Rachel's Recipes

Archive for the ‘Dessert’ Category

Who knew bananas could be frozen and whipped into a creamy ice cream? I already put overripe bananas in the freezer to save for banana bread so this recipe was calling me.  I really regret that I waited until today to make it even though I bookmarked this recipe ages ago. It was so good I ate it straight from the blender. Technically one banana serves one person, but I would definitely multiply it by two or even four.

1 large, overripe bananas
1 teaspoon – 1/2 tablespoon peanut butter, nutella, hot cocoa mix, honey, etc. (optional)

Peel bananas and cut into small chunks. Freeze for 1-2 hours. In a high powered blender or food processor, puree the bananas until creamy. If using a second ingredient, blend to combine. Enjoy!

This can also be frozen if you prefer a hard style ice cream.

Source: The Kitchen


This dessert is very delicious and takes about five minutes. As a bonus, it’s a nice, cool dessert for a hot day!

1 cup ricotta cheese
1/4 t vanilla extract
4 T. powdered sugar plus more if using for a decorative topping
1 T. heavy cream (I used milk)
1/8 t. cinnamon
1 t. fresh orange zest (I omitted)
2 T. mini chocolate chips
30 mini fillo cups (2 boxes)

Whisk together ricotta, vanilla, powdered sugar, heavy cream, and cinnamon. Fold in orange zest and chocolate chips. Using a teaspoon, fill the mini fillo cups. Sprinkle the fillo cups with additional powdered sugar, if desired. Serve immediately.

To prevent the cups from becoming soggy if not serving immediately, refrigerate the filling until ready to serve.

Source: Big Red Kitchen

This a nice twist on apple pie. They have all of the same flavor, but come in bar form, making it easy to serve a crowd.

3 sticks unsalted butter, softened
2/3 cup sugar
3 cups flour
1/2 tsp. kosher salt
6 tbsp. unsalted butter
1/2 cup light brown sugar
6 large apples, peeled, cored and thinly sliced
2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup caramel sauce (we used ice cream topping)
3 cups quick-cooking oats
2 cups flour
1 1/2 cups light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled


Preheat the oven to 375°F and grease a 13×9 pan.

To make the crust, in a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and slightly higher on the sides, keeping an even layer.

Bake for about 15 minutes, until the crust is golden and set. Let cool on a rack.

Meanwhile, make the filling. In a large skillet, melt the butter with the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in the cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer, scraping up any bits stuck to the bottom of the skillet.

To make the topping, mix the oats, flour, light brown sugar, cinnamon, baking soda. and salt in a large bowl. Using a pastry blender, two knives, or clean hands, cut in the butter until the mixture resembles coarse meal. (I gave up early here and my butter was still a tad chunky, but it melted in the oven and still turned out delicious.)

Spread the caramel sauce over the crust. Spread the apple filling on top. Scatter the topping, pressing them lightly into an even layer.

Bake in the center of the oven for 30-40 minutes, until the topping is golden. Let cool completely on a rack before cutting into bars.

From: Dana Treat and Cakespy

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Once I saw this recipe on TV, I knew I had to have it. I made this for dessert at Thanksgiving and it was a hit. Even my mom who claimed she wouldn’t like it gobbled it up. It is also an awesome pumpkin bread recipe if you want to stop there.

There are a few steps to this recipe, but all are easy. On Tuesday, I made the bread. On Wednesday, I made the sauce. Thursday morning I made the custard and put it in the fridge until it was closer to dinner time. Fifteen minutes before the turkey was done, I poured the custard over the bread and let it set. Once the turkey came out of the oven, I popped the pan in the oven and it was cooled, but still warm for dessert.

Pumpkin Bread Ingredients
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 15 oz can of pumpkin puree
2 large eggs
2/3 cup water

Pumpkin Bread Directions
Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

Mix together the flour, salt, baking soda, baking powder, and spices, and set aside.

In a mixer, beat the butter, sugar, and oil. Add the pumpkin to the mixer and mix until combined. Then add the eggs one at a time. Slowly incorporate the dry ingredients and the water. Spread into the loaf pan. Bake for 60 minutes and let cool.

