Dessert Recipes

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Dessert Recipes - Page 7 Empty Pecan-and-Dried Fruit Baked Apples

Post  justmecookin Tue Aug 19, 2008 4:22 pm

Pecan-and-Dried Fruit Baked Apples

1/4 cup chopped pecans
6 large Gala or Rome apples, cored
1 tablespoon lemon juice
2 tablespoons butter, softened and divided
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apple cider
1/4 teaspoon vanilla extract
2 tablespoons rum (optional)
Garnishes: whipped cream, toasted pecans

Place pecans on a baking sheet, and bake at 350° for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.

Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.

Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.

Bake at 350° for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.

Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately. Makes 6 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:55 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Chocolate Chubbies

Post  justmecookin Tue Aug 19, 2008 4:24 pm

Chocolate Chubbies

6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts

Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly. Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.

Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool. Makes 3 1/2 dozen


Last edited by justmecookin on Sat Aug 23, 2008 8:56 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Chocolate Cookie Pudding

Post  justmecookin Tue Aug 19, 2008 4:40 pm

Chocolate Cookie Pudding

1 (5.9-ounce) package chocolate instant pudding mix
2 cups milk
1 (3-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
16 double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups)
3/4 cup chopped pecans, toasted

Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes. Cover pudding, and chill 5 minutes. Stir together cream cheese and whipped topping, blending well.

Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.

Mocha-Chocolate Cookie Pudding: Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong brewed coffee into cream cheese mixture. Omit pecans. Proceed as directed.

Chocolate-Peanut Butter Cookie Pudding: Crush 16 peanut butter cream-filled chocolate sandwich cookies. Substitute 1/4 cup creamy peanut butter for cream cheese and 1 cup chopped dry roasted peanuts for pecans. Proceed as directed. Makes 6 to 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:56 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Scotch Bars

Post  justmecookin Tue Aug 19, 2008 4:47 pm

Scotch Bars

Dense and chewy, these bars are a classic combination of oats and butterscotch.

1/2 cup all-purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 teaspoon baking powder
1 tablespoon vegetable oil
1 1/2 teaspoons vanilla extract
2 large egg whites
Cooking spray
1 tablespoon powdered sugar

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking powder), stirring with a whisk. Set aside.

Combine oil, vanilla, and egg whites, and add to the flour mixture, stirring just until blended. Lightly coat hands with cooking spray.

Press the batter evenly into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top. Makes 16 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:56 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Chocolate Snack Bars

Post  justmecookin Tue Aug 19, 2008 6:19 pm

Chocolate Snack Bars

1 1/3 cups all-purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
3/4 cup butter or margarine, melted
1 cup semisweet chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup white chocolate morsels
3 (2.07-ounce) chocolate-coated caramel-peanut nougat bars, cut into 1/4-inch pieces

Combine first 5 ingredients in a large bowl. Add eggs and butter, stirring well. Stir in morsels. Spoon mixture into a lightly greased 13- x 9-inch pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Sprinkle immediately with candy pieces. Cool completely before cutting into bars. Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 8:57 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Peanut Butter-Banana Fluffernutter Bars

Post  justmecookin Wed Aug 20, 2008 9:20 am

Peanut Butter-Banana Fluffernutter Bars

Bars
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup packed light brown sugar
1/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup whole milk
1/2 cup crumbled dried banana chips

Icing
1/4 cup sugar
1 egg white
1 cup marshmallow creme

Garnish
1/3 cup chopped salted roasted peanuts
16 dried banana chips, if desired

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, baking powder, cinnamon and salt in small bowl.

Beat peanut butter, brown sugar and butter in large bowl at medium-high speed 2 to 3 minutes or until smooth. Beat in egg and vanilla until blended and smooth. At low speed, beat in flour mixture alternately with milk just until smooth, beginning and ending with flour mixture. Stir in 1/2 cup banana chips. Spread batter in pan.

Bake 30 to 35 minutes or until rich golden brown, bars start to pull away from sides of pan and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack.

Meanwhile, heat sugar, 1 tablespoon water and egg white in medium saucepan over low heat. Beat at high speed 3 minutes or until soft peaks form. Remove pan from heat; beat in marshmallow crème 5 to 6 minutes or until almost cool and stiff peaks form. Spread over bars; top with peanuts and 16 dried banana chips. Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 8:57 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Blondie Cupcakes with Cocoa Frosting

Post  justmecookin Wed Aug 20, 2008 9:46 am

Blondie Cupcakes with Cocoa Frosting

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts

Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar

Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.

Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.

Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes


Last edited by justmecookin on Sat Aug 23, 2008 8:58 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Caramel-Pecan Brownies

Post  justmecookin Wed Aug 20, 2008 9:51 am

Caramel-Pecan Brownies

Dense, extra-fudgy brownies get their rich flavor from Dutch-processed cocoa and bittersweet and unsweetened chocolate. They’re drizzled with a caramel topping that adds an irresistible gooey finish.

Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.

Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.

Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.

Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 8:59 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Cherry-Chocolate Chip Crisp

Post  justmecookin Wed Aug 20, 2008 10:07 am

Cherry-Chocolate Chip Crisp

This deluxe version of a traditional crisp marries sweet, dark Bing cherries with a topping laden with warm, melting chocolate chips.

Filling
2 lb. fresh Bing cherries (about 4 cups), pitted
2 tablespoons sugar
1 tablespoon lemon juice

Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, ground
1/2 cup butter, chilled, cut up
1/2 cup mini chocolate chips

Heat oven to 375°. Combine all filling ingredients in large bowl; spoon into 11x7-inch (2-quart) glass baking dish.

Combine flour, 1/3 cup sugar and almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in chocolate chips.

Sprinkle topping over filling, squeezing to form lumps.

Bake 35 minutes or until top is lightly browned and cherries just begin to bubble at edges of dish. Cool on wire rack 30 minutes; serve warm. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 7:07 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Sparkling Mousse

Post  justmecookin Wed Aug 20, 2008 10:18 am

Sparkling Mousse

A sweet sparkling wine such as a demi-sec (semi-dry) works very well for this dessert. For an attractive presentation, layer fresh or poached fruit with the mousse in wine glasses.

1 envelope (1 tablespoon) unflavored gelatin
1 1/2 cups cold sparkling wine, demi-sec or brut
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream

Sprinkle gelatin over 1/2 cup of the wine; allow to soften 1 to 2 minutes. In small saucepan, heat remaining wine until warm. When gelatin has softened, add to warm wine; stir over low heat to dissolve thoroughly.

In medium bowl, combine egg yolks and sugar; beat on low speed until blended. While beating, slowly drizzle warm wine mixture into yolks. Pour mixture into saucepan.

Cook over medium-low heat, stirring constantly, until mixture has slightly thickened and coats a spoon. Strain mixture into large bowl. Set bowl in pan of ice and water; stir until mixture cools and thickens slightly.

Whip cream until it barely holds soft peaks. When mousse starts to thicken, fold in whipped cream. Spoon mousse into large serving bowl or individual cups. Refrigerate at least 2 to 3 hours before serving. Store in refrigerator.

Note - Pay close attention as you cook the custard. Boiling may cause it to curdle; if it should begin to boil, quickly lift the pan off the heat and stir briskly for a few moments. Return the pan to the heat and continue. Don't worry if some slight curdling occurs; the custard will be strained before it is chilled. Makes 8 (3/4-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 8:59 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Strawberry-Rhubarb Trifle

Post  justmecookin Wed Aug 20, 2008 11:37 am

Strawberry-Rhubarb Trifle

This luscious strawberry dessert combines the best qualities of an English trifle, with its sponge cake and fresh fruit, and an Italian tiramisu, using mascarpone and liqueur to soak the cake.

Cake
1 Vanilla Sponge Cake

Filling
1 lb. rhubarb, sliced (about 3 1/2 cups)
1 1/2 cups sugar
6 cups sliced fresh strawberries
1 tablespoon Grand Marnier liqueur or orange juice
8 oz. mascarpone cheese, softened
1 cup whipping cream
1/3 cup powdered sugar

Sugar Syrup
2 tablespoons sugar
2 tablespoons water
1 tablespoon Grand Marnier liqueur or orange juice

Prepare Vanilla Sponge Cake. Slice cake horizontally in half. Set aside.

In medium saucepan, combine rhubarb and 1/2 cup of the sugar; cover and cook over medium heat 10 to 15 minutes or until tender. Remove cover; cook an additional 5 to 10 minutes or until mixture is thickened, stirring constantly. Remove from heat. Refrigerate until cool.

