Chocolate caramel brownie hearts recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate caramel brownie hearts recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate caramel brownie hearts.

Indulge in some Valentine's Day romance with these sweet treats sure to melt hearts.

Makes 12

Ingredients

150g butter, chopped
180g dark chocolate, chopped
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
2 tbsp cocoa powder
220g-block caramello chocolate, frozen, chopped (see tip)
Cocoa powder, to decorate

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang a long ends.
  
2. Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.
  
3. Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.
  
4. Set aside to cool completely.
  
5. Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powder.

Notes
Tip: Freezing the chocolate makes chopping the chocolate into squares easier and ensures whole chunks of caramel in the brownies.

Source
Taste.com.au - February 9, 2010, Page 8
Recipe by Kim Coverdale

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Chocolate tart recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate tart recipe. Enjoy quick & easy desserts for Valentine's day and learn how to make Chocolate tart.

Treat your Valentine to a sinfully delicious chocolate tart topped with juicy raspberries.

Ingredients (serves 8)

125g chilled butter
1 cup (150g) plain flour
1/3 cup (60g) icing sugar mixture
1/4 cup (30g) almond meal
1/4 cup (30g) cocoa powder
1 egg yolk
Raspberries, to serve
Thin cream, to serve

Chocolate custard filling
4 egg yolks
1 tbs custard powder
2 tbs caster sugar
200g dark chocolate, chopped
300ml thin cream
1 cup (250ml) milk

Method

1. Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  
2. Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.
  
3. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.
  
4. Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
  
5. Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.
  
6. Place on a serving plate. Top with raspberries and serve with thin cream.

Source
Notebook: - April 2009, Page 156
Recipe by Sarah Hobbs

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Gingerbread with Spiced Creme Anglaise Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Gingerbread with Spiced Creme Anglaise recipe. Enjoy quick & easy Christmas desserts and learn how to make Gingerbread with Spiced Creme Anglaise.

Cook Time: 35 min | Level: Intermediate | Yield: 12 servings

Ingredients

1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live Episode: Sugars

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Red Velvet Cupcakes with Cream Cheese Frosting recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Red Velvet Cupcakes with Cream Cheese Frosting recipe. Enjoy quick & easy Christmas desserts and learn how to make Red Velvet Cupcakes with Cream Cheese Frosting.

Cook Time: 20 min | Level: Easy | Yield: 24 frosted cupcakes

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Recipe courtesy Paula Deen, 2007
Show: Paula's Home Cooking Episode: Reunion Family Picnic

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Red Velvet Sandwich Cookies recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Red Velvet Sandwich Cookies recipe. Enjoy quick & easy Christmas desserts and learn how to make Red Velvet Sandwich Cookies.

Cook Time: 10 min | Level: Easy | Yield: 12 to 15 sandwiches

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional

Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Recipe courtesy Paula Deen, 2008
Show: Paula's Party Episode: Red Hot Party

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Chocolate rum fruit puddings recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate rum fruit puddingsrecipe. Enjoy Christmas desserts and learn how to make Chocolate rum fruit puddings.

Makes 6

Ingredients

1 cup mixed dried fruit
1/4 cup dark rum
150g good-quality dark chocolate, chopped
125g butter, chopped
3 eggs
1/3 cup firmly-packed brown sugar
1/3 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 tablespoon cocoa powder, sifted
cocoa powder and vanilla ice-cream, to serve

Method

1. Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
  
2. Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.
  
3. Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.
  
4. Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.

Notes

For rum and raisin puddings, replace mixed fruit with 1 cup chopped raisins.

Source
Super Food Ideas - December 2007, Page 34
Recipe by Cathie Lonnie

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Gluten-free plum pudding recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Gluten-free plum pudding recipe. Enjoy Christmas desserts and learn how to make Gluten-free plum pudding.

Cooking Time 240 minutes

Ingredients (serves 12)

350g raisins, coarsely chopped
300g sultanas
1 x 300g pkt currants
185ml (3/4 cup) rum
Melted butter, to grease
200g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs, at room temperature
140g (2 cups) fresh gluten & wheat-free breadcrumbs (made from day-old bread)
120g (1/2 cup) soy compound
70g (1 cup) Farex Baby Rice
80g (1/2 cup) Orgran Gluten Free Self Raising Flour
1 tsp ground nutmeg
1 tsp ground cinnamon
Bought gluten-free vanilla custard, warmed, to serve

Method

1. Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside, stirring every few hours, for 6 hours to macerate.
  
2. Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
  
3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, soy compound, baby rice, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.
  
4. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.
  
5. Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don't get wet.
  
6. Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.
  
7. Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.
  
8. Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.

Notes

Allow 6 hours macerating and 5 minutes resting time.

Source
Good Taste - December 2007, Page 98
Recipe by Michelle Southan

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