Any dessert that is left over is super the next day, too. The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate and peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves thie chocolate peanut butter cup lasagna! This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck.
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work.
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One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! A fun snack mix pressed into chewy bars, this treat is popular with kids of all ages. Someone is always asking me for this quick and easy recipe. A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking.
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. My twist on rice crispy bars includes crunchy crushed pretzels.
Then I top them with a creamy peanut butter coating and rich chocolate topping.
On hot days in Colorado, we chill out with slices of this berries-and-cream dessert. The layered effect is so much fun. Use any flavor of sorbet you like. I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me!
If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to stir up and can be pressed into a pan to form bars or shaped into balls. You can make the berry sauce ahead of time and chill. Then assemble the entire dessert right before the picnic or party.
The shortbread crust adds richness. This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! I love the combination of fresh strawberries and lemon curd in this ice cream pie. It's so refreshing, especially in an easy make-ahead dessert like this. My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper.
A classic at the pinnacle of its powers, our recipe for The Ultimate Carrot Cake is a multi-purpose, always-appropriate star of the dessert table. It is dense and moist, an ideal no-fail recipe for when you need a reliable go-to cake. This is a great recipe for bake sales and impromptu weekend desserts alike.
We went for three thick layers plus a creamy brown sugar-cream cheese frosting. For additional edible decoration, try our recipe for candied carrot curls, pretty helixes that add something special to the display. Be sure to use caution while de-panning: These layers are tender, so remove from pans carefully! Recipe: Mixed Stone Fruit Pie. Summer stone fruits are the stars of this delicious seasonal pie. Far from a cacophony of fruit, this pairing of fruit and filling blends together seamlessly.
In fact, this is a no-cook filling. It makes an ideal dreamy base for this icebox pie piled with freshly cut fruit. The fruit mixture topping is customizable, so choose your favorite summer stone fruits and make the pie your very own. This dessert feels fresh any time, but none more so than in summer, when nectarines, cherries, mangoes, apricots, plums, and peaches fill Southern orchards, weighing tree limbs with their gorgeous, seasonal bounty.
This classic is so fresh and substantial that it can stand on its own. Thinly sliced fresh apples the recipe calls for two and a half pounds of Granny Smith apples create rich, moist, irresistible layers of fruit within the cake.
This cake can truly do it all. This recipe is doubly—maybe even triply—American, and we think it has a lovely Southern infusion, too. The sweetness of apple pie mingles with the crisp lightness of this well-formed cornmeal crust. Thick layers of sliced apples give some textural complexity to the dish.
This is, after all, double apple pie with cornmeal crust. It deserves a little adornment. This is one of those desserts. It will be hard to have just one bite of this decadent dessert.
The rich melted chocolate center and moist chocolate is beyond perfection for chocolate lovers. Since this dessert is formed into individual cakes, this mocha java concoction is perfect for dinner parties. With a thick dusting of powdered sugar, it mixes substantial chocolate with a delightful, dainty presentation on the plate.
This cake upends expectations by adding blackberry and apple to a traditional upside-down cake. Moist, delicious, and surprisingly easy, this upside-down cake may become your go-to recipe for entertaining. Sweet and tart, it calls for two large apples. Either way, it is a delicious creation. If you do decide to use frozen berries, be sure add them directly from the freezer—no thawing allowed—so that they hold their shape in the cake mixture. A favorite of Southern showers everywhere, lemon bars are a dainty and delectable treat.
They combine the best of both worlds: a creamy citrus inside and a crisp pastry-esque exterior.
The flaky crust and gooey lemon center are the perfect pair in this best-ever traditional lemon bar recipe. The acidity of the lemon—a bright citrus focus—is beautifully balanced in this recipe, which brings the lemon flavor to a delicious height, somewhere between a sweet lemonade and a pure lemon zest.
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It s best served cooled and sprinkled with delicate powdered sugar for a light touch of added subtle sweetness. With one bite, it will transport you to the breezy tropics, or at least a sunny nearby lemon or lime grove. This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.
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Also try our lemon-lime glaze and, for added effect, candied lemons—they taste great scattered atop the cake. This bread tastes as good as it looks. Heed our words, though: Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce.
And what a sauce it is. Thick, viscous, and delicious, this sauce elevates the pull-apart bread to dessert level. No dessert guilt here. Recipe: Strawberry-Buttermilk Sherbet. Building on the current ubiquitous state of buttermilk—truly, it seems like buttermilk is everywhere these days, combined with everything from chicken to chocolate—we paired it with strawberry for a special sherbet blend. To recreate this dessert, blend buttermilk with your choice of fresh or frozen strawberries to create this creamy springtime treat. This simple recipe only takes 15 minutes to prep before going into the ice cream maker.
Get your glass bowls ready and call everyone to the table. They are called So-Good Brownies for a reason. That reason is: They are so good. No surprise there. This basic brownie recipe is great on its own, or we encourage you to try it with some of our quick stir-ins and stellar toppings for out-of-this-world chocolate brownies! They are fudgy—with an accessible, comfortable depth of flavor—and the variations on this recipe are truly endless.
You know those mornings when you have to play hostess? Your guests come padding into the kitchen in their pajamas, rubbing eyes still hazy with sleep, and a stomach growls.