The Most Delicious Desserts Cookbook: a must-have for anyone who loves to make desserts! It's full of mouthwatering recipes that are perfect for every occasion.

44 Pages·6.801 MB·English

by  Mack, Jaydon

The Most Delicious Desserts Cookbook
a must-have for anyone who loves to make desserts! It's full of
mouthwatering recipes that are perfect for every occasion.
Jaydon Mack
Copyright © 2022 by Jaydon Mack
Subject to the agreement and permission of the author, this Book, in part or in whole, may not be
reproduced in any format. This includes but is not limited to electronically, in print, scanning, or
photocopying.
The opinions, guidelines, and suggestions written here are solely those of the author and are for
information purposes only. Every possible measure has been taken by the Author to ensure accuracy
but let the Reader be advised that they assume all risks when the following information. The author
does not assume any risk in the case of damages, personally or commercially, in the case of
misinterpretation or misunderstanding while following any part of the Book.
Table of Contents
Chocolate Pudding Cake
Shortbread with Chocolate Chip
Chocolate Ganache with Toasts, Olive Oil and Sea Salt
Carrot Cake
Pecan Cookie with Chocolate
Buckeye Cookie
French Cotillons
Tres Leches Cake
Raspberry with Toasted Oats and Whisky
Mille-Feuille with Mascarpone and Roast Strawberries
White Chocolate Cheesecake
Tropical Frozen Fruit Yogurt
Nanaimo Bars
Bread Pudding with Bourbon Sauce
Cocoa Soufflé
Sticky and Quick Toffee Puddings
Cinnamon Rolls
Butter and Bread Pudding
Chocolate Pudding
Cake Bites
Tiramisu
Chocolate Chip Cookie
Orange-Choc Macarons
Peach Flavored Tennessee Pudding
Gugelhupf
Chocolate Pecan Fondue
Fruit Scones
Egg Brownies
Mocha Pots
Chocolate Eclairs
Chocolate Pudding Cake
Number of servings:8
Ready in:2 hours 30 minutes
Recipes:
Cream cheese (cubed and softened) (4 ounces)
Milk (1/2 cup)
Boiling water (1 ¼ cups)
Oil (2 tablespoons)
Milk powder (melted) (1/4 cup)
Almond extract (1/2 teaspoon)
Sugar (3/4 cup)
Flour (1 cup)
Brown sugar (1 cup)
Chocolate chips (1/2 cup)
Baking soda (2 tablespoons)
Milk balls (melted and chopped) (1/2 cup)
Baking cocoa (2 tablespoons)
Sliced almonds and vanilla ice-cream (if desired for serving)
Technique:
Combine the almond extract, oil, and milk in a large mixing bowl. Brown sugar, flour, cocoa, and baking powder
should also be combined and beaten into the milk until entirely incorporated. Combine chocolate chips and milk
balls in a mixing bowl.
Transfer the mixture to a greased slow cooker with a spoon. Combine the milk powder and sugar in a small mixing
bowl; gradually stir in the cream cheese and water. Pour it on top of the batter (do not stir yet).
Cook for 2 to 3 hours with the lid closed. Insert a toothpick into the dish and see whether it comes out clean to see
thoroughly done. Wait 15 minutes after turning off the heat. Garnish with almonds and serve warm.
Shortbread with Chocolate Chip
Number of servings:14 biscuits
Ready in:40 minutes
Recipes:
Plain flour (300 grams)
Salted butter (cold and cubed) (200 grams)
Egg yolk (1)
Caster sugar (100 grams + some for sprinkling over)
Dark chocolate chips or use milk (80 grams)
Technique:
Sift the flour into a large mixing bowl, then stir in the butter. Rub the flour and butter together with your fingertips
until the mixture resembles breadcrumbs. In a separate bowl, whisk together the egg yolk, chocolate chips, and
sugar. Then, to make a dough, whisk the butter and flour mixture through the bowl. After the dough has been
prepared, place it on the counter and pat it into a round-puck form. Wrap the dough in plastic wrap and chill for 30
minutes.
Preheat the oven to 320 °F. 2 baking sheets should be lined with parchment paper.
Roll out your dough between two baking parchment sheets until it is 1 centimeter thick. Then, using a biscuit cutter,
cut 14 rounds out of the top parchment sheet. Using a spatula or a palette knife, gently arrange the rounds onto the
