Impressive Dessert HELP!

[Aimeedyan]

I posted a few days ago that my IL's are coming for a BBQ at our house for Fathers Day. I want to serve a kickin' dessert... MIL ALWAYS insists on bringing one, but dadgum it - I want to host an entire event for once, so I told her not to - just show up.

So now it has to be good =) LOL

Thoughts? Ideas? Inspirations? I know i can search through books and online, but am always scared they won't turn out as good as they sound, and don't want a disaster for this occasion.

If it helps, we are serving burgers, brats, and hot dogs with potato salad, baked beans, etc I think. Still undecided on sides, but you get the gist.

Thanks!

 

[doxdogy]

Not impressive, but how about good old banana pudding? Use the recipe on the side of the Nilla Wafers box. This dessert is always a hit in my house.

 

[chell]

What type of dessert would you like? Something baked? Fruity? Fluffy?

Here are some websites I like to use:

Food Network

Eagle Brand

CD Kitchen

Epicurious

 

[PoohnPglet]

Here is a little something my family calls Cherry Delight

Mix 8 oz of cream cheese with a large tub of whipped cream. If you like sweet, add some confectioners sugar to taste.

Get some angel food cake and tear into bite sized pieces and mix with the cheese/cream concotion. Spread in the bottom of a 9X11 dish.

Use a large can of cherry pie filling. You can either layer it on top or mix it through with the cake, cheese/cream. I think it looks pretty just layered on top.

Let set in the fridge for at least 3 hrs.


This is a surprisingly light but tasty summer desert.

 

[wishuponastarforever]

This one takes some time, but it's worth it:

Frozen Chocolate Mousse

Ingredients
1/4 cup light rum
2 packages of ladyfingers
1 tablespoon dry coffee
1/2 cup boiling water
pinch of salt
1 1/4 cups granulated sugar
12 ounces semi-sweet chocolate pieces
4 large eggs, seperated
3 cups whipping cream
1/8 teaspoon cream of tartar

Instructions:
Line sides of 9-inch spring form pan with one package of lady fingers (split and sprinkled with rum)
Line bottom of pan with remaining ladyfingers also sprinkle with rum
dissolve the coffee in water
add 1/2 cup sugar and stir to dissolve
adjust heat to low - add chocolate and stir until smooth, remove from heat and let cool slightly
Whip cream until it holds shape but is not stiff - set aside
Beat egg whites until foamy - add salt and cream of tartar and continue to beat until whites hold a soft shape
Gradually add sugar - beat between additions on high speed, beat until firm but not dry or stiff
Fold chocolate into egg whites
Fold chocolate and egg white mixture into whipped cream
Pour into spring form pan - cover tightly with saran wrap
Freeze overnight

Yummy and refreshing!!

Have a great Father's Day

 

[CarolA]

Your local bakery? LOL!

 

[Cindy B]

If you look at the Better Homes and Gardens website, there was an amazing dessert that was in the June issue. It was bread and fruit, and a custard top. Basically the bread was moded around a mold or dish, and then inverted. Insert fresh fruit and juices, and whipped cream/custar.d

 

[bekkiz]

A challenge right up my alley!

This is fantastic for a crowd, and light(er!) to boot! I'm sure it would go over well

Chocolate-Eclair Icebox Dessert

22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Yield: 18 servings

-----------------------------------------------------
And these cookies are not only to die for, your family will be super impressed

Caramel Filled Chocolate Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon granulated sugar
48 ROLO candies


Beat butter or margarine until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover
and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a
time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece
of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side
up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire
racks to cool completely.

------------------------------------------
And finally, look like you're martha stewart! They take a little bit of time (well a lot of time) but are super easy and all of the people will think you are a cullinary genius!

Double Chocolate Peanut Butter Cupcakes

Bake a batch of you favorite chocolate cupcakes

For the filling:

3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar

In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

Make the frosting:

1 cup heavy cream
8 ounces semisweet chocolate, chopped

In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

 

[Aimeedyan]

Gosh, ALL of that looks good!!!!!!!! Y'all rock!!!!!!!!!

Perhaps I should make several =)

 

[FroggyinArk]

ok here we go froggys dessert rescue attempt

make chocolate brownies from mix,, top with either strawberry or cherry pie filling and whipped cream.. serve if you prefer, you can chop fresh tyrawbverrys and cover with sugar to juice them instread of filling from a can, basically a chocolate shortcake type desert but its one of my favorites

 

[clh2]

bekkiz - thanks for posting the chocolate eclair recipe...we had a potluck today and a temp in our office brought that. It was wonderful. It looks SO easy to make!

