Pastry cream is a sweet and delicious filling for pastries if you didn’t already know. My favorite pastry for this would have to be eclairs. This recipe makes about 3 cups of pastry cream.
Eclairs have been a dessert that I have wanted to try for a long time, but I never realized how easy they are to make. They are a lot like cream puffs, except that they are shaped differently and are filled with pastry cream instead of whipped cream. They are great topped with hot fudge. This recipe makes about 8 medium eclairs.
Lemon curd is a great topper for many desserts such as cream puffs or any pastry. This will keep for 7 days tightly covered or up to 3 months frozen. The fresher of the eggs that you use will determine how vibrant and brightly colored your lemon curd is.
This is great for topping off other desserts, one of my favorite things to pair it with would be cream puffs. This could also work as a great filler for a cake. No matter what though, it will always still be good just on its own.
Pineapple upside-down cake, in my opinion, is one of the best cakes ever. Pineapple upside-down cake is great for parties or get-togethers because it is so hard to not love. For the prepared cake batter, I recommend butter cake, but if you are in a time crunch, you can just use a box cake mix. This recipe makes two 9 inch cakes.
Personally, pumpkin cupcakes are my favorite. They are great for the fall season and are adored by everyone. These pumpkin cupcakes are great for Thanksgiving, but aren’t limited to that. As you can see, I decorated mine for Thanksgiving. The cream cheese frosting will look a little different then mine, since I dyed it for my turkey decorating. Another great pumpkin recipe is mini pumpkin cheese cakes. My friend recommended this recipe to me from just so tasty, and I loved it. This recipe is a variation from theirs. This recipe makes about 18 cupcakes.
Cake is so fun to make, but you don’t always want a slice of just regular cake, so why not make cake-pops! Some of my favorite cakes to use for cake-pops are chocolate and butter cake. I will not be explaining how to make the cake in this post, but I will in the two links above.
Buttercream frosting is my personal favorite kind of frosting and is my go to for almost any baking project that I do. I manly use buttercream frosting for cake-pops and frosting either a cake or cupcakes. This recipe makes about 4 cups of buttercream frosting.
If you are unsure, butter cake is basically just vanilla cake, but better. This recipe is from one of my favorite cookbooks called Miette. I love using this recipe for many things. I use it for cake-pops, pineapple upside down cake and even just for decorating with my sister. This cake is so light and fluffy. This recipe makes two 6 inch cakes.
Cheesecake is one of the most scrumptious desserts I’ve ever had, and to kick off the fall season, I made these pumpkin cheesecakes that are bite size. This recipe is a variation of a recipe from Live Well Bake Often. Letting the cheesecakes cool, is really what makes them set and become firmer. This recipe makes about 12 mini cheesecakes.
This recipe reminds me of fall time. These cookies are so good and are worth the time and effort. When cutting the candied ginger, I recommend spraying the knife with non-stick cooking spray before cutting. These cookies are so chewy and are great when dipped in milk. This recipes makes about 2 ½ dozen cookies.
My family has been making this pudding for so long and it is so good. I recommend Eagle Brand Milk, but the can can’t have one of those pop off lids. This pudding is so rich and dense, so it is better in smaller portions.
My family grows apples, and we had to figure out a way to use them, so we decided to make apple crisp. This recipe is so good and even appeals to people who aren’t a huge fan of apples. If you top it with whipped cream or vanilla ice-cream, it really takes the dessert to the next level. This recipe fills a 9 by 11 inch pan.
This moose is so good, and I don’t ever fell bad about eating it because it is a keto dessert. This recipe is originally from Margarita White. This recipe honestly don’t make a lot, so you may want to consider doubling it. For anyone that is one a low sugar diet, this dessert is for you.
These lemon squares are so good, they won’t last long. If you want a thicker lemon square, bake them in an eight by eight pan for 20 minutes, then 25 minutes. I used a nine by nine inch pan so they didn’t bake as long. This recipe makes about 16 lemon squares. If you like lemon sweets, try out these Lavish Lemon Pancakes.
This ice-cream was recommended to me from my grandmother. She knew how much I love ice-cream and that I love to try out new recipes. I will say that the recipe she gave me was double this. I found that it made more ice-cream than what could fit in my machine. For the eggs it doesn’t have to be perfect, but try your best to make it two and a half egg yolks. I hope you, like me, love this recipe. I have a 1½ quart ice-cream machine, so depending on the size of yours, you might want to double this recipe.
There are so many different kinds of cookies, so it is always fun to try out a new recipe. Regular chocolate chip cookies are so good, but what if they could be better. My grandmother was the one who introduced me to this really good chocolate chip cookie, but we decided that they needed something extra. The original recipe only had chocolate chips, but we decided to do half chocolate chip and half Heath Bar bits.
These meringues are so good, and I highly recommend them. This meringue recipe is from my grandmother, but I changed it a little. When pipping out the meringues, I wouldn’t use a tip for the pipping bag, because I found that the chocolate chips got stuck. This recipe makes about 2 dozen large meringues.