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Cake Dessert

Chocolate Mousse Brownies

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Chocolate Mousse Brownies
CHOCOLATE MOUSSE BROWNIES
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 packet brownie mix
  • 1 cup dark chocolate chunks
  • 400 g dark chocolate, melt
  • 2½ cups heavy cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
Instructions
  1. Make Brownie mix according to the package. Fold in dark chocolate chunks. Bake according to package directions and let cool completely.
  2. In a large bowl, add vanilla and icing sugar to the cream. Whip until stiff peaks form. Fold into melted chocolate until smooth.
  3. Pour over cooled brownie and smooth into an even layer. Refrigerate until set about 3 hours.
  4. Enjoy!

Watch the recipe video here:

Chocolate Mousse Brownies

Chocolate Mousse Brownies

Posted by Twisted on Monday, December 4, 2017

Cake Dessert

We’re Nuts About This Vegan Cheesecake!

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We’re Nuts About This Vegan Cheesecake!
We’re totally nuts about this creamy, dreamy, vegan cheesecake! ???
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust
  • 1 cup raw walnuts
  • 1 cup raw almonds
  • 10 medjool dates. pitted
  • 3 TBS melted coconut oil
  • ¾ cup shredded unsweetened coconut
  • ¼ tsp sea salt
Filling
  • 3½ cup raw cashews (soaked 3 hrs or overnight)
  • 1 cup coconut cream
  • ¾ cup maple syrup
  • ½ cup lemon juice
  • ½ cup melted coconut oil
  • 2 tsp vanilla
  • 1 cup blueberries
Instructions
  1. Blend
  2. mins
  3. Using a food processor blend crust ingredients until fine crumbs. Pour into a 9in springform cake pan. Press down and smooth out with the back of a measuring cup. Set aside.
  4. Blend
  5. mins
  6. In a high power blender, blend together all the fillings except the blueberries until very smooth. Set aside half of the mixture.
  7. Add
  8. mins
  9. Add blueberries to the remainder of the batter in the blender and blend until smooth.
  10. Pour
  11. mins
  12. Pour the blueberry mixture onto the crust. Then pour the white mixture on top of the blueberry mixture.
  13. Let Freeze
  14. -20 minutes
  15. Let freeze. Take out of freezer 15-20 minutes before serving.
  16. For the Fruity Design:
  17. Save or make extra white filling. Then add natural colorants.
  18. For lavender color add a little blueberries.
  19. For dark red color add beet juice and blueberries or raspberries.

Watch the recipe video here:

We’re totally nuts about this creamy, dreamy, vegan cheesecake…

We’re totally nuts about this creamy, dreamy, vegan cheesecake! ???Get the So Yummy Cookbook today! http://snip.ly/eofc0

Posted by So Yummy on Saturday, November 25, 2017

Cake Dessert

Chocolate Pumpkin Cheesecake

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Chocolate Pumpkin Cheesecake
The Thanksgiving dessert of your dreams has arrived. The Thanksgiving dessert of your dreams has arrived.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • 3 8-oz. blocks cream cheese, softened
  • 1 15-oz. can pumpkin purée
  • 4 large eggs
  • ¾ c. sugar
  • ½ c. light brown sugar
  • ¼ c. sour cream
  • 2 tsp. pure vanilla extract
  • 2 tbsp. all-purpose flour
  • 1 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
FOR THE OREO CRUST
  • 24 whole oreos
  • 6 tbsp. melted butter
  • FOR SERVING
  • ¼ c. semisweet chocolate chips, melted
  • ¼ c. Caramel
  • whipped cream or Cool Whip
Instructions
  1. Preheat oven to 350º and position an oven rack in the middle of the oven.
  2. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
  3. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
  4. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
  5. Place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
  6. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  7. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  8. If using a water bath: Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  9. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.

