St. Patrick’s Day Desserts: Pistachio Cupcakes Recipe

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St. Patrick’s Day Dessert Ingredients:

⅔ cup of milk (room temperature)

¾ cup of unsalted butter (room temperature)

¾ cup of cake flour

¾ tsp. of salt

¾ cup of regular flour

1 cup of pistachio nutmeats (roasted)

1 cup of pistachio buttercream

1½ cups of white sugar (separate)

2 tsp. of vanilla

2 tsp. of baking powder

4 large eggs

 St. Patrick’s Pistachio Cupcakes Directions:

1. Preheat your oven to 350ᵒ. Insert paper liners into your muffin cups.
2. Blend ½ cup of sugar and pistachios in a blender until fully blended.
3. Sift the cake flour, regular flour, salt, and baking powder in a bowl.
4. Using an electric mixer, beat the remaining sugar and butter together in a bowl until they are fluffy. Add each egg separately to the mixture and incorporate it entirely before adding the next.
5. Mix the vanilla extract and milk together in a bowl.
6. Add the flour mixture and milk mixture to the butter mixture in small amounts. Alternate and stir as you add each mixture. Start and end with the flour mixture and stir until fully mixed.
7. Add the ground pistachios to the mixture and distribute the mixture in the muffin cups.
8. Bake the cupcakes in the oven until they are slightly brown or until a tester inserted in the middle comes out clean.
9. Place them on a wire rack to cool.
10. Garnish with buttercream and pistachio nuts and serve.

One of the most significant things on St. Patrick’s Day is the wearing of shamrocks or green attire. If you don’t want to wear green clothes but still want to celebrate the day, make this St. Patrick’s Day dessert.

It is absolutely perfect for lovers of pistachio nuts. Be sure to follow all the instructions to the latter and you’ll love the end result. You can also tweak the recipe by using different nuts every time.

For more St. Patrick’s Day ideas on Stagetecture, click here.

Fall Dessert: Pear and Cranberry Hand Pies Recipe 

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Ingredients

1 pinch of cinnamon

1 egg (beaten)

1 pinch of salt

1 pinch of ground cloves

2 pears (peeled and chopped into ½ pieces)

Vanilla ice cream or whipped cream (for serving)

1 tbsp of all-purpose flour (and a little more for dusting)

1 14-ounce package of puff pastry (cold all-butter)

¾ cup of fresh or frozen strawberries

1½ tsp and ⅓ cup of sugar

Directions:

1. Mix the ⅓ cup of sugar with the pears, cranberries, tablespoon of flour, salt, cinnamon, and ground cloves.
2. Pour some flour on a work surface and roll out the pastry to a circle approximately ⅛-inch thick
3. Use a pastry circle cutter to cut the pastry (should make about 8 circles).
4. Use a spoon to put the pear filling onto the middle of each circle. Use an unused pastry circle to cover it.
5. Compress the edges of the pie to seal. Use a fork to crimp the edges.
6. Use a knife to prick each pie’s top so steam can escape during baking.
7. Put the pies on a baking sheet and refrigerate them for about 30 minutes.
8. Preheat your oven to 400⁰.
9. Use a brush to apply the egg on the pies. Sprinkle the remaining sugar on top.
10. Bake the pies for about 30 minutes or till they turn golden brown.
11. Leave them to cool then serve with vanilla ice cream or whipped cream.

Fall is almost upon us and it’s time to start digging into fall desserts. Making desserts is the best way to optimize the season’s bounty. If you love pears and cranberries, make this fall dessert for your family or friends. Without a doubt, they’ll ask for the recipe afterwards.

What fall desserts will you make this season?

Homemade Chocolate Pudding Recipe from Scratch

Image via: Food Network 

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Ingredients

• ¼ tsp of salt
• ½ tsp of pure vanilla extract
• 2 big eggs (white and yolk separated)
• 4 tbsp of sugar
• 4 tbsp of unsalted butter
• 4 ounces of bittersweet or semisweet chocolate (chopped)
• Ice cream for serving (optional)

Instructions

1. Preheat your oven to 375⁰ Place 4 or 6 oven-proof bowls on a baking sheet.
2. Put some water in a saucepan and heat it over medium heat until the water boils.
3. Mix the butter and chocolate in a heatproof bowl and place it inside the saucepan. Stir the mixture occasionally until it melts (for about 4-5 minutes). Remove from the saucepan and add vanilla, egg yolks, and 2 tbsp of sugar.
4. Using an electric mixer, beat the salt and egg whites until soft peaks form. Add the remaining 2 tbsp of sugar and continue beating the mixture till it becomes stiff.
5. Put approximately ⅓ of the egg-white mixture into the chocolate mixture. Mix well. Fold in the remaining egg-white mixture. Divide it among the bowls. You can prepare the pudding in advance up to this point, cover it, and refrigerate it for a day.
6. Bake the pudding until the tops are cracked and puffed but the insides are soft (for approximately 25-30 minutes). If you insert a toothpick in the center, it should come out gooey.
7. Serve the pudding warm and top with ice cream.

Image via: The Healthy Foodie

Most people steer clear of chocolate because they’ve read it’s a major contributor to weight gain. Nothing could be further from the truth! Chocolate is only detrimental when taken in large quantities over a long period of time. In fact, you can take it even when you are on a diet. This light yet decadent chocolate recipe is all you need to satisfy your chocolate cravings!

Looking for more homemade pudding recipes? Stagetecture has them for you!

Summer Dessert: Chocolate Mousse Pie Recipe

Image via: Chow

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Ingredients

Mousse

• 1 tsp of vanilla extract
• A pinch of salt
• ¼ cup of sugar
• 3¾ cups of whipping cream (chilled)
• Chocolate shavings (optional)
• 12 ounces of finely chopped chocolate (semisweet)

Crust

• ½ stick of unsalted butter, chopped into pieces (room temperature)
• 21 pieces of chocolate sandwich cookies

Instructions

For the Crust

1. Preheat your oven to 350⁰ Apply butter to the base and sides of a circular springfoam pan.
2. Grind the cookies in a processor until there are no lumps.
3. Add butter and continue beating the mixture with the processor until it is moist.
4. Press the mixture onto the base and sides of the prepared pan.
5. Bake for 5 minutes then place the crust on a rack to cool.

For the Mousse

1. Mix the vanilla, chocolate, and salt in the processor.
2. Heat 1 cup of cream in a small saucepan until it boils.
3. With the processor still running, pour the hot cream through the feed tube and beat until the chocolate melts and becomes smooth.
4. Put the mixture in a large bowl and leave to cool, stirring occasionally.
5. In a large bowl, whisk the sugar and 2 cups of cream till the mixture forms stiff peaks. Add the blend to the chocolate mix.
6. Pour the mousse into the cooled crust. Freeze until the pie sets, for about 6 hours.
7. Put the remaining cream into a medium bowl and beat till stiff peaks form.
8. Apply it on top of the mousse and decorate with the chocolate shavings.

In this easy summer dessert, the ingredients merge beautifully to create a pie that is ideal for both casual potlucks and dinner parties. The chocolate cookie crust is deliciously crunchy while the chocolate mousse and whipped cream are packed with flavor and sweetness. For a great finishing touch, sprinkle some chocolate shavings on top.

For more summer desserts on Stagetecture, click here.

Easy Summer Dessert – 4th of July Berry Tart

Image via: BHG

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Ingredients

¼ cup of granulated sugar

¼ cup of softened butter

½ tsp of vanilla

⅛ tsp of salt

½ tsp of baking powder

1 tsp of lemon peel (finely shredded)

1 cup of thick plain yogurt

1 egg, lightly beaten

1 tsp of lemon rind

1¼ cups of all-purpose flour

¾ cup of tub-style cream cheese (softened)

2 tbsp of powdered sugar

2 cups of different berries (raspberries, blackberries, blueberries, strawberries)

Thawed light-whipped dessert topping (optional)

Fresh mint sprigs (optional)

Instructions

For the Crust

1. Preheat the oven to 375⁰ Put the butter in a bowl. Beat it with an electric mixer for 30 seconds (on medium speed)
2. Add the granulated sugar, lemon rind, vanilla, baking powder, and salt. Beat with the mixer until fully combined.
3. Add the egg and flour and continue beating the mixture. Knead the mixture gently until the dough is soft.
4. Press the dough into a tart pan. Use a pan with a removable bottom so you can easily remove your crust when baked.
5. Line the crust with a thick foil. Bake it for about 6 minutes then remove the foil. Bake for 6 more minutes or until the crust turns brown.
6. Remove crust and cool on a wire rack.

Image via: Parent Society

For the Lemon Cream

1. Mix the cream cheese, 1 teaspoon of lemon peel, powdered sugar, and fold in the yogurt.
2. Spread the mixture on the base of the cooled crust. Add the berries on top.
3. Garnish your tart with fresh mint and whipped topping (optional).
4. Cut into wedges and serve

To make this easy summer dessert healthier, use fat-free yogurt and cream cheese. It will be loved by everyone and will please your party guests. Add a delicious dash of white, red, and blue to your table. Celebrate Independence Day uniquely this year.

For more 4th of July desserts on Stagetecture, click here.

Easy Summer Dessert – Strawberry Chantilly Recipe

Image via: My Vega

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Ingredients

1 cup of flour

1 cup of white sugar

½ cup of butter

¼ cup of brown sugar

½ cups of walnuts (chopped)

1 tsp of lemon juice

1 cup of heavy cream

2 cups of fresh strawberries

2 egg whites

Image via: Tasty Eats At Home

Directions

1. Preheat your oven to 300⁰
2. Mix sugar, butter, and flour until they become crumbly. Add the chopped walnuts.
3. Press the mixture in a round or rectangular pan.
4. Bake the mixture in the oven for 20 minutes. Remove from oven and leave to cool.
5. In a big bowl, mix the sugar, egg whites, lemon juice, and strawberries. Beat with an electric mixer for 10 minutes at high speed.
6. In a separate mixing bowl, beat the whipping cream until it becomes stiff and add it to the strawberry mixture.
7. Spread the mixture over the cooled crust.
8. Freeze for about 6 hours or overnight before serving. Chop a few strawberries on top.

Editor’s Tip

• You can alternate the raw egg whites with powdered egg whites.
• If your strawberries are big, chop them before you put them in the cups.
• You can substitute strawberries with blueberries but decrease the amount of white sugar (use 2/3 cup).

This light, fresh, and creamy dessert will be relished by everyone. It is easy to make and doesn’t take up a lot of your time. If you want to minimize calories and carbs, you can choose to skip the crust entirely. It won’t make a big difference since the filling is delicious on its own. Always serve the dessert cold or it will become runny. To amend this, you can add a little gelatin. This easy summer dessert doesn’t compare to any other.

Do you make your strawberry Chantilly differently?

Mothers Day Dessert: Strawberry Corn Cakes

Image via: Lite House Foods

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Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 6

Ingredients

Cooking spray

¼ cup of all-purpose flour

¾ cup of heavy cream

1 cup of chopped strawberries

1 tsp of vanilla extract

1 package of corn muffin mix (8.5 ounces)

2 tbsp of confectioners’ sugar

2 tsp of lemon zest (finely grated)

2 tbsp of strawberry preserves

Instructions

1. Preheat your oven to 375⁰ Spray the cooking spray on a 6-cup muffin pan. Prepare the corn muffin batter according to the instructions and add the flour, vanilla, and lemon zest.
2. Divide the mixture equally in the muffin cups. Bake the cakes until their centers are soft and their edges are set (for about 10-12 minutes). Make sure the centers are not wet.
3. Mix the strawberries and the preserves in a bowl and set aside.
4. Take the cakes out of the oven. Press a teaspoon gently on the middle of each cake to make a notch.
5. Put 2 tsp of the strawberry mixture into each cake and press lightly to fill.
6. Set aside the remaining mixture. You will use it for topping.
7. Put the cakes in the oven and bake them until they turn golden (for about 5 minutes).
8. Remove them from the oven and place them on a rack to cool.
9. Beat the confectioners’ sugar and cream with a mixer till soft peaks form.
10. Pour the remaining strawberry mixture on the cakes and serve them with the whipped cream.

Image via: Elizabeth Hall Event Design

Without a doubt, your mum will love this Mother’s Day dessert. It is everything a dessert should be and much more. It is the ultimate Mother’s Day indulgence and all your mum will remember about the day when it ends. Don’t be surprised if she tells you to make it for her afterwards.

Will you be making these lip smacking cakes for your mom on Mother’s Day?

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?