David and Nicole's Recipes » Dessert

Chocolate Cream Cheese Muffins

nicole — Sat, 06 Feb 2010 03:51:38 +0000

Preheat the oven to 375 F.
Combine the 2 tbsp sugar with cream cheese. Mix well and set aside.
Combine the flour, sugar, cocoa, baking powder, salt, egg, milk, and canola oil. Mix well.
Spoon a little of the chocolate mixture into a lined muffin tin.
Place a tbsp of cream cheese on top of each chocolate mixture. Cover with remaining mixture.
Bake for 25 minutes.
Serve.

nicole — Thu, 04 Feb 2010 00:27:15 +0000

Preheat oven to 250 F.
Air pop the popcorn and combine with the peanuts.
In a large saucepan combine the brown sugar, butter, agave nectar, corn syrup, and salt.
Bring to a boil and let bubble 2 minutes.
Add the baking soda and tequila and stir well. Immediately pour over the popcorn,
Mix thoroughly and lay on two parchment paper covered baking trays. Bake 1 hour.
Cool. Serve.

nicole — Tue, 27 Oct 2009 00:53:07 +0000

Preheat the oven to 325 F.
In a saucepan combine the creams, the sugar, ginger, and vanilla. Bring to a simmer stirring.
Remove from the heat and whisk in the egg yolks.
Divide between 6 ramekins. Set in a bain marie.
Bake 35 minutes.
Cool. Chill. Sprinkle with turbinado sugar. Torch. Serve.

nicole — Sat, 19 Sep 2009 03:04:17 +0000

Preheat the oven to 350 F. Toss the bread with the butter. Spread over a cookie sheet and then place in the oven for 15 minutes. Remove from the oven and increase the heat to 400 F.
In a microwaveable dish combine the milk and brown sugar and heat through. Stir in the cinnamon and set aside.
Toss the bread into a 13 by 9 inch pan and then stir in the apple, pecans, and cream cheese.
Drizzle on the milk mixture and return pan to the oven to cook for 20 minutes.
Serve with vanilla ice cream.

nicole — Mon, 08 Jun 2009 22:00:49 +0000

Line a springform pan with wax paper on the inside and aluminum foil on the outside.
Combine the oreo crumbs with the butter and mix until the texture of wet sand.
Press firmly into the bottom of the springform pan. Chill.
In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
Slowly pour in the yolk mixture, while stirring. Reduce heat to medium low and stir constantly for 10 minutes.
Add the crushed bittersweet chocolate, stirring to melt completely. Transfer the pot to an ice bath. Chill mixture completely in fridge.
Transfer to an ice cream machine and process. Spread mixture over the chilled oreo crust. Cover and transfer to freezer. Freeze overnight.
In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer. Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
Transfer to an ice bath and then chill completely in fridge.
Pour into an ice cream machine and process. While mixing in machine, add the crumbled chocolate toffee bar.
Spread mixture over top the frozen chocolate layer. Cover and freeze overnight.

nicole — Fri, 24 Apr 2009 02:32:24 +0000

Preheat the oven to 400 F. Line a muffin tin with cups and spray with cooking oil.
Combine the flour, sugar, oats, cocoa, baking powder, soda, and salt.
Stir in the remaining ingredients.
Scoop into the muffin tin.
Bake for 20 minutes.

nicole — Mon, 23 Mar 2009 23:48:57 +0000

Blind bake the crust and cool.
Combine the cornstarch, sugar, 1/2 cup milk, 4 egg yolks, and the vanilla. Mix until smooth.
In a saucepan, heat 2 1/2 cups milk until it comes to a low simmer.
Whisk in the mixture over medium low heat until thickened.
Fold in the coconut. Pour in the shell.
Chill at least 2 hours.
Serve topped with whipped cream.

nicole — Mon, 16 Mar 2009 23:36:16 +0000

In a saucepan combine the milk and the tea leaves and bring to a boil. Remove from the heat, cover and let steep for 30 minutes.
Preheat the oven to 350 F.
Combine the flour, baking powder, salt, and sugar.
Stir in the butter, eggs, and then strain in the milk.
Mix well until smooth.
Spoon into cup lined muffin tin.
Bake for 25 minutes.

nicole — Mon, 09 Feb 2009 23:54:16 +0000

nicole — Sun, 25 Jan 2009 05:05:40 +0000

Preheat the oven to 450 F. Line a pie plate with the bottom crust.
Combine the raspberries, sugar, lemon, and cornstarch. Mix well.
Pour in the crust.
Dot with the butter.
Top with the remaining crust and make slits.
Place in the oven and bake for 15 minutes.
Reduce the heat to 375 F. Bake for 15 minutes. Cover with foil and bake 10 minutes longer.
Cool. Serve warmed with vanilla ice cream.