This layered cake had literally seven types of chocolate in it!! I worked for Red Lobster for years, but never quite was able to duplicate the recipe and then they got rid of it! SO CRUEL!!Does anyone have a take-off recipe for Red Lobster's old dessert called Sensational Seven?
Maybe this will help your craving, there are alot of steps but well worth the work, I've made this several times and my favorite is to top it with strawberries.
Dobosh Torte (seven Layer Torte)
For Cake
7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioners' sugar (1 pound)
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
For FROSTING AND FILLING
1/2 lb good quality semisweet chocolate or bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks
2 tablespoons confectioners' sugar
Prep:
To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
Sprinkle with flour.
Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
On the floured area trace a 9-inch circle.
(Use any 9-inch circular object as a pattern: the bottom of a 9-inch spring form pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
Set aside.
Place rack in the center of the oven and preheat to 450 degrees.
In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
Reduce speed and gradually add sugar.
Increase speed to high again and and beat for 5 minutes or until very thick.
Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
Mix in the lemon juice and remove from the mixer.
(The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
Then fold in a few large spoonfuls three or four times til the mixture lightens.
Gently fold in the remaining whites.
With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
Using the back of the spoon, spread the batter thin, slowly rotating the paper with your left hand as you spread the batter with your right hand.
Make it thin, but do not leave any holes in it.
A 1/4- inch thickness should give you seven layers.
Do not make the edges too thin.
Follow the lines closely, but don't worry, the edges can be trimmed later.
Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
If the layers are thicker than mine are, they will take longer to bake.
If they are not baked long enough they will stick to the foil or paper.
Repeat with remaining layers.
If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
(Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
Cooled layers may be trimmed to even the edges.
Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
Cut around with a small sharp knife and then cut with scissors.
FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
Remove from heat, stir until smooth, and set aside to cool completely.
In small bowl of electric mixer cream the butter.
Add vanilla and egg yolks and beat well.
Add sugar and cooled chocolate.
Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
Place four strips of wax paper around the outer edges of a cake plate.
Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
Continue icing the layers, stacking them as evenly as possible.
Spread the remaining chocolate smoothly around the sides first and then over the top.
Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
Store in refrigerator and serve cold.
NOTES:If you use baking pan liner paper it must be buttered and floured for this recipe or the layers will stick to it.
This is a very firm cake; use a sharp heavy knife for serving.
Dobosh Torte may be made a day ahead, or it may be frozen.
For a variation you can put Cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.Does anyone have a take-off recipe for Red Lobster's old dessert called Sensational Seven?
have you tried googling for it ???
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Monday, December 28, 2009
Can you give me the recipe to your absolute favorite food or dessert?
I will share a recipe if you want.Can you give me the recipe to your absolute favorite food or dessert?
SPICY SHRIMP COCKTAIL
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
1 fresh jalapeno, diced
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 large bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
6-8 lemons
saltine crackers
In a bowl, add shrimp and squeeze lemon juice from 1 or 2 lemons on it. Put back in fridge.
In a large stock pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, jalapeno, garlic, onion, tomatoes. Stir content until completely mixed.
Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).
In a bowl, Add the tomato mixture into the mug then add a serving of the chilled shrimp and serving of avocado. Serve chilled and with crackers.
To make the cocktail hotter, add more hot sauce.
To make tangier, add more lemon juice and ketchup.
Serves 4-6Can you give me the recipe to your absolute favorite food or dessert?
this is delicious...sorry I can't really provide any EXACT amounts or cooking times, cause i just make it up as it comes when i do it. you just gotta try and see while doing it, if it's too liquid and add as much spices as you like. when you taste or smell the spices separately in advance, you can figure out if you like them to come out a lot or rather not that much.
CANARD CURRY
2 breasts of canard (around 20 oz)
1 lb. lychee (can is good)
1 eggplant
2 red bell pepper
1 onion
1 glass/can bamboo sprouts
1 can coconut milk or cream
fresh cilantro green
basil leaves (if available, use thai basil)
fresh garlic
a little ginger and ground cumin
olive oil
AND: red curry - you can mix it yourself or buy ready powder or paste, but make sure that it contains the following: chili powder, coriander seed, cumin, galangal, kaffir lime peel or leaf, lemon grass, garlic, onion, black pepper, mace
1. squeeze the garlic and the ginger (or cut very fine) and mix it with cumin, oil and red curry
2. clean the canard from feather leftovers (of course), carve the skin and marinate it for at least two hours
3. heat up the oven to 400掳
4. cut all other ingredients into your most favourite size and shape, except: do not cut the lychees and cut the herbs as fine as possible
5. sear the canard (fry with high temperature) in a pan (on the stove) with some olive oil for a few minnutes on each side, until it gets a golden brown colour, collect the canard fat
6. bake the canard in the heated oven after searing for another 10 minutes, collect the canard fat
7. after taking the canard out of the oven, let it sit for another 10 minutes before you cut it in slices
8. fry the veggies (eggplant, bell pepper, onion, bamboo sprouts) with olive oil for a few minutes, they should still be firm
9. add the coconut milk, the herbs and the canard and cook for 5 minutes
10. add the lychee and cook another 2 minutes
%26gt; serve with rice
_______________________
dessert: caramelized ';any fruit'; (pineapple, cherries, oranges, strawberries, peach work good)
you need sugar, butter, some juice, rum, amaretto and the fruit
put sugar and butter (approximately same amount) in a pan (not coated), stir and let the sugar melt and get brown colour - be careful! as soon as the sugar becomes a little brown, it tends to burn very fast and turn dark brown.
add the juice (orange is best, but if you have the same juice as fruit, take it) and the amaretto and try to get a thick sauce (that is the most difficult part...practice makes perfect). add the fruit. warm up the rum in a laddle (2 or 3 measures), light it and pour it over the fruit and sauce (if it is a little dark, you can see the blue flame...don't worry it will stop burning after a few seconds)
%26gt;serve with pancakes, angel cake or cookies and, if you like, ice cream
Try tzatziki (greek): yoghurt with sliced cucumber and moshed garlic.
sure: call the local pizza place
re: I like pizza and that is what I do
One of my fav foods is... on a warm day pick a ripe tomato from the vine and take a big bite...jucy and sweet and deeply flavourfull satisfying and full of vit c yummmmm
A summertime favorite. Simple and refreshing.
Lemon Fluff Dessert
yield 12 servings
1 large box of lemon Jello
2 cups of boiling water
1 1/2 cans of evaporated milk
4 tablespoons lemon juice
1 cup sugar
1 teaspoon vanilla extract
graham cracker crust
Chill evaporated milk in fridge till very cold.
Add 2 cups boiling water to Jello.
Chill and set until consistency of syrup.
Whip the chilled canned milk in mixing bowl at high speed until thick as whipped cream.
Add sugar and vanilla extract.
Add lemon juice to the Jello and pour it slowly into the whipped milk, beating constantly at high speed.
When the Jello mixture is well blended with the milk, pour over one layer of graham cracker crumbs in a large square pan.
Add a top layer of crust and chill for 4-6 hours or until firm.
Cut in squares and serve.
Use 2 pkgs graham crackers, 2 Tbls butter and 1/4 cup sugar to form crumbs.
You can substitute vanilla wafers for the graham crackers or add toasted coconut to the graham crackers.
Add canned mandarin orange slices (drained), pineapple tidbits (drained), sliced banana to the Jello mixture before pouring over the crust. Experiment with the ingredients to make it your own.
Now what recipe did you say you could swap with this recipe?
Friends recipe.
Core an apple,but not all the way.
Basically no seeds or funny tasting middle,put no hole all the way through the apple.
Wash it out, then add cinnamon and uncooked oatmeal in the little hole.
Cook in microwave for 2 min,then another 2 min.
Cottage cheese, cool whip and cherry jello mix it all together and let refridgerate over night or until chilled.. You can also add fruit if you like.
SPICY SHRIMP COCKTAIL
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
1 fresh jalapeno, diced
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 large bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
6-8 lemons
saltine crackers
In a bowl, add shrimp and squeeze lemon juice from 1 or 2 lemons on it. Put back in fridge.
In a large stock pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, jalapeno, garlic, onion, tomatoes. Stir content until completely mixed.
Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).
In a bowl, Add the tomato mixture into the mug then add a serving of the chilled shrimp and serving of avocado. Serve chilled and with crackers.
To make the cocktail hotter, add more hot sauce.
To make tangier, add more lemon juice and ketchup.
Serves 4-6Can you give me the recipe to your absolute favorite food or dessert?
this is delicious...sorry I can't really provide any EXACT amounts or cooking times, cause i just make it up as it comes when i do it. you just gotta try and see while doing it, if it's too liquid and add as much spices as you like. when you taste or smell the spices separately in advance, you can figure out if you like them to come out a lot or rather not that much.
CANARD CURRY
2 breasts of canard (around 20 oz)
1 lb. lychee (can is good)
1 eggplant
2 red bell pepper
1 onion
1 glass/can bamboo sprouts
1 can coconut milk or cream
fresh cilantro green
basil leaves (if available, use thai basil)
fresh garlic
a little ginger and ground cumin
olive oil
AND: red curry - you can mix it yourself or buy ready powder or paste, but make sure that it contains the following: chili powder, coriander seed, cumin, galangal, kaffir lime peel or leaf, lemon grass, garlic, onion, black pepper, mace
1. squeeze the garlic and the ginger (or cut very fine) and mix it with cumin, oil and red curry
2. clean the canard from feather leftovers (of course), carve the skin and marinate it for at least two hours
3. heat up the oven to 400掳
4. cut all other ingredients into your most favourite size and shape, except: do not cut the lychees and cut the herbs as fine as possible
5. sear the canard (fry with high temperature) in a pan (on the stove) with some olive oil for a few minnutes on each side, until it gets a golden brown colour, collect the canard fat
6. bake the canard in the heated oven after searing for another 10 minutes, collect the canard fat
7. after taking the canard out of the oven, let it sit for another 10 minutes before you cut it in slices
8. fry the veggies (eggplant, bell pepper, onion, bamboo sprouts) with olive oil for a few minutes, they should still be firm
9. add the coconut milk, the herbs and the canard and cook for 5 minutes
10. add the lychee and cook another 2 minutes
%26gt; serve with rice
_______________________
dessert: caramelized ';any fruit'; (pineapple, cherries, oranges, strawberries, peach work good)
you need sugar, butter, some juice, rum, amaretto and the fruit
put sugar and butter (approximately same amount) in a pan (not coated), stir and let the sugar melt and get brown colour - be careful! as soon as the sugar becomes a little brown, it tends to burn very fast and turn dark brown.
add the juice (orange is best, but if you have the same juice as fruit, take it) and the amaretto and try to get a thick sauce (that is the most difficult part...practice makes perfect). add the fruit. warm up the rum in a laddle (2 or 3 measures), light it and pour it over the fruit and sauce (if it is a little dark, you can see the blue flame...don't worry it will stop burning after a few seconds)
%26gt;serve with pancakes, angel cake or cookies and, if you like, ice cream
Try tzatziki (greek): yoghurt with sliced cucumber and moshed garlic.
sure: call the local pizza place
re: I like pizza and that is what I do
One of my fav foods is... on a warm day pick a ripe tomato from the vine and take a big bite...jucy and sweet and deeply flavourfull satisfying and full of vit c yummmmm
A summertime favorite. Simple and refreshing.
Lemon Fluff Dessert
yield 12 servings
1 large box of lemon Jello
2 cups of boiling water
1 1/2 cans of evaporated milk
4 tablespoons lemon juice
1 cup sugar
1 teaspoon vanilla extract
graham cracker crust
Chill evaporated milk in fridge till very cold.
Add 2 cups boiling water to Jello.
Chill and set until consistency of syrup.
Whip the chilled canned milk in mixing bowl at high speed until thick as whipped cream.
Add sugar and vanilla extract.
Add lemon juice to the Jello and pour it slowly into the whipped milk, beating constantly at high speed.
When the Jello mixture is well blended with the milk, pour over one layer of graham cracker crumbs in a large square pan.
Add a top layer of crust and chill for 4-6 hours or until firm.
Cut in squares and serve.
Use 2 pkgs graham crackers, 2 Tbls butter and 1/4 cup sugar to form crumbs.
You can substitute vanilla wafers for the graham crackers or add toasted coconut to the graham crackers.
Add canned mandarin orange slices (drained), pineapple tidbits (drained), sliced banana to the Jello mixture before pouring over the crust. Experiment with the ingredients to make it your own.
Now what recipe did you say you could swap with this recipe?
Friends recipe.
Core an apple,but not all the way.
Basically no seeds or funny tasting middle,put no hole all the way through the apple.
Wash it out, then add cinnamon and uncooked oatmeal in the little hole.
Cook in microwave for 2 min,then another 2 min.
Cottage cheese, cool whip and cherry jello mix it all together and let refridgerate over night or until chilled.. You can also add fruit if you like.
What is the recipe for ';sex in a pan'; dessert?
I had this once and i really loved it! i know it has chocolate and vanilla pudding, and it had skor pieces.What is the recipe for ';sex in a pan'; dessert?
Sex in A Pan :
(some of a scrumptious dessert... )
1/2 cup butter or margarine, melted
1 cup pecans chopped
1 1/2 cup graham cracker crumbs
8 ounces cream cheese
4 cups whipped topping, prepared cool whip, divided, thawed
3 ounces pudding mix, instant chocolate
3 ounces pudding mix, instant vanilla
3 cups milk
1 ounce chocolate unsweetened (one square)
1 cup powdered sugar
how to:
-- Mix well margarine or butter, pecans and graham wafer crumbs and pat into 9x13 inch (22x33 cm) pan. Bake at 350 degrees F (180 degrees C) till lightly brown, about 20 minutes. Cool completely. Beat together cream cheese, icing sugar and 1 cup (250 ml) of Cool Whip. Spoon onto baked layer. Mix both puddings with milk and beat as per package directions. Let pudding almost thicken and pour over second layer. Put remainder of Cool Whip on top and swirl melted chocolate throughout topping.
** This freezes well if kept tightly covered. Just cut off what you would like and keep the rest frozen. :)
~ If you like, for even more flavour, you can both stir in and garnish with Skor Toffee candy bar pieces.... ;)
``What is the recipe for ';sex in a pan'; dessert?
Although this particular recipe doesn't call for the skor pieces, you could easily incorporate them.
Sex in a Pan
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1/2 cup finely chopped pecans
* 1/2 cup butter, melted
* 1 (8 ounce) package cream cheese, softened
* 1 cup confectioners' sugar
* 1 cup whipping cream
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 1/2 cups milk
* 1 (3.4 ounce) package instant vanilla pudding mix
* 1 1/2 cups milk
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix together flour and white sugar. Add chopped nuts if desired. Stir in melted butter or margarine until all ingredients are combined. Press mixture into a 9x13 inch pan.
Bake in preheated oven for 15 minutes. Allow to cool.
Beat together cream cheese and confectioners sugar until smooth. Spread over cooled crust.
