5 dessert recipes made in 10 minutes or less
It’s Eat an Extra Dessert Day! On this most special of holidays how can you not make one of these recipes?!
In the mood for dessert but don’t want it to spend all night baking? Here are 5 quick and easy dessert recipes sure to satisfy your sweet tooth!
2 tablespoons butter
2 tablespoons sugar
1 tablespoon light brown sugar
¼ teaspoon pure vanilla extract
⅓ cup all purpose flour
¼ teaspoon baking powder
Pinch of salt
2 tablespoons chocolate chips
To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together.
Next, add the flour, baking powder and salt to the mug; stir to combine. Continue by stirring in the chocolate chips.
Finally, put the mug in the microwave and heat for about 1 to 2 minutes until cooked. Another way to check is to insert a toothpick into the center and make sure it comes out clean. Once cooked throughout, serve immediately and enjoy.
1 cup heavy cream
¼ cup confectioners’ sugar
1 ½ teaspoons pure vanilla extract
2 cups confetti cake mix
½ cup sour cream
¼ cup rainbow sprinkles (plus extra to put on top)
Vanilla wafer cookies
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks, about 3 minutes.
Add the confectioners’ sugar and vanilla extract, and continue to whip to medium peaks, about 1 minute more.
Add the cake mix and mix on low speed until well combined. Add the sour cream and sprinkles, and mix until the dip is thick and smooth.
Garnish with sprinkles and serve immediately with vanilla wafer cookies for dipping. It is recommended not to make the dip more than 1 hour ahead, because the sprinkles can discolor the dip over time. Store leftovers in an airtight container in the refrigerator for up to 1 day.
Pour cereal into a large bowl (use rice chex, not corn chex or wheat chex)
Melt white chocolate (you can also use almond bark or melting white/vanilla candy wafers. I recommend pure white chocolate, which is sold as 4 oz bars)
Pour white chocolate over cereal (carefully mix to coat the cereal)
Crush candy canes and add to mixture
Place into a bag or sealable container
Shake it up! Add powdered sugar which sets the white chocolate
1 ½ sticks butter, at room temperature
⅔ cup granulated sugar
⅔ cup light brown sugar
1 ½ teaspoons pure vanilla extract
2 ¾ cups almond flour
¾ teaspoon salt
2 cups chocolate chips
In the bowl of an electric mixer, cream the butter with the sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine.
Add the almond flour and salt; mix to combine. Add the chocolate chips and mix just until evenly incorporated.
The cookie dough can be served immediately or refrigerated in an airtight container until ready to serve (for up to a week).
1 cup peanut butter
1 teaspoon vanilla extract
1 cup unsalted butter (2 sticks)
¼ teaspoon salt
3 ¾ cups powdered sugar (sifted)
⅓ cup chocolate chips (melted)
Prepare an 8” x 8” baking dish by lining it with parchment paper.
In a saucepan over medium heat, combine peanut butter, vanilla, butter, and salt. Cook until smooth, stir frequently.
Remove from heat and stir in powdered sugar.
Spread mixture evenly in baking sheet and top with melted chocolate drizzle
Refrigerate until mixture sets.
Optional: Slice mini Reese’s cups into pieces and add it on top of the fudge.
Happy Eat an Extra Dessert Day!!
Abigail George is entering her junior year at Seton Hill University pursuing a Bachelor's degree in Theatre Business. On campus she is a member of the Student Theatre Activities Council and an active participant in the theatre department productions. She is a Pittsburgh native and grew up playing sports, doing theatre, and singing in her school choir. When she is not working at her local grocery store or studying, she will often be found watching Disney+'s entire library or grabbing dinner with some friends.