They’re topped with yogurt, nut butter, and granola and filled with delicious flavors of pumpkin pie spice and cinnamon. Spoil your taste buds and enjoy this delicious dessert.

Ingredients:

• 1/4 cup egg whites
• 1 scoop vanilla brown rice protein powder
• 1/4 cup butternut squash, roasted and mashed into a puree (canned works too)
• 1 teaspoon ground flax seeds or chia seeds
• 1/4 teaspoon pumpkin pie spice
• pinch of ground cinnamon
• 2–3 drops of liquid stevia
• 1 Tablespoon raisins (optional)
• 1 Tablespoon PB2 or other powdered peanut butter
• 1 1/2 Tablespoons vanilla unsweetened almond milk

Instructions:

1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon, and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
2. Spray a medium-sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don’t burn.
3. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. Flipping the pancake is tricky because it’s usually quite large. Lately I’ve been making two pancakes with the batter so they cook faster and are easier to flip.
4. Cook until pancake is done in the middle. It typically takes about 2-3 minutes.
5. If you’re using powdered peanut butter, go ahead and mix it with almond milk to make your topping.
6. Place pancakes on a plate, top with raisins and drizzle with peanut butter topping.

The post Spoil Your Taste Buds With These Butternut Squash Protein Pancakes appeared first on Beautiful Trends Today.

Cheese “Cake”

If you and your partner prefer salty over sweet, stacking different cheese wheels in the shape of a traditional wedding cake is a delicious and different way to celebrate your special day.

Donut Tower

What could be better than a tower made out of donuts? Use different sized platters and tasty artisanal donuts to create more fun and affordable dessert option.

Cookie Cake

Softer cakes aren’t for everyone. Some couples prefer using crispy cookies to build a stellar wedding cake. Try stacking chocolate chip cookies or Oreos high to create the most beautiful cookie pyramid.

Pizza

Who said wedding cakes actually need to be sweet? Some couples aren’t into cake and would prefer to stack cheesy slices on top of each other to present on their big day.

The post Best Wedding Cake Alternatives appeared first on Beautiful Trends Today.

This apple crisp is a perfect dessert to make for surprise guests or a special Sunday family lunch. This recipe makes 6 servings, it’s pretty easy to make and you’ll have a delicious and crunchy treat that everyone will enjoy.  

Ingredients:

• 2 lbs fuji apples (about 4 large)
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1.5 Tbsp corn starch
• 2 tsp cinnamon, divided
• ¼ tsp nutmeg
• ⅔ c rolled oats
• ¼ c all-purpose flour
• ¼ c brown sugar
• 4 tbsp butter, melted

Instructions:

1. Preheat oven to 350F and spray a pie dish or 9×9 baking pan with cooking spray. Set aside.
2. Peel and slice apples into very thin slices, ¼ inch or thinner.
3. Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into a baking dish.
4. In the same bowl mix together oats, flour, brown sugar, and the remaining 1 tsp of cinnamon. Pour in melted butter and stir until well blended and crumbly. Using your fingers, crumble the mixture over the top of the apples.
5. Bake for 60 minutes. Allow to sit at least 10 minutes before serving. Enjoy!

The post Make This Apple Crisp With Leftover Apples appeared first on Beautiful Trends Today.

Dina Polyashov from Simply Home Cooked shared this interesting recipe on her blog. She described this dessert as “crunchy buttered phyllo dough layered between Nutella and pecans, then drizzled in a honey syrup.” This sounds more than delicious, so make sure to try it soon.

Ingredients:

Ingredients for the syrup:

• 3/4 cup water
• 3/4 cup sugar
• 1/2 cup honey
• 1 1/2 tbsp lemon juice

Ingredients for the baklava:

• 40 sheets phyllo dough
• 1 cup unsalted butter
• 3/4 cup Nutella
• 2 1/2 cup pecans finely chopped

Instructions:

1. Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium-high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.
2. Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
3. Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
4. Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.

The post Baklava with Nutella Is Our New Favorite Dessert appeared first on Beautiful Trends Today.

This refreshing treat is perfect for bringing the joy of summer into your kitchen on these cold winter days, so make sure you try it.

