Blueberry Chocolate Cakes

How do you make an amazing blueberry cake even more delicious? Add some chocolate. I suppose this isn't some hidden magic trick tho, as chocolate makes almost everything better! The squeeze of lemon juice at the end gives a hint of tangy zing (serves 4).

INGREDIENTS
Olive oil spray
2 x 125g punnets blueberries (see note)
100g (1/2 cup) caster sugar
50g (1/3 cup) self-raising flour
40g (1/4 cup) plain flour
2 tbs cocoa powder
2 tbs skim milk
1 egg, lightly whisked
1 tbs vegetable oil
1/2 tsp vanilla essence
60ml (1/4 cup) water
1 tbs fresh lemon juice

PREPARATION
Preheat oven to 180°C. Spray four 150ml-capacity non-stick muffin pans with olive oil spray to lightly grease. Combine half the blueberries and 1 tablespoon sugar in a bowl. Divide evenly among the prepared pans.

Sift the combined flour and cocoa powder into a medium bowl. Add the milk, egg, oil, vanilla and 2 tablespoons of the remaining sugar, and stir until just combined.

Spoon the flour mixture evenly over the blueberry mixture in the pans and smooth the surface. Bake in oven for 25 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside for 5 minutes to cool slightly. Use a serrated knife to trim the tops of the cake so they will sit flat. Turn onto a baking tray.

Meanwhile, place the water and remaining sugar in a small saucepan over low heat and stir until the sugar dissolves. Bring to the boil. Cook, without stirring, for 1 minute. Add the remaining blueberries and cook, tossing, for 1 minute or until the syrup just starts to change colour. Remove from heat and stir in the lemon juice.

Divide the cakes among serving plates. Top with blueberries and spoon over a little of the syrup. Serve with cream freiche.

Chocolate Banoffee Pies

Banoffee pies are an English pastry dessert made from bananas, cream, toffee and boiled condensed milk (aka dulce de leche). Now this is purely preference, but Banoffee is perhaps the most satisfying dessert you can finish a meal with. Banana, caramel and biscuit. Add chocolate and you've got a great combo!

INGREDIENTS
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced

PREPARATION
Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture. Chill for at least 1 hour to set.

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.

Mountain Dew Apple Dumplings

I know it sounds strange, but the recipe is really good. Apple pastries are one of my favorite desserts. When I saw the recipe for this one, which included adding a small can of Mountain Dew I had to try it. These are very quick and easy to make.

INGREDIENTS:
2 large apples (Granny Smith or Gala are good)
2 (10 oz) refrigerated crescent roll dough tubes
1 cup butter
1 cup sugar
1 tsp. sugar
1 tsp. vanilla
1 can Mountain Dew

PREPARATION:
Heat oven to 350 degrees. Grease a 9x13 pan. Core each apple and cut into eight wedges each. Separate dough into triangles. Roll apple wedge into dough, starting at small end; pinch to seal and place in baking dish.

Melt butter in saucepan and add sugar and cinnamon, pour over dumplings. Pour Mountain dew around sides and down the middle of the pan, but not over the dumplings. You do not use the whole can, probably half. Bake 35 to 45 minutes and let them sit 10 minutes before serving.

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Apricot Clafouti

This dessert is really quick, easy, versatile & delicious. Creme fraiche gives this fruity custard-like French dessert an authentic flavour, however you can use sour cream instead of creme fraiche. For cherry & almond clafouti, replace the apricot with drained canned cherries. Sprinkle with flaked almonds before baking. Try other variations using different fruit as it comes in season! Preparation time 5 - 10 minutes, serves 4.

INGREDIENTS:
Melted butter, to grease
1 x 425g ctn apricot halves in syrup, drained
55g (1/4 cup) caster sugar
1 tbs plain flour
1 x 200g ctn creme fraiche
60ml (1/4 cup) pouring cream
1 egg, lightly whisked
1 tsp vanilla extract

PREPARATION:
Preheat oven to 200°C. Brush four 250ml (1-cup) capacity shallow ovenproof dishes with butter to lightly grease. Place on a baking tray.
Divide the apricot evenly among the prepared dishes.
Combine the sugar and flour in a bowl. Gradually whisk in the creme fraiche. Add the cream, egg and vanilla and whisk until well combined.
Pour the cream mixture among the dishes. Bake in oven for 15 minutes or until just set and golden. Set aside for 5 minutes to cool slightly. Serve.

Rhubarb Crumble Pie

This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve with a scoop of ice cream for a perfect summer dessert.

INGREDIENTS:
1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

Topping:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

PREPARATION:
Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan.

In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.

Strawberries with Balsamic Vinegar

Sometimes the quickest and simplest recipes can be the best; there is great joy in throwing together ingredients quickly and yet making such an incredible tasting dessert. Balsamic vinegar and black pepper intensify the flavor of strawberries and bring out their sweetness. You can use any type of fruit balsamic vinegar if you wish; raspberry or fig vinegars go particularly well.