Vanilla Cream Sauce Ingredients
2 cups half and half
1 teaspoon vanilla
5 egg yolks
1/2 cup sugar

Vanilla Cream Sauce Directions
Heat the half and half and vanilla in a saucepan until at a simmer.

Mix together the egg yolks and sugar. Slowly whisk in the heated half and half. Return mixture to the saucepan and continue to simmer until slightly thickened.

Pour mixture into a bowl and set over an ice bath. Once cooled, chill for at least one hour or overnight (the mixture will continue to thicken in the fridge).

Bread Pudding Ingredients
1 loaf pumpkin bread, cut into 1/2 inch chunks, lightly toasted or slightly dried out (I cut it, placed it in the pan, and left a corner uncovered over night)
2 cups heavy cream
1 cup skim milk
2 Tablespoons butter
2 1/2 teaspoons vanilla
6 egg yolks (use the whites for breakfast! They also freeze well.)
1/2 cup sugar
3 Tablespoons maple syrup
2 Tablespoons Bourbon

Bread Pudding Directions
Preheat the oven to 325 degrees and spread the cubes of bread in a 9 x 13 baking dish.

In a saucepan, combine the cream, milk, butter, and vanilla. Let simmer over medium heat.

In a large bowl, mix together the egg yolks, sugar, syrup, and pumpkin. Slowly add the hot cream. Mix in the bourbon.

Pour the custard mixture of the bread, pressing down with a spatula so all of the bread is covered. Let sit for 15 minutes so the bread can absorb the mixture.

Place pan in a larger pan or on a jelly roll pan. Fill with water about halfway up the side (I added the water after the pan was safely on the oven rack). Bake about one hour until set, but still slightly jiggly. Let cool slightly, but serve warm on a bed of the vanilla cream sauce topped with the whipped cream or more of the sauce.

Adapted from: Bobby Flay

2 cups half and half 1 teaspoon vanilla 5 egg yolks 1/2 cup sugar
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These cookies from the America’s Test Kitchen have the perfect texture and a different taste than the traditional Toll House recipe. The original recipe calls for using a mixer, but since the butter is melted, I mixed mine by hand.

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

Preheat oven to 325 degrees.

Melt the butter in the microwave and set aside to cool (I melted mine in a large glass bowl so I wouldn’t have to dirty an extra dish).

Whisk together flour, salt, and baking soda in a medium bowl.

In a large bowl, beat in butter and sugars. Combine egg, egg yolk, and vanilla. Slowly mix in the flour mixture until incorporated. Fold in the chocolate chips.

The recipe says to roll two Tablespoons of dough into balls, but I used my medium cookie scoop to speed up the process. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

Let cool on the cookie sheet for 5-10 minutes and then transfer to a wire rack to cool completely or eat them warm.

Source: The America’s Test Kitchen Family Baking Book

I’m not much of a strawberry milkshake person (chocolate is always my choice), but the real strawberries make this a true contender!! It is also a great way to use up leftover strawberries as they can be stored in the freezer until you get a craving for a milkshake.

1/4 pound strawberries, hulled and sliced
3/4 Tablespoon sugar (this can be reduced if your strawberries are not very tart)
1/2 teaspoon vanilla
3/4-1 cup milk (based on your desired thickness)
1 cup strawberry ice cream

Toss sliced strawberries with vanilla and sugar. Freeze for at least an hour.

If your strawberries have been frozen for a while, you may need to slightly defrost them or use the ice crusher setting on your blender before adding the rest of the ingredients. Combine with milk and ice cream.

Blend until the shake reaches your desired consistency. Enjoy!

This is a great recipe when you want a quick chocolate fix or when you only need to use part of a pack of crescent rolls. These can also be made ahead of time and nuked for about 15 seconds in the microwave, until chocolate is melty.

1 tube of crescent rolls (or part of a tube)
chocolate chips or chocolate bars

Unroll crescent rolls onto a parchment lined baking sheet. Add chocolate chips or chocolate bars to the longest part of the triangle, to taste. Roll up into a crescent shape.

Bake at 350 degrees for about 10 minutes, until crescent rolls are lightly browned.


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.