Dessert

Indulge your sweet tooth with our delicious and irresistible dessert recipes! Whether you’re craving decadent chocolate treats, fruity delights, or creamy, dreamy confections, we have something for every occasion.

From classic cakes and homemade cookies to no-bake desserts, rich cheesecakes, and festive holiday treats, our recipes are perfect for special celebrations or everyday sweet cravings.

Need something quick? Try our easy, fuss-free desserts that come together in no time. Whether you love warm baked goods, refreshing frozen sweets, or nostalgic comfort desserts, these recipes are sure to bring a little extra joy to your day! 🍰🍫🍪

Homemade Key Lime Pie Recipe (VIDEO) – Sweet and Savory Meals

Homemade Key Lime Pie recipe from scratch with lots of lime zest and fresh lime juice for a fresh citrusy flavor with the most amazing creamy texture. #pie #keylime #keylimepie #videorecipe #sweetandsavorymeals #desserts #dessertrecipes #recipevideo

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Key Lime Pie

  • Author: Chef Emy
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Description

This homemade Key Lime Pie is a classic dessert I make all year long. I love preparing it from scratch with plenty of fresh lime juice and zest, giving it that amazing citrus flavor my family loves. The texture is super creamy, and the balance of tangy and sweet makes it so irresistible. The great thing is it’s ready in just one hour, chill time included.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/2 cup ground walnuts (pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs)
  • 3 tablespoons white granulated sugar
  • 5 tablespoons unsalted butter melted

Instructions

  1. Using a fork, stir together the crust ingredients in a medium bowl until fully combined and the graham cracker crumbs are moist.
  2. Press the mixture into a 9-inch pie dish or springform pan. Using your hands or a measuring cup, press and pat down the bottom and sides.
  3. Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Combine condensed milk, sour cream, and egg yolks in a medium bowl. Whisk together on medium speed until thoroughly combined.
  6. Add (key) lime juice and (key) lime zest. Whisk until thoroughly combined.
  7. Pour the mixture into the prepared crust.
  8. Bake for 25-30 minutes in the preheated oven. Do NOT brown the pie; only the crust should start turning a nice golden-brown color.
  9. Remove from the oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill the pie thoroughly in the refrigerator for 3-4 hours before serving.
  10. Serve cold, and do not keep at room temperature for more than one hour.
  11. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
  12. Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie, or use a spatula to spread it onto the pie.
  13. Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.

Notes

If theres one thing I always tell people when they ask how to make the best Key Lime Pie, its this: use fresh lime juice and zest. Ive tried bottled juice in the past, but I promise you, it never gives the same citrusy flavor. Freshly squeezed juice and zest bring the whole pie to life and remind me of the classic pie my mom used to make.

Nutrition

  • Calories: 324kcal
  • Sugar: 8g
  • Protein: 3g

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Homemade Key Lime Pie Recipe (VIDEO) – Sweet and Savory Meals

Homemade Key Lime Pie recipe from scratch with lots of lime zest and fresh lime juice for a fresh citrusy flavor with the most amazing creamy texture. #pie #keylime #keylimepie #videorecipe #sweetandsavorymeals #desserts #dessertrecipes #recipevideo

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Key Lime Pie

  • Author: Chef Emy
Print Recipe

Description

This homemade Key Lime Pie is a classic dessert I make all year long. I love preparing it from scratch with plenty of fresh lime juice and zest, giving it that amazing citrus flavor my family loves. The texture is super creamy, and the balance of tangy and sweet makes it so irresistible. The great thing is it’s ready in just one hour, chill time included.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/2 cup ground walnuts (pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs)
  • 3 tablespoons white granulated sugar
  • 5 tablespoons unsalted butter melted

Instructions

  1. Using a fork, stir together the crust ingredients in a medium bowl until fully combined and the graham cracker crumbs are moist.
  2. Press the mixture into a 9-inch pie dish or springform pan. Using your hands or a measuring cup, press and pat down the bottom and sides.
  3. Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Combine condensed milk, sour cream, and egg yolks in a medium bowl. Whisk together on medium speed until thoroughly combined.
  6. Add (key) lime juice and (key) lime zest. Whisk until thoroughly combined.
  7. Pour the mixture into the prepared crust.
  8. Bake for 25-30 minutes in the preheated oven. Do NOT brown the pie; only the crust should start turning a nice golden-brown color.
  9. Remove from the oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill the pie thoroughly in the refrigerator for 3-4 hours before serving.
  10. Serve cold, and do not keep at room temperature for more than one hour.
  11. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
  12. Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie, or use a spatula to spread it onto the pie.
  13. Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.

