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Dessert Recipes? - 5/1/2008 5:33:31 PM   
RuheMaus


Posts: 142
Joined: 5/19/2007
Status: offline 		So, I thought I'd help spread the sweetness with a dessert recipes thread! What's YOUR favorite dessert, and how do you make it? I'll start this off, to be fair...

Chocolate Truffles
10 oz. dark chocolate
4 tbsp heavy cream
1 tbsp amaretto
6 tbsp unsalted butter, softened
1/4 cup cocoa powder

Shred chocolate into a double boiler & melt over medium heat.

Stir smooth, then slowly blend in the cream, butter, and amaretto.

Chill in the fridge until firm (About 2-3 hours).

Sift cocoa onto a flat surface, then scoop 1 rounded teaspoon of the chocolate mixture.

Roll into a ball, then roll in cocoa before setting on serving plate.

Makes about 30 or so balls.

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RE: Dessert Recipes? - 5/1/2008 5:40:35 PM   
SugarMyChurro


Posts: 1912
Joined: 4/26/2007
Status: offline 		"My people are the people of the dessert," said T.E. Lawrence picking up his fork.

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RE: Dessert Recipes? - 5/1/2008 5:44:29 PM   
kittinSol


Posts: 16926
Status: offline 		Mousse au chocolat

La recette: sert six.

Ingrédients :
180g de chocolat de dégustation à 70%
4 œufs
2 cs de crème fraîche liquide
1 sachet de sucre vanillé




Recette :
A faire la veille ou au moins six heures à l'avance.

Préparez un bain-marie et faites fondre le chocolat cassé en morceaux sur feu très doux (l'eau du bain-marie ne doit pas bouillir mais frémir).
Ajoutez la crème  liquide et lissez à la spatule.
Retirez du feu.
Cassez les œufs en séparant les blancs des jaunes dans deux bols différents.
Fouettez les jaunes et incorporez-les au mélange chocolat.
Montez les blancs en neige très ferme et ajoutez le sucre vanillé.
Incorporez-les doucement au mélange chocolat.
Versez le tout dans un grand plat creux et réservez au réfrigérateur pendant au moins six heures.


Conseils :
La seule difficulté de cette recette est liée aux blancs montés en neige. Ils doivent être incorporés très doucement dans le mélange chocolat, sans être cassés.
Boisson conseillée : une flute de champagne


< Message edited by kittinSol -- 5/1/2008 5:46:19 PM >

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RE: Dessert Recipes? - 5/1/2008 5:47:03 PM   
SugarMyChurro


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Joined: 4/26/2007
Status: offline 		Blancmange

2 envelopes unflavored gelatin
4 1/2 cups 1% low-fat milk, divided
1 1/3 cups sliced almonds, toasted
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
8 ounces frozen fat-free whipped topping, thawed
Cooking spray

Sprinkle gelatin over 1/2 cup milk in a small bowl; set aside.
Place 4 cups milk and almonds in a blender, and process until smooth. Strain through a sieve into a medium saucepan; discard solids. Stir in sugar, salt, and extract, and bring to a boil. Add the gelatin mixture, stirring until gelatin dissolves; remove from heat.

Place pan in a large ice-filled bowl for 30 minutes or until milk mixture comes to room temperature; stir occasionally. Gently stir one-fourth of whipped topping into milk mixture; gently fold in remaining topping.

Spoon 2/3 cup milk mixture into each of 9 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight. Loosen edges of blancmange with a knife or rubber spatula. Place a dessert plate upside down on top of each cup, and invert onto plates.

