Four Dessert Recipes to Satisfy Your Sweet Tooth

Dark Chocolate Sea Salt Fudge


Makes about 2 pounds

1 (14-ounce) can sweetened condensed milk

1 pound bittersweet chocolate, chopped

¼ cup unsalted butter, cut into pieces

1 teaspoon vanilla extract

¾ teaspoon sea salt

1. Line an 8 x 8 inch square pan with parchment or wax paper; butter paper.

2. In a medium saucepan, combine condensed milk, chocolate, and butter. Heat over medium heat, stirring frequently, until melted and smooth. Stir in vanilla. Pour mixture into prepared pan. Refrigerate two hours or until firm.

3. Remove fudge from pan and sprinkle with salt. Cut into 1-inch squares. Store, refrigerated, in an airtight container.

 Red Velvet Peppermint Torte


Serves: 12

2 ½ cups cake flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk

2 large eggs

1 (1 ounce) bottle red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 (8 ounce) packages cream cheese, softened

½ cup butter, softened

½ teaspoon peppermint extract

4 cups powdered sugar

⅓ cup crushed peppermint candies

1. Preheat oven to 350F. Line 4 (8-inch) round baking pans with parchment and spray with cooking spray.

2. In a large bowl, combine flour, granulated sugar, baking soda, salt, and cocoa powder, stirring well. In a medium bowl, combine remaining cake ingredients. Add wet ingredients to dry, whisking only until combined. Pour batter into prepared pans. Bake 15-20 minutes or until cakes spring back lightly when pressed in center. Cool in pans 10 minutes; remove to racks to cool completely.

3. To make frosting, beat cream cheese and butter with an electric mixer until smooth. Beat in peppermint extract. Gradually beat in powdered sugar. To assemble, place one cake layer on cake plate. Top with ¼ of frosting, spreading to edges. Repeat with remaining cake layers and filling, topping with frosting. Sprinkle with crushed candies.



Honey81 (1)


Makes 32 honey balls

1 cup honey

1 cinnamon stick

½ lemon, sliced

vegetable oil, for frying

1 (16.3-ounce) can large buttermilk biscuits

Combine honey, cinnamon stick, and lemon slices in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat and set aside. Pour oil to a depth of three inches in a Dutch oven or deep heavy-bottomed saucepot and heat to 350°F.

Cut each biscuit into quarters. Roll each quarter into a ball. Fry dough balls in batches for two to three minutes, turning occasionally, until golden brown. Drain on paper towels. Remove lemon slices and cinnamon stick from honey. Toss fried dough balls in honey. Serve immediately.

Grape Soda Cake


Serves 15


3 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

1 ½ cups butter, softened

3 cups granulated sugar

5 eggs

1 cup grape soda

1 tablespoon lime zest

1 teaspoon vanilla extract


½ cup butter, melted

6 tablespoons grape soda

1 (1 lb) box powdered sugar

1 tablespoon fresh lime juice

Round sugar sprinkles, for garnish

Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan. Combine flour, salt, and baking powder in a medium bowl. Beat butter and granulated sugar with a mixer at medium speed until light and fluffy. Add eggs, one at a time, until combined. Gradually beat in flour mixture alternating with grape soda. Beat in lime zest and vanilla until just combined. Pour batter into prepared pan. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, about two hours.

To make icing, combine melted butter and grape soda in a medium bowl, whisking until smooth. Gradually whisk in powdered sugar and lime juice. Pour over cake. Top with sprinkles, if desired.




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