Watch the recipe video here:

How To Make Chocolate Pumpkin Cheesecake

You won't find this Chocolate Pumpkin Cheesecake at The Cheesecake Factory…Full recipe: http://dlsh.it/BPVwV9C

Posted by Delish on Sunday, November 12, 2017

Cake Dessert

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Take your pecan pie to the next level.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CHEESECAKE
  • Cooking spray, for pan
  • 3 8-oz bars cream cheese, softened
  • 1 c. brown sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp. melted butter
  • ¼ c. brown sugar
  • pinch of kosher salt
FOR THE PECAN PIE TOPPING
  • 4 tbsp. butter
  • ½ c. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ c. heavy cream
  • 1¾ c. whole or chopped pecans
  • pinch of kosher salt
Instructions
  1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
  5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
  6. PIN IT FOR LATER:

Watch the recipe video here:

How To Make Pecan Pie Cheesecake

Pecan Pie + Cheesecake = the mother of all Thanksgiving desserts. Full recipe: http://dlsh.it/RniYS8v

Posted by Delish on Tuesday, November 14, 2017

Cake

Brownie Cookie Cake

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Brownie Cookie Cake
Brownie? Check. Peanut Butter? Check. Chocolate Chip Cookie Dough? Check. Oreo? Check. Dessert heaven? Check.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the cake layers:
  • 1 box peanut butter cookie mix
  • 1 box brownie mix
  • 1 box chocolate chip cookie mix
For the Oreo frosting:
  • 2 containers white frosting
  • 12 Oreo cookies, finely ground
For the ganache:
  • 2 cups dark chocolate
  • 1 cup heavy cream
For decorating:
  • 1 cup white frosting
  • 12 Oreos, for decoration
  • 4 chocolate chip cookies, for decoration
  • 10 brownie bites, for decoration
Instructions
  1. Make the cake layers: Preheat oven to 350 degrees.
  2. Line three 9-inch cake pans with baking spray and parchment. Prepare peanut butter cookies, brownies and chocolate chip cookies according to box instructions. Pour each into a cake pan and bake according to box instructions. Set aside to cool.
  3. Make the Oreo frosting: In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
  4. Assemble the cake: Place peanut butter cookie layer on a cake stand. Spread 1 cup Oreo frosting evenly across the top and then cover with the brownie layer. Spread another layer of Oreo frosting evenly across the top and cover with the chocolate chip layer.
  5. Cover the entire cake with a thin layer of white frosting. Place in refrigerator for up to one hour to set.
  6. Prepare the ganache: Heat heavy cream and pour over dark chocolate. Stir until chocolate is melted.
  7. Pour ganache over the top of the cake to drip down the sides. Top with brownie bites, Oreos and chocolate chip cookies. Cake will keep up to 5 days covered.

Watch the recipe video here:

Brownie Cookie Cake

This Brownie Cookie Cake is here for a good time, not a long time. Full Recipe: taste.md/2zLmy0V

Posted by Tastemade on Saturday, November 18, 2017

Cake Dessert

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Pecan Pie Cheesecake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 cups graham cracker crumb
  • ⅓ cup butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup sugar
  • ¼ cup milk
  • ½ cup sour cream
  • 2 tablespoons flour
  • 3 teaspoons vanilla extract, divided
  • 2 eggs
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks
  • ⅔ cup maple syrup, or dark corn syrup
  • ½ cup cream, warm to the touch
  • 4 tablespoons butter, cold
  • 2 cups roasted pecan, chopped
  • whole roasted pecan, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  14. Let the cheesecake chill in the refrigerator until completely set.
  15. Slice and serve cold or at room temperature.
  16. Enjoy!

Watch the recipe video here:

Pecan Pie Cheesecake

Literally all you'll want to eat for the holidays ?!FULL RECIPE: https://tasty.co/recipe/pecan-pie-cheesecakePlus, don't buy any Thanksgiving home goods until you read THIS: http://bzfd.it/2zXKsXe

Posted by Tasty on Wednesday, November 22, 2017

Cake Dessert

Banana Bread Ice Cream Cake

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Banana Bread Ice Cream Cake
Stop What You're Doing And Make This Banana Bread Ice Cream Cake Right Now
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 bananas
  • ¼ cup butter, melted
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups vanilla Ice cream, softened
  • 2 cups chocolate ice cream, softened
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, mash the bananas with a fork.
  3. Add in the melted butter, egg, sugar, and vanilla, and mix until combined.
  4. Add in the flour, baking soda, and salt, and mix again until just combined.
  5. Pour the batter into a loaf pan and bake for 50 minutes, or until cooked through.
  6. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  7. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  8. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  9. Place the middle layer of bread on top of the vanilla ice cream.
  10. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  11. Place the top of the banana bread on top and cover with the plastic wrap.
  12. Freeze for one hour or or overnight.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Banana Bread Ice Cream Cake

This is the best of two worlds ? ? ?!FULL RECIPE: http://bzfd.it/2tzHov2

Posted by Tasty on Monday, November 13, 2017

Cake

Piecaken

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Piecaken
Piecaken
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 Edwards® Georgia Style Pecan Pie, frozen
  • 1 Edwards® Pumpkin Crème Pie, frozen
  • 2 boxes yellow cake mix, plus additions listed on the package for preparation
  • Nonstick cooking spray
  • Pumpkin Spiced Pecans (optional for garnish)
  • 1½ cups pecan halves
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • ½ teaspoon pumpkin pie spice
  • Whipped Cream (to frost)
  • 2 cups heavy cream
  • 2 tablespoons sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Spray two (10-inch) pie pans with nonstick cooking spray.
  3. Prepare one box yellow cake mix according to package directions. Scoop about 1½ cups of the batter into one of the pie pans.
  4. Invert the pecan pie into the pie pan. Cover with remaining cake batter.
  5. Prepare the second box of cake batter according to package instruction. Repeat the process of adding 1½ cups of batter into the second prepared pie pan.
  6. Invert the pumpkin creme pie into the pie pan on top of the batter and cover with remaining cake batter.
  7. Bake for 35-40 minutes or until the top is no longer jiggling. Cool completely.
  8. Whip the heavy cream in a mixing bowl until it forms soft peaks. Fold in sugar and whip to combine.
  9. Spread a layer of whipped cream on the bottom cooled cake layer. Top with the second cake layer and frost with remaining whipped cream.
  10. Toss the pecans with melted butter. Add the brown sugar and pumpkin pie spice. Toss to coat. Bake about 5-7 minutes, until lightly toasted. Cool completely.
  11. Garnish the frosted cake with spiced pecans and pumpkin pie spice.

Watch the recipe video here:

Piecaken

PiecakenWhen three desserts collide in the best way possible! #BringTheSweet

Posted by Tasty on Friday, November 3, 2017

Cake Dessert

Pineapple Upside Down Cheesecake

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Pineapple Upside Down Cheesecake
You are going to flip for this cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR THE TOPPING
  • Cooking spray, for pan
  • ¼ c. unsalted butter
  • ½ c. packed brown sugar
  • 1 20-oz. can pineapple rings in juice
  • stemless maraschino cherries
  • FOR THE CAKE
  • 1 box yellow cake mic
  • ⅓ c. oil
  • 1 c. pineapple juice
  • 3 eggs
  • FOR THE CHEESECAKE
  • 3 8-oz. packages cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
Instructions
  1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
  2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
  3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

Watch the recipe video here:

How To Make A Pineapple Upside Down Cheesecake

This Pineapple Upside-Down Cheesecake tastes exactly like The Cheesecake Factory's. Full recipe: http://dlsh.it/OWvmyiR

Posted by Delish on Thursday, November 2, 2017

Cake Dessert

Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • ½ cup butter, softened at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
For the cheesecake:
  • 4 tablespoons gelatin
  • 1 cup water, boiling
  • ½ cup sugar
  • 4 cups cream cheese, softened at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the pastry cream:
  • 2 large egg yolks
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
For the ganache:
  • 3 cups dark chocolate chips
  • 1½ cups heavy whipping cream
Instructions
  1. Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
  4. Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
  5. In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
  7. Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
  8. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
  9. Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Boston Cream Pie Cheesecake

Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh

Posted by Tastemade on Saturday, November 4, 2017