Peach Baked Alaska

Peach Baked Alaska

Ingredients

  • 2 peaches, halved and pitted
  • 1 cup ice cream (your favorite flavor)
  • 2 large egg whites at room temperature
  • 1/8 tsp cream of tartar
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract

Directions:

  • Approximately an hour before you’re ready to serve the Peach Baked Alaska, place a baking sheet in the freezer.
  • Wash, halve and pit the peaches.
  • Put a large scoop of vanilla ice cream in the center of each peach like a bowl. Put peaches filled with ice cream in the freezer.
  • When you’re ready to serve, preheat the oven on broil at 450 degrees.
  • Separate the egg whites into your prepared metal or glass bowl (see notes) and beat with an electric mixer until foamy.
  • Next, add the cream of tartar and, beating on medium-high speed, slowly add 1 tablespoon of sugar at a time over 2-3 minutes until the meringue becomes smooth, glossy and stiff peaks form.
  • Place frozen peaches on the frozen baking sheet and carefully spread meringue over ice cream using a spoon or spatula, creating a decorative spiky/peak pattern using the back of your spatula/spoon.
  • Broil in the oven for 2-3 minutes until meringue is golden brown and lightly crisp. Alternately, drizzle finished meringue with brandy or Gran Marnier and flambé just before serving!

Recipe Source

Mexican Churros

Mexican Churros

Ingredients

  • 2 cups canola oil
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon

Directions:

  • Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  • Remove from heat. Beat in eggs all at once and continue beating until smooth.
  • Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
  • Spoon the dough into a decorator’s tube with large star tip for authentic-looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
  • Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.

Recipe Source

Applesauce Cake with Cinnamon Cream Cheese Frosting

Applesauce Cake with Cinnamon Cream Cheese Frosting

Ingredients

  • For cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup walnuts (optional), toasted (see Tips), cooled, and chopped
  • For frosting:
  • 5 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 teaspoon cinnamon

Directions:

  • Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.
  • Make cake: Whisk together flour, baking powder, baking soda, salt, and spices.
  • Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
  • Add eggs 1 at a time, beating well after each addition, then beat in applesauce.
  • At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
  • Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
  • Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
  • Make frosting:Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
  • Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
  • Spread frosting over top of cooled cake.

Recipe Source

Nutella Banana Melt

Nutella Banana Melt

Ingredients

  • butter
  • brown sugar
  • Nutella
  • 2 slices of bread
  • a banana

Directions:

  • Cut the banana into slices.
  • Spread butter on a slice of bread and top with brown sugar.
  • Coat the slice of bread with Nutella and place slices of banana on top.
  • Put the second slice of bred to make a sandwich.
  • Cook with panini grill.
  • Enjoy!

Submitted by: Paula Clark

Chocolate Mousse

chocolate-mousse

Ingredients

  • 340g good quality chocolate, semisweet
  • 40ml whole milk
  • 200ml whipping cream
  • 40g unsalted butter extra
  • 6 eggs
  • a pinch of salt
  • 30g sugar
  • Cut the chocolate into pieces. Place chocolate chips in a large bowl.
  • Heat the milk and cream in a saucepan just until boiling. Remove from heat and keep you.
  • Cut the butter into small pieces.
  • Separate the eggs. Beat the egg whites very stiff with salt and sugar. In the last seconds before turning off the mixer, add the egg yolks.
  • Add the milk and cream mixture to chocolate. Mix well until the chocolate melts. I recommend using a foué to stir the mixture until the temperature about 40 degrees, slightly warmer than its lip. Add butter and continue mixing until melted.
  • Add a little of the chocolate mixture to eggs. Mix gently with a spatula silicon. Then add the egg mixture once the chocolate mixture, incorporating everything with gentle movements that do not lose the clear air. Mix just until uniform with a mousse.
  • Transfer mixture to bowl in which you want to serve. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  • It is recommended that one should serve the mousse within 24 hours because of the eggs. I think it will have no problem, because there will be nothing left!

Recipe source

Chocolate Peanut Butter No-Bake Dessert

Chocolate Peanut Butter No-Bake Dessert

Ingredients

  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15-20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix

Directions:

  • Crush 16 cookies; toss with the butter.
  • Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
  • Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
  • Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
  • Cover and chill for at least 3 hours.

Yield: 9 servings
Recipe Source

Chocolate Soup For Two

Chocolate Soup For Two

Ingredients

  • SOUP:
  • 1 cup of skim milk
  • 1 cup of fat free half and half
  • cup fat free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup bittersweet chocolate chips OR 6 oz. bar chocolate chopp
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • GARNISH:
  • 2 ounces low fat cream cheese
  • 2 tablespoons heaping marshmallow creme

Directions:
Soup:

  • In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.
  • Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.

Topping:

  • Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.

Recipe Source

Kiwifruit and Lime Cupcakes

kiwifruit-and-lime-cupcakes

Ingredients

  • 75g Self-raising Flour
  • 40g Plain Flour
  • 50g Ground Almond
  • 80g Caster Sugar
  • 62g Unsalted Butter, melted and cooled
  • 1 Large Egg
  • 60ml Milk
  • 1 1/2 Ripe Green Kiwifruit, cut into cubes
  • 1/2 Green Kiwifruit, sliced for garnishing
  • LIME SYRUP:
  • Zest of 1 Lime
  • 90ml Lime Juice(about 2 – 3 limes)
  • 80g Caster Sugar

Directions:

  • Preheat oven to 180°C. Place combined flours, almond meal and sugar in a large mixing bowl. Stir well.
  • Whisk egg and milk together with melt butter and slowly stir into the flour ingredients follow by the cubed kiwifruit.
  • Using a spatula, mix well and spoon mixture into paper cases and bake in preheated oven for 25 – 30 minutes till golden and skewer inserted and comes out clean.
  • Cool in pan for 10 minutes before turning onto wire rack to cool further.
  • To make the lime syrup, place lime rind, lime juice and sugar in a small saucepan. Stir over low heat until sugar dissolves.
  • Simmer over medium low heat for 8 – 10 minutes until thickened.
  • Cool the syrup slightly. Use a skewer make holes over the cakes before spooning the sryup over cakes and top with sliced kiwifruit.
  • You could also un-mould cake on serving plates, spoon over extra lime syrup and serve warm.

Yield: makes 6 cupcakes
Recipe Source

New Moon – Blueberry Cheesecake

New Moon – Blueberry Cheesecake

Ingredients

  • FOR THE CRUST:
  • 5 3/4 ounces finely ground graham cracker crumbs (about 10 cracker rectangles)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • FOR THE CHEESECAKE BATTER:
  • 4 packages (8 ounce) cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 large eggs, at room temperature
  • 3/4 cup sour cream, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 can blueberry pie filling

Directions:

  • Set out the ingredients at least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter.
  • Position a rack in the center of the oven and heat the oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 tablespoons melted butter until the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes; it’s fine if the crust start to look golden, but it shouldn’t brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.
  • With a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, about 2 minutes. Scrape the bowl. On low speed, beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth and have the consistency of a thick-milkshake.
  • To bake the cake in a water bath, wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of melted butter, taking care not to disturb the crust.
  • Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350 degrees without opening the oven door for the first hour, until the top of the cake is golden brown and doesn’t wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour and 10 minutes to 1 hour and 15 minutes. (The cheesecake will be gooey in the middle; don’t worry, it will set as it cools.)
  • Let the cake cool.Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need an extra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the side of the pan. Let the cake cool on the rack until barely warm.
  • Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.
  • Run a thin-bladed knife around the inside rim of the pan again, taking care not to disturb the crust. Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate.
  • I covered mine with blueberry pie filling, added whipped cream, and piped white chocolate curlicues.

Yield: 12.0 servings
Recipe Source

Chocolate Mousse in Chocolate Shell

Chocolate Mousse in Chocolate Shell

Ingredients

  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum (optional)
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin

Directions:

  • Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  • In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  • Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  • In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  • Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  • (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Yield: 6-8
Recipe Source