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These old fashioned butter cakes are still very tasty and this mocha butter cake is no exception. What is even better, with one of the modern electric stand mixers it becomes very easy to make these cakes. It is not necessary to do all the beating and mixing by hand as a stand mixer can handle it with ease.

There is a wide variety of machines to choose from and if you are interested in buying one, here are a few handy tips for you:

Not all are strong enough to handle the creaming of butter and sugar. So, you have to do your homework and make sure the machine you get is up to it.

Looking for an electric stand mixer can be fun. The choice is really huge and some models come in really exciting colors and you will get the color just right to complement the decor of your kitchen.

Most of these also have a wide range of attachments. It is best to consider your other needs before you make any investment. Think about attachments such as blenders, pasta machines and choppers. Make sure you do not purchase unnecessary attachments just because they look like fun as this can send up the price, resulting in an unnecessary high outlay of money.

Keep in mind that if you want to make bread, using a dough hook, you really need a strong machine. The mere fact that a dough hook is included does not necessarily means that it is up to really hard kneading; it may only be suitable for small amounts of dough. So choose wisely.

I’ve kept you long enough now, so let us get down to the mocha butter cake recipe.

Mocha Butter Cake Recipe

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 4 ounces butter
  • 2 eggs separated
  • 3 teaspoons baking powder
  • 1/4 cup strong black coffee
  • 1/2 cup chopped walnuts
  • Pinch of salt

 

Method:

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Prepare the cake tins by lining and greasing them
  3. Thoroughly cream the butter and sugar
  4. Add the egg yolks one at a time and beat well after each addition
  5. Add the salt
  6. Add the sifted flour and baking powder mixture alternatively with the coffee
  7. Stir in the walnuts
  8. Fold in the whipped whites of the eggs
  9. Bake the cake for 35-45 minutes until it springs back when lightly pressed.
  10. The time necessary will depend on the size and shape of your tin. A bread tin, for instance, will bake faster than a round tin.

 

Try this mocha butter cake recipe. Your family will love it. The cake is tasty enough as it is, but if you prefer, you may use frosting to decorate the cake.

Good news, I know about a machine that is ideal for all kinds of baking. Have a look at the KitchenAid Artisan 5-Quart Stand Mixers. Go There now at: http://mykitchenonline.info/kitchenaid-artisan-5-quart-stand-mixers/

 

Soymilk ice cream is an excellent alternative to regular dairy ice cream. If you’re vegan or have a dairy allergy, enjoying delicious ice cream treats may seem out of the question. But don’t despair – soymilk ice cream tastes every bit as good as dairy ice cream. It’s available in many grocery stores and supermarkets, and comes in a wide variety of flavors.

But what about toppings? The dessert sauces most commonly found on grocery store shelves typically contain dairy products, which makes them off-limits in a dairy-free lifestyle. The good news is, it’s easy to make your own dairy-free versions of your favorite sundae toppings right in your own kitchen. All you need are the right recipes.

Here’s a dairy-free version of the classic diner banana split, drenched in decadent fudge, strawberry and butterscotch sauces. You’ll never guess it’s dairy free! This version serves two.

Soymilk Ice Cream Classic Diner Banana Split

Ingredients

Strawberry Sauce:
6-8 strawberries, hulled
2 tablespoons orange juice
1 tablespoon sugar

Chocolate Fudge Sauce:
2 tablespoons Butter-Flavor Crisco
4 tablespoons soy milk
1 tablespoon sugar
1/3 package semi-sweet chocolate chips (Read the label to ensure they’re dairy free. Tip – the least expensive brands usually contain no dairy)

Butterscotch Sauce:
5 tablespoons Butter-Flavor Crisco
1/4 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup soymilk
pinch salt
1 teaspoon vanilla extract

2 large, ripe bananas
2 scoops each of vanilla, chocolate and strawberry soymilk ice cream
Maraschino cherries

Directions

Combine all the strawberry sauce ingredients in a blender or food processor and blend until the berries are coarsely chopped. Transfer to a covered container and refrigerate until ready to assemble the splits.

Make the chocolate fudge sauce by combining the Crisco, soymilk, and sugar in a small saucepan. Bring to a low boil over medium heat. Reduce the heat to low and stir in the chocolate chips. Continue to stir until all the chocolate is melted and the sauce is smooth. Remove it from the heat and set aside.

Make the butterscotch sauce by combining the Crisco, brown sugar, corn syrup, soymilk and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for two minutes without stirring. Remove the pan from the heat and allow it to cool for about 15 minutes, whisking it occasionally. Stir in the vanilla.

To assemble the splits, cut each banana in half lengthwise and place the halves on either side of a banana split dish. If you don’t have split dishes, cut the banana halves in half to make four pieces, and arrange them in a serving bowl. Place one scoop each of the vanilla, chocolate and strawberry soymilk ice cream in each dish. Ladle the chocolate fudge sauce over the chocolate scoops, the butterscotch sauce over the vanilla scoop, and the strawberry sauce over the strawberry scoop. Place a maraschino cherry on top of each scoop and serve immediately.

If you like dessert recipe, you’ll love Chocolate-Covered Strawberry Pudding Cups and Peachy Keen Cake!

Diet cookie, you say? Can there be such a thing? Absolutely! These scrumptious Peanut Butter Banana Oatmeal Cookies have no added sugar, reduced fat, and plenty of healthy dietary fiber. They weigh in around 110 calories each, which is a mere trifle when compared with most cookies you can make or purchase. The best part is their taste – the sweet, rich flavors of peanut butter and maple syrup mingle with banana and raisins for a diet cookie you simply can’t beat.

Diet cookies are sometimes made with no eggs, which has the effect of reducing the calories a bit, as well as lowering the cholesterol content. This recipe is egg-free by nature, but there are a number of things you can use in place of eggs in most of your favorite cookie recipes. One very simple way to replace an egg is to combine two tablespoons of water with one tablespoon of oil and two teaspoons of baking powder. Mix them all together well with a whisk before adding to your recipe. Not only do these ingredients work well in place of eggs in most cake and cookie recipes, but they’re absolutely calorie free. Another trick is to use one half of a ripe banana mashed well with half a teaspoon of baking soda to replace an egg. This method doesn’t reduce the calories much, but absolutely reduces the fat and cholesterol in the recipe, and has the effect of adding a little bonus potassium to your baked goods.

Diet Cookie Paradise Peanut Butter Banana Oatmeal Cookies

Ingredients:

1/3 cup peanut butter (use reduced fat and sugar varieties for an even healthier cookie)
2 bananas, ripe
1 1/2 teaspoons vanilla
2 tablespoons milk or soymilk
2 tablespoons sugar-free maple syrup
2 1/2 cups quick cooking oats
1 teaspoon cinnamon
1/3 cup raisins
1/4 cup flour

Directions:

Preheat the oven to 350 degrees. In a large bowl, mash the bananas with a fork until fairly smooth. Add the peanut butter, milk product, vanilla, and maple syrup and mix well. Add the remaining ingredients and stir until well combined.

Drop heaping teaspoons of the dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until the bottoms turn golden brown.

Check out my other diet dessert recipes, or another of my healthy living articles, 5htp benefits for fibromyalgia.

Who doesn’t love bananas? Not only can they be eaten raw, some varieties can also be boiled, fried or slathered with caramelized sugar to make for a sweet dessert. They are a rich source of potassium, Vitamin C and fiber but have none of the sodium, fat or cholesterol. It’s a great fruit to have around since it helps the body to defend and heal against infections and aids in the synthesis of the connective tissue.

It also facilitates better iron absorption essential to the formation of blood. The good news does not stop there, however. Bananas help build muscles and synthesize protein even as it reduces the risk of hypertension, stroke and other cardiovascular illnesses. Sucrose, fructose and glucose are present in bananas which gives individuals an added boost of energy. It also helps in the formation of antibodies in the immune system even as it enhances normal central nervous system functioning. And because no other fruit known to man contains more digestible carbohydrates than bananas, this is one of the best snacks to have around for those on the road to weight loss. Bananas are also great for settling an upset stomach.

While most everyone loves to eat a ripe banana as is, turning them into great smoothies is another alternative to making the most of this tropical fruit. Even overripe bananas can still be frozen to make great smoothies that your children will love.

Here are some delicious banana smoothies that you can make at home. While the fruit is already sweet on its own and rarely need sweeteners, you can still add a bit of sugar for added sweetness. You can also try honey or maple syrup instead of sugar. Feel free to add on and expand on this recipe by combining bananas with other fruits.

Very Basic Banana Smoothie

For this very simple smoothie, all you need is 1 ½ frozen bananas, some ice and 8 ounces of milk. Pour everything into a blender or smoothie maker and blend to the desired consistency. If you want a thicker smoothie, simply add more bananas to your mixture.

Basic Banana Smoothie

You will need one ripe banana (peeled and sliced in half), a cup of ice, a cup of milk, a tablespoon of sugar or 4-5 tablespoons of honey to sweeten, a cup of yogurt and half a teaspoon of vanilla extract. Put in the sugar or honey, milk, yogurt and ice into the blender or smoothie maker and blend well until no ice chunks remain. Add the banana and the vanilla extract and blend some more to the desired consistency. Pour in a tall glass and drink immediately.

Tropical Banana Smoothie

This recipe calls for guava juice. Try to find a low calorie one from your grocery store. The ingredients are 2 frozen bananas, one cup of guava juice, one cup of orange juice (preferably freshly squeezed), one cup lowfat vanilla yogurt and some ice cubes. Pour all ingredients into a blender or smoothie maker and blend until well done. Pour into a tall glass and serve!

Also, make sure that you look over this Blendtec blender review and grab this Blendtec discount code.

Everybody loves a snickerdoodle from time to time right! Well how about if you could take the best snickerdoodle recipes and recreate one of them in the comfort of your own home. These are sure to wow your family and friends and once you have made them they will definitely become a firm family favorite. So with this in mind where did they originate from?

Snickerdoodles have been around since the late 1800′s and are said to have been brought over by Dutch or German colonialists who had settled in the New England area. There are many suggestions as to where the name comes from. Some say that it comes from the German for “snail noodles” although there is nothing to suggest that this is truly the case. Other people say that it comes from the Dutch word “Snekrad” which implies a snail shape. However for most part it is widely believed that it is just a whimsical name made up at the time. So if you are not of American Origin or have been living under a rock for the past 200 years then what exactly is a snickerdoodle?

In essence, a snickerdoodle is similar to the taste and style of a plain sugared cookie, except that instead it is rolled in a cinnamon sugar mixture. What you are looking for in the perfect snickerdoodle is one that has a nice crisp exterior with a soft “melt in the mouth” interior. So with this in mind… how do you recreate the perfect recipe?

Here are several tips that you should know before you go ahead…..

1.It’s all about the rising agent – The key to a perfectly cooked snickerdoodle is the leavening agent. In older times they used cream of tartar and baking soda. But for best results try substituting with baking powder. This gives you a much more even risen bake.

2.Dough refrigeration – You also need to refrigerate the dough until the balls are just firm enough. Too little refrigeration and they will be all sloppy, too much and they simply won’t puff up. So the timing is crucial

3.Watch the baking times – The main secret however is to never over bake them. If you do this they will be all tough and inedible. The secret is to take them out when they are slightly under done. What happens then is that they will carry on cooking when they are out of the oven and they will harden up just enough so that you have that firm texture on top and a soft chewy center.

As you can see, when it comes to cooking the best snickerdoodles attention to timing is everything. As a rule of thumb, 7-8 minutes in a medium heat oven (around 400 degrees F) will give you the perfect cookie. So in order to recreate the best snickerdoodle recipes in your kitchen, follow this guideline and you won’t go far wrong.

To learn more about snickerdoodle recipes, download my 10 day e-learning course about: “Popular Restaurant Recipes”

Patrick Edwards is the owner of www.restaurantrecipesonline.com where he provides premium Restaurant recipes and tips.

This article may be freely reprinted or distributed in its entirety in any e-zine, newsletter, blog, or website. The author’s name, bio and website links must remain intact and be included with every reproduction.

While most Americans probably aren’t familiar with this dish, it is something that most any Brit is well familiar with. Traditionally a desert recipe, I could see having something like this for breakfast, lunch, or dinner. Joking aside, this dish is rich and resembles french toast. If you are intrigued, give it a try.

Ingredients

  • 10-15 pieces of bread
  • 4 egg yolks
  • 1/2 cup of superfine sugar
  • 1 cup of cream
  • 2 cups of milk
  • 1 teaspoon of vanilla
  • 1/2 cup of salted butter (melted)
  • 8 ounces of dark chocolate (chopped)

 

Instructions

  1. Remove the crust from the pieces of bread.
  2. Whisk the egg yolks and sugar in a bowl. Then put it to the side.
  3. Pour the milk, cream and vanilla into a pan. Warm it on low heat.
  4. Once warm, slowly whisk the mixture into the eggs and sugar.
  5. Strain the mixture and let it cool.
  6. Spread butter on the slices of bread and set them on a baking dish.
  7. Over the top of the bread, sprinkle the chopped chocolate.
  8. Follow this with another layer of bread and another layer of chocolate.
  9. Drizzle the mixture from earlier on top of the slices.
  10. Let the bread soak in the milk mix for about 30 minutes.
  11. In a preheated oven, bake for about 45 minutes @ 275°F.
  12. After removing from oven, refrigerate the pudding.

 

Quick Notes

This is best served warm and sprinkled with a little confectioner’s sugar.

Cooking time (duration): 90 Minutes

Number of servings (yield): 6 People

Jake Anders is a world-renowned chef and restaurant reviewer. He owns a network of cooking websites and likes to spend his spare time traveling the world. You should check out his website if you’re looking for the best bread and butter pudding recipe. This easy bread pudding recipe is also pretty darn good if you are short on time.

