Easy Beautiful Desserts

THE INGREDIENTS REQUIRED FOR MAKING THIS BEAUTIFUL DESSERT ARE: 6 oz. of white chocolate required for baking purposes that is  broken into pieces  1 1/2 cups of heavy whipping cream, divided  1/4 cup of confectioners' sugar and  1 teaspoon vanilla extract  THE PREPARATION METHOD  1Microwave the white baking chocolate and 1/2 cup of heavy whipping  cream in an uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;and  stir. The bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until the chocolate is melted; cool completely.  2Beat with an electric beater the  remaining heavy whipping cream, the confectioners' sugar and the vanilla extract in a small mixing bowl until stiff peaks are  formed (do not overbeat).  3Fold the melted baking bar mixture into the whipped cream and refrigerate. Spoon into serving bowl or individual dishes.  Make...

INGREDIENTS REQUIRED FOR MAKING THIS DESSERT: 1 and ½ tbsp unsweetened cocoa powder  1 tbsp butter  ⅓ cup and 1 tbsp maple syrup or honey  3 tbsp milk  ⅓ cup peanut butter (creamy or crunchy!)  1 cup quick oats  1 tsp vanilla extract  ¼ cup chopped walnuts  ¼ cup sweetened shredded coconut  METHOD  -Add butter, milk, honey/maple syrup and cocoa to a small sauce pan and heat on medium heat until the butter is melted. Stir well.  Now Add the peanut butter, vanilla extract and oats into it. Stir well.  Remove from heat and stir in walnuts and shredded coconut. If they are too dry, you can add a little more milk or peanut butter; they should be wet enough to hold together, but not too wet where they won’t hold their shape nicely.   Line a baking sheet with parchment paper and drop teaspoonfuls of the dough onto the baking sheet.  Flatten with the back of a spoon and shape with your hands into a cookie, with ...

http://smartgoal-setting.blogspot.in/2013/01/why-do-we-need-to-make-goals-in-life.html INGREDIENTS 1 New 8" Flower Pot                                                              1 1/2-2 lb. Oreo cookies                                                                         1 8 oz. tub Cream Cheese  1 cup of powdered sugar  1/2...

INGREDIENTS 5 NILLA Wafers, finely crushed (about 1-1/3 cups)  1 cup sugar, divided  1/4 cup (1/2 stick) butter or margarine, melted  1 tsp. grated lemon peel  2 eggs  1/4 cup lemon juice  2 Tbsp. flour  1/2 tsp. Baking Powder  1/4 tsp. salt  1/3 cup Coconut  METHOD PREHEAT oven to 350°F.  Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.  BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.  BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

INGREDIENTS: 1 cup white sugar 1/2 cup butter, softened 4 eggs 1 1/2 cups chocolate syrup 1 cup all-purpose flour 2 cups confectioners' sugar 1/2 cup butter, softened 2 tablespoons creme de  menthe liqueur 6 tablespoons butter 1 cup semisweet chocolate  chips  METHOD 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.  4. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.  5. In a small bowl over simmering water, or in ...

INGREDIENTS: 1 (9 ounce) package thin chocolate wafers 3 (1 ounce) squares bittersweet dark chocolate 3 tablespoons white sugar 7 tablespoons butter 12 (1 ounce) squares bittersweet chocolate 4 (8 ounce) packages cream cheese 1 3/4 cups white sugar                             4 eggs 1/2 cup heavy whipping cream 1/2 cup unsweetened cocoa powder 1 tablespoon vanilla extract 1 1/2 cups sour cream 1/4 cup white sugar 1/2 cup heavy whipping cream 1 tablespoon butter 6 (1 ounce) squares bittersweet chocolate 1 teaspoon peppermint extract METHOD 1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan. 2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3...

Ingredients For cake 5 ounces fine-quality unsweetened chocolate, chopped  2 1/4 sticks unsalted butter, softened 2 3/4 cups sifted cake flour (not self-rising; sift before measuring) 1/4 cup unsweetened cocoa powder (not Dutch-process) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs, at  room temperature  30 minutes 1 cup granulated sugar 1 cup packed light brown sugar 1 1/2 teaspoons pure peppermint extract 2 cups sour cream For frosting 1 cup sugar 6 tablespoons all-purpose flour 6 tablespoons unsweetened cocoa powder (not Dutch-process) 1 1/2 cups whole milk 4 ounces fine-quality unsweetened chocolate, finely chopped  1 tablespoon pure peppermint extract 6 sticks (1 1/2 pound) unsalted butter, at room temperature Equipment: 2 (8- by 2-inch) round cake pans Preparation Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of  parchment paper  and butter parchment. ...

SORBET PARFAIT-SERVES 4 INGREDIENTS 1 pint any flavor sorbet, slightly softened 3/4 cup sweet granola 1/2 cup whipping cream 2 Tablespoon powdered sugar Preparation: In 4 parfait glasses, layer the  sorbet and the granola. Refreeze it until firm. When ready to serve, beat the whipped cream and powdered sugar together until stiff, and dollop a bit on each parfait.  RASPBERRY FOOL INGREDIENTS 1 pound Fresh Raspberries 1 whole Lime, Zested And Juiced ½ cups Sugar 1 cup Heavy Cream 1 cup Plain Greek Yogurt METHOD First place the raspberries in a bowl and mash with a fork. Add in the lime juice and zest, stir to combine. Stir in the sugar. Let it stand for 5-10 minutes until the sugar dissolves. Now at this point you could put the mixture in a fine mesh strainer to get rid of the seeds. I didn’t and it was fine but if you don’t like the seeds, strain it.....I will next time... Next, in a large cold bowl, whip the cream until soft peaks form. Gently fold in...

INGREDIENTS REQUIRED FOR MAKING CHOCOLATE RASPBERRY BROWNIE 200 grams of  dark chocolate , broken into chunks  100 grams  milk chocolate , broken into chunks  250 grams of  salted butter room temperature 400 grams soft light brown sugar  4 large eggs  140 grams of plain flour  50 grams of  cocoa powder unsweetned  200 grams of  raspberries  METHOD FOR MAKING THE BROWNIES 1.Heat oven to 180 DEGREES C/ 160 DEGREES C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.  2. Stir  in the eggs, one by one, into the melted chocolate mixture.Now  Sieve over the flour and the cocoa powder , and stir in. the chocolate mixture to which eggs have been added. Stir in half of the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the m...

Ingredients:  1 cup sugar  6 tablespoons cornstarch  1/2 teaspoon salt  2 1/2 cups milk, scalded  2 eggs, slightly beaten  3 tablespoons butter  1/2 teaspoon vanilla extract 1 9-inch pastry shell, baked  2 cups strawberries (1 pint), washed and hulled  1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping STRAWBERRY PIE RECIPE In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berrie...

INGREDIENTS 1 1/4 cups white sugar 1/2 cup shortening 1 egg 2 1/2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 2 cups fresh or frozen blueberries 1/2 tsp. cinnamon 1/4 cup butter or margarine METHOD In a large bowl cream together  3/4 cups of the sugar and all of the shortening mixing bowl. Now add in the egg and beat well with the beater. in a medium bowl, stir together 2 cups of the flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture, beating still smooth after each additon. spread into a greased 9x9 pan. top with blueberries. in a small bowl, combine remaing sugar, flour, and cinnamon. cut in butter or margarine til crumbly. sprinkle over blueberries. bake at 350* for 45-50 minutes. cut into squares and serve warm.

INGREDIENTS: CRUST:  2 cups all-purpose flour  2 tablespoons white sugar  2 teaspoons lemon zest  1 pinch salt  1/2 cup butter, chilled and diced  1 egg  1 teaspoon vanilla extract  FILLING:  2 cups fresh blueberries  1/4 cup white sugar  1/8 teaspoon ground nutmeg  CRUMB TOPPING: INGREDIENTS 5 tablespoons butter, softened  1/2 cup packed brown sugar  3/4 cup all-purpose flour  1/4 cup confectioners' sugar for dusting  DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.  Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.  Bake for 12 to 15 minutes in the preheated oven, until golden. Remove ...

