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Dessert

Easy Banana Pudding Cake

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Easy Banana Pudding Cake
My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 4 cups milk
  • 2 (3.5 ounce) packages instant banana pudding mix
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 20 vanilla wafers, crushed
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
  4. Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
  5. Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

Watch the recipe video here:

Easy Banana Pudding Cake: https://trib.al/SvBjQdi

Posted by Allrecipes on Sunday, July 21, 2019

Dessert

Easy Billionaire Bars

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Easy Billionaire Bars
Over-the-top decadence is what we look for in a billionaire bar, and this indulgent recipe delivers on just that! A Pillsbury™ sugar cookie base gets topped with a melted caramel layer, followed by sweetened cream cheese with chopped Reese’s™ Peanut Butter Cups™ miniatures, and finished with chocolate ganache and crunchy chopped pretzels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Caramel Layer
  • 30 caramels, unwrapped (from 11-oz bag)
  • 3 tablespoons heavy whipping cream
Cream Cheese Layer
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped Reese’s™ Peanut Butter Cups™ miniatures (about 18 miniature cups)
Ganache Layer
  • 1½ cups semisweet chocolate chips
  • ¾ cup heavy whipping cream
Topping
  • ½ cup chopped pretzels
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
  2. In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
  3. In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
  4. In small bowl, add chocolate chips. In 1-quart saucepan, heat ¾ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
  5. Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

Watch the recipe video here:

Over-the-top decadence that tastes like a billion bucks. Easy Billionaire Bars recipe:…

Posted by Pillsbury on Sunday, July 21, 2019

Dessert

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/lHKBHrx

Posted by Allrecipes on Wednesday, May 8, 2019

Dessert

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Sugar Cookie “Pizza” recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz cream cheese, room temperature (170 g)
  • ⅓ cup powdered sugar (40 g)
  • ⅓ cup chocolate hazelnut spread (95 g)
OPTIONAL TOPPINGS
  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallows
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Your kids are going to LOVE this sugar cookie "pizza"! ?FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Proper Tasty on Thursday, May 9, 2019

Dessert

Chocolate Ganache Peanut Butter Cupcakes

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Chocolate Ganache Peanut Butter Cupcakes
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup baking cocoa
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, room temperature
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
FILLING:
  • ½ cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
Instructions
  1. cup confectioners' sugar
  2. to 4 tablespoons 2% milk
GANACHE:
  1. cups (12 ounces) semisweet chocolate chips
  2. /2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
  1. cup packed brown sugar
  2. large egg whites
  3. /4 teaspoon salt
  4. /4 teaspoon cream of tartar
  5. teaspoon vanilla extract
  6. cups unsalted butter, softened
  7. /3 cup creamy peanut butter
  8. Chocolate curls, optional

Watch the recipe video here:

This. Is. Divine.> Get the recipe for Chocolate Ganache Peanut Butter Cupcakes: https://trib.al/jIhX4Hj

Posted by Taste of Home on Friday, May 31, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker) 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This simple, fresh strawberry cake is the perfect springtime dessert ? (via Well Done)GET THE RECIPE: https://trib.al/fQQJJCW

Posted by MyRecipes on Wednesday, June 5, 2019

Dessert

Mississippi Mud Cheesecake

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Mississippi Mud Cheesecake
All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Crust:
  • 1½ cups finely crushed animal cracker cookies
  • ¾ cup white sugar
  • 1 tablespoon instant coffee granules
  • ¼ cup melted butter
  • Cheesecake:
  • 1½ cups white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons instant coffee granules
  • 3 tablespoons cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • Topping:
  • ½ cup semisweet chocolate chips
  • 2 tablespoons milk
  • ½ cup marshmallow creme
  • ¼ cup chopped pecans
Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
  2. Mix together the animal cracker crumbs, ¾ cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
  3. To make the filling, combine 1½ cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in ½ cup of chopped pecans, then pour into the prepared crust.
  4. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
  5. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle ¼ cup of chopped pecans overtop. Chill completely before serving.

Watch the recipe video here:

Mississippi Mud Cheesecake: https://trib.al/qbHYcsj

Posted by Allrecipes on Wednesday, June 5, 2019

Dessert

These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!

