Favorite Desserts 20 dessert recipes from the most popular and beloved posts! - Favorite Desserts
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Favorite Desserts
20 dessert recipes from the most popular
and beloved posts!
Favorite Desserts 1
Thanks for downloading!
I hope you enjoy all the recipes inside this eBook. I’m
so happy to have you as a new subscriber and I hope to
make your life even more delicious!
If you liked this eBook, I think you’ll LOVE The Ultimate
Cookie Handbook. It’s a complete guide to creating
perfect cookies every single time. It is completely visual
and includes every single tip, trick, and baking secret.
Want to recreate your local bakery’s cookie? What
about grandma’s famous recipe? Or do you just want to
customize your cookies to make them more chewy, soft,
or thick? Check it out :)
Favorite Desserts 2
S'mores Stuffed Pizza Cookies Cookies & Cream Cheesecake Cupcakes
Serves 4 to 6 Makes about 30 cupcakes
1 stick unsalted butter, melted 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
1/3 cup granulated sugar 2 pounds (4 8-oz packages) cream cheese, room temperature
1/3 cup packed brown sugar 1 cup sugar
1/2 teaspoon vanilla 1 tsp vanilla extract
1 large egg 4 large eggs, room temperature, lightly beaten
1 1/2 cups all-purpose flour 1 cup sour cream
1/2 teaspoon baking soda Pinch of salt
1/2 teaspoon salt
3/4 cup semisweet chocolate chips Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in
2 Graham crackers, broken into large pieces the bottom of each lined cup.
1 Hershey’s bar, broken into large pieces
4 marshmallows, cut in half With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down
sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Preheat oven to 400°F. Spray 2 6-inch pie plates or cast iron baking dishes with nonstick
cooking spray. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as
needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
In a large bowl, use a rubber spatula to stir together the butter, granulated sugar, and brown
sugar until combined. Let stand for 5 minutes. Stir in the egg and vanilla. Add the flour, baking Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating
soda, and salt, stirring until incorporated. Fold in the chocolate chips. pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool
completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before
Divide the dough into 4 equal pieces. Press two pieces of dough into the bottom of the serving.
prepared pans. Divide the graham cracker, Hershey’s bar, and marshmallows between the
dough. Flatten out the remaining two pieces of dough and press over the marshmallows.
Bake for about 15 minutes, or until edges are slightly browned but the inside is still gooey.
Let cool for five minutes before serving.
See recipe at handletheheat.com See recipe at handletheheat.com Favorite Desserts 2
S'mores Fudge Bar
Makes about 9 large or 18 small bars Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch
to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under
Crust: the broiler and broil for 1 minute, or until lightly golden.
20 full graham crackers
1/4 cup granulated sugar Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares
1/2 teaspoon salt can be stored in an airtight container in the refrigerator for up to 5 days.
12 tablespoons unsalted butter, melted
Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
For the crust:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.
Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until
finely ground. Add the melted butter and pulse until the mixture is moistened. Press the
mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a
cooling rack and let cool completely.
For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed
milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over
graham cracker crust. Place in the refrigerator while making the marshmallow topping.
For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and
cream of tartar until soft peaks form.
Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup,
water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer
registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and
carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-
high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7
minutes longer. Add in the vanilla and beat until combined.
See recipe at handletheheat.com Favorite Desserts 3
Creme Brulee Cheesecake Bars
Makes about 9 bars
For the crust:
9 whole graham crackers
1/2 stick unsalted butter, melted
For the filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 vanilla bean, split and scraped
1/2 teaspoon fine sea salt
For the brulee topping:
1/4 cup granulated sugar
For the crust:
Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. Add the but-
ter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly
browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.
For the filling:
Place the cream cheese in the bowl of a food processor and pulse until smooth (you can also
use an electric mixer). Add the sugar, eggs, egg yolk, vanilla bean seeds, and salt and pulse
until well combined and smooth.
Pour the mixture into the prepared pan. Bake until the cheesecake is set but still slightly jiggly
in the center, about 45 minutes. Do no overbake.
Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until
firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and
cut into squares.
On a heat-safe work surface, sprinkle the tops of each square with sugar and torch the tops
with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the
sugar. Refrigerate until ready to serve.
