This will be my go to summer dessert, so simple but delicious!  Just put a slice of fresh pineapple on the grill and grill until soften, sprinkle with a little brown sugar and serve with a scoop of vanilla ice cream and drizzle with caramel topping.  YUM!

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the BEST New York Cheesecake

The BEST New York Cheesecake

This is not a classic New York Cheesecake but it is certainly the best. It is rich and creamy with a splash of white wine that makes this unique!

Makes 12 slices

Preparation time:  15 minutes

Cooking time:  35 minutes (plus cooling & chilling time)

Ingredients

For the base:

85g butter (plus extra for greasing the tin)

10 digestive biscuits, made into fine crumbs

1 tbsp golden caster sugar

For the cheesecake filling:

(have all ingredients at room temperature)

3x300g packs of full-fat soft cheese

250g golden caster sugar

Pinch of salt

3 tbsp plain flour

1 ½ tsp vanilla extract

2 tbsp white wine

3 eggs, plus 1 yolk

200ml soured cream

For the topping:

200ml soured cream

1 tbsp golden caster sugar

2 tbsp white wine

Preparation method

1.    Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line the base of a 23cm springform cake tin with parchment paper.

2.    For the base, melt the butter in a saucepan and stir in the biscuit crumbs and sugar.  Press the mixture into the base of the tin and place it in the oven for 10 minutes.  Remove from the oven and increase the temperature to 240°C/220°C Fan/Gas mark 9 and place the tin on a wire rack to cool whilst you prepare the filling.

3.    For the filling, beat the soft cheese in a food mixer using the paddle attachment on a medium setting until creamy, this should take around 2 minutes.  Put the mixer on low and gradually add the sugar, flour and a pinch of salt.

4.    Using the whisk attachment continue to mix on low adding the vanilla extract and white wine.  Now gradually add the eggs and egg yolk.  Add the soured cream and continue to mix until the filling is smooth, light and airy.

5.    Grease the sides of the tin with butter and pour in the filling, bake for 10 minutes.  Reduce the oven temperature to 110°C/90°C Fan/Gas mark ¼ and bake for a further 25 minutes.  Turn off the oven and leave the oven door open for a cheesecake that is creamy in the centre or leave it closed for a firmer cheesecake.  Leave to cool in the oven for 2 hours.

6.    For the topping, combine the soured cream, caster sugar and wine in a bowl and spread all over the cheesecake.  Cover with foil and place in the fridge for at least 8 hours.

7.    Remove the cheesecake from the tin and serve, enjoy!

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Pomegranate Granita

If you are looking for a light, refreshing and easy to make dessert this is the one for you!

Serves 4

Preparation time:  15 minutes (plus freezing time)

Cooking time: 5 minutes

Ingredients

5 pomegranates

100g granulated sugar

250ml water

1 lime, juice only

Preparation method

1.  Halve the pomegranates and scoop 1 tbsp of seeds from one of the halves removing any bitter membrane and set aside.  Squeeze the juice from the remaining halves using a juicer; you should remove around 250ml of juice.

2.  Now place the granulated sugar and water in a small saucepan to make the syrup.  Gently boil the syrup for 5 minutes stirring occasionally and leave to cool.

3.  Once fully cooked pour the pomegranate juice into the syrup, stir and add a squeeze of lime juice.  Taste and then add more until you have added enough citrus to bring out the taste of the pomegranate. 

4.  Place in a suitable container for the freezer and freeze.  Every hour beat the freezing mixture from the sides to the middle to break down the ice crystals.

5.  Remove from the freezer 10 minutes before serving to soften lightly.  Place in serving dishes and scatter with the reserved pomegranate seeds on top.  Enjoy!

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Crunchy Raspberry Ripple Terrine

A delicious dessert with the wow factor!  Even better you can prepare this in advance and it will keep in the freezer for up to a month.

