Home Dessert (Page 21)

Dessert

Showing 879 Result(s)
Dessert

THE BEST CHOCOLATE CAKE RECIPE

Save Print
THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! Keep reading to find out why coffee and buttermilk play important roles in this chocolate cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Tuesday, April 30, 2019

Dessert

Banana Bread Bars with Brown Butter Frosting

Save Print
Banana Bread Bars with Brown Butter Frosting
Banana bread bars with brown butter frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bars:
  • 1½ cups white sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 eggs
  • 1¾ cups mashed ripe bananas
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
Frosting:
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
  2. Beat white sugar, sour cream, ½ cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
  3. Bake in the preheated oven until golden, about 27 minutes. Cool.
  4. Melt ½ cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
  5. Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

Watch the recipe video here:

Banana Bread Bars with Brown Butter Frosting: https://trib.al/a4QWgKK

Posted by Allrecipes on Monday, April 29, 2019

Dessert

Cinnamon Swirl Topped Apple Cake

Save Print
Cinnamon Swirl Topped Apple Cake
This Cinnamon Roll Apple Cake is a showstopper. When you can't decide what you want for dessert, might as well combine two of the favours, apple cake and cinnamon rolls!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough:
  • ½ cup milk, warmed
  • ¼ cup sugar
  • 1 tbsp active dry yeast
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ¼ tsp salt
  • 2 ¼ cups all-purpose flour, plus more for rolling
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 3 tsp cinnamon
Apples:
  • 6 granny smith apples, peeled and chopped
  • 4 tbsp flour
  • 2 tbsp cinnamon
  • ½ cup brown sugar
Cake:
  • 1 box vanilla cake mix
  • 2 large eggs
  • 160ml water
  • 60ml oil
  • Caramel sauce, warmed slightly
Instructions
  1. Preheat oven to 180ºC. Line a springform pan with butter and parchment paper.
  2. In a large bowl, add milk, sugar and yeast. Whisk together and let sit for 5 minutes until frothy.
  3. Add butter and egg to the yeast mixture and whisk to combine. Add in the salt and flour, stirring with a wooden spoon until combined.
  4. Place dough onto a floured surface and dust with flour. Knead a few times until it comes together into a smooth ball. Transfer to a greased bowl and cover with a towel or cling film. Let rest and rise in a warm place for about 30 minutes.
  5. Meanwhile, mix together apples, flour, cinnamon and brown sugar and toss to combine.
  6. Mix the vanilla cake mix with eggs, water and oil until smooth. Pour into the cake tin, top with the apples.
  7. Punch down the dough, roll out into a large rectangle. Spread butter all over. Mix brown sugar and cinnamon together, shake over butter and spread out. Cut dough into 1-inch strips. Roll one strip into a spiral.
  8. Place spiral on top of the apples in the middle. Take remaining strips of dough and wrap spiral repeating until finished.
  9. Bake for 45 mins - 1 hour until the cinnamon roll is cooked and golden brown. Cover with foil if browning too quickly.
  10. Remove from the cake tin. Pour caramel sauce over cinnamon swirl.
  11. Slice and serve, enjoy!

Watch the recipe video here:

Cinnamon Swirl Topped Apple Cake

Posted by Twisted on Monday, April 29, 2019

Dessert

Easy Ice Cube Chocolate Cups

Save Print
Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz cream cheese, softened (55 g)
  • ¼ cup peanut butter (60 g)
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup powdered sugar, plus 2 tablespoons, divided (40 g)
  • 1 pinch kosher salt
  • 1 ¼ cups whipped cream, divided (75 g)
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz pudding mix, chocolate, 1 package (70 g)
  • 1 ½ cups whole milk, cold (360 mL)
  • 2 cups milk chocolate, melted (340 g)
  • 2 cups white chocolate, melted (340 g)
  • 2 cups dark chocolate, melted (340 g)
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

These easy chocolate cups are like magic! ?FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups???For more new sweet recipes, check out Tasty Dessert ?bzfd.it/2ZGwdRd

Posted by Tasty on Wednesday, April 24, 2019

Dessert

This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family

Save Print
This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family
Monkey bread is one of my family’s treats - you can mix it up to make just about any kind you like. But...have you ever made Mason Jar Monkey Bread? Yes, single-serving sized monkey bread is now available in a portable mason jar! Clean out those mini mason jars in the cupboard, bake up some biscuits and top it off with yummy frosting...this is the perfect treat for a party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tubes refrigerated biscuit dough
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ½ cup butter, melted
  • Frosting
Instructions
  1. Preheat oven to 400 degrees.
  2. Begin by cleaning out 8 small oven-safe mason jars. Prepare each with a generous spritz of nonstick spray.
  3. Separate the biscuits and cut each into four pieces, placing the pieces in a medium mixing bowl.
  4. Add sugar, cinnamon, and melted butter to the mixing bowl and stir together until the pieces of dough are evenly coated.
  5. Divide the coated biscuit pieces among the prepared mason jars.
  6. Bake 18-20 minutes, or until biscuit pieces are fully cooked and tops are golden brown.
  7. Allow to cool slightly, then top with frosting. Serve warm and enjoy!

