Looking for a recipe for a delicious dessert?

What's your best dessert recipe? I'm making a special meal for my boyfriend tomorrow night and was thinking of making profiteroles for dessert (I make lovely ones), but am half thinking of making something a bit different. What's your signature dish?

I've looked on allrecipes.com, but nothing is standing out.

Thanks.

Try one of these

Lemon and Lime Refrigerator Cake

finely grated zest and juice of 1 large lemon

finely grated zest and juice of 1 lime

4 digestive biscuits, crushed to crumbs

1 oz (25 g) Grape-Nuts cereal

2 level tablespoons soft brown sugar

1 oz (25 g) butter, melted

3 large eggs, separated

2½ oz (60 g) caster sugar

1 level tablespoon powdered gelatine

¼ pint (150 ml) double cream

You will also need a 2 lb (900 g) loaf tin with a base measurement of 7¼ x 3½ inches (18.5 x 9 cm) and a depth of 4½ inches (11.5 cm), brushed lightly with a tasteless oil, such as groundnut oil.

In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.

Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight. Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the fridge where it will become more like a mousse.

or Banoffee Cheesecake with Toffee Pecan Sauce

For the base:

3 oz (75 g) pecan nuts (use half for the base and half for the sauce)

4 oz (110 g) sweet oat biscuits

1½ oz (40 g) melted butter

For the filling:

3 medium-size ripe bananas (8 oz/225 g peeled weight)

1 tablespoon lemon juice

3 large eggs

12 oz (350 g) medium-fat curd cheese

1 x 200 g tub fromage frais (8 per cent fat)

6 oz (175 g) caster sugar

For the sauce:

2 oz (50 g) butter

3 oz (75 g) soft brown sugar

2 oz (50 g) granulated sugar

5 oz (150 g) golden syrup

5 fl oz (150 ml) double cream

a few drops vanilla extract

For the topping:

3 medium-size ripe bananas

2 tablespoons lemon juice

Pre-heat the oven to gas mark 6, 400ºF (200ºC).

Begin by toasting all the pecan nuts. Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill. Then chop them quite small. Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely. Then tip them into a bowl and add the melted butter and half the nuts. Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes. Then lower the temperature to gas mark 2, 300ºF (150ºC).

For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking. To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely. Let it cook for about 5 minutes. Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts. Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving. When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl. Slice the remaining bananas at an oblique angle into ¼ inch (5 mm) slices, and gently toss them around to get an even coating of juice. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it. Serve the cheesecake cut into slices with the rest of the sauce handed round separately

my favorite

INGREDIENTS

1 (7 ounce) jar marshmallow creme

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts

1 teaspoon vanilla extract

DIRECTIONS

Line an 8x8 inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Chocolate Hazelnut Cake

Italian Recipe Ingredients

3 oz. Toasted Hazelnuts, skins removed

3 Tbs. Confectioner's Sugar

1/4 cup Cocoa

6 oz. (1 1/2 sticks) Unsweetened Butter

3/4 cup Sugar

1/3 cup Unsweetened Hazelnut Paste

6 eggs, separated

8 oz. Bittersweet Chocolate

2 oz. Unsweetened Chocolate

2 tsp. Strong Brewed Espresso

2 tsp. Frangelico

2 tsp. Vanilla

5 Tbs. Sugar

Italian Recipe Preparation -

Preheat the oven to 325° degrees. Spray a 9 inch springform pan lightly with non-stick spray and set asided. In a bowl over a double boiler, melt together the chocolates and set aside to cool. In a food processor, grind nuts with cocoa and confectioner's sugar until very fine; set aside. Using the paddle attachment of and electric mixer, beat butter and sugar until very light. Add paste and beat in, scraping down the sides, then add yolks, one at a time. Beat in ground hazelnut mixture. Beat in extracts, then the melted chocolates. Fold in the nut miture. Beat egg whites with 5 tbs. of sugar until soft peaks form, then fold into batter. Pour batter into prepared pan. Bake till set.

Preheat the oven to 350°. Butter a 10" springform pan, and sprinkle bottom evenly with the tablespoon of sugar. In another bowl, sift together the flour, baking powder and salt. Place the egg yolks in the bowl of an electric mixer, add the rest of the sugar, and beat with the whisk attachment until thick and pale, about 2 minutes. Turn speed of mixer down to medium, add the water, lemon zest and vanilla. Beat at high speed for 5 minutes. Add the flour mixture in batches, and mix until incorporated. Remove cake batter to another bowl, and set aside. Wash the mixer and whisk carefully, and dry well. Beat the egg whites in the bowl of the mixer until stiff peaks form. Using a spatula, fold egg whites into the cake batter. Line the cake pan with the apple slices, and pour the batter over them. Bake for about 30 to 35 minutes, or until a tester inserted in the center comes out cleanly and the cake springs back when touched lightly. Cool, and serve with vanilla ice cream.

This is my signature dessert - it is well worth the time and effort:

Chocolate-Irish Cream Cheesecake

Prep: 45 minutes

Chill: 6 to 24 hours

Bake: 50 minutes

Cool: 15 minutes + 30 minutes + 1 hour

Stand: 15 minutes + 30 minutes + 1 hour

Ingredients

1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*

6 tablespoons butter, melted*

1/2 teaspoon ground cinnamon

3 8-ounce packages cream cheese, softened

1 8-ounce carton dairy sour cream

1 cup sugar

1 8-ounce package semisweet chocolate, melted and cooled

3 eggs

1/2 cup Irish cream liqueur

2 tablespoons whipping cream or milk

2 teaspoons vanilla

Directions

1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

A few suggestions:

1) Garlic pudding

2) Fluffy Ruffs

3) Chocolate Quail's Eggs

4) Bonbonbonbons

Any of these will make your meal stand out.

KAHLUA DESSERT

1 box white cake mix

3 eggs

1 c. kahlua

1/2 c. oil

2 sticks butter, melted

1 c. brown sugar

1 c. chopped pecans

1 can Eagle Brand condensed milk

1/2 c. milk

3 oz. instant vanilla pudding mix

8 oz. cream cheese

9 oz. LaCreme whipped topping

Mix cake mix, eggs, kahlua, oil together. Pour into a greased 9x13 inch pan. Bake 35 minutes at 350 degrees.

Combine butter and brown sugar in a pan and bring to boil. Cook 2 minutes, stirring constantly. Add nuts. Spread on hot cake. Combine condensed milk, 1/2 cup milk, pudding mix, beat until light and fluffy. Add cream cheese. Spread on top of nut layer. Top with a layer of whipped cream topping. Refrigerate. May be made 2-3 days ahead.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>...

SEX IN A PAN

1 devils food cake mix (can be delight)

1 jar Caramel Butterscotch Topping

1 can Eagle Brand sweetened condensed milk

1 (12 oz.) pkg. semi-sweet chocolate chips

2 (8 oz.) containers Cool Whip

4 regular size Snicker candy bars (freeze)

Prepare cake mix according to the directions on the package. (Bake in a 13x9 inch cake pan.) Remove cake from oven when done; make holes in cake with a straw. Pour butterscotch topping on cake.

Place cake back in warm oven - making sure the oven is turned off - for 10 minutes. Remove cake and pour sweetened condensed milk over top. Put chocolate chips over milk. Put 2 containers of Cool Whip on top of chocolate chips. Break SNICKERS® bars with a hammer and put on top of the Cool Whip. Place in refrigerator until ready to eat. This is better if made the day before.

These are some recipes I know off hand.....

Almond Heart Napoleans

Prep Time:

40 minTotal Time:

1 hr 10 minMakes:

24 servings1 pkg. (17.3 oz.) frozen puff pastry sheets 1-1/4 cups cold half-and-half 2 Tbsp. almond-flavored liqueur or 1/2 tsp. almond extract 1 pkg. (4-serving size) JELL-O French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling 2 tsp. hot water 1/2 cup powdered sugar 1 square BAKER'S Semi-Sweet Baking Chocolate, melted THAW pastry at room temperature 20 min. Preheat oven to 350°F. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets. Bake 20 min. or until golden brown. Remove from baking sheets; cool completely on wire racks. Split each heart in half horizontally.

POUR half-and-half and liqueur into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Refrigerate 10 min.

SPREAD about 1 tablespoon of the pudding mixture onto bottom half of each heart; top with remaining pastry halves. Stir hot water into powdered sugar to make a thin glaze. Spread on top of hearts. (If glaze becomes too thick, add more hot water until reaching desired consistency.) Before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden pick through chocolate to make design.

Another recipe:

Chocolate Candy Bar Dessert

Prep Time:

25 minTotal Time:

2 hr 25 minMakes:

32 servings, one piece each2 cups finely crushed FAMOUS Chocolate Wafers 1/2 cup sugar, divided 1/2 cup (1 stick) butter or margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided 1 cup chopped chocolate-coated candy bars, divided 3 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling MIX wafer crumbs, 1/4 cup of the sugar and the butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 10 min.

