Delicious Dessert Recipe - Salted Caramel Turtle Sundae

Ingredients

• Vanilla bean ice cream
• Toppings:
• Salted Caramel Sauce (click for recipe)
• Hot fudge sauce
• Unsalted pecan pieces
• Maraschino cherries

Want some? Check out this yummy dessert recipe from the source!
 Source: http://www.ateaspoonofhappiness.com/salted-caramel-turtle-sundaes/

Sweetheart Cherry Pies

Ingredients:

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted

Methods:

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
3. Sprinkle and stir the sugar with the chopped cherries in a bowl.
4. Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
5. Brush the top with melted butter.
6. Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
7. Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Preparation time: 10 minutes
Cooking time: 15 minutes

Pictures:

source: http://www.cakestudent.com/sweetheart-cherry-pies/

Reeses Peanut Butter Cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter

• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

  
 Methods:

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

Chocolate Marble Cheesecake Pie

Ingredients:

• 1½ cups chocolate wafer crumbs
• 1/3 cup butter, melted
• ¾ cup whipping cream (35%)
• 1 oz (30 g) bittersweet chocolate, finely chopped
• Filling:
• 4 oz (115 g) bittersweet chocolate, finely chopped
• ¾ cup whipping cream (35%)
• 1½ pkg (each 250 g) cream cheese, softened
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla 

Methods:

1. Stir chocolate wafer crumbs with butter until moistened; press onto bottom and up side of
2. 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
3. Filling:
4. Place chocolate in heatproof bowl. In small saucepan, bring half of the cream just to boil; pour over chocolate, whisking until melted and smooth. Let cool slightly.
5. In separate bowl, beat together cream cheese, remaining cream, sweetened condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. Using tip of knife, roughly swirl mixtures together. Tap on counter to smooth top. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
6. Whip cream; pipe into rosettes or spoon along edge of pie. Sprinkle chopped chocolate over whipped cream.

Double-strawberry sauce with ice-cream

Ingredients:

• 250g strawberries, hulled, plus 125g extra, hulled, quartered
• 1/2 cup (110g) caster sugar
• 1 cup (120g) dried strawberries
• Vanilla ice cream, to serve

 Methods:

1. Place the fresh strawberries, sugar and 1 cup (250ml) water in a large saucepan over medium-low heat. Stir with a wooden spoon for 3 minutes or until sugar has dissolved. Increase heat to high, bring to the boil, then reduce heat to medium-low and simmer, without stirring, for 10 minutes or until the strawberries are soft.
2. Step 2
   Using a stick blender, blend the mixture until smooth. Add the dried strawberries and cook, stirring, over low heat for 5 minutes or until softened slightly. Remove from heat, set aside in the pan for 10 minutes to cool, then stir in the extra strawberries. Serve warm or cold as a topping for vanilla ice cream.

 

Mango pudding

 

 Ingredients:

• 2 x 425g cans mangoes in syrup, drained reserving syrup
• 5 tsp gelatine powder
• 100g (1/2 cup) caster sugar
• 500ml (2 cups) mango nectar
• 375ml can evaporated milk
• Double cream, to serve
• Thinly sliced fresh mango (optional), to serve

Method:

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. Step 2
   Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.
3. Step 3
   Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
4. Step 4
   Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
5. Step 5
   Top with cream and fresh mango, if desired.

 

Red Velvet Twinks

 

Twinkies are another favorite from my childhood, and this recipe makes a similar snack cake with a southern twist. My first red velvet experience came many years into my career as a pastry chef. Working in Miami, I quickly became familiar with this local favorite, and the classic Twinkie has benefited from my conversion. Goat cheese adds a wonderful tang to the traditional cream cheese filling and elevates it to a whole new level.
 
Makes 16.
 
For the cakes:
2 ½ cups cake flour
2 tablespoons natural dark cocoa powder (preferably Valrhona)
1 teaspoon kosher salt
1½ cups sugar
1½ cups canola oil
2 extra-large eggs, at room temperature
2 teaspoons vanilla bean paste or pure vanilla extract
1 teaspoon red food coloring gel (or 2 teaspoons liquid coloring)
1 cup buttermilk, at room temperature
2 teaspoons white vinegar
1½ teaspoons baking soda

For the filling:
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
1½ cups confectioners’ sugar
1 teaspoon vanilla bean paste or pure vanilla extract
½ teaspoon kosher salt
2 cups chopped toasted pecans or shredded coconut


1. To make the cakes, position racks in the upper middle and lower middle of the oven, and preheat the oven to 350°F (325°F if using a convection oven). Lightly grease (preferably with Pam) 2 canoe baking pans. (Similar to muffin tins, these pans have 8 oblong cups with rounded bottoms. You can buy them in gourmet equipmentor bakeware shops or online.)

2. Sift the flour, cocoa powder, and salt together.

3. Using an electric mixer fitted with the whisk attachment, beat the sugar and oil on medium speed until blended. Add the eggs, vanilla, and food coloring and beat on medium speed for 1 minute, until blended. Add a third of the flour mixture, and beat on low speed until just blended. Add half of the buttermilk and mix on low speed until just blended. Repeat with the remaining flour mixture and buttermilk, ending with the last third of the flour mixture, mixing until the dough just comes together.
4. Stir the vinegar and baking soda together in a small bowl. Add to the batter and stir using a rubber spatula until just blended.

5. Divide the batter evenly between the prepared baking pans. Bake for 17 to 19 minutes (14 to 17 minutes if using a convection oven), switching the baking pans’ positions halfway through baking, until the tops feel slightly firm and a toothpick inserted in the center of one cake comes out clean. Transfer the baking pans to wire racks and let cool completely.

6. T o make the filling, using an electric mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, and butter on medium speed for about 2 minutes, until soft and smooth. Add the confectioners’ sugar, vanilla, and salt, and beat on medium-high speed for 2 minutes, until smooth, light, and fluffy.

7. Scrape three-quarters of the filling into a piping bag fitted with a ¼-inch plain tip, leaving the remaining quarter of the icing in the bowl for use in the next step.

8. Because the round top of these cakes actually becomes the bottom, you’ll want to trim off this rounded part using a serrated knife. To fill, hold a cake in one hand, flat side up, and push the tip of the pastry bag into the flat side of the cake about 1 inch from the end. Squeeze about 1 tablespoon of filling into the cake. Repeat 2 more times, evenly spacing the filling across the cake. Using a small spatula, cover the bottom with a thin layer of the remaining icing. Dip the bottom into the pecans or coconut, and arrange, rounded side up, on a serving plate. Repeat with the remaining cakes. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.