Easy Dessert: Oreo Cheesecake Bites

Oreo Cheesecake Ingredients:

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22 Oreos: 16 left whole, and 6 coarsely chopped
2 – 8oz packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Oreo Cheesecake Bites Directions:

1. Preheat oven to 275 F.
2. Line 16 muffin tins (or a muffin tin pan and ramekins to hold 16 Oreo cheesecake bite with paper liners. Place 1 whole Oreo in the bottom of each tin.
3. Beat the cream cheese in the bowl. Gradually add the sugar and vanilla while continuing beating. Add the in the beaten eggs, a little at a time. Make sure to scrap down the sides if needed. Now add the sour cream and salt while beating. Finally, add the chopped cookie pieces by stirring them in by hand.
4. Pour the batter into the prepared tins, filling each almost to the top.
5. Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes. Let them cool in the tins for about 15 minutes on a wire rack before transferring them onto a plate. Put them in a refrigerator for at least 4 hours before serving.

These Oreo Cheesecake bites will soon become a favorite for a perfect dessert for any occasion!

For more dessert ideas on Stagetecture, click here.

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Easy Dessert: Strawberry Galette

Image via: The Crafter’s Cottage

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Ingredients

For the Pastry

• 2 tsp of sugar
• ½ tsp salt
• 2-4 tbsp of ice-cold water
• ⅔ cup of butter chopped into pieces (and 1 tbsp)
• 1⅔ cups of flour

For the Filling

• 1 tbsp of flour
• Flavored and sweetened whipped cream (for serving)
• 1½ pounds of strawberries (if large, chop them in half)
• ½ cup of ground almonds (slightly toasted)
• ¼ cup of sugar (and a little more for dusting the strawberries)

Instructions

For the Pastry

1. Combine the salt, flour, and sugar. Add the butter and mix with your fingers until the mixture becomes crumbly.
2. Add the water quickly to hold the dough together. Mould into a disk, wrap it, and refrigerate for half an hour

For the Filling

1. Heat your oven to 400⁰
2. Mix the flour, sugar, and almonds. Shape the chilled dough into a circle and place it on a baking sheet. Try to use a circular sheet if possible.
3. Place the almond mixture on top and toss the strawberries and extra sugar on top of the mixture. Arrange the strawberries well.
4. Fold the corners of the galette to cover the berries.
5. Bake until the crust becomes crisp and golden (for about 20 to 25 minutes).
6. Serve with whipped cream, flavored with cinnamon or vanilla.

Image via: One Vanilla Bean

Rustic yet refined, this easy dessert merges the recognizable flavor of strawberries with rich, buttery pastry. While the galette is tasty enough as it is, you can also embellish it with sugared leaves or cream with basil for a sophisticated touch. Needless to say, everyone will ask for seconds!

Have you tried strawberry galette this summer? For more summer desserts on Stagetecture, click here.

Easy Dessert: French Yogurt Cake Recipe

 Image Via: Lake Lure Cottage Kitchen

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Ingredients

Vegetable oil spray (nonstick)

2 tsp of baking powder

1 cup of sugar

1½ cups of all-purpose flour

¾ tsp of kosher salt

¾ cup of Greek yogurt (whole milk)

½ cup of vegetable oil

½ tsp of vanilla extract

1 tbsp of lemon zest (finely grated)

2 large eggs

Image via: Mother Earth Living

Procedure

1. Preheat your oven to 350ᵒF.
2. Apply the nonstick vegetable oil spray on a standard loaf pan. Dust with flour and remove the extra.
3. Mix the flour, salt, and baking powder in a medium bowl.
4. In a separate bowl, rub the sugar with the lemon zest until the sugar becomes moist (using your fingers). Add the eggs, vanilla extract, Greek yogurt, and vegetable oil. Beat to blend.
5. Put the mixture in the bowl with the dry ingredients. Whip until smooth.
6. Pour the mixture into the prepared pan and even out the top.
7. Bake until the top part of the cake turns golden brown or until a tester inserted in the middle comes out clean (approximately 50-55 minutes).

Image Via: Lake Lure Cottage Kitchen

This cake is very moist and has a texture that is somewhere between a loaf cake and a muffin. It is a simple, everyday affair and is easily adaptable. It will make you think of the cakes your doting grandmother used to make. Take a slice at tea time or serve as dessert after dinner. You’ll love it so much you’ll add it to your list of go-to easy recipes. Tasty, satisfying, and easy to make, it will steal the show at your dining table.

When do you plan to make this easy dessert?

Summer Dessert Recipe: French Macaron Cookies

Image via:  The Taste of Life by Ollie Bo

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Servings: 35

Ingredients

For the Macarons:

1. 1 cup of Confectioner’s Sugar
2. ¾ cup of Almond Flour
3. 2 large Egg Whites, room temperature
4. Pinch of Cream of Tartar
5. ¼ cup of Superfine Sugar

 Some Suggested Fillings:

1. Preserve Filling: Any type of Seedless Jam
2. Chocolate Ganache
3. Buttercream Filling

Image via:  HD Tablet Wallpaper

Directions

1. Preheat your oven to 325 degrees Fahrenheit.
   Take the confectioners’ sugar and pulse it along with the almond flour in a food processor until they become a combined mixture. After they have been pulsed thoroughly, sift the new mixture at least 2 times to make sure the powder has no clumps and is smooth all the way through.
2. With a mixer, whisk together the eggs whites on a medium speed until the mixture becomes foamy. Then add in the cream of tartar, and whisk again until soft peaks begin to form. Reduce the speed of the mixer to a low speed, and add in the superfine sugar. Turn up the speed to high and whisk until stiff peaks form (which should take about 8 minutes).
3. Take the previous flour mixture and sift it once more but over the egg whites mixture. Fold the mixture until it becomes smooth and shiny. Move the batter into a pastry bag that has a ½ inch plain-round top, and pipe ¾ inch rounds, 1-inch apart on a lined parchment baking sheet. (Drag the pastry tip to the side of the rounds rather than trying to form peaks)
4. Next for summer dessert, after you have filled the entire sheet, tap the bottom of each of the rounds so the trapped air is released. Then let the rounds sit for about 15 minutes at room temperature. Place one baking sheet in at a time, rotating them half way through until the macarons are firmed and crisp (about 10 minutes). After each batch, increase the heat to 375 degrees then after about 5 minutes reduce the heat to 325 degrees.

Image via:  Bake Soc

1. After the macarons have baked for the intended time and become firm like they should then take them out and let them cool on the baking sheets for 2-3 minutes, then move them to a wire rack. (If the macaron stick to the parchment- which they are prone to doing-spray some water underneath the hot parchment sheet, and the steam should help the macarons come off easier)
2. Now time for putting together the cream filling and cookie halves; take two of the rounds from off of the wire rack and scoop out a teaspoon sized filling that you prefer and place the filling on one round then place the other on top, then Enjoy! Or you can preserve them by stacking them on parchment paper and wrap in plastic then placing them in the freezer for at the most 3 months if you desire.

Most of us have to agree that we love to have the sweets within our lives.  And with this summer dessert recipe you will definitely get just that.  French Macaron cookies have the crisp yet soft texture that your mouth will just crave for.  And you do not have to just choose one flavor but these cookies can be pistachio, green tea, raspberry, turtle, pecan, and the list goes on.  Go Stagetecture readers and try this recipe on your family, plus these cookies can be frozen and preserved for some time.  Just another perk from the French Macarons.

For more cookie recipes on Stagetecture, click here.