Use your heart-shaped cookie cutter to make Shamrock Cookies for St. Patrick’s Day.

Time needed from start to finish, including time to put icing on the cookies, 2 to 2.5 hours.

Yield: 2 dozen large shamrock cookies

Shamrock Cookie Recipe

* 1/2 cup shortening

* 1/2 cup butter or margarine

* 2 cups sugar

* 3 eggs

* 1/4 cup milk

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 5 cups flour

Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and salt. Mix in flour. Work the dough with your hands for a minute before rolling out.

Roll out the dough to 1/8 inch thick. Use flour as needed to roll out the cookies.

For each shamrock, you will need 3 heart-shaped cookies. Place one heart on an ungreased cookie sheet, then put one heart on each side at a 90-degree angle so the tips at the bottom are overlapping. Gently press the cookies together where they overlap.

Take a lump of dough the size of a small walnut. Roll into a rope. Press one inch of the rope onto the bottom of the shamrock. Shape the remaining rope into a stem and flatten gently. (Four or five shamrocks will fit on each cookie sheet.)

Bake in a 350 degree oven for 12 minutes, or until golden brown.

Immediately remove the cookies from the cookie sheet and allow to cool.
When the cookies are cooled thoroughly, frost with shamrock icing. For added decoration, use cookie sprinkles, if desired.

Shamrock Icing

(makes enough to frost 2 dozen shamrock cookies)

* 3 cups of powdered sugar

* 1/4 cup soft butter or margarine

* 5 or 6 tablespoons milk

* 1/4 teaspoon salt

* 1/2 teaspoon vanilla

* 10 drops green food coloring

Measure the powdered sugar into a mixing bowl. Work the butter/margarine into the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1 tablespoon at a time and mix thoroughly after each addition. When the icing is finished, add the food coloring and mix thoroughly.

Here are some pictures of Shamrock Cookies =>[http://www.ruralroute2.com/cookie_pictures.php]

©2007 LeAnn R. Ralph

LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2

http://ruralroute2.com

I don’t know how this cake got its Mardi Gras name. It is an old recipe I got many years ago from an old childhood friend. I had never been to Mardi Gras and don’t believe she had either, at that time. Fifty years later, I still haven’t been to Mardi Gras and have no idea if she ever has. But if you like butterscotch, you will think our Mardi Gras cake is yummy!

HOOSIER-STYLE MARDI GRAS PARTY CAKE

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans. In a small saucepan melt the butterscotch chips in the water. Cool. Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:

1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans. Place one of the cake layers on the cake plate. Spread the filling to 1/2″ of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:

2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

Enjoy!

For more of Linda’s old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com. For more of her recipes for delicious desserts visit her at http://ladybugssweettreats.blogspot.com

As lots of people have started cooking more at home, the thirst for new recipes is on. Yet, what most people don’t realize is that old cookbooks are filled with fantastic recipes that our grand parents and great grand parents grew up eating. When it comes to the main meal of the day, vegetables were not in abundance. Unless one lived on a farm, the western diet was primarily starch and meat. Bread, potatoes, beef, mutton, and pork were the daily fare.

Desserts played a major part in the lives of our distant relatives, and puddings were the most popular. Made with suet, the fatty tissue that covers mutton and beef organs, these puddings were primarily steamed and served with a sauce or home made ice-cream.

This fabulous recipe dates to the late 1800s. All of the ingredients can be prepared the day before, except the beating of the eggs. It will serve a large gathering. For less, adjust the quantities.

Ingredients

8 eggs
2 pts milk
1lb stale bread (or 1/2lb bread and 1/2lb flour)
1 lb sugar
1 lb suet (or 1 lb unsalted butter)
1 lb currants
1 lb raisins
Grated fresh nutmeg
Cinnamon
Mace
Grated rind of lemon or orange
1 gls brandy
1 glass wine
Dash salt

Method
Beat eight eggs very lightly; add a pint of milk and beat; gradually stir in a pound of stale grated bread. If you don’t have a pound of stale bread, use ½ lb of bread and ½ lb of flour. Slowly add a pound of sugar. Slowly, and alternately, add 1 lb suet (or 1 lb unsalted butter) 1 lb currants and 1 lb raisins. The fruit must be well sprinkled with flour to prevent its sinking to the bottom. Stir the mixture smartly. In the last place, add two grated nutmegs, a spoonful of mingled cinnamon and mace, the grated rind of an orange or a lemon, a glass of brandy, a glass of wine, a teaspoonful of salt, and, finally, another pint of milk.

Stir, and stir faithfully, the whole mixture. This is where the family comes in. Everybody takes a turn stirring. If the mix is not thick enough, add more bread or flour – if it’s too thick, the pudding will be heavy and hard. Put the mixture in a greased pudding dish. Cover with a layer of waxed paper and a layer of aluminum foil, both with a fold in the middle to allow expansion of the pudding during steaming. Tie the paper and aluminum foil with kitchen string.

Boil for approximately six hours.

Have some blanched, sweet, almonds cut in slices, and some lemon rind sliced thinly. Decorate the outside of the pudding.

Serve with a sauce made of drawn butter, wine, and nutmeg.

Eat with wine.

Drawn butter is simple to make. Expand your puddings; we have some best pudding recipes.

When it comes to making and baking cookies for my family, I love easy to prepare recipes and this one is exactly that! When you make these deliciously sweet sugar cookies, there is no need to use cookie cutters, unless you want to use them!

With this particular recipe, you can make your dough up ahead of time and refrigerate it for up to 24 hours before you need to use it. If you are into once a week cooking, you can prepare the dough up and then freeze it for up to 2 weeks before you need to use it. If you decide to freeze it, wrap it tightly in plastic wrap and then place it into a plastic freezer storage bag. When you are ready to use it, let it thaw out in the refrigerator for 2-4 hours.

Holiday Drop Sugar Cookies Recipe

2 cups all purpose white flour
1 1/2 teaspoons of baking powder
1 teaspoon table salt
2 medium or large eggs
3/4 cup granulated sugar (for the batter)
1/4 cup colored granulated sugar (for the topping)
2/3 cup vegetable cooking oil
2 teaspoons vanilla extract

Tips: You will want to change up your colored granulated sugar to match the holiday you are baking the cookies for.

Directions: In a medium sized mixing bowl, sift together the all purpose flour, baking powder and table salt. In a large mixing bowl, whisk the eggs until they are light and fluffy. Add in the granulated sugar, vegetable oil and vanilla extract until the ingredients are well combined. I find it better to use an electric mixer other wise, it is too hard stir.

Pour the sifted flour ingredients into the large mixing bowl with the wet ingredients and beat until all of the ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, but you will want to use the batter up within 24 hours.

Preheat oven to 350 degrees. Use a tablespoon to drop batter onto an ungreased baking sheet, leaving 2″ between each drop to allow for expansion. Flatten each dough ball with the back of your spoon. Once it has been flatten, sprinkle colored sugar on top.

