Sizzling Walnut Brownie w/ Ice Cream and Chocolate Sauce

Remember that the sizzler tray should not be heated as much as here as a regular sizzler.
Ingredients

• 2 walnut brownies
• 2 scoops vanilla ice cream
• Hersheys chocolate sauce (or any other chocolate sauce)

Method

Heat two sizzler trays over a burner or in the oven taking care that it does not get red hot. Heat the brwonies in a microwave for 20 seconds. When the sizzler trays are hot, remove and place on the wooden plates. Pour around 3 tablespoons of chocolate sauce on each sizzler tray(it will start sizzling now), place a brownie and one scoop of vanilla ice cream oneach tray and serve immediately.

Lamington

This recipe looks very easy, hoping to try this one soon.

Ingredients:

• 1000 gms sponge cake
• 250 gms cocoa powder
• 175 gms margarine
• 300 gms icing sugar
• 500 ml water
• 1000 gms coconut powder

Method

Boil water in a deep pan and add margarine, icing sugar, cocoa and mix it. Cook until the mixture assumes a semisolid form. Cut the sponge cake into squares. Dip the pieces in the syrup and roll them in coconut powder.

Thanks to Bosco Malapatti

Besan Ke Ladoo

Ingredients

• 2 cups besan
• 1 1/2 cup sugar powdered
• 1 cup ghee
• 1 tsp almonds, chopped
• 1 tsp pistachios, chopped
• 1 tsp cashew nuts, chopped

Method

• Heat gram flour and ghee in a kadhai and keep steering to avoid lumps. When it turns slightly brown remove from stove and allow it to cool. Add sugar and nuts o the gram flour and mix thoroughly. Roll the mixture into round balls.

Fruit Salad

This is just another way of preparing fruit salad. Just cant help to share the recipe I found through recipezaar.com.

Ingredients:

• 1 1/2 cups heavy cream
• 1 (8 ounce) package cream cheese
• 3 (14 ounce) cans fruit cocktail, drained
• 1 (14 ounce) can pineapple chunks, drained
• 1 (14 ounce) can lychees, drained
• 1 cup coconut ( pulp, young)
• 1 (8 ounce) package unsalted chopped almonds (optional)
• 1 1/2 cups cubed apples (optional)

Method:

1. Mix heavy cream and cream cheese together to a smooth sauce like consistency.
2. Combine with other ingredients and blend well, chill overnight.

recipezaar.com

Filipino Fruit Salad

There are a lot of variations when it comes to making fruit salad Filipino-style, but there is one recipe that stands out: the “buko” fruit salad. Buko is a Filipino word for young or green coconut, and it is one of the main ingredients of Filipino sweets and deserts. This recipe uses shredded coconut meat, and chewy translucent coconut cubes known as nata de coco, along with other ingredients. The result is a very tasty treat that is easy to prepare.

Favorite dessert of mine.

Ingredients:

• 1 large can of regular fruit cocktail
  1 large can of tropical fruit cocktail
  1 package of shredded “buko” (young coconut strips)
  2 bottles of nata de coco (clear coconut cubes)
  1 can of condensed milk
  2 cans of nestle cream
  Cheddar cheese cut into cubes (optional)

Method:

1. Drain the syrup form your fruit cocktails, shredded coconuts and bottles of nata de coco. You can dry them by mixing them all together in a strainer and leaving them there for a few minutes to drain any excess syrup.
2. Place the drained fruit cocktails, shredded coconut and nata de coco in a large mixing bowl and add the condensed milk. Mix well.
3. Add the Nestle cream, and then the cubed cheddar cheese, if you choose this ingredient. Mix them all together until everything is evenly blended.
4. Place the bowl inside the fridge and chill for 30 minutes to 1 hour. Then serve and enjoy!

