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Showing posts with label desert. Show all posts
Showing posts with label desert. Show all posts

Six super-delicious desserts in a mug

Some small servings of desserts always go perfectly with a warm, friendly company of friends. And these ones are so simple that you can easily make them in a mug.

1. Chocolate cake in a mug

INGREDIENTS
3 tablespoons of flour
2 tablespoons of brown sugar
2 teaspoons of cocoa powder
1/4 teaspoon of baking powder
3 tablespoons of milk
1 tablespoon of butter
A drop of vanilla extract
1 teaspoon of milk chocolate

PREPARATION
1. Grab a ceramic mug (about 250 ml).

2. Combine the flour, sugar, cocoa powder, baking powder, milk, butter, and vanilla extract in the mug and mix thoroughly.

3. Grate the chocolate with a large hole grater and sprinkle it over the batter.

4. Microwave for about 45 seconds (until it’s done).

5. Let the cake cool down for 5 minutes.

6. Enjoy your yummy cake!

2. Pear cake

INGREDIENTS
1 small pear (it should fit the mug you’re going to use)
Seed oil
1/2 cup of berry mixture
1 small oatmeal cookie
1 teaspoon of brown sugar
3 teaspoons of almond or wheat flour
1 teaspoon of almond flakes
1/8 teaspoon of cinnamon

PREPARATION
1. Coat the berries in 1 teaspoon of wheat or almond flour.

2. Put them in the mug, then place the pear on top, pressing it into the berries. They should take up about 1/3 of it.

3. Grease the pear with seed oil, then put the almond flakes and crumbled cookie on top.

4. Sprinkle everything with the sugar and cinnamon.

5. Microwave for 2 or 3 minutes at the highest temperature. The berries should give off moisture, and the pear should become soft.

3. Chocolate and banana cake

INGREDIENTS
3 tablespoons of flour
3 tablespoons of sugar
2 tablespoons of milk
2 tablespoons of seed oil
1 teaspoon of baking powder
1 egg
Vanilla sugar to taste
1/2 banana
1 tablespoon of cocoa powder

PREPARATION
1. Combine all the dry ingredients in a large mug.

2. Add the milk, egg, and seed oil, and mix well.

3. Cut the banana into small pieces and add to the batter.

4. Microwave for 7 to 10 minutes at 800W.

5. Let the cake cool down a bit before serving.

4. Cottage cheese fluffy dessert

INGREDIENTS
200 g of cottage cheese
1 egg
2 tablespoons of sour cream
2 tablespoons of semolina
1 teaspoon of baking soda
A dash of salt
Sugar to taste

PREPARATION
1. Mash the cottage cheese well with a fork. Add the sour cream and egg and mix thoroughly. Then add the semolina, baking soda, and salt and mix everything again.

2. Put the mixture in a mug and cover.

3. Microwave for 8 minutes at 800W.

4. Enjoy your delicious and healthy dessert!

5. An amazing cookie in a mug

INGREDIENTS
1 tablespoon of butter
2 teaspoons of coconut sugar (you can use common sugar instead)
1 egg yolk
1/4 cup of wheat or almond flour
Chocolate chips to taste

PREPARATION
1. Melt the butter in a mug, then add the egg yolk and sugar. Mix everything until you get a smooth paste.

2. Add the flour.

3. Sprinkle the chocolate chips over the batter.

4. Microwave for 1.5 minutes.

5. Before serving, let the cookie cool down a little bit.

6. Quick cheesecake

INGREDIENTS
50 g of cream cheese
2 tablespoons of sour cream
1 egg
1/2 teaspoon of lemon juice
1/4 teaspoon of vanilla
2 tablespoons of sugar
Berries for garnishing if desired

PREPARATION
1. Mix all the ingredients together.

2. Place the batter in a mug greased with oil.

3. Microwave the cheesecake for 90 second at the highest temperature. Stir the batter every 30 seconds.

4. Let the cake cool down.

5. Adding fresh berries, whipped cream, or ground nuts will make a nice addition to your cheesecake.

Ten super-fast and easy banana desserts

The banana is a sweet and yummy snack that helps you satisfy hunger when dinner seems to be so far away. It’s a healthy fruit that boosts your serotonin and elevates your mood. What’s more, it contains potassium that is crucial to proper heart function.

1. Banana-coconut cream dessert

INGREDIENTS
2 cups of sand cookies
2 teaspoons of sugar
1/4 cup of butter
1 pudding packet
1 3/4 cups of milk
2 medium-sized bananas
2 cups of whipped cream
1/2 cup of shredded coconut

PREPARATION
1. Preheat the oven to 190°С.

