If you happen to be someone who needs an excuse to make a dessert, Oct. 14 is the day we recognize that sweet, after-dinner treat: National Dessert Day.
From cookies to trifles and from gelatin molds to soufflés, the options are endless. Here are five ideas you can whip up in a jiffy tonight.
I love this recipe for three reasons: only three ingredients, no added sugar, no ice cream maker. And it can be made up to five days ahead. Just cover and freeze and give it a few minutes to thaw before spooning some out. Served right out of the blender, it’s automatic soft-serve.
- 4 firm ripe bananas, cut into chunks, frozen overnight
- 1 cup blueberries
- Pinch of kosher salt
Puree bananas, blueberries and salt in a food processor, scraping down the sides as needed, until smooth and creamy.
Apples are in season and the flavors are so perfect for fall.
- RELATED: Easy apple pie and two more recipes for apple picking season, Sept. 19
- ¾ cup chopped pecans
- 2 8-oz. packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 4 large eggs, divided
- ½ cup firmly packed light brown sugar
- ½ cup butter, melted
- 1 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ½ cups Granny Smith apples, peeled and diced
- Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325 degrees. Sprinkle pecans over bottom of a greased and floured 9-inch springform pan.
- Beat cream cheese, granulated sugar and vanilla at medium speed with an electric stand mixer until blended and smooth. Add three eggs, one at a time, beating just until blended after each addition.
- Whisk together brown sugar, melted butter and remaining egg in a large bowl until blended.
- Stir together flour and next three ingredients; add to brown sugar mixture and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
- Bake at 325 degrees for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack. Transfer to a serving plate.
From Melissa Rubel Jacobson, FoodandWine.com.
- 10 whole graham crackers, broken into pieces
- ¼ cup crystallized ginger, finely chopped
- 1 tbsp. sugar
- Pinch of salt
- 3 tbsp. unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 tbsp. honey
- 1 ½ cups blueberries
- Preheat the oven to 350 degrees. Spray a rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
- In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
- 9 oz. high-quality semisweet chocolate, chopped
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 6 large egg yolks
- 5 tbsp. granulated sugar
- ¼ tsp. salt
- 1 tbsp. powdered sugar
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about two hours.
- Whip the remaining cream and the powdered sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tbsp. vanilla
- 3 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tbsp. water
- 2 tsp. vanilla
- Preheat the oven to 325 degrees.
- Grease a 10-inch Bundt pan with butter or shortening liberally. Dust the pan with flour and set aside.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds, then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes until a toothpick entered into the center comes out clean.
- When the cake is done, make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
What is your favorite dessert? Let us know in the comments below.