Notes

If theres one thing I always tell people when they ask how to make the best Key Lime Pie, its this: use fresh lime juice and zest. Ive tried bottled juice in the past, but I promise you, it never gives the same citrusy flavor. Freshly squeezed juice and zest bring the whole pie to life and remind me of the classic pie my mom used to make.

Nutrition

  • Calories: 324kcal
  • Sugar: 8g
  • Protein: 3g

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SHONEY’S FAMOUS STRAWBERRY PIE

This Easy Shoney’s Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream! #strawberrypie #bestpierecipe

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Strawberry Pie

  • Author: Chef Emy
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Description

This copycat Shoney’s Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream!

Ingredients

Scale
  • 1 (9-inch) frozen pie crust (or make your own)
  • 1 cup water
  • 1 cup white granulated sugar
  • 3 Tablespoons cornstarch
  • ¼ cup strawberry gelatin powder (Jell-O)
  • 1 pint fresh strawberries (tops removed and sliced into quarters)

Instructions

  1. Prebake 1 (9-inch) frozen pie crust according to directions on package (making sure to prick the crust with a fork so it doesn't puff up too much while baking). Cool to room temperature
  2. In a sauce pan, over medium-high heat, add 1 cup water, 1 cup white granulated sugar, 3 Tablespoons cornstarch and 1/4 cup strawberry gelatin powder. Whisk together until thoroughly combined.
  3. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
  4. Remove pan from the heat and allow the glaze to cool. Tip: I like to put the sauce pan into my sink where I've made some ice water.
  5. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk it occasionally as it cools. It should be thickened but still pourable.
  6. Add 1 pint fresh strawberries (tops removed and sliced into quarters) to the baked and cooled pie crust.
  7. Pour strawberry glaze over berries. Making sure to get it in between the nooks and crannies of the berries as best you can.
  8. Chill pie in the refrigerator at least 2-3 hours before slicing and serving. Top with a dollop of whipped cream.

Notes

If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.

Nutrition

  • Calories: 349kcal
  • Sugar: 37g
  • Protein: 2g

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“The Perfect Apple Pie Recipe 🍎🥧 – Classic Dessert Delight!”

“Discover the ultimate Apple Pie recipe that’s perfect for every occasion! 🍎🥧 With a buttery, flaky crust and a sweet, spiced apple filling, this classic dessert is sure to impress. Watch our video for easy step-by-step instructions to bake this timeless treat at home. #ApplePie #DessertRecipes #BakingInspiration”

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Food Recipes House

  • Author: Chef Emy
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Instructions

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    Cinnamon Sugar Swirl Sourdough Bread

    Bake an artisan Sourdough Cinnamon Bread with a beautiful cinnamon–brown sugar swirl and soft, tender crumb. This step-by-step recipe shows exactly how to fold in inclusions for clean spirals and maximum flavor. Perfect for the best toast of your life, cozy breakfasts, or gifting, crisp crust, warm spice, and naturally leavened goodness in every slice.

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    Cinnamon Brown Sugar Sourdough Bread

    • Author: Chef Emy
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    Description

    a delicious loaf of artisan sourdough bread swirled up with warm cinnamon and brown sugar

    Ingredients

    Scale
    • 350 g water, warmed to 85
    • 100 g active sourdough starter fed 8-10 hours prior, and bubbly
    • 25 g granulated sugar
    • 500 g unbleached all purpose flour
    • 11 g kosher salt, I use Morton's
    • 2 tablespoons ground cinnamon approximately, for layering in
    • 2/3 cup, 135 g dark brown sugar for layering in

