Need impressive dessert ideas/recipes for a special gathering!?

Question

For adults and kids. :) Thanks! :)

Answer 1

Easy and Impressive

Chocolate Berry Trifle

Ingredients:
3 cCold milk
2Small Jello chocolate pudding
1Tub cool whip
1Baked 9" square layer in 1" cubes
2 cStrawberries

Preparation:
Pour milk into large bowl. add pudding mixes. beat with wire whisk 2 minutes. gently stir in 1 c cool whip. place 1/2 the brownie cubes in 2 quart serving bowl. top with 1/2 the pudding, fruit and cool whip. repeat layers. refrigerate 1 hour. Looks great in Fluted Glasses

Answer 2

You will need small desert dishes or nice champaign or other fluted type glasses for this : ( can make it while the after dinner coffee is brewing) 1container of low fat or fat free Vanilla yogurt 1 container Philadelphia cream cheese no bake cheesecake filling 1 can of cinnamon , nutmeg or ginger ( your choice) 2 cram cracker rectangles , crushed well 1 package fresh mint 1 container of pre cut fruits in the deli section of the grocery ( this will save time in all the cutting and cleaning of the fruits , though you may want to cut some of them down to bite sized. or you can buy containers of small fruits like blue berries, grapes, raspberries, currents, etc...) start with a small dollop of the yogurt in the bottom of the glass. sprinkle that with a little of the crushed gram cracker. then add a few of the fruits then a little of the pre made cheese cake filling, some gram cracker crumbs, some more fruit, some yogurt. keep layering this till the glasses are full and top with either a dollop of the yogurt or the cream cheese cake filling ( which ever would come next) , a sprinkling of the spice and a fresh sprig of mint Hope this helps

Answer 3

This chocolate soufflé is a recipe that I actually worked out of an old mousse recipe. It worked the first time I did it and I’ve never changed it. It’s one of the easiest, best recipes that I have. It’s just chocolate, espresso and enough egg to make it poof.

Ingredients
3 1/2 tablespoons strong espresso, freshly brewed
5 oz bittersweet chocolate
3 tablespoons granulated sugar
4 egg whites
3 egg yolks
Butter and extra granulated sugar [to coat ramekins]
1 tablespoon powdered sugar [garnish]

Method
Preheat the oven to 400°

Brew the espresso – make it strong!

Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl [or any heatproof mixing bowl] over simmering water until the temperature of the chocolate is that of a warm bath, but nowhere near boiling.

While the chocolate is melting, thoroughly butter the insides of four 5-oz ramekins all the way to the top; thoroughly coat with granulated sugar by pouring in a couple tablespoons of sugar, then pouring it out slowly while turning the ramekin in your hand. The unbroken butter – sugar coating is essential to the even, columnar rising of your soufflé.

In a clean, dry mixing bowl [a copper one if you have it], whip the egg whites until frothy. Add the 3 tablespoons granulated sugar and beat until they hold a soft peak – but not until it forms a hard peak.

Tip: A softer consistency folds easier and rises better, so don’t over beat.

As soon as you’ve finished the whites, beat the yolks into the melted chocolate. Continue to stir while adding the hot espresso.

Immediately fold the beaten whites into the chocolate, gently but thoroughly, a good dozen and a half strokes should do it.

Fill the ramekins with the batter, just to the top, and bake 8 to 9 minutes.

Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.

Note: A copper bowl might make a marginally better meringue, but it’s by no means required. Egg whites beaten in a clean copper bowl are more stable, but they take longer to whip. The copper bowl is mostly an affection, just another of the needlessly daunting myths about soufflés. Soufflés simply take a little practice. And, sure you can peek in at them; just don’t slam the oven door.

Answer 4

Pistachio Salad
This recipe is delicious and easy to prepare. Enjoy! Pecans are a terrific substitute if walnuts are not on hand.

INGREDIENTS
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
3 bananas, sliced
DIRECTIONS
Prepare the pudding according to package directions.
In a large bowl, fold together the pudding and whipped topping.
Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Hi !!!
How about this one...

Harvest Cake with Pistachios

*BE SURE & "CLICK" ON THE WEBSITE AT THE BOTTOM FOR A LOOK AT THIS CAKE.

