Easy Dessert Recipes For Mother’s Day to Make Mom Feel Special

• Preheat the oven to 400 °F
• Coat 12 muffin cups with cooking spray.
• In a medium bowl, whisk egg, egg white, brown sugar and buttermilk until smooth. Add banana, bran cereal, canola oil and vanilla extract to the mixture and stir to combine.
  1 pc large egg, 1 pc large egg white, ¾ cup light brown sugar, 1 cup buttermilk, 1 cup mashed banana, 1 cup unprocessed wheat bran, ¼ cup canola oil, 1 tsp vanilla extract
• Sift flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir mixture with a rubber spatula until just combined.
  1 ½ cup all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp ground cinnamon
• Spoon batter into prepared muffin cups and sprinkle with nuts.
  2 tbsp chopped pecans or walnuts
• Bake until the tops spring back when touched lightly, 15 to 20 minutes.
• Loosen edges and turn muffins out onto a wire rack to cool.

For the cake:

• Preheat the oven to 300 degrees °F.
• Beat together sugar, oil and eggs in a mixing bowl; sift together flour, baking soda, salt and cinnamon in another bowl. Fold in carrots and chopped nuts until well blended.
  2 cup granulated sugar, 1 ½ cup vegetable oil, 4 pc fresh whole eggs, 2 cup pastry flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 3 cup raw finely ground carrots, 4 oz finely chopped walnuts
• Distribute batter evenly into 3 (9-inch) cake layer pans that have been generously greased; one pound five ounces of batter per pan.
• Place in a preheated oven for 50 to 60 minutes. Remove from the hot oven; cool layers in pans for 1 hour. Store cooled layers in a pan inverted on a closed cupboard and prevent drying for at least one day; longer is better.
• A layer cake may be easily removed from a baking pan by inverting the pan and gently tapping the edges on a hard surface, then moving the cake directly onto a revolving cake stand. A 9-inch layer cake is best displayed without its paper on top of a revolving cake stand.

For the frosting:

• In a large bowl, combine powdered sugar with cream cheese, vanilla, and margarine.
  1½ lb powdered sugar, 12 oz room temperature cream cheese, 1 tbsp vanilla extract, 2 oz room temperature margarine
• Mix together at low speed until ingredients are well-blended.
• Cover and refrigerate for later use.

• Preheat the oven to 350 °F. Coat a 9-inch springform pan with cooking spray, then line the bottom with parchment paper and coat the paper with more cooking spray. The pan should be ready to use as needed.
• Blend whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground) and set aside; beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds, increase speed to high and beat for an additional 5 minutes.
  1½ cup whole almonds, toasted, 4 pc large eggs, at room temperature, separated, ½ cup honey, 1 tsp vanilla extract, ½ tsp baking soda, ½ tsp salt
• Beat 4 egg whites until very foamy, white and doubled in volume, but not stiff enough to hold peaks, about 1 to 2 minutes. Fold the egg whites gently into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4 pc large eggs, at room temperature, separated
• Bake for 25 to 28 minutes, until the cake is browned and a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
• Gently slide a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter and drizzle with honey, if desired, and sprinkle with sliced almonds.
  ¼ cup sliced almonds, toasted, 2 tbsp honey

• Preheat the oven to 350°F (180°C). Spray a Nordic Ware Cinnamon Bun Pull-Aparts Pan with baking spray with flour. Bake for 15 minutes or until golden brown.
• In a mixer bowl fitted with a paddle attachment, beat butter and sugar until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition.
  ½ cup unsalted butter, softened, 1½ cup granulated sugar, 3 pc large eggs
• Whisk together in a medium bowl the flour, cinnamon, baking powder, baking soda, and salt. In a small bowl mix together the buttermilk and sour cream. Reduce speed to low on mixer. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Add vanilla last.
  2 cup all-purpose flour, 1 tsp ground cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, ¾ cup  whole buttermilk, ½ cup sour cream, 2 tsp vanilla extract
• Pour three-fourths of the pancake batter into the pan; top with streusel, and pour remaining batter on top. Using a knife, drag it back and forth through the batter to swirl the streusel around in an interesting pattern. Smooth the pancake with an offset spatula.
  Cinnamon-Pecan Streusel
• Bake until a pick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and let cool completely on a wire rack. Drizzle Cream Cheese Glaze over the top of the cake. Garnish with pecans. 
  Cream Cheese Glaze, ½ cup chopped pecans

