What r some good dessert recipes?!
I've been trying to find something really good to eat for dessert, but I can't really think of anything good, or tasty LoL Plz help :)Www@FoodAQ@Com
Answers:
Chocolate dessert
Ingredients:
8 oz simesweet chochlate
1 pint of heavy or whipping cream
1 oz butter
1/4 tsp vanilla
Directions:
chop the choc into small peices!.bring the cream to boil for about 2min dont let it over flow
mix the boiling cream and the chochlate in a bowluntil all chochlate is melted,strain through a fine siff let cool then keep in fridge you should wait 12 hours befor using!.
to use simply whipp it as you do for whipping cream use to frast cakes or as it self like a moose
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Decadent Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2? cups sugar
1? cups flour, divided- 1 cup for batter, ? cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)
Preheat oven to 350o F!. Grease and flour a 13x18x1?” sheet pan!. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler!. Cool slightly!. Stir together the eggs, instant coffee, vanilla and sugar!. Stir in the warm chocolate mixture and cool to room temperature!.
Stir together 1 cup of the flour, baking powder and salt!. Add to cooled chocolate mixture!. Toss the walnuts with 1/4 cup flour to coat!. Then add to the chocolate batter!. Pour into prepared pan!.
Bake for about 30 min, or until tester just comes out clean!. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough!. Do not overbake! Cool thoroughly, refrigerate well and cut into squares!.
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TUNNEL OF FUDGE CAKE
CAKE:
1 ? cup sugar
1 ? cup margarine or butter, softened
6 eggs
2 cups XXX sugar
2 ? cups A/P flour
? cup unsweetened cocoa
2 cups chopped walnuts**
GLAZE:
? cup XXX sugar
? cup unsweetened cocoa
4-6 Tbsp!. milk
Heat oven to 350°F!. Grease and flour 12-cup Bundt? pan or 10-inch tube pan!. In large bowl, combine sugar and margarine; beat until light and fluffy!. Add eggs 1 at a time, beating well after each addition!. Gradually add 2 cups powdered sugar; blend well!. By hand, stir in flour and remaining cake ingredients until well blended!. Spoon batter into greased and floured pan; spread evenly!.
Bake at 350°F!. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan!.** Cool upright in pan on wire rack 1 1/2 hours!. Invert onto serving plate; cool at least 2 hours!.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency!. Spoon over top of cake, allowing some to run down sides!. Store tightly covered!.
** Nuts are essential for the success of this recipe!.
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Chocolate Pudding Cake
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
? cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in pan!. Stir in milk, margarine and vanilla!. Batter will look like brownie batter!. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish)!.
TOPPING:
? cup of granulated sugar
? cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter!. Pour 1 ? cups of tap water over all!. DO NOT STIR!.
Place in oven and bake at 350oF for 45 minutes or until topping is done!. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom!.)
Serve in bowls with spoons!. Serves 6-8 people!. Good with vanilla ice cream or cool whip!.
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MOLTEN CHOCOLATE LAVA CAKES
? C!. butter, unsalted
4 oz!. bittersweet chocolate
2 eggs
2 egg yolks
? C!. sugar
2 Tbsp!. all-purpose flour
Butter and flour custard cups or specialty molds!. Preheat oven to 450oF!. Melt the butter and chocolate, but do not let it boil!. Remove from heat and set aside!. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick!.!.!. about 5 minutes!. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix!. Quickly beat in the flour until just mixed in!. Pour into the custard cups!. (At this point you can refrigerate for up to 24 hours!. If you refrigerate, let return to room temp before you bake!.) Put custard cups on a baking sheet and bake at 450oF for 6-7 minutes!. The outside will be set up, but the top may still be slightly wiggly!. Invert on plate, let sit for 10 seconds or so, remove custard cup!. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice!.
