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Reese’s Stuffed Cheesecake Bars

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Reese's Stuffed Cheesecake Bars
No such thing as too much peanut butter.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 20 Nutter Butters
  • 6 tbsp. butter, melted
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 2 large eggs
  • ⅔ c. creamy peanut butter
  • ½ tsp. pure vanilla extract
  • pinch of salt
  • 30 mini Reese's chopped, plus 16 mini Reese's halved
  • ¾ c. hot heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 350º and line an 8"-x-8” pan with foil. Crush the Nutter Butters until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
  2. Make cheesecake layer: In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt. Gently fold in the 30 chopped Reese’s then spread over crust.
  3. Bake until only slightly jiggly, 40 minutes. Let cool while you make the ganache.
  4. Pour hot cream over chocolate chips and let sit for 3 minutes. Stir until all chocolate is melted.
  5. Spread ganache over cheesecake. Stick Reese’s halves into the top in four rows of four (so you get one piece in each bar), then refrigerate for at least 3 hours.
  6. Slice into 16 bars and serve.

Watch the recipe video here:

How To Make Reese's Stuffed Cheesecake Bars

These cheesecake bars are STUFFED with Reese's ?Full recipe: http://dlsh.it/w5qp3ZX

Posted by Delish on Wednesday, March 14, 2018

Cake

Over-the-Top Reese’s Cheesecake

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Over-the-Top Reese's Cheesecake
This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • One 9-ounce package chocolate wafer cookies
  • ¼ cup sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 14 Reese's Peanut Butter Cups ®
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate chips
  • ½ cup smooth peanut butter
  • 1 cup hot fudge sauce, warmed, plus more for serving
  • 15 Miniature Reese's Peanut Butter Cups ®
  • 1 cup Reese's Pieces ®
  • Whipped cream, for serving
Instructions
  1. Special equipment: a 9-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  4. For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  5. Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  6. Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  7. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  9. Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

Watch the recipe video here:

How to Make an Over-the-Top Reese's Cheesecake

Recipe of the Day: Over-the-Top Reese's Cheesecake ??Save this Recipe: http://bit.ly/2G4VRFF.

Posted by Food Network on Saturday, March 10, 2018

Cake

Hasselback S’mores Cake

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Hasselback S'mores Cake
Your summer camp favorite in a sweet, rich and “groovy” cake!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 chocolate cake mix
  • 1 jar marshmallow fluff
  • 2 graham crackers, crushed
  • 1 milk chocolate bar, broken into chunks
  • ½ cup mini marshmallows
  • 2 tablespoons chocolate sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees. Oil a 3 by 8 inch rectangle baking pan. Prepare chocolate cake and bake as per directions on the box.
  2. Let cake cool, release from the pan and turn upside down, so top of cake is the flat, smooth surface. Place two wooden spoons on either side of cake. With a sharp knife, carefully cut ¼ to ½-inch grooves down the cake, leaving ¼ inch at the bottom unsliced. This is called hasselbacking.
  3. Fill the slits with marshmallow fluff, graham crackers, chocolate chunks and mini marshmallows. Place in broiler until golden brown, about 3 to 5 minutes. Drizzle with chocolate sauce and serve.

Watch the recipe video here:

Hasselback S'mores Cake

Chocolate is the answer…. sorry what was the question?Full Recipe: taste.md/2tsWnuz

Posted by Tastemade on Friday, March 9, 2018

Cake

Berries and Cream Angel Food Scoop Cake

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Berries and Cream Angel Food Scoop Cake
Cake is for life, not just birthdays.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the cake:
  • 1 cup cake flour, sifted
  • 1½ cups granulated sugar, divided
  • 9 egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Pinch of salt
For the filling:
  • 1 cup variety fresh berries
  • 1 cup whipped topping
  • ¼ cup raspberry preserves, slightly warmed
  • 8 ounces white chocolate chips
  • ½ cup heavy cream, hot but not boiling
Instructions
Make the angel food cake:
  1. Preheat oven to 350 degrees. Sift flour and ½ cup sugar together.
  2. In a large mixing bowl, add egg whites, cream of tartar, both extracts and salt. Using a hand mixer on medium speed, beat whites until they start to form soft peaks. Slowly add in remaining cup of sugar while still mixing. Beat whites until stiff peaks form. Gradually fold in flour/sugar mixture, about ¼ cup at a time. Once flour is fully incorporated, carefully spoon batter into an ungreased angel food cake pan. Use a knife to poke out any air pockets.
  3. Bake on bottom rack for 35 to 40 minutes or until golden brown and dry. Remove from oven and place pan upside down on a wire rack for 1 hour. Once cooled, remove cake from pan.
Make the filling and ganache:
  1. In a medium bowl, mix together berries, whipped topping and raspberry preserves until well combined. In a separate bowl, pour hot heavy cream over white chocolate and whisk until chocolate has completely melted into cream.
Fill the cake:
  1. Using a sharp paring or serrated knife, trace along the inner and outer circle. Use your hands to scoop out inner cake to create a well. Fill cake with berries and cream, followed by the white chocolate ganache. Allow ganache to harden slightly before serving. Cut a piece and enjoy!

