OUT OF MIND
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Latest topics
» NEIL the con man KEENAN UPDATE - 20210414 NK Confusing Update
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 6:59 pm by PurpleSkyz

» The COVID Experiment: Are You Covered?
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 11:59 am by PurpleSkyz

» Los Angeles police are force-vaccinating special needs children in heinous “Operation Homebound”
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 11:04 am by PurpleSkyz

» Dr. Steven (struggling to stay relevant) Greer - The Deep State is Stopping the Truth about ETs
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 10:11 am by PurpleSkyz

» FULL (OF IT) Benjamin bla bla blah Fulford - 4/12/2021 - Riots, Murders, Nuclear Terror and Chaos as Western Political System Implodes
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 10:02 am by PurpleSkyz

» Police disarm 'UFO detector' in New Jersey
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:54 am by PurpleSkyz

» GLOBAL PETITION: We Reject the Official Narrative About the COVID-19 World Pandemic
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:39 am by PurpleSkyz

» Police deploy tear gas & flashbangs against a crowd of Daunte Wright protesters
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:29 am by PurpleSkyz

» How Many Circles of Hell? – the Year of their Scamdemic
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:24 am by PurpleSkyz

» The Fatalities Are Mounting
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:10 am by PurpleSkyz

» People Scoff About Adrenochrome but....
Incredible Desert Recipes from Susanne Summers.. EmptyToday at 9:02 am by PurpleSkyz

» Snordster - Meditations On US Forces Firing A Howitzer Into The Empty Desert Just To Say "We’re Here"
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 10:54 am by PurpleSkyz

» Denmark Halts AstraZeneca
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 10:51 am by PurpleSkyz

» Upcycling: Saving the Planet By Design
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:56 am by PurpleSkyz

» The Roadmap for the ‘Great Reset’
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:50 am by PurpleSkyz

» Good People Doing Good Things — Rob White
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:41 am by PurpleSkyz

» Outcry as Video Shows Robodog Patrolling With NYPD
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:32 am by PurpleSkyz

» Huge craft attempts to land at Iraqi base ??
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:23 am by PurpleSkyz

» LOL The SHYSTERS are Going After One Another! - Gilliland vs Greer OH MY!
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:15 am by PurpleSkyz

» BOOM! Study From Tel Aviv University: Coronavirus Variant Affects Vaccinated People 8 Times More Than Unvaccinated
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 9:00 am by PurpleSkyz

» CNN Director ADMITS Network Engaged in ‘Propaganda’ to Remove Trump from Presidency plus MORE
Incredible Desert Recipes from Susanne Summers.. EmptyYesterday at 8:54 am by PurpleSkyz

» Bad-clown Rising - EXALTED
Incredible Desert Recipes from Susanne Summers.. EmptyTue Apr 13, 2021 10:52 am by PurpleSkyz




You are not connected. Please login or register

OUT OF MIND » MOTHER NATURE » HERBS, BOTANICALS, ORGANIC & NATURAL REMEDIES » Incredible Desert Recipes from Susanne Summers..

Incredible Desert Recipes from Susanne Summers..

Go down  Message [Page 1 of 1]

Peppermint Patti

Peppermint Patti
These recipes found me today and they looked incredible, so I though I would share them with you incredible people.. They came from Susanne Summers as good for people watching their weight...


Incredible Deserts that Susanne Summers uses. Lower calories I HOPE... Were you to see the pictures you would be in your car getting in ingredients. Looked wonderful..





Bruce's Café Legois


6 ounces dark chocolate (at least 60 percent cocoa) broken up
3/4 cup heavy cream
1 pint coffee ice cream
1/2 cup hot decaf espresso or strong brewed decaf coffee
1 cup whipped cream
Chocolate-covered decaf espresso beans (optional)

Place the broken-up chocolate in a medium bowl. Pour the cream into a small saucepan, and bring to a boil. Add the hot cream to the chocolate, and stir until all the lumps are gone.

