Most Commented Desserts Recipes (39)

Preheat the oven to 425 degrees

Grease an 8 inch square pan.

Blend baking mix and all other ingredients except for the sugar and cinnamon.

Lay dough on counter dusted with flour and roll out to a round circle .

Mix Cinnamon and sugar together.

Roll dough into a log type shape and spread margarine or butter with a brush until evenly coated then sprinkle mixture of cinnamon and sugar on dough and then cut in 1/12 inch circles.

Lay each circle in the baking dish and then place all the rolls in the 425 degree oven for 15 to 20 minutes or until golden brown.


Cool slightly with homemade frosting by mixing powered sugar and milk.

Dribble frosting with spoon.

Crust
a. Preheat oven to 325°F.
b. Crush enough cookies to make 1 3/4 cups crumbs.
c. In a 9" cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter.
d. Press over bottom and about 1 inch up pan sides.
e. Bake crust in a 325º oven until slightly browned, about 15 minutes.
f. If you can't make a good crumb crust, buy a Graham cracker one at the store. It is not as good, though.

2. Filling
a. Meanwhile, in a food processor or in a bowl with a mixer, blend cream cheese, brown sugar, and eggs until smooth.
b. Spoon 1/2 cup of the cheese mixture into a small bowl.
c. Add spice and pumpkin to remaining cheese mixture and mix well.

Assembly and cooking
a. Pour pumpkin filling into hot or cool crust.
b. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
c. Bake in a 325 oven for about 1 hour; until the center barely jiggles when cake is gently shaken.
d. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours.
e. Run a knife between the cake and pan rim; remove rim.

Take a banana, leave it in the skin
grab your pairing knife
start 1/4 inch from the stem and cut the banana down the middle (do not cut all the way through
1 - 2 tablespoons of marshmallow fluff (adjust to your taste for marshmallow)
1-2 tablespoons of chocolate (adjust to your taste for chocolate)
put your marshmallow fluff and chocolate in the middle of banana (where you just cut)
completely cover in aluminum foil
place wrapped banana with chocolate and marshmallow in the coals of your campfire
let it sit for 3- 5 minutes
remove from coals
unwrap and eat

You have a warm banana with melted chocolate and marshmallow. Its amazing.

- melt the butter with guiness, cocoa powder
-beat the sugar and sour cream and eggs and vanilla extract and soda until very fluffy
- fold the butter mixture and the flour with the beaten sugar , not too much folding if you want your cake fluffy and moist
-bake 180 ° C for 45 minutes
-let it cool
Spread the topping

Topping :
Beat the topping ingredients with an electric mixer until soft peak

Combine dry and wet together
Roll out on floured surface
press cut out forms
170 F/338 F(closest I could get with oven was 335 F)
20 to 25 minutes. you want crispy settings for your dog I go for 30 minutes...your dog will thank you.

Beat Wet together, and add dry together mix well.
Roll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.

Preheat 375 F / 190 C

6-7 minutes/ 13 minutes because of elevation.

1) Slit the vanilla bean length wise and put in a saucepan. Pour the cream into the pan, then bring almost to a boil. Take of the heat and allow to stand for 15 minutes for the vanilla flavor to develop.

2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.

3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.

4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.

5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.

1. Preheat the oven to 425° F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.

1. Cream together eggs, sugar, baking soda, and vanilla in a bowl.
2. Add peanut butter one cup at a time, and mix until cookie dough texture has formed.I
3. Scoop on to a cookie sheet, allowing about 1 inch between. ( if you are heavy cream, they will spread more)
4. Bake at 350 degrees Fahrenheit for 10-14 minutes.

1. Preheat the oven to 180° C. Grease an ovenproof dish with nonstick spray.

2. Cream the butter, sugar and eggs together.

3. Mix the vinegar and bicarbonate of soda and to the jam.

4. Sift the flour into a bowl. Add the creamed butter and jam mixtures and mix while pouring in the milk and salt to form a batter. Pour the batter into the prepared dish and bake for 55 minutes or until golden brown.

5. SAUCE Bring the ingredients to the boil in a small saucepan, stirring frequently.

6. Pour the sauce over the pudding as it comes out of the oven.

Serve hot with ice cream or custard.