Free ZAP GAME! DLP Punzie Handbag
-
Guest, Help The DPF Community Thrive - Join Our Donation Drive Today!
We're launching a special DPF Donation Drive to ensure our beloved forum continues to flourish. Your support is vital in helping us cover essential server costs and keep our community running smoothly — This is more than just a donation; it's an investment in the future of our community.
Join us in this crucial drive and let's ensure our forum remains a vibrant and dynamic place for everyone.
Please visit the DPF Donation Drive Thread for details and instructions on how you can make your donation today!
Free ZAP GAME! DLP Punzie Handbag
- Thread starter chroll
- Start date
katelouise
lunapins on Instagram!
- Messages
- 1,304
- Location
- Magic Kingdom, Main St West
My favourite would have to be Strawberry Shortcake! It's been my birthday dessert for 5 years now probably 
mickeymousje
Super Active DPF Member
- Messages
- 10,765
- Location
- Brunssum (Netherlands)
My favorite dessert is creme brulee 
Aw what a sweet game!! (aha, aha I slay myself xp)
thank you for doing this! And now the hard part - it's like choosing a favorite child!
ok, ok, ok, not that dramatic. Hmmm, dessert... How do I love thee?
(ahem)
Well, chocolate cake rarely fails me, nor ding dongs or zingers...
Ice cream's great but can put my head through the ringer.
Chocolate cream or pumpkin pie with cool whip sure makes my heart sway,
But overall my heart soars for m&m cookies from Safeway
thank you for doing this! And now the hard part - it's like choosing a favorite child!
ok, ok, ok, not that dramatic. Hmmm, dessert... How do I love thee?
(ahem)
Well, chocolate cake rarely fails me, nor ding dongs or zingers...
Ice cream's great but can put my head through the ringer.
Chocolate cream or pumpkin pie with cool whip sure makes my heart sway,
But overall my heart soars for m&m cookies from Safeway
Archimedes
Pin feathers and golly fluff!
- Messages
- 1,228
- Location
- West Virginia
My favorite dessert, hands down, is pie! My favorite pie is, peach pie!
- Messages
- 1,041
- Location
- East Sussex, UK
Hazelnut ice cream has my heart (and my cravings) right now, it's just so yummy
My mom has this recipe for chocolate peanut butter squares that are even more delicious than Reese's. I remember them even more fondly since I developed a chocolate allergy and can't eat them any more! Lol.
My favorite dessert is a "Chocolate Angel Pie" - it's a fabulous dessert that's fairly easy to make... It has won me the title at a few pie making contests (and I have the fru-fru aprons and engraved pie plates to prove it :lol! :drool:
I know there are no bonus points for the recipe, but if it's for Valentine's Day, you may want the recipe... :lol:
Preheat the oven to 275F -
Generously butter a 9" pie plate (I use Pyrex(tm) - I like it better than metal)
Using an electric mixer on high, beat two extra large egg whites and 1/4 tsp cream of tartar until frothy - beat in 1/2 cup of sugar, one tablespoon at a time making sure it's completely mixed in. Continue beating on high until the egg whites form stiff glossy peaks. Beat in 1/2 tsp vanilla. Press the meringue into the pie plate (I use a silicon spatula, and try to make it fairly even in thickness all the way around - if you have beaten the egg whites to the right amount of stiffness, the meringue will hold the shape of the pie plate, and will not run or ooze). Bake for 45 minutes, then turn the oven off and let the shell sit in the oven for another 45 minutes. Remove from oven and cool completely.
Combine 4 ounces of semi-sweet cooking chocolate (60% cocoa - Ghirardelli makes bars that are perfect for this, chopped or broken into smallish pieces for easy melting) with 3 tablespoons of hot water in the top of a double boiler (or a bowl on top of a pan of hot - not boiling - water) and stir until the chocolate is completely melted and blended well with the water. Cool to room temperature.
In a chilled bowl, whip 1 cup of heavy cream until stiff. Fold in the chocolate mixture. Spoon into the meringue crust, and refrigerate overnight. Garnish with chopped nuts, chocolate curls, or dollops of sweetened whipped cream (if you buy a pint of whipping cream, one cup is for the chocolate filling, and you can use the other cup to make fresh home-made sweetened whipped cream, by beating the cream in a bowl and adding two tablespoons of sugar - beat on high until stiff, but do not overbeat - the cream will separate and form clumps if you go too far).
Enjoy.
! :drool:I know there are no bonus points for the recipe, but if it's for Valentine's Day, you may want the recipe... :lol:
Preheat the oven to 275F -
Generously butter a 9" pie plate (I use Pyrex(tm) - I like it better than metal)
Using an electric mixer on high, beat two extra large egg whites and 1/4 tsp cream of tartar until frothy - beat in 1/2 cup of sugar, one tablespoon at a time making sure it's completely mixed in. Continue beating on high until the egg whites form stiff glossy peaks. Beat in 1/2 tsp vanilla. Press the meringue into the pie plate (I use a silicon spatula, and try to make it fairly even in thickness all the way around - if you have beaten the egg whites to the right amount of stiffness, the meringue will hold the shape of the pie plate, and will not run or ooze). Bake for 45 minutes, then turn the oven off and let the shell sit in the oven for another 45 minutes. Remove from oven and cool completely.
Combine 4 ounces of semi-sweet cooking chocolate (60% cocoa - Ghirardelli makes bars that are perfect for this, chopped or broken into smallish pieces for easy melting) with 3 tablespoons of hot water in the top of a double boiler (or a bowl on top of a pan of hot - not boiling - water) and stir until the chocolate is completely melted and blended well with the water. Cool to room temperature.
In a chilled bowl, whip 1 cup of heavy cream until stiff. Fold in the chocolate mixture. Spoon into the meringue crust, and refrigerate overnight. Garnish with chopped nuts, chocolate curls, or dollops of sweetened whipped cream (if you buy a pint of whipping cream, one cup is for the chocolate filling, and you can use the other cup to make fresh home-made sweetened whipped cream, by beating the cream in a bowl and adding two tablespoons of sugar - beat on high until stiff, but do not overbeat - the cream will separate and form clumps if you go too far).
Enjoy.
Here's a recipe for someone with a crazy sweet tooth:
Hopscotch Cookies
Ingredients:
1/2 cup peanut butter
6 oz butterscotch
morsels
3 oz chow mein
noodles
2 cups miniature marshmallows
Combine peanut butter and butterscotch morsels in top of a double boiler over
hot (not boiling) water until butterscotch melts. Stir until blended. Add
noodles and marshmallows and stir until well coated. Drop by teaspoons onto
waxed paper. Chill until set --about 30 minutes. Makes about 3 dozen.
Hopscotch Cookies
Ingredients:
1/2 cup peanut butter
6 oz butterscotch
morsels
3 oz chow mein
noodles
2 cups miniature marshmallows
Combine peanut butter and butterscotch morsels in top of a double boiler over
hot (not boiling) water until butterscotch melts. Stir until blended. Add
noodles and marshmallows and stir until well coated. Drop by teaspoons onto
waxed paper. Chill until set --about 30 minutes. Makes about 3 dozen.
bookhugger
I love books!
- Messages
- 2,287
- Location
- Inland Empire, CA
a Mickey Mouse ice cream sandwich
Thank you for all the yummy entries, and sorry for the delay in posting the winner... which is.... with entry "warm razzelberry pie with breyers vanilla bean ice cream"... LHORN808! pm coming. thanks for all the yummy ideas.