Delicious Mouth-watering Desserts
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Delicious Desserts
Cakes, sweets, or glazed fruit are, at the end of a meal a shared pleasure. The dessert has psychical and affective values more or less conscious, partly related to our childhood and in general when we enjoy a dessert we live a unique moment of pleasure. Desserts are certainly an important part of a satisfactory meal.
How to Choose and Prepare a Dessert
Since time immemorial people have enjoyed finishing their meal with a delicious dessert. Romans and later on Galician people used to cover with honey biscuits made of flour, decorated with fresh or dry fruit and then they sprinkled aromas on them.
Thanks to crusaders, who discovered in the East sugar cane, this delicate cane that is mentioned in the Bible, sugar trade started to develop, and it used to be considered a rare and expensive product sold in drug stores.
At the end of the middle Ages, the guild of the pastry cooks, experts in meat, fish and cheese pie-cooking were specialized in pear dough cooking, cream cakes, and French biscuits. The term dessert was not introduced yet. A disposition in 1563 defines three kinds of dishes: hors-d’oeuvre, meat or fish and then dessert. New types of cakes have appeared thanks to Catalina de Medici and her pastry men in Florence: cakes based on choux dough, macaroni and ice cream. People adored these desserts. Brillat-Savarin informed that since the 18th century the spirit of harmony and wellbeing spread to all the social categories.
A banquet always finished with a dessert made of fruit, cakes, jams or cheese. Chocolate was not used in France until the 19th century. Great confectioners of the time created delicious desserts that afterwards became classical.
About Sweets
Later on, more and more types of sweets have been created, and many of them can be prepared at home following instructions in recipes. These recipes are used as they are, or they are improved using personal creativity. Thus sweets texture and taste have become more and more diversified.
Some good confectioners have kept pastry secrets. One of them is Pierre Herme. For this master of desserts, sugar must not play the essential role, but it must be an ingredient just like the others, especially for aroma. Changed through heating and associated with other ingredients sugar offer consistence to tarts, makes ice creams buttery, it makes macaroni soft and waters crunchy. Besides, it can highlight the bitter taste of the chocolate, the acidity of fruit and the aroma of spices. Now it is important to know the ideal amount of sugar necessary, as too much sugar affects the aroma and less sugar makes the products tasteless.
Rules for Correct Baking
In order to prepare a high quality dessert you do not have to be an artist in the area. On the other hand, before deciding to start it is necessary to have imagination in order to harmonize colors and decorative elements. To continue with, you must know very well the preparation technique required for a specific dessert. Ingredients must be chosen carefully and temperature and baking time must be kept carefully.
Anand Upadhye
http://www.articlesbase.com/desserts-articles/delicious-mouthwatering-desserts-603327.html
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Comments
How do u Make a Delicious cake that is SO SO delicious and is mouth watering?
Tomorrow i am going to my Grandma’s and having a family gathering. How do i make an amazing cake that everybody will love that is so good that they keep going for more. At the end of the gathering someone will announce who made the awesome cake. Please help me decide what to make. It could even be a type of delicious dessert.
3 layers of Duncan Hines Devils Food cake….raspberry filling (smuckers fruit only)….REAL whipped cream icing (make sure you use very good vanilla). (no stabilizer, will keep for 5 days in the fridge…)
I’ve been making this cake for my husbands birthday for 31 yrs now..he won’t have anything else.
References :
28 yr pro cake decorator/baker
The complete recipe is referenced below. It is moist, tender, outstandingly rich chocolate flavored and I highly recommend you use only whipped cream to fill it and ice it.
It was my signature dessert at my restaurant for 12 years. All my friends love this cake.
If you have any problems making this just send me a comment at the bottom of the recipe and I’ll get back to you.
References :
http://thisdamecooks.wordpress.com/2009/03/06/hello-world/
I don’t know what you have in your pantry, so I gave you a few choices, I am sure your grandma will be impressed with any of them.
Nutty Flourless Chocolate Cake
Ingredients:
1/2 cup almond, walnut, or hazelnut meal (or whole nuts, blitzed to a powder in food processor with the sugar)
1/2 cup sugar
10 ounces semi- or bittersweet chocolate, I used 71% solids, with good result
1/2 cup unsalted butter
8 large eggs, separated & at room temperature
Preparation:
Preheat oven to 300 degrees. Spray a 9 inch springform pan with cooking spray (or butter it) and line the bottom with parchment paper; spray the paper. (To learn how to line a round pan with parchment, click here) Combine the nuts and sugar.