Whip cream until stiff peaks form. Spread half of whipped cream over cream cheese layer. In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. Pour over whipped cream layer. In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. Pour over chocolate layer. Top with remaining whipped cream. Chill overnight.
SEX IN A PAN
Printed from COOKS.COM
--------------------------------------鈥?br>
1 c. flour
1 c. chopped nuts
1/2 c. melted butter
8 oz. pkg. cream cheese
1 c. powdered sugar
1 lg. tub Cool Whip
3 oz. pkg. instant chocolate pudding
3 oz. pkg. instant vanilla pudding
3 c. cold milk
Combine flour, nuts and melted butter. Pat into a pan and bake at 350 degrees for 15 to 20 minutes. Cool. Combine cream cheese, powdered sugar and Cool Whip. Spread on cooled base. Combine puddings and milk. Let set 5 minutes. Add to second layer. Top with Cool Whip and chopped nuts. Refrigerate overnight or freeze and thaw before serving. Enjoy!
I think you could just add the crushed skors candy to it, like maybe three or four candy bars?
Recipe for Sex in a Pan:
1) Make self naked
2) Spread puddings over self
3) Crumble skors over self
4) Place self in pan before loved one
For best results, serve with tequila.
Sex in A Pan :
(some of a scrumptious dessert... )
1/2 cup butter or margarine, melted
1 cup pecans chopped
1 1/2 cup graham cracker crumbs
8 ounces cream cheese
4 cups whipped topping, prepared cool whip, divided, thawed
3 ounces pudding mix, instant chocolate
3 ounces pudding mix, instant vanilla
3 cups milk
1 ounce chocolate unsweetened (one square)
1 cup powdered sugar
how to:
-- Mix well margarine or butter, pecans and graham wafer crumbs and pat into 9x13 inch (22x33 cm) pan. Bake at 350 degrees F (180 degrees C) till lightly brown, about 20 minutes. Cool completely. Beat together cream cheese, icing sugar and 1 cup (250 ml) of Cool Whip. Spoon onto baked layer. Mix both puddings with milk and beat as per package directions. Let pudding almost thicken and pour over second layer. Put remainder of Cool Whip on top and swirl melted chocolate throughout topping.
** This freezes well if kept tightly covered. Just cut off what you would like and keep the rest frozen. :)
~ If you like, for even more flavour, you can both stir in and garnish with Skor Toffee candy bar pieces.... ;)
``What is the recipe for ';sex in a pan'; dessert?
Although this particular recipe doesn't call for the skor pieces, you could easily incorporate them.
Sex in a Pan
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1/2 cup finely chopped pecans
* 1/2 cup butter, melted
* 1 (8 ounce) package cream cheese, softened
* 1 cup confectioners' sugar
* 1 cup whipping cream
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 1/2 cups milk
* 1 (3.4 ounce) package instant vanilla pudding mix
* 1 1/2 cups milk
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix together flour and white sugar. Add chopped nuts if desired. Stir in melted butter or margarine until all ingredients are combined. Press mixture into a 9x13 inch pan.
Bake in preheated oven for 15 minutes. Allow to cool.
Beat together cream cheese and confectioners sugar until smooth. Spread over cooled crust.
Whip cream until stiff peaks form. Spread half of whipped cream over cream cheese layer. In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. Pour over whipped cream layer. In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. Pour over chocolate layer. Top with remaining whipped cream. Chill overnight.
SEX IN A PAN
Printed from COOKS.COM
--------------------------------------鈥?br>
1 c. flour
1 c. chopped nuts
1/2 c. melted butter
8 oz. pkg. cream cheese
1 c. powdered sugar
1 lg. tub Cool Whip
3 oz. pkg. instant chocolate pudding
3 oz. pkg. instant vanilla pudding
3 c. cold milk
Combine flour, nuts and melted butter. Pat into a pan and bake at 350 degrees for 15 to 20 minutes. Cool. Combine cream cheese, powdered sugar and Cool Whip. Spread on cooled base. Combine puddings and milk. Let set 5 minutes. Add to second layer. Top with Cool Whip and chopped nuts. Refrigerate overnight or freeze and thaw before serving. Enjoy!
I think you could just add the crushed skors candy to it, like maybe three or four candy bars?
Recipe for Sex in a Pan:
1) Make self naked
2) Spread puddings over self
3) Crumble skors over self
4) Place self in pan before loved one
For best results, serve with tequila.
Does anybody know the recipe or name of this dessert?
I had this Italian dessert that was basically pudding with raspberries on top. The pudding was made from cream. I know this is really vague but that's all I remember. Does anybody know what I might be thinking of?Does anybody know the recipe or name of this dessert?
Zabaglione is a creamy type Italian dessert most often served with berries It actually does not have any cream in it, but has a very creamey taste. You can look this up on recipe site. All recipes,com Good luck!Does anybody know the recipe or name of this dessert?
zabaglione? I'll put what I find up here for you: http://www.elise.com/recipes/archives/00鈥?/a>
Hahha wow, someone actually thought it was Tiramisu! That is faaar from it lol
The others are right it is Zabaglione.
Yummy :)
It might have been pannacotta which translates as ';cooked cream';.
ltaliano puudigano de creme with rasberiano
Sounds like Tiramisu.
Here is a recipe, hope it helps and enjoy. :)
Mmmmmmmm.
INGREDIENTS:
* 6 egg yolks
* 1 1/4 cups white sugar
* 1 1/4 cups mascarpone cheese
* 1 3/4 cups heavy whipping cream
* 2 (12 ounce) packages ladyfingers
* 1/3 cup coffee flavored liqueur
*
* 1 teaspoon unsweetened cocoa powder, for dusting
* 1 (1 ounce) square semisweet chocolate
DIRECTIONS
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Zabaglione is a creamy type Italian dessert most often served with berries It actually does not have any cream in it, but has a very creamey taste. You can look this up on recipe site. All recipes,com Good luck!Does anybody know the recipe or name of this dessert?
zabaglione? I'll put what I find up here for you: http://www.elise.com/recipes/archives/00鈥?/a>
Hahha wow, someone actually thought it was Tiramisu! That is faaar from it lol
The others are right it is Zabaglione.
Yummy :)
It might have been pannacotta which translates as ';cooked cream';.
ltaliano puudigano de creme with rasberiano
Sounds like Tiramisu.
Here is a recipe, hope it helps and enjoy. :)
Mmmmmmmm.
INGREDIENTS:
* 6 egg yolks
* 1 1/4 cups white sugar
* 1 1/4 cups mascarpone cheese
* 1 3/4 cups heavy whipping cream
* 2 (12 ounce) packages ladyfingers
* 1/3 cup coffee flavored liqueur
*
* 1 teaspoon unsweetened cocoa powder, for dusting
* 1 (1 ounce) square semisweet chocolate
DIRECTIONS
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Whats the recipe for an angel food cake/strawberry dessert?
None of the recipes online i found can match to one of the directions i can remember: you rip up the cake. not cut into cubes or anything else, you rip it. can somebody help me?Whats the recipe for an angel food cake/strawberry dessert?
Strawberry Angel Food Trifle
1 Package Angel Food Cake mix (or readymade angel food cake)
2 8 oz Package Cream Cheese softened
1 Cup Sugar
1 8 oz Container Whipped Cream
1 Quart Strawberries Fresh, although frozen will work, but it will not be as good.
1 18 oz Jar Strawberry Glaze
Bake the cake and allow it to cool. Crumble cake in 9 x 13 inch dish or clear glass trifle dish. In a medium bowl, cream the sugar and cream cheese until fluffy.
Smash cake crumbs with hands. Spread the sweetened cream cheese over cake. In a bowl, combine glaze and strawberries. Stir until strawberries are evenly coated. Spread mixture over cream cheese layer. Chill at least 30 minutes.
------------
And
http://www.calstrawberry.com/recipes/rec鈥?/a>Whats the recipe for an angel food cake/strawberry dessert?
not sure of that recipie but sometime maybe you can try this No bake cheesecake*
2 cups honey maid graham crumbs
1/3 cup margarine (melted)
4 pkgs. Philadelphia cream cheese spread (softened)
1 cup plus 2 tbsp. sugar, divided
1/2 cup Pure Strawberry Jam
15 fresh strawberries, chopped
3 cups thawed cool whip-light whipped topping
Mix graham crumbs and margarine, press into bottom of 13x9'; pan. Refrigerate while preparing filling
Beat cream cheese spread and 1 cup of the sugar in large bowl with electric mixer until well blended. Add jam, mix well, Place strawberries and remaining 2 tbsp. sugar in small bowl ; mash with fork. Stir strawberry mixture and whipped topping into cream cheese mixture. Spoon over crust. Cover*
Refrigerate for 4 hrs. our until firm
Store in refrigerator
Makes 1 servings (1 piece each)
======================================鈥?br>
OR Date %26amp; Raisin streusel cake
2 cups post selects= Date and Raisin Pecan Crunch Cereal
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
1 pkg (2 layer size) yellow cake mix
1 cup sour cream
4 eggs
1/2 cup oil
Preheat oven to 350F.....Grease and flour 10 inch tube pan, set aside
Mix cereal, sugar and cinnamon, set aside. Beat cake mix , sour cream, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed for 4 min*
Pour half of the batter into prepared pan, sprinkle with half of the ceral mixture. Repeat layers, Gently press cereal mixture into batter with back of spoon to secure
Bake 1 hr to 1 hr 5min...or until wooden toothpick inserted near centre comes out clean.
Cool in pan 10min
Invert cake onto plate.....gently remove pan.
Return cake to wire rack, top side up..Cool Completely
Makes 16servings 1 slice each
Special extra- mix 1/4 cup icing sugar and 1 tbsp. lemon juice until well blended, drizzle over cooled cake*~:)
http://www.cookingforengineers.com/recip鈥?/a>
I couldn't find a recipe where you ripped the cake.... Unless you means just tearing the cake up...you could also try
http://allrecipes.com/Recipe/Strawberry-鈥?/a>
This recipe is like a ripped up cake with strawberries on it. It looks delicious.
recipezaar.com has the recipe for free, go there.
u use egg whites and go WHIP, WHIP WHIP Aand they turn into teh cakes.
Strawberry Angel Food Trifle
1 Package Angel Food Cake mix (or readymade angel food cake)
2 8 oz Package Cream Cheese softened
1 Cup Sugar
1 8 oz Container Whipped Cream
1 Quart Strawberries Fresh, although frozen will work, but it will not be as good.
1 18 oz Jar Strawberry Glaze
Bake the cake and allow it to cool. Crumble cake in 9 x 13 inch dish or clear glass trifle dish. In a medium bowl, cream the sugar and cream cheese until fluffy.
Smash cake crumbs with hands. Spread the sweetened cream cheese over cake. In a bowl, combine glaze and strawberries. Stir until strawberries are evenly coated. Spread mixture over cream cheese layer. Chill at least 30 minutes.
------------
And
http://www.calstrawberry.com/recipes/rec鈥?/a>Whats the recipe for an angel food cake/strawberry dessert?
not sure of that recipie but sometime maybe you can try this No bake cheesecake*
2 cups honey maid graham crumbs
1/3 cup margarine (melted)
4 pkgs. Philadelphia cream cheese spread (softened)
1 cup plus 2 tbsp. sugar, divided
1/2 cup Pure Strawberry Jam
15 fresh strawberries, chopped
3 cups thawed cool whip-light whipped topping
Mix graham crumbs and margarine, press into bottom of 13x9'; pan. Refrigerate while preparing filling
Beat cream cheese spread and 1 cup of the sugar in large bowl with electric mixer until well blended. Add jam, mix well, Place strawberries and remaining 2 tbsp. sugar in small bowl ; mash with fork. Stir strawberry mixture and whipped topping into cream cheese mixture. Spoon over crust. Cover*
Refrigerate for 4 hrs. our until firm
Store in refrigerator
Makes 1 servings (1 piece each)
======================================鈥?br>
OR Date %26amp; Raisin streusel cake
2 cups post selects= Date and Raisin Pecan Crunch Cereal
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
1 pkg (2 layer size) yellow cake mix
1 cup sour cream
4 eggs
1/2 cup oil
Preheat oven to 350F.....Grease and flour 10 inch tube pan, set aside
Mix cereal, sugar and cinnamon, set aside. Beat cake mix , sour cream, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed for 4 min*
Pour half of the batter into prepared pan, sprinkle with half of the ceral mixture. Repeat layers, Gently press cereal mixture into batter with back of spoon to secure
Bake 1 hr to 1 hr 5min...or until wooden toothpick inserted near centre comes out clean.
Cool in pan 10min
Invert cake onto plate.....gently remove pan.
Return cake to wire rack, top side up..Cool Completely
Makes 16servings 1 slice each
Special extra- mix 1/4 cup icing sugar and 1 tbsp. lemon juice until well blended, drizzle over cooled cake*~:)
http://www.cookingforengineers.com/recip鈥?/a>
I couldn't find a recipe where you ripped the cake.... Unless you means just tearing the cake up...you could also try
http://allrecipes.com/Recipe/Strawberry-鈥?/a>
This recipe is like a ripped up cake with strawberries on it. It looks delicious.
recipezaar.com has the recipe for free, go there.
u use egg whites and go WHIP, WHIP WHIP Aand they turn into teh cakes.
Where can I get recipes for fast and easy desserts that look really fancy?
BANANAS FLAMBE :
butter
bananas
dark rum
sugar (a little)
Cut the bananas in 2, in their lenghts.
In a pan, put butter and the bananas.
Sprinkle them with a little sugar. Cook both sides, but careful, they need to stay firm.
Pour some dark rum on top and light the fire.
Turn them while burning, and tada, a delicious dessert. Very rich, but yummy
You can do the same withe apples
Bon app茅titWhere can I get recipes for fast and easy desserts that look really fancy?
make a jelly and decorate it with whipped cream and chocolate shavings, cherries and 100s and 1000sWhere can I get recipes for fast and easy desserts that look really fancy?
Theres one dessert that i just found..
Roasted Bananas with Chocolate yoghurt cream, seems pretty original!
Heres the link:
http://food.yahoo.com/recipes/eatingwell鈥?/a>
Also, Honey Pineapple Sherbert..seems like a nice dinner party idea!
Heres the link:
http://food.yahoo.com/recipes/taste-of-h鈥?/a>
Just thought i'd give you some original ideas!!
xox
This chocolate souffl茅 is a recipe that I actually worked out of an old mousse recipe. It worked the first time I did it and I鈥檝e never changed it.
It鈥檚 one of the EASIEST and BEST recipes that I have. It鈥檚 just chocolate, espresso and enough egg to make it poof.
It may seem like a long recipe, but it's not, just a lot of tips and babbling.
Ingredients
3 1/2 tablespoons strong espresso, freshly brewed
5 oz bittersweet chocolate
3 tablespoons granulated sugar
4 egg whites
3 egg yolks
Butter and extra granulated sugar [to coat ramekins]
1 tablespoon powdered sugar [garnish]
Method
Preheat the oven to 400掳
Brew the espresso 鈥?make it strong!
Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl [or any heatproof mixing bowl] over simmering water until the temperature of the chocolate is that of a warm bath, but nowhere near boiling.
While the chocolate is melting, thoroughly butter the insides of four 5-oz ramekins all the way to the top; thoroughly coat with granulated sugar by pouring in a couple tablespoons of sugar, then pouring it out slowly while turning the ramekin in your hand. The unbroken butter 鈥?sugar coating is essential to the even, columnar rising of your souffl茅.
In a clean, dry mixing bowl [a copper one if you have it], whip the egg whites until frothy. Add the 3 tablespoons granulated sugar and beat until they hold a soft peak 鈥?but not until it forms a hard peak.
Tip: A softer consistency folds easier and rises better, so don鈥檛 over beat.
As soon as you鈥檝e finished the whites, beat the yolks into the melted chocolate. Continue to stir while adding the hot espresso.
Immediately fold the beaten whites into the chocolate, gently but thoroughly, a good dozen and a half strokes should do it.
Fill the ramekins with the batter, just to the top, and bake 8 to 9 minutes.
Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.
Note: A copper bowl might make a marginally better meringue, but it鈥檚 by no means required. Egg whites beaten in a clean copper bowl are more stable, but they take longer to whip. The copper bowl is mostly an affection, just another of the needlessly daunting myths about souffl茅s. Souffl茅s simply take a little practice. And, sure you can peek in at them; just don鈥檛 slam the oven door.
This site has some excellent recipes:
http://www.gourmet-food-revolution.com/e鈥?/a>
Here's an easy dessert %26amp; it's great for diabetics. Its called: ';Banana Split Cake';, and you don't have to cook it in the oven.
2 cups reduced fat graham cracker crumbs
5 tablespoons reduced fat margarine melted
1 can (12 oz) cold reduced fat evaporated milk
1/4 cup cold fat free milk
2 pkgs (1 oz ea.) sugar free instant vanilla pudding mix
2 medium firm bananas, sliced
1 can (20 ozs) unsweetened crushed pineapple, drained
1 carton (8 oz) reduced fat frozen whipped topping, thawed
3 tablespoons chopped walnuts
3 tablespoons chocolate syrup
5 maraschino cherries, quartered
Combine cracker crumbs %26amp; margarine, press onto the bottom of a 13 x 9 in dish coated with nonstick cooking spray. In a bowl, whisk the evaporated milk, fat free milk %26amp; pudding mixes for 2 min. Spread pudding evenly over crust. Layer with bananas, pineapple %26amp; whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hr. before cutting. Yields: 15 servings.
It's delicious!!!! Everyone will love it!!!!domain names
butter
bananas
dark rum
sugar (a little)
Cut the bananas in 2, in their lenghts.
In a pan, put butter and the bananas.
Sprinkle them with a little sugar. Cook both sides, but careful, they need to stay firm.
Pour some dark rum on top and light the fire.
Turn them while burning, and tada, a delicious dessert. Very rich, but yummy
You can do the same withe apples
Bon app茅titWhere can I get recipes for fast and easy desserts that look really fancy?
make a jelly and decorate it with whipped cream and chocolate shavings, cherries and 100s and 1000sWhere can I get recipes for fast and easy desserts that look really fancy?
Theres one dessert that i just found..
Roasted Bananas with Chocolate yoghurt cream, seems pretty original!
Heres the link:
http://food.yahoo.com/recipes/eatingwell鈥?/a>
Also, Honey Pineapple Sherbert..seems like a nice dinner party idea!
Heres the link:
http://food.yahoo.com/recipes/taste-of-h鈥?/a>
Just thought i'd give you some original ideas!!
xox
This chocolate souffl茅 is a recipe that I actually worked out of an old mousse recipe. It worked the first time I did it and I鈥檝e never changed it.
It鈥檚 one of the EASIEST and BEST recipes that I have. It鈥檚 just chocolate, espresso and enough egg to make it poof.
It may seem like a long recipe, but it's not, just a lot of tips and babbling.
Ingredients
3 1/2 tablespoons strong espresso, freshly brewed
5 oz bittersweet chocolate
3 tablespoons granulated sugar
4 egg whites
3 egg yolks
Butter and extra granulated sugar [to coat ramekins]
1 tablespoon powdered sugar [garnish]
Method
Preheat the oven to 400掳
Brew the espresso 鈥?make it strong!
Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl [or any heatproof mixing bowl] over simmering water until the temperature of the chocolate is that of a warm bath, but nowhere near boiling.
While the chocolate is melting, thoroughly butter the insides of four 5-oz ramekins all the way to the top; thoroughly coat with granulated sugar by pouring in a couple tablespoons of sugar, then pouring it out slowly while turning the ramekin in your hand. The unbroken butter 鈥?sugar coating is essential to the even, columnar rising of your souffl茅.
In a clean, dry mixing bowl [a copper one if you have it], whip the egg whites until frothy. Add the 3 tablespoons granulated sugar and beat until they hold a soft peak 鈥?but not until it forms a hard peak.
Tip: A softer consistency folds easier and rises better, so don鈥檛 over beat.
As soon as you鈥檝e finished the whites, beat the yolks into the melted chocolate. Continue to stir while adding the hot espresso.
Immediately fold the beaten whites into the chocolate, gently but thoroughly, a good dozen and a half strokes should do it.
Fill the ramekins with the batter, just to the top, and bake 8 to 9 minutes.
Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.
Note: A copper bowl might make a marginally better meringue, but it鈥檚 by no means required. Egg whites beaten in a clean copper bowl are more stable, but they take longer to whip. The copper bowl is mostly an affection, just another of the needlessly daunting myths about souffl茅s. Souffl茅s simply take a little practice. And, sure you can peek in at them; just don鈥檛 slam the oven door.
This site has some excellent recipes:
http://www.gourmet-food-revolution.com/e鈥?/a>
Here's an easy dessert %26amp; it's great for diabetics. Its called: ';Banana Split Cake';, and you don't have to cook it in the oven.
2 cups reduced fat graham cracker crumbs
5 tablespoons reduced fat margarine melted
1 can (12 oz) cold reduced fat evaporated milk
1/4 cup cold fat free milk
2 pkgs (1 oz ea.) sugar free instant vanilla pudding mix
2 medium firm bananas, sliced
1 can (20 ozs) unsweetened crushed pineapple, drained
1 carton (8 oz) reduced fat frozen whipped topping, thawed
3 tablespoons chopped walnuts
3 tablespoons chocolate syrup
5 maraschino cherries, quartered
Combine cracker crumbs %26amp; margarine, press onto the bottom of a 13 x 9 in dish coated with nonstick cooking spray. In a bowl, whisk the evaporated milk, fat free milk %26amp; pudding mixes for 2 min. Spread pudding evenly over crust. Layer with bananas, pineapple %26amp; whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hr. before cutting. Yields: 15 servings.
It's delicious!!!! Everyone will love it!!!!
10 POINTS!- What is your F A V O R I T E dessert recipe?
I'm trying to make somthing delcious for my bf. INCLUDE RECIPE! thankyou :)10 POINTS!- What is your F A V O R I T E dessert recipe?
If your boyfriend likes chocolate, he'll love GANACHE.
Chocolate Ganache is so great and so easy to make!
It is a terrific filling for cakes and it is also a great, yet very rich, dessert on its own. I love it topped with Oreo crumbles.
1 large bag milk chocolate chips
2 high quality dark chocolate bars, broken into pieces
1 cup heavy cream
Heat the heavy cream to hot. Do not boil, but make it very hot.
Put the chocolates into a blender.
Pour the heavy cream on top of the chocolate and let sit for 1 minute.
Then, blend on high for about 45 seconds until emulsified.
Pour into serving dishes and chill for about 2 hours, covered in saran wrap.
Top with crumbled oreos and whipped cream (optional).
You can also eat with fresh strawberries, raspberries, other kinds of cookies, in cakes, etc.10 POINTS!- What is your F A V O R I T E dessert recipe?
Mini Chocolate Lava Cakes
1 陆 cups semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
butter cooking spray
1 tablespoon cocoa powder
8 strawberries, cut into slices- optional
Preheat the oven to 375 degrees F.
Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.
Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.
*If serving, melt 陆 cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.
CREME CARMAEL (this is my bfs favourite)
Cooking Time 60 minutes
Ingredients (serves 6)
1 cup white sugar
600ml thickened cream
3/4 cup milk
2 teaspoons vanilla extract
3 eggs
2 egg yolks
1/2 cup caster sugar
Method
Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).
Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.
Preheat oven to 180掳C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.
Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.
Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.
Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate.Slice and serve.
CHOCOLATE PUDDING BAR
Ingredients (serves 6)
250g packet malt biscuits
3 x 80g Crunchie bars, refrigerated
395g can sweetened condensed milk
600ml thickened cream
drinking chocolate, to serve (optional)
Method
Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.
CHOCOLATE SWIRLED BAKED CHEESECAKE
Ingredients (serves 8)
250g pkt Arnott's choc ripple biscuits
100g butter, melted
500g cream cheese
300g sour cream
3/4 cup (175g) caster sugar
3 eggs
100g dark chocolate, melted
Method
Preheat oven to 160掳C. Process 250g pkt Arnott's choc ripple biscuits until crumbs form. Add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.
:) hope you can use one of these
tip: Sour cream offsets the sweetness in this scrumptious dessert and adds a nice tang.
Chocolate Chip Cookie Dough Cheesecake
Crust:
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
Cookie Dough:
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided use
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350*F (175*C) for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. Sprinkle with remaining chocolate chips.
Makes 12 to 14 servings.
i made this once before (with help) and it is sssooooo lovely and great for bf and gf! a fantastic treat for both of you! like your floating on a marshmellow cloud to chocolate Heaven! and it has a lovely texture!
Good luck! =)
Cream Cheese Chocolate Bars
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips
Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan. Prepare the cake as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled-effect. Sprinkle with chocolate chips and chopped nuts, if desired. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes
This ones really good and super easy to make.
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
BAKLAVA
SYRUP:
1 1/2 c. sugar
1 1/2 c. water
Juice from 1 lemon
1/2 c. honey
BAKLAVA:
1 lb. walnuts, coarsely ground
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. mini semi-sweet chocolate chips
1 lb. phyllo dough, cut in half
3/4 lb. (3 sticks) unsalted butter, melted
1. Make the syrup.
In a medium saucepan, over high heat, combine sugar, water and lemon juice.
Bring mixture to a boil and continue to boil for 10 minutes. Gradually add honey and simmer for five more minutes.
Remove and allow to reach room temperature.
2. Make Baklava.
Preheat oven to 325 degrees and grease 9';x13'; pan.
Combine walnuts, sugar, cinnamon, nutmeg and chocolate chips.
Use 15 to 17 sheets of phyllo dough. Line bottom of pan, brush each sheet with melted butter before placing in pan.
Sprinkle half of nut mixture over sheets. Cover with four more sheets of buttered phyllo dough. Sprinkle on the remaining nut mixture and cover with the remaining phyllo sheets, buttering each one as you put it on.
Score the top of the Baklava to form 1'; squares.
Bake for about 1 hour or until golden brown.
Slowly pour the cooled syrup over the hot Baklava. Serve at room temperature.
Important Notice: You must work quickly when layering the sheets or they will dry out very fast.
German Sweet Chocolate Pie
I usually make everything homemade but here's the easy version:
Buy pie crust, combine pecan pieces, brown sugar and butter into a crumble-type mixture and press into the uncooked crust. Bake til crust is golden brown. Cool, and fill with chocolate (not instant) pudding. Cool, and top w/ whipped cream. Garnish with a little of the pecan mixture. It's really, really good!
I recommend white chocolate raspberry cheesecake. Look it up on foodnetwork, it's difficulty is easy, and it's by santacafe. Sorry I couldn't include the link but my computer freaked out.
I love this recipe - it comes out great! Pretty easy, too.
Peach %26amp; Blueberry Pie. Yum!
http://www.foodnetwork.com/recipes/tyler鈥?/a>
Your boyfriend will love you for sharing this easy dessert that looks like you spent hours creating ~ NOT one person has ever NOT liked this yummy goodie...
http://www.recipezaar.com/35618
If your boyfriend likes chocolate, he'll love GANACHE.
Chocolate Ganache is so great and so easy to make!
It is a terrific filling for cakes and it is also a great, yet very rich, dessert on its own. I love it topped with Oreo crumbles.
1 large bag milk chocolate chips
2 high quality dark chocolate bars, broken into pieces
1 cup heavy cream
Heat the heavy cream to hot. Do not boil, but make it very hot.
Put the chocolates into a blender.
Pour the heavy cream on top of the chocolate and let sit for 1 minute.
Then, blend on high for about 45 seconds until emulsified.
Pour into serving dishes and chill for about 2 hours, covered in saran wrap.
Top with crumbled oreos and whipped cream (optional).
You can also eat with fresh strawberries, raspberries, other kinds of cookies, in cakes, etc.10 POINTS!- What is your F A V O R I T E dessert recipe?
Mini Chocolate Lava Cakes
1 陆 cups semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
butter cooking spray
1 tablespoon cocoa powder
8 strawberries, cut into slices- optional
Preheat the oven to 375 degrees F.
Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.
Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.
*If serving, melt 陆 cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.
CREME CARMAEL (this is my bfs favourite)
Cooking Time 60 minutes
Ingredients (serves 6)
1 cup white sugar
600ml thickened cream
3/4 cup milk
2 teaspoons vanilla extract
3 eggs
2 egg yolks
1/2 cup caster sugar
Method
Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).
Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.
Preheat oven to 180掳C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.
Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.
Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.
Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate.Slice and serve.
CHOCOLATE PUDDING BAR
Ingredients (serves 6)
250g packet malt biscuits
3 x 80g Crunchie bars, refrigerated
395g can sweetened condensed milk
600ml thickened cream
drinking chocolate, to serve (optional)
Method
Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.
CHOCOLATE SWIRLED BAKED CHEESECAKE
Ingredients (serves 8)
250g pkt Arnott's choc ripple biscuits
100g butter, melted
500g cream cheese
300g sour cream
3/4 cup (175g) caster sugar
3 eggs
100g dark chocolate, melted
Method
Preheat oven to 160掳C. Process 250g pkt Arnott's choc ripple biscuits until crumbs form. Add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.
:) hope you can use one of these
tip: Sour cream offsets the sweetness in this scrumptious dessert and adds a nice tang.
Chocolate Chip Cookie Dough Cheesecake
Crust:
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
Cookie Dough:
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided use
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350*F (175*C) for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. Sprinkle with remaining chocolate chips.
Makes 12 to 14 servings.
i made this once before (with help) and it is sssooooo lovely and great for bf and gf! a fantastic treat for both of you! like your floating on a marshmellow cloud to chocolate Heaven! and it has a lovely texture!
Good luck! =)
Cream Cheese Chocolate Bars
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips
Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan. Prepare the cake as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled-effect. Sprinkle with chocolate chips and chopped nuts, if desired. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes
This ones really good and super easy to make.
