Mack - The Most Delicious Desserts Cookbook: a must-have for anyone who loves to make desserts! Its full of mouthwatering recipes that are perfect for every occasion.

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The Most Delicious Desserts Cookbook

a must-have for anyone who loves to make desserts! It's full of mouthwatering recipes that are perfect for every occasion.

Jaydon Mack

Copyright 2022 by Jaydon Mack

Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning, or photocopying.

The opinions, guidelines, and suggestions written here are solely those of the author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risks when the following information. The author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

Table of Contents

Chocolate Pudding Cake

Number of servings: 8

Ready in: 2 hours 30 minutes

Recipes:

• Cream cheese (cubed and softened) (4 ounces)
• Milk (1/2 cup)
• Boiling water (1 cups)
• Oil (2 tablespoons)
• Milk powder (melted) (1/4 cup)
• Almond extract (1/2 teaspoon)
• Sugar (3/4 cup)
• Flour (1 cup)
• Brown sugar (1 cup)
• Chocolate chips (1/2 cup)
• Baking soda (2 tablespoons)
• Milk balls (melted and chopped) (1/2 cup)
• Baking cocoa (2 tablespoons)
• Sliced almonds and vanilla ice-cream (if desired for serving)

Technique:

Combine the almond extract, oil, and milk in a large mixing bowl. Brown sugar, flour, cocoa, and baking powder should also be combined and beaten into the milk until entirely incorporated. Combine chocolate chips and milk balls in a mixing bowl.

Transfer the mixture to a greased slow cooker with a spoon. Combine the milk powder and sugar in a small mixing bowl; gradually stir in the cream cheese and water. Pour it on top of the batter (do not stir yet).

Cook for 2 to 3 hours with the lid closed. Insert a toothpick into the dish and see whether it comes out clean to see thoroughly done. Wait 15 minutes after turning off the heat. Garnish with almonds and serve warm.

Shortbread with Chocolate Chip

Number of servings: 14 biscuits

Ready in: 40 minutes

Recipes:

• Plain flour (300 grams)
• Salted butter (cold and cubed) (200 grams)
• Egg yolk (1)
• Caster sugar (100 grams + some for sprinkling over)
• Dark chocolate chips or use milk (80 grams)

Technique:

Sift the flour into a large mixing bowl, then stir in the butter. Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. In a separate bowl, whisk together the egg yolk, chocolate chips, and sugar. Then, to make a dough, whisk the butter and flour mixture through the bowl. After the dough has been prepared, place it on the counter and pat it into a round-puck form. Wrap the dough in plastic wrap and chill for 30 minutes.

Preheat the oven to 320 F. 2 baking sheets should be lined with parchment paper.

Roll out your dough between two baking parchment sheets until it is 1 centimeter thick. Then, using a biscuit cutter, cut 14 rounds out of the top parchment sheet. Using a spatula or a palette knife, gently arrange the rounds onto the baking sheets (make sure to leave some space between each rounds). Sprinkle sugar on top of each round. Preheat the oven to 350F and bake for 15 to 20 minutes, or until golden brown. Remove from the oven and set aside for 10 minutes to cool before transferring to the wire rack.

Chocolate Ganache with Toasts, Olive Oil and Sea Salt

Number of servings: 6

Ready in: 20 minutes

Recipes:

• Double cream (200 ml)
• Dark chocolate 70% (250 grams)
• Finely sliced ciabatta loaf (1)
• Olive oil (extra virgin)
• Flakes of sea salt (as desired)

Technique:

In a saucepan, heat the cream until it is warm (not boiling). Remove the pan from the heat, then add the chocolate and let it melt for a few minutes before beating it with a wooden spoon. Be patient as things begin to smooth out.

Allow time for it to cool and set. You can also keep it in the fridge but take it out immediately before serving to avoid it becoming too firm.

Toast each side of the bread after slicing it. To serve the ganache, use glasses. Drizzle generously with olive oil and serve in tiny scoops.

On the bread, sprinkle some sea salt and drizzle some olive oil. It's best served with ganache.

Carrot Cake

Number of servings: 10 to 12

Ready in: 1 hour and 30 minutes

Recipes:

• Vegetable oil (175 milliliters + reserve some for the tin)
• Natural yogurt (75 grams)
• Eggs (3)
• Vanilla extract (1 teaspoon)
• Self-rising flour (200 grams)
• Muscovado sugar (light) (250 grams)
• Ground cinnamon (2 teaspoons)
• Nutmeg (finely grated) (1/4)
• Grated carrots (200 grams)
• Raisins or sultanas (100 grams)
• Salt (A sprinkle)
• Finely chopped pistachios (100 grams)

To make the icing

• Softened butter (salty) (100 grams)
• Icing sugar (200 grams)
• Cream cheese (full-fat) (100 grams)
• Marzipan or use fondant icing (100 grams)
• Food coloring (orange)

Technique:

Preheat the oven to 320 F. Line a loaf tine (about 900 grams) with baking parchment paper and then grease it. Put the eggs, vanilla, yogurt, and oil in a jug and whisk them together. Combine the sugar, flour, salt (a sprinkle), nutmeg, and cinnamon in a small mixing bowl.

Add the wet ingredients to the dry ingredients alone, along with half of the pistachios, raisins, and carrots. Scrape the mixture into the tin after properly combining the ingredients. Preheat the oven to 350F and bake for 1 hour and 10 minutes. Remove the tin from the oven and set it aside to cool.

To make the icing, whisk together the sugar and butter until smooth. Then add half of the cream cheese and beat again before gradually adding the remainder (this will prevent the icing from splitting). Remove the cake from the pan and put the frosting on top. Sprinkle the remaining pistachios over the top. To make the marzipan or fondant orange, add a drop of food coloring. Make little carrot shapes out of it. Carrots should be placed on top of the cake before serving.

The cake can also be stored in the refrigerator for up to 5 days.

Pecan Cookie with Chocolate

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