🍰 Recipe Collections: Delicious Desserts

[Amethyst]

Welcome kitchen witches, crafty cooks, and bewitched bakers!

This is the “delicious desserts” space - a collection of decadent treats to please your sweet tooth. You’ll find cakes, cupcakes, pies, tarts, chocolates, and all kinds of yummy desserts. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.

If you have related recipes or advice to share, please feel free to add them via comment/reply.

Blessed be and happy treating!

[Amethyst]

Valentine’s Raspberry Cake

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients:

For the Cake:

1 2/3 cup all-purpose flour 230g
1 cup granulate sugar 136g
1/4 tsp baking soda heaping
1 tsp baking powder heaping
1/4 tsp kosher salt
3/4 cup unsalted butter room temperature, 170g
3 egg whites room temperature
1 tbsp vanilla extract
1/2 cup sour cream 120ml
1/2 cup whole milk 105ml
6 oz raspberries fresh or freeze dried
2 tbsp lemon juice fresh
1 tbsp lemon zest

For the White Chocolate Buttercream:

1 ½ cup unsalted butter room temp, 315g
4 ½ cups confectioners sugar 648g
1 cup white chocolate chips melted and cooled, 168g
1 tbsp granulated sugar
1 cup raspberries fresh
1 tbsp lemon juice
1 tbsp vanilla
1/4 tsp salt
1 tbsp lemon zest

For the Hearts:

3 sheets printable hearts Or pipe them free-hand
1 1/2 feet parchment paper
½ cup candy melts 84g

For the Italian Buttercream:

4 egg whites large
1 1/3 cups granulated sugar divided
1 Pinch kosher salt
16 ounces unsalted butter 454g, room temperature, cut into 1-inch pieces
1 tsp pure vanilla extract
1/4 tsp cream of tartar
1/3 cup water 70g

Directions:

For the Cake:

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Sift the flour, salt, baking soda and baking powder into a large bowl then whisk together and set aside.

Beat the wet ingredients together in a medium bowl. Add lemon zest.Don’t worry if your still have small chunks of butter, it will all work out!

Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake for about 30 minutes or until the centers are springy to the touch.

For the White Chocolate Buttercream:

In a small saucepan over medium-low heat, combine raspberries, lemon juice, lemon zest, and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill.

In a stand mixer fitted with a paddle attachment, cream the butter.

Add confectioners’ sugar and salt. Beat until creamy.

Add in melted and cooled white chocolate. Mix until incorporated and smooth.

Divide the batter in half.

Add vanilla to one batch.

Add 2 1/2 tbsp of the reduction to the other batch of buttercream. If the consistency become runny, mix in confectioners sugar 2 tbsp at a time until thickened.

Transfer both batches to separate piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitted with a large round tip or with the tip snipped off.

For the Italian Buttercream:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

As the eggs are beating add the remaining sugar and 1/3 cup water to a medium saucepan then place on medium-high heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until the temperature reads 235- 240°F.

Drizzle the sugar into the mixer immediately.

Run mixer until meringue is cool/tepid.

Add room temperature butter into a running mixer one tablespoon piece at a time.

Add the salt and vanilla if using.

Beat until butter is combined and the mixture has reached a silky consistency.

Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.

Whip the frosting and transfer to separate piping bags JUST before using.

For the Hearts:

Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.

Microwave candy melts. Transfer to a piping bag and snip off the tip.

Pipe hearts according to the stencil.

Let the hearts cool and harden.

For the Assembly:

Pipe the pink/white chocolate buttercream combo between each cake layer.

Cover the cake with a thin crumb coat and chill for about 10-15 minutes.

Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.

Carefully smooth with an offset spatula.

Add hearts to the cake.

Notes:

You can TOTALLY use fresh raspberries in this recipe, just cut them into quarters and toss with two tablespoons of flour so you don’t end up with liquid raspberry puddles in the your cake.

If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.

If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.

You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole Blog Post On It so check it out if you’re interested!

If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though!

To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.

If you wanted to simplify things you could totally make just one type of buttercream for the decoration scheme, you might just have to make a batch and a half. I added orange zest to the batter and loved the aroma and subtle taste it added.