INGREDIENTS REQUIRED FOR THE CAKE: 1 stick (1/2 cup) unsalted butter plus additional for greasing pan 1 cup hazelnuts (5 oz) 6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao) 2 tablespoons potato starch 1/4 teaspoon salt 1/2 cup sugar 4 large eggs, separated, at room temperature for 30 minutes 1 teaspoon vanilla METHOD FOR MAKING THIS BEAUTIFUL DESSERT Special equipment: a 9- to 91/2-inch springform pan; parchment paper Put oven rack in middle position and preheat oven to 350°F. Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper. Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.  Reduce oven temperature to 325°F. While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of ...

INGREDIENTS 1 medium watermelon, peeled, seeded and cut up 1 cup sugar 3 tablespoons cornstarch 3 egg yolks 4 tablespoons butter or margarine, melted 1 teaspoon vanilla a pinch of  salt Dash of salt 1 large (10-inch) graham cracker pie shell . For  meringue :INGREDIENTS 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla METHOD In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.  Note: The egg whites should be fully cooked if the meringue layer is ev...

LEMON ICE POPS INGREDIENTS 1/2 cup sugar 1/4 cup fresh  lemon juice 2 Tbsp. grated lemon peel pinch of salt 1 1/4 cups buttermilk METHOD In a large bowl Whisk together the   sugar, the lemon juice,the  lemon peel, and the salt  until the sugar completely dissolves.Now  Whisk in the  buttermilk. Divide this mixture among popsicle molds. Cover and freeze it  until it is firm for  at least 4 hours .Serve chilled. WATERMELON LIME POPSICLES INGREDIENTS 5 cups seedless watermelon (about 1/4 of a large watermelon), diced Juice of 1/2 lime 2 tablespoons sugar 1/4 greek yogart Instructions Combine all ingredients into the bowl of a  food processor  or blender. Puree until smooth, about 2 minutes. Discard solids and distribute the puree evenly among eight (3-ounce)  Popsicle molds  evenly. Freeze overnight.

1 cup water  8 tablespoons (1 stick) unsalted butter  1/2 teaspoon salt  1 1/2 teaspoons granulated sugar  INGREDIENTS FOR THE PASTRY 1 cup all-purpose flour  3 to 4 eggs, plus 1 egg for egg wash  INGREDIENTS FOR THE FILLING:  2 cups heavy cream  2 tablespoons sugar  1/4 teaspoon vanilla METHOD  To make  cream puff: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.  Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape do...

   CHOCOLATE CHIP  MUFFINS.  " 1 SIMPLE WAY THAT I WOULD LIKE SHARE IS  AS FOLLOWS" INGREDIENTS 31/2 CUPS  FLOUR  1/2 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER 1 TABLESPOON OF  BAKING POWDER ½  TABLESPOON OF BAKING SODA ½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR OIL 11/2 CUP COCOA POWDER 3 CUPS MINI CHOCOLATE CHIPS METHOD FOR MAKING CHOCOLATE CHIP MUFFINS PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder ,cocoa powder, baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixtu...

INREDIENTS 1 cup white castor  sugar 1/4 cup flour   a dash of salt 1/4  cup lemon juice 1 tablespoon grated lemon rind 1 tablespoon softened butter 1 cup milk 2 eggs, large separated METHOD  FOR MAKING LEMON PUDDING CAKE In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated lemon rind, butter and milk. IN another bowl Beat the  egg yolks until thick and pale, and add to the lemon mixture. Beat egg whites  until stiff but not dry, and fold into the lemon mixture. Pour  this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan. Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.

 HOW TO MAKE A CREPE INGREDIENTS REQUIRED ARE: FOR MAKING THE STRAWBERRY SAUCE I pint strawberries, washed 6 tablespoons water 2 tablespoons granulated sugar 3 cups vanilla ice cream 4 cups whipped cream  INGREDIENTS REQUIRED FOR MAKING THE CREPE SHELLS 1/4 cup all-purpose flour 7 tablespoons milk 1 large egg 1/2 tablespoon vegetable oil 1 pinch salt as needed vegetable spray or oil CREPE BATTER RECIPE Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes. Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds. Place cooked crepe on waxed paper or clean, dry surfa...