No Oven Desserts | Easy Desserts Recipe | Business Idea
Recipes in this Video
Chocolate crinkle cookies are a nostalgic American treat, often made during the holidays. Their characteristic crackled appearance and rich chocolate flavor make them a favorite among cookie lovers. This no-oven version allows for a quick and easy preparation, perfect for those who want a sweet treat without the hassle of baking. Today, variations abound, with some adding nuts or different flavorings, but the classic remains beloved.
Ingredients
- ●all-purpose flour
- ●unsweetened cocoa powder
- ●baking powder
- ●salt
- ●sugar
- ●brown sugar
- ●eggs
- ●vanilla extract
- ●vegetable oil
- ●powdered sugar
Instructions
- 1Combine flour, cocoa powder, baking powder, and salt in a bowl.
- 2In a separate bowl, whisk together sugar, brown sugar, eggs, and vanilla extract until smooth.
- 3Add vegetable oil to the wet mixture and mix well.
- 4Gradually add the dry ingredients to the wet mixture, stirring until combined.
- 5Cover the dough and refrigerate for at least 30 minutes until firm.
- 6Preheat a non-stick pan over low heat (if needed).
- 7Scoop tablespoon-sized balls of dough and roll them in powdered sugar until well coated.
- 8Place the coated dough balls on the pan, leaving space between each.
- 9Cook for about 10-12 minutes until the cookies are set but still soft in the center.
- 10Let cool on the pan for a few minutes before transferring to a wire rack.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: cake flour
Whole wheat flour adds fiber and nutrients.
unsweetened cocoa powder
Healthier: carob powder
Cheaper: chocolate syrup
Carob powder is lower in fat.
brown sugar
Healthier: coconut sugar
Cheaper: granulated sugar
Coconut sugar has a lower glycemic index.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds flavor and is plant-based.
Techniques
Equipment
Also Known As
Dream Cake, or Drømmekage, hails from Denmark and is a beloved dessert known for its moist texture and sweet coconut topping. Traditionally enjoyed during coffee breaks or celebrations, this cake embodies the Danish love for simple yet delicious sweets. Its popularity has spread beyond Denmark, inspiring variations in other Nordic countries and around the world, making it a cherished treat for many.
Ingredients
- ●butter
- ●sugar
- ●eggs
- ●vanilla extract
- ●all-purpose flour
- ●baking powder
- ●milk
- ●coconut flakes
- ●brown sugar
- ●salt
- ●heavy cream
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour a baking pan.
- 3Cream butter and sugar together until light and fluffy.
- 4Add eggs one at a time, mixing well after each addition.
- 5Stir in vanilla extract.
- 6In a separate bowl, combine flour, baking powder, and salt.
- 7Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- 8Pour the batter into the prepared pan and smooth the top.
- 9Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 10While the cake is baking, prepare the topping by melting butter in a saucepan over medium heat.
- 11Stir in brown sugar and coconut flakes, cooking until the mixture is bubbly.
- 12Remove the cake from the oven and immediately spread the coconut topping over it.
- 13Return the cake to the oven and bake for an additional 10-15 minutes, until the topping is golden brown.
- 14Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
- 15Serve warm or at room temperature.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup sugar
- ●1/2 tsp salt
- ●1 tsp instant yeast
- ●1/2 cup warm milk
- ●1/4 cup unsalted butter, melted
- ●1 large egg
- ●1 cup custard (prepared or store-bought)
- ●1/2 tsp vanilla extract
Instructions
- 1In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
- 2In a separate bowl, mix the warm milk, melted butter, and egg until well combined.
- 3Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- 4Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6Once risen, punch down the dough and divide it into 8 equal pieces.
- 7Flatten each piece into a circle and place a spoonful of custard in the center.
- 8Fold the edges of the dough over the custard and pinch to seal, forming a bun.
- 9Place the buns seam-side down on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
- 10Preheat the oven to 350°F (175°C).
- 11Bake the buns for 15-20 minutes or until golden brown.
- 12Let cool slightly before serving.
Equipment
Ingredients
- ●2 cups mango puree
- ●1 cup heavy cream
- ●1 cup sweetened condensed milk
- ●1/2 cup crushed graham crackers
- ●1/4 cup unsalted butter (melted)
- ●1/2 cup diced fresh mango
- ●1 tsp vanilla extract
- ●1/4 cup toasted coconut flakes (for garnish)
Instructions
- 1In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In another bowl, whip the heavy cream until stiff peaks form.
- 4In a separate bowl, mix the mango puree, sweetened condensed milk, and vanilla extract until smooth.
- 5Gently fold the whipped cream into the mango mixture until fully combined.
- 6Pour half of the mango mixture over the crust in the springform pan and spread evenly.
- 7Sprinkle the diced fresh mango over the mango mixture.
- 8Pour the remaining mango mixture on top and smooth the surface.
- 9Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
- 10Once frozen, remove the cake from the springform pan and garnish with toasted coconut flakes before serving.
Equipment
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