Showing posts with label desserts recipes. Show all posts
Showing posts with label desserts recipes. Show all posts

Wednesday, October 29, 2014

White Chocolate Mocha Bundt Cake


Bring the coffeehouse home with rich white chocolate flavor in a luscious, creamy blend. It's just what you need to stir up a moment of sweet inspiration and make your party your own.


Ingredients


1½ cups margarine or butter
3 cups sugar 5 eggs
3 cups flour
2 Tbsp. water
¾ cup (6 oz.) 
International Delight White Chocolate Mocha 
3¼ cups powdered sugar
1 tsp. root beer extract
¼ cup cold 
International Delight White Chocolate Mocha 


Glaze:
3¼ cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
¼ cup cold International Delight White Chocolate Mocha

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight White Chocolate Mocha; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.



Mini Molten Chocolate Cakes with Mocha Sauce


These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.


Ingredients

4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons extra virgin oil
1 teaspoon vanilla extract
1/8 teaspoon sea salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons boiling hot water

Directions

Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) 

Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: 

Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) 

Stir until the sugar dissolves. 

Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. 

Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: 

When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. 

Return the remaining chocolate mixture to the microwave. 

Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). 

In two batches, whisk the egg mixture into the warm chocolate until well blended. 

Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: 

Remove the filling from the freezer. 

Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. 

Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). 

Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. 

Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6 to 9 minutes.

Let cool on a wire rack until firm, about 2 minutes. 

Place a cutting board on top of the pan and invert the mini cakes out onto it. 

If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: 

Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. 

Serve the warm cakes drizzled with the sauce.

Tips:

  1. No Microwave! 
  2. Melt chocolate in a double boiler instead: 
  3. Place chopped chocolate in the top of a double boiler over hot, but not boiling water. 
  4. Gently stir until the chocolate is almost melted. 
  5. Remove from the heat and stir until it melts completely.


Chocolate & Almond Bread Pudding



This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.


Ingredients

Custard
4 large egg whites
4 large eggs
1 cup skim milk
Seasonings
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

Topping
1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)

Directions

Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

Toss bread, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Top with one scoop of vanilla ice cream.

Tips:


  1. Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 
  3. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.




Strawberry Cheesecake Éclair Cake





"Strawberry Cheesecake Éclair Cake"recipe is a no bake dessert  made with pudding, graham crackers, and strawberries making this delicious and easy to make.


Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) Cheesecake pudding ; made according to the directions on the package 
1 cup strawberries; sliced in half
3 Tablespoons sugar
1 tube chocolate icing

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Strawberries
Place strawberries is a bowl.

Add 3 Tablespoons sugar.

Mix well, cover, and refrigerate overnight.

Crackers
Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

Assemble
In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whipping cream.

Cover and refrigerate overnight.

Place strawberries on top of the cake evenly.

Pipe chocolate lines across the top.

Serve.


    Banana Cream Éclair Cake


    This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.


    Ingredients

    2 (8 oz.) container non-dairy frozen whipped topping, defrosted
    3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
    1 large banana

    Cracker Layers

    2 package(16 oz.) graham crackers
    1 1/2 cups butter
    1 cup sugar

    Directions

    Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

    Pour the crackers in a large bowl.

    Add sugar.

    Melt butter in microwave and pour it into the bowl.

    Blend the ingredients together until evenly mix.

    In 9 x 13 inch pan place a layer of graham crackers.


    In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

    Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

    Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

    Place the last layer of crackers over this layer and top with the remaining pudding mixture.

    Smooth out.

    Top the remainder of the whip cream.

    Cover and refrigerate overnight.

    Before serving slice a banana and place the slices evenly on top of the cake.



      French Vanilla Coffee Éclair Cake


      These delicious éclairs will be the talk of any of your parties.


      Ingredients

      1 package(16 oz.) graham crackers
      2 large package (3.5 oz.) vanilla pudding; made according to the directions on the package 
      1 (8 oz.) container non-dairy whipped topping
      2-3 Tablespoons instant coffee
      1 can (16 oz.) French Vanilla frosting
      Chocolate syrup

      Directions

      In 9 x 13 inch pan place a layer of graham crackers.

      In a medium bowl combine the pudding, whipped topping and instant coffee.

      Spoon half of this mixture over the cracker layer and spread out smooth.

      Place another layer of crackers over this layer and top with the remaining pudding mixture.

      Smooth out.

      Top with another layer of crackers, covering the pudding layer completely.

      Spread carefully with the frosting.

      Drizzle chocolate on it.

      Cover and refrigerate overnight

      Cinnamon Apple Upside-Down Cake





      Bake a classic dessert! Buttery rich and the Cinnamon and Apples make this yellow cake flavorful and delicious.


