Da ich in letzter Zeit vermehrt in englischsprachigen Blogs stöbere, ist mir dabei dieser wahnsinnig toll aussehende Cookies & Cream Fudge von Fake Ginger ins Auge gestochen. Süß und keksig ist diese Leckerei natürlich das genaue Gegenteil von meinen gerösteten Kichererbsen, aber trotzdem oder sogar deswegen das perfekte Folgeprogramm für alle Freunde von weißer Schokolade und dunklen Schokokeksen. Leider feiern... Artikel ansehen

Feel free to swap out another dried fruit for the prunes (sometimes called “dried plums”), such as figs, cherries, or apricots, although do give the prunes a try they have a wonderful affinity to dark chocolate. You can also use another liquor, such as port, red wine, or bourbon. For those avoiding alcohol, black tea makes a good substitute, especially one that’s flavored with black currants.

This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. —Jane Uphoff, Cunningham, Kansas

Luscious layers of golden sponge cake sandwiched with a pastry-cream filling and slathered with chocolate ganache.

Here is a list of some of the best recipes to make courtesy of Jo & Jules of The Conscious Cleanse.

So good it’ll bring a tear to your eye.

I almost titled this recipe “a chocolate cake so good it may actually kill you” but I didn’t want to be over dramatic. But seriously. All I can say is thank God I didn’t di…

No Thanksgiving meal is complete without the perfect sweet potato pie. Look no further, you've found it!

It takes just 10 minutes to prep!

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Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

There is something to be said about a simple chocolate cake. No frills, no fuss, no mountains of too sweet buttercream to spoil the treat—just chocolate and cake. Growing up, I didn't like chocolate. I didn't like the way it looked, the way it smelled, or the way it tasted. I avoided brownies

blogged on spicyicecream

A Very Happy New Year to all my readers. Here's hoping for a Bright, Prosperous and Happy 2013. The last few weeks of the last year wer...

Nanaimo Bars are apparently British Columbia's all time favorite sweet treat! They are a no-bake, three layered bar with a crumb base, butter cream filling and glossy chocolate topping. Everyone loves Nanaimo Bars, so it seems. We celebrated some family birthdays yesterday...and enjoyed this ice-cream dessert as the birthday cake. It is an adaptation of the famous Nanaimo Bar and seemed to be a hit with all...so I'll share the recipe with the rest of you! Ingredients: 1/2 cup butter 4 tablespoons sugar 2 egg yolks 2 cups chocolate wafer crumbs 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping) 1 cup coconut 8 cups (2 Litres) vanilla ice-cream 1/2 cup cocoa 4 tablespoons butter 3/4 cup sugar 1/2 cup heavy cream (whipping cream) 1 teaspoon vanilla whipped cream, chocolate syrup and chopped pecans as garnish if desired Prepare 9" x 13" pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles. Spray with cooking oil. In saucepan, melt butter with sugar over medium heat. Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut. Press crumb mixture firmly into pan. Bake in 350°F oven for 20 minutes or until firm. Cool completely. Soften ice-cream in refrigerator for about 30 minutes. Spread and pack evenly over crust. Freeze at least 4 hours or until solid. Combine cocoa, butter, sugar, cream and vanilla in small saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened). Then spread evenly over ice-cream layer. Sprinkle with additional chopped pecans. Freeze for at least one hour or until firm. To serve: Allow cake to stand in refrigerator for about 30 minutes to soften. Use foil handles to remove cake from pan. Using a sharp knife dipped in hot water, slice cake. Top each slice with whipping cream and chocolate syrup. Note: This cake can be made well in advance, wrapped in heavy duty foil and plastic wrap and stored in freezer. Serves 15.

This Chocolate Pound Cake is Trisha Yearwood's favorite pound cake recipe for good reason -- it's moist and rich and perfectly pairs with a scoop of vanilla ice cream.

