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Thread: cake/desserts recommendations?

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    Featured Member silk55's Avatar
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    Default cake/desserts recommendations?

    So I have a craving and thinking of making the following:
    Tres Leches: Three Milk Cake
    Ingredients
    1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
    For topping mixture:
    1 can evaporated milk
    1 can sweetened condensed milk
    1 pint heavy whipping cream
    1/2 cup rum (or to taste)
    To finish:

    Whipped cream, to cover cake
    5 ounces sweetened coconut


    seems simple enough. anyone else have any easy recipes? LoL
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    Default Re: cake/desserts recommendations?

    Hershey's Chocolate chip cookie dough.

    Open wrapper.
    Eat cookie dough.

    Be content. For Now.

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    Default Re: cake/desserts recommendations?

    lol @ armysgt

    I'm a brownie lover, myself.

    1 box (21 ounces) brownie mix
    1 cup canned pumpkin
    2 large eggs, beaten
    1/4 cup canola oil
    cocoa powder or confectioners' sugar (optional)

    Directions
    1. Preheat the oven to 350°F. Coat an 8" x 8" baking pan with cooking spray. 2. In a mixing bowl, combine the brownie mix, pumpkin, eggs, and oil. Stir until completely mixed. Pour into the prepared pan. 3. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in a pan on a rack for 1 hour. Cut into bars. Dust lightly with cocoa powder or confectioners' sugar, if desired.



    Black Bean Brownies

    4 ounces unsweetened chocolate
    1 cup unsalted butter
    2 cups soft-cooked black beans, drained well (hs: canned is fine)
    1 cup walnuts, chopped
    1 tablespoon vanilla extract
    ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
    ¼ teaspoon sea salt
    4 large eggs
    1½ cups light agave nectar
    Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

    Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

    In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

    In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

    Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

    Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
    Makes 45 (2-inch) brownies
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