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Chocolate Almond Pie
16 to 20 large marshmallows
4 (1?-oz) Hershey chocolate bars with almonds
? cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8”) graham cracker crust
Melt marshmallows and candy bars in milk in double boiler!. Remove from heat and cool!. Whip cream until stiff and fold into cooled mixture!. Add vanilla!. Pour into prepared crust and chill!. Good as is, or topped with whipped cream
================
great tasty recipe with raspberry -chocolate bavarian cake
Ingredients:
For The Chocolate Genoise Cake:
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
3 large eggs plus 3 large egg yolks, at room temperature
3/4 cup granulated sugar
Pinch of salt
For The Raspberry Syrup:
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur (a couple of types of raspberry liqueur are: Framboise, or Chambord, there are many different brands and at different prices)
For The Chocolate Filling:
1/2 cup heavy cream
5 ounces dark chocolate (bittersweet), coarsely chopped
2 tablespoons butter
For The Raspberry Bavarian:
2 bags (12 ounces each) frozen unsweetened raspberries
3/4 cup granulated sugar
1/3 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin powder
2 cups heavy cream
For The Garnish:
1 cup heavy cream
Bittersweet chocolate, coarsely grated
1/2 pint fresh raspberries
Confectioners' sugar
Instructions:
To Make The Genoise Cake:
1!. Preheat oven to 350°F (180°C)!. Butter bottom and side of 9-inch round baking pan!. Line with parchment or waxed paper!.
2!. Sift together cake flour, cornstarch and cocoa!.
3!. Beat together whole eggs, egg yolks, sugar and salt in heatproof bowl, using hand-held electric mixer at medium speed!. Place bowl over pan of simmering water and continue beating until the mixture is lukewarm, about 100°F!. Remove from water!. Increase speed to high and beat until mixture is cooled and increased in volume, about 3 to 4 minutes!.
4!. Sift dry ingredients over egg mixture in three additions, gently folding with a rubber spatula!. Spread batter in prepared pan!.
5!. Bake for 30 minutes or until cake springs back when touched with finger!. Cool in pan on wire rack for 10 minutes!. Loosen edge with knife and invert cake onto a rack!. Carefully remove paper!. Place another rack on cake and invert again!. Cool completely!.
To Make The Raspberry Syrup:
Combine sugar and water in saucepan over medium heat!. Heat to a boil!. Remove from heat and let cool!. Stir in liqueur!.
To Make The Chocolate Filling:
Heat heavy cream in saucepan to a boil over medium heat!. Remove from heat!. Add chocolate and let stand 30 seconds!. Whisk in butter until smooth!.
Make the Raspberry Bavarian:
1!. Combine raspberries and sugar in a saucepan!. Heat to a boil and simmer 10 minutes!. Strain mixture through a fine-meshed sieve into bowl!. Cool to room temperature!. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes!. Place in saucepan with simmering water and heat until gelatin is dissolved!. Whisk into raspberry purée!.
2!. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed!. Fold whipped cream into raspberry mixture!.
To Assemble:
1!. Cut genoise cake horizontally into two equal layers!. Place one layer in bottom of 9-inch springform pan, cut side up!. Brush with half of raspberry syrup!. Whisk cooled chocolate filling to lighten it!.
2!. Spread half of filling over cake!. Top with half of the raspberry Bavarian!. Top with other cake layer, cut side down!. Repeat layers!. Cover and refrigerate until mixture sets, about 2 hours!.
To Serve:
Run a small knife between dessert and pan!. Remove side of springform pan!. Spread whipped cream on side of dessert!. Press chocolate shavings into cream!. Arrange raspberries in two concentric circles around rim of dessert!. Sprinkle center with more grated chocolate and confectioners' sugarWww@FoodAQ@Com
Ingredients:
8 oz simesweet chochlate
1 pint of heavy or whipping cream
1 oz butter
1/4 tsp vanilla
Directions:
chop the choc into small peices!.bring the cream to boil for about 2min dont let it over flow
mix the boiling cream and the chochlate in a bowluntil all chochlate is melted,strain through a fine siff let cool then keep in fridge you should wait 12 hours befor using!.
to use simply whipp it as you do for whipping cream use to frast cakes or as it self like a moose
=============
Decadent Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2? cups sugar
1? cups flour, divided- 1 cup for batter, ? cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)
Preheat oven to 350o F!. Grease and flour a 13x18x1?” sheet pan!. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler!. Cool slightly!. Stir together the eggs, instant coffee, vanilla and sugar!. Stir in the warm chocolate mixture and cool to room temperature!.
