Discover fun twists on traditional treats and innovative indulgences that will satisfy your sweet tooth with Untraditional Desserts.
Each of Allison Miller’s delectable recipes approaches old favorites in brand-new ways that are sure to surprise and delight.
Do you love the cinnamon sweetness of churros? Transform those same flavors into a creamy treat with Churro Cheesecake. Ever wondered what your favorite soda would taste like in cake form? Give Root Beer Float Cake a try. You can even roll all the flavors of tiramisu into a scrumptious cookie or make blondies that play off the tastiness of a classic banana split.
Allison’s approachable recipes make it easy for home cooks to make tasty treats for any time of the day—start off your morning with Carrot Cake Scones or Overnight Cherry Cheesecake Oats and enjoy some Strawberry Shortcake Bars or Vanilla Milkshake Cupcakes as you wind down.
Whether you’re in the mood for an imaginative cookie, crowd-pleasing brownie or next-level cupcake, Allison has given you all the tools you need to get creative with flavor, leave the rules behind and have fun making inventive desserts you’ve never even dreamed were possible. Find the full recipe book online here.
SALTED NUT ROLL BARS
This recipe has been in our family for years. We love the salted nut roll, but who could ever just stop at one? How about turning them into bars so you have a pan full of the delicious candy bar favorite. Quick and easy to whip up, and enough to feed a crowd.
makes 12 to 16
1 (16-oz [454-g]) container salted dry roasted peanuts, divided
4 tbsp (60 g) unsalted butter
1 (14-oz [396-g]) can sweetened condensed milk
1 (10-oz [283-g]) bag peanut butter chips
4 cups (200 g) mini marshmallows
Spray a 9 x 13–inch (23 x 33–cm) baking pan with nonstick cooking spray. Spread half of your container of peanuts into the bottom of the prepared pan. Set aside.
In a large saucepan on the stove, add your butter and melt on medium-high heat, about 1 to 2 minutes. Once melted, add your sweetened condensed milk and stir until combined. Add in your peanut butter chips, and stir until melted and creamy. Fold in your mini marshmallows and cook just until they are puffy.
Remove the saucepan from the heat, and immediately spread the mixture into the pan on top of your peanuts. Top with the remaining peanuts, and press them down into the top gently. Refrigerate for about 1 hour until set.
LEMON BLUEBERRY CHEESECAKE SALAD
Cheesecake turned into a salad? Don’t mind if I do! This summer treat has the creamy flavor of cheesecake filled with blueberries, pie pieces and a twist of lemon. It’s the perfect way
to wind down an afternoon picnic!
serves 6 to 8
2 (8-oz [230-g]) packages cream cheese, softened
1 cup (100 g) powdered sugar
2 cups (475 ml) heavy whipping cream
2 tsp (10 ml) lemon extract
1 (21-oz [595-g]) can blueberry pie filling
1–2 tsp (5–10 g) lemon zest (optional)
1 (9-inch [23-cm]) premade graham cracker pie crust, broken up
In a large bowl, beat together your cream cheese and powdered sugar
until creamy. Add in your heavy cream and lemon extract, and beat for
about 5 minutes until thickened. Fold in the blueberry pie filling, lemon
zest (if using) and graham cracker crust pieces until combined.
Cover and refrigerate for at least 3 hours until thickened.