Serves 8

Preparation time:  25 minutes, plus freezing time

Cooking time: No cooking

Ingredients

350g raspberries

3 free-range eggs

100g golden caster sugar

300ml double cream

2 meringue shells, crushed into small pieces

Preparation method

1.  Line a 1 litre loaf tin with cling film.

2.  Mash 150g of the raspberries and pass through a sieve, discard the seeds and set aside. 

3.  Place a large bowl over a pan of simmering water, whisk the eggs and sugar continuously until it has doubled in volume and thick.  Remove the bowl from the heat and continue to whisk until it has completely cooled.  The whole process should take about 10 minutes.

4.  In another bowl whisk the cream until it has thickened and then fold the egg mixture until fully combined; now fold through the meringue pieces.

5.  Pour the raspberry puree over the mix in a zigzag; gently pour into the lined loaf tin.  Freeze for a minimum of 4 hours.

6.  Serve the terrine in slices with the remaining whole raspberries, enjoy!

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A Dessert Pizza Recipe That Will Blow Your Mind (rajiv tiwari)

Pizza Dough Ingredients:

* One cup warm water
* Four teaspoons of active dry yeast
* Four cups of all-purpose flour, plus a few spoons more for kneading
* One teaspoon of salt
* Three tablespoons of olive oil, plus a little more for the bowl

Pizza Dough Directions:

1. To start making the best chocolate pizza recipe, you have to know how to make pizza dough that's excellent. Mix the warm water and yeast in a small bowl and let it be till the yeast dissolves. This will take about 5 minutes.

2. Mix the flour, salt and oil thoroughly. While still stirring fast, add the yeast mixture and continue to stir until it is a consistent dough.

3. Bring it out onto a flat surface and keep kneading till your dough is soft.

4. Transfer it into the oiled bowl and keep turning till the dough is well coated with oil too.

5. Cover with cling film and keep in a warm area until the dough doubles in volume.

6. Knead your pizza recipe dough and form into a ball. You can use this either immediately or store it in the fridge for one day.

Chocolate Pizza Recipe Ingredients:

* Two pound of homemade dough from the pizza recipe given above.
* Four teaspoons of melted butter
* Half cup of chocolate-hazelnut spread

* One cup of semisweet chocolate chips
* Four tablespoons of milk chocolate chips
* Four tablespoons of white chocolate chips
* Four tablespoons of chopped and toasted hazelnuts

Chocolate Pizza Recipe Directions:

1. Now continue making the yummiest pizza recipe by following the directions below. If you want to know how to make pizza for dessert than no recipe can be better!

2. Keep the oven rack on the bottom of the oven and preheat to 450 degrees.

3. Roll out two 9 inch pizza bases on a large baking sheet.

4. Make indentations all over the dough using your fingers.

5. Brush the dough with the melted butter and then bake until the crust is crisp and pale golden brown for about 20 minutes.

6. To have the ideal chocolate pizza recipe you have to immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over.

7. Bake the pizza recipe for around a minute, till the chocolate just starts to melt.

8. Sprinkle the hazelnuts over the pizza.

Your yummy chocolate pizza recipe is ready to be eaten! Enjoy it and relish the fact that you know how to make pizza as the best dessert!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. pizza recipe, dough

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  I usually don't start making caramel corn until closer to the holidays  because once I start I can't stop!   I started early this month making it for my monthly activity for allrecipe.com ambassador program as one of the brand partners is Karo Syrup.  I've made this several times this month and every time it gets devoured quickly.  Warning.....It's very addicting.  The recipe for classic caramel corn on allrecipes.com is very good but I have an all time favorite recipe that I got from - Amateur Gourmet.  Both recipes are good so if you love caramel corn, make it at home, you won't be sorry.

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup light Karo corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Place popped corn in large roasting pan in preheated oven while you make the caramel.   (Keeping the popped corn and pan warm will help coat the caramel)  In a large sauce pan melt the butter, stir in the corn syrup,  brown sugar and salt.  Stir until the mixture comes to a boil (medium high heat). Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing.  

I use this 2 quart bowl to measure out popped corn.  Recipe calls for 6 quarts.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 15 minutes, this helps to coat all the popped corn into caramel goodness!

Lay out to cool on a piece of parchment paper.  Be warned......once you start eating this you may not be able to stop!