See recipe at handletheheat.com Favorite Desserts 4
Chocolate-Stuffed Red Velvet Cupcakes
Makes about 12 cupcakes
For the chocolate stuffing:
1 cup milk chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter
For the cupcakes:
1 cup all-purpose flour
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 large egg
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vinegar
For the chocolate stuffing:
In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate
is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour,
or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into
balls. Place in freezer.
For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
In a small bowl sift flour, cocoa powder, and salt. Set aside.
In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in
color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture
and buttermilk, beating on low speed after each addition just until combined. In a small bowl
combine baking soda and vinegar. Stir into batter.
Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup.
Top evenly with remaining batter.
Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool
completely. Cupcakes can be stored in an airtight container at room temperature for 2-3
days.
See recipe at handletheheat.com Favorite Desserts 5
For the caramel:
While the cookies are baking, combine the caramel squares and cream in a small saucepan
set over low heat. Cook, stirring often, until the caramels are melted and the mixture is
Turtle Thumbprint Cookies
smooth.
When the cookies are warm, press down the center of each cookie again with your thumb
Makes about 24 cookies or the opposite end of a wooden spatula. Spoon about a 1/2 teaspoon of caramel into each
thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.
For the Cookies: For the chocolate drizzle:
1 stick (4 ounces) unsalted butter, at room temperature In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute.
2/3 cup granulated sugar Stir until smooth. Remove the chocolate to a small zip-top baggie and cut a small hole in one
1 large egg, separated corner. Pipe the chocolate over the cookies. Let the chocolate set before serving or storing in
an airtight container for up to 3 days.
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup pecans, finely chopped
For the Caramel Thumbprint:
16 unwrapped caramel squares
3 tablespoons whipping cream
Fleur de sel, or other flaked sea salt, for sprinkling, optional
For the Chocolate Drizzle:
1/2 cup semi-sweet chocolate chips
1 teaspoon coconut oil or shortening
For the cookies:
In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until
well combined and fluffy. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white
in a separate container, cover, and refrigerate until ready to bake.
In a medium bowl whisk together the flour, cocoa powder, and salt. Gradually add the flour
mixture to the butter mixture and beat just until combined. Cover the dough and refrigerate
for 1 hour or overnight, or until the dough is chilled and firm.
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment
paper.
Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the
egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking
sheet. Lightly press down the center of each ball with your thumb.
Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool
until just warm.
See recipe at handletheheat.com Favorite Desserts 6
Ultimate Chocolate Chip Cookies
Makes about 24 large cookies
1 1/2 cups (6.61 ounces) all-purpose flour
1 1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until
creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap
and refrigerate for at least 24 hours but no more than 72 hours.
Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire
racks to cool completely.
Chilling
the dough makes
your cookies thicker,
chewier, and more
flavorful!
See recipe at handletheheat.com Favorite Desserts 7
For the cookie dough:
In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt,
vanilla, and milk until smooth, about 2 minutes. On low speed gradually add the flour and beat
Brownie Bottom Cookie Dough until combined. Mix in the chocolate chips. Set aside.
For the cheesecake:
Cheesecake Bars In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined
and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake
Makes about 24 cookies batter over the brownie. Scoop out balls of cookie dough and flatten with your hands before
For the brownies: placing over the cheesecake batter to cover all the batter.
1 stick unsalted butter, melted
1 cup granulated sugar Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is
1 cup unsweetened natural cocoa powder barely golden but dry. Cool to room temperature before refrigerating for at least 2 hours to
1/4 teaspoon salt chill. Cut into 12 bars before serving. Bars can be stored in an airtight container in the fridge
1/2 teaspoon vanilla for up to 3 days.
2 large eggs
1/2 cup all-purpose flour
Cookie dough:
4 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
3/4 cup all purpose flour
1/2 cup miniature semisweet chocolate chips
For the cheesecake filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
1 tablespoons all-purpose flour
1/4 teaspoon salt
For the brownies:
Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang.
In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined,
mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one
at a time, stirring very well after each addition. Stir until the batter is very well blended. Add
the flour and stir again until very well blended. Spread into prepared pan.
Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room
temperature then place in the fridge to chill until ready to use. Maintain 325°F oven
temperature if baking cheesecake layer immediately.
See recipe at handletheheat.com Favorite Desserts 8
Thick & Fudgy Toffee Brownies
Makes about 16 brownies
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
4 large eggs
3/4 cup all-purpose flour
1 cup toffee bits (such as Heath)
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick
cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened
chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second
bursts, stirring between each burst, until the mixture is melted and smooth but not scorched.
Remove from the microwave and let cool slightly.
Stir in the sugar. Stir in the eggs, one at a time, until incorporated. Stir in the flour and then
the toffee bits, mixing until just combined. Pour the batter into the prepared baking dish.
Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not
overbake. Let cool to room temperature. Serve at room temperature or chilled.
Feel free to
add in 3/4 cup
toasted nuts for an
extra crunch!
See recipe at handletheheat.com
Favorite Desserts 9Chocolate Toffee Coffee Crunch
Muffins
Makes 12 muffins
For the muffins:
2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the toffee crunch topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 cup toffee bits (such as Heath)
1 tablespoon butter, at room temperature
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
For the muffins:
In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking
powder, baking soda, and salt.
In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter
mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not
overmix.
Divide the batter evenly among the muffin cups.
For the toffee crunch topping:
In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using
the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture
over each unbaked muffin.
Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer
the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool.
See recipe at handletheheat.com Favorite Desserts 10Peanut Butter Cup Cheesecake
Serves 16-20
For the crust:
30 (1-15.35 ounces package) Oreo cookies
6 tablespoons butter, melted
For the cheesecake filling:
32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups lightly packed light brown sugar
1 cup creamy peanut butter
1/2 cup heavy cream
1 teaspoon vanilla
8 ounces Reese’s minis
For the topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream
8 ounces Reese’s minis
For the crust:
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are
finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and
halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to
cool.
For the filling:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a
time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until
combined. Be careful not to overbeat. Stir in the Reese’s.
Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks
slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a
wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from
the pan onto a cake stand or serving plate.
For the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream
just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until
the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides.
Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2
days.
See recipe at handletheheat.com Favorite Desserts 11the flour and stir again until very well blended. Spread into prepared pan. Bake for 20 min-
utes, or until cooked through but still very moist and fudgy. Let cool.
Homemade Cookie Dough
To assemble:
Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a
cookie dough ball into the middle of the flattened brownie and wrap the brownie around the
Brownie Bombs
cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as
possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie
pieces. Freeze the balls for 30 minutes.
Makes about 30-32 bombs
For the cookie dough: For the chocolate coating:
1 stick (4 ounces) unsalted butter, at room temperature Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave
1/2 cup lightly packed light brown sugar on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts,
2 tablespoons granulated sugar until the chocolate is melted.
1 tablespoon milk (any kind)
1/2 teaspoon vanilla extract Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then
1 1/2 cups all-purpose flour return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight
1/8 teaspoon fine salt container in the fridge.
3/4 cup miniature chocolate chips
For the brownies:
1 stick unsalted butter, melted
1 cup granulated sugar
1 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
For the chocolate coating:
16 ounces semisweet chocolate, chopped
4 teaspoons coconut oil
Directions:
For the cookie dough:
In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medi-
um-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed
gradually add the flour and salt. Stir in the miniature chocolate chips.
Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet.
Freeze for an hour, or until firm.
For the brownies:
Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8x8-inch pan with foil,
leaving an overhang.
In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined,
mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one
at a time, stirring very well after each addition. Stir until the batter is very well blended. Add
See recipe at handletheheat.com Favorite Desserts 12the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until
combined. Increase speed to high and beat until the icing is smooth with no lumps, about 2
Homemade Cinnamon Rolls minutes. Cover with plastic and refrigerate until ready to use. Make ahead: icing can be made
up to 5 days ahead of time and kept in an airtight container in the fridge.
Makes about 12 rolls To shape and fill the dough:
Once risen, press down the dough and turn out onto a lightly floured work surface. Use a
For the dough: rolling pin to shape into a 16x2-inch rectangle, long side facing you. Brush all over with melt-
1/2 cup milk ed butter.
