Help me with desserts please!!
i don't know too many recipies, i know how to make amazing brownies, but theyre right out of the box, lol!.
my fiance LOVES chocolate!.!.
NOTHING WITH COCONUT OR NUTS in it though!.!.
but i want to make him something hes never had before, but something he'll love
he loves anything chocolate!
PLEASE HELP ME!
AND KEEP IT RATHER SIMPLE, since im not too familiar with cooking desserts, i'll probably screw it up if its too complicated!. lol
thank u!!!!Www@FoodAQ@Com
my fiance LOVES chocolate!.!.
NOTHING WITH COCONUT OR NUTS in it though!.!.
but i want to make him something hes never had before, but something he'll love
he loves anything chocolate!
PLEASE HELP ME!
AND KEEP IT RATHER SIMPLE, since im not too familiar with cooking desserts, i'll probably screw it up if its too complicated!. lol
thank u!!!!Www@FoodAQ@Com
Answers:
REALLY EASY ICE CREAM CAKE!!
24 icecream sandwitches!.
caremel sauce and chocolate sauce
4 kit kat bars or your favourite kind of chocolate bar
cool whip
- take a cake pan and start layering 12 ice cream sandwitches on it!.
then take a spoon and spread a layer of cool whip on it (not to thick)
- drizzel caremel and chocolate sauce on it and repeat that again once more!.
- after your done start breaking up the chocolate bar into little pieces (keep it in the pakage!. but be carful it doesnt break open!.)
- once the chocolate bar is nice and broken up, then open the pakage and sprinkle it over top of the caramel sauce and chocolate sauce!.
Put it in the freezer for 1-2 1/2 hrs and chill!.
It is sooo good! we make it all the time!!
hope this is a help :)Www@FoodAQ@Com
24 icecream sandwitches!.
caremel sauce and chocolate sauce
4 kit kat bars or your favourite kind of chocolate bar
cool whip
- take a cake pan and start layering 12 ice cream sandwitches on it!.
then take a spoon and spread a layer of cool whip on it (not to thick)
- drizzel caremel and chocolate sauce on it and repeat that again once more!.
- after your done start breaking up the chocolate bar into little pieces (keep it in the pakage!. but be carful it doesnt break open!.)
- once the chocolate bar is nice and broken up, then open the pakage and sprinkle it over top of the caramel sauce and chocolate sauce!.
Put it in the freezer for 1-2 1/2 hrs and chill!.
It is sooo good! we make it all the time!!
hope this is a help :)Www@FoodAQ@Com
FLOURLESS CHOCOLATE CAKE
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan!. Line bottom with a round of wax paper and butter paper!.
Chop chocolate into small pieces!. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth!. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture!. Add eggs and whisk well!. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined!. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust!. Cool cake in pan on a rack 5 minutes and invert onto a serving plate!.
Dust cake with additional cocoa powder and serve with sorbet if desired!. (Cake keeps, after being cooled completely, in an airtight container, 1 week!.)
Makes one 8-inch cake!. ( Double receipe for 10inch cake)Www@FoodAQ@Com
Have you ever tried chex muddy buddies!?
recipe:
-4 1/2 cup chex cereal
-1/2 cup semi sweet choc!. chips
-1/4 cup peanut butter
-2 tablespoons butter
-1/8 teaspoon vanilla
-3/4 cup powdered sugar
Combine chocolate chips, peanut butter and butter and microwave until melted and smooth!. Stir in vanilla!. Put it all into a ziploc bag with chex cereal and shake it until cereal is completely covered, then add powdered sugar and shake until coated!. Www@FoodAQ@Com
recipe:
-4 1/2 cup chex cereal
-1/2 cup semi sweet choc!. chips
-1/4 cup peanut butter
-2 tablespoons butter
-1/8 teaspoon vanilla
-3/4 cup powdered sugar
Combine chocolate chips, peanut butter and butter and microwave until melted and smooth!. Stir in vanilla!. Put it all into a ziploc bag with chex cereal and shake it until cereal is completely covered, then add powdered sugar and shake until coated!. Www@FoodAQ@Com
This is so easy!!!
Buy an angel food cake at the store (or make one)!.
Buy whipped cream or cool whip!.
Buy his favorite chocolate candy bar!. (you are going to crush it up)
Cut a slice of cake, top with whipped cream and sprinkle candy bar all over it!. YUM!!! and EASY!!!
I like Heath Bars or butterfingers!. Oreos would be good and at Christmas it is wonderful with crushed hard peppermint candy on top!.
