Sweet Escapes: 14 Must-Try Desserts That Will Make Every Get-Together Unforgettable

Family gatherings are all about laughter, good stories, and, obviously, good food. But let’s get real desserts tend to take center stage. Getting everyone happy, from finicky kids to finicky grandparents, can seem like a challenge. Fear not, dessert enthusiasts! This cookbook delves into a range of scrumptious sweets that turn every gathering into a night to remember. They’re not recipes, they’re celebrations, designed to delight any palate and turn your next party into the hottest topic in town. Throw on your apron (or simply your hunger), and let’s indulge in these party perfect creations that are simple to make as well as to adore.

Zesty Lemon Poppy Seed Cookies

Lemon-Poppy Seed Cookies

This recipe yields delightful lemon-poppy seed cookies with a tender crumb and a bright citrus glaze. It involves creaming butter and sugar, incorporating dry ingredients, baking until lightly golden, and finishing with a zesty lemon glaze and nonpareils.

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Cook Time 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Snack

Cuisine American

Calories 947.1 kcal

Equipment

• 1 Stand Mixer or Hand Mixer
• 2 Baking Sheets
• 2 Cooling Racks
• 1 Medium Bowl
• 1 Whisk

Ingredients

  

Main

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon plus 1 teaspoon finely grated lemon zest
• 2 to 3 tablespoons fresh lemon juice
• 1 1/2 cups confectioners’ sugar
• Nonpareils for decorating

Instructions

 

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners’ sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

Notes

Ensure butter is truly at room temperature for optimal creaming with sugar; this creates a light, fluffy cookie. Be careful not to overmix the flour once added, as it can develop gluten and lead to tough cookies. For the glaze, adjust lemon juice gradually to achieve a spreadable, not watery, consistency. Freshly grated lemon zest is crucial for vibrant flavor. Rotate baking sheets halfway through for even baking, preventing one rack from getting too much heat. Allow cookies to cool completely before glazing to prevent the glaze from melting.

Lemon Poppy Seed Cookies are a ray of sunshine on a plate, ideal for capturing the feeling of a picnic on a spring day. Their bright citrus taste upgrades the traditional sugar cookie by combining lively lemon flavor with the fresh crunch of poppy seeds. The result? A chewy yet still crisp texture that is absolute cookie heaven. These treats are easy to whip together, perfect for low key hangouts or upscale tea parties. Their cool flavor guarantees everyone will be back for seconds, so make double the batch you won’t regret it.

Cool and Creamy No Bake Blueberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars

These no-bake strawberry cheesecake bars feature a buttery shortbread crust topped with a creamy, luscious strawberry-infused cream cheese filling. Chilled to perfection, they are finished with delicate rosettes of whipped cream, fresh blueberries, and strawberries, making them a refreshing and elegant dessert.

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Cook Time 40 minutes mins

Total Time 6 hours hrs

Course Snack

Cuisine American

Servings 9 people

Calories 2760 kcal

Equipment

• 1 8-inch-square baking pan
• 1 Parchment Paper
• 1 Blender (preferably with a tamper)
• 1 Rubber Spatula
• 1 Pastry bag with star tip (for serving)

Ingredients

  

Main

• 2 cups shortbread crumbs from about 1 1/2 5.5-ounce bags of shortbread cookies
• 2 tablespoons sugar
• 1 stick unsalted butter melted
• Two 8-ounce packages cream cheese at room temperature
• 1 1/4 cups thinly sliced strawberries
• 3/4 to 1 cup sugar this depends on your preference of sweetness and the sweetness of your berries
• 1 teaspoon pure vanilla extract
• 1 cup sweetened whipped cream flavored with vanilla
• 1 cup sweetened whipped cream flavored with vanilla
• 1 cup blueberries
• 1 cup strawberries hulled and halved

Instructions

 

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

Notes

1. Ensure your cream cheese is at true room temperature for a smooth, lump-free cheesecake filling. This is crucial for proper blending. 2. When blending the cheesecake filling, start on low speed and gradually increase to high. If your blender has a tamper, use it to ensure all ingredients are incorporated evenly. 3. The precise sweetness of the filling can be adjusted based on the ripeness and natural sweetness of your strawberries; taste and adjust the sugar as needed. 4. For clean, sharp cuts when slicing the bars, always use a knife that has been warmed under hot water and wiped clean between each cut.

