradition will not disappoint you. Small originality, they contain pumpkin purée! An autumn recipe to offer at Halloween.

Ingredients    [ For 10 to 12 people ]    [   Preparation time : 25 minute  –  Cooking time : 35 minutes  ]

  • 55 g of melted butter
  • 275 g of ver genoise or brown sugar
  • 2 tablespoons four-spices
  • 1 teaspoon of vanilla extract
  • 85 g of St Moret ™ or Philadelphia ™ spreadable cheese at room temperature
  • 30 g of melted butter
  • 125 g icing sugar
  • 6 cl of milk
  • 6 cl water at 38 ° C
  • 7 g of active dry yeast
  • 140 g unsweetened condensed milk
  • 150 g caster sugar
  • 425 g pumpkin puree
  • 5 cl of olive oil
  • 1 beaten egg
  • 2 teaspoons of four-spices
  • 625 g flour, plus if needed

Preparation Method

  1. Pour the hot water into a bowl and sprinkle with yeast. Let stand until the yeast begins to form a foam, 5 to 10 minutes. Stir in unsweetened condensed milk, powdered sugar, pumpkin purée, olive oil and beaten egg.
  2. Mix until a homogeneous mixture is obtained.
  3. Add the 2 teaspoons of four-spices then incorporate the flour. Do not hesitate to add a little flour if the consistency of the dough does not seem firm enough.
  4. Place the dough on a floured work surface and knead until it is elastic about 8 minutes. The dough should be slightly sticky. Form a ball, place in an oiled salad bowl, cover with a cloth and let rise in a warm place for about 45 minutes. The dough should increase in volume, but not to the point of doubling.
  5. Preheat the oven to 180 ° C (thermostat 6) and grease a rectangular dish of 23 x 33 cm.
  6. Degass the paste and roll it to form a rectangle 45 cm wide by 65 cm long. Brush the dough with the 55 g of melted butter.
  7. Mix in a bowl the ver genoise with 2 tablespoons of four-spices and sprinkle evenly the dough.
  8. Roll the dough lengthwise, as for a rolled cake, pinch both ends together to seal them, then cut the roll with a sharp knife into 12 pieces of the same size. Place the wraps in the dish.
  9. Bake until the wraps are lightly browned, 30 to 40 minutes.
  10. While the wraps are cooking, mix the vanilla extract, spreading cheese, 30 g of melted butter, icing sugar and milk until a homogeneous topping is obtained. At the end of the oven, cover the wraps with this topping and let cool before tasting.

Enjoy it !!

3 – Raspberry-Lemon Muffins

    This recipe is so easy and always successful. I sometimes use it with other fruits. Although raspberries and blueberries are our preferred version, the recipe also works with strawberries, peaches or cherries. You can use fresh or frozen fruit.

Ingredients    [ For 9 to 11 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 150 g caster sugar
  • 2 teaspoons of yeast
  • 1/4 teaspoon salt
  • 1 teaspoon lemon peel
  • 250 g fresh or frozen raspberries
  • 2 tablespoons demerara sugar (red cane sugar)
  • 100 g of lean plain yogurt
  • 4.5 cl of vegetable oil
  • 1.5 cl of lemon juice
  • 2 egg whites
  • 1/2 teaspoon of lemon extract
  • 200 g flour

Preparation Method

  1. Preheat oven to 200C (Th.6 / 7). Grease the muffin cups or place small paper cans in it.
  2. In a bowl, combine yogurt, oil, lemon juice, egg whites and lemon extract (optional).
  3. In another bowl, combine flour, powdered sugar, yeast, salt and lemon peel.
  4. Combine the two, mixing until the whole is homogeneous. Gently stir in the frozen raspberries. Divide the dough into the muffin cups. Sprinkle with sugar for decoration (optional).
  5. Bake 15-18 min in preheated oven, until top is firm enough. Let the muffins cool on a wire rack.

Enjoy it !!

4 – Nutella ™ Chocolate Cookies

    It really changes the cookies we’re used to eating. It is ultra-soft and melting. The secret of these cupcakes is the mixture between a bag of cream/chocolate cake mix and Nutella ™ Muuum Muuuum

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 1 teaspoon of vanilla extract
  • 150 grams of Nutella ™ or 2 tbsp topping
  • 165 grams of flour
  • 1 teaspoon of baking soda
  • 80 grams of chocolate pudding mix
  • 75 grams of chocolate chips
  • 120 grams of brown sugar
  • 60 grams of powdered sugar
  • 115 grams of ointment butter
  • 2 eggs

Preparation Method

  1. Preheat oven to 180 ° C. If necessary crush chocolate into large pieces, set aside. In a bowl, mix red sugar, powdered sugar, and softened butter until creamy.
  2. Add the eggs, vanilla, Nutella ™, vanilla extract and finally the pudding powder while stirring.
  3. In another container pour flour, baking soda and mix well.
  4. Add the chocolate mixture to this dry mix and mix. Add chocolate chips and mix lightly.
  5. Make small heaps using a tablespoon. A well-rounded soup spoon is enough for a biscuit.
  6. Place on a baking tray covered with greaseproof paper. Leave 5 cm of space between each heap. Bake for 10 minutes.
  7. Let cool on parchment paper or rack for 5 minutes.

Enjoy it !! 

5 – The Minis Whoopie Pies With Pumpkin

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 200 g caster sugar
  • 2 eggs at room temperature
  • 250 g pumpkin puree
  • 1/2 teaspoon of vanilla extract
  • 150 g of st Morêt (or cream cheese)
  • 1 teaspoon of vanilla extract
  • 200 g icing sugar
  • 250g of flour
  • 1 sachet of baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1 pinch cloves powder
  • 1 pinch of salt
  • 110 g butter at room temperature

Preparation Method

  1. Preheat the oven to 175 C (Th 6). Place a sheet of parchment paper on a baking sheet.
  2. For biscuits: Combine flour, yeast, cinnamon, ginger, clove and salt in the bowl.
  3. Beat the cream butter with the powdered sugar using a mixer on medium speed for 2 minutes.
  4. Add the eggs one after the other, mixing well after each egg.
  5. Add pumpkin purée and vanilla and mix until well blended.
  6. Add the flour mixture and mix well. Put teaspoons of dough on the baking sheet. (It will take 72 cookies to make 36 whoopie pies)
  7. Put in the oven for 10 to 13 minutes. If you lightly press the center of the biscuit, it must return to its original shape. Let cool on the baking sheet for 5 minutes then transfer to a rack so the cookies cool completely.
  8. For cream: Mix st Morêt, vanilla, and icing sugar in a bowl.
  9. Blend: spread the flat side of a biscuit with the cream and stick a second biscuit on the cream.

Enjoy it !! 




Pin It on Pinterest

Share This