how to prepare a Delicious desert for my friend???

Question

my friends (3 guys) will visit my on this week end, and i want to serve them with delicious desert or cake ...any suggestion???..but with how to prepare that desert . i need a good suggestion with its reciept..

Answer 1

Espresso Brownies
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature


Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Italian Doughnuts
Vegetable oil, for frying
Olive oil, for frying
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Fruit Salad with Cannoli Cream
1/3 cup whole milk ricotta cheese
2 tablespoons plus 1/3 cup whipping cream
3 tablespoons powdered sugar
Pinch ground cinnamon
12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

Answer 2

A quick and easy favorite that everyone seems to like is this. Either make or buy a ready baked pound cake. Soak some fresh cut up strawberries in about a quarter cup of lemon juice and between a quarter to a half cup of sugar in the fridge for about four hours. This will make the Strawberries produce a lot of juice. Slice the poundcake into one inch thick slices and top with some of the strawberries and the juice and whipped cream. It is very tasty and decorative and so easy to make.

Answer 3

Drumstick Cake Recipe #126603
The most delicious cheesecake EVER in my opinion. I make it at least twice a month.
by sheri77
24 servings
15 min 15 min prep
Base
1 1/2 cups graham wafer crumbs
2/3 cup unsalted peanuts (crushed)
1/3 cup butter
3 tablespoons peanut butter
Filling
1 (8 ounce) package cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 teaspoons vanilla
2 eggs
1 liter Cool Whip
1/2 cup nesquik chocolate syrup

For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.
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Answer 4

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 5

Strawberry Yogurt Torte *****

Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!

1 package Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) Yoplait® Original strawberry low-fat yogurt
2 tubs Betty Crocker® Whipped vanilla ready-to-spread frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired


1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch.
2. Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.
5. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

Answer 6

Meal: Chicken enchiladas with black beans on the side. Dessert: I can't choose. I love baking too much.