Good dessert ideas/recipes?

Carrot and Olive Oil Cake For the cake: 1 cup olive oil 2½ cups sugar 4 eggs, beaten 1⅔ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground cardamom (optional) 1 teaspoon sea salt 1 cup coarsely chopped pecans or walnuts 1 pound carrots, peeled and grated, about 3½ cups 9-inch springform cake pan, base-lined with wax paper, greased and lightly dusted with flour Put the olive oil, sugar, and eggs in a bowl and stir until well mixed. Sift the flour and other dry ingredients into a second bowl and make a well in the center. Add the egg and oil mixture and mix thoroughly until blended. Add the pecans or walnuts and carrots and mix well. Pour into the prepared cake pan and bake in a preheated oven at 325°F for 1 hour 20 minutes, until a skewer inserted into the center comes out clean. Let cool in the pan, then run a knife around the edge of the cake to loosen and turn out. And for the mascarpone frosting: 1¼ sticks unsalted butter, softened 2 teaspoons pure vanilla extract 1 cup mascarpone cheese or cream cheese 2 cups confectioner’s sugar To make the frosting, mix the butter, vanilla, and mascarpone or cream cheese in a food processor or bowl. Gradually add the confectioner’s sugar and mix until smooth and creamy. Do not overmix or the frosting may curdle. Spread onto the cake and make patterns in the top.

Why don't you try something different and make some Blue Velvet cupcakes or if you are creative make a Easter Bunny face cake..Make some chocolate covered strawberries and make them look like little eggs and cover them with some kinds of sprinkles to give it some glitter..Or a cheesecake with either strawberries on top or drizzle with chocolate syrup..=)

Well first of all you are bragging but that's a good thing. Second make a dump cake. Hell yeah!

This is absolutely delicious! ~Lemon Tart~ Sweet Flan Pastry (recipe below) flour to dust egg wash (1 egg, 1 tsp water + cinnamon/mixed spice (optional)) 3 large eggs 6 large egg yolks 270 g caster sugar 300 ml double cream juice of 3 lemons confectioners’ sugar to dust chocolate curls, to serve (optional) crème fraîche, to serve (optional) Roll out the pastry on a lightly floured surface and use to line a 28 cm (11 inch) tart dish. Heat the oven to 190° C (375° F).  Line the pastry with parchment paper and fill with baking beans. Bake “blind” for 15 minutes; the sides should just begin to colour.  Remove from the oven and remove beans and parchment. Egg wash the bottom and sides of the pastry case, return to oven and then bake for another 5 minutes until the pastry base is cooked and lightly golden. Lower the setting on the oven to 110° C (230° F). Whisk the eggs, egg yolks and sugar together in a large bowl until pale in colour.  Add the cream and whisk to incorporate.  Add the lemon juice and whisk to combine (this will thicken the cream). Strain the lemon filling through a fine sieve into a large jug. Pour half of the lemon filling into the pastry case.  Place the tart dish on the bottom shelf of the oven.  Pull out the oven shelf halfway, keeping the tart dish level, and pour in the remaining lemon filling.  Carefully push the shelf back into the oven and bake for 50 to 60 minutes until the filling is almost set.  It should have a slight wobble in the centre.  Place on a wire rack and leave to cool. Dust the tart with confectioners’ sugar.  Cut neat slices with a warm knife and serve on its own or with some chocolate curls or with some crème fraîche. •Sweet Flan Pastry• 125 g unsalted butter (room temperature) 90 g caster sugar 1 large egg 250 g all-purpose flour 1 tablespoon cold water (if necessary) Put butter and sugar into a food processor and whiz until just combined.  Add the egg and whiz for 30 seconds.  Add flour and process for a few seconds until the dough just comes together.  (Be careful not to over-process or the dough will become tough.)  Add cold water if the dough seems to dry. Knead pastry dough on a lightly floured surface.  Shape into a flat disc, wrap in cling film and chill for 30 minutes before rolling out.