Place the butter and chocolate in a double boiler over hot water and melt, stirring frequently. Set aside.
In the bowl of a stand mixer with whisk attachment, beat the egg whites on medium high speed to soft peak stage, checking frequently to ensure that you have not overbeaten.
Add the egg yolks to the chocolate/butter mixture and whisk to combine. Gently fold in 1/4 of the egg whites. Fold in the nut/sugar mixture, and then fold in the rest of the egg whites, being gentle but making sure that the whites are fully incorporated. Pour the mixture into the pan.
Bake until the cake is almost completely set; (their recipe said until it jiggles only very slightly, but I would go just a bit longer; mine was still a little batter-y in the center) about 30-35 minutes. Remove from oven to a wire rack. Cool for a few minutes and then removed springform. Invert the cake onto a plate and carefully remove the bottom of the pan and the parchment. Cool completely and eat. Enjoy.
Applesauce Spice Cake
Ingredients:
1/2 cup (1 stick) butter
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups applesauce
1/2 cups raisins
1/2 cup brown sugar, firmly packed
Preparation:
Preheat oven to 350°. Melt the butter in a 9×13 pan in the oven. Sift together the flour, sugar, soda, baking powder, cinnamon, cloves, nutmeg and salt. Stir the flour mixture into the pan. Add the applesauce and raisins. Stir the batter until all ingredients are well combined. Sprinkle the top with brown sugar. Bake for 30 minutes or until toothpick or cake tester inserted in the center comes out clean. SO GOOD! And the scent is heavenly!
Note: The applesauce keeps it incredibly moist and flavorful, and the brown sugar on top gives a crunchy flavor. Have some warm with a mug of apple cider!
Apple Cake with Warm Honey Sauce
Ingredients:
3 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. grated nutmeg
3/4 cup vegetable oil
1/4 cup unsalted butter, melted
1 cup granulated sugar
1 cup dark brown sugar, packed l
3 large eggs
2 tsp. pure vanilla extract
3 large apples, peeled, cored and thinly sliced
1 cup honey
1/2 cup unsalted butter
1/2 cup whipping cream
pinch of salt
Preparation:
Preheat the oven to 350°F (175°C). Butter and flour a 9-by 13-inch (23-by 33-cm) baking pan. Combine the flour, baking soda, cinnamon, salt and nutmeg in a large bowl. Stir well with a whisk. In another large bowl, beat the oil, butter, sugars, eggs and vanilla together with a whisk until light.
Beat in the flour mixture until smooth, then fold in the apples. Pour into the prepared pan and smooth the top. Bake for 45-50 minutes, until a cake tester comes out clean. Remove to a rack to cool in the pan.
To make the honey sauce, combine the honey, butter, cream and salt in a heavy pot. Bring to a boil, stirring occasionally, and boil for 1 minute. Serve warm over the cake. Makes 1 9-by 13-inch (23-by 33-cm) pan
Lemon Drizzle Cake
This is our family’s favorite version of the classic Madeira Cake or pound cake. When I phoned my mother for the recipe she told me to take 3 eggs and weigh them, use the equivalent weights of butter, sugar and flour, use 1 lemon and little more sugar for the drizzle, not too much. The most important ingredient is the butter – I use Irish Kerrygold salted butter. It gives it an added richness because of its higher fat content and the saltiness plays off the tartness of the lemon and sweetness of the sugar.
Ingredients:
Marinade:
7 oz. butter, room temperature
7 oz. sugar
3 large eggs
zest of 1 lemon
a couple of drops of vanilla essence
7 oz. flour
1/2 teaspoon baking powder
juice of one lemon
2 tablespoons sugar
Preparation:
Line a 1lb loaf pan with buttered parchment paper.
Preheat the oven to 350°.
Beat the butter and the sugar together until light and fluffy. Add the eggs one by one, beating between each addition. Beat in the lemon zest and vanilla. Sift in the flour and the baking powder and mix until just combined. Put the batter in the lined loaf pan and bake in the center of the oven for 50 minutes to 1 hour. The cake will be golden brown and firm to the touch and a skewer will come out clean.
