Get the latest Press recipes from Group Recipes. http://www.grouprecipes.com/tag/press Adapted from Cookie Madness to eliminate the egg and dairy, and include chocolate covered espresso beans! Talk about a double dose of antioxidants in a cookie! http://www.grouprecipes.com/107671/red-wine-and-espresso-bean-cookies.html Three other Affogato recipes. The Chocolate Affogato has rum as one of the ingredients. Custard, Ice Cream, and then some - it's comfort foods for me. http://www.grouprecipes.com/107645/vanilla-affogato-chocolate-affogato-almond-affogato.html The word affogato means "drowned" in Italian; affogato al caffe is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. url: http://www.ehow.com/how_5321999_make-gelato-affogatto.html http://www.grouprecipes.com/107642/chocolate-gelato-affogato.html Serve this wonderful treat at your next Holiday party! http://www.grouprecipes.com/107059/cappuccino-eggnog.html This is my own recipe. We had a thanksgiving dinner the other day and i served this for dessert. Everyone was VERY impressed. Jeremy's Nan wants the recipe. As with all my cheesecakes, i used yoghurt cheese (drained yoghurt) to lower the fat content, but you can use regular cream cheese and get the same result, with a few bonus calories. http://www.grouprecipes.com/106537/magnificent-pumpkin-turtle-chezcak.html When I was a little child, we always traveled to Italy in the summer, and there my mom always ordered tiramisu. I didn't like it back then, but I sure do now! PS: I found this recipe on allrecipes.com and tweaked it a bit. Hope you like it! http://www.grouprecipes.com/106467/classic-tiramisu.html I found this recipe on line. It is from the kitchen of Lidia Bastianich. All of her desserts are incredible and this is no exception. http://www.grouprecipes.com/105667/chocolate-bread-parfait.html This has been a family favorite for years. It was almost always the requested birthday dinner meal. While traditionally done with thinly sliced bottom round, when I was a child that was hard to find, so my mother made it as a stuffed flank steak. I find this presentation much nicer. http://www.grouprecipes.com/105458/my-mothers-rouladen.html This recipe comes from Ferrari's Restaurant in Schenectady NY. Serve this to guests with a crisp green salad, bread and a side of pasta, a bottle of wine and enjoy! http://www.grouprecipes.com/104372/chicken-antonio.html This is a wonderful fish dish. I serve it at my dinner parties as part of a 5 course meal; so I cut the fish into 2 ounce portions rather than 4 ounce as indicated in this recipe. This is a nice portion size when serving multiple courses. http://www.grouprecipes.com/104228/sea-bass-steamed-in-cabbage-leaves-with-caviar.html