I need a Good Dessert Recipe!?

Question

Please leave any great dessert recipes here. I'm looking for different types of desserts, not just your average cookie or cake. Best answer gets 10 points!.

My fave is anything chocolate or peanut butter, so any recipes with either ingredients would be great!

Answer 1

Haven't tried this one yet, but I liked it enough to add it to my collection:

Schimschacks’ Peanut Butter Slide Pie
8 servings

1 cup heavy cream
12 pieces refrigerated peanut butter cookie dough (such as Toll House)
6 ounces cream cheese, softened
2/3 cup sugar
2/3 cup packed light brown sugar
½ cup creamy peanut butter
1 T vanilla
½ cup crushed peanuts
½ cup chocolate chips

Heat oven to 350. Coat a 9 inch pie plate with nonstick cooking spray. With an electric mixer, beat cream to stiff peaks. Refrigerate.

Roll out dough between two sheets of waxed paper into as big a circle as possible. Invert dough into pie plate. Press dough up sides of dish – not over rim – with lightly floured hands. If the dough is too sticky and won’t come off the paper, refrigerate for 10-15 minutes.

Bake at 350 degrees for 18-20 minutes. Remove from oven and press down center slightly, if puffed. Cool completely on a wire rack.

In a large bowl, blend together cream cheese and sugars until smooth. Add peanut butter and vanilla, beat until light colored. Fold in chilled whipped cream.

Spoon into cooled crust and refrigerate at least one hour. Before serving, sprinkle with peanuts, melt chocolate in the microwave and drizzle over pie.


And this recipe is fascinating. It tastes exactly like a pie we used to get at Bishop's restaurant in Iowa:

BISHOP'S CHOCOLATE PIE
1 sm. pkg. chocolate instant
pudding
1 sm. pkg. vanilla instant
pudding
2 c. vanilla ice cream, softened or thawed
2 c. milk
Crust:
Graham cracker crust
Topping:
Cool Whip
Mix all ingredients with an electric mixer on low speed. Put in a baked graham cracker crust. Garnish with a dollop of Cool Whip.


and then...
Peanut Butter and Chocolate Cream Pie

Ingredients
• 1 1/2 cups graham cracker crumbs
• 4 tablespoons melted butter
• 1/2 cup smooth peanut butter
• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioner's sugar
• 1/2 cup melted semisweet chocolate, at room temperature
• 3 tablespoons milk
• 2 tablespoons chopped roasted peanuts
• 4 cups heavy cream, whipped until thick, in all
• 1/2 cup chopped salted peanuts
• 1/2 cup chocolate shavings and curls
• 1 cup chocolate sauce, slightly warm
Directions
1. Preheat the oven to 350 F.
2. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9 inch pie pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely.
3. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 1/4 cup of peanut butter and chocolate. Beat until smooth. Add the milk and peanuts and beat well.
4. Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell.
5. Cover with plastic wrap and refrigerate until firm, about 2 hours.
6. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie.
7. Slice into individual servings. Garnish with peanuts, chocolate shavings and chocolate sauce.
Yields: 8 servings.


And this is one I recently tried. The family ate the entire thing in minutes!! It's a Paula Deen recipe so it must be good!

Éclair Cake
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 24 hours
Yield: 20 to 24 servings

Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding *
3 1/2 cups milk *
1 (8-ounch) container frozen whipped topping, thawed **

Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line the whole graham crackers.

In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping.

Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well with an electric mixer. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours (yes, really 24 hours).


* I used 2 4-packs of vanilla pudding cups. Would have used the cans that contain 2 cups each. Basically, you need 4 cups prepared vanilla pudding, any way you can get it.

** I like the extra creamy cool whip for this.

Answer 2

LOBSTER CASSEROLE: 18 ounces frozen artichokes seasoned salt 2 packages ( 4 1/2 ounces each) precooked rice* 15 ounces canned lobster 2 cans cream soup 10 ounces water 10 ounces coke (or diet coke- it's not as sweet) sliced cheese chopped chives Cook the artichikes according to the package directions and drain. Place in a 3 Quart casserole pan and sprinkle with the seasoned salt. Cover with a layer of rice. Drain the lobster and place it over the rice, the blend the soup with the two liquids and pour it over the lobster. Bake at 400 degrees for 40 minutes or until the sauce is bbbubbbly. Cut slices of cheese in half to form triangles and arrange them over the casserole. Sprinkle with chives or parsely. And for dessert- MawMaw's Plum Cake: Cakes, Cookies & Candy Makes: 10 - 15 servings Prep Time: 25 minutes Cook Time: 1 hour, 0 minutes Ready In: 1 hour, 25 minutes This moist baby food cake is quick and easy and enjoyed during the holidays. Or you could bake the dish as cupcakes for the kids. Ingredients 2 cups sugar 3 eggs 1 cup oil 2 small jars of plum with Tapioca baby food 2 cups self rising flour 1 tsp cloves 1 tsp cinnamon 1 cup chopped pecans Directions Mix together sugar, eggs, oil and baby food in large bowl till blended well. Add flour, seasonings and nuts. Bake in well greased loaf pan or small 8 X 8 pan. Bake at 350 for 60-70 minutes. A nice buttermilk icing or powdered sugar icing to top the cake would be great addition. You could also add a cup of freshly brewed coffee or a glass of ice cold milk!

