Currently browsing Dessert Recipes

I love little make ahead desserts which will happily sit in the freezer until you are ready to serve.  These little leftover Christmas pud bombs are delicious and extremely easy to prepare.

These little rocky road squares are perfect to serve up to any guests this festive season.  They are very easy to make just be sure to melt the butter and condensed milk low and slow.

The joys of rice pudding are unfortunately no longer widely celebrated but this was one of my favourite desserts while I lived in Sweden and it's the perfect sort of warm dessert for cold winter days.

This recipe is adapted from an old Swedish cookbook which I found in the basement of Sofie's grandmothers house.  This pie is wonderfully moist and has a tasty crust.  You can adapt it with any berries you wish.

At the moment life is sitting quite happily in limbo, as we fall between the seasons of late Summer and early Autumn.  There is still warmth in the air, yet I’m beginning to be drawn back to the more heavy and slow cooked dishes.  While it can easily be argued that Ireland got a fairly awful Summer this year, I haven’t been left short on Summer produce.  My tomatoes, while slightly late are starting to turn a rich red and my proud pumpkin patch which has long been developing a personality of its own, now sits watching our living... 

This cake is a big favourite amongst kids and some adults too! Dime bar and ice cream are great together. And the addition of lime-sugared strawberries makes a really fresh and summery accompaniment that suits the cake perfectly.

There are hundreds of great recipes to enjoy the first rhubarb of the season, but this is really one of my favourites.  Cooking the rhubarb until it is tender with great flavours like vanilla, lemon and ginger really make a great base for these little crumble tarts.  You can also use this mixture to make rhubarb crumble slices, simply add the cooked rhubarb and crumble topping to a baking tin lined with a basic sponge cake mixture.  Use wholewheat flour and nuts and seeds to make the crumble mixture a little healthier.  Experiment with the flavours, rhubarb goes really nicely with strawberries, the juice of an orange, star anise, and cinnamon.  Rather than making individual tarts this mixture can also be made into one large tart.

The smell of these muffins straight out of the oven instantly creates that feel of Christmas.  Warm spices wafting around the kitchen doesn't get any better!  The cinnamon cream cheese frosting is an absolute must and completely takes these muffins to Christmas heaven!

You have to try these absolutely delicious cranberry and white chocolate muffins. They make the best of leftover cranberries, but you could also use any other berry you wish. The sweetness of the white chocolate really balances out the sourness of the cranberries... utterly delicious!

I don't think there is any question that the Americans know how to create the most overindulgent desserts, and this one ticks all the boxes.
These were created by an American chain of restaurants and have something of a cult following in the US. Put simply, it's cookie dough piled into individual serving dishes and baked at high heat, so you get a set top and edges but a ridiculously gooey interior.
When they are pulled out of the hot oven, a big dollop of vanilla ice cream is plonked on top to melt and mingle with hot, soft cookie. Makes four individual portions.

This is my take on the classic English recipe "Eton Mess" which originally uses strawberries.  You can really use any fruit here and just adapt on the cream and meringue mixture.  The recipe takes minutes to throw together and is a super last mintue dessert.

These are one of my favorite little autumnal (yes I said autumnal, it rolls off the tongue doesn't it!) desserts, because they are really easy and make you look like a baking genius, when, realistically all you do is make some pastry and fill it with apples and blackberries. No messing around with blind baking, pie tins, or fancy latticing here, this is a no fuss dessert which you have to serve with cream or, even better, a soft scoop of vanilla ice cream!

Okay, so you've gotten past Rice Krispie buns; well, these Rocky Road Buns are the next step up in deliciousness. Packed with lots of goodies, these little babies will give you that quick hit of sugar you crave. They're easily thrown together in a matter of minutes with ingredients that can be found in the store cupboard. I picked up a very cute pack of 'mini mini marshmallows' to decorate the top of mine.

I think these blackberry crumb slices match the fruit perfectly! They are most definitely and bit more rustic looking than most cake slices, but are full of warm sponge and juicy flavours. Both the cake mix and the crumb topping are extremely easy to make and great for baking with kids!

Stoned summer fruits are whack bang in season at the moment and there are lots and lots of different recipes you can use to make the most of them, however I think keeping things simple brings out the natural juicy flavours and leaves you with far less washing up to do. A win win situation I think you'll agree! If you can't get vanilla sugar you can quite easily make a homemade batch by popping a vanilla pod in a jar filled with caster sugar. Or alternatively just use caster sugar and a splash of good quality vanilla extract.

By dropping the cocoa powder from the original whoopie recipe and substituting flour you get left with really beautiful plain whoopie discs. As a filling I use a combination of nutella and smooth peanut butter but you could also use the chocolate frosting from the cupcake recipe.