Meanwhile, prepare sugar syrup. In small saucepan, combine 2 tablespoons sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in 1 tablespoon liqueur; cool.

Using potato masher, crush 3 cups of the strawberries. In large bowl, combine crushed strawberries, remaining 3 cups sliced strawberries, remaining 1 cup sugar and 1 tablespoon liqueur; mix gently. Set aside.

In another large bowl, beat mascarpone at medium speed until smooth. Gradually add cream and powdered sugar; beat at medium speed until stiff peaks form.

Generously brush both sides of each cake layer with sugar syrup. Cut cake into 1-inch cubes.

To assemble dessert, spoon about 1/4 of mascarpone cream over bottom of 13-cup glass bowl. Place 1/3 of cubed cake over mascarpone cream. Spoon 1/3 of rhubarb mixture over cake layer; top with 1/4 of mascarpone cream and 1/3 of the strawberry mixture. Repeat layers twice. Cover; refrigerate up to 3 hours. Store in refrigerator.

Note - Mascarpone is a rich Italian-style cream cheese. It can be found in the deli or dairy section of grocery stores or specialty markets. If unavailable, substitute cream cheese. Makes 12 servings

Vanilla Sponge Cake

4 eggs, room temperature, separated
1 cup sugar
3 tablespoons warm whole milk
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter, melted, cooled

Heat oven to 350. Spray 9x2-inch round cake pan with nonstick cooking spray. Line pan with parchment paper; spray paper and lightly flour.

In large bowl, combine egg yolks and 1/2 cup of the sugar; mix well. Place bowl over saucepan of barely simmering water (bowl should not touch water). Whisk egg mixture constantly 1 to 2 minutes or until sugar is dissolved and mixture is warm to the touch.

Beat mixture at medium-high speed 5 minutes or until mixture is thick enough to hold a 3-second ribbon. Reduce speed to medium; slowly add milk and vanilla, beating until combined. Gradually sift and fold flour into yolk mixture; fold until thoroughly combined.

In another large bowl, beat egg whites just until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold 1/4 of egg whites into batter to lighten mixture. Gently and quickly fold in remaining egg whites until combined.

Place butter in medium bowl. Add large spoonful of batter to butter; whisk until well mixed. Fold mixture back into batter. Pour batter into pan, gently spreading evenly.

Bake 25 to 35 minutes or until cake springs back when lightly touched and starts to shrink away from sides of pan. Cool in pan on wire rack 20 minutes. Run small knife around edge of pan to loosen cake; turn cake out onto wire rack. Remove paper; cool completely.


Last edited by justmecookin on Sat Aug 23, 2008 9:00 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Chocolate-Raspberry Cheesecake

Post  justmecookin Wed Aug 20, 2008 11:42 am

Chocolate-Raspberry Cheesecake

This cheesecake is laced with raspberry flavor, from the preserves brushed over the crust, to the creamy filling, to the heart-shaped fresh berry garnish. Use preserves with seeds, not the seedless variety; the color and flavor is better.

Crust
1 (5.3-oz.) pkg. pure butter shortbread cookies, crushed (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1/4 cup raspberry preserves, melted

Cheesecake
1 (10-oz.) pkg. frozen raspberries, thawed
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
2 teaspoons lemon juice
2 eggs

Topping
6 oz. semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1/2 cup whipping cream
1 1/3 cups fresh raspberries

Heat oven to 350°. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crushed cookies and melted butter in small bowl; press into bottom of pan. Bake 8 to 10 minutes or until slightly darker in color. Cool slightly; gently spread preserves over crust.

Puree thawed raspberries in food processor or blender until smooth. Strain through medium strainer, pressing with spatula to remove seeds. Reserve 1/2 cup puree. (Save remaining puree for another use.)

Beat cream cheese and 1/2 cup butter at medium-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved raspberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.

Place springform pan in large shallow pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 40 to 45 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool completely on wire rack. Refrigerate overnight.

