|
Featured Recipe |
All Dessert Recipes
|
04/24/2009 03:26 PM |
|
Death by Chocolate |
Serves:4 CarbsPerServing:8
Prep Time:5 minutes
Effort:Easy
Ingredients:
1 box of sugar free instant chocolate pudding
Cool Whip (as topping, if desired)2 1/2 pints of heavy whipping cream
How to Prepare:
Blend the pudding mix with the heavy whipping cream until thick. I
separate this dessert into 4 containers and enjoy it throughout the
week. I like to add a big spoonful of Cool Whip to each container
right before eating. This recipe can be made with all sugar free,
instant puddings. Butterscotch is my second favorite!
|
|
02/28/2009 08:14 PM |
|
Chocolate Malt Cookie Sandwich |
Malted milk powder, with a combination of powdered milk, wheat flour, and malted barley adds a rick component to both these cookies and their filling. A double dose of coholcate (chopped semisweet and cocoa powder) makes these sandwich cookies extra decadent. Makes about 1 - 1 1/2 dozen.
Preparation of cookies:
- 2 cups and 2 tablespoons all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/4 cup plain malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (1 sticks) unsalted butter, room temp
- 1 3/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup créme fraiche
- 2 tablespoon hot water
Preparation for filling:
- 10 ounces semisweet chocolate, coarsely chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1 cup plain malted milk powder
- 3 ounces cream cheese, room temp
- 1/4 cup plus 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
Preparation Instructions:
Preheat oven to 350F. Make cookies: sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
Space tablespoon-size balls of dough 3-1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment wire racks.
Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half and half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
Assemble cookies: spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temp up to 3 days.
|
|
12/04/2008 08:07 PM |
|
Chocolate Panna Cotta Layer Cake |
A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.
Cake: - Nonstick vegetable oil spray
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup hot coffee
- 1/2 cup hot water
- 1 cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 3 large eggs
- 1/2 cup sour cream
Panna Cotta: - 1/2 cup water
- 5 teaspoons unflavored gelatin
- 7 1/2 ounces bittersweet chocolate, chopped
- 5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
- 2 1/2 cups heavy whipping cream
- 2 1/2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons vanilla extract
- 1 1/4 vanilla beans, split lengthwise
Chocolate Band: - 2 16x3-inch strips waxed paper
- 5 ounces bittersweet chocolate, chopped
Preperation
For cake:
Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow). Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack. For panna cotta:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water. Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature. Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing. For chocolate band:
Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes. Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill. Taken from Bon Appetit - December 2007
|
Dessert First
|
06/29/2009 02:47 AM |
|
A Sip of Summer |
Whenever I'm in the mood for summer holiday, my mind always drifts to soft sandy islands afloat in glass-clear seas, bare feet dangling over hammocks, and tropical fruits hanging lush and ripe from the trees. Alas, no island getaway for...
|
|
A Quick and Easy Cupcake Recipe
Author:
Brock Hamilton
Cupcakes are the perfect dessert for any occasion. They can make an event feel extra special, they can provide for a wonderful baking experience if one takes some additional time to really find some unique refined ingredients, and they can even be something one adds to the list of hobbies he or she enjoys doing alone or with others. Cupcakes can be made anytime of the day for any event. They are always welcome additions. In addition cupcakes are great desserts because they can be made in such a great variety of ways. One batch of eight to twelve cupcakes baked in one fell swoop can be decorated in such an individualistic manner that one might think they were made in completely separate batches. Because so many can be made in one batch, one person can decorate all the cupcakes or several people can work away at putting the final touches on these wonderful treats!
Furthermore, because of the vast array of recipe options for cupcakes, one can essentially never make the same cupcake twice if one so desired too! And, across the board, from children to the elderly, cupcakes are loved. Children rush to gobble them down and the older folks’ eyes tend to light up when a freshly made tray is brought home or completed in their kitchens.
They can be a fun, easy dessert to make, travel with, and clean-up after. Or for the more seasoned cook, they can be an extravagant project that one takes special time and care with to create a masterpiece he or she can be proud of; one that will continue to impress others for years to come! Cupcakes awaken one’s cooking and creative senses and skills and make for fun projects that one will never tire of. Essentially, one can keep creating more and more recipes and still never come up with all the possible combinations! So have fun and enjoy! To make 12 normal size cupcakes cream 200 grams of softened butter with 200 grams of fine sugar and 1 teaspoon of vanilla. Gradually beat in 4 eggs, and then fold in 200 grams of self raising flour, along with a dash of milk if needed. Spoon the mixture into paper cases in a muffin pan, and bake for 15 to 25 minutes at approx 350 degrees, or until they are risen and firm to touch. Leave to cool on a wire rack and then ice with your favorite frosting, or drizzle with jam. For more great information about cupcakes, and cupcake recipes, visit: http://www.cupcake-recipes.com
Article Keywords:
Dessert Recipes |
|
A Quick Note
From The Publisher...
If you like the article above, you may be
interested in the following article which is also related to Dessert Recipes...
|
Dessert Sauces and Ice Cream Sundae Toppings - 6 Common Terms Explained#go |
|
Ever wonder what the difference was between a syrup, sauce, spread, cream, butter, or curd? These creamy creations can totally enhance desserts other than ice cream. Below are a few of the common terms associated with dessert sauces and ice cream sundae toppings, along with ideas on how to use dessert sauces with your favorite recipes. They are listed in order from thinnest to thickest consistency. 1. Syrups. Syrups are thinner than a sauce and are pourable out of a bottle. The consistency of fruit based syrups is thicker than maple syrup. It will pour off of a spoon, but leave the spoon coated. Some syrups have nice big chunks of fruit infused in them such as apple cinnamon and wild blueberry. Some common flavors are maple, vanilla, apple-cinnamon, wild blueberry, red raspberry, strawberry, apricot, cinnamon pear, and chocolate. Pour over pancakes, crepes or waffles. Syrups are also work well drizzled over a fruit cobbler or pound cake. 2. Sauces. Dessert sauces have a slightly thicker consistency and will cling to a spoon if not warmed. They are soft and can be stirred. Once warmed, a dessert sauce will be able to be poured. Favorite flavors are chocolate, hot fudge, white chocolate macadamia, caramel, cheesecake, strawberry rhubarb, red-raspberry, and chocolate peppermint. Use as an ice cream sundae topping, drizzle over pound cake, top brownies, a slice of warm apple pie, or strudel a la mode. Can also be used to dress up dessert breads, cheesecake and fresh fruit. Add your favorite flavor dessert sauce and make an outstanding shake or malt. 3. Spreads. A spread is thicker than a dessert sauce and when scooped with a spoon, will stay on the spoon. As the name implies, spreads are smooth, rich, silky, creamy and spreadable with a... |
|
|
|
|
|
|
