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Dessert

Ice Cream Lasagna

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Ice Cream Lasagna
This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 frozen ice cream sandwiches, divided
  • 1 (16 ounce) jar crunchy peanut butter, divided
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 16 peanut butter cups, chopped, divided
  • 1 (12 ounce) jar hot fudge ice cream topping, divided
  • 1 (12 ounce) jar caramel ice cream topping, divided
Instructions
  1. Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  2. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  3. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
  4. Spread half the peanut butter cups over the whipped topping layer.
  5. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
  6. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  7. Freeze the dessert until solidly frozen, 1 to 2 hours.

Watch the recipe video here:

Ice Cream Lasagna: https://trib.al/JzjpOg4

Posted by Allrecipes on Monday, June 3, 2019

Dessert

BA’s Best Morning Buns

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BA's Best Morning Buns
Too many morning buns for your crowd? This recipe halves easily. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 1 cup whole milk, warmed, plus ¼ chilled milk
  • 1 teaspoon plus ¼ cup honey
  • 4 large eggs, separated, plus 1 large egg yolk
  • 3½ cups (or more) bread flour, divided
  • 1 cup whole wheat flour
  • 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
  • 2 teaspoons finely grated orange zest (optional)
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
Filling and Assembly
  • ¾ cup (packed) light brown sugar
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground cardamom
  • ½ cup honey, divided
  • 12 tablespoons (1½ sticks) unsalted butter, divided
  • Bread flour (for surface)
  • Nonstick vegetable oil spray
  • Fine sanding sugar or granulated sugar (for sprinkling)
Instructions
Dough
  1. Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. Add egg whites, 2 cups bread flour, and remaining ¼ cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1½ cups bread flour over top (do not stir). Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30–40 minutes.
  2. Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining ¼ cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8–10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
Filling and Assembly
  1. Cook brown sugar, cinnamon, cardamom, ¼ cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
  2. Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
  3. Repeat process with second half of dough and remaining brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°.
  4. Trim chilled dough logs about ½" from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25–35 minutes.
  5. Bake buns, rotating pans once left to right and front to back, until golden brown all over, 20–25 minutes.
  6. Meanwhile, heat remaining 4 Tbsp. butter and remaining ¼ cup honey in a small saucepan over low, stirring a bit, until smooth. Remove from heat.
  7. Pull buns out of oven and brush tops with butter mixture; sprinkle with sanding sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.

Watch the recipe video here:

All mornings should start with morning buns.GET THE RECIPE: http://bonap.it/y7v7xE7

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Dessert

Key Lime Pie Thumbprints

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Key Lime Pie Thumbprints
Thumbprints aren’t just for Christmas! Pillsbury™ sugar cookie dough gets rolled in crushed graham crackers, baked and filled with a tart Key lime filling in these little cookies that are reminiscent of your favorite spring pie. We topped ‘em with extra white chocolate and lime zest for just the right amount of sweetness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup sweetened condensed milk (from 14-oz can)
  • 2 egg yolks
  • ¼ cup fresh lime juice
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 2 tablespoons all-purpose flour
  • ¼ cup finely crushed graham crackers (about 4 squares)
  • ⅓ cup white vanilla baking chips
  • 1½ teaspoons lime zest
Instructions
  1. Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  2. In 1-quart saucepan, mix condensed milk, egg yolks and lime juice with whisk. Cook over medium heat 4 to 6 minutes, stirring constantly, until bubbling. Remove from heat; transfer to small bowl, and refrigerate 1 hour.
  3. In large bowl, break up cookie dough. Add flour; stir with spoon or use hands until well blended. Shape dough into 32 (1¼-inch) balls, and roll in crushed graham crackers. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  4. Bake 8 to 11 minutes or until edges are light golden brown. Immediately remake indentation (1-inch wide) in center of each cookie with back of measuring teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Spoon about 1 teaspoon lime filling into each indentation.
  5. In small microwavable bowl, microwave baking chips uncovered on High 20 to 40 seconds or until chips can be stirred smooth. Transfer to small resealable food-storage plastic bag, and cut small corner off one end. Drizzle on top of cooled cookies; garnish with lime zest, and let stand 10 to 15 minutes or until drizzle is set. Store in refrigerator.

Watch the recipe video here:

Thumbprints aren’t just for Christmas!Key Lime Pie Thumbprints recipe:…

Posted by Pillsbury on Tuesday, April 23, 2019

Dessert

Blueberry Lime Cheesecake {Vegan, GF, Paleo}

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Blueberry Lime Cheesecake {Vegan, GF, Paleo}
Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • ¾ cup walnuts
  • ½ cup almonds
  • 1 cup medjool dates
  • ½ tsp ground vanilla beans or extract
  • Pinch of Himalayan pink salt
  • Splash of water if needed to help blend
Cheesecake Layer Ingredients:
  • 2¼ cup raw cashews soaked
  • ¼ to ⅓ cup maple syrup or honey
  • 2 tsp vanilla extract
  • ¼ cup lime juice
  • ⅓ cup coconut oil melted
  • 1 tsp lime zest + more for garnish
  • 1 cup blueberries + more for garnish
Instructions
To make the crust:
  1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
  1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, ¼ cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
  2. Scoop out enough of the cheesecake filling to cover the crust with about ½ to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
  1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
  2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
  3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

Watch the recipe video here:

This fruity and dairy-free cheesecake is made with soaked cashews instead of cream cheese!Recipe: prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Posted by Tasty on Saturday, April 27, 2019