Nutritional Facts:

Serving: 1piece | Calories: 380kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 47mg | Fiber: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.4mg

Recipe courtesy of Preppy Kitchen.com

Template for hearts and video to help with cake making is on that site as well!

[Amethyst]

Blackberry No-Bake Cheesecake

Prep: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 10 to 12 servings

Ingredients:

Graham Crust:

2 cups graham cracker crumbs 12-14 full sheets
1/3 cup brown sugar
1/2 cup butter melted

Cheesecake:

3 cups blackberries plus more for garnishing
1 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
3 8-ounce packages full fat cream cheese
3 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
1 and 1/4 cup heavy whipping cream

Directions:

Butter the bottom and sides of a 9-inch springform pan.

Make the graham crust: Pulse the graham crackers in a food processor (or using a zip top bag with a rolling pin) until crushed. Stir in the brown sugar and then drizzle in the melted butter. Press tightly into the bottom of the springform pan and up the sides. Be sure to pack it tightly so it will hold together when cutting the cheesecake. Put the crust in the freezer to set while you’re making the cheesecake; for 10-20 minutes.

Make the Blackberry Syrup: In a heavy bottom saucepan, whisk together sugar, cornstarch, and water. Add the blackberries and cook over medium-high heat, stirring constantly, until bubbling. Reduce the heat and simmer, stirring, for 90 seconds to 2 minutes, or until slightly thickened. Pour through a fine mesh sieve into a bowl and set aside to cool. I like to nest the bowl in another bowl with ice water to help cool it quickly.

Whip the Cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Combine the Ingredients: Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and blackberry syrup together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake until combined. I like to use a rubber spatula.

Remove the crust from the freezer and transfer the cheesecake filling into the prepared springform pan. Use an offset spatula to smooth down the top. Refrigerate for at least 6 to 8 hours; I like to refrigerate overnight for best results.

When ready to serve, top with additional blackberries, dollops of whipped cream, and slice into wedges.

Notes:

Tips for Making a Perfect No-Bake Cheesecake:

This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:
Whipping Cream:

It’s very important that you beat the heavy cream into stiff peaks. In fact, it’s the most important step to a successful no bake cheesecake filling.

Cream Cheese:

Bring the cream cheese to room temperature. This will help provide a smooth and velvety texture. Using chilled cream cheese will result in a lumpy cheesecake.

Mixing the Filling:

Be careful not to over-mix or work the ingredients. Folding the ingredients works beautifully or a careful use of a hand mixer. The more the ingredients are worked, the softer the texture will be.

Chilling:

Allow at least 6 to 8 hours to chill this Blackberry No Bake Cheesecake. I always make the cheesecake the day before and chill overnight for the best slices and texture.

Slicing:

Be sure to smooth the filling into the crust. An offset spatula helps make this easy. After chilling the cheesecake, decorate with dollops of whipped cream and add additional fresh blackberries to the top.

Nutritional Facts:

Serving: 1g | Calories: 242kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 136mg | Fiber: 2g | Sugar: 23g

Recipe courtesy of 31 Daily.com

[Amethyst]

Homemade Strawberry Cake

Servings: 12
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes

Ingredients:

Cake:

1 (15.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
½ cup canola oil
2 eggs
1 cup finely chopped strawberries

Frosting:

½ cup butter, softened
½ cup strawberries, pureed
4½-5 cups powdered sugar

Directions:

Cake:

Preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper.

In a large bowl or the bowl of a stand mixer, whisk the cake mix, gelatin, sugar, and flour. In a small bowl, whisk the water, oil, and eggs.

Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.

Frosting:

Beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.

To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.

Notes:

Crumb coating. Frost on a thin layer of frosting to help “seal” the crumbs before completely frosting.

Different baking pan. Bake cupcakes at 350°F for about 20 minutes. Bake in a 9×13-inch pan at 325°F for about 32-37 minutes.

Prep ahead of time:
The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.

A fully decorated cake can be covered and stored in the fridge for 1-2 days.

Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.

Cake Variations:

Cupcakes. Divide the batter into about 24 cupcake tins. Bake at 350°F for about 20 minutes. Watch carefully as bake times vary from oven to oven. Cool and frost.