When the weather’s warm and the oven feels like the enemy, No Bake Blueberry Cheesecake Bars come to the rescue. A buttery graham cracker crust supports a smooth cheesecake filling, studded with juicy blueberries for bursts of flavor. Topped with a homemade blueberry sauce, these bars look like a labor of love but are surprisingly easy. Perfect for sunny gatherings, they offer a cool, creamy escape that impresses without the effort. Your secret’s safe with us!

Comforting Buttermilk Banana Cake

Banana Cake

This classic recipe produces a delightful two-layer banana cake, featuring a moist and tender crumb bursting with natural banana flavor. It is generously topped with a rich, smooth, and wonderfully fluffy cooked vanilla pudding-based icing, creating a timeless dessert perfect for any occasion.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course lunch/dinner

Cuisine American

Calories 7013.1 kcal

Equipment

• 1 Electric Mixer stand mixer or hand mixer for cake batter and icing
• 2 9-inch Round Cake Pans
• 3 Mixing Bowls various sizes for ingredients, batter, and egg whites
• 1 Saucepan for cooking the vanilla pudding
• 1 Fine-Mesh Sifter for dry ingredients

Ingredients

  

Main

• 1 1/2 cup sugar
• 1/2 cup solid vegetable shortening
• 2 eggs separated
• 2 or 3 bananas mashed
• 1 teaspoon baking soda
• 1 cup sour milk or buttermilk
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup solid vegetable shortening
• 1/2 cup butter
• 1 large package vanilla pudding not instant
• 1 cup milk
• 1 teaspoon vanilla

Instructions

 

• For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
• For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.

Notes

For optimal flavor, use very ripe, spotty bananas; they provide more sweetness and a deeper banana aroma. Ensure all cold ingredients for the cake, especially eggs and buttermilk, are at room temperature for a smoother, better-emulsified batter. When folding in the beaten egg whites, do so gently to maintain their airiness, which contributes to the cake’s light texture. For the icing, it is critical that the cooked vanilla pudding is completely cooled to room temperature before being added to the creamed butter mixture; otherwise, the icing will be runny and difficult to set. Mixing the icing with an electric mixer for the full 15 minutes is key to achieving a smooth, non-grainy, and fluffy consistency. For an enhanced flavor profile, consider adding a pinch of cinnamon or nutmeg to the cake batter.

Buttermilk Banana Cake is like a warm hug in dessert form, delivering moist, tender slices packed with banana flavor. The buttermilk adds a subtle tang and fluffy texture, balancing the natural sweetness of ripe bananas. Whether topped with decadent cream cheese frosting or enjoyed plain, this cake is a crowd pleaser for any family event. Its simplicity makes it a go to for both special occasions and everyday indulgence.

Decadent Turtle Brownies

Pumpkin Turtle Brownies

This simple recipe transforms a classic caramel turtle brownie mix into a seasonal delight by incorporating pumpkin puree. It’s a quick and easy way to enjoy moist, flavorful brownies with a hint of autumn, perfect for a comforting dessert or snack.