2. Grind the cookies to make crumbles.

3. Blend the cookie crumbles and butter to make a smooth paste, and place it in a baking mold.

4. Bake the base until it is golden.

5. Whisk together the pudding packet and milk.

6. Cut the bananas into circles and place them on the base.

7. Spread the pudding over the base and sprinkle it with the shredded coconut.

8. Cover the mold and put it in the fridge for 2 hours.

2. Banana pancakes

INGREDIENTS
250 ml of milk
175 g of flour
1 banana
1 teaspoon of baking powder
2 tablespoons of sugar
A pinch of cinnamon
Salt

PREPARATION
1. Cut the banana into pieces and blend it with the milk using a blender.

2. Sift the flour, baking powder, and cinnamon into a bowl, then add the sugar and salt. Mix everything thoroughly.

3. Add the banana and milk mixture to the dry ingredients and whisk them together.

4. Preheat a frying pan and grease it with oil (you need oil only for the first pancakes).

5. Use a tablespoon to scoop the batter on the pan. Make round pancakes.

6. Cook over medium heat until bubbles appear on the surface. Then turn the pancakes over to cook on the other side.

3. Mini banana bread loaves

INGREDIENTS
230 g of wheat flour
120 g of sugar
140 g of shelled walnuts
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2 eggs
115 g of butter
400 g of banana puree

PREPARATION
1. Toast the walnuts in a dry pan for 8 to 10 minutes. Let them cool down, then chop them.

2. Combine all the dry ingredients in a large bowl.

3. Add the chopped walnuts and mix thoroughly.

4. Whisk the eggs, banana puree, and melted butter in another bowl.

5. Add the wet ingredients to the dry ones and stir everything well from the bottom using a spatula. When the flour gets wet, stop stirring. The batter should be a bit lumpy.

6. Preheat the oven to 180°С. Grease the baking molds with oil and sprinkle them with flour. Place the batter in the molds and bake 50 to 55 minutes at medium temperature.

7. The baking time depends on the size of molds. The longer a mold is, the lower a loaf is and the less time it takes to bake.

8. Check to see if they are done with a toothpick.

9. Take the loaves out of the oven and leave them in the molds for 10 minutes. Then take them out of the molds and let them cool down before serving.

4. Nutella and banana sandwich

INGREDIENTS
1 ripe banana
4 slices of sandwich bread
2 tablespoons of toasted almonds
60 g of Nutella or any other cocoa-nut butter

PREPARATION
1. Peel the banana and cut it into circles. Chop the almonds.

2. Spread Nutella over all the slices of bread. Sprinkle the almonds over and press them down with a spoon. Place the banana circles on two of the slices.

3. Cover the slices with bananas with those with Nutella.

4. Place the sandwiches on the grille. Use something heavy to press them down. Toast for 5 to 6 minutes. Turn them over while toasting to get golden strips on the bread.

5. Cut the sandwiches diagonally and serve hot.

5. Coconut and banana cookies

INGREDIENTS
3 bananas
1/2 cup of shredded coconut
2 cups of rolled oats
1/4 cup of seed oil
10 g of vanilla sugar

PREPARATION
1.Preheat the oven to 180°C.

2. Peel the bananas and make a banana puree using a fork or blender.

3. Combine the puree, rolled oats, shredded coconut, seed oil and vanilla sugar in a large bowl.

4. Line a baking sheet with parchment paper.

5. Place the batter on the sheet using a tablespoon. Bake for 15 to 20 minutes.

6. Chocolate covered bananas with nuts

INGREDIENTS
Bananas
Dark chocolate (no less than 75%)
Nuts (almonds are a good option)

PREPARATION
1. Put the bananas in the freezer for 30 to 40 minutes.

2. Melt the chocolate over a water bath.

3. Grind the nuts.

4. Take the bananas out of the freezer. Coat them in the chocolate and sprinkle with the nuts. Try to do it quickly, because the chocolate should stay hot, and the bananas frozen.

7. Oat flour muffins without butter

INGREDIENTS
200 g of oat flour
50 handfuls of wheat flour
1 banana
2 eggs
100 g of apple puree
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of cinnamon

PREPARATION
1. Combine the apple puree with sugar.