Sheet cake. Pour batter into a 9×13-inch pan. Preheat the oven to 325°F and spray the pan. Bake for 32-37 minutes. Insert a toothpick into the center of the cake to check for s few moist crumbs.

Add a filling. Add a layer of Strawberry Jam or fresh slices of strawberries in between the homemade strawberry cake layers.

Prep ahead of time?

Store the cake and frosting separately until you’re ready to frost and serve.

Frosting. The frosting can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Cake. The cake layers can be wrapped with plastic and stored at room temperature for 1-2 days or wrapped again with foil and stored in the freezer for 2-3 months.

A fully decorated cake can be covered and stored in the fridge for 1-2 days.

How to store a strawberry cake?

Store leftover cake in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.

Nutritional Facts:

Calories: 742kcal, Carbohydrates: 142g, Protein: 4g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 48mg, Sodium: 413mg, Potassium: 64mg, Fiber: 1g, Sugar: 121g, Vitamin A: 276IU, Vitamin C: 11mg, Calcium: 105mg, Iron: 1mg

Recipe courtesy of Lil Luna.com

[Amethyst]

Rosemary and Marmalade Shortbread Crumble Tart

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 servings

Ingredients:

1 cup unsalted butter at room temperature
2/3 cup sugar
2 -3 tsp very finely minced fresh rosemary, plus a little extra for garnishing the tart (do NOT use dried)
1/4 tsp salt
1 tsp vanilla extract
2 cups all purpose flour

filling:

1 cup tangerine marmalade, I used Stonewall Kitchen

Directions:

Set oven to 350F Get out a 9 inch tart pan (with removable bottom preferably)

Cream the butter, sugar, and rosemary together until well combined and fluffy.

Mix in the salt and vanilla. Add the flour gradually and mix until just combined. There should be no more dry flour left, and the mixture will be crumbly.

Take approximately 1/2 to 2/3 of the dough and pat it into the bottom of the pan. I like to drop crumbles of the dough all over the bottom to distribute it before I start patting it down, this helps get the bottom covered evenly. Flour your fingertips if necessary.

Spread the marmalade evenly over the dough. Then, using your fingertips, crumble the remaining dough over the marmalade. It’s ok if some of the marmalade shows through.

Bake for about 35 minutes, until the top is just starting to get a hint of golden, don’t wait for it to get brown!

Let the tart cool for about 15 minutes before removing it from the tart pan. Dust with a little bit of finely minced rosemary, and slice into 8 pieces.

Notes:

Be careful not to over cook shortbread:

You can see the tart is still fairly light when it comes out of the oven, so don’t wait for it to brown or you’ll over cook. Shortbread will still look pale when fully cooked, and will have a soft melt in your mouth texture. Let it cool to firm up before you attempt to remove the outer ring of the shortbread pan.

After the tart has cooled a little bit, carefully release it from the pan. You might need to run a small knife down some of the edges where the jam flowed out.

How to store this shortbread crumble tart?

Your delicious tart will keep on the counter for several days, and it will freeze well if you need to save some for later.

When you use jam as a filling for baked goods like tarts and cookies, look for one with a tart, bright flavor that will stand out and provide a nice contrast in your recipe.

Nutritional Facts:

Calories: 385 cal · Carbohydrates: 54 g · Protein: 3 g · Fat: 19 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 79 mg · Potassium: 45 mg · Fiber: 1 g · Sugar: 33 g · Vitamin A: 587 IU · Vitamin C: 2 mg · Calcium: 22 mg · Iron: 1 mg

Recipe courtesy of The View From Great Island.com

[Amethyst]

Chocolate Truffle Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Servings: 10

Ingredients:

Chocolate Cake batter:

1 cup (142g) all-purpose flour
⅓ cup (28g) Cocoa Powder (I Prefer This Dutch Cocoa or This One)
½ teaspoon baking soda
¼ teaspoon baking powder
¾ cup plus 2 tbsp (175g) granulated sugar
¼ teaspoon salt
⅓ cup (80ml) sunflower oil
2 large eggs well beaten
½ teaspoon pure vanilla extract
⅓ cup (80ml) full fat sour cream
½ cup (120ml) hot water (just off the boil for a few minutes)