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Course Snack

Cuisine French

Servings 12 people

Calories 2128 kcal

Equipment

• 1 Mixing Bowl
• 1 Whisk or Spatula
• 1 Measuring Cups and Spoons
• 1 9×13 inch Baking Pan
• 1 Wire Cooling Rack

Ingredients

  

Main

• 1 box of caramel turtle brownie mix
• 1/3 cup pumpkin
• 1/4 cup water
• 1/4 cup egg substitute

Instructions

 

• Preheat your oven to the temperature specified on the brownie mix box.
• Lightly grease and flour, or line with parchment paper, a 9×13 inch baking pan.
• In a large mixing bowl, combine the caramel turtle brownie mix, pumpkin puree, water, and egg substitute.
• Using a whisk or spatula, mix the ingredients until just combined. Be careful not to overmix.
• Pour the batter evenly into the prepared baking pan, spreading it to the edges.
• Bake according to the package directions, typically 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
• Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack before cutting.
• Cut the cooled brownies into 12 squares.
• Serve and enjoy.

Notes

For optimal results, ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Avoid overmixing the batter once the dry and wet ingredients are combined, as this can lead to tough brownies; mix just until no dry streaks remain. To enhance flavor, consider adding a pinch of cinnamon or nutmeg, or a handful of chopped pecans/walnuts (if allergies permit) to complement the pumpkin and caramel notes. For presentation, a sprinkle of flaky sea salt before baking can balance the sweetness, and a light dusting of powdered sugar or a drizzle of caramel after cooling can elevate the look. Always test for doneness with a toothpick inserted into the center, which should come out with moist crumbs, not wet batter.

Chocolate enthusiasts, rejoice. Turtle Brownies are a total game changer. A fudgy brownie bottom is paired with a gooey caramel center, crunchy pecans, and a drizzle of additional chocolate. Made in honor of the old turtle candy, these brownies pack deep, indulgent flavor with each and every bite. Perfect for potlucks, bake sales, or a night in alone, they’re a rich indulgence that brings the perfect level of decadence to any occasion with their unmistakable texture and flavor.

Refreshing Lemon Lush

Everyone Will Love This Easy Lemon Lush (My Family Is Obsessed)

This recipe yields a delightful no-bake lemon lush dessert, featuring a buttery shortbread crust, a rich cream cheese layer, and a tangy lemon pudding topping, all crowned with light whipped cream. It’s an effortlessly assembled, refreshing treat, perfect for any occasion, emphasizing chilling time for best results.

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Total Time 3 hours hrs 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 5773.5 kcal

Equipment

• 1 9×13 inch Baking Dish Or similar rectangular dish
• 1 Electric Mixer Hand or stand mixer
• 2 Large Mixing Bowls For separate layers
• 1 Rubber Spatula For spreading and folding
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• Nonstick cooking spray
• 2 cups 240 g all-purpose flour , plus more for your hands
• 2 sticks 8 ounces unsalted butter , softened
• 8 ounces cream cheese softened
• 2/3 cup 132 g sugar
• 2 3.4-ounce packages instant lemon pudding mix
• 3 cups cold milk preferably whole
• 1 8-ounce container whipped topping , thawed in the refrigerator

Instructions

 

• Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, combine the 2 cups of all-purpose flour and 2 sticks of softened unsalted butter. Mix with an electric mixer on medium speed until well combined and crumbly, resembling coarse sand.
• Press the flour and butter mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the crust is lightly golden brown. Let cool completely on a wire rack.
• While the crust cools, prepare the cream cheese layer: In a separate large bowl, beat the softened cream cheese, 2/3 cup sugar, and 1 stick of softened unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
• Spread the cream cheese mixture evenly over the cooled crust.
• In another medium bowl, whisk together the two packages of instant lemon pudding mix and 3 cups of cold milk until thickened, about 2 minutes. Let it sit for 5 minutes to set further.
• Gently spread the thickened lemon pudding layer over the cream cheese layer.
• Carefully spread the thawed whipped topping evenly over the lemon pudding layer.
• Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set completely.

