Sweet Treat Recipes for Your Next Party

Every good dinner party needs to have a few decadent desserts to please the guests with a sweet tooth. Your dessert doesn’t have to be large and extravagant as you can get the same classy effect with many smaller treats by hiring party supplies, such as a two or three-tiered cupcake stand to display them on. The following are some tasty and simple dessert recipes to try out at your next dinner party.

Pretzel Turtles

Arrange 20 mini pretzels in a single layer on a parchment-lined cookie sheet. Place a chocolate-covered caramel candy on each pretzel and bake for 4 minutes at 300ºF. When the candy is warm, press a pecan half onto each candy-covered pretzel and allow for them to cool before serving.

Creamy Coconut Cake

Prepare a 454-gram package of white cake mix according to the package directions and allow it to cool completely. In a small bowl, combine a 397-gram can of cream of coconut with a 397-gram can of sweetened condensed milk. Poke holes in the cake with a straw, pour the milk mixture over the cake, and cover with whipped topping. Sprinkle the cake with flaked coconut and serve chilled.

Cherries Jubilee

In a wide saucepan, whisk together 1/2 cup of white sugar and 2 tablespoons of cornstarch. Stir in 1/4 cup of water and 1/4 cup of orange juice, and bring it to a boil over medium heat, whisking until thickened. Stir in 1/2 kilogram of dark pitted cherries and 1/2 teaspoon of grated orange zest; bring it back to a boil, reduce heat, and simmer for 10 minutes. When the cherries are ready, remove them from the heat and stir in 1/4 teaspoon of cherry extract. Next, pour in 1/4 cup of brandy, and ignite the mixture with a long lighter, gently shaking the pan until the blue flame has extinguished itself. Spoon the cherries over vanilla ice cream and serve.

St. Clement’s Pie

Break 250 grams of digestive biscuits and 100 grams of cornflakes into crumbs. Mix the crumbs with 85 grams of melted butter and 140 grams of caster sugar, and press the mixture into the sides and base of a 20-centimetre fluted loose-bottom tart mould. Bake the base for 15 minutes at 350ºF. Whisk 1 egg and 4 egg yolks in a big bowl until they are pale and frothy, and then whisk in a 397-gram can of condensed milk and the zest and juice from 3 lemons and 2 oranges. Pour the mixture into the base and bake for 20 minutes at 300ºF. Allow the tin to cool down, and then chill for at least 5 hours. When you are ready to serve, whip together 150 millilitres of extra-thick double cream, 100 grams of Greek yoghurt and 4 tablespoons of icing sugar and dollop onto the pie. Scatter more lemon and orange zest on top of the pie for decoration.

Lavender Fudge

Grind a tablespoon of dried lavender flowers in a coffee grinder until fine. Melt together 454 grams of chocolate chips, 398 grams of sweetened condensed milk and the lavender in a double boiler. Stir in 3 tablespoons of butter until the mixture is smooth. Pour the mixture into a 9”x9” pan lined with wax paper, cover with Glad wrap and chill overnight. Serve fudge pieces garnished with fresh lavender.

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