Ingredients:
-1 liter water
-100 g sugar
-1 bouquet mint
-3 peaches, peeled, seeded and halved
-3 peaches, peeled, seeded and chopped
-1 tbsp cane sugar
-5 cl water
-Seeds from 1 vanilla pod
-200 g fromage blanc
-60 g powdered sugar
-10 cl heavy cream, whipped
-2 meringues, chopped
-Pistachio nuts, chopped
Directions:
*Make a syrup with the sugar, water and mint by heating to dissolve the sugar. Add the peach halves and poach for 10 minutes. Set aside and allow to cool.
*Cook the chopped peaches with the sugar and water for about 2 minutes, then blend to make a coulis. Set aside and allow to cool.
*Mix the vanilla seeds with the fromage blanc and sugar. Fold the whipped cream into the mixture.
*In four dessert glasses, layer the peach halves, the fromage blanc, some pieces of meringue and then the coulis. Do this twice, topping with more fromage blanc and sprinkle with pistachio nuts.
-1 liter water
-100 g sugar
-1 bouquet mint
-3 peaches, peeled, seeded and halved
-3 peaches, peeled, seeded and chopped
-1 tbsp cane sugar
-5 cl water
-Seeds from 1 vanilla pod
-200 g fromage blanc
-60 g powdered sugar
-10 cl heavy cream, whipped
-2 meringues, chopped
-Pistachio nuts, chopped
Directions:
*Make a syrup with the sugar, water and mint by heating to dissolve the sugar. Add the peach halves and poach for 10 minutes. Set aside and allow to cool.
*Cook the chopped peaches with the sugar and water for about 2 minutes, then blend to make a coulis. Set aside and allow to cool.
*Mix the vanilla seeds with the fromage blanc and sugar. Fold the whipped cream into the mixture.
*In four dessert glasses, layer the peach halves, the fromage blanc, some pieces of meringue and then the coulis. Do this twice, topping with more fromage blanc and sprinkle with pistachio nuts.
Ingredients:
*For the crust:
-1 1/2 Cup graham cracker crumbs
-1/4 Cup sugar
-1/8 Teaspoon salt
-6 Tablespoon butter, melted
*For the cheesecake:
-12 Ounce ⅓ less fat cream cheese, softened
-4 Ounce marshmallow fluff
-1/2 Cup confectioner’s sugar
-1 Teaspoon vanilla extract
-8 Ounce whipped topping
-1/2 Cup chocolate chips
-3-4 Tablespoon marshmallow bits
-1 (1.55) Ounce Hershey’s(or whatever you prefer) candy bar, broken into pieces
-1 Sheet graham crackers, broken into pieces
Directions:
*Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
*In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Stir in melted butter until graham cracker mixture is coated. Press into the bottom and sides of prepared pie plate.
*Bake for 8 minutes or until just starting to turn golden brown. Remove from oven and cool completely.
*While crust is cooling, beat together cream cheese and marshmallow fluff until thoroughly combined. Add in confectioner’s sugar and vanilla extract and beat until smooth. Gently fold in whipped topping. Stir in chocolate chips.
*Pour cream cheese mixture into cooled pie crust. Refrigerate for 4 hours or overnight.
*Right before serving, top with marshmallow bits, Hershey’s pieces, and graham cracker pieces. Slice and serve.
*For the crust:
-1 1/2 Cup graham cracker crumbs
-1/4 Cup sugar
-1/8 Teaspoon salt
-6 Tablespoon butter, melted
*For the cheesecake:
-12 Ounce ⅓ less fat cream cheese, softened
-4 Ounce marshmallow fluff
-1/2 Cup confectioner’s sugar
-1 Teaspoon vanilla extract
-8 Ounce whipped topping
-1/2 Cup chocolate chips
-3-4 Tablespoon marshmallow bits
-1 (1.55) Ounce Hershey’s(or whatever you prefer) candy bar, broken into pieces
-1 Sheet graham crackers, broken into pieces
Directions:
*Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
*In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Stir in melted butter until graham cracker mixture is coated. Press into the bottom and sides of prepared pie plate.
*Bake for 8 minutes or until just starting to turn golden brown. Remove from oven and cool completely.
*While crust is cooling, beat together cream cheese and marshmallow fluff until thoroughly combined. Add in confectioner’s sugar and vanilla extract and beat until smooth. Gently fold in whipped topping. Stir in chocolate chips.
*Pour cream cheese mixture into cooled pie crust. Refrigerate for 4 hours or overnight.
*Right before serving, top with marshmallow bits, Hershey’s pieces, and graham cracker pieces. Slice and serve.
Ingredients:
-2 cups whole milk
-1/4 teaspoon salt
-1/2 cup sugar
-1/4 cup cornstarch
-2 large eggs
-2 tablespoons unsalted butter
-1 teaspoon vanilla extract
-1 loaf pound cake, cut into 16 slices
-1/2 cup strawberry jam
-2 cups thinly sliced strawberries
-2 tablespoons triple sec (or orange juice)
Directions:
* In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.
* Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
* When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
Yield:6 servings
-2 cups whole milk
-1/4 teaspoon salt
-1/2 cup sugar
-1/4 cup cornstarch
-2 large eggs
-2 tablespoons unsalted butter
-1 teaspoon vanilla extract
-1 loaf pound cake, cut into 16 slices
-1/2 cup strawberry jam
-2 cups thinly sliced strawberries
-2 tablespoons triple sec (or orange juice)
Directions:
* In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.
* Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
* When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
Yield:6 servings
Ingredients:
-300g good-quality dark chocolate, roughly chopped
-3 eggs
-1/4 cup (55g) caster sugar
-1 tbs good-quality cocoa powder, sifted
-300ml thickened cream, plus extra whipped cream to serve
-Grated chocolate, to serve
Directions:
* Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
* Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
*In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
Yield:6 servings
-300g good-quality dark chocolate, roughly chopped
-3 eggs
-1/4 cup (55g) caster sugar
-1 tbs good-quality cocoa powder, sifted
-300ml thickened cream, plus extra whipped cream to serve
-Grated chocolate, to serve
Directions:
* Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
* Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
*In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
Yield:6 servings
Ingredients:
-12 ounces semisweet chocolate, chopped into small pieces;
-3/4 cup creamy peanut butter;
-2 ripe bananas;
-1 cup heavy cream, whipped to stiff peaks (about 2 cups);
-1/2 cup roasted salted peanuts, chopped;
-Nonstick cooking spray and waxed paper, for loaf pan;
Directions:
*Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.
*Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.
*Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
*To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.
-12 ounces semisweet chocolate, chopped into small pieces;
-3/4 cup creamy peanut butter;
-2 ripe bananas;
-1 cup heavy cream, whipped to stiff peaks (about 2 cups);
-1/2 cup roasted salted peanuts, chopped;
-Nonstick cooking spray and waxed paper, for loaf pan;
Directions:
*Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.
*Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.
*Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
*To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.
Ingredients:
*For the base
-12 crushed digestive biscuits
-60gr(2oz) melted unsalted butter
*For the caramel
-100gr(3 and a half oz) caster sugar
-2 level tbsp liquid glucose
-300ml carton whipping cream
-Large pinch of salt flakes
*For the chocolate layer
-2 medium egg whites
-125g (4oz) caster sugar
-300ml carton whipping cream
-few drops of vanilla extract
-300g (10oz) melted dark chocolate
-pinch of salt flakes to decorate
*You will also need
- 20cm(8in) loose-bottomed cake tin,base-lined with baking parchment
-small disposable piping bag
Directions:
1.Base:Mix the crushed biscuits with the melted butter.Tip the mixture into the base of the lined cake tin and press it down well.Chill the biscuit mixture while making the caramel.
2.Caramel:Pour 4tbsp water into a pan and add sugar and liquid glucose.Place the pan over a low heat and stir until the sugar dissolves.Wash down any crystals from around the sides of the pan,using a damp pastry brush.Increase the heat and boil the syrup until it turns golden.While the syrup is boiling bring the cream to the boil in a separate pan or in a jug in a microwave oven.Remove the syrup pan from the heat and carefully pour in the hot cream,taking care in case the mixture splatters.Stir well,then return the pan to the heat and simmer for 2-3mins.Remove the pan from the heat and leave mixture to cool and thicken.
3.Stir the salt into the caramel.Pour most of the caramel over the biscuit base and spread it out almost to the edges.Reserve the remaining caramel for the topping.Chill while making the chocolate layer.
4.Chocolate layer:Place the egg whites and sugar in a bowl over a pan of hot water.Stir until the sugar has completely dissolved and the liquid feels smooth to your fingers.Remove the bowl from the above the hot water and then whisk the mixture to form a thick meringue.
5.Whisk the cream and vanilla extract until it just forms soft peaks.Fold the melted chocolate into the meringue mixture and then fold in the cream.Pour the mixture over the caramel and smooth the top.Chill the torte until set.
6.Spoon the reserved caramel into the piping bag and cut off the end of the bag to give a small hole.Pipe squiggles of caramel over the top of the torte.To serve,remove torte from the tin,peel away the baking parchment from the sides and remove it from the base.Sprinkle some flakes of salt over the top.
Yield:8 to 12 servings
*For the base
-12 crushed digestive biscuits
-60gr(2oz) melted unsalted butter
*For the caramel
-100gr(3 and a half oz) caster sugar
-2 level tbsp liquid glucose
-300ml carton whipping cream
-Large pinch of salt flakes
*For the chocolate layer
-2 medium egg whites
-125g (4oz) caster sugar
-300ml carton whipping cream
-few drops of vanilla extract
-300g (10oz) melted dark chocolate
-pinch of salt flakes to decorate
*You will also need
- 20cm(8in) loose-bottomed cake tin,base-lined with baking parchment
-small disposable piping bag
Directions:
1.Base:Mix the crushed biscuits with the melted butter.Tip the mixture into the base of the lined cake tin and press it down well.Chill the biscuit mixture while making the caramel.