Bake in a 350 degree oven for 8-10 minutes or until each cookie is lightly browned. Remove baking sheet from oven and allow them to cool for 1 minute before transferring them to a wire rack to finish the cooling process. Once cooled, store them in an air tight container.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s foodie blog Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free menu ideas, cooking tips and for free recipes.

Puff pastry is delicious and is such a popular pastry, everyone loves it! Yet it is also the pastry most people are afraid to make at home. When you have made your puff pastry this way you will never want to buy it again! It is quite easy, needs a little time but if you make it ahead you will have the best and tastiest pastry you have ever tasted.

It can be used for desserts or savoury dishes, so is very versatile. Especially good for vol-au-vents cases!

To begin with make a small amount and see how much this will make for you. You can always increase your ingredients and make as much as you want.

Ingredients

• 8oz, 230g, plain all purpose flour

• 8oz, 230g, unsalted butter (slightly softened)

• 1/4 teaspoon salt

• 1/2 cup water, 4fl oz, 240ml

Method

• Sieve the flour and salt into a large baking bowl

• Add the water and mix to a dough.

• Leave to rest for about 15 minutes

• Roll the dough into a square about 8 inches and place the butter in the centre

• Now fold the edges of the pastry over the butter covering it completely.

• Leave to rest for ten minutes then roll into an oblong shape

• Fold in three then roll again

• Leave the pastry to rest again

• Repeat the above another three times and rest the dough in the refrigerator for ten minutes or until you need to use it. It will keep for a few days in the refrigerator or can be put in the freezer until you need it.

Note

Basically rolling the pastry will distribute the butter throughout it. The butter must be softened just enough to allow you to roll it in the dough. If taken out of the refrigerator for a short time before use it will be just right.

If you would like to see how your puff pastry is made you will find the instructions with pictures at http://www.french-recipes-to-love.com/puff-pastry-recipe.html

Bon Appétit!

In different areas of the south, people keep on making creamy pralines and some are looking for ready-made of it. In order to be given as a gift or just something to eat at the office or during a travel. It is no doubt they want this because a bite of it is really tasty and it is really affordable. In fact, consuming it will not just go to waste because it helps you to live healthy. It has nutritional value. It is known to have antioxidants that helps lower your cholesterol level. It keeps you carry a healthy heart.

Everyone is amazed with this candy because anyone who got the ingredients can automatically make their own praline. Preparing this is just as easy as ABC. In fact, flavor variations have been found now and it makes people crave for it too. There are chocolate, orange, pineapple, rum praline flavored and many more. No doubt in your cooking you will be glad to know that it has other uses from being eaten as plain praline to the point of combining it to other foods. The result will be great as long as you know the correct procedure.

It can be used as an ice cream topping. Well, we know that ice cream is sweet and pralines are sweet too; so for people who have sweet tooth this is good news. They team up together to satisfy you. You just simply crush slightly the praline and sprinkle it to the ice cream before serving. Let your mouth be ready to crush it as the ice cream melts in your mouth.

Creamy pralines as a dessert. The best will just come in the minute of your meal and that is what you will expect from it. Now, how to prepare it? Well, the moment you have the pralines already. It is the time to get other ingredients of you dessert with pralines. It consists of condensed milk, evaporated milk and fresh cream. Wait until the evaporated milk turns fluffy as you beat it. Then beat in the condensed milk. Let it freeze after you fold in the cream. Take out and fold in the crushed pralines in the mixtures. Return it to the freezer until it is position well completely. No need to make in hurry because it is worth waiting once you have tasted it.

Remember, there are lots of things that you can find praline to be useful of. Therefore, be creative and never forget to share the results so that everybody can enjoy the recipe. You can buy it in any stores at very affordable prices. If you think you can do this on your own then gather all the recipes and set yourself ready in praline making. There is no harm in trying and finding out its other uses.

The common ingredients are brown sugar, evaporated milk, butter, vanilla, pecans, and one-fourth cup of water. Usually it is placed in a heavy bottomed saucepan and mix milk, sugar, and water as it is placed in heat. Make sure to stir it constantly. Let it to boil and wait till it reaches the consistency of a softball. Take it out from the heat and stir in butter, vanilla, and pecans. Once the mixture is even, start immediately dropping small balls of it on wax paper. Let them cool and the creamy pralines are ready.

Jane Ros is a great follower of New Orleans praline recipes. She is now mastering the quick and easy recipe of New Orleans to produce tasty, creamy and affordable creole delicacies.

Cookie baking is fun – particularly when you have simple and easy to bake sugar cookie recipes to follow. But the most enjoyable aspect is the decorating. This is what turns a plain ordinary cookie into an edible work of art. You really are limited only by your imagination.

The first step of course is to make the cookies. There is no creaming butter and sugar involved. The dough is worked in a food processor. Nothing could be easier.

Ingredients you will need:

9 oz / 280 g /2 ½ cups plain / all-purpose flour

5 ½ oz / 170g unsalted butter, chopped

Pinch salt

3 tablespoons caster / superfine sugar

2 egg yolks beaten with 4 tablespoons ice-cold water

Preheat the oven to 400oF / 200oC. Line two baking sheets with parchment or baking paper.

In the bowl of a food processer, process the flour and butter until it resembles coarse crumbs. Add the salt and sugar and process again until just combined, being careful not to overprocess the mixture.

With the motor still running, add the egg yolk mixture and process using the pulse button until it forms a glossy ball.

Remove from processer, wrap in plastic wrap and chill in the fridge for 30 minutes.

Remove from the fridge and divide the mixture into smaller portions for rolling. While rolling one portion, keep the remainder refrigerated. Roll the dough out to a ¼ inch / 6 mm thickness. Using cutters, cut out shapes, placing the cutters as close to the edges as possible to minimise the number of times you re-roll the dough. Repeat with the remaining dough, then combine all the leftover dough and re-roll.

Place onto the baking sheets allowing room for spreading and bake for 10-15 minutes or until a golden color.

Remove them from the oven and leave on the baking sheets for 2-3 minutes before lifting them onto wire racks to cool.

Allow to cool completely before icing and decorating.

Now comes the fun part, icing and decorating. Glace icing is perfect for this sugar cookie recipe. It can be drizzled over the top or piped into simple designs.

This glace icing recipe is sufficient to ice 24 cookies.

1 cup icing / confectioners sugar

A few drops of vanilla essence

1 tablespoon of hot water

A few drops of food coloring (if required)

Sift the icing sugar into a bowl then add the vanilla essence. Gradually stir in the hot water until the mixture is the consistency of thick cream. Add the water a few drops at a time until you have the desired consistency. If you find you have added too much water and the icing is too runny, simply add more icing sugar.

Spoon a little icing into the centre, then using the back of the spoon, spread out to cover the entire cookie. Glace icing sets very quickly, so if you are adding other decorations, you will need to work quickly before the icing sets.

Glace icing is also extremely versatile. It is perfect for feathering and drizzling.

To create a feathered effect, cover the cookie with icing as above, then pipe several straight parallel lines of icing in a contrasting color across the top. Take a toothpick and draw lines in the opposite direction, gently dragging the color through the icing.

