Desserts | ourhappyplace

Dessert Recipes

Ingredients:

Method:

Preheat oven to 170C.
In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
With wooden spoon, stir in oats and chocolate chips until well combined.
Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
Repeat until all batter is used.
Store cooled cookies in tightly sealed containers up to 3 days.

Ingredients:

Method:

Preheat oven to 170C.
Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove bowl from heat and whisk in sugar.
Add eggs one at a time, whisking well after each addition.
Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan.
Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
Cool cake in pan on a rack for 10 minutes, then remove side of pan.
Invert cake onto a plate and invert again onto rack to cool completely.
Dust cake with cocoa powder before serving.

Ingredients:

2 cups (240g) white whole wheat flour or gluten-free* flour (measured liked this)
2 tsp baking powder
¼ tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 tbsp (15mL) vanilla extract
½ cup (120g) plain nonfat Greek yogurt
2 tbsp (30mL) honey
¾ tsp vanilla crème stevia
¾ cup (180mL) nonfat milk
1 ¼ cups (175g) fresh blueberries, divided (about 1 pint)

Method:

Preheat the oven to 170°C, and lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

Ingredients:

Method:

Preheat the oven to 170C and lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

Ingredients:

Method:

In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray.
Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center.
Serve warm, topped with dollops of whipped cream

Ingredients:

FROSTING:

Method:

FOR THE CUPCAKES:

Preheat your oven to 170C and line cupcake pans with 30 paper liners.
In a stand mixer bowl fitted with a whisk attachment, add the milk, melted butter, eggs, and peppermint flavor. Mix on low speed until completely smooth.
Turn off the mixer and add in the cake mix. Return mixer to low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Scrape down the sides of the bowl if necessary.
Use an ice cream scoop to portion the batter into the prepared cupcake tins, filling each cup about ⅔ full. Bake for 17-21 minutes, or until the surface of the cupcakes spring back when tapped. Let the cupcakes cool for 10 minutes in the pans before transferring them to a cooling rack. Let cool completely.

FOR THE FROSTING:

In a stand mixer bowl fitted with a whisk attachment (a hand mixer works too), whip together the cream cheese, peppermint flavor, vanilla paste, and stevia extract.
Add the powdered erythritol and matcha powder and whip until the mixture is completely even. Scrape down the sides of the bowl if necessary. Mixture should be uber fluffy!
Drizzle about half of the melted chocolate over the frosting to create long and thin chocolate strands. Place the bowl in the freezer for 10 minutes, or until the chocolate is completely hardened.
Use a spoon to tap on the chocolate and create chocolate “shards.” Give the frosting a gentle fold to scoop the frosting from the bottom of the bowl to the top. Repeat the chocolate drizzling action, cover the bowl, then place the bowl in the fridge to chill for ~3 hours, or until completely chilled through.
Use an ice cream scoop to scoop the frosting over the cupcakes. Serve immediately!

Ingredients:

Method:

Heat oven to 170C
Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.
Mix baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP