Entertaining A Crowd? Try These Simple DIY Desserts That Are Bite-Sized

Entertaining a lot of folks and unsure what to serve them, especially when it's time to bring out the desserts? Mithai is always a staple but how about some cult classics that will appeal to all ages? Brownies, cookies, and cupcakes are favorites of everyone. Once the batter is made in bulk, all you need to do is preheat the oven and pop the batter in it. These recipes are made keeping in mind 12 people, please adjust according to the headcount at your party; more is always your safe bet.

1.Brownies

Ingredients:

- 200 gm butter, melted

- 400 gm white sugar

- 2 eggs

- 100 gm cocoa powder

- 100 gm all-purpose flour

- 1/4 teaspoon salt

- 1 tsp vanilla extract

Fudge Frosting:

- 125 gm butter, softened

- 375 gm icing sugar

- 60 ml milk

- 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C. Grease a 20cm x 30cm baking pan.
2. In a medium bowl, mix the melted butter and white sugar until smooth. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the cocoa powder, flour and salt. Stir into the wet ingredients. Stir in the vanilla.
4. Pour batter into the prepared pan and smooth the top.
5. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. To make the frosting, beat the butter in a medium bowl until fluffy. Gradually beat in the icing sugar and milk until smooth. Stir in the vanilla.
7. Frost the cooled brownies and cut into 12 squares.

2.Cookie Platter

- 120 gm butter, softened

- 80 gm brown sugar

- 80 gm white sugar

- One egg

- 1 tsp vanilla extract

- 180 gm all-purpose flour

- 0.5 tsp baking soda

- 0.25 tsp salt

- 120 gm chocolate chips

- 120 gm peanut butter chips

- 120 gm caramel chips

Instructions:

1. Preheat the oven to 180°C. Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar until light and fluffy.
3. Whisk the egg and vanilla and add to the bowl.
4. In a separate bowl, whisk the flour, baking soda and salt.
5. Gradually stir the dry ingredients into the wet until just combined.
6. Stir in the chocolate, peanut butter, and caramel chips.
7. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 5 cm apart.
8. Bake for 8-10 minutes, until light golden brown.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a serving platter.
10. Arrange cookies attractively on a large platter to serve 12.

3.Cupcakes

Cupcake batter:

- 200 gm all-purpose flour

- 100 gm sugar

- 4 gm baking powder

- 1/4 gm salt

- 100 gm milk

- 50 gm butter, softened

- One egg

- 1 tsp vanilla extract

Whipped cream topping:

- 250 gm heavy cream

- 50 gm powdered sugar

- 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 180 degrees Celsius. Line a muffin tin with paper liners.
2. Whisk the flour, sugar, baking powder, and salt in a mixing bowl.
3. In a separate bowl, beat the milk, butter, egg and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Scoop the batter into the paper liners, filling about 2/3 full.
6. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. For the topping, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
8. Frost cooled cupcakes with whipped cream.

4.Mini Cheesecakes

Ingredients:

- 200 gm cream cheese, softened

- 100 gm sugar

- Two eggs

- 1 tsp vanilla extract

- 30 gm graham cracker crumbs

Topping:

- 150 gm sour cream

- 2 tbsp sugar

Instructions:

1. Preheat the oven to 180°C. Line a mini muffin tin with paper liners.
2. In a medium bowl, beat the cream cheese and 100 gm sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Fold in the graham cracker crumbs.
3. Scoop or pipe the batter into the paper liners, filling them about 3/4 full.
4. Bake for 15-18 minutes, until the centers are just set. Allow to cool, then refrigerate for at least 2 hours.
5. In a small bowl, stir together the sour cream and 2 tbsp sugar for the topping. Dollop onto the cheesecakes before serving.

5.Donut holes

Ingredients:

- 500 gm all-purpose flour

- 125 ml granulated sugar

- 7 gm salt

- 7 gm instant yeast

- 250 ml warm milk

- 60 ml vegetable oil

- One egg

- Oil or shortening for frying

- Cinnamon sugar for coating (equal parts cinnamon and sugar)

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt and yeast. Create a well in the center and pour in the warm milk, oil and egg. Mix until a soft dough forms.
2. On a lightly floured surface, knead the dough for 5 - 7 minutes until smooth and elastic. Cover with plastic wrap and let rise for 1 hour.
3. Punch down the dough and roll it out to 1/2 cm thickness on a lightly floured surface. Use a round cookie cutter or shot glass to cut out rounds.
4. In a large pot, heat 5 cm of oil to 375 degrees Celsius. Working in batches, fry the donut holes for 1 - 2 minutes, flipping once, until golden brown. Drain on a paper towel-lined plate.
5. Toss the hot donut holes in the cinnamon sugar coating. Serve warm.