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
BAKLAVA
SYRUP:
1 1/2 c. sugar
1 1/2 c. water
Juice from 1 lemon
1/2 c. honey
BAKLAVA:
1 lb. walnuts, coarsely ground
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. mini semi-sweet chocolate chips
1 lb. phyllo dough, cut in half
3/4 lb. (3 sticks) unsalted butter, melted
1. Make the syrup.
In a medium saucepan, over high heat, combine sugar, water and lemon juice.
Bring mixture to a boil and continue to boil for 10 minutes. Gradually add honey and simmer for five more minutes.
Remove and allow to reach room temperature.
2. Make Baklava.
Preheat oven to 325 degrees and grease 9';x13'; pan.
Combine walnuts, sugar, cinnamon, nutmeg and chocolate chips.
Use 15 to 17 sheets of phyllo dough. Line bottom of pan, brush each sheet with melted butter before placing in pan.
Sprinkle half of nut mixture over sheets. Cover with four more sheets of buttered phyllo dough. Sprinkle on the remaining nut mixture and cover with the remaining phyllo sheets, buttering each one as you put it on.
Score the top of the Baklava to form 1'; squares.
Bake for about 1 hour or until golden brown.
Slowly pour the cooled syrup over the hot Baklava. Serve at room temperature.
Important Notice: You must work quickly when layering the sheets or they will dry out very fast.
German Sweet Chocolate Pie
I usually make everything homemade but here's the easy version:
Buy pie crust, combine pecan pieces, brown sugar and butter into a crumble-type mixture and press into the uncooked crust. Bake til crust is golden brown. Cool, and fill with chocolate (not instant) pudding. Cool, and top w/ whipped cream. Garnish with a little of the pecan mixture. It's really, really good!
I recommend white chocolate raspberry cheesecake. Look it up on foodnetwork, it's difficulty is easy, and it's by santacafe. Sorry I couldn't include the link but my computer freaked out.
I love this recipe - it comes out great! Pretty easy, too.
Peach %26amp; Blueberry Pie. Yum!
http://www.foodnetwork.com/recipes/tyler鈥?/a>
Your boyfriend will love you for sharing this easy dessert that looks like you spent hours creating ~ NOT one person has ever NOT liked this yummy goodie...
http://www.recipezaar.com/35618
Bread pudding recipe without eggs or some other dessert made using bread?
I would like to get a bread pudding recipe without eggs.My friends daughter is taking part in a cookery competition and she needs to make a dessert made out of bread.If not bread pudding atleast some other dessert made with breadBread pudding recipe without eggs or some other dessert made using bread?
Orange Toast --
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup confectioners' sugar
2 teaspoons grated orange peel
18 thin slices white bread
DIRECTIONS
In a small bowl, combine butter, sugar and orange peel; mix well. Spread on both sides of bread; cut in half diagonally. Place on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes. Turn slices over; bake 7 minutes longer (watch carefully).
**************************************鈥?br>
Sago Plum Pudding --
INGREDIENTS
3 tablespoons pearl sago
1 cup milk
1/2 cup white sugar
1 teaspoon baking soda
1 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon lemon peel, cut into strips
DIRECTIONS
Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.
In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowl with the lemon peel and seal tightly.
Bring a large pot of water to boil. Place the pudding on a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.
**************************************鈥?br>
Autumn Dessert --
INGREDIENTS
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
DIRECTIONS
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
**************************************鈥?br>
Apple Pan Betty --
INGREDIENTS
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
DIRECTIONS
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
**************************************鈥?br>
Cranberry Apple Pie --
INGREDIENTS
1 1/4 cups white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups cranberries
1/4 cup maple syrup
5 apples - peeled, cored and sliced
1/2 cup chopped walnuts
1 (9 inch) unbaked pie shell
1 cup dry bread crumbs
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, mix together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Pour apple mixture into pie shell; set aside.
In a medium bowl, combine bread crumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well, and sprinkle over apple filling.
Bake 30 minutes in the preheated oven, or until topping is golden brown. Serve warm.Bread pudding recipe without eggs or some other dessert made using bread?
I am a former chef in the UK they make a lovely one called a ';Summer pudding, you line a bowl or mold with sliced bread with out the crusts and add a mix or one type of summer fruit in layers with more bread, you but a light weight on it, let it stand in the frig to chill and then unmold it like a Jello or cake mold.
You can use fresh fruits like berry, plums, apricots and peaches or a combo of fresh and frozen, even add some whipped cream to make the filling a bit mousse like, drain the fruit juices and add a bit of gelatin with the fruit and cream to make it even more of a mousse or bavarian cream like filling.
My favorite website for recipes is allrecipes.com You can search by ingredients and have the search excludes things you don't want.
I found this one for you:
http://allrecipes.com/Recipe/Christmas-B鈥?/a>
Eggs are the binding agent in the bread pudding and also helps distribute the flavor. I really don't think you should even try it without eggs.
Orange Toast --
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup confectioners' sugar
2 teaspoons grated orange peel
18 thin slices white bread
DIRECTIONS
In a small bowl, combine butter, sugar and orange peel; mix well. Spread on both sides of bread; cut in half diagonally. Place on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes. Turn slices over; bake 7 minutes longer (watch carefully).
**************************************鈥?br>
Sago Plum Pudding --
INGREDIENTS
3 tablespoons pearl sago
1 cup milk
1/2 cup white sugar
1 teaspoon baking soda
1 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon lemon peel, cut into strips
DIRECTIONS
Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.
In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowl with the lemon peel and seal tightly.
Bring a large pot of water to boil. Place the pudding on a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.
**************************************鈥?br>
Autumn Dessert --
INGREDIENTS
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
DIRECTIONS
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
**************************************鈥?br>
Apple Pan Betty --
INGREDIENTS
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
DIRECTIONS
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
**************************************鈥?br>
Cranberry Apple Pie --
INGREDIENTS
1 1/4 cups white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups cranberries
1/4 cup maple syrup
5 apples - peeled, cored and sliced
1/2 cup chopped walnuts
1 (9 inch) unbaked pie shell
1 cup dry bread crumbs
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, mix together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Pour apple mixture into pie shell; set aside.
In a medium bowl, combine bread crumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well, and sprinkle over apple filling.
Bake 30 minutes in the preheated oven, or until topping is golden brown. Serve warm.Bread pudding recipe without eggs or some other dessert made using bread?
I am a former chef in the UK they make a lovely one called a ';Summer pudding, you line a bowl or mold with sliced bread with out the crusts and add a mix or one type of summer fruit in layers with more bread, you but a light weight on it, let it stand in the frig to chill and then unmold it like a Jello or cake mold.
You can use fresh fruits like berry, plums, apricots and peaches or a combo of fresh and frozen, even add some whipped cream to make the filling a bit mousse like, drain the fruit juices and add a bit of gelatin with the fruit and cream to make it even more of a mousse or bavarian cream like filling.
My favorite website for recipes is allrecipes.com You can search by ingredients and have the search excludes things you don't want.
I found this one for you:
http://allrecipes.com/Recipe/Christmas-B鈥?/a>
Eggs are the binding agent in the bread pudding and also helps distribute the flavor. I really don't think you should even try it without eggs.
While traveling in the Middle East, I tasted a yummy Arabic dessert made from carrots and cheese. Recipe?
I am looking for the name of the dessert and a recipe please!While traveling in the Middle East, I tasted a yummy Arabic dessert made from carrots and cheese. Recipe?
It's actually an Indian recipe that is very popular in the Middle East. It's Carrot Halwa (Gajjar Halwa), the cheese is optional.
GAJJAR HALWA
CARROT DESSERT (HALWA)
Ingredients:
Carrots - 6 (grated finely)
Milk - 3 cups
Sugar - 1 cup
Mawa - 1/2 cup (powdered milk)
Khoya - 3 tsp (ricotta cheese)
Almonds - 1/8 cup (chopped)
Cardamoms - 5 (skinned and crushed fine)
Pistachios - 2-3 (powdered)
Ghee - 1/4 cup (clarified butter)
Raisins - 1 tsp
Method:
Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
When carrots are cooked, take them out and drain any excess milk.
Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color. Make sure sugar has totally dissolved.
Add the raisins, cardamoms, powdered pistachios and the almonds.While traveling in the Middle East, I tasted a yummy Arabic dessert made from carrots and cheese. Recipe?
COOOOOOOOOOKIES AND MILK! DUH!
is this the one?
GAJAR HALVA
1 lb Carrots
1 pt Half and Half
1 1/2 c Sugar
4 Cardamom
Raisins; handful
Cashew nuts; handful
Add a little butter to a frying pan and heat to coat the pan. Roast
cashew nuts until golden brown and add the raisins to the pan for a
few seconds. Remove the cashews and raisins and keep aside.
Grate the carrots and add to the pan. Add half and half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and cardamoms.
Was it in pastry? Could be Mutabak?
It's actually an Indian recipe that is very popular in the Middle East. It's Carrot Halwa (Gajjar Halwa), the cheese is optional.
GAJJAR HALWA
CARROT DESSERT (HALWA)
Ingredients:
Carrots - 6 (grated finely)
Milk - 3 cups
Sugar - 1 cup
Mawa - 1/2 cup (powdered milk)
Khoya - 3 tsp (ricotta cheese)
Almonds - 1/8 cup (chopped)
Cardamoms - 5 (skinned and crushed fine)
Pistachios - 2-3 (powdered)
Ghee - 1/4 cup (clarified butter)
Raisins - 1 tsp
Method:
Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
When carrots are cooked, take them out and drain any excess milk.
Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color. Make sure sugar has totally dissolved.
Add the raisins, cardamoms, powdered pistachios and the almonds.While traveling in the Middle East, I tasted a yummy Arabic dessert made from carrots and cheese. Recipe?
COOOOOOOOOOKIES AND MILK! DUH!
is this the one?
GAJAR HALVA
1 lb Carrots
1 pt Half and Half
1 1/2 c Sugar
4 Cardamom
Raisins; handful
Cashew nuts; handful
Add a little butter to a frying pan and heat to coat the pan. Roast
cashew nuts until golden brown and add the raisins to the pan for a
few seconds. Remove the cashews and raisins and keep aside.
Grate the carrots and add to the pan. Add half and half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and cardamoms.
Was it in pastry? Could be Mutabak?
What is a good recipe for making a good cold summer dessert?
I'm looking for a great summer treat that's easy and cold that the whole family will enjoy.What is a good recipe for making a good cold summer dessert?
Watergate Salad
1 lg can crushed pineapple
1 box pistachio instant pudding
1 c. mini marshmallows
1/2 c. coconut
1 lg carton Cool whip
Mix pineapple and pudding mix together; then add marshmallows,
coconut and Cool whip. Mix and Chill.
Different variations of Sherbet Punch
Orange Sherbet Punch
2 liter of orange soda
orange sherbet
Add to punch bowl and serve
Lime Sherbet Punch
2 liter sprite or 7-up or even Ginger Ale
Lime Sherbet
Raspberry Punch
2 liter Strawberry soda
Raspberry Sherbet
Death by Chocolate
1 box chocolate cake mix
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows: This really looks nice in a glass pyrex dish or a trifle bowl.
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
Keep refrigerated until ready to serve.What is a good recipe for making a good cold summer dessert?
The jello layered with cool whip. Fast, cheap and the kids love it.
1 package of instant vanilla pudding (3.8 oz. box)
1 container of Cool Whip frozen topping
1 can of crushed pineapple in its own juice
1 store bought or homemade Angel Food cake
In a large bowl, mix vanilla pudding mix with Cool Whip until creamy. Stir in crushed pineapple and juice. Refrigerate for one hour. Serve over slices of Angel Food cake!
I don't know the name of this dessert but I always make in the summertime and even use fat-free pudding and whipped topping to make it a ';lighter'; version. It's easy and delicious!!
In a blender mix 1 frozen banana (I stock up when they are on sale and peel and quarter them before freezing), 1 1/2 cup vanilla soy milk , and 2 tablespoons Hershey's syrup (or more depending on your personal taste)...blend until smooth. This is for 1 serving, You can enlarge this to the limits of your blender. The results are a very yummy chocolate/banana shake. Sometimes I make this as a breakfast shake replacing the syrup with soy protien powder.
ice cream
raspberry sorbet dessert
2 cups raspberry sorbet or sherbet (I used President's Choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup raspberries
1. Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
3. Spread pudding mixture over sorbet in pan.
4. Freeze for at least 3 hours or ovenight. Wrap securely and label if freezing longer than 24 hours.
5. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
During summer, my favorite summer dessert is raspberry sorbet. At Trader Joes, they have tons of different flavors that you can choose from. They are healthy and enjoyable.
This isn't something that you make, but it is delicious, refreshing and not filling. It's called the Wattamelon Roll from Friendly's. It's made with sherbet (the flavors are watermelon, lime and lemon) and chocolate chips. It looks just like a watermelon and the whole family loves it.
Try Vanilla Ice cream with crushed Amaretti/ Digestive biscuits and canned Peach/ Apricot in layers in tall glasses. It is quick and easy to make.
Good luck
Purchase a pie shell or use pre-made sugar cookie dough to bake a crust. Mix cream cheese and cool whip. Spread over the shell or cookie crust. Top with sliced fruit: bananas, kiwi, strawberries, etc. I make this for picnics and everyone loves it. It is a very pretty desert too.
Cut up strawberries and kiwis. Mix them. Add flavoured yougurt (not too much, just to dress it not to drown).
The a scoop of the fruits and a scoop of any frozwn yougurt.
Try this, and if someone doesn't like it then blame me:P
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
http://findarticles.com/p/articles/mi_m0鈥?/a>
http://www.foodnetwork.com/food/lf_hl_he鈥?/a>
http://nymag.com/nymetro/food/homeent/su鈥?/a>
http://www.emerils.com/cooking/archives/鈥?/a>
http://baking.about.com/od/summertimedes鈥?/a>
http://allrecipes.com/HowTo/Cold-Summer-鈥?/a>
http://fooddownunder.com/cgi-bin/recipe.鈥?/a>
Good luck!
PEE ON SOME ICE CREAM
Watergate Salad
1 lg can crushed pineapple
1 box pistachio instant pudding
1 c. mini marshmallows
1/2 c. coconut
1 lg carton Cool whip
Mix pineapple and pudding mix together; then add marshmallows,
coconut and Cool whip. Mix and Chill.
Different variations of Sherbet Punch
Orange Sherbet Punch
2 liter of orange soda
orange sherbet
Add to punch bowl and serve
Lime Sherbet Punch
2 liter sprite or 7-up or even Ginger Ale
Lime Sherbet
Raspberry Punch
2 liter Strawberry soda
Raspberry Sherbet
Death by Chocolate
1 box chocolate cake mix
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows: This really looks nice in a glass pyrex dish or a trifle bowl.
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
Keep refrigerated until ready to serve.What is a good recipe for making a good cold summer dessert?
The jello layered with cool whip. Fast, cheap and the kids love it.
