Desserts i ingule evn i fear of getting fat... ....
Rocky Brownies - make 16
Ingredients
* 1/2 cup (1 stick) unsalted butter, cut into pieces
* 1 bag (12 ounces) semisweet chocolate chips
* 1/2 cup granulated sugar n light-brown sugar
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup all-purpose flour
* 1 cup miniature marshmallows
* 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Directions
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3-5mins. Remove mixture from heat; stir in sugars and salt, then eggs, then flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30-35mins. Remove from oven and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Key Lime Pie
Ingredients
* 1 ready-made pie crust 9inch
* 2 tablespoons sugar
* 1 can (14 ounces) can sweetened condensed milk
* 4 large egg yolks
* 1/2 cup freshly squeezed key-lime juice
* 1 tablespoon grated key-lime zest, plus more for garnish
* 1 1/2 cups heavy cream, chilled
Directions; Heat oven to 325 degrees. In medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared crust. Return pie to oven, bake until the center is set but still quivers when the pan is nudged, 15-17mins. Let cool completely on a wire rack. Shortly before serving, combine cream and 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2-3mins. Spoon over cooled pie; garnish with zest. Serve immediately.
Chocolate-Ricotta Icebox Cake - 10 servings
Ingredients
* Nonstick cooking spray
* 14 ounces semisweet chocolate (do not use chips)
* 2 containers (15 ounces each) part-skim ricotta cheese, room temperature
* 3/4 cup heavy cream
* 1 package (9 ounces) chocolate wafers (about 44 cookies)
Directions
Prepare pan: Remove sides from a 9-inch round springform pan. Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over a pan of simmering water. Stirring occasionally until chocolate has melted, 8-10mins. In a food processor, blend ricotta until very smooth, abt 1min, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Chewy Chocolate-chip cookies
Ingredients - Makes 48
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda n salt
* 1/4 teaspoon baking powder
* 1 cup packed dark-brown sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/4 cup light corn syrup
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips. Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny, 10-12mins, rotating sheets halfway through. Let cool 2mins; transfer to wire racks and let cool. Repeat with remaining dough. (To store, keep in an airtight container, up to 5 days.)
Buttery chocolate chips
Ingredients - Makes 16
* 1 stick unsalted butter, melted
* 1/2 cup packed light-brown sugar
* 1/3 cup granulated sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 cup semisweet chocolate chips n chopped walnuts
Directions
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40-45mins. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store it in an airtight container at room temp, up to 2 days.