I need good recipes for deserts.?

Question

I want something chocolate but just post your recipes and i will probably cook or bake them all.

Answer 1

My two favorite sites are foodtv.com and allrecipes.com. Allrecipes is nice because it offers very helpful reviews of recipes. I usually don't consider one if it doesn't have 4 or 5 stars. Then I read the review, listing them from "most helpful" first. Often reviewer find ways to improve upon the recipes, and that's the easiest way to find it. Allrecipes is also very easy to search. You can just click on "deserts" and it will offer you a more narrowed-down list of desert options (i.e. cakes, cookies, etc.), or you can search by ingredient.

Answer 2

Here's the recipe for Sin Cake:
1. Crush up 24 oreo cookies
2. Melt 1/4 cup of butter
3. Mix the cookies and butter evenly and press in bottom of a 9 x 12 pan
4. Freeze for 30 minutes
5. Add 1/2 a gallon of chocolate chip ice cream and spread evenly
6. Freeze another 30 minutes
7. (fudge is optional) Spread fudge along the ice cream
8. When fudge is cooled then finish it off with cool whip and put it back into the freezer for however long you want

Answer 3

Lemon Pie
SHORTCRUST PASTRY PIE SHELL:-Note, this Shortcrust Pastry recipe will make 4 pie shells. Presumably, you won't be making 4 Lemon Meringue Pies at the same time, so you can either halve the quantities or wrap the pastry in waxed paper and chill until needed. Will last for a week in the refrigerator. DO NOT FREEZE.500g cake flour (1 lb 1 ½ oz)350g shortening (12 ½ oz) (butter, a combination of 50% butter and 50% lard, or margarine)125ml iced water (½ cup)40 g sugar (granulated) (1 ½ oz)25 ml lemon juice. Preferably freshly squeezed. (2 tbsp)5ml Salt (1 tsp)1 EggDouble sift the dry ingredients (flour, sugar & salt) together into a mixing bowl.Cut the shortening into the dry mixture and rub until the mixture takes on the appearance of coarse crumbs.Sprinkle the water and lemon juice onto the crumb mixture and press together lightly to form a solid mass.
IMPORTANT: Do not knead the pastry and avoid over working.
Wrap in waxed paper and chill until required.

As an added taste I often add 10 ml (2 teaspoons) of lemon zest (the finely grated outside either yellow or green of a lemon) to the dry ingredients when I know that I am going to be using the pastry for Lemon Meringue Pies.

When ready for use, line pie tins with the pastry and bake at 190oC (375oF) for 15 minutes..
LEMON MERINGUE PIE FILLING
250g (sweetened condensed milk (9 oz)
65ml castor sugar (6 tbsp)
3 medium sized lemons
3 eggs.

Juice the lemons and using a rasp grate the outside of the lemons to obtain the zest. Be careful to only grate the outer colored skin of the lemons and not the white pith.
Separate the eggs.

In a mixing bowl beat together the egg yolks, lemon zest and lemon juice until the mixture becomes thick and creamy.
Beat in the condensed milk and pour the resulting mixture into a baked pastry shell.

Using a clean bowl beat together the egg whites and castor sugar until the mixture forms stiff peaks, be careful not to beat so much that the meringue mixture becomes dry.
Spoon the meringue mixture over the lemon pie filling. Do not smooth the top.

Bake in a pre-heated oven at 180oC (350oF) for 25 minutes.
Remove and allow to cool.

Serve the Lemon Meringue Pie cold; some people prefer to chill Lemon Meringues in a refrigerator before serving.

Answer 4

This is my famous chocolate mousse. It is VERY rich, it's not really fluffy like most mousse but it is delish.

* 1 cup semisweet chocolate chips
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup heavy cream (heated)

1) Place chips, egg and vanilla in a blender
2) Blend on high for 30 sec.
3) While blender is running,remove the little top part from the lid and slowly pour heated cream into mixture
4) Blend until well mixed and smooth
5) Pour into 4 glasses and refrigerate until set

Enjoy!

Answer 5

ICE CREAM SANDWICH DESSERT

1 12 count box ice cream sandwiches
1 12oz jar caramel ice cream topping
(Smuckers has a lovely milkyway caramel)
1 12oz container whipped topping (thawed)
1/4 cup chocolate syrup
1 7 oz Symphony candy bar chopped
(I liked the one with almonds and toffee best)

Arrange the ice cream sandwiches in an ungreased 13"x9"x2" dish, some may need cut to fill in all the space and a few sandwiches may be left over depending on the brand.
Spread the caramel over the top then cover with the whipped topping. Drizzle with the chocolate syrup and sprinkle the chopped candy bar over all. Cover and freeze for at least 45 minutes. Cut into squares.
It keeps well in the freezer.
Its a little rich so the pieces don't need to be real large. I made it as a birthday cake for my daughter,now everyone request it any time. Its really easy to make!!
Hope you try it!

Answer 6

A great and easy recipe for a hot summer day is ice cream cake.

You crush 12 ounces of oreo cookies and mix w/ 1/2 melted butter. Line the bottom of a cake pan with this mixture as your crust. Put it in the freezer long enough for it to harden.

Then spread softened ice cream (I use vanilla) over the crust. Place that in the freezer to harden. Follow the ice cream with a layer of hot fudge or chocolate sauce.

Finally spread 8 ounces of cool whip on top. May garnish w/ oreos, candy sprinkles, shaved chocolate etc. Enjoy!

Answer 7

A chocolate cheesecake, or if you want something like brownies, chocolate cookies, chocolate candy, there are a lot of recipes that you can use. Just take the time to search them out for yourself and decide what you want or like.

www.allrecipes.com, www.kraftfoods.com, are some of the better websites where you can get good, fast and easy recipes.

Answer 8

flourless chocolate cake

INGREDIENTS:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Answer 9

Rachel's Chocolate Pudding

1 cup sugar
5 tablespoons flour
1/4 cup cocoa
2 egg yolks
1 1/2 cups milk
1 tablespoon real butter
1 teaspoon vanilla

Mix sugar, flour, and cocoa in saucepan. Beat egg yolks into milk and add gradually to flour/sugar/cocoa mixture. Bring to a slow boil stirring continuously over medium heat. When pudding thickens remove from heat and stir in butter and vanilla.

Answer 10

Chocolate Strawberry Shortcake

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Ingredients

2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup milk
2 pints strawberries, sliced
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Prep Time:

0 mins

Cook Time:
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Ready In:
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Serves: 10



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Directions

1 Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.

2 In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.

3 Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

4 In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.

5 Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.