Tag: Desserts

Luscious Lemon Bars
January 21, 2020

Luscious Lemon Bars

Ingredients: 2 cups all-purpose flour 1 cup confectioners’ sugar, plus more for dusting ½ t salt 2 sticks butter, at room temperature Non-stick spray 4 eggs 2 cups granulated sugar ½ cup powdered sugar 6 tablespoons all-purpose flour ½ cup fresh lemon juice Instructions: Preheat …

Desserts
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by CookDiaries
Chocolate Pudding
January 21, 2020

Chocolate Pudding

Ingredients: 2 cups whole milk 1/2 cup sugar 1/3 cup natural cocoa powder 4 teaspoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 3/4 cup whipping cream Directions: Put 1 1/2 cups of the milk, the sugar, and the …

Desserts
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by CookDiaries
Puppy Chow
January 20, 2020

Puppy Chow

Chex or Crispix cereal coated in a mixture of peanut butter, chocolate, butter, vanilla, and dusted with powdered sugar. This easy treat is always a hit at parties! 

Ingredients:

1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 teaspoon vanilla extract
6 cups Rice Chex cereal
1 1/2 to 2 cups powdered sugar

Instructions:

  1. Place the chocolate chips, peanut butter, and butter in a medium microwave safe bowl. Microwave on high for 1 minute. Remove the bowl from the microwave and stir. Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred. Add the vanilla extract and stir again.
  2. Pour the cereal in a large mixing bowl. Add the chocolate peanut butter mixture and gently stir until cereal is evenly coated. Pour the coated cereal into a large Ziploc bag. Add the powdered sugar. Seal the bag and shake until the cereal is well coated. Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.
  3. Store the puppy chow in an airtight container for up to 2 weeks. If it is warm in your kitchen, store the puppy chow in the refrigerator.

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Source:twopeasandtheirpod.com

Desserts
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by CookDiaries
Nigella Lawson’s Queen of Puddings
January 20, 2020

Nigella Lawson’s Queen of Puddings

This one of those traditional old school British desserts — which we call puddings — that really deserves to find favor on this side of the Atlantic too. With its rich breadcrumby custard base and meringue topping, a layer of jam between the two, this is a very aptly …

Desserts
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by CookDiaries
CHOCOLATE LASAGNA
January 17, 2020

CHOCOLATE LASAGNA

Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It’s a chocolate dessert dream! Ingredients: 1 package Oreos 36 regular cookies (do not remove cream centers) 6 Tablespoons butter melted 1 8 oz cream cheese room temp 1/4 cup granulated sugar 2 3/4 cups milk 1% 2 tablespoons milk 1% 2 8 oz Cool Whip non-fat …

Desserts
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by CookDiaries
Molten Chocolate Cake
January 17, 2020

Molten Chocolate Cake

Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

INGREDIENTS:

  • ½ cup unsalted butter, plus more for buttering the molds
  • 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
  • 4 large eggs
  • ¼ cup sugar
  • 2 teaspoons flour, plus more for dusting the molds

PREPARATION:

  1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  3. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  4. When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  5. Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

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Source:cooking.nytimes.com

Desserts
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by CookDiaries
Classic Vanilla Cake
January 16, 2020

Classic Vanilla Cake

Ingredients: Cake:  1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil …

Desserts
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by CookDiaries
Meyer Lemon Bars
January 16, 2020

Meyer Lemon Bars

These Meyer lemon bars are the perfect combination of sweet and tart. Feel free to make them with regular lemon juice if you don’t have Meyer lemons. Ingredients: 1/2 cup powdered sugar 1 cup softened unsalted butter (2 sticks) 2 1/2 cups all-purpose flour divided 4 eggs 2 cups granulated sugar 1/3 cup fresh squeezed Meyer lemon juice* …

Desserts
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by CookDiaries
BLACK FOREST CAKE
January 15, 2020

BLACK FOREST CAKE

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

INGREDIENTS:

Chocolate Cake:

Cherry Liqueur Syrup:

Whipped Cream Frosting:

Chocolate Bark:

Assembly:

  • 2 1/2 cups cherries pitted and cut in half
  • 1 bar dark chocolate for shavings (optional)
  • cherries

INSTRUCTIONS:

Chocolate Cake:

  • Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake for 45 mins or until a cake tester comes out mostly clean. 
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Cherry Liqueur Syrup:

  • Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

  • Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

  • Melt chocolate over a double boiler or in 20 second bursts in the microwave.
  • Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
  • Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
  • Unroll to create chocolate bark. 

Assembly:

  • Cut each cake layer in half horizontally.
  • Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup. 
  • Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
  • Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

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Source:livforcake.com

Desserts
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by CookDiaries
Chocolate Sauce
January 15, 2020

Chocolate Sauce

Ingredients: 2/3 cup unsweetened cocoa 1 2/3 cups white sugar 1 1/4 cups water 1 teaspoon vanilla extract Directions: In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir …

Liquid Gold
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by CookDiaries