1 stick unsalted butter
1/2 cup warm water (110°F) Combine all the brown sugar, cinnamon, and salt in a small bowl. Sprinkle evenly over the
1/2 teaspoon vanilla extract dough, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers
1 envelope (2 1/4 teaspoons) instant yeast to keep it tightly rolled. Arrange on the work surface so the seam side is down. Lightly flour
1/4 cup sugar the roll.
1 large egg plus 2 egg yolks
1 1/2 teaspoons fine salt Grease a 13x9-inch baking dish or two 9-inch cake pans. Cut the roll into 12 equal pieces
4 cups (20 ounces) all-purpose flour, plus more for dusting using a sharp knife (see video for how to do this). Place the rolls cut side up in the prepared
baking dish(s). Cover with plastic wrap and place in a warm place until doubled, about 1 1/2 to
2 hours. Make ahead: place the shaped but unrisen rolls in the prepared baking dishes, cover,
For the cream cheese icing:
and refrigerate overnight. Remove from fridge at least one hour before baking and place in a
8 ounces cream cheese, at room temperature warm spot to let the dough come to room temperature and get puffy. Bake as directed. You
2 tablespoons corn syrup can also FREEZE the covered unrisen shaped rolls for up to 3 months. Thaw them to room
2 tablespoons heavy cream temperature either overnight in the fridge or for several hours on the counter then allow the
1 cup powdered sugar, sifted rolls to double in size before baking as directed.
1 teaspoon vanilla extract
Pinch salt Preheat the oven to 350°F. Bake the rolls until golden brown, 25 to 30 minutes. Make ahead:
At this point you can allow the rolls to cool to room temperature then store, covered, in the
For plain icing: freezer until ready to eat. Thaw them overnight in the refrigerator then reheat in a 350°F
3 tablespoons heavy cream oven for about 10 minutes, or until hot.
1 cup powdered sugar
Use a spatula to spread the icing all over. Serve.
For the filling:
3 tablespoons butter, melted
3/4 cup packed light brown sugar
3 tablespoons ground cinnamon
Pinch salt
For the dough:
In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and let
cool until lukewarm (about 100°F).
In the bowl of an electric mixer, use a spatula to mix together the water, yeast, sugar, egg, and
egg yolks until well combined. Add in the salt, warm milk mixture, vanilla, and half of the flour
and stir with the spatula until combined. Fit the mixer with the dough hook, add the remaining
flour, and knead at medium speed until the dough is smooth and doesn’t stick to the sides of
the bowl, about 10 minutes.
Lightly grease a large bowl. Shape the dough into a round and place in the greased bowl. Cov-
er with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
For the icing:
While the dough rises, place the cream cheese, corn syrup, cream, sugar, vanilla, and salt in
See recipe at handletheheat.com
Favorite Desserts 13Biscoff-Stuffed Pumpkin Mini
Muffins
Makes about 24 mini muffins
Muffins:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
4 tablespoons unsalted butter, melted
1/2 cup packed brown sugar
1 large egg plus 2 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup pumpkin puree
1/2 cup milk
Filling:
1/4 cup Biscoff spread
Cinnamon sugar coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
Directions:
For the muffins:
Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray.
In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
In a medium bowl whisk together the butter, sugar, eggs, vanilla, pumpkin, and milk. Pour the
pumpkin mixture into the flour mixture and stir until just combined. Do not overmix.
For the filling:
Pour 1 tablespoon of batter into each mini muffin cup. Top with a 1/2 teaspoon of Biscoff. Top
with about another 1 teaspoon of batter.
Bake for 12 to 13 minutes, or until the batter is set. Let cool.
For the coating:
Combine the sugar and cinnamon in a small bowl. Dip each doughnut hole into the melted
butter then coat in the cinnamon sugar. Serve.
See recipe at handletheheat.com Favorite Desserts 14For the topping:
Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over
Chocolate Covered Strawberry medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the
butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before
pouring over the strawberry ice cream. Freeze until firmed. The pie can be stored wrapped in
Ice Cream Pie plastic in the freezer for up to 1 week.
