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).
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