Yield: 9 servings

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RE: Dessert Recipes? - 5/1/2008 5:51:28 PM   
GreedyTop


Posts: 52100
Joined: 5/2/2007
From: Savannah, GA
Status: offline 		Ben & Jerrys Cherry Garcia

Open lid, dig in.
Serves One




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RE: Dessert Recipes? - 5/1/2008 6:13:28 PM   
sirsholly


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quote:

ORIGINAL: GreedyTop

Ben & Jerrys Cherry Garcia

Open lid, dig in.
Serves One





*snort*


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RE: Dessert Recipes? - 5/1/2008 6:16:00 PM   
KatyLied


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From: Pennsylvania
Status: offline 		Oh god, those sound heavenly.  Amaretto......mmmnnnn

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RE: Dessert Recipes? - 5/1/2008 10:56:54 PM   
MissMorrigan


Posts: 2309
Joined: 1/15/2005
Status: offline 		For special occasions:

Chocolate Brownie and Black Cherry Tia Maria Mousse

One Tray of moist Chocolate Brownies - How you get the brownies is up to you, whehter  you buy them or make the brownies yourself.

Tia Maria
Large Tin of Black Cherry Pie Filling
Chocolate Mousse

In a very large glass bowl place a layer of the brownies, sprinkle liberally the Tia Maria all over them and set to one side while you make the mousse. With the remaining brownies, break into smaller pieces and again sprinkle with tia maria (be generous) then set aside.

For the Mousse:
Good Quality Belgium Chocolate
Eggs
Water
Sugar

Break chcoolate into pieces and melt with the water using a double boiler.
Add egg yolks (set whites aside) to melted chocolate and keep whisking until well blended. Whisk egg whites until stiff then add the sugar to them. Fold egg whites into the chocolate mixture. Refrigerate. You can cheat and buy instant mousse packets but I prefer to make my own and quantities depend on the size of the trifle you're making.

Time to layer your trifle

On to the brownies add a layer of black cherry pie filling then a layer of chocolate mousse, do this twice and finish with grated chocolate on top or you could add whipped cream then a layer of grated chocolate.

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RE: Dessert Recipes? - 5/2/2008 3:20:21 PM   
RuheMaus


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Joined: 5/19/2007
Status: offline 		Mmmm, so far these all look so good!  Thanks to those who chimed in so far!

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RE: Dessert Recipes? - 5/2/2008 4:23:35 PM   
cjan


Posts: 3513
Joined: 2/21/2008
Status: offline 		Creme Brulee:

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot waterPreheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

I like to flavor the creme brulle with mango with a few rasberries scattered on the plate. But, any fruit or liquer or whatever you like will do. I also recomend  carmelizing the sugar on top with a blow torch. Don't skip that step. Small blow torches are available Home improvement stores and other places.Yum.

< Message edited by cjan -- 5/2/2008 4:27:45 PM >

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RE: Dessert Recipes? - 5/2/2008 4:41:39 PM   
FullCircle


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quote:

ORIGINAL: cjan
6 large egg yolks


You should really specify the size of the egg yolk in mm and inform me what to do with all the smaller than large egg yolks once I have cracked the egg open. Or maybe you are referring to ostridge eggs or something similar approved?

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RE: Dessert Recipes? - 5/2/2008 4:56:03 PM   
cjan


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quote:

ORIGINAL: FullCircle

quote:

ORIGINAL: cjan
6 large egg yolks


You should really specify the size of the egg yolk in mm and inform me what to do with all the smaller than large egg yolks once I have cracked the egg open. Or maybe you are referring to ostridge eggs or something similar approved?


Nobody likes a smart ass, yanno. Or so I've been told. ;-)

But, on the off chance that you are serious, unlike "cooking", desserts and baking, imo, require  some precision and measuring.  You don't have to worry about measuring "large" eggs, or the other sizes, unless you are gathering them yourself. "They" have taken the worry out of it for us. And, unless otherwise specified, you may assume that egg recipes require chicken eggs.

Also, per your request, I can "inform" you as to what to do with the smaller eggs on the other side, if you like.


< Message edited by cjan -- 5/2/2008 5:04:17 PM >

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RE: Dessert Recipes? - 5/2/2008 4:59:19 PM   
FullCircle


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RE: Dessert Recipes? - 5/2/2008 5:59:32 PM   
KCherry


Posts: 2264
Joined: 3/3/2008
From: Send Help, Fla.
Status: offline 		When I get a sugar craving I usually go to Borders and have them make me a white chocolate and gingerbread frozen mocha. Its not on the menu anymore so I feel special when they make it just for me.