Whipped Chocolate Truffle:

7 oz (200g) dark chocolate (55-60% cocoa solids), coarsely chopped
1 ½ cups (355ml) 35% heavy whipping cream, divided
1 tablespoon (15ml) corn syrup or honey
1 tablespoon (6g) Cocoa Powder (I Prefer This One)

Chocolate glaze:

4 oz (113g) semisweet dark chocolate, finely chopped
⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream
1 teaspoon (5ml) light corn syrup or honey

Directions:

Preheat oven to 350°F. Line the base of a 9-inch round springform pan with a round of parchment paper. Lightly grease the sides with butter.

Make the cake. Sift flour, cocoa powder, baking powder and baking soda into a medium bowl. Add sugar and salt, then whisk to blend evenly. Add oil, beaten eggs, sour cream and vanilla and begin to whisk gently. It will be thick. Add the hot water and whisk until the batter is smooth.

Pour batter into the prepared pan and smooth it out. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean. The cake will dome and may crack slightly at the top - that’s ok. We want it to dome because it gives us more grip when we slice and level off the cake to make a perfectly flat and even layer. Transfer to a wire rack and let cool completely in the pan.

Once cool, remove the cake from the pan and peel off the parchment. Then trim the top of the cake to level it out and make it flat with a long sharp serrated knife. Place the cake back into the springform pan. Optional: cut a 4-inch wide strip of parchment the length equal to the perimeter of the pan and wrap it around the inside of the pan so it is flush with the sides. It should stand up about an inch above the rim of the pan. This will make it easier to release the sides of the pan once you add the truffle topping.

NOTE: this part of lining the sides with parchment is optional if you want to go the extra mile to get smooth sides. When I’m being lazy, I entirely skip that part. Instead, I take a small offset spatula or palette knife, run it under boiling water, wipe it dry and gently run it around the edges of the cake to release it, then I smooth out the sides with a hot dry knife.

Make the truffle layer. Place chopped chocolate in a large bowl. Add ½ cup (118ml) of cream and honey to a 1-quart stainless steel saucepan over medium heat until simmering, then immediately pour it over the chopped chocolate. You can also heat it in the microwave. Cover and let stand for 2 minutes, then whisk with a gently stirring motion until smooth and glossy.

If there are still some bits of unmelted chocolate, place it in the microwave on medium power for 20-30 seconds to help melt them. Let cool until no longer warm, but not set.

Combine the remaining 1 cup (237ml) of cream with cocoa powder in a large bowl and whip to soft peaks using an electric hand mixer or by hand with a whisk. Fold one-third of this cream into the cooled ganache until evenly combined. Add the remaining cream and fold it in gently until no streaks remain.

Chill the cake. Spoon the truffle filling over the cooled, leveled cake in the pan. Spread it out evenly and use a small offset spatula to smooth out the surface. Place it in the fridge for 2 hours to set.

Make the glaze. Place chopped chocolate in a medium bowl. Heat cream and honey in a small saucepan over medium heat or in the microwave until just simmering, then pour it over the chocolate. Whisk gently until smooth and glossy. Let it cool for about 15 minutes so it isn’t steaming and no longer hot, but just slightly warm so it is still fluid. Pour it over the chilled cake and quickly smooth it out or tilt the cake around to help spread out the glaze evenly. Chill until set and then serve chilled or at room temperature for a softer texture.

Notes:

When cold, the truffle topping will be firm like whipped chocolate ganache. I like to leave it out at room temperature for 2 hours before serving to soften it, but either way is absolutely delicious. This cake needs to be stored refrigerated.

Expert Baking Tips Chocolate Truffle Mousse Cake:

Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.

Do not reduce the sugar. The right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn’t evaporate excessively during baking. The right amount of sugar keeps the cake tender even when served cold.

Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer - it should come out clean.

Stir the ganache gently. Do not whip or beat the cream and chocolate when making the ganache for the truffle layer or it will cause the milkfat and the cocoa butter to separate.

Whip the cream just to soft peaks. This will create a delicate soft truffle filling. If you over-whip the cream, it may give the mousse a grainy texture.