My intentions were to post this list of past recipes in time for Thanksgiving. Well, you know how that goes... So, if you are thinking about making something different for Christmas or New Year's (or whenever), here are some suggestions. There are a great number of recipes throughout Maida's books that are traditionally served at Christmas, from all over the world. And there are quite a number that I haven't attempted yet (such as Stollen, which I wanted to do this year). This weekend I plan to make the Kentucky Whiskey Cake. The following list of recipes are ones that I have made over the years and some, more than once. They are all good! Black Forest Cherry Torte - If you're in the mood to impress with a big cake, this one might be the ticket. I love Black Forest cake but I know some people don't like the kirsch flavor. This is a time-consuming cake to make so I did it in stages. Now that I think of it, I've only made this cake once, but then again, I like to try different recipes. If someone requested it, I would definitely go with Maida's recipe. Pennsylvania Dutch Chocolate Cookies - I made these for the first time last year and thought they were fantastic. I tried to limit myself to one per night but would usually end up eating more than that. In a word, they are addictive. The dough is thick and smooth and very easy to work with. The cookies are crisp yet soft and chewy on the inside. The chocolate flavor is intense, especially if you use Dutch-process cocoa. Texas Fruitcake - I was a late convert to fruitcake and I have Maida to thank for introducing me to making it. I've tried a few of her recipes and I think this is my favorite. First of all, it is so beautiful. I think it looks like stained glass. Pearl's Southhampton Fruitcake (called the "classic fruitcake" is also very good. Fruitcakes are time-consuming and expensive to make but so worth it. It really pays to plan ahead! Kathy's Cranberry Loaf - This is very much like a fruitcake and a reader suggested that the nuts and fruits could be reduced by half to make it more like a cake. I have not tried that but I enjoyed it the way it is written. The orange flavoring is particularly nice. With the cranberries (which can be either fresh or frozen), it might be more of a Thanksgiving recipe. Either way, it is quite nice. Haleakala Cake - When my family got together for the holidays, there would always be a coconut cake, either made by my mother or one of my aunts (I don't think any of my uncles baked! ha). When I made this cake a few years ago, I thought to myself that it was the best. I don't suppose it is your traditional coconut cake, what with a pineapple filling, but it is a lovely cake and so pretty! Moosehead Gingerbread - A reader of the blog requested this recipe and I'm so glad she did. It is delicious! Maida Heatter got the recipe from a fishing guide at Moosehead Lake, near the Canadian border. There are several other gingerbread recipes that I haven't tried yet, namely the Mary Washington recipe. I have tried Gingerbread Muffins and they are quite good also. Moravian Wafers - Like gingerbread, molasses is the star ingredient in these cookies. Talk about addictive, I can't just eat one. These are like the cookies we used to buy in tins at Christmas. These keep well and make a nice gift. They are excellent with a cup of coffee. Carrot Cake - Like Coconut Cake, Carrot Cake was a staple at holiday dinners and it was my father's favorite cake. The recipe in the Gourmet Cookbook has long been my favorite but this one is equally good. It calls for brown sugar in addition to white (always a good thing) as well as raisins and cocoa powder. The cake is very moist and dense. The icing is heavenly (and identical to the recipe in Gourmet). Macadamia Shortbread Biscotti - I must make more biscotti and someone just recommended a Maida recipe ("Biscotti Cioccolato") that I haven't made before. Maida has a large number of biscotti recipes. The entire first chapter in Brand New Book of Great Cookies is devoted to it. Barbara's Milk Chocolate Biscotti is wonderful but I think I remember this one because I made it around New Year's and I remember we had friends over and they raved about it. Christmas Brownies - The "Christmasy" ingredient in these brownies is the candied fruit. They are very thin, very moist and very delicious. The recipe only makes about sixteen brownies so you might want to double it. These were a tasty surprise. Christmas Fruitcake Bars - If you haven't the time or inclination to make a fruitcake, these are the next best thing. Very easy and festive looking! You can use a variety of candied fruits or whatever you like best. Pecan Squares Americana - Do you want to try something different from the basic pecan pie? This is one of the most popular recipes on the site. It is a bit time consuming but you will be rewarded with the results and your friends and family will thank you. Swedish Jelly Cookies - A shortbread-like cookie with an apricot filling. These are Michael's favorite cookies. The recipe requires a bit of swiftness and I always enlist a helping hand to get them rolled up before the dough cracks. They are lovely cookies.

Buttery toasted pecans add big flavor to this Butter Pecan Cheesecake!

This is not just a story about a recipe – it’s about a quest. A search and conquer mission. Okay, there IS a recipe, but it’s also about the journey to get here. When The Complete…

An easy recipe that is assembled with either home-made or commercial cookies and a light, delicious mocha-chocolate flavored cream filling.

Sweet and simple flavors are the stars in this Brown Sugar Pecan Coffee Cake.

