Hey hello to all, today I dedicate myself to look for a couple of recipes which I have already prepared so that you my dear lovers of food make them and enjoy all this wonder, this is ** the 9 tastiest desserts * * (according to me)
9- Strawberry cake
Servings: 9
Spray cooking
- 6 cookies, whole vanilla cake mix, prepared according to the package 1 pound strawberries with the lid removed
- 1 block of 8 oz cream cheese
- 1 can of 14 ounces of sweetened condensed milk
- 1 cup of milk
- 8 ounces whipped topping Strawberries to decorate
- Preheat oven to 350 ° F / 175C
- Spray a 9x9 baking pan with cooking spray.
- Take 5 of the Graham cookies and place them in the pan, breaking some of them to fill the gaps.
- Crush the remaining Graham cookie and set it aside.
- Pour the vanilla cake dough into the graham cracker base, then bake for 25-30 minutes until a toothpick inserted is clean.
- Using the back of a wooden spoon, hit 4 rows of 4 holes in the cake, making a total of 16 holes.
- In a large bowl, mash the strawberries with a whisk until they are very thin.
- Add the cream cheese and condensed milk, whisking until there are no large lumps.
- Add the milk, stirring until smooth.
- Pour the mixture on the cake and place until the cake has absorbed as much of the mixture as possible. Part of the mixture will remain on top, which is fine.
- Spread the whipped cover evenly on top.
- Chill the cake between 3 hours and overnight.
- Slice and serve with strawberries and reserved graham crumbs.
8- Slow cooking peach cobbler
- 2 21 oz cans filled with peach pie
- 1 vanilla cake mix box
- 8 oz unsalted butter cut into small pieces
Optional: 1/3 cup walnuts
Optional: vanilla ice cream
Place the peach pie filling in the slow cooker. Then top with the cake mix, butter and nuts. Cook over high heat for 2-2.5 hours or until the part of the cake reaches the desired consistency. Serve and cover with ice cream.
7- Oreo Mini Cheesecakes
- 16 oz cream cheese, softened
- 1/2 cup of sour cream
- 1/2 cup of sugar
- 1 tablespoon. vanilla
- 2 eggs
- 12 crushed Oreo cookies
Mix cream cheese, sour cream, sugar, vanilla and eggs until well blended. Align a muffin pan with paper liners (white looks the cutest) and place a full Oreo on the bottom of each liner. Top with the mixture of cheesecake and crumbled Oreos (you can mix them in the cheesecake, if you prefer). Bake at 275 ° F / 135 ° C for 22 min. Chill completely, then refrigerate for at least 3 hours, leaving the cheese cakes in the muffin tin. Remove them from the muffin pan just before serving.
6- Banana upside down
Servings: 6-8
- 4-5 ripe bananas
- 3 eggs
- ½ cup of oil
- ½ cup of granulated sugar
- 1 tablespoon ground cinnamon
- 2 cups flour
- ½ cup of butter
- 1 cup of brown sugar
- 2-3 bananas, slices of vanilla ice cream
- Preheat the oven to 350 ° F / 175C 2. In a large bowl, mash the ripe bananas.
- Add eggs, oil, sugar and cinnamon, mixing until well incorporated.
- Add the flour and mix until the mixture does not have large bags of flour. Set aside.
- In a saucepan over low heat, melt the butter, then mix the brown sugar until it dissolves.
- Bring the heat to medium, cook until the mixture begins to bubble.
- Remove the caramel from the heat and pour into a greased 9x9 baking pan.
- Place the banana slices evenly on the caramel.
- Spread the banana bread dough on top
- Bake for 40-50 minutes.
- Chill until the bottom is barely warm and use a knife to loosen the edges of the pan.
- Place a plate face down on top of the pan, then invert the pan and invert the banana bread on the plate.
- Slice, then serve with vanilla ice cream.
5- Puff pastry 4 ways
- 1 8 oz cream cheese
- ¼ cup of granulated sugar
- ½ teaspoon vanilla extract
In a medium bowl, mix cream cheese, sugar and vanilla until smooth. Strawberry Pastry Diamond Makes 9 cakes
- 1 defrosted puff sheet
- 5 strawberries, cut in half with the stems removed
- 9 tablespoons of cream cheese filling, recipe on powdered sugar
Preheat the oven to 400 ° F. Cut the puff pastry into 9 equal squares. Taking one of the squares, fold one of the edges to the opposite edge. Leaving a ½ centimeter border, cut around ¾ of the path from the bottom of the triangle to the tip on both sides, making sure that the cuts do not touch. Unfold the square. Taking the upper fin, bend it towards the 2 cuts near the bottom. Take the lower flap and fold it towards the upper edge. Place about a tablespoon of cream cheese filling in the middle, then place a half of strawberry on top. Repeat with the remaining pastry squares. Bake 15 to 20 minutes until the dough is golden and swollen. Serve with a pinch of powdered sugar!
Makes 4 cakes
- 1 thawed puff pastry
- 20 raspberries
- 4 tablespoons cream cheese filling, recipe above Powdered sugar
Preheat the oven to 400 ° F. Cut the puff pastry into 4 equal squares. Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut approximately ⅓ of the stroke along the edge. Make sure the cuts do not touch. Place a spoonful of cream cheese filling in the middle of the box, then top with 4 raspberries. Take one of the edge fins and fold it towards the center, making a circle on the raspberry. Repeat with the other fins. Place a raspberry in the center, at the top where all the flaps overlap. Repeat with the remaining pastry squares. Bake 15 to 20 minutes until the dough is golden and swollen. Serve with a pinch of powdered sugar!
