Teens Cook Dessert
Megan Carle, Jill Carle
Format: PDF / Kindle (mobi) / ePub
Give the gift of sweetness with this teen cookbook filled with the desserts teenage boys and girls actually want to bake and eat. From the authors of the best-selling TEENS COOK, TEENS COOK DESSERT is a sugar-coated follow up guide focusing on the foods that young adults are always happy to gobble up—cookies, cakes, pies, puddings, and more. Featuring over 75 mouth-watering recipes with clear, easy-to-follow directions and 120 brilliantly colored photos, this cookbook gives some sweet tips for improving kitchen safety, understanding culinary math, and using disaster-proof shortcuts in the recipes. The only full-color dessert cookbook written by and for teenagers, TEENS COOK DESSERT offers foolproof guidance for teens to bake their way to kitchen independence.
minutes, or until the center is set. (The center will puff up during cooking and fall as the pie cools.) Cool completely before serving. Kitchen Shortcut: Use 1 prepared piecrust and omit the crust ingredients and preparation. Caramel-Apple Cheesecake This is a tasty twist on our original cheesecake. We layered sautéed apples throughout the cheesecake and used the crumbly stuff from our apple crisp for the crust and the topping. It looks really impressive and tastes even better.
eggs and vanilla and mix for 2 to 3 minutes, or until smooth. Add the heavy cream and sour cream and stir until just incorporated. Spread half of the apples over the crust and top with half of the cheesecake mixture. Cover with the remaining apples and top with the remaining cheesecake mixture. Sprinkle the remaining crust mixture over the cheesecake. Place the pan in a larger baking pan. Place the pans in the oven and carefully pour enough hot water into the larger baking pan to come halfway up
teaspoons ground ginger 1 teaspoon ground cinnamon 1½ cups flour FILLING 1 cup pecan halves 1½ cups heavy cream 1 cup confectioners’ sugar 2 teaspoons ground cinnamon plus extra for dusting 1 teaspoon ground cloves 1 teaspoon ground ginger 1 (15-ounce) can pumpkin purée To prepare the cake: Preheat the oven to 350°F. Lightly butter or spray an 8-inch square pan. Place the vinegar in a liquid measuring cup and add enough milk to make ½ cup. Place the egg in a large bowl and
into the chocolate and form a line across the middle of each domino. Refrigerate until ready to serve. Kitchen History: Although we didn’t come up with anything noteworthy in our research on cheesecake, we did find a related tidbit we had to share. Granted, it’s loosely related, but it does have to do with cheese. The curds and whey that Miss Muffet was munching on before her uninvited guest arrived were actually the sixteenth-century precursor to cottage cheese: soured milk curds with the
beating at high speed for 3 minutes, or until stiff peaks form. (When the beaters are lifted out of the egg whites, they form peaks that remain upright.) Fold in the vanilla and coconut. Drop teaspoonfuls of the batter onto the prepared baking sheet at least 2 inches apart and bake for 12 to 15 minutes, or until lightly browned. Cool for 1 minute and remove from the pan. Cool completely on parchment or waxed paper and store in an airtight container. Kitchen History: Although the first