Sunday, May 28, 2023

Diving headfirst into dessert!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Dessert is a marvelous time of day where you can finally let your hair down, your worries about calories go, and really dig into what you have been craving all day! One of my favorite things about dessert is its versatility! Dessert is often noted as a sweet and sugar meal at the end of the day and for some people that may be just the ticket! But, savory desserts are not to be overlooked! Here are some sweet and savory dessert recipes to cure that craving!

Chocolate Chunk Pecan Brownies

Diving headfirst into dessert!
  • 1 cup margarine or butter
  • 2 cups of sugar
  • 2 teaspoons vanilla
  • 4 eggs, slightly beaten
  • 1 cup All-Purpose or Unbleached Flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon salt
  • 8 oz. semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans
  1. Heat oven to 350°F. Grease 13×9-inch pan. In a medium saucepan over low heat, melt margarine. Add sugar, vanilla, and eggs; blend well.
  2. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, and salt; mix well. Stir in chocolate and pecans. Pour batter into greased pan.
  3. Bake at 350°F. for 30 to 40 minutes or until set. Cool 1 hour or until completely cooled. Cut into bars.

Easy Homemade Churros with Chocolate Sauce


Diving headfirst into dessert!


  • 1/2 cup sugar
  • 1 1/2 Tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup of water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 quarts vegetable oil
  • 1 cup all-purpose flour

Chocolate sauce

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  1. a cloth pastry bag or heavy-duty plastic pastry bag
  2. a large star pastry tip (such as Wilton #2110)


  1. Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
  2. In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
  3. Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
  4. Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
  5. Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they’re golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Chocolate sauce

  1. Place the chopped chocolate in a small bowl.
  2. Warm the heavy cream in a small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Key lime pie

Diving headfirst into dessert!

Lime filling:

  • 4 teaspoons grated key lime zest
  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup fresh key lime juice


  • 2 cups graham cracker crumbs((approximately 14 full graham crackers))
  • ⅓ cup light brown sugar
  • ½ cup unsalted butter(melted)
  • Pinch salt


  • 1½ cup heavy cream(chilled)
  • ½ cup powdered sugar
  1. Preheat oven to 350 degrees F.
  2. Make the Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
  3. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.
  4. Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. (At this point, the pie can be covered directly with plastic wrap sprayed with non-stick cooking spray and refrigerated for up to 1 day.)
  5. Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

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