1 package of instant vanilla pudding (3.8 oz. box)
1 container of Cool Whip frozen topping
1 can of crushed pineapple in its own juice
1 store bought or homemade Angel Food cake
In a large bowl, mix vanilla pudding mix with Cool Whip until creamy. Stir in crushed pineapple and juice. Refrigerate for one hour. Serve over slices of Angel Food cake!
I don't know the name of this dessert but I always make in the summertime and even use fat-free pudding and whipped topping to make it a ';lighter'; version. It's easy and delicious!!
In a blender mix 1 frozen banana (I stock up when they are on sale and peel and quarter them before freezing), 1 1/2 cup vanilla soy milk , and 2 tablespoons Hershey's syrup (or more depending on your personal taste)...blend until smooth. This is for 1 serving, You can enlarge this to the limits of your blender. The results are a very yummy chocolate/banana shake. Sometimes I make this as a breakfast shake replacing the syrup with soy protien powder.
ice cream
raspberry sorbet dessert
2 cups raspberry sorbet or sherbet (I used President's Choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup raspberries
1. Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
3. Spread pudding mixture over sorbet in pan.
4. Freeze for at least 3 hours or ovenight. Wrap securely and label if freezing longer than 24 hours.
5. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
During summer, my favorite summer dessert is raspberry sorbet. At Trader Joes, they have tons of different flavors that you can choose from. They are healthy and enjoyable.
This isn't something that you make, but it is delicious, refreshing and not filling. It's called the Wattamelon Roll from Friendly's. It's made with sherbet (the flavors are watermelon, lime and lemon) and chocolate chips. It looks just like a watermelon and the whole family loves it.
Try Vanilla Ice cream with crushed Amaretti/ Digestive biscuits and canned Peach/ Apricot in layers in tall glasses. It is quick and easy to make.
Good luck
Purchase a pie shell or use pre-made sugar cookie dough to bake a crust. Mix cream cheese and cool whip. Spread over the shell or cookie crust. Top with sliced fruit: bananas, kiwi, strawberries, etc. I make this for picnics and everyone loves it. It is a very pretty desert too.
Cut up strawberries and kiwis. Mix them. Add flavoured yougurt (not too much, just to dress it not to drown).
The a scoop of the fruits and a scoop of any frozwn yougurt.
Try this, and if someone doesn't like it then blame me:P
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
http://findarticles.com/p/articles/mi_m0鈥?/a>
http://www.foodnetwork.com/food/lf_hl_he鈥?/a>
http://nymag.com/nymetro/food/homeent/su鈥?/a>
http://www.emerils.com/cooking/archives/鈥?/a>
http://baking.about.com/od/summertimedes鈥?/a>
http://allrecipes.com/HowTo/Cold-Summer-鈥?/a>
http://fooddownunder.com/cgi-bin/recipe.鈥?/a>
Good luck!
PEE ON SOME ICE CREAM
What is a fast easy dessert recipe? pls answer ASAP!!!?
ok so i forgot i have to make a dessert for a potluck today
i have no brownie mix, no cake mix...
and i need it in 2 hours!!!!
please help, thanks :)What is a fast easy dessert recipe? pls answer ASAP!!!?
sweedish apple pie??
peel and slice 5 apples
put them in a bag with 1 tbsp sugar 1tsp cinnamon and 1/2 tsp nutmeg and shake
empty the bag into a pie dish
then take
1c sugar
1 stick melted butter
1 c flour
1 egg
mix all together
then pour/scoop over the apples somewhat evenly
bake for 30 mins or so at 350 or until golden
it comes out delicious i havent made a normal apple pie since i tried this recipeWhat is a fast easy dessert recipe? pls answer ASAP!!!?
take three pounds of cream cheese, and mix with half a bottle of corn syrup (In the blender) add half a bag of frozen strawberries (or canned cherries) and spread into a sheet cake pan. If you want a little ';fluff'; add two tablespoons of baking soda and a tablespoon of vinergar (and mix WELL!)
It's kind of a faux cheese cake. If you want to step it up a knotch, don't put the baking soda and vinerger in, just melt a stick of butter with a box of graham crackers (I'm not a good speller) and make a semi crust thing... (I recommend the latter) It's actually great.
Anne's Banana-Oreo Delight
15 Oreo cookies, crushed
1 large pkg. French vanilla instant pudding
1 large container of frozen whipped topping, thawed
4 bananas, sliced
2 Tbsp. chocolate syrup
2 Tbsp. chopped nuts
1. Make pudding according to package directions; set aside.
2. Crush Oreo cookies in a blender or place in a plastic bag
using a rolling pin to crush.
3. Fill a large glass bowl with half of the cookie crumbs.
4. Cover crumbs with half of the prepared pudding.
5. Distribute half of the banana slices over pudding.
6. Spread half of the whipped topping on top of bananas.
7. Repeat layers with remaining ingredients.
8. Drizzle chocolate syrup over the top layer of Cool Whip.
9. Sprinkle with chopped nut.
Chewy Cake:
1 stick of butter
2 cups of flour
4 large eggs
1 lb. of light brown sugar
1 tsp of vanilla extract
Instructions:
Heat oven to 325 degrees
Melt butter, then add slightly beaten eggs, flour, brown sugar, and vanilla extract in mixing bowl. Stir with large spoon (do not over stir, it needs to be thick). Grease a shallow pan and pour batter into pan and bake for 25-30 or more if needed minutes.
Go buy some instant pudding mixes, one vanilla and one chocolate, and some whip cream in the squirty can.
Layer the pudding in a big bowl - put it in the refrigerator and top with whip cream at the table.
Hope that helps!
Fruit Cocktail Salad
1 can of fruit cocktail, drained (Use juice for something else)
1 envelope of Dream Whip
Whip the envelope of Dream Whip. Add in the drained fruit cocktail. Combine together until mixed. Eat and enjoy.
Ambrosia
Chopped marshmallows
Sour cream
1 can strained mandarins
Any other strained canned fruit
Mix all together
Decorate with shaved chocolate or coconut
Chill
Done
Prep time 5 mins.
go to :
http://allrecipes.com
they have any recipe just search for cupcakes buy the ingredients then then make it it should be about 45min
Go out and buy a big tub of ice cream and a few different toppings. Make it a make your own sunday deal.
http://www.cherskitchen.com/desserts.htm鈥?/a>
Ice cream.
ice-cream with the chocolate rice on it..
sounds good..
buy one from the store
Boil an egg in room temp water and let the egg sit over night in the water, then boil for 15 min. You will have a cooked egg.
Just pour sugar in a bowl, and put some water in it. I give it to my little cousin all the time and he has diabetes.opera sheet music
i have no brownie mix, no cake mix...
and i need it in 2 hours!!!!
please help, thanks :)What is a fast easy dessert recipe? pls answer ASAP!!!?
sweedish apple pie??
peel and slice 5 apples
put them in a bag with 1 tbsp sugar 1tsp cinnamon and 1/2 tsp nutmeg and shake
empty the bag into a pie dish
then take
1c sugar
1 stick melted butter
1 c flour
1 egg
mix all together
then pour/scoop over the apples somewhat evenly
bake for 30 mins or so at 350 or until golden
it comes out delicious i havent made a normal apple pie since i tried this recipeWhat is a fast easy dessert recipe? pls answer ASAP!!!?
take three pounds of cream cheese, and mix with half a bottle of corn syrup (In the blender) add half a bag of frozen strawberries (or canned cherries) and spread into a sheet cake pan. If you want a little ';fluff'; add two tablespoons of baking soda and a tablespoon of vinergar (and mix WELL!)
It's kind of a faux cheese cake. If you want to step it up a knotch, don't put the baking soda and vinerger in, just melt a stick of butter with a box of graham crackers (I'm not a good speller) and make a semi crust thing... (I recommend the latter) It's actually great.
Anne's Banana-Oreo Delight
15 Oreo cookies, crushed
1 large pkg. French vanilla instant pudding
1 large container of frozen whipped topping, thawed
4 bananas, sliced
2 Tbsp. chocolate syrup
2 Tbsp. chopped nuts
1. Make pudding according to package directions; set aside.
2. Crush Oreo cookies in a blender or place in a plastic bag
using a rolling pin to crush.
3. Fill a large glass bowl with half of the cookie crumbs.
4. Cover crumbs with half of the prepared pudding.
5. Distribute half of the banana slices over pudding.
6. Spread half of the whipped topping on top of bananas.
7. Repeat layers with remaining ingredients.
8. Drizzle chocolate syrup over the top layer of Cool Whip.
9. Sprinkle with chopped nut.
Chewy Cake:
1 stick of butter
2 cups of flour
4 large eggs
1 lb. of light brown sugar
1 tsp of vanilla extract
Instructions:
Heat oven to 325 degrees
Melt butter, then add slightly beaten eggs, flour, brown sugar, and vanilla extract in mixing bowl. Stir with large spoon (do not over stir, it needs to be thick). Grease a shallow pan and pour batter into pan and bake for 25-30 or more if needed minutes.
Go buy some instant pudding mixes, one vanilla and one chocolate, and some whip cream in the squirty can.
Layer the pudding in a big bowl - put it in the refrigerator and top with whip cream at the table.
Hope that helps!
Fruit Cocktail Salad
1 can of fruit cocktail, drained (Use juice for something else)
1 envelope of Dream Whip
Whip the envelope of Dream Whip. Add in the drained fruit cocktail. Combine together until mixed. Eat and enjoy.
Ambrosia
Chopped marshmallows
Sour cream
1 can strained mandarins
Any other strained canned fruit
Mix all together
Decorate with shaved chocolate or coconut
Chill
Done
Prep time 5 mins.
go to :
http://allrecipes.com
they have any recipe just search for cupcakes buy the ingredients then then make it it should be about 45min
Go out and buy a big tub of ice cream and a few different toppings. Make it a make your own sunday deal.
http://www.cherskitchen.com/desserts.htm鈥?/a>
Ice cream.
ice-cream with the chocolate rice on it..
sounds good..
buy one from the store
Boil an egg in room temp water and let the egg sit over night in the water, then boil for 15 min. You will have a cooked egg.
Just pour sugar in a bowl, and put some water in it. I give it to my little cousin all the time and he has diabetes.
Recipe for dessert?
I need to make a Chilean recipe
Prefferably dessert.
Anyone know any good recipe?Recipe for dessert?
ok. i have some suggestions on sites. but before that, i have some idol chefs with their specialties.
homecook chef nigella lawson = fast, easy and delicious recipe
chef anna olson = desserts and pastry chef
chef donna dooher = creative, unique, professional recipes (but easy)
chef dyann = desserts chef
chef diana = desserts chef
try this first from nigella lawson:
http://youtube.com/watch?v=lrLKa2AAMbk
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chocohotopots Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Solitary Sensations
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
others:
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.mrbreakfast.com
http://www.bettycrocker.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.marthastewart.com
http://www.joyofbaking.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipesRecipe for dessert?
Try this Chilean recipe, hope you like it!!
#1. ~Avocado Dulce De Leche Cheesecake~
鈥?4 14 oz. cans of sweetened condensed milk
鈥?1 1/2 pounds cream cheese, room temperature
鈥?6 large eggs
鈥?1 cup heavy cream
鈥?2 ripe Hass avocados, peeled, halved, pitted, and cut into 1/4 inch dice
Place the four cans of sweetened condensed milk in a deep pot, and cover them with cold water. Bring the water to a boil.
Once it is boiling, set the timer for an hour and forty鈥?five minutes. Constantly check the water to make sure it is always covering the cans. Do not let it boil for more than two hours; otherwise the dulce de leche will overcook and run the risk of exploding the cans. Using tongs, occasionally turn the cans to stir the milk. After the timer rings, remove the cans from the water and let cool to room temperature before opening.
When cool, use the caramelized milk for the cheesecake, or transfer to an airtight container and store in the refrigerator for up to two weeks.
Prepare the cheesecake:
Preheat oven to 350oF. Position a rack in the center of the oven.
In the bowl of an electric mixer, combine the dulce de leche and cream cheese. Beat until well blended. Beat in the heavy cream, eggs, and one avocado until completely smooth. Then add the remaining diced avocado (the batter will have small avocado chunks). Scrape the batter into a 9鈥?inch springform pan with removable sides. Place the pan in a roasting pan, and fill the roasting pan with water to come halfway up the sides of the springform pan. Place the roasting pan in the oven, and bake for 60 鈥?70 minutes, or until a knife inserted in the center of the cake comes out clean. The top will be dry and browned. Remove cheesecake from the oven and the roasting pan.
Let cool on a wire rack for at least 1 hour. Cover and refrigerate at least 2 hours. Run a knife around the edge of the springform pan, and place the pan on a plate. Remove the sides of pan to serve cheesecake.
#2. ~Avocado Parfait with Sweet and Sour Cranberries~
Avocado Parfait
Prep time:
1 1/2 hours Ingredients
鈥?1 vanilla bean.
鈥?3 1/3 cups of milk.
鈥?2 2/3 cups of honey.
鈥?Approximately 3 tablespoons of egg yolks.
鈥?5 sheets gelatin.
鈥?3 1/3 cups of whipped cream.
鈥?1 1/2 cups of fresh, ripe Chilean Hass avocados, peeled and pitted.
鈥?1 lime zest and juice.
Instructions:
1 Soften gelatin in cold water.
2 Combine milk, honey, vanilla bean in a medium saucepot and bring to a boil.
Before it boils, turn heat to medium and simmer for 5 minutes.
3 Gently mix the egg yolks and add to the milk mixture and whisk well.
4 Cook the mixture over a low flame until the milk thickens and holds onto the back of a spoon (about 10/12 minutes).
5 When the mixture is cooked, add the softened gelatin and stir well.
6 Strain and cool the mixture.
7 Meanwhile, puree the avocado and lime juice and put aside.
8 When cooled, measure 6 2/3 cups of the milk, honey and egg mixture and mix it up with the avocado puree.
9 Gently fold in the whipped cream and mix well.
10 Pour the mixture into ring molds or individual serving dishes and freeze for at least 4 hours to set.
Sweet and Sour Cranberry Sauce
Ingredients:
鈥?1 tablespoon butter.
鈥?1 tablespoon grated ginger.
鈥?2 oranges zest and juice.
鈥?12 ounces cranberries.
鈥?1/2 cup water.
Instructions:
1 Cook the butter and ginger until aromatic and then add orange zest and juice.
2 Stir in the cranberries.
3 Add water and cook over low heat for 10/12 minutes.
4 When cooked, puree and pass through a strainer for a smooth sauce.
5 Once smooth sauce is achieved pour over avocado parfait.
Enjoy!! :)
CHILEAN SANDWICH COOKIES (CHILENITOS)
2 1/2 cups all purpose flour or as needed
2 1/2 cups cornstarch, or as needed
1/2 tsp baking powder
Pinch of salt
1 lb. or 4 sticks butter, plus more for the pans, if necessary, softened'
1 cup sugar
2 eggs plus 2 yolks
2 tb Malibu or other similar rum
1 tsp vanilla extract
grated zest of one lemon
Dulce de Leche (Recipe follows)
Stir the flour, cornstarch, baking powder %26amp; salt together in a large bowl until well blended.