    Instructions

    1. In a large mixing, combine the warm water and active sourdough starter. Use a whisk or Danish dough whisk to dissolve the sourdough starter into the water. Add the 25 g of granulated sugar to the mixture, and whisk to thoroughly incorporate.
    2. Add the unbleached flour to the mixing bowl, and use a wooden spoon or Danish dough whisk to incorporate the flour. When it becomes too thick to stir, use your clean hands to bring the dough together. The dough will be super shaggy, but that's ok. I like to use my bench scraper to scrape the excess dough off of my hands and back into the bowl. Scrape down the sides of the bowl as well, and sprinkle the kosher salt on the surface of the dough. Cover the bowl with plastic wrap or a clean disposable shower cap, and let the dough rest at room temperature for 30 minutes.
    3. After 30 minutes, use damp hands to throughly pinch the salt into the dough. This will take a couple of minutes. Use your hands to bring the dough together into a round shape, and cover the dough again, and let it rest for another 30 minutes.
    4. Stretch and fold the dough: remove the bowl cover, and gently stretch/pull one side of the dough up, and fold it over the ball of dough. Rotate the bowl 90°, and stretch the next side of the dough up, and fold it over. Work your way around the ball of dough until all of the sides have been stretched and folded. Lift the ball of dough up, and plop it over upside down back into the bowl. Cover the bowl again, and let the dough rest for another 30 minutes.
    5. Repeat this process another 2 times, stretching and folding the dough every 30 minutes. After the last stretch and fold, cover the dough again, and let it bulk ferment at room temperature for 3-4 hours, or until it is puffy, almost doubled in size, and there are small air bubbles on the surface of the dough.
    6. Very lightly flour your work surface, and pour the risen dough out onto the work surface. Gently stretch the dough out into a large rectangle, about 10×15". Generously sprinkle the surface of the dough with cinnamon, leaving a 1/2" border around the perimeter. Next, sprinkle 2 tablespoons of brown sugar on top of the cinnamon. Use your palms to gently press the brown sugar down into the dough.
    7. Fold the top 1/3 of the dough down into the center midline. Sprinkle on more brown sugar and cinnamon, leaving a small border. Fold the bottom 1/3 of the dough over the other 2 layers, like a letter fold. Sprinkle on more cinnamon and sugar, and gently pat the brown sugar into the dough. Carefully roll up the dough, enclosing the brown sugar and cinnamon, and use your hands to gently push and pull the dough around, forming a round boule shape.
    8. The syrupy brown sugar can leak out while the dough's proofing, so I line my proofing baskets with a tea towel, and dust it generously with flour or rice flour. Place the shaped loaf into the prepared proofing basket, cover the loaf with a clean disposable shower cap (to prevent it from drying out), or place it in a plastic bag – let the dough proof in the fridge for 2-3 hours.
    9. Place a large Dutch oven (with the lid on) into the middle rack of the oven, and preheat the oven to 450. Once the oven has come up to temperature, let it continue to heat up for another 25-30 minutes. Remove the dough from the fridge while the oven is preheating.
    10. Using oven mitts, carefully remove the Dutch oven from the oven, and remove the lid. Gently pour the dough out onto a piece of parchment paper, and score the top of the loaf to allow the steam to release.Lift the parchment paper with the dough on it, and lower it into the preheated pot. Place the lid on top, and place the Dutch oven back into the oven. Bake for 25 minutes.
    11. After 25 minutes, remove the lid from the pot, and bake for another 18-20 minutes until the curst is deeply golden brown/mahogany color. Remove the loaf from the Dutch oven, and allow it cool completely on a baking rack for at least 2 hours. Enjoy!

    Notes

    Recipe NotesStore leftovers in an airtight container for up to 3 days. This loaf of bread can also be frozen. For the best results, slice the loaf completely, and freeze in an airtight bag. To reheat, simply place the slices directly in the toaster for that freshly baked taste.

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    Easy Lemon Blueberry Sourdough Bread Recipe

    Easy Lemon Blueberry Sourdough Bread Recipe – Simplicity and a Starter

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    Lemon Blueberry Sourdough Bread Recipe

    • Author: Chef Emy
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    Description

    Lemon Blueberry Sourdough Bread is bursting with juicy blueberries and sweet lemon flavor from fresh lemon zest. It’s the sourdough loaf you’re going to want to bake all spring long.