Makes 6-8 servings.

INGREDIENTS:
16 oz. fresh strawberries, hulled and large berries cut in half
2 tbsp. Balsamic Vinegar
1/4 cup white sugar
1/2 tsp. fresh lemon juice

PREPARATION:
1. Place strawberries in a bowl. Drizzle good Balsamic Vinegar over strawberries, and sprinkle with sugar and lemon juice.

2. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but not more than 4 hours.

3. Serve plain, with vanilla ice cream or creme fraiche and a grind or two of black pepper.


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Apple Charlotte

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows. Take day-old white bread, mould slices of it into a round casing, cemented with lashings of butter, fill it with fruit and bake it until the bread is golden and the centre explosively pulpy. Traditionally filled with apple, variations can include almost any fruit, from bananas and berries to pears or pineapples... but nothing beats the classic.

INGREDIENTS:

6 golden delicious apples, peeled, cored and coarsely chopped
55 gm (¼ cup) caster sugar, plus extra for baking
325 gm unsalted butter, coarsely chopped
1 lemon, juiced and rind finely grated
2 cinnamon quills
20 slices (about 1 loaf) day-old white bread, crusts removed
170 gm (½ cup) apricot jam
To serve: pouring cream


PREPARATION:

Combine apple, sugar, 75gm butter, lemon rind and juice and cinnamon quills in a saucepan and cook over medium heat, stirring occasionally, for 20 minutes or until liquid has evaporated, then cool.

Preheat oven to 190C. Melt remaining butter in a small saucepan over low heat. Skim scum from top and discard, then pour clarified butter into a bowl, discarding milky solids on the bottom. Keep butter warm until required.

Lightly brush six 1 cup-capacity (6cm-diameter base) dariole moulds with a little butter and dust with sugar. Using a 6cm-round cutter, cut rounds from 6 slices of bread to fit base of moulds, then cut a 3cm-wide strip from the remains of each slice. Cut remaining slices into three (3cm x 9cm) pieces. Brush bread rounds liberally with butter and place in bases of prepared moulds. Brush remaining pieces liberally with butter and line each mould with 8 pieces of overlapping bread, allowing bread to overhang and pressing gently against side of moulds.

Divide apple mixture between moulds, then fold over bread to enclose filling. Place Charlottes on an oven tray and bake for 20 minutes or until bread is golden and crisp. Remove from oven, place another oven tray on top and weigh down with food cans for 5 minutes.

To serve, turn Charlottes onto a lightly greased oven tray, scatter with sugar and bake for another 5 minutes or until golden. Warm apricot jam in a small saucepan over medium heat for 1 minute or until warmed through, breaking up fruit with a spoon and adding water if it becomes to thick. Serve Charlottes drizzled with apricot jam and cream passed separately.


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Cashew-dates

Cashew-date is a pure, natural treat, and has particularly been a long tradition in Hyderabad region of India. A favorite at tens of small shops specializing in dates, dates with cashews is prepared by stuffing sweet, moist dates with fresh cashews. When you take a bite, first you would get the caramel-like date and then the cashew, which balances and enhances the tastes. This is perhaps the simplest recipe we have done at Easy Desserts - but its also makes a very delicious, very simple after dinner sweet!

INGREDIENTS:
Cashews

Dates

PREPARATION:

Stuff the dates with the cashews. Eat.

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Apple, Blackberry & Butterscotch Tart

This is one dessert that just NEEDS to be served with whipped cream. (Well, it doesn't need to, but I cannot imagine it served any other way!) This tart is simple and delicious; put down the pastry - make your own as per this recipe or use store bought - then fill with slices of apple and blackberries before pouring over the butterscotch. Sprinkle with icing sugar and serve with whipped cream!

INGREDIENTS:

- Filling
2 large / 3 small Granny Smith apples

15/20 fresh or frozen blackberries

150g brown sugar
3 Tbs plain flour
2 eggs

4 Tbs cream, plus extra for serving

- Pastry
120g plain flour

60g butter

Pinch salt

1 tsp lemon juice

Iced water

PREPARATION:

Make the pastry by putting the flour in a pile on a bench. Dice the butter and add with the salt, rubbing with your fingertips until the mixture resembles breadcrumbs. Sprinkle over the lemon juice and then 1 tablespoon of water at a time, mixing with your fingers until it begins to bind. Gather together into a ball and wrap in plastic. Chill for 20 minutes.

Bring the pastry up to room temperature. Roll out to fit a 21cm tart or flan dish and trim. Preheat the oven to 210C. Peel the apples, core, halve and slice thinly then pile into the case. Dot over the blackberries.