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These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!
These spicy-creamy Buffalo Rice Bombs are ready for your next shindig. The effort is worth it in the end for this recipe, and you won't be able to get enough of the crispy coating and subtle heat through and through. Fry these rice bombs and serve them with a cooling sauce like ranch or sour cream for a combination that's unlike anything else. Give these a try - you'll want these everyday!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the rice:
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 pound Arborio rice
  • ½ cup white wine
  • 4½ cups chicken stock, divided (plus more as needed)
For the buffalo chicken:
  • ½ pound boneless skinless chicken thighs (about 2 thighs)
  • ½ cup onion, diced
  • 1½ tablespoons unsalted butter
  • 1 cup chicken stock
  • 1½ cups water
  • ½ teaspoon ground cumin
  • ¼ teaspoon oregano
  • ¼ cup hot sauce, plus 2 more tablespoons
For the buffalo sauce:
  • 1 cup hot sauce
  • 2 tablespoons melted butter
  • ½ teaspoon ground cumin
For the dredge:
  • 3 eggs, beaten
  • 1 cup Romano cheese, shredded
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1½ cups seasoned bread crumbs
  • Vegetable oil for frying
  • Celery and carrot sticks, for serving
Instructions
  1. In a large pot, heat the oil and onions, sauteing for about 3 minutes, or until the onions become translucent. Stir in the rice, and cook for one minute, then stir in the white wine, being careful to stir frequently to keep the mixture from bubbling.
  2. Once the wine is absorbed, stir in one cup of the chicken stock. Continue cooking until almost fully absorbed, then add another cup of chicken stock. Continue this until all of the stock is used up, and the rice is cooked but still al dente, about 15-20 minutes. You may need a bit more chicken stock to get to this stage.
  3. Once rice is done, pour it out evenly onto a baking sheet, cover and chill until thoroughly cooled. Once fully cooled, transfer to an airtight container with a lid, and keep chilled until ready to use.
  4. In a new pot, to cook the buffalo chicken, stir together the chicken, onion, butter, chicken stock, water, cumin, oregano, and ¼ cup of the hot sauce, bringing it to a boil, then lowering to a simmer. Cook one hour or until the chicken is completely tender and easily torn into smaller pieces.
  5. Strain the liquid from the chicken and discard. Place the chicken and onions in a bowl and shred, then mix in the remaining 2 tablespoons of the hot sauce. Set aside in the refrigerator until later.
  6. To make the buffalo dipping sauce, mix together the hot sauce, melted butter, and cumin until well-combined. Set aside in the refrigerator until later.
  7. Take out the thoroughly-chilled rice, then stir in the 3 beaten eggs and Romano cheese. Split up the mixture into 20 balls, flattening each slightly to about three inches round. Line up the balls on a parchment-lined baking sheet.
  8. Take the chicken out of the refrigerator, then split up into 10.
  9. Wet your hands with a little water, then pick up one rice patty, placing a chicken portion into the center. Cover the patty with another rice patty, pressing together and shaping into a ball, ensuring that the chicken is evenly covered. As you form each one, place back on lined sheet pan and then refrigerate until the next step.
  10. To dredge the bombs, pull out three bowls; in one bowl, beat the two eggs with milk; in the second bowl, add in the flour; in the third bowl add the seasoned breadcrumbs.
  11. In a large pot or deep fryer, heat enough oil to fully cover the bombs while they fry. Heat oil to 325 degrees.
  12. Begin dredging the bombs by dipping in flour first, then eggs, then breadcrumbs, then placing on a clean tray or plate. Continue until all bombs are dredged.
  13. Going in batches, fry a few bombs at a time in the hot oil, turning as needed until evenly golden brown all over, about 3 minutes. Remove to a paper towel-lined pan or plate to drain of excess grease.
  14. Serve with ranch dressing or sour cream, buffalo sauce, and celery and carrot sticks.

Watch the recipe video here:

You'll want these every day!Recipe: http://sha.red/HBDzQ

Posted by Shared Food on Sunday, May 5, 2019

Dessert

Avocado Pickles

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Avocado Pickles
Use avocados that are not quite ripe in this recipe; pickling softens them.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup distilled white or cider vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon whole yellow mustard seeds
  • 1 teaspoon sugar
  • ½ teaspoon black peppercorns
  • 1 medium chile de arbol, optional
  • 1-2 very firm avocados, sliced
Instructions
  1. Whisk together vinegar, ½ cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
  2. Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.

Watch the recipe video here:

Avocado pickles. You'll try them and you'll like them!GET THE RECIPE: https://trib.al/AqbPjOd (via Well Done)

Posted by Allrecipes on Saturday, July 6, 2019

Dessert

Fried Cheesecake Bars

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Fried Cheesecake Bars
Fried cheesecake in a graham cracker crust is everything you need right now.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz cream cheese, 2 packages, softened (225 g)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar (100 g)
  • 2 cups heavy cream (480 g)
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs, beaten
  • 18 graham crackers, crushed
  • 4 cups canola oil, for frying (1 L)
  • ⅓ cup strawberry sauce, for serving (80 mL)
  • 2 cups whipped cream, for serving (120 g)
  • ½ cup powdered sugar, for serving (80 g)
Instructions
  1. In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
  2. Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
  4. Freeze for four hours.
  5. Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
  6. Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
  9. Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
  10. Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30–60 seconds.
  11. Drain the cheesecake bars on a wire rack or paper towels.
  12. Serve with strawberry sauce, whipped cream, and powdered sugar.
  13. Enjoy!

Watch the recipe video here:

Fried cheesecake in a graham cracker crust is everything you need right now.Get the recipe: https://tasty.co/recipe/fried-cheesecake-bars

Posted by Tasty on Sunday, July 7, 2019