Alternatively, pipe lines of icing, or, if you want to be adventurous, pipe designs over the tops of your cookies.

Really, the possibilities are endless.

Having a large collection of sugar cookie recipes that you can decorate in creative ways is great fun.

Monica L Latham creator of Homestyle Cookie Recipes shares with you hundreds of cookie recipes for every occasion. Get your collection of easy to make sugar cookie recipes with holiday themes: Halloween, Christmas etc today.

When you are a busy mom you want easy cookie recipes that are not only tasty and nutritious but also quick and easy to make, leaving you time for the more important things in life.

There are many different ways of making cookies, but by far the easiest method is the all-in-one method. This involves simply placing all the ingredients into a bowl and mixing.

No need for creaming butter together with sugar. The process can be made even easier by using a food processor.

Ideal for time-poor moms who are juggling busy schedules.

Following are two scrumptious and super easy cookie recipes that are not only flavorsome but also have the added goodness of dried fruit.

The first recipe uses the natural sweetness of raisins to give that extra flavour. The second is a rich, wholesome recipe that is packed with ingredients.

Raisin Cookies

150g / 5 oz / 1 ¼ cups plain / all-purpose flour
½ teaspoon baking powder
Pinch of salt
115g / 4 oz / ½ cup caster / superfine sugar
115g / 4 oz soft margarine
1 egg, lightly beaten
½ teaspoon vanilla extract
1 cup raisins

Preheat the oven to 190oC / 375oF and line two baking sheets with baking paper.

In a large mixing bowl, sift together the flour, baking powder and salt. Add the sugar, margarine, egg and vanilla essence.

Beat with a wooden spoon or process in a food processor until combined.
Stir in the raisins.

Take large tablespoons of the mixture and drop onto the baking trays. Space them about 2 inches apart to allowing them to spread during baking.

Bake for 15 minutes or until golden brown. When cooked remove from the oven. Allow the cookies to cool a little before transferring them to a wire rack to cool completely.

Fruity Cornflake Cookies

5 cups cornflakes
1 cup coconut
½ cup light brown sugar, firmly packed
1 cup sultanas
1 cup dates, chopped
1 cup self raising flour
185g / 6 oz unsalted butter
2 eggs

Preheat the oven to 180oC / 350oF and line two baking trays with baking paper.

In a large bowl mix together cornflakes, coconut, sugar, sultanas, chopped dates and sifted flour.

Melt the butter in a microwave and add to the mixture. Then add the lightly beaten eggs and stir until the ingredients are well combined.

Take heaped tablespoons of the mixture and shape into rounds then press flat between the palms of your hand. Place on the baking trays spacing them about 2 inches apart.

Bake for approximately 10 minutes or until the cookies are golden brown. Remove from the oven and leave on the trays for 5 minutes. Then using a wide slotted spatula transfer to wire racks to cool.

About Author:
Monica L Latham creator of Homestyle Cookie Recipes shares with you hundreds of sweet cookie recipes for every occasion. Get many more tasty, easy cookie recipes today from our site.

Black-Eyed Susans

Amount Measure Ingredient — Preparation Method

Ingredients that you will need to Prepare Your Food.

3/4 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese — softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips

Cooking Directions:

Beat the butter and the sugar and the vanilla and the food color and the egg and lastly cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Next, stir in the flour. Cover and refrigerate about 2 hours or until firm. Next heat your oven to 375º. and shape dough into 1 1/4-inch balls. Next place about 2 inches apart on a ungreased cookie sheet. Next make 3 cuts with scissors in the top of each ball about three-fourths of the way through to make 6 wedges (Cut balls from top into 6 wedges about 3/4 way through dough.). Spread wedges apart slightly to form flower petals (your cookies will flatten as they bake).

Once in the oven:

Bake your cookies for about 10 to 12 minutes or until set and the edges begin to brown.
Immediately press 1 chocolate chip in center of each cookie and then remove cookies from your cookie sheet to a wire rack.

Once you are complete with the steps sit down at your kitchen table and enjoy eating these delicious cookies with a big tall glass of milk.

MyHomeCookware enjoys cooking for our families and friends. We enjoy sharing things that we have learned from our time in the kitchen and our recipes. For ideas on some other recipes visit us we have other cookie recipes. Also you will find some great grilling recipes.

Everyone has there favorite cookie recipes. You know the classics. For us chocolate lovers it has to be the simple soft chocolate chip cookies or for some people oatmeal chocolate chip cookies. For those of you who do not like chocolate it may be raisin or sugar cookies. But sometimes we just want to try something different out. This is the perfect recipe for that!

Butterscotch Raisin Cookies are the perfect mix of soft butterscotch cookies with raisins in them. The pudding helps keep them soft and moist and the oatmeal gives them a delicious texture. Here are the instructions on how to make them.

First, here is a list of the ingredients you will need:

1 cup of softened butter or margarine

¾ cup of tightly packed brown sugar

¼ cup of white sugar

2 large eggs

3 cups of quick cooking oats

1 ½ cups of all purpose flour

1 (3.4 ounce) Package of instant butterscotch pudding mix

1 teaspoon of baking soda

1 cup raisins

½ cup of butterscotch chips

Start by preheating your oven to three hundred seventy five degrees. Then, in a large mixing bowl, cream together your butter or margarine and your brown and white sugars. You can do this by hand or with a hand mixer. When well mixed set this mixture aside.

In a medium size mixing bowl combine your quick oats, flour, dry pudding mix, and your baking soda. Mix by hand. When this is mixed together, gradually mix it into your creamed mixture. When completely combined stir in your butterscotch chips and your raisins. Your dough will be stiff.

To make your raisins more plum put them in a small bowl before mixing into your cookie dough. Then completely cover with hot water and let sit until mixing into dough.

Drop your cookie dough by tablespoons onto ungreased baking sheets. Bake your cookies for nine to eleven minutes or until lightly browned. Remove them from the baking sheets and cool one wire racks. This recipe makes three and a half dozen cookies.

For a slight variation of this cookie, add a cup or so of finely chopped pecans or any nut. Invite all your friends or neighbors over for a glass of milk and these delicious cookies. And then prepare to give out the recipe because everyone will want it for their recipe collection!

Along with baking cookies and trying out new recipes, Tina enjoys working in her gardens. She gets most of her gardening supplies online from Garden Harvest Supply. They have everything from seed planter to tomato plants for sale.

Cheesecake factory recipes started during 1971 as a business providing pastry products. The factory was based in sunny west coast of the United States, California. They decided to focus their business in Los Angeles. The Cheesecake Factory concentrated on pastry products to begin with and later progressed into providing restaurant facilities. The franchise has more than 150 units all over North America. Their customers think it is the most original concept ever. No other business has ever come close to providing the recipes and service that the Cheesecake factory does.

First and foremost the business is a bakery, which customers first come across on visiting their premises. However, they are soon greeted by their restaurant facilities, which they warm to due to its uniqueness.

