5 QUICK and EASY delicious dessert recipes - PINKVILLA |
- 5 QUICK and EASY delicious dessert recipes - PINKVILLA
- Recipes: Turn those very ripe bananas into delicious desserts - OCRegister
- Just Desserts - The New York Times
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5 QUICK and EASY delicious dessert recipes - PINKVILLA Posted: 19 Feb 2021 05:32 AM PST Who says desserts have to be tiring and time-consuming? Check out these 5 simple recipes and make these delicious desserts within minutes to pamper your tastebuds.  Who doesn't love desserts? They are the key to happiness and the ultimate solution to every problem. They perk up your mood and lift your spirits in no time! Be it cakes, pies, ganaches or cookies, desserts, you can eat them at any hour of the day and pamper your tastebuds. Most of the dessert recipes have 20-30 steps, to say the very least, and are quite tedious and time-consuming to follow. So we have for you some quick and simple dessert dishes that you can make within minutes to satiate your sweet tooth cravings! Have a look at 5 such recipes below.
Caramel Parfait In a bowl, mix 1 tbsp whipped cream and dulce de leche (Make dulce de leche by stirring 4 cups milk, 1 cup sugar, and ½ tsp baking soda in a pan. Add 1 tsp of vanilla to this. Stir for an hour till this mixture thickens). In another bowl, whip ½ cup cream and then pour it into a glass. Add the dulce de leche mixture and top with pumpkin seeds and salt.
Whipped Shortbread In a bowl, mix 3 cups butter and 1 cup sugar. Add 1 cup cornstarch and 3 cups refined flour to this. Whisk it all together till it becomes fluffy. Make small balls from this prepared dough and place the balls on a baking tray. Bake at 300 degree celsius for 20 minutes. Chocolate Truffles In a bowl, mix 1tbsp butter, ½ cup cocoa powder and 1 ml condensed milk. Refrigerate this mixture for an hour. Once set, make small balls from this mixture and roll into 1 cup chocolate sprinkles. Serve. Chocolate Mousse Melt ½ cup of chocolate chips with water till the mixture becomes smooth. Add 1 egg yolk into it and ¼ tsp vanilla essence. In a bowl, mix ½ cup whipped cream and 2 cups sugar. Now add the chocolate mixture into the bowl and mix well. Refrigerate for 2 hours.
Chocolate Pretzel Melt a bar of chocolate by placing it in the microwave for 20 seconds. Once melted, add some roughly chopped raisins, crunchy cereal, salt and broken pretzels. Refrigerate it for an hour and break it into small pieces. Serve. Also Read: 5 Step Recipe: Delicious street style Paneer Kathi roll You may like these
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Recipes: Turn those very ripe bananas into delicious desserts - OCRegister Posted: 19 Feb 2021 10:24 AM PST Bananas are the most popular fruit in America. Some might assume it is nature's convenient easy-to-peel packaging that makes bananas so well liked. But that is only part of their charm. The smooth texture and floral fragrance pair with an alluring balance of sweet and acidic flavors to make them irresistible on all counts. There are more than 300 banana varieties, and several have become commonplace in many supermarkets. In addition to the common Cavendish type, large produce sections often stock exotic red bananas with their inviting bronze-tinged maroon skin, petite finger bananas with "digits" about 4 inches in length, and slightly larger manzano bananas, named for their subtle apple-like flavor. Generally, we think of bananas as a grab-and-go treat, eaten raw out of hand. Or incorporated into fruit salads, shakes or layered into peanut butter sandwiches. But they are delicious in cooked dishes as well, piping hot in spicy dishes such as curries or fried rice. It's their treasured taste and texture in desserts that are the focus here. 