Serves 8-10
Chocolate crust:
20 chocolate cookie wafers (4 1/2 ounces)
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, melted and cooled
Strawberry ice cream filling:
1 quart fresh strawberries, hulled and chopped
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup whole milk
1/2 cup heavy cream
2 teaspoons fresh lemon juice
2 tablespoons corn syrup
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
Chocolate topping:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
Directions:
For the crust:
Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter
and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom
of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10
minutes then cool completely. Cover and freeze the crust until ready to use.
For the filling:
In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth.
Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the
refrigerator for at least 30 minutes, or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s
directions. Pour the ice cream into the chilled crust and freeze for at least one hour, or until
firmed.
See recipe at handletheheat.com Favorite Desserts 15Breakfast Cheesecake Cupcakes
Makes 12 cupcakes
Cinnamon Granola Crust:
3/4 cup old-fashioned oats
1/3 cup toasted sliced almonds, walnuts, or pecans, or a combination
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon honey
Cheesecake Filling:
8 ounces Neufchâtel cheese (1/3-less fat cream cheese), at room temperature
7 ounces low-fat plain Greek yogurt
1/4 cup granulated sugar
2 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon fresh orange zest
1 large egg
1 large egg white
1 tablespoon all-purpose flour
Blueberries, sliced strawberries, blackberries, or raspberries for topping
For the crust:
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, combine all the crust ingredients. Divide the crust between the muffin
cups, pressing down slightly to fill the bottom of each cup. Bake for 10 minutes, or until lightly
browned and fragrant. Reduce oven temperature to 325°F.
For the filling:
In the bowl of an electric mixer or food processor, combine the cream cheese, yogurt, sugar,
honey, vanilla, and zest until well combined. Add in the egg, egg white, and flour and beat or
process until just combined. Do not overmix. Divide the batter between the muffin cups.
Bake for 20 to 25 minutes, or until the filling is firm at the edges but still slightly jiggly in the
center. Place the muffin tin on a cooling rack and let cool completely before chilling in the re-
frigerator for at least 4 hours. The cupcakes can be store in an airtight container in the refrig-
erator for up to 4 days. Top with fresh berries before serving.
See recipe at handletheheat.com Favorite Desserts 16cool to room temperature.
Chocolate & Peanut Butter In the bowl of a mixer fitted with the whisk attachment, beat the remaining 1 cup of cream
and powdered sugar on high speed until thickened but not yet forming peaks. Gradually fold
the cream into the cooled peanut butter mixture until no more streaks remain. Spoon the
Mousse Tarts with Oreo Crust mousse over the chilled chocolate layer in each tart. Chill the tarts in the refrigerator at least
1 hour.
Makes four 4-inch tarts Remove the remaining chocolate mixture from the fridge and stir until loosened in texture.
Crust: Place the chocolate mixture in a ziptop baggie and snip a small hole in one corner. Drizzle the
15 Oreo cookies chocolate over the tarts. Garnish with peanut butter chips. Serve or refrigerate, covered, for
3 tablespoons unsalted butter, melted up to 2 days.
Chocolate layer:
6 ounces milk chocolate, chopped
1/2 cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Peanut Butter Mousse:
1 cup peanut butter
1 3/4 cups heavy cream, divided
1/2 cup powdered sugar
Topping:
Peanut butter chips
Directions:
For the crust:
Preheat the oven to 350°F. Lightly spray four 4-inch tart pans with nonstick cooking spray
and set the pans on a small rimmed baking sheet.
Place the Oreo cookies in a food processor and pulse until finely ground. Add the melted
butter and pulse until the cookies are moistened. Divide the mixture between the tart pans,
firmly pressing into the bottom and up the sides of the pans. Bake for 5 minutes, or until fra-
grant and firmed, then let cool completely.
For the chocolate layer:
Combine the chocolate, cream, corn syrup, and vanilla in a large glass measuring cup or small
microwave-safe bowl. Microwave for 1 1/2 minutes then stir until the chocolate melts into
the cream and the mixture becomes smooth and dark in color. Reserve a 1/4 of the chocolate
mixture to the refrigerator. Divide the remaining mixture evenly between the cooled crusts,
spreading across the bottom of each crust. Place the tarts in the freezer while making the
peanut butter mousse.
