This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!
4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional
1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe. 2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated. 3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries. 4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving. **If desired, you can add dark or milk chocolate shavings before serving. Yield: 15 servings.
If you like cookies, cheesecake and peanut butter then you have found a recipe that will tantalize your taste-buds and offer the combination of all 3.This is a fairly simple recipe and should be a hit if you are preparing for your family or guests. This is a good recipe to take to a company party of event that will make them ask for the recipe. Ingredients:
2 cups chocolate chips
8 ounces cream cheese, softened
1 stick butter, unsalted – save 1/2 cup and let soften to mix with the sugar and oats.
1 cup white sugar, divided in half for the
1 cup flour
½ cup rolled oats
½ cup peanut butter
⅓ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla (I use Vanilla bean paste – More flavor in my opinion but regular works too)
Instructions: 1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, brown sugar, and peanut butter until smooth and fluffy then add 1 egg and beat until incorporated. 2. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the softened butter and 1/2 c sugar, mixing well. Then add in the oats and chocolate chips and incorporate with the flour mixture. 3. Make the cheesecake filling: Cream the cream cheese, 1 egg, 1/2 c sugar, and vanilla until smooth. 4. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough and crumble the remaining dough and sprinkle over the top. 5. Cover with foil and bake for 20 minutes, but leave the foil vented you do not want to create steam just to bake. This step keeps it from browning to quickly so you will not burn your dessert. 6. Last step remove the foil and bake for another 15-20 minutes depending on your oven, or until lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Chocolate Cake Pops
By Austin Texas Dinner Party Chef,
A delicious, moist, cake ball, chocolate covered dessert that will melt in your mouth….DELISH! If you feel guilty when eating dessert in general then this is a great dessert, that is served as a small portion, and not a \”Whole\” piece of cake. Wonderful Chocolatey goodness that melts in your mouth!
Prep Time: 15 Minutes Cook Time: 85 Minutes Yield:25 Cake Pops
Ingredients: –1 container of chocolate frosting – 1 box of Duncan Hines Chocolate Cake Mix – 11 oz semi-sweet chocolate chips –1 cup of water –1/3 cup of oil – 2 eggs
Instructions: 1. Prepare the cake according to the package directions; fill cupcake tins 3/4 full and bake at 350°F for 19-21 minutes. 2. Set cupcakes on the counter to cool; they should be cool to the touch before you begin working with them. (If you are crunched for time, once the cupcakes are done, chill in freezer for 10-15 minutes. 3. When the cupcakes are cool, rip each cupcake into pieces, creating fine crumbs; put them in a separate bowl. You will need 4 cups of the crumbs and the mixture should resemble sand. 4. Add 1/4 cup and 2 tablespoons frosting to your cake crumbs. Get ready to get your hands dirty. Mix the frosting and the cake together until there are no extra crumbs and you can handle the chocolate cake mass like you would handle cookie dough. 5. Roll golf ball size cake bites onto a cookie sheet covered in aluminum foil. When you are done, pop them in the freezer for an additional 10 minutes. 6. While the cake pops are firming up, melt an 11 oz bag of semi-sweet chocolate on the stove-top on the lowest possible heat. To avoid the chocolate from burning, use a double boiler or boil a pot of water and place a heatproof bowl with the chocolate in it. 7. Take your cake pops from the freezer. Put one cake ball in the chocolate glaze and with two spoons, roll it around to make sure that it is fully coated. Pick up the cake ball using spoons and drop it back on the aluminum foil. Repeat this for all of the cake balls. 8. Pop them in the fridge until the chocolate becomes smooth to the touch. Then, push your wooden spools about 1/3 of the way into each cake pop. Enjoy!
1 box brownie mix, plus ingredients required on box
1/4 cup milk 8 oz. cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz. whipped topping, thawed 10 oz. chocolate syrup (1/2 of 20 oz. bottle)
9 oz. caramel syrup (1/2 of 17 oz jar)
1 – 11.5 oz. bag mini snickers, chopped
Instructions: Grease 9×13 glass dish. Make brownie mix according to instructions on back of box. Do not over bake you do not want to burn or have dry brownies. While brownies are cooling combine milk, cream cheese, sugar and peanut butter together in a mixing bowl. Mix until completely combined. Fold in the whipped topping. Spread 1/2 caramel syrup and 1/2 chocolate syrup over the brownie. Top with peanut butter ice cream mixture. Pour remaining caramel and chocolate syrups over the top, reserving just a bit for a final drizzle. Finish off with chopped snickers and last of syrups. Allow ice cream cake to freeze completely. Serve, and enjoy!
This is a fall cinnamon-y Applesauce Cake with Cinnamon Cream Cheese Frosting. It will be very nice treat to eat while sitting by a warm fire drinking a nice cup-o-Joe or hot cider. If you like fall because of the rich foods it brings you are going to love this easy recipe. It will take longer to cool the cake than it will to eat it….YUM!
Ingredients for Cake:
– 2 Cups of AP Flour
– 1 cup packed light brown sugar
– 3 large eggs
– 1 stick unsalted butter, softened
– 2 cups unsweetened applesauce
– 1/2 cup roasted pecans, chopped (optional)
– 2 teaspoons baking powder
– 1 teaspoon vanilla bean paste–
– 3/4 teaspoon cinnamon
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground ginger
– 1/8 teaspoon ground allspice Ingredients for Frosting:
– 1 cup confectioners’ sugar
– 5 oz cream cheese, softened
– 3 tablespoons unsalted butter, softened
– 1/2 teaspoon cinnamon
– 1/4 teaspoon vanilla paste
Instructions for Making The Cake: 1. Preheat oven to 350 degress and butter a 9 inch square pan and set aside, break out the mixer because you will use it for the cake and the frosting. It can me mixed by hand but you will get really tired. 🙂 2. Whisk together flour, baking powder, baking soda, salt, and spices. 3. Beat the butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add the eggs 1 at a time, mixing well after each addition, then add and mix the applesauce. At low speed, mix in flour mixture until just combined, then stir in your roasted pecans (optional). 4. Add the batter spreading evenly in pan, and bake until golden-brown. I normally start checking about 30 minutes into the baking to make sure I do not burn and when you use a wooden toothpick in the center and comes out clean it is done and this usually takes around 40 to 45 minutes. Cool in pan for about 20-30 minutes. Run a knife around edge of cake to loosen, then place a plate on top and flip it over and out, then take the wire rack placing it on the side with no plate and flip again and then cool completely. While cooling make your frosting for your cake!
Instructions for Making the Spiced Cream Cheese Frosting: Mix the cream cheese, butter, and vanilla paste until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then mix until incorporated. When the cake is completely cooled you will spread the spiced frosting over top of your cooled cake. Then serve!