Easy Desserts

Chocolate and Coffee Brownie

2011-06-09T18:03:00.000-07:00

One of the quickest ways to speed up any dessert recipe is replace as many ingredients with premixed or premade packages as possible. This recipe uses premixed cookie dough and brownie mix to cut down the work but not the deliciousness!

INGREDIENTS:

1/2 cup cooking oil
2 eggs, lightly beaten
1x 16.5 - 18-oz. package of sugar cookie dough
1 19.5 oz. pkg. milk chocolate brownie mix
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces

PREPERATION:

Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

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Blueberry Chocolate Cakes

2010-05-29T17:20:00.000-07:00

How do you make an amazing blueberry cake even more delicious? Add some chocolate. I suppose this isn't some hidden magic trick tho, as chocolate makes almost everything better! The squeeze of lemon juice at the end gives a hint of tangy zing (serves 4).

INGREDIENTS
Olive oil spray
2 x 125g punnets blueberries (see note)
100g (1/2 cup) caster sugar
50g (1/3 cup) self-raising flour
40g (1/4 cup) plain flour
2 tbs cocoa powder
2 tbs skim milk
1 egg, lightly whisked
1 tbs vegetable oil
1/2 tsp vanilla essence
60ml (1/4 cup) water
1 tbs fresh lemon juice

PREPARATION
Preheat oven to 180°C. Spray four 150ml-capacity non-stick muffin pans with olive oil spray to lightly grease. Combine half the blueberries and 1 tablespoon sugar in a bowl. Divide evenly among the prepared pans.

Sift the combined flour and cocoa powder into a medium bowl. Add the milk, egg, oil, vanilla and 2 tablespoons of the remaining sugar, and stir until just combined.

Spoon the flour mixture evenly over the blueberry mixture in the pans and smooth the surface. Bake in oven for 25 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside for 5 minutes to cool slightly. Use a serrated knife to trim the tops of the cake so they will sit flat. Turn onto a baking tray.

Meanwhile, place the water and remaining sugar in a small saucepan over low heat and stir until the sugar dissolves. Bring to the boil. Cook, without stirring, for 1 minute. Add the remaining blueberries and cook, tossing, for 1 minute or until the syrup just starts to change colour. Remove from heat and stir in the lemon juice.

Divide the cakes among serving plates. Top with blueberries and spoon over a little of the syrup. Serve with cream freiche.

Chocolate Banoffee Pies

2010-05-25T17:07:00.000-07:00

Banoffee pies are an English pastry dessert made from bananas, cream, toffee and boiled condensed milk (aka dulce de leche). Now this is purely preference, but Banoffee is perhaps the most satisfying dessert you can finish a meal with. Banana, caramel and biscuit. Add chocolate and you've got a great combo!

INGREDIENTS
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced

PREPARATION
Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture. Chill for at least 1 hour to set.

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.

Steamed Chocolate Pudding and Black Forest Sauce

2010-05-21T16:51:00.000-07:00

An old-fashioned steamed pudding is hard to beat. Dripping with dark chocolate and cherry sauce, this delicious recipe makes lovely moist chocolate pudding that serves 4.

INGREDIENTS
115g unsalted butter
115g caster sugar
2 eggs
85g self-raising flour
1/2 tsp baking powder
2 tbs cocoa powder
30g almond meal
1 tbs milk
200g good-quality dark chocolate, broken into squares
160ml (2/3 cup) thickened cream
Thick cream, to serve
670g can pitted cherries
1 tbs arrowroot
2 tbs brandy

PREPARATION
Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs one at a time, beating well after each addition. Sift the baking powder, flour and cocoa together & add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.
Make a chocolate sauce by addding the chocolate and cream and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and the mixture is smooth. Remove from heat. Or heat in a microwave, uncovered, on Medium-High/650watts/70%, stirring every minute, for 2-3 minutes or until melted and smooth.

To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream.

Chocolate Fondue

2010-02-01T17:23:00.000-08:00

You can adjust the amount of Cointreau in the recipe to suit your tastes as needed, 1/4 of a cup is a good starting point. Reduce this amount if you want a less liquored flavoured dessert, or increase it (a little!) to make it more "adult". You can also swap the Cointreau with Baileys if preferred. If you have any leftover fondue sauce, put it the fridge over night to make a soft fudge. This chocolate dessert recipe serves four.

INGREDIENTS:
300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped
Fresh fruit, such as strawberries, oranges, banana, raspberries & kiwis to serve
250g packet marshmallows

PREPARATION:
Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.

Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.

Serve chocolate fondue with fruit and marshmallows.

Chocolate Mousse Cake

2010-01-28T17:02:00.000-08:00

This delicious chocolate cake is a chocoholics dream dessert, so soft and moist. The dark chocolate in this recipe really makes it fantastic, and if you use 70% dark it becomes very very rich - you can tone this down a little bit by mixing half dairy milk chocolate with half dark chocolate if preferred; it is a riiich dessert!

Keep tasting the coffee mascarpone and added more icing sugar as needed if it is too bitter to your taste. If you dont have chocolate sorbet to serve alongside the cake, vanilla bean or good chocolate ice-cream works just as well. Be careful not to exceed the baking time, as 12 minutes really is all thats needed. This is a sumptious cake that people will ask you to make again.

INGREDIENTS:
500g dark chocolate
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
2 tbs golden syrup
125g unsalted butter
Melted chocolate, to decorate
Chocolate sorbet, to serve
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar

PREPARATION:
Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

For the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, icing sugar and coffee in a bowl until stiff.

To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet or ice-cream on the side.

Mint Chocolate Parfait Glasses

2010-01-26T13:49:00.000-08:00

A hint of mint in this simple chocolate dessert makes this ice-cold chocolate treat extra refreshing, and it really is so easy and lightening quick to prepare. Great if you need to throw something together quickly. This recipe makes 4 servings, you can double it if needed for more guests.

INGREDIENTS:
1 x 100g pkt Chocolate Meringues, coarsely crushed
8 scoops chocolate ice-cream
1 x Hard Setting Chocolate Mint Topping, to serve
2 x 35g pkts Peppermint Crisp chocolate bars, crumbled, to serve

PREPARATION:
Divide the meringue among eight 250ml (1-cup) capacity serving glasses. Divide the ice-cream among the glasses. Drizzle the chocolate topping and top with crushed Peppermint Crisps. Serve.

No-Bake Chocolate Cheesecake

2010-01-24T16:05:00.000-08:00

This is one of the easiest cheesecake recipes yet simple and delicious. To add a choco-orange twist to this recipe, use orange juice instead of water and add some finely grated orange peel that you can put on top.

INGREDIENTS:

1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
2 teaspoons granulated sugar
1 envelope (.25 oz.) unflavored gelatin
2/3 cup water
2 pkgs. (8 oz. each) cream cheese, softened
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, melted and cooled
1 can (14 oz.) Sweetened Condensed Milk
1 cup heavy whipping cream, whipped

PREPARATION:

1. Make the crust by mixing the graham cracker crumbs, sugar & butter together in ungreased 9-inch springform pan; press firmly onto bottom.

2. Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatine dissolves. Remove from heat.

3. Beat the cream cheese & melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatine mixture; fold in whipped cream. Pour into the prepared pan.

4. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.

Mountain Dew Apple Dumplings

2010-01-21T15:35:00.000-08:00

I know it sounds strange, but the recipe is really good. Apple pastries are one of my favorite desserts. When I saw the recipe for this one, which included adding a small can of Mountain Dew I had to try it. These are very quick and easy to make.

INGREDIENTS:
2 large apples (Granny Smith or Gala are good)
2 (10 oz) refrigerated crescent roll dough tubes
1 cup butter
1 cup sugar
1 tsp. sugar
1 tsp. vanilla
1 can Mountain Dew

PREPARATION:
Heat oven to 350 degrees. Grease a 9x13 pan. Core each apple and cut into eight wedges each. Separate dough into triangles. Roll apple wedge into dough, starting at small end; pinch to seal and place in baking dish.

Melt butter in saucepan and add sugar and cinnamon, pour over dumplings. Pour Mountain dew around sides and down the middle of the pan, but not over the dumplings. You do not use the whole can, probably half. Bake 35 to 45 minutes and let them sit 10 minutes before serving.

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Apricot Clafouti

2010-01-20T09:48:00.000-08:00

This dessert is really quick, easy, versatile & delicious. Creme fraiche gives this fruity custard-like French dessert an authentic flavour, however you can use sour cream instead of creme fraiche. For cherry & almond clafouti, replace the apricot with drained canned cherries. Sprinkle with flaked almonds before baking. Try other variations using different fruit as it comes in season! Preparation time 5 - 10 minutes, serves 4.

INGREDIENTS:
Melted butter, to grease
1 x 425g ctn apricot halves in syrup, drained
55g (1/4 cup) caster sugar
1 tbs plain flour
1 x 200g ctn creme fraiche
60ml (1/4 cup) pouring cream
1 egg, lightly whisked
1 tsp vanilla extract

PREPARATION:
Preheat oven to 200°C. Brush four 250ml (1-cup) capacity shallow ovenproof dishes with butter to lightly grease. Place on a baking tray.
Divide the apricot evenly among the prepared dishes.
Combine the sugar and flour in a bowl. Gradually whisk in the creme fraiche. Add the cream, egg and vanilla and whisk until well combined.
Pour the cream mixture among the dishes. Bake in oven for 15 minutes or until just set and golden. Set aside for 5 minutes to cool slightly. Serve.

Cafe Latte Lamingtons with Strawberry

2010-01-18T09:33:00.000-08:00

Lamingtons are a sponge cake (or, more traditionally, butter cake) in the shape of a cube, coated in a layer of traditionally chocolate icing then desiccated coconut. They are sometimes served as two halves with a layer of cream and/or strawberry jam between, and are commonly found in Australasian outlets such as cafes, lunch bars, bakeries, and supermarkets. This quick dessert recipe is a true Aussie classic. Preparation time 15 minutes, serves 6.

INGREDIENTS:
300ml thickened cream
1 tbs coffee liqueur (such as Tia Maria)
1 tbs icing sugar
6 Woolworths Chocolate Lamingtons, halved horizontally
115g (1/3 cup) strawberry jam
Dark chocolate curls, to serve

PREPARATION:
Place the cream, liqueur and icing sugar in a medium bowl. Use an electric beater to beat until firm peaks form. Reserve 1/4 cup of the cream mixture.

Spread the cut side of the lamington bases with the jam. Spoon or pipe the cream mixture over the jam. Top with the remaining lamington. Divide among serving plates. Top with the reserved cream mixture and chocolate curls to serve.

Espresso Cherry Trifle

2010-01-15T17:04:00.000-08:00

If you really want to impress a dinner party, use this recipe with a good Brazilian yellow bourbon coffee! However, "regular" espresso will work just as well. Marsala is a fortified Italian wine available from liquor stores. You could use dry sherry, Tia Maria liqueur, Kahlua liqueur or brandy instead. Serves 4

INGREDIENTS:
2 tablespoons marsala
2 tablespoons caster sugar
1/2 cup strong espresso coffee, cooled slightly
4 mini jam sponge rolls, cut into 5mm-thick slices
50g good-quality dark chocolate, grated
1/2 cup thick vanilla custard
425g can black pitted
cherries, drained

PREAARATION:
Combine marsala, sugar and coffee in a jug. Stir until sugar dissolves.
Divide the sponge slices between four 400ml-capacity whisky glasses. Reserve 1 tablespoon of the coffee mixture. Drizzle remaining coffee mixture over the sponge slices.

Top with half the chocolate, and all the custard and cherries. Drizzle with the reserved coffee mixture. Sprinkle with the remaining chocolate and serve.

Quick Custard Pie

2010-01-13T07:10:00.000-08:00

There are few things as delicious as a custard pie; using a pre-made pie case speeds this recipe up immensely.

INGREDIENTS:
1/3 cup Sugar
2 T Flour
1/2 T Salt
3 Eggs
3 cup Milk
1/4 T Nutmeg
9" unbaked pie shell

PREPARATION:
Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour this into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top.

Bake at 350 degrees F. for 45-60 minutes.