Stir together 1 cup of the flour, baking powder and salt!. Add to cooled chocolate mixture!. Toss the walnuts with 1/4 cup flour to coat!. Then add to the chocolate batter!. Pour into prepared pan!.
Bake for about 30 min, or until tester just comes out clean!. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough!. Do not overbake! Cool thoroughly, refrigerate well and cut into squares!.
--------------------------------------!.!.!.
TUNNEL OF FUDGE CAKE
CAKE:
1 ? cup sugar
1 ? cup margarine or butter, softened
6 eggs
2 cups XXX sugar
2 ? cups A/P flour
? cup unsweetened cocoa
2 cups chopped walnuts**
GLAZE:
? cup XXX sugar
? cup unsweetened cocoa
4-6 Tbsp!. milk
Heat oven to 350°F!. Grease and flour 12-cup Bundt? pan or 10-inch tube pan!. In large bowl, combine sugar and margarine; beat until light and fluffy!. Add eggs 1 at a time, beating well after each addition!. Gradually add 2 cups powdered sugar; blend well!. By hand, stir in flour and remaining cake ingredients until well blended!. Spoon batter into greased and floured pan; spread evenly!.
Bake at 350°F!. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan!.** Cool upright in pan on wire rack 1 1/2 hours!. Invert onto serving plate; cool at least 2 hours!.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency!. Spoon over top of cake, allowing some to run down sides!. Store tightly covered!.
** Nuts are essential for the success of this recipe!.
--------------------------------------!.!.!.
Chocolate Pudding Cake
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
? cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in pan!. Stir in milk, margarine and vanilla!. Batter will look like brownie batter!. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish)!.
TOPPING:
? cup of granulated sugar
? cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter!. Pour 1 ? cups of tap water over all!. DO NOT STIR!.
Place in oven and bake at 350oF for 45 minutes or until topping is done!. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom!.)
Serve in bowls with spoons!. Serves 6-8 people!. Good with vanilla ice cream or cool whip!.
--------------------------------------!.!.!.
MOLTEN CHOCOLATE LAVA CAKES
? C!. butter, unsalted
4 oz!. bittersweet chocolate
2 eggs
2 egg yolks
? C!. sugar
2 Tbsp!. all-purpose flour
Butter and flour custard cups or specialty molds!. Preheat oven to 450oF!. Melt the butter and chocolate, but do not let it boil!. Remove from heat and set aside!. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick!.!.!. about 5 minutes!. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix!. Quickly beat in the flour until just mixed in!. Pour into the custard cups!. (At this point you can refrigerate for up to 24 hours!. If you refrigerate, let return to room temp before you bake!.) Put custard cups on a baking sheet and bake at 450oF for 6-7 minutes!. The outside will be set up, but the top may still be slightly wiggly!. Invert on plate, let sit for 10 seconds or so, remove custard cup!. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice!.
--------------------------------------!.!.!.
Chocolate Almond Pie
16 to 20 large marshmallows
4 (1?-oz) Hershey chocolate bars with almonds
? cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8”) graham cracker crust
Melt marshmallows and candy bars in milk in double boiler!. Remove from heat and cool!. Whip cream until stiff and fold into cooled mixture!. Add vanilla!. Pour into prepared crust and chill!. Good as is, or topped with whipped cream
================
great tasty recipe with raspberry -chocolate bavarian cake
Ingredients:
For The Chocolate Genoise Cake:
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
3 large eggs plus 3 large egg yolks, at room temperature
3/4 cup granulated sugar
Pinch of salt
For The Raspberry Syrup:
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur (a couple of types of raspberry liqueur are: Framboise, or Chambord, there are many different brands and at different prices)
For The Chocolate Filling:
1/2 cup heavy cream
5 ounces dark chocolate (bittersweet), coarsely chopped
2 tablespoons butter
For The Raspberry Bavarian:
2 bags (12 ounces each) frozen unsweetened raspberries
3/4 cup granulated sugar
1/3 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin powder
2 cups heavy cream
For The Garnish:
1 cup heavy cream
Bittersweet chocolate, coarsely grated
1/2 pint fresh raspberries
Confectioners' sugar
Instructions:
To Make The Genoise Cake:
1!. Preheat oven to 350°F (180°C)!. Butter bottom and side of 9-inch round baking pan!. Line with parchment or waxed paper!.
