Oh My Goodness Chocolated Dessert

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Course: Breakfast Cuisine: American Keyword: biscuit, biscuits Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Serve: 12 Ingredients 3 cups all-purpose flour 3 tbsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 tsp cream of tartar 3/4 cup COLD butter 1 egg 1 cup whole milk Instructions Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.  Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl.  Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small...

Blueberry Lemon Layer Cake ~ a vibrant layer cake recipe bursting with juicy berries and fresh lemon, frosted with a tangy lemon buttercream frosting. Ideas for decorating this blueberry lemon cake  You might decorate the top with edible flowers purple pansies would be perfect.   You could simply mound fresh blueberries in the center, accented with fine strips of lemon zest.  A shower of powdered sugar helps define the berries and make them pop.   You could also do it like I did but substitute small mint leaves for the thyme. I think it would be really nice to slice some of the berries in half crosswise to show off their beautiful interiors.  If you do this, slice them just before serving. Ingredients 3 cups or 409 grams, cake flour (you can use regular flour) 1 Tbsp baking powder 1/2 tsp salt 1 and 3/4 cup or 368 grams, granulated sugar zest of 1 lemon peeled with a vegetable peeler (no white pith) 1 cup or 226 grams, unsalted bu...

Ingredients For the Guinness Chocolate cake: 1 3/4 cups (222 grams) all-purpose flour 2 cups (400 grams) granulated sugar 3/4 cup (64 grams) unsweetened cocoa powder 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon fine salt 3/4 cup (170 grams) sour cream or plain full fat yogurt 1/2 cup fresh vegetable oil 3 large eggs, at room temperature 1 teaspoon vanilla 1 cup Guinness beer For the Irish Buttercream: 4 sticks (454 grams) unsalted butter, at room temperature 6 cups (750 grams) powdered sugar, sifted 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s For the chocolate drip: 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped 1/2 cup heavy cream Directions Make the cake: Preheat the oven to 350°F. Generously grease two 8-inch cake pans and line with parchment rounds. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a medium bowl whisk together the so...

Ingredients For the batter: 1 cup + 2 tablespoons all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine) 1/4 cup pineapple juice (unsweetened) 1 teaspoon vanilla extract 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the pineapples: 6 slices pineapple, from a can, patted dry, sliced in half (see note below) 6 tablespoons dark brown sugar Instructions Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside. Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut ...

Ingredients For the cake: 3/4 cup all-purpose flour sifted 1 tsp. baking powder 1 tbsp. pumpkin pie spice 1/4 tsp. kosher salt 3 eggs lightly beaten 1 1/2 tsp. vanilla extract 1 cup sugar 2/3 cup canned pumpkin For the filling: 8 oz Cream cheese softened, full fat 1 cup Powder Sugar 6 tbsp. salted butter softened 1 tsp. vanilla extract Instructions Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. Pour batter into pan and bake for 15 minutes. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log. Place on a cooling rack and let cool completely. To prepare the filling combine all ingredients in the bow...

Ingredients For the cake: 2 cups granulated sugar ½ cup vegetable oil 3 large eggs 2 teaspoons Rodelle pure almond extract 1 teaspoon Rodelle pure vanilla extract ½ cup light sour cream 2 ½ cups all-purpose flour 2 teaspoons espresso powder (or finely ground coffee) 3 teaspoons baking powder 1 teaspoon salt 1 ¼ cups strong brewed coffee, cooled For the filling: 1 cup (2 sticks) unsalted butter 3 cups powdered sugar 1 ½ teaspoons espresso powder 1 ½ tablespoons strong brewed coffee, cooled 1 teaspoon Rodelle pure vanilla extract 2/3 cup hot fudge sauce For the frosting: 1 ½ cups (3 sticks) unsalted butter ½ cup Rodelle dutch process cocoa powder 5 cups powdered sugar 2 tablespoons heavy whipping cream 1 teaspoon Rodelle pure vanilla extract For the ganache (optional): 1 ounce dark chocolate 2–3 tablespoons heavy whipping cream 1 tablespoon corn syrup 1/2 cup sliced almonds Instructions For the cake: Preheat the oven to 350°F. Pre...

Ingredients Cake: 3 cups all-purpose flour 1/4 teaspoon salt 3/4 cup of sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/3 cup melted butter Topping: 1/4 cup butter melted 1/2 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 1 cup powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray. Cake: In a large bowl, mix everything together for the ingredients of the cake. Pour batter into prepared pan. For the topping, mix all of the ingredients well in a small bowl. Drop spoonfuls of topping on the batter and then swirl it with a knife. Bake in preheated oven for 30 to 35 minutes. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.) This recipe adapted from this site

Ingredients 1 chocolate cake, baked in a 9x13'' pan 1 recipe caramel sauce, or one 16oz jar caramel topping 14 ounce can sweeten condensed milk 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar 3-4 Heath candy bars, chopped Instructions Bake cake according to directions in a 9x13 pan. Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon. Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!) Allow the cake to cool completely. While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks.  Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake.  Sprinkle with heath candy pieces. Refrigerate fo...

Ingredients for the crust: 1 cup graham cracker crumbs 2 tbsp sugar 3 tbsp butter melted for the cheesecakes: 16 oz cream cheese softened to room temperature 1/2 cup sugar 2 eggs 1/2 tsp vanilla extract 21 oz cherry pie filling Instructions Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling. This recipe adapted from this site

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cr...