Tag: #dessert

This Year Make One of These Mother’s Day Desserts

Make Mom’s favorite dessert

It’s nearly Mother’s Day! Have you ordered her the perfect Mother’s Day gift yet? Well, there’s always another way to show Mom how much you love her, especially if she has a sweet tooth: Bake up a homemade treat! Nothing shows your love and thanks like going to the trouble of making a homemade dessert. Luckily a beautiful, delicious dessert doesn’t have to be difficult to make.

If you want to bake up something extra special for an extra-special woman, we’ve got more than three dozen delicious Mother’s Day desserts to choose from. These desserts will perfectly accompany any of your Mother’s Day plans.   Whether you’re giving her a surprise breakfast-in-bed or setting up a scenic picnic there are tons of recipes to choose. There are recipes for cakes, cookies, cupcakes, and more to satisfy any kind of sugar craving.

If you’re cooking up an epic Mother’s Day brunch, then you’re going to want to include some of these sweets. Try the bite-sized rooibos-blueberry glazed doughnut holes or the almond and poppy seed loaf cake for a brunch that’s sure to be the sweetest. Or, if you’re planning a special lunch or dinner, whip up a stunning Mother’s Day cake for a delicious finish to your meal. No matter how you’re planning on celebrating the day, we can guarantee that these Mother’s Day desserts are sure to impress Mom with your baking skills.

 

 

Raspberry and Pistachio Semifreddo

This rich, creamy dessert is perfect for nibbling on alongside a cup of coffee.

Ingredients

  • 1/4 c. cold sour cream  
  • 1/2 c. confectioners’ sugar
  • 1 c. cold heavy cream
  • 1/4 c. pistachios, chopped
  • 2 pt. raspberries, divided
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. pure honey
  • 2 Tbsp. fresh mint leaves

Directions

 

  1. Step 1 Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
  2. Step 2 Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
  3. Step 3 Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
  4. Step 4 Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.

 

 

 

No-Bake Cheesecake with Berry Toppings

Got a mom that just can’t choose one thing? Customize this super easy dessert with a variety of fresh berries, then garnish it with edible flowers, to make it look just stunning!

Directions

 

  1. Step 1 Pulse wafers and almonds in a food processor until finely ground, 12 to 14 times. Add butter and 2 tablespoons sugar; pulse until well combined. Press mixture into bottom of a 9-inch springform pan. Freeze 20 minutes or up to 1 day.
  2. Step 2 Pour cream in a medium saucepan; sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin is dissolved, 4 to 6 minutes. Cool 10 minutes.
  3. Step 3 In a clean food processor, process yogurt, cream cheese, vanilla, salt, and remaining 1/2 cup sugar until smooth, about 1 minute. Add cream mixture and process until well combined.
  4. Step 4 Pour filling into crust and smooth with a rubber spatula. Cover pan with plastic wrap and chill until firm, at least 6 hours or up to 2 days.
  5. Step 5 To make the berry toppings, toss together each respective topping’s ingredients and then the berries; let macerate, stirring occasionally, until mixture is syrupy, about 20 minutes.
  6. Step 6 When cake pan is ready, run a knife around sides of pan and remove ring. Serve with desired berry toppings.

 

Mississippi Mud Pie

Make this classic decadent pie for Mother’s Day because your mom deserves something sweet!

Directions

 

