DESSERTS

AlexisA01

doeydo said:

What did Ashley say before it was erased?  People were just talking desserts :S

What is going on? Or has been going on?

Fran1985

AlexisA01 said:

doeydo said:

What did Ashley say before it was erased?  People were just talking desserts :S

What is going on? Or has been going on?

Let's please keep the discussion on DESSERTS only! Desserts are a wonderful discussion topic, and a wonderful way to tell people you care about them! 

Mrs. Frances 

Jen4948

All of them.

MobKaz

MairePoppy said:

Don't forget the real whipped cream.  No canned stuff. No cool whip.

Make sure you chill the beaters and bowl ahead of time by placing in the freezer!

ohannabelle

MobKaz said:

MairePoppy said:

Don't forget the real whipped cream.  No canned stuff. No cool whip.

Make sure you chill the beaters and bowl ahead of time by placing in the freezer!

This is a miracle. Whipped cream stabilizer. Tasteless, odorless, keeps whipped cream from going runny or collapsing for hours. Yes, hours. 

I love this stuff. 

MairePoppy

ohannabelle said:

MobKaz said:

MairePoppy said:

Don't forget the real whipped cream.  No canned stuff. No cool whip.

Make sure you chill the beaters and bowl ahead of time by placing in the freezer!

This is a miracle. Whipped cream stabilizer. Tasteless, odorless, keeps whipped cream from going runny or collapsing for hours. Yes, hours. 

I love this stuff. 

I'll have to try that. I've made my own stabilizer out of plain, dissolved gelatin and it works pretty well. The cream lasts as long as the pie.

TrixieJess

@southernbell0915, sorry this is late. My weekend got away from me.

1/2 cup (113
grams) unsalted butter, cut into pieces

4 ounces
(115 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups
(250 grams) granulated white sugar

1 teaspoon
pure vanilla extract

2 large eggs

1/2 cup (65
grams) all purpose flour

1/4 teaspoon
salt

Cream Cheese
Layer: 

8 ounces
(227 grams) full fat cream cheese, at room temperature

1/3 cup (65
grams) granulated white sugar

1/2 teaspoon
pure vanilla extract

 1 large egg

 

Cream
Cheese Brownies: Preheat
oven to 325 degrees F (160 degrees C) and place the rack in the center of the
oven. Have ready a 9 inch (23 cm) square baking pan that has been
lined with parchment paper (or greased and floured).

In a
heatproof bowl, placed over a saucepan of simmering water, melt the butter and
chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract.
Add the eggs, one at a time, beating well after each addition. Stir in the flour
and salt and stir vigorously until the batter is smooth and glossy (about one
minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread
the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the
bowl of your food processor (or with a hand mixer), process the cream cheese
just until smooth. Add the sugar, vanilla, and egg and process just until
creamy and smooth (do not over process). Spread the cream cheese filling evenly
over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of
brownie batter in each row) of the reserved brownie batter evenly on top of the
cream cheese filling. Run a knife or wooden skewer back and forth through the
two batters until you have a marble effect.

Bake in the
preheated oven for about 30 minutes or until the brownies are set and the cream
cheese is just beginning to brown. (A toothpick inserted into the brownie comes
out with just a few moist crumbs.) Remove from oven and place on a wire rack to
cool completely. Then cover and refrigerate the brownies until they are firm
enough to cut into squares (several hours or even overnight). Once chilled,
remove the brownies from the pan by lifting with the ends of the foil and
transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a
good idea to have a damp cloth nearby to wipe your knife between cuts. These
brownies can be stored in the refrigerator for several days. Serve cold or at
room temperature.

ETF: Formatting - WTF