Desserts Recipes (Most Popular)
A version of my all-time favourite dessert by LaRocca cakes. True decadence, very rich even with the use of lighter ingredients!
This icy pyramid is a very simple dessert, so if company is coming unexpectedly and you don't have time to make a cake, this recipe is an excellent choice!
These are the redhead cousins to the blondies and brownies in the world – caramelly sweet with the fruity undertones of banana and carrot, accented just so with a smattering of chocolate chips and nuts for added decadence.
The original recipe for Nega Maluca is a Brazilian classic, and is a super-simple chocolate cake. The name can be translated as “Crazy Black Woman” - and it will dye your mouth black if you aren't careful!
I jazzed up the traditional recipe (made with buckwheat flour and cornstarch) by adding chia gel and eggnog for a bit of extra binding and flavour. It takes a while to bake through, but it is worth every agonizing minute!
Two kinds of cocoa, three kinds of fats and the addition of silken tofu may throw you off this recipe, but I promise you, when you make these, you'll wonder why you let it go so long! The frosting and rich, fudgey cake (almost like a brownie in texture) are beautiful complements for each other. Great for grown-up party trays, too (the kids will probably balk at the espresso)!
I don't know how this could be healthier... or yummier!! Flax, sesame, coconut, blueberries and goji berries in a low-fat, crunchy snack! Goji berries are shriveled red berries that look like red raisins, and can usually be found in health food or bulk stores.
Low sugar, vegan and out of this world when it comes to taste. Of course if you do not have any blood sugar worries feel free to use regular maple syrup.
Don't go for this one if you're looking for diet food... though it's eggless, it's not the boon of the healthy generator! You've been warned.
There is NO mistaking the vanilla flavour with this pastry cream! It's not sweet like a pudding would be, but it's rich and decadent, and the perfect filling for mini tarts or as a flan base.
Twice the nuts and triple the fruits are stuffed into this moist, subtly spicy and perfectly sweet carrot cake. Buttermilk and macadamia nuts up the deliciousness, and flax seed provides some extra nutrition while cutting down on the cholesterol from eggs. Makes two 10" rounds.
Pears, figs and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!
Makes about 5 qts mincemeat.
Adapted from Baking Bites (http://bakingbites.com/2006/10/one-bowl-b
uttermilk-chocolate-cupcakes/#more-475). Deep, rich coffee and cocoa cupcakes are filled with a raspberry buttercream before being frosted with white icing and topped with royal icing "eyeball" buttons and red gel decorating icing (see my recipe here for the candy buttons: http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=424670). Made for a Hallowe'en bakesale.
My fiance claims not to like gingerbread, but he ate three of these babies and declared them "the best gingerbreads hes ever had".
Blackstrap molasses and spelt flour in these rolled spice cookies add a healthy touch to Christmas gift baskets this year. Sure, they're decorated with candy-coated chocolate balls... but chocolate's good for you, right?
An unusual, yet very tender sweet cake made rich with spices and raisins, and healthy with whole-wheat flour. Will not be able to tell the turnip's in there!
This is going to be part of the birthday and Christmas gift package that I’ll be giving to one of my best friends, Heather, this year. It is a take on one of our first tandem baking experiences, which was a lemon (box) cake with cherry – vanilla (box) icing. I’ve taken the flavours, flipped them around and “gourmetized” the memories by making both the cake and frosting from scratch, adding lightness to the cake with rice flour and cornstarch, and the extra flavour layer of honey to the frosting. I only wish I could take part in reliving the flavours of our memories!
An Asian-fruits inspired version of the Austrian strudel pastry, filled with Asian pears, lychees and raisins.
I made these based on a recipe from Hannah's blog Bittersweet. She's a culinary genious! These brownies are lower-fat, gluten free, vegan and the best fudgy dessert ever! I modified the original recipe slightly, using chocolate chips and peanuts, amongst other things. I can't wait to make this again!
Original recipe:
http://bittersweetblog.wordpres
s.com/2009/04/10/beyond-expectations/
A wonderful chocolate treat with the unique addition of the Italian-based ingredients of semolina flour and olive oil.
Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea.
I found this on someone's blog, but now I can't find it again! I did find the same base recipe I used here: http://www.recipesindian.com/indian_recipe
s/indian_snacks_recipes/Butter-Biscuit
.html. If you know what blog featured the recipe, please let me know! I used half / half butter and shortening for sturdiness, added brown sugar for flavour and decorated them with pepitas and a Craisin centre. I also watched these like a hawk in the oven - they can be finicky because they contain (gluten-free) chickpea flour as part of the batter and spread like crazy!
I doubt you can find a banana loaf that is any richer or more decadent than this one. Not only is it rich with vanilla, bananas, and a hint of strawberry jam, but in place of the traditional butter base is chocolate truffle base. Yes, I did!
Make sure you adhere to the "cool in pan" instructions, though, and use a BIG loaf pan or be prepared for a few extra muffins.
Adapted from "How Sweet it Is" http://www.howsweeteats.com/2010/10/12/red
-velvet-chocolate-chip-cookies-from-sc
ratch/
Chunks of crystallized ginger, ground dried ginger and a knob of grated fresh ginger all packed into chewy, oat-flour based goodies!
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat". I added currants to half the batch, but they're just as delicious without. NI does not include currants.
All the goodness of Fall is packed into this baked dessert, which is perfect for using up stale bread (the staler the better!). Cranberries, apples and walnuts add texture and a rich sweetness to the spiced custard with a hint of ground flaxseed. You can make this (without baking) the night before and keep it in the fridge, covered, for the next day’s baking.
This coffeecake is full of good stuff - pumpkin, fat free Greek yogurt, oats, almonds and cranberries - but all you'll care about is it's incredibly moist texture and killer taste!