Recipe courtesy of Scientifically sweet.com

[Amethyst]

Glazed Honey Lemon Pound Cake

Prep: 15 minutes
Cook: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/2 cup honey
3 eggs, room temperature
1/3 cup lemon juice
zest of 1 lemon
1 teaspoon vanilla extract
1/4 cup Greek yogurt or sour cream
1/2 cup buttermilk, milk, or cream

Glaze:

1 cup powdered sugar
1 ½ tablespoons lemon juice
1 tablespoon butter, melted

Directions:

Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Then, using a handheld mixer or stand mixer, cream together the butter, sugar, honey, and lemon zest until light and fluffy. To the butter mixture, beat in the eggs, one at a time, until combined. Stir in the lemon juice, vanilla, yogurt, and buttermilk.

With the mixer running at low speed, gradually add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing.

Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 45, or until the center is just set and a toothpick inserted into the center of the cake comes out mostly clean.

Cool the cake in the pan for 10 minutes before inverting it onto a rack to cool completely; about 1 hour.

Once cool, drizzle the glaze over the lemon pound cake and add toppings. Let it harden slightly before slicing and serving.

To make the glaze: Combine the lemon juice, melted butter, and confectioners’ sugar. Add additional water or confectioners’ sugar to achieve the desired glazing consistency.

Notes

Garnishing the Lemon Pound Cake:

Drizzling the lemon pound cake with a powdered sugar glaze enhances the lemon sweetness and adds a pretty white topping. Other ideas include:

Lemon slices
Edible Flowers
Mint leaves
Sliced almonds

Nutritional Facts:

Serving: 1g | Calories: 220kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 197mg | Fiber: 1g | Sugar: 24g

Recipe courtesy of 31 Daily.com

[Amethyst]

Easy Italian Love Cake

Prep Time: 30 mins
Cook Time: 45 mins
Cooling and Chilling time: 6 hrs 30 mins
Total Time: 7 hrs 45 mins
Servings: 15 servings
Yield: 1 (9x13-inch) cake

Ingredients:

For the chocolate cake:

Nonstick cooking spray
1 (15.25-ounce) box chocolate cake mix
1 cup black coffee, room temperature
3 large eggs
1/2 cup neutral oil

For the ricotta filling and chocolate topping:

1 (32-ounce) container whole-milk ricotta cheese
4 large eggs
3/4 cup (150g) sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream, cold
1 (3.9-ounce) package instant chocolate pudding mix
1 1/2 cups milk, cold

Directions:

Preheat the oven to 350°F.

Spray a 9x13-inch cake pan with nonstick cooking spray.

Mix the cake batter:

In a large bowl, combine the cake mix, coffee, eggs, and oil. Beat the cake batter according to the package directions and set aside.

Make the ricotta filling:

In a second large bowl, combine the ricotta, eggs, sugar, and vanilla extract. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute. Scrape the sides of the bowl and ensure everything is fully mixed.

Assemble the layers:

Scrape the cake batter into the bottom of the prepared cake pan in an even layer. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

Bake:

Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly, but it shouldn’t be wet. Cover the cake with foil in the last 15 minutes of baking if you notice the edges are browning.

Place the cake on a cooling rack and cool until the pan is no longer warm, 1 1/2 to 2 hours.

Make the pudding topping:

In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.

Pour the pudding mix into a medium bowl and whisk to remove any clumps. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.

Fold half of the whipped cream into the pudding mixture. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

Finish and serve:

Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 5 hours or overnight.

Once the cake is thoroughly chilled, cut it into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

Notes:

Tips and Tricks for Making Italian Love Cake:

This is a simple cake but as I’ve been making it, I found a few tricks for ensuring perfect results:

Make sure to whip the ricotta mixture on low speed. You want it to stay dense so that it falls to the bottom of the cake during baking.

The cake can become overbaked at the edges if the batter isn’t covered in a thick layer of ricotta, so I like to start spooning the ricotta mixture along the edges first and work my way into the center. Then, I use an offset spatula to ensure the layer is even before baking it.

The cake may have cracks in it, and some of the ricotta may still be visible when the cake is finished baking. That’s ok! The chocolate topping completely hides these imperfections, and imperfect layers lead to some slight marbling, which I think is pretty.