Iced Espresso

2010-01-11T13:08:00.000-08:00

For espresso lovers, here is a quick dessert to enjoy. This is also known as Affogato, a more luxuriant version we have covered here. As a variation to this coffee dessert, pour 1 tablespoon coffee liqueur over ice-cream in glass. Top with espresso. Serves 4

INGREDIENTS:
1/2 cup ground espresso coffee beans
2 cups boiling water
white sugar, to taste
2 litres vanilla ice-cream

PREPARATION:
Place coffee in a plunger. Pour over boiling water. Stir and stand for 3 minutes. Plunge coffee and transfer to a heatproof jug. Add sugar and stir until dissolved. Refrigerate until ready to serve.

Place chilled coffee and 8 scoops ice-cream in a blender. Blend until smooth and frothy. Spoon 1 small scoop remaining ice-cream into each serving glass. Pour over blended espresso. Serve.

Double Fudge Brownies

2009-12-21T00:48:00.000-08:00

These homemade chocolate fudge brownies are so easy to make, look perfect and they taste delicious! They are bound to be a hit with your family as they are with mine.

This is our last post for the year; we will resume posting early next year. Have a safe and happy Christmas and New Years!

INGREDIENTS:
1 1/2 cup Sugar
1 1/2 cup Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Butter
1/4 cup Water
2 cup Chocolate chips 1 12oz pkg semi-sweet
2 teaspoon vanilla
4 Eggs
1 cup Nuts chopped (optional)

PREPARATION:
In a small saucepan, combine 1 1/2 cups of sugar, 2/3 cup of butter, and 1/4 cup of water. Bring to the boil and no more. Remove saucepan from heat and add 2 cups of semi-sweet chocolate chips & 2 teaspoons vanilla. Stir until the chocolate melts. Transfer this chocolate mixture to a large bowl. Beat in four eggs, one at a time. Then in a small bowl combine the soda, flour and salt. Gradually add flour to chocolate batter. Blend in 1 cup chopped nuts if desired. Pour into greased 13x9x2 inch pan. Bake at 325 for 50 minutes.

Christmas Truffles - Pudding Truffles

2009-12-18T18:19:00.000-08:00

These chocolate truffles are deliciously Christmasy, in both flavour and appearance. The joy of truffle recipes is mixing and matching bits and bobs to your preference, so if you prefer to omit the alcohol, go right ahead. Conversely, you don't need to stick with rum, feel free to substitute any liquor you may prefer. A chocolate liquor in this recipe is also an excellent choice.

INGREDIENTS:
100g plain chocolate
75 ml double Cream
2 tbsp rum
150g fruit cake
25g glace cherries
White chocolate / icing to decorate

PREPARATION:
Melt the chocolate and cream together. Remove from the heat
Crumble cake into fine crumbs and chop cherries finely. Stir the cake crumbs, rum and cherries into the melted chocolate. Chill for 30 minutes

With a teaspoon, divide the mixture into about 16 pieces. Use clean hands to roll mixture into balls and place in small paper cases. Chill for 30 minutes. Decorate the tops of the each truffle with the white chocolate or icing.

Christmas Truffles - Eggnog Truffles

2009-12-11T15:29:00.000-08:00

Cream, nutmeg and brandy give these simple truffles the flavours of Christmas, embodied in a gorgeous little truffle. Make this recipe up to 3 days ahead. Store in airtight container in the fridge. Makes 32

INGREDIENTS:
2 x 180g pkts good-quality white chocolate, coarsely chopped
80ml (1/3 cup) thickened cream
1 tbs brandy
1/2 tsp ground nutmeg
1 x 375g pkt white chocolate melts
Ground nutmeg, extra, to dust
Freshly brewed espresso coffee, to serve

PREPARATION:
Place the chocolate, cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge for 2 hours or until firm enough to roll into balls.

Line a tray with non-stick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use your hands to roll into a ball. Place on prepared tray. Repeat with the remaining chocolate mixture. Place in the fridge for 1 hour or until firm.

Meanwhile, place chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts.

Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the fridge for 20 minutes to set. Sprinkle truffles with extra nutmeg and serve with coffee.

Christmas Truffles - Chocolate Rum & Raisin

2009-12-09T14:56:00.000-08:00

Truffles are probably our favourite Christmas dessert, both in eating and giving as gifts! We have given truffles to our friends for the last few years now, and they are always very well received. Rum and Raisin is perhaps the most classic truffle of them all. Couverture Chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). Makes About 50.

INGREDIENTS:
1 1/2 cups chopped Raisins
2 tbs Dark Rum
2 x 200g pkts Nestle Chocolate Couverture
1 x 395g can Sweetened Condensed Milk
2 x 100g pkts Macadamia Nuts, toasted, chopped
Chocolate sprinkles
Cocoa
200g Dark Chocolate, melted
200g White Chocolate, melted

PREPARATION:
Place raisins and rum in a bowl, combine well and stand for 10 minutes.

Melt Nestle Chocolate Couverture according to packet directions. Combine in a large bowl with condensed milk and mix well. Stir in raisin mixture. Cover and place in the fridge until firm.

Line a tray with non-stick baking paper. Roll teaspoonfuls of truffle mixture into balls. To decorate, roll balls in macadamias, sprinkles or cocoa, or dip in melted Dark Melts then drizzle with melted White Melts. Place on prepared tray and refrigerate for 3-4 hours or until firm.

Espresso Cheesecake Brownies

2009-12-07T19:32:00.000-08:00

These brownies are absolutely delicious. Each creamy, espresso-spiked, chocolaty, brownie bite gets better and better as consumption continues! You can't freeze them, because of the sour cream topping. So when you make them, your only option really is to eat them. Its a pretty simple decision. This cheesecake makes makes about 16 servings.

INGREDIENTS:

For the brownie batter

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
4 ounces coarsely chopped bittersweet chocolate
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla

For the cheesecake batter

1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour

For the topping

1 1/4 cups sour cream
1/2 cup confectioners' sugar

PREPARATION:

Preheat the oven to 350. To prepare the brownie batter, in a small bowl, whisk together flour, baking powder and salt.

In a microwave safe bowl, add butter and chocolate - heat at 50% power just until the butter has melted and the chocolate has softened. Stir the mixture and if any lumps of chocolate remain, reheat briefly, stopping every 30 seconds or so to stir.

Whisk sugar into the chocolate mixture. Add eggs, one at a time, beating until combined after each. Whisk in vanilla. Add dry ingredients and stir just until combined - set aside.

Next, prepare the cheesecake batter. In a small bowl, stir together espresso powder and boiling water - set aside to cool.

Meanwhile, in a large mixing bowl, beat cream cheese until completely smooth. Add sugar and beat until well combined, about 3 minutes. Beat in vanilla and espresso mixture. Add eggs, one at a time, beating until combined after each. Mix in the sour cream. Add flour and stir until combined.

Stir brownie batter and pour three quarters of it into a 9" baking pan coated with nonstick spray. Pour cheesecake batter on top of the brownie batter. Drop dollops of the remaining brownie batter on top and gently swirl the dark batter into the cheesecake batter, making sure not to push the knife down into the bottom brownie layer.

Place into the oven and bake until the cheesecake layer is beige in the center and lightly browned around the edges, about 30 to 35 minutes. Remove and place pan on a wire rack to cool completely. Place cooled pan into the refrigerator and chill at least 2 hours.

Finally, prepare the topping. In a small saucepan, add sour cream and confectioners' sugar - warm over very low heat, stirring constantly until the sugar is dissolved. Remove from the heat and pour evenly over the cold cheesecake layer.

Place the pan back into the refrigerator and chill until the topping is thoroughly cold, at least 1 hour before serving.

Rhubarb Crumble Pie

2009-12-04T19:07:00.000-08:00

This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve with a scoop of ice cream for a perfect summer dessert.

INGREDIENTS:
1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

Topping:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

PREPARATION:
Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan.

In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.

Coffee Cupcakes with Mocha Ganache and Mascarpone Cream

2009-12-02T12:00:00.000-08:00

I came across this delicious coffee-inspired recipe at LaBelle Cuisine. It creates a cupcake dessert that looks like an little espresso drink! You can substitute 6 tbsp natural unsweetened cocoa powder & 1/4 tsp baking soda for 6 tbsp dutch-process cocoa powder. This recipe makes 30 cupcakes, however you could halve the quantities to make fewer and bake in espresso cups as we have done here to make a stunning dessert!

INGREDIENTS:

Chocolate coffee cupcakes
1/2 cup plus 2 tablespoons milk
1/4 cup water
6 tablespoons dutch-process cocoa powder
1/4 cup instant coffee powder
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs

Mocha ganache
1 cup heavy cream
1/3 cup coffee beans, crushed
8 ounces milk chocolate, finely chopped

Mascarpone cream
2 cups heavy cream
2 cups mascarpone cheese
1/4 cup confectioners’ sugar, sifted

PREPARATION:

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liner. Combine the milk, cocoa, coffee and water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid.

Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

Meanwhile, to make mocha ganache, combine the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover and let infuse for 10 minutes.

Strain through a fine-mesh sieve into a clean saucepan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.

To make mascarpone cream, using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks. Add the mascarpone and confectioners’ sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.

Dark Chocolate and Macadamia Brownie

2009-11-30T09:26:00.000-08:00

This chocolate brownie tastes stunning, with the layer of caramelised bananas adding a banoffee-like flavour to the rich chocolate and macadamia cake. Allow around 40 mins prep and 35-40 mins baking time. Eggwhite powder is a professional pâtisserie product and can be found at many shops; if you cant find any then simply replace using 1 egg white = 1 3/4 tsp. eggwhite powder. This recipe makes a brownie cake that serves 10.

INGREDIENTS:
200 gms butter, coarsely chopped
100 gms dark chocolate (70% cocoa solids), coarsely chopped
3 eggs
210 gms caster sugar
100 gms plain flour
100 gms macadamias, coarsely chopped
100 gms brown sugar
1 tbsp finely grated ginger
5 bananas, halved lengthways

Milk chocolate mousse
2 eggs
1/4 cup caster sugar
1 1/2 leaves of gelatine, softened in cold water
5 gms eggwhite powder (see note)
600 ml pouring cream
400 gm milk chocolate (36% cocoa solids), melted and cooled slightly

PREPARATION:
Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.

Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.

Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with cocoa, scatter with chocolate balls and serve immediately.

Chocolate Cherry Cake

2009-11-27T13:44:00.000-08:00

This delicious cake is easy, rich but light, and so wonderfully moist. There is about 20 minutes prep time, and around 55 minutes cooking time. To make chocolate curls, melt dark chocolate, spread thinly onto a marble slab or inverted heavy tray, set aside until firm. Scrape with a knife at a 45-degree angle (away from you) to create curls. These extravegent curls give this dessert that 'cake shop' glamour!
Serves 10.

INGREDIENTS:
150 gms dark chocolate (54% cocoa solids)
150 gms butter, softened
170 gms caster sugar
6 eggs, separated
150 gms self-raising flour, sifted
3 tsp cornflour
50 ml kirsch, plus extra to drizzle
250 ml 1 cup) pouring cream

Cherry compote
1 1/2 cups caster sugar
500 gms pitted cherries

Ganache
150 gms dark chocolate (54% cocoa solids), coarsely chopped
140 ml pouring cream

PREPARATION:
Preheat oven to 175C. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Cool slightly. Beat butter and 150gm caster sugar in an electric mixer until pale and creamy (4-8 minutes), then add egg yolks one at a time, beating well after each addition. Add melted chocolate and stir to combine, then fold in flour in batches. Whisk eggwhites to soft peaks, then fold through chocolate mixture. Pour into a greased and baking paper-lined 23cm spring-form pan and bake until a skewer withdraws clean (30-40 minutes). Remove from pan and cool on a wire rack.

For cherry compote, combine sugar and 500ml of water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Bring to the boil, add cherries, bring to boil again, reduce heat and simmer until cherries are tender (5 minutes). Remove from heat and set aside. Makes 1 litre of cherries and juice.

Meanwhile, drain juice from cherries (reserving 180ml and discarding remaining). Place cherries in a bowl. Mix cornflour with 20ml reserved cherry juice to make a paste. Combine remaining cherry juice, drained cherries and cornflour paste in a saucepan. Stir over medium heat until mixture boils and thickens (2-3 minutes). Add 30ml kirsch and set aside to cool.

