Dessert recc?

I need to make a dessert for my book club on sunday. Any suggestions? nothing too complicated...

Re: Dessert recc?

Raspberry Ganache Pie
Kraft Foods Recipe

Makes:
10 servings
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

1 cup whipping cream

6 Tbsp. seedless raspberry jam, divided

1 OREO Pie Crust (6 oz.)

2 cups raspberries

1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate 4 hours or overnight.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

Re: Dessert recc?

Flourless Chocolate Cake

1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs


1.Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2.In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3.Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5.Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6.Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

serve with whipped cream or vanilla icing, i prefer to have the cake at room temp! so good!!

Message edited 2/20/2009 8:34:21 PM.

Re: Dessert recc?

These cupcakes are to DIE FOR and very easy to make, I swear!

Mascarpone Mini Cupcakes with Strawberry Glaze

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Cook Time: 20 min
Level: VERY Easy
Serves: 48 mini muffins

Ingredients
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Directions
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze.

PS:I thought the best way to glaze the cupcake was to dip the top in the glaze. Let the excess drop off while still holding it upside down, and then it doesn't spill all over the sides and isn't as messy.

Message edited 2/20/2009 9:54:54 PM.

Re: Dessert recc?

Re: Dessert recc?

Posted by ~Melissa~

Posted by tj2008

These cupcakes are to DIE FOR and very easy to make, I swear!

Mascarpone Mini Cupcakes with Strawberry Glaze

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Cook Time: 20 min
Level: VERY Easy
Serves: 48 mini muffins

Ingredients
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Directions
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze.

PS:I thought the best way to glaze the cupcake was to dip the top in the glaze. Let the excess drop off while still holding it upside down, and then it doesn't spill all over the sides and isn't as messy.

I just made these....and OMG, they are amazing!