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Dessert

Rhubarb Upside-Down Cake

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Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • BATTER
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • Sweetened whipped cream, optional
Instructions
  1. Place rhubarb in a greased 10-in. heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.

Watch the recipe video here:

This dessert will convert rhubarb haters into rhubarb lovers!Get the recipe for Rhubarb Upside-Down Cake here–> https://trib.al/153P6YQ

Posted by Taste of Home on Sunday, June 30, 2019

Cake Dessert

Raspberry Chocolate Greek Yogurt Cheesecake

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Raspberry Chocolate Greek Yogurt Cheesecake
https://www.facebook.com/491452930867938/posts/2762993913713817/
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
  • 5 oz graham cracker (150 g)
  • 1 pinch kosher salt
  • 12 oz frozen raspberry, thawed (330 g)
  • ¾ cup dark chocolate chip (235 g)
  • 2 teaspoons coconut oil, solid
  • 32 oz greek yogurt (980 g)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup organic sugar (100 g)
  • 2 tablespoons cornstarch, sifted
  • warm water, for baking
  • 6 oz fresh raspberries, for garnish (150 g)
  • chocolate shaving, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
  2. Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
  3. Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers.
  4. Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on.
  5. Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
  6. In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside.
  7. In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
  8. Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
  9. To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes.
  10. Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
  11. Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
  12. Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
  13. Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
  14. Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
  15. When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
  16. Enjoy!

Watch the recipe video here:

Swap out cream cheese for Greek yogurt in this chocolate raspberry cheesecake recipe!Recipe:…

Posted by BuzzFeed Food on Sunday, June 30, 2019

Dessert

Cherry-Cream Cheese Crumb Cake Bombs

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Cherry-Cream Cheese Crumb Cake Bombs
You’ve never had crumb cake like this before! These bite-sized breakfast bombs start by stuffing Pillsbury™ refrigerated cinnamon rolls with cherry preserves and cream cheese, then topping them with a homemade crumb topping for a morning treat that rivals any bakery.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 oz (from 8-oz package) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons butter, melted
  • 5 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
  • 3 tablespoons cherry preserves or jam
  • 1 egg
  • 1 teaspoon water
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
  3. Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3½-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
  4. In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
  5. Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
  6. Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

Watch the recipe video here:

These crumb cake bombs will blow your tastebuds. Cherry-Cream Cheese Crumb Cake Bombs recipe:…

Posted by Pillsbury on Saturday, June 29, 2019

Dessert

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups sugar, divided (250 g)
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour (90 g)
  • ½ cup cocoa powder, divided (60 g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz cream cheese, room temperature (680 g)
  • ½ cup unsalted butter, 1 stick, room temperature (115 g)
  • 4 cups powdered sugar (640 g)
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

This cookies and cream cake has VERTICAL layers ?!Get the recipe: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by BuzzFeed Food on Friday, June 28, 2019

Dessert

DIY BAILEYS COFFEE ICE CREAM BARS

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DIY BAILEYS COFFEE ICE CREAM BARS
DIY BAILEYS COFFEE ICE CREAM BARS
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200ml heavy cream
  • 75ml Baileys Irish Cream
  • 100ml condensed milk
  • 100ml espresso, chilled
  • 200g dark chocolate, finely chopped
  • 2 tsp coconut oil
  • Garnish suggestions:
  • 100g melted white chocolate
  • Crushed chocolate covered coffee beans
  • Crispy chocolate pearls
  • Freeze dried raspberries/strawberries
  • Crushed pistachios
  • Edible gold/silver paint splatters
Instructions
  1. In a large bowl, whisk together cream, Baileys, condensed milk and espresso. Until thick.
  2. Pour into ice lolly moulds and freeze overnight.
  3. Melt dark chocolate and coconut oil in a saucepan over a simmering pot until melted. Pour into a large tall glass.
  4. Remove ice lollies from moulds, while frozen quickly submerge into chocolate to coat. Lay flat onto a lined tray and place back in the freezer for 15 minutes.
  5. Meanwhile, prep garnishes.
  6. Drizzle lollies with white chocolate and garnish with desired toppings.

Watch the recipe video here:

DIY Baileys Coffee Ice Cream Bars

Posted by Twisted on Thursday, June 27, 2019

Cake Dessert

Triple-Decker Cheesecake Tower

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Triple-Decker Cheesecake Tower
Triple-Decker Cheesecake Tower
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz brownie mix, 2 boxes, prepared according to package instructions (510 g)
  • 1 chocolate cheesecake, 8 inch (20 cm) prepared
  • 15 oz red velvet cake mix, 1½ boxes, prepared according to package instructions without the water (425 g)
  • 2 vanilla cheesecakes, 8 inch (20 cm) prepared
  • 40 oz chocolate chip cookie dough (1.1 kg)
  • 8 cups cream cheese icing (920 g)
  • 2 cups chocolate ganache (575 g)
  • 10 oz chocolate, chopped (285 g)
SPECIAL EQUIPMENT
  • 3 springform pans, 9 inch (23 cm)
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
  3. In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
  4. In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
  5. Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
  6. Chill the cakes overnight in the refrigerator.
  7. Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
  8. Add the cookie cake to the platter and spread the top with layer of frosting.
  9. Stack the brownie cake on top, then spread another layer of frosting on top.
  10. Finally, place the red velvet cake on top, then frost the top and sides evenly.
  11. Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
  12. Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

