Just Desserts: Try These Sweet Recipes

Chocolate Pot de Creme Party with Coffee

If you have a sweet tooth, you’re always on the hunt for delectable recipes that hit the spot. And, of course, the easier the recipe is to make, the better. It’s also great if the recipe you find is a crowd-pleaser — that is, if you’re willing to share. Try these sweet dessert recipes for something delicious and fun.

Summer’s Perfect for This Strawberry Crisp

Summertime and fresh berries go hand in hand. When you see lots of fresh strawberries in stores, you’ll know it’s the perfect time for this crisp. However, if you don’t have fresh strawberries where you live, or you’re craving it out of season, you can get pretty good results with frozen strawberries.

To make this strawberry crisp, you’ll need:

  • About 4 cups or 32 ounces of strawberries, hulled and quartered
  • ⅓ cup of white sugar and ¼ cup of brown sugar
  • ½ cup of old-fashioned rolled oats
  • 2 tablespoons of cornstarch (use 3 if using frozen strawberries)
  • 1 cup of all-purpose flour
  • ⅓ cup of brown sugar
  • ½ cup or one stick of butter, melted
  • ¼ teaspoon of salt
  • ½ teaspoon of cinnamon

Begin by preheating your oven to 350℉ and spraying a 9 by 9-inch square pan with non-stick cooking spray. Then, toss your strawberries, ¼ cup of white sugar, and the cornstarch in a bowl until you have coated the berries, and transfer the mixture to your square pan. Next, grab another bowl and mix the oats, flour, ⅓ cup of white sugar, cinnamon, salt, and brown sugar.

Once you’ve mixed the dry ingredients, add the melted butter and mix again. Finally, spoon the oatmeal mixture on top of the berries and bake the treat for 35 minutes until the top has crisped up and your berries are bubbling.

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Whip Up These Elegant Chocolate Pots de Creme

This recipe seems fancy but is deceptively simple. To make these chocolate pots de creme, you’ll need:

  • 1 tablespoon of confectioners’ sugar
  • 6 large egg yolks
  • 1 ½ cups of whole milk
  • 1 ½ cups of heavy cream
  • 5 tablespoons of granulated sugar
  • ¼ teaspoon of salt
  • 9 ounces of high-quality semisweet chocolate, chopped

Whisk one cup of cream, the milk, granulated sugar, salt, and egg yolks in a pot and cook over medium heat, constantly stirring, for five to six minutes, until it coats the spatula and is nearly boiling. Have your chopped chocolate waiting in the blender, so when the cream mixture is ready, you’ll pour it directly onto the chocolate.

Next, cover the blender and use a thick kitchen towel to insulate your hand from the heat while you blend it until it’s smooth. Finally, whip the remaining cream and confectioners’ sugar until soft peaks form. Divide the chocolate into ramekins or pots and chill for two hours, then top with the whipped cream for a decadent treat.

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