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
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Mega cupcake
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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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Valentine cupcakes
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers
Strawberry cupcakes 

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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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White Christmas cakes
Christmas fruit cake
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Panforte
Mangomisu

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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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Christmas cupcakes
Black forest
Valentine cupcakes
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake

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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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Mega cupcake
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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
Steamed pudding
Microwave Christmas pudding
Orange-Chocolate Bread Pudding
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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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Steamed pudding recipe

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

Ingredients (serves 8)

2 1/2 cups (500g) mixed dried fruit
1 cup pitted dried dates, chopped
1 cup raisins, chopped
1/2 cup red glace cherries, quartered
1 cup firmly packed dark brown sugar
125g butter, chopped
1 teaspoon bicarbonate of soda
2 teaspoons finely grated orange rind
2 eggs, lightly beaten
1 cup plain flour, sifted
1 cup self-raising flour, sifted
2 teaspoons mixed spice
1/4 cup brandy
custard, to serve (see recipe, right)

Method

1. Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper. Place mixed dried fruit, dates, raisins, cherries, sugar, butter and 1 cup cold water in a saucepan over medium-high heat. Stir until butter has melted. Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat. Add bicarbonate of soda. Stir to combine. Transfer to a large, heatproof bowl. Cool.
  
2. Stir in orange rind, egg, flours, spice and brandy. Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boiling water when necessary.
  
3. Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Serve with custard.

Notes

Super saver: Replace dates, raisins and cherries with 2 1/2 cups mixed dried fruit and saved around $2.60.

You could replace brandy in the pudding with orange juice.

Wrap pudding in plastic wrap then foil. Refrigerate for 3 months or freeze for up to 1 year

Source
Super Food Ideas - December 2008, Page 16
Recipe by Kim Coverdale & Claire Brookman

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Zabaglione With Berries
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Truffle Tarts with Raspberries

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Frosted cherry chocolate cheesecake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Frosted cherry chocolate cheesecake recipe. Enjoy quick & easy Christmas desserts and learn how to make
a sweet treat to impress: frosted cherry chocolate cheesecake.

Ingredients

200g pkt chocolate biscuits
100g butter, melted
375g cream cheese, softened
1/2 cup (125g) sour cream
1/2 cup (100g) caster sugar
2 eggs
1 tsp vanilla bean paste
70g dark chocolate, chopped (see note)
1/3 cup (70g) caster sugar, extra
100g cherries, washed, dried
1 eggwhite, lightly whisked

Method

1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Place in a 15 x 40cm rectangular fluted tart pan with removable base and use the base and sides of a glass to press the crumb mixture up the base and sides of the pan. Place on a baking tray and place in the fridge for 30 minutes to set.
  
2. Preheat oven to 160°C. Use an electric mixer to beat the cream cheese, sour cream and sugar until smooth. Add the eggs and vanilla and beat until just combined. Pour into the prepared pan and sprinkle with the chocolate. Bake in preheated oven for 25-30 minutes or until set. Turn off oven and leave cheesecake in oven with door ajar to cool completely.
  
3. Line an oven tray with baking paper. Place the extra sugar in a shallow bowl. Use a small brush to brush eggwhite evenly over a cherry. Roll the cherry in the sugar to dust evenly. Place on the lined tray. Repeat with remaining cherries, eggwhite and sugar. Set aside for 1 hour to dry.
  
4. Place the cheesecake on a serving plate. Arrange frosted cherries over the cheesecake to serve.

Notes

Try substituting the dark chocolate with white or light chocolate, or experiment with combinations of different chocolates such as white and dark chocolate.

Source
Notebook: - December 2007, Page 126
Recipe by Sarah Hobbs

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Mint & chocolate meringue cake
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White Christmas cakes recipe

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

Makes 12

Ingredients

25g butter, chopped
125g good-quality white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten

White Christmas topping
125g good-quality white chocolate
1 cup puffed rice cereal
1/3 cup shredded coconut, toasted (see tip)
1/2 cup pistachio nuts, toasted, chopped
1/3 cup dried cranberries, chopped
1/2 cup roughly-chopped white marshmallows

Method

1. Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.
  
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.
  
3. Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.
  
4. Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.

Notes

Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.

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

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Mint & chocolate meringue cake
Panforte
Mangomisu
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Microwave Christmas pudding recipe

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

Ingredients (serves 10)

50g dried apricots, chopped
300g dried mixed fruit
100g moist dried figs, chopped
100g glace mixed fruits (pineapple, figs, apricots, cherries), chopped
1/2 cup sweet sherry, dark rum or brandy
150g butter, softened
1/2 cup brown sugar
2 eggs, at room temperature
1/2 cup smooth apple sauce
1/2 cup plain flour, sifted
1 1/4 cups fresh white breadcrumbs
1 1/2 teaspoons mixed spice
1 tablespoon parisienne essence
vanilla custard, to serve

Method

1. Place dried and glace fruits in a large, microwave-safe bowl. Pour over sherry. Microwave, covered, on MEDIUM-LOW (30%) for 10 minutes or until fruit is plump and sherry is almost absorbed. Cool.
  
2. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fruit mixture, apple sauce, flour, breadcrumbs and mixed spice. Mix well. Stir in parisienne essence.
  
3. Lightly grease a 1.5-litre capacity heatproof, microwave-safe pudding basin. Line base with a circle of baking paper. Spoon mixture into basin. Smooth surface. Cover pudding with a double layer baking paper and secure with kitchen string. Elevate basin on an upturned plate in microwave. Microwave on MEDIUM-LOW (30%) for 35 minutes. Stand in basin for 15 minutes. Insert a skewer into centre, to check if pudding is cooked. Turn out. Serve with custard.

