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Spicy Banana Gingerbread
Ultra ripe bananas add another flavor dimension to this dark, very gingery bread and help keep it moist for days. The secret to great gingerbread is using fresh spices, so if you can't remember the last time you replaced yours, it's probably a good idea to buy new ones.

1 (2-inch long) piece fresh gingerroot, peeled and finely chopped
6 tablespoons unsalted butter, softened
1/2-cup blackstrap molasses
3/4 cup packed dark brown sugar
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2-teaspoon baking soda
1/2-teaspoon salt
2 teaspoons ground ginger
1-teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 cup mashed very ripe banana (about 1 1/4 bananas)
Confectioners' sugar for dusting

Preheat the oven to 350 degrees F. Grease and flour an 8-inch square baking pan. Bring 1/2 cup of water and the gingerroot to a boil in a small saucepan. Remove from heat, over and allow steeping 10 minutes. Strain and set aside; discard gingerroot. Beat the butter, molasses, and brown sugar in a large bowl with an electric mixer until very creamy.
Beat in the egg. In a separate bowl, stir together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg. Stir together the banana and ginger water, and with the mixer on low speed, gradually add it to the butter mixture along with the dry ingredients, mixing until just blended. Scrape the batter into the prepared pan and bake 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean. Place pan on a rack to cool completely Sprinkle the top with confectioners' sugar, and slice into 9 even squares. Serve warm or at room temperature. Makes one 8-inch square cake with nine 2 1/2-inch squares.

dessert recipes

Spicy Almond Crunch

1 3/4 cups sugar
1/3-cup light corn syrup
1/4-cup water
1-cup butter or margarine
8 ounces slivered blanched almonds, divided
1 tablespoon Tabasco brand Pepper Sauce
4 1-ounce square’s semisweet chocolate

Grease 15 1/2-inch by 10 1/2-inch jellyroll pans Heat sugar, corn syrup, and water to boiling in heavy 2-quart saucepan over medium heat; stir in butter Set candy thermometer in place. Continue cooking, stirring frequently, until temperature reaches 300°F or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes. Remove saucepan from heat.
Reserve 1/4-cup almonds. Stir remaining almonds and Tabasco® Sauce into hot syrup. Immediately pour mixture into jellyroll pan; spread evenly. Cool completely.
Melt chocolate in small saucepan over low heat; cool slightly. Spread melted chocolate over candy; sprinkle with reserved almonds, pressing gently into chocolate. Refrigerate mixture until chocolate is set. Break candy into pieces to serve. Makes about 1 3/4 pounds candy.

dessert recipes

Spicy Chocolate Jalapeno Cake
From: The Ortega Chile Co

1 cup (6 ounces) Semi-Sweet Chocolate Morsels, melted, cooled
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1-teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1-tablespoon ground cinnamon
1-teaspoon baking soda
1/2-teaspoon salt
1-cup milk
1 tablespoon Diced Jalapenos -- (1 to 2)

Chocolate Frosting
3 cups sifted powdered sugar -- (3 to 3 1/4)
1/3-cup milk
1/4 cup (1/2 stick) butter, softened
2 packets (1 ounce each)Nestle Toll House Chocolate Bake Unsweetened Chocolate Flavor
2 teaspoons vanilla extract
1/4-teaspoon salt
1 3/4 cups sliced almonds, toasted

Preheat oven to 350º F. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapenos. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.

For Rich Chocalate Frosting
Beat powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.

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