We all know that daily feeling of ‘what will I cook again today’, very well. For some of us, even if we actually enjoy preparing meals for loved ones, it’s a taunting and challenging reality. Running after children all day or having to juggle between work and a family can be quite overwhelming especially when people count on you to be fed.

A great solution to this would be to get the man of the house involved in culinary activities as much as possible. Another clever idea is to make a list of all the easy and fast recipes in case of emergencies or for those lazy days where cooking is the last thing on your mind. Today, we give you 15 simple desserts you can create in just a few minutes and get everyone’s sweet craving satisfied.


PEANUT BUTTER MOUSSE (Low Carb and Gluten-Free)

SERVES: 3

INGREDIENTS

  • 118 ml heavy whipping cream (about one cup whipped)
  • 113 grams cream cheese (or Neufchatel cheese)
  • 2 tbsps natural peanut butter (no sugar added)
  • 1/2 tsp vanilla extract
  • 10 drops stevia extract (equiv. 1/3 cup, or to taste)

Peanut-Butter-Mousse

DIRECTIONS

  1. Whip your whipping cream to stiff peaks in a medium bowl with a hand mixer and set aside.
  2. In another medium sized bowl, beat together cream cheese, peanut butter, vanilla extract and stevia until smooth and creamy.
  3. Add in whipped cream and mix on medium speed for about one minute or until the resulting mousse is light, fluffy and no lumps remain.
  4. Serve peanut butter mousse immediately or store in refrigerator up to a week. Top with sugar free dark chocolate shavings if desired.

NUTRITIONAL VALUE PER SERVING

  • 325 calories, 4 g carbs, 1 g fiber, (3 g net carbs), 30 g fat, 5 g protein

CHOCOLATE FUDGE MUG CAKE

INGREDIENTS

smoresmug-3

  • 3 tbsps graham cracker crumbs
  • 31/2 tbsps unsalted butter (melted) ? Tasty tip
  • 2 tbsps granulated sugar
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 31 grams whole wheat pastry flour
  • 2 tbsps unsweetened cocoa powder (mine was dark cocoa, hence the dark color)
  • 1/8 tsp baking powder
  • 1 pinch salt
  • 43 grams milk chocolate (chopped or morsels)
  • cream 
  • Marshmallow Fluff

DIRECTIONS

chocolate fudge mug cake

  1. Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside.
  2. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
  3. In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips.
  4. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows.
  5. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes.
  6. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!

NUTRITIONAL VALUE PER SERVING

  • 1010 calories, 17g protein

ESPRESSO WALNUT BROWNIES (no baking)

INGREDIENTS

  • 187 grams walnuts (divided)
  • 138 grams unsalted almonds (roughly chopped)
  • 18 grams dates (Medjool or Deglet Nour, pitted)
  • 65 grams cocoa powder (OR raw cacao if you have it)
  • 2 tsps espresso powder (or finely ground coffee, depending on preference)
  • 1 pinch sea salt

DIRECTIONS

Minimalist-Baker-Raw-Brownies

  1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
  2. Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
  5. Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
  6. Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.

NUTRITIONAL VALUE PER SERVING

  • Calories: 173, Fat: 8 g, Saturated fat: 0.8 g, Carbohydrates: 25 g, Sugar: 18 g, Sodium: 13 mg, Fiber: 5.2 g, Protein: 5 g

CINNAMON ICE CREAM – PHILADELPHIA STYLE

SERVES: 6

cinnamon-ice-cream-over-brownie-1

INGREDIENTS

  • 473 ml heavy cream
  • 237 ml milk
  • 150 grams sugar
  • 2 tsps ground cinnamon
  • 1/8 tsp fine sea salt
  • 1 tsp vanilla extract (or the seeds from 1 vanilla bean)

DIRECTIONS

  1. Whisk together all of the ingredients and pour into your ice cream maker. Process according to your machine’s instructions. When the ice cream is finished transfer to a freezer-safe container.

ICE-CREAM CAKE (two ingredients)

INGREDIENTS

  • 355 ml vanilla ice cream (freshly churned or softened almost enough to stir)
  • 256 grams peanut butter

Nature-valley---ice-cream-cake-3

DIRECTIONS

  1. Pour half the granola into a small 5″ springform pan. Spread it out in a layer to cover the bottom of the pan. Scoop the ice cream on top and gently spread it across the pan clear to the sides. Top with the remaining granola and press lightly into the ice cream. Freeze until firm, about 2 hours or overnight.

TIP

“I used Nature Valley Peanut Butter & Dark Chocolate Protein Granola to make this fun little cake and I used the Honey & Oat variety as a deliciously crunchy topping over a Summer Berry Salad. We loved it over Crock-Pot Baked Apples and Yogurt Parfaits too.”


