Have you ever really want something sweet but you are sick and tired of having the regular things in your house? These three desserts are easy and simple to make but as also something to fill your sweet tooth.
Lemon-Vanilla Ricotta Tarts with Dark Chocolate Crust (this recipe makes six)
This recipe is courtesy of MNN.com
Small pot and sauce pan
Paper cupcake liners
15 ounces light ricotta cheese
1 lemon, zested and juiced
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/2 cup semi-sweet chocolate chips
2 tablespoons honey
Line a cupcake tin with paper liners.
Fill a small pot with an inch or two of water and place on the stove over medium heat. Place the chocolate chips in a saucepan and place the pan over the pot of simmering water. Stir the chocolate chips as they melt and just before the last of them melt, remove the pan from the heat. Continue to stir until the chocolate is completely melted. Evenly distribute the chocolate among the cupcake wells. Place the tin in the freezer for the chocolate to set, about 5 minutes.
In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, vanilla and cardamom. Stir until thoroughly mixed and the ricotta is fluffy.
Remove the cupcake tin from the freezer and divide the ricotta mixture among the wells. Place the tin back in the freezer for about 5 minutes to let set.
Remove the tin from the freezer and pull out each tart. Peel away the paper and plate the tarts. Drizzle with the honey. Serve and enjoy!
Peanut Butter Fudge
This recipe is courtesy of allrecipes.com
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
Jif Peanut Butter Creamy
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
Add all ingredients to list
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8×8 inch dish. Chill until firm and cut into squares.
Toasted Pound Cake With Strawberries and Chocolate Cream
This recipe is a coursety of www.foodnetwork.com.
1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake
1.Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
2. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
4. Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.