Place chocolate, corn syrup and 1 tablespoon butter in medium bowl. Bring whipping cream to a boil in small saucepan. Pour over chocolate mixture; stir until melted and smooth. Let stand, stirring occasionally, until chocolate is cool but still pourable. Pour over cheesecake; refrigerate until set. Garnish with raspberries. Store in refrigerator. Makes 16 servings


Last edited by justmecookin on Sat Aug 23, 2008 9:00 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Miniature Chocolate-Mint Cupcakes

Post  justmecookin Wed Aug 20, 2008 11:58 am

Miniature Chocolate-Mint Cupcakes

Richer than traditional cupcakes but lighter than brownies, these irresistible little cakes are topped with a mint-infused ganache. The recipe is simple, but remember to begin the ganache a day ahead to allow time for the mint leaves to flavor the cream.

Ganache
1/4 cup lightly packed coarsely chopped fresh mint
3/4 cup heavy whipping cream
7 oz. white chocolate, very finely chopped

Cupcakes
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
14 tablespoons unsalted butter, cut up
4 oz. 70% bittersweet chocolate, coarsely chopped
1 1/3 cups sugar
1 teaspoon vanilla extract
4 eggs

Garnish
36 mint leaves

Stir chopped mint into cream. Cover and refrigerate at least 8 hours or overnight.

Strain cream, pressing gently on mint to release as much liquid as possible; discard mint. Place white chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat; immediately pour over white chocolate. Stir until completely melted and smooth. Cool; cover and refrigerate at least 4 hours. (Ganache can be made 2 days ahead.)

Heat oven to 350°. Line 3 (12-cup) mini muffin pans with paper liners. Whisk flour, cocoa and salt in small bowl.

Heat butter and bittersweet chocolate in large heatproof bowl placed in skillet of almost simmering water; stir frequently until chocolate and butter are melted and quite warm to the touch. Remove bowl; whisk in sugar and vanilla. Whisk in eggs one at a time until blended. Add flour mixture; whisk just until smooth and blended.

Spoon about 1 1/2 tablespoons batter into each muffin cup (batter will come almost to top of liners). Bake 15 to 20 minutes or until toothpick inserted in center comes out with just a few moist crumbs attached. Cool on wire rack. (Cupcakes can be made 3 days ahead. Cover and store at room temperature.)

Remove ganache from refrigerator. Check consistency: If it’s smooth and creamy, it can be used right away. If too fluid or too soft to spread without dripping, stir vigorously with a rubber spatula for a few seconds (ganache will remain soft) and return to refrigerator for a few minutes to stiffen slightly. Spread over cupcakes; garnish with mint leaves. Makes 36 cupcakes


Last edited by justmecookin on Sat Aug 23, 2008 9:00 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Gooey Double-Chocolate Brownie Tart

Post  justmecookin Wed Aug 20, 2008 12:04 pm

Gooey Double-Chocolate Brownie Tart

Dough
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
5 tablespoons butter, chilled, cut up
1 egg, beaten

Filling
1/2 cup chopped hazelnuts
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted

Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter; beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

Meanwhile, heat oven to 350°. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

Reduce oven temperature to 325°. Sprinkle hazelnuts over bottom of crust. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts.

In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 9:01 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Re: Dessert Recipes

Post  justmecookin Wed Aug 20, 2008 12:22 pm

Rum-Raisin Clusters

6 oz. semisweet chocolate, chopped
3 tablespoons whipping cream
1 tablespoon rum
1 cup raisins
1/2 cup chopped pecans
1 oz. white chocolate

In medium bowl, combine semisweet chocolate, cream and rum; place over saucepan of barely simmering water. (Bowl should not touch water.) Heat until chocolate is melted, stirring occasionally. Stir in raisins and pecans.

Line baking sheet with parchment or waxed paper. Drop teaspoonfuls of chocolate mixture onto baking sheet. Refrigerate until set.

Place white chocolate in resealable plastic bag; seal bag. Place in bowl of hot water. Let stand until chocolate is melted. Cut tiny hole in one corner of bag. Squeeze chocolate over clusters. Refrigerate until set. Serve in decorative paper candy cups. Makes 24 clusters
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Dessert Recipes - Page 7 Empty Gooey Turtle Bars

Post  justmecookin Wed Aug 20, 2008 12:57 pm

Gooey Turtle Bars

A buttery shortbread crust is layered with a creamy vanilla caramel, toasted pecan halves and milk chocolate shards to create one absolutely decadent bar. A silicone spatula is the perfect tool for stirring the caramel.

