I need an easy dessert recipe...?!

I need an easy dessert recipe...?

well, i really wanna try cooking, it sounds so fun and i think it's something i'd be good at. I've convinced my mother to let me use the kitchen and want to prove to her that I can bake. soo.. i'm requesting a pretty easy dessert/snack recipe (one that a 13 year old girl can bake)

Thank you for reading, I appreciate your answers!

Try one of these and Good luckkkkk! :-P


*Rich & Chewy Chocolate Brownies

Ingredients:

3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
1 2/3 cups (10-oz. pkg.) NESTLé CHOCOLATIER? 62% Cacao Bittersweet Chocolate Morsels
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts ( optional )


Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MICROWAVE sugar, butter and water in large, microwave-safe bowl on HIGH (100%) power for 3 minutes until mixture boils, stirring once. Add morsels; stir until melted. Stir in eggs, one at a time, until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.

BAKE for 16 to 20 minutes until wooden pick inserted in center comes out still slightly sticky. Cool in pan on wire rack. Cut into bars.
NOTES:
Learn more about how NESTLé CHOCOLATIER? can enhance your recipes

*Decadent Chocolate Tofu Cheesecake:
Ingredients:

1/3 cup chocolate wafer cookies (about 10-12), finely crushed
2 bars (4 oz. total) NESTLé? TOLL HOUSE? Unsweetened Chocolate Baking Bars, broken into pieces
3 packages (8 oz.) cream cheese, softened and cut into pieces
1 container (16 oz.) silken tofu, drained
1 cup granulated sugar
1 tablespoon NESTLé? TOLL HOUSE? Baking Cocoa
2 large eggs
2 teaspoons vanilla extract


Directions:
PREHEAT oven to 325o F. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.

MICROWAVE baking bars in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

PLACE melted chocolate, cream cheese, tofu, sugar and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.

BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight
NOTES:
Click here for tips on melting NESTLE TOLL HOUSE products

*Chocolate Pate with Cranberry Coulis:

Ingredients:

CRANBERRY COULIS
1 1/2 cups OCEAN SPRAY? Jellied Cranberry Sauce
3/4 cup OCEAN SPRAY? Cranberry Juice Cocktail
1 teaspoon lime juice
PATE
1 1/2 cups heavy whipping cream, divided
1 large egg yolk
2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Whipped cream


Directions:
FOR CRANBERRY COULIS:
PLACE cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

FOR PATE:
LINE 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl.

COMBINE morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

BEAT remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE, spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with whipped cream.

*Frozen Hot Chocolate:

Ingredients:

3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavor NESTLé Hot Cocoa Mix
2 tablespoons unsalted butter
1/3 cup each NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLé TOLL HOUSE Milk Chocolate Morsels
1 can (12 fluid ounces) NESTLé? CARNATION? Evaporated Milk, divided
4 cups ice cubes
Whipped cream


Directions:
PLACE sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water. Stir frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature.

PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.

*Chocolate-Covered Strawberries:
Ingredients:

10 large strawberries with long stems
3 (6 oz. total) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Baking Bars, finely chopped


Directions:
LINE baking sheet with wax paper. Wash strawberries and pat dry thoroughly with paper towels. Set aside.

HEAT water in a double boiler over medium-high heat until gently boiling; turn off heat. Place 2/3 of chocolate in the top of the double boiler; stir frequently until melted and smooth.

TEST the temperature of the chocolate with a candy thermometer. Bring the chocolate to a target temperature of 110° F. When chocolate reaches 110° F., begin the cooling process as follows.

ADD remaining chocolate to melted chocolate; stir until temperature goes down to 85° F. Heat over low heat until chocolate temperature reaches 90° F. Turn off heat; remove top of double boiler.

HOLD a strawberry by the stem and dip into chocolate allowing excess to drip back into pan. Transfer coated strawberry to prepared baking sheet. Repeat with remaining strawberries. Allow chocolate to cool. Refrigerate for 20 to 30 minutes or until chocolate is set.

*Rich Mud Pie :


Ingredients:

1 pkg. (16.5 oz.) NESTLé? TOLL HOUSE? Chocolate Chunk Cookie Bar Dough
1 pint coffee ice cream, softened
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup fudge sauce, warmed
2 tablespoons chopped pecans (optional)


Directions:
PREHEAT oven to 350° F. Grease a 9-inch springform pan.

PLACE whole bar of dough onto bottom of prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 18 to 19 minutes or until light golden brown. Cool completely in pan on wire rack.

SPREAD ice cream over top of cookie. Spread whipped topping over ice cream. Freeze for at least 2 hours.

THAW for 5 to 10 minutes; remove side of springform pan. Top with hot fudge sauce and nuts before serving.

*Fruit Medley Dessert:
Ingredients:

1 pkg. (16.5 oz.) NESTLé? TOLL HOUSE? Mini Sugar Cookie Bar Dough
1 container (32 oz.) low-fat vanilla yogurt or 1 qt. vanilla frozen yogurt
4 cups fresh fruit (blueberries, raspberries, sliced apples, cherries, nectarines, peaches and/or strawberries)


Directions:
PREHEAT oven to 325° F.

ROLL chilled dough on floured surface to 1/4-inch thickness. Cut out 24 shapes using 2 1/2 to 3-inch cookie cutters. Place on ungreased baking sheets.

BAKE for 10 to 14 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE two cookies on each plate. Top with 1/2 cup yogurt and 1/2 cup fruit mixture; place a third cookie on top.