Here are a few other Karo syrup recipes that are keepers.

This is the best pecan pie, it's a keeper.  Here's the link to the recipe on allrecipes - Premium Pecan Pie

These are a family favorite.  Here's a link to the recipe on allrecipes.com - Chocolate Scotcharoos

 

I am an Allrecipes Allstar Brand Ambassador(a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are solely my own.

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Strawberry Margarita Granita

Strawberry Margarita Granita

A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4

Prep time:   15 minutes

Freezing time: 3 hours

Ingredients

50g/2 oz caster sugar

400g/14 oz strawberries

4 limes

100ml/3 ½ fl oz tequila

50 ml/ 2 fl oz orange liqueur (Triple Sec, Cointreau or Grand Marnier)

Method

1.  Place the sugar in a pan with 150ml/5fl oz water and heat gently, until the sugar has dissolved.  Set aside to cool.

2.  Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.

3.  Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.

4.  Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

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Pink Champagne Jelly

Pink Champagne Jelly

A perfect dessert after a heavy meal – delicious, light and low in fat!

Makes 6

Prep time:   5 hours

Cooking time: 10 minutes

Ingredients

300ml/10fl oz hot water

55g/2 oz caster sugar

500ml/16fl oz pink champagne or rose sparkling wine

4 leaves of gelatine

150g/5oz raspberries or fruit of your choice

Method

1.  Put the water and sugar into a small saucepan and place over a medium heat. Stir to dissolve the sugar, then bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.

2.  Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.  Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.

3.  Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.  Allow to cool thoroughly, then refrigerate the jelly for about one hour.

4.  As soon as it starts to thicken, stir in the raspberries or other fruit.  Divide the jelly between six glasses and cover them with cling film.

5.  Refrigerate for four hours, or until they have completely set and serve.

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Bailey's & White Chocolate Cheesecake

Bailey’s & White Chocolate Cheesecake

Now this is what I call a cheesecake – delicious!

Makes 10-12 slices

Prep time:   15-20 minutes

Cooking time: 45 minutes

Ingredients

For the base

250g/8 ½ oz shortbread biscuits

100g/3 ½ oz ground almonds

2 tsp ground ginger

75g/2 ½ oz butter, melted

For the filling

600g/21 oz cream cheese

200g/7 oz golden caster sugar

3 tbsp cornflour

2 eggs, beaten

150ml/5 fl oz whipping cream

150ml/5 fl oz Bailey’s

125g/4 ½ oz white chocolate, chopped

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  For the base, place the biscuits, almonds and ginger into a food processor and blitz until you have fine crumbs.  Mix in the melted butter and place in a greased round 22-24cm loose bottomed cake tin.  Press the biscuits well into the tin and place in the refrigerator.

3.  For the filling, place the cream cheese, sugar and cornflour into a food processor and blend.  Add the eggs, cream, bailey’s and beat until you have a smooth mixture.  Stir in the white chocolate.

4.  Pour the mixture into the tin and place in a roasting tray filled with 1-2 cm of hot water.  Place in the oven for 45 minutes or until lightly golden and the filling is set.

5.  Remove from the oven and allow to cool before removing from the tin.  Enjoy!

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The Best Chocolate Brownies

Chocolate Brownies

These brownies are the best… irresistibly rich, fudgy and moreish!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

200g/7 oz unsalted butter

200g/7 oz dark chocolate (70% cocoa) chopped

3 eggs

300g/10 ¼ oz granulated sugar

2 tsp vanilla extract

125g/4 ½ oz plain flour

Pinch of salt

Icinig sugar for dusting (optional)

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Melt the butter and chocolate in a bowl over a pan of simmering water.

3.  Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy.  Add the melted chocolate and stir through.  Finally stir in the flour and salt.

4.  Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm.  Place in the over for 25 minutes until the top starts to crack.

5.  Leave to cool in the tin for 20 minutes and then cut into squares.  Dust with icing sugar and enjoy!!

Cooks Tip

·         Make double chocolate brownies by adding 150g chopped milk or white chocolate chunks to the mixture before cooking.