2!. Sift together cake flour, cornstarch and cocoa!.
3!. Beat together whole eggs, egg yolks, sugar and salt in heatproof bowl, using hand-held electric mixer at medium speed!. Place bowl over pan of simmering water and continue beating until the mixture is lukewarm, about 100°F!. Remove from water!. Increase speed to high and beat until mixture is cooled and increased in volume, about 3 to 4 minutes!.
4!. Sift dry ingredients over egg mixture in three additions, gently folding with a rubber spatula!. Spread batter in prepared pan!.
5!. Bake for 30 minutes or until cake springs back when touched with finger!. Cool in pan on wire rack for 10 minutes!. Loosen edge with knife and invert cake onto a rack!. Carefully remove paper!. Place another rack on cake and invert again!. Cool completely!.
To Make The Raspberry Syrup:
Combine sugar and water in saucepan over medium heat!. Heat to a boil!. Remove from heat and let cool!. Stir in liqueur!.
To Make The Chocolate Filling:
Heat heavy cream in saucepan to a boil over medium heat!. Remove from heat!. Add chocolate and let stand 30 seconds!. Whisk in butter until smooth!.
Make the Raspberry Bavarian:
1!. Combine raspberries and sugar in a saucepan!. Heat to a boil and simmer 10 minutes!. Strain mixture through a fine-meshed sieve into bowl!. Cool to room temperature!. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes!. Place in saucepan with simmering water and heat until gelatin is dissolved!. Whisk into raspberry purée!.
2!. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed!. Fold whipped cream into raspberry mixture!.
To Assemble:
1!. Cut genoise cake horizontally into two equal layers!. Place one layer in bottom of 9-inch springform pan, cut side up!. Brush with half of raspberry syrup!. Whisk cooled chocolate filling to lighten it!.
2!. Spread half of filling over cake!. Top with half of the raspberry Bavarian!. Top with other cake layer, cut side down!. Repeat layers!. Cover and refrigerate until mixture sets, about 2 hours!.
To Serve:
Run a small knife between dessert and pan!. Remove side of springform pan!. Spread whipped cream on side of dessert!. Press chocolate shavings into cream!. Arrange raspberries in two concentric circles around rim of dessert!. Sprinkle center with more grated chocolate and confectioners' sugarWww@FoodAQ@Com
Well one of my favourites is trifle!. It's an old English dessert!.
1 pound cake or angel food cake cut or torn into chunks
Vanilla or chocolate pudding,
Strawberry or raspberry jam
Fresh or frozen berries(thaw the frozen berries)
whipped cream
chopped almonds and walnuts or peanuts
Put the cake pieces at the bottom of the largest bowl you have or you can make smaller ones if you have to so divide the cake layer up evenly between the bowls if you have to use smaller bowls!.
Heat about a cup of jam in a pot on low heat until melted and pour over cake to soften!. You can add a little brandy if you like to!. (A couple of tablespoons just sprinkled over the cake before you add the melted jam)
Pour the pudding over top of the fruit and cake!. Put in the fridge!.
About 30 minutes before serving cover with whipped cream and the chopped nuts!.
Serve!.Www@FoodAQ@Com
1 pound cake or angel food cake cut or torn into chunks
Vanilla or chocolate pudding,
Strawberry or raspberry jam
Fresh or frozen berries(thaw the frozen berries)
whipped cream
chopped almonds and walnuts or peanuts
Put the cake pieces at the bottom of the largest bowl you have or you can make smaller ones if you have to so divide the cake layer up evenly between the bowls if you have to use smaller bowls!.
