Delicious DESSERTS
Delicious DESSERTS
Delicious DESSERTS
About the Author If contributing guest posts is part of your content distribution and promotion strategy, you're probably familiar with the following scenario: You write a great article for a guest publication, and at the end, you’re compensated with a teeny, tiny paragraph about yourself.
If contributing guest posts is part of your content distribution and promotion strategy, you're probably familiar with the following scenario: You write a great article for a guest publication, and at the end, you’re compensated with a teeny, tiny paragraph about yourself.
Unless you wrote the article for purely altruistic reasons, this paragraph, though short, is quite critical. Not only does it connect you to the article on a level beyond your byline, but also, it provides space for links back to your website or social profiles. And who wouldn't want even that little bit of glory? But what are you supposed to write in that brief paragraph, anyway? How do you make your author bio compelling, powerful, and effective -- without a whole lot of space?
Unless you wrote the article for purely altruistic reasons, this paragraph, though short, is quite critical. Not only does it connect you to the article on a level beyond your byline, but also, it provides space for links back to your website or social profiles. And who wouldn't want even that little bit of glory? But what are you supposed to write in that brief paragraph, anyway? How do you make your author bio compelling, powerful, and effective -- without a whole lot of space?
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Contents 03 INSERT THE TITLE SECTION It's always good when you're entertaining to be prepared the day before so that you have more.
08 INSERT THE TITLE SECTION It's always good when you're entertaining to be prepared the day before so that you have more.
12 INSERT THE TITLE SECTION It's always good when you're entertaining to be prepared the day before so that you have more.
15 INSERT THE TITLE SECTION It's always good when you're entertaining to be prepared the day before so that you have more.
Desserts 30 MINUTE PREP
Desserts 30 MINUTE PREP
Desserts 30 MINUTE PREP
German Chocolate Cake "A spectacular German Chocolate cake made from scratch, using cake flour." SERVING : 12
PREP TIME : 30 MINUTES
COOK : 30 MINUTES
INGREDIENTS 1/2 cup water 4 (1 ounce) squares German sweet chocolate 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 4 egg whites 1 cup white sugar 1 cup evaporated milk 1/2 cup butter 3 egg yolks, beaten 1 1/3 cups flaked coconut 1 cup chopped pecans 1 teaspoon vanilla extract 1/2 teaspoon shortening 1 (1 ounce) square semisweet chocolate
DIRECTIONS
01.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
02.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
03.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
04.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
05.
make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
PRO TIPS Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Coconut Flour Chocolate Brownies These brownies are not only dark, rich, and delicious, but they are also glutenfree, dairy-free and healthier for you, using coconut flour and coconut oil. SERVING : 12
PREP TIME : 10 MINUTES
COOK TIME : 40 MINUTES
INGREDIENTS
DIRECTIONS
1/2 cup cocoa powder 1/3 cup virgin coconut oil 6 eggs1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup coconut flour, sifted 1 tablespoon semisweet chocolate chips, or more to taste
01. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
02. Stir cocoa powder and coconut oil
together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
03. Beat eggs, sugar, salt, and vanilla
extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps.
Coconut Macaroon Brownies hese decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. SERVING : 12
PREP TIME : 10 MINUTES
COOK TIME : 40 MINUTES
INGREDIENTS 1 cup butter, softened 2 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 teaspoon cream of tartar
DIRECTIONS
01.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
02.
Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Ice Cream Sandwich
Natalie's Ice Cream Pie
'The Best Dessert I've Ever Eaten' this summer
This has the classic three layers of the s'more: the graham crackers, chocolate, and toasted marshmallows."
SERVING : 12 PREP TIME : 30
SERVING : 12
COOKING TIME : 1HOUR
PREP TIME : 30
INGREDIENTS 24 vanilla ice cream sandwiches, unwrapped 2 (8 ounce) containers whipped topping (such as Cool WhipÂŽ), thawed 1 (12 ounce) jar hot fudge ice cream topping, warmed 1 (12 ounce) jar caramel ice cream topping 1/4 cup chopped pecans, or to taste
INGREDIENTS 1 1/2 cups finely crushed graham cracker crumbs 1/4 cup white sugar6 tablespoons butter, melted 1 (28 ounce) package chocolate ice cream, slightly softened 2 cups miniature marshmallows, or enough to cover the top
DIRECTIONS O1.
Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
COOKING TIME : 1HOUR
DIRECTIONS O1.
Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
O2.
Refrigerate crust until thoroughly chilled, at least 30 minutes.
O3.
Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
Vanilla Bean Pastry Cream The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes
SERVING : 12
PREP TIME : 10
INGREDIENTS 1 large whole egg 2 large egg yolk 1/2 cup white sugar 1/4 cup cornstarch 1 teaspoon kosher salt 2 cups whole milk 1 vanilla bean 4 tablespoons cold butter, cubed
COOK TIME : 20
DIRECTIONS
01.
Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
02.
Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk.
Microwave Lemon Curd This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time. SERVING : 12
PREP TIME : 10MINUTES
COOK TIME : 20
INGREDIENTS
DIRECTIONS
1 cup white sugar 3 eggs 1 cup fresh lemon juice 3 lemons, zested 1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
01.
Double Layer Pumpkin Cheesecake A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream SERVING : 12 PREP TIME : 10 MINUTES COOKING TIME : 20 MINUTES
INGREDIENTS 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed
PRO TIPS Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
DIRECTIONS
01.
Preheat oven to 325 degrees F (165 degrees C).
02.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
03.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Chocolate Pudding Popsicles Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until all ingredients are melted and combined, about 5 minutes. Place avocado and banana in blender; blend until smooth. Add chocolate mixture into the puree; blend until the mixture is the consistency of pudding, about 5 minutes. Pour the pudding into ice pop molds, and place into freezer until firm, about 3 hours.
Avocado Lime Popsicles Dissolve agave nectar in warm water; pour into blender pitcher. Add avocados, lime juice, and salt to blender; blend until smooth. Pour avocado mixture into ice pop molds to about 1/3 inch from the top. Freeze until completely solid, about 6 hours.
Fresh Fruit and Yogurt Ice Pops Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
Award Winning Soft Chocolate Chip Cookies Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe
SERVING : 12
PREP TIME : 10 MINUTES
COOKING TIME : 20 MINUTES
INGREDIENTS 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)
DIRECTIONS
01.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
02.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
03.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrtional Information
German Chocolate Cake Per Serving: 735 calories; 40.6 g fat; 88.3 g carbohydrates; 9.1 g protein; 187 mg cholesterol; 458 mg sodium
Vanilla Bean Pastry Cream Per Serving: 120 calories; 6.3 g fat; 13.9 g carbohydrates; 2.3 g protein; 64 mg cholesterol; 211 mg sodium.
Coconut Macaroon Brownies
Microwave Lemon Curd
Per Serving: 479 calories; 29.1 g fat; 51.6 g carbohydrates; 7 g protein; 76 mg cholesterol; 125 mg sodium.
Per Serving: 117 calories; 6.7 g fat; 14.1 g carbohydrates; 1.3 g protein; 50 mg cholesterol; 14 mg sodium.
Ice Cream Sandwich Per Serving: 576 calories; 24.8 g fat; 85.4 g carbohydrates; 6.5 g protein; 40 mg cholesterol; 260 mg sodium.
Natalie's Ice Cream Pie Per Serving: 426 calories; 21.1 g fat; 56.6 g carbohydrates; 4.9 g protein; 57 mg cholesterol; 248 mg sodium.
Double Layer Pumpkin Cheesecake Per Serving: 426 calories; 29 g fat; 35.5 g carbohydrates; 7.2 g protein; 108 mg cholesterol; 354 mg sodium.
Award Winning Soft Chocolate Chip Cookies Per Serving: 177 calories; 10.5 g fat; 20.7 g carbohydrates; 2.1 g protein; 24 mg cholesterol; 116 mg sodium.
FINAL WORDS
Initially, I just enjoyed cooking. After A-levels, I begged my way into a restaurant kitchen, but still trooped off to read neuroscience (I like to think a good knowledge of anatomy and dissection has helped me out in the kitchen). At university, I began cooking for local events companies and had to be bribed to complete the degree by my concerned parents who thought it would be better to have a "qualification" to fall back on if the food phase fell through. And the bribe? A helping hand with the deposit for Leith's school of food and wine. For the rest, and it felt like a fortune, I took out a career development loan, paying it back through catering and restaurant jobs. Going to Leith's was one of the better decisions I've made, especially for the in-depth knowledge of how and why a recipe works. Sign up for Bookmarks: discover new books in our weekly email Read more After working as food editor on magazines, I managed to get an agent and wrote my first cookbook in 2010. I've written two more since and, though I love the work, the unglamorous truth is the hours are appalling. I'm constantly surprised at how little time there is. Food shopping, prepping, writing and testing on into the small hours are an all-too-familiar occurrence. It's not something that particularly bothers me.
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