Crème CHANTILLY cream by Foodessa

A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated post...refer to: http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html

Chocolate Confection by Andy McIntosh

This recipe will give you a brownie-like product but with no flour and a creamy stiff mousse texture.

White Chocolate Rasberry Cheesecake.. by charlene sherman

Today is National Cheesecake Day,So treat Yourself and someone you Love to this Delightful Cheesecake..Can you Say Yummy!!

Home Made Marshmellows by Monocot

Home Made marshmellows taste so Much better then bought and I made them Blue!!!

Creme Brulee by Dave Forest

Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.

Creme Caramel by B Innes

Crème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served. Soft creamy custard and a soft caramel topping are a wonderful end to any dinner. You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6…

Chocolate Earthquake by colleen

Triple layer carrot cake by Brett Ede

Tutti Fruitti Squares by Brett Ede

unbaked cookie or candy by Brett Ede

Praline peach dessert by Brett Ede

CINNAMON CAPPUCINO TORTE by charlene sherman

A MARRIAGE OF COFFEE AND CHOCOLATE FLAVORS KISSES A CRUNCHY CHOCOLATE WAFER AND GINGERSNAP COOKIE CENTER ..SO VERY EASY TO PREPARE.....

Cornflakes in Chianti Cookies copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Cantucci Biscotti copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Baked Fruit Kebabs with Gelato copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati