With the holidays coming up, it’s important to have a few easy, sweet treats in your recipe collection.
Once September rolls in, it’s Pumpkin Spice-anything season. These Pumpkin Spice Mini Cakes will go great with your Starbucks PSL.
Ingredients: Pumpkin Spice Mini Cake:
-1/2 tsp flaxseed
-1 Tbsp water
-2 Tbsp 100% pure pumpkin puree
-1/2 very ripe banana (ripeness makes a HUGE difference!)
-2 Tbsp pure maple syrup
-1 Tbsp almond milk, unsweetened or regular
-1/4 tsp pure vanilla extract
-1/4 cup almond flour
-1/4 tsp baking powder
-1/4 tsp pumpkin pie spice
-A pinch of salt
-Butter, oil, or your preferred method to prevent sticking
-Semi-sweet chocolate chips
-Pecans, walnuts, or whatever other nut you’d like. You can also skip the nuts altogether!
1) How to: Put the first 12 ingredients into a container and blend, or mix by hand (blending is easier, as the banana is hard to mix.)
2) Butter the microwave friendly container or ramekin.
3) Take a small handful of the chocolate chips and put them into the batter.
4) Pour batter into ramekin or container.
5.) Top it off with nuts of your choice
6.) Put in microwave for 2 ½ minutes or move if needed. The cake should be spongy
Let sit until ready to eat!
Snowcaps have always been those irrelevant candies no one really knows about, but they taste surprisingly good when blended into a milkshake.
-2 cupsSnow Caps
-3-4 Cups Vanilla Frozen Yogurt(or icecream)
1.) Put about one inch of milk in a blender
2.) Add about 3-4 scoops of frozen yogurt or ice cream(add more or less depending on how thick you want it)
3.) Put 2 cups of snow caps(more or less depending on your preference)
4.) Blend it all together
5.) Put it into a cup, add whipped cream and extra snowcaps on top and a cherry!
Zabaglione is an Italian dessert that is very sweet with tons of sugar, yet when paired with espresso is delicious and balanced.
-1 egg yolk
-3-4 spoonfuls of sugar
-shot of espresso
1.) WASH THE EGG THOROUGHLY
2.) First you separate the egg yolk from the white by cracking the egg so one side of the shell is bigger than the other, and from there move the egg between the two shells, over a bowl until the egg white is inside the bowl and you are left with the yolk in one of the shells. *Try to keep the egg yolk as whole as possible
3.) Then put the yolk into a separate bowl and add a 3-4 spoonfuls of sugar. The consistency should be paste like, and the color a pastel yellow. If not, add more sugar.
4.) You can add a bit of espresso if desired, or eat it plain.
Affogato is another Italian dessert centering around espresso, but with ice cream instead.
-two scoops of vanilla ice cream
-shot of espresso
-shaved dark chocolate
How to: Put two scoops of vanilla (or chocolate) ice cream in a coffee cup.
Then pour a shot of espresso in, and add shaved dark chocolate and chopped hazelnuts on top.
Chocolate Chip Cookie Dough Truffles are an easy way to get eat cookie dough raw without facing social judgement.
-Premade cookie dough (or make your own)
-semi sweet chocolate chips
1.) Form the cookie dough into small balls and put them onto a sheet pan and then into the freezer for an hour.
2.) Heat the semi sweet chocolate chips in the microwave for 20 seconds.
3.)Use a fork or other utensil to dip the cookie dough into the chocolate sauce.
4.) Once they are all covered, put them into the freezer until dry.
Chocolate Peanut Butter Treats are great if you love rice krispies, yet want a sweet twist. The peanut butter adds a new flavor that compliments these classic treats perfectly.
-Nonstick cooking spray
-2 tbsp unsalted butter
-2 cups mini marshmallows
-5 cups Rice Krispies cereal
-1/2 cup semisweet chocolate chips
-I tbsp. peanut butter
1.) Spray square pan with cooking spray.
2.) Melt the butter in a pan over medium heat, add marshmallows and mix with a wooden spoon, until melted.
3.)Then add peanut butter.
4.) Then remove the pan from the stove, and pour in the cereal.
5.) Put this mixture into the pan and press down with wax paper to flatten.
6.) Microwave chocolate chips in a bowl for 20 seconds, then drizzle the sauce onto the treats.