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Dessert

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Mom's Banana Dessert

Ingredients 2 cups whipping cream 2 tablespoons sugar 15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed 4 bananas, sliced 1/4 cup chopped pecans, toasted Chocolate syrup Directions Whip the cream with the sugar until firm peaks form. Fill a large glass bowl or small parfait glasses with half the cookies, banana slices, nuts and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining cookies, bananas, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve. Read more at: www.foodnetwork.com

Contributed by Shelby Peppers

Banana and chocolate treats

Contributed by Carolin Cruz

Sugar cookies

Contributed by Carolin Cruz

This looks so delicious.

Contributed by Carolin Cruz

For the crust: 12 sheets graham crackers, pulsed until crumbled in a food processor (about 2 cups crumbs) 1/4 cup granulated sugar 6 tablespoons butter, melted For the blackberry puree: 6 oz fresh or frozen blackberries 1/4 cup granulated white sugar 1/4 cup water For the cheesecake: 16 ounces cream cheese, room temperature 1/2 cup sour cream, room temperature 2 large eggs, room temperature 1/2 cup granulated white sugar 1 tablespoon Meyer lemon zest 1/4 cup fresh Meyer lemon juice 1/4 teaspoon salt Preheat the oven to 350ºF. Butter a 9"x9" glass pan. Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand. Dump into the pan and press firmly into the bottom. Bake for 8-10 minutes for a nice golden color. Remove to cool. In a small saucepan on medium low heat mix together the blackberries, sugar and water. Cook for 8-10 minutes until the raspberries are completely broken down. Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool. Onto the cheesecake! Lower the temperature of the oven to 325ºF and bring water to boil in a teakettle. In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs one at a time until well combined. Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine. Scrape everything together again and pour into the prepared pan. Smooth the top of the cheesecake batter with a spatula and drizzle the raspberry puree on top of the cheesecake. With a skewer or chopstick, make a swirl pattern. Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up. Bake for about an hour and fifteen minutes or until the middle no longer jiggles. Remove and let cool completely (about two hours) before removing from the pan. Recipe adapted from The Girl in the Little Red Kitchen.

Contributed by Janelle Grizzard

If you would like to eat something sweet but also law in calories, then we have the perfect recipe for you. Here is how you can make a polka dot cheesecake. First of all you will need to preheat your oven to 300 F. After that you will have to take out a pan and line it with baking paper. Take out a medium sized bowl and mix together 1 cup of graham crumbs with ? cup of melted butter, 2 tbsp of sugar and ? cup of cocoa. Then you just put the whole mixture in the pan. Then you will beat 16 oz softened cream cheese and add ? cup of sugar and 2 eggs to it. Stir it on low speed and add 1 tbsp of vanilla and 2/3 cups of sour cream. One half on the cream cheese should be reserved for the filling. Melt 2 oz of dark chocolate and stir into the reserved half of the cream cheese. Pour the plain batter into the pan. Take out a pastry bag and fill it with the initial mixture and place some dots all over your cheesecake. You should bake it for an hour and when it is finish just turn off the oven and leave the cake inside for an additional one hour. Before serving it you should put it in the refrigerator for 24 hours. Try and you will not be disappointed. Ingredients Crust: 1 cup Graham crumbs ¼ cup cocoa 2 tbsp sugar ¼ cup melted butter Filling: 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream

Contributed by Carolin Cruz

mini Chocolate and Mascarpone mousse dessert cakes

Contributed by Carolin Cruz

Irish Car Bomb Cupcakes! Ingredients: For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ teaspoons baking soda ¾ teaspoons salt 2 eggs 2/3 cup sour cream For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, at room temperature 2 teaspoons Irish whiskey For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey's Irish Cream Directions: 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. www.browneyedbaker.com

Contributed by Adrienne DeLuca

Would you ask for seconds?

Contributed by Taylor Jackson

Chocolate Dessert Pizza

Contributed by Keri Potter