5 Best Tasty Desserts to Enjoy at Home

Baking can be very intimidating. Even professional chefs struggle when it comes time to make desserts. However, if you love to cook then there’s no reason why you can’t make delicious desserts on your own. Unlike complicated savory dishes, which often have long ingredient lists, these 5 tasty desserts are simple, easy to make, and don’t require any hard-to-find ingredients. So put on your apron and let’s get baking!

Apple Galette

If you’ve ever found yourself heartbroken over a ruined pie, then this recipe is for you. Galettes are a rustic French dessert similar to pies but without all the fuss and rules. No delicate crimping or latticework is required. You can’t go wrong with this sweet, tart, buttery, and flakey crowd pleaser.

Ingredients

For the dough you’ll need:

• All-purpose flour- 1 ½ cups
• Chilled butter, unsalted- 1 ½ sticks (cubed into small pieces)
• Table salt- ¼ tsp
• Cold water- ⅓ cup

For the filling:

• Apples- about 4 big ones, peeled, cored, and cut into slices
• Unsalted butter- 4 Tbsp
• Granulated sugar- ¼ cup
• Brown sugar- 1 Tbsp
• Salt- ¼ tsp
• Green chilies for a kick of heat if you dare!⠀
• Beaten egg-1 (for brushing on the crust at the end)⠀⠀⠀⠀⠀⠀⠀

Directions

To make the dough

Mix the flour and salt together in a small bowl. Using your fingers, a pastry blender, or food processor, combine the flour mixture with the butter cubes until small lumps start to form. Add the cold water and mix the dough until a smooth ball appears. Avoid overworking the dough and melting the butter. You should be able to see large pieces of butter in the dough. Cover with plastic wrap and chill in the fridge for 30 minutes to an hour.

To make the filling

In a large saute pan, melt the butter and then add in apples, some of the brown sugar, green chilies, and salt. Saute over medium-high heat until the apples have softened and are golden brown. Set them aside to cool while you roll out your dough.

To assemble

Preheat your oven to 350° F. Once your apples have cooled and your dough has chilled, it’s time to assemble. Sprinkle a little flour on your work surface and rolling pin, place dough in the center, and start rolling it out to a large circle about ten inches in diameter.

Place cooked apples in the middle of your circle. Be sure to leave about a 1 ½ inch border. Fold the edges of the dough over the apples, then brush it with the beaten egg and sprinkle the remaining brown sugar on top. Bake until the crust is flakey and golden brown, about 25 minutes. Serve at your next dinner party or brunch.

Triple Chocolate Cookie Squares

If you love buttery gourmet cookies then you’re going to go crazy over these decadent Triple Chocolate Cookie Squares. These chocolate shortbread cookies topped with rich dark chocolate ganache and crunchy cacao nibs are a chocolate lover’s wildest fantasy.

Ingredients & Supplies

• Square silicone molds (the kind that makes large cubes of ice)

For the dough (Pâte sucrée):

• Room temperature butter- 8 Tbs (100g)
• Sugar- ⅓ cup ( 80g)
• 1 large egg
• All-purpose flour- 1 ⅓ cup (190g)
• Cocoa powder- 2 Tbs ( 10g)
• A pinch of table salt

For the dark chocolate ganache:

• Heavy cream- 1 cup (200 g)
• Dark Chocolate- 7oz (200g)

For the topping:

• A handful of cacao nibs
• A sprinkle of sea salt

Directions

To make the dough

Mix the butter and sugar together until it looks creamy. Then add in the egg and stir. In a separate bowl, whisk the dry ingredients together and pour them onto your work surface. Using your fingers, make a little hole in the middle of the flour mixture and pour the wet ingredients into the center. Gently mix the wet and dry ingredients together using a dough scraper or rubber spatula.

Form the dough into a ball. Divide the dough into equal pieces and press it into your silicone molds leaving an indent in the center for the ganache to go in. Chill molds in the fridge for 30 minutes to an hour.

To make the ganache

For the richest ganache possible, always follow the golden rule of 1:1 equal parts cream to chocolate ratio. Cut dark chocolate into pieces and place it in a large bowl. Heat your heavy cream to a low simmer and then pour over the chocolate. Using small gentle movements to avoid forming bubbles, slowly stir the cream into the chocolate until a thick ganache forms.

To assemble

Preheat the oven to 350° F. Take silicone molds out of the fridge and prick each cookie with a fork to prevent it from rising in the oven. Bake for about 10-12 minutes until the edges start to separate from the molds. Once the cookies have cooled, spoon in the ganache and top with cacao nibs and a sprinkle of sea salt on each one. Warning these cookies are so good you may not want to share!

Pavlova

Pavlova is a chewy crisp meringue-like cake with a soft pillowy marshmallow inside. The pavlova originated in Australia and New Zealand and is the perfect vehicle for fresh fruit. At your next 4th of July barbeque try pairing this light and fruity dessert with some refreshing July fruit cocktails.

