Who doesn’t love to pamper themselves? What can be a better way than to treat yourself with some sweet yummy soulful desserts? No matter how much you eat, there is always a space for a mousse cake or pudding.
But who can wait for an hour to bake Desserts after working 9:00 p.m. to 5:00 p.m. a day. Here I am going to share some simple and easy three ingredients desserts you can make right in your home in a few minutes.
Add these to your next event food list and impress your relatives. My mouth is already watering. Yummy!
1. Apples + Puff Pastry + Dulce de Leche = Caramel Apple Tart:
Adding caramel to any sweet dish makes it super tasty. And what better way is there to end your day with an apple tart. After all ‘an apple pie a day keeps the boredom away.
Unroll one 9-oz. sheet puff pastry and roll to make a 10-inch square. Use a knife to score a 1-in lightly border all around the edges of the pastry. Use a fork to prick holes all over the centre of the pastry. Spread the middle of the dough with ½ cup dulce de leche and then layer on 2 thinly sliced apples. Bake in a 400º F oven for 20-25 minutes. Make sure you bake until the pastry is golden brown and flaky and the apples are tender. Serve hot.
2. Cookie Butter + Eggs + Sugar = Mini Cookie Butter Cakes:
Whenever my mum used to bake a cake, the sweet treat ended up at a fight. A fight to grab a bigger piece is ultimate and customary among cake-lovers. But finally, here is the sweet and just solution: mini cakes for everyone. Top it with cookie butter to make it a bit creamy and smooth.
Put 1½ cups cookie butter in microwave with 20-second intervals until it is pourable. Beat 5 large eggs and ½ cup sugar for 6-8 minutes with an electric mixer (high) in a large bowl until it triples in size. Beat the warm cookie butter into the egg-sugar mixture and mash it until you achieve a thorough and smooth mixture.
Divide the batter among the cups of a greased 12-cup muffin tin. Bake in a 350º F oven for 18-22 minutes until it is cooked from top to bottom. Perform a toothpick test and stop baking if the toothpick inserted in the center comes out clean. Wait for 5 minutes, then invert the cakes onto a cooling rack. Glaze it with ½ cup more warmed cookie butter.
3. Nutella + Eggs + Flour = Fudgy Nutella Cake
Nutella!! Name is enough to make you fall in love with the dessert. Nothing can be more heavenly and royal than a Nutella cake topped with Nutella chocolate. Yum yum!
Beat 1½ cups Nutella with 4 large eggs in a large bowl until well combined and slightly increased in volume, about 2 minutes. Fold in the ½ cup all-purpose flour until pooled. Scrape into a greased and parchment-lined 8-inch pan and bake at 350º F until the center is just set, 35 to 40 minutes. Let the mixture cool in the pan for 10 minutes. Cool on a wire rack until room temperature is achieved. Frost with ½ cup Nutella, and serve.
4. Pie Dough + Pears + Maple Syrup = Maple Pear Galette:
How can one eat and finish such a beautiful juicy desserts? Well, I can! Dipped in maple syrup, these Galette are enough easy and simple to make. What are you waiting for?
Roll 1 pound pie dough into a 12-inch round and place on a parchment-lined baking sheet. Toss 1 pound sliced pears (about 4 small pears) with 2 tbsp. maple syrup. Pile these syrupy pears in the center of the pie dough, leaving a clean 2-inch border. Fold the edges of the dough towards the center to contain the filling. Bake in a 400º F oven until the pastry is golden brown and flaky and the pears are tender, 40 to 50 minutes. Drizzle with 2 tbsp. maple syrup and serve.
5. Gingerbread Cake + Cool Whip + Orange Marmalade = Orange Gingerbread Trifle:
These delicious layered trifles struck me with love at first sight. You will fall much harder for them the moment you taste them. You wouldn’t want to serve anyone but you only.
Layer 12 oz. cubed homemade or store-bought gingerbread, one 8-oz. container Cool Whip (or 3 cups whipped cream), and 1 cup orange marmalade in 4 glasses and create 2 or 3 layers of each ingredient. Serve immediately, or refrigerate for up to 4 hours to let the flavours and ingredients meld.
6. Pecan Pie Filling + Butter + Biscuit Dough = Gooey Pecan Pie Biscuits:
We all can cheat on our diet with this one. After all, these are just some pies fitted in a biscuit.
Cut 1 pound cookie dough into 16 equal pieces, then roll the dough into balls and put them in a large bowl. Toss with 2 cups pecan pie filling and 1 stick (½ cup) melted unsalted butter. Scoop everything into a medium oven-proof skillet and bake at 350º F for 22 to 27 minutes, until the biscuits are cooked through. Serve hot.
7. Apple Pie Filling + Crescent Dough + Cream Cheese = Apple Cream Cheese Babka:
Unroll two 8-oz. tubes crescent dough onto a work surface. Spread the dough with 6-oz. room-temperature cream cheese, dividing evenly between the two pieces of dough. Reserve ¼ cup from one 21-oz. can apple pie filling. Use the remaining sauce to top the cream cheese. Roll the dough into 2 logs and slice both in half lengthwise through the middle. Twist two sections together at a time, keeping the cut side up. Arrange both twists in a cast-iron skillet or a baking pan with their ends touching, in the shape of a ring or a wreath.
Bake at 375º F for 35 to 40 minutes, until the dough, is golden brown and cooked through. Mix the reserved apple pie filling and 2 oz. cream cheese and drizzle over the top of the babka. Serve hot.
8. Gingersnaps + Lemon Curd + Heavy Cream = Lemon and Gingersnap Icebox Cake:
The cream makes it super delicious and softer to eat. Lemon curd gives it the desired twist.
Whip 4 cups heavy cream and 1½ cups lemon curd with an electric mixer in a large bowl until the cream is whipped and holds stiff peaks. On a plate, layer the whipped cream mixture with 1 lb. gingersnaps. Arrange the cookies and cream into layers, creating a 4-inch-tall round, the size of a regular 9-inch cake. Frost the outside with a layer of the cream and then refrigerate overnight (at least 8 hours). Before serving, decorate the cake with more lemon curd and sprinkle with crushed gingersnaps.
9. Pumpkin Ice Cream + Self-Rising Flour + Marshmallow Fluff = Marshmallow Pumpkin Cake:
Who doesn’t love marshmallows! What if they form a collaboration with cakes! Pumpkin with marshmallows, I would want to taste it.
Beat 1 pint melted pumpkin ice cream with 1½ cups self-rising flour. Scrape into a greased and floured 8-inch cake pan and bake at 350º F for 25 to 30 minutes until a toothpick inserted in the centre comes out clean. Invert onto a rack and cool to room temperature. Frost with 2 cups marshmallow fluff, then toast the fluff with a blowtorch (optional).
10. Heavy Cream + Chocolate Chips + Caramel = Chocolate Pudding with Whipped Cream and Caramel Sauce:
Cook 2 cups chocolate chips and 1½ cups water over medium heat in a saucepan until the chocolate is melted. Beat on high for 10 to 15 minutes with an electric hand mixer until a fluffy mousse comes together. Scoop into a serving bowl, then top with 2 cups whipped cream, drizzle with caramel sauce, and sprinkle with more chocolate chips.
I know you cannot wait to try these yummy and delicious mouth-watering desserts in your home. I won’t mind if you send me one. Post a comment to let me know how it went. Have a yummy Desserts day!