Ingredients:

• 4 gelatin sheets (approx. 6g)
• 100 g sugar (½ cup or 3.5 oz)
• 4 bio lemons (zest)
• 120 ml freshly squeezed lemon juice (½ cup or 4.2 oz)
• 1 tbsp Limoncello liqueur (optional)
• 1/2 tsp vanilla paste (optional)
• 120 g Amaretti cookies (4.2 oz) (or other)
• 280 g greek yogurt (1 cup or 10 oz) (Zelene Doline)
• 450 g whipping cream (1 pound) (Zelene Doline)

Instructions:

1. Soak gelatin sheets in a small bowl filled with cold water. Prepare lemon syrup. Add sugar, lemon zest, lemon juice, Limoncello, and vanilla paste to a saucepan. Place over medium-high heat and bring to a boil, then cook for 3 – 4 minutes. Remove from the heat and set aside.
2. Arrange Amaretti cookies at the bottom of each serving bowl, you will need four bowls. Drizzle 1 tablespoon of the lemon syrup over the cookies and set aside. Add soaked and drained gelatin sheets to the rest of the lemon syrup in a saucepan. Stir, so that the gelatin dissolves completely. Add greek yogurt and stir well to incorporate. Let the mixture cool to room temperature.
3. Add cold whipping cream and sugar to a large bowl. Whip the cream until stiff peaks form. Gradually (in three additions) gently fold the lemon – yogurt cream to the whipped cream. You will get a creamy, light citrusy mousse.
4. Pour the mousse over the Amaretti cookies in serving bowls. Place in the fridge for 2-6 hours, or even better, overnight. The mousse has to firm and become super creamy. Decorate with lemon zest and serve.

The post This Lemon Mousse With Amaretti Cookies is Made For Citrus Lovers appeared first on Beautiful Trends Today.

Sommer Collier from A Spicy Perspective shared a recipe for spicy-sweet paletas made with fresh cantaloupe and chiles. This sounds like a promising combination of flavors, so make sure to try it yourself.

Ingredients

• 1/2 large ripe cantaloupe
• 1 medium peeled cucumber
• 2 limes, juiced
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 jalapeño seeds removed and diced
• 2 drops red food coloring to enhance the color, optional

Instructions

1. Peel the cantaloupe and remove the seeds. Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt, and sugar. Puree until smooth. Check the flavor; it should be equally sweet and salty. Add a little more sugar or salt if needed.
2. Add half of all of the jalapeño to the blender. Pulse a few times.
3. Pour the mixture into popsicle holds. Freeze for one hour, then push popsicle sticks into the center of each cup and return to the freezer until solid. Usually 2-3 hours total.

The post Make Summer Last Longer With This Refreshing Mexican Treat appeared first on Beautiful Trends Today.

Melissa Stadler from Modern Honey always shares the best recipes, and there’s no reason not to believe her this time as well.

Enjoy this heavenly delicacy.

Ingredients

• 1/4 teaspoon Lemon Juice
• 1 1/2 cups Sugar
• 1 Tablespoon Butter
• 3 cups Heavy Cream
• 1 cup Whole Milk
• 1 teaspoon salt

Instructions

1. In a heavy-bottomed saucepan, over medium-high heat, add sugar and lemon juice Add the sugar 1/2 cup at a time, stirring constantly with a wooden spoon. Let it dissolve before adding the next 1/2 cup.
2. Once the sugar is completely dissolved and melted, stir in the butter. Use a whisk and back away since the sugars may splatter.
3. After the butter is completely melted, reduce heat to medium-low and slowly whisk in heavy cream and whole milk.  Remove from heat and pour the mixture into a bowl to chill in the refrigerator. Let chill for 1 to 2 hours.
4. When the mixture is chilled, stir in sea salt.  Pour into ice cream maker and make according to ice cream machine instructions.
5. Once the ice cream is done, transfer in a freezer-safe container. Cover tightly and freeze until the ice cream is firm at least 4 hours. Overnight is ideal.

The post Celebrate Summer With This Perfect Salted Caramel Ice Cream appeared first on Beautiful Trends Today.

Yumna from the Feel Good Foodie blog shared this interesting recipe for Lemon Ricotta Pancakes that instantly caught our eye. According to Yumna, they are soft and fluffy, which sounds delicious if you ask us.

They look absolutely yummy in these photos, so if you’re a fan of this delicacy, you should definitely give it a try.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 cup whole milk
• 3 eggs
• ½ cup fresh ricotta cheese
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• Raspberries for serving
• Maple syrup for serving

Instructions

1. In a large bowl, whisk the flour with the baking powder, salt, and sugar.
2. In another medium bowl, whisk the milk, eggs, ricotta, lemon juice, and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
3. Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
4. Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
5. Serve immediately with maple syrup.

The post Lemon Ricotta Pancakes Are a Delicious and Fluffy Dessert appeared first on Beautiful Trends Today.

