• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

What desserts do you love? I need sugestions

S

SAWYER

Lifer
We are making a 4 layer delight for one of our dishes we are taking to our family Christmas, but we want to try something new as well. What are some desserts you love?
 
oh man my wife makes this ridiculously easy magic bars dish but i don't know the exact details. it's something like:

1. big glass baking dish
2. put in graham cracker crust
3. pour in condensed milk
4. pour in coconut shavings
5. pour in chocolate chips
6. pour in pecans (optional)
7. bake for 30 mins
 
I'm a big fan of Death By Chocolate. You can go ahead and soak all of the chocolate cake pieces in Kahlua if you're making it for me (some recipies are just coffee syrup), and use real whipped cream instead of Cool Whip or whatever other fake chemical whipped topping they call for.
 
Cheesecake, strawberry shortcake, tiramisu, chocolate volcano cakes. Cobblers/crumbles are also delicious and easy to make, warm out of the oven with a little vanilla ice cream melting on top they're always a huge hit for dessert at family dinners.
 
ambrosia salad is good
red velvet anything
green tea cheesecake/ice cream
rum cake with lots of rum.
zuccini bread

At work a lot of the indian guys bring in really tasty desserts. There's this one in a creamy sauce with vermicilli noodles that tastes damn good.
 
Frozen Hot Chocolate
serendipity_frozen_hot_chocolate.jpg


New York Cheesecake
rec_r1_1366v5ec.jpg
 
Carrot Cake with butter cream cheese frosting....you can make it as a layer cake or cupcakes. I made this back in the summer for a family/friends bbq desert. Since then, I've had to make 6 more batches for other events due to requests. The carrots really help keep the cake moist and the proportions are just about perfect.

If you do the cupcakes, only bake it 22 minutes or so...any longer and it'll start to dry the cupcakes out. Use your judgement and check them at 20 minutes... I think a typical batch makes 25-30 cupcakes and plenty of frosting for them all.

For grating the carrots, I use a food processor but you can grate them by hand. For the frosting a stand mixer or hand mixer will do the job. Just make sure you soften the cream cheese and butter.

Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
 
FUDGEY PECAN TORTE​

1 CUP BUTTER OR MARGARINE, MELTED
1 ½ CUPS SUGAR
1 ½ TEASPOONS VANILLA
3 EGGS, SEPARATED AND AT ROOM TEMPERATURE
2/3 CUP HERSHEY’S COCOA
½ CUP ALL PURPOSE FLOUR
3 TABLESPOONS WATER
¾ CUP FINELY CHOPPED PECANS
1/8 TEASPOON CREAM OF TARTER
1/8 TEASPOON SALT
ROYAL GLAZE (RECIPE FOLLOWS)
PECAN HALVES (OPTIONAL)

Line bottom of 9-inch springform pan with aluminum foil; butter foil and side of pan Heat oven to 350°. In large mixer bowl combine melted butter, sugar and vanilla; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour and water; beat well. Stir in nuts. In small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form; carefully fold into chocolate mixture. Pour into prepared pan. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm. Remove side of pan. Pour Royal Glaze over cake, allowing glaze to run down side. Spread glaze evenly on top and side. Allow to set. Garnish with pecan halves, if desired.
10 to 12 servings.

ROYAL GLAZE
In small saucepan combine 1 1/3 cups HERSHEY’S Semi-Sweet Chocolate Chips and ½ cup whipping cream. Cook over very low heat, stirring constantly, until chips are melted and mixture begins to thicken.
 
In certain situations, I would kill a full grown man for a single piece of warm apple crisp and a cold glass of milk.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top