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Dessert

Four-Flavor Sheet Pan Upside-Down Cake

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Four-Flavor Sheet Pan Upside-Down Cake
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Topping and Fruits:
  • Nonstick cooking spray, for the sheet pan
  • 10 tablespoons unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons dark rum
  • 8 canned pineapple rings, drained well
  • 8 maraschino cherries, stemmed
  • 2 small navel oranges
  • 2 medium blood oranges
  • 2 plums
  • 12 ounces (2½ pints) firm fresh raspberries
Cake:
  • 3 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk
Instructions
For the topping and fruits:
  1. Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
  2. Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
  3. Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into ¼-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1½ inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
  4. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
  5. Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
For the cake:
  1. Position an oven rack in the center of the oven and preheat to 375 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
  3. Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
  4. Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
  5. Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Four-Flavor Sheet Pan Upside-Down Cake?Save the recipe: https://foodtv.com/2xSfptJ!

Posted by Food Network on Sunday, July 21, 2019

Dessert

Favorite Banana Cream Pie

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Favorite Banana Cream Pie
Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped
Instructions
  1. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  2. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  4. Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Watch the recipe video here:

This recipe tastes BANANAS!> Get the recipe for Favorite Banana Cream Pie: https://trib.al/LksXGYa

Posted by Taste of Home on Sunday, July 21, 2019

Dessert

Campfire S’Mores Bread Pudding

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Campfire S'Mores Bread Pudding
Delicious recipe your family and friends are sure to love.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 hot dog buns, cut into 1-inch pieces
  • 1 (14 ounce) can sweetened condensed milk
  • ¾ cup milk
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1 cup miniature marshmallows
  • ¾ cup miniature semisweet chocolate chips
  • 5 graham cracker squares, crushed
  • 2 tablespoons milk
  • 2 tablespoons miniature marshmallows, or more to taste
  • 2 tablespoons miniature semisweet chocolate chips, or more to taste
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
  2. Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
  3. Beat condensed milk, ¾ cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
  4. Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and ¾ cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
  5. Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
  6. Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

Watch the recipe video here:

Campfire S'Mores Bread Pudding: https://trib.al/ziYpdJj

Posted by Allrecipes on Wednesday, July 17, 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 Wednesday, July 17, 2019

Dessert

5-Ingredient Salted Caramel Crumble Bars

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5-Ingredient Salted Caramel Crumble Bars
Ooey, gooey caramel bars with a sugar cookie crumble topping will be an instant favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup caramel topping
  • 2 tablespoons all-purpose flour
  • ½ teaspoon coarse sea salt
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  2. Break up cookie dough in pan. Reserve ½ cup of the dough. Press remaining dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
  4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within ¼-inch from edge. Sprinkle salt and ¼ cup of the pecans over caramel.
  5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
  6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

This one is for all the salted caramel fans out there. 5-Ingredient Salted Caramel Crumble Bars recipe:…

Posted by Pillsbury on Tuesday, July 16, 2019

Dessert

Instant Pot Caprese Garlic Butter Portobellos

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Instant Pot Caprese Garlic Butter Portobellos
Make a melty caprese salad inside a portobello mushroom cap.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 2 tsp finely minced parsley
  • 3 3-4” diameter portobello mushrooms, stem removed
  • 6 cherry or grape tomatoes, halved
  • 3 oz pearl mozzarella (or other small mozzarella cut into ½″ pieces
  • 1 cup water
  • Balsamic glaze
  • 1 tbsp fresh basil, cut into ribbons
Instructions
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket 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 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.

Watch the recipe video here:

Make a melty caprese salad inside a portobello mushroom cap.RECIPE: http://chopsecrets.com/instant-pot-caprese-garlic-butter-portobellos/

Posted by Chop Secrets on Tuesday, July 16, 2019

Dessert

Frozen Margarita Pie

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Frozen Margarita Pie
Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Tbsp. unsalted butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco
Instructions
  1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
  2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
  3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.
  4. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
  5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
  6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
  7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
  8. Using a microplane, zest half of the remaining lime over pie.
  9. Freeze pie at least 8 hours, or preferably overnight.

Watch the recipe video here:

Your favorite cocktail in pie form—what's not to love?Make it: http://bonap.it/F1utDNN

Posted by Bon Appétit Magazine on Friday, July 12, 2019

Dessert

Homemade Banana Pudding Pie

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Homemade Banana Pudding Pie
I can't stand those instant banana puddings. This one is old and authentic!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into ¼ inch slices
  • 1½ cups white sugar
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • ¼ cup white sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  3. To Make Pudding: In a medium saucepan, combine 1½ cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add ¼ cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Watch the recipe video here:

Homemade Banana Pudding Pie: https://trib.al/HIStSFO

Posted by Allrecipes on Friday, July 12, 2019

Dessert

Avocado Breakfast Sandwich

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Avocado Breakfast Sandwich
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon olive oil
  • 2 large eggssalt and ground black pepper to taste (optional)
  • 1 tablespoon butter, softened
  • 2 slices Italian bread
  • 1 ounce Swiss cheese, sliced
  • 1 ounce Cheddar cheese, sliced
  • ½ ripe avocado, sliced
Instructions
  1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  2. Spread butter onto 1 side of each bread slice.
  3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
  4. Remove sandwich from skillet and cut in half.

Watch the recipe video here:

Avocado Breakfast Sandwich: https://trib.al/F2QWE2y

Posted by Allrecipes on Wednesday, July 10, 2019

Dessert

Chocolate-Dipped Ice Cream Tacos

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Chocolate-Dipped Ice Cream Tacos
Chocolate-Dipped Ice Cream Tacos recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
TACO SHELLS
  • 2 large eggs
  • ½ cup sugar (100 g)
  • ¼ cup milk (60 mL)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, ¼ stick, melted (55 g)
  • ½ cup all purpose flour (60 g)
  • 1 tablespoon cocoa powder
MAGIC SHELL
  • 18 oz good-quality chocolate, finely chopped (510 g)
  • ¼ cup coconut oil, melted (60 mL)
ASSEMBLY
  • 4 cups vanilla ice cream, softened (575 g)
  • 1 cup salted peanut, crushed (125 g)
Instructions
  1. Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
  2. Add the milk, vanilla, and butter, and whisk until fully incorporated.
  3. Sift in the flour and cocoa powder. Whisk until smooth.
  4. Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
  5. Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
  6. If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
  7. Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
  8. Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
  9. Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
  10. Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
  11. Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
  12. Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
  13. Serve immediately or return to the freezer until ready to eat.
  14. Enjoy!

Watch the recipe video here:

Just when you thought tacos couldn't get any better! ??Get the recipe: https://tasty.co/recipe/chocolate-dipped-ice-cream-tacos

Posted by Tasty on Wednesday, July 10, 2019