#makeaheaddessert

☕ Espresso Panna Cotta — Smooth, Creamy, and Caffeinated! 🍮 Coffee lovers, this one’s for YOU. This no-bake Italian dessert is infused with rich espresso, kissed with vanilla, and topped with a glossy homemade coffee syrup. It’s smooth, creamy, and way easier to make than it looks. Serve it with amaretti, biscotti, or a few dark chocolate curls and you’ve got yourself a show-stopper 💫 Would you try this for your next dinner party or solo indulgence? 👇Tag a coffee-obsessed friend below & save this to your dessert board!

Learn three convenient methods for freezing cupcake batter so you can have freshly baked cupcakes anytime you crave them. Whether you want to prepare colorful cupcakes for a special occasion or simply have a stash of batter ready for a quick treat, these freezing techniques will make your life easier!

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Food coloring optional.

Instructions: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. If desired, divide the batter into separate bowls and add food coloring to create different colored cupcakes. Line a cupcake pan with cupcake liners. Fill each cupcake liner 2/3 full with the cupcake batter. To freeze the cupcake batter, choose one of the following methods: Scoop individual portions of batter into an ice cube tray. Freeze until solid, then transfer the frozen batter cubes to a zip-top bag. Label and date the bag. Use a piping bag to pipe the batter into silicone cupcake molds. Place the molds on a baking sheet and freeze until solid. Once frozen, pop out the batter cupcakes and store them in a zip-top bag, labeled and dated. Simply pour the cupcake batter into a zip-top bag, squeeze out any excess air, and seal it. Lay the bag flat in the freezer for easy storage. When you're ready to bake, preheat your oven to 350F 175C and place the frozen batter cubes or cupcakes in cupcake liners on a baking pan. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Enjoy your freshly baked cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Learn three convenient methods for freezing cupcake batter so you can have freshly baked cupcakes anytime you crave them. Whether you want to prepare colorful cupcakes for a special occasion or simply have a stash of batter ready for a quick treat, these freezing techniques will make your life easier!

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Food coloring optional.

Instructions: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. If desired, divide the batter into separate bowls and add food coloring to create different colored cupcakes. Line a cupcake pan with cupcake liners. Fill each cupcake liner 2/3 full with the cupcake batter. To freeze the cupcake batter, choose one of the following methods: Scoop individual portions of batter into an ice cube tray. Freeze until solid, then transfer the frozen batter cubes to a zip-top bag. Label and date the bag. Use a piping bag to pipe the batter into silicone cupcake molds. Place the molds on a baking sheet and freeze until solid. Once frozen, pop out the batter cupcakes and store them in a zip-top bag, labeled and dated. Simply pour the cupcake batter into a zip-top bag, squeeze out any excess air, and seal it. Lay the bag flat in the freezer for easy storage. When you're ready to bake, preheat your oven to 350F 175C and place the frozen batter cubes or cupcakes in cupcake liners on a baking pan. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Enjoy your freshly baked cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

I’m planning a weekend dinner party and love having a make ahead dessert that allows me to spend as little time during the party in the kitchen as possible.  Considering that it’s peak peach season, and very few people have a strong aversion for them, I’d consider it  prime time to dig into my favorite peach recipes at Epicurious.com.

This one, from 2016, is fast, can be made ahead, and only…