For ganache, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water (3-5 minutes). Remove from heat and stir until smooth and glossy.

Whisk cream and remaining sugar until stiff peaks form, add remaining kirsch and whisk briefly to combine. Refrigerate until ready to assemble.

Halve cake horizontally, drizzle base generously with kirsch, spread with cream and spoon over cherry compote. Sandwich with top half of cake. Drizzle with more kirsch, then pour over ganache and scatter with chocolate curls.

Dark Chocolate and Orange Mud Cakes

2009-11-25T19:38:00.000-08:00

What is the difference between a standard chocolate cake and a dark chocolate mud cake? Chocolate mud cake usually has some gooey components, like a pudding consistency or a fudge sauce typically found in the centre. These rich individual mud cakes use a swirl of orange liquor to achieve their hints of citrus, and are fantastic served with sliced mandarins and choc-orange / jaffa ice cream.

INGREDIENTS:

1 1/2 cups caster sugar
100 gm dark chocolate (64% cocoa solids), finely chopped
60 ml orange liqueur
2 egg yolks
60 gm cocoa
40 gm plain flour
4 egg whites
2 mandarins, peeled and segmented

PREPARATION:

Preheat oven to 160C. Combine 165gm sugar, chocolate, liqueur and ¼ cup hot water in a heatproof bowl placed over simmering water, stirring occasionally until smooth. Remove from heat, add egg yolks and mix to combine, then fold in flour and cocoa.

Whisk egg whites using an electric mixer until soft peaks form, add 55gm sugar and whisk to combine, then fold through chocolate mixture. Place 6 buttered 6cm-high 7.5cm-diameter metal ring moulds (see note) on a baking paper-lined oven tray and divide mixture among them. Bake for 12-15 minutes or until risen and firm to the touch, remove from oven and cool in rings.

Meanwhile combine remaining sugar, orange liqueur and 1/2 cup water in a saucepan and stir over low-medium heat until sugar dissolves, add mandarin segments and simmer for 20 minutes or until segments are translucent. Cool in syrup.

To serve, unmould cakes, and serve with mandarin segments and syrup and chocolate ice-cream to the side.

Serves 6.
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Strawberries with Balsamic Vinegar

2009-11-23T14:27:00.000-08:00

Sometimes the quickest and simplest recipes can be the best; there is great joy in throwing together ingredients quickly and yet making such an incredible tasting dessert. Balsamic vinegar and black pepper intensify the flavor of strawberries and bring out their sweetness. You can use any type of fruit balsamic vinegar if you wish; raspberry or fig vinegars go particularly well.

Makes 6-8 servings.

INGREDIENTS:
16 oz. fresh strawberries, hulled and large berries cut in half
2 tbsp. Balsamic Vinegar
1/4 cup white sugar
1/2 tsp. fresh lemon juice

PREPARATION:
1. Place strawberries in a bowl. Drizzle good Balsamic Vinegar over strawberries, and sprinkle with sugar and lemon juice.

2. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but not more than 4 hours.

3. Serve plain, with vanilla ice cream or creme fraiche and a grind or two of black pepper.

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Vanilla Soufflé

2009-11-18T16:27:00.000-08:00

A soufflé can be one of those dishes we shy away from but it truly isn't that difficult and the finished result is delicious. Don't be intimidated by all the steps, it's really quite easy. This recipe is delicious with fresh cream or a sauce; here we have served it topped with a caramel.

INGREDIENTS:
2 vanilla pods
1 1/2 cups milk
2 tsp vanilla essence
7 egg yolks
3/4 cup caster sugar
6 Tbsp flour
8 egg whites, at room temperature
icing sugar, for dusting

PREPARATION:
Grease and dust with sugar 6 x 10cm round ramekins or soufflé dishes. Open the vanilla pods, scoop the seeds into the milk and add the vanilla essence. Heat the milk until it reaches just below boiling point.

Beat together egg yolks and 1/4 cup sugar until the mixture is thick and pale. This is called ribbon consistency; you should be able to lift the beaters from the mixture and draw the figure eight and still see its imprint when you have finished drawing. Beat in the flour.

Gradually stir in the hot milk and place in the top of a double boiler or heat-proof bowl and cook over a saucepan of simmering water for about 3-4 minutes, stirring with a whisk until the mixture is thick and glossy. Set aside for about 10 minutes too cool.

In a clean bowl, beat the egg whites with the remaining 1/2 cup sugar until a soft meringue consistency. Do not over- beat, as the soufflé will not rise well.

Stir one third of the meringue mixture into the custard with a whisk. Fold the remaining egg whites in with a holed spoon. Transfer the mixture to the prepared soufflé dishes making the mixture level with the top. Use a knife or thin spatula to cut around the inside of each dish – this will ensure the soufflé rises straight up and does not grip to the sides of the dish.

Place the dishes on a preheated oven tray and bake at 200°C for 8-9 minutes. The soufflés should still be moist and slightly unset in the centre; this acts as a sauce for the soufflé. Dusted with icing sugar and serve immediately with fresh cream or a chocolate or caramel sauce.

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Soft Centered Chocolate Tortini

2009-11-14T12:02:00.000-08:00

Tortini means "little cakes" in Italian. This means it can be just about anything, either savoury or sweet. But this recipe makes a beautiful little pudding best enjoyed with ice-cream and raspberry sauce. This tortini uses dark chocolate, which contains a higher percentage of cocoa solids than other types of chocolate. Studies have shown that dark chocolate has ingredients that lower blood pressure and fight disease. So its not only delicious, its also good for you! (well, better than a milk chocolate tortini anyway). This recipe serves 6.

INGREDIENTS:
Tortini
160 gm dark chocolate (70% cocoa solids), coarsely chopped
160 gm butter, coarsley chopped
3 eggs
3 egg yolks
75 gm (1/3 cup) caster sugar
50 gm (1/3 cup) plain flour
To serve: vanilla ice-cream
Raspberry sauce
240 gm raspberries
240 gm caster sugar
1 tbsp lemon juice

PREPARATION:
Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stir to combine and cool. Using an electric mixer, beat eggs, yolks and sugar for 8 minutes or until thick and creamy. Gradually add flour and whisk to combine, then add chocolate mixture and whisk for another 5 minutes. Divide mixture between 6 lightly greased and floured 10cm-diameter round pie tins, place on an oven tray and refrigerate for 1 hour.

For raspberry sauce, combine raspberries, sugar and lemon juice in a saucepan, bring to the boil, reduce heat and simmer for 25 minutes or until syrupy. Cool. Makes about 1 cup.

Preheat oven to 170C. Bake tortini for 10 minutes or until they are firm but their centres are soft. To serve, remove tortini carefully from pie tins and place on plates, top with a scoop of ice-cream, drizzle with raspberry sauce and serve immediately.

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Dark Chocolate and Star Anise Mousse

2009-11-10T12:56:00.000-08:00

For sheer simplicity and luxurousness, nothing comes close to a velvety dark chocolate mousse. This recipe makes more than is needed for two so keep leftover desserts in the fridge for a treat the next day. Serve liquorice on the side to complement the anise flavour.

INGREDIENTS:
200g dark chocolate
3 eggs at room temperature, separated
¾ cup cream at room temperature
40ml Baileys, Kahlua or brandy
½ teaspoon ground star anise
Liquorice sticks to serve

PREPARATION:
Melt dark chocolate in a double-boiler or in the microwave on medium power until smooth. Cool slightly then whisk in egg yolks, cream, liqueur and spice.

Beat egg whites until firm then fold into chocolate mixture until evenly combined. Pour mousse into serving glasses and refrigerate until set, at least 2 hours. Serve with liquorice. Serves 4-6

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White Chocolate Cupcakes with Raspberry Frosting

2009-07-28T17:11:00.000-07:00

These gourmet cupcakes are the most charming of treats, a little piece of delightfulness to enjoy on your own or share with those that deserve a little. These cupcakes will keep in an airtight container for up to three days and serves 8.

INGREDIENTS:

125 gm soft unsalted butter
110 gm (½ cup) caster sugar
3 eggs
80 gm white chocolate, melted
110 gm (¾ cup) plain flour
1 tsp baking powder

Raspberry frosting:
250 gm soft unsalted butter
1 cup icing sugar, sifted
150 gm raspberries, puréed and strained

PREPARATION:

Using an electric mixer, beat the butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line two 6-hole (1/3 cup-capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 180C for 20 minutes or until cakes spring back when lightly pressed.

For raspberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add raspberry purée and beat until combined. Spread frosting over cupcakes and serve.

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Apple Charlotte

2008-08-13T08:56:00.000-07:00

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows. Take day-old white bread, mould slices of it into a round casing, cemented with lashings of butter, fill it with fruit and bake it until the bread is golden and the centre explosively pulpy. Traditionally filled with apple, variations can include almost any fruit, from bananas and berries to pears or pineapples... but nothing beats the classic.

INGREDIENTS:

6 golden delicious apples, peeled, cored and coarsely chopped
55 gm (¼ cup) caster sugar, plus extra for baking
325 gm unsalted butter, coarsely chopped
1 lemon, juiced and rind finely grated
2 cinnamon quills
20 slices (about 1 loaf) day-old white bread, crusts removed
170 gm (½ cup) apricot jam
To serve: pouring cream

PREPARATION:

Combine apple, sugar, 75gm butter, lemon rind and juice and cinnamon quills in a saucepan and cook over medium heat, stirring occasionally, for 20 minutes or until liquid has evaporated, then cool.

Preheat oven to 190C. Melt remaining butter in a small saucepan over low heat. Skim scum from top and discard, then pour clarified butter into a bowl, discarding milky solids on the bottom. Keep butter warm until required.

Lightly brush six 1 cup-capacity (6cm-diameter base) dariole moulds with a little butter and dust with sugar. Using a 6cm-round cutter, cut rounds from 6 slices of bread to fit base of moulds, then cut a 3cm-wide strip from the remains of each slice. Cut remaining slices into three (3cm x 9cm) pieces. Brush bread rounds liberally with butter and place in bases of prepared moulds. Brush remaining pieces liberally with butter and line each mould with 8 pieces of overlapping bread, allowing bread to overhang and pressing gently against side of moulds.

Divide apple mixture between moulds, then fold over bread to enclose filling. Place Charlottes on an oven tray and bake for 20 minutes or until bread is golden and crisp. Remove from oven, place another oven tray on top and weigh down with food cans for 5 minutes.

To serve, turn Charlottes onto a lightly greased oven tray, scatter with sugar and bake for another 5 minutes or until golden. Warm apricot jam in a small saucepan over medium heat for 1 minute or until warmed through, breaking up fruit with a spoon and adding water if it becomes to thick. Serve Charlottes drizzled with apricot jam and cream passed separately.

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Fudge Sundae With Honeycomb

2008-08-10T17:37:00.000-07:00

Sundaes makes great chocolate desserts. Everyone loves a Sundae, and somehow adding the beautifully simple crunch of the honeycomb makes this even better. Be careful when adding the bicarbonate of soda, as the mixture will bubble up. Allow for this when choosing pot size.

INGREDENTS:
250 ml(1 cup) heavy cream (45%)
3 tsp caster sugar

Honeycomb
160 gm caster sugar
25 gm (¼ cup) honey
62 gm (¼ cup) glucose
7 gm (2 tsp) bicarbonate of soda

Hot chocolate fudge
130 gm good-quality dark chocolate, coarsely chopped
20 gm unsalted butter
150 gm (2/3 cup) caster sugar
140 gm glucose
1 tbsp cocoa powder

To serve: good-quality vanilla bean ice-cream
To serve: coarsely chopped salted peanuts

PREPARATION:

For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda, whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.

For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.

Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.

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Easy Cherry Tartufo

2008-08-01T13:08:00.000-07:00

Tartufo is an Italian ice cream dessert that usually is made of gelato, and is somewhat like a large ice-cream truffle. You can make this from different flavors of ice cream and fruit - try pecan praline ice cream with peaches, or fudge ripple ice cream with dried blueberries.