These dulce de leche brownies are so tasty even people who don’t like sweet things will be hooked.

Ingredients:

• 1 1/2 cups all-purpose flour
• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon espresso powder
• 2 1/4 cups sugar
• 2 cups semi-sweet chocolate chips
• 1 teaspoon salt
• 1/2- 1 cup dulce de leche
• 1 tablespoon vanilla extract
• 1 cup butter- 2 sticks
• 1 teaspoon baking powder

Instructions:

Set the oven to 350 F degrees and prepare a baking pan with the size 9×13.

Get a pan and add the butter. When it’s melted, combine it with the sugar for two more minutes while also mixing all the time. It should not boil.

Next, combine this mix with the eggs, espresso powder, cocoa powder, salt, baking powder, and vanilla. Use a mixer to mix everything together.

When you’re done you can add the chocolate chips and flour as well. Divide the mixture into two halves and pour one in the baking pan. Cover it with half of the dulce de leche.

Add the rest of the batter and then the second half of the dulce de leche. Bake the brownies for half an hour.

The post Treat Yourself With These Dulce De Leche Brownies appeared first on Beautiful Trends Today.

If you want to surprise your friends and family, make this creamy banana tart. It doesn’t require much time and it’s incredibly tasty!

Ingredients

• 3/4 cup brown sugar
• 1/3 cup almond flour
• A pinch of salt
• 2 cups of milk
• 3 egg yolks
• 2 teaspoons butter
• 1 teaspoon vanilla extract
• 3 ripe bananas + 2 bananas
• 1 frozen puff pastry dough

Instructions

1. Defrost the puff pastry dough and roll it until it’s the size of your baking pan. Bake according to the instructions on the package.
2. In a pot, mix sugar, flour, and salt, then add milk. Boil on medium heat until it’s thick.
3. Remove from heat and add egg yolks while stirring. Add vanilla extract and butter.
4. Mix the ripe bananas in the blender and add them to the custard. Leave in the fridge to chill.
5. Cut two bananas in slices and spread them over the puff pastry. Pour custard over and decorate with a few more slices of banana. 
   
6. Serve immediately or keep in the fridge for up to 4 days.

The post This Banana Tart is the Perfect Summer Dessert appeared first on Beautiful Trends Today.

They’re topped with yogurt, nut butter, and granola and filled with delicious flavors of pumpkin pie spice and cinnamon. Spoil your taste buds and enjoy this delicious dessert.

Ingredients:

• 1/4 cup egg whites
• 1 scoop vanilla brown rice protein powder
• 1/4 cup butternut squash, roasted and mashed into a puree (canned works too)
• 1 teaspoon ground flax seeds or chia seeds
• 1/4 teaspoon pumpkin pie spice
• pinch of ground cinnamon
• 2–3 drops of liquid stevia
• 1 Tablespoon raisins (optional)
• 1 Tablespoon PB2 or other powdered peanut butter
• 1 1/2 Tablespoons vanilla unsweetened almond milk

Instructions:

1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon, and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
2. Spray a medium-sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don’t burn.
3. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. Flipping the pancake is tricky because it’s usually quite large. Lately I’ve been making two pancakes with the batter so they cook faster and are easier to flip.
4. Cook until pancake is done in the middle. It typically takes about 2-3 minutes.
5. If you’re using powdered peanut butter, go ahead and mix it with almond milk to make your topping.
6. Place pancakes on a plate, top with raisins and drizzle with peanut butter topping.

The post Spoil Your Taste Buds With These Butternut Squash Protein Pancakes appeared first on Beautiful Trends Today.

Cheese “Cake”

If you and your partner prefer salty over sweet, stacking different cheese wheels in the shape of a traditional wedding cake is a delicious and different way to celebrate your special day.

Donut Tower

What could be better than a tower made out of donuts? Use different sized platters and tasty artisanal donuts to create more fun and affordable dessert option.

Cookie Cake

Softer cakes aren’t for everyone. Some couples prefer using crispy cookies to build a stellar wedding cake. Try stacking chocolate chip cookies or Oreos high to create the most beautiful cookie pyramid.

Pizza

Who said wedding cakes actually need to be sweet? Some couples aren’t into cake and would prefer to stack cheesy slices on top of each other to present on their big day.

The post Best Wedding Cake Alternatives appeared first on Beautiful Trends Today.

This apple crisp is a perfect dessert to make for surprise guests or a special Sunday family lunch. This recipe makes 6 servings, it’s pretty easy to make and you’ll have a delicious and crunchy treat that everyone will enjoy.  