Notes

Ensure all dairy ingredients, especially butter and cream cheese, are at true room temperature for optimal creaming and a smooth, lump-free texture in the layers. For the crust, press the mixture firmly and evenly into the pan to prevent crumbling when serving. Baking it until golden brown, then allowing it to cool completely before adding layers, is crucial for a crisp base. When preparing the instant pudding, always use cold milk to ensure it sets properly and quickly. Chill the assembled dessert for a minimum of 4 hours, or preferably overnight, to allow all layers to set firmly, making for clean, precise cuts and an enjoyable texture.

Lemon Lush is a stacked wonder that’s as wonderful to consume as it is to gaze at. Buttery crust, creamy cheese filling, tangy lemon pudding, and a light whipped topping constitute the layers. It’s a refreshing no bake dessert ideal for summer events, with a bright taste and wonderful crunchy creamy texture combination. Simple to make and serve cold, it’s a hassle free method to impress at any party.

Irresistible Pecan Pie Brownies

Pecan Pie Brownies

This recipe is sponsored by Ghirardelli. A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.

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Cook Time 25 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Snack

Cuisine French

Servings 9 people

Calories 7735.3 kcal

Equipment

• 1 9×9 inch Baking Pan
• 1 Stand Mixer with paddle attachment
• 1 Small Saucepan
• 1 Medium Bowl
• 1 Whisk

Ingredients

  

Main

• Nonstick cooking spray
• 4 large eggs
• 1 1/4 cups unsweetened cocoa powder
• 1 tablespoon pure vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon instant espresso optional
• 16 tablespoons 2 sticks unsalted butter
• 2 1/4 cups granulated sugar
• 1 1/2 cups all-purpose flour see Cook’s Note
• 1 cup semisweet chocolate chips
• 3/4 cup packed light brown sugar
• 1/2 cup light corn syrup
• 4 tablespoons 1/2 stick unsalted butter, melted
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 tablespoon bourbon optional
• 3 1/2 cups coarsely chopped pecans

Instructions

 

• For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
• Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
• Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
• For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
• Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.

Notes

Ensure the brownie layer is fully cooked but not dry before adding the pecan topping; this creates a stable base. When spreading the pecan mixture, be gentle to avoid disturbing the brownie layer. The long cooling time is crucial for the layers to set properly, resulting in clean slices. For an elevated flavor, do not skip the instant espresso in the brownie or the bourbon in the pecan filling, as they deepen the chocolate and nutty notes respectively. Serving warm with vanilla bean ice cream is highly recommended to balance the richness.

Why settle for pecan pie or brownies when you can have both? Pecan Pie Brownies combine a dense chocolate foundation with a runny pecan pie topping, and the result is a dessert that’s rich and nutty. The thick brownie and sticky pecan filling contrast beautifully in each bite, making for a textural treat. Great for those who enjoy big flavors, these brownies are a must at any party, and everyone will leave satisfied.

Charming Mini Hummingbird Cakes

Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze

This recipe yields moist and flavorful mini Bundt cakes, rich with grated carrots, crushed pineapple, toasted pecans, and flaked coconut. Each cake is finished with a simple yet tangy buttermilk-vanilla glaze, offering a delightful balance of sweetness and spice in a charming individual serving. Perfect for dessert or a special breakfast.

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Total Time 1 hour hr 25 minutes mins

Course Breakfast

Cuisine American

Servings 12 people

Calories 7205 kcal

Equipment

• 1 Mini Bundt Cake Pans Ensure thoroughly greased and floured
• 1 Stand Mixer or large mixing bowls and a hand mixer
• 2 Mixing Bowls One for dry, one for wet ingredients
• 1 Whisk For dry ingredients and glaze
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup butter softened
• 1/2 cup canola oil
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup whole buttermilk
• 2 teaspoons vanilla extract
• 3 large carrots grated (about 1 3/4 cups)
• 1 8-oz. can crushed pineapple, drained
• 3/4 cup sweetened flaked coconut
• 3/4 cup chopped toasted pecans
• 2 cups powdered sugar
• 2 tablespoons butter melted
• 2 teaspoons vanilla extract
• 2-3 tablespoons whole buttermilk
• Pineapple Flowers