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Key Lime Pie

This recipe comes from Nellie & Joe's Key West lime juice. The recipe is on the bottle.  It's so easy and perfect for dessert.  It's light, creamy and refreshing. 

9" GRAHAM CRACKER CRUST:
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons butter, melted
2 tablespoons sugar

I like to use my pyrex 9" pie plate for this recipe.  Anything larger will be too big.

CRUST: Preheat the oven to 350. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides. Bake in preheated oven until golden, about 5 minutes. Set aside on a wire rack and leave the oven on.

FILLING:

14 oz. can of sweetened condensed milk

 3 egg yolks (whites not used)

1/2  cup Nellie & Joe's Key West Lime Juice

FILLING: Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly whipped cream.

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The Perfect Pancake Recipe

Pancakes

This has to be my favourite Pancake recipe, they are delicious.  Add your favourite topping or just go classic!

Makes 8 crepes
Prep: 10 min & Cook: 10 min

Ingredients125g plain flour
Pinch of salt
1 egg
1 egg yolk
2 tbsp caster sugar
2 tbsp dark rum (optional)
225ml semi-skimmed milk
2tbsp melted butter, cooled
Butter for frying
1tbsp grated lemon zest
2tbsp caster sugar for serving
1 lemon, quartered
Method

1. To make the pancakes, sift the flour and salt into a bowl. Whisk the egg, egg yolk, caster sugar and rum into the milk, then add gradually to the flour, whisking until smooth, without over-beating. Stir in the 2tbsp melted butter.

2.  Melt a little extra butter in a 15cm non-stick frying pan.

3.  Add a small ladleful of the batter, tilting the pan to help it to spread thinly. Cook for 1-2 min until golden, then use a palette knife to turn (or flip) and cook for 1 min until golden brown.

4. Loosely roll the pancake and keep it warm while you make the remaining pancakes. Mix the lemon zest and caster sugar together, sprinkle it over the pancakes, and serve with lemon wedges.

Cooks tips

v  To get rid of lumps, whisk briefly with a hand whisk or strain through a sieve.

v  Don’t overwork the batter and you won’t need to rest it.

v  To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.

v  To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.

v  And remember, the first one you make will always be a bit dodgy.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Seven Layer Bars

These are called seven layer bars because ingredients are layered, not mixed. You don't even need a bowl just the pan you are using. These have to be the easiest bars I've ever made. I've been making these for years, not because they are easy but because they are so good!

Layer one: melted butter

Layer two: graham crackers

Layer three: chocolate chips

Layer four: butter scotch chips

Layer five: coconut

Layer six: pecans

Layer seven: sweetened condensed milk

Bake for 25 minutes.

After bars cool, cut into bars. I like to use a pizza cutter, works great.


* 1/2 cup butter
* 1 1/2 cups graham cracker crumbs
* 1 cup butterscotch chips (6 oz)
* 1 cup chocolate chips (6 oz)
* 1 1/3 cups coconut, flaked
* 1 cup pecans, chopped
* 1 (14 ounce) can Eagle Brand Condensed Milk, Sweetened

1. Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
2. Sprinkle crumbs over butter. (I like to mix the crumbs and butter in the pan and pat evenly)
3. Top with next 4 ingredients in order listed.
4. Pour sweetened condensed milk over all.
5. Bake 25 minutes or until lightly browned.
6. Cool.
7. Cut into bars.
8. Store covered at room temperature.

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Pumpkin Bars

I make these Pumpkin Bars every Fall. They are moist, flavorful and absolutely delicious!

Ingredients:

4 eggs 1 2/3 cups sugar 1 cup vegetable oil 1 (15 ounce) can solid pack pumpkin 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt ICING: 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 2 tablespoon milk

Directions:

1.	In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
2.	For icing, beat cream cheese, sugar, butter and vanilla in a mixing bowl. Add  the milk.  Add more if needed to achieve desired spreading consistency. Spread over bars.

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Apple Caramel Dip

I have to post this recipe again as it is apple season and this is the most delicious apple dip.   It's also simple to make!

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

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