Baking my way through Maida Heatter's recipes, Baking, Cookies, Cakes, Pies, Desserts, Cooking, Maida Heatter, Candy, Bread, Ice Cream, Biscotti

Rum Raisin Cake - here's a delicious taste of the Caribbean with a rum soaked raisins baked into a vanilla cake, then soaked in more rum. Enjoy it plain r dress it up with a caramel filling and rum buttercream frosting.

This is not the prettiest and the most photogenic cake I have made so far, but it is incredibly easy and tasty. It also allows variations of the ingredients, so it can be made in

Moosehead Gingerbread Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 146. This recipe constitutes 2 firsts - the first time I've ever made gingerbread and my first reader request! I'm thrilled that I have readers! hehe This recipe is very easy and I already had everything I needed for it except for the molasses. I almost made these in my mini muffin tins to give as gifts but in the end, I decided just to make it in a 9-inch pan as directed. I might try these later in the individual pans and see how they turn out. This is moist, delicious and wonderful. Maida Heatter got the recipe from a fishing guide at Moosehead Lake, near the Canadian border. She says that dry mustard, pepper and coffee were unusual ingredients for gingerbread at the time but since then, it has become standard. 2 1/2 cups sifted all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 1/2 tsp. powdered ginger 1/2 tsp. powdered cloves 1/2 tsp. dry mustard 1/2 tsp. black pepper, ground fine 1/4 lb. (1 stick) butter, softened 1/2 cup firmly packed brown sugar 2 eggs 1 cup molasses, dark or light 1 rounded tablespoon instant coffee 1 cup boiling water Adjust rack to center of oven and preheat to 375 degrees. Butter (or spray) a 9-inch square pan. Dust lightly with fine dry bread crumbs. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, mustard and black pepper. Set aside. Beat the butter to soften. Add the brown sugar and beat 1-2 minutes. Beat in the eggs one at a time. Add the molasses (a liquid measuring tube is great for this). Dissolve the coffee granules in 1 cup of boiling water. On low speed, add the flour mixture in 3 additions, alternating with the coffee in 2 additions. Beat only until smooth. The mixture will be very thin. Pour into prepared pan. Bake for 30-35 minutes. It is done when the top springs back when lightly pressed with your fingertips. Allow to cool in the pan for 10 minutes. The gingerbread can be served warm or cold.

Dreamy, creamy, dark and simple - you won't regret trying the latest cheesecake trend

Invite summer to the table with a raspberry cream layered chocolate cake made with fresh raspberries and dark chocolate chips.

Oreo + whipped cream. The end.

This pretty (and amazing) cake makes my heart sing! It's a light and lemony Spring version of the Chocolate Mocha Ice Box Cak e that...

The last two times we’ve gone skiing in Vermont, my non-skiing wife insisted that we take at least one day and go exploring. For us, exploring consists of visiting cheese makers, ice cream m…

Skip the baking and try these three cake creations that are stacked with hidden layers of unexpected flavors and fillings.

This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake. The combination of flavors and textures is delicious - even better than I expected! I think chocolate & pumpkin is my new favorite flavor combination thanks to this tasty layer cake!

A decadently smooth and creamy dark chocolate New York style cheesecake!

Nutella pound cake is unbelievably moist from the rich chocolate-hazelnut spread added to the batter. The cake is especially good with coffee ice cream.

Pies, cakes, cookies, bars and cheesecakes are among our mouthwatering lemon desserts, perfect for spring or any occasion.

No Bake Strawberry Tiramisu – is the perfect No Bake summer dessert made with fresh strawberries, mascarpone cheese and ladyfingers!

A super easy homemade ice cream cake recipe.

Grand Marnier Chocolate Sauce Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 406. Here is the delicious chocolate sauce recipe that I mentioned last week. This goes great with the Fantastic Vanilla Ice Cream or any ice cream for that matter. 8 oz. semi-sweet chocolate 2 tsp. dry instant espresso or coffee 1/4 cup boiling water 3 TBS. whipping cream 1/4 cup Grand Marnier Finely chop the chocolate in a food processor. Transfer to a double boiler. Dissolve the espresso in the boiling water. Add to the chocolate. Add the whipping cream. Stir constantly until the chocolate is melted and smooth. Remove from the heat and beat in the Grand Marnier. Serve warm or at room temperature.