Watch the recipe video here:

Berries & Cream Angel Food Scoop Cake

Cake is for life, not just birthdays.Full Recipe: taste.md/2Ib8EHp

Posted by Tastemade on Thursday, March 8, 2018

Cake Dessert

Strawberry Chocolate Mousse Cake

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Strawberry Chocolate Mousse Cake
Get ready for the most decadent cake of your life.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt
FOR THE CHOCOLATE MOUSSE
  • 2 tsp. gelatin
  • 2½ tbsp. cold water
  • 2¼ c. chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
  • 2 qt. strawberries, stems removed
FOR THE GANACHE TOPPING
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
  • chocolate shavings
Instructions
Make crust:
  1. Grease a springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.
Make chocolate mousse:
  1. In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
  2. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
  3. Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, cut side down.
  4. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.
  5. Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
  6. Refrigerate ganache until slightly thick, 15 minutes, and spread all over mousse.

Watch the recipe video here:

How To Make Strawberry Chocolate Mousse Cake

This Strawberry Chocolate Mousse Cake is the most decadent thing you'll ever eat.Full recipe: http://dlsh.it/ZIrWgRc

Posted by Delish on Monday, March 5, 2018

Cake

Giant Samoa Brownie Bake

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Giant Samoa Brownie Bake
Resistance is futile, don't even try.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box dark chocolate brownie mix
  • 8 Samoas
  • 4 cups large flake shredded unsweetened coconut
  • 3 cups caramel sauce
  • 1½ cups dark chocolate chips, melted
Instructions
  1. Preheat oven to 350 degrees. Butter a 10½-inch tube cake pan and set aside.
  2. Prepare the brownie mix according to package directions, and pour into the prepared tube pan. Top with Samoas gently pressed into the surface. Bake for 35 to 40 minutes. Allow to cool completely before unmolding.
  3. In a large bowl, mix the shredded coconut and caramel until well combined.
  4. Place the brownie base on a parchment-lined sheet tray. Place a jar or cup in the center of the brownies. Spread the caramel coconut over the surface of the brownies, mimicking the look of a Samoa cookie. Place the coconut-topped brownie in the refrigerator for 30 minutes.
  5. Remove the pan from the fridge and remove the center jar. Drizzle with four wide lines of dark chocolate, like a Samoa, then allow to fully set at room temperature before serving, about 20 minutes.

Watch the recipe video here:

Giant Samoa Brownie Bake

Resistance is futile, don't even try.Full Recipe: taste.md/2tiAL3Y

Posted by Tastemade on Tuesday, March 6, 2018

Cake Dessert

S’mores Quesadilla

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S'mores Quesadilla
When you want the s'more but don't have the campfire to go with it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 medium flour tortillas
  • 1½ c. Mini Marshmallows, divided
  • 1 chocolate bar, chopped
  • 1 graham cracker, crumbled
  • 2 tbsp. unsalted butter
  • 1 tbsp. cinnamon-sugar
  • ¼ c. melted chocolate, divided
Instructions
  1. Assemble quesadilla: Top one tortilla with 1 cup mini marshmallows, crushed graham crackers and chopped chocolate bar. Top with remaining tortilla.
  2. In a medium ovenproof skillet over medium heat, melt butter. Add quesadilla and cook until the bottom side is golden and the marshmallows are melty, about 2 minutes. Flip quesadilla and sprinkle the top with cinnamon-sugar then drizzle with about 2 tablespoons melted chocolate. Cover with remaining marshmallows and broil until the marshmallows are nice and toasty, about 1 minute.
  3. Drizzle with more melted chocolate and serve warm.