Beat the butter %26amp; sugar together in the bowl of an electric mixer fitted with the whisk (or in a bowl, using a handheld mixer) at high speed until pale yellow %26amp; fluffy. Beat in the eggs %26amp; yolks one at a time. Beat in the rum, vanilla %26amp; zest. Switch to the paddle attachment (or a wooden spoon if you are using a handheld mixer) %26amp; add the dry ingredients. Mix at Low speed just as it incorporated. The dough should form a soft ball but not be sticky or runny. If necessary, add a little bit of each of the flour, cornstarch %26amp; mix.
Chill the dough until firm, at least 1 hour or up to 1 day. Let the dough stand at room temperature for 15 minutes before continuing.
Preheat the oven to 350 degrees F.
Divide the dough in half %26amp; roll each half out on a lightly floured surface to about 1/4 inch. Cut into 3 inch circles %26amp; place them on a greased or nonstick baking sheet. Work in batches or use several baking sheets.
Bake until the cookies are pale golden brown, about 12 minutes. Rotate the pans from shelf to shelf %26amp; front to back once, as the cookies bake. Cool completely.
Make the Dulce de Leche.
Use 2 cookies %26amp; about 1 tb of the sweetened filling to make the sandwiches. The cookies will keep at room temperature for up to 3 days.
Variation:
For decoration, press the cookie sandwiches lightly so the filling oozes out just a little. Set out plates with different toppings such as shredded coconut, salted peanuts %26amp; cocoa powder, %26amp; have the guests roll the edges in them.
DULCE DE LECHE
4 cups whole milk
1 cup sugar
Combine milk and sugar in a saucepan and bring to a boil. Lower the heat to simmer, and cook, stirring occasionally, until thickened to the consistency of condensed milk and slightly darkened in color, about 1 hour.
DULCE DE LECHE
14 oz. can sweetened condensed milk
Remove the label from the can of condensed milk. Do not open the can yet. Take the can and stick it in a pot.
Cover it with water. Put the pot in a stove and turn up the heat. Let the pot and can simmer gently for about 1-1/2 to 2 hours for runny delce de leche, or up to 4 hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
When it's done, let it cool for a while, and then carefully open the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety). The resulting product should be colored tan or brown.
Note: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not competely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Prefferably dessert.
Anyone know any good recipe?Recipe for dessert?
ok. i have some suggestions on sites. but before that, i have some idol chefs with their specialties.
homecook chef nigella lawson = fast, easy and delicious recipe
chef anna olson = desserts and pastry chef
chef donna dooher = creative, unique, professional recipes (but easy)
chef dyann = desserts chef
chef diana = desserts chef
try this first from nigella lawson:
http://youtube.com/watch?v=lrLKa2AAMbk
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chocohotopots Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Solitary Sensations
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
others:
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.mrbreakfast.com
http://www.bettycrocker.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.marthastewart.com
http://www.joyofbaking.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipesRecipe for dessert?
Try this Chilean recipe, hope you like it!!
#1. ~Avocado Dulce De Leche Cheesecake~
鈥?4 14 oz. cans of sweetened condensed milk
鈥?1 1/2 pounds cream cheese, room temperature
鈥?6 large eggs
鈥?1 cup heavy cream
鈥?2 ripe Hass avocados, peeled, halved, pitted, and cut into 1/4 inch dice
Place the four cans of sweetened condensed milk in a deep pot, and cover them with cold water. Bring the water to a boil.
Once it is boiling, set the timer for an hour and forty鈥?five minutes. Constantly check the water to make sure it is always covering the cans. Do not let it boil for more than two hours; otherwise the dulce de leche will overcook and run the risk of exploding the cans. Using tongs, occasionally turn the cans to stir the milk. After the timer rings, remove the cans from the water and let cool to room temperature before opening.
When cool, use the caramelized milk for the cheesecake, or transfer to an airtight container and store in the refrigerator for up to two weeks.
Prepare the cheesecake:
Preheat oven to 350oF. Position a rack in the center of the oven.
In the bowl of an electric mixer, combine the dulce de leche and cream cheese. Beat until well blended. Beat in the heavy cream, eggs, and one avocado until completely smooth. Then add the remaining diced avocado (the batter will have small avocado chunks). Scrape the batter into a 9鈥?inch springform pan with removable sides. Place the pan in a roasting pan, and fill the roasting pan with water to come halfway up the sides of the springform pan. Place the roasting pan in the oven, and bake for 60 鈥?70 minutes, or until a knife inserted in the center of the cake comes out clean. The top will be dry and browned. Remove cheesecake from the oven and the roasting pan.
Let cool on a wire rack for at least 1 hour. Cover and refrigerate at least 2 hours. Run a knife around the edge of the springform pan, and place the pan on a plate. Remove the sides of pan to serve cheesecake.
#2. ~Avocado Parfait with Sweet and Sour Cranberries~
Avocado Parfait
Prep time:
1 1/2 hours Ingredients
鈥?1 vanilla bean.
鈥?3 1/3 cups of milk.
鈥?2 2/3 cups of honey.
鈥?Approximately 3 tablespoons of egg yolks.
鈥?5 sheets gelatin.
鈥?3 1/3 cups of whipped cream.
鈥?1 1/2 cups of fresh, ripe Chilean Hass avocados, peeled and pitted.
鈥?1 lime zest and juice.
Instructions:
1 Soften gelatin in cold water.
2 Combine milk, honey, vanilla bean in a medium saucepot and bring to a boil.
Before it boils, turn heat to medium and simmer for 5 minutes.
3 Gently mix the egg yolks and add to the milk mixture and whisk well.
4 Cook the mixture over a low flame until the milk thickens and holds onto the back of a spoon (about 10/12 minutes).
5 When the mixture is cooked, add the softened gelatin and stir well.
6 Strain and cool the mixture.
7 Meanwhile, puree the avocado and lime juice and put aside.
8 When cooled, measure 6 2/3 cups of the milk, honey and egg mixture and mix it up with the avocado puree.
9 Gently fold in the whipped cream and mix well.
10 Pour the mixture into ring molds or individual serving dishes and freeze for at least 4 hours to set.
Sweet and Sour Cranberry Sauce
Ingredients:
鈥?1 tablespoon butter.
鈥?1 tablespoon grated ginger.
鈥?2 oranges zest and juice.
鈥?12 ounces cranberries.
鈥?1/2 cup water.
Instructions:
1 Cook the butter and ginger until aromatic and then add orange zest and juice.
2 Stir in the cranberries.
3 Add water and cook over low heat for 10/12 minutes.
4 When cooked, puree and pass through a strainer for a smooth sauce.
5 Once smooth sauce is achieved pour over avocado parfait.
Enjoy!! :)
CHILEAN SANDWICH COOKIES (CHILENITOS)
2 1/2 cups all purpose flour or as needed
2 1/2 cups cornstarch, or as needed
1/2 tsp baking powder
Pinch of salt
1 lb. or 4 sticks butter, plus more for the pans, if necessary, softened'
1 cup sugar
2 eggs plus 2 yolks
2 tb Malibu or other similar rum
1 tsp vanilla extract
grated zest of one lemon
Dulce de Leche (Recipe follows)
Stir the flour, cornstarch, baking powder %26amp; salt together in a large bowl until well blended.
Beat the butter %26amp; sugar together in the bowl of an electric mixer fitted with the whisk (or in a bowl, using a handheld mixer) at high speed until pale yellow %26amp; fluffy. Beat in the eggs %26amp; yolks one at a time. Beat in the rum, vanilla %26amp; zest. Switch to the paddle attachment (or a wooden spoon if you are using a handheld mixer) %26amp; add the dry ingredients. Mix at Low speed just as it incorporated. The dough should form a soft ball but not be sticky or runny. If necessary, add a little bit of each of the flour, cornstarch %26amp; mix.
Chill the dough until firm, at least 1 hour or up to 1 day. Let the dough stand at room temperature for 15 minutes before continuing.
Preheat the oven to 350 degrees F.
Divide the dough in half %26amp; roll each half out on a lightly floured surface to about 1/4 inch. Cut into 3 inch circles %26amp; place them on a greased or nonstick baking sheet. Work in batches or use several baking sheets.
Bake until the cookies are pale golden brown, about 12 minutes. Rotate the pans from shelf to shelf %26amp; front to back once, as the cookies bake. Cool completely.
Make the Dulce de Leche.
Use 2 cookies %26amp; about 1 tb of the sweetened filling to make the sandwiches. The cookies will keep at room temperature for up to 3 days.
Variation:
For decoration, press the cookie sandwiches lightly so the filling oozes out just a little. Set out plates with different toppings such as shredded coconut, salted peanuts %26amp; cocoa powder, %26amp; have the guests roll the edges in them.
DULCE DE LECHE
4 cups whole milk
1 cup sugar
Combine milk and sugar in a saucepan and bring to a boil. Lower the heat to simmer, and cook, stirring occasionally, until thickened to the consistency of condensed milk and slightly darkened in color, about 1 hour.
DULCE DE LECHE
14 oz. can sweetened condensed milk
Remove the label from the can of condensed milk. Do not open the can yet. Take the can and stick it in a pot.
Cover it with water. Put the pot in a stove and turn up the heat. Let the pot and can simmer gently for about 1-1/2 to 2 hours for runny delce de leche, or up to 4 hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
When it's done, let it cool for a while, and then carefully open the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety). The resulting product should be colored tan or brown.
Note: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not competely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Need help to find a dessert recipe using pastina al dente?
Pasta Pudding
You can add a tablespoon of raisins or diced dried fruit to this dish for added flavor. It's similar to a rice pudding type of dessert.
* 1/2 cup Italian pastina
* 1 cup heavy cream
* 1/4 cup sugar
* 1 tablespoon butter
* 1/8 tablespoon cinnamon
Cook pastina in boiling salted water until al dente.
Drain and return to saucepan.
Add in the cream and 2 tablespoons of the sugar.
Stir over low heat until hot and thickened, about 2 minutes.
Stir in butter.
Spoon into bowls.
Combine the remaining sugar and cinnamon to sprinkle over top of pudding.Need help to find a dessert recipe using pastina al dente?
Applesauce Kugel
1 pound wide egg noodles, cooked until tender, drained, rinsed
5 eggs, beaten
1/2 stick butter, cut in small pieces
1 cup golden raisins
2 tablespoons sugar
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cup applesauce
1 cup non-dairy sour cream
Directions:
While noodles are draining, combine remaining . Stir into noodles.
Preheat oven to 350 degrees. Spoon into greased 9-by-13-inch pan and cover with aluminum foil.
Bake in preheated oven 45 minutes. Remove foil and bake another 15 minutes or until noodles are firm, crisp and lightly browned. Can be served hot, slightly cooled or cold.
You can add a tablespoon of raisins or diced dried fruit to this dish for added flavor. It's similar to a rice pudding type of dessert.
* 1/2 cup Italian pastina
* 1 cup heavy cream
* 1/4 cup sugar
* 1 tablespoon butter
* 1/8 tablespoon cinnamon
Cook pastina in boiling salted water until al dente.
Drain and return to saucepan.
Add in the cream and 2 tablespoons of the sugar.
Stir over low heat until hot and thickened, about 2 minutes.
Stir in butter.
Spoon into bowls.
Combine the remaining sugar and cinnamon to sprinkle over top of pudding.Need help to find a dessert recipe using pastina al dente?
Applesauce Kugel
1 pound wide egg noodles, cooked until tender, drained, rinsed
5 eggs, beaten
1/2 stick butter, cut in small pieces
1 cup golden raisins
2 tablespoons sugar
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cup applesauce
1 cup non-dairy sour cream
Directions:
While noodles are draining, combine remaining . Stir into noodles.
Preheat oven to 350 degrees. Spoon into greased 9-by-13-inch pan and cover with aluminum foil.
Bake in preheated oven 45 minutes. Remove foil and bake another 15 minutes or until noodles are firm, crisp and lightly browned. Can be served hot, slightly cooled or cold.
What's a really yummy recipe for a really yummy dessert?
Cheese cake, or any cake. Ice-cream(chocolate and vanilla).
All Chocolate Cheesecake Recipe
Serves/Makes: 12
Ingredients:
1 1/2 cup chocolate wafer crumbs
1/4 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
4 packages (8-ounce size) cream cheese, softened
1 cup sugar
1 tablespoon flour
5 eggs
1/2 cup sour cream
12 ounces semi-sweet chocolate, melted
2 teaspoons vanilla extract
Directions:
Mix chocolate crumbs, cinnamon, and butter together and press into a 9-inch springform pan. Bake at 350F for 10 minutes. Remove and cool.
Mix together cream cheese and sugar until well blended. Beat in flour. Add eggs one at a time, mixing well after each addition. Beat in sour cream. Blend in the melted chocolate and vanilla. Pour over prepared crust. Bake at 425F for 15 minutes that then lower oven to 300F. Bake for an additional 45 minutes and then turn oven off and allow the cake to cool down with the oven for an hour. Remove from oven and cool completely. Refrigerate.
This recipe for All Chocolate Cheesecake serves/makes 12.
You can get more dessert recipes in the link below.What's a really yummy recipe for a really yummy dessert?
Hazelnut Latte Cheesecake
Makes 12 servings
Prep time 40 min, bake 1 hr. 23 min, stand 5 min, cool 1 hr, chill 8 hours.
1 (7 ounce) package chocolate biscotti, finely crushed
¼ cup sugar
¼ cup butter or margarine, melted
1/3 cup whipping cream
¼ cup ground millstone hazelnut cream coffee
5 (8 oz) packages cream cheese, softened
1 ¾ cups sugar
3 tbsp all purpose flour
1 ½ tsp vanilla extract
4 large eggs
2 egg yolks
1 (16 oz) container sour cream
1/3 cup sugar
hazelnut mocha shards (optional)
Garnish: fresh whole strawberries
Stir together first 3 ingredients. Press on bottom and 1 inch up sides of a lightly greased 10 in spring form pan.
Bake at 350 degrees for 8 min or until lightly toasted. Cool on wire rack.
Microwave whipping cream at high 1 ½ min or until thoroughly heated. Stir in coffee grounds, and let stand for 5 min. Pour coffee mixture through a fine wire mesh strainer into a bowl and let cool completely.
Beat cream cheese at medium speed with heavy duty electric mixer until creamy. Gradually add 1 ¾ cups sugar, flour, and vanilla, beating until smooth.
Add eggs and egg yolks, 1 at a time, beating just until blended.
Stir in coffee mixture. Pour into prepared crust.
Bake at 350 on lower oven rack 10 min. Reduce oven temp to 325 and bake 55 more min or until almost set. (cheesecake will begin to darken around the edges but the center will still slightly jiggle.) Cool cheesecake on wire rack 1 hour.
Stir together sour cream and 1/3 cup sugar; spread evenly over cheesecake.
Bake at 325 for 10 min. Remove to wire rack and let cool completely. Cover and chill 8 hours. Top with hazelnut mocha shards, if desired. Garnish if desired.What's a really yummy recipe for a really yummy dessert?