No Added Sugar Banana Ice Cream Made using frozen very-ripe bananas, this reduced sugar "ice cream" dessert takes advantage of the fruit's high pectin content. The pectin aids in making the dessert creamy when frozen. The natural sweetness of the ripe fruit means that no sugar needs to be added to the recipe, just 1/2 cup of heavy cream to add flavor and further aid in producing a silky texture. Plus some vanilla, lemon juice, salt and cinnamon. Voila! Yield: 8 servings INGREDIENTS6 very ripe bananas 1/2 cup heavy cream 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon ground cinnamon PROCEDURE1. Peel bananas and place in large zipper-style bag. Press out excess air and seal. Freeze bananas until solid, at least 8 hours. 2. Let bananas sit at room temperature to soften slightly, about 15 minutes. Slice into 1/2-inch thick rounds and place in food processor. Add cream, vanilla, lemon juice, salt and cinnamon; process until smooth, about 5 minutes. As they process there will probably be logjams of slices that form, sometimes making raggedy balls above the blade. Stop the processor and using a silicone spatula, press the wayward slices down by the blade and start processor again. 3. Transfer mixture into airtight container. Seal and freeze until firm, at least 2 hours or up to 5 days. Source: Adapted from americastestkitchen.com 
Easy Banana Nut Chocolate Cake My husband loves to eat a wedge of this delicious banana cake as a breakfast treat with his morning coffee. It is delicious as a dessert as well, accompanied with ice cream or sweetened whipped cream. I love to make layer cakes filled with sliced bananas and whipped cream, but this is so much easier, and just as delicious. The original recipe called for a coarsely chopped 3 1/2- to 4-ounce bittersweet chocolate bar. I use semisweet chocolate chips instead, to speed up the process without sacrificing flavor or appearance. Yield: 8 servings INGREDIENTSButter for greasing pan 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled 1 cup sugar, divided use 2 large eggs 1 1/4 cups mashed very ripe bananas (about 3 medium) 2/3 cup plain whole-milk yogurt (not Greek style) 1 teaspoon pure vanilla extract 3/4 cup semisweet chocolate chips 1 cup walnuts (3 ounces), toasted, cooled, and coarsely chopped, see cook's notes 1/2 teaspoon ground cinnamon Cook's notes: To toast nuts, place in single layer on rimmed baking sheet in 350-degree oven for about 6 minutes, or until very lightly browned. Keep an eye on them because nuts burn easily; they may require less time or more time. PROCEDURE1. Preheat oven to 375 degrees with rack in middle. Generously butter a 9-inch square cake pan. 2. Stir together flour, baking soda, and salt. 3. In separate large bowl of electric mixer beat together softened butter (1 stick) and 3/4 cup sugar at medium speed until pale and fluffy, about 2 minutes. Beat in eggs 1 at a time until blended. Add bananas, yogurt, and vanilla; beat until blended (mixture will look curdled). 4. With mixer at low speed, add flour mixture and mix until just incorporated. 5. In medium-small bowl, toss together chocolate, nuts, cinnamon, melted 2 tablespoons butter, and remaining 1/4 cup sugar. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling (I drop it in scoopfuls in single layer and then smooth it out with a spatula) and sprinkle remaining chocolate mixture on top. 6. Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a cooling rack 30 minutes. It is easier to cut if you turn it out of the pan — the choice is yours. If you want to turn it out, invert on cooling rack — it may take a gentle tap to make it release. Then, immediately invert onto second cooling rack to turn it right side up to cool thoroughly. Cake can be made 2 days ahead and kept in an airtight container at room temperature. Source: Adapted from epicurious.com 