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour 12-cavity mini Bundt cake pans thoroughly.
• In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, kosher salt, and ground nutmeg; set aside.
• In the bowl of a stand mixer, cream together granulated sugar, light brown sugar, softened butter, and canola oil on medium speed until light and fluffy.
• Beat in eggs one at a time, incorporating each fully before adding the next.
• Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the grated carrots, well-drained crushed pineapple, sweetened flaked coconut, and chopped toasted pecans until evenly distributed.
• Divide the batter evenly among the prepared mini Bundt cake cavities, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let cool in pans for 10 minutes.
• Invert cakes onto a wire rack to cool completely. While cakes cool, prepare the glaze by whisking together powdered sugar, melted butter, vanilla extract, and 2-3 tablespoons of whole buttermilk until smooth.
• Once cakes are completely cool, drizzle generously with the buttermilk-vanilla glaze and garnish with pineapple flowers if desired.

Notes

1. Ensure all cold ingredients, especially butter, eggs, and buttermilk, are at room temperature. This allows for better emulsion and a smoother batter, resulting in a more tender cake. 2. Do not overmix the batter once the flour is added; mix only until just combined to prevent gluten development, which can lead to a tough cake. 3. Thoroughly grease and flour your mini Bundt pans to ensure easy release. A baking spray with flour is ideal. 4. For an enhanced flavor profile, consider adding a pinch of ground ginger or fresh orange zest to the cake batter. 5. Drain the crushed pineapple very well to avoid excess moisture, which could make the cakes dense.

Mini Hummingbird Cakes fit a tropical array of banana, pineapple, and pecans into itsy bitsy, individual sized cakes. Based on the Southern favorite, these moist cakes are finished with rich cheese frosting, making them as darling as they are tasty. Their individual size ensures they’re convenient to serve at parties, offering big taste with each small bite. These bite sized treats are certain to delight all the guests at your next party.

Dreamy Chocolate Caramel Cookies

Godiva Chocolate Pecan Caramel Cookies

These decadent Godiva Chocolate Pecan Caramel Cookies combine soft, chewy dough with rich dark chocolate, toasted pecans, and a gooey surprise caramel center. Easy to make, they’re perfect for satisfying a sweet craving or sharing with friends, offering a delightful blend of textures and flavors in every bite.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 18 people

Equipment

• 1 Large Mixing Bowl
• 1 Electric Mixer (or hand whisk/spatula)
• 2 Half Sheet Pans
• 1 2-ounce ice cream scoop
• 1 Parchment Paper roll

Ingredients

  

Main

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ounces chopped dark chocolate recommended: 2 (1.5 ounce Godiva Dark Chocolate Bars)
• 1/2 cup chopped pecans
• 18 pieces chocolate or vanilla caramels recommended: Godiva chocolate or vanilla caramels

Instructions

 

• Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
• Preheat the oven to 375 degrees F.
• In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
• In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
• With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.

Notes

For optimal cookie texture, ensure butter and egg are at room temperature before creaming; this creates an emulsion that traps air, resulting in a lighter cookie. Avoid overmixing once flour is added, as it can develop gluten and lead to tough cookies. To prevent caramel from oozing out during baking, fully encase each piece with dough. Consider lightly toasting the pecans beforehand to enhance their nutty flavor. A sprinkle of flaky sea salt on top before baking can beautifully balance the sweetness of the chocolate and caramel. Monitor baking closely; cookies are done when edges are set and lightly golden, even if the centers still look soft.

Chocolate and caramel are a marriage made in heaven, and these Chocolate Caramel Cookies are proof. A rich chocolate foundation contains a gooey caramel core that dissolves in your mouth, making for an ideal balance of cocoa and caramel. These cookies are a sinful addition to any dessert platter, fulfilling even the most severe sweet tooth urges. Bake in bulk these cookies vanish quickly!