Answer 3

MAYAN HOT CHOCOLATE
Prep Time: 15 minutes
Cooking Time: 25 minutes
Yield: 6 servings


1 fresh chili pepper, cut in half, seeds removed
2 Cups water
5 cups milk or half-and-half
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into ¼" pieces
2 tablespoons sugar or honey to taste
1 tablespoons almonds or hazelnuts, finely ground

1. Add chili pepper and water to small saucepan; heat to boil. Cook until the liquid is reduced to 1 Cup, about 15 minutes. Strain out the chili pepper and any stray seeds. Set the liquid aside.

2. Combine milk, vanilla bean and cinnamon stick in medium saucepan. Heat over medium heat until bubbles appear around the edges of the pan. Reduce the heat to low. Add chocolate and sugar; whisk occasionally until the chocolate is melted and the sugar has dissolved, about 5 minutes.

3. Turn off the heat; remove the vanilla bean and cinnamon stick. Stir in ground almonds. Add chili pepper liquid a little at a time until desired flavor and heat is reached. If the chocolate is too thick, thin it with a little more milk.

Answer 4

Cut Reese's cups into fourths. Place them in bottom of a prepared graham cracker crust. Mix chocolate pudding for a chocolate pie. Pour half of it over the Reese's cups. Mix other half with 8 oz. of Cool Whip. Put this on top of the first mixture, chill, and eat.

Another good one is to bake Grand's biscuits. After they are done, spread canned cream cheese icing on top of them and sprinkle with cinnamon. Unbelievably great!!!!

Answer 5

BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and two bananas sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 6

Make chocolate pudding and pour it into a premade graham cracker crust....it's very inexpensive and easy! Not to mention if you make it with skim milk or fat free than it's lower in fat and it still tastes great! Add some cool whip on top for some fun! Good Luck!

Answer 7

Ok...so you like Chocolate & peanut butter...how about:

-Homemade peanut butter cookies with a chocolate drizzle
on top

-Chocolate cake with Reese's pieces mixed into the batter

-Chocolate croissant bread pudding served with a dark rum sauce-drizzle with a thin line of caramel & bittersweet chocolate shavings

Answer 8

Strawberry Chocolate Mousse Cake

* 1 cup chocolate cookie crumbs
* 3 tablespoons butter, melted
* 2 pints fresh strawberries, halved
* 2 cups semisweet chocolate chips
* 1/2 cup water
* 2 tablespoons light corn syrup
* 2 1/2 cups heavy whipping cream
* 1 tablespoon white sugar

DIRECTIONS:

1. In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
2. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
3. While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
4. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Answer 9

I personally made these for a small dinner for a friend's engagement party. It's really good.


Chocolate Lava Cakes

Yield: 8 Servings

Ingredients

---------------------chocolate lava filling---------------------------
3 oz bittersweet or semisweet;
-chocolate; finely ch
6 tb whipping cream
1 tb light corn syrup
1 ts vanilla

------------------------------cakes-----------------------------------
8 oz bittersweet or semisweet;
-chocolate; finely ch
1/4 c hot coffee or water
1 1/2 ts vanilla
3/4 c all-purpose flour
1/8 ts salt
1/2 c unsalted butter; softened
1/2 c sugar
3 lg eggs; separated

----------------------------toppings----------------------------------
cocoa powder for the tops
ice cream =or= custard
-sauce; for serving

Instructions

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They're best served
just out of the oven. For the filling, line a plastic ice cube tray with a
large piece of plastic wrap. With your fingers, gently poke the plastic
down into eight of the cubes so they are fully lined with plastic. Melt the
chocolate with the cream and corn syrup; whisk until smooth. Add the
vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups
with the chocolate; freeze at least 4 hours, or cover and freeze up to a
month. For the cakes, place rack in center of oven and heat to 425~.
Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a
jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for
15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an
electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at
a time, mixing well after each addition. Stop the mixer and stir in the
chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg
whites with a clean mixer until they hold soft peaks. Add the remaining
sugar, one tablespoon at a time, mixing well after each addition. Continue
beating until thick and glossy. Thoroughly mix one quarter of the beaten
egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently
bury a frozen chocolate cube in the center of each; add remaining batter,
filling cups almost to the top. Bake until cakes are puffy and set, 18 to
20 minutes. Gently loosen from the sides of the dishes and invert onto
serving plates. Sift cocoa over

Answer 10

Try www.kraftfoods.com

They have everything