Easy, Fuss-Free Dessert Recipes for Mother’s Day

Mother’s Day should be filled with lots of love and sweetness and what else can add more sweetness into the occasion than yummy desserts? Whip up these fantastic and fuss free desserts just for Mom:)

Silky Chocolate Pie


  • 1 8-inch graham cracker crust (or homemade)

  • 1/2 cup unsalted butter, softened

  • 3/4 cup sugar

  • 2 ounces unsweetened chocolate squares

  • 1 teaspoon good vanilla

  • 2 eggs

  • 1 Hershey Bar, room temp


  1. In microwave, melt chocolate, set aside to cool.

  2. In medium bowl, cream butter, gradually add sugar, cream well.

  3. Mix in melted, cooled chocolate and vanilla.

  4. Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.

  5. (Beat until no longer any grains of sugar).

  6. Spoon and smooth into pie crust.

  7. Chill until set, about 1 hour.


Pecan-Berry Coffee Bars



  • 1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided

  • 3 tablespoons cornmeal

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 tablespoons butter, softened

  • 3 tablespoons canola oil

  • 3/4 cup sugar

  • 2 large eggs

  • 1/3 cup low-fat milk

  • 3 tablespoons lemon zest

  • 1 1/2 teaspoons vanilla extract

  • 1 1/2 cups blueberries or raspberries, fresh or frozen (not thawed)

  • 3/4 cup finely chopped peeled apple


  • 2 tablespoons cold butter

  • 1/4 cup sugar

  • 1 cup chopped pecans


  1. Preheat oven to 350°F. Line an 8-inch-square pan with foil, leaving an overhang on all sides. Lightly coat the foil with cooking spray.

  2. To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.

  3. Place berries and apple in a small bowl, sprinkle with the remaining 1 1/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.

  4. To prepare topping: Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

  5. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.

  6. Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.


Banana Blueberry Milk Bread


  • 3/4 cup nonfat or low-fat buttermilk

  • 3/4 cup packed light brown sugar

  • 1/4 cup canola oil

  • 2 large eggs

  • 1 cup mashed ripe bananas (about 3 medium)

  • 1 1/4 cups whole-wheat pastry flour

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1 1/4 cups blueberries, fresh or frozen


  1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.

  2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

  4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

  5. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.


Fruity Margarita Compote


  • 2 cups halved or quartered strawberries

  • 2 cups diced mango, (2 small or 1 large)

  • 2 tablespoons sugar, or to taste, plus more for dipping

  • 1 teaspoon freshly grated lime zest

  • 2 tablespoons lime juice

  • 1 1/2 tablespoons tequila

  • 1 1/2 tablespoons orange liqueur


  1. Place strawberries, mango, sugar, lime zest, lime juice, tequila and liqueur in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses: rub the rims with additional lime juice and dip in sugar, then spoon in compote.


Mango Parfait


  • 4 tablespoons Mango Puree

  • 1/2 cup Greek yogurt

  • 1 tablespoon toasted coconut


  1. Spoon 2 tablespoons mango puree into a tumbler and add 1/4 cup Greek yogurt. Repeat layers and top with toasted coconut.


Almond Chocolate Pastry


  • 1 sheet frozen puff pastry, thawed

  • 1 large egg, lightly beaten, for egg wash

  • Sanding sugar, for sprinkling

  • 1 1/2 ounces semisweet chocolate, coarsely chopped

  • Best-quality honey, for drizzling

  • Sea salt, preferably fleur de sel, for sprinkling

  • 2 tablespoons whole almonds, toasted and coarsely chopped

  • Vanilla ice cream, for serving (optional)


  1. Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with egg wash, and sprinkle with sanding sugar. Freeze for 15 minutes.

  2. Transfer baking sheet to oven, and bake until pastry is puffed and golden brown, 15 to 20 minutes. Remove from oven, and cover center evenly with chocolate. Drizzle with honey, and sprinkle with salt. Return to oven, and bake until chocolate melts, about 2 minutes. Sprinkle with almonds, and cut into 4 squares. Serve with ice cream if desired, and drizzle with more honey.

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