Whisk together the brown sugar, flour, eggs and cream then pour over the fruit. Bake for 10 minutes then lower the oven to 180C and continue cooking. If the edges of the crust become too brown, cover with tinfoil and continue to bake until the filling is set.

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Strawberry Tart

Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.

INGREDIENTS:

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

1 bar (8 ounces) reduced-fat cream cheese, softened

1/4 cup sugar

1 1/2 to 2 pounds strawberries, hulled and halved

1/4 cup seedless red currant jelly

PREPARATION:

Preheat oven to 350°. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan 1 - 6 hours; remove from pan just before serving.

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Apple Cranberry Walnut Crisp

We don't always do healthy recipes here at Easy Desserts, but this one is definately a healthy choice. High-fiber, low-calorie, and full of vitamins, oats are a boon to any dish. Another plus for this recipe is that it can be made ahead and warmed in a 250º oven while you eat dinner. It's great served with low-fat vanilla ice cream.

INGREDIENTS:

Filling:

9 cups peeled, sliced Gala apples (about 3 pounds)

1/2 cup fresh cranberries

1/4 cup maple syrup

1/2 cup apple cider or juice

1 1/2 teaspoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Dash of salt

Topping:

1 cup regular oats

1 cup whole wheat pastry flour

1/3 cup maple syrup

1/3 cup coarsely chopped walnuts

1/4 cup unsalted butter, softened

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

PREPARATION:

Preheat oven to 375°F. Prepare the filling by combining apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.

Combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375°F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.

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Warm Strawberries with Sambuca and Mascarpone

The simple treatment of fruit for dessert is an Italian signature. Enhancements range from fruit tossed with citrus juice, to being doused with wine or – common in the region of Emilia-Romagna – dressed with a splash of balsamic vinegar, to the liqueur-flavoured syrup here. Serves 4.

INGREDIENTS:

20 gm unsalted butter
500 gm strawberries, hulled and halved if large
50 gm (¼ cup, firmly packed) brown sugar
60 ml black sambuca
250 gm mascarpone
1½ tbsp icing sugar, sifted

PREPARATION:

Melt butter in a large frying pan, add strawberries, sprinkle with brown sugar and drizzle sambuca over. Cook, stirring occasionally, over low heat for 2-3 minutes or until strawberries are soft. Divide strawberries and cooking liquid among four heatproof glasses or bowls.

Place mascarpone and icing sugar in a small bowl and stir until well combined. Serve warm strawberries with mascarpone passed separately.

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Baked Nectarines with Coconut and Milk Chocolate

Fruit adapts beautifully to being cooked on its own, is easy to prepare, and tastes delicious. This recipe for Baked Nectarines is simple yet impressive and makes the most of the delicious summer stonefruit. Serves 6.

INGREDIENTS:
6 (about 800gm) nectarines
50 gm milk chocolate, finely chopped
50 gm coconut macaroons, finely chopped

25 gm (1/3 cup) shredded coconut
30 gm soft butter
1 egg yolk, lightly beaten

PREPARATION:
Cut nectarines in half and remove stones. Using a small sharp knife, cut away centres to make a shallow cavity approximately 3cm across, then finely chop pieces of nectarine flesh and reserve.

Combine chocolate, macaroons, coconut and reserved nectarine flesh in a bowl, then stir in butter and egg yolk and combine well.

Place nectarines, cut-side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly. Bake at 180C for 25 minutes or until nectarines are soft and filling is light golden. Serve nectarines, hot or warm, with optional double cream.

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Pear Tarte Tatin

Pear Tarte Tatin is a real treat, and is the perfect size to share. This recipe serves 2.

INGREDIENTS:

90 gm unsalted butter, coarsely chopped
90 gm caster sugar
½ tsp mixed spice
1 vanilla bean, halved lengthways
4 cloves
2 small Packham pears, peeled, halved and cored

150 gm puff pastry

PREPARATION:
Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean halves, then arrange pears on top, cut-side up, placing a clove in each pear half.

On a lightly floured surface, roll out pastry to 5mm thick and cut out a 15cm-diameter circle or a circle large enough to cover pears completely, then cover pears with pastry, tucking around pears. Place pan over medium heat, and as butter starts to melt spoon liquid over pastry. Cook for 5 minutes or until butter and sugar caramelises and is golden. Place pan in oven for 20 minutes or until pastry is golden. Remove from oven and spoon caramel over pastry. Place a serving plate on top of pan, invert plate and pan and turn tart out onto the plate – be careful as caramel will be very hot. Serve immediately with anglaise to the side.

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Amaretto Baked Apples

Baked Apples is a classic fruit dish, and this recipe uses macaroon biscuits and Amaretto liquor to add an almoney flavour. This dessert is delicious on a winters night with warm custard! Serves 6.

