A novice guide to desserts

Josh MarryanLeslie SerranoVentura DiazSheila Adams

Table of Contents

A novice guide to desserts.......................................................................................................................1

Table of Contents.....................................................................................................................................2

Introduction.............................................................................................................................................3

Easy OREO Truffles..................................................................................................................................4

Snowflake Truffles...................................................................................................................................5

White Chocolate Blondies.......................................................................................................................6

Chocolate-Mint Brownie Cookies............................................................................................................8

Peanut Butter Cookies.............................................................................................................................9

White Chocolate Raspberry Cheesecake...............................................................................................10

White Chocolate Cheesecake with White Chocolate Brandy Sauce......................................................11

Red Velvet Cupcakes.............................................................................................................................12

Kentucky Butter Cake............................................................................................................................13

Troubleshooting Guide..........................................................................................................................14

Index......................................................................................................................................................18

Introduction

Throughout the world many cultures have desserts after they have eaten their delicious meal. Many people have three course meals which absolutely need to end with a dessert.

This manual provides delightful dessert recipes that will make your mouth water. If you don’t know how to prepare some of the most scrumptious desserts, this manual will easily guide you step by step. This manual includes two recipes on how to make truffles, brownies, cookies, cheesecakes, and cakes. You will have fun and will have the chance to be creative while making these. What more could you want? If you encounter any sort of problems while baking these luscious treats, there is a troubleshooting guide towards the end.

This will make any occasion special by adding a sweet flavor to anyone’s sense of taste. So what are you waiting for? Get to baking! Good Luck and enjoy the desserts.

Easy OREO TrufflesINGREDIENTS:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

DIRECTIONS:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Snowflake TrufflesINGREDIENTS

1 1/3 cups shredded coconut

1/2 cup confectioners' sugar

3 1/2 ounces ricotta cheese

16 whole almonds

2 1/2 (1 ounce) squares white chocolate

2 2/3 tablespoons heavy cream

1/4 cup shredded coconut

DIRECTIONS

1. In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.

2. Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

White Chocolate BlondiesINGREDIENTS

8 ounces white chocolate, chopped

1 tablespoon vanilla extract

1/2 cup butter, softened

1 1/4 cups all-purpose flour

2 eggs

3/4 teaspoon salt

1/3 cup white sugar

1 cup semisweet chocolate chips

DIRECTION

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.

2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Swirled Peanut Butter Cup BrowniesINGREDIENTS

1 (19.8 ounce) package brownie mix without nuts

1/2 cup vegetable oil

2 eggs

1/4 cup water

1 (13 ounce) package miniature chocolate-covered peanut butter cups -unwrapped, chilled, and coarsely chopped

1 cup creamy peanut butter

1/3 cup white sugar

1/4 cup butter, softened

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 egg

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.2. Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly

combined and gently mix the chopped peanut butter cups into the batter.3. Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with

an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.

4. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.

Chocolate-Mint Brownie CookiesINGREDIENTS

1 1/2 cups firmly packed light brown sugar

2/3 cup Crisco® All-Vegetable

Shortening or Crisco® Baking Sticks All-Vegetable Shortening*

1 tablespoon water

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 large eggs, lightly beaten

1 1/2 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking soda

2 cups mint chocolate chips

DIRECTIONS

1. Heat oven to 375 degrees F2. Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl;

beat at medium speed until well blended. Add eggs; mix well.3. Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture.

Beat at low speed just until blended. Stir in mint chocolate chips.4. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking

sheets.5. Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to

cooling racks to cool completely.

Peanut Butter CookiesINGREDIENTS

1/2 cup butter, softened1/2 cup butter flavored shortening1 cup white sugar 1 cup packed brown sugar2 eggs1 cup creamy peanut butter1 teaspoon vanilla extract2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt

DIRECTIONS

1. Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.

2. Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork

3. Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

White Chocolate Raspberry CheesecakeINGREDIENTS

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

DIRECTIONS

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

White Chocolate Cheesecake with White Chocolate Brandy SauceINGREDIENTS

4 (1 ounce) squares white chocolate

3 (8 ounce) packages cream cheese

3/4 cup white sugar

1/4 cup all-purpose flour

3 eggs

1 1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

2 cups finely chopped white chocolate

2 fluid ounces brandy

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.

2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

3. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.

