International NEW ZEALAND
Member since 2/6/09
Date: 5/29/12 2:20 AM
At long last, my family is holding our often-mentioned, much drooled over, way overdue (but constantly delayed due to quake stresses) Great Dessert Contest.
We're having midwinter Christmas dinner in June and several of us are bringing our best desserts.
Problem is, all my recipe books are *still* (after more than 15 months now) packed up with the house stuff and won't be returned until we get back into the house, post quake repair.
So I'm starting from scratch. I have a few ideas and am poring over websites, but am also asking for your best dessert recipes. I need something which is still talked about months after people eat it. Something which, when that first spoonful goes into mouths gets exclamations and eye-rolling, and conversation suddenly consists of an assortment of neanderthal grunts and groans.... Basically, I need something reeeeally good lol
My vintage pattern page: http://www.facebook.com/pages/Dont-Call-Me-Cupcake/266315660055464 - come visit me! :)
Member since 6/23/09
In reply to JennaM
Date: 5/29/12 6:03 AM
White Chocolate Torte
750 grams white chocolate, [best quality you can find] [1lb 10 ozs]
1 pint double cream [?heavy]
225 grams digestive biscuits, crushed [8ozs]
125grams melted butter [4&1/2 ozs]
8-9 inch springform pan, line the base with parchment
Mix the crushed biscuits with the butter, turn into the pan, press flat, and chill whilst making the filling
Melt 700 grams [1lb 8 ozs]of the chocolate with half the double cream, in a double boiler
Whisk the remaining half of the cream until soft peaks, then add the melted chocolate and cream mix to the cream and mix well. Por onto biscuit base. Place in 'fridge to set overnight.
Using the remaining chocolate, make curls or flakes and sprinkle over the top.
I sometimes replace 50 grams [2ozs] of the digestives with amaretti biscuits, add 2 tablespoons of amaretti liquer to the melted chocolate/cream mixture, and then top with apricot puree and decorate with the white choc curls, for a different taste.
It's very much for the 'sweet toothed'so small portions, maybe?
-- Edited on 5/29/12 6:04 AM --
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Member since 12/31/69
Date: 5/29/12 8:11 AM
Paula Deen has a peach cobbler recipe that you melt the butter in the pan you cook in, then add the batter, then the fruit. Believe it or not, this thing is pretty awesome. And easy.
Member since 4/20/08
In reply to JennaM
Date: 5/29/12 8:35 AM
My SIL brings a wonderful dessert to our Christmas dinners: Chocolate Passion Bowl. I think if you Google it, it will be easier to follow, than me trying to type the recipe. It looks and tastes wonderful, but it's also a nice light dessert.
If you have Cheesecake lovers, I like making a Philadelphia 3-step Key Lime Cheesecake. You can find this on line too, but I tweak it a bit from the original recipe:
2 8oz. Packages of Cream cheese (I use neufchatel cheese, less fat)
1/2 cup sugar
1 teaspoon grated lime peel
2 tablespoons fresh lime juice(for the peel and the juice, I use at least 2 limes. I like a stronger flavor)
1/2 tespoon Vanilla
Preheat Oven to 350 degrees. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs. Mix just until blended.
Pour into (6oz)graham cracker crust and bake for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight.
*Recipe says to top with Cool Whip, just before servering. I don't top the entire pie, I let each person decide if they want it on their slice.
This is a very refreshing cheese cake with a bit of a twang :-)
Member since 2/2/06
Date: 5/29/12 10:02 AM
absolutely the best and easiest dessert ever !!
Oreo Dirt Cake Recipe
1 lb. Oreo cookies
8 oz. Cream Cheese, softened
3 Cups Milk
1 teaspoon Vanilla
12 oz. Container of Cool Whip
1 Cup Powdered Sugar
2 Small Packages of Vanilla or Chocolate Instant Pudding Mix
Crush half the package of Oreo cookies and spread in the bottom of a 9"x13" pan. Mix well the Cool Whip, softened cream cheese and powdered sugar. Pour this mixture over the cookies. Mix milk, pudding and vanilla. Pour pudding over mixture in the pan. Crush the remaining half package of Oreos and scatter them over the top of the cake. Refrigerate at least 4 hours before serving. This cake is best if made the day before you are wanting to serve it.
This is optional, but if you want the dirt cake to look more "realistic", you may garnish the top with a few gummy worms scattered over the top. There are many other ways you could dress this up if you let your creativity flow. Enjoy!
Member since 10/30/10
Skill: Advanced Beginner
Date: 5/29/12 10:31 AM
Jenna - I have one but it takes about 4 hours to make and does have a lot of steps. But oh my ... a very rich slice of heaven worthy of a 5 star restaurant. I only make it when I want to pull out all the stops. It is called a Chocolate Hazelnut Coffee Truffle Tart.
You might want to do a practice run first before you make the real one because of the steps. Also, sometimes Hazelnuts are called Filberts.
As I recall, the fastest way to make it is: toast hazelnuts and let cool a day or so before. If not, get the coffee beans soaking in the whipping cream and toast hazelnuts while the beans soak.
