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Dessert

Perfect Cheesecake Everytime

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Perfect Cheesecake Everytime
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed graham crackers
  • 1 teaspoon white sugar
  • ⅛ teaspoon ground cinnamon (optional)
  • ¼ cup chopped pecans (optional)
  • 4 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) container sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Watch the recipe video here:

Perfect Cheesecake Everytime: https://trib.al/2KwFNwR

Posted by Allrecipes on Saturday, April 13, 2019

Dessert

Peach Pretzel Salad

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Peach Pretzel Salad
Peach Pretzel Salad recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 cups pretzels, crushed
  • ¾ cup (1½ sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
Filling:
  • 2 cans peaches, drained, peaches pat dry
  • 2 cups water, boiling
  • 1 (8 oz.) container frozen whipped topping
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 (6 oz.) package peach jello
  • ½ cup sugar
Instructions
  1. Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
  2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
  3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
  4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
  5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
  6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
  7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
  8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Watch the recipe video here:

Peach Pretzel Jello Salad – just trust us on this one! ? Written recipe: http://po.st/T8T0or

Posted by 12 Tomatoes on Thursday, April 11, 2019

Dessert

Cinnamon Rolls with Brown Sugar Glaze

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Cinnamon Rolls with Brown Sugar Glaze
Cinnamon Rolls with Brown Sugar Glaze recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough Ingredients:
  • 4 egg yolks, room temperature
  • 1 whole egg, room temperature
  • ½ cup sugar
  • 1½ sticks unsalted butter, cut into pieces, room temperature
  • 1 packet rapid rise yeast
  • 4 cup all-purpose flour
  • ½ cup cornstarch
  • 1½ tsp salt

Filling Ingredients:
  • 4 tbsp unsalted butter, softened
  • 1½ cup brown sugar
  • 1½ tbsp ground cinnamon
  • ¼ tsp allspice
  • 1 tsp salt

Glaze Ingredients:
  • 6 tbsp unsalted butter
  • ½ cup brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp flaky salt
Instructions
  1. Combine the buttermilk, egg yolks, egg, sugar, and 1 stick of the butter in a bowl and whisk until combined. (Set the other ½ stick of butter aside, you will use it in the kneading process). In a separate bowl, combine the rapid rise yeast (also known as instant yeast), flour, cornstarch, and salt and mix. Combine the dry ingredients with the wet, using your hands once the mixture starts to form a dough. Work the dough until the sides of the bowl are clean.
  2. Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic. This will take about 15 - 20 minutes by hand (or about 10 - 12 using a stand mixer and dough hook). Next, it’s time incorporate the extra butter that was set aside earlier. To do this by hand, tear the dough apart in large chunks and use your hands to work the softened butter into the dough kneading it until the dough comes back together to form a smooth ball.
  3. Allow the dough to rise for 2 - 3 hours in a buttered bowl covered with plastic wrap. You’ll know it has proofed for long enough when it has doubled in size.
  4. Roll the dough out into an 18” x 12” rectangle and spread the 4 tablespoons of softened butter evenly on the dough. Mix the brown sugar, spices, and salt together and sprinkle on top of the buttered dough. Roll loosely into a log and cut into 12 even slices.
  5. Transfer to two buttered 9 x 13 baking dishes and cover with plastic wrap. If you want to bake both the next day, put both in the refrigerator overnight. If you only wish to bake one pan of rolls, keep the other in the freezer for later use.
  6. You can either move on to this step immediately, or you can refrigerate overnight. In the morning, take the pan out of the refrigerator and remove the plastic wrap. Turn the oven on to 200 F. Once it reaches temperature, turn the oven off and put the cinnamon rolls in. Allow them to rise (and double in size), this will take 30 minutes - 1 hour. Once they’ve doubled, turn the oven back on to 350 F and start a timer for 25 minutes. Cook until they are very lightly browned, about 25 - 30 minutes.
  7. When the rolls have about 15 minutes left in the oven, combine the butter and sugar in a small saucepan on the stovetop. Heat over medium, stirring, until the sugar melts. Add the heavy cream, vanilla and salt and stir to combine. Slowly bring the mixture to a boil and then immediately remove from the heat. Let cool slightly until thickened.
  8. Drizzle the brown sugar glaze over the rolls and serve immediately.
  9. Enjoy!!

Watch the recipe video here:

Your entire house will be smelling delicious with these in the oven! RECIPE: http://bit.ly/2hkEtU0 (via Kin Community)

Posted by Taste of Home on Tuesday, April 9, 2019

Dessert

Blackberry Icebox Cake

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Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Basically How To Alert
EVERYTHING YOU EVER WANTED TO KNOW ABOUT WHIPPED CREAM.
  1. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  2. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  3. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  4. Bring up plastic overhang to cover and chill at least 24 hours.
  5. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  6. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  7. Cut reserved berries in half lengthwise and arrange them on top.
  8. Slice cake into 8 pieces to serve.
Do Ahead:
  1. Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Wednesday, April 10, 2019

Dessert

The Best Chewy Chocolate Chip Cookies

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The Best Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup granulated sugar (100 g)
  • ¾ cup brown sugar, packed (165 g)
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted (115 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (155 g)
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks (110 g)
  • 4 oz dark chocolate chunk, or your preference (110 g)
Instructions
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
  9. Enjoy!