Heat about a cup of jam in a pot on low heat until melted and pour over cake to soften!. You can add a little brandy if you like to!. (A couple of tablespoons just sprinkled over the cake before you add the melted jam)
Pour the pudding over top of the fruit and cake!. Put in the fridge!.
About 30 minutes before serving cover with whipped cream and the chopped nuts!.
Serve!.Www@FoodAQ@Com
I LOVE these!. And, when you're baking them, the AROMA will drive your neighbours WILD !
Pi?a Colada Squares (diabetic)
Yield: 30 servings
1 cup flour, all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, or margarine
1 egg, separated
1/4 cup milk, 2% (or 1% or skim)
1 can pineapple, canned, crushed, 14 ounce, unsweetened
2 tablespoons cornstarch
2 teaspoons rum extract
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 tablespoon sugar, white
1 cup unsweetened desiccated coconut
Directions:
bottom layer:
combine flour, baking powder and salt!.
cut in butter or margarine until mixture is crumbly!.
beat egg yolk and milk together with a fork!.
stir into crumbs!.
press evenly onto bottom of a lightly greased 8 inch pan (square)!.
middle layer:
combine crushed pineapple and its juice and cornstarch in a saucepan!.
mix well!.
stir-cook over medium heat until mixture boils and thickens!.
stir in rum extract and vanilla!.
pour over first layer!.
top layer:
beat egg white and cream of tartar until foamy!.
add sugar and beat until soft peaks form!.
fold in coconut!. spread evenly and carefully over pineapple layer!.
press down lightly with a fork!.
bake in a 180c (350f) oven for 30 minutes until top is golden brown!.
cool and cut into squares!.
makes 30 squares - 3 x 4 cm (1 1/4 x 1? inches)Www@FoodAQ@Com
Pi?a Colada Squares (diabetic)
Yield: 30 servings
1 cup flour, all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, or margarine
1 egg, separated
1/4 cup milk, 2% (or 1% or skim)
1 can pineapple, canned, crushed, 14 ounce, unsweetened
2 tablespoons cornstarch
2 teaspoons rum extract
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 tablespoon sugar, white
1 cup unsweetened desiccated coconut
Directions:
bottom layer:
combine flour, baking powder and salt!.
cut in butter or margarine until mixture is crumbly!.
beat egg yolk and milk together with a fork!.
stir into crumbs!.
press evenly onto bottom of a lightly greased 8 inch pan (square)!.
middle layer:
combine crushed pineapple and its juice and cornstarch in a saucepan!.
mix well!.
stir-cook over medium heat until mixture boils and thickens!.
stir in rum extract and vanilla!.
pour over first layer!.
top layer:
beat egg white and cream of tartar until foamy!.
add sugar and beat until soft peaks form!.
fold in coconut!. spread evenly and carefully over pineapple layer!.
press down lightly with a fork!.
bake in a 180c (350f) oven for 30 minutes until top is golden brown!.
cool and cut into squares!.
makes 30 squares - 3 x 4 cm (1 1/4 x 1? inches)Www@FoodAQ@Com
Hello KC,
I am a chocolate lover, so I naturally would recommend a chocolate dessert!. Here is a link to a great web-site for chocolate dessert recipes!. http://www!.the-chocolate-spot!.com/ Anyways, I hope that this helps you out!
Good Luck,
GenseeeWww@FoodAQ@Com
I am a chocolate lover, so I naturally would recommend a chocolate dessert!. Here is a link to a great web-site for chocolate dessert recipes!. http://www!.the-chocolate-spot!.com/ Anyways, I hope that this helps you out!
Good Luck,
GenseeeWww@FoodAQ@Com
banana chocolate chip muffins = LOVE
i had them for the first when i was babysitting,
http://www!.cooks!.com/rec/view/0,164,1511!.!.!.Www@FoodAQ@Com
i had them for the first when i was babysitting,
http://www!.cooks!.com/rec/view/0,164,1511!.!.!.Www@FoodAQ@Com
strawberry cheesecake!!!!!Www@FoodAQ@Com
german chocolate cake -- made with cocoa cola! no joke!. its delicious!!!Www@FoodAQ@Com