Soon it will be that time again. Every year on the second Sunday in May we celebrate our mothers. We know our moms deserve the world, but Mother's Day is a great opportunity to thank you for everything and say "I love you" again. Whether it's a small gift, a fun girls' weekend or a home-cooked dinner - the options for pampering our mothers on this special day are literally endless. How about surprising her with a delicious and decadent dessert for Mother's Day? After all, every woman is sure to be happy about one or two sweet delicacies. Whether exquisite chocolates, a baklava cheesecake, or a rhubarb panna cotta – our Mother's Day recipes are guaranteed to be a real culinary delight! Have fun cooking!
Dessert for Mother's Day: Snickers pralines recipe
Irresistibly delicious, noble and delicately melting –homemade chocolatesare always something special and ideal for a delicious dessert for Mother's Day! Instead of buying another box from the supermarket, you should definitely try our recipe for Snickers chocolates.
Ingredients:
- 12-15 chocolate shortbread cookies
- 10 small Snickers bars, roughly chopped
- 1 EL Stage
- 200 grams of dark chocolate
- Roasted peanuts
Preparation:
- Place Snickers bars and cream in a bowl and melt in the microwave for 1 minute until smooth.
- Crumble the cookies in a mixer and add to the cream mixture.
- Mix everything well and add chopped peanuts.
- Stir well and form about 20 large balls.
- Put the truffle balls in the fridge for 15 minutes and in the meantime melt the dark chocolate in the microwave.
- Dip the balls in the chocolate and sprinkle with chopped peanuts if desired.
- Place in the fridge for 10 minutes and your Snickers chocolates are ready!
The best baklava cheesecake
Does your mom love cheesecake? Then you should definitely surprise her with a truly extraordinary dessert for Mother's Day. Creamy cheesecake layer combined with crispy filo dough and an aromatic nut filling - this baklava cheesecake is simply spectacular and ensures a real taste explosion!
Ingredients for the base:
- 250 grams of phyllo dough/ baklava sheets
- 40 Gramm Butter
Cheesecake filling:
- 450 grams of cream cheese, soft
- 120 grams of Greek yogurt
- 180 grams of whipped cream
- 100 grams of sugar
- 240 ml condensed milk
- 45 grams of cornstarch
- 2 tbsp lemon juice
Honey syrup:
- 200 ml water
- 200 grams of sugar
- 100 grams of honey
- 5 cardamom capsules
- A few drops of fresh lemon juice
Nut filling:
- 50 grams each of pistachios, almonds, hazelnuts and walnuts
- 50 grams of brown sugar
- 1 tsp cinnamon
Preparation:
- Heat the honey syrup ingredients in a small saucepan over medium heat, stirring constantly, until the sugar dissolves.
- Remove from heat and allow to cool completely.
- For the nut filling, roast the chopped nuts in a pan until they begin to smell.
- Add cinnamon and sugar and let the nuts caramelize slightly.
- Remove from the heat and add about 4-5 tablespoons of the honey syrup and mix well. Allow to cool completely.
- For the cheesecake, mix the cream cheese and powdered sugar in a large bowl with a hand mixer for 3-4 minutes until smooth.
- Add the remaining ingredients except the whipped cream and beat everything until creamy for another 3-4 minutes.
- Fold in the whipped cream and mix well.
- Preheat the oven to 170 degrees and line a springform pan with baking paper.
- For the base, melt butter in a saucepan and spread it over the filo dough sheets.
- Spread the filo dough sheets in the springform pan in an overlapping manner so that the edge and base are well covered and the sheets protrude over the edge.
- Spread the nut mixture on top and then pour the cheesecake filling over it.
- Bake the baklava cheesecake on the lowest rack for 60 minutes and cover with aluminum foil after about 20 minutes.
- Let it rest in the switched off oven for 10 minutes and pour the remaining honey syrup over it.
- Garnish with pistachios if desired and place in the refrigerator for at least 4 hours.
- Cut the baklava cheesecake into pieces and enjoy as a dessert for Mother's Day!
Mother's Day dessert in a glass: rhubarb panna cotta
No matter whether it's pudding, cream or mousse - a Mother's Day dessert in a glass looks pretty and is usually super easy to prepare. How to make a classicBake rhubarb crumble cake, we have already shown you. Would you perhaps like a creamy rhubarb panna cotta? Super light and refreshing – the perfect spring treat!
Ingredients:
- 480 grams of whipped cream
- 50 grams of sugar
- 90ml water
- 8 grams of gelatin powder
- 1 TL Vanilleextrakt
Roasted rhubarb:
- 3 stalks rhubarb, peeled and cut into small pieces
- 40 grams of sugar
- 1 teaspoon fresh ginger, finely chopped
Preparation:
- Bring cream, sugar, and vanilla extract to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Remove from heat
- Whisk water and gelatin in a bowl and let stand for 10 minutes.
- Melt the gelatine in the microwave for 30 seconds and add it to the cream mixture.
- Spray 6 glasses with non-stick spray and spread the mixture in them.
- Cover with cling film and place in the fridge for 2-3 hours.
- For the roasted rhubarb, preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix rhubarb, sugar and ginger and roast for 25 minutes, stirring once after 10 minutes.
- Garnish the panna cottas with the rhubarb and your Mother's Day dessert in a glass is ready!
Does your mom love chocolate? Then these Brookies are the perfect Mother's Day dessert to pamper her. Brookie comes from English and is a combination ofjuicy brownieswith a crispy cookie crust – a real dream for anyone with a sweet tooth!
Brownie batter ingredients:
- 115 grams butter, melted
- 65 grams of wheat flour
- 100 grams of granulated sugar
- 100 grams of brown sugar
- 35 grams of cocoa powder
- 2 Owner
- 120 grams dark chocolate, roughly chopped
- 1 TL Vanilleextrakt
- A pinch of salt
Cookie dough:
- 115 grams butter, at room temperature
- 160 grams of wheat flour
- 100 grams of granulated sugar
- 50 grams of brown sugar
- 1 No
- 180 grams of dark chocolate
- 1 tsp baking powder
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- To make the brownies, mix the melted butter and cocoa powder in a large bowl.
- Add sugar and salt and stir.
- Then add eggs and vanilla and beat everything with a hand mixer for 2-3 minutes until you get a shiny mixture.
- Add flour and stir gently.
- Fold in the chopped chocolate and pour the batter into the baking pan.
- For the cookie dough, beat the butter and sugar with a hand mixer for 3-4 minutes until creamy.
- Add vanilla extract and egg and beat again.
- Add wheat flour and baking powder and stir everything into a smooth dough.
- Fold in the chopped chocolate and pour the dough into the baking pan.
- Cover with aluminum foil and bake for 20 minutes.
- Remove aluminum foil and bake for another 20 minutes.
- Allow to cool and the Brookietogether with your momenjoy!
Strawberries with cheesecake filling
And here is a recipe for strawberry cheesecake with a difference! Quick to make, super refreshing and really delicious – these strawberries with cheesecake filling are ideal for a mother-daughter evening!
Ingredients:
- 500 grams of strawberries
- 220 grams of cream cheese
- 30 grams of powdered sugar
- 40 grams of butter biscuits, crumbled
- 1 TL Vanilleextrakt
Preparation:
- Wash strawberries and remove the stalk.
- Carefully hollow out a piece with a small knife.
- For the cheesecake filling, mix the cream cheese, powdered sugar and vanilla extract until smooth and pour into a piping bag.
- Fill the strawberries with the cream and then sprinkle with the shortbread cookies.
- Enjoy!
