Ingredients:

• 1 cup chopped mango
• ¼ cup sweetened condensed milk
• ¾ cup heavy whipping cream

Instructions:

1. Place the mango and condensed milk in a blender and purée until smooth.
2. In a bowl, beat the cream with an electric mixer on high until soft peaks form.
3. Pour 1/4 of the mango purée into the beaten cream, and fold very gently using a spatula. Repeat with the remaining purée, adding one quarter at a time.
4. Divide the mixture between 4 small glasses, and refrigerate for at least 4 hours (or overnight) before serving.

The post This 3 Ingredient Mango Mousse is Like Sunshine in a Cup appeared first on thedancingcucumber.com.

Strawberry Frozen Yogurt

While bursting with flavor, this frozen dessert is actually quite simple to make. All you need is to chop up 140g of strawberries and place them in a large bowl with condensed milk and 500g of Greek yogurt. Freeze it overnight and remember to remove it from the freezer around 15 minutes before serving.

View this post on Instagram

A post shared by The Daring Kitchen (@daringkitchen)

Apple Crunch

Peel and chop up some apples and place them in a pan with water. Heat the pan on the stove and once the water is boiling, pour 340g of oats, two teaspoons of vanilla extract, and two tablespoons of cinnamon. Finally, add soya yogurt to the mix.

View this post on Instagram

A post shared by Holly | Baked Oats & Porridge (@hollysoats)

Chocolate Chia Pudding

This chocolate pudding takes just five minutes to make. Put chia seeds, almond milk, cacao powder, maple syrup, and vanilla extract into a bowl and whisk thoroughly. Add frozen berries to top it all off and freeze the dessert overnight.

View this post on Instagram

A post shared by Christy Nguyen (@christycooks_)

The post Healthy Dessert Recipes For A Balanced Diet appeared first on thedancingcucumber.com.

Rhubarb Rolls

In case you still haven’t tried fluffy and creamy Rhubarb Rolls, this is the perfect recipe to try out! These soft rolls filled with delicious homemade rhubarb filling are an absolute delight.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Guinness Cake

People who love celebrating St. Patrick’s Day should feel lucky to know about this Guinness cake. It’s one of the best desserts to prepare for this occasion because it’s a delicious Guinness cake with Irish cream frosting.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Lemon Ricotta Pancakes

You might not think that lemon and ricotta cheese go together, but you’ll be pleasantly surprised. This fluffy pancakes topped with the blackberry recipe is actually a dreamy food combination for brunch lovers.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Pumpkin Bars

Pumpkin desserts are a staple for the fall season, which is why you must try these delicious and moist pumpkin bars with cream cheese frosting.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Plum Coffee Cake

If you’re looking for a tasty dessert to use up those plums in the kitchen, this coffee plum cake is definitely something worth trying. It’s unique, tasty, and easy to prepare.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

The post Katiebird Bakes is a Heaven for Dessert Lovers appeared first on thedancingcucumber.com.

Ingredients

Truffles

3 packs of excellent and vegan dark chocolate
1 can of coconut milk (20% fat or more)
1 tablespoon Agave or date syrup
Cinnamon (optional)
Spicy chili powder to taste (optional)

Coating

2-3 tablespoons cocoa powder or ground coconut or crushed nuts

Instructions

In a small pot, melt all the truffle ingredients (without the coating ingredients). 

Transfer the mixture to a large bowl and refrigerate for at least three hours to allow the mixture to fully set.

Remove the mixture from the refrigerator, and using slightly moist hands, form small balls about the size of a strawberry. Coat the balls with coconut, cocoa, or nuts.

The prepared truffles can be stored in the refrigerator or freezer. To eat, take them out of the freezer 10 minutes before serving. 

The truffles will go great with a cup of tea, hot chocolate, coffee, or a glass of sweet dessert wine.

The post Vegan Chocolate Truffles appeared first on thedancingcucumber.com.

Gather Ingredients

For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.

Prepare Pumpkin

Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.

Prepare Pastry

Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.

Mix Filling

In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.

Leave to Cool

Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.

The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.

