GF Milk Chocolate and White Chocolate Cheese Cake with Strawberry Daiquir Sauce by Monocot

A Amazing Cheese cake with two layers, One of Yummy Milk Chocolate and a Layer of White chocolate. Then Topped with a nice Strawberry Daiquiri Sauce, the beautiful Swirls in the pictures are purely optional and will be told on how to be done by…

Peppermint Stick Ice Cream by Salad Foodie

What to do with the candy canes after Christmas? Make ice cream! Doesn't have to be summer to get my ice cream maker out.

Iced Lemon Pucker Chocolate Drink by Briimstone & Grumblenott

Italian Butter Cream by Urs

for masking cakes

Cheese balls! by Arturo Féliz-Camilo

Today I share one of the “Doña Anadina’s” (my sous chef’s mother) golden recipes. She’s one of my most faithful and constant advisors in the kitchen. Doña Anadina is a master of the flour and dough and even knowing this, I should say that she outdid herself this time. The “little chefs” (and me, I cannot deny it) took good care…

Dulce de Leche by Chez la mere

Rocky Road Cheese Cake (No Bake) by A.L. Wiebe

This is another no-bake cheese cake that will make you look like a genius. So simple, but impressive-looking too.

Peach Frappe copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Strawberry & Spumante Mousse copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Mozzarella in Carozza ( Grilled Mozzarella Sandwich) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Ginger & Peach Delight copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Gelato Di Limone copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Punjabi Lassi by miansari66

Punjabi Lassi is a refreshing drink for humid and hot weather.

Fruit Trifle by miansari66

Fruit Trifle is a very sweet toothed dessert popular among children and youths.

Custard Creme by Amos Miller

This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway... You can add a sorts of flavors…