Remove the cake to a cooling tray and turn out of the pan. Poke the top of the cake all over with skewer to allow the lemon juice and sugar mixture to penetrate the cake. Mix the lemon juice and sugar together and spoon about a third of this mixture over the hot cake. Turn cake over and poke the bottom of the cake with the skewer and spoon another third of the lemon juice and sugar over the bottom. Turn it right side up again and spoon the remaining mixture over the top. Allow to cool and then serve.
Note: This cake will keep very well in and airtight tin and in fact is better the second day.
References :
http://www.everyone-is-a-chef.com
Caramel Mud cake:
Ingredients (serves
Melted butter, to grease
200g butter, cubed
100g white chocolate, chopped (you can leave it out if you don’t have any, but it adds a nice richness)
200g (1 cup, firmly packed) dark brown sugar
200ml condensed milk
125ml (1/2 cup) hot water
1 tbs treacle
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust
Method
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
Place butter, chocolate, sugar, water, treacle, condensed milk and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.
I sometimes ice with a white chocolate frosting, but that makes it super rich.
I like it best just warm out of the oven, with a scoop of vanilla icecream alongside it.
You can also make it into a spice cake: leave out chocolate, and add 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp ground cardamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves (1/4 tsp ground fennel optional), stir into flour before mixing with other ingredients.
References :
Elvis Fluffernutter Cake
2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 eggs
2 mashed bananas, about 1 cup
2/3 cup mini chocolate chips
Chopped up peanut butter cups for sprinkling on top
1. Preheat the oven to 350F.
Grease the bottom of two 9-inch round cake pans.
Fit the bottoms with rounds of parchment paper.
Grease and flour the whole pan.
2. In a small bowl whisk together the flour, baking powder and salt and set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy.
Add eggs one at a time, beating thoroughly after each addition.
Add flour mixture alternately with milk, beating just to combine.
Stir in vanilla and mashed bananas.
4. Pour batter evenly between the two cake pans.
Sprinkle the mini chips over the top of the batter.
Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.
5. Let pans cool for 10 minutes on a rack.
Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling.
If the cake cracks at all, don’t fret as there will be plenty of gooey frosting to fill in the gaps.
Frosting
2 sticks (1 cup) butter, room temperature
1 cup of smooth peanut butter
4 cups of powdered sugar
2 Tbsp milk
1 cup marshmallow fluff
With an electric mixer cream together the butter and peanut butter until it’s smooth.
Add the powdered sugar a cup at a time.
Add as much of the milk as you need to achieve the consistency you want.
Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.
Frost the top of the first layer with the marshmallow frosting.
Top with the second layer.
Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.
References :
Banana Split Cheesecake
No-bake cheesecake
2-1/2 cups graham cracker crumbs
3/4 cup butter or margarine, melted
4 cups confectioners’ sugar
2 pkg. (8 oz.) cream cheese, softened
1 cup crushed pineapple, drained
3 bananas, quartered
1 container (12 oz.) frozen whipped topping, thawed
8 maraschino cherries, halved
1/2 cup chocolate syrup
1/2 cup chopped nuts
1. Place about 15 sheets of graham crackers into a blender on medium speed to make crumbs.
2. Combine crumbs with melted butter in a bowl and toss with a fork until moistened (add about 1 tsp. of warm water if necessary).
3. Press crumb mixture into bottom of a 9 X 12 inch baking dish.
4. Blend cream cheese and powdered sugar together until smooth.
5. Carefully spread cream cheese mixture evenly over crumb crust.
6. Spoon crushed pineapple evenly over cream cheese mixture.
7. Distribute quartered bananas on top of pineapple.
8. Spread whipped topping on top of all.
9. Decorate with cherry halves.
10. Drizzle with chocolate syrup and sprinkle with nuts.
11. Refrigerate for at least 4 hours before serving.
Note: Fresh peach slices or frozen strawberries can be use with or substituted for pineapples, if desired.
