9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth (2024)

Best Banana Cake

By Shelly Jaronski of Cookies & Cups

Ingredients:

Cake

• 1½ cups milk
• 2 tablespoons lemon juice
• ¾ cup butter, room temp
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 1½ teaspoons baking soda
• 3 cups flour
• 3 ripe medium bananas mashed, approximately 1½ cups

Frosting

• 8 ounces cream cheese, room temperature
• 1 cup butter, room temperature
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk
• optional - ¾ cup sweetened flaked coconut

Directions:

Preheat oven to 325°F

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

Frosting:

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

Frost cake.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Toffee Crunch Cheesecake

By Allie of Baking a Moment

Ingredients:

For the Crust:

• 2 sheets matzoh
• 1/4 cup brown sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted
• 1 ounce milk chocolate, chopped
• 1 ounce semisweet chocolate, chopped
• 1/4 cup heavy cream

For the Filling:

• 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
• 1 cup brown sugar
• 3 tablespoons cornstarch or potato starch
• 4 large eggs
• 1 egg yolk
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• a pinch of kosher salt
• approx. 1/4 cup granulated sugar, for brulée

Directions:

Make the Crust:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Make the Filling:

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Rhubarb and White Chocolate Brownies

By Michelle Lopez of Hummingbird High

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

• 1 pound rhubarb, trimmed and chopped into 1-inch pieces
• 2 tablespoons granulated sugar
• zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

Directions:

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.

Vanilla Bean Lemon Custard in Egg Shells

By Emily Sundberg of She Loves Everything

Ingredients:

• 2 cups of heavy cream
• 1 tsp vanilla bean powder, or a scraped vanilla bean pod
• 3 egg yolks, and a doze
• 1/4 cup coconut sugar
• 1/4 cup wildflower honey
• 1 tsp corn starch
• 1 tsp lemon zest

Directions:

Gently use a serrated knife to cut off the top of the eggs. I use my fingers here to make it a lot easier. Peel out the inside and wash out with hot water. Save 3 of the yolk. For the rest, use for cakes, brunch, or anything else you need them for!

Heat the 2 cups of heavy cream in a sauce pan with the vanilla bean powder or vanilla bean. In a separate bowl, whisk together egg yolks, coconut sugar and honey, corn starch and lemon zest.

When cream starts to bubble at the sides, 1/2 a cup of it to the egg mixture to temper it. Once well combined, add it all into the pot and stir. Continue stirring over low-medium heat until it's thickened (about 10-15 minutes.)

Use a measuring cup with a spout to pour into the egg shells. If there is extra, pour into ramekins on the side. Let cool in the fridge for an hour, or overnight.

If you want to get extra exciting, add sugar on top and brulee!

Floral Frosting Cupcakes

By Eden Pasante of Sugar and Charm

Ingredients:

Buttercream Frosting

• 2 sticks butter, room temperature
• 1 cup vegetable shortening, room temperature
• 8 cups sifted powdered sugar
• 6 tablespoons of whole milk

See the full recipe on sugarandcharm.com.

Mango Lime Sorbet

By Samantha Seneviratne of Love, Cake

Ingredients:

Makes about 1 qt

• 4 to 5 large mangoes (9 to
• 10 ounces each), preferably
• Champagne
• 6 tablespoons sugar
• 6 tablespoons Lyle's Golden
• Syrup or mild honey
• 1⁄4 cup water
• 1⁄2 teaspoon finely grated lime zest (from 1 lime)
• 1⁄4 cup freshly squeezed lime juice (from 2 limes)
• 1⁄8 to 1⁄4 teaspoon cayenne pepper, depending on how much you like heat
• Chopped pistachios, for serving

Directions:

My favorite way to eat a spear of fresh mango is standing up in the kitchen, plucked off the tip of my dad 's knife. He's the master at removing the skin of the fruit in long, multicolored spirals with a sharp paring knife. When he's finished peeling it, he slices up big, juicy wedges in the palm of his hand and doles them out, speared on his knife. I have many fond memories of standing around in the kitchen, chatting and munching on sweet, ripe mango for dessert.

This sorbet is beautifully simple —the essence of a fresh slice of fruit. Champagne mangoes, also known as Ataulfo mangoes, taste of honey and smell like flowers. I think they make a perfect sorbet. Besides having a complex flavor, they seem to be less fibrous than other varieties.