• Mix the water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool briefly.
  1 cup water, ½ cup sugar, ¼ tsp salt
• In a food processor or blender, combine the blueberries, lemon juice and ginger root.
  12 oz package frozen blueberries, thawed, 2 tbsp freshly squeezed lemon juice, 1 tbsp peeled and grated fresh ginger root
• Pour in the syrup and process until smooth.
• Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
• Serve immediately or store in an airtight container in the freezer for up to 1 week.

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
  3 cup heavy cream, 1 cup whole milk, ¾ cup sugar, 1 tbsp pure vanilla extract, ½ tsp Kosher salt
• Whip the egg yolks in a medium bowl. Gradually add 1 cup of hot cream to the beaten yolks while whisking, then return to a saucepan. Cook over low heat and stir constantly until the mixture becomes thick, coats the spoon and reaches 180 °F a thermometer, 6 to 8 minutes.
  5 pc large egg yolks
• Strain the custard into a large bowl or measuring cup, discarding the solids. Once the custard is cooled to room temperature, lightly press plastic wrap against its surface to prevent it from forming a skin. Chill in the refrigerator for 3 hours until cold.
• Make ice cream in an ice cream machine according to the manufacturer’s instructions. Place the resulting ice cream in the freezer to set up for at least 1 hour. Serve.

Crust

•  Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
• In a large bowl, blend the flour, confectioners sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients to be well incorporated.
  ⅓ cup confectioners’ sugar, 1 cup all-purpose flour, ½ cup butter, cold and diced
• Press into the lined pan. Bake for 12-15 minutes.

Filling

• In a medium bowl, lightly beat two eggs. Add sugar, flour, salt, cinnamon, and vanilla and mix until combined.
  2 pc large eggs, room temperature, ¼ cup granulated sugar, ¼ cup all-purpose flour, ½ tsp kosher salt, ½ tsp cinnamon, 1 tsp vanilla extract
• Gently fold in the diced rhubarb.
  3½ cup diced rhubarb
• Pour mixture over the hot crust. Bake for another 35-40 minutes or until filling is almost set.
• Allow bars to cool at room temperature for at least 30 minutes. You can serve them slightly warm or refrigerate until ready to serve.

• Preheat the oven to 225 °F. Line a baking sheet with parchment paper.
• Draw 8 3-inch circles on the parchment paper, and turn the paper over so the pencil marks do not show.
• Place the egg whites and salt in a large metal bowl. Beat with an electric mixer on medium speed until soft peaks form.
  4 pc egg whites, 1 pinch salt
• Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Beat in vanilla extract.
  1 cup sugar, 1 tsp vanilla extract
• Spoon meringue mixture into circles on the prepared baking sheet. Make sure that each mound of meringue is slightly higher in the center than at the edges to create a well in the center for filling.
• Bake for 1 hour and 45 minutes without opening the oven door or disturbing meringues. Turn off oven and let meringues cool in oven overnight.

• Coat a large bowl with cooking spray. Combine powdered sugar with almond flour and salt; process in a food processor until extra fine. Sift together mixture and 2 tablespoons powdered sugar through a fine-mesh sieve into the bowl.
  1¾ cup powdered sugar, 1 cup almond flour, finely ground, 1 tsp salt
• In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gradually add the sugar until fully incorporated. Continue to beat until stiff peaks form.  Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  3 pc egg whites, at room temperature, ½ tsp vanilla extract, 2 drop pink gel food coloring, ¼ cup granulated sugar
• Gently fold ⅓ of the almond flour mixture at a time into the beaten egg whites. When the last addition has been incorporated, continue to fold slowly until the batter falls in ribbons and you can make a figure 8 with a spatula held upright.
  1 cup almond flour, finely ground
• Spoon the macaron batter into a piping bag fitted with a round tip. Pipe 4 dots of batter in each corner of a rimmed baking sheet, and cover the sheet with parchment paper. Use the batter to adhere the parchment to the baking sheet.
• Line a baking sheet with parchment paper. Pipe macarons into 1½-inch (3-cm) circles and place them at least 1-inch (2-cm) apart. Tap the pan on a flat surface 5 times to release any air bubbles. 
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Bake the macarons at 300˚F (150˚C) for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. The macarons will be baked a pale beige color.
• Remove the macarons from the baking sheet and set them on a wire rack to cool completely.  Make the buttercream: In a large bowl, beat softened butter with a mixer for 1 minute until light and fluffy. Sift in powdered sugar, add vanilla extract, and beat to combine. Add heavy cream, 1 tablespoon at a time, and beat to combine until desired consistency is reached.
• Prepare the buttercream frosting. Place a dollop of buttercream on one macaron shell, then top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells. Refrigerate for 24 hours to “bloom”.

• Preheat the oven to 375 °F. Line two baking sheets with parchment paper
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  ½ cup unsalted butter, cut into pieces, 1 tsp  sugar (optional), ½ tsp salt, 1 cup water
• Once the contents of the saucepan have been transferred to a bowl and allowed to cool slightly, add 4 egg yolks and stir vigorously until completely blended.
  5 pc large eggs
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  5 pc large eggs
• Spoon pâte à choux into a large pastry bag fitted with a 5/8-inch plain tip. Pipe rounds about 1-1/2-inches in diameter onto each baking sheet lined with parchment. Smooth the peaks using a moistened finger. This will ensure even rising and browning. Brush tops with egg wash; this will give the pastries that shiny golden brown look, which we all associate with luxury. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  No-Fuss Pastry Cream, 1 cup all-purpose flour
• Fill the pastries with pastry cream using a 1/8-inch pastry tip. Serve immediately.

• Preheat the oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners.
• In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder and salt. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy.
  ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, ⅔ cup white sugar, ½ cup coconut oil or butter
• Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined.
  2 pc large eggs, 4 tsp lemon zest, divided, 2 tsp vanilla extract
• In a mixer bowl, using the low speed, mix in the dry ingredients and the milk alternately until thoroughly combined.
  ½ cup nonfat milk
• Top with a fresh strawberry. Bake until golden and a toothpick inserted into the center comes out with only sticky crumbs attached to it, 18 to 25 minutes. Serve with chocolate sauce.
  ¾ cup chopped strawberries
• Meanwhile, in a mixing bowl, whip together cream cheese, confectioner’s sugar, lemon juice, and 2 tsp. lemon zest. Add food coloring if desired. Refrigerate until cold.
  4 tsp lemon zest, divided, 8 oz reduced-fat cream cheese, at room temperature, ⅓ cup confectioners’ sugar, 1 tbsp lemon juice, 3-6 drop red natural food coloring (optional)
• Place a generous tablespoon of the cream cheese frosting in the center of each cupcake, add a mint leaf and lemon slice to each one, if desired.
  12 pc small mint leaves & lemon slices for garnish

• Preheat the oven to 350 °F. Coat an 8-inch-square baking dish with cooking spray.
• Beat flour, sugar, butter, vanilla and salt in a large bowl with an electric mixer until combined. Add eggs, 3 tablespoons lemon juice and 1 tablespoon zest; continue beating until smooth. 
  ¾ cup white whole-wheat flour, ⅔ cup sugar, ¼ cup unsalted butter, softened, 1 tsp vanilla extract, ½ tsp salt, 3 pc large eggs, 3 tbsp lemon juice, divided, 2 tbsp lemon zest, divided
• Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool completely.
• Meanwhile, whisk confectioners’ sugar and the remaining 1 tablespoon lemon juice and 1 tablespoon zest in a small bowl. When the brownies are cool, spread the glaze over the top.
  3 tbsp lemon juice, divided, ⅓ cup packed confectioners’ sugar, 2 tbsp lemon zest, divided

