5 Delicious Desserts You Can Make At Home

INGREDIENTS

For the cupcakes:

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/2 cup whole milk, room temperature
• 1 tsp. pure vanilla extract
• 2 tbsp key lime juice
• 1 tbsp key lime zest
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• toothpick or skewer

For the frosting:

• 1 cup (2 sticks) unsalted butter , firm but not cold
• 1/8 tsp. salt
• 3 1/2 cups confectioners’ sugar, sifted
• 1/2 tsp vanilla extract
• 1 tsp. key lime juice
• 1 tbsp key lime zest
• 1/2 tsp. milk (only if necessary)

DIRECTIONS

For the cupcakes:

• Line a 12-cup muffin tin with cupcake liners; set aside.
• Preheat oven to 350 degrees.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
• Gradually add sugar and continue to beat until well combined and fluffy.
• Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

• With the mixer on low, slowly add half the flour mixture; mix until just blended.
• Add the milk mixture; mix until just blended.
• Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

• Divide batter evenly among prepared muffin cups.
• Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
• Cool

• Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.*

*Let cupcakes dry slightly before topping with key lime frosting.

For the frosting:

• Beat together butter and salt on medium speed until light and fluffy.
• Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
• Add vanilla, key lime juice and zest; mix until just blended. (Do not overmix or frosting will incorporate too much air.)
• Frosting consistency should be dense and creamy, like ice cream.

Recipe courtesy of Sprinkles Cupcakes.

2. Frozen Fresh Fruit Popsicles

Ingredients

Blueberry Pops:
2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
Strawberry Pops:
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

**Special Equipment: 1 (10 count) 3-ounce Frozen Ice Pop Mold**

Directions

• Combine blueberry pop ingredients in a blender and blend until smooth.
• Pour into 5 of the pop molds.
• Repeat process with strawberry pop ingredients.
• Place in freezer for at least 5 hours or overnight.

Recipe courtesy of Food Network

3. Apple Pie

INGREDIENTS

DOUGH:

• 2 1/2 cups all-purpose flour
• 4 teaspoons sugar
• 1/4 teaspoon fine salt
• 14 tablespoons cold butter, diced
• 1 large egg, lightly beaten with 2 tablespoons cold water
  FILLING:
• 2 tablespoons freshly squeezed lemon juice
• 3 pounds baking apples
• 2/3 cup sugar, plus more for sprinkling on the pie
• 1/4 cup unsalted cannabis butter
• 1/4 teaspoon ground cinnamon
• Generous pinch of ground nutmeg
• 1 large egg, lightly beaten

DIRECTIONS

CRUST:

• In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal
• Add egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

FILLING:

• Put the lemon juice in a medium bowl.
• Peel, halve, and core the apples. Cut each half into 4 wedges.
• Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium-high heat.
• Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
• Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice.
• Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized ~10 minutes.
• In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide.
• Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
• Put the apple filling in the pan and mound it slightly in the center.
• Brush the top edges of the dough with the egg.
• Place the second disc of dough over the top.
• Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
• Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.
• Refrigerate for ~15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
• Cool on a rack before serving.

Recipe courtesy of Food Network

4. Strawberry Shortcake

INGREDIENTS

• 3 pints fresh strawberries
• 1/2 cup white sugar
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream
  
  

  DIRECTIONS

  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Recipe courtesy of All Recipes

5. Frosting-Filled Donut Holes with Sprinkles & Powdered Sugar

Recipe courtesy of Cannahacker – Ganja Meals

DIRECTIONS

For the Donut Holes

• Vanilla Extract, 2 teaspoons
• Baking Powder, 1 teaspoon
• Baking Soda, 1/2 teaspoon
• Large Egg
• Pastry bag
• Cannabis Coconut Oil, 2 tablespoons
• Salt, 1/4 tablespoon
• White Sugar, 2 tablespoons
• Milk, 1 cup (or water)
• All-Purpose Flour, 1 cup
• Mini-Muffin Pan

For the Cinnamon Sugar / Toppings

• Ground Cinnamon, 1 teaspoon
• White Sugar, 1/3 cup
• Butter, 1/2 stick, melted

For the filling

• Powdered Sugar, 1 lb (about 3 1/2 cups)
• Vanilla Extract, 1 teaspoon
• Cold Milk, 5 – 10 teaspoons
• Canna-butter, 1 cup (one stick)

DIRECTIONS

1. Preheat your oven to 350° F. Lightly grease mini-muffin pan.
2. Quickly whisk the dry ingredients together (the flour, baking powder & soda, and sugar).
3. Add the egg, water, cannabis coconut oil, milk/water, and vanilla to the dry ingredients and whisk until it’s a consistent texture and has no lumps.
4. Bake in oven for 15 minutes. Donut holes should be golden brown on the top when taken out. Check if they’re finished by sticking a tooth pick in the top. If it comes out dry it’s done!
5. In a mixing bowl, cream together the canna-butter, powdered sugar, milk, and vanilla. Add the powdered sugar only one cup at a time, and mix milk in in between every cup.
6. Put filling in pastry bag. Jab pastry bag tip into top of muffin and fill with the filling, you should feel it start to expand. Be careful not to overfill!
   If it doesn’t fill the donut hole, it may be necessary to stick a straw, chopstick, or long thin instrument in and pivot in a clock/counter-clockwise rotation to clear some room for the filling.
7. In a small bowl, mix together the sugar and ground cinnamon for the coating.
8. Take each muffin out of the pan, brush with butter, and roll in cinnamon sugar mix. Set aside on a plate and serve.