If you can't find Champagne mangoes, just be sure to find the ripest, most fragrant fruit available. P uree the fruit

to a very smooth consistency to ensure the silkiest sorbet. If you have any extra puree, add it to your next smoothie or spoon it over pound cake.

Peel each mango and cut the flesh off the pit. Chop the flesh and add to a blender. Puree until very smooth. Reserve 3 cups for the sorbet. Save any extra for another use.

In a small saucepan, combine the sugar, syrup, and water over medium-low heat. Cook, stirring, until the sugar has dissolved, 2 to 4 minutes. Remove from the heat and let cool completely. In a medium bowl, combine the cooled sugar mixture, reserved mango puree, lime zest and juice, and cayenne. Cover with plastic wrap and refrigerate until very cold, at least 2 hours.

Stir the cold mango mixture and then freeze it in an ice cream maker according to the manufacturer's instructions. Spoon into a freezer-proof container and freeze until firm. Top with pistachios to serve.

Reprinted with permission from The New Sugar and Spice, by Samantha Seneviratne, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

SnoBall Cake Roll

By Heather Baird of Sprinkle Bakes

Yield: 10 servings. Prep: 50 minutes. Total: 2 hours.

Ingredients:

Cake

• 4 eggs
• 3/4 cup superfine sugar
• 1 tablespoon vegetable oil
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/3 cup plus 1 tablespoon dark unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar, for rolling the cake

Filling/frosting/topping

• 1 cup unsalted butter, softened
• 1 cup marshmallow cream
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups moist, sweetened coconut (Baker's Angel Flake recommended)
• Pink food coloring

Directions:

Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. If you have a flour based baking spray such as Baker's Joy or Bake Easy, you may use it to grease the pan and skip lining it with parchment.

Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.

Slowly add the sugar and oil. Beat well. Add the milk or cream. Switch to the paddle attachment.

Sift together flour, cocoa powder, baking powder and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.

Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes. When done, the cake should spring back when touched in the center.

As the cake bakes, sprinkle a thin tea towel with a generous 1/4 cup of confectioners sugar.

When the cake is done, immediately turn it out onto the tea towel and remove the parchment (if using). Starting from the narrow end, roll the cake into the tea towel. Place the cake seam-side down on a cooling rack for 30 minutes.

To make the filling/frosting, combine the butter and marshmallow cream in a large bowl and beat until combined with an electric hand mixer. Add the confectioners' sugar, vanilla and salt. Beat well until light and fluffy, about 3 minutes.

Carefully unroll the cake and frost the inside with about three-quarters of icing. Re-roll the cake and frost the top and sides with the remaining frosting. Pour the coconut in a rectangular high-sided baking pan (9x13 casserole will work) and add a few drops of pink food coloring. Rub food coloring into the coconut with gloved hands, or stir together with a rubber spatula. Place frosted cake in the pan on top of the pink coconut and roll until coated. Place cake on a serving platter. For perfectly clean-cut slices, refrigerate cake for 30 minutes Bring slices to room temperature before serving.

Lemon White Chocolate Chunk Cookies with Coconut

By Audra Fullerton of The Baker Chick

Ingredients:

• 1¾ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 stick of unsalted butter, softened
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• zest from one lemon
• 1 tsp lemon extract, (or) 2 Tablespoons lemon juice
• 1½ cups sweetened coconut flakes
• 4 ounces white chocolate, chopped

Directions:

Preheat oven to 350F. Spread coconut on a baking sheet and toast for 5-10 minutes, stirring every minute or two, until golden. Set aside.

Line cookie sheets with silicone baking mats or parchment paper.

In a medium sized bowl, stir together the flour, baking soda and salt.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg, yolk, vanilla, zest and lemon extract (or juice.) Mix until creamy and smooth.

Add the dry ingredients, mixing on low speed until just combined. Use a wooden spoon to fold in the coconut and white chocolate until well mixed into the batter.

Use a cookie scoop or spoon to evenly portion dough and use your hands to flatten each dough ball slightly.

Bake for 10-12 minutes or until the edges are set. Cool on a wire rack.

Emergency Blueberry Pie

By Bridget Edwards of Bake at 350

Ingredients:

• Frozen blueberries
• Cool whip
• Crumbled graham crackers

See the full recipe on bakeat350.blogspot.com.