Ingredients:

• banana bread, 12 oz
• 1/2 to 1 cup vanilla or cream cheese frosting
• chocolate candy coating, 1 lb
• finely chopped pecans, 1/4 cup

Instructions:

1. Crumble the banana bread with your hands in a large ball. Add frosting and stir with a spatula until you get an even mixture. The amount of frosting you need may depend on the dryness of your banana bread.
2. Make 1-inch balls out of the prepared mixture and place them on a baking sheet lined with waxed paper. Refrigerate for a few hours; you can also do this a few days in advance and leave the truffles in the fridge until you’re ready to continue.
3. Microwave the candy coating until melted. Using a fork or a toothpick, dip each ball into the candy coating. Sprinkle some chopped pecans on each ball and put it back on the baking sheet.
4. Refrigerate for at least 20 minutes before serving.

The post Make Your Own Banana Bread Truffles With 4 Simple Ingredients appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients

• 3 eggs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter
• 2 cups of canola grape seed
• 1 c all-purpose flour
• 1 to 2 tablespoons milk
• 1 c water
• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 teaspoons kosher salt

Instructions

Get parchment paper and cut 12 square pieces with a size of 3 inches.

Cook the salt, butter and granulated sugar in a saucepan. When they start boiling, include the flour. Turn down the heat and stir constantly for 4 to 5 minutes.

Take the dough out of the pan and place it in a bowl. Get a mixer and stir it for 2 minutes at low speed.

Now, add the eggs, one by one while also mixing all the time. When you’re done, add the egg whites again and mix.

Get a pastry bag and add a star tip on it. Pour the pastry into the bag, and you can now make the French crullers on the pieces of parchment paper.

Get a pot and heat oil in it to 350 F degrees. Add 2 to 3 of the crullers together with the parchment paper in the oil. Leave them in for 1 1/2 minute per side.

When the crullers are done place them on a paper towel for the extra oil.

For the glaze mix milk, vanilla extract and powdered sugar.

The post French Crullers Are Better Than Donuts appeared first on thedancingcucumber.com.

Ingredients:

• 1 cup chopped mango
• ¼ cup sweetened condensed milk
• ¾ cup heavy whipping cream

Instructions:

1. Place the mango and condensed milk in a blender and purée until smooth.
2. In a bowl, beat the cream with an electric mixer on high until soft peaks form.
3. Pour 1/4 of the mango purée into the beaten cream, and fold very gently using a spatula. Repeat with the remaining purée, adding one quarter at a time.
4. Divide the mixture between 4 small glasses, and refrigerate for at least 4 hours (or overnight) before serving.

The post This 3 Ingredient Mango Mousse is Like Sunshine in a Cup appeared first on thedancingcucumber.com.

Strawberry Frozen Yogurt

While bursting with flavor, this frozen dessert is actually quite simple to make. All you need is to chop up 140g of strawberries and place them in a large bowl with condensed milk and 500g of Greek yogurt. Freeze it overnight and remember to remove it from the freezer around 15 minutes before serving.

View this post on Instagram

A post shared by The Daring Kitchen (@daringkitchen)

Apple Crunch

Peel and chop up some apples and place them in a pan with water. Heat the pan on the stove and once the water is boiling, pour 340g of oats, two teaspoons of vanilla extract, and two tablespoons of cinnamon. Finally, add soya yogurt to the mix.

View this post on Instagram

A post shared by Holly | Baked Oats & Porridge (@hollysoats)

Chocolate Chia Pudding

This chocolate pudding takes just five minutes to make. Put chia seeds, almond milk, cacao powder, maple syrup, and vanilla extract into a bowl and whisk thoroughly. Add frozen berries to top it all off and freeze the dessert overnight.

View this post on Instagram

A post shared by Christy Nguyen (@christycooks_)

The post Healthy Dessert Recipes For A Balanced Diet appeared first on thedancingcucumber.com.