Be careful not to overbake this cake. Remove the cake from the oven when a knife comes out clean. Cover the cake with foil in the last 15 minutes if you notice the edges browning.

Make It Ahead:

Italian love cake is a great cake for making ahead of time. You can make the whole cake from start to finish in one day and hold it in the fridge overnight, or you can bake, cool, and refrigerate the cake, then add the topping just before serving.

Recipe courtesy of Simply Recipes.com

[Amethyst]

Pistachio Dessert Recipe

Servings: 15
Prep: 8 minutes
Cook: 10 minutes
Chill: 2 hours
Total: 2 hours 18 minutes

Ingredients:

1 (11.2-ounce) package shortbread cookies (about 21 cookies)
3 tablespoons butter, melted
2 (3.4-ounce) packages instant pistachio pudding mix
2¾ cup whole milk
8 ounces of cream cheese, softened
1 cup powdered sugar
4 cups whipped topping, divided (or 16 oz Cool Whip container)
Topping: M&Ms or ¼ cup chopped pecans

Directions:

Preheat the oven to 350°F.

Smash shortbread cookies in a Ziploc bag until fine. For extra-fine crumbs, you can crush cookies in a food processor.

Add melted butter to a Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9×13 pan.

Bake at 350°F for about 10 minutes in the oven until golden. Let cool.

Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over the crushed cookie crust.

Mix the milk and pudding mix together until thickened. Pour over the cream cheese layer.

Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.

Notes:

Make ahead of time. Don’t make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.

Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store it in the fridge until serving time.

STORE leftovers covered in the fridge for 2-3 days. I do not recommend freezing the dessert, as the taste and texture will be negatively affected

Refrigerate the pistachio layered dessert as you are making the next layer to help each layer set before adding on the next.

If the crust seems too dry and crumbly, add 1-2 more tablespoons of butter.

Nutritional Facts:

Calories: 285kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 174mg, Potassium: 127mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 379IU, Calcium: 87mg, Iron: 1mg

Recipe courtesy of Lil Luna.com

[Amethyst]

Red, White, and Blue Berry Dessert

Yields: 12 serving(s)
Prep Time: 45 mins
Total Time: 5 hrs 40 mins

Ingredients:

2 (3-ounce) packages of strawberry gelatin
2 cups boiling water
24 oz. strawberries, hulled and thinly sliced, plus more for decorating
2 (3-ounce) packages of blueberry gelatin
16 oz. blueberries (about 3 cups), plus more for decorating
3 cups heavy cream
2 cups powdered sugar
1 (8-ounce) package cream cheese, at room temperature
2 tsp. vanilla extract
1 (16-ounce) pound cake loaf

Directions:

In a medium bowl, stir together the strawberry gelatin and 1 cup of the boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup of ice water, then stir in the strawberries.

In a second medium bowl, stir together the blueberry gelatin and remaining 1 cup boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup of ice water, then stir in the blueberries.

Refrigerate both bowls of gelatin until softly set but still spoonable, 35 to 45 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.

Fit the mixer with the paddle attachment and add the cream cheese and vanilla to the bowl (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 2 minutes. Remove the bowl from the mixer and mix in 1 cup of the whipped cream with a rubber spatula, then gently fold in the remaining whipped cream.

Thinly slice the pound cake into 24 slices (about 1/3-inch thick). Arrange 12 slices in a single layer on the bottom of a 9-by-13-inch baking dish.

Spoon the strawberry gelatin mixture over the cake and spread to cover. Dollop half of the cream cheese mixture over the top and carefully spread to cover. Arrange the remaining 12 pieces of cake over the cream cheese mixture. Spoon the blueberry gelatin mixture over the cake slices and spread to cover. Finish with the remaining cream cheese mixture. Decorate the top with sliced strawberries and blueberries. Refrigerate for at least 4 hours and ideally overnight.

Notes:

This red, white, and blue berry dessert will keep in the refrigerator, covered, for up to 3 days.

