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Dessert

Peanut Butter and Jelly Crescent Roll-Ups

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Peanut Butter and Jelly Crescent Roll-Ups
Peanut butter and jelly get rolled up in Pillsbury™ crescent dough, fried and coated with sugar for a delicious treat kids are bound to go crazy for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups vegetable oil, for frying
  • 2 oz (from 8-oz package) cream cheese, softened
  • ½ cup creamy peanut butter
  • ½ cup plus 2 tablespoons sugar
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 1¼ cups seedless strawberry jam
Instructions
  1. In 2-quart heavy saucepan, heat oil over medium heat to 350°F. In small bowl, mix cream cheese, peanut butter and 2 tablespoons sugar until well blended. Place remaining ½ cup sugar on plate. Set aside.
  2. Unroll 1 dough sheet on lightly floured work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4-inches each. Repeat with second can of dough.
  3. Gently spread generous tablespoon peanut butter filling in center of each square, leaving ¼-inch edge. Gently spread 1 teaspoon jam on peanut butter filling. For each roll-up, roll side closest to you up over filling, to opposite side. Pinch seam into dough to secure filling in roll-up.
  4. Gently place 2 roll-ups in hot oil; fry on one side until golden brown. With tongs, gently turn each roll-up over; fry until other side is deep golden brown, about 2 minutes total. Remove roll-ups from oil onto paper towel-lined cookie sheet. Let drain. Place roll-ups in sugar on plate, and turn to coat all sides. Remove, and place on cooling rack; cool 10 minutes.
  5. When ready to serve, in small microwavable bowl, place remaining 1 cup jam; microwave uncovered on High 10 to 15 seconds or until warmed and able to stir smooth. Serve with roll-ups.

Watch the recipe video here:

A delicious twist on the kid-favorite classic.Peanut Butter and Jelly Crescent Roll-Ups recipe:…

Posted by Pillsbury on Saturday, April 6, 2019

Dessert

Strawberry Box Brownie Cheesecake

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Strawberry Box Brownie Cheesecake
Strawberry Box Brownie Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BROWNIE BASE
  • 1 box brownie mix, prepared
CHEESECAKE FILLING
  • 24 oz cream cheese (720 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon vanilla extract
  • ⅔ cup hot water (150 mL)
  • 1 tablespoon powdered gelatin
CHEESECAKE TOPPING
  • 1 ¼ cups double cream, whipped (300 mL)
  • 1 cup strawberry, halved (200 g)
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. Prepare the brownie mix, following instructions on the box.
  3. Pour into a greased 9-inch (23 cm) spring form tin.
  4. Bake in the oven for 20 minutes and leave to cool.
  5. Prepare the cheesecake filling by whisking the cream cheese, sugar, and vanilla extract until smooth.
  6. Scatter the gelatin over the hot water, mix together, and combine into the cheesecake filling.
  7. Spread on top of the brownie base.
  8. Chill for 4-6 hours, until set.
  9. Spread the whipped cream on top.
  10. Place strawberries on top.
  11. Enjoy!

Watch the recipe video here:

Strawberry Brownie Cheesecake ?FULL RECIPE: https://tasty.co/recipe/strawberry-box-brownie-cheesecake

Posted by Proper Tasty on Friday, April 5, 2019

Dessert

Mississippi Mud Cookie Bars

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Mississippi Mud Cookie Bars
Chocolate lovers, this one’s for you! A chocolate chip cookie base gets topped with chocolate fudge pudding, creamy marshmallow-Oreo™ filling, and drizzled with a chocolate-fudge sauce for a decadent brownie treat that’s oh-so-good.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies SAVE $
  • 3 tablespoons unsweetened baking cocoa
  • 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
  • 1½ cups milk
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
  • 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
  • 16 Oreo™ chocolate sandwich cookies, coarsely chopped (about 2 cups)
  • 2 tablespoons chocolate fudge sauce, if desired
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, break apart cookie dough. Knead in cocoa until thoroughly combined. Press in pan.
  2. Bake 12 to 14 minutes or until set around edges. Cool completely, at least 30 minutes.
  3. In medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spoon over cooled cookie base, and spread evenly. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in marshmallow creme and whipped topping until well blended. Stir in 1 cup of the chopped cookies. Drop cream cheese mixture by spoonfuls over pudding layer; evenly spread. Cover and refrigerate 4 hours.
  4. When ready to serve, sprinkle remaining 1 cup chopped cookies over top. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownies. Store remaining brownies covered in refrigerator.

Watch the recipe video here:

Chocolate, chocolate and even more chocolate! Mississippi Mud Pie Cookie Bars recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019

Dessert

4-Flavor Cheesecake

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4-Flavor Cheesecake
4-Flavor Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 20 graham crackers, crushed, plus 4 whole
  • 2 tablespoons sugar
  • 10 tablespoons unsalted butter, melted
  • CHEESECAKE FILLINGS
  • 2 tablespoons gelatin powder, 2 packets
  • 4 tablespoons water
  • 24 oz cream cheese (680 mg)
  • 1 cup sugar (200 g)
  • 3 cups heavy whipping cream, divided (720 mL)
  • ½ teaspoon vanilla extract
  • ⅔ cup lemon curd, divided (165 g)
  • ½ cup dulce de leche, warmed, plus more for garnish (150 g)
  • ½ cup chocolate hazelnut spread (145 g)
  • 1 tablespoon raspberry jam
  • 8 fresh raspberries, for garnish
  • 5 chocolate hazelnut truffles, for garnish
  • 10 pecans, roughly charged, for garnish
  • 5 candied lemon slice, optional, halved, garnish
Instructions
  1. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
  2. Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
  3. Carefully break the remaining graham crackers in half, so that you have 8 squares.
  4. Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
  5. Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
  6. In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
  7. In a large bowl, beat together the cream cheese and sugar until smooth.
  8. Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
  9. Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
  10. Divide the cheesecake batter evenly between 4 medium bowls.
  11. In the first bowl, whisk in the vanilla extract and remaining whipping cream.
  12. In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
  13. In the third bowl, whisk in the dulce de leche.
  14. In the fourth bowl, whisk in the chocolate hazelnut spread.
  15. To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
  16. Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
  17. Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
  18. Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
  19. Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
  20. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
  21. Enjoy!