 

[poohtown]

you're going to laugh at this but this was a huge success at my last party and everyone requested it again for fathers day.

pudding parfaits with fruit

how easy can it get:

instant pudding: we did cheesecake, chocolate fudge, and butterscotch

whipped topping

fruit: strawberries and blueberries were our picks


just layer in really tall glasses. We did butterscotch, strawberries, cheesecakes, blueberries (have to do alot because they get hidden ) chocolate, whipped cream and topped with one whole strawberry with stem still attached. Very pretty and yummy!


Also Strawberry Shortcake is easy and a big hit especially if you use real whipped cream.

 

[torismom]

A fav at our house:

Chocolate Delight
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix

Preparation
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping.

Coconut Cake with Coconut Cream Cheese Frosting
2-3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-3/4 cups sugar
2 sticks butter, softened
1 cup sweetened cream of coconut + 1/2 cup for glaze
4 eggs
1 tsp. vanilla
1 cup buttermilk
Coconut Cream Cheese Frosting
Shredded coconut


Pre-heat oven to 350 degrees. Grease and flour three 8-inch cake pans, or two 10-inch cake pans; set aside. Sift together the dry ingredients; set aside. In a large bowl, cream together the sugar, butter and 1 cup of the sweetened cream of coconut. Beat in eggs and vanilla. Add the dry ingredients to the batter in three stages, alternating with the buttermilk. Pour batter into prepared pans and bake 35 to 45 minutes, or until cakes test done in the center. Remove cakes from the oven and immediately glaze with remaining sweetened cream of coconut. Cool completely, then frost with Coconut Cream Cheese Frosting and add shredded coconut between layers and on sides and top of cake.
Frosting: Beat 8 oz. softened cream cheese until fluffy; add 1 stick softened butter, 1/2 cup sweetened cream of coconut, 1 tsp. vanilla and 1 lb. confectioner's sugar. Beat until smooth, then frost.
Note: For layer cakes, I never add coconut to my cake batter. It makes the finished product too dry and crumbly and difficult to slice cleanly. Instead I add it between frosted layers and on top and on the sides for a beautiful, fluffy presentation. This is probably my most popular cake, so get ready for many requests for the recipe if you give it a try. This recipe adapted from one found in Bon Appetit. As Mr. Food would say, "Oooh, it's so good!"


Key Lime Cream Cheese Pound Cake
1 stick butter, softened
1 (3 oz.) pkg. cream cheese, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. vanilla extract
1/4 cup Key lime juice
1 tsp. finely grated lime zest


Pre-heat oven to 325 degrees. Cream together the butter and cream cheese with an electric mixer. Add sugar and eggs, beating until smooth. Sift together the dry ingredients and add to the butter mixture gradually. Stir in vanilla, Key lime juice and lime zest. Pour batter into a greased and floured 9x5-inch loaf pan and bake 80 to 90 minutes, or until cake tests done. Cool and top with glaze.
Glaze: Stir together 1/4 cup Key lime juice, 1/4 cup sifted confectioner's sugar, and 1/4 tsp. vanilla extract. Pour glaze over cooled cake, allowing excess to drip down the sides.
Note: This cake is adapted from a recipe posted on an online food board by Abbie. If desired, skip the glaze and dust cooled cake with sifted powdered sugar instead.

 

[julie_yet]

My favorite dessert is my mom's specialty, banana split pie.

2 cups graham cracker crumbs
5 tablespoons melted butter
2 cups powdered sugar
2 eggs
1 stick softened butter
1 teaspoon vanilla extract
2 or 3 bananas
1 (15 oz.) can crushed pineapple (drained well)
1 container of cool whip
chopped nuts
cherries

Combine graham cracker crumbs with melted butter to make crust. Press into pan. Beat sugar, eggs, softened butter and vanilla until thick and creamy (about 5 minutes). Spread mixture over crust. Slice bananas a put on top of mixture. Spread pineapple over bananas. Spread cool whip over pineapple. Top with nuts and cherries. Refrigerate until chilled.

 

[kayeandjim00]

This is the current fave in my house. Soooo good!! It's a recipe by Paula Deen from the Food Network and isn't hard at all.