Makes 9 cakes
- 1 defrosted puff sheet
- 36 Cranberries
- 9 Tablespoons cream cheese filling, recipe above Powdered sugar
Preheat the oven to 400 ° F. Cut the puff pastry into 9 equal squares. Make 4 cuts in each square, with each cut starting from the outer corners of the square and stopping just below the center. Take one of the fins and fold towards the center. Fold each fin twice toward the center until you have created a pinwheel shape. Place a dollop of cream cheese filling in the middle, then place 4 cranberries on top. Repeat with the remaining pastry squares. Bake 15 to 20 minutes until the dough is golden and swollen. Serve with a pinch of powdered sugar!
4- Apple pie
Portions 4-6
- 2 packages of cinnamon dough with glaze
- 4 eggs
- ½ cup of milk
- 1 tablespoon of cinnamon
- 1 teaspoon vanilla extract
- 2 butter spoons
- 2 apples, cut in cubes
- 1 cup of brown sugar, full vanilla ice cream
Preheat the oven to 375 ° C 2. Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making a total of 9 pieces per cinnamon roll. Leave the icing aside. In a medium bowl, combine the eggs, milk, cinnamon and extract, stirring until smooth. Set aside. In a pan over medium heat, combine the butter, apples and brown sugar, cook until the sugar begins to caramelize, about 10 minutes. Remove it from the heat. Sprinkle the dough pieces of the cinnamon roll evenly on a 9x9 baking sheet. Pour the egg mixture on top, followed by the apples. Sprinkle the reserved glaze on top. Bake for 25-30 minutes, until golden brown. Serve with ice cream
3- Peanut butter M & M balls
- 1/2 cup of melted butter
- 1 1/2 cups peanut butter
- 2 1/2 cups of powdered sugar
- Some chocolate sparks
Mix butter, peanut butter, M & M's and powdered sugar until well blended. You can use more or less powdered sugar to make the mixture more or less dry. Make 1-inch balls and freeze for approximately 20 minutes or until they are firm. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Add a little vegetable shortening can make the chocolate diluted and easier to work with. Remove the balls from the freezer and dip them in the chocolate. Place on wax paper, cover with M & M (optional) and allow to harden. Refrigerate if necessary.
2- Cookies and cream Puffs
Servings: 15-20
- 25 chocolate cookies for sandwiches
- 2 egg yolks
- 2 cups of half and half
- ¼ cup of granulated sugar
- ¼ cup of corn starch
- 1 cup of water
- 8 tablespoons of butter
- ½ cup of flour
- 4 eggs
- Preheat the oven to 425 ° F.
- Using a knife, separate the cream from the cookies, and place them in two separate bowls.
- Crush the cookies in a blender or food processor until they are thin. Set aside.
- In a saucepan over low heat, combine the egg yolks, half and half, sugar and cornstarch. Turn the fire to medium-high, beating constantly to avoid lumps.
- Once the mixture begins to thicken, add half of the biscuit cream, stirring until smooth.
- Transfer the cream mixture to a container, cover the top with a plastic wrap and press the wrap down on the surface of the cream to prevent the skin from forming. Cold.
- In a saucepan, combine water and butter and let it boil. Add the flour and ½ cup of the crushed cookie mix, stirring until the dough is joined into a ball. Remove it from the heat.
- Add the eggs one at a time, stirring until the dough turns into a paste. Transfer the dough to a pastry bag with a large round tip.
- On a baking sheet lined with parchment paper, step on 1-inch mounds. Bake for 20-25 minutes until the dough has risen considerably and the inside is dry.
- Transfer the cold pastry cream to a pastry bag with a small tip. Drill a hole in the center of the bottom of each puff pastry and fill each puff pastry with the pastry cream.
- Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
- Dip the top of each cream puff pastry filled in the biscuit cream, dripping any excess.
- Sprinkle the remaining cookie crumbs on each puff pastry.
- Serve!
1- Churro bowl with ice cream
Makes 8 bowls of churro
- 1/4 cup butter / cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup of water
- 1 cup of flour
- 1 teaspoon vanilla
- 4 eggs oil cooking spray oil for frying cinnamon ice cream with hot caramel sugar and caramel coating (optional)
- 6-12 cup muffin mold
In a medium saucepan over medium / high heat, add butter, brown sugar, salt and water, bring to a boil. As soon as the butter has completely melted and the mixture begins to boil, reduce the heat to medium / low and add the flour. With a wooden spoon, stir until the dough is joined in a ball (about 1 minute). Remove from heat and let cool for 5 minutes before continuing with the next step (to avoid accidentally cooking the eggs). Mix the vanilla extract and add the eggs, one at a time, making sure to fully incorporate each egg before adding the next one. Once all the eggs they are incorporated, transfer them to a pastry bag with a small star-shaped tip. Invert a can of bagels and spray thoroughly with non-stick cooking spray. Pass the dough around the inverted cups in a spiral to form the bowls. Immediately transfer the tray to the freezer and freeze until solidified (approximately 3 hours or overnight). Heat the oil in a deep pot at 350˚F (175˚C). Remove the muffin can from the freezer and flex it to release the churro bowls (you may also need to use a small knife under the bottom edge to release them initially). Return the extras to the freezer while you wait to fry. Fry in batches, until golden, no more than 3 at a time. Be sure to tilt them carefully in the oil so that they sink into the bottom. Once the desired color is reached, remove them from the oil to a dish lined with a paper towel. Clean the excess oil and then roll them in a mixture of sugar and cinnamon. Fill your favorite ice cream and toppings. Enjoy!