BEAT cream cheese and remaining 1/4 cup sugar in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread evenly over crust; sprinkle with 3/4 cup of the chopped candy bars. Set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Pour over candy bar layer. Let stand 5 min. or until thickened.

SPREAD remaining whipped topping over pudding layer. Refrigerate 2 hours or until set. Top with remaining 1/4 cup chopped candy bars. Store in refrigerator.

av a luk on google n type in diffo receipes n c wot u get xx

Better than Sex Pie, a.k.a. Sex in a pan, a.k.a. four layer pie.

Recipe

INGREDIENTS:

* 1 cup flour

* 1/2 cup butter or margarine

* 3/4 cup chopped pecans

* 1 (8oz) package cream cheese, softened

* 1 cup confectioners' sugar

* 1 tub whipped topping, 32 ounces

* 1 package (4oz) vanilla instant pudding

* 1 package (4oz) chocolate instant pudding

* 3 cups cold milk, divided

* 1 square semisweet chocolate, shaved, or mini semisweet chocolate chips

PREPARATION:

Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350° for 25 minutes. Cool in pan on rack.

Combine cream cheese and confectioners' sugar and spread over pecan mixture. Spread half of the whipped topping over the cream cheese layer.

Mix package of vanilla pudding using 1-1/2 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/2 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved semisweet chocolate or mini chocolate chips.

This is my ultimate favorite dessert, every time I make it I have to make two it is gone so fast, even have neighbors begging for some.

my all time favourite, is a stiff farmers yoghurt, served up like a ball of icecream, with walnut and honey.

another good one is cream filled crêpes.

delicious desert= rootbeer+vanilla ice cream.

Pears.

Very simple actually.

one pear per person.

Cut it in half, spoon out the core and stem.

lay them on a pan (nonstick would be OK). If you have let's say six halves flatside down, add a couple of cups of water, tbs of sugar for each pear, and drop in a handful of cranberries.

Turn the heat on on medium (lid on) and let them cook untill the liquid had become syrupy and is nicely foaming.

Have your vanilla icecreem on side or on top when serving.

really not much of work, but looks like you spent all day in the kitchen :).

Hiya! I make these for my boyfriend, and he loves them so...I thought I would share.....

RICH CHOCOLATE MOUSSE (For 2 people)

You will need:

110g (4oz) of plain chocolate (one with over 70% cocoa solids in it - I use Lindt or Cote D'or)

2 eggs (separated)

TO SERVE

1 tablespoon of rum (or brandy)

2 heaped teaspoons of whipped cream

grated chocolate curls and/or chopped toasted nuts

2 Stemmed Wine Glasses (or ramekin dishes)

Break the chocolate up into small pieces and place them in a bowl over a pan of barely simmering water (if the water is boiling too fast, just turn the pan off so you just have very hot water). Stir the chocolate for about 3/5 minutes until it has become smooth and completely liquid.When it has become smooth remove it from the heat. Beat the egg yolks and add them to the chocolate while it is still hot, and stir them in thoroughly. Now leave the mixture to cool for about 15 minutes. Beat up the egg whites until they reach the soft peak stage and fold them into the chocolate mixture. Then spoon the mixture into the glasses, cover each one with cling film and leave to chill in the fridge for 2 hours (or until they are firm).

When you are ready to serve, make a few little holes in the top of each mousse (using a small skewer or such like) and spoon your rum (or brandy) over the surface of the mousse to soak in. Then top the mousse with your whipped cream and add the chocolate curls and/or toasted nuts. If you wanted to make a chocolate orange mousse, just add the grated zest and juice of half an orange at the chocolate melting stage

ENJOY xx

Italian Love Cake

2 lbs ricotta cheese

1 cup sugar

4 eggs

1 teaspoon vanilla

1 (3 3/4 ounce) box instant chocolate pudding mix

1 cup milk

8 ounces non-dairy whipped topping, thawed (such as Cool Whip)

1 box fudge marble cake mix

--Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

Cheesecake Strawberries

24 large strawberries, hulls removed

12 ounces cream cheese, at room temperature

1 teaspoon vanilla

3 tablespoons confectioners' sugar

1/2 cup almonds, chopped fine in the blender

--Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft. Whip together the cream cheese, vanilla, and sugar. In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the filling into each hole. Dip cheesecake end of strawberry into chopped almonds or pistachios, making sure you completely cover the cheesecake with the nuts. Lay strawberries in a pretty serving dish. Sprinkle with any leftover nuts around the dish. Chill, and serve.

These are great!

Enjoy!