INGREDIENTS:

50g dried apricots, chopped
50ml Amaretto liqueur, plus extra for baking
6 medium Granny Smith or Braeburn apples
50g macaroon biscuits, coarsely chopped
30g butter
30g sugar
1/2 cup water

PREPARATION:

Soak the chopped apricots in the liqueur while you prepare the apples. Wash and core the apples and, with a sharp knife, cut a ring around the skin about halfway down each apple to prevent them splitting randomly.

Mix the soaked apricots with the chopped amaretti biscuits and stuff this mixture into the centres of the apples. Place the apples in a baking dish and set a small knob of butter on top of each and sprinkle with the sugar.

Pour the water into the base of the baking dish with a little extra Amaretto and bake in a moderate oven (180°C) for about 40 minutes until the apples are soft and buttery. Remove the apples from the dish and reduce any remaining juices over a gentle heat until they are syrupy.

Place the apples on serving plates and pour the syrup over. Serve with whipped cream and a small glass of Amaretto liqueur.

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Fruit Sautéed with Ginger, Honey and Rum

This tangy, sweet delight is very quick to make and absolutely delightful to eat. You can use almost any fruit with this recipe.

INGREDIENTS:
1 Mango
1 Pear
1 cup Seedless Grapes
1/2 Papaya
4 Dried Apricots
1 Lime
1 Vanilla Bean, Seeds Scraped (or 1 tsp. extract)
4 tbsp. Honey
2 tbsp. Butter
3 inches Fresh Ginger
Dark Rum (optional)

PREPARATION:
1. Mix the small vanilla seeds (cut bean in half lengthwise, and scrape out seeds with the tip of a knife) with the honey.
2. Peel and cut mango, papaya, and pear. Cut lime (with skin on) into very thin slices. Peel and slice ginger into thin sticks.
3. Melt butter in a large saucepan. Add all fruits and ginger. Cook for about 5 minutes on a high flame. Then, lower flame, and add the vanilla honey. Stir delicately. Flambé with rum if desired. Serve right away with sorbet or ice-cream.


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Banana Fritters

Banana Fritters are a favorite, especially in tropical or hot countries whose climates are ideal for bananas. Variations of this popular recipe are found in Malaysia, Brazil, Jamaica and Africa. Like a lot of desserts, this goes well with ice-cream!

INGREDIENTS:
2 oz flour
¼ tsp salt
1 egg
¼ pt milk
¼ tsp baking powder
2 large bananas, barely ripe
Lime or lemon juice
Batter
Vegetable oil for deep frying
Sugar for tossing

PREPARATION:
Sieve the flour, baking powder and salt into a bowl. Make a well in the center, break the egg and add it to the flour. Add a small quantity of milk and stir. Continue adding the milk gradually, stirring all the while, until the batter is a smooth consistency. Beat for about 5 minutes, cover and set aside.

Peel and slice the bananas diagonally into ¼ inch pieces. Coat thoroughly with batter. Heat the oil and fry the coated banana pieces until golden brown. Drain and sprinkle with lemon juice. Toss in sugar and serve hot.

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Baked Apples With Berries

Bursting with fruit, this recipe couldn't be simpler. Serve with cream or custard.

INGREDIENTS:
900g/2lb (approx 5) apples, peeled, cored and halved
100g/4oz caster sugar
225g/8oz frozen mixed berries

PREPARATION:
1. Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6. Place the apples in a shallow ovenproof dish. Add the sugar and toss until the apples are coated.
2. Shake the apples so they form a single layer and bake for 10 minutes.
3. Add the frozen fruits and bake for a further 15 minutes or until the Bramleys are tender. Serve warm with ice cream, cream or custard.

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Blueberry Cobbler

In this versatile recipe, you can use just about any fruit, fresh or frozen, in place of the blueberries.

INGREDIENTS:
1/2 cup sugar
1 Tbsp. cornstarch
4 cups blueberries (fresh, or leave frozen)
1 tsp. lemon juice
2 Tbsp. butter
1 cup flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup whole milk

PREPARATION:
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

Makes 8 servings.

Fruit Gratin

This is perhaps the quickest recipe on our site. Can you open two cans, chop a banana, mix and grill? Congratulations – you’ve got a delicious dessert! Serve these in individual ramekins with an ameretti biscuit for a quick triumph on special occasions.

INGREDIENTS
1 banana, peeled and diced
410g / 15 oz can Fruit Salad, well drained
420g / 15 oz can Vanilla Creamed Rice
2 tbsps toasted flaked almonds (optional)
1/4 cup brown sugar

PREPARATION
1. In a bowl mix together the banana, Fruit Salad, Vanilla Creamed Rice, and flaked almonds (if using).
2. Divide among 4 ramekin dishes and sprinkle each evenly with 1 Tbsp brown sugar. Fan grill in the middle of the oven at 190°C for 10 minutes until the top is golden and the creamed rice hot.

Serves 4.