Dessert - quick and easy recipes - page 87

Picture this: You’re camping, you’ve hiked, pitched your tent, and had dinner, and now it’s time for dessert, only you’re not in the mood for s’mores. We recommend campfire strawberry shortcake—all you need is Bisquick mix, a couple of pie tins, and some strawberries and whipped cream to pile on top. Game plan: If you’re homebound, bake the shortcake in a 425°F oven until done, about 10 to 12 minutes. You can also try Crème Fraîche Whipped Cream instead of standard whip.

CHOW photographer Chris Rochelle reached out to Chowhounds for ways to transform store-bought pizza dough into great dishes other than pizza, and Chowhounds came through: Check outthese Italian-style donuts.

Instant ramen noodles become an edible art installation with this dessert born out of scanning the cupboards for something crispy and sweet one late night. Spread the cooked noodles out on a baking sheet and crisp them in the oven, then drizzle with an easy white chocolate sauce. Voilà: dessert!

Who doesn’t love a hefty slice of dark chocolate cake? This one has an appropriately diabolical twist: a hint of ancho chile powder for warmth and complexity, but that won’t light anyone’s tongue on fire (chileheads can add a teaspoon of cayenne). Spread the layers with sweetened whipped cream or buttercream and sliced strawberries; top with toasted almonds.

Drop biscuits are the fastest and easiest biscuits you can make—all you do is whisk together the dry ingredients, stir in the liquids, and drop lumps of dough onto a baking sheet. The secret to getting these drop biscuits light and tender: beer. If beer isn’t your thing, substitute the same volume of buttermilk. We recommend serving with a hearty dish, like the best chili recipe ever.

Frozen puff pastry reduces the fuss factor in this recipe. Diced pears meet up with cinnamon, dried ginger, nutmeg, and light brown sugar, and bake in light, flaky pastry envelopes topped with crunchy sliced almonds.

Gluten-free muffins made with a mix of almond flour, rice flour, and tapioca starch, plus butter, dark brown sugar, and yogurt. Dried cranberries and toasted pecans add a seasonal touch that makes these perfect for holiday brunches. What to buy: Almond flour (also known as almond meal) is available at well-stocked markets.

Mixing blueberries into the batter makes cornbread muffins seem lighter, moister, and definitely more fun, as if the jam’s been baked right in. Serve warm for breakfast or brunch with plenty of salted butter. Bake some Apple Muffins with Pecan Streusel and Donut Muffins and make it a party.

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