Retro Pineapple Upside Down Cake

Pineapple Upside Down Cake is a timeless classic that is overdue for a revival. Sweet pineapple rings and maraschino cherries are nestled on top of a buttery, tender cake, caramelized to a golden brown. Easy to make, this dessert turns out upside down with a glossy, sticky sweet topping that’s as lovely as it is delicious. Serve warm over vanilla ice cream for a retro treat that will be loved by all.

Simple Oreo Cookie Balls

Oreo Balls

A five-ingredient treat for the chocolate sandwich cookie enthusiast…what’s not to love? These truffles encase a soft cookie filling with a chocolatey shell. They’re fun to decorate with cookie crumbs or sprinkles, depending on the occasion.

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Cook Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Snack

Cuisine American

Calories 3647.9 kcal

Equipment

• 1 Food Processor
• 1 Baking Sheet
• 1 Parchment Paper
• 2 Heatproof Bowls For melting chocolate over a double boiler
• 2 Forks For coating truffles

Ingredients

  

Main

• One 16-ounce package chocolate sandwich cookies such as Oreo (about 30 cookies)
• 6 ounces cream cheese
• 2 cups semisweet chocolate chips
• 2 tablespoons vegetable shortening or refined coconut oil
• 2 cups white chocolate chips

Instructions

 

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

Notes

Ensure cream cheese is at room temperature for easy blending with cookie crumbs. Thorough chilling of the rolled balls is crucial; it prevents them from becoming too soft and messy during chocolate coating. When melting chocolate, use a double boiler or microwave carefully in short bursts, stirring frequently, to prevent scorching or seizing. The shortening helps achieve a smooth, dippable consistency. For best results, work quickly when coating and decorating before the chocolate sets. Store these truffles in the refrigerator to maintain their firm texture and prevent stickiness.

Oreo Cookie Balls are the ultimate no bake time hack for busy days. Crushed up Oreos mix with cream cheese, rolled into balls, and coated in melted chocolate for a crunchy, creamy snack. A quick chill is all they need, and a sprinkle of added crumbs brings the drama. Bite sized and perfect for parties, they have big flavor with little effort.

Cozy Nanna’s Apple Cake

Nanna’s Apple Cake transports the goodness of grandma’s kitchen to your table. Loaded with soft apple chunks and cozy spices such as cinnamon and nutmeg, this damp cake is an ode to nostalgia. Its easy ingredients and preparation make it perfect for any baker, and its comforting flavors are perfect whether served warm or alongside breakfast coffee.

Peanut Butter Cup Brownies

Peanut Swirl Brownies

This recipe guides you through making rich and fudgy peanut swirl brownies. It combines melted chocolates and butter with eggs and dry ingredients, then features a distinct peanut butter swirl. The careful baking process yields a dense, decadent brownie with a beautiful marbled effect, perfect for dessert or a treat.

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Prep Time 12 minutes mins

Cook Time 30 minutes mins

Total Time 42 minutes mins

Course Snack

Cuisine French

Servings 20 people

Calories 12216 kcal

Equipment

• 1 Large sheet pan 12x18x1.5 inch
• 3 Mixing Bowls Various sizes (medium, large)
• 1 Sifter
• 1 Heatproof Bowl and Saucepan For creating a double boiler
• 1 Whisk or Spatula For stirring and folding

Ingredients

  

Main

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup smooth peanut butter

Instructions

 

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Notes

For truly rich brownies, opt for high-quality butter and chocolate. The instruction to ‘stir, not beat’ the eggs is vital; over-aerating them can result in a cake-like texture rather than the desired dense, fudgy brownie. The ‘rapping’ step halfway through baking helps expel trapped air, promoting a more even bake and a denser crumb. Ensure the initial chocolate-butter mixture cools sufficiently before combining with the eggs to prevent scrambling. Do not overbake; a toothpick should emerge with moist crumbs, not wet batter, for optimal fudginess. Cooling completely and chilling before cutting ensures the cleanest, most precise squares.

