Dinner Made Easy — dessert

Yield: 4 servings Course: Breakfast/Brunch/Dessert Prep time: 25 min  Ingredients: 300 gr American Pancakes Mix 300 gr Semi-Skimmed Milk 2 Eggs 2 tbsp Sunflower Oil 50 gr Unsalted Peanuts 2 Banana 25 gr Unsalted Butter 100 gr Peanut Butter 1 tbsp Honey Method: Prepare the pancakes with the eggs, milk and oil according to the instructions on the package Chop the peanuts coarsely and roast in a pan without oil or butter for 3 minutes over medium heat. Meanwhile, cut the bananas into slices Melt the butter in a saucepan over medium heat. Put the peanut butter and honey in...

This Chocolate Mousse is incredibly smooth, creamy, delicious, and simple to make. You only need 6 ingredients to make this rich and decadent dessert too. This chocolate mousse is incredibly tasty and it’s packed with tons of chocolate. You only need 6 ingredients (yes, SIX!) to make this mousse and that’s including the whipped cream topping. It’s also a perfect recipe that you can make ahead of time and refrigerate until you’re ready to enjoy it.  This recipe will make about 4 servings so it’s perfect for sharing and if you do this recipe please tag us to see your...

Prep Time: 20 min Chill Time: 30 min Total Time: 50 min  Servings: 14 mummies Ingredients 1 ½ cups gingersnap cookie crumbs ¼ cup canned pumpkin puree ⅓ cup graham cracker crumbs 3 tablespoons powdered sugar ¼ teaspoon ground cinnamon ⅛ teaspoon salt 3 ounces cream cheese - softened ½ cup white chocolate chips white chocolate chips - or white dipping chocolate (like CandiQuik) red food coloring Instructions In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold...

Yields: 12 denturesPrep Time: 10 minTotal Time: 30 min INGREDIENTS1 tube chocolate chip cookie dough1 can vanilla frostingred food coloringmini marshmallowsslivered almonds DIRECTIONS Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half. Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half. Place mini marshmallows around the round edges of half of the halves. Place the...

Serves 4 | Prep 20 minutes INGREDIENTS 420g can coconut milk 1-2 tbsp raw honey (or pure maple syrup) ½ cup of chia seeds 2 cup of fresh mango cut into cubes  METHOD In a large bowl, whisk the coconut milk and honey until nicely combined. Add the chia seeds and stir well. Cover with cling wrap and rest for 20 minutes. Stir to dissolve any clumps, cover and let them soak overnight in the refrigerator. Spoon evenly across 4 glass serving cups. Pile high with freshly cut mango NOTES Optional: dress with mint leaves and toasted shredded coconut Source: https://www.malenyiga.com.au/blog/mango-and-chia-pudding