5 Unique and Creative Desserts You Need to Try Immediately

Orange Cake
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs, at room temperature
Zest of 1 orange (just a little over 1 tablespoon)
½ teaspoon vanilla extract
1 cup buttermilk
¼ cup butter, melted and cooled to room temperature

Orange Cream Cheese Frosting
4 oz. cream cheese, softened
4 tablespoons butter, at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups powdered sugar

Preheat oven to 350° F. Sift flour, baking powder, and salt in small bowl. Set aside. In a separate large bowl, add sugar and eggs and whisk until combined. Add orange zest, vanilla extract, and buttermilk. Whisk until combined. Add cooled melted butter and whisk to combine. Add flour mixture and carefully whisk until just combined. Don’t over-whisk. 

Line bottom of 9×2-inch round baking pan with parchment paper or foil and butter top of lining and pan sides. Pour batter into pan, smooth with a rubber spatula, and bake for 30  minutes, or until inserted toothpick emerges clean. Allow cake to cool in pan for 30 minutes before inverting it onto a wire rack and  allowing it to cool completely. 

For frosting, combine first 6 ingredients and beat until smooth. Add powdered sugar and beat until combined and smooth. 

Cut cake in half. Spread some orange marmalade on bottom half. Spread with ¼ of cream cheese frosting. Place the top half of the cake on the bottom half. Frost cake with remaining cream cheese frosting. 

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Peanut Butter Cookies
1 cup butter, room temperature
1 cup brown sugar, firmly packed
1 cup white granulated sugar
1 cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

Nutella Filling
½ cup cream cheese
½ cup marshmallow cream
½ cup Nutella
First, preheat oven to 350° F. Place butter and sugars in large bowl and beat for several minutes until fluffy and pale in color. Add peanut butter and beat for a few more seconds until combined. Add eggs and vanilla and beat until combined.

In another bowl, sift flour, baking soda, baking powder, and salt. Add flour mixture to wet mixture and, using a rubber spatula, gently fold to combine. Roll dough into 1-inch balls and place on non-stick cookie sheet. With a fork, make a grid pattern on cookies. Bake for 8–9 minutes. Let cookies cool on sheet for a few minutes before transferring to wire rack to cool completely.

For Nutella filling, place cream cheese, marshmallow cream, and Nutella in bowl and beat until combined. Spread filling on bottom side of one cookie and place another cookie on top.

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Pear Cake
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground ginger
¼ teaspoon salt
¾ cup light brown sugar, firmly packed
2 large eggs
5 tablespoons butter, melted
1 tablespoon milk
1 teaspoon pure vanilla extract
1 large very ripe pear, mashed
1 large very ripe pear, cut into ¼-inch cubes

Caramel Walnut Topping
1 cup walnuts, coarsely chopped
¼ cup brown sugar, packed
¼ cup butter
¼ cup heavy cream

Preheat the oven to 350° F. Toast walnuts in oven for 10 minutes. While they’re toasting, generously grease 9-inch springform pan.

In  small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In separate large mixing bowl, combine  brown sugar, eggs, butter, milk, vanilla, and mashed pear. Beat until combined. Stir flour mixture into wet mixture. Stir in diced pear. Pour batter into pan and bake for 25 minutes or until inserted toothpick emerges clean.

For caramel walnut topping, a few minutes before cake is done, combine brown sugar, butter, and heavy cream in a small saucepan. Bring to boil and boil for 2 minutes. Add the walnuts and boil for another 3–4 minutes. Pour topping over hot cake. Let cake sit for 5 minutes before removing sides of springform pan. Best served warm.

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½ cup butter, softened
½ cup brown sugar, firmly packed
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup white chocolate chips
½ cup chopped macadamia nuts
1 cup dried cherries
Note: For chewy cherries, place dried cherries in bowl and cover with boiling water to soften them. Let soak for 7–8 minutes and then drain. Only use ½–¾ cup dried cherries for recipe, since they will expand.

Preheat oven to 375° F. Using electric mixer, cream together butter and sugars until fluffy and pale in color. Beat in egg and vanilla extract. In separate bowl, combine the flour, baking soda, and salt. With wooden spoon, carefully stir flour mixture into butter mixture, until just combined. Stir in white chocolate chips, dried cherries, and macadamia nuts.

Drop heaping spoonfuls of batter onto greased cookie sheet. Bake for 8–10 minutes or until they just begin to turn golden around the edges. Allow cookies to cool a few minutes before transferring to wire rack to cool completely.

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Graham Cracker Crust
1½ cups graham cracker crumbs
⅓ cup sugar
6 tablespoons butter, melted

Key Lime Filling
2 (14 oz.) cans sweetened condensed milk
¾ cup fresh key lime juice
1 tablespoon key lime zest
½ cup plus 2 tablespoons sour cream

For crust, preheat oven to 375° F. Place graham cracker crumbs, sugar, and butter in bowl and stir until thoroughly combined. Press mixture into 9-inch pie plate and bake for 7 minutes. Let cool completely before adding filling.
For pie filling, preheat oven to 350° F. In large non-metal bowl, combine sweetened condensed milk, lime juice, zest, and sour cream. Stir until thoroughly combined. Note: be sure to scoop out every last bit of the condensed milk.

Pour mixture into graham cracker crust and bake for about 10 minutes. Make sure it doesn’t brown. Let pie cool completely, and then transfer to refrigerator to chill for a few hours before serving.

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