15 DIY Awesome Easy Desserts!

Hey guys! Today we are showing you 20 easy dessert ideas! These are so simple and fun to make! This is a little longer because yesterday’s post was so short! Let’s get started!

  1. S’mores Milkshake! This is so easy and simple! We actually made a post on this a very long time ago! Get the recipe Here!
  2. Mint chocolate chip cupcakes! These taste SO GOOD! Mint chocolate chip is the best!
    1. Preheat oven to 350 degrees F. In a large mixing bowl mix 2/3 cup cocoa powder and 1 tsp baking soda. Pour boiling water over the mixture and stir until combined.
    2. In a separate large mixing bowl mix 1/2 cup melted butter, 5 tablespoons vegetable oil, 1 1/2 cups white sugar, 2 tsps vanilla, 1/2 tsps salt, and 4 eggs until combined.
    3. Blend in cocoa mixture and 1/2 cup heavy cream. Gradually stir in 1 1/2 cups flour a little at a time and stir until just combined.
    4. Divide batter evenly between lined cupcake bakers. Bake for 20-22 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
    5. For the Mint Chocolate Chip Buttercream:
    6. Stir 1 1/2 cups softened butter until light and fluffy.
    7. Stir in 2 tsps each mint and vanilla extracts.
    8. Gradually stir in 5 cups powdered sugar a little at time, adding 1 tablespoon (max) milk as needed.
    9. Stir in green food coloring if desired.
    10. Fold in mini chocolate chips.
    11. Scoop a generous amount of frosting onto the cupcakes with an ice cream scoop.
  3. DIY Edible Glitter! This one is super fun to put on top of your desserts! Here are the steps:
    1. Pour 1/2 a cup of sugar into a bowl and stir in 1 teaspoon of any color food coloring.
    2. Line a baking sheet with parchment or tin foil. Spread the sugar onto the baking sheet and bake in the oven for 5 minutes.
    3. Open the oven and crush all the newly formed clumps. Bake for another 5 minutes.
    4. Put the glitter in a cute mason jar or use it immediately after making it.
  4. Pineapple dessert drink! This tastes so tropical and only requires three ingredients! This is a must for a summer party!
    1.  Mix 1 can crushed pineapple in juice (undrained) and 1 pkg. vanilla flavor instant pudding (dry mix).
    2. Gently stir in 1 cup thawed whipped topping. Refrigerate for an hour before serving.
  5. S’mores dip! THIS LOOKS SO AMAZING! Literally I want to eat that all day! Here’s how to make it:
    1. Preheat the oven to 450 degrees.
    2. Take a round pan and butter it.
    3. add a layer of Hershey’s chocolate bars that are broken up until you can barely see the pan but it’s only 1 layer.
    4. Place a layer or marshmallows (Little and big both work out amazingly!)
    5. Bake for 5-7 minutes, or until marshmallows are golden brown.
    6. Take out and let cool for 10 minutes.
    7. Dip graham crackers into it and enjoy!
  6. Chocolate caramel marshmallows! My favorite things in the world are marshmallows. Add caramel and chocolate and I’ve just fainted.
    1. First, place the lollipop sticks in the top of each marshmallow on a tray lined with wax paper
    2. Melt your caramel according to the packaging directions, let cool slightly, then cover each marshmallow in caramel & let harden.
    3. Next, melt the dark chocolate melting wafers according to the package directions, dip each caramel marshmallow in chocolate, & add your favorite toppings (sea salt, sprinkles).
    4. Let harden & enjoy!
  7. Red velvet cake balls! I’ve never made these, but they look SO GOOD! Red velvet is the best cake flavor ever in my opinion!

10. Cheesecake Strawberries! These look so good!

  1. Take strawberries and take off stems. Then, use a melon baller to take out insides. Fill with cream cheese frosting. Enjoy!

11. Oreo Churros! I need these.

  1. Separate the cookies from the cream in a ton of Oreos and put them both in separate bowls.
  2. Put the cookies in a food processor.
  3. Combine water, butter, and sugar on a stovetop. Remove it from the heat and add eggs, flour, and the crushed cookies.Stir until creamy.
  4. Put in pastry bag and pipe into a churro shape.
  5. Freeze the churros for at least 15 minutes.
  6. Fry the churros, then roll them in Cinnamon Sugar.
  7. Use a straw to poke holes through the churro to stuff with cream.
  8. put the cream in the microwave until smooth. Fill churros. Your Done!