Black-Bottom Banana Cream Pie I wrote about this scrumptious banana pie early last year but am doing a repeat here because I adore it and think that I shouldn't write about the banana dessert topic without including it. It requires some time to prepare because there are a lot of chilling times required here and there. The filling layers are scrumptious. Half of the custard filling is combined with chocolate, the other half is spiked with rum. Layer the chocolate custard into a frozen made-from-shortbread-cookies pie shell, and then slice the bananas on top letting the slices fall into the pie as evenly as possible. After chilling, top with vanilla-rum custard and whipped cream. If you're in the mood, garnish with some shards of dark chocolate made by running a vegetable peeler on a block of dark chocolate. Mmmmm. Yield: 8 servings INGREDIENTS2 boxes (5.3 ounces each) all-butter shortbread, such as Walkers Shortbread, broken 1/4 teaspoon salt, divided use 5 tablespoons unsalted butter, 3 tablespoons melted, 2 tablespoons cold, divided use 3 ounces bittersweet chocolate, cut into small pieces, see cook's notes 2 cups whole milk 1/2 cup granulated sugar 1/4 cup cornstarch 4 large egg yolks Optional: 1 tablespoon rum 1 cup chilled heavy whipping cream, divided use 1 teaspoon vanilla extract 2 large ripe bananas, peeled 1 1/2 tablespoons powdered sugar Cook's notes: I use Trader Joe's Pound Plus Dark Belgian Chocolate PROCEDURE1. Place shortbread and salt in a food processor. Process in long pulses until finely ground and beginning to stick to the sides. Add melted butter and pulse just until incorporated. Transfer to a 9-inch pie pan; press evenly onto bottom and sides of pan. Place in freezer. 2. Prepare custard: Place 2 ounces chocolate in a small bowl; set aside. In heavy saucepan, whisk milk, sugar, cornstarch, and remaining salt. Whisk in yolks; place on medium-high heat, whisking constantly, just until mixture boils and is very thick, about 4 to 5 minutes. Remove from heat. Measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute and stir to melt chocolate. Meanwhile, whisk 2 tablespoons cold butter into the custard in the saucepan; stir in rum (if using) and transfer custard to a heatproof bowl. Refrigerate until chilled, stirring occasionally, about 2 hours. 3. Meanwhile, stir the chocolate custard, then stir in 1 tablespoon cream and vanilla. Remove pie shell from freezer and spread the chocolate mixture across the bottom. Refrigerate to firm up. 4. Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the chilled custard over bananas and smooth the top. Refrigerate for 2 hours to set. 5. Whip remaining cream with powdered sugar until medium to stiff peaks form, about 1 minute. Spread on top of the custard and refrigerate at least 20 minutes or until serving time. Pie can be prepared to this point 6 hours before serving stored in the refrigerator. 6. If you like, just before serving, using a vegetable peeler, shave remaining 1 ounce chocolate and sprinkle on top of pie. Source: Adapted from rachelraymag.com and Mary Mannone Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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Just Desserts - The New York Times Posted: 19 Feb 2021 10:21 AM PST  Hello and welcome to Five Weeknight Dishes. This week we are doing something new: desserts. Last Friday I asked if this was something that would interest you, and I have never gotten so many emails. (If you're feeling cheated and want your dinner recipes, take a look at these suggestions for some superb weeknight options from my boss, Sam Sifton.) Selecting this week's recipes was both very easy and very hard — easy because I know precisely what I want to bake when I need something sweet on demand (these recipes can be made within two hours or less), hard because of all the choices to agonize over, such is my love for the baking recipes on NYT Cooking. Like Dorie Greenspan's Swedish almond cake. Samantha Seneviratne's double chocolate cookies. Susan Spungen's brown sugar anise cookies. I could go on, and will below. Do you love this? Do you just want that weeknight chicken? I'm dearemily@nytimes.com. The lines are open. Here are five desserts for the week: I really debated whether to give you a cookie, cake or brownie to meet your chocolate needs. But I concluded that nothing beats a brownie, ideally served with a small, very cold glass of milk. I am unconflicted about whether that brownie should be fudgy or cakey: Obviously it should be fudgy. This recipe, from the cookbook author Alice Medrich, is my favorite. Other excellent brownies to consider: maximalist pecan pie brownies; vegan brownies with tahini and halvah; flourless beet brownies. Banana bread is one of my lifelong favorites, and I like it best studded heavily with chocolate chips. Yossy Arefi goes a step beyond that and adds swirls of Nutella. Picture yourself eating this on the couch while you watch "Call My Agent!" (OK, that's me.) For a more classic and very delicious chocolate chip banana bread, try this recipe; and this banana bread is a spin on a more traditional spiced bread. _____  |
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