Desserts

[Joy Williams]

For all of you who have a sweet tooth, how about sharing some of your favorite dessert recipes?

[Joy Williams]

Camilla, you were looking for a chocolate sheet cake recipe. I have not made this, but a friend of mine has and she says it is to die for... Its from Pioneer Woman so you know its gonna have lots of butter in it! Here's the link to her site with the recipe and I have also posted the recipe below.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/


The Best Chocolate Sheet Cake. Ever.
Prep Time 20 Minutes
Cook Time 20 Minutes Servings 24

Ingredients
• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

[Camilla and Darwin]

Oh, yum. I'm definitely saving this, I've been looking everywhere for a good chocolate cake recipe.

[Linda and "Toby"]

This sounds sooooooo delicious! Thank you for posting it!!!!

[Joy Williams]

Believe it or not, this is a low fat recipe, but you cannot tell the difference. And so easy to make, you can throw one together in just a few minutes!

CHOCOLATE MOUSSE PIE

1 9 inch prepackaged pie crust
2 (1.4 ounce pkg) sugar-free fat-free chocolate pudding mix
1 2/3 cups low fat milk
1 (8 ounce) container fat-free Cool Whip, divided
2 TBLSP mini semi-sweet chocolate chips

Preheat oven to 400 degrees. Bake pie crust according to package directions. Remove from oven and cool thoroughly.
In a medium bowl, whisk pudding mix and milk. Fold half (4 ounces) of Cool Whip into pudding mixture and fold until fully blended.
Spread puddding mixture into pie crust and top with remaining Cool Whip. sprinkle top with chocolate chips.

We have also made this with other flavors of pudding mix that are also good. Lemon, vanilla, and banana cream are good with a little toasted cocounut sprinkled on top.

[Toni McCann]

I can't wait to try this!!

[Linda and "Toby"]

I share this recipe with love. It's my mom's recipe for Carrot (sheet) Cake. It is sooooo moist and delicious, I guarantee it will become a "family favorite!"

YOSHI'S CARROT CAKE

Preheat oven to 325.

In a bowl, combine:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Set aside.

In another bowl, blend:
1 1/3 cup oil
2 cups sugar

Beat in 4 eggs, one at a time

Stir in:
3 cups (about 4 large) “very finely grated” carrots. (If you have a food processor, great! With a hand grater you need to use the section that has the teeny tiny holes- like the one for grating parmesan cheese.)

Add dry ingredients. Mix well. Pour into a 13x10 cake pan

Bake for 1 hour (to 1 hour and 15 minutes). Check with toothpick in center of cake to see if it's done.


YOSHI'S CARROT CAKE (CREAM CHEESE ) FROSTING:

While cake is baking, take the butter and cream cheese out of the refrigerator and set them on the counter.
(Cool the cake before frosting.)

In a bowl, combine:
1 (soft) stick butter
1 (soft) 8-oz pkg cream cheese
1 box powdered sugar

Add:
2 tsp vanilla
1 cup chopped pecans

ENJOY! Cover leftovers tightly with clear, plastic wrap (or use a plastic container) and refrigerate.

BTW, you can also use this recipe to make the most delicious Zucchini Loaves! Simply substitute the same amount of zucchini for the carrots (doesn't have to be grated quite as fine. You can just use the normal sized grater for this.) Pour into 2 loaf pans (or 4 small ones). Cooking time may vary, depending on what size pans you use. Dust loaves with powdered sugar instead of frosting them. :)

[Joy Williams]

Ooooh Linda, I LOVE carrot cake and this sounds so good - and easy. The Zucchini Loaves also sound good - I think I'll make some to have for breakfast this weekend.
Thanks!!

[Toni McCann]

I made this banana bread and it is the best I have ever made. My husband said don't lose the recipe! He loved it.

[Taylor & Huff]

Turn-overs:feeds 4

1 package frozen or make it yourself philo dough (2sheets)

1-2 packages of brie cheese

1 container of cranberrysauce or any type of jelly you like (trader joe's sauce is the best"

first lay down a sheet of foil (perferably greased)

then put a peice of your philo dough or puff pastry on the foil

open your brei and start cutting your dough into 4/4 1 whole sheet

then on each square that you cut add peices of brei (the more the merrier)

then add the cranberrysauce (chunky tastes better) cover the brei in sauce leaving a little edge so you can crimp them

then add a little brei on top

then cover that with a nother peice of dough on top and crimp the edges together (egg wash optional)

bake as directed on dough's packaging

Serve while warm.