Ingredients

For the meringue:

• Egg whites- 4
• Superfine sugar- 1 ¼ cups (you can blend regular granulated sugar if you can’t find superfine)
• Salt- a pinch
• Cornstarch- 2 tsp
• White wine vinegar- 1 tsp
• Vanilla extract- ¼ tsp

For the fruity topping:

• Fresh seasonal fruit- 1 Lb. Choose whichever fruits are ripe at the moment. Stone fruit like peaches and plums are great, as are berries. Even tropical fruits like mango, passion fruit, and pineapple are excellent with a pavlova.
• Vanilla extract- ½ tsp
• Superfine Sugar- 2 tsp
• Heavy cream Chilled- 2 cups

Directions

To make the meringue

Preheat your oven to 350° F. Place parchment paper on a baking sheet. Using a stand or hand mixer, place the 4 egg whites in the bowl with a pinch of salt and beat the mixture on high speed until you start to see soft peaks forming and the mixture is a shiny white color.

Then slowly add the sugar 1 tsp at a time. Wait until each teaspoon of sugar is fully incorporated before adding the next teaspoon. The mixture should become thick and silky and form stiff peaks; when it’s finished add in the cornstarch, vinegar, and vanilla extract.

Then spoon the meringue mix onto your parchment paper, forming a circle about 8-9 inches in diameter. Smooth it out until it forms a disk shape, so it will cook evenly.  Reduce the heat in your oven to 325° F and bake for about 1 hour and 15 minutes. When your pavlova is pale and dry looking, stick a toothpick in the center, if it comes out with a sticky marshmallowy texture on it, it’s done. Turn the oven off and let your meringue cool completely inside the oven.

To make the fruity topping

Cut fruit into attractive bite-size pieces, mix in the vanilla and sugar, and set aside. Pour the cold heavy cream into a metal bowl and whip the cream until soft peaks form.

To assemble

Gently place your pavlova on a cake plate or serving platter. Top it with a few dollops of whipped cream and a heavy sprinkling of the fruit mixture and enjoy.

Cherry Clafoutis

This simple French country dish can be served as a delicious dessert or scrumptious breakfast. It’s super easy to make and has a gorgeous custard-like consistency, similar to flan. Using fresh seasonal fruit, it pairs perfectly with other tasty summer treats.

Ingredients

• Whole milk- 1 ¼ cups
• Granulated sugar- ⅔ cup divided into 2 equal parts
• Eggs- 3
• Vanilla extract- 1 Tbsp
• Salt- ⅛ tsp
• Flour- 1 cup
• Butter- to butter the pan with
• Cherries- 3 cups (without the pits) or whatever fruit you love that is in season
• Powdered sugar- just enough to sprinkle on top

Directions

To make the batter

Preheat the oven to 350° F. Butter a flameproof baking dish or skillet and set aside. In a large bowl, whisk the milk, vanilla extract, eggs, salt, and ⅓ cup of sugar together. Then add in your flour. The batter should be very liquidy, and smooth with lots of foam.

Pour a thin layer of the batter into your flameproof baking dish and set it on a burner, at medium heat for about 2 minutes, until the batter has set. Then remove the dish from the heat. Next, add in your cherries, or whatever fruit you’re using, and sprinkle the other ⅓ cup of sugar on top.

Then pour the remaining batter over the mixture and bake in the oven for about 50 minutes. It’s done when the top has puffed up a bit. Once it’s done, dust the top with a light coating of powdered sugar and dig in!

Homemade Ice Cream with Croissant Chips

This super easy do-it-yourself ice cream recipe doesn’t require any fancy churning machines or difficult steps. It’s the ultimate ice cream lover’s recipe because you can add whatever you want into the mix. Have fun experimenting with unique flavor combinations and textures, like the earth-shattering crunch of buttery flakey Croissant Chips.

Ingredients

• Heavy cream- 2 cups
• Sweetened condensed milk- 1 (140z) can
• Vanilla extract (or extract of your choice)- 1 tsp
• Croissant Chips- 1 ½ cups (or whatever fruit, chocolate, jam you like, get creative and have fun)
• One loaf pan or freezable container

Directions

Using a stand mixer or hand blender, whip the heavy cream until it’s thick. While the heavy cream is whipping, add in your vanilla or extract of choice. Once stiff peaks have formed, turn the mixer on low and slowly pour in the can of condensed milk.

Put half of the mixture into your loaf pan or container and top with the Croissant Chips or whatever ingredients you like. Using a spatula or butter knife, swirl the ingredients together and top with a bit more of the cream mixture. Repeat this step, layering ingredients with the cream and swirling until it’s all used up. Cover and freeze for several hours or overnight. That’s it! You’ve just made your very own delicious ice cream flavor. Bon appetit!

Take a Dive into These Delicious Desserts

Now you know how easy making dessert can be. All that really matters is that you start with something delicious like summer ripe fruit, let it shine, and have fun. Your friends and family will be delighted by these sweet treats and beg for more. Happy cooking.