PEACH FROZEN YOGURT

INGREDIENTS

Healthy-Peach-Frozen-Yogurt-Recipes

  • 454 grams frozen peaches (or 4 cups fresh peaches, frozen solid)
  • 3 tbsps agave nectar (or honey)
  • 118 ml plain yogurt (non-fat or whole)
  • 1 tbsp fresh lemon juice

SERVES: 4

DIRECTIONS

  1. Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

TIP

  • “I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.”

CARAMELISED NUTS

INGREDIENTS

caramelized-nuts-main

  • 146 grams nuts
  • 50 grams sugar
  • 1 tbsp butter
  • 1/4 tsp cinnamon (optional)

DIRECTIONS

  1. Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
  2. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

TIPS

  • If using chopped nuts, don’t chop them too small or they will burn.

CHOCOLATE CHIP COOKIES IN THE MICROWAVE

MAKES: 1 cookie

INGREDIENTS

  • 1 tbsp butter (melted. Yum.)
  • 1 tbsp white sugar
  • 1 tbsp brown sugar (packed)
  • 1 egg yolks
  • 4 flour (ish Tbsp)
  • 2 tbsps chocolate chips
  • 1 pinch salt (I like Maldon or kosher because you can feel it)
  • vanilla (Cap of)
  • ice cream (optional, but don’t be foolish: Go for it.)

DIRECTIONS

DSCF41201

  1. Melt your butter in your mug.
  2. Add your sugars and your salt and stir.
  3. Now add your egg yolk and vanilla and then stir some more. You should be in smell heaven right about now.
  4. Flour. This causes all manner of debate in our house. I say just about nearly 4 tablespoons, while my wife prefers a little less. So add in somewhere between 3 or 4 tablespoons of flour and stir it around until you think it resembles cookie dough.
  5. I like my cookie slightly denser, so I always add close to 4.. But no less than 3 tablespoons. We’re agreed on that. Tinker around a bit with the recipe to get your own flour proportions just right. I know, tough work.
  6. Now add your chocolate chips and stir. Use as many as you like or as little as you like. (If it’s late and I want the girls to go to bed sometime in the near future, I only let them use, say, a tablespoon of chips, and it works just fine.)
  7. Now, microwave. I recommend 45 seconds. My wife recommends 40 seconds. Again, household debate. The cookie will appear almost wet and sheeny after 45 seconds and you’ll think it’s not done, perhaps. But it is.
  8. So now you have a cookie in a mug and very little mess to clean up. If you’d like, add a couple dollops of ice cream and enjoy the front row seats to delicious.

PEACH COBBLER MUG CAKE

SERVES: 4

INGREDIENTS

peach-cobbler-mug-cake2+srgb.

  • 1 tbsp butter
  • 3 tbsps white cake mix (I used Betty Crocker)
  • 2 pinches cinnamon (can also add a small pinch nutmeg too)
  • 21/2 tbsps milk
  • 113 grams peaches in light syrup (like these)

 

DIRECTIONS

  1. Place butter in a mug and melt in microwave. Meanwhile, in a small bowl whisk together cake mix and cinnamon then whisk in milk and stir until well blended.
  2. Pour mixture over melted butter in mug (don’t stir).
  3. Drain 2 Tbsp liquid from peaches (about 2/3 of the liquid. Discard or drink it) then pour peaches over top of cake mix (don’t stir).
  4. Microwave on 50% power for about 3 – 4 minutes, until desired doneness (time may vary depending on each microwave oven and wattage).
  5. Allow to cool slightly (it will be ridiculously hot) then optionally top with vanilla ice cream and a light dusting of cinnamon.

NUTELLA MUG CAKE

SERVES: 2

INGREDIENTS

nutella-mug-cake6+title.

  • 2 1/2 tbsps Nutella
  • 2 tbsps unsweetened applesauce
  • 1 tbsp vegetable oil
  • 1 large eggs
  • 31 grams all-purpose flour
  • 50 grams granulated sugar
  • 2 tbsps unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1 pinch salt

DIRECTIONS

  1. In a large coffee mug, whisk together milk, Nutella, applesauce, vegetable oil and egg until blended.
  2. Add flour, sugar, cocoa powder, baking powder and salt and stir to combined.
  3. Heat mixture in microwave on HIGH power until cooked through, about 1 1/2 – 3 minutes. Serve warm, if desired top sweetened whipped cream or powdered sugar, and raspberries.