2.Caramel:Pour 4tbsp water into a pan and add sugar and liquid glucose.Place the pan over a low heat and stir until the sugar dissolves.Wash down any crystals from around the sides of the pan,using a damp pastry brush.Increase the heat and boil the syrup until it turns golden.While the syrup is boiling bring the cream to the boil in a separate pan or in a jug in a microwave oven.Remove the syrup pan from the heat and carefully pour in the hot cream,taking care in case the mixture splatters.Stir well,then return the pan to the heat and simmer for 2-3mins.Remove the pan from the heat and leave mixture to cool and thicken.
3.Stir the salt into the caramel.Pour most of the caramel over the biscuit base and spread it out almost to the edges.Reserve the remaining caramel for the topping.Chill while making the chocolate layer.
4.Chocolate layer:Place the egg whites and sugar in a bowl over a pan of hot water.Stir until the sugar has completely dissolved and the liquid feels smooth to your fingers.Remove the bowl from the above the hot water and then whisk the mixture to form a thick meringue.
5.Whisk the cream and vanilla extract until it just forms soft peaks.Fold the melted chocolate into the meringue mixture and then fold in the cream.Pour the mixture over the caramel and smooth the top.Chill the torte until set.
6.Spoon the reserved caramel into the piping bag and cut off the end of the bag to give a small hole.Pipe squiggles of caramel over the top of the torte.To serve,remove torte from the tin,peel away the baking parchment from the sides and remove it from the base.Sprinkle some flakes of salt over the top.
Yield:8 to 12 servings
Ingredients:
-12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
-3 tablespoons melted butter
-1 1/2 pounds cream cheese,at room temperature
-3/4 cup of sugar
-1/3 cup sour cream
-4 eggs
-2 tablespoons all purpose flour
-1 teaspoon vanilla
-1/2 spoon peppermint extract
-1/2 teaspoon salt
-1/3 cup coarsely crushed peppermint candy
Directions:
1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
2.Meanwhile,in a bowl,with a mixer on medium speed,beat cream cheese and sugar until well blended.Beat in sour cream.Add eggs at a time,beating to blend after each addition.Bear in flour,vanilla,peppermint extract,and salt until smooth.Pour cream cheese into pan over baked crust.
3. Bake until edges are just golden and center jiggles slightly when pan is gently shake,about 1 hour.Run a knife around edge of pan rim.Place pan on a wire rack and cool cheesecake completely in pan.Cover and chill untill cold,at least 4 hours or up to 2 days.Run a knife around rim again,then release rim.If any liquid has pooled on surface of cheesecake,blot dry with a paper towel.
4.Decorate top of cake with crushed peppermint candy,pressing it in gently with your hands.
Yield:12 to 16 servings
-12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
-3 tablespoons melted butter
-1 1/2 pounds cream cheese,at room temperature
-3/4 cup of sugar
-1/3 cup sour cream
-4 eggs
-2 tablespoons all purpose flour
-1 teaspoon vanilla
-1/2 spoon peppermint extract
-1/2 teaspoon salt
-1/3 cup coarsely crushed peppermint candy
Directions:
1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
2.Meanwhile,in a bowl,with a mixer on medium speed,beat cream cheese and sugar until well blended.Beat in sour cream.Add eggs at a time,beating to blend after each addition.Bear in flour,vanilla,peppermint extract,and salt until smooth.Pour cream cheese into pan over baked crust.
3. Bake until edges are just golden and center jiggles slightly when pan is gently shake,about 1 hour.Run a knife around edge of pan rim.Place pan on a wire rack and cool cheesecake completely in pan.Cover and chill untill cold,at least 4 hours or up to 2 days.Run a knife around rim again,then release rim.If any liquid has pooled on surface of cheesecake,blot dry with a paper towel.
4.Decorate top of cake with crushed peppermint candy,pressing it in gently with your hands.
Yield:12 to 16 servings
Ingredients:
-19 ice cream sandwiches;
-1 carton(12 ounces) frozen whipped topping,thawed
-1 jar hot,fudge ice cream topping;
-1 cup salted peanuts;
Directions:
1.Cut one ice cream sandwich in half.Place one hole and one half sandwich along a short side of an ungreased 13in.x9in. pan.Arrange eight sandwiches in opposite direction in the pan.Spread with half of the whipped topping by teaspoonfuls onto whipped topping.Sprinkle with 1/2 cup peanuts.Repeat layers with remaining ice cream sandwiches,whipped topping and peanuts(pan will be full).
2.Cover and freeze for up to 2 months.Remove from the freezer 20 minutes before serving.Cut into squares.
Yield: 15 servings
-19 ice cream sandwiches;
-1 carton(12 ounces) frozen whipped topping,thawed
-1 jar hot,fudge ice cream topping;
-1 cup salted peanuts;
Directions:
1.Cut one ice cream sandwich in half.Place one hole and one half sandwich along a short side of an ungreased 13in.x9in. pan.Arrange eight sandwiches in opposite direction in the pan.Spread with half of the whipped topping by teaspoonfuls onto whipped topping.Sprinkle with 1/2 cup peanuts.Repeat layers with remaining ice cream sandwiches,whipped topping and peanuts(pan will be full).
2.Cover and freeze for up to 2 months.Remove from the freezer 20 minutes before serving.Cut into squares.
Yield: 15 servings