INGREDIENTS:
3 cups chocolate ice cream
1 cup frozen pitted cherries, thawed and chopped
15 chocolate sandwich cookies, crushed
1-1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup finely chopped peanuts
2 tsp. oil

PREPARATION:
Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about 2 hours.

In small saucepan, melt semisweet chocolate chips with oil, stirring until smooth. Remove from heat and stir in milk chocolate chips, stirring constantly until chips melt and mixture is smooth again. Cool to lukewarm.

Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Sprinkle on chopped peanuts. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving. Serves 6

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Peanut Butter Pie - Reduced Fat

2008-07-30T10:13:00.000-07:00

Make this special and delicious recipe for any occasion. Using reduced fat ingredients for the milk, cream cheese, peanut butter and whipped topping makes far healthier than the full-fat version.

INGREDIENTS:

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided

2 large egg whites, lightly beaten

Cooking spray

1 1/4 cups fat-free milk

2/3 cup reduced-fat crunchy peanut butter

1/2 teaspoon vanilla

1/2 cup (4 ounces) fat-free cream cheese, softened

1 (8-ounce) container frozen fat-free whipped topping, thawed

3 tablespoons finely chopped salted, dry-roasted peanuts

1/4 cup shaved milk chocolate (about 1 ounce)

PREPARATION:

Preheat oven to 350°. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

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Cognac and Hazelnut Affogato

2008-07-28T17:06:00.000-07:00

The name Affogato means “drowned in coffee” - referring to the ice cream. This elegantly quick recipe simply involves taking a scoop of ice cream and pouring over some espresso; this recipe adds Cognac and Hazelnuts, but Caramel sauce or Chocolate sauce are also popular additions. This is a superb recipe for a very simple yet classy dessert.

INGREDIENTS:

120ml Cognac

1 litre vanilla ice-cream

50 grams (1/3 cup) roastd hazelnuts, peeled and halved.

1 tbsp finely ground coffee beans

6x 50 ml shots of freshly brewed espresso

PREPARATION:

Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over.

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Cashew-dates

2008-07-25T12:47:00.000-07:00

Cashew-date is a pure, natural treat, and has particularly been a long tradition in Hyderabad region of India. A favorite at tens of small shops specializing in dates, dates with cashews is prepared by stuffing sweet, moist dates with fresh cashews. When you take a bite, first you would get the caramel-like date and then the cashew, which balances and enhances the tastes. This is perhaps the simplest recipe we have done at Easy Desserts - but its also makes a very delicious, very simple after dinner sweet!

INGREDIENTS:
Cashews

Dates

PREPARATION:

Stuff the dates with the cashews. Eat.

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Raspberry and Goats Curd Cheesecake

2008-07-23T06:45:00.000-07:00

You can't beat the peerless simplicity of a bowlful of ripe raspberries, plain and unadorned, but on top of this cheesecake they add that bit of sweetness. Additionally, the base of this dish is appealingly crunchy... it is a fantastic cheesecake.

Goat’s curd is available from specialist cheese shops. Recipe serves 8.

INGREDIENTS:

250 gm shortbread biscuits
1½ tbsp butter, melted
3 egg yolks
120 gm caster sugar
50 ml verjuice
4 leaves gelatine, softened in cold water
375 ml (1½ cups) pouring cream
400 gm goat’s curd

2 tsp vanilla bean paste
500 gm raspberries
80 gm (¼ cup) raspberry jam

PREPARATION:

Process biscuits in a food processor to fine crumbs, add butter and pulse until combined. Spoon mixture into a 25cm springform cake pan and press evenly over the base. Refrigerate for 10 minutes.

Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and verjuice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 120C on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.

Combine cream, goat’s curd and vanilla paste in a bowl and whisk until soft peaks form. Fold cream mixture into egg mixture. Spread evenly over biscuit base and refrigerate for at least 3 hours or until set.

Arrange raspberries in a single layer over the cheesecake. Pass jam through a fine sieve and discard seeds. Combine sieved raspberry jam and 1 tbsp water in a small saucepan and simmer over medium heat for 2 minutes. Cool slightly, then brush jam over raspberries and refrigerate until required. Cheesecake will keep, refrigerated, for up to 5 days.

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Apple, Blackberry & Butterscotch Tart

2008-07-21T09:52:00.000-07:00

This is one dessert that just NEEDS to be served with whipped cream. (Well, it doesn't need to, but I cannot imagine it served any other way!) This tart is simple and delicious; put down the pastry - make your own as per this recipe or use store bought - then fill with slices of apple and blackberries before pouring over the butterscotch. Sprinkle with icing sugar and serve with whipped cream!

INGREDIENTS:

- Filling
2 large / 3 small Granny Smith apples

15/20 fresh or frozen blackberries

150g brown sugar
3 Tbs plain flour
2 eggs

4 Tbs cream, plus extra for serving

- Pastry
120g plain flour

60g butter

Pinch salt

1 tsp lemon juice

Iced water

PREPARATION:

Make the pastry by putting the flour in a pile on a bench. Dice the butter and add with the salt, rubbing with your fingertips until the mixture resembles breadcrumbs. Sprinkle over the lemon juice and then 1 tablespoon of water at a time, mixing with your fingers until it begins to bind. Gather together into a ball and wrap in plastic. Chill for 20 minutes.

Bring the pastry up to room temperature. Roll out to fit a 21cm tart or flan dish and trim. Preheat the oven to 210C. Peel the apples, core, halve and slice thinly then pile into the case. Dot over the blackberries.

Whisk together the brown sugar, flour, eggs and cream then pour over the fruit. Bake for 10 minutes then lower the oven to 180C and continue cooking. If the edges of the crust become too brown, cover with tinfoil and continue to bake until the filling is set.

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Chocolate Chestnut Cakes

2008-07-18T09:48:00.000-07:00

Chestnuts are very low in fat (~1%), very low in sodium and are free of gluten, oil and cholesterol. Chocolate, on the other hand, is not! But brought together they make the basis for these delicious individual chocolate cakes.

If you are having a hard time finding chestnut puree, check your local delicatessens.

INGREDIENTS:
3 eggs
85 gm caster sugar
50 gm (1/3 cup) cornflour
25 gm (¼ cup) Dutch-process cocoa, plus extra for dusting
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tbsp plain flour
40gm unsalted butter, melted
½ cup thickened cream
¼ cup sweetened chestnut purée

For the chocolate sauce:
200 gm dark chocolate, chopped
50 gm unsalted butter

PREPARATION:
1. Whisk eggs and sugar until mixture holds a trail. Sift cornflour, cocoa, cream of tartar, bicarbonate of soda and flour over egg mixture and, using a spatula, gently fold in, then add melted butter and fold in until combined. Spoon mixture into two 18x26cm baking paper-lined swiss roll pans and bake at 180C for 12 minutes or until cakes spring back when lightly touched. Stand cakes for 3 minutes before turning out onto wire racks to cool.

2. Using an electric mixer, whisk cream until soft peaks form, then stir in chestnut purée until combined. Using a 7cm-round pastry cutter, cut 12 rounds from sponge, then spread 6 rounds with chestnut cream, top with remaining rounds and refrigerate for 5 minutes or until firm.

3. For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.

4. Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.

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Mango Cheesecakes

2008-07-16T09:54:00.000-07:00

This citrus-ey cheesecake is very creamy and light; the individual serve makes them look extra special. If fresh mangoes are out of season or are otherwise difficult to get, substitute with canned mango pulp. Serve with a lime wedge to further the hint of the tropics.

INGREDIENTS:
125 gm shortbread biscuits
1 tsp ground ginger
30 gm butter, melted
250 gm mascarpone
300 gm cream cheese, softened
90 gm golden caster sugar
120 gm mango flesh, coarsely chopped
2 eggs
1 egg yolk
2 limes, juice only
2 mangoes

PREPARATION:
Preheat oven to 150C. Process biscuits and ground ginger in a food processor until finely ground, add butter and mix to combine. Press biscuit mixture into the bases of six 7.5cm-diameter x 6cm-high ring moulds. Place on a baking paper-lined oven tray and refrigerate until required.

Combine mascarpone, cream cheese, sugar, mango flesh, eggs, egg yolk and lime juice in a food processor and process until smooth, then spoon mixture over biscuit base and smooth top. Bake for 20 minutes or until just set. Cool to room temperature, then refrigerate until completely cold.

To serve, remove cheesecakes from moulds. Thinly slice mango and layer in overlapping slices over top of cheesecake. Serve immediately with lime cheeks.

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Chococcino Cake

2008-07-12T11:00:00.000-07:00

If you love coffee cake as much as chocolate cake, why not combine the two? This recipe merges moist chocolate sponge layers with a creamy mocha filling. We don't seem to do cakes very often here at Easy Desserts - but when its just grease a pan, whisk the ingredients and bake for 20 mins, you know we will give it a go!

INGREDIENTS:

200g soft, butter, plus extra for greasing
1 tsp baking powder
85g good-quality cocoa powder
140g self-raising flour
200g golden caster sugar (for the sponge)
4 eggs
2 tbsp milk

2 x 250g tubs mascarpone
85g golden caster sugar (for the filling)
4 tbsp very strong coffee
50g dark chocolate , for grating

PREPARATION:

Heat oven to 180C. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

Make strong coffee by dissolving 4 tbsp of instant coffee in 4 tbsp of boiling water. For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

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Strawberry Tart

2008-07-10T09:51:00.000-07:00

Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.

INGREDIENTS:

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

1 bar (8 ounces) reduced-fat cream cheese, softened

1/4 cup sugar

1 1/2 to 2 pounds strawberries, hulled and halved

1/4 cup seedless red currant jelly

PREPARATION:

Preheat oven to 350°. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan 1 - 6 hours; remove from pan just before serving.

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Apple Cranberry Walnut Crisp

2008-07-08T12:24:00.000-07:00

We don't always do healthy recipes here at Easy Desserts, but this one is definately a healthy choice. High-fiber, low-calorie, and full of vitamins, oats are a boon to any dish. Another plus for this recipe is that it can be made ahead and warmed in a 250º oven while you eat dinner. It's great served with low-fat vanilla ice cream.

INGREDIENTS:

Filling:

9 cups peeled, sliced Gala apples (about 3 pounds)

1/2 cup fresh cranberries

1/4 cup maple syrup

1/2 cup apple cider or juice

1 1/2 teaspoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Dash of salt

Topping:

1 cup regular oats

1 cup whole wheat pastry flour

1/3 cup maple syrup

1/3 cup coarsely chopped walnuts

1/4 cup unsalted butter, softened

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

PREPARATION:

Preheat oven to 375°F. Prepare the filling by combining apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.

Combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375°F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.

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Nutella Semifreddo

2008-07-05T07:40:00.000-07:00

Semifreddo is Italian for "half cold", and can refer to many semi-frozen desserts. This semifreddo straddles several desserts classifications; its mousselike texture is similar to ice cream, but is lighter, airier, and less frozen. I always enjoy ice cream recipes that did not rely on an ice-cream maker, and this one does not. It somehow feels like you've beaten the system, making (a variation of) ice cream without needing "proper" equipment.

This recipe can also work well with a hint of liquer if you want to impart an even more 'adult' feel to the recipe. I found Frangelico goes very well with the nutella; just add a tbsp or 2 to the heavy cream before whipping.

INGREDIENTS:

1 egg

4 egg yolks

2 tbsp caster sugar

100g Nutella, warmed over a double boiler

300ml heavy cream, whipped to soft peaks

Pistachios to garnish, chopped

PREPARATION:

Line a 22cm x 11cm x 5cm (1 litre) loaf tin with cling wrap. Place the egg, egg yolks and sugar in a bowl, over a saucepan of simmering water, make sure the bowl does not touch the water. Whisk for 5 to 6 minutes until the mixture is pale and fluffy. Drizzle in the Nutella and whisk gently to combine. Remove from the heat and allow to cool.

Whipped the heavy cream and then gently fold in the egg and nutella mixture. Pour into the prepared loaf tin, and cover with cling wrap before putting it in the freezer for about 4 hours.

When ready to serve, remove from freezer, leave for around 3 minutes for it to thaw, turn out the semifreddo onto a plate, sliced and sprinkle with pistachios.

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Rice Kheer

2008-07-02T09:41:00.000-07:00

Rice Kheer is a sweet rice pudding from India. It is very versatile and can be served warm or cold, and garnished with your choice of dried fruits or nuts.

INGREDIENTS:
1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water

PREPARATION:
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat until rice is well blended with consistency similar to porridge. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.

Add the sugar, almonds, ground cardamom, and raisins and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Sprinkle with the rose water.

Serve warm or chilled in dessert bowls.

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Triple Chocolate and Vanilla Cheesecake

2008-06-30T11:24:00.000-07:00

This decadent cheesecake is not only rich and delicious, but also quick to prepare. The chocolate glaze is always popular with kids (and also adults!)

INGREDIENTS:

1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)
3 tablespoons margarine or butter, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/3 cup unsifted flour
1 tablespoon vanilla

2 (1 ounces) squares semi-sweet chocolate, melted
2 (1 ounces) squares semi-sweet chocolate, whole

1/4 cup whipping cream

PREPARATION:
Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add half of the melted chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50 to 55 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/2 cup.

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Easy Flourless Chocolate Cake

2008-06-27T14:20:00.000-07:00

This flourless chocolate dessert cake has a light, mousse-like texture and uses very few ingredients. Like many cake desserts, this is best served warm.

INGREDIENTS:

8 oz. bittersweet chocolate, chopped

1 1/2 sticks unsalted butter

6 eggs, separated

1/2 c. sugar confectioners sugar

PREPARATION:

Heat oven to 300 degrees. Butter a 9-inch springform pan and line the side wall with a strip of parchment paper.

In the bowl of a double-boiler, combine butter and chopped chocolate. Add water to bottom of pan and place bowl over pan. Melt chocolate over medium heat until smooth. Remove bowl from pan and cool slightly.

Beat egg whites with an electric mixture until soft peaks form. Slowly add sugar and beat until glossy and stiff. Whisk egg yolks into chocolate mixture. Whisk in a dollop of egg whites to lighten. Gently fold in the rest of the egg whites with a rubber spatula.

Pour batter into prepared pan and bake until cake is set (center may be wobbly), about 40-45 minutes. Cool cake for 20 minutes and remove sides of pan. Continue to cool. Dust with confectioners sugar.

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Warm Strawberries with Sambuca and Mascarpone

2008-06-23T13:02:00.000-07:00

The simple treatment of fruit for dessert is an Italian signature. Enhancements range from fruit tossed with citrus juice, to being doused with wine or – common in the region of Emilia-Romagna – dressed with a splash of balsamic vinegar, to the liqueur-flavoured syrup here. Serves 4.

INGREDIENTS:

20 gm unsalted butter
500 gm strawberries, hulled and halved if large
50 gm (¼ cup, firmly packed) brown sugar
60 ml black sambuca
250 gm mascarpone
1½ tbsp icing sugar, sifted

PREPARATION:

Melt butter in a large frying pan, add strawberries, sprinkle with brown sugar and drizzle sambuca over. Cook, stirring occasionally, over low heat for 2-3 minutes or until strawberries are soft. Divide strawberries and cooking liquid among four heatproof glasses or bowls.

Place mascarpone and icing sugar in a small bowl and stir until well combined. Serve warm strawberries with mascarpone passed separately.

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Whiskey and Hazelnut Chocolate Pots

2008-06-20T19:01:00.000-07:00

This recipe is a rich and decadent adult dessert. Setting aside the chocolate mixture for 30 mins before potting allows the bubbles to settle, giving the chocolate a smooth surface. This is optional of course, if you are on a strict schedule! Tawny Port is strong enough to partner the rich chocolate as a drink match.

INGREDIENTS:
75g butter
75g hazelnuts, coarsely chopped
450ml cream
60ml whisky
300g dark chocolate, chopped,
plus extra to garnish
praline wafers

PREPARATION:
In a medium saucepan melt the butter with the hazelnuts on a low heat and stir until the nuts are lightly golden brown. Pour in the cream and whisky.

Bring to a simmer then remove from the heat and add the chocolate, stirring until the chocolate has melted. Pass through a fine mesh sieve, pressing on the hazelnuts to release their flavour.

Set aside to cool for 30 minutes.

Pour into 6 dessert glasses and chill for at least 2 hours. Garnish with chocolate shavings and praline wafers.

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No Bake Cheesecakes

2008-06-18T06:06:00.000-07:00

I just acquired "Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever" by Sherry Yard, which this recipe comes from. Sherry Yard is the executive pastry chef for Wolfgang Puck's restaurants; this recipe book contains many stunning recipes and their stories that were part of her journey to the top. A brilliant book with lots of fantastic desserts!

INGREDIENTS:

12 Vanilla wafer cookies

8 ounces cream cheese at room temperature

1/2 cup sugar

2 tablespoons sour cream

2 teaspoons fresh lemon juice

12 ripe strawberries, hulled and halved

PREPARATION:

Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the crea, cheese and sugar at medium speed until smooth, about 3 minutes. On a low speed, beat in the sour cream and lemon juice until well combined, about 1 minute. Scrape down the sides of the bowl.

Spoon or pipe the filling into cups. Refridgerate for 2 to 4 hours, until set, or overnight. Before serving, top each cheesecake with a strawberry piece or two.

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Golden Syrup Dumplings

2008-06-16T13:32:00.000-07:00

Dumplings for dessert?? Absolutely! Try adding some lemon juice to the sauce to balance the ultra-sweet edge of the Golden Syrup. Golden Syrup can be tricky to find in parts of North America - if you have difficulty, Amazon sells the original stuff, Lyle's Golden Syrup.

INGREDIENTS:
1 cup self-raising flour
1 egg
1 tablespoon butter
1 tablespoon milk
1 cup water
1/2 cup sugar
2 tablespoons Golden syrup or honey
1 tablespoon butter

PREPARATION:
Sift flour into a bowl. and rub in the butter until it is like breadcrumbs. Beat the egg and milk together, and carefully mix with the flour to make a soft dough. Do not over-mix as this will make the dumplings tough.

Place the water, sugar, butter and golden syrup into a large saucepan and bring to the boil.

Drop in teaspoonfuls of the dough, cover with a lid and simmer over a moderate heat for about 12 minutes or so until cooked. Remove from the heat and serve with warm runny custard or ice-cream.

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Peanut Butter Toffee Chocolate Bars

2008-06-13T21:10:00.000-07:00

These Peanut Butter bars are a type of cookie-bar, but also make great desserts. Serve warm with a side of vanilla or chocolate ice-cream.

INGREDIENTS:
1 cup & 1 tbs all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 cup & 2 tbs creamy Peanut Butter
1 tbs vegetable oil
approx 3/4 - 1 cup of chocolate buttons, chopped into chunks
8-10 chewy toffee candies

PREPARATION:
Preheat oven to 180 Celsius. Grease a 9x9" pan. Sift together flour, baking soda and salt. Cream the butter on low speed for 3 min till nice and creamy.

Add the sugar, and continue beating another 3 minutes. Beat in the eggs, one at a time, mixing for approx 30 sec. Beat in the vanilla, peanut butter and oil. Scrape down to ensure a smooth batter.

On low speed, mix in the sifted mixture. Fold in the chocolate morsels and cut up toffee candies. Scrape batter into pan, and spread evenly. Smooth the top of the mixture and sprinkle the top with chocolate morsels. Bake for 25-28min. Transfer the pan to a rack and cool completely. Once cool, cut into bars.

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White Chocolate Mousse With Green Lemon

2008-06-11T08:15:00.000-07:00

Today's recipe comes from Nigella Lawson's book, Nigella Express. This recipe is a breeze to make, sets quickly and tastes delicious!

INGREDIENTS:
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
1 egg white
1/4 teaspoon peppermint extract
6 fresh mint leaves, optional

PREPARATION:
Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.

In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.

Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each. Chill in the fridge or give them a fast icy zap by sitting them in the deep freeze for 10 or 15 minutes. Decorate the top with a mint leaf before serving.

From Nigella Lawson's "Nigella Express" cookbook. The recipes use regular, normal ingredients, and although some meals take a while in the oven, the preparation is always quick and simple. A very good cookbook - including some quick, easy desserts!

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Baked Nectarines with Coconut and Milk Chocolate

2008-06-09T10:18:00.000-07:00

Fruit adapts beautifully to being cooked on its own, is easy to prepare, and tastes delicious. This recipe for Baked Nectarines is simple yet impressive and makes the most of the delicious summer stonefruit. Serves 6.

INGREDIENTS:
6 (about 800gm) nectarines
50 gm milk chocolate, finely chopped
50 gm coconut macaroons, finely chopped

25 gm (1/3 cup) shredded coconut
30 gm soft butter
1 egg yolk, lightly beaten

PREPARATION:
Cut nectarines in half and remove stones. Using a small sharp knife, cut away centres to make a shallow cavity approximately 3cm across, then finely chop pieces of nectarine flesh and reserve.

Combine chocolate, macaroons, coconut and reserved nectarine flesh in a bowl, then stir in butter and egg yolk and combine well.

Place nectarines, cut-side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly. Bake at 180C for 25 minutes or until nectarines are soft and filling is light golden. Serve nectarines, hot or warm, with optional double cream.

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Pear Tarte Tatin

2008-06-08T05:28:00.000-07:00

Pear Tarte Tatin is a real treat, and is the perfect size to share. This recipe serves 2.

INGREDIENTS:

90 gm unsalted butter, coarsely chopped
90 gm caster sugar
½ tsp mixed spice
1 vanilla bean, halved lengthways
4 cloves
2 small Packham pears, peeled, halved and cored

150 gm puff pastry

PREPARATION:
Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean halves, then arrange pears on top, cut-side up, placing a clove in each pear half.

On a lightly floured surface, roll out pastry to 5mm thick and cut out a 15cm-diameter circle or a circle large enough to cover pears completely, then cover pears with pastry, tucking around pears. Place pan over medium heat, and as butter starts to melt spoon liquid over pastry. Cook for 5 minutes or until butter and sugar caramelises and is golden. Place pan in oven for 20 minutes or until pastry is golden. Remove from oven and spoon caramel over pastry. Place a serving plate on top of pan, invert plate and pan and turn tart out onto the plate – be careful as caramel will be very hot. Serve immediately with anglaise to the side.

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Easy Chocolate Ice Cream

2008-06-05T22:40:00.000-07:00

This recipe was adapted from Ben & Jerrys Homemade Ice Cream and Dessert Book, which tells the story of the scrumptious ice creams that are American legends. It also includes 90-plus of their authentic recipes, including this one. Their recipe didn't include the Vodka... its been added to lower the freezing point so it won’t freeze rock hard. This makes one scant quart.

INGREDIENTS:
3/4 cup unsweetened cocoa powder
1 pinch salt
1 can (12 fl oz.) evaporated milk (fat-free is fine)
2 large eggs
3/4 cup sugar
1 cup lightly sweetened whipped cream (whipped from 1/2 cup heavy cream and 1 Tbsp sugar)
1 teaspoon vanilla extract
1 Tbsp vodka

PREPARATION:
Put the cocoa and salt in a saucepan and add just enough milk to make a paste. Add the remaining milk and scald over medium heat.

In a separate mixing bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Temper the eggs by gradually adding the hot milk mixture and whisking constantly.

Transfer the mixture back into the pan and cook over moderately low heat until a thermometer registers 170F, or until it thickens and coats the back of a spoon.

Add the vanilla and vodka. Pour custard through a sieve into a metal bowl set in ice and cold water and cool. If necessary, use a hand blender to smooth out the custard. Cover and refrigerate until cold (preferably overnight).

Fold in the whipped cream and pour into ice cube trays and freeze. Unmold the cubes into a food processor and break up with a fork. Pulse until smooth. (If you don’t have a food processor, freeze in a shallow pan for three hours. After every hour, break up the mixture with a fork, whisk or hand blender. If you have an ice cream maker, add the cream to the milk in the first step. Freeze according to the manufacturer’s instructions.)

Amaretto Baked Apples

2008-05-31T15:44:00.000-07:00

Baked Apples is a classic fruit dish, and this recipe uses macaroon biscuits and Amaretto liquor to add an almoney flavour. This dessert is delicious on a winters night with warm custard! Serves 6.

INGREDIENTS:

50g dried apricots, chopped
50ml Amaretto liqueur, plus extra for baking
6 medium Granny Smith or Braeburn apples
50g macaroon biscuits, coarsely chopped
30g butter
30g sugar
1/2 cup water

PREPARATION:

Soak the chopped apricots in the liqueur while you prepare the apples. Wash and core the apples and, with a sharp knife, cut a ring around the skin about halfway down each apple to prevent them splitting randomly.

Mix the soaked apricots with the chopped amaretti biscuits and stuff this mixture into the centres of the apples. Place the apples in a baking dish and set a small knob of butter on top of each and sprinkle with the sugar.

Pour the water into the base of the baking dish with a little extra Amaretto and bake in a moderate oven (180°C) for about 40 minutes until the apples are soft and buttery. Remove the apples from the dish and reduce any remaining juices over a gentle heat until they are syrupy.

Place the apples on serving plates and pour the syrup over. Serve with whipped cream and a small glass of Amaretto liqueur.

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Caramel Panna Cotta

2008-05-30T16:19:00.000-07:00

Panna Cotta is an Italian dessert which literally means "cooked cream". These delicious desserts need to be refridgerated until set, and can be made the night before. This quantity makes 6.

INGREDIENTS:
200 grams caster sugar
2 leaves gelatine (5 grams each)
2 cups thickened cream
1 vanilla bean, split lengthways

PREPARATION:
Place 100gm sugar and 1½ tbsp water in a small saucepan and cook over medium heat, tilting saucepan, for 5 minutes or until sugar dissolves and becomes golden. Do not stir. Remove from heat, then immediately divide among six 125 ml ramekins, tilting to spread evenly over base and up sides.

Soak gelatine leaves in cold water for 5 minutes or until softened, then squeeze out excess water.

Place cream, remaining sugar, scraped seeds from vanilla bean and bean in a saucepan and stir over low heat until sugar dissolves, then bring to the boil over medium heat and simmer for 1-2 minutes. Remove from heat, then add softened gelatine to pan and stir until gelatine dissolves. Remove vanilla bean. Divide cream mixture among ramekins, cool to room temperature, then refrigerate overnight or until set.

To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

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Chocolate Gelato Ice Cream

2008-05-09T13:21:00.000-07:00

Gelato is Italian ice cream made from milk and sugar, combined with other flavorings. This recipe requires an Ice Cream maker.

INGREDIENTS:
1 cup sugar
2 cups milk
1 cup cocoa powder, sifted
3 1/2 ounces bittersweet chocolate, chopped
4 egg yolks, beaten lightly

PREPARATION:
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the properconsistency.

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Sunniundalu

2008-02-09T13:54:00.000-08:00

Sunniundalu is a traditional Indian sweet from the state of Andhra Pradesh. Urad dal is a type of pulse, and ghee is clarified butter. All good Indian shops should carry these ingredients. How this sweet this recipe tastes can depend on grinding method. Old world stone grain-grinder is the traditional method of choice but can be substituted for mortar and pestle. High powered, sharp bladed, food processor comes close. This recipe is quick and delicious!

INGREDIENTS:

3 cups of whole urad dal

1½ cups of sugar

1 cup of melted ghee at room temperature

PREPARATION:

Roast the dal to a golden color slowly and on low heat, continuously stirring. Grind the roasted dal and sugar to a fine sand. Add melted ghee to the urad dal-sugar powder and roll into balls.

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Mango Ice Cream

2008-02-09T02:45:00.000-08:00

This ice cream is creamy and very mangoey! If you do not like mango, you’ll won't enjoy this ice cream... but if you love mango, you’ll be in heaven. This recipe is perfect if you don’t own an ice cream maker.

INGREDIENTS:

2 ripe mangoes

1 1/4 cups of cream

3/4 cup icing sugar, sifted

juice of 2 limes or small lemons

PREPARATION:
Cut the manoges in half lengthways, scrape out the flesh and discard the stones. Place the flesh in an electric blender or food processor with the remaining ingredients and work to a puree. Pour into a rigid freezerproof container, cover, seal and freeze for 2 hours. Remove from freezer, whisk well, then re-freeze until firm.

Transfer to the refrigerator 30 minutes before serving to soften.

Scoop into chilled glasses to serve.

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Coconut Chocolate Tarts

2008-02-05T14:36:00.000-08:00

These tartlets are like reverse chocolate macaroons; This recipe is fast and simple to make yet it comes out looking elegant and tasting great!

INGREDIENTS:
¾ cup sugar
3 egg whites
2½ cups sweetened flaked coconut
8 oz bittersweet chocolate
½ cup cream

PREPARATION:
Preheat the oven to 350 F. Stir together the sugar, egg whites, and coconut. Grease very well 24 mini-muffin cups, silicone molds, or tartlet pans. Place a dollop of coconut mixture in each cup and gently press up the sides of the muffin cups. Bake the coconut shells 12-25 minutes, until golden. Run a knife around the edges of the shells and let cool completely in the pans, then carefully remove them (they will stick a bit).

Chop the chocolate and place it in a medium bowl. In a saucepan, heat the cream to a simmer, then pour over the chocolate. Stir until melted and smooth. Place a bit of chocolate in each coconut shell.

You can use the coconut scraps that will inevitably have broken off some of your shells for garnish, or garnish with some toasted almonds.

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Fast Tiramisu Tartlets

2008-01-28T18:02:00.000-08:00

Tiramisu is an Italian treat that means 'pick me up', so no prizes for guessing you need coffee to make this simple sensational recipe. These tartlets do not require refrigeration - you can serve them immediately.

INGREDIENTS:

4 tablespoons of mascarpone

1 tablespoon of sifted icing sugar

4 amaretti biscuits

2 shots of strong black coffee

small pastry shells

PREPARATION:

Put 4 tablespoons of mascarpone in a medium mixing bowl, add 1 tablespoon of sifted icing sugar and stir to combine. Crumble 4 amaretti biscuits into a small bowl and drizzle with 2 shots of strong black coffee. Leave to stand for a couple of minutes then add to the mascarpone mixture with 2 tablespoons of finely grated dark chocolate. Stir until just combined, to make a marbled cream. Spoon the mixture into small pastry shells and sprinkle with a little extra grated or drinking chocolate.

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Pavlova

2008-01-24T14:56:00.000-08:00

The Pavlova is a meringue-like dessert made from egg whites, frequently served with cream and fruit (usually kiwifruit and / or berries). The Pavlova was first created in the early 1930s in honor of the ballerina Anna Pavlova, a Russian ballerina, the most celebrated dancer of her time, who was visiting New Zealand.

INGREDIENTS:
4 egg whites
1 teaspoon vanilla
1 teaspoon white vinegar (or lemon juice)
1 cup of caster sugar
1 cup whipped cream
Fruit to decorate

PREPARATION:
Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120° Celsius (250° F) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit.

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Chocolate Chunksicles

2008-01-21T13:59:00.000-08:00

This is a fun recipe for a casual summer BBQ and is great for the kids - small or big!

INGREDIENTS:
2 cups whole milk
5 large egg yolks, at room temperature
3/4 cup granulated sugar
2 bars (1.5 ounces each) dark chocolate, finely chopped
2 teaspoons vanilla extract
2 cups heavy cream
3 bars (1.5 ounces each) dark chocolate, coarsely chopped
1 can (16 ½ ounces) cherries, drained and halved
1 cup toasted almonds, chopped

8 small empty juice drink boxes and popsicle sticks

PREPARATION:
Heat milk in saucepan over medium heat until it comes to a boil. Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored. Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking over medium heat, stirring constantly, until mixture sticks to the back of a spoon. Do not boil. Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.

Cut off top off 8 small empty juice drink boxes and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.

When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.

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White Chocolate Tiramisu Trifle

2008-01-09T12:08:00.000-08:00

Great trifles dont need to be difficult. This recipe is little more than melting the white chocolate, mixing it with mascarpone, letting it cool, then layering it with the sponge and pears. Delicious.

INGREDIENTS:
1 410g canned pears in syrup, drained
7 ounces white chocolate, finely chopped
1/3 cup pear brandy
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8 ounce container mascarpone cheese
1 cup chilled heavy whipping cream
3 3-ounce packages soft sponge fingers

PREPARATION:
Combine white chocolate, pear brandy, and 1/4 cup water in a metal bowl set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. Mousse can be made 1 day ahead. Keep chilled.

Cut pear halves lengthwise into slices. Arrange sponge fingers in single layer in bottom of trifle dish. Spread 1/3 of white chocolate mousse over sponge, making layer slightly thicker around outer edges of dish to allow mousse to be more visible. Top this layer with pear slices. Repeat layering of sponge, mousse, and pears 2 more times. Can be made 1 day ahead.

White chocolate curls can be made by putting a block of white chocolate in the microwave for 5 seconds at a time until soft enough to peel into unbroken curls using a vegetable peeler. Garnish with whipped cream and chocolate curls.

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Chocolate Custard Tart

2008-01-07T14:59:00.000-08:00

This is a rich and creamy tart that makes a sinfully delicious dessert.

INGREDIENTS:
1 ½ cups finely ground chocolate cookies
6 tablespoons unsalted butter, melted

7 oz extra-bitter chocolate, chopped
1 cup cream
1/2 cup milk
2 tablespoons sugar
1 egg

Brandy Whipped Cream
1 3/4 cups double cream, chilled
3 tablespoons confectioner’s sugar
2 tablespoons brandy, or to taste

PREPARATION:
In a bowl, mix the chocolate cookie crumbs and butter. Press into the base of a 9" springform pan. Place in refridgerator to chill while preparing the filling.

Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan. Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. Beat the egg in a large bowl. Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. Tap the bowl to get rid of any air bubbles. Pour the custard into the tart shell, filling it to the top.

Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.

Brandy Whipped Cream
Whip the cream and sugar together in a bowl until soft peaks almost form, add the brandy, and continue beating until stiff.

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Salted Caramel Cheesecake

2008-01-03T12:10:00.000-08:00

This recipe makes 6 individual cheesecakes using Fleur de sel, or sea salt. The large salt crystals give the cheesecake a delicious tangyness that contrasts the sweet caramel perfectly. This recipe can be refridgerated for 2 days.

INGREDIENTS:
1/2 pound cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel

PREPARATION:
Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.

Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.

Meanwhile, heat the corn syrup in a heavy medium saucepan. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms (about 9 minutes). Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.

Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.

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Cranberry Sorbet

2008-01-02T21:14:00.000-08:00

Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit.

INGREDIENTS:
4 cups fresh cranberries (about 1 1/2 twelve oz. bags)
2 cups water
2 cups sugar
Zest from 1 orange
Juice of 2 lemons
1/4 cup limoncello

PREPARATION:
Rinse cranberries and throw out any debris and shriveled or discolored cranberries. Place cranberries and water in a pot and bring to a boil. Cook for 8 minutes. Cranberries will pop when they cook, so cover slightly to protect from splattering. Pour hot mixture into blender with sugar and, with your hand securely holding the lid on the blender, purée until smooth. Add orange zest and continue to blend. Pour hot mixture through a sieve into a bowl. Place bowl in an ice bath to chill. While sorbet is chilling in ice bath, juice 2 lemons. Pour juice through sieve to remove seeds and pulp and add this to the sorbet. Add limoncello and stir until blended.

Chill base and then freeze in ice cream maker.
Chill mixture in ice bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.

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Hot Chocolate Pudding

2007-12-28T23:58:00.000-08:00

A hot chocolate pudding makes an especially welcome dessert on a chilly day - its chocolatey richness is a perfect comfort food. This recipe's simplicity is great; it's so simple, and yet so decadent.

INGREDIENTS:
250 grams plain chocolate, with at least 70% cocoa solids, cut into small chunks
250 grams unsalted butter, diced, plus extra for greasing
6 large eggs
5 large egg yolks
125 grams caster sugar, plus extra for dusting
75 grams plain flour

PREPARATION:
Grease 8 individual ramekins (or one large ovenproof dish) with butter and dust with caster sugar. Put the chocolate and butter in a heatproof bowl and place over a saucepan of simmering water, making sure the water doesn't touch the base of the bowl. Leave until melted. Meanwhile, using an electric mixer on full speed, whisk the eggs, yolks and sugar together for about 6 minutes, until they have at least tripled in volume. Sift the flour into a bowl and slowly pour on the melted chocolate and butter mixture, whisking constantly until a thin paste has formed. Fold this into the whisked egg mixture very carefully but quickly, as the chocolate will start to set. Pour into the prepared dishes and bake in an oven preheated to 350°F/180°C/Gas Mark 4, until risen and firm on the outside but soft in the center. A large dish will take about 30 minutes to cook, the individual ramekins about 13 minutes.

Serve with whipped cream, ice cream, or pureed berries.

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Bittersweet Chocolate Fondue

2007-12-28T14:00:00.000-08:00

Almost anything tastes better dipped in chocolate. Use your imagination and offer cubes of your favorite cake and sliced fruit for dipping. Marshmellows, fresh strawberries, dried fruit, shortbread or Oreo cookies... the combinations are endless!

INGREDIENTS:
1/2 cup whipping cream
5 tablespoons water
12 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

PREPARATION:
Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons liqueur of choice; see variations listed below). Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick at any time, mix in more water by tablespoonfuls as needed.

Servings: Makes 2 cups chocolate fondue for dipping

White Chocolate Mousse with Strawberries

2007-12-27T14:14:00.000-08:00

If you can't find fresh strawberries in your local supermarket, frozen strawberries may be used in this recipes; substitute two (10-ounce) cans frozen strawberries for the 2 cups fresh strawberries.

INGREDIENTS:
2 cups fresh strawberries, stems removed
1/4 cup granulated sugar
1 tbsp. kirsch (clear cherry brandy) or framboise (raspberry liqueur)
6 oz. white chocolate, finely chopped
1/4 cup milk, warmed
1 cup heavy cream
2 egg whites, at room temperature
Pinch of cream of tartar
3/4 tsp. vanilla extract

PREPARATION:
In a food processor, combine 1 1/2 cups of strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and stir into the puree. Set aside.

Place the chocolate in a heatproof bowl set over a pan of gently simmering water; do not allow the bowl to touch the water. Heat the chocolate, stirring occasionally, until it is melted and smooth. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.

Beat the cream just until soft peaks form. In another bowl beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to lighten it. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day).

To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce.

Serves 6.

Banana Rum Cream Pie

2007-12-25T13:02:00.000-08:00

The rum and gelatin give this pie a richer taste and satisfying firmness. Vanilla wafer biscuits can be used in place of butter cookies if desired. Garnish pie with fresh banana slices.

INGREDIENTS:
1 ½ cups finely ground butter cookies
6 tablespoons unsalted butter, melted

7 ripe bananas, divided
3/4 cup whole milk
8 ounces white chocolate, coarsely chopped
2 tablespoons dark rum
1 teaspoon unflavored powdered gelatin
3 cups heavy cream

PREPARATION:
Position a rack in the center of the oven and preheat to 350°(F). Butter the bottom of a 9-inch springform pan. In a small bowl, combine the ground butter cookies and melted butter. Press evenly into the bottom of the prepared pan. Bake for 8 - 10 minutes or until lightly browned; set aside to cool.

Cut 5 of the bananas into 1-inch pieces and combine with the milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Puree this banana mixture until smooth. Pour into a medium bowl and stir the white chocolate into the mixture until completely melted; set aside to cool.

Place the dark rum in a small microwave-safe bowl. Sprinkle the gelatin over and let stand for 5 minutes to soften. Microwave the gelatin mixture on HIGH for 7 seconds until melted. Let stand 2 minutes. Stir ½ cup of the banana mixture into the gelatin. Fold the banana gelatin mixture into the remainder of the banana puree and set aside.

Whip the cream until stiff peaks start to form. Stir 1/4 of the cream into the banana filling to lighten it, then fold in the remaining whipped cream in three additions. The filling may have a slightly grainy appearance. Cut the remaining bananas into 1/4-inch pieces. Place the banana slices evenly over the bottom of the crust. Spoon the filling into the cooled crust and refrigerate for 5 hours or overnight until set.

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Creme de Menthe Cheesecake

2007-12-24T12:14:00.000-08:00

This fantastic looking cheesecake has a minty taste that adds a refreshing touch.

INGREDIENTS:
1 cup chocolate cookie crushed
1/4 cup unsalted butter melted

1/2 cup granulated sugar
2 packages cream cheese at room temperature
2 eggs
3 tbsp Creme de Menthe liqueur
2 oz. chopped chocolate thin mints (Optional)
1/2 tsp all purpose flour (if using chocolate mints)

PREPARATION:
Preheat oven to 325°F. Blend cookie crumbs and butter in medium bowl. Press mixture over bottom of springform pan. Bake crust until lightly browned at edges, about 8 minutes. Cool completely. Reduce oven temperature to 300°F.

In an electric mixer, beat cream cheese in large mixer bowl until fluffy. Slowly mix in sugar and beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed - do not over beat. Stir in liqueur by hand. In a small bowl, mix the chopped chocolate mints with the flour. Gently fold in chopped mints into cream cheese mixture. Pour filling onto crust. Bake cake until edges are set and center moves only slightly when pan is shaken, about 45 mins - 1 hr. Cool completely in pan on rack. Cover and refrigerate at least 4 hours.

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Mocha Truffles

2007-12-23T22:52:00.000-08:00

This truffle recipe has a subtle mocha flavour. It's very good and you will feel guilty after just eating two of them, so you know they're good truffles! These quantities will make around 30 - 40 truffles.

INGREDIENTS:
1 1/2 lb. dark chocolate
1/2 lb. milk chocolate
3 cups whipping cream
3 tablespoons espresso powder
1/4 cup Kahlúa

About 1/2 cup unsweetened cocoa powder (to coat hands for rolling)
3 lb. dark chocolate (for dipping)

PREPARATION:
Chop the dark and milk chocolate into small pieces and melt in a double boiler of hot water. Do not boil the water — melt the chocolate slowly. Take your time to avoid overheating the chocolate. Stir the chocolate occasionally to help with melting.

While the chocolate is melting, heat the cream over medium heat, stirring frequently until the cream boils. Add the espresso powder and mix thoroughly. Let the cream mixture cool just a bit from boiling before adding it to the thoroughly melted chocolate. Keep stirring until the cream has disappeared into the chocolate. Wipe the bottom of the double boiler with a towel to remove water and pour ganache into a bowl to cool.

Once the ganache is cool, spoon into a plastic bag (preferably with sharp corners), snip one corner off, and pipe the filling into small mounds. Coat your palms with cocoa powder and roll mounds until round. Melt the 3 lbs of dark chocolate slowly. You can dip the rolled centers by hand or using dipping tools. Dip the truffle centers in chocolate and then quickly transfer them to a cookie sheet lines with wax paper.

Decorate with melted white or milk chocolate.

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Fruit Sautéed with Ginger, Honey and Rum

2007-12-23T18:41:00.000-08:00

This tangy, sweet delight is very quick to make and absolutely delightful to eat. You can use almost any fruit with this recipe.

INGREDIENTS:
1 Mango
1 Pear
1 cup Seedless Grapes
1/2 Papaya
4 Dried Apricots
1 Lime
1 Vanilla Bean, Seeds Scraped (or 1 tsp. extract)
4 tbsp. Honey
2 tbsp. Butter
3 inches Fresh Ginger
Dark Rum (optional)

PREPARATION:
1. Mix the small vanilla seeds (cut bean in half lengthwise, and scrape out seeds with the tip of a knife) with the honey.
2. Peel and cut mango, papaya, and pear. Cut lime (with skin on) into very thin slices. Peel and slice ginger into thin sticks.
3. Melt butter in a large saucepan. Add all fruits and ginger. Cook for about 5 minutes on a high flame. Then, lower flame, and add the vanilla honey. Stir delicately. Flambé with rum if desired. Serve right away with sorbet or ice-cream.

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Banana Fritters

2007-12-23T12:45:00.000-08:00

Banana Fritters are a favorite, especially in tropical or hot countries whose climates are ideal for bananas. Variations of this popular recipe are found in Malaysia, Brazil, Jamaica and Africa. Like a lot of desserts, this goes well with ice-cream!

INGREDIENTS:
2 oz flour
¼ tsp salt
1 egg
¼ pt milk
¼ tsp baking powder
2 large bananas, barely ripe
Lime or lemon juice
Batter
Vegetable oil for deep frying
Sugar for tossing

PREPARATION:
Sieve the flour, baking powder and salt into a bowl. Make a well in the center, break the egg and add it to the flour. Add a small quantity of milk and stir. Continue adding the milk gradually, stirring all the while, until the batter is a smooth consistency. Beat for about 5 minutes, cover and set aside.

Peel and slice the bananas diagonally into ¼ inch pieces. Coat thoroughly with batter. Heat the oil and fry the coated banana pieces until golden brown. Drain and sprinkle with lemon juice. Toss in sugar and serve hot.

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Dark Chocolate Mousse

2007-12-20T12:14:00.000-08:00

This velvet-like chocolate mousse recipe is a delicious classic. If possible, use dark chocolate with around 75% cocoa solids; this will make the mousse beautifully rich.

INGREDIENTS:
7 oz (200 g) dark chocolate, broken into pieces
3 large eggs, separated
1½ oz (40 g) golden caster sugar

PREPARATION:
Melt the chocolate slowly – it should take around 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.

Whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time. Whisk again until the whites are glossy. Gently fold the egg whites into the chocolate mixture. Divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. Serve the mousse with a blob of softly whipped cream on top.

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New York Cheesecake

2007-12-17T18:42:00.000-08:00

This recipe makes a cheesecake that tastes like it came from a deli. Serve this with berry toppings (cherries, raspberries, strawberries or blueberries), or make variations using an Oreo cookie base and Bailey's Irish Cream in place of the milk.

INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

From AllRecipes.com

Baked Apples With Berries

2007-12-17T11:39:00.000-08:00

Bursting with fruit, this recipe couldn't be simpler. Serve with cream or custard.

INGREDIENTS:
900g/2lb (approx 5) apples, peeled, cored and halved
100g/4oz caster sugar
225g/8oz frozen mixed berries

PREPARATION:
1. Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6. Place the apples in a shallow ovenproof dish. Add the sugar and toss until the apples are coated.
2. Shake the apples so they form a single layer and bake for 10 minutes.
3. Add the frozen fruits and bake for a further 15 minutes or until the Bramleys are tender. Serve warm with ice cream, cream or custard.

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Easy Cookie Ice-Cream

2007-12-12T16:05:00.000-08:00

Cookies and Cream ice-cream is a universal favorite. This great recipe shows you how to make it quickly and easily, without needing an ice-cream maker.

INGREDIENTS:
3 egg yolks
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped

PREPARATION:
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.

From The Food Network

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White Chocolate Raspberry Cheesecake

2007-12-11T16:23:00.000-08:00

This cheesecake absolutely could not taste better - people go CRAZY over it.

INGREDIENTS:
2 cups crushed Oreo cookies
1 tablespoon white sugar
1/4 cup butter, melted
6 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

PREPARATION:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Preheat oven to 325 °F (165 °C). Microwave jam on medium for 30 seconds until it has the consistency of sauce. Melt white chocolate chips and half-and-half in microwave, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with white chocolate buttons, and remaining raspberry sauce and Oreo crumbs.

Tiramisu Cheesecake

2007-12-09T22:33:00.000-08:00

This recipe combines the coffee flavors of Tiramisu with the creamy richness of New York cheesecake.

INGREDIENTS:
3 8 oz. packages cream cheese
1 C. sugar
8 oz. mascarpone cheese
3 eggs
4 T. flour
4 T. coffee flavored liqueur or espresso
1 12 oz. package Lady Fingers
4 T. butter, melted

PREPARATION:
Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.

Crush the package of ladyfingers to fine crumbs. In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.

In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix slowly until just smooth. The consistency of the mascarpone can vary sometimes making your batter too thick - if this happens add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of the oven.

Bake at 350°F / 180°C for 40 to 45 minutes, or until just set.

Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours or overnight.

Dust with chocolate powder and serve.

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Ultimate Banoffee Pie

2007-12-09T18:40:00.000-08:00

Banoffee Pie is reputed to be the most popular 'named' pudding in the world - with this recipe it is easy to see why!

INGREDIENTS:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
Cocoa powder, for dusting

PREPARATION:
To make the base, crush the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.

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Easy Creme Brulee

2007-12-09T14:51:00.000-08:00

Creme Brulee is a timeless classic, a simple yet delicious custard.

INGREDIENTS:
8 egg yolks
1 cup (225 ml) sugar
1 tbsp (15 ml) vanilla
1 quart (950 ml) whipping cream

PREPARATION:
Heat cream in saucepan on low heat until tiny bubbles form around the edges.
In large mixing bowl, beat the egg yolks and sugar until pale and creamy.
Add vanilla.
Gradually add cream to egg and sugar mixture while mixing.
Pour into eight 4 oz (112 grm) ramekins or custard dishes.
Place in a pan with warm water (bain-marie).
Bake at 350 degrees (175 C.) for 45 minutes.
Chill. Can be prepared ahead of time up to this point.

Just before serving, sprinkle top with 1 tbsp (15 ml) sugar and bake for 5 to 10 minutes more or until golden brown in color. Or use a torch to caramelize the sugar.

Blueberry Cobbler

2007-12-09T12:36:00.000-08:00

In this versatile recipe, you can use just about any fruit, fresh or frozen, in place of the blueberries.

INGREDIENTS:
1/2 cup sugar
1 Tbsp. cornstarch
4 cups blueberries (fresh, or leave frozen)
1 tsp. lemon juice
2 Tbsp. butter
1 cup flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup whole milk

PREPARATION:
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

Makes 8 servings.

Watermelon Sorbet

2007-12-06T11:41:00.000-08:00

This refreshing sorbet recipe has less than a gram of fat per serve, and is wonderfully light and refreshing. It only requires a process of mixing together and freezing fruit, water, sugar, and egg whites.

INGREDIENTS:
500ml (2 cups) water
215g (1 cup) caster sugar
1.2kg seedless watermelon, rind removed, coarsely chopped
2 egg whites

PREPARATION:
1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
2. Blend watermelon until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
3. Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
4. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.
5. Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
6. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.

Chocolate Icebox Cake

2007-12-05T14:04:00.000-08:00

This is a very sweet little recipe and easy to make. The cake can be chilled for up to 1 day.

INGREDIENTS:
1/3 cup chilled heavy cream
1/2 teaspoon granulated sugar
1/8 teaspoon vanilla extract
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries

PREPARATION:
Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

Serve cake with remaining berries.

Fruit Gratin

2007-12-05T12:58:00.000-08:00

This is perhaps the quickest recipe on our site. Can you open two cans, chop a banana, mix and grill? Congratulations – you’ve got a delicious dessert! Serve these in individual ramekins with an ameretti biscuit for a quick triumph on special occasions.

INGREDIENTS
1 banana, peeled and diced
410g / 15 oz can Fruit Salad, well drained
420g / 15 oz can Vanilla Creamed Rice
2 tbsps toasted flaked almonds (optional)
1/4 cup brown sugar

PREPARATION
1. In a bowl mix together the banana, Fruit Salad, Vanilla Creamed Rice, and flaked almonds (if using).
2. Divide among 4 ramekin dishes and sprinkle each evenly with 1 Tbsp brown sugar. Fan grill in the middle of the oven at 190°C for 10 minutes until the top is golden and the creamed rice hot.

Serves 4.

French Chocolate Silk Pie

2007-12-04T13:35:00.000-08:00

This delicious recipe is sweet and rich with the texture of silk. The secret is in the mixing of the eggs - be sure to mix for a full 5 minutes per egg.

INGREDIENTS
4 x eggs
1 cup butter, room temperature
1 1/2 cup white sugar
4 (2 oz) squares unsweetened baking chocolate, melted and cooled
2 teaspoon vanilla extract
1 prepared 8" pastry shell, baked and cooled

PREPARATION
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.

Chocolate Trifle Supreme

2007-12-02T14:59:00.000-08:00

This recipe makes a devine trifle that every chocoholic will need second helpings of!

INGREDIENTS
1/2 cup water
1 x 20 oz / 500 gm package brownie mix
1 x 4 oz / 100 gm pack instant chocolate pudding mix
1 x 14 oz can sweetened condensed milk
1 x 12 oz / 330 gm container French Vanilla Cool Whip
Approx half a pint of heavy whipped cream
Approx half a bottle of caramel topping
1 x 1.5 oz / bar chocolate candy

PREPARATION
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold heavy whipped cream until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the caramel topping, half of the pudding mixture and half of the 12 ounce container of Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Reeses Cup Pie

2007-12-02T14:16:00.000-08:00

If you know someone who loves Reese's Peanut Butter Cups, then this is the recipe for them! Garnish with shaved chocolate.

INGREDIENTS
2 pkg. instant chocolate pudding
1 (8 oz.) Cool Whip
6 Reese Cups
2 chocolate Graham Cracker pie crust

PREPARATION
Follow directions for mixing instant pudding. Dice Reese Cups up; mix into pudding and mix well. Mix in Cool Whip until smooth. Pour into pie crust. Freeze 4-6 hours. Let thaw 10 minutes before serving.

Lemon Delicious

2007-11-29T14:33:00.000-08:00

Under the feathery sponge top of this dessert is a golden pool of lemon custard that beckons only for a little whipped or double cream to be served alongside. A classic recipe.

INGREDIENTS:
50 grams / 1.75 oz softened butter
grated rind two large lemons
1/4 cup flour, sifted
1/4 cup lemon juice
1/2 cup caster sugar
2 eggs, separated
1 cup milk

PREPARATION:
1. Beat the butter, sugar, lemon rind and egg yolks together until light and fluffy.
2. Gently stir in the flour, milk and lemon juice.
3. Put the egg whites in a clean bowl and beat until they form stiff peaks but are not dry.
4. Fold the two mixtures together and pour into a well-greased 3-4 cup capacity oven-proof dish.
5. Bake at 160°C / 320°F for 30-40 minutes in a water bath until the top is golden and firm to the touch. Serve hot.

Classic Apple Crumble

2007-11-28T11:53:00.000-08:00

This is another deliciously quick fruit recipe. You can use other fruit, such as canned pears, stewed rhubarb or frozen berries, in place of the apples if preferred.

INGREDIENTS:
Filling:
2 x 410g / 15oz cans diced apples

Topping:
1 cup plain flour
125g / 4½oz butter, cubed
½ cup sugar
1 tsp cinnamon
½ cup desiccated coconut
Icing sugar to dust

PREPARATION:
1. Heat oven to 180°C / 350°F. Place diced apple in an ovenproof dish.
2. In a bowl, rub butter into flour with your fingertips, or process in a food processor to look like breadcrumbs. Transfer to a bowl and stir in sugar, cinnamon and coconut.
3. Sprinkle crumble mixture over apple and bake for 30 to 40 minutes until topping is crisp and golden brown. Dust with icing sugar and serve.

Double Chocolate Cheesecake

2007-11-22T12:28:00.000-08:00

Dont let the long list of ingredients fool you - this recipe is really as simple as mixing all the crust ingredients together, mixing the filling ingredients, then mixing the glaze ingredients together. This great cheesecake can be prepared a day ahead - cover and refrigerate until needed.

INGREDIENTS:

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped

2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs

For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

PREPARATION

Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make Filling:
Combine cream and coffee powder in a medium saucepan. Stir until the coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool for 10 minutes.

Beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to a rack and cool. Cover; chill cake overnight.

Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours.

Using a knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

From http://www.epicurious.com

Pumpkin Pie

2007-11-22T11:24:00.000-08:00

This is a sweet pumpkin pie that is quick and easy, and spiced with ginger and cinnamon. Delicious!

INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)

PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until the center is set.

From http://southernfood.about.com

Apple Dumplings

2007-04-04T20:39:00.000-07:00

This is a great dessert to make ahead if you have lots of apples around!

Ingredients

6 Apples, peeled and cored
Lemon juice
1/2 c White sugar, approx
1 ts Cinnamon
Brown sugar
Butter
Pie pastry for 2 pies

Sugar sauce:
2 c Water
3/4 c Sugar
2 ts Vanilla
2 tb Butter
1/4 ts Nutmeg
1/4 ts Mace

Instructions

Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in white sugar and cinnamon combined. Place on pastry square. Stuff core cavity with brown sugar, butter, brown sugar in equal parts. (The amount depends on size of core cavity, just stuff it full.) Fold the pastry up around apple to completely enclose it. Place in pan.

Prepare sugar sauce by mixing water, sugar, vanilla, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over Apples. Bake in a 375F oven for 1 hour. Serve warm.

Serves 6.

Snickers Pie

2007-04-01T20:04:00.000-07:00

The caramel, nut and chocolate bar provides the basis of this delicious and easy chocoholic pie recipe!

INGREDIENTS:
8 (2.07 oz) Snickers bars, divided
4 oz. semisweet chocolate
1 T. Bailey's Irish Creme liqueur
1 egg, seperated
1 T. sugar
2 C. whipping cream

PREPARATION:
Chop 7 of the Snickers bars and press into the bottom of a 9", non-stick pie pan for the crust. Chop and reserve the remaining bar. Melt semi-sweet chocolate over hot water or in the microwave. Stir in liqueur. Beat in egg yolk. In a med. bowl, whip egg whites to a soft peak and gradually add sugar until it holds a stiff peak. Fold in chocolate mixture. Whip cream to soft peaks. Fold 2/3 of the whipped cream into the chocolate mixture. Place chocolate mixture on top of pie crust. Garnish with remaining whipped cream and reserved chopped Snickers bars.

Refrigerate until ready to serve.

Dulce de Leche Ice Cream

2007-03-22T18:51:00.000-07:00

Dulce de Leche is a fancy, fashionable name for a very simple thing - caramelised condensed milk. You can buy it ready-made, or make your own by boiling an unopened can of condensed milk in a pot of water for an hour and a half. However, you need to take care when boiling it, that the water level remains high. Here's a recipe to make into no-churn ice-cream.

Ingredients:
300mls cream
1 x 395g can of caramelised condensed milk, chilled
sliced peaches or nectarines to serve

Method:
Whip the cream until medium-stiff peaks form. Gently fold this into the caramelised condensed milk in 3 batches, taking care not to lose all the air from the cream. Pour into a container and freeze overnight. (The high level of sugar will slow the freezing process.) Scoop into bowls and serve with sliced peaches or nectarines.

Serves 6-8.

Cinnamon Crumble Apple Pie

2007-03-20T21:47:00.000-07:00

A thick layer of finely textured crumb topping crowns a tall mound of apple filling.

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes. Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand. Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Makes 8 servings.

Cookies and Cream Cheesecake

2007-03-05T15:28:00.000-08:00

1 pound chocolate cream-filled sandwich cookies, finely crushed
1/2 cup butter, melted
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 cup heavy cream
6 large eggs
3 tablespoons all-purpose flour
2 tablespoons vanilla extract

Crust: Preheat oven to 350°F (175°C). Grease a 9-inch spring form pan. Use a food processor to crush the cookies or place them, 3 or 4 at a time inside a sturdy plastic bag. Roll over them with a pie roller until crushed. Mix half of the crumbs with melted butter and press into the bottom of the prepared spring form pan. Refrigerate pan while preparing the filling.

Filling: In a large mixing bowl using an electric mixer, combine the cream cheese with the sugar and whipping cream; mix until no lumps remain in the batter. Add eggs, flour, and vanilla and beat until just smooth. Pour half of the filling over the prepared crust and scatter the remaining cookie crumbs over the top. Pour remaining filling over the cookie crumbs. Bake until the cheesecake is golden on top and the center is almost solid, about 1 hour and 15 minutes.

Remove cheesecake from the oven and allow to cool on a wire rack. Run a table knife around the outside edge of the cheesecake to loosen cake from the pan. Remove the spring form and place cake on a serving platter. Decorate the cheesecake with whipped cream and chocolate sandwich cookies.

Makes 12 servings.