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Here Are 10 Dessert Recipes That You Need To Make

A dessert a day keeps the doctor away.

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Strawberry Cheesecake Poke Cake

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Servings: 9

INGREDIENTS

Cooking spray

6 graham crackers, whole

½ box vanilla cake mix, prepared according to package

1 pound strawberries with tops removed

1 8-ounce block cream cheese, softened

1 14-ounce can sweetened condensed milk

1 cup milk

8 ounces whipped topping

Strawberries for garnish

PREPARATION

1. Preheat oven to 350°F/175°C.

2. Spray a 9x9 baking pan with cooking spray.

3. Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.

4. Crush the remaining graham cracker and set aside.

5. Pour the vanilla cake batter on the graham cracker base, then bake for 25-30 minutes, until an inserted toothpick comes out clean.

6. Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.

7. In a large bowl, mash strawberries with a whisk until very fine.

8. Add cream cheese and condensed milk, whisking until there are no large lumps.

9. Add the milk, stirring until smooth.

10. Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.

11. Spread the whipped topping evenly on top.

12. Chill the cake anywhere from 3 hours to overnight.

13. Slice, and serve with strawberries and the reserved graham cracker crumbs.

Slow Cooker Peach Cobbler

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INGREDIENTS

2 21-ounce cans peach pie filling

1 box vanilla cake mix

8 oz unsalted butter, cut into small chunks

⅓ cup walnuts (optional)

Vanilla ice cream (optional)

PREPARATION
1. Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts.

2. Cook on high for 2-2.5 hours or until the cake part reaches desired consistency.

3. Top with ice cream and serve.

Mini Oreo Cheesecakes

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INGREDIENTS

16 ounces cream cheese, softened

½ cup sour cream

½ cup sugar

1 tablespoon vanilla

2 eggs

12 Oreo cookies

Crushed Oreos for topping

Muffin tin liners

PREPARATION
1. Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined.

2. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner.

3. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer).

4. Bake at 275°F/135°C for 22 minutes.

5. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin.

6. Remove them from the muffin tin right before serving.

Ice Cream Bites

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INGREDIENTS

Ice cream (any flavor), softened

2 cups chocolate chips

½ cup coconut oil (use refined coconut oil for a neutral taste)

⅓ cup crispy rice cereal

PREPARATION
1. Spread out softened ice cream on a wax-paper-lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.

2. Remove ice cream from tray, peel off the wax paper, and cut into bite-size squares. Return to the freezer until ready to dip.

3. Microwave 2 cups of chocolate chips with ½ cup coconut oil for 90 seconds, stopping to stir every 30 seconds, until melted and smooth. Allow chocolate mixture to come to room temperature. Mix in rice cereal.

4. Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up. Enjoy!

Upside-Down Banana Bread

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Servings: 6-8

INGREDIENTS

4-5 ripe bananas

3 eggs

½ cup oil

½ cup granulated sugar

1 tablespoon ground cinnamon

2 cups flour

½ cup butter

1 cup brown sugar

2-3 bananas, sliced

Vanilla ice cream

PREPARATION

1. Preheat oven to 350°F/175°C.

2. In a large bowl, mash the bananas.

3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.

4. Add the flour and mix until the batter has no large pockets of flour. Set aside.

5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.

6. Bring up the heat to medium and cook until the mixture starts bubbling.

7. Remove the caramel from heat and pour into a greased 9x9 baking pan.

8. Lay the banana slices evenly on top of the caramel.

9. Spread the banana bread batter on top.

10. Bake 40-50 minutes.

11. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.

12. Place a plate upside down on top of the pan, then invert the pan, flipping the banana bread onto the plate.

13. Slice, then serve with vanilla ice cream.

Puff Pastry 4 Ways

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Cream Cheese Filling

INGREDIENTS

1 8-ounce block cream cheese

¼ cup granulated sugar

½ teaspoon vanilla extract

PREPARATION

In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.

