Here is a list of Desserts Recipes ordered by Last Commented, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Marbled Pumpkin Cheesecake
From Sunset Magazine, this is a great Thanksgiving dessert. If you can't get the crust to work out, use the pre-made graham cracker crusts.
Ingredients
Crust
8 Ounces Gingersnap cookies, crumbled
2 Tablespoons granulated sugar
3 Tablespoons butter (or margarine), melted
Filling
3/4 cup brown sugar, firmly packed
16 ounces Philadelphia cream cheese,
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pound pumpkin, canned
8 Ounces Gingersnap cookies, crumbled
2 Tablespoons granulated sugar
3 Tablespoons butter (or margarine), melted
Filling
3/4 cup brown sugar, firmly packed
16 ounces Philadelphia cream cheese,
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pound pumpkin, canned
Directions
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.
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.
Notes
Since I use the pre-made crusts, I usually have some filling left over, so I pick up some graham cracker tart shells (mini pie crusts) and make mini cheesecakes. Recommended.
Prep Time: 30 minutesCook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 6
Yield: 6-8 servings
Style: American, West Coast
Lemon Drizzle Cake
Made it a few times and turned out amazing! Let’s make it together …yummy…xx
Ingredients
Let’s start with Lemons of course,then add flour,eggs,vanilla,etc,etc,Mix it up,STOP to have a cocktail and a few kisses…lol…then ,later, maybe MUCH later..we return to the kitchen..lol..finish the recipe,put in the oven, have another cocktail,(well it’s tiring work this cake making!)..so as the cake is baking we have a few more kisses…you ARE SO yummy…mmm xxx OK Cakes Done! Let’s taste with some Ice cream…mmm xxx Lol
Directions
See above..lol
Notes
That was FUN! X
Prep Time: 10 minutesCook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6
Style: Latin American, Caribbean
Apple Bread Pudding
When you first hear the name, Bread Pudding, may not sound too interesting. However, its a really tasty, rich dessert that's hard to turn down once you’ve tried it. Traditional bread puddings contain egg yolks and so a lot of fat; but this recipe relies on the whites and adds apple for extra flavor.
Ingredients
10 Egg Whites
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
Directions
First, place slices of bread on a baking sheet and cook for 10 minutes at 375 degrees Fahrenheit, flipping halfway through. Melt butter and mix in applesauce. Cut bread into one-inch cubes and toss with butter/applesauce mixture. In a mixing bowl, combine eggs with apple pieces, vanilla extract and sweetener. Fold in bread cubes. Next, pour the mixture into a baking dish and sprinkle cinnamon on top. Lower heat to 350 degrees and bake for 30 minutes, until golden brown.
Prep Time: 15 minutesCook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 10
Yield:
Style: American
Guiness choco cake
This one is nigella lawson recipe
Ingredients
250 ml guiness
250 grms unsalted butter
75 grms cocoa powder
400 grms caster sugar
150 ml sour cream
2 large eggs
275 grms plain flour
2.5 tblspn bicarbonate of soda
Vanilla extract
Topping :
300 grms cream cheese
120 ml double cream
150 grms icing sugar ( make ot less if you have diabetes ) or use superficial sugar
250 grms unsalted butter
75 grms cocoa powder
400 grms caster sugar
150 ml sour cream
2 large eggs
275 grms plain flour
2.5 tblspn bicarbonate of soda
Vanilla extract
Topping :
300 grms cream cheese
120 ml double cream
150 grms icing sugar ( make ot less if you have diabetes ) or use superficial sugar
Directions
- 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
-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
Notes
Heavenly
Prep Time: 30 minutesCook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: European
Icecream cake
I love icecream, but I'm horrible when it comes to baking. I found the recipe online a few months ago, yesterday I decided to try it for the first time, thought it would be an exciting "experiment", as it's as easy as 1, 2, 3.
Ingredients
500 g of your favourite icecream
190 g flour
1 teaspoon of baking powder
1 dl chopped chocolate of your choice
190 g flour
1 teaspoon of baking powder
1 dl chopped chocolate of your choice
Directions
1. Place the ice cream in a bowl and let it stand until it is completely melted (I left mine in the fridge to melt).
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.
