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Dessert

Homemade Vanilla Ice Cream

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Homemade Vanilla Ice Cream
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Watch the recipe video here:

Earn bragging rights when you make this! Get the recipe for Homemade Vanilla Ice Cream here–> https://trib.al/1cFSX8Y

Posted by Taste of Home on Sunday, August 25, 2019

Dessert

Bananas Foster on the Grill

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Bananas Foster on the Grill
Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 small ripe bananas, unpeeled
  • Disposable foil pie pan (9 in.), optional
  • 3 tablespoons butter
  • 2 tablespoons maple syrup
  • 2 tablespoons hot caramel ice cream topping
  • 2 cups vanilla ice cream
  • 8 vanilla wafers, crushed
Instructions
  1. Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly.
  2. Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat.
  3. Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Watch the recipe video here:

Time to go bananas!Get the recipe for Bananas Foster on the Grill: https://trib.al/n9hMnue

Posted by Taste of Home on Saturday, August 24, 2019

Dessert

Neapolitan Swiss Roll

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Neapolitan Swiss Roll
This Neapolitan Swiss roll is so beautiful ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • ¼ cup water (60 mL)
  • ¼ cup oil (60 mL)
  • 1 package vanilla cake mix
  • ¼ cup sour cream (60 g)
  • 1 tablespoon cocoa powder
  • 3 tablespoons strawberry instant gelatin
  • 3 cups vanilla frosting (345 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
  3. Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
  4. Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
  5. Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
  6. Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
  7. Bake for 7 minutes.
  8. While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
  9. Unroll the cake carefully, and peel away the parchment paper.
  10. Spread the vanilla frosting evenly on the cake.
  11. Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
  12. Enjoy!

Watch the recipe video here:

This Neapolitan Swiss roll is so beautiful ?FULL RECIPE: https://tasty.co/recipe/neapolitan-swiss-roll

Posted by Proper Tasty on Tuesday, August 20, 2019

Dessert

Jam-Topped Mini Cheesecakes

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Jam-Topped Mini Cheesecakes
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons assorted jams, warmed
Instructions
  1. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
  3. Remove paper liners; top each cheesecake with 1 teaspoon jam.

Watch the recipe video here:

This dessert is delicious AND cute!Get the recipe for Jam-Topped Mini Cheesecakes: https://trib.al/N9DA7pz

Posted by Taste of Home on Tuesday, August 20, 2019

Cake Dessert

Vegan Tiramisu

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Vegan Tiramisu
Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
LADYFINGERS
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted vegan butter, softened
  • ¾ cup vegan sugar (150 g)
  • ¼ cup aquafaba, liquid from can of chickpeas (60 mL)
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened almond milk (60 mL)
  • nonstick cooking spray, for greasing
VEGAN MASCARPONE
  • 1 ½ cups raw cashews (195 g)
  • boiling water, for soaking cashews
  • ½ cup unsweetened almond milk (120 mL)
  • ⅓ cup maple syrup (115 g)
  • ⅓ cup unrefined coconut oil, melted (65 g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 25 oz full-fat coconut milk, chilled (740 mL)
  • 2 tablespoons powdered sugar
SOAKING LIQUID
  • 6 fl oz espresso, room teperature (175 mL)
  • ¾ cup water (180 mL)
  • 3 tablespoons dark rum
  • cocoa powder, for dusting
Instructions
  1. Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.
  3. Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.
  4. Line 2 baking sheets with parchment paper and grease with nonstick spray.
  5. Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.
  6. Chill the piped cookies in the refrigerator for 30 minutes.
  7. Preheat the oven to 350˚F (180˚C).
  8. Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.
  9. Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.
  10. Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.
  11. Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
  12. Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
  13. Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
  14. Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.
  15. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
  16. Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
  17. Slice into 9 portions and serve.
  18. Enjoy!

Watch the recipe video here:

With this delicious vegan tiramisu, dreams really DO come true ?Get the recipe: https://tasty.co/recipe/vegan-tiramisu

Posted by BuzzFeed Food on Sunday, August 18, 2019

Dessert

Instant Pot Cherry Chocolate Pudding Cake

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Instant Pot Cherry Chocolate Pudding Cake
This cake is easy and elegant and has only FOUR ingredients!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7.5 oz devils food cake mix (about half the package)
  • 1 egg
  • 1 tbsp butter, melted
  • 21 oz can cherry pie filling, divided
  • 1½ cups water
Instructions
  1. In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
  2. Fold in 1½ cups of cherry pie filling (reserve the remaining ½ cup for topping).
  3. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil – do not seal.
  4. Pour 1½ cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Serve topped with remaining cherry pie filling (warmed if desired).

Watch the recipe video here:

This cake is easy and elegant and has only FOUR ingredients!RECIPE: http://chopsecrets.com/instant-pot-cherry-chocolate-pudding-cake/

Posted by Chop Secrets on Saturday, August 17, 2019

Dessert

Rainbow Cake with Clouds

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Rainbow Cake with Clouds
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package white cake mix (regular size)
  • Purple, blue, green, yellow, orange and red paste food coloring
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve.
  2. Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, ¼ cup blue batter, ⅓ cup green batter, ½ cup yellow batter, ⅔ cup orange batter, and the remaining batter red.
  3. Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within ½ in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only.
  4. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Watch the recipe video here:

Your kids will love this!Get the recipe for Rainbow Cake with Clouds: https://trib.al/aoY9kJP

Posted by Taste of Home on Saturday, August 17, 2019

Dessert

S’mores Creme Brulee

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S’mores Creme Brulee
A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup 2% milk
  • 3 large eggs
  • ⅔ cup sugar
  • ⅓ cup baking cocoa
  • 2 tablespoons coffee liqueur or strong brewed coffee
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • ⅓ cup sugar or coarse sugar
  • 2 cups miniature marshmallows
  • 1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces
Instructions
  1. Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk.
  2. Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within ½ in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  3. In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

Watch the recipe video here:

Nothing beats a classic combo. ?–> Get the recipe for S'mores Creme Brulee: https://trib.al/NooZdQn

Posted by Taste of Home on Friday, August 16, 2019

Dessert

Ruby Grape Pie

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Ruby Grape Pie
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups halved seedless red grapes (about 2 pounds)
  • ⅔ cup sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter
Instructions
  1. In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
  3. Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Watch the recipe video here:

This pie is a knockout!–> Get the recipe for Ruby Grape Pie: https://trib.al/PM1p71K

Posted by Taste of Home on Thursday, August 15, 2019

Dessert

Dutch Apple Pie Cheesecake Bars

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Dutch Apple Pie Cheesecake Bars
Apple season has arrived and to celebrate, I'm sharing these outrageous Dutch Apple Pie Cheesecake Bars! A graham cracker crust spiced with cinnamon, a decadent vanilla bean cheesecake layer, apples tossed in sugar, cinnamon, and nutmeg and finally my favorite streusel topping. Yeah, WOW.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz King Arthur Flour Essential Goodness Vanilla Bean Cheesecake Bar Mix
Graham Cracker Crust
  • ¼ cup butter melted
  • graham cracker crust mix from box
Cheesecake Layer
  • 16 oz cream cheese softened
  • cheesecake filling mix from box
  • 2 eggs room temperature
Apple Pie Layer
  • 3 medium or 4 small Granny Smith apples peeled, cored, chopped into small pieces
  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
Streusel Topping
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup oats
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup pecan halves
  • 6 tbsp cold butter cut into small pieces
  • caramel sauce optional
Instructions
  1. Preheat oven to 325F.
  2. LIghtly grease a 9-inch square pan. Line with parchment paper(optional).
Graham Cracker Crust
  1. Combine the melted butter and crust mix in a small bowl and stir untill uniform.
  2. Press the crumbs into the bottom of the prepared pan forming an even layer.
  3. Bake for 14 minuutes. Remove from oven when done.
Cheesecake Layer
  1. Beat cream cheese and filling mix until smooth. Add eggs, one a time, mixing until combined. Scrape down mixing bowl as needed.
  2. Pour the cheesecake over the hot crust.
Apple Pie Layer
  1. Toss chopped apples with sugar, cinnamon and nutmeg in a medium size bowl. Make sure apples are thoroughly coated.
  2. Evenly spoon the apples on top of the cheesecake layer.
Streusel Topping
  1. Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller.
  2. Carefully spread the streusel layer over the top of the apples making sure it gets in and around the apple pie layer.
  3. Bake for 30 to 35 minutes or until topping is golden brown and only the center of the pan wiggles when it is gently shaken.'
  4. Let bars cool at room temperature for one hour. Transfer to the refrigerator and chill for at least 3 hours (or overnight) before cutting squares and serving.
  5. Top with caramel sauce if desired.

Watch the recipe video here:

DUTCH APPLE PIE CHEESECAKE BARS! These are a must make!Full RECIPE: http://www.momontimeout.com/2016/09/dutch-apple-pie-cheesecake-bars/

Posted by Kitchen Fun With My 3 Sons on Wednesday, August 14, 2019