How to make delicious dessert recipes?

Here are a couple suggestions.. Chocolate Bottom Macaroon Cookies http://www.theppk.com/2011/12/chocolate-bottom-macaroon-cookies/ Mint Carob Chip Cream Pie http://vegweb.com/index.php?topic=14886.0

This is not only delicious, it makes for a spectacular presentation. It needs to be refrigerated overnight, but that's yet another reason I like this recipe: it can be made ahead! To gild the lily (so to speak), serve with a good quality chocolate syrup on the side. CHOCOLATE BAVARIAN TORTE 1 package (18-1/4 ounces) dark chocolate cake mix 1 package (8 ounces) cream cheese, softened 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 2 cups heavy whipping cream, WHIPPED 2 tablespoons grated semisweet chocolate A few raspberries or strawberries for last minute garnish, optional Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely. In a large bowl, beat the cream cheese, sugar, vanilla and salt until Smooth. Fold in whipped cream. Cut each cake horizontally into two layers. (Unflavored dental floss makes this easier.) Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings. Another of my most requested recipes is Chocolate Trifle. It also is a "make ahead" recipe and looks very enticing in a trifle bowl. CHOCOLATE TRIFLE 1 (19.8 ounce) package brownie mix (I favor Ghirardelli) 1 (3.9 ounce) package instant chocolate fudge pudding mix 1/2 cup water 1/2 pint heavy cream and 3 tbsp sugar 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container French Vanilla frozen whipped topping, thawed Shaved semi-sweet chocolate for garnish Toffee bits for garnish, optional Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a separate bowl, whip the heavy cream. As it begins to thicken, add the 3 tbsp. sugar. Whip until hard peaks occur, taking care not to overbeat (lest it turn to butter). In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in the whipped cream until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of French Vanilla whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Too Much Chocolate Cake This cake won me First Prize at the county fair last year. It is very chocolaty. Ingredients 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Too Much Chocolate Cake This cake won me First Prize at the county fair last year. It is very chocolaty. Ingredients 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

This is not only delicious, it makes for a spectacular presentation. It needs to be refrigerated overnight, but that's yet another reason I like this recipe: it can be made ahead! To gild the lily (so to speak), serve with a good quality chocolate syrup on the side. CHOCOLATE BAVARIAN TORTE 1 package (18-1/4 ounces) dark chocolate cake mix 1 package (8 ounces) cream cheese, softened 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 2 cups heavy whipping cream, WHIPPED 2 tablespoons grated semisweet chocolate A few raspberries or strawberries for last minute garnish, optional Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely. In a large bowl, beat the cream cheese, sugar, vanilla and salt until Smooth. Fold in whipped cream. Cut each cake horizontally into two layers. (Unflavored dental floss makes this easier.) Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings. Another of my most requested recipes is Chocolate Trifle. It also is a "make ahead" recipe and looks very enticing in a trifle bowl. CHOCOLATE TRIFLE 1 (19.8 ounce) package brownie mix (I favor Ghirardelli) 1 (3.9 ounce) package instant chocolate fudge pudding mix 1/2 cup water 1/2 pint heavy cream and 3 tbsp sugar 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container French Vanilla frozen whipped topping, thawed Shaved semi-sweet chocolate for garnish Toffee bits for garnish, optional Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a separate bowl, whip the heavy cream. As it begins to thicken, add the 3 tbsp. sugar. Whip until hard peaks occur, taking care not to overbeat (lest it turn to butter). In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in the whipped cream until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of French Vanilla whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.