Crust
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, melted

Topping
1 3/4 cups packed brown sugar
1/4 cup honey
1/4 cup water
Scant 1/2 teaspoon salt
1/4 cup unsalted butter, cut up
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups pecan halves, toasted
6 oz. milk chocolate or semisweet chocolate, coarsely chopped

Heat oven to 350°. Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.

Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.

Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°. Remove from heat; stir in vanilla.

Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.

Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 3 dozen bars


Last edited by justmecookin on Sat Aug 23, 2008 9:01 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty The Ultimate Brownie

Post  justmecookin Wed Aug 20, 2008 2:27 pm

The Ultimate Brownie

8 oz. bittersweet chocolate, divided
4 oz. unsweetened chocolate
1 cup unsalted butter, cut up, softened
4 eggs, room temperature
1 cup packed brown sugar
1 cup sugar
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt

Heat oven to 350°. Spray 13x9-inch baking pan with nonstick cooking spray.

Chop 6 oz. of the bittersweet chocolate into chunks; reserve. Chop remaining 2 oz. bittersweet chocolate and unsweetened chocolate; place in medium microwave-safe bowl with butter. Microwave on medium 1 1/2 to 2 minutes or until almost melted; stir until melted and smooth. Cool 20 minutes or until room temperature.

In medium bowl, beat eggs at low speed until combined. Beat in brown sugar until combined. Beat in sugar until just combined. Scrape down sides of bowl; stir in melted chocolate and vanilla until just combined.

In medium bowl, stir together flour and salt; stir into chocolate mixture until no white streaks remain. Stir in reserved bittersweet chocolate chunks until just combined.

Pour into pan; bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 4 hours or until chocolate chunks are firm. Makes 24 bars


Last edited by justmecookin on Sat Aug 23, 2008 9:02 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Buttered Rum and Spiced Pecan Cheesecake

Post  justmecookin Wed Aug 20, 2008 2:39 pm

Buttered Rum and Spiced Pecan Cheesecake

With its subtle rum flavor, spiced pecans and creamy richness, this dessert is the ultimate holiday cheesecake. Even better, it can be made up to 3 days ahead and refrigerated until serving time.

Spiced Pecans
1 egg white
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups pecan halves

Cheesecake
2 cups pecan shortbread cookie crumbs (about 8 oz. cookies)
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
4 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
4 eggs
1/4 cup dark rum or 1 tablespoon rum extract
2 teaspoons vanilla extract

Heat oven to 325°. Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.

Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.)

Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.

Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.

Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator- Makes 16 servings


Last edited by justmecookin on Sat Aug 23, 2008 9:03 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Very Chocolate-Cherry Brownies

Post  justmecookin Wed Aug 20, 2008 4:07 pm

Very Chocolate-Cherry Brownies

Chocolate and cherries combine in a bar that’s as rich as it is tall. The cherries provide intense flavor and a sweet, soft bite to each serving. Look for Dutch-processed cocoa, also known as alkalized cocoa, in the baking aisle next to regular unsweetened cocoa.

Bars
1 1/2 cups dried cherries
1/2 cup hot water
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
8 oz. semisweet chocolate, chopped

Frosting
12 oz. semisweet chocolate, chopped
1 cup whipping cream

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.

Place cherries, water and almond extract in medium bowl. Let stand 20 minutes; drain. Meanwhile, in another medium bowl, whisk together flour, cocoa, baking soda and salt.

In large bowl, beat butter, brown sugar and sugar at medium speed 1 minute or until smoothly blended. Beat in egg and vanilla 1 minute or until blended. (Mixture may look curdled.) At low speed, beat in flour mixture just until batter is smooth and flour mixture is incorporated. Stir in 8 oz. semisweet chocolate and drained cherries; spread batter in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. (Bars will sink in center as they cool.)

Meanwhile, place 12 oz. semisweet chocolate in large bowl. Heat cream in small saucepan over medium-high heat until bubbles form around edge of pan; pour over chocolate. Stir until chocolate is melted. Refrigerate 30 to 40 minutes or until chocolate is of spreadable consistency, stirring frequently. Spread over cooled bars. Let stand until set.

Using foil edges, lift bars from pan; slide bars off foil onto cutting board. Cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.) Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 6:38 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Raspberry-White Chocolate Truffles

Post  justmecookin Wed Aug 20, 2008 4:17 pm

Raspberry-White Chocolate Truffles

As fancy as these truffles look, they’re surprisingly easy to prepare. Start making them a day or two in advance so the truffle filling has enough time to firm up; then it will easily roll into balls.

1/2 to 3/4 cup fresh raspberries
1/4 cup heavy whipping cream
12 oz. white chocolate, finely chopped
1/4 cup unsalted butter, cut up, softened
1 cup sliced almonds, toasted
Powdered sugar

Place raspberries in medium fine-mesh strainer. With back of spoon, press raspberries through strainer into small bowl. Measure and reserve 3 tablespoons of the raspberry puree. Let stand at warm room temperature until ready to use.

In heavy medium saucepan, heat cream over medium heat until hot but not boiling; remove from heat. Add chocolate; let stand 1 minute. Stir; return saucepan to low heat. Heat 1 minute or until chocolate is just melted, stirring constantly.

Remove from heat. Stir in butter until butter melts and mixture is smooth. Stir in reserved 3 tablespoons raspberry puree. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate overnight to firm mixture. (Mixture can be made up to 2 days ahead.)

Place almonds in small shallow bowl. Roll teaspoon-sized portions of the truffle mixture between palms of hands to form 3/4-inch balls. Roll in sliced almonds, pressing gently onto truffles. Place truffles on baking sheet; cover and refrigerate. Dust lightly with powdered sugar; place truffles in small candy papers before serving. (Truffles can be made up to 2 days ahead. Refrigerate in airtight container.)

Notes - To toast almonds, place on baking sheet; bake at 350º for 5 to 10 minutes or until golden brown. Cool completely. Makes about 3 dozen truffles


Last edited by justmecookin on Sat Aug 23, 2008 9:04 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Toasted Pecan-Pumpkin Bread Pudding

Post  justmecookin Wed Aug 20, 2008 7:06 pm

Toasted Pecan-Pumpkin Bread Pudding

This homey pudding made with toasted pecans combines all the taste of a well-spiced pumpkin pie with the rich texture of a satisfying bread pudding. If you have leftover pumpkin bread, try it in place of the challah.

Bread Mixture
6 cups lightly packed cubed (1 1/2-inch) challah or Italian country bread
1 1/2 cups chopped pecans
2 cups milk
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract

Custard
4 eggs, room temperature
1 (15-oz.) can pure pumpkin
1 cup whipping cream
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves

Heat broiler. Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 60 to 90 seconds or until toasted, turning once. Watch carefully to prevent burning.

Heat oven to 350º. Spray 2-quart glass baking dish with nonstick cooking spray. Spread pecans on baking sheet. Bake 7 to 9 minutes or until lightly toasted, stirring occasionally. Cool.

In large bowl, whisk together all remaining bread mixture ingredients. Stir in toasted bread. Let stand 3 to 5 minutes or until liquid is absorbed, stirring occasionally. Stir in 1 cup of the pecans. Spread mixture evenly in baking dish.

In same large bowl, whisk eggs until mixed. Add all remaining custard ingredients; whisk until blended. Pour over bread mixture, making sure custard evenly coats bread. Sprinkle with remaining 1/2 cup pecans.

Bake 60 to 70 minutes or until top is puffed and knife inserted in center comes out almost clean. Cool slightly on wire rack. Serve warm. Refrigerate leftovers. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 7:00 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Strawberry Swirl Cheesecake

Post  justmecookin Wed Aug 20, 2008 7:29 pm

Strawberry Swirl Cheesecake

Crust
1 (10-oz.) pkg. shortbread cookies
1/4 cup unsalted butter, melted

Filling
3 cups fresh strawberries
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Place cookies in food processor; process until finely ground. There should be 2 1/4 cups. (Or place cookies in resealable plastic bag; crush with rolling pin.) In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8 minutes or until set; cool on wire rack.

Place strawberries in food processor or blender; process until pureed. Strain through fine mesh strainer into small bowl. Reserve 1 cup puree; save remaining puree for another use, if desired.

In large bowl, beat cream cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape bowl. Beat in cream, lemon juice and vanilla just until blended.

Reserve 2 1/2 cups batter in another medium bowl. Stir 3/4 cup of the strawberry puree into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved vanilla batter evenly over cheesecake. Drizzle remaining 1/4 cup strawberry puree over top. Pull tip of knife lightly through top of vanilla batter to swirl strawberry puree.* Bake 20 minutes or until edges are puffed and top is dry to the touch. (Strawberry swirl may be moist.)

Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead. Cover and refrigerate.) Store in refrigerator.

Note - Cheesecake may crack slightly where the strawberry puree meets the vanilla batter. Carefully running the knife through the very top only when swirling will help this problem. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 6:59 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Southern Pecan Bars

Post  justmecookin Wed Aug 20, 2008 8:46 pm

Southern Pecan Bars

Crust
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/2 cup finely chopped pecans

Filling
2 eggs
3/4 cup light corn syrup
1/3 cup packed dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans

Glaze
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1 to 2 tablespoons warm water

Heat oven to 350°. Grease 9-inch square baking pan. In small bowl, stir together 1 cup flour and 1/4 cup powdered sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1/2 cup pecans. Press evenly into bottom of pan. Bake 15 minutes or until light golden brown; cool completely on
wire rack.

In medium bowl, whisk eggs until combined. Whisk in corn syrup, brown sugar, 2 tablespoons flour, 1 teaspoon vanilla, salt, cinnamon and nutmeg. Pour over cooled crust; sprinkle with 1 cup pecans. Bake 25 to 30 minutes or until puffed and golden brown. Cool in pan on wire rack.

Meanwhile, in another small bowl, stir together 1 cup powdered sugar, 1/2 teaspoon vanilla and 1 tablespoon of the water. If glaze is too thick, add additional water. Drizzle over bars.

Note - For easier removal and cutting, line pan with foil; grease foil. Makes 24 bars


Last edited by justmecookin on Sat Aug 23, 2008 6:59 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Peanut Butter Fudge Truffles

Post  justmecookin Wed Aug 20, 2008 9:42 pm

Peanut Butter Fudge Truffles

This recipe can be easily doubled, especially if you're making the truffles for gifts. Make sure to use baking chocolate and not chocolate chips, which won't melt very well. If desired, you can sprinkle the truffles with unsweetened cocoa after the chocolate coating has dried.

1/4 cup unsalted butter
1/3 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 to 1 3/4 cups powdered sugar
8 oz. good-quality bittersweet chocolate, finely chopped, melted, tempered

Line baking sheet with parchment paper. In small saucepan, heat butter and peanut butter over medium-low heat until melted and smooth. Stir in vanilla and enough powdered sugar to make firm but moist mixture that can be formed. Roll mixture into 1-inch balls. Set aside until ready to dip in chocolate, or sprinkle with cocoa.

One by one, drop truffle centers into melted chocolate; carefully lift them out with a fork, twisting candies to create a swirl of chocolate on top of each one. Place dipped candies on baking sheet. When all centers are dipped, drizzle with any remaining chocolate. Let truffles set at room temperature or refrigerate 15 minutes.

When set, place truffles in paper candy cups. (Truffles can be made up to 1 month ahead and refrigerated or up to 2 months ahead and frozen.) Makes 18 truffles


Last edited by justmecookin on Sat Aug 23, 2008 6:58 pm; edited 1 time in total
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Dessert Recipes - Page 7 Empty Peanut Butter Balls

Post  justmecookin Wed Aug 20, 2008 9:57 pm

Peanut Butter Balls

3/4 cup butter, softened
1 (18-oz.) jar chunky peanut butter
3 3/4 cups powdered sugar
3 cups crisp rice cereal
3 cups semisweet chocolate chips
3 tablespoons vegetable oil

Line large baking sheet with waxed paper. In large bowl, combine butter, peanut butter and powdered sugar; blend well. Add cereal; mix well.

Shape mixture into 1-inch balls; place on baking sheet. If desired, place in freezer 15 minutes for easier handling. Meanwhile, place chocolate chips and oil in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue to microwave and stir every 30 seconds until completely melted.

Dip each ball in melted chocolate; return to baking sheet. Place in freezer 15 minutes or let stand at room temperature 1 hour or until chocolate is set. Store in refrigerator. Makes 8 dozen balls


Last edited by justmecookin on Sat Aug 23, 2008 6:58 pm; edited 1 time in total
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