12. Mochi Donuts! These are so easy!

  1. Ingredients:
    • Starter-dough:
    • 1 3/4 cup (225 grams) of sticky rice flour
    • 1/2 cup (120 grams) of whole milk
    • 2 1/2 tbsp (35 grams) of unsalted butter, melted
    • 1/4 cup (50 grams) of granulated sugar
    • 1 large egg
    • 1 tsp of baking powder
    • Simple glaze:
      • 2 1/2 tbsp (35 grams) of unsalted butter, melted
      • 1 cup (145 grams) of powdered sugar
      • 1/2 tsp of vanilla extract
      • 2 ~ 3 tbsp of hot water

    To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

    To form and fry the donuts:  Meanwhile, add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy).  Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

    Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.  With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

    Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready).  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

    Mix 2 1/2 tbsp of melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency.  Dip one side of the donuts into the glaze and serve within a fews hours they’re made.

13. Raspberry Lemonade Cupcakes! These are so delicious it’s not even funny.

  1. Ingredients

      • 3/4 cup all-purpose flour
      • 3/4 cup cake flour
      • 1 tsp baking powder
      • 1/8 tsp baking soda
      • 1/4 tsp salt
      • 3/4 cup granulated sugar
      • 1 Tbsp lemon zest (zest of 2 medium lemons)
      • 1/2 cup unsalted butter, softened
      • 1 large egg
      • 2 large egg whites
      • 1/2 tsp vanilla extract
      • 1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
      • 1/4 cup + 3 Tbsp buttermilk
      • 1 1/2 Tbsp fresh lemon juice
    Simple Syrup
      • 1 Tbsp fresh lemon juice
      • 1 Tbsp sugar
    Raspberry Buttercream Frosting
    • 1 (heaping) cup fresh raspberries
    • 1/2 cup unsalted butter, nearly at room temperature
    • 1/4 cup salted butter, nearly at room temperature
    • 2 3/4 – 3 cups powdered sugar
    • 1/2 tsp vanilla extract
    • 24 fresh raspberries, for topping
    • Lemon wedges, for topping


    • Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
    • In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don’t have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
    • In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 – 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
    • For the simple syrup:
    • In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool.
    • For the frosting:
    • Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 – 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 – 3 1/2 Tbsp). Cool completely (speed chill in freezer).
    • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
    • Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container.

14. Chocolate Cream Pie! Like, one of the only pies I will eat.

    1 Refrigerated Pie Crust (or homemade if you prefer)
    2/3 cup Sugar
    1/4 cup Cocoa Powder
    3 bsp Cornstarch
    1/4 tsp Salt
    2 1/4 cup Milk
    1 tsp Vanilla
    1 cup Heavy Cream
    3 tbsp Sugar

    Preheat oven to 450.

    Press pie crust into a 9″ pie pan and bake on lower rack for 10-12 minutes (until crust is browned).

    Allow to cool completely.

    Combine sugar, cocoa, cornstarch, and salt in a medium pan.

    While stirring constantly, slowly add in milk and bring to a boil over medium heat.

    Remove from the heat and stir in vanilla.

    Pour into pie crust and chill until firm.

    Whip heavy cream at high speed.

    Slowly add 3 tablespoons sugar.

    Beat until stiff peaks form.

    Spread whipped cream over pie.

    Sprinkle with shaved chocolate (optional).

    Refrigerate until ready to serve.

    14. Passion Tea Lemonade Popsicle! Just like Starbucks.



    • 4 Tazo Passion Tea Bags
    • 4 cups, 32oz, water
    • 1 cup, 8 oz, lemonade
    • 4 tsp sugar
    • Directions:
    1. Bring 4 cups of water to a boil. I put the 4 cups of water in my tea kettle and brought it to a boil on the stove.
    2. Once the water begins to boil, remove the tea kettle from the heat.
    3. Place 4 tea bags into the kettle, making sure the strings are still sticking out. Allow the tea to sit for 15 minutes.
    4. Remove the tea bags and add in the sugar, stir to dissolve.
    5. Pour the passion tea into a pitcher and refrigerate for one hour.
    6. After one hour, add in the lemonade, and stir.
    7. The passion tea lemonade is now ready to be made into popsicles.
    8. Fill a popsicle mold with the passion tea lemonade. If desired, add a small lemon slice to each popsicle. Cover and insert popsicles sticks into the mold.
    9. Place the popsicles in the freezer for 24 hours.
    10. To get the popsicles to release from the mold, fill your kitchen sink with room temperature water. Place the mold in the water, making sure the water does not go above the top of the mold.
    11. Allow the mold to sit in the water for a few seconds. Begin to wiggle a popsicle free. If it feels tough, allow them to set in the water a few more seconds.
    12. Once all of the popsicles are removed from the mold, enjoy or wrap the extras in plastic wrap and return to the freezer.


There you guys have it! 15 easy DIY Desserts! Comment down below your favorite dessert! Let us know if you tried one of these! Credit to all the people who came up with these amazing ideas! Bye! -L&T


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