  1. Step 1 Make the crust: Process cookies in a food processor until finely crumbled, 20 to 30 seconds. Slowly pulse in melted butter until combined. Press into bottom and up the sides of a deep-dish 9-inch pie plate. Freeze 20 minutes. 
  2. Step 2 Make the brownie base: Preheat oven to 350°F. Combine butter and chocolate in a small saucepan over medium heat. Cook, stirring often, until melted and smooth, 1 to 2 minutes. Remove from heat. Whisk together eggs and sugar in a bowl until frothy, about 1 minute. Whisk in cocoa powder, flour, and vanilla until smooth. Gradually whisk in chocolate mixture. Pour into frozen piecrust. Bake until crust is dry to the touch and set around the edges and filling is just set in the center (there might be a slight jiggle in the center), 25 to 30 minutes. Cool completely on a wire rack. 
  3. Step 3 Make the chocolate pudding: Whisk together egg yolks, cornstarch, cocoa powder, salt, and 3 tablespoons sugar in a bowl. Whisk together milk and remaining 3 tablespoons sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until simmering. Slowly whisk hot milk mixture into bowl with egg yolk mixture. Return mixture to saucepan, and cook over medium heat, whisking constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. 
  4. Step 4 Stir in bittersweet chocolate, butter, and vanilla until smooth. Pour over brownie layer, spreading evenly. Place a piece of plastic wrap directly on surface of pudding, and refrigerate until cold and firm, at least 4 hours and up to overnight. 
  5. Step 5 Make the topping: Beat cream, sugar, and vanilla on medium-high speed with an electric mixer until soft peaks form, about 1 minute. Spoon over top of pie. Dust lightly with cocoa powder just before serving.

By Erin Cavoto for CountryLiving©

Photo credit:  © Brian Woodcock – Hearst Owned

Samoas Cookie Pie

Need a sweet treat for your table?  Try this Samoa pie.  It tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!

 

What’s in This Samoa Pie?

To make this Samoa cookie pie, you’ll need:

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Semi-sweet chocolate chips
  • Sweetened shredded coconut
  • Sweetened condensed milk
  • Salted caramel sauce

How to Make Samoa Pie

Whisk together the melted butter, egg, brown sugar, and vanilla before stirring in the flour and salt. Turn the batter into a greased pie dish and bake until the edges firm up slightly and the center is a little set.

Remove the pie crust from the oven and sprinkle chocolate chips over top. Then, sprinkle on the shredded coconut, followed by the sweetened condensed milk and salted caramel sauce. Return the Samoa pie to the oven and bake until there’s some bubbling near the edge of the dish and the center has dried out some and looks set.

Once the cookie pie is out of the oven, let it cool slightly before drizzling with melted chocolate. You’ll then need to let the Samoa pie set for a good 4 hours, as it needs time to fully set up.

How to Store Samoa Pie

This Samoa cookie pie will stay fresh for up to 5 days at room temperature if store in a sealed container. You can also store it for up to 6 months (I store it by slicing it into small wedges, wrapping each wedge individually in plastic wrap, and putting those in a large zip-top bag).

Can I Use Regular Caramel Sauce?

Yes, you can use regular or salted caramel sauce for this cookie pie recipe. Use whichever you have on hand!

Tips for Making a Samoa Pie

Basically, you’ll use about two-thirds of a standard 14-ounce can of sweetened condensed milk. Just eyeball it because it’s way too sticky to measure. The leftover portion can be used in coffee, iced coffee, no-bake truffles, or just eat it with a spoon.

Also, you need to watch your pie like a hawk during the last 10 minutes of baking. The coconut, caramel, and sweetened condensed milk are all prone to burning, so it’s better to under bake than over bake if you’re unsure.

Finally, you MUST let this Samoa pie cool for at least 4 hours (or overnight) before slicing and serving it. If you try to slice the pie immediately, you’ll have a literal hot mess on your hands and it’ll be impossible to eat a slice.

Samoas Cookie Pie

Yield: one 9-inch pie

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup semi-sweet chocolate chips, for sprinkling
  • 1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
  • two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
  • 4 to 5 ounces salted caramel sauce (homemade or store-bought, regular caramel sauce may be substituted)
  • 3/4 cup semi-sweet chocolate chips, melted for drizzling

Instructions

    1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
    2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
    3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
    4. Add the flour, salt, and stir until just combined; don’t overmix.
    5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
    6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
    7. Evenly sprinkle the coconut.
    8. Evenly drizzle the sweetened condensed milk (just eyeball it).
    9. Evenly drizzle the caramel sauce (just eyeball it).
    10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
    11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
    12. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
    13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.

Notes

Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plasticwrap, and putting those in a large ziptop bag.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 682Total Fat: 32gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 232mgCarbohydrates: 95gFiber: 4gSugar: 74gProtein: 10g

Source:  averiecooks.com