Eat Drink and Blog » Dessert

Chocolate Mug Cake

Meghan — Wed, 21 Apr 2010 03:02:45 +0000

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

*I learned about this thanks to Jenn. Oddly enough, my MIL happened to have the recipe in her recipe file.*

Chocolate Cake

mcqueenie23 — Fri, 20 Nov 2009 17:00:19 +0000

I’m not a huge cake person but I LOVE this chocolate cake!!

Chocolate Cake

8 oz dark chocolate pieces
2/3 cup butter
1 cup of sugar
4 eggs
4 heaping tablespoons of flour
4 tablespoons unsweetened cocoa powder
1.5 teaspons baking powder
1 teaspoon vanilla
4 tablespoons of sour cream
2/3 cup heavy whipping cream
9 oz semi sweet chocolate pieces

Line cake tin with grease paper and grease, melt dark chocolate pieces over
water, beat together eggs and sugar, mix in flour, cocoa powder,
baking powder and vanilla extract. Slowly fold in the melted butter
and chocolate mix with the sour cream. Bake suggested temp at 350
until toothpick is clean 40 minutes… Cut cake in half horizontally (I put half the batter into two 9 inch round cake pans and bake for about 25 minutes so I don’t have to deal with that cutting horizontally nonsense!)

Frosting:

Heat heavy cream in sauce pan so that it doesn’t burn and do not boil,
remove from heat, stir in semi sweet pieces, cool until thick. Then frost in between the two layers, and then all over the cake.

The Best Cookie Ever!

pbandjazz — Thu, 24 Sep 2009 15:18:50 +0000

1 roll of refrigerated cookie dough- spread on cookie sheet 1/4 in. thick and baked for 10-15 minutes till golden. Cool.

Beat together 1- 8 oz. package of cream cheese & 1/4 cup of sugar. Spread on cooled cookie.

Mix a small box of instant chocolate pudding with 2 cups of heavy whipping cream. Mix with a whisk until not lumpy and thick. Spread on top of cream cheese mixture.

Top pudding with mini chocolate chips. Refrigerate at least 30 minutes before serving. Works great to cut with a pizza cutter.

Toffee Bars

mama2addie — Tue, 08 Sep 2009 20:17:47 +0000

Layer 1:
1 cup Yellow Cake Mix
1 egg
3 tablespoons butter, melted

Layer 2:
1 cup evaporated milk
1 egg
1 teaspoon vanilla extract

Layer 3:
1 8oz package Heath Toffee Bits
1/2 cup Nuts (optional)

Preheat oven to 350*. Spray an 8×8 inch baking pan with non-stick spray. Beat cake mix, egg and butter with an electric mixer for 2 minutes. Spread into prepared baking pan. Mix together evaporated milk, egg and vanilla, and pour over the first layer. Sprinkle toffee bits and nuts (optional). Bake for 30 minutes, checking for doneness with a toothpick. Cool and enjoy!

Tahitian Vanilla Bean, White Chocolate, Key Lime Creme Brulee

mcqueenie23 — Wed, 02 Sep 2009 20:04:11 +0000

3 cups heavy cream

1/4 cup plus 6 teaspoons sugar

1 vanilla bean, split lengthwise

7 ounces imported white chocolate, chopped

2 tablespoons plus 1 teaspoon fresh lime juice

7 large egg yolks

4 teaspoons minced grated lime peel

Garnish: lime peel or fresh mint sprigs

Preheat oven to 325ºF.

Place cream and 1/4 cup sugar in medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until smooth. Stir in lime juice. Remove bean.

Beat egg yolks and lime peel in medium bowl until smooth. Gradually whisk in hot cream mixture. Divide among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 35 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 3 hours or overnight.

Sprinkle 1 teaspoon sugar evenly over each custard. Use torch to melt and caramelize sugar, or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours.

Fresh and Light Pineapple Cake

Colleen — Tue, 07 Jul 2009 15:04:14 +0000

One box angel food cake and one large can crushed pineapple in own juice! Mix together, pour into cake pan that has been sprayed with PAM. Follow cooking directions on box. I usually do 350 for about 20 minutes and then check it. You want it to be cooked through! YUM! Related posts:The Review of the [...] Related posts:

Yogurt Pie

Erin — Tue, 30 Jun 2009 20:46:05 +0000

This has got to be the quickest yummiest dessert!
It’s perfect for summertime! It’s super yummy and with only 3 ingredients you can’t go wrong!

All you need is 2 containers of your favorite yogurt, any kind you like, fruit or no fruit, makes no difference.
1 container of cool whip
1 graham cracker pie crust

Fold the yogurt into the cool whip until mixed
pour into the graham cracker crust
Freeze

Take out about an hour prior to serving and Viola…creamy, cool, light dessert!

***You can even make it low fat if you use Fat free or low fat yogurt and cool whip light!

Fruit Tart

Fruit Tart

Sun, 28 Jun 2009 23:00:55 +0000

I made first made this tart last summer for my mom’s birthday (she’s allergic to chocolate – quelle horreur!!! – but looooooooves anything resembling cheesecake) after researching recipes on Cooks.com … Usually I find I don’t get the recipe perfect til the second time through, but this one was easy and wonderful, and I’ve made it many times since with NO mishaps!

Crust

1 cup unbleached flour

1 tbsp sugar

1/8 tsp salt (a good hearty pinch)

5 tbsp vegetable shortening (supposed to be chilled, but I forgot… and it worked just fine!)

3 tbsp chilled unsalted butter (this one I did chill, and wished I hadn’t…)

3 tbsp water (also supposed to be cold, but again – nope)

Combine flour, sugar, and salt in medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal (which took me all of, oh, 30 seconds). Mix in enough water by tablespoons to form dough that just comes together (for me, this was 2 – not the 3 they recommended). Gather dough into a ball; flatten into disk. Wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees before taking dough out.

After chilling, roll out dough on lightly floured surface (they say to 1/8 inch thick round, I just did it til it was enough to cover my pan plus some extra) – transfer to 9 inch diameter tart pan with removable bottom (and if you can do this without breaking it, you’re better than me! Luckily, though, dough is really easy to squish back together!) Trim edges to pan, squish dough to sides (in case you couldn’t tell, I added that last bit).

Line top of tart with foil and fill the crust with dried beans or pie weights; bake 15 minutes. Remove foil and weights, then bake another 10-12 minutes (until golden brown). Transfer to rack and cool.

Filling

1 package cream cheese, room temperature (and this really is critical!)

1/4 cup sugar

2 1/2 tsp fresh lemon juice (I used the bottled kind, it was fine…)

1/2 cup chilled whipping cream (I used heavy cream, since I was in a rush and grabbed the wrong carton at the store. Same difference…)

Beat cream cheese, sugar, and lemon juice together in a bowl until well blended (if you have a electric mixer like they ask for, YAY for you! I did it by hand. It was fine. I called it my workout for the day) Add cream and beat until light and fluffy. Spread filling into (cooled) tart shell. Cover and refrigerate overnight.

Fruit

Grab your favorite fresh fruit and line the top in concentric circles – as easy as that! I used blueberries and raspberries because that’s what the fruit cart guy had for me, but I believe this is an endeavor for which creativity would be rewarded. So have fun!

Now, you can glaze the top with an apricot glaze – if you have the time. Which I didn’t. And you know what? It was yummy anyways…

Nanny’s Apple Dumplings

maoj — Mon, 15 Jun 2009 15:00:58 +0000

Ingredients:

1 Cup Sugar

1 Cup Water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 Tablespoons butter

6 Whole apples, pared or cored, or 3 apples pared and sliced

2 Cups enriched flour

2 Teaspoons baking powder

1 Teaspoon salt

2/3 Cup shortening

1/2 Cup Milk

Combine sugar, water, cinnamon, nutmeg, bring to a boil. Add butter

Sift together flour, baking powder, and salt, cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick on lightly floured surface. Cut with pastry wheel or knife into 6 inch squares.

Place 1 whole apple, or 1/2 apple cut into slices, in center of each pastry square. Sprinkle each apple or slices generously with sugar, cinnamon, and nutmeg. Dot with butter. Fold corners to center and pinch edges together. Place 1 inch apart in a greased 11×7x1 1/2 inch pan. Spoon the syrup over dumpling, sprinkle with sugar. Bake in moderate oven (375) for 35 minutes.

Serve hot with cream.

Banana Nut Bread

JustMe — Fri, 12 Jun 2009 13:50:05 +0000

1/3 c. vegetable oil
1 1/2 c. mashed ripe bananas (about 3 large)
1/2 tsp. vanilla
3 eggs
2 1/3 c. Bisquick baking mix
1/4 c. brown sugar
1 c. sugar
1/2-1 c. chopped nuts

Preheat oven to 350F. Generously grease bottom of loaf pan. Mix all ingredients in pan with fork; beat vigorously for 1 minute. Bake 55-65 minutes, until center is done. (use toothpick test) Cool for 5 minutes.

Makes a fantastic breakfast bread.