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How about making a brownie ice cream sundae today? These brownies are moist, rich, decadent, and super easy to make.

Makes 16 pieces

3/4 cup all-purpose flour
1/4 teaspoon salt
6 oz. semisweet chocolate baking bar, broken into small pieces
1/4 cup unsalted butter, cut into small pieces
1/2 cup dark brown sugar, packed
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Butter and flour an 8 inch x 8 inch pan.

2. In bowl, sift together flour and salt, set aside.

3. In a heavy 1-1/2 quart sauce pan melt chocolate bar an butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in dark brown sugar and vanilla. Add eggs, mix well. Slowly fold flour mixture; mix well. Stir in chips.

4. Pour batter in pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the pan should come out with some moist crumbs on it. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

Posted on Jan 24, 2008


Banana Foster was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman. Bananas Foster is a dessert made from bananas  with the sauce made from butter, brown sugar, cinnamon, and dark rum. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over vanilla ice cream.

2 Tablespoons unsalted butter (1/4 stick), melted
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 large, firm, ripe banana, peeled and halved lengthwise and then halved crosswise
2 Tablespoons dark rum, such as Myer Rum
1 Tablespoon banana liqueur, such as 99 Bananas
Vanilla ice cream

1. Melt the butter in a heavy-bottomed 8-inch skillet over medium-low heat. Add the brown sugar, cinnamon and stir to dissolve the sugar, about 1 minute. If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.

2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom. Turn the bananas and continue cooking until very soft but not mushy or falling apart.

3. Remove the skillet from the heat. Add the rum and the banana liqueur and wait until the rum has warmed slightly. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside, divide the bananas among two bowls, scoop ice cream on the bananas, drizzle the sauce over the ice cream and serve immediately.

Posted on Jan 23, 2008


summer berry-clafouti recipeJen of Milk and Cookies adapted this clafoutis recipe from Donna Hay Magazine. Clafoutis is a classic French dessert, a specialty of the Limousin region, France. It is usually made with fresh black cherries. It can be served warm or at room temperature. Whether you prefer a little firmer and more cakey or custardy and puddinglike, is all up to you. This recipe is so easy. Any way you make it or eat it, it is simply delicious!

Make 6 servings

4 eggs
1/3 cup caster sugar
300 ml pure single or pouring cream
1 teaspoon vanilla extract
¼ cup plain all-purpose flour
1 pint blueberries
½ pint blackberries or mulberries
1 pint raspberries
½ pint strawberries, halved and hulled
Icing (confectioner’s) sugar, for dusting

1. Preheat over to 160ºC (320ºF). Brush oven proof dish with butter.

2. In a medium bowl combine eggs, sugar, cream and vanilla extract and whisk until frothy.

3. Sift flour over egg mixture and whisk until smooth. Pour batter into prepare oven proof dish and scatter berries evenly throughout the dish.

4. Bake for 55 minutes to 1 hour or until the center has just set and golden.Remove from oven and dust with icing sugar to serve.

Posted on Jan 23, 2008


This is a simple and easy jelly roll recipe that will look like you took a long time to make it. It is easier to separate the eggs white while it is still cold. Let the egg whites come to room temperature before whipping.

Make 8 to 10 servings

4 large eggs, separated
3/4 cup granulated white sugar
1 Tablespoon pure vanilla extract
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberry jam or jelly, stirred well
Confectioners’ sugar, for dusting, sifted

1. Preheat oven to 400 degrees F. Sift together the flour, baking powder, and salt. Line a 15- x 10- x 1-inch jelly roll pan lined with parchment paper. In a small bowl beat egg whites until stiff but not dry and set aside.

2. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into the jelly roll pan and spread the batter evenly with a offset spatula. Bake for 8 to 10 minutes until the cake is golden or until the cake springs back when lightly touched.

3. Loosen edges of cake, and invert cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake.

4. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll. Using a small offset spatula, spread cake evenly with jam or jelly and re-roll. Sprinkle with confectioners’ sugar.

Note: You can substitute the strawberry jam with any of your favorite fruit jam.

Posted on Jan 23, 2008


Chocolate Obsession
Known as the “Picasso of chocolatiers,” Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake’s artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession, Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti’s signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti and Fran Gage
Hardcover: 200 pages
Publisher: “Stewart, Tabori and Chang”
Language: English
ISBN-10: 1584794577

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jan 21, 2008

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