CHOCOLATE MOUSSE 300g good-quality dark chocolate, roughly chopped 3 eggs 1/4 cup (55g) caster sugar 1 tbs good-quality cocoa powder, sifted 300ml thickened cream, plus extra whipped cream to serve Grated chocolate, to serve Method Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve. STICKY BANANA PUDDING WITH TOFFEE SAUCE 5 large bananas 1 2/3 cups firmly-packed brown sugar 250g butter, softened 5 eggs 3 1/2 cups self-raising flour 1 1/2 teaspoons mixed spice 1 1/3 cups buttermilk Toffee sauce 1 1/2 cups caster sugar 300ml thickened cream Method Preheat oven to 160°C/140°C fan-forced. Grease a 5cm-deep, 20cm x 30cm (base) baking pan. Line with baking paper, allowing a 2cm overhang at long ends. Thinly slice 2 bananas diagonally. Mash remaining bananas (you’ll need 1 1/2 cups). Sprinkle pan base with 1/3 cup brown sugar. Arrange banana slices over sugar. Using an electric mixer, beat butter and remaining brown sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift flour and spice over mixture. Stir to combine. Add mashed banana and buttermilk. Stir until just combined. Spread over banana in pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack. Make sauce: Place caster sugar and 3/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until golden. Remove from heat. Gradually stir in cream (be careful, as mixture will spatter). Return to heat. Cook, stirring, for 1 minute or until smooth. Cut pudding into squares. Serve with sauce. To reheat cake, microwave single pieces on high (100%) for 20 seconds. CARAMEL SWIRL CHEESECAKE 250g plain sweet biscuits 125g butter, melted 500g cream cheese, softened 1/2 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 3/4 cup thickened cream 2 tablespoons plain flour CARAMEL 8 caramel chews 2 tablespoons thickened cream CARAMEL SAUCE 1 cup firmly packed brown sugar 300mls thickened cream 60g butter, chopped Method Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang. Place biscuits in a processor. Process until fine crumbs form. Add butter. Process until combined. Press mixture into base of prepared pan. Refrigerate for 30 minutes. Meanwhile, make caramel: Place caramels and cream in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Remove from heat. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating after each addition. Beat in cream and flour until just combined. Pour mixture into prepared pan. Place spoonfuls of caramel on cheese mixture. Using a wooden skewer, swirl through caramel. Bake for 50 minutes or until centre is almost set. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight. Make caramel sauce: Place sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat. Set aside for 10 to 15 minutes to cool slightly. Serve cheesecake with caramel sauce.

Baklava is super delicious and not too, too difficult: 1 packet phyllo pastry 1 pound of finely diced almonds, pistachios, or walnuts 1 cup of melted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 cup honey 1/2 cup sugar 1 tsp vanilla 1 tsp lemon juice 1 cup water Heat the oven to 350. Grease a ~9 by 12 rectangle pan. Unroll the pastry and cut it so it will fit the edges or your baking dish. Mix the spices and nuts. Put 4 sheets of pastry, then brush with butter, then sprinkle with nuts and spices mix. Continue til you reach the top of the pan; use any remaining butter on top. Bake for 40-ish minutes until crispy. While that's baking, boil the water and sugar and slowly add in the honey, vanilla, and lemon. Let it bubble for fifteen minutes. Take out your phyllo, pour the sugar on top. Let it cool, and then cut into little squares. Another idea is to make tiny sugar-free meringues. They're always super popular because they're tasty, pretty and only have 10 calories or so each. Just use your favourite meringue recipe but use Splenda instead of sugar.

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMgyx The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Why don't you try something different and make some Blue Velvet cupcakes or if you are creative make a Easter Bunny face cake..Make some chocolate covered strawberries and make them look like little eggs and cover them with some kinds of sprinkles to give it some glitter..Or a cheesecake with either strawberries on top or drizzle with chocolate syrup..=)

This is absolutely delicious! ~Lemon Tart~ Sweet Flan Pastry (recipe below) flour to dust egg wash (1 egg, 1 tsp water + cinnamon/mixed spice (optional)) 3 large eggs 6 large egg yolks 270 g caster sugar 300 ml double cream juice of 3 lemons confectioners’ sugar to dust chocolate curls, to serve (optional) crème fraîche, to serve (optional) Roll out the pastry on a lightly floured surface and use to line a 28 cm (11 inch) tart dish. Heat the oven to 190° C (375° F).  Line the pastry with parchment paper and fill with baking beans. Bake “blind” for 15 minutes; the sides should just begin to colour.  Remove from the oven and remove beans and parchment. Egg wash the bottom and sides of the pastry case, return to oven and then bake for another 5 minutes until the pastry base is cooked and lightly golden. Lower the setting on the oven to 110° C (230° F). Whisk the eggs, egg yolks and sugar together in a large bowl until pale in colour.  Add the cream and whisk to incorporate.  Add the lemon juice and whisk to combine (this will thicken the cream). Strain the lemon filling through a fine sieve into a large jug. Pour half of the lemon filling into the pastry case.  Place the tart dish on the bottom shelf of the oven.  Pull out the oven shelf halfway, keeping the tart dish level, and pour in the remaining lemon filling.  Carefully push the shelf back into the oven and bake for 50 to 60 minutes until the filling is almost set.  It should have a slight wobble in the centre.  Place on a wire rack and leave to cool. Dust the tart with confectioners’ sugar.  Cut neat slices with a warm knife and serve on its own or with some chocolate curls or with some crème fraîche. •Sweet Flan Pastry• 125 g unsalted butter (room temperature) 90 g caster sugar 1 large egg 250 g all-purpose flour 1 tablespoon cold water (if necessary) Put butter and sugar into a food processor and whiz until just combined.  Add the egg and whiz for 30 seconds.  Add flour and process for a few seconds until the dough just comes together.  (Be careful not to over-process or the dough will become tough.)  Add cold water if the dough seems to dry. Knead pastry dough on a lightly floured surface.  Shape into a flat disc, wrap in cling film and chill for 30 minutes before rolling out.