There are many original cheesecake factory recipes in these restaurants including Louisiana Pasta Gumbo, Poulet tagliatelle, Lemon Swirl Cheesecake and Squash Penne. You can find very similar recipes that are produced by Cheesecake Factory Recipes, one such example can be found by following the link at the end of this article.

The recipe is Oreo Cheesecake which is extremely creamy and moreish. You must stick to the recipe to appreciate the exact same taste as served in their restaurants. This richness is not available in any other desserts in other eateries. This is what makes it unique. Yes you can substitute less calorie ingredients for a more healthy dish, but this would defeat the object. You are looking for richness, sweetness and creaminess, so spoil yourself.

Ensure the cookies used are Oreo and try to use the best ingredients you can. A delicious cream cheese to use is Mascarpone, a creamy, rich Italian cheese. It almost tastes like extra thick dairy cream…mmm.
Use fresh, free range organic eggs. Also ensure you use vanilla extract not vanilla essence which has a more inferior quality.

The Cheesecake Factory Recipes might appear complicated, but bear with it as it can be achieved by a complete novice in less than sixty minutes. The cheesecake must be left to cook after preparing and left in a fridge during the night to appreciate this dessert at its best.

For more ideas go to Cheesecake Factory Recipes

Cheesecakes have been around since the Roman era and people have certainly mastered the art of making cheesecakes ‘all-how’, as a savory or as a dessert. The cheesecakes most preferred are as a dessert and generally comprises a sweetened cream cheese or ricotta mixture and a crushed biscuit or pastry with a fruit topping. Some cheesecakes are even made with yoghurt, cream or sour-cream. The ‘pick-me-up’ cheesecake recipe below is perhaps the quickest, easiest, richest, creamiest, smoothest and most delicious dessert of all, and all you need is a food processor, an oven, a nine inch round, white or Pyrex glass pie dish and a can opener.

This ‘pick-me-up’ cheesecake dessert involves crushing and baking the crust, creaming and baking the mixture, adding the topping, cooling, refrigerating and serving. It can be prepared in just over thirty minutes and served within an hour. So ‘because you don’t live near a bakery doesn’t mean you have to go without cheesecake’…Hedy Lamarr.

The Crust: 2 ounces white granulated sugar, 3 ounces butter, 5 ounces vanilla cookies or digestive biscuits

The Mixture: 16 ounces cream cheese, 4 eggs, 6 ounces white sugar, 1 tsp lime juice, 1 tsp vanilla essence

The Topping: 21 ounce (1 can) ‘Comstock’ or ‘E.D. Smith’ Cherry Pie filling (or strawberry or blueberry)

Method:
Crush the ingredients for the crust (butter, vanilla cookies, sugar) in the food processor for three minutes and pat evenly and tightly (using a large, metal or wooden spoon) into 9-inch pie dish. Bake crust in oven @ 325 degrees Fahrenheit for fifteen minutes. While crust is baking, cream ingredients of the mixture (cream cheese, sugar, eggs, vanilla essence, lime juice) in food processor for ten minutes. Remove crust from oven, pour mixture in, bake @ 325 degrees Fahrenheit for twenty-five minutes. Remove cheesecake from oven and turn off oven. (If top of cake is cracked it does not matter as the fruit filling covers it) Open can of cherry pie filling and pour on top of cheesecake. Cool, refrigerate and serve in one hour. Serves eight to ten people.

Voila! This ‘pick-me-up’ homemade cheesecake recipe is simple and economical. It costs between ten and fifteen American dollars and the best part is that it is a sure thing…I have made it over a thousand times and each time it has been spot on. Occasionally I have used fresh sliced fruits like kiwis and strawberries with whipped cream to replace the topping and this gives it an more original touch. Sometimes I even replaced the eggs with six ounces yoghurt, cream or sour-cream for my daughter who is deadly allergic to eggs, but you would then have to bake it for only fifteen minutes. Either way, this ‘pick-me-up’ cheesecake is a heart-warmer, and would brighten anyone’s day.

By Simone Galy-Laquis

Simone Galy-Laquis was born and bred in the Caribbean island of Trinidad and Tobago. At the age of sixteen she went to England to further her education. Two years later she returned to her homeland to manage one of her father’s businesses. By age nineteen she fell in love and married by age twenty-one. By thirty-one she had five children. She has enjoyed writing poetry since the age of six and has three published poems. Now at forty-one she spends her free time writing. She has a collection of sixty historical and inspirational unpublished poems.

When it comes to making and baking homemade dessert cakes I like to use recipes that are easy to prepare, bake up quickly and taste delicious. When you use gelatin in your cake batter recipes it adds a nice flavor and coloring to your dessert cakes. It will make a boxed mix taste like a homemade gourmet cake.

Each of these recipes start out with a boxed mix that you spruce up with a few additional ingredients. When the recipe calls for a box of gelatin it is for the standard (not family-sized) box. You can top these desserts with a glaze, frosting or icing of your choice or see the recipe for suggestions.

Lemon Lime Gelatin Cake

1 box lemon flavored cake mix

1 box lemon gelatin mix

1 box of lime gelatin mix

1/4 cup bottled lemon juice

1 cup confectioners sugar

Add gelatin mix to the dry cake mix. Proceed to making the cake following directions on the package. Pour the batter into a prepared baking pan that has been greased and lighly floured. Bake according to box instructions. Mix lemon juice and confectioners sugar together. When it has finished baking, prick with fork all over while it is still hot and pour lemon/sugar mixture evenly over the top. This will make a nice glaze when cooled. Store in an airtight container until serving time.

Dreamy Gelatin Cake

1 box white cake mix

1 box lime gelatin mix

1 container dream whip

Follow directions on the back of the box to mix and bake the cake. Make gelatin according to directions on the box. After cake is baked, poke holes all over it with a large fork, then pour the gelatin over the cake and into all the poked holes, using all of it. Put dream whip on as the icing. Refrigerate cake two hours and store it in the refrigerator.

Creamsicle cake

1 orange cake mix

1 box of orange gelatin

Bake the cake as directed on the box. Let it cool for 1 hour before proceeding. Mix and dissolve gelatin in 1 cup of hot water, then add 1/2 cup of cold water. Poke holes in top of cooled cake with a fork and pour onto cake making sure that it runs into the poked holes. Put in refrigerator for at least 1 hour. Then mix:

1 box of vanilla instant pudding

1 cup cold milk

1 teaspoon vanilla extract

8 ounce package Cool Whip

In a medium sized mixing bowl, beat together the vanilla instant pudding, cold milk and vanilla extract. Fold in the package of Cool Whip. Frost the top with the frosting you just prepared after the cake has been completely cooled.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find free menu ideas, cooking articles, tips and free recipes.

Unlike many delicate cakes and desserts of European origin, the British tend to enjoy their desserts (or “afters”) as sickly sweet and of real substance! Here are two recipes for some classic British dishes – Spotted Dick and Sticky Toffee Pudding!

