When it comes to desserts that start with C, what’s the first thing you think of? I don’t think too many of us will struggle to come up with some great recipes.
C has all the good options, right? Cakes, cookies, chocolate, and candy are all dessert staples, after all!
My favorite has to be cheesecake – in all its wonderful flavors. To be honest, I could make a whole list of just cheesecake recipes! (Maybe next week…)
For now, I have delicious desserts that start with C for you to try. Have a favorite? I’d love to hear about it!
How can I start a list of desserts that start with C and not mention the king of them all? In case you didn’t know, I’m kind of cheesecake-obsessed!
It’s sweet, creamy, versatile, and pretty much the perfect way to end a meal (or start your day depending on where you sit with dessert for breakfast).
This no-bake recipe is fool-proof—no need for a water bath or stressing about leaving the oven door open. Just mix, set, and enjoy!
Cheese fondue is excellent and all, but it doesn’t hold a candle to a pot full of rich, melted chocolate!
For the best flavor and texture, you’ll want to add some cream to your chocolate – a mix of dark and milk works best.
It helps it to stay nice and smooth and cuts the richness just a little.
It’s safe to say bacon is a family favorite. I never see a crumb left when it’s out for breakfast, and it elevates so many dinners with its salty goodness.
But have you ever tried it with chocolate? If you’re a fan of that salty-sweet flavor, this is a must-make!
To keep it nice and flat, bake it in the oven with an extra baking sheet on top. This will stop it from shrinking.
Coffee cake will always be a hit.
Whether you’re hosting a book club, meeting friends for a coffee morning, or just looking for a sweet way to start your day, coffee cake is a perfect choice.
This recipe is everything you love – tender cake with a delicious crumb topping.
It’s also loaded with a cheesecake-like filling that adds so much great moisture and flavor.
When strawberry season rolls around, I tend to go a little nuts. I just can’t resist those beautiful, bright, juicy berries, and I always buy way too many!
As much as I love a good homemade jam or strawberry cake, most of the time, I just want to taste the fruit.
What better way than to keep them whole and cover them with rich, deep, dark chocolate?
If you’re like me and not patient enough to dip them all, try using a piping bag. The texture looks fantastic, and it takes half the time.
There are many cinnamon bun recipes out there, and some will even say you can make a batch in less than an hour.
As a professional baker and dessert/pastry enthusiast, I have to tell you – the best cinnamon rolls take time.
This recipe is fantastic, but don’t expect to have a batch of rolls ready for breakfast.
They need to proof and rest and proof again. But it’s more than worth it when they come out of the oven.
Just like the bacon from above, this recipe is for those salty-sweet lovers. If you like chocolate-covered pretzels, then this is the next best thing!
Just be sure you don’t pick up sour cream and onion flavored chips! That might be a little too much.
I know what I said about the cinnamon rolls, but I do love a good shortcut – when it works!
This cobbler recipe uses cake mix to speed things up, and you really don’t miss the from scratch cobbler topping.
Plus, you can so easily modify this recipe. How about cherry pie filling and chocolate cake mix? Or maybe blueberries and lemon cake?
These fudgy truffles are such a decadent way to end a meal, and they make lovely gifts, too!
The key to making these the best they can be is to use good quality chocolate.
If you start with something cheap, they just won’t taste the same, and chances are; they won’t be silky smooth either.
My love for cheesecake can only be rivaled by my love for brownies. So, you can imagine how dangerous these are in my house!
I adore the color contrast you get from the cheesecake swirled over the top, and the creamy, tangy cream cheese makes for the perfect partner to the rich and deep chocolate brownie.
The only downside here is that they have to be allowed to cool before you slice them. I know, it’s a big ask. But if you cut them too soon, they’ll be a little (deliciously) messy.
How do you like your carrot cake? Are you a nut and fruit kinda cake lover? Or do you like it simple with lots of cream cheese frosting?
I like my carrot cake with lots of texture. That includes chopped nuts, soaked raisins, and even pineapple!
This recipe uses applesauce, which gives it such a fresh flavor. I’ve substituted this with mashed banana in the past, and it made it so incredible – kind of like a hummingbird cake.
Chocolate cake is one of life’s purest pleasures. Every bite is better than the last, and when it’s this good, you’ll want plenty of bites!
This recipe is about as good as it gets, and the cake is unbelievably tender. So much so that you might struggle to stack it.
If you’re looking to make something big and bold, try freezing the cakes before you decorate.
There’s just something so elegant about a stack of crepes or a little folded pancake filled with cream and berries.
If you’re a crepe lover, this chocolate recipe will knock your socks off. All you’ll have to do is add some cocoa to the mix!
These would look extra impressive in a crepe cake when stacked with regular crepes and whipped cream.
You’ll just need four ingredients for these cute little candies – peanuts, chocolate chips, white almond bark, and sprinkles.
These look great in clusters, but you could make them in a tray and slice into portions if that’s easier.
Do you like your cookies soft and chewy, or crisp and crunchy? There’s no right or wrong way – they’ll still taste great!
I am firmly a soft and chewy cookie lover, and if you put a plate in front of me, I won’t be held responsible for how many I eat!
The key to getting the perfect texture is to use both white and brown sugar and to underbake those babies just a little.
They’ll keep cooking after they come out and will set just right on the counter.
Just like chocolate cake, chocolate cupcakes are a dream. Rich, dark, moist, and topped with something silky smooth, and sweet – how can anyone resist?
Be sure to use unsweetened cocoa powder, and if you don’t have buttermilk, try making your own with milk and a dash of lemon juice.
I go to Disney for the rides, but their food is incredible, too. I don’t know what they put in the water down there, but I find myself eating all day long!
These churro bites are one of my go-to’s. They’re crisp, tender, sweet, and when they’re warm, I find it hard to share.
This recipe is fried choux pastry – the stuff you use to make cream puffs. If you’ve never made them before, don’t worry. It’s easier than it sounds!
The trick is to add the flour all at once and then beat it over the heat to cook it out a little.
When adding your eggs, you’ll need to let the batter cool a little first.
You can speed this up by putting it in a stand mixer and beating it with the paddle for a few minutes.
Cinnamon cookies are another one of those soft and chewy recipes I will devour on sight.
Between the delicate, buttery cookie and the warm cinnamon spices, they’re just too good to have only one.
If you prefer your cookies crisp, this might just be the recipe for you. Before these bake, you’ll need to roll them in cinnamon sugar.
This adds flavor and a heavenly crispy coating to the moist and tender cookie.
It’s a little too easy to overbake a pound cake, in my opinion.
The rich, buttery cake can be so delicious when it’s cooked right – but a few minutes too long, and it can so easily turn dry.
This recipe removes any fears of a dry cake. Cream cheese adds such a fantastic tang to the cake, along with much-needed moisture.
Just be sure to beat the butter and cream cheese until completely smooth before adding in anything else.
This will be easier if you start with room-temperature ingredients.
Didn’t we all grow up looking longingly at the pack of Cosmic Brownies as we shopped with our parents?
They’re fudgy, soft, full of chocolate flavor, and covered in crunchy pops of candy on the top.
Remember to use good quality chocolate for the top; otherwise, you might end up with a lumpy layer ganache that ruins the finish.
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