#dessert my sweet mais oui decadent recipes

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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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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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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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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

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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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Wild Huckleberry Pie Recipe

What Does a Huckleberry Taste Like?

It depends on their color. Red huckleberries tend to be more tart, while darker purple, blue, and black berries are sweeter in flavor. They have a somewhat mild flavor, similar to that of a blueberry.

Huckleberry Benefits

Like other berries, huckleberries are a rich source of vitamin C and antioxidants, helping to strengthen your immune system and fight off diseases. And of course, vitamin C is important for the production of collagen, helping your skin to look softer and less wrinkled. They're also high in iron, helping to prevent deficiencies that can lead to anemia.

Wild Huckleberry Pie Recipe - from Epicurious

In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.

Ingredients Serves 6 Basic Flaky Pie Crust for a 9-inch pie 1 tablespoon egg white, lightly beaten 4 cups Huckleberriess, rinsed and dried 1/2 liquid cup and two tablespoons water, divided 2 tablespoons water 2 tablespoons cornstarch 1/2 cup sugar 2 teaspoon freshly squeezed lemon juice Pinch of salt 1 1/2 cups whipped cream (optional) Make the crust: Step 1 Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

Step 2 Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.

Step 3 Preheat the oven to 425°F at least 20 minutes before baking. Step 4 Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Step 5 Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

Make the filling: Step 6 Measure out 1 cup of the Huckleberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

Step 7 Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

Step 8 When the water and Huckleberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of Huckleberries.

Step 9 Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.

Step 10 Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.

Store: Step 11 Room temperature, up to 2 days (without the whipped cream).

For more, see: Dessert, My sweet? Mais Oui! - Decadent Recipes

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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.

[dessert-my-sweet-mais-oui]

Tropical Fruit Layered Chia Parfait

It's said that we eat with our eyes first. So why not make something healthful beautiful as well?

This parfait can be varied on the layers of chia pudding, fruit puree, and panna cotta. This one is macha chia pudding, layered with dragon fruit puree, and topped with coconut panna cotta or coconut yogurt. The linked recipe page features other options as well. Comme c’est doux! (How sweet it is!)

Chia seeds are nutrient dense – they contain omega-3 fatty acids, are a complete plant based protein, are filled with soluble fiber and contain the vitamins magnesium and potassium. Also high in complex carbohydrates, protein, fiber, antioxidants, and calcium. They also boast an impressive antioxidant profile more than any other whole food, even blueberries. All of this helps to boost your immune system

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

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Red Velvet Marble Cake with Red Velvet Oreo Cream Cheese Bavarian Filling

A mouthful to say but EPIC all the same.

This show stopping Red Velvet Marble Oreo Cake is filled with a Red Velvet Oreo Cream Cheese Bavarian Filling and covered in ganache.

A lot of people have asked me what the Red Velvet Oreos taste like?

They taste pretty much like regular Oreos to be honest, though the filling does have more of a cream cheese tang to it (and I really liked that).

So if you can’t find the Red Velvet Oreos feel free to use regular (and by regular I mean double stuff) Oreo’s.

Recipe link here

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

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Healthy homemade fruit popsicles made with five ingredients or less! Four delicious recipes to choose from, strawberry, watermelon, lemon, and coconut. An easy and refreshing treat to help you cool down from the heat.

Four different flavors:

Peach Strawberry Yogurt Popsicles

Minty Watermelon Popsicles

Blackberry Lemon Popsicles

Orange Mango Coconut Popsicles

All the instructions at Jessica Lavin - Culinary Scientist

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

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Banana Slab Cake with Coconut Caramel Sauce

Gooey and delicious, this indulgent dessert is heaven in a baking tray.

Get the recipe here.

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

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White Chocolate Cheesecake Mousse with Raspberry Compote

This no-bake, creamy, decadent white chocolate cheesecake mousse recipe is swirled with raspberry-rosemary compote. It’s gluten-free, silky and sweet, tart and delicately hinted with rosemary essence.

From: Dessert, My Sweet? Mais Oui! - Dessert Recipes

[dessert-my-sweet-mais-oui]

Honey Pie

Now I have to admit I didn’t think all that much of it when I first saw it. I wouldn’t even describe myself as a big honey person – or pie person for that matter. As you know I love my cake. But for some reason it called to me and I got a slice.

The first bite was pure bliss! I mean seriously. There was a lot of moaning involved. I have never been so into a pie in my life. It tasted like creamy salted caramel in a perfect pastry crust. And yet that description doesn’t even do it justice.

And while a straight caramel pie could be a bit overwhelming, this was honey pie that tasted like caramel. It managed to be sweet and amazing without being too much. Perfection. Just pure perfection.

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