• To prepare cake: Preheat the oven to 350 °F. Coat two 9-inch round cake pans with cooking spray.
• Combine flax meal and water in a small bowl. Let stand for a few minutes.
  2 tbsp flax meal, 5 tbsp water
• Meanwhile, sift together flour, cinnamon, ginger, allspice, baking powder, baking soda and salt in a large bowl. Add carrots, pineapple and brown sugar to the dry ingredients and stir until the carrots and pineapple pieces are thoroughly coated.
  2 cup all-purpose flour, 1 tbsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground allspice, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 cup grated carrots, 8 oz crushed pineapple, well drained, 1 cup packed brown sugar
• In a medium bowl, whisk together oil, vinegar and 1 teaspoon vanilla. Whisk in the flax mixture. Stir the wet ingredients into the dry ingredients until just combined. The batter will be very thick. Divide the batter between the prepared pans, spreading evenly.
  ½ cup avocado oil or canola oil, 1 tbsp cider vinegar, ½ tsp vanilla extract
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on a rack for 10 minutes. Turn the cakes out onto the rack and let cool completely. Enjoy your moist, delicious cake!
• Meanwhile, make the frosting: Transfer the coconut cream solids from a can of coconut cream to a large mixing bowl (discard the liquid or reserve for another use). Add confectioners’ sugar and vanilla to the coconut cream. Beat with an electric mixer on low until smooth and creamy with soft peaks, about 3 minutes. Refrigerate the frosting in an airtight container until you are ready to spread it onto your cake.
  14 oz unsweetened coconut cream, 2 tbsp confectioners’ sugar, ½ tsp vanilla extract
• To decorate this cake: Place one layer of the cake on a platter. Spread half the frosting over the top. Set the remaining layer on top and spread the remaining frosting over the top. Garnish with pecans, if desired.
  2 tbsp Toasted chopped pecans

• Gather all the ingredients. Preheat the oven to 350 °F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
• With an electric mixer, beat 3/4 cup sugar and 5 tablespoons butter in a large bowl until creamy.
  ¾ cup granulated sugar, 5 tbsp unsalted butter, at room temperature
• In a large bowl, beat 3 eggs with an electric mixer on high speed until the whites and yolks are well combined. Beat in 3/4 cup ricotta cheese, 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 1 teaspoon of vanilla until just combined.
  3 pc large eggs, at room temperature, ¾ cup part-skim ricotta cheese, 2 tbsp lemon zest, 2 tbsp lemon juice plus 1 teaspoon, divided, 1 tsp vanilla extract
• While using a handheld mixer to beat the egg whites in a large bowl, sprinkle 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. Beat until almost combined.
  ½ cup white whole-wheat flour, 2 tsp baking powder, ½ tsp salt
• Add two cups of blueberries and fold gently into the batter. Transfer to the prepared pan.
  2 cup fresh blueberries
• To ensure the cake’s fluffiness, bake it until the edges start to brown and a toothpick inserted in the center comes out clean, about 1 hour.
• Cool for 20 minutes, then run a knife around the edge and invert on a wire rack. Cool completely.
• Fill the bowl with confectioners’ sugar and add the remaining teaspoon of lemon juice, mixing to a smooth glaze. Brush it over the cake.
  2 tbsp packed confectioners’ sugar

• Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor, until the butter forms pebble-size pieces with the flour.
  2 cup plus 2 tbsp white whole-wheat flour, ¼ tsp salt, 6 tbsp cold unsalted butter, cut into chunks
• Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
  3-4 tbsp ice water
• For a full-flavored homemade crust, preheat the oven to 375 °F. Roll the dough into a 12-to 13-inch circle between two sheets of parchment paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet. Tuck overhanging dough under to form a double-thick edge. Crimp the edge with your fingers, a fork or spoon. Prick several times with a fork.
• Roll out the dough on a lightly floured surface, until it is large enough to cover an 11-by-17 inch rimmed baking sheet. Carefully transfer the dough to the sheet, and gently press it into place. Bake until barely golden brown on the edges, 15 to 20 minutes. Meanwhile, to prepare filling: Puree 1 3/4 cups strawberries in a food processor until smooth.
  2 lb strawberries, sliced (about 5 cups), divided
• Puree some strawberries. Then, over medium heat, stir the puree into a saucepan containing 2 cups of sugar, 3 tablespoons of cornstarch and 2 cups of water. Bring this mixture to a boil and let it bubble until thickened—1 to 2 minutes. Transfer the mixture to a medium bowl and let it cool for 30 minutes.
  2 lb strawberries, sliced (about 5 cups), divided, 2 cup granulated sugar, 3 tbsp cornstarch, 2 cup water
• Whip cream cheese, confectioners’ sugar, and lemon zest in a medium bowl with an electric mixer until smooth. Spread evenly on the bottom of the baked crust.
  8 oz reduced-fat cream cheese, at room temperature, 3 tbsp confectioners’ sugar, 2 tsp lemon zest
• Add the sliced strawberries to the chilled strawberry mixture; gently stir to mix. Pour the filling into the crust and refrigerate until set, 4 hours.

• Preheat the oven to 350 °F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
• Prepare the crust by combining flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt into a medium bowl. Add oil and 2 tablespoons butter to the flour mixture. Using your fingertips, blend the mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into a pie pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
  1 cup white whole-wheat flour or all-purpose flour, ⅓ cup confectioners’ sugar, 3 tbsp cornstarch, ¼ tsp salt, 2 tbsp butter, softened, 3 tbsp canola oil
• To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
  ½ cup granulated sugar, 3 tbsp cornstarch, ¼ tsp baking powder, ⅛ tsp salt, 2 pc large eggs, ⅓ cup lemon juice, ⅔ cup water
• Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly–it will firm up as it cools.)
• Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners’ sugar, if desired, just before serving.
  Lemon zest for garnish, Confectioners’ sugar for garnish

• Preheat the oven to 350 °F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
• Prepare the crust by combining the flour, sugar, cornstarch and salt in a bowl. Add in the oil and butter. Using your fingertips, blend into the ingredients until evenly combined. The mixture will be crumbly and shaggy. Firmly press the dough into the prepared pan and place in the oven for 15 to 20 minutes.
  1 cup white whole-wheat flour or all-purpose flour, 3 tbsp cornstarch, ¼ tsp salt, 3 tbsp canola oil, 2 tbsp butter, softened, ⅓ cup confectioners’ sugar
• To make the filling: In a medium saucepan, bring raspberries and water to a simmer over medium heat. Cook until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour the mixture through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. (You need 1 cup of strained juice; remove any extra or add a little water if you are short.) Stir in lemon (or lime) juice.
  3 cup raspberries, fresh or frozen (not thawed), plus more for garnish, 2 tbsp lemon juice or lime juice, ⅓ cup water
• Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
  ⅓ cup granulated sugar, 3 tbsp cornstarch, ⅛ tsp salt, 2 pc large eggs
• Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly–it will firm up as it cools.)
• Let cool in the pan on a wire rack for 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil, and cut into 9 squares. Garnish with fresh raspberries and dust with confectioners’ sugar just before serving.
  3 cup raspberries, fresh or frozen (not thawed), plus more for garnish, Confectioners’ sugar for garnish