Www@FoodAQ@Com
Buy an angel food cake at the store (or make one)!.
Buy whipped cream or cool whip!.
Buy his favorite chocolate candy bar!. (you are going to crush it up)
Cut a slice of cake, top with whipped cream and sprinkle candy bar all over it!. YUM!!! and EASY!!!
I like Heath Bars or butterfingers!. Oreos would be good and at Christmas it is wonderful with crushed hard peppermint candy on top!.
Www@FoodAQ@Com
Mabye you can try chocolate covered fruits!.It's really simple!.Get some fruits and chocolate syrup!.Just cover the fruits up with chocolate;then your finishWww@FoodAQ@Com
give your box brownies a little kick by adding hersey kisses they come in so many flavors now its a easy way to make something old new againWww@FoodAQ@Com
Everything that this woman makes is AMAZING!.!. Check out the recipe that uses cookie dough and candy!.!.!. your man will love it if you use his favorites!
Good Luck!
Www@FoodAQ@Com
Good Luck!
Www@FoodAQ@Com
Bake the flourless chocolate cake that the first poster suggested! They are wonderful!.Www@FoodAQ@Com
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!. SERVES 4!.
------------------------
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
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!.
-----------------------
CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined!. In another bowl, combine the buttermilk, oil, eggs, and vanilla!. With the mixer on low speed, slowly add the wet ingredients to the dry!. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula!. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean!. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely!.
Place 1 layer, flat side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
? tsp!. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy!. Beat in cocoa powder, doffee, and vanilla on low!. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved!. For thinner frosting use more water!. For thicker frosting, use less water!.
Www@FoodAQ@Com
? 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!. SERVES 4!.
------------------------
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
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!.
-----------------------
CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined!. In another bowl, combine the buttermilk, oil, eggs, and vanilla!. With the mixer on low speed, slowly add the wet ingredients to the dry!. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula!. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean!. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely!.
Place 1 layer, flat side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
? tsp!. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy!. Beat in cocoa powder, doffee, and vanilla on low!. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved!. For thinner frosting use more water!. For thicker frosting, use less water!.
Www@FoodAQ@Com
Chocolate Raspberry Brownie Cake
This is super simple and looks very impressive!. You can leave the nuts out (I didn't want to post the recipe without them since I think if you're a nut eater, it's better with them)!. The brownies are really easy to make, but if you had to, I bet you could substitute the brownie mix you're so good at making and just follow the method from the recipe!.
-------- ------------ --------------------------------
1/2 cup butter
3 ounces unsweetened chocolate
1 cup sugar
1/2 cup chopped pecans or walnuts
2 large eggs
1 teaspoon vanilla
2/3 cup flour
1 cup fresh raspberries -- rinsed and drained
Preheat oven to 350!. Butter and flour a 9 inch round tart pan with removable rim!. In a 2 to 3 quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes!. Remove from heat and mix in granulated sugar, pecans, eggs, and vanilla!. Add flour and stir to mix well!. Spread batter in pan!. Next to rim, distribute berries in a band about 2 inches wide!. Gently press fruit into batter!. Bake until top, at outside edge, cracks and feels firm to the touch, 45 to 50 minutes!. Let cool in pan on rack!. Dust with powdered sugar before serving!.Www@FoodAQ@Com
This is super simple and looks very impressive!. You can leave the nuts out (I didn't want to post the recipe without them since I think if you're a nut eater, it's better with them)!. The brownies are really easy to make, but if you had to, I bet you could substitute the brownie mix you're so good at making and just follow the method from the recipe!.
-------- ------------ --------------------------------
1/2 cup butter
3 ounces unsweetened chocolate
1 cup sugar
1/2 cup chopped pecans or walnuts
2 large eggs
1 teaspoon vanilla
2/3 cup flour
1 cup fresh raspberries -- rinsed and drained
Preheat oven to 350!. Butter and flour a 9 inch round tart pan with removable rim!. In a 2 to 3 quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes!. Remove from heat and mix in granulated sugar, pecans, eggs, and vanilla!. Add flour and stir to mix well!. Spread batter in pan!. Next to rim, distribute berries in a band about 2 inches wide!. Gently press fruit into batter!. Bake until top, at outside edge, cracks and feels firm to the touch, 45 to 50 minutes!. Let cool in pan on rack!. Dust with powdered sugar before serving!.Www@FoodAQ@Com