Cap your night off with these easy and sweet 3-ingredient desserts. You can serve these homemade desserts after a weekend dinner. Famous favorites like brownies, peanut butter cups ice cream pie, s’mores and truffles are featured in this dessert collection.
1. Triple Decker Brownies
Ingredients:
• 16 oz cookie dough
• 16 cookie sandwiches
• 1/2 box brownie batter
Instructions:
Preheat oven to 375 F.
Prepare brownie batter.
Follow the package instructions.
Set aside.
Prepare a baking dish.
Add cookie dough into the dish.
Spread evenly on the bottom of the dish.
Add a single layer of cookie sandwiches.
Pour brownie batter on top.
Spread evenly.
Place it inside the preheated oven.
Let it bake for 45 minutes.
Once done, remove from the oven.
Let it cool.
Slice in equal portions.
Enjoy!
2. Peanut Butter Cups
Ingredients:
• 1/2 cup peanut butter
• 1 cup melted chocolate
• 3 tbsp powdered sugar (sifted)
Instructions:
Prepare a mixing bowl.
Add peanut butter and powdered sugar.
Mix until well combined.
Set aside.
Prepare a 6-cup cupcake tin with liners.
Add 1 tbsp of melted chocolate on each liner.
Add 1 tbsp of peanut butter mixture.
Add 1-2 tbsp of melted chocolate and spread to cover.
Place it inside the fridge.
Let it chill for an hour.
Once chocolate has set, remove it from the fridge.
Remove each out from the liners.
Serve and enjoy!
3. Chocolate Ice Cream Pie
Ingredients:
• 20 chocolate cookie sandwiches
• 1 cup melted chocolate
• 1 3/4 qt vanilla ice cream (softened)
Instructions:
Place the chocolate cookie sandwiches in a ziplock bag.
Crush the cookies using a rolling pin.
Transfer to a 9-inch pie dish.
Spread and press evenly on the bottom of the dish.
Pour softened vanilla ice cream.
Spread evenly.
Drizzle with melted chocolate on top.
Place it inside the fridge.
Let it chill for at least 4 hours.
Remove from the fridge.
Slice in equal portions.
Enjoy!
4. Strawberry Chocolate Braid
Ingredients:
• 1 puff pastry sheet (thawed)
• 5 fresh strawberries (sliced)
• 1/2 cup mini chocolate chips
Instructions:
Preheat oven to 400 F.
Melt the mini chocolate chips using a double boiler.
Set aside.
Cut the puff pastry sheet in two.
Make 1-inch slits on both ends of the puff pastry, leaving a space in the center.
Spread half of the melted chocolate on the center space of the puff pastry.
Add some strawberry slices.
Fold the slits alternately over the chocolate and strawberry mix.
Do this with the second puff pastry.
Once done, place the braids in a baking dish.
Place it inside the preheated oven.
Let it bake for 12 minutes.
Once done, remove from the oven and let it cool.
Enjoy!
5. Peanut Butter S’mores Dip
Ingredients:
• 1 lb mini peanut butter cups
• 15 Graham crackers
• 1 lb large marshmallows
Instructions:
Preheat oven to 350 F.
Prepare an oven-proof skillet.
Add a single layer of mini peanut butter cups.
Top it off with a single layer of large marshmallows.
Place inside the preheated oven.
Let it bake for 20 minutes.
Once done, remove from the oven.
Serve with Graham crackers.
Enjoy!
6. Cookies And Cream Truffles
Ingredients:
• 36 chocolate sandwich cookies
• 8 oz cream cheese
• 12 oz white mini chocolate
Instructions:
Place chocolate sandwich cookies in a food processor.
Push until crumbled into fine pieces.
Once done, transfer into a mixing bowl.
Save some for garnishing.
Add cream cheese into the mixing bowl.
Mix well to combine.
Place inside the fridge and let it chill for at least an hour.
Meanwhile, melt white mini chocolate using a double boiler.
Once melted, set it aside.
Remove the cookies and cream mixture from the fridge.
Spoon from the mixture and roll into bite-sized balls.
Dip and coat each ball into the melted white chocolate.
Place the balls on a baking sheet or plate.
Garnish with the crushed cookies.
Enjoy!
7. Peanut Butter Chocolate Fudge
Ingredients:
• 18 oz mini milk chocolate
• 14 oz sweetened condensed milk
• 1/2 cup peanut butter
Instructions:
Prepare a microwave-proof mixing bowl.
Add mini milk chocolate and sweetened condensed milk.
Microwave for a minute with 15 seconds increment.
Once done, transfer the melted mixture on a parchment-lined 8 x 8 inches baking dish.
Spread evenly.
Place inside the fridge and let it chill for 10 minutes.
Once done, remove from the fridge.
Add peanut butter on top.
Spread evenly and smoothen surface.
Place inside the fridge for at least 2 hours.
Once done, serve and enjoy!
8. Cookies And Cream Ice Cream
Ingredients:
• 40 chocolate sandwich cookies
• 1 can condensed milk
• 2 cups heavy cream
Instructions:
Remove the cream filling from each sandwich cookie.
Put the cream filling in a bowl.
Set aside.
Place the cookies inside a ziplock bag.
Crush the cookies using a rolling pin.
Place the crushed cookies in another bowl.
Add condensed milk.
Mix until well combined.
Set aside.
Prepare another mixing bowl.
Add heavy cream.
Beat using a handheld electric mixer until stiff peaks form.
Add the cookies and milk mixture.
Mix until well combined.
Transfer into a baking dish.
Top it off with the cream filling set aside earlier.
Place it inside the fridge for at least 4 hours.
Once done, remove from the fridge.
Serve and enjoy!
9. Crême Brulée
Ingredients:
• 1 tbsp sugar
• 1 egg yolk
• 1/2 cup vanilla ice cream
Instructions:
Preheat oven to 325 F.
Place vanilla ice cream in a microwave-proof bowl.
Microwave for 40 seconds.
Once done, remove from the microwave and let it cool.
Add egg yolk.
Whisk to combine.
Transfer to a ramekin.
Put ramekin on a pan.
Pour hot water into the pan.
Place it inside the preheated oven and bake for 45 minutes.
Once done, remove from the oven.
Place it in the fridge and let it chill for 3 hours.
Once done, add sugar on top.
Broil or use a torch to melt the sugar.
Enjoy!
Images – https://www.youtube.com/watch?v=03_EDK9Sn_E
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