Dessert - quick and easy recipes - page 100

Banana chocolate chip muffins can also be healthy and vegan-friendly. This recipe is easy, quick and delicious.

This recipe is healthy and they don't look it because the taste is spectacular. Learn how to make the best cookies in the world.

Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.

This classic recipe for a chocolate-hazelnut crêpe with banana will transport you to the streets of Paris. Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.

My mom’s slow cooker chocolate cake is a straightforward recipe that’s a great way to introduce little ones to cooking. I measured out all of the ingredients, and then had my daughter do all the mixing. Serve Slow Cooker Chicken Tacos with this cake for dessert, and there you have it: an easy, kid-friendly menu. Note: You’ll need a medium-sized, 3.5-quart, slow cooker for this recipe. If you use a large, 7-quart, slow cooker the edges tend to by black.

For this easy microwave chocolate mug cake recipe, flour, sugar, cocoa powder, vegetable oil, and an egg turn into a delicious treat in 90 seconds. Raspberry preserves and shredded coconut give it a Black Forest twist.

Fresh or frozen berries, a little sugar, and yellow cake mix are all you need for this easy campfire cake and berry cobbler recipe.

Roughing it in the wilderness shouldn’t mean deprivation. These easy chocolate éclairs call for a can of refrigerator breadstick dough, another of whipped cream, and some chocolate sauce. Build a fire, gathers some sticks, and you’re set.

In this recipe adapted from Just A Pinch, waffle cones get a filling of peanut butter, banana, marshmallow, and chocolate chips, then wrapped in foil and grilled.

Also called moon pies, whoopie pies are actually two little cakes sandwiched together with a layer of frosting in the middle. They’re the ideal treat to pack up and take on the road, to a school bake sale, the office, or a party potluck. For more icing-filled inspiration, check out our Gingersnap Sandwich Cookies with Lemon Filling, Little Ditsy Cream Pies, and Chocolate Sandwich Cookies with Peppermint Buttercream Filling.

This recipe is presented by Eggland’s Best. Bite-sized cheesecakes are easier to make, transport, serve, and eat for parties or any occasion. Use paper muffin cups, or any tart or bite-sized baking cup. Top it off with berries, cherries, or even mango slices to complement the creaminess.

This recipe is presented by Eggland’s Best. Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can. To build the tri-colored layers, you’ll need three 11-by-7-inch baking pans and wax paper. When you slice the finished product, you’ll discover the Italian flag within. Bon appetit!

This recipe is presented by Eggland’s Best. Make sure to stir, not blend, the toffee bits in the cupcake batter to ensure the bits stay intact, for that satisfying crunch through and through. To create pretty concentric circle swirls, spoon the molasses buttercream frosting into seal-able plastic bag and use scissors to cut off bit of the corner through which you can squeeze the icing in a controlled way.

This delicate frosting has a nice cream cheese flavor and just enough sweetness to complement any cupcake or cake without overwhelming it. We even use it to top our Zucchini and Pine Nut Muffins. Make-ahead note: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.

A home-churned frozen dessert is the most comforting of simple pleasures. Here, things get a healthy twist with peanut butter–flavored frozen yogurt. All you do is whisk together some plain yogurt, a bit of heavy cream for body, sugar, peanut butter, vanilla extract, and a pinch of salt. Scrape it into the bowl of your ice cream maker and churn about 20 minutes. Like all frozen desserts you make yourself, you need to let this recipe set up in the freezer.

Matcha is all the rage, and we’re finding new ways to incorporate it into our cooking and baking, besides just matcha tea. Why are we so mad about matcha? Well, it’s green tea, but times 10. Matcha is the ground-up whole leaves, so you get more of all the antioxidants, caffeine, and other good-for-you stuff. And, it doesn’t hit you hard with a burst of energy and then a crash, like coffee can do. It’s more of a long, slow influx of energy. A little goes a long way.