Spotted Dick

I have no idea why it’s called this, but spotted dick remains a favourite in British families, and consist of a simple currant sponge cake soaked in Custard. Read on, and you will need:

- 50g butter

- 350g plain flour

- 3 teaspoons baking powder

- 140g suet (that’s animal fat, by the way)

- 90g sugar

- 120g currants

- Zest and juice of two lemons

- 75ml milk

- 75ml cream, whipped

- Custard to serve (store bought is fine)

Preparation:

Use your fingers to grease up a pudding bowl (about 1.4 litre). Mix well the flour, suet, baking powder, sugar and currants. Melt the leftover butter and stir into the mix along with the lemon zest and juice. the zest should be fine. Mix the milk and cream separately then slowly stir it in.

Pour the whole mix into the pudding basin and cover with a double layer of greaseproof paper (tracing paper?). Tie around the edge with a piece of string.

The pudding should be boiled, not baked. If your microwave can’t steam-bake, then make sure you have a pan big enough to hold a little boiling water and the pudding bowl. Cook for about an hour and half, making sure to check that the water hasn’t boiled away (this is very important).

Serve with regular custard for a nice sloppy traditional spotted dick pudding!

Sticky Toffee Pudding:

For adult and children alike, sticky toffee pudding a family treat, but don’t overdo it. You will need:

- 200g dried dates

- 250ml black tea

- 1/2 teaspoon bicarbonate of soda

- 85g unsalted butter

- 175g self-raising flour

- 1 teaspoon mixed spice

- 175g brown caster sugar

- 2 beaten eggs

For the sauce:

- 100g muscovado sugar

- 100g unsalted butter

- 150ml carton of double cream

Preparation:

Preheat the oven to mark 4, then boil the black tea with the dates. Keep boiling for about 4 minutes to soften them and stir in the bicarbonate of soda.

Cream the sugar and butter together then beat in the egg, flour and mixed spices. Fold in the dates and pour into an ovenproof dish. Throw into the oven and bake for a good 35 minutes until firm to the touch.

To make the sauce, cook the butter, sugar, and cream over a low heat until the sugar has dissolved. After a while, it should turn a nice toffee colour.

Cut the pudding into squares and top with hot sauce and a good scoop of ice cream.

Liked these? Find even more dessert recipes here or find your favourite dessert recipe from here.

Perhaps British cooking is laughed at the world over, but damned if I care. We make the best desserts in the world, and everything else just doesn’t matter. Memories of sloppy horrible school dinners in hand, I will venture forth into the kitchen today and show you how delicious and unique British desserts can really be. Not a hint of chocolate in these recipes – just naturally good in and healthy ingredients grown in the back garden and obtainable from your local farmers market.

Blackberry Suet Pudding: Ingredients

This is a family favourite, as we live next to a few local parks that are all overcome by blackberries in the summer. We can go picking one afternoon and bring a few kilograms in plastic bags, then freeze them to use anytime. You will need:

- 400g blackberries

- 4 tablespoons sugar (more if you blackberries are particularly sharp)

- 450g flour

- 180g suet (or butter if you hate suet, but it isn’t the same)

- Pinch of salt

Preparation:

In a large bowl, mix together the suet, flour and salt, as well as enough water to form a good solid dough. Using 2/3 of the dough (set 1/3 aside), roll out a medium sized circle. Use this to line the sides of an ovenproof pudding basis, about 1 litre size. Throw the fruit and sugar in, then roll out the leftover dough and cover the pudding. Stick a layer of greaseproof paper on top and cover the whole lot in some kitchen foil. To cook, you will boil the pudding. Do this with a large pan (big enough for the bowl to enter completely), and fill with water up to about half way up the bowl (being cafeful not to let water into the actual bowl – so don’t flood it). Boil and simmer to steam the pudding for about 2 hours, but be careful to check the water levels often – you don’t want it to run dry or the bowl may crack or burn.

Serve with milk, or your favourite sauce.

Gooseberry Fool:

Gooseberries are a wonderfully English fruit, and they’re easy to grow in your own garden or pick from nearby. For this delicious dessert you will need:

- 450g gooseberries, ends cut off

- 150ml elderflower cordial (or home made concentrate)

- 2 egg yolks only

- 1 teaspoon arrowroot

- 150ml milk

- 2 tablespoons sugar (again, may need more)

- 150ml double cream
 
Preparation:

Boil the gooseberries in a pan with the cordial, simmering until soft and pulpy (about 30m). Cool, then set aside in a dish.

In another pan, heat some milk but careful not to boil it. Beat the yolks, eggs and sugar in a heatproof bowl, then pour in the hot milk, stirring constantly. When completely mixed, return the whole mixture to the pan and heat some boil, until the custard thickens. Again, DO NOT BOIL. Pour the result through a strainer and into another bowl, set aside.

Whip the cream, and sit into the gooseberries you set aside earlier. Now fold in the custard too, but you needn’t mix so much as a slightly marbled effect is quite nice.

Serve like that!

Check out these other fantastic desserts recipes, or try some of the other sweet recipes here too.

Handmade chocolate truffles are easy and elegant.

Named for their resemblace to truffle fungus, chocolate truffles are a chocolate confectionery traditionally made from chocolate ganache.

Created by M. Dufour in Chambéry, France in December 1895, it wasn’t until 1902 in London when Antoine Dufour sold them in his Prestat shop that they gained public recognition.

Consider placing in bonbon liners and placing in a shallow tissue paper-lined box tied with a ribbon as a gift.

Ingredients:
1 cup heavy cream
8 oz. bittersweet chocolate chips
8 oz. semisweet chocolate chips
2 Tbsp. coffee, orange or hazelnut liquer
2 tsp. vanilla extract
1/2 tsp. kosher salt
1 cup unsweetened cocoa powder

Directions:
1.) In a medium saucepan, bring cream to a simmer. Remove from heat
2.) Add the chocolate and stir until it’s melted and the mixture is smooth
3.) Stir in liqueur, vanilla and salt. Pour the mixture into a shallow bowl and let stand for 15 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to one week.
4.) Place cocoa in a small bowl. Using a 2-tsp. cookie scoop or 1-inch melon baller, scoop enough chocolate to make a one inch ball.
5.) Roll the ball in cocoa, shaking off excess, and place in an airtight container. Repeat with the remaining chocolate, placing wax paper between each layer of truffles. Refrigerate for up to three days. Serve at room temperature.

For added variety: Roll in finely chopped nuts, shredded coconut, crushed toffee or powdered sugar.

Makes 50 chocolate truffles.

Nutritional Information: per truffle: 72 calories, 1 g. pro, 7 g car, 1 g fiber, 5 g fat, 7 mg chol, 22 mg sod

Julee Morrison
Mommy’s Memorandum: http://jonbonjovious.blogspot.com
Bea’s Gift Baskets and Gifts: http://beasgiftbaskets.blogspot.com

It’s not only the French who know how to make crepes. Everywhere, people are craving the light pancakes and want to be able to make them from home. Fortunately, it couldn’t be easier. All you need is a few tools and a bit of patience.

