10 Types of

Desserts
Ingredients: Brownie

Copycat Cosmic 

baking spray
14 ounces (60%
cacao) bittersweet chocolate
Ganache bar, coarsely chopped
 1 1/2 cups unsalted butter
 7 ounces (56%  2/3 cup unsweetened cocoa
cacao) semisweet chocolate  6 tablespoons canola oil
bar, coarsely chopped  2 tablespoons vanilla extract
 2 1/3 cups granulated sugar
 3/4 cup heavy cream  1 cup packed light brown sugar
 6 large eggs
 1 cup all-purpose flour
 1 tablespoon unsalted butter
 2 tablespoons cornstarch
 1 1/2 teaspoons kosher salt
 1/8 teaspoon kosher salt  1/2 teaspoon baking powder

Brownies

Buckeye Bundt Cake

Ingredients: Chocolate Cake: 1/2 cup vegetable oil
Peanut Butter Cheesecake: Nonstick cooking spray, for the pan 2 large eggs
Directions:
8 ounces cream cheese, at 2 cups all-purpose flour (see Cook's 1 tablespoon pure vanilla extract
1. Gather
room all ingredients.
temperature Note)
2. Preheat the oven to 350 degrees F
Direction: 1 cup sour cream
3/4 cup creamy peanut butter 1/2 cup unsweetened cocoa powder
3. Combine all ingredients.
1. For the peanut butter cheesecake combine the ingredients1/2 andcup packed light brown sugar
4. cup
1/3 Transfer to thesugar
granulated prepared baking pan.
1 1/2 teaspoons baking
mix for 2-3 min. until its smooth. powder
5. Remove from the 2. ovenForandcake:
let itpreheat
chill forthe
1 hour. 1 tablespoon powdered peanut butter
2 large eggs oven to 350 degrees F.
6. When brownie has3.chilled, 1all
prepare
Combine 1/2ingredients.
teaspoons
the Ganache.baking soda
Topping:
7. Invert cooled Brownie4. Putonto
thea cake
largein cutting
the board and
oven.
1 teaspoon kosher salt
discard aluminum 5. foil.Check the cake using toothpick and if its done let it cool. 8 ounces semisweet chocolate, chopped
8. Cut the brownie into 12 even (4-x2) 1 cuppieces.
granulated sugar
 Cake Ingredient

One 15.25-ounce box yellow cake mix, plus required

ingredients

1 cup vanilla frosting, plus more as needed

20 ounces white candy melting wafers

Sprinkles or cookie crumbles, for decorating, optional

Direction:

1. Prepare and bake the cake.

2. Break the cake into pieces and place it in a food processor.
3. Break the cake into pieces and place it in a food processor.
4. Place the candy wafers in a microwave-safe bowl and melt it.
5. Dip the candy into the melted chocolate then let it freeze.

Pops
Classic Madeleines
Dunkers

Ingredients
Direction:
Cookies:
1. Preheat the oven to 350 degrees F. Line 2 baking
1 stick (8 tablespoons) unsalted butter, at room sheets with parchment paper and set aside.
temperature 2. Beat the butter and granulated sugar in a stand
mixer until creamy. After add other ingredients.
1/3 cup granulated sugar
3. Roll on a lightly floured surface to 1/8-inch
1 large egg yolk thickness. Cut the dough.
4. Place the cut-out cookie sticks on the prepared
1/2 teaspoon vanilla extract
baking sheets 1 inch apart.
Direction:
1/4 teaspoon almond extract
Ingredients: 5. Meanwhile, make the dip. Beat the cream cheese,
1. Microwave 6 tablespoons of the
whipped butter confectioners'
topping, for 1 min. and let it cool.
sugar, butter and
11stick
1/2 cups all-purposeunsalted
(8 tablespoons) flour, plus more for dusting
butter 2. Combine the ingredients
cakeand mixflavoring
batter it. in a large bowl with an
1 tablespoon cornstarch 3. Preheat the oven to 350 degrees
electric F. until creamy. Stir in the rainbow
mixer
1/3 cup granulated sugar
4. Spoon a heaping 1 tablespoon batter into
sprinkles. Sprinkle each cupsprinkles
additional of the prepared
on top, ifpan.
1/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest Bake until golden brown.
desired. Serve the dip with the cookies.
Dip:teaspoon kosher salt
1/4 5. Dust the madeleines with the confectioners’ sugar and serve
immediately.
2One
large eggs
8-ounce block cream cheese, at room temperature
1One
tablespoon
8-ouncevanilla beanfrozen
container paste whipped topping, thawed
1/2 cupconfectioners'
1 cup all-purpose flour
sugar
Confectioners’
4 tablespoons sugar, forbutter,
unsalted dustingat room temperature

