By GourmetKosherCooking.com, Matzav.com
Some people consider themselves chefs, some are bakers, and some just like to have fun in the kitchen. Whatever the case may be, desserts are an essential part of any Shabbat or Yom Tov meal, so even those of us who can’t seem to get a cake to bake properly need to learn a few easy recipes to satiate the sweet tooth. And what better time to work on those sugary selections than in the weeks leading up to Purim? Here are a bunch of easy dessert recipes that will take only a few minutes to prepare, but will leave lasting impressions on your taste buds.
For even more great dessert recipes, go to www.GourmetKosherCooking.com.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Spray the mug with nonstick cooking spray. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put the mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT !
This is an easy and attractive dessert.
1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar
Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9×5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.
This recipe is incredibly delicious, super easy to make, and quite unhealthy (consider yourself warned). It makes three pies which is lucky because you may eat one while waiting to serve the others. Freezes well but rewarm before serving.
2 Duncan Heinz brownie mixes, the 9×13 size (alternatively you may make homemade brownies but it is really not necessary)
24 cookies worth of chocolate chip cookie dough (Kineret works well)
3 graham cracker pie crusts
Top with pareve whipping cream or pareve vanilla ice cream
Preheat the oven to 350 degrees.
Make brownies following the “cakey” version on the box. Divide batter between the three pie crusts. Crumble the cookies on top (8 cookies per pie). Bake 30-45 min. It is going to be VERY VERY wet in the middle when you check it with a toothpick, so, after 30 min, check the part of the pie closer to the crust with a toothpick. It should still be VERY wet but not totally batter. This is better undercooked than overbaked. Depending on the oven calibration, cooking time is 30 -43 minutes. Delicious served warm with whipped pareve cream or pareve vanilla ice cream.
5 Granny Smith apples, sliced
¾ cup brown sugar
½ cup flour
½ cup oats
1 (3½ ounce) package butterscotch pudding mix
1 teaspoon cinnamon
½ cup margarine
Preheat oven to 350 degrees. Place apple slices along bottom of 9 x 13-inch pan. Combine other ingredients until coarse crumbs form. Sprinkle on top of apples and press down slightly. Bake for 50 – 60 minutes. Best served warm with vanilla ice cream.
1 package Butter Recipe Golden cake mix
1 cup mashed bananas (about 3 medium bananas)
¾ cup oil
½ cup sugar
¼ cup non-dairy creamer
1 teaspoon vanilla
1 cup chopped toasted pecans
1 (8 ounce) container vanilla frosting
Preheat oven to 325 degrees. Grease a 10-inch bundt pan. Combine cake mix, eggs, bananas, oil, sugar, non-dairy creamer and vanilla in a large bowl. Beat until well combined. Pour into pan and bake for 50 to 60 minutes. Cool completely. Combine nuts and frosting and spread over cake.