Top 5 Epic Delicious Desserts to Impress in 2020
Today, were gonna be making some incredibly delicious desserts. If youve been hanging out with us for a little while, you know that we’re all for making wholesome recipes whenever you can, Tibe Tanuprising do it pretty often. But sometimes theres a place or an occasion or a craving that calls for something particularly indulgent. So today were gonna be making Top 5 Epic Delicious Desserts to Impress in 2020. For now though, lets get started on making the desserts.
Desserts to Impress – Caramel Skillet Cookie
- Ground flaxseed
- Vegan margarine
- Raw sugar
- Brown sugar
- Pure vanilla extract
- Plain all-purpose flour
- Dairy-free dark chocolate, chopped
- Baking powder
- Water and salt
For the first recipe were making a massive chocolate chip caramel skillet cookie, it seriously is so good. So to a bowl, were gonna first add two tablespoons of ground flax seeds plus a quarter cup of water. Give it a stir and let it sit to gel.
Meanwhile, were gonna make the caramel sauce. So to a saucepan, were gonna add half of a cup of sugar. Here were using raw sugar and a quarter cup of water. Once youve brought it to a gentle boil, were then gonna add half of a cup of coconut cream which is just something we scooped off the top of a can of coconut milk.
It doesnt have to be super solid, we just want the thicker part of the milk. So were gonna continue to stir this at a gentle boil until you see the mixture start to thicken which might take about five to eight minutes or so.
When you start to notice it slightly stick to the back of your stirring spoon you can then remove it from the heat, it will continue to thicken as it cools.
Now back to the bowl, were gonna add one cup of vegan margarine, half of a cup of raw sugar, half of a cup of brown sugar and a teaspoon of vanilla extract. Then cream this together using a fork.
Were then gonna add two cups of flour, a teaspoon of baking powder, half a teaspoon of salt, and a third of a cup of dairy-free dark chocolate that we just chopped up. Stir this into the mixture until its all combined.
Then were gonna spread half of the batter onto the base of a ten-inch or 26-centimeter oven-safe skillet. After that, were gonna cover it with about a quarter cup worth of the caramel sauce. Spread that out as well, and then dollop the remaining dough over top the caramel and then smooth it out.
If youd like you can top it with a bit of reserved chocolate chunks for presentation and then pop it in the oven at 350 Fahrenheit or 180 Celsius for about 30 to 35 minutes or until the top is golden.
This recipe is best to enjoy when its warm right out of the oven. You can top it with some extra caramel sauce, some coconut whip or like we did here with some vegan ice cream. Its like a cake that meets a cookie. Its crunchy on the outside, soft and warm on the inside.
Make sure you put a whole bunch of ice cream on there, grab a bunch of spoons, invite your friends, invite your family. You wont want to be left alone in a room with this thing. Its pretty dangerous.
Desserts to Impress – Coconut Lemon Tart
- Digestive cookies
- Melted coconut oil
- Silken tofu
- Lemon, juice and zest
- Full-fat coconut milk, from a can
- Sugar and pure vanilla extract
- Arrowroot or cornstarch
- Fresh, stewed berries and lemon slices
Next up were gonna be making a refreshing and light dessert: the coconut lemon custard tart. So to a small food processor, were gonna add about seven digestive cookies, and a tablespoon of melted coconut oil and blend this until you get a fine sand-like consistency.
If you dont have a blender, you can simply crush the cookies using a rolling pin and then mix it with the coconut oil in a bowl. So were gonna pour this crust into a seven inch or 18-centimeter springform pan. And use your hands or the bottom of a cup to press it down along the bottom and the sides of the pan.
For the next part were gonna be needing some silken dessert tofu. Its already really soft so you cant really press it too much but just try to let any excess water drip off before you add it to a high-speed blender.
Were then also gonna add to the blender the zest from one whole lemon plus the juice from the lemon and a third of a cup of full-fat coconut milk from a can, two tablespoons of sugar, a tablespoon of arrowroot or cornstarch, and two teaspoons of pure vanilla extract.
Then were gonna blend this on high until its nice and creamy. When its done, were gonna pour this mixture into the prepared crust and lightly tap the pan on a solid surface. Just to get rid of any bubbles.
Then pop it in the oven at 350 Fahrenheit or 180 Celsius for about 25 to 30 minutes or until the edges are golden then the top is lightly cracked. Then were gonna remove it from the oven and let it cool at room temperature for about half an hour, before transferring it to the fridge to set for at least three hours or overnight.