    Ingredients

    Scale
    • 50 grams active sourdough starter 1/4 cup
    • 350 grams water scant 1 1/2 cups
    • 500 grams bread flour 3 1/2 cups
    • 11 grams salt 2 teaspoons
    • 150 grams fresh blueberries 1 cup
    • zest of a lemon

    Instructions

    1. An active starter can take around 4-12 hours to peak, so adjust to what works best for your situation.
    2. In a straight-edge bowl, add the active sourdough starter and filtered water. Mix with a Danish dough whisk or with your hand until it looks like a milky liquid.I love using this straight-edge bowl because it allows me to clearly see when the dough is done rising.50 grams active sourdough starter, 350 grams water
    3. Then, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.500 grams bread flour, 11 grams salt
    4. Let the dough rest for at least a half hour before you move on to the next step.
    5. With a bowl scraper, scrape the dough away from the bowl.
    6. Now, with slightly wet hands, grab a section of the dough and stretch the bread dough above your bowl. Then fold it over on top of the dough.
    7. Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 6 stretch and folds in total. You will notice the dough will start to look much smoother than before.Doing stretch and folds develops gluten in your dough, which is what allows your bread to rise beautifully while it bakes.
    8. Let the dough rest for another 30 minutes. (Now this is super flexible you dont have to stretch and fold every 30 minutes on the dot, but every 30 60 minutes will do just fine. As I said, its flexible).
    9. Repeat the identical stretch and fold process three more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold.
    10. Cover the dough after each stretch and fold.
    11. Now this is the most finicky part of sourdough. There isnt a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
    12. Bulk fermentation begins the moment you mix your dough and continues until you shape your dough.
    13. In an environment of 70 degrees, doughs will typically bulk ferment for a total of 12 hours, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warm temperatures will be faster, while cooler will be slower.
    14. The dough should have increased in size by 75%-The dough looks light, airy and jiggles when shaken.-The dough should easily pull away from the bowl.-There should be visible bubbles on top of the dough.-The dough doesnt tear when you do a windowpane test.
    15. With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
    16. Tilt the bowl and leave gravity to do the work to move the dough on the counter.
    17. Preshape the dough by doing another round of stretch and folds until you have gone full circle.
    18. With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.
    19. While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you just created, so make sure you are using a standard bowl that is around 10 inches to help keep the shape.
    20. Dust the banneton or the tea towel with flour (most will say to use rice flour, but I have used just regular all-purpose flour) to prevent sticking.
    21. Gather the fresh blueberries and the zest of one lemon. Set them to the side.150 grams fresh blueberries, zest of a lemon
    22. After 30 minutes of rest, flip the dough, with the seam side up.
    23. Gently stretch the dough into a large rectangle, this is called lamination technique. Be careful not to stretch any sections of the dough too thinly, as the blueberries will break through.
    24. Spread half of the blueberries and lemon zest over the dough.
    25. Next, take the left side of the dough and fold it towards the middle. Spread 1/2 of the remaining blueberries and lemon zest on top of this new section.
    26. Finally, take the right side of the dough and fold that towards the middle on top of the last section, like a tri-fold. Spread the remaining blueberries and lemon zest on top. Now, roll up the dough, starting with the part of the dough closest to you.
    27. Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear. Some blueberries may pop through the dough, this is okay.
    28. With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with a plastic bag or a shower cap.
    29. Place your proofing basket in the fridge to cold proof for 8-72 hours.Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread. But dont wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise.
    30. Thirty minutes before baking, place the dough in the freezer. This helps with the scoring design.
    31. At the same time, place your Dutch oven in your oven and preheat to 450 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.
    32. Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
    33. With a lame or sharp knife, score a crescent moon shape, or any other scoring design your prefer. This is necessary for your bread to be able to expand while baking.
    34. Grab the corners of the parchment paper and carefully place the loaf into the preheated Dutch Oven and cover it with the lid.
    35. Bake the Blueberry Lemon Sourdough Bread covered for 27 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 10-15 minutes with the lid off or until golden brown with an internal temperature of 205-210 degrees F.
    36. Once golden brown, remove the Dutch Oven from your oven.
    37. Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.
    38. Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf sing its little tune to you with every crinkle and crack.
    39. Once the hour is up, slice into your work of art, slather on some whipped blueberry honey butter, and enjoy!
    40. To a bowl of a stand mixer with the whisk attachment, beat together the room temperature butter, mashed blueberries, honey and salt on high until desired consistency is reached (2-3 minutes).113 grams unsalted butter, room temperature, 75 grams fresh blueberries, mashed, 45 grams honey, a pinch of salt

