Can anybody give me a dessert recipe thats uniqu in taste but delicious...?

cake, cupcake, or brownies is good and no fruits please... i just want to bake something newCan anybody give me a dessert recipe thats uniqu in taste but delicious...?
Zucchini Squares





戮 cup margarine


1 cup brown sugar


录 cup white sugar


2 tsp baking powder


2 eggs


1 陆 tsp vanilla


1 戮 cup flour


陆 cup coconut


1 cup chopped almonds


2 cups zucchini shredded (do not peel if small)





Beat margarine and sugars until light and fluffy. Add eggs one at a time while continuing to beat. Add vanilla. Stir in flour and baking powder and mix well, add zucchini, coconut and almonds. Spread batter evenly on cookie sheet with sides. Bake 40 minutes at 350%. Cool on wire rack. Top with powdered sugar icing. Just drizzle over the top.Can anybody give me a dessert recipe thats uniqu in taste but delicious...?
Here's a recipe for Tiramisu Brownies I think you will enjoy:





12 squares (1 ounce each) semisweet chocolate


1 cup butter softened


1-1/3 cups plus 1/4 cup sugar, divided


8 eggs


1 cup cake flour


1/4 cup instant coffee granules or expresso powder


2 cartons (8 ounces each) Mascarpone cheese


2 teaspoons vanilla extract


1 teaspoon baking cocoa





In a large microwave-safe mixing bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.





Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.





For filling, in a small mixing bowl, beat the cheese, vanilla and remaining sugar and eggs until smooth.





Pour 4 cups of chocolate batter into a greased 13x9x2 baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.





Bake at 350 degrees for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool on a wire rack. Dust witwh cocoa. Cut into squares. Store in the refrigerator. Makes about 3 dozen.





Hope you enjoy these delicious brownies! Something different.
Banana Cream Cheesecake





For the crust


20 vanilla cream-filled sandwich style cookies


1/4 cup margarine, melted


For the filling


24 ounces cream cheese, softened


2/3 cup granulated sugar


2 tablespoons cornstarch


3 eggs


3/4 cup mashed bananas


1/2 cup whipping cream


2 teaspoons vanilla extract


shredded coconut, for topping (optional)





Use a blender to finely chop the cookies.


Add margarine and blend until they are well combines.


Press mixture into the bottom of a 10'; springform pan and smooth it out.


Refrigerate the crust while you make the filling.


Beat cream cheese with electric mixer until creamy.


Beat in sugar and cornstarch followed by the eggs (one at a time).


Beat in bananas, whipping cream, and vanilla.


Pour mixture into crust.


Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.


Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.


Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.


Refrigerate cheesecake, uncovered, at least 6 hours


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1/2 c Whole almonds


1 lb Cream cheese


3/4 c Sugar


3 Eggs


1 ts Vanilla extract


2 tb Amaretto


3/4 c Sour cream

















1. Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.


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Caramelized Banana Cheesecake





1 up cup pecan halves


2 tablespoons butter


1/4 cup packed light brown sugar


2 medium bananas -- thinly sliced


2 teaspoons dark rum -- optional


2 8 oz cream cheese -- softened


1 1/2 cups sugar


3 large eggs - room temp -- slightly beaten


1 tablespoon heavy cream


1 teaspoon vanilla extract





Preheat oven to 325 degrees. Place pecans on baking sheet; toast in oven


about 8 minutes. Check frequently to avoid burning; set aside. Leave oven


on. Melt 1 tbl. of the butter in non-stick skillet over medium heat. Stir in


brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2


sliced bananas; cook until bananas are caramelized and soft enough to mash


with back of spoon. Remove from heat; set aside. Stir in rum, if using


combine cream cheese and 1c of sugar in large bowl of electric mixer. Beat


until completely blended. Add sour cream, eggs, vanilla and heavy cream, add


caramelized banana mixture; beat until incorporated. Put remaining tbl. of


butter, remaining 1/2 c sugar and toasted pecans in food processor fitted


with metal blade. Process until finely ground; press on bottom of ungreased


8-inch springform pan. Pack down firmly using palm of hand. Pour filling


mixture over crust. Place pan inside larger pan and put on oven rack. Add


water to depth of 2 inches. Bake until firm to touch, about 1-1/2


hours.Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered,


at least 3 hours or overnight before serving.





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Cinderella Cheescake








Brownie crust


3 ounces unsweetened chocolate, chopped


1/4 cup unsalted butter, cut into small pieces


1/2 cup flour


1/8 teaspoon baking powder


2 eggs


1 cup firmly packed light brown sugar


1 1/2 teaspoons vanilla


2 ounces semisweet chocolate, finely chopped


Filling


1 (8 ounce) package cream cheese, softened


1/2 cup firmly packed light brown sugar


3 eggs


1/2 cup sour cream


1 1/3 cups creamy peanut butter


1/4 cup flour


Topping


3/4 cup sour cream


3 teaspoons sugar





For the crust-----------.


Preheat oven to 350.


Grease a 9-inch springform pan.


Dust with flour.


Melt unsweetened chocolate and butter in small saucepan over low heat.


Cool.


Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.


Beat in melted chocolate mixture, vanilla, and chopped chocolate.


Add flour and baking powder.


Mix until just blended--do not overbeat.


Spread 1 cup brownie batter over bottom of pan.


Bake until firm, about 17 minutes.


Cool baked crust in freezer for about 15 minutes.


Maintain oven temperature.


For the filling---------.


Blend cream cheese and sugar until smooth.


Add eggs and sour cream.


Add peanut butter and flour.


Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.


Pour in filling, which will not be as hig
I have made this numerous times and have had rave reviews from kids and adults.





Here is the link. Good luck.





http://www.kraftfoods.com/kf/yourkids/ki鈥?/a>





TIP: Put the cream cheese filling in a ziplock bag and pipe it instead of spooning it. It's so much easier this way.
Carrot Pineapple Muffins! You wouldn't think that combining those two would be a good idea, but...Yummmm!





http://www.recipezaar.com/Carrot-Pineapp鈥?/a>