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make some short pastry and line a spring form with it. make some holes with a fork in the ground.
now mix
-juice of 1/2 lemon and 1/2 orange
-500g cream cheese
-100g sugar
-3eggs
-some brown rum
-50g flour
now stir in 350g of warm cream
put the mixture in the form and leave a little less than a centimeter space to the edge of the pastry
bake at around 180/200 degree till it comes about 2cm over the edge take it out of the oven, wait till it falls together, put it then back in the heat and bake till it comes a bit over the edge again. now u can take it out and let it cool down.
and now enjoy the German cheesecake
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Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375ºF. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325ºF. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is just firm. Allow to cool slowly in an off oven with door cracked.
References :
Banana Nut Cake
Cake:
Butter, for greasing pans
3 cups all-purpose flour, plus more for dusting pans
2 cups sugar
1-teaspoon baking soda
1-teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 ½ teaspoon vanilla extract
Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 pound confectioners’ sugar, sifted
1-teaspoon vanilla extract
1/2 cup chopped pecans
Butter and flour three 9-inch round cake pans; set aside. Preheat oven to 350 degrees F.
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt.
Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the bananas, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted comes out clean.
Cool the cake layers in the pans for 10 minutes and then turn out onto a rack to cool completely. While the cakes cool, make the frosting.
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla.
Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat.
Stir in the bananas, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted comes out clean. Cool the cake layers in the pans for 10 minutes and then turn out onto a rack to cool completely. While the cakes cool, make the frosting.
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
References :
red velvet cake with cream cheese frosting is the BEST.
References :
I love poke cakes they are moist, beautiful and easy, but for the most delicious and rich cake try this Chocolate Toffee Caramel Cake ~ 1 box milk chocolate cake mix , 1 can sweetened condensed milk ,1,14 ounce jar caramel ice cream topping 1 tub cool whip 2or 3 crushed Heath bars~ ~Make cake according to directions in 9X13 pan While still very warm,pierce very carefully all over with big fork or back of wooden spoon (careful,cakes tend to tear while warm) mix condensed milk & caramel topping pour over cake let cool then put in refrigerator & cool completely Take out spread with cool whip and sprinkle with crushed Heath bars ~ For those that don’t like chocolate .~Orange Cake ~ 1 box Duncan hines yellow cake mix 3/4 cup oil ,4 eggs, 1 can mandarin oranges with juice(I cut the oranges in half) beat oil eggs and cake mix fold in oranges with juice pour into 3 well sprayed cake pans bake 325 degrees 10 to 20 minutes check for doness,cool and turn out to cool completely ~Frosting 1 container cool whip 2 small packages instant vanilla pudding 1 ,15 ounce can pineapple with juice ~ mix pineapple and pudding fold in cool whip spread between cooled layers and on top of cake can also be made in 9×13 pan but the triple layers make it so impressive and festive! hope you enjoy these special occasion cakes
References :
OOOHHHH, I have an idea, make cake balls!!!!!!!!!!!!!! They are different and amazing. I made them for my cousins wedding, they used them for the grooms cake,(instead of having an actual cake) Their super easy, and they will wow everyone!!!!!
Red Velvet Cake Balls
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
*****Also, make sure to cool the balls a long time, that is the key, if not cooled right chocolate will not cover it right!! If you have any qustions or need any help, let me know at: Jenuine741@yahoo.com,
best of luck!
References :
Love to bake
homemade carrot cake
makes a 8 inch – 3 layer cake
2 c sugar
2 tsp baking soda
2 c flour
2 tsp ground cinnamon
pinch salt
11/2 c oil
10 oz crushed pineapple (undrained)
3 c grated carrots
1/2 c raisins
1/2 c walnuts or pecans
1/2 c coconut flakes
mix dry ingredients together, add oil to flour mixture mix by hand.
add 4 eggs and beat w/mixer, add crushed pineapple and mix well
add carrots, raisins, coconut and nuts mix well.
divide equally into 3 – 8 inch buttered cake pans lined with parchment or wax paper. bake at 350 degrees until firm (pierce with toothpick, if comes out clean it is done). cool completely before icing.
icing:
1 1/2 8 oz soft cream cheese
1 stick soft butter
1 lb powdered sugar
1 tsp vanilla
beat all ingredients together w/mixer.
put thick layer of icing between each layer of cake making sure it slightly overlaps the edge (so it looks like it is squeezing out) a little and on top. (if you want a lot of icing you can put icing on the sides but i only put it between the layers and on top)
References :
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