• Prepare Vanilla Cream, if using. Preheat the oven to 450 °F. Coat a baking sheet with cooking spray.
• Combine all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk. Stir with a fork until the dough just comes together.
  1¼ cup all-purpose flour, 1 cup whole-wheat pastry flour, ⅓ cup packed light brown sugar, 2 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ⅓ cup chilled butter, cut into small pieces, ½ cup buttermilk or equivalent buttermilk powder
• Roll the dough out on a lightly floured surface, then gather it together gently, making sure there are no air pockets. Roll to just under 1/2 inch thick and cut out rounds with a 3 1/4-inch cookie cutter. Re-roll scraps and cut out 12 shortcakes total. Place the shortcakes on the prepared baking sheet, evenly spaced. Now sprinkle them with granulated sugar.
  1 tbsp granulated sugar
• Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.
• To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.
  ½ cup unsalted chopped macadamia nuts or unsweetened flaked coconut
• Prepare a rimmed baking sheet by lining it with quarter-size circles of parchment paper. Mix pineapple and pineapple juice in a large bowl, stir in honey and ginger and dust with ground cloves. Pour the mixture onto the baking sheet, spread evenly, and bake for about 35 minutes at 450 °F. Serve warm or at room temperature with whipped cream.
  1 pc medium pineapple, peeled, cored and cut into bite-size triangles, 2 tbsp pineapple juice, 1 tbsp honey, ½ tsp ground ginger, ⅛ tsp ground cloves
• Split each shortcake in half horizontally. Place the bottoms on small dessert plates. Fill the shortcake bottoms with pineapple slices, pecans (or coconut) and a dollop of Vanilla Cream (or whipped topping). Replace the tops and dust confectioner’s sugar over the top. Serve immediately.
  1 cup Vanilla Cream or “lite” frozen whipped topping, thawed, Confectioners’ sugar for dusting

Cake

• Preheat the oven to 375 °F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
• Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
  2 pc large eggs, 1 cup sugar, ⅓ cup canola oil, 1½ cup mashed overripe bananas, (about 3), plus 2 whole bananas, divided, ½ cup nonfat buttermilk, 1 tsp vanilla extract, 1 cup whole-wheat pastry flour, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.

Bavarian Cream

• Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
  ¾ cup low-fat milk, 1 tsp unflavored gelatin, 2 tbsp sugar, ½ tsp vanilla extract
• Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
  ½ cup whipping cream

Assemble Cake

• Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.

• To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided, ¾ cup whole-wheat pastry flour, ¾ cup all-purpose flour, ½ cup sugar, ½ tsp salt, 4 tbsp cold unsalted butter, cut into small pieces
• Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process until the mixture begins to clump, 30 to 45 seconds (it will look crumbly).
  1 pc large egg, 1 tsp vanilla extract, ¼ tsp almond extract, 2 tbsp canola oil
• Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
  1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
• Preheat the oven to 400 °F. Generously coat a 9-by-13-inch baking dish with cooking spray.
• To prepare fruit filling & assemble bars: Combine 3 cups cranberries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 2 cups cranberries, orange zest and 1 teaspoon vanilla.
  5 cup cranberries, fresh or frozen, divided, ½ cup orange juice, ¾ cup sugar, ¼ cup cornstarch, 1½ cup freshly grated orange zest, 1 tsp vanilla extract, 1 cup orange segments
• Transfer the dough to a large baking dish. Evenly press it into the bottom of the dish to form a crust. Cover with the fruit filling and sprinkle on the reserved topping.
• Bake for 15 minutes at 350 degrees F. Reduce oven temperature to 325 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

• Grease a 9×13-inch baking dish and set it aside. In a medium bowl, mix together the graham cracker crumbs and melted butter with a fork until all of the crumbs are evenly moistened.
  2 cup graham cracker crumbs, ½ cup unsalted butter, melted
• Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
• In a medium bowl, combine cream cheese and sugar with a wire whisk or electric hand mixer on medium speed until fluffy. Using a rubber spatula, fold in Cool Whip. Spread the mixture evenly over the graham cracker crust.
  12 oz cream cheese, at room temperature, ¼ cup granulated sugar, 8 oz Cool Whip
• Place a bed of cream cheese and banana slices spread over the bottom layer. On top of that, place an even layer of pineapple slices, and on top of that, an even layer of strawberries.
  20 oz canned crushed pineapple, drained well, 16 oz strawberries, hulled and sliced, 3-4 pc bananas, sliced
• Combine the whipped topping with the chopped walnuts and drizzle with chocolate syrup. Top with maraschino cherries. Cover and refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days. 
  ½ cup walnuts, chopped, Chocolate syrup, Maraschino cherries, 8 oz Cool Whip

