Chocolate Wafer Cookie Cake

This dessert is so easy to make, you can give the kids a bowl of whipped cream, a sleeve of wafers, and let them make it themselves. Simply stack cookies with whipping cream between them, then coat the whole thing with more whipping cream just like that, it's so easy right?. How about you try that on making some easy desserts too. Put in the fridge to chill, the slice and serve with fruit. Easy, and really delicious just like ice cream recipes which combines those ingredients with chocolates, etc.! This dessert is so easy to make, you can give the kids a bowl of whipped cream, a sleeve of wafers, and let them make it themselves. You know why is this one of those easy dessert recipes, because it's simple and just a few ingredients will do.

Ingredients:

1 box Christie chocolate wafers

2 1/2 cups whipping cream

1 tsp sugar

1 tsp vanilla

How to Make the Perfect Cookie Cake

Preparation:

Beat the cream together with the sugar and vanilla until stiff peaks form.

On a serving dish, spread a strip of whipping cream down the middle to set the cookies on. Then begin spreading a spoonful of whipping cream on cookies and sandwiching them together, stacking in groups of about six.

Eventually, lay the stacked cookies on their side on the strips of whipping cream and put them all together in one long log.

Cover the entire outside thickly with whipping cream, then cover with plastic wrap and put in the fridge to chill for at least eight hours.

When ready to serve, slice into pieces and top with fruit

Homemade Chocolate Chip Ice Cream with Mint Extract

There's something perfect about the mix of refreshing mint, sweet cream and chocolate goodness in mint chocolate chip ice cream recipes. The mint ice cream I remember loving was a very pale shade spring green. Each scoop was dotted with crunchy, teardrop-shaped chocolate chips. The flavor was like sugared spearmint, distinct from the peppermint flavor of a candy cane just like in any other desserts. Trying to recreate the color and flavor of this ice cream at home took some trial and error, but it was much easier than I had expected. Here's one of the best recipes for homemade mint chip.

Picking Chocolate Chips For Ice Cream

Standard size chocolate chips don't work very well in ice cream. They freeze into chocolate rocks and lose the melt-in-your-mouth-goodness you'd expect from chocolate. But nor do you want specks of chocolate that are so fine and tiny that they give the ice cream a grainy texture and take away from the pale green color of mint ice cream. I'm still looking for the kind of small, thin teardrop chips just like any other easy dessert recipes. I remember from childhood, but until then, a chocolate candy bar and a cheese grater has proved the best solution.

Making Mint Ice Cream Pale Green

While mint plants come in vibrant shades of green, peppermint extract is colorless. So if you prefer mint chocolate chip ice cream to have a hint of green to it, you'll need to add some kind of food coloring. Without it, your ice cream will turn out a shade of off white. But here, too, moderation matters. Add anything more than a few drops of green food coloring, and you may wonder if you're about to be serving yourself spinach ice cream.





Ingredients

1 cup of whole milk

1/4 cup of skim milk

3/4 cup of heavy cream

1 egg

1/2 cup of sugar
1 small drop of green food coloring
2 tablespoons of grated dark or milk chocolate
3/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract

Kitchen Supplies

Measuring cups and measuring spoons
A cheese grater
A medium saucepan
A wire whisk
An ice cream maker

Preparation:

Combine the milk and sugar in the saucepan over very low heat. Stir until the sugar is dissolved. The reason for using very low heat is so that the milk doesn't scald.
Turn the heat off briefly and whisk in the egg. When the mixture is smooth again, turn the stove back on and whisk the mix over very low heat.

Continue stirring until the mixture thickens and the egg reaches a safe temperature. This can take up to 10 minutes. Keep the heat low, as you do not want the mixture to boil.

Let the mixture cool until it is lukewarm, then stir in the cream and the the extracts. Add a trace amount of green food coloring

Cover the mixture and leave in the refrigerator until it is completely chilled. A warm mixture will not freeze very well.

Freeze the mixture according to the instructions that came with your ice cream maker. The ice cream reaches a soft serve consistency in my small gel canister ice cream maker in about 30 minutes, depending on the weather.

Take a hunk of semisweet baking chocolate or a chunk of your favorite chocolate candy bar and shave it into small pieces with a cheese grater.

Just as the ice cream begins to hold its shape in the ice cream maker, mix in the chocolate flecks.