Rhubarb Rolls

In case you still haven’t tried fluffy and creamy Rhubarb Rolls, this is the perfect recipe to try out! These soft rolls filled with delicious homemade rhubarb filling are an absolute delight.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Guinness Cake

People who love celebrating St. Patrick’s Day should feel lucky to know about this Guinness cake. It’s one of the best desserts to prepare for this occasion because it’s a delicious Guinness cake with Irish cream frosting.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Lemon Ricotta Pancakes

You might not think that lemon and ricotta cheese go together, but you’ll be pleasantly surprised. This fluffy pancakes topped with the blackberry recipe is actually a dreamy food combination for brunch lovers.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Pumpkin Bars

Pumpkin desserts are a staple for the fall season, which is why you must try these delicious and moist pumpkin bars with cream cheese frosting.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

Plum Coffee Cake

If you’re looking for a tasty dessert to use up those plums in the kitchen, this coffee plum cake is definitely something worth trying. It’s unique, tasty, and easy to prepare.

View this post on Instagram

A post shared by Katie • Katiebird Bakes (@katiebirdbakes)

The post Katiebird Bakes is a Heaven for Dessert Lovers appeared first on thedancingcucumber.com.

Ingredients

Truffles

3 packs of excellent and vegan dark chocolate
1 can of coconut milk (20% fat or more)
1 tablespoon Agave or date syrup
Cinnamon (optional)
Spicy chili powder to taste (optional)

Coating

2-3 tablespoons cocoa powder or ground coconut or crushed nuts

Instructions

In a small pot, melt all the truffle ingredients (without the coating ingredients). 

Transfer the mixture to a large bowl and refrigerate for at least three hours to allow the mixture to fully set.

Remove the mixture from the refrigerator, and using slightly moist hands, form small balls about the size of a strawberry. Coat the balls with coconut, cocoa, or nuts.

The prepared truffles can be stored in the refrigerator or freezer. To eat, take them out of the freezer 10 minutes before serving. 

The truffles will go great with a cup of tea, hot chocolate, coffee, or a glass of sweet dessert wine.

The post Vegan Chocolate Truffles appeared first on thedancingcucumber.com.

Gather Ingredients

For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.

Prepare Pumpkin

Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.

Prepare Pastry

Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.

Mix Filling

In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.

Leave to Cool

Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.

The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.

Ingredients:

• banana bread, 12 oz
• 1/2 to 1 cup vanilla or cream cheese frosting
• chocolate candy coating, 1 lb
• finely chopped pecans, 1/4 cup

Instructions:

1. Crumble the banana bread with your hands in a large ball. Add frosting and stir with a spatula until you get an even mixture. The amount of frosting you need may depend on the dryness of your banana bread.
2. Make 1-inch balls out of the prepared mixture and place them on a baking sheet lined with waxed paper. Refrigerate for a few hours; you can also do this a few days in advance and leave the truffles in the fridge until you’re ready to continue.
3. Microwave the candy coating until melted. Using a fork or a toothpick, dip each ball into the candy coating. Sprinkle some chopped pecans on each ball and put it back on the baking sheet.
4. Refrigerate for at least 20 minutes before serving.

The post Make Your Own Banana Bread Truffles With 4 Simple Ingredients appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients

• 3 eggs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter
• 2 cups of canola grape seed
• 1 c all-purpose flour
• 1 to 2 tablespoons milk
• 1 c water
• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 teaspoons kosher salt

Instructions

Get parchment paper and cut 12 square pieces with a size of 3 inches.

Cook the salt, butter and granulated sugar in a saucepan. When they start boiling, include the flour. Turn down the heat and stir constantly for 4 to 5 minutes.

Take the dough out of the pan and place it in a bowl. Get a mixer and stir it for 2 minutes at low speed.

Now, add the eggs, one by one while also mixing all the time. When you’re done, add the egg whites again and mix.

Get a pastry bag and add a star tip on it. Pour the pastry into the bag, and you can now make the French crullers on the pieces of parchment paper.

Get a pot and heat oil in it to 350 F degrees. Add 2 to 3 of the crullers together with the parchment paper in the oil. Leave them in for 1 1/2 minute per side.

When the crullers are done place them on a paper towel for the extra oil.

For the glaze mix milk, vanilla extract and powdered sugar.

The post French Crullers Are Better Than Donuts appeared first on thedancingcucumber.com.