No Chocolate, No Problem: 7 Tantalizing Dessert Recipes

When it comes to dessert, sometimes it seems like chocolate takes the cake — as well as the cookies, brownies, bars, pies, and ice creams. Well, sorry chocoholics, you won’t find any of your favorite flavor here. In its place, we’ve rounded up seven tempting desserts that will have you cheering the absence of cocoa notes.



1. Molten Butterscotch Cakes

With Betty Crocker‘s molten butterscotch cakes, mini cakes with a gooey, warm center are no longer the domain of chocolate flavors. Enjoy the six cakes warm with a heaping scoop of praline or vanilla ice cream.


  • 6 teaspoons graham cracker crumbs
  • 1 cup butterscotch chips (6 ounces)
  • 2/3 cup butter or margarine
  • 3 whole eggs
  • 3 egg yolks
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour

Directions: Heat oven to 450 degrees Fahrenheit. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup. In a 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.

Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked.) Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.



 2. Pavlova

Of course, if you make the molten cakes, you’re going to have three egg whites leftover. But don’t let them go to waste! Follow these instructions on for making a pavlova instead.


  • 3 egg whites
  • 1 pinch salt
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1 pint fresh strawberries

Directions: Preheat oven to 300 degrees Fahrenheit. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.

In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.

Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.

Bake for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.



3. Raspberry Swirl Cheesecake Cupcakes

With 32 of these swirled cheesecake cupcakes, you’re bound to impress a crowd. Give yourself plenty of time to make them though, because they need to set and chill for at least four hours before serving.


  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 6 ounces fresh raspberries
  • 2 tablespoons sugar
  • 2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature

Directions: Preheat the oven to 325 degrees Fahrenheit. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least four hours before serving.



4. Oatmeal Raisin Cookies

Soft and chewy, these oatmeal raisin cookies from are just what you need for a simple dessert. For a slight twist, try craisins or golden raisins instead of regular raisins.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups oats (not instant)
  • 1 1/2 cups raisins

Directions: Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, baking powder, and salt; set aside. Cream butter, sugars, eggs, and vanilla with a hand mixer, starting on low to combine, then increase the speed to high, and beat until light and fluffy. Stir the flour mixture into the creamed mixture until no flour is visible. Now add the oats and raisins; stir to incorporate.

Using a No. 40 cookie scoop, ice cream scoop, or tablespoon drop by rounded spoonful 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.



5. Peach Crunch Cake

When you need your dessert ready to bake five minutes ago, whip up the peach crunch cake featured on Bakerella. All the ingredients are simply layered in a baking dish, no mixing required.


  • 24.5 ounce jar of sliced peaches in light syrup
  • 1 package yellow cake mix
  • 1 stick butter (½ cup), cut into 16 pieces
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 350 degrees Fahrenheit. Layer ingredients in a 13 x 9-inch dish in order, starting with the peaches, which have been cut into smaller pieces so you can distribute them more evenly. Sprinkle the cake mix right over the top of the peaches. No mixing. Keep sprinkling until it’s all covered up. Slice into pats 1 stick of butter and layer them right on the top. Sprinkle brown sugar over the top, and finish off the layering with the chopped walnuts. Bake for about 40 minutes. Serve warm or cold, with or without ice cream.



6. Carrot Cake

From Cakes, Cupcakes & Cheesecakes, Williams-Sonoma is a classic carrot cake. The current measurements will yield one-nine inch cake.

Ingredients for the cake:

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1/2 cup buttermilk
  • 3 cups lightly packed peeled, shredded carrots

Ingredients for the cream cheese frosting:

  • 1 pound cream cheese, at room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 1/4 cups confectioners
  • 1 1/2 teaspoons vanilla extract

Directions: Position a rack in the middle of an oven and preheat to 350 degrees Fahrenheit. Butter and flour 2 round cake pans each 9 inches in diameter and 2 inches deep.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt, and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and buttermilk until blended. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to racks and let cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely. Meanwhile, make the cream cheese frosting; in a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners’ sugar and beat until smooth. Beat in the vanilla extract until well blended.

Place 1 cake layer on a plate. Spread 1 1/2 cups of the frosting over the top. Place the second cake layer on top. Spread the remaining frosting decoratively over the top and sides of the cake. Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.



7. Apple Blackberry Crumble Bars

Don’t let the look of this bar deceive you — there are an array of flavors waiting for you when you bite into this crumble from Rayna Takes the Cake. A buttery crust melds with cinnamon coated apples and slightly tart blackberries.


  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 4 medium-sized apples, peeled, cored, and coarsely diced
  • 5 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup fruit jam (I used peach)
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, softened

Directions: To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon. Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm. In a small cup, whisk together cornstarch and lemon juice. Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened. Remove from heat and set aside to cool.

Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8-inch baking dish with foil, leaving overhang on both sides for easy removal later. Grease foil.

To make the base, in a medium bowl combine flour, sugar, and salt. Mix well. Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly browned around the edges. Remove from the oven. Spread the fruit jam evenly on the base while it is still hot. Top with the cooked apple mixture.

In a medium bowl, combine all ingredients for the topping. Mix well until combined and crumbly. Sprinkle over the apple layer. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool. Using the foil, lift out of pan. Cut into squares and serve. (If desired, refrigerate before cutting to firm up a bit for easier slicing.)

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