Summery knock-your-socks off dessert recipe needed
- sfumato Jun 7, 2008 07:16 PM
We have a staff BBQ in two weeks, and I'm looking for a knock-your-socks off dessert recipe to bring. I need something that travels well and is good at room temperature. I am willing to bake, jell, or anything else!
Ideas? Recipes? Please? Help!
Don't know how fancy you want to get. Have you ever done the Triple Chocolate Mess using a crock pot? It's easy, can be made at home then transported in the crock pot with whipped cream out of a can or ice cream that's kept frozen in a cooler. Either way, it's molten lava cake that you scoop out using a spoon, then top with your choice of ice cream or whipped cream.
"Triple Chocolate Mess aka To Die For"
* 1 package dark chocolate with pudding cake mix
* 12 oz cream cheese
* 1 large box instant chocolate pudding
* 1 large bag bittersweet chocolate chips
* 3/4 cup oil
* 4 eggs
* 1 cup cola of your choice
1. Generously butter [with softened butter] inside of crockpot.
2. Mix ingredients together.
3. Pour into crockpot.
4. Put lid on and cook on low for about 6 1/2 hours, never taking lid off to check.
5. When time if up, scoop out, and serve in bowl with ice cream or whipping cream.
"Gelatin with cream and fruit"
1 large container frozen whipped topping
8 oz. cream cheese
8 oz. sour cream
8 oz. cottage cheese
1 large box of favorite flavor dry gelatin mix [orange, strawberry, lime, cherry]
fruit depending on flavor chosen, marachino cherry's cut up fine if using cherry gelatin, orange supreme segments if using orange, sweetened coconut or crushed pineapple is using lemon or lime.
Mix all together, put in large bowl, seal with plastic wrap and hours later, it's delicious.
Tropical fruit flavors speak of summer to me - here's a good cheesecake to make ahead:
Pina Colada Cheesecake
This tropical twist on old-fashioned cheesecake is always a hit.
For the crust
1 cup graham cracker crumbs
½ cup sweetened shredded coconut
1/3 cup melted butter
For the filling
1 ½ pounds cream cheese, softened
2/3 cup sugar
3 tablespoons dark rum
1 cup sour cream
¾ cup cream of coconut (such as Coco Lopez)
2/3 cup well-drained crushed pineapple (about one 19-oz can)
1. Preheat oven to 350 degrees.
2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press onto the bottom of a 10-inch spring form pan. Bake for 10 minutes until lightly browned. Set aside to cook while you make the filling.
3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple.
4. Spread evenly on prepared crust and bake about 50 to 60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan.
5. Run a knife around the inside edge of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate overnight, or until well chilled. Remove from spring form pan before serving.
• Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango.
• Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks such as pina coladas and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez in one popular brand.
If you search epicurious, you will find a mixed berry tiramisu that is gorgeous and delicious. I make variations with and without alcohol, depending on the crowd - if it would be socially acceptable make it with chambord. Make the tiramisu in a spring form lining the edge of the pan with vertically placed savoiardi biscuits, when you unmold it, it will be gorgeous. But do read the 'reviews' on the recipe because I've found that while I use the generally idea I make a far more traditional tiramisu filling (the one in the recipe has no meringue and is FAR too dense) and I also skip a weird jelly melting step and just use the liquid from frozen berries to dip the savioardi .
I have a pineapple tart that's good. I make it in a big flan pan. You prebake the shell with a filling. Then put the sliced pineapple on. Garnish with a mint leaf or two. It's great at room temp and has been loved whenever I've made it. If you want the recipe, let me know.