Strawberry Pastry Diamond
Makes 9 pastries

INGREDIENTS

1 sheet thawed puff pastry

5 strawberries, halved, stems removed

9 tablespoons Cream Cheese Filling, recipe above

Powdered sugar

PREPARATION

1. Preheat oven to 400°F.

2. Cut the puff pastry into 9 equal squares.

3. Taking one of the squares, fold one of the edges to the opposite edge.

4. Leaving a ½-centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.

5. Unfold the square.

6. Taking the top flap, fold it toward the 2 cuts near the bottom.

7. Take the bottom flap and fold it toward the top edge.

8. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.

9. Repeat with the remaining pastry squares.

10. Bake for 15-20 minutes, until pastry is golden brown and puffed.

11. Serve with a sprinkle of powdered sugar!

Raspberry Pastry Flower
Makes 4 pastries

INGREDIENTS
1 sheet thawed puff pastry

20 raspberries

4 tablespoons Cream Cheese Filling, recipe above

Powdered sugar

PREPARATION

1. Preheat oven to 400°F.

2. Cut the puff pastry into 4 equal squares.

3. Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.

4. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.

5. Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.

6. Repeat with the remaining pastry squares.

7. Bake for 15-20 minutes, until pastry is golden brown and puffed.

8. Serve with a sprinkle of powdered sugar!

Blueberry Pastry Pinwheel
Makes 9 pastries

INGREDIENTS

1 sheet thawed puff pastry

36 blueberries

9 tablespoons Cream Cheese Filling, recipe above

Powdered sugar

PREPARATION

1. Preheat oven to 400°F.

2. Cut the puff pastry into 9 equal squares.

3. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.

4. Take one of the flaps and fold it toward the center. Fold every other flap toward the center until you have created a pinwheel shape.

5. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.

6. Repeat with the remaining pastry squares.

7. Bake for 15-20 minutes, until pastry is golden brown and puffed.

8. Serve with a sprinkle of powdered sugar!

Apple Pie Bake

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Serves 4-6

INGREDIENTS

2 packs cinnamon roll dough with icing

4 eggs

½ cup milk

1 tablespoon cinnamon

1 teaspoon vanilla extract

2 tablespoons butter

2 Granny Smith apples, diced

1 cup brown sugar, packed

Vanilla ice cream

INSTRUCTIONS

1. Preheat oven to 375°C.

2. Cut the cinnamon roll dough into 3 even strips, then cut those strip into 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.

3. In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.

4. In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.

5. Sprinkle the cinnamon roll dough pieces evenly in a 9x9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.

6. Bake for 25-30 minutes, until golden brown.

7. Serve with ice cream!

No-Bake Chocolate Peanut Butter M&M Balls

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INGREDIENTS

½ cup melted butter

1½ cups peanut butter

2½ cups powdered sugar

Chocolate chips

M&M’s

PREPARATION
1. Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1-inch balls and freeze for about 20 minutes or until firm.

2. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.

3. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional), and allow to harden. Refrigerate if needed.

Cookies & Cream Puffs

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Servings: 15-20

INGREDIENTS

25 chocolate sandwich cookies

2 egg yolks

2 cups half & half

¼ cup granulated sugar

¼ cup cornstarch

1 cup water

8 tablespoons butter

½ cup flour

4 eggs

PREPARATION

1. Preheat oven to 425°F.

2. Using a knife, separate the cream from the cookies, and place them in two separate bowls.

3. Crush cookies in a blender or a food processor until fine. Set aside.

4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.

5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.

6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.

7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.

8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.

9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes, until the pastry has risen considerably and the insides are dry.

10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.

11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth.

12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess.

13. Sprinkle any remaining cookies crumbs on top of each cream puff.

14. Serve!

Churro Ice Cream Bowls

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Makes 8 churro bowls

INGREDIENTS

¼ cup butter, cubed

2 tablespoons brown sugar

½ teaspoon salt

1 cup water

1 cup flour

1 teaspoon vanilla

4 eggs

Cooking oil spray

Oil for frying

Cinnamon sugar

Ice cream

Hot fudge and caramel topping (optional)

6- to 12-cup muffin tin

PREPARATION
In a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to avoid accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, making sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F/175˚C. Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned — no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached, remove them from the oil to a paper towel–lined plate. Dab off any excess oil, then roll them in a cinnamon sugar mixture. Fill with your favorite ice cream and toppings. Enjoy!

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