      Ingredients

      1 Betty Crocker Super Moist Butter Yellow Cake Mix
      2/3 cup packed brown sugar
      3 ripe Granny Smith apples
      Cinnamon
      ¼ cup margarine (not butter, you need the moisture)


      Directions

      Preheat oven to 350°F.

      In 9-inch square pan, melt butter in oven.

      Sprinkle brown sugar evenly over melted butter.

      Sprinkle cinnamon over the brown sugar.

      Peel, remove core, and slice apples (thickness ¼).

      Arrange apples over brown sugar.

      In medium bowl, mix the cake batter according to the directions on the box.

      Pour batter over apples.

      Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

      Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

      Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

      Serve warm.

      Store cake loosely covered.







      Pumpkin Spice Cinnabon Cinnamon Rolls


      This delicious "Pumpkin Spice Cinnabon Cinnamon Rolls" recipe is a sweet sticky roll will make your family and friends appreciate the finer foods in life. Once they have had these delicious rolls you will never want another plain old cinnamon roll again.  


      Ingrediants:

      makes 12 cinnamon rolls

      Rolls
      2 ¼ teaspoons active dry yeast
      1 cup water warm (110-120 degrees)
      3/4 cup granulated sugar
      1/4 cup heavy cream
      2 eggs
      7 tablespoons Can't Believe Its Not Butter
      5 ½-6 cups all-purpose flour

      Filling
      ½ cup Can't Believe Its Not Butter, softened
      1 ½ cups light brown sugar, packed
      2 tablespoons ground cinnamon
      1 1/2 teaspoons cornstarch

      Frosting
      1 (8 oz) package of Philadelphia Cream Cheese , softened
      1/2 cup Can't Believe Its Not Butter, softened
      2 cups powdered sugar
      ½ tablespoon fresh lemon juice
      4 Tablespoons Golden Pumpkin Spice Syrup
      2 teaspoon vanilla extract

      Tip:
      If you use a butter like "Can't Believe Its Not Butter" do not add any salt; there is more than enough salt in the butter, any more would be too much salt.


      Directions:


      Rolls

      Add water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.   

      On slow mix until they are combined and looks creamy.

      Allow yeast to bloom (develop a foam), about 5-8 minutes.

      While you are waiting:  

      In a small bowl melt 6 tablespoons of butter in the microwave.  

      Combine heavy cream, eggs and butter; make sure the butter is not too hot or it will cook the eggs. 

      Beat with a fork until eggs are mixed.

      Once yeast mixture has developed a foam, add heavy cream mixture.  

      Mix on low until fully combined.

      Add 4 cups of flour, one cup at a time. 

      Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  (The perfect dough ball will clean the bowl).   

      Knead dough on medium-high for 5 minutes.

      While you are waiting:

      Lightly dust counter-top with flour.  

      Remove the dough ball from the bowl and place on the counter-top.  

      Knead a few turns; shape dough into a ball.  

      Add 1 tablespoon butter to a large bowl and heat in microwave until melted.  

      Let bottom of bowl cool to touch then place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and put a towel over it.  

      Set bowl in a warm place in your kitchen.  

      Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

      Filling

      While you are waiting:

      Combine light brown sugar, cinnamon and corn starch in a medium bowl.  

      Stir with as fork until combined.  

      Then set aside.

      Rolls

      Place dough onto a lightly floured surface.  

      Knead the dough a few turns; just enough to shape into a rectangle.

      Then using a rolling pin, roll out until it is about 18” long x 24” wide.  

      Spread softened butter around dough leaving the bottom 1” uncoated.  

      Now sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  

      Press sugar mixture into dough by gently rolling it with the rolling pin.

      Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  

      Cut dough roll in half.

      Then cut those halves in half, giving you 4 pieces.  

      Now cut each of those pieces into 1/3 rd.   

      You should have 12 pieces when you are done.

      Grease with butter (don't flour the pans) two 9”x13” baking dishes.  

      Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each; put the end pieces upside down.

      Cover with plastic wrap and towel.

      Set pans in a warm place again.

      Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

      Preheat oven 350°F.

      Bake for approximately 20 minutes or until golden brown and cooked through.  

      Rotate the pans halfway through baking time.

      Frosting

      While you are waiting:

      Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

      Add sugar, lemon juice, vanilla.  


      Mix on medium until mixture is light and fluffy, about 5 minutes.  

      Set aside. 

      Completing Rolls 

      Remove rolls from oven.  

      Spread 1/4 of the frosting over each pan of rolls.  

      Allow to cool slightly and repeat.  

      Serve and enjoy!