2. Add the eggs and mix everything to get a smooth paste.

3. Peel the banana and mash it well with a fork in a bowl. Add it to the batter and mix thoroughly.

4. Sift both kinds of flour, baking powder, and cinnamon into the bowl of wet ingredients and mix well. The batter shouldn’t be too thick.

5. Preheat the oven to 160°С. Line your cake molds with paper or grease them with oil. Place the batter in the molds and bake for 25 to 35 minutes. Use a toothpick to check if they are done.

8. Banana pudding

INGREDIENTS
2 tablespoons of milk
70 g of sugar
1 tablespoon of flour
2 teaspoons of starch
A pinch of vanilla
2 egg yolks
14 cookies (that soak up easily)
2 bananas

PREPARATION
1. Put the milk on medium heat, but do not bring to a boil.

2. Whisk the egg yolks, then add 1/4 cup of hot milk. Keep on whisking.

3. Add sugar, flour, starch and vanilla into the pan of milk.

4. Cook, stirring, over medium heat until the mass gets thick. Turn off the stove, cover the pudding, and let it cool down.

5. Cut the bananas into circles. Prepare molds for pudding. Place the cookies and bananas at the bottom of the molds.

6. Spread the pudding over the bottom.

7. Garnish the servings with banana circles and cookies.

9. Banana jam

INGREDIENTS
5 bananas
850 g of canned pineapple
25 g of shredded coconut
The juice from 1 or 2 lemons
320 g of sugar

PREPARATION
1. Peel the bananas and cut them into pieces.

2. Slice the pineapple into circles or pieces. Put them, including the pineapple syrup, in a pan.

3. The sweetness of the pineapple syrup depends on the brand. Add 320 g of sugar first, then you can add more to taste.

4. Add fresh lemon juice.

5. Mix all the ingredients together in the pan.

6. Bring it to a boil, stirring. Then adjust the temperature to a lower setting and simmer for 10 minutes.

7. Blend the ingredients in a blender to make a smooth paste. Then simmer it again until the jam gets thick.

8. Put the jam in sterilized jars. Keep them in the fridge for no more than a month.

10. Banana sorbet

INGREDIENTS
2 small lemons
4 bananas
6 tablespoons of powdered sugar

PREPARATION
1. Cut the bananas and lemons into cubes.

2. Put the cubes in a bowl and sprinkle them with powdered sugar.

3. Blend the fruit until you get a puree, and place it in the freezer for 4 hours.

4. To make the dessert more delicate, stir it every hour

http://brightside.me/creativity-cooking/ten-super-fast-and-easy-banana-desserts-152755/#image1712255

You have to try this amazing no-bake cottage cheese dessert

If you think it’s necessarily to stand over the stove all day to impress your friends with a nice dessert, think again!

INGREDIENTS
140 g of Oreo cookies with chocolate filling
30 g of melted butter
For the filling
400 g of homemade cottage cheese
200 g of melted white chocolate
150 g of heavy cream
The crumbles of 2 Oreo cookies
1 tablespoon of instant gelatin
Whipped cream and strawberries for garnishing

PREPARATION
1. Blend the cookies and butter in a blender until the paste looks like wet sand. Place it at the bottom of a baking mold and press down firmly. 

2. Put the gelatin in a bowl and add 4 tablespoons of boiled water. Let it expand for some time, according to package instructions.

3. Blend the cottage cheese, cream and chocolate in a blender. Use the pulse mode to make a smooth paste.

4. Microwave the gelatin until it melts and add it to the filling. Blend everything well one more time.

5. Add the cookie crumbles and mix everything together. Place the filling in the mold.

6. Put the cake in the fridge for several hours.

7. Before serving, take the cake out of the mold carefully and garnish it with whipped cream and strawberries.

Enjoy your dessert!

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

Sometimes for dessert, you want something decadent and complex. Most of the time, though? We want something simple, easy, and delicious— like this ice-box cake! The fabulous no-bake dessert couldn’t be easier, and yet the finished product knocks more complicated desserts out of the park. Even better, you can use your favorite chocolate chip cookies – be they homemade or store-bought – to make it. When it’s layered with whipped cream, chocolate, and caramel, there’s really nothing better. Watch Tastemade show us how to put it together.

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

INGREDIENTS
4 cups heavy cream, preferably organic
1/3 cup powdered sugar
1 tbsp. vanilla extract
48 thin and crispy chocolate chip cookies, such as Tate’s
1 bottle caramel sauce, such as Ghirardelli
1 bottle chocolate sauce, such as Ghirardelli
1 small dark chocolate bar, for shavings

DIRECTIONS
1. In a stand mixer fitted with a whisk attachment or with a hand mixer whip the cream, powdered sugar and vanilla to soft peaks. Set aside.