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RE: Dessert Recipes? - 5/2/2008 6:11:35 PM   
FullCircle


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quote:

ORIGINAL: cjan
But, on the off chance that you are serious

I'm upset by your insinuation that I was being on chance and didn't want to find out how to bake cakery.
quote:

ORIGINAL: cjan
Also, per your request, I can "inform" you as to what to do with the smaller eggs on the other side, if you like.

I can guess.

I was wondering if using the term ‘6 large eggs’ is supposed to make people fell better about using 12 eggs. It’s similar to why we have petty crimes; state of mind. They probably scan the eggs with their egg radar device to establish the yokal mass.


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RE: Dessert Recipes? - 5/2/2008 7:06:13 PM   
cjan


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quote:

ORIGINAL: FullCircle

quote:

ORIGINAL: cjan
But, on the off chance that you are serious

I'm upset by your insinuation that I was being on chance and didn't want to find out how to bake cakery.
quote:

ORIGINAL: cjan
Also, per your request, I can "inform" you as to what to do with the smaller eggs on the other side, if you like.

I can guess.

I was wondering if using the term ‘6 large eggs’ is supposed to make people fell better about using 12 eggs. It’s similar to why we have petty crimes; state of mind. They probably scan the eggs with their egg radar device to establish the yokal mass.



I think you might be fucking with me, but, I'm too dumb to tell, for sure.  Strangely, it's giving me a woodrow.


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RE: Dessert Recipes? - 5/2/2008 11:00:58 PM   
MadRabbit


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quote:

ORIGINAL: cjan
unlike "cooking", desserts and baking, imo, require  some precision and measuring. 


And that's why bakers and pastry chefs are weird.

You can stop being weird and come and join all us "cool chefs" anytime you want.

My favorite desserts are the one's I subcontract out to bakeries for my clients so I don't have to worry about them and all their weirdness.

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RE: Dessert Recipes? - 5/3/2008 5:25:29 AM   
FullCircle


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quote:

ORIGINAL: cjan
Strangely, it's giving me a woodrow.


Yes I have to admit that is a bit peculiar. 

quote:


I think you might be fucking with me, but, I'm too dumb to tell, for sure. 


I was just writing my thoughts down as they occurred to me, often I'm accused of rambling or general irritation of the masses. 

You aren’t dumb even though I admit I'm not the best judge of internet intelligence.




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RE: Dessert Recipes? - 5/3/2008 5:34:32 AM   
batshalom


Posts: 1990
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Status: offline 		Bananas Foster

1/4 c. butter
1 c. dark brown sugar
2 bananas
4 oz. dark rum
2 oz banana liqueur
ground cinnamon

Cut the banana into little medallion bite-sized pieces. Melt the butter and brown sugar and let it carmelize (5 mins on med. low heat - keep an eye on it so that it doesn't scorch). Add the banana liqueur, let it warm, add the rum, let it warm, remove from heat, gently stir in bananas. Serve warm.

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RE: Dessert Recipes? - 5/3/2008 7:59:00 AM   
xxblushesxx


Posts: 9318
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From: Kentucky
Status: offline 		We made these last night, and they are awesome!
I didn't have two cups of regular chocolate chips, so, I used one cup regular, 1/2 cup dark chocolate chips and 1/2 cup white chocolate chips. (and we also added walnuts which isn't in the recipe.

Best Big, Fat, Chewy Chocolate Chip Cookies
Yield: 18 Cookies
INGREDIENTS                                                               
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

DIRECTIONS                                                
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.                            
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

I stole the recipe from here: http://cakebatterandcrumbs.typepad.com/cake_batter_crumbs/2007/12/the-best-chocol.html

These are da bomb!!!!!

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