2 cups flour
¾ cup butter, soften
2/3 cup sugar
3 ripe bananas, mashed
12 oz chocolate chips
2 tsp baking powder
1 tsp vanilla
½ tsp salt
1 egg

Preparing:

Preheat oven to 175C (350F).

Sift flour with baking powder and salt.
Cream butter with sugar.
Add mashed bananas, vanilla and egg and beat well.
Add dry ingredients on low speed.
Remove from the blender and add the chocolate chips in surrounding form.

Pour the mixture into 12 floured muffins molds.
Bake for 20 minutes.
Allow to cool for 10 minutes, unmold and serve.

Related desserts recipes:

1. Banana Flambé with Chocolate
2. Banana Mousse
3. Banana Doughnuts

1 chiverre
2 cups candy cane (or brown sugar)
750 g flour
600 g of butter
100 g  Jamaica pepper
30 g sugar
10 g salt
3 eggs
Vanilla, cinnamon, cloves and fig leaves to taste

Preparing::

Peeled Chiverre, remove seeds and cut into pieces.
Let dry in the sun for 2 days.

Honey:
Heat 100 g butter in a saucepan until melted.
Add 2 kg of dry chiverre, the top of sweet pepper and vanilla (you can also add cinnamon, cloves and fig leaves to taste).
Let boil for 2 hours.
* When taken out of vanilla, consistency should be thick.

Pasta:
Preheat oven to 250ºC (450ºF).

Mix the flour, remaining butter, salt, sugar and eggs in a mixer at low speed.

Roll out the dough to a thickness of 3 mm and cut out rounds of 12 cm in diameter.
Varnish with a brush with a little beaten egg to the sides.
Fill with 1 tablespoon honey chiverre and fold to form a patty.
Bake for 12 minutes.

Related desserts recipes:

1. Banana and Chocolate Muffins for Easter
2. Easter Carrot Cookies
3. Easter Grapefruit Sweet

3 passion fruits, their pulp
2 cups heavy cream
1 can condensed milk
2 / 3 cup water
1 / 3 cup sugar
¼ cup water
2 tbsp unflavored gelatin

Preparing:

Soak unflavored gelatin in the quarter cup of water for 5 minutes.

Cook passion fruit pulp with sugar and 2 / 3 cup water for 3 minutes.
Add unflavored gelatin, stir well and set aside.
Blend the cream with condensed milk and passion fruit mix.

Pour the mixture into individual ramekins and refrigerate for 8 hours.
Serve with jell-o or strawberry jelly.

Related desserts recipes:

1. Passion Fruit and Moors Mousse
2. Chocolate Thousand Leaves with Passion Fruit Mousse
3. Peach and Passion Fruit Cheesecake

3 cups heavy cream
¼ cup Grand Marnier (or orange or almond liqueur)
7 oz semisweet chocolate, broken into pieces
6 large egg yolks
3 tbsp light brown sugar

Preparing:

Preheat oven to 140ºC (275ºF).

Bring heavy cream to boil in a saucepan.
Remove from heat a pour over chocolate.
Let stands briefly and then stir until smooth.

Whisk the egg yolks and liqueur in another bowl.
Add chocolate mixture and stir until combined.

Pour into eight 2/3-cup ramekins.
Stand ramekins in a roasting pan and add boiling water to come halfway up sides of ramekins.
Bake in center of oven for 50 minutes.
Let cool and then chill for about 4 hours.

Before serving, preheat broiler to its highest setting.
Set the top shelf about 4-6 inches from element.

Sprinkle sugar evenly over the surface and transfer to a baking sheet.
Broil for 3 to 4 minutes.
Remove from broiler, let stand for 5 minutes and serve.

Related desserts recipes:

1. Coffee Crème Brulée
2. Valentines Creamy Chocolate Truffles
3. Crème Brulée

250 g ricotta cheese
1 can of black cherries, drained (reserve)
2/3 cup sour cream
½ cup heavy cream, already whippeded
¼ cup water
2 tbsp sugar
2 tbsp lemon zest
1 tsp almond extract
1 envelope unflavored gelatin

Cherry Sauce:

2 tbsp sugar
2 tbsp water
1 tsp cornstarch
The syrup from the cherries.

Preparing:

Beat the ricotta cheese, sugar, almond extract and lemon zest.
Add the sour cream and beat again.
Fold in the whipped cream and cherries.

Soak the gelatin in hot water.
Cool slightly and fold in to mixture.

Pour the mixture into a greased mold with oil.
Refrigerate for 8 hours.

Sauce:

Boil in a pot on the cherry juice with sugar.
Reduce heat to medium and cook for 5 minutes.
Dissolve the cornstarch in the water.
Gradually add to mixture and cook until thickened.

Serve the mousse with the cold sauce.

Related desserts recipes:

1. Valentine’s Double Chocolate Mousse
2. Chocolate and Rum Valentine’s Mousse
3. Christmas Chocolate and Cherry Cake