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Guide by Nalu-love posted il y a plus d’un an
fan of it?
2 fans
Lemon-Scented Blueberry Cupcakes
citron and myrtille flavors give these cupcakes a great taste. Blueberries ou fresh, edible fleurs make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat lait
1 teaspoon grated citron rind
3/4 cup fresh ou La Reine des Neiges blueberries, thawed

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated citron rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh citron jus, jus de
Guide by Nalu-love posted il y a plus d’un an
fan of it?
2 fans
Chocolate-Mint Bars
You’ll l’amour these if you’re a big fan of the thin chocolat mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it ou the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty haut, retour au début layer to set properly. toi can make the dessert up to one jour ahead. For a plus grown-up taste, toi can also use dark chocolat chips for some ou all of the semisweet chocolat chips in the glaze.

Yield: 20 servings (serving size: 1 piece)

Total: 3 Hours, 25 Minutes

Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolat syrup
Cooking spray

Mint layer:
2 cups powdered sugar
Article by deedeeflower posted il y a plus d’un an
fan of it?
2 fans
I know it's not really a dessert but it's sweet and toi can eat it after dîner if toi want.

What You'll Need:

1 1/2 cups dry roasted cacahuètes
1 cup white sugar
1/2 cup light blé, maïs syrup
1 pinch salt (optional)
1 tablespoon beurre
1 teaspoon vanilla extract
1 teaspoon baking soda

Step par Step:

Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, blé, maïs syrup, and salt.
Cook in microwave for 6 to 7 minutes on high (On 700 Watt--adjust for your microwave as necessary); mixture should be bubbly and cacahuètes browned.
Stir in beurre and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, ou until set. Break into pieces, and store in an airtight container.
Yield: 16 servings

Opinion by dazl posted il y a plus d’un an
fan of it?
7 fans
This is trifle sponge
I am going to give toi two variations on this dessert, which is a favourite in my family - seriously, my gran has to make three fullsize bowls for Christmas jour alone!

Its really simple and honestly, a monkey could make it.

Original Version

toi will need:
- 1 packet of trifle sponge
- 1 large carton of fresh cream
- A pint of custard (don't use ready made, it doesn't set)
- 2 Cadbury's Flake bars

To make:

The night before toi want to serve it, break up the trifle sponge into big pieces into a medium sized dessert dish (size of dish approx same as picture).

suivant make up your custard. Pour custard over trifle sponge, and leave to sit until custard is set. Place in fridge overnight.

Just before serving, whip cream and spread it ou the sponge and custard.

Crush a Flake with something heavy and sprinkle the chocolat over the cream. Use a seconde Flake if toi like lots of chocolate!