Place 2 scoops of coffee ice cream in each glass. Pour a little hot espresso over the top of each. Drizzle a little chocolate sauce over the top. Garnish with whipped cream and a couple of chocolate espresso beans, if you like. Serve immediately. Serves 4.

___________________________________________________________________________________________________

Warm Chocolate Soufflé Cakes


4 ounces dark chocolate (at least 60 percent cocoa)
6 tbsp. butter
1 cup sugar substitute
1 3/4 tbsp. cornstarch
2 large eggs
2 large egg yolks
2 cups whipped cream

In a medium saucepan, melt the chocolate and butter over low heat. Set aside to cool.

In a medium bowl, combine the sugar substitute and cornstarch. In a separate bowl, whisk the eggs and yolks. Add the eggs to the cooled chocolate mixture, and stir until smooth. Add the sugar substitute mixture a little at a time, stirring to combine. Refrigerate overnight.

Preheat the oven to 400 degrees. Grease four 6-ounce mini cake molds or porcelain ramekins with butter. Scoop the mixture into the molds, filling them two-thirds full. Bake for 20 minutes on the top rack in the oven, until set. They should spring lightly to the touch. Serve warm with whipped cream. Serves 4.
__________________________________________________________________________________________

Chocolate Truffles


6 ounces unsweetened chocolate, chopped into small pieces
1 1/2 cups of heavy cream
3/4 tsp. vanilla extract
3/4 sugar substitute
Pinch of baking soda
1/4 cup unsweetened cocoa powder, mixed with 1/4 cup sugar substitute

Place the chopped chocolate in a food processor or blender. Heat the cream in a saucepan over medium heat until small bubbles appear around the edge. Pour the cream over the chocolate; let stand for 30 seconds and blend until smooth. Add the vanilla, sugar substitute, and baking soda. Transfer the mixture to a shallow dish, and refrigerate until firm, at least 1 hour.

Using a tablespoon, scoop balls of chocolate and place on a baking sheet. Chill for 30 minutes.

When chilled, roll each truffle in the palm of your hand into a ball. Roll the truffles into the cocoa powder mixture to coat. Store in the refrigerator in an airtight container. Makes about 30 one-ounce truffles.



___________________________________________________________________________________________


Dark Chocolate Ice Cream


7 ounces unsweetened chocolate, chopped
5 large egg yolks
3/4 cup sugar substitute
3 tsp. vanilla extract
5 cups heavy cream

Place the chocolate in a large mixing bowl, and reserve. Whisk egg yolks and vanilla in another mixing bowl until pale yellow, 3 to 4 minutes.

Warm the cream in a medium saucepan over medium heat to 110 degrees or until bubbles form along the edge, just before boiling. Slowly pour the hot cream into the egg yolk mixture, stirring constantly. Return to the saucepan and stir over medium heat until the custard thickens or it coasts the back of a spoon. Add the sugar substitute and stir until well combined. Pour the hot mixture over the chopped chocolate, stirring until smooth.

Allow the chocolate custard to cool to room temperature. Refrigerate it, loosely covered, a minimum of three hours. Transfer to an ice cream maker, and freeze according to the manufacturer’s directions. Makes three pints.
_____________________________________________________________________________________________


Dark Chocolate Fudge Sauce and Fruit


6 ounces dark chocolate (at least 60 percent cocoa) broken up
1 1/4 cup heavy cream
2 tbsp. butter
1 1/4 cup sugar substitute
1/2 tsp. vanilla extract
1/2 cup sour cream
Pinch of baking soda

Place the chocolate in a heavy-bottomed medium saucepan. Heat on low until the chocolate has melted. Add the cream and cook on medium heat, stirring constantly, until small bubbles appear around the edges or an instant-read thermometer inserted in the liquid reads between 90 and 100 degrees. Remove pan from heat.

Stir until the chocolate is dissolved and the mixture is smooth. The mixture will be thick. Add the butter, and stir until smooth. Add the remaining ingredients, and stir well. While the fudge is still warm, serve with fresh berries. Serves 6 to 8.

Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum