Tag: Desserts

Southern-Style Chocolate Gravy
January 30, 2020

Southern-Style Chocolate Gravy

“Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits. Everyone will be cheering for more.” Ingredients: 1/4 cup cocoa 3 tablespoons all-purpose flour 3/4 cup white sugar 2 cups milk 1 tablespoon butter, softened …

Desserts
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by CookDiaries
Baked Fudge
January 29, 2020

Baked Fudge

Ingredients: 2 whole eggs  1 cup sugar  2 tablespoons (heaping) cocoa  2 tablespoons all-purpose flour  1 stick butter, melted  1 teaspoon vanilla extract  Serving suggestions: sweetened whipped cream or vanilla ice cream Directions: Preheat the oven to 325 degrees F. Beat the eggs until light …

Desserts
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by CookDiaries
Raspberry Cream Pie
January 28, 2020

Raspberry Cream Pie

Ingredients:

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving

4 tablespoons butter, melted 

1 generous cup raspberries, plus more for serving

3 tablespoons sugar 

Two 6-ounce containers raspberry yogurt 

One 3.4-ounce package instant vanilla pudding mix 

1 cup heavy cream

Whipped cream, for serving

Directions:

  1. Preheat the oven to 350 degrees F.
  2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

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Source:foodnetwork.com

Desserts
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by CookDiaries
Cast-Iron Cornmeal Cake with Buttermilk Cream
January 27, 2020

Cast-Iron Cornmeal Cake with Buttermilk Cream

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through. Ingredients: 3 large …

Desserts
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by CookDiaries
Iced berries with limoncello white chocolate sauce
January 27, 2020

Iced berries with limoncello white chocolate sauce

Ingredients: 250ml/9fl oz double cream 4 tbsp limoncello liqueur 200g/7oz white chocolate, finely chopped 500g/1lb 2oz frozen mixed berries (unthawed) Method: Put the double cream and two tablespoons of the limoncello in a milk pan, and heat it until just about to come to the boil, but not actually boiling. …

Desserts
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by CookDiaries
Food for the Gods
January 24, 2020

Food for the Gods

Ingredients:

  • 1 1/4 cups all-purpose flour sifted
  • 1 cup butter about 2 sticks
  • 1 cup granulated sugar white, sifted
  • 1 cup brown sugar
  • 3 pieces raw eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dates chopped
  • 1 cup walnuts chopped

Instructions:

  • In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
  • Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
  • Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
  • Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don’t forget to scrape the sides with a silicon spatula).
  • Put-in the dates and walnuts then mix until well distributed.
  • Preheat oven to 350 degrees Fahrenheit
  • Grease the baking pan and pour-in the batter.
  • Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)
  • Remove from the oven and allow to cool down
  • Slice and wrap individually if desired.
  • Serve. Share and enjoy!

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Image Source:*panlasangpinoy.com

Source:panlasangpinoy.com

Desserts
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by CookDiaries
HEALTHY FROZEN STRAWBERRY DESSERT RECIPE
January 24, 2020

HEALTHY FROZEN STRAWBERRY DESSERT RECIPE

Ingredients: For the crumbs: 6 Tbsp Ghee, melted 1 1/2 Cups Oat Flour (GF if needed) 1/2 Cup Coconut sugar, packed 3/4 Cup Pecans finely chopped For the filling: 2 Egg whites 3/4 Cup Monkfruit (or granulated sweetener of choice) 15 oz Frozen whole strawberries partially thawed 2 Tbsp Lemon juice Instructions: Preheat your oven to 375 degrees. In a large bowl, mix together all of the crumb …

Desserts
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by CookDiaries
Apricot and raspberry clafoutis
January 23, 2020

Apricot and raspberry clafoutis

This gorgeous French dessert recipe, traditionally made with cherries, gets a seasonal twist with sweet apricots and raspberries. The fruit is cooked in a light batter which becomes puffed and golden in the oven – serve warm with ice cream for a delicious summer treat. …

Desserts
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by CookDiaries
Chocolate Peppermint Cheesecake
January 23, 2020

Chocolate Peppermint Cheesecake

INGREDIENTS:

Cooking spray3 

(8-oz.) blocks cream cheese, softened1 c. 

granulated sugar2 

large eggs1/4 c. 

sour cream1 1/2 tbsp. 

all-purpose flour1 tsp. 

peppermint extract1 tsp. 

pure vanilla extract1/4 tsp. 

kosher salt1/2 c. 

chopped chocolate, plus more for garnish1/2 c. 

chopped white chocolate, plus more for garnish1/2 c. 

chopped candy canes, plus more for garnish

DIRECTIONS :

  1. Preheat oven to 350º and spray an 8″ springform pan with cooking spray. Make filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
  2. Make crust: In a food processor or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
  3. Add crust to prepared pan and pack tightly.
  4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap springform pan in foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)
  5. Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
  6. Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
  7. Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
  8. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
  9. Refrigerate 10 minutes before serving to let ganache harden.



Image Source:*PARKER FEIERBACH

Source:delish.com


Desserts
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by CookDiaries
Chocolate Éclair Refrigerator Dessert
January 22, 2020

Chocolate Éclair Refrigerator Dessert

TIP! Be careful not to over-beat the custard. Dessert can be made up to two days ahead. For an adult version, replace ½ cup milk with coffee-flavoured liqueur.  Ingredients: 1 ½ x 250g packets Milk Coffee biscuits 2/3 cup milk CUSTARD: 2 x 100g sachets …

Desserts
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by CookDiaries