Recipe courtesy of The Pioneer Woman.com

[Amethyst]

Gluten-Free Strawberry Pretzel Dessert

Total Time: 2 hours 15 minutes
Yield: 16 servings

Ingredients:

Crust:
2 cups Gluten Free Pretzels, crushed
6 Tbsp. Granulated Sugar
½ cup Unsalted Butter, melted

Filling:
8 ounces Cream Cheese, softened
¼ cup Granulated Sugar
1 tsp. Vanilla Extract

Whipped Cream:
1 cup Heavy Whipping Cream
½ cup Powdered Sugar
½ tsp. Vanilla Extract

Strawberry Layer:
1 package Strawberry Gelatin
2 cups Boiling Water
1 cup Frozen Strawberries, thawed and chopped into chunks
¼ cup Granulated Sugar

Topping:
1 - 16 ounce container of Sour Cream
¼ cup Granulated Sugar
½ cup Toasted Pecans, chopped

Directions:

Preheat your oven to 350 degrees.

In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.

Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.

In your mixer add the heavy whipping cream, powdered sugar, and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks.

Using a mixer beat the cream cheese, sugar, and vanilla together. Add the whipped cream and gently fold it together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.

In a medium heat-safe bowl add your gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.

Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.

Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans.

You can serve this dessert immediately or cover it and store it in the refrigerator for up to 5 days.

Recipe courtesy of Yummly.com.

[BryWisteria]

At first this recipe appeared to be rather complex, but when you look at each layer it actually doesn’t seem that complicated! I would most definitely devour a tasty treat like this You’ve given me quite the craving for strawberries and whipped cream, @Amethyst!

Thank you for another fun recipe!

[Amethyst]

Yeah, you can do each step and then put it together for a tasty dessert. Glad you liked it, Bry!

[Amethyst]

Irish Cream-Topped Brownie Dessert

Prep 15 min
Total 3 hr 45 min
Servings 9

Ingredients:

Brownie Base

1 box (10.25 oz) fudge brownie mix
1/4 cup vegetable oil
2 tablespoons Irish cream liqueur
2 eggs

Irish Cream Topping

1 carton (8 oz) whipping (heavy) cream (1 cup)
1/4 cup milk
1/4 cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3 tablespoons Irish cream liqueur
1 bar (1.4 oz) chocolate-covered toffee candy, crushed

Directions:

1. Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.

2. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.

Tips:

Not sure what to do with the remaining half of pudding mix in the package? Add 1 cup of milk and beat as directed on the packaging to make 2 servings of pudding.

Nutritional Facts:

340 Calories, 19g Total Fat, 4g Protein, 38g Total Carbohydrate, 29g Sugars

Recipe courtesy of Pillsbury.com

[Sivonnah]

Yummy Yummy

[AIRAM]

oh great!

[marsha]

Oh, my Gods! That looks so good! I may have to try a gluten-free version! Thank you, lovely @Amethyst

[Amethyst]

@Sivonnah

Yummy Yummy

I’m not sure if brownies are traditional for Imbolc, but they sure do sound good!

@AIRAM

oh great!

HEE! Glad you liked the recipe, @AIRAM!

@marsha

Oh, my Gods! That looks so good! I may have to try a gluten-free version! Thank you, lovely @Amethyst

Thanks for posting the picture, @marsha! It does look decadent, doesn’t it? I hope you find a way to get it gluten-free!

[Amethyst]

Chocolate Brownie Raspberry Mousse Tart

Ingredients:

Brownie Raspberry Mousse Tart:

1 cup flour
1/2 cup unsweetened cocoa powder
1/4tsp salt
1/3 butter or butter substitute (I used Nuviva Shortening, blend of red palm and coconut oils)
1/3 cup chocolate chips
1cup granulated sugar or use Pure Cane Sugar
1/4 cup low fat milk, or use almond milk, or 1/3 cup Greek yogurt
2 egg yolks
1 whole egg

Directions for the Tart:

Bake at 350F for 20 minutes or until toothpick inserted in the center comes out clean.

