#easy dessert

[toyastales]

Philadelphia Cheesecake Bars

[kkimura]

久しぶりのオートミールレシピ！今回は小麦なし、砂糖なしだけど、めちゃくちゃ美味しいモルテンチョコレートケーキを作りました！

外はカリッと中はしっとり、中央からはとろっとちょこレートが滲み出て。バニラアイスと一緒になべると、あー幸せ〜！簡単なので是非作ってみて下さい！

This healthy oatmeal chocolate lava cake is soft on the outside, molten in the center, and packed with deep chocolate flavor.

It tastes like dessert—but it’s made with wholesome ingredients you can actually feel good about.

Super easy to make so check it out and enjoy!

[velourfogg]

Watermelon Float

Ingredients

1 (6- 7 lb) seedless mini watermelon

1/4 cup sugar

2 tbsp fresh mint leaves, plus more to garnish

1 lime

1/2 pint vanilla ice cream

Methods

Quarter the watermelon. From 1 quarter, make 4 small wedges. Reserve wedges for garnish. Dice remainder of watermelon. To a blender, add the sugar, mint, juice of the lime, and watermelon. Blend until smooth. Refrigerate until chilled.

To serve, divide juice among 4 glasses, filling each glass three-fourths of the way. Add 2–3 small scoops of ice cream to each glass. Garnish with more mint leaves and reserved watermelon wedges.

[catcake24]

HEY YOU 🫵

YOU WANT A TREAT? YOU GOT AN APPLE AND SOME OATS? BOY, GO MAKE A MICROWAVE APPLE CRISP NOW

Recipe blog I got this from (I made some of my own small adjustments, but I’ve made it like this and it tastes good)

Ingredients

For the Crisp Topping

2 tablespoons all purpose flour

1 tablespoon brown sugar OR granulated sugar (I prefer brown sugar but both work)

1 tablespoon oats (it says old fashioned rolled ones in the post, but thats just regular oats)

1 tablespoon of salted butter (I just use salted butter personally)

For the Apple Filling

1 Apple peeled, cored, and cut into 3/4 inch pieces (basically just cut them into squares) (also remember to peel the apples! It doesn’t affect taste but the peels don’t get soft like the inner apple does)

2 tablespoons brown sugar OR granulated sugar

1/2 teaspoon all purpose flour

1/4 of a teaspoon of cinnamon or apple pie spice blend

Instructions

For the Topping

Combine flour, sugar, and oats in a microwave safe bowl. Using your fingers (or like a fork), rub butter into the mixture until it gains a coarse breadcrumb-like consistency.

Microwave on high power, stirring every 30 seconds for about 2 to 3 minutes until it becomes fragrant and golden. Transfer to a plate and let cool.

For the Apple Filling

In the same microwave-safe bowl, combine all apples, sugar, flour, and spices. Microwave until Apple has softened and juices have thickened slightly, about 3 to 5 minutes, stirring occasionally.

Finally, stir the topping into the warm apple filling and enjoy!

I just made this and loved it so much I’m spreading the propaganda for a semi-easy little dessert for one!

[reciperetreat]

Vegan Vanilla Bean Cupcakes with Vanilla Buttercream

vegan-vanilla-cupcakes: The classic cupcake, perfected without a single egg or dairy. 🧁☁️ These cupcakes are impossibly light, fluffy, and bursting with real vanilla bean flavor, topped with a cloud of the creamiest, dreamiest buttercream you'll ever taste. Perfect for birthdays, celebrations, or just because.

Metadata

Servings: 12 perfect cupcakes

Prep Time: 20 minutes

Cook Time: 18-20 minutes

Cool Time: 1 hour (completely)

Difficulty: Easy 🧁

Estimated Calories: ~400 calories per cupcake (with frosting, estimate)

Ingredients

For the Vegan Vanilla Cupcakes:

1 ½ cups (188g) all-purpose flour, spooned & leveled

1 cup (200g) granulated sugar

1 tsp baking soda

½ tsp salt

1 cup (240ml) unsweetened plant-based milk (soy or oat work best)

½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract or the seeds from 1 vanilla bean pod

For the Vegan Vanilla Buttercream:

1 cup (2 sticks / 226g) vegan butter, softened (use a stick butter like Miyoko's or Earth Balance Buttery Sticks)

3 cups (360g) powdered sugar, sifted

2 tbsp plant-based milk

1 tbsp pure vanilla extract or the seeds from 1 vanilla bean pod

A pinch of salt

How to Prepare

Make the Cupcakes:

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Combine Wet Ingredients: In a separate jug or bowl, whisk together the plant milk, oil, vinegar, and vanilla.

Make the Batter: Pour the wet ingredients into the dry ingredients. Whisk until just combined and smooth. Do not overmix. A few small lumps are okay.

Fill & Bake: Divide the batter evenly between the 12 liners (each should be about ⅔ full). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This is crucial!

Make the Buttercream:

Cream Butter: In a large bowl, use an electric mixer to beat the softened vegan butter and pinch of salt on medium speed until completely smooth and creamy (about 2 minutes).

Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low. Increase to high speed and beat for 2 minutes until fluffy.

Thin & Flavor: Add the vanilla and 1 tablespoon of plant milk. Beat on high for another 2-3 minutes, until light and fluffy. If the frosting is too thick, add the remaining milk, 1 teaspoon at a time. If it's too thin, add a little more powdered sugar.

Frost: Once cupcakes are completely cool, frost using a piping bag and tip or a simple offset spatula.

[chefcarolb]

Your guests will think you really fussed with these Mini Pumpkin Cheesecakes! Individual creamy, dreamy mini pumpkin cheesecakes are topped with sweetened whipped cream and a gingersnap cookie topping. They’re super simple, so impressive and versatile!

https://www.fromachefskitchen.com/mini-no-bake-pumpkin-cheesecakes/

[savoryyard]

Easy Chocolate Eclair Cake Recipe Delightful Dessert