Ingredients:

• 2 lbs fuji apples (about 4 large)
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1.5 Tbsp corn starch
• 2 tsp cinnamon, divided
• ¼ tsp nutmeg
• ⅔ c rolled oats
• ¼ c all-purpose flour
• ¼ c brown sugar
• 4 tbsp butter, melted

Instructions:

1. Preheat oven to 350F and spray a pie dish or 9×9 baking pan with cooking spray. Set aside.
2. Peel and slice apples into very thin slices, ¼ inch or thinner.
3. Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into a baking dish.
4. In the same bowl mix together oats, flour, brown sugar, and the remaining 1 tsp of cinnamon. Pour in melted butter and stir until well blended and crumbly. Using your fingers, crumble the mixture over the top of the apples.
5. Bake for 60 minutes. Allow to sit at least 10 minutes before serving. Enjoy!

The post Make This Apple Crisp With Leftover Apples appeared first on Beautiful Trends Today.

Dina Polyashov from Simply Home Cooked shared this interesting recipe on her blog. She described this dessert as “crunchy buttered phyllo dough layered between Nutella and pecans, then drizzled in a honey syrup.” This sounds more than delicious, so make sure to try it soon.

Ingredients:

Ingredients for the syrup:

• 3/4 cup water
• 3/4 cup sugar
• 1/2 cup honey
• 1 1/2 tbsp lemon juice

Ingredients for the baklava:

• 40 sheets phyllo dough
• 1 cup unsalted butter
• 3/4 cup Nutella
• 2 1/2 cup pecans finely chopped

Instructions:

1. Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium-high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.
2. Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
3. Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
4. Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.

The post Baklava with Nutella Is Our New Favorite Dessert appeared first on Beautiful Trends Today.

This refreshing treat is perfect for bringing the joy of summer into your kitchen on these cold winter days, so make sure you try it.

Ingredients:

• 4 gelatin sheets (approx. 6g)
• 100 g sugar (½ cup or 3.5 oz)
• 4 bio lemons (zest)
• 120 ml freshly squeezed lemon juice (½ cup or 4.2 oz)
• 1 tbsp Limoncello liqueur (optional)
• 1/2 tsp vanilla paste (optional)
• 120 g Amaretti cookies (4.2 oz) (or other)
• 280 g greek yogurt (1 cup or 10 oz) (Zelene Doline)
• 450 g whipping cream (1 pound) (Zelene Doline)

Instructions:

1. Soak gelatin sheets in a small bowl filled with cold water. Prepare lemon syrup. Add sugar, lemon zest, lemon juice, Limoncello, and vanilla paste to a saucepan. Place over medium-high heat and bring to a boil, then cook for 3 – 4 minutes. Remove from the heat and set aside.
2. Arrange Amaretti cookies at the bottom of each serving bowl, you will need four bowls. Drizzle 1 tablespoon of the lemon syrup over the cookies and set aside. Add soaked and drained gelatin sheets to the rest of the lemon syrup in a saucepan. Stir, so that the gelatin dissolves completely. Add greek yogurt and stir well to incorporate. Let the mixture cool to room temperature.
3. Add cold whipping cream and sugar to a large bowl. Whip the cream until stiff peaks form. Gradually (in three additions) gently fold the lemon – yogurt cream to the whipped cream. You will get a creamy, light citrusy mousse.
4. Pour the mousse over the Amaretti cookies in serving bowls. Place in the fridge for 2-6 hours, or even better, overnight. The mousse has to firm and become super creamy. Decorate with lemon zest and serve.

The post This Lemon Mousse With Amaretti Cookies is Made For Citrus Lovers appeared first on Beautiful Trends Today.

Sommer Collier from A Spicy Perspective shared a recipe for spicy-sweet paletas made with fresh cantaloupe and chiles. This sounds like a promising combination of flavors, so make sure to try it yourself.

Ingredients

• 1/2 large ripe cantaloupe
• 1 medium peeled cucumber
• 2 limes, juiced
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 jalapeño seeds removed and diced
• 2 drops red food coloring to enhance the color, optional

Instructions

1. Peel the cantaloupe and remove the seeds. Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt, and sugar. Puree until smooth. Check the flavor; it should be equally sweet and salty. Add a little more sugar or salt if needed.
2. Add half of all of the jalapeño to the blender. Pulse a few times.
3. Pour the mixture into popsicle holds. Freeze for one hour, then push popsicle sticks into the center of each cup and return to the freezer until solid. Usually 2-3 hours total.