Serve with fresh mint. This recipe should make 4 cups of ice cream, or about 8 small servings. Enjoy!

Holiday White Chocolate Heath Bar Fudge

It's that time of the year when I want to experiment with making a new recipe without steering to far from traditional holiday recipes. Making fudge always gives me the opportunity to create something a little different without losing the magic of holiday baking just like easy desserts.

This fudge is so decadent you won't believe that it takes 5 minutes to make, much of which is prepared in the microwave. The hardest part about making this best recipe is that you have to wait 30 minutes for the fudge to set in the refrigerator. If you are looking for a mouth-watering, easy to make, holiday easy dessert recipes you will not be disappointed with this White Chocolate Heath Bar Fudge.





Ingredients

16 ounces white chocolate chips, high quality is preferred

14 ounces (1 can) Eagle brand sweet condensed milk

1/3 cup confectioner's sugar, powdered sugar

3 bars heath candy bar, crushed

1/2 cup dried berries, cherries or other red berry


Instructions for Making White Chocolate Heath Bar Fudge

Grease and 8 by 8 inch baking dish with butter or spray with non-stick cooking spray.

Place 3 heath candy bars in a large storage bag. Seal the bag and with a rolling pin to crush the candy bars, leaving small chunks of the bar in the storage bag.

In an uncovered microwave safe bowl, microwave white chocolate chips and Eagle Brand sweet condensed milk on HIGH for 2 minutes and 30 seconds. Stir until smooth, there will still be small pieces of white chocolate in the batter.

Stir in the confectioner's sugar, heath bar pieces, and dried berries.

Pour the batter into the prepared dish and spread evenly in the baking dish.

Chill the fudge in the refrigerator for at least 30 minutes or until the fudge is set.

Use a sharp knife to cut the fudge into 64, 1-inch pieces.

Fudge can be kept in an airtight container for up to 1 week.

Grilled Balsamic Glazed Chuck Steak

This nice looking piece of meat was several dollars per pound cheaper than other steaks, so I bought one. I didn't bother to read about chuck steak gourmet recipes before deciding to grill it and glaze it with balsamic vinegar. My efforts produced a great tasting steak in about 15 minutes, but it was a little chewy and had some pockets of excess fat. Then I surfed the internet for a little while and read, “Chuck steak is generally too tough to grill” and should be marinated overnight if you insist on doing so… that the preferred cooking method of this chuck roast recipes was in a slow cooker. Oh well. But really, mine tasted good enough; I might grill another one, especially if I am in a hurry.

Ingredient list:

1.5 pound boneless chuck steak

Balsamic vinegar

Chinese five spice powder

Garlic powder

Black pepper

Salt

Directions:

1. Heat non-stick grill pan over high heat.

2. Season both sides of meat with a good dusting of salt, garlic powder, and black pepper and a modest dusting of Chinese five spice powder. Five spice adds a hint of sweetness that is pretty good.

3. Lay the meat in the hot pan and let sear on first side 5 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 4 minutes.

4. After turning meat, splash a little balsamic vinegar over the top. After the second side has seared 4 minutes, turn the meat again and splash more balsamic vinegar over the opposite side.

5. Let the meat sear 1 more minute, then turn and sear the other side just a bit. Mine was medium-rare after searing just over 10 minutes.

6. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm and to keep my cat Tobey from seeing if he might like a bite.

Swiss Steak Recipe

There is more than one way to prepare a Swiss Steak.More than likely your gourmet recipes will call for either round or chuck steak, but you can also use cube steak.The type of Steak you use is entirely up to your palate. Swiss Steak can also be either baked in the oven, cooked in a slow cooker or Crock pot, or even cooked in a large skillet on top of the stove.

You will not find many chuck roast recipe that tell you how to cook Swiss Steak on top of the stove, but it can be done.If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.These Swiss Steak easy healthy recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.





Ingredients:

A covered baking dish.

2 pounds of Steak.

Salt.

Pepper.

Garlic powder.

1 Onion sliced.

4 ounce can of drained mushrooms and

1 15 ounce can of Tomato Sauce.

Instructions:

1.The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.

2. Place the steak into a baking dish top with the onion slice.

3. Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.

3. You can always add just a bit more tomato sauce or even a small amount of water if needed.