Question:

What should I make for Dessert? Please any Ideas?

by Guest57601  |  earlier

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But Nothing from a mix. I like to make things from scratch.

Thanks~

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  1. Mini Chocolate Lava Cakes

    1 ½ cups semisweet chocolate chips

    1 stick butter

    1/2 teaspoon vanilla extract

    1/2 cup sugar

    3 tablespoons flour

    1/4 teaspoon salt

    4 eggs

    butter cooking spray

    1 tablespoon cocoa powder

    8 strawberries, cut into slices- optional

    Preheat the oven to 375 degrees F.

    Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted . Stir in vanilla.

    In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.

    Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.

    *If serving, melt ½ cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.


  2. Peanut butter cream cheese Brownies

    1 package brownie mix

    1 package cream cheese

    1 cup p.butter

    1/4 cup milk

    1/4c powder sugar

    Mix brownies as directed, in separate bowl mix together other ingredients.. spray a 9x9 pan with cooking spray pour in 1/2 the brownie mixture, then the cream cheese p. Butter mixture and then other half of brownie mixture

    Bake at 350* for 30-35 minutes

    You can use any homemade brownie mix for this.. boxed is just easier!

  3. Reeses Squares - 5 Ingredients & No Bake (Reese's)

    Ingredients

    1 1/2 cups graham cracker crumbs

    1 lb confectioners' sugar(3 to 3 1/2 cups)

    1 1/2 cups peanut butter

    1 cup butter, melted

    1(12ounce)bag milk chocolate chips

    Directions

    1Combine graham crumbs, sugar and peanut butter and mix well.

    2Blend in melted butter until well combined.

    3Press mixture evenly into a 9 x 13 inch pan.

    4Melt chocolate chips in microwave or in double boiler.

    5Spread over peanut butter mixture.

    6Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

    Whatever Floats Your Boat" Brownies!

    Ingredients

    1/2 cup butter, melted

    1/2 cup unsweetened cocoa

    1 cup sugar

    2 eggs

    2 teaspoons vanilla

    1/2 cup flour

    1/4 teaspoon salt

    WHATEVER FLOATS YOUR BOAT

    1-2 cup chocolate chips(semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or chopped nuts or M&M's or Reese's pieces or miniature marshmallows

    Directions

    1Preheat oven to 350°F.

    2Grease an 8 inch square pan or line with foil.

    3In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

    4Add sugar and mix well.

    5Add eggs one at a time and stir until well combined.

    6Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

    7Fold in "WHATEVER FLOATS YOUR BOAT"!

    8Spread in pan and bake for approximately 25 minutes.

    9DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

    10Cool completely before cutting into squares.

    11For vegetarian omit the marshmallows.

    12For double recipe, bake in 9x12 pan and add 5 minutes to baking time

    -----

    Vanilla Bean Creme Brulee Recipe

    2 cups heavy cream

    1 cup milk

    1/2 vanilla bean, split and scraped

    6 large egg yolks

    1/2 cup granulated sugar plus 6 tablespoons

    Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy

    ---


  4. My family loves cobbler.  I make it a lot especially during the season for berries and fruit.  Here is one of the recipes they like:

    SHINY - TOP FRUIT COBBLER  

    Spread 5 cups fresh or frozen fruit in greased 2 1/2 quart shallow baking dish. Sprinkle with 1 1/2 tablespoons lemon juice.

    2 c. flour

    1 1/2 c. sugar

    1/2 c. butter

    1 c. milk

    2 tsp. baking powder

    1/2 tsp. salt

    Spoon over fruit.

    1 1/2 c. sugar

    2 tbsp. cornstarch

    1/2 tsp. salt

    Sprinkle over batter. Pour 1 1/2 cups boiling water over all. Bake 1 hour in 350 degree oven. Very good with either mixed berries, sour cherries or peaches.  I have made this using frozen unsweetened fruit.


  5. Tiramisu.

    Ingredients

        * STRONG ESPRESSO, 4 ounces (or substitute 2 teaspoons instant coffee in 1/2 cup water)

        * ITALIAN BRANDY, 2 ounces

        * EGG YOLKS, 4

        * SUGAR, 2 tablespoons

        * EGG WHITES, 2

        * MASCARPONE CHEESE, 2 cups (may substitute ricotta or cream cheese)

        * SAVOIARDI, 30 small, or 15 broken in half

        * BITTERSWEET CHOCOLATE, 3 ounces, broken into 1/4-inch pieces

        * MILK CHOCOLATE, 3 ounces, shaved or grated

        * WINE GOBLETS, 6 large

    Directions

       1. Mix coffee and brandy together and set aside.

       2. Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.

       3. Meanwhile, beat egg whites to stiff peaks.

       4. Fold mascarpone into egg yolk mixture one quarter at a time.

       5. Fold mascarpone mixture into egg whites and set aside.

       6. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use).

       7. Using a pastry brush, and paint the cookies with the espresso/brandy mixture.

       8. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate.

       9. Lay one savoiardi across center and paint with coffee mixture.

      10. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate.

      11. Lay one savoiardi in each goblet and paint with espresso mixture.  

  6. Omg, these are AMAZING nd take less than 10 mins to bake!

    Molten Chocolate Cakes

    4 squares BAKER'S Semi-Sweet Chocolate

    1/2 cup  (1 stick) butter

    1 cup powdered sugar

    2 eggs

    2 egg yolks

    6 Tbsp. flour

    1/2 cup thawed COOL WHIP Whipped Topping

    PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

    MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

    BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping


  7. mmm these all look great! since it's summer, if you're looking for something that doesn't require baking/cooking, try this cheesecake. it's really easy & absolutely delicious!

    mix together 2 8-oz packages cream cheese (softened), 1 14-oz can sweetened condensed milk, 1/4 cup lemon juice, and 1 tsp vanilla, until mixture is smooth. pour into prepared crust***. top with fruit or chocolate chips if desired, and refrigerate for at least 1 hour.

    ***to make a crust, just crush up some graham crackers (or oreos, my fave!) & mix with a little melted butter, just enough so that the mixture is crumbly and can be pressed into a pan. or you can make mini cheesecakes: line some muffin tins with paper liners, drop an oreo into the bottom of each (this will be the "crust"), & pour the cheesecake filling into each one. yum! :-D

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