Showing posts with label desserts. Show all posts
INGREDIENTS
- 4 large scoops vanilla ice cream
- ½ cup International Delight Iced Coffee (Mocha)
- 2 tablespoons mascarpone cheese
- 2 ladyfinger cookies
- Whipped cream
- Chocolate syrup
- Cocoa powder for dusting
INSTRUCTIONS
- Combine the ice cream, mocha coffee, mascarpone cheese and ladyfinger cookies in the jar of a blender. Blend until smooth.
- Pour into one large glass (or 2 medium glasses),top with whipped cream and chocolate syrup and dust cocoa powder. You can also decorate with additional ladyfinger cookies.
- Serve immediately!
http://www.oliviascuisine.com/tiramisu-milkshake/
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- ½ cup unsweetened cocoa
- 1⅓ cups flour
- ½ tsp. salt
- 1 fluid ounce bottle of red food coloring
OREO TRUFFLE LAYER
- 1 pkg. Double Stuffed Oreos
- 8 oz. cream cheese, softened
CHOCOLATE LAYER
- 1½ cups milk chocolate chips
- ½ cup semi-sweet milk chocolate chips
- 1 Tablespoon shortening
Instructions
RED VELVET BROWNIES
- Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Add food coloring and mix again.
- Pour into a greased 9X13 pan.
- Bake at 350 F for 20-25 minutes. Allow to cool completely.
- While brownies are cooling, make Oreo truffle layer.
OREO TRUFFLE LAYER
- Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin.
- When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
- When Brownies have cooled completely, place layer of Oreo truffle on top.
CHOCOLATE LAYER
- Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
- Evenly spread over the top of Oreo Truffle layer.
- Let set up in fridge before cutting into.
https://www.chef-in-training.com/red-velvet-oreo-truffle-brownies/
Ingredients
- 2 cups strong brewed coffee or regular espresso, cooled to room temperature
- 1/2 cup + 2 tablespoons rum (brandy or amaretto will also work)
- 6 large egg yolks (see notes)
- 5 1/4 ounces granulated sugar (149 grams or approximately 3/4 cup)
- 1/8 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 pound mascarpone cheese
- 48 ladyfingers, preferably savoiardi (see notes)
- 2 ounces bittersweet chocolate, finely grated
- Optional: Dutch-processed cocoa powder for dusting
Instructions
- In a pie dish or shallow bowl, combine the coffee with 1/4 cup rum, and set aside.
- Whisk together the yolks, sugar and salt in the top of a double boiler (or in a stainless steel bowl set over a pot of simmering water). With the heat set to low, stir almost constantly with the whisk, until the temperature of the yolks reaches 160 degrees F, 10-15 minutes. (See recipe notes; you can skip this step if you purchase pasteurized eggs).
- Remove from the heat and pour the yolk mixture into a stand mixer fitted with the whisk attachment (or use a large, clean bowl and an electric mixer). Beat until pale, thick and creamy, approximately 4 minutes. Add the mascarpone cheese and remaining rum. Mix on medium speed to incorporate the ingredients, which will look lumpy. Turn off the machine, scrape down the sides of the bowl, and turn the speed up to high for 3 minutes, until thick and very smooth.
- Using a stand mixer with the whisk attachment or an electric mixer, beat the heavy cream to a stiff peak (this can also be done by hand with a bowl and whisk). Fold the whipped cream into the yolk mixture.
- Grab the pie dish with the coffee, and place it next to a 9x13 dish (standard baking dish, glass, ceramic, etc).
- Very briefly dip the ladyfingers into the coffee, then line them along the bottom of the pan (my pan held exactly 24 per layer). Do not flip the ladyfinger in the liquid to coat the other side evenly, and do not hold it in the liquid. Too much liquid = mushy dessert that seeps coffee.
- Once you have a single layer, top with half of the custard mixture, spreading evenly with a spatula. Sprinkle evenly with half of the grated chocolate. Repeat with the remaining ladyfingers, custard, and chocolate. If desired, sift a light coating of cocoa powder on top of the bittersweet chocolate to fill in any chocolate gaps (this is more about presentation than flavor).
- Cover the pan tightly and refrigerator for a minimum of 4 hours or overnight.
- To serve, scoop into individual bowls or onto plates.
https://www.savorysimple.net/tiramisu/
Ingredients
For the Crust:
- 1 3/4 c. almond flour
- 3 pitted Medjool dates
- 3 Tbsp coconut oil
- 1 Tbsp lemon juice
- 1/2 tsp salt
For the Filling:
- 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
- 1/2 c. full fat coconut milk
- Zest of 3 lemons
- 1/2 c. lemon juice
- 1/3 c. pure maple syrup
- 1/4 c. melted coconut oil
- 1/4 tsp salt
For the Coconut Whipped Cream:
- 1 14-oz. can full fat coconut milk, refrigerated overnight
- 1 Tbsp pure maple syrup
Instructions
- The night before: refrigerate 1 can of coconut milk. Soak the cashews in cool water and refrigerate overnight. If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil. Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.
- The day of: Preheat the oven to 350. To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Pour the crust mixture into a lightly greased tart pan, pressing firmly. Make sure to press some of the mixture up the sides of the pan. Using a fork, poke holes at least every square inch into the bottom of the pan. Bake at 350 for 8-10 minutes until fragrant. Remove and cool completely.
- Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.
- To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk. Place it into a bowl with the maple syrup. Blend using a hand mixer. You can add a little of the leftover coconut water if needed to help the mixture come together. Only add a tablespoon at a time.
- When the tart is set, gently spread the coconut whipped cream over top. Garnish with lemon zest. Chill until ready to serve.
https://well-fedsoul.com/vegan-lemon-tart-coconut-whipped-cream/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=323009672_9668066_277341
Ingredients
- 1 cup coconut butter
- ⅓ cup cream from canned coconut milk
- 2 Tbsp coconut oil
- 2 Tbsp matcha green tea powder
- 1.5 tsp vanilla extract
- ½ cup maple syrup
Instructions
- Melt the coconut butter in a saucepan over low-medium heat. Whisk in the creamed coconut milk and melted coconut oil. Add the matcha green tea, vanilla, and maple syrup, stirring well.
- Scoop into a parchment paper lined 6x8” pan and let sit for a few hours.
- Cut into small pieces and enjoy!
- https://livingwellmom.com/green-tea-fudge/
INGREDIENTS
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INSTRUCTIONS
- Combine all ingredients and blend to desired texture!
- Enjoy immediately!
https://maunelegacy.com/protein-smoothie-recipe/