There is a place somewhere in our tummies reserved specially for desserts. A slice of cake after dinner? Absolutely. A double-scoop chocolate ice cream after steamboat? Definitely. When there’s a will, there is a way, says the dessert gods out there.
You don’t have to spend huge amounts of money to treat yourself and your family. These desserts may not look from someone who graduated from MasterChef, but they are actually so easy to put together you’ll be a dessert master in no time. From brownies to ice cream to cookies, take your pick!
Peanut Butter No-Bake Cookies
We’re not kidding when we say hide your cookie jar. This easy, no-bake cookie recipe is going to be a hit with the peanut butter lovers… and kids.
1 cup granulated sugar
¾ cup brown sugar
½ cup butter (cut into small cubes)
½ cup milk
1 cup smooth peanut butter
2 tsp pure vanilla extract
½ tsp kosher salt
2 ½ cup old-fashioned oats
Combine sugars, butter and milk into a saucepan over over medium heat.
Bring the mixture to a boil and boil for 1 minute.
Remove from heat and stir in peanut butter, vanilla extract, and salt until combined, then stir in oats.
Scoop the mixture onto baking sheet and set until cooled and hardened, about 30 mins.
Chocolate Dipped Fruits
Yes, this is as straightforward as it sounds because who says eating healthy has to be boring? Turn your favourite fruits into yummy desserts simply by choosing the fruits you love and dipping or covering them in chocolate! Don’t forget to sprinkle crushed nuts or biscuits for an added crunch.
2 bars of chocolate (suitable for melting) or chocolate chips (dark, milk or white)
1 pkt skewers/toothpicks
Fruits (banana, apple, strawberries, grapes, pineapple, etc)
1 tbsp coconut oil (or shortening)
Chop fruits into bite-size pieces and insert them into skewers or toothpicks if needed (recommended for bananas).
Line a large baking sheet with parchment paper.
Melt chocolate with coconut oil in saucepan or double broiler, or microwave for 30 secs. Stir until smooth.
Dip fruits halfway or 1/3 into melted chocolate. Shake gently to remove excess chocolate.
Place it on the lined baking try.
Refrigerate until chocolate is firm.
Decorate them with toppings of your choice.
Fried Ice Cream
Let's face it, who doesn’t melt at the idea of having an explosion of both creamy and crunchy in one mouthful? Fried ice cream pairs the familiarity of ice cream with an added twist by mixing in elements of chewy and crunchy bits. It’s one of the best desserts, in my opinion.
1 pint ice cream
1 ½ tbsp butter
1 ¼ c. corn cereal, crushed
½ tsp ground cinnamon
2 tsp granulated sugar
Whipped cream, sprinkles, cherries (garnish)
Line a small sheet tray with parchment paper. Scoop ice cream into 4 balls and place on sheet tray. Keep in freezer for at least 30 mins.
Meanwhile, melt butter in a medium skillet over medium heat. Add the cereal and cinnamon and stir occasionally until the cereal turns golden, 5-7mins. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.
Slow Cooker Cheesecake
When we think of whipping up a dish in a slow cooker, perhaps a spicy chicken curry or a mushroom stew comes to mind. However, because of its low heat and slow steady distribution of steam inside the pot, a cheesecake is best suited for this method to give that desired custardy silky texture. The toughest part about making it is resisting the urge to peek inside every once in a while.
¾ cup graham cracker crumbs
3 tbsp melted butter
½ cup plus 1 tbsp sugar, divided
½ tsp kosher salt, divided
1 250g block cream cheese, softened
2 large eggs
⅓ cup sour cream
1 tbsp all-purpose flour
1 tsp pure vanilla extract
Grease a 6”/150mm pan and wrap tightly with 2 layers of foil. In the slow cooker, fill it with water till about 1 inch in height. Create a foil circle and place inside slow cooker as a rack.
Make crust: In a large bowl, stir together graham cracker crumbs, butter,1 tbsp sugar, and ¼ tsp salt. Press into greased pan and set aside.
Make filling: In a large bowl, beat cream cheese and remaining ½ cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining ¼ tsp salt and beat until combined.
Pour filling over crust. Top slow cooker with 3 layers of paper towels and cover.
Cook on high for 2 hours, then turn off heat and let it stand 1 hour.
Remove cheesecake from the slow cooker and refrigerate until completely chilled, at least 4 hours and up to overnight.
No Bake Chocolate Brownies
Gooey, chocolatey and dense no-bake brownies is the perfect solution to a quick chocolate fix. There are times where you just want something sweet, chewy and chocolatey, but the thought of baking a chocolate cake or fudge sounds too complicated and time-consuming. When that urge happens again, think of this no-bake brownie recipe as it’s quick, easy and uses ingredients that you probably already have in the kitchen.
2 cups of chocolate wafers or graham crackers
170g of bittersweet chocolate (melted and cooled)
¾ c salted caramel sauce or maple syrup
1 tsp vanilla extract
½ tsp kosher/sea salt
¾ cup hazelnuts/walnuts (chopped)
Line an 8”/200mm square cake pan with foil.
In a food processor, pulse chocolate wafers or crackers into fine crumbs. Add chocolate, sauce, vanilla extract and salt; pulse and occasionally scraping the bowl, until smooth.
Transfer to the prepared pan and press in an even layer. Scatter nuts evenly over the top and press into mixture, then sprinkle with sea salt. Freeze until firm, at least 20 mins.
Peach Melba Ice Pops
Ice popsicles or lollies are always in demand in a ‘summer all-year round’ country like Singapore. While some of us buy ice cream tubs or calling for deliveries to drown out the heat, try making cool and refreshing ice popsicles from home.
Peach Melba is a simple and classic creamy dessert with vanilla ice cream, ripe peaches and raspberries. For this recipe, we’ll be using vanilla yogurt instead.
1 cup plus 2 tbsp full-fat vanilla yogurt
1/8 tsp pure almond extract
1 cup raspberries
1 ½ cup peeled peach chunks (about 2 ripe peaches)
In a bowl, combine yogurt and almond extract. In a blender, puree raspberries until smooth; transfer to a bowl. Clean the blender and puree peaches until smooth.
Layer raspberries, peaches, and yogurt in ice pop molds; repeat until each mold is full. Insert craft sticks and freeze until set, at least 4-6 hours.