Maybe this is too simple for you, but I'd recommend Jello Cook %26amp; Serve chocolate pudding. It has to be the cooked stuff, not the instant. It's easy, just heat milk and stir lots. It's delicous and the skin is to die for. Never any leftovers. Get the bigger box. A dollop of whipped cream on top and you're everybody's best friend.
Fat Boy Pie
1 Cup Flour
1/2 Cup Margarine
1/2 Cup Walnuts
8 oz. Cream Cheese
1 Cup Powdered Sugar
1 Large Cool Whip
1 Large Chocolate Pudding Mix
Crust:
Mix flour and margarine together.
Press walnuts into top of crust
Bake at 425 for 15 minutes
Let Cool Before putting filling on.
Filling:
Mix cream cheese and powdered sugar together until smooth.
Fold in cool whip.
Spread on top of crust
Second Layer:
Cook pudding according to package directions.
Spread on top of cream cheese layer.
Use remaining cool whip for top layer.
Refridgerate
This is Soooo good
Date Nut Treat
14Dates chopped or one 10 oz can chopped Dates
1 ½Cups Pecans chopped
2Cups Sugar - divided
14Club Crackers – Finely crushed
3Egg Whites
¼Tsp Baking Powder
1Tsp Vanilla
Mix together Dates, pecans, 1 cup sugar and crackers. Set aside.
Beat egg whites until fluffy, stir in remaining sugar, baking powder and vanilla. Pour into date mixture, mix well and press into pie pan or flat-bottomed baking dish. Bake at 350 degrees for 30 Min.
well.. if ur into coconut.. theres this one realli good dessert i kno for it.. get a package of sweetened flaky coconut (usually 12? oz) and a can of condensed milk (14 oz too.. ), 2 cups of graham cracker crumbs and 1.5 sticks of butter. Melt the butter and mix with graham cracker crumbs and make a solid crust with it on a pan (dont buy the graham cracker crust itself..it wont work) and then when your crust is made pour the whole package of coconut on the crust and then pour condesded milk evenly through. Its tehn ready to cook (for toppings u can add chocolate chips, pecans, etc) and cook it on 350 until the top layer is golden brown (im thinking liek 30 -45 min) and then ur done.. hope u liek it!
HOW ABOUT ICE CREAM WITH CARAMEL AND THAT HARD SHELL OF CHOCOLATE?
OR POPTART ON UBE ICE CREAM?
OR SMORES?
OR A CAN OF CORN WITH IMMITATION CRAB?
OR OREOS ON ICE CREAM?
IDK?
I got this recipe off of a box of brownie mix
Chocolate Peanut Butter Rice Krispy Brownies
1 package brownie mix
1 tub vanilla frosting
1 bag chocolate chips
1 cup smooth peanut butter
1/2 cup chopped peanuts
3 cups rice krispies
Make the brownies according to the recipe on the box. Put it in the refrigerator to cool for 20 minutes. Frost with frosting and sprinkle peanuts on top. Put it back into the refrigerator.
Melt package of chocolate chips and peanut butter in pot. Turn off heat and mix in rice krispies. pour mixture over the frosted brownies and spread evenly. Let cool...
Cut small pieces because it is very very rich!
Jello
CHeese cake
Yum Yum Cake (I didn't name it)
1 c. flour
1 stick margarine
Melt butter and add to flour. Press into greased 9';x12'; pan and bake 25 minutes at 350 degrees. Let cool.
1 8 oz package cream cheese (softened)
1 c. powdered sugar
1 c. cool whip
Mix cream cheese and sugar well. Fold in cool whip and spread on crust.
1 3 oz package instant chocolate pudding
1 3 oz package instant banana pudding
3 c. milk
Beat until thick using electric mixer. Spread over first layer.
2 c. cool whip
1 chocolate bar, frozen
Frost with cool whip and grate chocolate bar over top. Chill overnight.
orange pudding really yummy yummy
i hate cheescake
make milk shakes
caramel brownies
Make a jello cake. You will need a box cake, a couple boxes of jello and a tub of cool whip. Make the cake in a 9 x 13 pan; when its done, pour it out of the pan on some wax paper and cut the layer in half. Put the bottom part back in the pan and pour half the jello over it, add some cool whip on top of that, and some fruit if you want, then add the top part. Use a fork to put slits in the top layer and then pour the rest of the jello over it. Then put more cool whip on top and refrigerate it for 2 or 3 hours. Yummie
you should probably try making cheesecake
All Chocolate Cheesecake Recipe
Serves/Makes: 12
Ingredients:
1 1/2 cup chocolate wafer crumbs
1/4 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
4 packages (8-ounce size) cream cheese, softened
1 cup sugar
1 tablespoon flour
5 eggs
1/2 cup sour cream
12 ounces semi-sweet chocolate, melted
2 teaspoons vanilla extract
Directions:
Mix chocolate crumbs, cinnamon, and butter together and press into a 9-inch springform pan. Bake at 350F for 10 minutes. Remove and cool.
Mix together cream cheese and sugar until well blended. Beat in flour. Add eggs one at a time, mixing well after each addition. Beat in sour cream. Blend in the melted chocolate and vanilla. Pour over prepared crust. Bake at 425F for 15 minutes that then lower oven to 300F. Bake for an additional 45 minutes and then turn oven off and allow the cake to cool down with the oven for an hour. Remove from oven and cool completely. Refrigerate.
This recipe for All Chocolate Cheesecake serves/makes 12.
You can get more dessert recipes in the link below.What's a really yummy recipe for a really yummy dessert?
Hazelnut Latte Cheesecake
Makes 12 servings
Prep time 40 min, bake 1 hr. 23 min, stand 5 min, cool 1 hr, chill 8 hours.
1 (7 ounce) package chocolate biscotti, finely crushed
¼ cup sugar
¼ cup butter or margarine, melted
1/3 cup whipping cream
¼ cup ground millstone hazelnut cream coffee
5 (8 oz) packages cream cheese, softened
1 ¾ cups sugar
3 tbsp all purpose flour
1 ½ tsp vanilla extract
4 large eggs
2 egg yolks
1 (16 oz) container sour cream
1/3 cup sugar
hazelnut mocha shards (optional)
Garnish: fresh whole strawberries
Stir together first 3 ingredients. Press on bottom and 1 inch up sides of a lightly greased 10 in spring form pan.
Bake at 350 degrees for 8 min or until lightly toasted. Cool on wire rack.
Microwave whipping cream at high 1 ½ min or until thoroughly heated. Stir in coffee grounds, and let stand for 5 min. Pour coffee mixture through a fine wire mesh strainer into a bowl and let cool completely.
Beat cream cheese at medium speed with heavy duty electric mixer until creamy. Gradually add 1 ¾ cups sugar, flour, and vanilla, beating until smooth.
Add eggs and egg yolks, 1 at a time, beating just until blended.
Stir in coffee mixture. Pour into prepared crust.
Bake at 350 on lower oven rack 10 min. Reduce oven temp to 325 and bake 55 more min or until almost set. (cheesecake will begin to darken around the edges but the center will still slightly jiggle.) Cool cheesecake on wire rack 1 hour.
Stir together sour cream and 1/3 cup sugar; spread evenly over cheesecake.
Bake at 325 for 10 min. Remove to wire rack and let cool completely. Cover and chill 8 hours. Top with hazelnut mocha shards, if desired. Garnish if desired.What's a really yummy recipe for a really yummy dessert?
Maybe this is too simple for you, but I'd recommend Jello Cook %26amp; Serve chocolate pudding. It has to be the cooked stuff, not the instant. It's easy, just heat milk and stir lots. It's delicous and the skin is to die for. Never any leftovers. Get the bigger box. A dollop of whipped cream on top and you're everybody's best friend.
Fat Boy Pie
1 Cup Flour
1/2 Cup Margarine
1/2 Cup Walnuts
8 oz. Cream Cheese
1 Cup Powdered Sugar
1 Large Cool Whip
1 Large Chocolate Pudding Mix
Crust:
Mix flour and margarine together.
Press walnuts into top of crust
Bake at 425 for 15 minutes
Let Cool Before putting filling on.
Filling:
Mix cream cheese and powdered sugar together until smooth.
Fold in cool whip.
Spread on top of crust
Second Layer:
Cook pudding according to package directions.
Spread on top of cream cheese layer.
Use remaining cool whip for top layer.
Refridgerate
This is Soooo good
Date Nut Treat
14Dates chopped or one 10 oz can chopped Dates
1 ½Cups Pecans chopped
2Cups Sugar - divided
14Club Crackers – Finely crushed
3Egg Whites
¼Tsp Baking Powder
1Tsp Vanilla
Mix together Dates, pecans, 1 cup sugar and crackers. Set aside.
Beat egg whites until fluffy, stir in remaining sugar, baking powder and vanilla. Pour into date mixture, mix well and press into pie pan or flat-bottomed baking dish. Bake at 350 degrees for 30 Min.
well.. if ur into coconut.. theres this one realli good dessert i kno for it.. get a package of sweetened flaky coconut (usually 12? oz) and a can of condensed milk (14 oz too.. ), 2 cups of graham cracker crumbs and 1.5 sticks of butter. Melt the butter and mix with graham cracker crumbs and make a solid crust with it on a pan (dont buy the graham cracker crust itself..it wont work) and then when your crust is made pour the whole package of coconut on the crust and then pour condesded milk evenly through. Its tehn ready to cook (for toppings u can add chocolate chips, pecans, etc) and cook it on 350 until the top layer is golden brown (im thinking liek 30 -45 min) and then ur done.. hope u liek it!
HOW ABOUT ICE CREAM WITH CARAMEL AND THAT HARD SHELL OF CHOCOLATE?
OR POPTART ON UBE ICE CREAM?
OR SMORES?
OR A CAN OF CORN WITH IMMITATION CRAB?
OR OREOS ON ICE CREAM?
IDK?
I got this recipe off of a box of brownie mix
Chocolate Peanut Butter Rice Krispy Brownies
1 package brownie mix
1 tub vanilla frosting
1 bag chocolate chips
1 cup smooth peanut butter
1/2 cup chopped peanuts
3 cups rice krispies
Make the brownies according to the recipe on the box. Put it in the refrigerator to cool for 20 minutes. Frost with frosting and sprinkle peanuts on top. Put it back into the refrigerator.
Melt package of chocolate chips and peanut butter in pot. Turn off heat and mix in rice krispies. pour mixture over the frosted brownies and spread evenly. Let cool...
Cut small pieces because it is very very rich!
Jello
CHeese cake
Yum Yum Cake (I didn't name it)
1 c. flour
1 stick margarine
Melt butter and add to flour. Press into greased 9';x12'; pan and bake 25 minutes at 350 degrees. Let cool.
1 8 oz package cream cheese (softened)
1 c. powdered sugar
1 c. cool whip
Mix cream cheese and sugar well. Fold in cool whip and spread on crust.
1 3 oz package instant chocolate pudding
1 3 oz package instant banana pudding
3 c. milk
Beat until thick using electric mixer. Spread over first layer.
2 c. cool whip
1 chocolate bar, frozen
Frost with cool whip and grate chocolate bar over top. Chill overnight.
orange pudding really yummy yummy
i hate cheescake
make milk shakes
caramel brownies
Make a jello cake. You will need a box cake, a couple boxes of jello and a tub of cool whip. Make the cake in a 9 x 13 pan; when its done, pour it out of the pan on some wax paper and cut the layer in half. Put the bottom part back in the pan and pour half the jello over it, add some cool whip on top of that, and some fruit if you want, then add the top part. Use a fork to put slits in the top layer and then pour the rest of the jello over it. Then put more cool whip on top and refrigerate it for 2 or 3 hours. Yummie
you should probably try making cheesecake
A fun dessert recipe?
My friend is having a dinner party for a few friends. Atleast 5 people...probably a few more. We're having black bean enchiladas...and I'm probably going to make some sort of salad to go with it. I'm looking for a fun dessert recipe. Chocolate would be great. We're making mostly healthy food, so with the dessert, I'd like it to be as unhealthy as possible;) I don't have a lot of time. I'd like to prepare it just a couple of hours before the dinner. I wouldn't mind making something fun and unique as to impress, heh. So maybe something that looks cute? Anyways, I'd love to hear some different recipes:)A fun dessert recipe?
Well .... you said you didn't want healthy so I think this will give you some calories to make up for the healthy meal...LOL.... but it will require 3 hrs of refrigeration or overnight... which ever you want! It is called Double Layer Pumpkin Cheesecake.... and it is yummy!! Prep time is 10mins; Total time is 3hr 50mins; Makes 8 servings:
You will need:
2pkg. (8oz each) Philadelphia: fat free(optional):Cream Cheese,softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash of ground nutmeg
1/3 cup Honey Maid Graham Cracker Crumbs
1/2 cup thawed Cool Whip for topping
MIX: cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup of batter;and stir in pumpkin and spices.(you now have just cream cheese batter and a seperate pumpkin batter)
Spray 9inch pie plate with cooking spray; sprinkle bottom with crumbs.
POUR:remaining cream cheese batter onto crumbs. Then top with the pumpkin batter. Thus resulting in a double layer pie.(hint for better layer look you might want to put the initial cream cheese batter that you pour first into the frige for about 20mins then pour the pumpkin batter on top) :)
BAKE:at 325degreesF for 40mins or until center is almost set. Cool. Refrigerate for 3hrs or overnight. Top each serving with desired ammount of cool whip topping.
Good Luck! Hope you have fun! :)A fun dessert recipe?
Fix this and time is on your side:
Slow Cooker Caramel Pear Cake
Ingredients:
1 cup flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 cup whole milk
2 Tbsp. vegetable oil
1/2 cup chopped pecans
1/4 cup chopped dried pears
1 cup brown sugar
1 cup water
1 cup pear nectar
2 Tbsp. butter
1/2 tsp. ground ginger
Prep:
In large bowl mix together flour, sugar, baking powder, and cinnamon. Add milk and oil and mix just until combined. Stir in pecans and dried pears. Spread in bottom of 3-4 quart crockpot. In small saucepan, mix brown sugar, water, pear nectar, butter, and ginger.
Bring to a boil and boil for 2 minutes, stirring frequently. Pour over batter in the crockpot.
Cover crocpot and cook on high for 2 to 2-1/2 hours until a toothpick inserted 1'; into the center of the cake comes out clean. Remove cover from crockpot, turn off crockpot, and let cake stand, uncovered, for 30 to 40 minutes to cool a bit before serving. There will be a tender cake that has formed over a caramel sauce; turn the servings over as you scoop them out of the slow cooker. 6-8 servings
If you make this in your best cut glass bowl or fanciest glass dish, it will not only taste delicious, but it will look impressive, too. Best of all, it's about as easy as a dessert ever gets to be.