Watch the recipe video here:

This is the perfect treat for a partyRecipe: http://sha.red/GXQyQ

Posted by Shared Food on Tuesday, April 23, 2019

Dessert

Dark Chocolate, Cherry, And Date Bars

Save Print
Dark Chocolate, Cherry, And Date Bars
Dark Chocolate, Cherry, And Date Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups medjool date, pitted (255 g)
  • ½ cup almond butter (120 g)
  • 1 tablespoon coconut oil, plus 1½ teaspoons, melted
  • 1 cup brown ri, puffed, or puffed quinoa (200 g)
  • 1 cup dried cherry (125 g)
  • ⅓ cup almond, chopped (45 g)
  • ¼ cup water (60 mL)
  • 3 oz dark chocolate, coarsely chopped (85 g)
  • 1 teaspoon flaky sea salt
Instructions
  1. Line an 8-inch (20 cm) square pan with parchment paper.
  2. In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  3. Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated.
  4. Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  5. Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  6. Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  7. Once set, cut into 16 bars.
  8. Enjoy!

Watch the recipe video here:

Salty sweet goodness, perfect for any time of day. Recipe: tasty.co/recipe/dark-chocolate-cherry-and-date-barsServe…

Posted by Tasty on Tuesday, April 23, 2019

Dessert

Marbled Meringue Hearts

Save Print
Marbled Meringue Hearts
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • Food coloring, optional
  • ¾ cup sugar
Instructions
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper.
  2. Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove ¼ cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets.
  3. Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Watch the recipe video here:

These are GORGEOUS—and perfect for parties. Get the recipe for Marbled Meringue Hearts: https://trib.al/KHBQiCL

Posted by Taste of Home on Monday, April 22, 2019

Dessert

Power Protein Brownies

Save Print
Power Protein Brownies
Want a protein-packed treat after your workout that won’t undo all of your hard work? These power protein brownies are the perfect, slightly sweet treat. Stick around ‘til the end of the video for some of our other favorite high-protein snacks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 bananas, very riped, chopped
  • 15 oz black beans, rinsed and drained (425 g)
  • ½ cup dark cocoa powder (60 g)
  • ⅔ cup almond butter, or nut butter of choice (160 g)
  • 1 cup almond flour (95 g)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • ¼ cup dark chocolate chips (40 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease and line a 8-inch (20 cm) square baking dish with parchment paper.
  2. In a food processor, combine the bananas, black beans, cocoa powder, almond butter, almond flour, salt, baking powder, and vanilla. Pulse until smooth.
  3. Pour the batter into the prepared baking dish. Sprinkle the dark chocolate chips over the top.
  4. Bake for 25 minutes, or until the brownies are set.
  5. Let cool, then slice into 12 pieces. Enjoy the brownies immediately, or store in the fridge for 1 week or in the freezer for up to 1 month.
  6. Enjoy

Watch the recipe video here:

Level up with these brownies! ?Get the recipe: https://tasty.co/recipe/power-protein-brownies

Posted by Tasty on Friday, April 19, 2019

Dessert

These Easter Brownie Bites Have a Cream Egg Center You Don’t Need to Hunt For!

Save Print
These Easter Brownie Bites Have a Cream Egg Center You Don't Need to Hunt For!
The time has come and Cadbury Creme eggs will be here only for a short while. So buy as many as possible and try to think of all the ways you can bake with them! This recipe is a sure winner to get you going! A simple brownie is a perfect canvas to add your favorite toppings to, but why not try stuffing them!? Chocolatey and chewy one bite brownies + addictive Cadbury Creme eggs, equals the treat that will have you counting the days until next Easter!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For Mini Brownie Bites
  • 1 box brownie mix
  • 2 Cadbury Creme Mini Eggs 12-Pack
For Vanilla Buttercream Frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • 2 tablespoons milk
  • 4 drops of yellow food coloring
  • sprinkles
Instructions
For Mini Brownie Bites
  1. Mix the box brownie mix according to the package directions. Spray a mini muffin tin with nonstick spray. Fill each tin with 1 teaspoon brownie batter. Bake at 350F degrees for 11 minutes.
  2. Remove from the oven and let cool 2 minutes. Press an unwrapped creme egg into the center of each brownie bite.
  3. Let cool another 2 minutes. Place on a wire rack and let cool completely.
For Vanilla Buttercream Frosting
  1. Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
  2. Add powdered sugar, milk, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes.
  3. Add 4 drops of yellow food coloring and stir until fully colored.
  4. Frost cooled brownie bites and sprinkle sugar sprinkles on top.

Watch the recipe video here:

Easter Brownie Bites with a sweet surprise middle! ?Recipe Here: http://sha.red/xdJAK

Posted by Shared Food on Monday, April 15, 2019

Dessert

Instant Pot Chocolate Pots de Creme

Save Print
Instant Pot Chocolate Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped
  • 2 oz bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 2 tbsp sugar
  • ¼ tsp vanilla
  • Pinch of salt
  • 1 cup water
  • Whipped cream and additional grated chocolate or cinnamon for serving (optional)
Instructions
  1. Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
  2. In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  3. Divide custard evenly amongst 3 ramekins or custard cups.
  4. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  5. Arrange 3 ramekins on the steam rack, then 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 5 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Serve with whipped cream and additional grated chocolate or cinnamon.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-chocolate-pots-de-creme/

Posted by Chop Secrets on Monday, April 15, 2019