Archive for the 'Deserts' Category

Feb 09 2010

Chocolate Espresso Mousse

Published by under Deserts

This is a borrowed recipe from Giada De Laurentis from the Food Network. On one of her shows she showed how to make this decadent desert. I found that it didn’t use heavy cream like other mousse recipes and hence makes you feel less guilty eating it. Best of all, it is extremely quick and easy to make.

Its the kind of desert that can wow your guests and only you would know how easy it was to make. I love to have some make ahead deserts in my repertoire for entertaining. With Valentine’s day around the corner this is a great desert to surprise your Valentine!

I have adjusted the recipe from the original, by reducing the sugar by 1 Tbsp, using good quality dark chocolate and doubling the espresso.

Chocolate Espresso Mousse

Ingredients (makes 6 servings):
1 cup whole milk
1 tsp espresso powder
1/4 cup sugar
2 cups dark chocolate chips
6 large egg whites
2 Tbsp Grand Marnier (optional)

Light whipped cream
chocolate shavings

In a sauce pan over medium heat, heat the milk, sugar and espresso powder until it is just scalding. Do not let the milk boil. You can do this step in the microwave as well.

In a blender add the chocolate chips and pulse it a few times to break them up. Then with the blender running add the hot milk through the opening in the blender cap. Allow to run for about 30 seconds. Then pour in the egg whites and the grand marnier. Beat for about 1 minute. Pour the mousse in serving cups and refrigerate for at least 3 hours before serving.

When ready to serve, garnish with some light whipped cream and chocolate shavings.

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Feb 22 2009

Strawberry shortcake trifle

Published by under Deserts

Strawberry Shortcake Trifle
Ingredients : (makes 6 individual servings)
1 pound cake
30 oz frozen strawberries
2 Tbsp sugar
1/4 cup water
8 Oz fat free Cool whip
1/3 cup liqueur

In a saucepan add 20 oz of the strawberries, sugar and water and cook on medium low heat until the strawberries start to break down. Add the remaining 10 OZ of strawberries and cook for another 10 minutes. Allow to cool completely.

Cut the pound cake into 1/2 inch cubes. In a glass, arrange the pound cake into a single layer and douse with some liqueur. Spoon about two tablespoons of the strawberry sauce and add a layer of the cool whip. Repeat again with cake, sauce and cool whip. Assemble all six trifles and chill for 3-4 hours before serving.

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Oct 27 2008

Caramel Custard

Published by under Deserts,Sweets

Caramel Custard
Ingredients : (makes 6 individual servings)
1 cup egg beaters egg product or 4 eggs
2 cups low fat milk
3/4 cup sugar
1 tsp vanilla

Preheat the oven to 350 degrees F. In a heavy bottom saucepan heat 1/2 cup sugar until it melts and turns brown. Immediately pour the caramel into the custard cups. Combine the eggs, milk, remaining sugar and vanilla in a large bowl. Pour the egg and milk mixture into the custard cups. Place the custard cups into a 13×9 baking pan and pour hot water in the pan until it comes to about an inch from the bottom of the cups. Bake for about 45-50 minutes. Remove from the oven and allow to cool. Can be served chilled or at room temperature.

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Oct 01 2008

Maple Pecan Pie

Published by under Deserts

Maple Pecan Pie
1 9-inch unbaked pie shell
1/4 cup brown sugar
3 eggs
1 cup maple syrup
1 tsp vanilla
1 and 1/4 cup pecan halves
1/2 tsp salt

Preheat the oven to 350 degrees F. In a large bowl beat the eggs. Add the sugar, maple syrup, vanilla and salt and mix well. Add the pecans and stir to combine. Pour the mixture into the pie shell. Bake for about 40 mins. Let cool before serving.

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Jun 30 2008

Mango Pudding

Published by under Deserts,Sweets

Mango Pudding
1 Can or 3 cups Mango Pulp
12 oz Lite Cool Whip
1 Cup Milk
1 Cup Sugar
1 Cup Water
3 small envelopes or approx. 3 tbsp Knox Unflavored gelatin

Mix together the mango pulp, milk, sugar and the cool whip in a large bowl. Boil the water and dissolve the gelatin in it. Pour the dissolved gelatin mixture over the mango pulp mix. Mix well to combine. Pour the mixture in a 13×9 pan and refrigerate for at least 4 hours. Cut into desired size and serve.

4 responses so far

May 29 2008

Chocolate Espresso Cake with Frosting

Published by under Cakes & Cookies,Deserts

Chocolate Espresso Cake
Ingredients: makes 2 dozen cupcakes
For the Cakes:
1 cup whole wheat pastry flour or other fine ground wheat flour
1 cup all purpose flour
2/3 cup unsweetened cocoa
1 and 1/2 cup sugar
1 cup Low fat Mayonnaise
3 eggs
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
Pinch of salt
1 cup water
1/4 cup cooled espresso (mix 1 Tbsp instant espresso powder in 1/4 cup of of water and cool)

For the frosting:
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners’ sugar
1 tsp espresso powder dissolved in 1 Tbsp hot water and cooled
1 Tbsp chocolate syrup

Preheat the oven to 350 degree F.

Prepare the muffin pans, by lining with paper cups. Sieve together wheat flour, all purpose flour, cocoa powder, salt, baking powder and baking soda. Combine the water and espresso and set aside. Beat the sugar, vanilla essence and eggs at high for about 3 minutes until smooth. Reduce the speed and add the mayonnaise. When completely blended, add the dry ingredients slowly alternately with the water-espresso mixture and mix well. Bake for 35 mins or until a toothpick inserted in the center comes out clean. Cool the cakes before frosting.

Combine all the ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Frost the cupcakes using an offset spatula or a butter knife.

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Mar 31 2008

Mom’s Carrot Cake

Published by under Cakes & Cookies,Deserts,Sweets

I have modified mom’s recipe by adding the walnuts. The cake tastes just as good without them. This recipe yields one 9 inch round or square cake or 18 cup cakes.Enjoy!!
Carrot Cake
1 and 1/2 cup wheat flour
1 and 1/4 cup powdered sugar
1 and 1/2 cup oil
3 eggs
1 cup grated carrots
1 cup chopped dates
1 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp baking soda
1 tsp vanilla essence
Pinch of salt

Preheat the oven to 350 degree F. Seive together wheat flour, salt, baking powder and baking soda. Beat the sugar, essence and oil. Add eggs one at a time and beat well. Add the flour slowly and mix well. Fold in carrots, dates and walnuts. Bake for 45 mins.

4 responses so far

Mar 28 2008


Published by under Deserts,Sweets

1 (16 ounce) package Phyllo dough in 13×9 sheets
1 pound chopped nuts
3/4 cup butter
1 teaspoon ground cinnamon
3/4 cup water
3/4 cup + 1 Tbsp white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat the oven to 350 degrees F(175 degrees C). Butter the bottom and sides of a 9×13 inch pan. Melt the butter . Chop the nuts and toss with cinnamon and 1 Tbsp. Sugar. Set aside. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out as you work. Place one sheet of dough in pan, butter thoroughly. Repeat until you have 12 sheets layered. Sprinkle half of the nut mixture on top. Top with 3 layers of dough buttering between the layers. Sprinkle the rest of the nut mixture. Layer with about 12-15 sheets of phyllo brushing each layer with the melted butter. Butter the top layer generously. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
Make the sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from the oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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