Category Archives: Dessert Recipes

Best Dessert Recipes Try it At Home Easy.

Pumpkin Chocolate Cheesecake


For the crust
5 oz. chocolate wafer cookies, such as Nabisco’s Famous
2 Tbs. granulated sugar
2-½ oz. (5 Tbs.) unsalted butter, melted
For the filling
1 lb. cream cheese, softened
1 cup granulated sugar
1 cup canned pure pumpkin purée
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
½ tsp. vanilla paste or pure vanilla extract
2 large eggs
1 large egg yolk
1-¼ cups plus ⅓ cup heavy cream
3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (½ cup plus 2 Tbs.)
For the whipped cream
¾ cup heavy cream
¼ cup sour cream or crème fraîche
1 Tbs. honey
½ tsp. vanilla paste or pure vanilla extract


Position a rack in the center of the oven and heat the oven to 350°F. In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch spring form pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.

Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan. Fill and bake the cake In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside. Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. For the marbled look at right, work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. (For other patterns for swirled cakes, see “Marbling and Beyond.”) Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes. Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack.

Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours. Make the whipped cream and serve Whip the heavy cream, sour cream, honey, and vanilla to medium-soft peaks. Remove the side of the spring form pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat serving plate. Use a knife warmed in hot water and wiped dry to cut the cake, wiping it clean and reheating it after every slice. Serve with the whipped cream

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Eggless Summer Berry Ice Cream


1¼ cups berries (I used blueberries, strawberries and blackberries)
2 cups heavy cream
⅓ cup sugar, plus 1-2 tablespoons more if your berries are tart
⅛ teaspoon kosher salt
2 tablespoons vodka


Mash berries with a fork or potato masher, leave some chunky bits.

Bring the 2 cups of cream to a simmer with 1/3 cup sugar and the salt over medium low heat in a heavy saucepan, stirring occasionally, until the sugar is dissolved. Transfer to a heatproof bowl and add the vodka. Cool for at least 1-2 hours in the refrigerator.

Pour the chilled mixture into an ice cream machine, add the mashed berries and churn according to manufacturer’s directions. Transfer the ice cream to a container and freeze for at least 2 hours. Remove from freezer for 5 minutes before serving.

Yields one quart

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Caramel Cream Cake


1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake Batter
Pecan Pie Filling
Cream Cheese Frosting
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
Pecan Pie Cake Batter:
½ cup butter, softened
½ cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped pecans, toasted
Pecan Pie Filling:
½ cup firmly packed dark brown sugar
¾ cup dark corn syrup
⅓ cup cornstarch
4 egg yolks
1½ cups half-and-half
⅛ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Cream Cheese Frosting:
½ cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

Pecan Pie Cake Batter:

1. 1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
2. 2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.
3. 3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.

Pecan Pie Filling:

1. 1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Cream Cheese Frosting:
1. 1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

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Tres Leches Cupcakes


¾ cup unsalted butter, softened
1 cup sugar
3 eggs, separated
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
½ cup evaporated milk
½ cup sweetened condensed milk
½ cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting
Dulce de Leche Buttercream Frosting:
5 large egg whites
1½ cup sugar
4 sticks unsalted butter, diced and softened
¼ teaspoon salt
1 tablespoon vanilla
½-1 cup of dulce de leche, room temperature



1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.
3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume and forms stiff peaks when the whisk is pulled up out of the meringue.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.


1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.

Oven method for dulce de leche:

1. Empty the contents of a can sweetened condensed milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
2. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30minutes on the water level and adding more as needed.
3. Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.
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Chocolate Chunk Mocha Cookies


2 cups flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
⅔ cup firmly packed light brown sugar
2 eggs
4 teaspoons McCormick® Pure Coffee Extract
6 ounces semi-sweet baking chocolate, coarsely chopped
1 cup chopped walnuts


Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and coffee extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

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