Watch the recipe video here:

How To Make A S'mores Quesadilla

This S'mores Quesadilla is so good, you'll want one on your deathbed.Full recipe: http://dlsh.it/exSTChq

Posted by Delish on Friday, March 2, 2018

Cake

Saturday Morning Cake

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Saturday Morning Cake
This breakfast cereal-infused vanilla cake covered with a creamy milk-infused buttercream frosting can be made with any of your morning favorites.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups cornflakes
  • 2 cups fruit loop cereal
  • 2 cups fruity pebbles
  • Milk Frosting
  • 2 batches Swiss meringue buttercream frosting.
  • 1 cup full cream or skim milk powder
  • ¼ cup boiling water
Instructions
  1. Milk Frosting
  2. To make frosting make a batch of my fluffy Swiss meringue buttercream frosting (not as sweet as American buttercream). To make the milk paste add boiling water to a mixing bowl. Add one teaspoon of milk powder, mix until combined, then add another teaspoon. Repeat this process until you’ve added half the milk powder. Then add the second half of the milk powder all at once and mix until it forms a smooth paste. It’s really important that the water is boiling and not hot tap water.
  3. Add ¼ of the frosting to a large mixing bowl and add milk paste. Use a hand mixer or a stand mixer with a whisk attachment to milk until really well combined. It’s going to get a little lumpy. Keep mixing for about 5 minutes on high speed and it will get smooth. Don’t forget to scrape down the bowl so that everything mixes in properly.
  4. Once that’s smooth add the rest of the frosting and mix until well combined. The frosting will taste like milk! :0)
  5. Cake
  6. Please note: the cake recipe will need to be doubled to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
  7. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  8. Start by adding cornflakes into a large jug. Pour milk over it and give it a mix. Let it sit and soak for 10 minutes to get nice and soggy.
  9. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  10. Add the cereal milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add froot loops or favourite cereal and fold in. Please note: If I was making this cake again, I probably wouldn’t add the froot loops as they went stale in the cake. If you choose to leave them out, replace them with some colourful funfetti sprinkles.
  11. Fill three 8” cake tins with batter.
  12. Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  13. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  14. To prepare crumb coat, add a dab of milk frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
  15. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
  16. To finish add fruity pebble cereal around the bottom of the cake. Start off heavy and then add less as you go up the cake to give it an ombre effect.
  17. Fit the end of a piping bag with a Wilton 8B piping tip and frost swirls on top of the cake. Finish off with a sprinkle of fruity pebbles.

Watch the recipe video here:

Saturday Morning Cake

Today is a good day to eat dessert for breakfast.Full Recipe: taste.md/2F7t5mH?: The Scran Line

Posted by Tastemade on Saturday, March 3, 2018

Cake

Reese’s Bundt Cake

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Reese's Bundt Cake
This cake is insane.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • Cooking spray, for pan
  • 1 box chocolate cake mix
  • 1 (3.4-oz) package chocolate instant pudding
  • 4 large eggs
  • 1 c. water
  • ½ c. (1 stick) butter, melted
FOR THE FILLING
  • ¼ c. butter, softened
  • ½ c. peanut butter
  • 1 c. powdered sugar
  • 2 tbsp. heavy cream
FOR THE TOP
  • 1 c. chocolate chips, melted
  • 1 c. peanut butter, melted
  • 1 c. Reese's Peanut Butter Cups, chopped
Instructions
  1. Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.
  2. Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
  3. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. When the cake is cool, carefully place it back in the Bundt pan.Using a teaspoon or melon baller, scoop out 6 to 8 large holes around the bottom of the cake, making sure not to cut through the top of the cake.
  4. Make the filling: Using a hand mixer, mix the butter and peanut butter until combined. Add the powdered sugar and heavy cream, then beat on medium until fluffy. Transfer filling to a large piping bag.
  5. Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serving platter.
  6. Drizzle with chocolate and peanut butter, cover with Reese’s.

Watch the recipe video here:

How To Make A Reese's Bundt Cake

This Reese's cake is a chocolate peanut butter EXPLOSION.Full recipe: http://dlsh.it/XETciFn

Posted by Delish on Thursday, March 1, 2018

Cake Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Wednesday, February 28, 2018