Raspberry Mousse:

1 lb frozen raspberries
1/2 cup granulated sugar or pure cane sugar – I used Zulka Morena Pure Cane Sugar
juice of 1/2 lemon
1tbl gelatin
2 egg whites
pinch of salt
1/2 cup granulated sugar or pure cane sugar
1/2 cup heavy cream

Directions:

Cook raspberries with lemon juice and sugar until soft, process in the blender until smooth, and strain through a fine mesh sieve. Reserve a few tablespoons. Set aside to cool. Sprinkle gelatin over the remaining puree, stir gently, and let gelatin bloom for 10 minutes.

Over the pot of simmering water, whisk egg whites, sugar, and a pinch of salt until all the sugar is dissolved. The mixture should be hot to the touch. Beat on high until stiff peaks are formed.

Beat heavy cream until stiff peaks are formed.

Microwave fruit puree for about 10 seconds, until gelatin is dissolved. Let cool to room temperature. Gradually fold in all of the meringue and whipped cream.

Pour over the cooled brownie base. Chill until set, 4-10 hours.

Recipe courtesy of Hanielas.com

[Amethyst]

Blueberry Elderflower Honeycomb Pie

Prep Time: 6.75 hours
Cook Time: 15 minutes
Servings: 10

Ingredients:

For the pie crust:

6 tablespoons butter
2 tablespoons honey
2 ¼ cups graham cracker crumbs

For the filling :

4 large egg yolks
⅓ cup elderflower syrup
1 tablespoon cornstarch
2 ½ teaspoons gelatin powder
1 ½ cups whole milk
¾ cup heavy cream
1 egg white at room temperature
½ teaspoon lemon zest
7 tablespoons blueberry jam

For the topping:

⅓ cup honey
⅓ cup elderflower syrup
⅓ cup water
¼ cup fresh blueberries

Optional Ingredients:

Edible flowers, to decorate

Special Tools:

Bubble Wrap

Directions:

To create a honeycomb-patterned mold, outline the base of a 9-inch cake pan onto a sheet of bubble wrap.

Cut out the circle and set it aside.

Preheat the oven to 350 F.

To start the pie crust, in a bowl, add the butter and honey.

Place the bowl in the microwave and melt the butter on a low setting. Stir to combine.

Add the graham cracker crumbs to the honey butter mixture.

Use a spoon to mix well until the crumbs resemble wet sand.

Transfer the crust mixture to a 9-inch cake pan. Using a spoon, press the crust mixture into the base and sides of the pan.

Bake the pie crust in the oven for 8 to 10 minutes.

Remove from the oven and let it cool completely.

Moving on to the pie filling, in a saucepan, whisk together the egg yolks, elderflower syrup, cornstarch, and gelatin powder. Set aside.

In a medium-sized bowl, add the milk and heat it up in the microwave until hot, making sure it doesn’t boil.

Slowly pour the hot milk into the egg yolk and elderflower mixture, whisking continuously until everything is combined.

Place the saucepan on the stovetop over medium-low heat.

Whisk the custard mixture until it thickens and coats the spoon, roughly 5 to 10 minutes.

Remove the saucepan from the heat.

Strain the custard into a clean bowl and set aside to cool.

In a medium-sized bowl, whisk the heavy cream until soft peaks form. Set aside the cream.

In a large bowl or the bowl of a stand mixer fitted with a whisk, add the egg white and whisk until soft peaks form.

Use a spatula to fold the cream into the cooled custard until combined.

Add the egg white to the creamy custard mixture. Use a spatula to gently fold the egg white in until combined.

Add the lemon zest and mix well.

To start filling the pie, spread an even layer of blueberry jam over the bottom of the cooled pie crust.

Top with the custard filling, completely covering the jam.

Carefully press the bubble wrap circle into the top of the filling.

Without removing the bubble wrap circle, cover the pie with food wrap.

Leave it in the freezer for at least 4 hours or until the top of the custard is set.

To start the syrup, in a small saucepan, add the honey, elderflower syrup, and water.

Place over medium heat and let it simmer, stirring regularly, until the mixture has reduced by half. Set aside to cool.

Remove the pie from the freezer and carefully pull off the food wrap and bubble wrap.

Pour the cooled syrup over the top of the pie, completely covering the surface of the honeycomb pattern in syrup.

Place in the fridge for at least 2 hours to thaw through.

Decorate with blueberries and flowers before serving.

Recipe courtesy of Tasting Table.com