National Dessert Day 2016: 4 Homemade Recipes to Celebrate This Dessert Day with Your Family

National Dessert Day
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There is a day for everything and today, Oct. 14, 2016, is National Dessert Day. Most people are going to want to get behind Dessert Day 2016, because it is a great excuse to make some delicious sweet recipes and share them with friends and family. What a lovely excuse for a get together with those you enjoy being around—and for indulging the sweet tooth.

If you’re looking for some dessert day recipes, look no further because you are covered. You’ll find some great dessert recipes below for making homemade desserts. Making desserts from scratch doesn’t have to be difficult at all.

Some of the tastiest creations are often the simplest. Get the kids involved, too, and make it a family affair. Kids love to bake, and it’s a super way to get them in the kitchen and learning a good basic skill.

Four Easy Dessert Day Recipes

Chocolate Pudding

1/4 cup cocoa powder, 1/4 cup sugar, 2 cups milk (fattier, the better), 2 tablespoons cornstarch, 2 ounces bittersweet chocolate, 1 teaspoon vanilla extract.

In a saucepan, stir together cocoa powder, sugar, and cornstarch. Turn the heat to medium high. Add the milk in slowly and stir constantly until the mixture begins to boil and thicken, which should take about five minutes. Reduce the heat to medium low. Add the chocolate and continue heating for five minutes until the pudding is thickened. Remove from the heat, and allow to cool for five minutes. Add the vanilla and serve in small dishes. Top with whipped cream if desired.

Cheesecake Mousse

2 cups heavy cream, 16 ounces cream cheese, 2/3 cup confectioners’ sugar, 1 tsp. lemon juice, 1 tsp. vanilla extract, 1/2 tsp. salt.

In a medium bowl, whisk the heavy cream until stiff peaks form. Cover and refrigerate. In a bowl, beat the cream cheese and confectioners’ sugar until combined thoroughly. Add the lemon juice, vanilla, and salt and continue to beat until light and fluffy. Fold in 1/3 of the whipped cream using a spatula; then fold in the remaining whipped cream. Fill a pastry bag or plastic baggie fitted with a large round tip with the mousse, and pipe equal amounts into six ramekins. Cover with plastic wrap and chill for at least an hour or two before serving. Top with fruit or chocolate sauce.

Brownie Lollipop Treats

1 cup unbleached all-purpose flour, 1 teaspoon baking powder, 1 cup sugar, 1 pinch salt, 1 teaspoon vanilla extract, ½ cup cocoa powder, sifted, ¼ cup unsalted butter, softened, 2 eggs, ½ cup icing sugar (for coating), 40 sticks (for lollipops).

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Combine the flour, baking powder, cocoa, and salt in a bowl. In a separate bowl, cream the butter, sugar and vanilla. Add the eggs one at a time and beat until smooth. Mix in the dry ingredients, then cover. Refrigerate for four hours or put the mixture in the freezer for an hour.

Spread the icing sugar on a plate. Shape 15 ml (1 tablespoon) of the chilled dough into a ball and coat with icing sugar. Shake off any excess sugar. Place on the baking sheet. Bake for 10 to 12 minutes. Right after taking the baking sheet out of the oven, poke each ball with a stick. Allow to cool on a rack.

Steamed Pears

4 ripe pears, 1 lemon (cut in four), 2 tablespoons honey, 2 cups apple cider, 4 star anise.

Peel the pears and rub each one with a lemon quarter to prevent from browning. Core each pear through the bottom. In a large pot with a basket for steaming, add the apple cider and star anise. Bring to a boil. Place the pears in the basket and cover, cooking just until the pears are soft and tender—about 20 to 30 minutes. Remove the pears and set aside. Reduce the heat to low and continue cooking until the cider reduces to about 1/2 cup. Add the honey and stir for five minutes. Take out the star anise and pour this reduction over the pears. Serve with ice cream for an added treat.

Andriani, L., “Delicious Ways to Celebrate National Dessert Day,” Oprah web site;, last accessed October 13, 2016.