August 2006 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Re: (Untitled)
Cheesecake for sure. Maybe even pumpkin cheesecake?
Although my DH is always asking me to make these brownie cheesecake bars that I found a recipe for online. Want it? They're heavenly.
I don't particularly care for plain cheesecake. Chocolate cheesecake is heaven.
I don't like American cheesecake, but I think I might try Italian cheesecake one of these days (love ricotta).
Anyway, my rec is chocolate strawberry brulees. Very yummy. You can prep them before dinner, then when you come home, either torch them (if you have a culinary torch) or toss them in the broiler for a few minutes. Then enjoy!
Ricotta + eggs + powdered sugar + vanilla extract + chocolate chips (optional). Bake in pie crust, with optional crust on top (or in graham cracker crust, if you prefer) until set. Awesome! My husband doesn't like cheesecake, but he loves this.
?
Can I have the recipe??
Sure! I'll just go ahead and post it here in case anyone else wants it too. I usually make a raspberry sauce (pureed raspberries, some powdered sugar, a little vanilla and a bit of raspberry or strawberry liqueur) instead of the mint chocolate sauce, actually, but here it is. The biggest key to the cakes is make sure the cups are REALLY well greased. If they stick at all, it messes up the cake (and if you're me, you get frustrated and cry).
Lava Cakes with Mint Chocolate Sauce
Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
For sauce: Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
For cakes: Preheat oven to 450?F. Butter six 3/4-cup souffl? dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
Here's the cheesecake brownie bars.
This is for an 8x8 pan
Ingredients
Procedure
Procedure
You actually don't - you can put it in the broiler for 5 minutes or so (I think - just keep an eye on it). I've done it this way, and it does work, though I did a chocolate brulee, so slightly different. I have the recipee at home if you're interested.
Good to know! But I sooooo love my blow torch!
Me too! That I actually do have (hey, it's small!). Can you tell I only really know about cooking desserts?
I was bummed when I discovered I was out of gas for the torch (oops!), but was glad the broiler worked fine.
My H loves Icebox cake that is always my special dessert for him. Very easy.