Notes
To reheat a whole Christmas pudding, line a heatproof, microwave-safe plate with non-stick paper. Invert pudding onto plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer. Microwave on MEDIUM-LOW/DEFROST (30%) for 15 to 20 minutes or until pudding feels warm (it will get hotter on standing). Stand for 5 minutes. Serve.

Source
Super Food Ideas - December 2006, Page 26
Recipe by Kerrie Sun

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Orange-Chocolate Bread Pudding
Little Lemon Meringue Pies
Zabaglione With Berries
Raspberry-Lemon Easter Cake
Truffle Tarts with Raspberries
Lemon Ricotta Granita

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Christmas fruit cake recipe

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

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  
2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
  
3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
  
4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes

If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

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Mint & chocolate meringue cake
Panforte
Mangomisu
Egg nog panna cotta
Christmas pudding with orange brandy butter
White chocolate and berry cheesecake

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Christmas cupcakes recipe - How to make Christmas cupcakes

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

Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents
Preparation Time 60 minutes
Cooking Time 30 minutes
Makes 12

Ingredients

125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g Orchard White Icing
10 drops green food colouring
36 red Nestle Smarties or Mars M&M'S

Method

1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  
2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.
  
3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
  
4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.
  
5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

Notes

Store the cupcakes in an airtight container for up to 4 days.

Source
Good Taste - December 2008, Page 101
Recipe by Tracy Rutherford

More Dessert Recipes:

Black forest
Valentine cupcakes
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Honey and hazelnut cupcakes
Mega cupcake
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Mint & chocolate meringue cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Mint & chocolate meringue cake recipe. Enjoy quick & easy Christmas desserts and learn how to make Mint & chocolate meringue cake.

The combo of mint and dark chocolate is one you'll love. Add pomegranate seeds to cut through the sweetness of the meringue. Or try raspberries or strawberries.

Preparation Time 30 minutes
Cooking Time 50 minutes

Ingredients (serves 6)

4 egg whites
220g (1 cup) caster sugar
1/2 tsp mint essence
2 tsp cornflour
150g dark chocolate (70% cocoa solids), chopped
300ml thickened cream
1 tbs icing sugar
1 pomegranate, seeds removed
Frosted mint leaves (optional), to serve

Method

1. Preheat oven to 120C. To make meringue, fill a sink one-third full with hot water. Place egg whites and sugar in the bowl of an electric mixer. Place bowl in sink and whisk for 30 seconds or until sugar has dissolved. Remove from sink. Using an electric mixer, whisk mixture to soft peaks. Add mint essence and cornflour. Whisk for 8 minutes or until stiff and glossy. Fold in 80g chocolate.
  
2. With a pencil, draw a 24cm round on a sheet of baking paper. Place paper on an oven tray, pencilled-side down. Place three-quarters of meringue in the centre of the round. Using a spatula, spread to fill round. Spoon remaining meringue into a piping bag fitted with a 1cm plain nozzle and pipe bite-sized 'kisses' around the large meringue. Alternatively, drop teaspoonfuls of meringue onto the tray.
  
3. Bake meringues for 50 minutes or until firm to the touch. Turn off oven and cool meringues completely in the oven with oven door held ajar with a wooden spoon (this takes about 3 hours).
  
4. Melt the remaining 70g chocolate in a heatproof bowl (see note on Melting chocolate). Using a fork, drizzle meringues with chocolate. Leave to set. Using an electric mixer, whisk cream and icing sugar to soft peaks.
  
5. To assemble, spread large meringue with cream. Top with meringues kisses and scatter over pomegranate seeds and frosted mint leaves, if using.

Notes

Melting chocolate: To ensure smooth melted chocolate, place a quantity of chopped chocolate in a glass or stainless-steel bowl. Pick a saucepan that the bowl will sit over snugly and fill one-third full with water. bring water to a gentle simmer. Place bowl over the pan, making sure it doesn't touch the simmering water, and stir occasionally. for small quantities of chocolate, turn off the heat. The residual heat will melt the chocolate.

Tip: This cake looks beautiful decorated with frosted mint leaves. Brush small mint leaves with egg white, dust in caster sugar and leave to dry.

Source
MasterChef - May 2010, Page 90
Recipe by Sophia Young

More Dessert Recipes:

Panforte
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Save and share Mint & chocolate meringue cake recipe

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Panforte Recipe

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

Makes 1 x 20cm round disc
Equipment
You will need a sugar thermometer for this recipe.

Ingredients

1 cup (145g) hazelnuts
1 cup (160g) blanched almonds
1 cup (145g) raw cashews
1 cup (150g) dried pitted dates, halved
100g red glace cherries
2/3 cup (100g) plain flour
2 tsp mixed spice
1 tsp ground ginger
1/3 cup (80ml) honey
1/3 cup (70g) caster sugar
1/3 cup (70g) brown sugar
2 tbs water
Icing sugar mixture, to dust

Method

1. Preheat oven to 160°C. Place hazelnuts on an oven tray. Place the almonds and cashews on a separate oven tray. Bake for 6-8 minutes or until lightly toasted. Remove from oven. Rub the hazelnuts in a clean tea towel to remove the skins. Place the nuts, dates, cherries, flour, mixed spice and ginger in a large heatproof bowl.
  
2. Grease and line the base of a shallow 20cm round cake tin with baking paper.
  
3. Combine the honey, caster and brown sugar and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until sugar thermometer reaches 116°C (soft ball stage). Remove from heat; add to nut mixture. Quickly stir to combine. Transfer to the pan and use your hands to press mixture to flatten.
  
4. Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Remove and discard the baking paper. Dust with icing sugar. Store in an airtight container.

Source
Notebook: - December 2008, Page 172
Recipe by Sarah Hobbs

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Save and share Panforte Recipe

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