4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

5. To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Red Velvet Cupcakes

INGREDIENTS

1 package (2-layer size) red velvet cake

mix

1 (3.9 ounce) package JELL-O Chocolate

Instant Pudding

1 (8 ounce) package PHILADELPHIA

Cream Cheese, softened

1/2 cup butter or margarine, softened

1 (16 ounce) package powdered sugar

1 cup thawed COOL WHIP Whipped

Topping

1 (1 ounce) square BAKER'S White

Chocolate, shaved into curls

DIRECTIONS

1. Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

3. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Kentucky Butter Cake INGREDIENTS

3 cups unbleached all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter

2 teaspoons vanilla extract

4 eggs

3/4 cup white sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend

in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.5. Cook over medium heat, until fully melted and combined.

Troubleshooting GuideCheesecake:

o Cracks form on top of cheesecake Don’t over mix. Whisk the eggs before adding them to the batter Mix other ingredients in with a spatula.

o How to tell when a cheesecake is done? Slip knife or spatula into the center of the cheesecake The knife will come out clean.

o Cheesecake sticks to pan Removing cheesecake from the oven, Place it on a wire rack to cool. Let set in pan for about ten minutes Loosen the crust from the pan with the edges of a thin-bladed metal

spatula. After forty-five minutes later, remove the ring. It should fall away easily Allow the cheesecake to finish cooling. Chill thoroughly before cutting.

Truffles

o Chocolate burns Melt the chocolate in a double boiler pot (not a microwave) When the water starts to boil, take it off the stove Stir chocolate until very smooth, thin and drippy Melt a lot in the pot so you have some dipping room.

o Chocolate cracks when cooling Chill truffles Leave them out room temp for at least an hour before Coat with chocolate.

o Truffle sticks inside when wrapped Coat your truffles with a mixture of powdered sugar and a good quality

cocoa

Brownies:

o Chocolate burns Melt the chocolate in a double boiler pot (not a microwave) When the water starts to boil, take it off the stove Stir chocolate until very smooth, thin and drippy Melt a lot in the pot so you have some dipping room.

Cookies:

o Cookies spread Cookie sheet was greased when it did not need to be Cookie dough was placed on warm cookie sheet Baking temperature too low

o Cookie bottoms are brown, but tops are undercooked Cookie sheet is not made of shiny metal Cookie sheet too low in oven – should be on middle rack Too much sugar in dough

o Cookie tops are brown, but bottoms are undercooked Cookie sheet too high in oven More than one pan was in the oven preventing cookies from baking evenly Baking temperature too high

o Cookies are hard and dry Over baked Not enough liquid Too much flour

Cakes:

o Top crust of cake is hard Baking temperature too high Baking time too long

o Cake is higher on one side Baking pan or oven racks are uneven Uneven baking temperature Cake batter not spread evenly Cake pan too close to one side of oven

o Cake has a soggy bottom Too much liquid Batter under mixed Cake under baked

o Cake has a collapsed center Baking temperature too low Under baked Too much sugar or liquid Pan is too small for cake Outdated leavening

o Cake is tough Batter over mixed Too much flour or eggs Too little sugar or shortening

o Cake is heavy and dense Batter over mixed Too much liquid, shortening, or egg Too little flour Honey used instead of sugar

o Cake has tunnels Batter over mixed Too many eggs Oven too hot 

Referenceshttp://allrecipes.com/recipe/chocolate-mint-brownie-cookies/detail.aspx

http://allrecipes.com/recipe/pumpkin-cookies-with-cream-cheese-frosting-the-worlds-best/detail.aspx

http://allrecipes.com/recipe/easy-oreo-truffles/detail.aspx

http://allrecipes.com/recipe/snowflake-truffles/detail.aspx

http://allrecipes.com/recipe/white-chocolate-blondies/detail.aspx

http://allrecipes.com/recipe/swirled-peanut-butter-cup-brownies/detail.aspx

http://allrecipes.com/recipe/red-velvet-cupcakes-2/detail.aspx

http://allrecipes.com/recipe/kentucky-butter-cake/detail.aspx

http://allrecipes.com/recipe/white-chocolate-cheesecake-with-white-chocolate-brandy-sauce/detail.aspx

http://allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/detail.aspx

http://www.preparedpantry.com/How-To-Troubleshoot-Cheesecakes.htm

http://www.wilton.com/blog/index.php/obtaining-better-baking-results-a-baking-troubleshooting-guide/

http://answers.yahoo.com/question/index?qid=20091130021450AAoEuLp

Indexchocolate chips, 6, 8, 10eggs, 6, 7, 8, 9, 10, 11, 13, 14, 16white sugar, 6, 7, 9, 10, 11, 13