3 Cheesecakes, 3 desserts, one dream.?FULL RECIPE: https://tasty.co/recipe/triple-decker-cheesecake-tower

Posted by Proper Tasty on Wednesday, June 26, 2019

Dessert

Spiced Pineapple Upside-Down Cake

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Spiced Pineapple Upside-Down Cake
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-1/3 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • 10 to 12 maraschino cherries
  • ½ cup chopped pecans
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
Instructions
  1. In a saucepan, melt ⅔ cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
  3. Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Watch the recipe video here:

You can bake this beautiful cake in your cast-iron skillet!Get the recipe for Spiced Pineapple Upside Down Cake here–> https://trib.al/Uo5xKgL

Posted by Taste of Home on Wednesday, June 26, 2019

Dessert

Campfire Cookies

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Campfire Cookies
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookies:
  • 2½ cups all-purpose flour, plus more for rolling (see Cook's Note)
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ¾ cup superfine sugar
  • 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
Royal Icing:
  • One 1-pound box confectioners' sugar
  • 2 tablespoons meringue powder
  • Green gel food coloring
Decorations:
  • Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
  • 54 chewy chocolate candies, such as Tootsie Rolls
  • 10 red gummy bears, snipped into small pieces
  • 10 yellow gummy bears, snipped into small pieces
  • 10 orange gummy bears, snipped into small pieces
  • 10 light pink gummy bears, snipped into small pieces
  • 54 mini marshmallows
  • 54 pretzel sticks
Instructions
For the cookies:
  1. Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about ¼-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
  2. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about ¼-inch thick. Cut out rounds with a 3½-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
  3. Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
For the royal icing:
  1. Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
For decorating:
  1. Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
  2. Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

Watch the recipe video here:

These Campfire Cookies are ???Save the recipe: https://foodtv.com/2N8Q1dC!

Posted by Food Network on Tuesday, June 25, 2019

Dessert

Unicorn Cheesecake

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Unicorn Cheesecake
Unicorn Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FILLING
  • 48 oz cream cheese (1.3 kg)
  • 1 cup sugar (200 g)
  • 2 tablespoons vanilla extract
  • 2 cups milk (480 mL)
  • 2 tablespoons gelatin
  • food coloring, blue, purple, and pink
CRUST
  • 20 graham crackers
  • 4 tablespoons unsalted butter
  • ⅓ cup sugar (65 g)
UNICORN HORNS
  • 9 mini waffle cones
  • 2 cups white chocolate, melted (340 g)
  • sprinkles, pink and blue
FOR GARNISH
  • sprinkles
  • gumballs
  • swirl lollipop
Instructions
  1. Make the filling: In a large bowl, use an electric hand mixer to combine the cream cheese, sugar, and vanilla. Microwave the milk for 2 minutes and mix with the gelatin. Add to the cream cheese mixture.
  2. Separate the batter into 3 medium bowls. Add a drop of food coloring to each bowl and stir to combine.
  3. Make the crust: Add the graham crackers to a zip-top plastic bag and use a rolling pie to crush until they resemble coarse sand. Transfer to a medium bowl and add the butter and sugar. Mix until thoroughly combined. Press into a greased 8-inch springform pan and chill.
  4. Pour the blue batter into the graham cracker crust and refrigerate for 30 minutes, or until firm. Add the purple batter, and refrigerate for another 30 minutes. Add the pink batter, and refrigerate for 60 minutes more.
  5. To make the unicorn horns, dip each waffle cone into the white chocolate, top with sprinkles, and chill until firm.
  6. Top the cheesecake with the sprinkles, unicorn horns, gumballs, and the lollipop.
  7. Enjoy!

Watch the recipe video here:

This unicorn cheesecake is ✨magical ✨FULL RECIPE: https://tasty.co/recipe/unicorn-cheesecake

Posted by Proper Tasty on Tuesday, June 25, 2019

Dessert

Double-Sided Sugar Cookies

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Double-Sided Sugar Cookies
Double-Sided Sugar Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups unsalted butter, 3 sticks, softened (345 g)
  • 3 ¾ cups powdered sugar (450 g)
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs
  • 5 cups all-purpose flour (625 g)
  • ½ teaspoon salt
  • 10 drops yellow food coloring
  • 10 drops red food coloring
  • 10 drops blue food coloring
  • 5 drops black food coloring
  • 10 drops green food coloring
SPECIAL EQUIPMENT
  • electric hand mixer
  • food-safe glove
Instructions
  1. Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
  2. Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
  3. Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
  4. Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.
  5. Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
  6. Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
  7. Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
  8. Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
  9. Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
  10. Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
  11. Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
  12. Place the red triangle on top and trim the edges with a bench scraper or knife.
  13. Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  14. Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
  15. Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
  16. Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  17. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  18. Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
  19. Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
  20. Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
  21. Enjoy!

Watch the recipe video here:

Whichever side you choose, it's bound to be delicious ?Get the recipe: https://tasty.co/recipe/double-sided-sugar-cookies

Posted by BuzzFeed Food on Tuesday, June 25, 2019