Peanut Butter Cup Brownies are heaven for chocolate and peanut butter lovers. A rich brownie foundation is speckled with mini peanut butter cups, providing gooey, nutty heaven in each chew. Serve them warm with ice cream for a decadent treat that’s ideal for any occasion. These brownies will disappear fast!

Layered Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

This recipe guides you through creating a luscious Strawberry Shortcake Trifle. It involves baking a tender sheet cake, preparing a vibrant strawberry sauce with gelatin, and whipping a smooth, sweet yogurt cream. These elements are artfully layered in a trifle dish and chilled, resulting in a refreshing and elegant dessert perfect for gatherings.

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Cook Time 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course lunch/dinner

Cuisine british

Servings 12 people

Calories 4728.4 kcal

Equipment

• 1 Electric Mixer with paddle and whisk attachments
• 1 Rimmed Baking Sheet
• 1 Saucepan
• 1 Trifle Dish or large glass bowl
• 1 Sifter

Ingredients

  

Main

• Nonstick baking spray for the parchment
• 1 1/2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, at room temperature
• 3 large eggs at room temperature
• 1/2 cup sour cream at room temperature
• 1 teaspoon vanilla extract
• 6 strawberries halved
• Fresh mint leaves for serving
• 1 1/2 cups granulated sugar
• 3 tablespoons cornstarch
• One 3.5-ounce package strawberry-flavored gelatin
• 2 1/2 pounds fresh strawberries hulled and halved
• 1 1/2 cups plain Greek yogurt
• 1 1/2 cups cold heavy cream
• 3/4 cup granulated sugar
• 3 tablespoons brown sugar

Instructions

 

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

Notes

Ensure all dairy and eggs are at room temperature for a smooth, cohesive cake batter; avoid overmixing the dry ingredients to keep the cake tender. For the strawberries, make sure the sauce fully coats them and allow adequate chilling for thickening. When whipping the yogurt cream, ensure ingredients are very cold for maximum volume and stability. Chilling the assembled trifle for at least 2 hours is critical for the layers to set properly and the flavors to meld, preventing a soggy outcome. For an elevated touch, consider adding a hint of lemon zest to the yogurt cream or a splash of orange liqueur to the cake for extra depth.

Strawberry Shortcake Trifles are an easy, tasty dessert that stack light and airy pound cake, sweet strawberries, and a rich whipped cream cheese mixture. Constructed in a trifle bowl or individual glasses, they’re as stunning as they are tasty. Chilled to perfection, they’re a refreshing, fruity sensation for any occasion.

Bright Red Velvet Cupcakes

Red-White-and-Blue Red Velvet Cupcakes with Cream Cheese Frosting

I love these cupcakes for their balance of light chocolate flavor and buttermilk tang. They bake up with a nice dome and a fluffy, springy crumb.

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Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Snack

Cuisine American

Servings 24 people

Calories 12489.7 kcal

Equipment

• 1 Stand Mixer Fitted with a paddle attachment for both batter and frosting.
• 2 Standard 12-cup Cupcake Tins With cupcake liners.
• 1 Rubber Spatula For scraping bowls and ensuring even mixing.
• 1 Wire Rack For cooling cupcakes completely before frosting.
• 3 Piping Bags with Large Star Tips For decorating with distinct colors of frosting.

