Chocolate Dessert

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Chocolate Dessert

Dessert:

$24.38

With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

Dessert

$19.25

Warm spices, fresh fruits, chocolate and hazelnuts. For the first time, the wonderfully intense flavors of the Mediterranean are captured in one cookbook, with desserts specifically adapted to the American palate. Far from simply listing recipes, pastry chef Cindy Mushet explores the techniques and intricacies of creating desserts—from flavor combinations to textural contrast—to evoke the distinct tastes of Italy, France, Greece, North Africa, Spain, Turkey and the Middle East. Featuring dozens of clear and uncomplicated recipes from Goat Cheese and Ricotta Tart to Lemon Verbena Sorbet, this book makes readers feel like the author is at their elbow, offering tips and suggestions as they cook. A consummate teacher, Mushet includes user-friendly headnotes and sidebars elaborating on each recipe’s origins and the produce and ingredients integral to the Mediterranean kitchen, as well as offering thoughtful advice on how to select and use them. An extensive resource guide provides sources for hard-to-find specialty ingredients, produce, spices, wine and baking supplies. As American cooks prepare more and more Mediterranean-inspired menus, this book is the perfect companion to help them finish each meal with a sweet ending that conveys the very essence of this unique region.

Dessert Fondues

$6.26

Fondue is a great winter dessert. But think of how wonderful a peanut butter fondue on fresh apples would be in the fall; or a light lemon cream fondue with strawberries and angel food cake would be in the summer; or a creamy white chocolate fondue to finish a spring holiday menu. Here is a cookbook devoted to the wonder of dessert fondues, from creamy- and choloate-based fondues, to every variety of dipper. Bring this wiss dessert to your table with Dessert Fondues.

Ready for Dessert

$22.05

Author-autographed bookplates! While supplies last. Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Dessert FourPlay:

$23.09

Autographed Bookplates Available for this Title Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations–four mini desserts in a quartet of complementary flavors and textures–are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected–chocolate, strawberries, and cinnamon–with the unexpected–chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

The Dessert Bible

$20.96

Here is the definitive dessert cookbook for the American home cook. Christopher Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate and more. He explains basic techniques like beating and folding in egg whites, working with pie dough, and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can also be made at home. Every recipe has been tested, retested and revised from scratch to ensure that these are truly the ultimate and simplest versions. Christopher Kimball will have his own cooking show on PBS beginning in Fall 2000.

Best 50 Dessert Tarts

$4.76

It’s easier than it looks to bake a great sweet tart, and you’ll find the very best dessert tart recipes in this inexpensive book. Tarts don’t have to be complicated and time-consuming creations, and author Sandra Rudloff makes them easy for you. The Best 50 Dessert Tarts lists numerous successful crust recipes–most important for cooking a great dessert–and a variety of delicious fillings, with step-by-step baking instructions. Get creative and mix and match crusts and fillings to make your own impressive dessert darts. Fruit tarts, lemon tarts, chocolate tarts: whether baked in a shell or cream- or custard-filled, you’ll never need another tart recipe.

The Art of the Dessert

$14.98

A renowned pastry chef shows home bakers how to re-create her signature desserts. Nominated four times for the James Beard Pastry Chef of the Year Award and named one of the country’s top 10 pastry chefs by both Chocolatier and Pastry Art and Design magazines, Ann Amernick is one of the nation’s most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for distinctive desserts that are sophisticated yet homey, from Chocolate Raspberry Torte and Caramel Nut Cake to Double Coconut Custard Cups and an Apple Marmalade Sandwich. The innovative recipes are accompanied by expert advice on the hows and whys of pastry making, including basic techniques, information on ingredients, and helpful tips on everything from freezing leftovers to maintaining bakery tools. Ann Amernick (Washington, DC) is co-owner and executive pastry chef at the Palena restaurant in Washington, D.C., which was named one of the nation’s best restaurants by Gourmet magazine in 2004. She served as assistant pastry chef at the White House, worked as pastry chef at Jean-Louis at the Watergate, and is the author of several previous cookbooks.

Dessert Express:

$11.84

“Since my mantra is, ‘My day isn’t complete without something sweet’, this book is perfect! Especially because the recipes fit into my Quick Fix lifestyle. Lauren found a way (actually, 100 ways!) to get incredible sweets to the table in just minutes. From kid-winners like Peanut Butter Cup S’Mores and Milk Chocolate Brownie Waffles to adult-pleasing Vanilla Pudding with Bourbon & Golden Raisins and Mini Walnut Layer Cakes with Espresso Cream Filling & Glaze, there’s truly something for everyone. –Robin Miller, Food Network host and author of Quick Fix Meals and Robin to the RescueWhen busy moms don’t have the time to put together a complete meal, the first thing that usually goes is often the most delicious: dessert. Thankfully, mother of two and former pastry chef Lauren Chattman is here to save the course most people crave. Molten Chocolate Cherry Cake, Homemade Meltomars, Bourbon Brown Sugar Fudge, and other tantalizing treats are among the 100 from-scratch recipes that just about anyone can prepare in a half hour or less. Her secret?Downsize: make only what you need for that momentTurn up the heat: focus on baked goods that do well in hotter ovensChill out: use ice or a freezer to quickly cool down dishesThink outside the oven: make good use of waffle irons, frying pans, and the microwaveUse convenient ingredients: get organized, and more.It’s time to get sweet on the most irresistible cookbook of the year!