Source: www.ehow.com

FUDGE PIE

Ingredients
2 ounces unsweetened chocolate
1 stick (1/2 Cup) butter
1 cup sugar
1/4 cup flour
2 eggs
1 tsp vanilla
1/4 tsp salt

Method

• Preheat oven 375'F. Place chocolate and butter in a 4-cup Pyrex measure or microwave-safe bowl. Heat om high heat for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs, vanilla and salt. Stir until well combined . Pour into lightly oiled 9-inch pie pan.
• Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
• Notes: Serves 8.

TIRAMISU

Ingredients
2 egg yolks
50 gms sugar
200 gms mascarpone cheese
10 gms coffee powder
10 ml water
2 gms cocoa powder
1 sponge cake, cut into fingers, and divided into six portions

Method

• Beat egg yolks and sugar until creamy. Mix in mascarpone cheese. Line the base of a stem glass with one portion of the sponge fingers. Stir coffee and water together and sprinkle half of it over the sponge base. Divide cheese-mix into six equal portions and spread one evenly over the sponge base. Place another portion of sponge finger and cheese over it. Cover with the third portion of sponge finger and cheese-mix over it evenly. Refrigerate for five hours. Repeat the same process for the other glass. To serve, sprinkle cocoa powder over the tiramisu.

Classic Caramel Sauce

Ingredients
2 cups sugar
1 cup heavy cream, heated to just below a simmer
Salt, a pinch
1/2 tsp pure vanilla extract
2 tbsp, cold unsalted butter

Method

1. Cook sugar and 1 cup water in a saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear.
2. Continue to cook without stirring until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. (or cover the pan for few minutes to dissolve any crystals.)
3. Cook until liquid is a medium amber colour. Remove from heat. Carefully pour in 1/2 cup cream; the mixture will sputter. When it settles down. Whisk in remaining cream. Stir in salt, vanilla and butter. Serve warm.

Makes about 2 cups.

Banana Delice

Ingredients:
6 bananas, cut into bite size pieces
1 sponge cake, cut into mould size pieces
100 gms sugar
100 gms butter
100 gms bitter chocolate
30 gms cocoa butter
For almond cream:
400 gms each, pastry cream, marzipan and butter
Method:
Carmelise sugar with butter in a pan and add banana. keep aside. Melt chocolate in a double boiler and mix in cocoa butter to make chocolate glaze. Keep warm. Almond cream; Mix butter and marzipan till smooth. GEntly fold in pastry cream. Spread a layer of almond cream in a hemispherical mould and put banana. top with a spoonful of almond cream and cover with a layer of sponge cake . refrigerate for an hour, remove from mould, cover with chocolate glaze and refrigerate again to let it set. Serve with chocolate sauce.

Peanut Butter Cookies

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
Method:

Preheat oven to 325*F. Line two baking sheets with parchment paper. Cream butter, peanut butter and brown sugar together with an electric mixer on high speed until fluffy. Add egg and vanilla and mix until well combined. In a separate large bowl, stir flour , baking soda and salt together. Stir flour mixture into the peanut butter mixture until the flour is no longer visible. Stir in chocolate chips until evenly distributed. Scoop the dough with a tablespoon and drop it on to the prepared cookie sheet, leaving 3'' between the cookies. With a fork , flatten the tops of the cookies to 1/2 - 1/4 inch thickness with a cross-hatch- pattern. bake cookies for12-15 minutes, or until golden brown. Let it cool for 5-10 minutes before transferring them to a clean surface to cool completely.

Chocolate Mousse

Ingredients
12 egg yolks
12 egg whites
500 gms sugar
30 gms gelatine leaves
500 gms melted dark chocolate
1500 gms fresh cream

Method

Beat the egg yolks with half the sugar until very thick and creamy.(Approximately 8 mins). Beat the egg whites with the other half of sugar for 8 minutes, until thick and creamy. Soak the gelatine in cold water until it softens. Soften it some more by heating it in a double boiler. Mix the fresh cream and melted chocolate with beaten egg yolks. Add the beaten egg white. Add the boiled gelatine. Mix everything slowly together. Transfer the mousse to serving bowl. Refrigerate for two hours, then serve.

Serves 2