Dessert recipes?

what's the best dessert recipe that doesn't have nuts in it?Dessert recipes?
Limoncello Cheesecake Squares


Recipe courtesy Giada De Laurentiis





Nonstick cooking spray


8 ounces purchased biscotti


6 tablespoons (3/4 stick) unsalted butter, melted


3 tablespoons grated lemon zest


1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature


2 (8-ounce) packages cream cheese, at room temperature


1 1/4 cups sugar


1/2 cup limoncello liqueur*


2 teaspoons vanilla extract


4 large eggs, at room temperature





Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.


Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.





Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.





Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).





Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.





*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.Dessert recipes?
this is from brazil





since im brazilian i love this thing try it :]]














Brazilian Style(Milk Pudding)





Hi, this is an original recipe for pudim de leite, which is a classic Brazilian milk pudding made from condensed milk, fresh milk, and eggs .Totally yummy!





1 cup sugar (for the caramel)


1 (14 ounce) can sweetened condensed milk


14 ounces milk (use the can to measure)


3 eggs











* 5 or Less Ingredients Puddings %26amp; Mousses


* Low Sodium Puddings %26amp; Mousses


* Brazilian Puddings %26amp; Mousses





1. Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325掳.


2. Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.


3. Be careful not to burn the sugar and yourself.


4. I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.


5. This way I can keep turning the mold and spooning the sugar. Let the mold cool.


6. Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.


7. Pour this mixture into the mold and place it in the center of the roasting pan with water.


8. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).


9. Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.


10. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!
Chocolate-Irish Cream Cheesecake


Ingredients





* 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*


* 6 tablespoons butter, melted*


* 1/2 teaspoon ground cinnamon


* 3 8-ounce packages cream cheese, softened


* 1 8-ounce carton dairy sour cream


* 1 cup sugar


* 1 8-ounce package semisweet chocolate, melted and cooled


* 3 eggs


* 1/2 cup Irish cream liqueur


* 2 tablespoons whipping cream or milk


* 2 teaspoons vanilla





Directions





1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.





2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.





3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.





4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.





5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
1 pint good quality Greek style plain whole milk yogurt


4 to 5 pieces crystallized ginger, grated


1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling


1 orange zested


2 pints black berries








In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.
I've made this several times. Every time it's a hit!





Chocolate Oatmeal Caramel bars with vanilla ice cream





32 individually wrapped caramels, unwrapped


5 tablespoons heavy cream


1 cup all-purpose flour


1 cup rolled oats


3/4 cup brown sugar


1/2 teaspoon baking soda


1/4 teaspoon salt


3/4 cup butter, melted


1/2 cup semisweet chocolate chips





Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.


In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.


Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.


Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
kansas dirt cake


1 lrg pkg of oreos ,crushed,1 ( 8oz) cream cheese,1/2 c butter,1 c powdered sugar,1 lrg cool whip,2 boxes instant vanilla pudding ,3 c milk,1 tsp vanilla


put half of crushed oreos in a 9x13 pan. Mix cream cheese and butter. add powdered sugar to this . Mix well. fold in cool whip . In a seperate bowl mix pudding with milk and vanilla. mix well add to cream cheese . Mix . pour over oreos in pan sprinkle remainder of oreos on top. refrigerate serves 12-16.