5 Full House Inspired Dessert Recipes For True Fans

Are you a die-heart fan of American sitcom Full House? Here are five show-inspired desserts to try.

We all enjoy watching movies and shows for entertainment. Many of them are one time watches but there are a few that stay in our hearts forever. One such show is an American television sitcom called Full House. This light and heartwarming show was created by Jeff Franklin for ABC. It aired from 1987 to 1995, broadcasting eight seasons.

Full House is about a widowed father Danny Tanner who joins his brother-in-law Jesse Katsopolis and childhood best friend Joey Gladstone to support and raise his three daughters, Donna Jo Margaret, Stephanie and Michelle in his San Francisco home. If you are also a die-heart fan of Full House, here are five show inspired desserts to try:

Uncle Jesse's "Have Mercy" Chocolate Cake

This decadent chocolate cake is surely going to steal your taste buds. This rich and moist chocolate cake is topped with a velvety chocolate ganache.

Ingredients

• ¾ cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¾ tsp baking powder
• ½ tsp salt
• 2 cups granulated sugar
• 2 tsp vanilla extract
• 1 ½ cups milk

Chocolate-Sour Cream Frosting:

• 12 ounce package semisweet chocolate chips
• ½ cup butter
• 8 ounces sour cream
• 4 ½ cups sifted powdered sugar

Method

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of three 8-inch round baking pans. Line the bottom of the pans with parchment paper. Grease and lightly flour parchment paper and sides of pans.
• Preheat the oven to 350 degrees F. In a mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
• In a mixing bowl, beat butter on high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
• Bake for 35 to 40 minutes. Cool cake layers in pans for 10 minutes. Remove from pans and peel off parchment paper. Cool thoroughly on wire racks. Frost with desired frosting.

Comet's Peanut Butter and Jelly Cupcakes

Comet is the Tanner family dog. It was a beloved character in the show. These delightful treats feature a peanut butter-infused cupcake base filled with a dollop of strawberry jam.

Ingredients

Cupcakes

• One box White Cake Mix
• 1/4 cup creamy peanut butter
• 3 tbsp jelly

Peanut Butter Frosting

• 3 tbsp butter
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup jelly

Method

• Preheat the oven to 375 degrees. Prepare the cupcake batter according to directions. Bake in cupcake liners for approximately 16 minutes. Allow to cool in the pan for 5 minutes. Then remove the wire rack to continue cooling.
• Once cupcakes are completely cooled, spoon the peanut butter and jelly into a pastry bag using a smaller round tip. Insert tip into the center of the cupcake and fill with the peanut butter & jelly mixture. Set aside and continue filling the remaining cupcakes.

Peanut Butter Frosting

• Add the room temperature butter to a bowl. Beat over medium speed until butter is creamy. Add in the peanut butter and continue to beat over medium speed until completely combined with the butter. Will be a creamy mixture.
• Add in the powdered sugar and the vanilla extract. Mix over medium speed until completely combined. Then beat with high speed until the frosting is light and fluffy.
• Spoon the frosting into a pastry bag to pipe onto cupcakes or frost with a knife. Spoon a teaspoon of jelly onto the tops of the cupcakes if desired. Serve and enjoy.

Michelle's Rainbow Sprinkle Cookies

Capture her vibrant personality with Michelle's Rainbow Sprinkle Cookies. These soft and chewy sugar cookies are loaded with colorful sprinkles, reflecting Michelle's love for all things bright and cheerful.

Ingredients

• 167 g unsalted butter, softened
• 134 g vanilla sugar
• 104 g brown sugar
• 8 g molasses
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 300 g bread flour
• 1/2 tsp baking soda
• 110 g sprinkles

Method

• In a mixing bowl of a stand mixer. Combine the butter, brown sugar, vanilla sugar, salt, and molasses on medium speed for 7 minutes.
• Add in the egg and vanilla extract beat for an additional 4-5 minutes. Add the flour and baking soda and mix well.
• With the mixer on, add in the sprinkles until thoroughly mixed. Line a small cookie sheet with parchment paper and scoop the cookie dough out using a dough scooper. Wrap with plastic wrap and chill for 30 minutes.
• Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the dough on the sheet about 2 inches apart. Bake for 10 minutes. Once the cookies are done baking, take them out of the oven and bang the cookie sheet two times on the stove or flat surface. Enjoy!

Danny's "Clean Sweep" Lemon Bars

Danny's "Clean Sweep" Lemon Bars is a zesty twist on a classic treat. The buttery crust provides the perfect foundation for a tangy lemon filling, creating a dessert that's as clean and crisp as Danny's immaculate household.

Ingredients

Crust

• 3/4 cup whole wheat flour
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1/4 tsp kosher salt

Filling

• 6 eggs
• 4 tsp lemon zest
• 1/2 cup lemon juice
• 1/3 cup honey
• 1/4 tsp kosher salt
• 4 tsp coconut flour

Method

Crust

• Preheat the oven to 350 F. In a bowl, combine wheat flour, coconut oil, maple syrup and salt. Mix well until wet, but firm consistency is formed.
• Line an 8x8 ceramic pan with parchment paper. Press dough into a lined pan. Bake for 20 minutes and set through. Let cool.

Filling

• While the crust is baking, combine eggs, lemon zest, lemon juice, honey, salt and coconut flour. Beat until a smooth, liquid batter is formed. Pour mixture on top of the cooled crust and bake for 30 minutes. Cool completely then chill for 4 hours.
• Remove bars from pan, cut into 16 squares and top with a shake of powdered sugar. Serve.

DJ's Double Chocolate Muffins

These moist and indulgent muffins combine the richness of dark and white chocolate for a double-chocolate delight. Add a sprinkle of mini chocolate chips on top for a burst of sweetness.

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup chocolate chips
• 1 cup milk
• 2 eggs
• 1/2 tsp vanilla extract
• 1/3 cup oil

Method

• Preheat your oven to 350℉ and prepare a 12-cup muffin tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt and chocolate chips.
• Into a mixing bowl add the milk, eggs, vanilla and oil. Whisk well. Add the liquid ingredients and mix everything together.
• Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips.
• Bake for about 23-25 minutes, let it cool and enjoy.