• In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water.
  1 cup raspberries, 1 cup blueberries, 1 cup blackberries, 1 cup strawberries, 1 pc lemon juice and zest, ¼ cup water, 1 tsp vanilla extract
• Bring the berry sauce to a simmer on low flame with a lid. Simmer for 5 minutes over medium-low heat until blueberries have popped. Allow to cool for 20 minutes. Strain the mixture, separating off solids from liquid, and then refrigerate in a separate container (use within 3 days).
• Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
  1 cup heavy cream, 1 tbsp granulated sugar
• In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
  ¼ cup granulated sugar, 8 oz mascarpone cheese
• Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
• Add the solid berries from the sauce to hold the mascarpone whipped cream mixture and gently fold together. Set aside.
• Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
  9 pc lady fingers
• Refrigerate for a couple of hours or until set. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

• To prepare the crust, combine cookie crumbs, butter and sugar in a medium bowl. Press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
  1 cup chocolate cookie crumbs, 4 tbsp butter, melted, 1 tbsp sugar
• In a separate bowl, beat the cream cheese and 1/3 cup sugar until smooth. Mix in sour cream and vanilla. Fold in the Cool Whip.
  8 oz cream cheese, softened, ⅓ cup granulated sugar, 1 cup sour cream, 1 tsp vanilla extract, 8 oz cool whip, thawed
• Spread half of the cream cheese mixture over the prepared crust. Freeze while you prepare the chocolate layer.In a microwave safe bowl, melt the chocolate with the milk at 50% power until smooth. Cool to lukewarm. Stir the chocolate into the remaining cheesecake filling.
  8 oz chopped dark chocolate, 3 tbsp milk
• Spread the chocolate filling over the vanilla filling. Cover and refrigerate for 4-6 hours, or until firm. Before serving, top with cherry pie filling.
  21 oz cherry pie filling

• In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water or milk.
  3 tbsp instant cappuccino mix, 2 tbsp water or milk
• In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract and brown sugar.
  2 cup whipping cream, 2 tsp vanilla extract, 4 tbsp brown sugar
• In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and 1/4 cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan.
  5 tbsp instant cappuccino mix, ¼ cup warm milk for soaking crackers
• Place one single layer of graham crackers in the bottom of an 8×8″ pan.
  300 g graham crackers
• Spoon 1/3 of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
  2 cup Greek yogurt
• Before serving, lightly dust Cappuccino Icebox Cake with cocoa powder for decoration. 

• Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
  1 pc 9-inch prepared refrigerated pie crust or your favorite pie crust recipe
• Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
• Bake at 425 °F for 10-12 minutes, or until edges are browned.
• Remove from heat, carefully remove parchment and pie weights, and cool completely.
• Prepare the filling. In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
  14 oz sweetened condensed milk, 1 cup cold milk, 6.8 oz instant coconut cream or vanilla pudding mix MUST be instant pudding!, 1½ cup shredded sweetened coconut
• Fold in whipped topping.
• Pour into the prepared pie crust. The pie crust will be very full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust. Refrigerate until set, at least 2 hours.
• If desired, garnish with additional whipped cream and toasted coconut. Cut and serve. 
  1 cup toasted coconut optional garnish, 8 oz container Cool Whip or whipped topping thawed

• Put the chocolate and the coconut oil in a small glass bowl and microwave for 1 minute.
  12 oz Bakers Semi Sweet Chocolate finely chopped, 2 tsp coconut oil
• Stir, then put back in the microwave for another minute. Stir to melt all the chocolate. If there are still lumps, microwave very briefly again. Stir in the peppermint extract. You may add more if you want a stronger mint flavor, but I suggest tasting it first.
  ¼ tsp pure peppermint extract or oil or more to taste
• Using a fork or chocolate dipping tool, dip each cookie into the chocolate and gently flip over to completely coat. Gently tap off the excess chocolate by rapping the fork against the side of the bowl, and lay the cookies on a parchment covered baking sheet. When you have finished all the cookies, put the pan in the refrigerator to harden the cookies.
  12 pc Oreo sandwich cookies separated, cream center removed
• Store the cookies in the refrigerator and enjoy them cold. Easy, right? 