    Notes

    This recipe card was updated on 03/05/26.
    Day 1
    Feed starter before bed 1:4:4 ratio (ex. 25g starter /100g flour /100g water)
    DAY 2
    9 am Mix Ingredients
    9:30 11:30 am Stretch and fold every 30 minutes
    5 pm Preshape
    5:30 pm Inclusions, shape and place in the fridge
    DAY 3
    Score and bake in the morning
    ** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
    DAY 1
    Feed starter so that its active, bubbly, and at its peak (4-12hrs before mixing dough)
    8 pm Mix Ingredients
    8:30 10:00 pm Stretch and fold every 30 minutes
    DAY 2
    5 am Preshape
    5:30 am Inclusions, shape and place in the fridge
    Score and bake in the evening
    ** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
    Store sourdough at room temperature in a paper or linen bag for up to three days to maintain its crust. Avoid plastic, as it traps moisture and makes the bread soggy.
    For longer storage, freeze the sliced or whole loaf by wrapping it in plastic wrap and placing it in a freezer bag for up to three months. Thaw at room temperature or reheat in a toaster or oven.
    *Refrigeration is not recommended, as it dries out the bread and affects texture.
    Sourdough Lemon Blueberry Bread is irresistible when sliced, lightly toasted and topped with salted butter, my whipped blueberry honey butter, honey, or jams!
    If you happen to have any parts leftover that is starting to go stale, this Blueberry Lemon Sourdough Loaf makes for incredible French Toast or French Toast Casserole. Substitute plain sourdough with this Sourdough Lemon Blueberry Bread for a refreshing upgrade to a beloved breakfast option.

    Nutrition

    • Calories: 2926kcal
    • Sugar: 61g
    • Protein: 64g

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    Cottage Cheese Blueberry Cloud Bread | Low Calorie Treat

    Looking for a delightful twist on dessert? This Cottage Cheese Blueberry Cloud Bread is a high-protein, airy treat that’s bursting with juicy blueberries. Perfect for a light snack or a sweet finish to dinner, it’s easy to whip up and gluten-free too! Enjoy this fluffy goodness any time you crave something special. Perfect for busy nights or lunchboxes! 💙🍞

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    Fluffy Cottage Cheese Blueberry Cloud Bread

    • Author: Chef Emy
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    Description

    Light, airy, and high-protein cloud bread made with full-fat cottage cheese and fresh blueberries. Low carb, gluten-free, and naturally sweet.

    Ingredients

    Scale
    • 3 large eggs separated, room temperature
    • 0.5 cup full-fat cottage cheese drained and blended smooth
    • 1 tbsp cornstarch
    • 0.25 tsp cream of tartar
    • 1 tbsp powdered erythritol or allulose optional
    • 0.5 tsp vanilla extract optional but recommended
    • 0.5 tsp lemon zest optional but recommended
    • 0.5 cup blueberries fresh or frozen; if frozen, pat dry thoroughly

    Instructions

    1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Drain cottage cheese by pouring off liquid or straining through a fine-mesh sieve, then blend until completely smooth.
    2. Separate eggs into two clean, dry, grease-free bowls. Make sure no yolk gets into the whites.
    3. Add cream of tartar to the egg whites and beat on medium-high speed for 3 to 4 minutes until stiff peaks form. The peaks should stand straight up when the beater is lifted.
    4. In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, sweetener (if using), vanilla extract, and lemon zest until smooth.
    5. Gently fold the yolk mixture into the beaten egg whites in two additions using a spatula, with slow sweeping motions. Stop folding as soon as you no longer see large white streaks. Do not overmix.
    6. Fold in the blueberries gently, just 4 to 5 times, to distribute without deflating the batter or turning it purple.
    7. Scoop batter using a 1/4 cup measuring cup onto the prepared baking sheet, spacing mounds about 2 inches apart. Lightly flatten tops with the back of a spoon.
    8. Bake for 25 to 30 minutes until tops are golden brown and centers feel firm when gently pressed. Do not open the oven for the first 20 minutes. Let cool on the pan 5 minutes before transferring to a wire rack.

    Notes

    Best enjoyed within 12 hours for peak fluffiness. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven at 300°F for 5 to 7 minutes. Do not freeze. For a sweetener-free version, rely on the natural sweetness of the blueberries.