We always like to serve the tart with some stewed berries, all you have to do for that is heat up some frozen berries on the stove until theyre hot and cooked through. And when youre ready to enjoy it simply remove the tart from the pan decorate the serving plate with some fresh berries, if youd like.
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You can top it with some thinly sliced Lemon or some coconut flakes, and then its ready to be served because youve left it in the fridge a little while, You should find that it cuts and transfers really easily to a plate. Top it with some stewed or fresh berries and enjoy.
Desserts to Impress – Cinnamon Buns
- Unsweetened plant-based milk
- Quick yeast
- Plain all-purpose flour
- Raw sugar, baking powder and salt
- Coconut oil, melted
- Maple syrup
For the last recipe, were making a dessert that needs no introduction to the ooey-gooey cinnamon bun. Its a bit of a process to make but its really beyond worth it all in the end.
Were gonna first begin by adding a cup of plant-based milk to a saucepan and heat it up until you see it start to just steam. You want it to be a warm bath temperature and not too hot. Otherwise the yeast is going to die. So once youve removed it from the heat, youre gonna add a tablespoon of quick yeast and then stir it in. Were gonna let this sit for about five minutes.
While that rests to a large bowl, were gonna add three cups of flour, 1/4 cup of regular or raw sugar, 2 teaspoons of baking powder, and a teaspoon of salt. Then mix it to combine.
By now you should see that the yeast has started to create a bit of foam a little bit of bubbles on top of the milk, were now Im gonna add that yeast mixture to the flour mixture.
Were gonna add a quarter of a cup of melted coconut oil and mix it to combine. First using a spoon and then you can get in there with your hands, folding and gently kneading it like bread. Then were gonna cover it and let it sit and rest for about an hour.
While the dough rests, to a medium-sized bowl, were gonna add 1 cup of packed brown sugar. Half of a cup of pecans, that weve crushed into little pieces, and 2 teaspoons of ground cinnamon. Then give it a stir and set it aside.
After the hour is up, were gonna lightly flour a clean surface and then transfer the dough to the floured surface. Were gonna dust the top of the dough with a bit more flour as well. And then using a rolling pin, were gonna roll it out into a half a centimeter thick rectangle.
For the next step. Youre gonna need a quarter of a cup of melted coconut oil, which were first going to use to oil the inside of a baking dish. And then were gonna pour the rest of it on top of the rolled out dough. Spread it over the surface. It might seem like a lot, but dont worry, its all gonna get soaked up by the sugar-cinnamon and pecan mixture that were then going to sprinkle and spread even overtop of that.
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Then comes the rolling. Were gonna gently roll the dough from one end to the other creating whats going to become the rolls in the cinnamon bun. And when youre finished using a sharp knife, youre gonna cut the rolled dough to create 12 buns. Theyre gonna be about three centimeters or one-and-a-half inches thick. We did this first by cutting the dough in half, then cutting each of those in half, and then cutting each of those sections into thirds.
Were then gonna transfer each piece to the baking dish, and its okay to leave a little bit of space between the rolls because theyre gonna expand as theyre baking in the oven. When its all been transferred were gonna cover it again and let it sit for one more hour. While the buns are resting, were gonna mix together 1/4 of a cup of plant-based milk, plus a tablespoon of maple syrup into a bowl and set it aside. After the hour is up, we can uncover the cinnamon buns and pop them in the oven at 350 Fahrenheit or 180 Celsius for about 10 minutes.
While this bakes were gonna make the icing. For this youre gonna need one cup of powdered icing sugar, 3 tablespoons of vegan margarine, 1 tablespoon of unsweetened plant-based milk, and a teaspoon of vanilla extract. Here Were using a clear vanilla extract, just so the icing retains its white color. But you can use regular vanilla extract as well if thats what you have.
Then were going to whip it up. After the buns have been cooking for 10 minutes, Were gonna remove it from the oven and spoon over top the plant milk and maple syrup mixture that we just made. This is a little secret step that helps the cinnamon buns get nice and crunchy on the outside but soft and gooey on the inside.
Were then gonna pop it back in the oven for another 20 to 25 minutes until the top is nice and golden. When youre ready to enjoy it, gently run a knife or spatula around the perimeter of the cinnamon bun and gently lift it out of the baking dish. Top it with some of the icing if youd like and enjoy it while its warm. Weve made these cinnamon buns for a few events already and everyone always asked for the recipe. So here it is.
We hope you guys enjoyed these dessert recipes. If youre getting together with anyone for the holidays, desserts are always a much-appreciated thing to bring along with you.
Thanks for Reading: Top 5 Epic Delicious Desserts to Impress in 2020, Have a nice day!