Brownies, Shortbread & Apple Tart Dessert Recipes : Mix Cream, Vanilla & Sugar to Make Whipped Cream
Get tips for mixing heavy cream, vanilla and sugar to make whipped cream for desserts in thisfree online baking video. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan
Filed under Brownies by on Apr 3rd, 2011. 2 Comments. 
Yields: 36 brownies Ingredients: 1 (18.25oz.) pkg. brownie mix 2 eggs ½ cup oil ¼ cup cold coffee 2 cups chunky peanut butter ½ cup butter, softened 2 cups powdered sugar 1 tbsp. plus 1 tsp. vanilla, divided ½ cup heavy cream 1 cup chocolate chips Chopped roasted peanuts for garnish Preparation Directions: ~ Preheat oven to 350 degrees. Prepare brownie mix according to pkg. instructions using coffee in place of water. Cool completely. ~ Meanwhile in a large bowl, beat peanut butter and butter on medium until well blended. Gradually add powdered sugar and tbsp. of vanilla, beat until smooth and fluffy. Spread over brownies. ~ In a saucepan, heat heavy cream and chocolate over medium heat, stirring frequently until chocolate is melted and smooth. Stir in tsp. vanilla. Cool 5 minutes and spread over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm. Cut into squares.
Filed under Brownies by on Sep 12th, 2010. 1 Comment.
A rich, colorful, layered treat that the family can help decorate.
What you’ll need:
1 box your favorite brownie mix (for 13″x 9″ baking pan)
1 bag M&M’S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13″ x 9″ baking pan, spreading evenly.
Cover batter with 1 cup of M&M’S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Filed under Brownies by on Mar 31st, 2010. Comment.
Ingredients:
8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweetened. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Directions:
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly
Filed under Brownies by on Feb 19th, 2010. Comment.
Ingredients:
Brownie mix
3/4 c Sugar
1/4 c Cold water
3 c Heavy cream
5 Egg yolks
1 pk Envelope unflavored gelatin
1/2 c Bourbon
Directions:
Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.
Filed under Brownies by on Feb 8th, 2010. Comment.
