How-to: Dessert Buffet

Ever experienced a Vegas buffet? A wide selection of delicious foods with a stunning selection of decadent desserts. The dessert table is my favorite, such delicate, beautiful creations that are mouthwatering. Sometimes it’s nice to indulge isn’t it?

Invite over your closets friends and family memebers and induldge in your own creations! Pop some bubbly and enjoy a Dessert Buffet. It’s a fun and inexpensive party idea that’s glamorous and fun.

Here are some great recipes…

Black & White Brownies

Ingredients:

• 12 ounces semisweet chocolate
• 1/2 cup butter

For the Cream Cheese batter:

• 6 tablespoons butter
• 9 ounces cream cheese
• 3/4 cups sugar
• 3 eggs
• 3 tablespoons flour
• 1 tablespoons vanilla

For the Chocolate batter:

• 6 eggs
• 2 1/4 cups sugar
• 1 1/2 cups flour
• 1 1/2 teaspoons of baking power
• 1 1/2 teaspoons of salt
• 1 tablespoons vanilla
• 3/4 teaspoons almond extract

Directions:

1. Preheat oven to 350 degrees F.
2. Melt chocolate and 1/2 cup butter and set aside to cool.
3. To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
4. For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
5. In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife.
6. Bake for 40 minutes. Cool and cut into bars

Peanut Butter Cup Cookies

Ingredients (for 24 cookies):

• 1 cup and 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup and 2 teaspoons butter, softened
• 1/4 cup and 2 teaspoons white sugar
• 1/4 cup and 2 teaspoons peanut butter
• 1/4 cup and 2 teaspoons packed brown sugar
• 5/8 egg, beaten
• 1/2 teaspoon vanilla extract
• 1 tablespoon and 1/2 teaspoon milk
• 24 miniature chocolate covered peanut butter cups, unwrapped

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Rasberry Cheesecake

Ingredients:

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Don’t forget about the easiest dessert, chocolate covered strawberries! Have fun and indulge!

Tags: baking, baking recipes, buffet ideas, buffet menu, cooking recipes, dessert recipes, desserts, dinner party, dinner party foods, dinner party ideas, dinner party menu, easy desserts, Party Buffet

This entry was posted on Thursday, March 25th, 2010 at 10:00 am and is filed under Dinner recipes, Party Buffet, baking, baking ideas, baking recipes, buffet ideas, buffet menu, buffet party, cooking recipe, dessert recipes, desserts, dinner parties, dinner party menu, easy desserts, fun foods, hosting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.