SWEET TREATS | Summer Dessert Delights

Treat yourself and the entire family all summer long starting with these delightfully sweet treat recipes. Enjoy!

Triple Chocolate Mousse Cake

Ingredients:

For the crust:

• 2 cups chocolate cookie crumbs

• 1/4 cup unsalted butter, melted

For the mousse layers:

• 1 cup dark chocolate, melted

• 1 cup milk chocolate, melted

• 1 cup white chocolate, melted

• 3 cups heavy cream, divided

• 1/4 cup powdered sugar (for each mousse layer)

  
  

For the ganache:

• 1/2 cup heavy cream

• 1/2 cup dark chocolate, chopped

Instructions:

1. Prepare the Crust:

Mix chocolate cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan and refrigerate.

2. Make the Chocolate Mousse Layers:

For each mousse layer, whip 1 cup of heavy cream with 1/4 cup powdered sugar until soft peaks form. Fold in the melted chocolate (one flavor for each layer). Repeat this process for the dark, milk, and white chocolate layers.

3. Assemble the Cake:

Spread the dark chocolate mousse evenly over the crust, followed by the milk chocolate mousse, and then the white chocolate mousse. Refrigerate for 4-6 hours, or until fully set.

4. Prepare the Ganache:

Heat the heavy cream and pour over the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth. Pour the ganache over the top of the set mousse cake.

5. Decorate and Serve:

Garnish with fresh raspberries, chocolate swirls, and mint leaves for an elegant touch.

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Patriotic Poke Cake

Red, White & Blue Jello Poke Cake for Celebrations

Ingredients:

• 1 box white cake mix (plus ingredients required on the box: eggs, oil, water)

• 1 (3 oz) package strawberry or cherry flavored gelatin

• 1 (3 oz) package blueberry or blue raspberry flavored gelatin

  
  

• 2 cups boiling water (1 cup per gelatin flavor)

• 1 cup cold water (1/2 cup per gelatin flavor)

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

• Red, white, and blue sprinkles or fresh berries for garnish

Directions:

1. Prepare and bake the white cake according to the box instructions in a 9x13 inch pan. Let it cool completely.

   
   

2. Once cooled, use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart.

   
   

3. In two separate bowls, dissolve each gelatin flavor in 1 cup of boiling water. Stir until dissolved, then add 1/2 cup cold water to each.

   
   

4. Carefully pour the red gelatin over one half of the cake and the blue over the other half, making sure it seeps into the holes.

   
   

5. Cover and refrigerate the cake for at least 3 hours, or until gelatin is set.

   
   

6. Spread whipped topping evenly over the cake.

   
   

7. Decorate with sprinkles or arrange fresh strawberries, blueberries, and raspberries in a flag pattern if desired.

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No-Bake S’Mores Bars

by Caked by Katie

A deliciously easy spin on a classic summer treat, these gluten-free and vegan no-bake s’mores bars are sweet, salty, and loaded with s’more goodness. I guarantee you’re going to fall in love with these simple dietary and allergy-friendly no-bake treats. Bonus: no campfire needed!

• 1 bag (250g) vegan chocolate chips

• 1 tablespoon (15ml) coconut oil

• 3 cups (135g) vegan mini marshmallows

• 3 cups (224g/approx 14 crackers) gluten-free vegan graham crackers, roughly chopped into pieces

• 1 teaspoon coarse sea salt

• optional: addition graham crackers and salt for sprinkling on top

Prepare an 8×8-inch pan with parchment paper and non-stick baking spray.

1. In a large microwave-safe bowl, combine the chocolate chips and coconut oil.

2. Heat in 30-second intervals, stirring after each interval, until fully melted and smooth. Allow to cool for 1 minute.

3. Add in the mini marshmallows, chopped graham crackers, and salt (if using) and gently fold together.

4. Pour the s’mores mixture into the prepared pan and firmly press down. Top with additional graham cracker pieces and/or crumbs and coarse sea salt if desired.

5. Place in the refrigerator and allow to chill until set. Slice and enjoy!

6. Store leftovers in an airtight container in the fridge for up to 2 weeks or frozen for up to 6 months.

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No-Bake Strawberry Cheesecake Jars

Creamy, fruity, and perfect for a sweet treat!

Ingredients:

For the crust:

• 1 cup graham cracker crumbs

• 2 tablespoons granulated sugar

• 4 tablespoons unsalted butter, melted

  
  

For the cheesecake filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup heavy whipping cream

• ½ cup fresh strawberries, pureed

• For the strawberry topping:

• 1 cup fresh strawberries, chopped

• ¼ cup granulated sugar

• 1 teaspoon lemon juice

For decoration:

1. Whipped cream

2. Sliced fresh strawberries

Instructions:

1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press a spoonful of the mixture into the bottom of each jar. Set aside.

   
   

2. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and strawberry puree, mixing until combined.

   
   

3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Spoon the filling over the crust layer in the jars.

   
   

4. In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer over low heat for about 5 minutes until the strawberries soften and release their juices. Let cool before spooning over the cheesecake layer.

   
   

5. Refrigerate for at least 2 hours before serving.

Decoration Tips:

Top with a swirl of whipped cream for extra elegance.

Arrange fresh sliced strawberries for a vibrant and refreshing look.

Serve in clear jars or glasses to showcase the beautiful layers.

Garnish with a mint leaf for a fresh contrast.

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