Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Quick Dessert Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Quick Dessert Recipes Biography

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A couple of weeks ago I reached out to my Facebook visitors and asked them what type of dessert they would like to see in one of my upcoming posts. It was a little surprising that most were looking for either a dessert with mangoes or one with bananas. They requested a dessert that was quick and easy to make and one that was refreshing.

I wanted to find the perfect dessert and started my search through my endless cookbooks. I wanted a simple recipe that didn’t require any fancy tools or special equipment. I’ve come to realize not everyone owns a stand mixer, food processor, special tart tins, ice cream makers and the endless other tools that some of us couldn’t live without.

One day I was viewing the many food images on the internet and ran across a photo of mango syllabub. I’d never heard of the dessert but it was presented so beautifully in the photo that I decided to find the recipe.
Imagine my surprise when I realized the dessert was so simple to make and used only a few kitchen tools.
So to you, my Facebook visitors, I present Mango & Lemon Syllabub, a quick, easy and refreshing dessert, perfect for summer entertaining.

The wonderful thing about this recipe is that you can take a few fresh, sweet mangoes with few other ingredients and with very little effort produce such a delicious dessert. The finely chopped mango adds a nice texture to the smooth puree, and I especially liked the whipped cream sweetened with honey. The tartness of the lemon provides a nice balance to the sweetness of the mango. Hope you all enjoy!

I can’t believe V’s bridal shower is only a couple of days away. Time has flown by, we are tending to all the last minute details. All of the baking is almost complete. One of our traditions is to give each of our guests a cookie plate to take home. We are getting together tomorrow evening to assemble and decorate the cookie plates with cellophane and ribbon. I look forward to tasting all the many cookies everyone has baked.

My goddaughter, Gabrielle, and my sister-in-law Beth are driving in from New Jersey this evening for the festivities, I can’t wait to see them.

V and I spoke today and she is very excited and I hope the day is very memorable for her.
Wishing you all a great weekend!

Whether for a special occasion or for an after-dinner treat, these healthy dessert ideas will be a hit with the kids and grownups, too!. From a veggie-packed chocolate zucchini bread to absolutely-heavenly peanut butter truffles, your family will love these healthy dessert ideas from Melissa Iwai of The Hungry Artist, a wonderful blog about cooking and eating. Best of all, they are quick and easy to make. Enjoy!

You won't believe how quick and easy these peanut butter truffles are to make. And these protein-packed nuggets of deliciousness are healthy, too! Win-win!

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.
Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.
1 Package of frozen puff pastry dough
2 Packages of Vanilla instant pudding
1 Bottle of a good chocolate fudge or chocolate drizzle
3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.
To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.