Semi-difficult recipes?!

Search for dessert recipes on this site:
http://www.tastespotting.com/

The pictures are beautiful, and every recipe I've tried from there turned out great. It changes daily, so be sure and check it often.

Brownies Alaska w. Cinnamon Hazelnut Sauce

if you want to make a bit more challenging you can make the coffee ice cream too, but I haven't come up with one better than Haagen Dazs so I don't deem it worthwhile

Ingredients

For the brownies:
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips

2 cups coffee ice cream, softened

For the meringue:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
2 cups coffee ice cream, softened
2/3 cup sugar

For the hazelnut sauce:
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1 teaspoon ground cinnamon
1/2 cup chopped toasted hazelnuts
1 tablespoon hazelnut liqueur
1 teaspoon pure vanilla extract

Method

For the brownies:

Preheat oven to 350°

Grease and flour an 8 x 8 inch pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder and espresso powder. Fold in the chocolate chips. Spread batter into prepared pan.

Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to cool before cutting. Cut 4 circles out of brownies using a biscuit cutter, empty and clean tuna can or glass.

Choose a baking pan or cookie sheet that will fit in your freezer and line it with foil. Place round brownies on foil. Top each brownie with a half cup coffee ice cream, using two spoons to shape onto brownies; freeze, uncovered, until firm; about 2 hours.

For the meringue:

Place egg whites in large mixer bowl and beat until foamy. Add cream of tartar. Continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Beat 3 to 4 minutes until stiff peaks form and sugar is dissolved. [Tip: Rub a little meringue between your finger and thumb to determine if the sugar is dissolved. It will feel gritty if the sugar is not completely dissolved and needs more beating].

Spread meringue onto ice cream with small spatula. Spread to edges making sure ice cream covered brownie is covered completely. Cover loosely [Non-stick aluminum foil is great for this]. Freeze until ready to serve.

For the sauce:

Combine brown sugar, corn syrup and butter in a small saucepan. Bring to a boil over medium heat stirring constantly. Add the cinnamon. Boil 1 minute. Remove from heat and stir in hazelnuts, liqueur and vanilla extract; set aside.

For serving:

Heat oven to 450°

The brownies and ice cream need to be well frozen before baking. A very hot oven and very cold desserts are the secrets to success here! The meringue will brown quickly in the very hot oven, leaving no time for the ice cream to melt. A wooden cutting board can be placed under the baking sheet to serve as an additional layer of insulation if you wish.

Bake the brownies 2 to 3 minutes until lightly browned.

Heat sauce to lukewarm and pour a little onto each of four dessert plates. Top with baked brownies and serve immediately.

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http://www.tomsaaristo.com/brownies_alas…

Homemade Doughnuts: I usually just chill the dough and roll out little balls with my hands about the size of marbles. They puff up pretty big once they're fried. Then I roll them in powdered sugar. I couldn't find mace, so I left that ingredient out.

old fashioned doughnuts

3 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 teaspoon salt
2 eggs
3 tablespoons soft shortening
1 cup granulated sugar
3/4 cup buttermilk
1/2 cup minced walnuts (optional)

Sift flour,baking powder, soda, cinnamon, nutmeg, mace, salt. In large bowl, with mixer at medium speed (or with spoon), beat eggs well; beat in shortening, sugar, then buttermilk. Add flour mixture, all at once; beat just untilsmooth. Quickly mix in nuts. Refrigerate 1 hour. or longer. On floured surface, roll dough 1/2" thick. With floured doughnut cutter, cut out doughnuts. Form dough trimmings into ball; roll; then cut.

To fry: Fry doughnuts in 1 1/2" fat or salad oil, heated to 370F. on deep-fat-frying thermometer, or until square of day-old bread browns in 60 seconds. Fry only as many doughnuts at one time as will float easily on fat. As soon as doughnuts rise to surface, turn with long-handled fork (don't pierce). Turn often thereafter until golden and done. Remove with fork; hold over fat 1 second: drain on paper towels. Or deep-fry.
Serve as is. Or dust with sugar, or sugar and cinnamon. Or shake, a few at a time, in sugar in paper bag. Makes about 2 1/2 dozen.

"Holes": Use centers cut out from doughnuts; or using small biscuit cutter, cut all dough into "holes" Fry, sugar. Nice with fruit.
Chocolate: Omit spices; increase sugar to 1 1/4 cups. After adding sugar, add 1 1/2 squares melted unsweetened chocolate and 1 teaspoon vanilla extract.
Drops: With rubber scraper, push heaping teaspoonfuls of dough into hot fat; fry, sugar.

French Dessert Crepes.

Sorry, I lost my recipe awhile ago.

(I usually add extra vanilla & sugar to the batter)

Best topped with whipped cream & grated chocolate.

They go wonderful with coffee.

Jamie's 30 minute meals! You can cook a starter, main course and dessert in 30 minutes! Give it a go