The post Make Summer Last Longer With This Refreshing Mexican Treat appeared first on Beautiful Trends Today.

Melissa Stadler from Modern Honey always shares the best recipes, and there’s no reason not to believe her this time as well.

Enjoy this heavenly delicacy.

Ingredients

• 1/4 teaspoon Lemon Juice
• 1 1/2 cups Sugar
• 1 Tablespoon Butter
• 3 cups Heavy Cream
• 1 cup Whole Milk
• 1 teaspoon salt

Instructions

1. In a heavy-bottomed saucepan, over medium-high heat, add sugar and lemon juice Add the sugar 1/2 cup at a time, stirring constantly with a wooden spoon. Let it dissolve before adding the next 1/2 cup.
2. Once the sugar is completely dissolved and melted, stir in the butter. Use a whisk and back away since the sugars may splatter.
3. After the butter is completely melted, reduce heat to medium-low and slowly whisk in heavy cream and whole milk.  Remove from heat and pour the mixture into a bowl to chill in the refrigerator. Let chill for 1 to 2 hours.
4. When the mixture is chilled, stir in sea salt.  Pour into ice cream maker and make according to ice cream machine instructions.
5. Once the ice cream is done, transfer in a freezer-safe container. Cover tightly and freeze until the ice cream is firm at least 4 hours. Overnight is ideal.

The post Celebrate Summer With This Perfect Salted Caramel Ice Cream appeared first on Beautiful Trends Today.

Yumna from the Feel Good Foodie blog shared this interesting recipe for Lemon Ricotta Pancakes that instantly caught our eye. According to Yumna, they are soft and fluffy, which sounds delicious if you ask us.

They look absolutely yummy in these photos, so if you’re a fan of this delicacy, you should definitely give it a try.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 cup whole milk
• 3 eggs
• ½ cup fresh ricotta cheese
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• Raspberries for serving
• Maple syrup for serving

Instructions

1. In a large bowl, whisk the flour with the baking powder, salt, and sugar.
2. In another medium bowl, whisk the milk, eggs, ricotta, lemon juice, and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
3. Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
4. Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
5. Serve immediately with maple syrup.

The post Lemon Ricotta Pancakes Are a Delicious and Fluffy Dessert appeared first on Beautiful Trends Today.

These dulce de leche brownies are so tasty even people who don’t like sweet things will be hooked.

Ingredients:

• 1 1/2 cups all-purpose flour
• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon espresso powder
• 2 1/4 cups sugar
• 2 cups semi-sweet chocolate chips
• 1 teaspoon salt
• 1/2- 1 cup dulce de leche
• 1 tablespoon vanilla extract
• 1 cup butter- 2 sticks
• 1 teaspoon baking powder

Instructions:

Set the oven to 350 F degrees and prepare a baking pan with the size 9×13.

Get a pan and add the butter. When it’s melted, combine it with the sugar for two more minutes while also mixing all the time. It should not boil.

Next, combine this mix with the eggs, espresso powder, cocoa powder, salt, baking powder, and vanilla. Use a mixer to mix everything together.

When you’re done you can add the chocolate chips and flour as well. Divide the mixture into two halves and pour one in the baking pan. Cover it with half of the dulce de leche.

Add the rest of the batter and then the second half of the dulce de leche. Bake the brownies for half an hour.

The post Treat Yourself With These Dulce De Leche Brownies appeared first on Beautiful Trends Today.

If you want to surprise your friends and family, make this creamy banana tart. It doesn’t require much time and it’s incredibly tasty!

Ingredients

• 3/4 cup brown sugar
• 1/3 cup almond flour
• A pinch of salt
• 2 cups of milk
• 3 egg yolks
• 2 teaspoons butter
• 1 teaspoon vanilla extract
• 3 ripe bananas + 2 bananas
• 1 frozen puff pastry dough

Instructions

1. Defrost the puff pastry dough and roll it until it’s the size of your baking pan. Bake according to the instructions on the package.
2. In a pot, mix sugar, flour, and salt, then add milk. Boil on medium heat until it’s thick.
3. Remove from heat and add egg yolks while stirring. Add vanilla extract and butter.
4. Mix the ripe bananas in the blender and add them to the custard. Leave in the fridge to chill.
5. Cut two bananas in slices and spread them over the puff pastry. Pour custard over and decorate with a few more slices of banana. 
   
6. Serve immediately or keep in the fridge for up to 4 days.

The post This Banana Tart is the Perfect Summer Dessert appeared first on Beautiful Trends Today.