For the peanut butter mousse:
Heat the peanut butter and 3/4 cup of the cream in a microwave-safe bowl in 20-second
bursts, stirring between each burst, until the peanut butter melts. Stir in the vanilla and let
See recipe at handletheheat.com Favorite Desserts 17Giant Reese’s Pieces Chocolate
Chip Cookies
Makes 18 giant cookies
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
Preheat the oven to 350°F. Line baking sheets with parchment or silicone baking mats.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated
sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk,
and vanilla and beat until combined. On low speed gradually add the flour mixture and beat
until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and
beat until combined. You may need to do this by hand with a spatula if your mixer isn’t strong
enough.
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough
balls into 1/2-inch thick disks. Bake for 12 to 15 minutes, or until the cookies are light golden
brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store
the cookies in an airtight container at room temperature for up to 5 days.
See recipe at handletheheat.com Favorite Desserts 18Almond Cupcakes with Chocolate
Coconut Frosting
Makes 12 cupcakes
For the cupcakes:
2 1/4 cups cake flour
Toasted coconut: place 1 cup
2 1/2 teaspoons baking powder
shredded coconut on a rimmed
1 teaspoon salt
baking sheet and toast in a 350°F
1 stick unsalted butter, at room temperature
oven, turning a few times, for
1 1/4 cups sugar
about 5 to 10 min or until golden.
2 large eggs
1 teaspoon pure vanilla extract
2 teaspoon pure almond extract
1 cup coconut milk
For the frosting:
1 1/2 sticks unsalted butter, at room temperature
2/3 cup cocoa powder
3 cups powdered sugar
1/2 cup coconut milk, plus more as needed
1 teaspoon coconut extract
1 cup toasted coconut (see note above)
For the cupcakes:
Preheat the oven to 350°. Line a standard muffin tin with paper liners. In a medium bowl,
whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and sugar on medium high speed until well
combined and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanil-
la, almond extract, and coconut milk and beat until combined. On low speed gradually add in
flour mixture, and mix until just combined.
Use a spring-loaded scoop or spoon to divide the batter evenly among the prepared muffin
tin cups. Bake until golden brown and a toothpick inserted in the center of each cake comes
out clean, about 20 minutes minutes. Let the cupcakes cool completely in the pan set on a
wire rack.
For the frosting:
In the bowl of a stand mixer, beat the butter until smooth. Sift the cocoa powder and pow-
dered sugar over the butter and beat on low speed until combined. Add the coconut milk
and coconut extract and beat until on medium-high speed until light and fluffy, adding more
coconut milk to thin the frosting as needed.
To assemble:
Use an offset spatula to spread a thick layer of frosting over each cupcake. Sprinkle with the
toasted coconut just before serving.
See recipe at handletheheat.com Favorite Desserts 19Apple Cider Caramels
Makes about 72 caramels
2 cups apple cider
3/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch nutmeg
1 1/2 cups granulated sugar
1/3 cup light corn syrup
1 stick unsalted butter, cubed
In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is re-
duced to 1/3 cup, about 35 minutes. Set aside to cool.
Line an 8-inch square pan with parchment paper or aluminum foil. Butter or spray parchment
with nonstick cooking spray. In a glass measuring cup or small bowl combine the heavy cream,
salt, cinnamon, allspice, nutmeg, and reduced cider. Set aside.
In a large heavy-bottomed saucepan combine the sugar and corn syrup. Set over lower heat
and cook, stirring, until the sugar dissolved. Simmer the sugar mixture until a candy thermom-
eter registers 234°F.
Remove mixture from heat, remove thermometer, and slowly and carefully whisk in the
cream mixture (mixture may foam and splatter, you may want to wear oven mitts). Add the
cubed butter and stir until the butter is melted and incorporated. Return the pan the the heat
and cook over lower heat, stirring frequently, until the mixture is thickened and sticky and the
candy thermometer registers 250°F.
Remove the caramel from the heat and pour into the prepared pan (again, you may want to
wear oven mitts). Let the mixture cool to room temperature or refrigerate until set. Once set,
remove caramel from pan and cut into 3/4-inch squares. Wrap each piece in wax paper, twist-
ing each end. Store caramels in an airtight container in the refrigerator for up to 2 weeks.
See recipe at handletheheat.com Favorite Desserts 20Thanks for reading!
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