Recipes

Note:

These are not my own recipes. They have been found on the internet while browsing and I have put them here together for my personal reference. In no way, I take credit of these recipes. Wherever available, I have provided reference from where the recipes is coming from. Enjoy!

Chocolate Cake In 5 Minutes!

 | Dizzy Dee  Recipe

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

Instructions:

Mix flour, sugar and cocoa:

Spoon in 1 egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power (1000watt)

Wait until it stops rising and sets in the mug

Tip contents out of mug onto saucer and enjoy!

TIP: If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.======================================================

Ice Cream Loaf

• 1 pint pistachio ice cream, softened
• 1 pint chocolate ice cream, softened
• 1 pint vanilla ice cream, softened
• 1/2 cup pistachio nuts, coarsely chopped
• 1/2 cup maraschino cherries, coarsely chopped
• 
  

Spray inside of a bread loaf pan with cooking oil spray. Line with two strips of parchment - one width-wise and one length-wise - with edges hanging over. Freeze pan for 15 minutes. Stir pistachios into pistachio ice cream, beating by hand until smooth. Spoon into prepared pan and smooth over into the first layer. Set in freezer to harden while working on the next layer. Stir vanilla ice cream until smooth and spoon into pan for a second layer.  Return to freezer. Stir cherries into chocolate ice cream until smooth. Spoon into pan and smooth so that top is flat.  Cover with plastic. Set in freezer for at least 4 hours.  When ready to serve, dip loaf pan in a bowl of hot water for a few seconds. Sprinkle top with sliced almonds so it won’t slip when inverted. Lift ice cream out by lifting up on the parchment overhangs. Invert onto plate. Slice into servings.


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Easy Truffles

Truffles are a chocolate lover’s dream. Few people realize how easy they are to make.

• 1 pound bittersweet chocolate
• 1 cup heavy cream
• Cocoa powder, finely chopped nuts and powdered sugar for rolling

Chop chocolate finely using a serrated knife and place in a large heat-proof bowl.  In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes. Using a rubber spatula, gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes. Pour ganache mixture into a shallow glass dish. Cover with plastic wrap and refrigerate until mixture is very cold and set, but still pliable, about 30 minutes. Using a small spoon, scoop ganache into 1-inch nuggets. Place on a parchment-lined baking sheet. Chill for 10 minutes. Using fingertips to mold truffles into round shapes. Roll in cocoa powder or chopped nuts or powdered sugar to coat; chill in an airtight container until ready to serve.

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Dump Cake

No stirring necessary; the cake mix absorbs the fruit juices
and transforms into a cobbler-like consistency.

1 20 oz. can crushed pineapple
1 16 oz. can cherry pie filling
1 package yellow white cake mix
1 stick of butter, cut into thin slices (or just melt it if you’re really pressed for time)

Preheat oven to 350ºF.
Dump crushed pineapple and juices into a 13 x 9 inch baking pan.
Dump cherries.
Dump cake mix.
Dump butter slices (or drizzle the melted butter over top of the cake mix).
Bake for 30-50 minutes, until the top of the cake is golden-brown.
Serve as is, or with a scoop of vanilla ice cream.Other variations include:
Omit the pineapple juice, use 2 cans of cherry pie filling, and use chocolate cake mix instead of yellow. Mmmmmm....that sounds delicious!
Or, sprinkle some sweetened, shredded coconut before you add the butter. You can also sprinkle chopped pecans before you add the butter.
Or, use apple pie filling and a mix for spice cake.
The options are endless!
Aren’t you so glad you know about dump cake now?=============================================================
Strawberry Cheesecake Trifle3 cups strawberry - add 3 tbsp sugar and pop in the fridge2 pkg philli cream cheese 1.1/2 cups milk1 pk jello vanilla instant pudding mix1 1/2 cup cool whipBeat all this togetherpound cake frozen - small cubescool whipLayer 1/2 cheese mixture, pound cake, strawberries, rest cream cheese mixture and  blob cool whip and melted chocolatehttp://www.youtube.com/watch?v=alBDa_aEy_o