Life is too short to say no to dessert…

If you’re staying safe indoors and you want to try your hand at creating something amazing in the kitchen, consider whipping up one (or all three) of these delicious desserts.

Three restaurants around Dubai have shared the recipe for one of their amazing sweet treats, so that you can recreate them in the comfort of your home. They are perfect as a midweek pick-me-up, or a weekend treat for the whole family.

Here are recipes from three restaurants in Dubai you just have to try.

Signature cookies by DoubleTree by Hilton

Here’s what you’ll need (makes 26 cookies):

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2¼ cups flour
½ cup rolled oats
1 tsp baking soda
1 tsp salt
Pinch of cinnamon
2⅔ cups Nestle Tollhouse semi-sweet chocolate chips (or any semi-sweet chocolate chips)
1¾ cups chopped walnuts

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  • Cream the butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  • Add eggs, vanilla and lemon juice, blending with the mixer on low speed for 30 seconds, then on medium speed for about 2 minutes, or until light and fluffy. Make sure you scrape down the bowl.
  • Put the mixer on low speed and add in the flour, oats, baking soda, salt and cinnamon. Blend for about 45 seconds but don’t overmix.
  • Remove the bowl from the mixer and stir in chocolate chips and walnuts.
  • Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  • Preheat oven to 150°C (300°F) and bake for 20 to 23 minutes, or until edges are golden brown and centre is still soft.
  • Remove from oven and cool on baking sheet for about 1 hour.

Chef’s note: You can freeze the unbaked cookies, and there’s no need to thaw before cooking them.

Chocolate hummus by Tania’s Teahouse

Here’s what you’ll need:

  • 425g canned chickpeas (1½ cups cooked)
  • ¼ cup tahini
  • ¼ cup maple syrup or agave syrup (to taste)
  • ½ cup cocoa powder (Dutch-process or dark chocolate, if desired)
  • 1 tsp vanilla extract
  • ¼ tsp sea salt


  • Drain the chickpeas into a glass measuring cup and put aside.
  • To the bowl of a food processor add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, sea salt and 2 tablespoons of liquid from the chickpea can.
  • Puree for 30 seconds, then scrape down the bowl. Taste and add a bit more syrup to your liking if needed.
  • Add an additional 1-2 tablespoons of the chickpea water and puree again to come to a creamy consistency.
  • Serve with Arabic pita or brioche bread.

Chef’s note: Store in the refrigerator for 7 to 10 days.

Chocolate hazelnut banana pudding by Magnolia Bakery

Here’s what you’ll need:

  • 1 can sweetened condensed milk (414ml)
  • 1½ cups ice-cold water (375ml)
  • 1 package instant vanilla pudding mix (preferably Jell-O brand)
  • 3 cups heavy cream (720g)
  • 1 box Nilla Wafers (or any crisp, firm cookie)
  • 4 to 5 ripe bananas, sliced
  • 2 cups Nutella hazelnut spread


  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed for 1 minute until well combined.
  • Add the pudding mix and beat for two minutes until there are no lumps and the mixture is smooth.
  • Transfer the mixture into a medium-sized bowl and refrigerate until firm (at least overnight).
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for 1 minute until the cream starts to thicken. Then whip on medium-high speed until stiff peaks form. Be careful not to overwhip.
  • Carefully add the pudding mixture to the whipped cream and mix on low speed until well blended. No streaks of the pudding should be seen.

To assemble 

  • Select either a trifle bowl or a wide glass bowl with a 4 to 5-quart capacity.
  • Spread one quarter of pudding on the bottom and layer with one third of the wafer cookies and one third of the sliced bananas. Place the Nutella in a pastry bag and drizzle one third of it over the banana.
  • Continue to layer the pudding, wafers, sliced bananas and a drizzle of Nutella.
  • Your final layer should be a layer of pudding. Garnish the top with a drizzle of Nutella.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The wafers should be tender when poked with a knife.

Tip: Best served within 12 hours of assembling.

Images: Provided/social