First, you’ll have to make a batter. You can’t simply use a pancake batter, since this will be too thick for your crepes. The basic recipe for crepe batter is 1 cup of flour, 1 cup of milk, 2 Tablespoons of butter, 2 eggs and a pinch of salt. Other recipes may include slight flavorings. You can also purchase a crepe mix where you just have to add a few ingredients.

Use a whisk to blend these ingredients together. The whisk is important because it will break up all the clumps of flour, creating a completely smooth batter. The batter should be very thin and easily run off of a spoon.

You’ll have to heat up your crepe pan. Some people use a regular frying pan to make crepes, but others buy a crepe pan for the stove or use an electric crepe maker. The benefit of a special crepe pan is that it’s easier to flip the crepe over. Not necessary, but a big bonus if you tend to be a bit clumsy. Give it a few minutes to heat properly, otherwise you’ll get a crepe that’s not fully cooked in all places.

Pour about a quarter cup of the batter onto your crepe pan. Of course, this varies based on how big your pan is. The bigger the pan, the more batter you’ll need. Then, spread it thin over the pan, either by twisting the pan around or by using a crepe spreader.

Watch your crepe cook. Because the crepe is so thin, it won’t take long for you to see that it’s starting to look cooked, even on the uncooked side that’s facing up. This will take about two minutes.

Carefully flip the crepe over. It’s probably best to use a spatula or a crepe spatula in order to do this. Try to avoid having the edge fold in on itself as you do this. If you’re really talented and using a pan on your stove, you might be able to flip the crepe just by shaking the pan slightly, but that’s pretty difficult to do.

After another 20 seconds to a minute, your crepe will be done. Put it on a plate and fill it up with whatever filling you had in mind. Warm fruit compotes are an excellent addition, but you could also fill it with meats and cheese for a savory meal or ice cream for a dessert.

An electric crepe maker can help you perfect your crepe making techniques. They’re surprisingly affordable–some are less than $20! Click on electric crepe maker to learn how to find the right one for you.

Cookie hunger can strike at any time. This is an easy cookie recipe that requires few ingredients – three ingredients, to be precise. Its simplicity and the fact that it only takes a few minutes to cook means that you never again have to be short of cookies for more than a few minutes.

Many cookie recipes require odd ingredients – or, at least, ones that you won’t necessarily have in the house. This one has only three: egg, peanut butter and sugar. You don’t even need flour, which means that it’s perfect for coeliacs and those with gluten intolerance. This is truly the easiest cookie recipe out there. If you’re pushed for time, or entertaining at short notice and need to impress without going out to the shops first, this is one to go for.

All you need to do is mix one cup of peanut butter and one cup of sugar together with one egg. Then spoon lumps of the mixture onto a baking sheet that has been lightly greased. Cook for 10 minutes at 350 degrees (make sure you preheat the oven).

Voila: easy cookies with only three ingredients.

You can mix it up a bit if you want. These are pretty sugary and sweet, and so you can try cutting down on the sugar. Instead, try grating some chocolate into the mixture – peanut butter and chocolate is always a winning combination. White sugar will give you a different taste to brown sugar. Also, you’ll find it makes a difference if you use unsalted butter. Enjoy!

Easy cookie recipes with few ingredients offers more simple and fast recipes.

Check http://www.easycookierecipeswithfewingredients.com for more details.

This weekend my roommate was going out of town and had a bunch of bananas that were starting to over ripen. She told me I could bake with them if I wanted to instead of her just throwing them away. Of course, I took the bananas. Can you imagine me passing up the opportunity to bake? So, I pulled out this recipe that I have had around forever but never really had the chance to use.

This banana cupcake recipe is very similar to the banana cookie recipe but not quite as hearty and chewy. The cupcake has a very light and fluffy texture. I didn’t think the banana flavor was overpowering, actually, I think you can taste the banana more in this cupcake than you can taste the strawberry in the strawberry cupcakes I made for my sister. I digress. But really, the banana flavor is awesome, and when paired with the sweet chocolate frosting, to die for.

Ingredients

  • 1 1/2 cups organic all purpose flour (spooned and leveled)
  • 3/4 cup organic white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick of organic butter (melted)
  • 1 1/2 cups organic banana puree
  • 2 large eggs
  • 1/2 tsp vanilla

 

Preheat your oven to 350 F and line your muffin pan with cupcake papers.

To make the cupcakes…

  1. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry mix.
  2. In a different medium bowl mix together the melted butter, banana puree, eggs, and vanilla. Pour about 1/3 into the well.
  3. Slowly start stirring the wet ingredients into the dry ingredients, keep doing this until all the dry and wet ingredients are incorporated but be careful not to over mix!
  4. Spoon the batter into the cupcake paper.
  5. Bake the cupcakes for 25 to 30 minutes, if you test with a toothpick it will come out clean.
  6. Once they are done baking, take them out of the pan and let them cool on a cooling rack.

 

While the cupcakes are cooling you can either make your own chocolate frosting or use a box mix like I did this time. If you decide to go with a box mix, I highly recommend using the one I used. It was quick, but it still tasted homemade, and I didn’t think it was overwhelmingly sweet like some mixes can be.

Living with a condition, such as Celiac disease, or gluten sensitivity, does not mean that you cannot enjoy some of your favorite desserts, in fact, there is a wide variety of Gluten Free Desserts available.

With a little digging, it is not difficult to find a wide variety of Gluten Free Recipes. Such as Cheesecake, gluten free cupcakes and cookies. In fact, German Chocolate Cake is even available in a non-gluten variety, with a little checking.

Brownie’s, Donut, pudding, and even pie and pie crusts are easily found with the right searches.

With all of the options and substitutions available for gluten free desserts, there is no reason not to be able to enjoy any special occasion. If out with friends and family at a local restaurant, simply by asking your server about the non-gluten options, most of the time the server will be able to explain them directly to you, or they will have a separate menu available, some restaurants even have gluten indicators on the main menu.

Walnut-Apple Crisp, Blackberry cobbler, and Maple-Pecan Pie are a few more examples of non-gluten foods available.

How are these options available in non-gluten varieties, you may be asking yourself. The answer is actually very simple. While most of the desserts listed in this article do require some form of flour, not all flour needs to be made from gluten containing wheat. Flax four, Almond Flour, even Rice flour can be used as replacements for many of your favorite recipes. in fact, turning life-long favorite dessert, that may now seem to be off-limits, can usually be made into a glut free recipes variety with very little adjustments. It is always better however, to check all of the other ingredients first to make sure that no wheat or gluten products were used in their creation.

Hopefully, this article has shown you that just because you, or a loved one, is on a wheat or gluten restricted diet, that does not mean that it is necessary to alter your desserts too drastically. Many restaurants, grocery stores, and even specialty shops, such as bakeries are aware, and carry non-gluten varieties of many popular items.

But this is just the beginning, if you would like even more information on gluten free diets, or gluten free desserts, be sure to visit Gluten Free Diets or Gluten Free Desserts blogs today.