Dessert shot pairing?
Louiseab
3 years ago
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UPDATE: MnF *Defrosted Turkeys* Continuing dessert!!
Comments (147)Annie, I just did a search on last year's swap, and you're right, Wendy did take over the hosting for me. Reading those threads brought back a lot of memories, so I'm gonna keep this short and go to work where I can get my mind on other things. Anyway, has anyone thought to ask Wendy if she's still up for hosting the December swap? Peace. -Dan...See MoreLOOKING for: Mini desserts
Comments (6)I've made both these individual cheesecakes and they get requests for the recipe. Here's the recipes Individual Pumpkin Cheesecake Ingredients: 18 paper baking cups 18 gingersnap cookies 12 ounces cream cheese, softened 3/4 cup sugar 1 Tablespoon corn starch 1 teaspoon Pumpkin Pie Spice 2 large eggs 1 cup canned pumpkin 1/3 cup Karo Lite Corn Syrup Instructions: Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325� F oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. Individual Oreo Cheesecakes Ingredients: 3 packages ( 8 ounces each) cream cheese 3/4 cup sugar 3 large eggs 24 Oreo cookies 1/4 cup chocolate chips, melted whipped cream, optional Instructions: Line 24 cupcake tins with cupcake paper wrappers. Place 1 Oreo cookie at the bottom of each wrapper. Mix cream cheese and sugar until well blended. Add eggs one at a time and mix well. Spoon cream cheese mixture on top of Oreo cookies. Bake at 350� F for about 20 minutes. Cool. Refrigerate for at least one hour. Drizzle with melted chocolate before serving. Top with a spoonful of whipped cream if desired....See MoreCasual dessert party
Comments (17)LOL, I wish I could be more help about Colorado signature desserts, but I can't think of any that this state is known for. Rocky Road ice cream at least has one word right. Enstrom's Almond Toffee is wonderful and has been a family owned business that began in the early 1960s and has expanded from Grand Junction to Denver. If you wanted to have a little chocolate to serve, it would be perfect. They are most well known for the toffee but have a wide variety of very good chocolates. They ship everywhere. Whatever you serve, I'm sure your your party will be filled with fun and anticipation of a great vacation. Lee Here is a link that might be useful: Colorado chocolates...See Moredessert menu question
Comments (14)If those are the two you want to serve, I'd go with an Orange Butter Cookie, as orange is delightful with chocolate, yet pairs well with the lime as it is in the ''citrus'' category. Here is a recipe I haven't tried myself, but saved. If you decide to go this route, I hope you'll let me know how it turned out. Oranges aren't easy to find here right now, but maybe you can find them where you live. I don't know the source of this recipe, but for some reason think it was in the New York Times. Orange Butter Cookies 1 3/4 cups unbleached all-purpose flour 1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture) 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 1/4 cups granulated sugar 1 cup (2 sticks) cold unsalted butter 2 packed teaspoons freshly grated orange zest 1 large egg plus 2 large egg yolks, at room temperature FOR THE ICING 1 orange 1 1/2 cups confectioners sugar 2 to 4 tablespoons whole milk 2 drops almond or vanilla extract Pinch - fine salt Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week. When ready to serve, make icing. Zest the orange; sift confectionersâ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine. Place cookies on a rack and drizzle icing over each one. Icing will settle into cookie crevices; let harden. Yield: About 4 dozen cookies. Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking....See MoreLouiseab
3 years agolast modified: 3 years agobragu_DSM 5
3 years agoLouiseab
3 years agol pinkmountain
3 years agobragu_DSM 5
3 years agojakkom
3 years agobragu_DSM 5
3 years ago
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