Vanilla Bean Semifreddo with Caramel & Pecans by Gouda Monster

desserts

mix macaroons

camera

Meringue Cookies by Red Shallot Kitchen
Ingredients:
  • 3 egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 cup fine granulated sugar
  • 1/2 cup confectioner sugar
  • 5 drops food flavoring
  • food coloring (optional)
Directions:
  • Preheat the oven to 225 F, place the rack in the center of the oven. Line baking sheets with parchment paper and set aside. In a mixing bowl, whisk the egg whites on low-medium speed until foamy. Add cream of tartar and continue to beat until the egg whites form soft peak. Add sugar, a little at a time, and continue to beat on medium-high speed until the egg whites form stiff peak. Beat in food flavoring and coloring. 
  • Transfer the meringue to a piping bag fitted with appropriate tip. Pipe the 1 inch rounds of meringue in rows onto the parchment paper. Bake meringue in the oven for about 70-90 minutes. Turn off the oven, then leave the baking sheets inside the oven for several hours to overnight to dry the cookies.
  • Store in airtight container.

Chocolate cake with chocolate ganache by Averie Cooks

Black Plum Ice Cream Sandwiches on Homemade Oat-Graham Crackers by Chasing Delicious

Chocolate molten lava cake by Sugar for The Brain

Maple Bacon S’mores by Kitchen Konfidence

Saucy Sticky Date Pudding by Art of Baking

Hot chocolate fudge cake by Look Who’s Cooking Too

For the cake:
  • Flour- 1 cup
  • Baking powder- 2 tsp
  • Granulated sugar- 2/3rd cup
  • Cocoa powder- 2 tbsp
  • Salt- 1 tsp
  • Vanilla extract- 1 tsp
  • Milk- 1/2 cup
  • Oil- 2 tbsp
For the topping
  • Dark brown sugar- 1 cup
  • Cocoa powder- 1/4 cup
  • Boiling water- 1 3/4 cup
  1. Whisk together all the dry ingredients for the cake in a large mixing bowl.
  2. In another smaller bowl, stir together the vanilla, milk, and oil.
  3. Add the wet ingredients to the dry ingredients and mix well to combine. No traces of flour should be seen. I did this with a wire whisk. Beater is unnecessary.
  4. Grease the dish you are using and pour the batter into it. If using individual ramekins/ cups, then fill each of it till about half full. Keep aside. 
  5. Pre-heat the oven to 200C
  6. Prepare the topping by mixing together the brown sugar and cocoa powder in a bowl.
  7. Sprinkle this mixture over the cake batter as evenly as possible.
  8. Then using the back of a spoon, slowly pour the boiling water over the batter. Do the same with all the ramekins till they are about 3/4th full.
  9. Reduce the oven temperature to 150C and place the bowls inside.
  10. Bake for 30 minutes. Do not over do it. Take them out, keep aside to cool for a while and either dig in, or once they are completely cool, refrigerate for further use

Land o’ Lakes Milk Chocolate Pots de Creme by Baked Bree

Goodnight moon desert table (via)

Chocolate pudding by Movita Beaucoup

Serves 4-6. When baked, this pudding has chocolate sauce on the bottom with cake on top.

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup white sugar
  • 6 tablespoons cocoa
  • 1/2 cup milk
  • 2 tablespoons butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 1 cup brown sugar
  • 1 1/2 cups boiling water

Preheat oven to 350°F (180°C).

Sift together the flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a medium sized bowl.

Add the milk, melted butter and vanilla and mix until just combined. Stir in the pecans.

Spread the batter evenly in the bottom of a shallow 1 quart baking dish.

In a small bowl, combine the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle the brown sugar mixture evenly over the batter in the baking dish.

Then pour the boiling water over the top of the contents of the baking dish. Do not mix.

 Bake for 40 minutes. Serve warm. A scoop of vanilla ice cream is a delightful garnish!