• Line the sides of an 8-inch springform pan with parchment paper. The bottom of the pan should be lined as well. 
• In a heatproof bowl, combine the white chocolate chips and heavy cream. Set the bowl over a saucepan filled with simmering water and cook, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly.
  1 cup white chocolate chips, ½ cup heavy cream
• Pour the melted chocolate into a large mixing bowl. Add the sweetened condensed milk, cream cheese, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
  14 oz weetened condensed milk, 8 oz cream cheese, at room temperature, 1 tsp vanilla extract
• Pour the mixture into the prepared pan and refrigerate for 4 hours or overnight. When ready to serve, remove the cheesecake from the pan by running a sharp knife around the edge of the cake. Remove parchment paper lining and place cake on a serving plate.

• Combine butter, sugar, and graham cracker crumbs in a bowl. Mix together; pat into the bottom of a lightly greased 9-inch square baking pan.
  3 tbsp sugar, 6 tbsp unsalted butter, melted, 1½ cup graham cracker crumbs
• Combine cream cheese and sour cream in a large bowl. Beat with an electric mixer on medium speed until smooth. Add vanilla extract; mix well. Fold in Cool Whip.
  8 oz cream cheese, room temperature, 1 tsp vanilla extract, 8 oz cool whip, ½ cup sour cream
• Spread mixture over crust; cover and refrigerate for several hours, or overnight.
• Carefully spread pie filling over the top. Return to refrigerator until chilled; cut into squares.
  1½ cup cherries, pitted and chopped

• Line an 8×8″ or 9×9″ pan with foil and spray with nonstick cooking spray.
• Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and creamy peanut butter. Blend until thick. Press into the prepared pan.
  1 cup creamy peanut butter, 3 tbsp melted butter, 1 cup powdered sugar, 20 pc Oreo cookies
• Place tablespoons peanut butter and white chocolate chips in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
  1 cup white chocolate chips
• For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you’ll avoid cracking the top too much. Store in an airtight container for up to 4 days. 

• Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  3 tbsp milk, 6 tbsp salted butter, 11 oz Kraft caramels*, wrappers removed
• When the caramel is melted and smooth, add the coconut. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another non-stick paper.
  4-5 cup shredded sweetened coconut
• Allow to cool completely.
• In a small bowl, melt the chocolate according to the package directions.
  4 oz melting chocolate, such as almond bark
• Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
  ¼ tsp Sea salt
• Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

• Preheat the oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners.
• In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder and salt. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy.
  ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, ⅔ cup white sugar, ½ cup coconut oil or butter
• Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined.
  2 pc large eggs, 4 tsp lemon zest, divided, 2 tsp vanilla extract
• In a mixer bowl, using the low speed, mix in the dry ingredients and the milk alternately until thoroughly combined.
  ½ cup nonfat milk
• Top with a fresh strawberry. Bake until golden and a toothpick inserted into the center comes out with only sticky crumbs attached to it, 18 to 25 minutes. Serve with chocolate sauce.
  ¾ cup chopped strawberries
• Meanwhile, in a mixing bowl, whip together cream cheese, confectioner’s sugar, lemon juice, and 2 tsp. lemon zest. Add food coloring if desired. Refrigerate until cold.
  4 tsp lemon zest, divided, 8 oz reduced-fat cream cheese, at room temperature, ⅓ cup confectioners’ sugar, 1 tbsp lemon juice, 3-6 drop red natural food coloring (optional)
• Place a generous tablespoon of the cream cheese frosting in the center of each cupcake, add a mint leaf and lemon slice to each one, if desired.
  12 pc small mint leaves & lemon slices for garnish