My sister-in-law Marianne, made this delicious dessert two summers ago when we were visiting them in Utah. (It is a recipe adapted from the Pioneer Woman Apple Dumplings.) Marianne gave me the recipe for these by sending me to her friends' awesome cooking website: ourrecipeclub.blogspot.com. Several of Marianne's friends contribute to this recipe club and I've found great ideas on there, too. This recipe is so good and not difficult because it uses crescent rolls for the crust. Also, you'd never guess it has Mountain Dew in it, but it is great because when it cooks, it caramelizes the apple crescents and they are amazing served hot with vanilla ice cream. Try it today!
Caramel Apple Crescents:
2 Granny Smith apples
2 packages refrigerated crescent rolls
2 sticks butter
1 1/2 cups sugar
2 teaspoons vanilla
1 cup Mountain Dew
cinnamon
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 45-55 minutes. Serve with ice cream or fresh whipped cream. Make sure to spoon some of the "special sauce" from the pan over the top.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Cherry Chocolate Fudge Cake
I first tried this cake on the 4th of July in 2005 when my friend Stacy Richards brought it to a party. I have enjoyed it many times since and I am so glad to have the recipe.
Stacy's Cherry Chocolate Fudge Cake:
1 Devil's Food cake mix
1 (21 oz.) can cherry pie filling
2 eggs
2 tsp. almond extract
Mix first four ingredients; pour into greased 9 x 13 inch pan. Bake at 350 for 25 to 30 minutes.
Frosting:
5 T. butter
1/3 c. milk
1 c. sugar
1 (6 oz.) pkg. chocolate chips
1 tsp. almond extract
Mix butter, milk and sugar; bring to a boil. Boil for 1 minute. Remove from heat and add chocolate chips and almond extract. Frost while cake is warm.
Stacy's Cherry Chocolate Fudge Cake:
1 Devil's Food cake mix
1 (21 oz.) can cherry pie filling
2 eggs
2 tsp. almond extract
Mix first four ingredients; pour into greased 9 x 13 inch pan. Bake at 350 for 25 to 30 minutes.
Frosting:
5 T. butter
1/3 c. milk
1 c. sugar
1 (6 oz.) pkg. chocolate chips
1 tsp. almond extract
Mix butter, milk and sugar; bring to a boil. Boil for 1 minute. Remove from heat and add chocolate chips and almond extract. Frost while cake is warm.
Molten Chocolate Cakes
Our kid's favorite restaurant is Chili's. Lucky for us, they have a Chili's on Beach Rd. near our house in Dubai. That is the place chosen for every birthday dinner and many of our family dinners out, as well. Everyone has their favorite dish: Alec always orders the salmon, Hayden loves their Southwestern Eggrolls, Lauren and Ella love their macaroni and cheese. But most of all... we all love their chocolate molten cakes served hot with vanilla ice cream. Yummy! I found this recipe on the "Simple, Fresh, Delicious" cooking show website. I actually like it better than Chili's!
Molton Chocolate Cakes:
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners’ sugar, for dusting (optional)
Whipped cream or ice cream, for serving (optional)
Directions:
Preheat oven to 400˚. Generously butter 6 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer, cream butter and granulated sugar until and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, 10 to 12 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates. Dust with confectioners’ sugar, and add whipped cream. Or serve hot with vanilla ice cream like they do at Chili's!
Molton Chocolate Cakes:
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners’ sugar, for dusting (optional)
Whipped cream or ice cream, for serving (optional)
Directions:
Preheat oven to 400˚. Generously butter 6 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer, cream butter and granulated sugar until and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, 10 to 12 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates. Dust with confectioners’ sugar, and add whipped cream. Or serve hot with vanilla ice cream like they do at Chili's!
Flourless Chocolate Cake
The Stewarts invited us to a "Simple, Fresh, Delicious Cooking Party" at their house a few months ago. It was such a great idea for a party. Each invited couple was assigned to choose a new recipe from the "Simple, Fresh, Delicious" website (it is a cooking show in Canada). You can choose anything in your category, but the rules are that it has to be something new to you, that you've never attempted to make before. Brandon and I were assigned to make a dessert, so we chose to make this flourless chocolate cake. It was a good choice and was enjoyed by all!
Flourless Chocolate Cake:
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg whites
6 tablespoons unsalted butter, plus more for pan
1/2 cup granulated sugar
6 large egg yolks
Preheat oven to 275°, with rack in center. Butter a 9-inch spring form pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk ¼ of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.
Flourless Chocolate Cake:
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg whites
6 tablespoons unsalted butter, plus more for pan
1/2 cup granulated sugar
6 large egg yolks
Preheat oven to 275°, with rack in center. Butter a 9-inch spring form pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk ¼ of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.
Subscribe to:
Posts (Atom)