Dessert

Better than EVER Brownies

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Better than EVER Brownies
Called 'brookies' as well. GOOD stuff. I like to serve them with ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownie Layer:
  • 10 tablespoons unsalted butter
  • 1¼ cups white sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • Cookie Dough Layer:
  • ½ cup unsalted butter
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1¼ teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup semisweet chocolate chipscooking spray
  • Cookie Layer:
  • 1 (20 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
Instructions
  1. Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1¼ cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and ½ teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix ½ cup flour into the mixture; set aside.
  2. Beat ½ cup butter, ¾ cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1¼ teaspoon vanilla extract into the creamed butter. Mix 1¼ cup flour, ½ teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.
  4. Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Watch the recipe video here:

Better than EVER Brownies: https://trib.al/VIxmM3C

Posted by Allrecipes on Sunday, April 28, 2019

Dessert

Apple Caramel Cheesecake Swirl Buns

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Apple Caramel Cheesecake Swirl Buns
Apple Caramel Cheesecake Swirl Buns recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 240ml milk, warmed
  • 135g granulated sugar
  • 2 tablespoons active dry yeast
  • 115g unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 560g all-purpose flour, plus more for dusting/rolling
  • 1 tbsp butter
  • 6 Granny Smith apples
  • 100g sugar
  • 100ml water
  • 240g Cream Cheese softened
  • 100g butter, softened
  • 100g granulated sugar
  • 200g brown sugar
  • 4 tbsp butter
  • 100ml single cream
Instructions
  1. Preheat the oven to 180°C.
  2. Whisk together the milk, sugar and yeast and allow to sit for a few minutes for the yeast to activate.
  3. Whisk in the butter and eggs, then fold through the flour and a little salt. Knead, briefly, until the dough comes together.
  4. Cover and leave to rise somewhere warm.
  5. Meanwhile, heat the butter, apples, water and sugar in a frying pan and cook until soft and sticky - roughly 15 minutes.
  6. Whisk together cream cheese, butter and sugar. Roll out the dough to a rectangle and spread over the whole of the rectangle. Sprinkle the apple pieces on top.
  7. Roll up the rectangle into a long sausage and cut into 12. Place snugly in a greased baking tray and allow to rise, then bake for 30 mins until cooked through.
  8. Meanwhile, heat the sugar, butter and cream all together in a saucepan. Allow to bubble up to make a caramel.
  9. Pour over the steamy buns.
  10. Lovely!

Watch the recipe video here:

Apple Caramel Cheesecake Swirl Buns

Posted by Twisted on Sunday, April 28, 2019

Dessert

Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!

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Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!
https://www.facebook.com/1000605023309848/posts/2185107211526284/Growing up my favorite school snack was my pudding packs! My kids are no different but so many additives and ingredients I can't pronounce has made me rethink things. So now I'm making the at home and here's how. These pudding packs boast 2 layers of chocolate, 1 milk and 1 rich deep flavored dark chocolate. Not only do they take no time to make, your kiddos will beg you to make more!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2½ cups whole milk
  • 4 large egg yolks
  • 2 ounces high-quality milk chocolate
  • 2 ounces high-quality dark chocolate
  • 1 tablespoon Dutch-process cocoa powder (optional)
Instructions
  1. Place the milk chocolate and dark chocolate in separate, medium bowls. Bloom the cocoa powder (if using) in a little hot water to make a liquidy paste, and add to the bowl with the dark chocolate. Set aside.
  2. Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
  3. Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
  4. Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
  5. Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Divide the pudding, through a strainer, evenly between the two bowls with chocolate. Whisk quickly to incorporate the melted chocolate.
  6. Spoon the milk chocolate pudding into individual serving cups, or transfer to a large serving bowl. Top with the dark chocolate pudding. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.

Watch the recipe video here:

Your kiddos will beg you to make more!Recipe: http://sha.red/V9MuU

Posted by Shared Food on Sunday, April 28, 2019

Dessert

Cinnamon Raisin Bread

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Cinnamon Raisin Bread
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups milk
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 3 eggs
  • ½ cup white sugar
  • 1 teaspoon salt
  • ½ cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • ¾ cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, melted
Instructions
  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  4. Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Watch the recipe video here:

Cinnamon Raisin Bread: https://trib.al/2CNbW9N

Posted by Allrecipes on Wednesday, June 5, 2019

Dessert

Key Lime Pie Cheesecake Bars

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Key Lime Pie Cheesecake Bars
Key lime pie-inspired bars are a cool, creamy treat for warmer days. Create a new kind of crust with flaky crescent dough!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 4 oz (half 8-oz package) cream cheese, softened
  • ½ easpoon grated lime peel
  • Dash salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • ½ cup Key lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping (from aerosol can), if desired
  • Additional grated lime peel, if desired
Instructions
  1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  2. Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  3. Meanwhile, in large bowl, beat cream cheese, ½ teaspoon lime peel and the salt with whisk until well combined. Beat in condensed milk, lime juice and egg yolk with whisk until smooth.
  4. Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  5. To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.

Watch the recipe video here:

Put the lime in the cheesecake and eat it all up. Key Lime Pie Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, July 9, 2019

Dessert

Salted Caramel Pumpkin Pie Crescents

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Salted Caramel Pumpkin Pie Crescents
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pumpkin Filling
  • ⅓ cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
Topping
  • 2 teaspoons sugar
  • ⅛ teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • ¼ teaspoon coarse sea salt
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, ½ teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  2. Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  3. Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and ⅛ teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  4. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Watch the recipe video here:

Pumpkin filling and salted caramel drizzle make this 30-minute dessert feel so fancy!Get the recipe:…

Posted by Pillsbury on Wednesday, September 4, 2019