Wedding decor has never been sweeter.
Since fruit such as strawberries, blueberries, and peaches are in season, why not take advantage of this and make some super quick and tasty dessert recipes for the entire family?
We have found five yummy fruit recipes which are easy (even for beginners), and look amazing!
This luscious blueberry cake is made with a vanilla filling which is bound to agree with everyone’s taste buds! Feel free to add the icing once the cake has cooled down, then top if off with your favourite berries for extra flavour – without the refined sugar!
Rhubarb and almond tart
If you’re making something for the adults, this rhubarb and almond tart is the perfect dessert to serve with tea and coffee (or cocktails if you’re that way inclined!). Dust it lightly with some sugar and silvered almonds for extra taste and texture.
Who can resist a juicy fig? These delicious fruits make for the perfect cake filling since they are so soft and naturally sweet!
Pass on the icing if you want to keep the cake on the healthy side, but don’t forget to serve with a generous amount of sliced figs instead – yum!
Watermelon coconut ice cream
Why buy it from the store when you can make it yourself? This delicious duo only uses 4 ingredients and is gluten and sugar-free.
Strawberry rhubarb pie
Finish up with this classic summer pie featuring yummy strawberry and rhubarb extract. The filling is super-sweet, so it’s best to serve it with something light such as a green or chamomile tea. Store it in the fridge so you can enjoy a cool treat at any time of the day!
Image via Swooned Magazine, She Who Eats, Nutritionist in the Kitch, Flickr
Flowers and sweets are probably the two most common and most popular gifts mothers receive on Mother’s Day, so why not combine both by making a cupcake bouquet? Don’t worry, it sounds much more difficult than it is. But at the same time, a cupcake bouquet is so impressive, it will guarantee you to stay your mum’s favourite child.
So, what do you need in order to make a cupcake bouquet? Cupcakes, of course! Bake them yourself, please, instead of buying them from the supermarket. Your mother will be proud. If you want your cupcakes to look like actual flowers, check out this tutorial on how to pipe the frosting to make it look like roses.
Besides cupcakes, you’ll need a pretty flower pot, a styrofoam ball which sits on top of it, and some toothpicks. Make sure your cupcakes are cooled down, or even better, refrigerate them for a few hours before making the bouquet – warm cake may be too soft and therefore slide off the toothpicks.
Put the styrofoam ball in the flower pot and place toothpicks all over the ball using two toothpicks per cupcake. Make sure that the toothpicks are angled slightly upright on the sides, so that the cupcakes won’t slide down. If your cupcakes are on the larger side, use three or four toothpicks per cupcake.
Then, place the cupcakes on the toothpick pairs until the styrofoam ball is mostly covered. To fill the small gaps in between cupcakes, you can either use real flowers or twigs, or you can use some green tissue paper as fake leaves. Crunch it up slightly and glue it to the exposed parts of the ball.
That’s it! Tie a nice ribbon around the pot and surprise your mum with this creative and delicious Mother’s Day gift this year.
Image via Flickr
Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.
2 cups flour
1/4 tsp salt
1/2 tsp sugar
3 tbsp oil
1/2 cup water
Filling and sauce:
1 jar cherries in juice
1-2 tbsp sugar
1.5 tbsp cornstarch
1/4 tsp cinammon
Mint leaves and whipped cream as topping
- To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
- For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
- Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
- Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
- Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
- Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.
Image and Recipe via Vegalicious
It easy to make, it’s healthy and it takes amazing! Basically the dessert to have when you feel like something sweet yet nutritious!
1/2 cup chia seeds
1 cup Meko 100% Pure Coconut Water
3/4 cup frozen raspberries
1/2 cup light or full-fat coconut milk
1 teaspoon maple syrup (optional for sweetness)
- Mix chia seeds and the coconut water in a bowl, and soak for at least 10-15 minutes. (Until it forms a gel-like consistency.)
- Using a hand blender mix coconut milk, raspberries and maple syrup.
- In a glass or glass jar scoop in quarter of the chia mixture, then top with a layer of raspberry sauce. Repeat for the last half of the mixture and in a second dish.
- Serve chilled and top with shredded coconut, nuts and raspberries.