31 May 2019

3 Easy, Warm Dessert Recipes for Winter

For the most part, we’re happy to stick to ice-cream, fruit salad and ice-lollies for dessert. But in Winter, we’re looking for something a little cozier. A dessert that is as comforting as it is delicious. So that’s why we want to bake something that is warm for our after-dinner treat. Here are our favourite warm desserts to make this Winter.

PSST: You can get EVERYTHING you need to make these treats at Crazy Plastics. Plus, our baking goodies are cute to look at too!


Molten Lava Cake
You may think you know how to make a Molten Lava Cake. Think again. Try this from Brit+Co.

  • 100 grams of bittersweet chocolate, broken into chunks (1 bar)
  • 1 stick unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/3 cup granulated sugar
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a small saucepan, heat the chocolate and butter over medium heat until melted.
  • Remove from heat and mix in the salt and flour.
  • Using a hand mixer, beat the eggs in a large bowl and slowly add sugar. Beat until the mixture is pale.
  • Pour the chocolate into the egg mixture, slowly folding the chocolate in. Chill in the fridge for about 30 minutes.
  • Pour chilled batter into individual ramekins and bake for about 8-10 minutes. The tops should be a little jiggly. Be sure not to over-bake the cakes, even if they don’t look ready on top. When serving, run a knife around the edges and invert onto a small plate.


Simple oat & pecan blueberry crisp

This might be the simplest, tastiest dessert on the list. Plus, it makes for GREAT leftovers. Serve with cream for an extra dose of delicious. From Pinch of Yum.
  • 1 cup rolled oats
  • 1 cup pecan halves (about 3/4 cup chopped)
  • 1/2 cup almond meal
  • 1/2 cup flaked coconut (unsweetened, preferably!)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup + 2 tablespoons olive oil
  • 1/3 cup real maple syrup or raw honey
  • 4 cups blueberries
  • Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. 
  • Grease a square baking dish and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

Hot chocolate French toast

We can’t even describe what will happen to you when you eat this, but we’re sorry in advance because you won’t ever be able to eat anything else. From Half Baked Harvest.
For the French toast
  • 1 cup canned coconut milk or whole milk
  • 2-4 tablespoons of your favorite hot cocoa mix
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon coconut extract optional
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 8 slices thick cut challah bread or whatever your favorite French toast bread is!
For the hot cocoa ganache:
  • 3/4 cup canned coconut milk may sub heavy cream
  • 9 ounces semi-sweet chocolate chopped
  • 1 tablespoon coconut oil or butter
  • 2 teaspoons instant expresso powder
For the topping:
Whipped cream, marshmallows, and coconut
  • To make the ganache: In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.
  • To make the French toast: In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes.
  • In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
  • Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
  • When ready to cook the French toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut, whipped cream, marshmallows (you should toast them!!), and a good drizzle of more ganache.
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