Chocolate Hazelnut Coffee Truffle Tart
½ cup of hazelnuts, skinned, toasted and ground
(buy the already skinned, ground ones if possible and toast these instead)
½ cup of icing sugar
1/3 cup of butter softened
1 egg yolk
2/3 cup of all purpose flour
White Mocha Truffle Layer **
1/3 cup of whipping Cream
¼ cup of fresh coffee beans (strong coffee beans and slightly crushed – to let out flavour. I use esspresso beans)
6 oz of white chocolate, chopped
2 tbsp of butter, soffened
** You might want to make 1.5X for a thicker layer. I do - but it is personal preference. It will take longer to set.
Bittersweet Chocolate Truffle Layer
1/3 cup of whipping cream
6 oz of bittersweet chocolate, (good quality) chopped
2 tbsp butter softened
2 tbsp hazelnut liquor
Toast the hazelnuts:
- toast hazelnuts at 350 degrees for about 5 to 8 minutes or until fragrant. If roasting them whole - you will have to remove the skins after roasting before grinding. The method the recipe recommnds is rubbing them vigorously in a tea towel. I find this takes FOREVER so I try to buy the already skinned and ground ones.
If toasting the ground ones – they should also be lightly browned. Watch them closely as they tend to burn easily. Let cool and make the White Mocha Truffle Layer while they cool.
To Start the White Mocha Truffle Layer:
- put the coffee beans and whipping cream in a sauce pan and heat until just boiling. Remove from heat and let stand for at least an hour to let coffee flavour infuse.
To Make Crust:
-In a large bowl, beat sugar wth butter until fluffy, then beat in egg yolk.
-In a smaller bowl, whisk flour with ground hazelnuts, and then stir into butter mixture.
-Press dough onto bottom of and sides of a 14 x 4 inch rectangular tart pan or a 9 inch round tart pan that has removable bottom.
-Take dough and pat into bottom of pan and slightly up the sides. Try to get the dough as smooth and flat as possible (I have used an 8-10 inch drinking glass with smooth even sides and it worked pretty good. Pampered Chef also makes a small double headed roller that works too.)
-Line top of tart shell with foil and fill with pie weights or dried beans. Bake in bottom third of a 400 degree oven until golden – about 15 minutes. Remove foil and weights and return to oven for about another 5 minutes or until crust is a darker gold colour.
- Let cool on rack.
To Finish the White Mocha Truffle Layer:
Strain the cream into a bowl containing white chocolate.
-Place over saucepan of hot (not boiling) water and melt, whisking until smooth.
- Whisk in butter and then pour over crust and spread evenly.
Refrigerate until firm, about 1 hour.
Bittersweet Chocolate Truffle Layer:
-Place chopped bittersweet chocolate in a bowl.
- In a saucepan, heat whipping cream just until boiling.
-Pour over chocolate in bowl and whisk until smooth.
-Whisk in butter and hazelnut liqueur. Pour over white mocha layer and spread evenly, smoothing top.
-Refrigerate tart until firm, about 2 hours.
You can embellish the tart with a fine line drizzle of white chocolate or something else (for example using leftover crushed hazelnuts) if you have the skillset to do this. I don't so I leave it plain.
Enjoy and good luck!
Canadian Jane, now Jjane, much shorter and easier to use.
Member since 12/31/69
2 members like this.
Date: 5/29/12 11:07 AM
There is also Oreo balls that my son makes for stuff at 13. While easy, they do taste expensive, especially if you use quality chocolate.
Place a pack of oreos in food processor, pulse until very fine. Add 1 pack cream cheese; combine well.
Make into 1" balls, chill at least 1 hour.
Melt chocolate (white tastes better with these) and dip balls to coat well. When set, drizzle regular chocolate for effect.
I don't like chocolate, so I don't like these (and I never tell the boy that), but everyone that he has made them for that does like chocolate rants and raves, even when he isn't there.
Member since 5/17/05
Date: 5/29/12 1:48 PM
How about making a puzzle cake? If you find the perfect cake and icing recipe you'll have a delicious tasting AND amazing visual appeal dessert. (The picture isn't mine, but I've made one before with white and chocolate layer cake and it wasn't too difficult)
I'm finally a blogger!
Member since 2/5/06
Date: 5/29/12 4:16 PM
White Chocolate Raspberry Cheesecake
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Member since 12/2/09
Date: 5/29/12 4:23 PM
The Elvis Birthday Cake- made from scratch peanut butter buttercream icing, banana cake drizzled with bourbon, filled with fried bananas and topped off with candied bacon.
Here's the original recipe.
I usually make these as mini-cupcakes without the fried bananas, because it seems like people are intimidated by cutting into a cake, but they don't hesitate to snatch a cupcake.
Also, I have a laundry list of changes. The buttercream is perfect as it is, and really is much better if you use regular sugar and don't substitute powdered (Castor?) sugar.
I also pour an extra drizzle of bourbon over the cake to keep it even more moist.
I leave the peanuts off completely, because I don't like them.
I substitute bacon brittle for the candied bacon, because the candied bacon doesn't add a ton of flavor or a good texture- bacon brittle has great little chunks of bacon and lots of crunch. I make mine in the microwave, because it takes all of 10 minutes including clean up rather than 45+. You will have to figure out the times for your microwave- the first recipe I used resulted in overcooked brittle with charcoal bacon. I I don't have a recipe for brittle in front of me, I just used one from Allrecipes. I do leave the butter out of the brittle, and I don't microwave the brittle again after adding the bacon. You do cook the bacon first, to completely done but not completely crunchy (boiling sugar will finish the cooking)- I use a pound of bacon to a 2 cups of sugar sized brittle recipe. Cheap thin sliced bacon does work better for this than the good stuff.
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