Easy Beautiful Desserts

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...