Ingredients:

1 1/2 cups vegetable oil
2 cups brown sugar (packed)
4 eggs
1 tablespoon vanilla extract
2 cups carrot, grated
4 cups flour
1 tablespoon baking soda
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup natural California pistachios, finely chopped
2 (8 oz.) tubs pineapple yogurt

Icing (recipe follows)

Instructions:

- Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios.
- Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt.
- Turn into greased and floured 14-cup bundt pan or crown ring mold.
- Bake in preheated oven at 350 degrees F. for 1 hour 15 minutes or until pick inserted into cake comes out dry.
- Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack.
- When cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.

Icing:

Beat 1 cup softened butter or margarine with 5 cups unsifted powdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency).
* Makes 3 cups icing.

Makes 16 servings.

"CLICK" BELOW FOR A LOOK AT THIS CAKE...
http://www.pistachios.org/Recipes/Recipes.asp?o=all&i=3

Answer 7

I just had a group of friends and family over and I made Pavlova.
Pavlova is a meringue dessert named after the ballet dancer, Anna Pavlova. It is crispy on the outside but light and fluffy inside.
It was so easy and tasted great. A little sweet, but the kids loved it. I also made whipping cream and put raspberries and blueberries on top, but you could put what ever fruit you like on it. I have also done bananas and strawberries. (cut the bananas right before you serve it because they will go brown.)

This is the link where I got the recipe.
http://www.joyofbaking.com/Pavlova.html

P.S. good luck

Answer 8

Tiramisu a classic italian desert.

All you need is:

lady finger cookies or sponge cake (yellow) I prefer the cookies though.
coffee
chocolate sauce
sugar
Frangelico or tia maria I prefer frangelico
powdered sugar
vanilla
heavy whipping cream
and cocoa powder

make a strong brew of cowboy coffee (coffee that is made in a sauce pan 1/4 cup of grounds to 2 cups water). Add 1 cup of sugar to sweeten, and 3-4 shots of frangelico cook on the stove for 5 minutes at a medium heat. Remove from heat and strain out the coffee grounds. set aside to cool. In a mixer add 1 quart of heavy wipping cream and 1 tsp. vanilla whipuntil nice and stiff,but don't overmix or you will end up with butter. Sweetin with 1/2 cup powdered sugar.

place a 1/2" thick layer of whip cream in a loaf pan and then take your lady finger cookies and dip them into the coffee mixture. When say dip I mean in and out that fast or they will decinigrate into a mush. Place the dipped cookies in the whipped cream covering the entire surface. Drizzle chocolate sauce on top of the top of each cookie layer. Repeat the whip cream layer and so on until the pan is full making sure your final layer is whipped cream. cover lightly and place in the refrigarator to set up. I would let it set for at least 4 hours. before service spinkle the top with cocoa powder along with a decorative drizzle of chocolate sauce. serve and enjoy!!

Your friends and family will be impress, but yet this is one of the easiest deserts to make.

Answer 9

I take a plain cake in a loaf pan but any size will do.I slice it in the number of slices for my guests. Now I use a can of peaches and spread them on the individual slices of cake. Now comes the whipped cream on top (as much as you like) or you can use cool whip instead of whipped cream. My guests always love this desert. Oh Yes when you prepare this, put it in the individual dessert dishes, cake first and then continue as diected. good luck You can also dribble alittle of the peach juice from the can before you add the whipped cream. bettyk

Answer 10

I just know the right kind of dish for you to cook. It is a chinese recepie which includes fresh fruit and vegetable.
You will require following ingerdients like sugar, ginger juice, fresh watermelon, it is the most easiest dish to cook.
First you boil the sugar in a vessel than,
by crushing and adding little water in ginger you get the ginger juice.
After that you cut the watermelon.
It should be cut in a cube shape of 1 inch.
Than cut a piece of ginger into thin stripes for garnishing.
At the end you take the watermelon and arrange into a plate
pour the caramelized sugar liquid on to the watermelon pieces
let the sugar liquid to set on watermelon
than add ginger juice on it.
Than garnish with thin ginger stripes.
Serve it cool.
It tastes like fresh sweet watermelon but with a touch of strong flavour of ginger.
Its a fresh combination of sweet and spicy, a down to earth recepie which gives a high quality flavour.