Whats your favorite dessert to make and the recipe please?

Question

I'm thinkin about making something sweet and delicious today. THanks!

Answer 1

my favorite dessert is fresh strawberry pie and i don't know how to make it, but this site can tell you.

www.recipezaar.com

Answer 2

This recipe is sweet delicious and easy.

Strawberry Tower

1.take a pound cake, slice it up and cut the slices in half.
2.slice up strawberries
3.put a little jam on the cake and a slice of strawberry and another cake with a little jam on top and then another slice of strawberry. Stack it up as far as you can go.
4. If the stack is too big then make it lie down and cover with whipped cream and chocolate syrup.
5. Put two chocolate dipped strawberries on the side of the plate.

Answer 3

Chocolate cherry cake is made with a chocolate cake mix and cherry pie filling.
INGREDIENTS:
1 box Devil's Food Cake Mix (your favorite)
1 can cherry pie filling
2 eggs
1 teaspoon almond flavoring (optional)
.
Frosting:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
6 oz package of semisweet chocolate chips
PREPARATION:
Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Pour batter into greased and floured 13x9x2-inch pan and bake at 350° about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
For frosting, place sugar, butter, and milk in a saucepan.


Bring to a boil stirring constantly. Boil for one minute. Remove from the heat and stir in chocolate chips until smooth. Pour over warm cake.


mmmm....
=]

Answer 4

This is super easy.

1 Keebler graham crust
1 pkg pistachio pudding mix
1 (~15 oz. can crushed pineapple, slightly drained)
1 12 oz. tub of Cool Whip

Mix the pudding mix and pineapple and let sit for 10 minutes. Fold in the Cool Whip and dump in the crust. Refrigerate for 4 hours or more.

Light, sweet, fluffy, and utterly delicious!

Answer 5

Chocolate Peanut Butter Cups

INGREDIENTS
1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

DIRECTIONS
Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Answer 6

My favorite is Devil's Food Cake.
Here's the recipe:


Ingredients

* 2-1/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1-1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup shortening
* 1-3/4 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1-1/3 cups cold water
* 2 ounces semisweet chocolate pieces
* 1 tablespoon margarine or butter
* 1/4 cup whipping cream
* 1 teaspoon light-colored corn syrup
* 1 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 teaspoon vanilla
* 6-1/2 cups sifted powdered sugar
* 1/3 cup unsweetened cocoa powder
* 1 to 2 tablespoons milk

irections

1. Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared pan(s), spreading evenly. Bake for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool layer cakes in pan on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.

4. For glaze, in a heavy saucepan combine chocolate and margarine or butter over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Set aside. In another saucepan stir together whipping cream and corn syrup. Bring mixture to gentle boil. Reduce heat. Cook, uncovered, for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

5. For frosting, beat together the cream cheese, butter, and 2 teaspoons vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar and cocoa powder, beating well. Gradually beat in remaining powdered sugar until smooth. Beat in milk if needed, to reach spreading consistency.

6, To Assemble: Frost tops and sides of layers or top of 13x9x2-inch cake with frosting, reserving 1 cup of frosting to make chocolate "drops." Drizzle with glaze. Add chocolate "drops" around base of cake. Then pipe on top of cake. (To make chocolate "drops," spoon reserved frosting into a pastry bag fitted with a large round tip.) Cover and chill to store. Makes 12 to 16 servings.
Devil's Food Cake






And
12 to 16 srvings
Prep: 40 minutes
Bake: 35 minutes