Ingredients

  

Main

• 2 1/4 cups 280 grams all-purpose flour
• 1 1/4 cups 260 grams granulated sugar
• 1/2 cup 110 grams lightly packed light brown sugar
• 1/3 cup 35 grams unsweetened cocoa powder (Dutch-process or natural)
• 1 1/4 teaspoons baking soda
• 1 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 1/4 cups vegetable oil
• 1 1/4 cups buttermilk at room temperature
• 2 large eggs at room temperature
• 2 tablespoons liquid red food coloring
• 1 tablespoon pure vanilla extract
• 2 teaspoons white or apple cider vinegar
• 2 sticks 8 ounces unsalted butter, at room temperature
• 12 ounces full-fat cream cheese at room temperature for 20 minutes (softened but still cool to the touch)
• 2 1/2 teaspoons vanilla extract
• Pinch fine salt
• 1 1/2 pounds confectioners’ sugar about 6 1/2 cups
• Blue and red gel food coloring
• White star sprinkles for decorating, optional

Instructions

 

• Preheat the oven to 350 degrees F and line 2 standard 12-cup cupcake tins with liners.
• For the cupcakes: Add the flour, granulated sugar, brown sugar, cocoa, baking soda, salt and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 1 minute to combine.
• In a large bowl or liquid measuring cup, whisk together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. Add to the dry ingredients and mix on low to combine. Scrape the bowl with a rubber spatula. Raise the mixer speed to medium and mix for 2 minutes. Scrape the bowl then mix on low for 1 minute.
• Use a 1/4-cup scoop to fill each cupcake liner two-thirds of the way full. (If any batter is leftover, bake in a second batch.) Bake until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached, 20 to 22 minutes. Cool the cupcakes in the pans for 5 minutes before removing to a wire rack to cool completely. Store unfrosted cupcakes covered, at room temperature for up to 2 days.
• For the cream cheese frosting: Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and satiny, about 2 minutes. Scrape the bowl and paddle with a rubber spatula. Add the cream cheese and mix on low to combine. Raise the speed to medium and beat until smooth, about 1 minute.
• Add the vanilla, salt and half the confectioners’ sugar and beat on low until you no longer see any sugar. Add the remaining sugar and blend on low to combine. Scrape the bowl and paddle well. Increase the mixer to medium speed and beat until the frosting is smooth and lightened, about 1 minute. Test the consistency of the frosting by lifting a small portion out of the bowl with a rubber spatula: if it holds its shape and doesn’t drip off the spatula, it is ready. If it is loose and doesn’t hold its shape, place the frosting in the refrigerator for 20 to 30 minutes.
• Transfer half of the frosting to a small bowl and use gel food coloring to tint blue. Transfer half of the remaining frosting to a separate small bowl and use gel food coloring to tint red. Place the blue, red and white frostings in separate piping bags fitted with large, open star tips. Decorate half of the cupcakes with the blue frosting and sprinkle with the white star sprinkles if using. Decorate the remaining cupcakes with three layers of alternating red and white stripes.
• Enjoy the frosting on cupcakes the day that they are frosted or store any leftovers covered in the refrigerator for up to 3 days.

Notes

Achieving the perfect Red Velvet texture hinges on ingredient temperature; ensure buttermilk and eggs are at room temperature for a smooth, emulsified batter. For the frosting, butter should be at room temperature, and cream cheese softened but still cool to the touch, which helps maintain stability and prevents a runny frosting. Avoid overmixing the cupcake batter after adding wet ingredients to prevent gluten development, ensuring a tender, springy crumb. Do not overbake; a toothpick inserted into the center should come out with moist crumbs attached, preserving the cupcakes’ signature moisture. If the frosting becomes too soft while working, a brief chill in the refrigerator will firm it up to a pipeable consistency.

Red Velvet Cupcakes with Cream Cheese Frosting are a showstopper for any occasion. Their tender crumb, delicate cocoa taste, and bright red color make them memorable, and the sweet, tangy frosting elevates them to new heights. Buttermilk and a dash of vinegar provide tender texture, making these cupcakes a weekly vice.

Sweet Endings for Unforgettable Gatherings

From tangy citrus to decadent chocolate and warm standards, these treats are made to be a crowd pleaser at every family gathering. Each dessert packs a pinch of magic, filling the air with delight and closing each sweet tooth. Whip out one (or all) of these recipes, and see your next gathering become a taste memory that lingers well beyond the final swallow.