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Had to share this @WeHeartIt

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Pumpkin Cheesecake Cupcakes

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Easy Swedish Chocolate Mud Cake - Kladdkaka

Kladdkaka is a popular Swedish chocolate cake. It is a rich chocolate dessert cake with a crisp exterior & a soft and gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie & a molten chocolate cake. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder. It is sometimes eaten with whipped cream or vanilla ice cream and raspberry coulis and/or raspberries.

The origin of the cake is uncertain. One theory is that it originated during World War II, when baking powder was difficult to get hold of in Sweden.

The name derives from the Swedish word "kladdig", meaning "sticky" or "messy".

-> Recipe at Call Me Cupcake https://www.callmecupcake.se/2021/08/easy-swedish-chocolate-mud-cake-kladdkaka.html

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Cinnamon Apple Shortcakes

Featuring buttery biscuits topped with sugar and cinnamon and gooey apple pie filling, these cinnamon apple shortcakes are a Fall favorite! A great way to use up an abundance of apples. Top with freshly whipped cream or ice cream!

The flaky biscuits are golden brown and flavored with warm spices and just enough sugar. And the apple filling is reminiscent of what you’d find inside a homemade apple pie! But the best part? This quick treat comes together in less than an hour… and will be consumed in minutes!

More? -> Dessert, My Sweet? Mais Oui! - Decadent Dessert Recipes

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Homemade Chocolate Croissants (Pain au Chocolat)

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!

Ingredients

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping

1/4 cup (50g) granulated sugar

2 teaspoons salt

1 Tablespoon active dry or instant yeast

1 and 1/2 cups (360ml) cold whole milk

one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped

optional: confectioners’ sugar for dusting

Butter Layer

1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature

2 Tablespoons (16g) all-purpose flour

Egg Wash

1 large egg

2 Tablespoons (30ml) whole milk

For rest of instructions, click here.

-> Dessert, My Sweet? Mais Oui! - Decadent Recipes

[dessert-my-sweet-mais-oui]

Homemade Chocolate Croissants (Pain au Chocolat)

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!

Ingredients

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping

1/4 cup (50g) granulated sugar

2 teaspoons salt

1 Tablespoon active dry or instant yeast

1 and 1/2 cups (360ml) cold whole milk

one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped

optional: confectioners’ sugar for dusting

Butter Layer

1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature

2 Tablespoons (16g) all-purpose flour

Egg Wash

1 large egg

2 Tablespoons (30ml) whole milk

For rest of instructions click here.

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Blueberry frozen yogurt

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Bananas Foster Ice Cream

Butter and brown sugar can make magic happen. Take Bananas Foster, for example. A plain ole banana, which I can take or leave, turns into something I can hardly resist when cooked in a simmering pan of butter and brown sugar. So simple, but so incredibly satisfying. I can never seem to get enough. It always surprises me when I make Bananas Foster, as if I’ve never had it before, and must never go without it again.

Bananas Foster is usually served with ice cream, but I decided to go ahead and mix it into the ice cream for a twist on the decadent dessert: Bananas Foster Ice Cream.

Uh huh. I did. Get the recipe here.

For more, see -> Dessert, My Sweet? Mai Oui! - Decadent Recipes

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Juicy, Fruity, Moist and so delicious!

You can find this recipe here: https://biancazapatka.com/en/cherry-pie-easy-vegan-recipe/

For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes

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Tiramisù com Creme de Castanha / Tiramisù with Chestnut Cream

A Portuguese version of the classic Italian layered dessert at home with rum-flavored, coffee-soaked ladyfingers, a creamy mascarpone custard, and whipped cream. The top of this tiramisu is dusted with cocoa powder for an impressive no-bake dessert.

Tiramisu 12 Ladyfingers 500g mascarpone cheese 2 eggs 70g sugar 1 tsp vanilla paste 1 cup strong coffee, cold 4 tbsp rum or marsala 250g chesnut spread

Frosting 200ml 35% whipping cream, cold 100g chesnut spread, cold Cocoa powder, to dust

Line an 20cm loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic. Combine egg yolks, vanilla and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Spread a third of the mascarpone cream mixture on the bottom of the loaf. Dunk the ladyfingers in the coffee/rum mixture and place it over the mascarpone filling. Spread half of chesnut cream over the ladyfingers layer. Repeat the process with remaining mascarpone cream, lady fingers and chesnut spread. Cover and place the pan in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).

Removes the plastic wrap cover and flip the pan onto a serving dish. Gently removes the loaf pan and slowly peel off the plastic wrap. Prepare the chesnut whipped cream, whip the cream until firm, then add the chesnut spread and whip again. Pipe the whipped cream over the top. then dust with cocoa powder.

-> Recipe here.

-> Where to buy Chestnut Creme here.  It is the Bonne Mamam brand and is next to the sweets and jams.

For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes blog on tumblr & Pinterest |

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Moose Tracks Ice Cream Cake

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Lovely Lemon Mascarpone Brulee with Cherry Compote

1 1/4 cups heavy cream 1/2 tspn lemon juice

1/3 cup sugar 1/2 cup butter, room temperature 1 1/4 cups all purpose flour 1/4 teaspoon kosher salt 2 tablespoons cream 1 teaspoon vanilla extract

1 stick unsalted butter 1 1/2 cups granulated sugar 1/3 cup fresh lemon juice 3 whole large eggs 3 large egg yolks 2 tablespoons freshly grated lemon zest 3/4 cup of your freshly made mascarpone 6 tablespoons heavy cream

1 1/2 cups fresh or thawed frozen cherries 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1/2 cup superfine granulated sugar

To make Mascarpone: Heat cream in saucepan until small bubble form at edge (do not boil!), add lemon juice and leave on the heat for 2 minutes. Remove from heat and allow to cool to room temperature. If the cream hasn't thickened return to heat and add more lemon juice.

Place a sieve over a bowl, line the sieve with cheesecloth. Pour the mix into the sieve. Place in fridge and allow to drain overnight.

To make Tart Shells:

Preheat oven to 400F.

In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.

Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.

Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, and store in an airtight container until use. 

Make filling: In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.

In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.

Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.

Make sauce: Throw all sauce ingredients into a sauce pan. Cook until desired constancy is reached.

Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar until melted and caramelized, about 30 seconds.

Serve tarts with cherry sauce.

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As delicious as it is gorgeous....

Get the recipe here.

For more see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes

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Mascarpone Ice Cream + Balsamic Berries

This Mascarpone Ice cream which we top with balsamic syrup-soaked berries, fresh from our bushes. Served over my Olive Oil Cake, I can easily say it’s one of my all-time favorite desserts. Mascarpone is possibly the creamiest of all ice creams, and a spoonful of acidic, balsamic soaked berries is the perfect foil to it’s richness.

Recipe at this link here.

For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes

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Tiramisu Cheesecake - Better Than Cheesecake Factory Recipe

Italian-inspired creamy tiramisu cheesecake is easy to make at home with this step-by-step recipe. It's hands-down the best cheesecake there is!

This coffee-flavored tiramisu dessert in cheesecake form is perfect for holidays, special occasions, or just because!

If you're like me and indecisive, blending two of the favorite desserts into one is a logical choice. Double the love!

Recipe at this link here.

For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes

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Yes! A Pistachio Cheesecake!

The tallest cheesecake I’ve ever made. Beautiful green color. Perfect for a special occasion - or - to make any occasion special. This cheesecake is very creamy and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest.  Your guests will love the delicious pistachio flavor!

Get the recipe here.

For more, see -> Dessert, My Sweet - Decadent Recipes