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Yummy desserts

For all your sweet tooth needs!!!
2,994 Pins
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1w
By
Ashley Alexander
This blueberry chiffon cake is made with soft and fluffy layers of chiffon cake with homemade blueberry jam in between each layer and blueberry whipped cream frosting. It's made entirely with frozen blueberries and all naturally-coloured!
Indulge in this irresistible pistachio tart with creamy pistachio frangipane and a delightful pastry crust. A stunning vegan dessert that will impress everyone!

Spring desserts

116 Pins
These soft and chewy maple pecan crumble cookies are made with a gooey maple cookies swirled with ribbons of cinnamon sugar and topped with a salty-sweet maple pecan streusel. 1/4 cup light brown sugar, packed 2 teaspoons ground cinnamon For The Maple Cookies 1/2 cup unsalted butter, at room temperature 3/4 cup light brown sugar 2 tablespoons pure maple syrup 1 egg, room temperature 2 teaspoons vanilla extract 1 teaspoon maple extract 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda For The Maple Pecan Crumble Topping 1/4 cup unsalted butter, at room temperature 3 tablespoons light brown sugar, packed 1 teaspoon pure maple syrup 1/3 cup all-purpose flour 3 tablespoons chopped pecans pinch of salt
Apple Pie Cookies taste like apple pie in cookie form! An apple pie spiced cookie is filled with a tender apple filling and topped with a brown sugar crumble and finished with a drizzle of luscious salted caramel sauce. These cookies are the perfect fall treat - and taste just like mini apple pies!
Pumpkin muffins are getting a lightly crunchy, sparkly cinnamon sugar topping, and then stuffed to the brim with maple cream cheese whipped cream. YUM.

Fall desserts

94 Pins
2hr · 1 serving This cake is so cozy, and it fits perfectly into this winter-to-spring transitioning season we’re in! It also comes together so quickly! (Recipe below) (All ingredients must be at room temp) • 200 g all purpose flour • 10 g baking powder • 7 g baking soda • 200 g sugar • 3 eggs • 100 g melted butter • 50 g vegetable oil • 160 g sour creme / creme fraishe (18% fat) • Zest from 1/3 lemon • 70 g crushed pistachios 2/3 tbsp cardamom I used a 22 cm / 9’inch springform for this cake. Prepare the cakeform form by attaching it with parchment paper. Preheat oven to 180°C (fan only). In a bowl rub the lemon zest with the sugar by hand. This way we enhanze the lemon flavour! Add butter, oil and whisk for 30 seconds, then add the eggs and whisk again till fluffy (1

Winter desserts

69 Pins
Vanilla ice cream swirled with brown butter and birthday cake crumbles
Easy Thai tea recipe for my Thai tea lovers #recipes #thaitea #caramel

Summer desserts

88 Pins