Category Archives: dessert

Kahlua Coffee Jelly


I prepared the jelly cubes with agar agar according the instructions. After cooling this down my daughter made mini cubes (less then 1cm!) and she arranged them in the mini serving bowls. We poured the sauce, added some whipped cream, dusted with cacao and got a fantastic delicious stylish mini dessert for our guests!


  • 1 pkg unflavored gelatin,  I used agar agar
  • 1 1/4 c strong brewed coffee
  • 1/4 c water
  • 3 Tbsp sugar
  • 1/4 c sweetened condensed milk
  • 2 Tbsp whipping cream
  • 3 Tbsp kahlua coffee liqueur (possible substitute: sambuca al caffè or martini bianco+nocino or bayleys)
  • Whipped cream
  • 1 Tbsp cocoa powder, to dust

Source and recipe description: by Janin Sayun

Pineapple in Port With Fresh Chopped Mint


Super simply way to prepare pineapple (perfect to be prepared in advanced)! After marinating the pineapples chunks with port for a few hours I added the mint and enjoyed it!

The port gave special fine touch, not so much color as the quantity mentioned is not big but enough for the special taste and perhaps not a problems for children as well! If somebody needs more they can add it directly in their portion.

I’m glad I have enough mint form the garden, this is perfect combination with pineapple.


1 large ripe pineapple, about 3 3/4 to 4 pounds
3 Tbsp fine ruby port
1/4 c freshly minced mint

Roasted Cherries


I’ve prepared this for myself as lunch and now I’m sad that all have gone: it was so gooood!
I will prepare this soon for my family and I know it will be a hit!
I halved the recipe and used some of the cherries I had in the freezer and used a small clay tin for roasting. The cherries were already pitted, but after the first 10 minutes I removed/drank the half quantity of liquid and added 2 tablespoons of brandy!
This recipe is excellent, all was perfect and the salt and especially pepper additions are a must!
I enjoyed this with a fresh made omelette! Wow! For a even more special dessert add to the filled omelette some vanilla ice cream. Thanks a lot for posting this wonderful recipe!


  • 24 large plump and very ripe cherries ( I used frozen ones)
  • 2 tablespoons demerara sugar
  • 1 pinch sea salt
  • 1 few grinds of fresh cracked black pepper
  • 1/4 cup cherry brandy

Source : by CookGirl

Featherweight Apple Pie



We all enjoyed this very much and was very happy I could serve this to our unattended guests. They were very surprised about the dough, how juicy was the filling and from the great taste. Yes, this is really a recipe I can recommend.

Note: I used splenda.


1 cup all-purpose flour
2 teaspoons cup sugar or splenda
3 tablespoons unsalted butter, cut into small chunks
2 tablespoons ice water (or more if needed)
4 medium apples, peeled, cored and sliced no less than 1/4-inch thick
1/4 cups sugar or splenda
1 tablespoons all-purpose flour
1 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1 teaspoons fresh lemon juice
1 tablespoons water, at room temperature
2 tablespoons unsalted butter, melted
3/4 cups rolled oats
5 tablespoons all-purpose flour
2 tablespoons sugar or splenda

Chunky Apple-Pecan Cake


We adored this wonderful apple cake! It’s quick and easy recipe which worked perfectly. I reserved some nuts and some raisins which I placed at the bottom of the mold and gave the cake a special rustic look without need to glaze it!

I reduced to butter quantity to one spoon and I increased the apples to 5 cups (!) as I have lot of them. This was not a problem and the cake resulted perfect. I’m sure that the original quantities would work well as well!


  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup unsalted butter, melted (I used only one tablespoon)
  • 2 cups dark brown sugar ( packed)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups cubed parted tart apples ( about 1 lb.) (I used 5 cups)
  • 1 1/2 cups pecan halves
  • 1 cup golden raisin

Source and recipe: by JakieOhNo

Miel De Nuez (Mexican Honey-Nut Syrup)


made this for the for the “fiesta Rapido” challenge for Tex-Mex recipes. It’s really a quick dessert, can be enjoyed on pancakes, ice creams, but I would really appreciate this on Greek yogurt as well. Depending on the honey quality this can be result quite dense and it’s necessary to take care because it is VERY hot while boiling! The butter is very important, please no substitute.


  • 1 cup honey
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg ( fresh ground is best)
  • 1/2 cup almonds, finely chopped

Source and recipe: by Muffin Goddess

An Irish Apple Tart on a Plate

I made this tart 3 years ago and I made it again now as I have plenty of fallen apples again.
I simply would like to confirm the high quality of this recipe, hoping that more people will try this.
It’s so good that we really don’t need custard or ice-cream to go with


2 c all-purpose flour
1 pinch salt
1/4 c butter or 1⁄4 cup margarine
1/4 c lard, shortening
2 Tbsp cold water
2 lb cooking apples, tart peeled, cored and thinly sliced
2 whole cloves
1 tsp cinnamon
3 Tbsp brown sugar
3 Tbsp milk
cream or custard, to serve
Source and Recipe description: by Annacia

Celtic Apple Crumble with Irish Whiskey Cream Sauce



This is THE best apple crumble I ever had and we were really impressed. I’m not a heave cream lover, but in this way it came out so delicious that I would have loved to eat all the cream before serving. I made the crumble in the mold, but I also prepared a small single portion to see how it comes out. Both were wonderful.



  • 1/3 cup water
  • 2 Tbsp irish whiskey
  • 1/2 cup golden raisins
  • 1 tsp vanilla extract
  • 4-5 large tart apples, peeled, cored and sliced (granny smiths)
  • 1/3 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 6 Tbsp butter
  • 1 c oatmeal, uncooked (not instant)
  • 1 cup heavy cream (whipping)
  • 2 Tbsp honey
  • 2 Tbsp irish whiskey

Source and recipe description: by Mikekey



Butter Tarts


These are cute and very tasty tarts! I prepared them as described and the dough came out just right (I did not need to add more water).
For the filling I used chopped dried cranberries on the bottom of the tart and on the top I placed a piece of nut.
To make a fancy border I pinched the dough with a kitchen tweezers, it’s easy an it makes the tart more attractive.


  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp granulated white sugar
  • 1/2 cup cold unsalted butter, cut into 1-inch pieces
  • 1/8 cup ice water (or more, if needed)
  • 1/3 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup light cream (or half-and-half)
  • 1/2 cup raisins ( I used cramberries) or chopped nuts (pecans or walnuts), optional

Source and recipe description: by  Vickie Parks Northwestgal


Upside-Down Rhubarb Cake


Easy and perfect recipe. The batter came out perfect delicious and after backing it was very easy to turn cake on the plate. As I don’t have strawberries or raspberries jam I used I used 3 full tablespoons light cherries jam with fruits + 1 tablespoon black currants jam (both self made with fruits from the garden).

This recipe is for sure very flexible and I can imagine I can use this in the future for different kind of fruits as well!


  • 3 cups sliced fresh rhubarb, or 300-g pkg frozen rhubarb, thawed
  • 1 Tbsp unsalted butter, at room temperature
  • 1/4 cup strawberry or seedless raspberry jam, I used 3 full tablespoons light cherries jam with fruits + 1 tablespoon black currants jam
  • 1 cup granulated sugar
  • 1 1/2 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cups unsalted butter, at room temperature
  • 2 eggs
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla
  • 1/3 cups milk

Source: by Annacia