2. Using a medium sized cake plate or large, round, flat platter begin to build the cake. Smear a little bit of the whipped cream on the bottom so the cookies don’t slide around. Place 5-6 cookies on the bottom as the base.

3. The amount of cookies needed and used depends on the size of platter/cake plate you use. It also depends on how high you want to make it.

4. On top of the cookies spread a hefty amount of whipped cream over, leaving the outer edges of the cookies exposed. Drizzle with the chocolate and caramel sauce followed by some shavings of the chocolate bar using a vegetable peeler.

5. Layer more cookies on top of the whipped cream mixture and continue alternating and building it up until you use all of the cookies or it’s the height you want. It will start to resemble a cake.

6. The last layer will be whipped cream, a drizzle of chocolate and caramel sauce with the chocolate shavings. Place in the fridge for 2-3 hours to let it soften up slightly before slicing.

Surprise chocolate fairy cakes

Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting and surprise white chocolate middle

Ingredients
150 g unsalted butter softened
150 g Fairtrade caster sugar
3 medium British free-range eggs
160 g British self-raising flour
4 tbsp cocoa powder, sifted
2 tbsp British fresh semi-skimmed milk
60 g Belgian white cooking chocolate, chopped into pieces
For the quick fudge frosting:

25 g unsalted butter
200 g icing sugar
1 tbsp cocoa powder, sifted
sugar-coated chocolate mini eggs, to decorate

Method
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake tins with 16 small paper cases.

Place the butter and caster sugar in a bowl and beat using a hand-held electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more.

Add enough milk to make the mixture a soft, dropping consistency, then use it to half-fill the cases. Place a piece of white chocolate in the centre of each cake, then top with the remaining mixture.

Bake in the oven for 15-20 minutes until well risen and firm to the touch. Allow to cool completely.

For the frosting, put the butter and 2 tablespoons of water in a small saucepan and heat gently until the butter melts.

Remove from the heat and add the icing sugar and cocoa powder. Beat with a wooden spoon until smooth. While the frosting is warm, spread a little on top of each cake and decorate with mini eggs.

Cook's tip:
line your baking tin with 2 cake cases for each fairy cake for a pretty effect when they’re displayed.

Easy cupcake swirls

Everyone loves a cupcake – this quick and easy recipe gives you more time for decorating


Ingredients

270 g unsalted English butter
120 g Fairtrade caster sugar
2 medium British free-range eggs
1 tsp Madagascan vanilla extract
120 g British self-raising flour
250 g icing sugar
Food colouring in assorted pastel colours
12 mini Easter eggs to decorate

Method

Preheat the oven to 180ºC,fan 160ºC, gas 4. Line a 12-hole muffin tin with Sainsbury’s paper fairy cake cases. Beat together 120g of the butter with the caster sugar until light and fluffy. Add in the eggs, vanilla and flour and beat until combined. Spoon into the paper cases and bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack.

Make the icing. Using an electric handwhisk, beat the remaining butter in a large bowl until fluffy. Add half the icing sugar and continue to beat until smooth. Add the remaining icing sugar and continue beating until creamy.

Divide the icing between three bowls and colour each differently for a pastel rainbow of cupcakes. A little food colouring goes a long way, so start with a drop or two and mix well.

Fit a large nozzle onto a piping bag and fill with icing. Hold the nozzle end with one hand (usually your writing hand). Squeeze the top of the bag with your other hand to make the icing flow through. Start by making a circle around the edge of the cakes and work towards the middle. Twist the bag to finish. Decorate with the mini Easter eggs.

Lunchbox Treat: Brownie Roll-Ups

2012-03-15-BrownieRollUps.jpg
Lunchbox Treat: Brownie Roll-Ups:
How excited would you be to find one of these roll-ups waiting in your lunchbox? I think very. And if you're noting a striking resemblance to a certain Little Debbie snack cake that many of us know and love from our own time in grade school, you're not imagining things. Shelly from the blog Cookies

17 - Yahoo Birthday Cupcakes

Is It Cocoa or Cake? Baked Hot Chocolate!

2011_01_30-BakedHotChocolate.jpgIs It Cocoa or Cake? Baked Hot Chocolate!: This is one of those dishes that had to have resulted from a mistake, or just plain messing around in the kitchen. Not quite pudding and not quite a soufflé, this four ingredient dessert comes

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