Turtle Cake
Recipe From: The Lady and Sons – “Just Desserts”

Cake
1 –18.25 ounce cake box German chocolate cake mix (plus ingredients to prepare)
1-14 ounce package caramel candies
½ cup (1 stick) butter
1-14 ounce can sweetened condensed milk
1-6 ounce package semisweet chocolate chips
1-cup chopped nuts

Frosting
3-Tablespoons cocoa
¼ cup (½ stick) butter
1/3-cup milk
1-Tablespoon light corn syrup
1/8-teaspoon salt
1 ½ -Cups confectioners’ sugar
1-teaspoon pure vanilla extract

Preheat oven to 350°. Grease a 13x9x2 inch pan.
Prepare cake according to directions on box. Pour half of batter into prepared pan. Reserve other half. Bake for 15 minutes. Remove from oven and cool completely. (Don’t turn off oven.) Meanwhile, melt caramel candies with butter in saucepan. When completely melted, remove from heat and stir in condensed milk until smooth. Let mixture cool completely. Add chocolate chips and nuts. Spread mixture over cooled cake. Pour remaining batter over mixture and return to oven for another 25-30 minutes.

While cake is baking, prepare frosting. Mix together cocoa, butter, milk, corn syrup, and salt in a saucepan over medium heat. Bring ingredients to a full rolling boil and allow to boil for approximately 3 minutes, stirring occasionally. Remove from heat. Using a handheld electric mixer, beat confectioners’ sugar and vanilla into cocoa mixture; beat until smooth. Pour icing over warm cake.

Serves – 16 to 20

 

[TalkisCheap]

These are really impressive, and really easy to make. They come out JUST like they should, and they're really yummy! I even made them and they came out perfect, and yet they're served at fancy restaurants for way more than you can make them for


1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish


Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.
Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.




Oh yeah, and my mom just made eclair cake for tonight it's sooo good!!

 

[my3kids]

So good and so easy. I actually had someone at a potluck stand up and announce he had something to say....he wanted to thank whoever brought the chocolate triffle!

Bake a 13 X 9 inch brownie...a box mix or your favorite recipe. Cool and cut into 1 inch cubes.

Place 1/2 the cubes in a large bowl(glass is best because it looks so nice)

Mix a large box of chocolate instant pudding....any kind of chocolate, fudge, german chocolate...any kind you like best.

Pour half of the pudding over the brownie squares.

Sprinkle half of a bag of Health Toffee/Brickle Chips over the pudding.

Spread half of a large whipped topping over that.

Repeat with brownies, pudding, Health brickle bits, and Cool-Whip. It looks nice to sprinkle a few of the chips over the top, or even better shave a few chocolate curls from a Hershey Bar.

It is best to make it early in the day, or the night before.

 

[poohtown]

Originally posted by my3kids
So good and so easy. I actually had someone at a potluck stand up and announce he had something to say....he wanted to thank whoever brought the chocolate triffle!

. [/QUOTE




we make this too only we call it Death by Chocolate and make a childrens version (above) and adult version (soak the brownie in rum and kaluha) - can we say YUMMMMMM?

 

[chilis]

I prepare desserts in a local restaurant for a living and nothing seems to go over better than a good old fashioned cheesecake. My father in law always enjoys my "white chocolate brownie cheesecake" and also "amaretto cheesecake". Both of these are simple to prepare and require only a few ingredients. (But they tast even better when allowed to sit a day or two before eating!) I also have a wonderful recipe for "Black Bottom Peanut Butter Torte", which is delicious if you like peanut butter!! PM me if you would like any of my recipes.

Lisa

 

[SyracuseWolvrine]

Sour Cream Coffee Cake

1 pt sour cream
2 tsp baking soda
2 c sugar
1/2 lb sweet butter or margarine
4 large eggs
2 tsp vanilla
4 c flour
1 tsp baking powder
pinch of salt


Topping
1 1/2 c walnuts (chopped)
1 1/2 c brown sugar
2 1/4 Tbl cinnamon
1 1/2 c choc chips.


Preheat oven 350. Approximately 60 minutes baking time. Mix together sour cream and baking soda thoroughly and put aside and allow to rise. Cream sugar and butter or margarine until creamy. Add vanilla and add eggs one at a time and beat well after each addition. Sift together flour, baking powder and salt. Add sifted dry ingredients to creamed mixture and beat about 2 minutes.

Grease and flour a tube pan, making sure to do the tube very well. Put 1/2 batter into pan and then 1/2 of chopped nuts, brown sugar, chips, and cinnamon mixture which have been mixed well together. Then add rest of batter and the remainder of the nut sugar mixture. Press in nuts with spatula so they won't burn. When done, top should bounce back when thumb is pressed in and cake tester should come out clean.

When cool, slide knife around edges and middle. Turn onto a paper plate with a hole cut in the middle and then onto cake plate.