Desserts

Libby,Kylie,

Voting

1st. Macaroons 7 votes

2nd. Chocolate lava cake 6 votes

3rd. Cupcakes. 4 votes

4rth cream puffs. 3 votes

5th donuts. 3 votes

6th fruit tarts. 2 votes

7th whoopie pie 1 vote

8th chocolate cream pie 1 vote

9th pop tarts 0 votes

How to make a French Macaroon?

Ingredients:
1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings


Special Equiptment:
Oven with convection setting
4 baking sheets
3 silicone baking mats
Fine-mesh sieve
Pastry bag with 1/4-inch round tip


Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

Add the food coloring and extract . Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling

Chocolate Lava Cake How To:

Ingredients:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur


Directions:
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.


Lets Make Some Vanilla Cupcakes!

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk


Directions
Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.


Cream Puff Recipe

Ingredients
For the pate a choux pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash

For the filling:
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla


Directions:

To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.


Donuts

Ingredients:

Nonstick spray
1 tablespoon ground flax meal
1/2 cup almond milk
1/4 cup grapeseed oil
1/3 cup agave syrup
1 teaspoon pure vanilla extract
1 cup cake flour
1/4 cup unsweeteend cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/3 cup vegan mini chocolate chips


Chocolate Glaze:
1/2 cup vegan mini chocolate chips
1 tablespoon grapeseed oil
Sprinkles, for decorating


Directions:
Watch how to make this recipe.
For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.

Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.

In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.

Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.

For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.

Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.


Fruit Tart recipe

How to make a whoopie pie?

Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.


Chocolate Cream Pie

Total Time:5 hr 40 minPrep:25 minInactive:30 minCook:4 hr 45 min

Yield:1 (9-inch) pieLevel:Intermediate

Total Time:5 hr 40 minPrep:25 minInactive:30 minCook:4 hr 45 min

Yield:1 (9-inch) pieLevel:Intermediate


Ingredients

  • 1 cup plus 2 tablespoons sugar

  • 3/4 cup heavy cream, plus 1 3/4 cups

  • 3/4 cup buttermilk

  • 3 1/2 tablespoons cornstarch

  • Pinch salt

  • 4 egg yolks

  • 4 ounces good-quality semisweet chocolate, finely chopped

  • 1 tablespoon butter

  • 3/4 teaspoon vanilla extract

  • 3 tablespoons confectioners' sugar

  • Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)

  • 1/4 cup granulated sugar

  • 1 stick unsalted butter, melted

  • Add Checked Items To Grocery List


Directions

1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Graham crackers to yield 2 cups crumbs



Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

How to make a Chocolate Chip Browie Cheesecake

Ingredients


  • 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 cup mini chocolate chips




Instructions

Preheat oven to 325°. Lightly grease a 9-inch round springform pan.

Stir together brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer batter to prepared pan and spread evenly.

Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.

Cool completely in pan.

Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla.

Using an electric mixer with a whisk attachment, beat cream at medium-high speed until soft peaks form.

Fold whipped cream into cream cheese mixture. Gently stir in chocolate chips.

Transfer filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.