Watch the recipe video here:

These are the best chewy chocolate chip cookies ever! ?FULL RECIPE:https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies

Posted by Tasty on Wednesday, April 10, 2019

Dessert

No Bake Lemon Meringue Mousse Cake

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No Bake Lemon Meringue Mousse Cake
A lemon meringue pie is a thing of wonder, but we decided to elevate it by making our lemon filling beautifully airy, keeping it nice and light. This is the kind of classy dessert you would be happy to take home and meet your parents.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400g digestive biscuits, crushed
  • 350g melted butter
  • 350g sugar
  • 4 tsp cornflour
  • 160ml lemon juice
  • 1 lemons, zest
  • 4 eggs
  • 4 egg yolks
  • 150g butter, cut in cubes
  • 75ml water
  • 4 tsp gelatin powder
  • 5 egg whites
  • 170g sugar
  • 375ml double cream
  • 3 egg whites
  • 150g sugar
Instructions
  1. Put your sugar and cornstarch in a saucepan and stir to combine. Gradually pour in the lemon juice, whisking all the while so it smoothly dissolves the cornstarch. Add the eggs, yolks and butter then turn up the heat to medium and stir until the mixture thickens. Pour into a sieve set over a bowl and set aside to cool.
  2. Combine your digestives with your melted butter, then press into the bottom and edges of a lightly greased springform cake tin. Pop in the fridge to set up for an hour.
  3. Pour your water into a small saucepan and sprinkle the surface evenly with gelatin. Leave it to stand for 10 mins whilst it softens.
  4. Gently warm your lemon curd in one pan and your gelatine in another. Once the gelatine has dissolved, whisk it into the lemon curd until fully combined. Pour into a large bowl.
  5. Whisk your double cream until it can hold itself in peaks, then set aside.
  6. Set your egg whites in a heatproof bowl over a gently simmering pan. Whisk to soft peaks, then gradually add your caster sugar and continue whisking until it is mousse and falls in soft-medium peaks.
  7. Fold your egg white mixture into your lemon curd in a few batches, then fold through the cream.
  8. Pour your cheesecake mixture into your biscuit tin. Pop in the fridge to set overnight.
  9. Add your egg whites and sugar to a heatproof bowl set over a pan of gently simmering water. Whisk with an electric whisk on a high heat until the sugar has dissolved.
  10. Remove the pan from the heat and whisk on a medium-high speed until stiff peaks form and the mixture is thick and glossy.
  11. Pour this mixture on top of the lemon curd and arrange in peaks. Torch with a blowtorch to caramelise the meringue, then serve!

Watch the recipe video here:

No Bake Lemon Meringue Mousse Cake

Posted by Twisted on Tuesday, April 9, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker)
  • 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This fresh, flavorful cake is perfect for #Easter—or any spring day. GET THE RECIPE: https://trib.al/cDigSEl (via Well Done)

Posted by Allrecipes on Monday, April 8, 2019

Dessert

Kentucky Butter Cake

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Kentucky Butter Cake
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  • ¾ cup white sugar
  • ⅓ cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  4. To Make Butter Sauce: In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Watch the recipe video here:

Kentucky Butter Cake: https://trib.al/9cnnRTi

Posted by Allrecipes on Sunday, April 7, 2019

Dessert

Stuffed French Toast Loaf

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Stuffed French Toast Loaf
Stuffed French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHEESECAKE FILLING
  • 8 oz cream cheese (225 g)
  • 1 egg
  • 2 tablespoons heavy cream
  • ⅓ cup sugar (175 g)
  • 1 teaspoon vanilla
FRENCH TOAST EGG MIXTURE
  • 9 brioche breads
  • 4 eggs
  • ¾ cup milk (175 mL)
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon vanilla
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup sugar
CARAMELIZED TOP
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ lb strawberry, sliced (225 g)
  • 3 bananas, sliced
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
  3. For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
  4. Dip slices of brioche in egg mixture.
  5. Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
  6. Cover the slices with cheesecake filling and spread evenly.
  7. Layer another row of brioche slices and top with slices of strawberry and banana.
  8. Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
  9. Bake for 30 minutes covered, then 10 minutes uncovered.
  10. Let cool to room temperature.
  11. Invert the loaf onto a parchment paper-lined baking tray.
  12. Brush top of loaf with butter and sprinkle sugar over top.
  13. Broil on high for 5 minutes or until sugar starts to carmelize.
  14. Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
  15. Enjoy!

Watch the recipe video here:

Get your grub on with this Stuffed French Toast Loaf ?FULL RECIPE: https://tasty.co/recipe/stuffed-french-toast-loaf

Posted by Tasty on Sunday, April 7, 2019

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup sugar (65 g)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup milk (240 mL)
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Probably the most beautiful thing you'll see all day ??FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuille

Posted by Tasty on Sunday, April 7, 2019