The Sweet Tooth Recipes To Have in Your Repertoire

…because there is *always* room for dessert.

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A few months ago I did a blog post collating the savoury recipes that we make the most and I have to admit that I have returned to it and revisited for dinner inspiration more times than I’d like to admit. It turns out it’s very handy having a list to refer back to and now it makes complete sense as to why my Mum keeps a list of dinners that she likes to make written out on the back of an old greeting card. Turns out Mum’s always know best.

But what about the fun stuff? The cakes, the post-lunch desserts, the puddings, the sweet snacks? Well, I wasn’t going to leave you hanging was I? So today I thought I’d list those out for you as well; from the birthday cake recipe that I’ve just discovered and now plan on making for everyone I know, to the healthy-ish energy ball recipe that I love to have on hand…


‘Parisian Flan’ by Ricardo. I originally found this through Bella Mackie who cited it as a family favourite in her household and it has fast become one in ours too. I have to put it into the ‘Something Special’ category because it’s a lot. The first time I made this I ended up with custard e-v-e-r-y-w-h-e-r-e. It involves making a custard from scratch, and a pastry case and then putting them together which is the really easy bit. It’s basically a gigantic egg custard tart and I promise you that it’s worth the faff for your next dinner party. Serve with some raspberries and crème fraîche and I promise it will go down a treat.

‘Homemade Mint Slices’ by Kiwi Country Girl. Again, a bit of a faff but so worth the effort. I know I’ve mentioned it about 19728 times, but Arnott Mint Slices are just the best darn biscuits ever. Think a Viscount but with more of that minty fondant layer and dark chocolate. Oh they are amazing and sadly a pain the arse to get hold of in the U.K. So I have resorted to making my own thanks to this recipe and I’d say it’s a pretty good substitute for the real thing, if a slightly time-heavy process.

‘Classic Birthday Cake’ by Claire Saffitz. A few weekends back I made the ‘Birthday Cake’ recipe from Claire Saffitz’s book ‘Dessert Person’* and although it’s sadly not replicated online, it is very similar to this one that she shot for B.A. I personally made the mixture into cake rounds and made a three tier cake, topped with cream cheese frosting (I left out the chocolate) and fresh fruit and they went down a treat. The cake batter makes a sponge that’s quite dense and pudding-y, but really holds moisture and gives a great vanilla taste. It’s also very similar to this ‘Confetti Cake’ recipe of hers if you want to see it in action.


‘Super Gooey Chocolate Chip Cookies’ by The Anna Edit. I mean I couldn’t do a post about sweet tooth favourites and not mention *THE* cookie recipe. It’s actually been a while since I made them, but I always have a couple of balls in the freezer ready to go. They are still my favourites. Experiment with cooking time – leaving them in longer for a crispier edge and a slightly more done centre, or stick with my timings for something that is extremely gooey in the middle. Also check out the vegan version here.

‘Triple Chocolate Cookies’ by The Anna Edit. Haha – this video is a blast from the past. But these were my original cookie recipe. Can’t decide whether you fancy adding chunks of white, milk or dark chocolate? Why not just add them all? DO IT! Of course you can experiment a little with this. There is a huge amount of sugar in them so I know some people half that amount and still end up with a delicious, cakey, melt in the middle Ben’s Cookie-type texture, or omit adding the full amount of chocolate – it’s up to you.

‘Lemon Drizzle Cake’ by The Anna Edit. There’s a real lack of ‘fruity’ recipes here – I lurve chocolate, can you tell? – but when you want a crowdpleaser that’s light and airy and great with a cup of tea (or so I’m told), this is the one to whip out. It’s also very simple – easy to rustle up in one bowl as it’s really just a sponge with some lemon and sugar on top. You can’t go wrong with it. One that I come back to time and time again.

‘The Best Chocolate Brownie Recipe’ by The Anna Edit. This is such an oldie that I forgot about it completely until it came to this post, so I will admit that it’s been a while since I made them but if my memory serves me correctly then they were unreal. Sometimes you just have to back to the OG, you know? Sure you could always twirl some peanut butter or salted caramel over the top, but I just like them plain and simple, heated up with some ice cream. YES PLEASE.

‘Cinnamon Buns’ by The Anna Edit. This recipe is OLD, but it’s still delicious and is less of a faff than you’d think. You make a dough, you make a filling and then you roll them both together – DONE. I personally like them more on the underdone side because I love a good stodgy texture and I find they last a little better this way rather than being over done. Want to really finish them off? Make yourself a cream cheese frosting and thank me later.


‘Apple Sauce’ by Keeping The Peas. Once you get your heads around the basics of making an apple sauce from scratch (which really is so ridiculously easy), it becomes quite a handy thing to know. Great for using up apples that are on the turn and a good thing to have in your fridge – whether you like to eat it on it’s own, or on yoghurt, or porridge in the morning. I prefer to add orange juice in mine instead of water and feel free to riff and add in whatever spices you fancy, and a dash of honey or maple syrup if your apples are too tart.

‘Raw Chocolate Peanut Butter Brownie Cake’ by Madeleine Shaw. I’ve been making these for years. Although Madeline suggest serving this as a cake, I personally take the mixture into tablespoon measures and make them into energy balls. Pop them in the freezer to harden off for an hour or two, and then keep them in the fridge until you want to eat them. Try eating one – it’s impossible. If you’re more partial to a mint choc chip flavour energy ball then try these (I like to add a little more cocoa powder and mint extract than the recipe suggests).

‘Chocolate Covered Snickers Stuffed Dates’ by Eating Bird Food. If you have a bit of time – then sure, follow this recipe for true deliciousness. However if you’re a bit rushed, a pitted medjool date, with some peanut butter inside, with either a dark chocolate chip stuffed inside too or melted and drizzled over the top is just wonderful. I make a tray-full, pop them in the freezer to set, then keep them in the fridge and they are amazing. No one else in my family likes dates so I get to eat them all to myself. YUM.