Posts Tagged ‘dessert’

Tiramisu, WE LOVE YOU!!!!

October 19, 2008

7 egg yolks
3/4 cup and 2 tablespoons white sugar
3/4 cup and 1 teaspoon milk
1-1/3 cups and 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1-1/4 pounds mascarpone cheese
1/4 cup and 2 teaspoons strong brewed coffee, room temperature
2 tablespoons and 1 teaspoon rum
2-1/4 (3 ounce) packages ladyfinger cookies
1 tablespoon and 1/2 teaspoon unsweetened cocoa powder

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 7×11 inch dish.
1.In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3.In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4.Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


Sky High Apple Pie

October 19, 2008

1 recipe pastry for a 9 inch double crust pie
115 g unsalted butter
25 g all-purpose flour
60 ml water
100 g white sugar
110 g packed brown sugar
8 Granny Smith apples – peeled, cored and sliced

1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

White Chocolate Cheesecake Bake

October 19, 2008


3-1/4 (1 ounce) squares white chocolate
2-1/2 (8 ounce) packages cream cheese
1/2 cup and 2 tablespoons white sugar
3 tablespoons and 1 teaspoon all-purpose flour
2-1/2 eggs
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1-2/3 cups finely chopped white chocolate
3 tablespoons and 1 teaspoon brandy

1.Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
2.Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
3.Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared spring form pan.
4.Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
5.To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn’t boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Out Of This World Chocolate Chip Cookies!!!

October 15, 2008

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

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1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Pie Of the Year!!!!

October 15, 2008

# 1 tsbp sugar
# Pinch of salt
# 9 chocolate crackers
# 6 tsbp unsalted melted butter

# 1/2 cups unsweetened cocoa powder
# 1 1/4 cups sugar
# 1/4 cup cornstarch
# 4 egg yolks
# 1 tsp vanilla extract
# 3 1/2 ounces bittersweet (sweetened)
# 3 ounces unsweetened chocolate, chopped
# 2 tsbp unsalted butter

# 1 cup chilled whipped cream
# 2 tsbp powdered sugar
# 1/2 tsp vanilla extract
# 1 1/2 tsp instant expresso powder
# Chocolate-covered expresso beans

Preheat the baking oven to 350 degree F. Finely grind the chocolate crackers, sugar and salt. Add butter and blend well to moisten crumbs. Firmly press mixture into the glass pie dish. Bake until the crust sets, around 8 to 9 mins. Cool.
Whisk sugar, cocoa and cornstarch in heavy medium saucepan. Whisk the tolks into it. Whisk over medium-high heat until the mixture thickness and boils, whisk continously for about 12 mins. Remove from heat. Add both chocolates and butter whisk unitl melted and smooth. Mix in Vanilla extract. Transfer filling to crust. Press plastic wrap directly onto the surface of the filling and chill until filling sets at least 6 hrs.
Beat all the ingredients in a large bowl. Cover and refrigerate. Rewhisk to thicken before serving.
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream top of each slice. Garnish with chocolate covered expresso beans and serve.

The Berry Best Panna Cotta

October 15, 2008

Ingredients for the Panna cotta.

1cup milk
1 cup heavy cream
1/2 cup Sugar
3 teaspoons powdered gelatin , add two tbsp of water to the gelatine powder and leave it for few minutes.
2 tsp Vanilla essence.

Add all the ingredients to a pan and bring to a boil.
Add the gelatine mix and stir fast and then pour the mixture to moulds or glasses.
Set in the refrigerator for at least 3 hours.

For the Balsamic berries.
200 gm strawberries hulled and sliced if they are big ones
150 gm Raspberries
150 gm blueberries
20 to 30 ml or accoring to your taste, good quality balsamic vinegar.
50 gm sugar.

Place all the fruits together with the balsamic vinegar and thesugar into a large bowl and toss together. Allow to marinate for three hours, tossing occasionaly.

For plating the dessert i dipped the moulds in hot water very brieflt to loosen it.Tip them out into the middle of the plate and spoon the balsamic berries around the edge.Enjoy the exqusite dessert.