BLUEBERRY COCONUT FROZEN YOGURT

INGREDIENTS

frozen-yogurt

  • 0.59 kg frozen blueberries
  • 3 tbsps agave nectar (or honey)
  • 115 grams yogurt (coconut-flavored)
  • 1 tbsp fresh lemon juice
  • 64 grams sweetened coconut flakes (optional)

DIRECTIONS

  1. Add the blueberries, honey, yogurt and lemon juice to the work bowl of your food processor.
  2. Process the ingredients for 5 minutes until smooth.
  3. Serve the frozen yogurt immediately topped with toasted coconut (recipe follows), or store it in an airtight container in the freezer until ready to serve.
  4. Optional Topping: Preheat your oven to 350°F. Line the countertop oven baking tray with parchment paper then spread the flaked coconut in an even layer.
  5. Toast the coconut for about 10 minutes, stirring as needed, until it’s golden brown. Serve atop the blueberry frozen yogurt.

LEMON PIE

INGREDIENTS

  • 296 ml cold milk
  • 198 grams instant lemon pudding mix
  • 0.72 liter whipped topping (Cool, thawed)
  • 1 crumb crust (graham cracker, 6 oz. or 9 inch)

DIRECTIONS

  1. Pour 1 1/4 cups cold milk in a large bowl.
  2. Beat in 2 packages pudding mix and 1/2 the tub of Cool Whip.
  3. Spread in prepared graham crust.
  4. Spread remaining Cool Whip topping on top of pie and serve immediately or refrigerate till time to serve.

CHOCOLATE MOUSSE (3 ingredients)

SERVES: 4-6

INGREDIENTS

MG_2228-copy

  • 265 grams chocolate (bittersweet 70%, chopped)
  • 237 ml water
  • 4 tbsps sugar
  • 2 tbsps brandy (or any other liqueur of your choice, optional)

DIRECTIONS

  1. Melt the chocolate, sugar and water together in a double boiler or a bowl placed over a pot of boiling water.
  2. Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side.
  3. When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice).
  4. Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 – 5 minutes, so be patient.
  5. Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like. I added the brandy towards the end of the mixing.
  6. It can be served immediately.

PEANUT BUTTER FUDGE

INGREDIENTS

5-Minute-Skinny-Peanut-Butter-Fudge2

  • 256 grams creamy peanut butter (natural, or crunchy will work)
  • 55 grams coconut oil (melted, optional, pure unsalted butter)
  • 2 tbsps raw honey (Y.S. Organic Bee Farms Raw Honey was used in this recipe)
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla

DIRECTIONS

  1. Combine all ingredients in a mixing bowl. Pour mixture into a lightly oiled 5″ x 7″ pan. Cover and freeze until set, approximately 1 hour. Cut into 24 1-inch squares and store in an airtight container in the freezer.

APPLE DESSERT

INGREDIENTS

Apple Pie Mug Cake 2

  • 1 apples
  • 2 tbsps apple cider
  • 1 sheet low-fat cinnamon graham crackers (crumbled)
  • 2 tsps instant oatmeal
  • 2 tsps brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

DIRECTIONS

  1. Core the apple, then dice into small chunks.
  2. Mix apple, graham cracker, oatmeal, brown sugar, cinnamon, and nutmeg in microwave safe container.
  3. Pour apple cider over the top.
  4. Microwave on high for 40-70 seconds (50 should work for the average microwave).
  5. Serve in cute little mugs.

GLUTEN-FREE HOT CHOCOLATE CAKE

SERVES: 1-2

INGREDIENTS

Gluten-Free-5-Minute-Hot-Chocolate-Cake-Recipe

  • 3 tbsps butter
  • 4 tbsps milk
  • 1/2 tsp pure vanilla extract
  • 1 tsp cherry juice (maraschino)
  • 1 large egg
  • 4 tbsps sugar
  • 4 tbsps unsweetened cocoa powder
  • 4 tbsps sweet rice flour (or gluten free flour blend)
  • 1/4 tsp baking powder
  • whipped cream
  • 1 cocktail cherries

DIRECTIONS

  1. Melt the butter in a 12 ounce (or bigger) microwavable mug or ramekin. Swirl the butter around to coat the mug or ramekin.
  2. Add the milk, vanilla, maraschino cherry juice and egg and whisk. Add the sugar, cocoa powder, flour and baking powder and whisk.
  3. Microwave for 90 seconds or until the cake has risen and is set. Let cool slightly, top with whipped cream and a cherry.

(Source: Yummly)

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Psychologist, world citizen, mother - Effie is one half of the alwaysladies.com founding pair. She can bring to life any party with either a smile, or a strong opinion. If like us you can't get enough of Effie, visit her blog at www.thethinkingmomblog.com

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