Notes
I doubled the measurements for the size of the baking pan that I used.
Don't make the same mistake as I did and put it in the fridge afterwards without covering it or putting it in a plastic box as this "dries" it out. I used smarties instead of chopped chocolate, they sunk to the bottom of the cake, and the colours all disappeared. All in all it was a good experiment, will definately be making it again, especially if I can find diabetic icecream in the stores again.
Prep Time: 30 minutesDon't make the same mistake as I did and put it in the fridge afterwards without covering it or putting it in a plastic box as this "dries" it out. I used smarties instead of chopped chocolate, they sunk to the bottom of the cake, and the colours all disappeared. All in all it was a good experiment, will definately be making it again, especially if I can find diabetic icecream in the stores again.
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6 - 8 servings
Style: European, Scandinavian
Tie Dye Cheesecake Bars
So groovy man.
Ingredients
FOR THE CRUST:
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
Directions
Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Prep Time: 20 minutesMake crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Cook Time:
Total Time: 4 hours
Number of Servings: 12
Yield: YIELDS: 10 - 12
Style: American
Warm Banana Boats
This is a camp fire recipe.
Ingredients
You need:
1 Bunch of bananas
1 Jar of Marshmallow Fluff
1 Jar of chocolate (any)
Aluminum foil and a pairing knife
1 Bunch of bananas
1 Jar of Marshmallow Fluff
1 Jar of chocolate (any)
Aluminum foil and a pairing knife
Directions
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.
Prep Time: 2 minutesgrab 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.
Cook Time: 5 minutes
Total Time: 7 minutes
Number of Servings: 12
Yield: 1 serving per banana
Style: American
Gingersnaps for dogs
I found this recipe online I guess was on another site should saved it. rats but I found somewhere similar.
https://www.petguide.com/health/dog/ginger-snaps-dog-treat-recipe/
Ingredients
1 c. Flour (texture) I used buckwheat type
1 c. Flour (Rice flour) I wanted use barley we had it but somehow I could not find in pantry.
1 tsp roasted ginger
1 root ginger(shredded)
1 tsp Cinnamon
1/3 c. Molasses
1/4 c. Canola Oil
1/2 c. Water
1 c. Flour (Rice flour) I wanted use barley we had it but somehow I could not find in pantry.
1 tsp roasted ginger
1 root ginger(shredded)
1 tsp Cinnamon
1/3 c. Molasses
1/4 c. Canola Oil
1/2 c. Water
Directions
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.
Prep Time: 5 minutesRoll 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.
Cook Time: 30 minutes
Total Time: 35 minutes
Number of Servings: 10
Yield: 40+
Style: American
Chocolate Sponge
This is a no fail Chocolate Cake which I use for birthdays.
It is quick to make and very moist.
Ingredients
3 oz Butter
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
Directions
Mix with electric beater the butter(I soften butter a little in microwave first), sugar, golden syrup and vanilla essence with 1-2 Tablespoons of hot water to a smooth creamy mixture.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Notes
I've used imperial measurements.
Just convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Prep Time: 20 minutesJust convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: Australian and New Zealander
Spiced Biscuit Brownies
I am kind of a chocolate addict…I just love the stuff, and one of the recipes I had been trying to perfect, was chocolate brownies. So after several batches (apologies to my colleagues at work for the extra kilos I have made you put on and to my friends, for the great looking photos that make you want chocolate), I finally managed to come up with a fairly fool proof brownie recipe, and with an added twist.
Ingredients
2 eggs, medium size
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
Directions
Pre-heat your oven to 160 degrees Celsius with hot air, and line a 20 x 30cm baking tray with baking paper.
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Notes
if you want a crispier texture, for an extra 5 minutes. Leave to cool down fully ( I know, this is the hard part, ’cause the smell is amazing….) before cutting into pieces. In an airtight container, these will last up to 3 or 4 days, unless you eat it all before (like me).
Prep Time: 20 minutesCook Time: 26 minutes
Total Time: 45 minutes
Number of Servings: 10
Yield:
Style: European
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