Dessert Circus

$22.4

As seen on PBS, Jacques Torres takes you step-by-step thru 100 recipes, from novice to advanced, including his legendary chocolate stove & brown-sugar apple. Luscious color photos.

Chocolate!

$13.96

Caution to the weak-willed: This book is about rich, shameless indulgence—and for anyone who believes chocolate is its own food group.Chocolate! celebrates the oozing, sweet-toothed versatility of this beloved ingredient in all its pleasurable forms, from the lightest, creamiest white to the darkest, most intense, unsweetened variety. Step-by-step instructions and vibrant photographs guide you from your cravings to pure bliss. Whether you’re baking cakes or pies, making puddings, sauces, and frostings; piping decorations, or flavoring drinks, you’ll find more than 80 mouthwatering recipes to inspire and delight.Enjoy the: Decadent comfort of Chocolate truffle cakeSweet-toothed marriage of Chocolate banoffee pieSophisticated pairings of Chocolate crépes with white chocolate and mangoOozing pleasure of Spiced molten puddingTropical paradise of Chocolate and coconut popsiclesAlso included are detailed techniques for melting, marbling, dipping and coating, and making decorative embellishments, dessert boxes, and casings for all your crowd-wooing, show-stopping needs.

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

$66.38

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Yonanas 902 Ice Cream Treat Maker, Black/Silver

$48.95

Yonanas Treat Maker

Dessert anytime…that’s just yonanas!

Yonanas is an amazing kitchen appliance that turns frozen bananas and other frozen fruits into a delicious, low-cost, healthy treat that looks and tastes like soft serve ice cream.

Yonanas creates a zero fat, zero cholesterol snack that is full of fiber, vitamins and minerals. It is a decadent and guilt-free treat that can be enjoyed at…

Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker

Cuisinart Automatic Frozen Yogurt – Ice Cream and Sorbet Maker. The fully Automatic Cuisinart Frozen Yogurt – Ice Cream & Sorbet Maker lets you make your favorites in 20 minutes or less, with no fuss and no mess. Just add ingredients to the bowl, press ON and the machine does the rest. Features: New patent-pending mixing paddle makes frozen treats in 20 minutes or less Large capacity – makes up to…

Chocolate & Other Desserts [VHS]

$4.95

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Chocolate Dreams Eight Spectacular chocolate Desserts from America’s Great Chefs

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Chocolate and Other Divine Desserts By Kathleen Perry

$2.50

Many Suptuous desserts…

Ice Cream – 18H x 12W – Peel and Stick Wall Decal by Wallmonkeys

$30.99

WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l…

Ruffled Rubber Glove and Sponge in One for the Diva with Style

$13.99

Whimsical as well as practical, these rubber gloves feature a zebra print ruffle cuff and sponges affixed to the palm and fingers. Great for cleaning without getting your hands dirty, and without feeling you need 3 hands at times. One size, fairly small, fits medium to smaller hands. Tip of finger to end of ruffle is 13 inches….

Susan Brown Designs Dessert Themes – Chocolate and Strawberries Painted – Light Switch Covers – single toggle switch

$11.75

Chocolate and Strawberries Painted Light Switch Cover is new and handcrafted utilizing unique process resulting in a stunning high gloss ceramic-like finish. SET OF MATCHING SCREWS IS INCLUDED giving it a perfect finishing touch. Made of durable metal material….

Simply Irresistible

$4.16

Lively romantic comedy stars Sarah Michelle Gellar as a struggling cafe owner whose life changes dramatically after she gets a basket of magical crabs from a stranger. First, she meets handsome department store manager Sean Patrick Flanery, then she mysteriously inherits her mother’s talent for cooking, which causes crowds to pack Gellar’s eatery. With Christopher Durang. 100 min. Standard and Wid…

Chocolate Dessert
What are somg great dessert/chocolate recipes?

I love baking and especially love chocolate!!! Chocolate and peanut butter & chocolate and caramel are my favorite combinations! Do you have any recipes that you make everytime you need a chocolate cookie, brownie, or dessert? Please share!! Thanks!

CHOCOLATE PEANUT BUTTER BARS

1 12-oz. pkg chocolate chips
1 cup chunky peanut butter
4-5 c. miniature marshmellows
Melt chips & peanut butter together slowly, until smooth & blended. Fold in marshmellows. Put into greased square pan and chill. Cut into bars

How to make a chocolate dessert cup ~ re post