Whats some good dessert recipes do you have?!
Answers: I want to make hubby a wonderful dessert, thank you.
Chocolate Mousse
INGREDIENTS
1/4 cup semisweet chocolate chips
1 tablespoon water
1 egg yolk, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup whipping cream
1 tablespoon sugar
Whipped cream
DIRECTIONS
In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.
Raspberry White Chocolate Mousse
INGREDIENTS
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring
DIRECTIONS
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Strawberry Mousse
INGREDIENTS
1 quart fresh strawberries
2 tablespoons white sugar
1 pint heavy cream
6 egg whites
DIRECTIONS
Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture. Serve immediately.
1. Fudge - Video:
http://eaglebrand.com/videos.asp?v=fudge...
2. Magic Cookie Bar - Video:
http://eaglebrand.com/videos.asp?v=mcb#v...
3. Cherry Cheese Pie (no baking) - Video:
http://eaglebrand.com/videos.asp?v=pie#v...
4. Ice Cream - Video:
http://eaglebrand.com/videos.asp?v=ice#v...
5. Kraft's Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho...
6. From:
http://www.cooks.com/rec/doc/0,1813,1521...
8 MINUTE STRAWBERRY CHEESECAKE
7. Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
http://www.kraftfoods.com/philly/readyTo...
8. Video - New York Style Cream Topped Cheesecake:
http://www.kraftfoods.com/kf/search/Sear...
9. From:
http://www.cooks.com/rec/view/0,1937,150...
FROZEN PEANUT BUTTER PIE-no bake
10. From (with picture):
Seven Layer Magic Bars
http://www.christmas-cookies.com/recipes...
Chocolate Truffle Cake Supreme I Made 3/8/08 and it was a big hit.....................
Ingredients:
1-1/4 cups (2-1/2 sticks) unsalted butter melted in medium saucepan (you need room to add the other ingredients to the butter)
4 eggs seperated
3/4 cup HERSHEY'S Cocoa
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1 T. sugar
1 cup (1/2 pt.)cold whipping cream (optional for topping) or top with your favorite icing or glaze
Chocolate curls(optional)
Directions:
1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.
2. Melt butter in medium saucepan over low heat.
Add cocoa and
1 cup sugar, stirring until well blended.
Remove from heat; cool slightly.
Stir in flour and vanilla.
Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with
1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
Optional topping Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls.
This is simple, and delicious. (I made it for tonight's dessert):
****Chocolate Bundles****
1/2 pkg. Pepperidge Farm? Puff Pastry Sheets (1 sheet)
1 pkg. (6 oz.) semi-sweet chocolate pieces
1/4 cup chopped walnuts
Confectioners' sugar DirectionsTHAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix chocolate pieces and walnuts.
UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut into 9 (4") squares. Place about 2 tbsp. chocolate mixture in center of each square. Brush edges of squares with water. Fold corners to center on top of filling and twist tightly to seal. Fan out corners. Place 2" apart on baking sheet.
BAKE 15 min. or until golden. Remove from baking sheet. Cool on wire rack 10 min. Sprinkle with confectioners' sugar. Makes 9 bundles.
TIP: For large bundles, cut pastry into 4 (6") squares and place about 1/3 cup chocolate mixture in center of each. Proceed as directed. Makes 4 bundles.
This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
Deep Chocolate Cake
Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
SAC
one of my favorites is mini cheese cakes by paula deen although insted of the pie filling i use fresh strawberries thats ive sliced and lightly sugared and let sit over night http://www.foodnetwork.com/food/recipes/...
Fudgy Brownies \
any brownie mix
8 oz cream cheese
1/4 c. sugar
1 egg
2c. choc. chips
Ingredients for brownie mix take off the box
Mix brownie mix, according to directions. Add cjocolate chips to mixture Pour into 9x12 pan
In food processor blend cream cheese, sugar, and egg until smooth. Pour on top of brownie mixture. Bake at 325 degrees for 50 min. Gary Dominicus
peanut butter -snicker pie
Melt 1 c peanut butter and 1 snicker candy bar in the top of a double boiler and then remove from heat . add 1 (8oz) tub of cool whip and mix all together and then pour into graham cracker crust and freeze . you can double this recipe . good luck