Chocolate Trifle
1-18 1/4 ounce devil's food cake mix, prepared as directed in 9x13 baking pan
1/3 cup Kahlua
2-3 ounce boxes instant chocolate pudding, prepared with only 3 cups of milk
16 ounce container whipped topping or 1 pint cream, whipped
8 small chocolate covered toffee bars, frozen %26amp; chopped finely or 7.5 ounce bag of almond brickle chips
PREPARATION:
Cut cooled cake into large chunks. Blend Kahlua into pudding.
In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers.
Garnish with candied cherries and chocolate curls, if desired.
I guarantee that this one will absolutely knock their socks off! If you have a Trader Joe's in your area, they sell ladyfingers at a reasonable price--if not, sometimes Italian delis will have them.
Amaretto Tiramisu
8 ounces cream cheese; at room temp.
1/3 cup sugar
5 tablespoons Amaretto liqueur
1/2 teaspoon vanilla
3 cups whipped topping
24 ladyfingers
3/4 cup strong coffee
1/4 cup unsweetened cocoa powder
Directions:
Beat together cream cheese and sugar in a medium size bowl until light and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into cream cheese mixture. Arrange half of the ladyfingers in dish just large enough to hold them in one layer, such as a 9x9'; casserole dish. Sprinkle with half the coffee (instead of sprinkling, I make a little more coffee and put the ladyfingers in on one side then flip over--don't be afraid to get them wet). Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and refrigerate at least 4 hours, or preferably overnight.
Why not chocolate raspberry pie? It is so delicious and really really naughty with loads of fresh whipped cream.
You need:
Base: Either a pre-made sweet pastry shell, or biscuits/butter base - use 1/4 stick melted butter, mixed with 1 packet crushed sweet biscuits and press into dish. Set in fridge.
Filling: Chocolate instant pudding. Make the pudding using thick cream instead of milk. Pour into base and allow to set in fridge.
Topping: Decorate top with fresh raspberries or strawberry halves all over.
Glaze: Melt 2 tablespoons raspberry or strawberry jelly in the microwave for 30 seconds. Mix with a little water to make a glaze. Brush over the top of the fruit. Allow to set in the fridge.
Serve with big spoonfuls of fresh thick whipped cream.
How easy is that!!! And it is so good. I usually make it with vanilla pudding and put strawberries on top - apricot jelly makes a good glaze too - really, really delicious.
Luscious Lemon Cake
1 Purchased Angel Food cake
1 can lemon pie filling
1 tub lemon frosting
1 8-oz pkg cream cheese
1 to 2 cups cool whip
Slice the cake into 3 horizontal layers. Place the bottom piece on a pretty plate %26amp; set aside.
In a medium bowl, combine the cream cheese and pie filling. Whip with a mixer until light %26amp; fluffy.
Place half of mixture on bottom cake layer %26amp; spread evenly. Place next layer on that, and spread remaining filling over that layer....place the last layer on top.
Whip the frosting with enough cool whip to make it spreadable. Frost entire cake, including center hole.
This cake is absolutely heavenly---and it was invented by my sister, who is a terrific baker!
Here's a few very fast and easy
Easy Cheesecake
3 cups graham cracker crumbs
1/4 cups sugar
1 stick melted butter
mix all together and press into glass bake pan
8oz bar cream cheese softened
1 cup powdered sugar
1 tub cool whip
mix together spread over crust, top with favorite pie filling. chill
Sugar Cream Cake
1 yellow cake mix
2 eggs
1 stick melted butter
mix together {batter will be stiff} press in glass pan
1 8oz bar cream cheese {softened
3 cups powdered sugar
2 egg
mix pour over cake Bake at 350 for 25-35 minutes or until golden brown and side pull away from pan
Carmel Apple Cheesecake
2 cups flour
1 stick melted butter
1/2 cup powdered sugar
mix well press in glass bake pan
1 8oz bar cream cheese
2 cups powdered sugar
4 eggs
mix very well pour over crust
4 cups apples peeled and diced fine
2 cups brown sugar
6 tablespoons butter melted
mix well and sprinkle over filling
Bake at 350 for 35 to 40 minutes or until middle is set
Flan.
Preheat oven 350 degrees and put a big pan of water in to heat (ba帽o de Maria)
prepare caramel:
at low heat, disolve 1 cup of sugar in a pan until it turns like syrup (don't add water), light brown color. carefully invert it in a deep small pan. let it cool
Mix
4 eggs
1 can evaporated milk
1 can condensed milk
1 spoon vanilla extract
Pour mixture over caramelled pan. Bake for 45 min. Insert a knife in the middle to check if it's done, it will come back clean when it's done.
Cool in the fride for at least 5 hours before serving. Turn upside down on a plate and let the caramel pour over it...Delicious! :)
it doesn't go perfectly with the enchiladas but it's amazing anywhere!!
Puppy chow! My favorite dessert as a kid and it's absolutely wonderful now!!
12 ounce package semi-sweet chocolate chips
1 cup total margarine
3/4 cup peanut butter
4 cups powdered sugar
12 ounce box Rice Chex cereal
-Melt chocolate chips, margarine, and peanut butter.
-Pour over Rice Chex.
-In large grocery bag, pour powdered sugar and Rice Chex
mixture and shake well
used to eat it all the time!
fried goats milk with cooked dog and strawberry syrup over it!! its so good!
Here is a really simple and yummy recipe. It is called ganache, and can be used as a type of frosting for a cake, topping for fruit, or, after it is cooled, as fudge.
You'll need about a pint of full cream (half and half can be used if you want to cut some fat) and at least two large bars of Hershey chocolate or some other high quality type of chocolate. I don't care for too sweet chocolate, but use whatever you prefer.
Heat the full cream in a small pot. Be sure to stir it until you see small bubbles in the cream close to the edge of the pot. DO NOT make the heat so high that it causes the cream to boil. You could cause it to scorch. When it is heated, add the chocolate and stir until fully melted and well blended. If you'd like to add a flavor to your ganache (peppermint drops, vanilla, coconut, etc), do it now. Stir and remove from heat.
If you already have a cake you'd like to frost, then place it on a wire rack that is held about a pan to catch any dripping ganache. While the ganache is still hot, pour it onto the cake or fruit, or whatever you'd like covered. Let the ganache cool and set. Enjoy!
Any drippings that slip through the wire rack onto the pan can be recollected, reheated and used again.
You can also pour ganache into a shallow pan. When it is cooled, cut into squares and treat it like fudge.
Well .... you said you didn't want healthy so I think this will give you some calories to make up for the healthy meal...LOL.... but it will require 3 hrs of refrigeration or overnight... which ever you want! It is called Double Layer Pumpkin Cheesecake.... and it is yummy!! Prep time is 10mins; Total time is 3hr 50mins; Makes 8 servings:
You will need:
2pkg. (8oz each) Philadelphia: fat free(optional):Cream Cheese,softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash of ground nutmeg
1/3 cup Honey Maid Graham Cracker Crumbs
1/2 cup thawed Cool Whip for topping
MIX: cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup of batter;and stir in pumpkin and spices.(you now have just cream cheese batter and a seperate pumpkin batter)
Spray 9inch pie plate with cooking spray; sprinkle bottom with crumbs.
POUR:remaining cream cheese batter onto crumbs. Then top with the pumpkin batter. Thus resulting in a double layer pie.(hint for better layer look you might want to put the initial cream cheese batter that you pour first into the frige for about 20mins then pour the pumpkin batter on top) :)
BAKE:at 325degreesF for 40mins or until center is almost set. Cool. Refrigerate for 3hrs or overnight. Top each serving with desired ammount of cool whip topping.
Good Luck! Hope you have fun! :)A fun dessert recipe?
Fix this and time is on your side:
Slow Cooker Caramel Pear Cake
Ingredients:
1 cup flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 cup whole milk
2 Tbsp. vegetable oil
1/2 cup chopped pecans
1/4 cup chopped dried pears
1 cup brown sugar
1 cup water
1 cup pear nectar
2 Tbsp. butter
1/2 tsp. ground ginger
Prep:
In large bowl mix together flour, sugar, baking powder, and cinnamon. Add milk and oil and mix just until combined. Stir in pecans and dried pears. Spread in bottom of 3-4 quart crockpot. In small saucepan, mix brown sugar, water, pear nectar, butter, and ginger.
Bring to a boil and boil for 2 minutes, stirring frequently. Pour over batter in the crockpot.
Cover crocpot and cook on high for 2 to 2-1/2 hours until a toothpick inserted 1'; into the center of the cake comes out clean. Remove cover from crockpot, turn off crockpot, and let cake stand, uncovered, for 30 to 40 minutes to cool a bit before serving. There will be a tender cake that has formed over a caramel sauce; turn the servings over as you scoop them out of the slow cooker. 6-8 servings
If you make this in your best cut glass bowl or fanciest glass dish, it will not only taste delicious, but it will look impressive, too. Best of all, it's about as easy as a dessert ever gets to be.
Chocolate Trifle
1-18 1/4 ounce devil's food cake mix, prepared as directed in 9x13 baking pan
1/3 cup Kahlua
2-3 ounce boxes instant chocolate pudding, prepared with only 3 cups of milk
16 ounce container whipped topping or 1 pint cream, whipped
8 small chocolate covered toffee bars, frozen %26amp; chopped finely or 7.5 ounce bag of almond brickle chips
PREPARATION:
Cut cooled cake into large chunks. Blend Kahlua into pudding.
In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers.
Garnish with candied cherries and chocolate curls, if desired.
I guarantee that this one will absolutely knock their socks off! If you have a Trader Joe's in your area, they sell ladyfingers at a reasonable price--if not, sometimes Italian delis will have them.
Amaretto Tiramisu
8 ounces cream cheese; at room temp.
1/3 cup sugar
5 tablespoons Amaretto liqueur
1/2 teaspoon vanilla
3 cups whipped topping
24 ladyfingers
3/4 cup strong coffee
1/4 cup unsweetened cocoa powder
Directions:
Beat together cream cheese and sugar in a medium size bowl until light and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into cream cheese mixture. Arrange half of the ladyfingers in dish just large enough to hold them in one layer, such as a 9x9'; casserole dish. Sprinkle with half the coffee (instead of sprinkling, I make a little more coffee and put the ladyfingers in on one side then flip over--don't be afraid to get them wet). Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and refrigerate at least 4 hours, or preferably overnight.
Why not chocolate raspberry pie? It is so delicious and really really naughty with loads of fresh whipped cream.
You need:
Base: Either a pre-made sweet pastry shell, or biscuits/butter base - use 1/4 stick melted butter, mixed with 1 packet crushed sweet biscuits and press into dish. Set in fridge.
Filling: Chocolate instant pudding. Make the pudding using thick cream instead of milk. Pour into base and allow to set in fridge.
Topping: Decorate top with fresh raspberries or strawberry halves all over.
Glaze: Melt 2 tablespoons raspberry or strawberry jelly in the microwave for 30 seconds. Mix with a little water to make a glaze. Brush over the top of the fruit. Allow to set in the fridge.
Serve with big spoonfuls of fresh thick whipped cream.
How easy is that!!! And it is so good. I usually make it with vanilla pudding and put strawberries on top - apricot jelly makes a good glaze too - really, really delicious.
Luscious Lemon Cake
1 Purchased Angel Food cake
1 can lemon pie filling
1 tub lemon frosting
1 8-oz pkg cream cheese
1 to 2 cups cool whip
Slice the cake into 3 horizontal layers. Place the bottom piece on a pretty plate %26amp; set aside.
In a medium bowl, combine the cream cheese and pie filling. Whip with a mixer until light %26amp; fluffy.
Place half of mixture on bottom cake layer %26amp; spread evenly. Place next layer on that, and spread remaining filling over that layer....place the last layer on top.
Whip the frosting with enough cool whip to make it spreadable. Frost entire cake, including center hole.
This cake is absolutely heavenly---and it was invented by my sister, who is a terrific baker!
Here's a few very fast and easy
Easy Cheesecake
3 cups graham cracker crumbs
1/4 cups sugar
1 stick melted butter
mix all together and press into glass bake pan
8oz bar cream cheese softened
1 cup powdered sugar
1 tub cool whip
mix together spread over crust, top with favorite pie filling. chill
Sugar Cream Cake
1 yellow cake mix
2 eggs
1 stick melted butter
mix together {batter will be stiff} press in glass pan
1 8oz bar cream cheese {softened
3 cups powdered sugar
2 egg
mix pour over cake Bake at 350 for 25-35 minutes or until golden brown and side pull away from pan
Carmel Apple Cheesecake
2 cups flour
1 stick melted butter
1/2 cup powdered sugar
mix well press in glass bake pan
1 8oz bar cream cheese
2 cups powdered sugar
4 eggs
mix very well pour over crust
4 cups apples peeled and diced fine
2 cups brown sugar
6 tablespoons butter melted
mix well and sprinkle over filling
Bake at 350 for 35 to 40 minutes or until middle is set
Flan.
Preheat oven 350 degrees and put a big pan of water in to heat (ba帽o de Maria)
prepare caramel:
at low heat, disolve 1 cup of sugar in a pan until it turns like syrup (don't add water), light brown color. carefully invert it in a deep small pan. let it cool
Mix
4 eggs
1 can evaporated milk
1 can condensed milk
1 spoon vanilla extract
Pour mixture over caramelled pan. Bake for 45 min. Insert a knife in the middle to check if it's done, it will come back clean when it's done.
Cool in the fride for at least 5 hours before serving. Turn upside down on a plate and let the caramel pour over it...Delicious! :)
it doesn't go perfectly with the enchiladas but it's amazing anywhere!!
Puppy chow! My favorite dessert as a kid and it's absolutely wonderful now!!
12 ounce package semi-sweet chocolate chips
1 cup total margarine
3/4 cup peanut butter
4 cups powdered sugar
12 ounce box Rice Chex cereal
-Melt chocolate chips, margarine, and peanut butter.
-Pour over Rice Chex.
-In large grocery bag, pour powdered sugar and Rice Chex
mixture and shake well
used to eat it all the time!
fried goats milk with cooked dog and strawberry syrup over it!! its so good!
Here is a really simple and yummy recipe. It is called ganache, and can be used as a type of frosting for a cake, topping for fruit, or, after it is cooled, as fudge.
You'll need about a pint of full cream (half and half can be used if you want to cut some fat) and at least two large bars of Hershey chocolate or some other high quality type of chocolate. I don't care for too sweet chocolate, but use whatever you prefer.
Heat the full cream in a small pot. Be sure to stir it until you see small bubbles in the cream close to the edge of the pot. DO NOT make the heat so high that it causes the cream to boil. You could cause it to scorch. When it is heated, add the chocolate and stir until fully melted and well blended. If you'd like to add a flavor to your ganache (peppermint drops, vanilla, coconut, etc), do it now. Stir and remove from heat.
If you already have a cake you'd like to frost, then place it on a wire rack that is held about a pan to catch any dripping ganache. While the ganache is still hot, pour it onto the cake or fruit, or whatever you'd like covered. Let the ganache cool and set. Enjoy!
Any drippings that slip through the wire rack onto the pan can be recollected, reheated and used again.
You can also pour ganache into a shallow pan. When it is cooled, cut into squares and treat it like fudge.
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