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    Cream Filled Pizzelles (trubochki)

    Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. #olgainthekitchen #pizzelles #trubochki #dessert #pastry #creamhorns #cannoli #recipes

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    Cream Filled Pizzelles (Trubochki)

    • Author: Chef Emy
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    Description

    Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. They will become a staple in your home!

    Ingredients

    Scale
    • 4 large eggs – room temperature
    • 1/4 cup granulated sugar
    • 1/4 teaspoon fine salt
    • 2 tablespoons grapeseed oil , (vegetable ok too – use melted cooled butter for crispier results)
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour , – sifted

    Instructions

    1. Preheat pizzelle maker while you make the batter. In a medium bowl, with an electric mixer, beat 4 eggs, 1/4 cup granulated sugar and 1/4 tsp salt on high speed until eggs are lightened in color and sugar is dissolved (about 2 minutes).
    2. Add the rest ingredients: 2 tbsp oil, 1/2 tsp vanilla extract and 1 cup sifted all-purpose flour. Beat everything together until flour is all mixed in, on low for about 1 min.
    3. With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18) and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working quickly, wrap the hot pizzelles around the wooden stick that comes with pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and break when you try to make cylinder shape). Repeat with remaining batter. Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in more than 1 layer while drying. They will become soggy and get squeezed, losing the round shape).
    4. To make the filling: In a medium bowl, with an electric mixer, beat 8 oz cream cheese on high speed (about 1 min). Add in 1/3 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 oz frozen cool whip and continue beating until filling becomes thick and smooth (2-3 minutes on high). Fill a piping bag with cream and fully pipe each pizzelle (both ends). For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to serve.

    Notes

    Avoid soggy pizzelles: Use melted unsalted butter instead of oil in batter ingredients to make them not as soft. (Oil tends to keep baked goods more on the softer side). Single-layer baked pizzelles and cover on top (to protect from lint) with paper towel or napkin until pizzelles are dry (4-5 hrs). These can be baked ahead of time and filled days later. *If you want the pizzelles to stay crispy until serving, I would suggest filling them just before serving. Like all cakes, when you fill these ahead of time, especially with heavy cream filling, they will become moist and soggy over time.

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    Hawaiian Roll French Toast

    Hawaiian Roll French Toast

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    Hawaiian Roll French Toast

    • Author: Chef Emy
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    Description

    Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations Ive ever sunk my teeth into. Were talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

    Ingredients

    Scale
    • 1 12 pack Kings Hawaiian Rolls
    • 3 large eggs
    • 3/4 cup half and half or whole milk
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 2 tablespoons brown sugar
    • Pinch of salt
    • 4 tablespoons butter for cooking
    • Powdered sugar fresh fruit, maple syrup for serving

    Instructions

    1. In a large bowl, whisk together the eggs and half and half until fully combined.
    2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
    3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
    4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Dont soak longer or theyll get soggy.
    5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
    6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
    7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

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    Easy Marshmallow Cheesecake – A Whipped Cream Cheese Delight

    This whipped marshmallow cheesecake is a perfect dessert for no bake pies lovers and anyone who craves light, sweet indulgence. #MarshmallowWhipCheesecake #CreamCheeseDesserts #DeliciousPies #EasyCheesecakeRecipes

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    Marshmallow Whip Cheesecake : No-Bake Dream Dessert

    • Author: Chef Emy
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    Description

    If youre craving a rich and creamy dessert that doesnt require an oven, this Marshmallow Whip Cheesecake is about to become your new favorite.

    Ingredients

    Scale
    • 1½ cups graham cracker crumbs
    • cup granulated sugar
    • ½ cup (1 stick) unsalted butter, melted
    • 16 oz cream cheese, softened
    • 7 oz marshmallow fluff (1 jar)
    • 1 tsp vanilla extract
    • 1 container (8 oz) whipped topping (like Cool Whip), thawed
    • Fresh berries
    • Mini marshmallows
    • Chocolate shavings or drizzle
    • Crushed graham crackers

    Instructions

      Notes

      Crust swaps: Try chocolate wafer cookies or crushed Oreos for a different base Flavor twists: Add lemon zest to the filling for a citrusy note, or swirl in raspberry jam before chilling Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes

      Nutrition

      • Calories: 310 kcal
      • Protein: 1g

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