1 teaspoon cake batter flavoring

 Fruit Pizza

Ingredients

Sugar Cookie Crust: Topping:

3/4 cup granulated sugar 8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at 4 tablespoons unsalted butter, at room temperature
room temperature
1 tablespoon honey
1 teaspoon freshly grated lemon zest
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted, plus more for
1 large egg dusting
1 3/4 cups all-purpose flour (see Cook's 4 to 5 cups mixed fresh summer fruit, such as whole
Note) raspberries, blackberries and blueberries, quartered
strawberries and sliced stone fruit
1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

Direction:

1. Preheat the oven to 350 degrees F.

2. Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed
until light and fluffy, 1 to 2 minutes.
3. Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet
on a wire rack.
4. Clean out the mixer bowl and add the cream cheese and butter.
5. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just
before serving, then cut into slices.
 Berry White
Ingredients

1-3/4 cups 2% milk, divided

Directions 1 to 2 tablespoons honey

1. In a microwave, warm 1/4 cup milk; 1/4 teaspoon vanilla extract

stir in honey until blended. Stir in
1-1/2 cups fresh raspberries
remaining 1-1/2 cups milk and
vanilla. 1 cup fresh blueberries
2. Divide berries among molds; cover
10 freezer pop molds or 10 paper cups (3
with milk mixture. Top molds with
ounces each) and wooden pop sticks
holders. If using cups, top with foil
and insert sticks through foil. Freeze Ingredients
until firm.
1-1/2 cups Corn Chex, crushed

1/4 cup packed brown sugar

2 tablespoons butter, melted

1/4 cup finely chopped walnuts

1 pint vanilla ice cream, softened

Optional: Hot fudge or caramel ice cream

topping, and maraschino cherries

Ice Pops
Ice Cream Balls

Ice Cream
Directions

1. In a shallow bowl, combine cereal, sugar

and butter. Add nuts. Shape

Cookie Dessert
ice cream into 1-in. balls; roll in cereal
mixture until well coated.
Ingredients
2. Freeze for at least 1 hour. If desired, serve
with fudge or caramel ice cream topping and 1 package (15-1/2 ounces) Oreo
cherries. cookies, crushed, divided

1/4 cup butter, melted

1/2 gallon vanilla ice cream, softened

1 jar (16 ounces) hot fudge ice cream

topping, warmed
Directions
1 carton (8 ounces) frozen whipped
1. In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a topping, thawed
greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.

2. Drizzle fudge topping over ice cream; cover and freeze until set. Spread with
whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2
hours or until firm. Remove from the freezer 10 minutes before serving.
 Swirled Blueberry Frozen
Ingredients
Directions
1 cup fresh or frozen blueberries
1. In a small bowl, combine the blueberries, sugar and walnuts; let
1/3 cup sugar stand for 15 minutes.
1/3 cup finely chopped walnuts 2. In a large container, layer a third of the frozen yogurt and half of
1 quart fat-free frozen yogurt, softened the blueberry mixture. Repeat layers. Top with remaining frozen
yogurt. Swirl mixture; freeze until firm.
drizzle:
3. In a small saucepan, combine the chocolate, milk and vanilla.
2-1/2 ounces white baking chocolate, chopped Cook and stir over low heat until chocolate is melted. Serve with
1 tablespoon fat-free milk frozen yogurt.

Yogurt
1/2 teaspoon vanilla extract