baking sheets (make sure to leave some space between each rounds). Sprinkle sugar on top of each round. Preheat
the oven to 350°F and bake for 15 to 20 minutes, or until golden brown. Remove from the oven and set aside for 10
minutes to cool before transferring to the wire rack.
Chocolate Ganache with Toasts, Olive Oil and Sea Salt
Number of servings:6
Ready in:20 minutes
Recipes:
Double cream (200 ml)
Dark chocolate 70% (250 grams)
Finely sliced ciabatta loaf (1)
Olive oil (extra virgin)
Flakes of sea salt (as desired)
Technique:
In a saucepan, heat the cream until it is warm (not boiling). Remove the pan from the heat, then add the chocolate
and let it melt for a few minutes before beating it with a wooden spoon. Be patient as things begin to smooth out.
Allow time for it to cool and set. You can also keep it in the fridge but take it out immediately before serving to
avoid it becoming too firm.
Toast each side of the bread after slicing it. To serve the ganache, use glasses. Drizzle generously with olive oil and
serve in tiny scoops.
On the bread, sprinkle some sea salt and drizzle some olive oil. It's best served with ganache.
Carrot Cake
Number of servings: 10 to 12
Ready in:1 hour and 30 minutes
Recipes:
Vegetable oil (175 milliliters + reserve some for the tin)
Natural yogurt (75 grams)
Eggs (3)
Vanilla extract (1 teaspoon)
Self-rising flour (200 grams)
Muscovado sugar (light) (250 grams)
Ground cinnamon (2 teaspoons)
Nutmeg (finely grated) (1/4)
Grated carrots (200 grams)
Raisins or sultanas (100 grams)
Salt (A sprinkle)
Finely chopped pistachios (100 grams)
To make the icing
Softened butter (salty) (100 grams)
Icing sugar (200 grams)
Cream cheese (full-fat) (100 grams)
Marzipan or use fondant icing (100 grams)
Food coloring (orange)
Technique:
Preheat the oven to 320 °F. Line a loaf tine (about 900 grams) with baking parchment paper and then grease it. Put
the eggs, vanilla, yogurt, and oil in a jug and whisk them together. Combine the sugar, flour, salt (a sprinkle),
nutmeg, and cinnamon in a small mixing bowl.
Add the wet ingredients to the dry ingredients alone, along with half of the pistachios, raisins, and carrots. Scrape
the mixture into the tin after properly combining the ingredients. Preheat the oven to 350°F and bake for 1 hour and
10 minutes. Remove the tin from the oven and set it aside to cool.
To make the icing, whisk together the sugar and butter until smooth. Then add half of the cream cheese and beat
again before gradually adding the remainder (this will prevent the icing from splitting). Remove the cake from the
pan and put the frosting on top. Sprinkle the remaining pistachios over the top. To make the marzipan or fondant
orange, add a drop of food coloring. Make little carrot shapes out of it. Carrots should be placed on top of the cake
before serving.
The cake can also be stored in the refrigerator for up to 5 days.
Pecan Cookie with Chocolate
Number of servings:12
Ready in:45 minutes
Recipes:
Plain Sugar (1 cup)
Butter (1 cup)
Chopped pecans (toasted) (1 cup)
Brown sugar (1 cup)
Cacao chocolate chips (1 cup)
Eggs (2)
Vanilla extracts (2 teaspoons)
Baking soda (1 ½ teaspoon)
Kosher salt (1/2 teaspoon)
Flour (3 cups)
Vanilla ice-cream (optional)
Technique:
Preheat the oven to 350°F. Melt butter in an iron-cast skillet in the oven. Meanwhile, combine the brown and white
sugar in a large mixing basin. Remove the skillet from the oven once the butter has melted and whipped to a creamy
texture. Combine this butter with the sugar mixture that has been produced. Remove the skillet from the heat.
Finally, whisk together the eggs and vanilla extract in the sugar mixture. Combine the baking soda, flour, and salt in
a separate bowl. Place the nuts and chocolate chips in a mixing bowl and whisk thoroughly. Bake in a greased
skillet, spread the mixture out.
Bake for 35 to 40 minutes at 350°F. Insert a toothpick into the dish to see if there are moist crumbs on it to see
whether it is fully cooked. Check to see if the top has turned a golden brown color.
Toss the warm dish with the vanilla ice cream and serve (if desired).