Watch the recipe video here:

Watch how Kiano mastered her famous 4 flavor cheesecake! Get the recipe: https://tasty.co/recipe/4-flavor-cheesecake

Posted by Tasty on Wednesday, March 27, 2019

Dessert

Shaved Fennel Salad with Orange, Green Olives, and Pistachios

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Shaved Fennel Salad with Orange, Green Olives, and Pistachios
A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon grated orange rind
  • ¾ cup orange sections (about 2 large oranges)
  • ¾ cup coarsely chopped pitted green olives (about 3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon kosher salt
  • 2 medium fennel bulbs with stalks (about 2 pounds)
  • 1 cup shelled unsalted dry-roasted pistachios
Instructions
  1. Combine first 7 ingredients in a large bowl; toss gently to combine.
  2. Step 2
  3. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.

Watch the recipe video here:

Shaved Fennel Salad: Is it springtime yet? (via Well Done)GET THE RECIPE: http://trib.al/WRdNclB

Posted by MyRecipes on Wednesday, March 27, 2019

Dessert

LEMON CHEESECAKE IN A JAR

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LEMON CHEESECAKE IN A JAR
LEMON CHEESECAKE IN A JAR
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the Crust
  • 12 Newtons Lemon Fruit Thins (see notes section for substitution)
  • 3 tablespoons unsalted butter, melted
For the Cheesecake
  • ½ cup plus granulated sugar
  • zest of one lemon
  • 2 packages cream cheese, 8 oz each; room temperature
  • 2 large eggs; room temperature
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
For the Garnish
  • ½ cup homemade lemon curd
  • fresh whipped cream
  • fresh berries
Instructions
  1. Preheat the oven to 350°F.
  2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.
  3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
  4. Begin to boil a large pot of water for the water bath.
  5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  6. Pour batter into serving dishes , directly onto the prebaked crusts, until about ¾ of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.
  7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
  8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.

Watch the recipe video here:

Lemon Cheesecake in a Jar is the perfect summertime dessert! ?RECIPE HERE –> https://www.mybakingaddiction.com/lemon-cheesecake-in-a-jar/

Posted by My Baking Addiction on Wednesday, March 27, 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 Wednesday, March 27, 2019

Dessert

Radishes in Browned Butter and Lemon

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Radishes in Browned Butter and Lemon
The peppery flavor of radishes shine in this simple recipe for Radishes in Browned Butter and Lemon.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
  • 1 tablespoon butter
  • ½ teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 cup torn radish leaves
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
  2. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

Watch the recipe video here:

It's spring side dish you're about to be obsessed with. GET THE RECIPE: http://trib.al/h3Vprax (via Well Done)

Posted by MyRecipes on Monday, March 18, 2019

Dessert

Fabulous Fudge Pie

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Fabulous Fudge Pie
Everyone will think this fudgy pie is fancy, but it goes together so easily!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • ½ cup packed brown sugar
  • 3 eggs
  • 1 bag (12 oz) semisweet chocolate chips (2 cups), melted, cooled slightly
  • 2 teaspoons instant coffee granules or crystals
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • 1 cup coarsely chopped walnuts
  • 1 Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Place cookie sheet on middle oven rack. Heat oven to 350°F.
  2. In large bowl, beat melted butter and brown sugar with whisk until blended. Beat in eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules and vanilla; mix well. Stir in flour and walnuts.
  3. Pour mixture into frozen pie crust. Place on cookie sheet in oven.
  4. Bake 30 to 35 minutes or until thermometer inserted in center reaches 160°F and top is set. Cool pie on cooling rack 1½ hours.
  5. To serve, cut with sharp knife, cleaning knife blade after each cut. Serve with whipped cream or ice cream, if desired. Store covered in refrigerator.

Watch the recipe video here:

Fabulous is just the beginning.Fabulous Fudge Pie recipe:…

Posted by Pillsbury on Monday, March 18, 2019

Dessert

Marshmallow in the Middle Cupcakes Are the Ultimate Surprise Treat

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Marshmallow in the Middle Cupcakes Are the Ultimate Surprise Treat
Who doesn't love cupcakes? What if I told you there's something even better than cupcakes? Introducing Marshmallow in the Middle Cupcakes. You heard right - there's a marshmallow in the middle! For a treat that your friends and family won't be able to resist, bake up a batch (or two) of these! These cupcakes are the ultimate surprise - just wait until everyone discovers the gooey middle! It's so easy to whip these up from a boxed cake mix, pop a marshmallow or two in the middle, ice and eat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 tablespoon vanilla
  • 24 regular marshmallows, divided
  • Chocolate frosting
Instructions
  1. Prepare the cake mix according to directions on the box. Add vanilla to batter and mix.
  2. Fill cupcake liners halfway with batter, then add a marshmallow to the center. Bake cupcakes according to directions on the box.
  3. Once cupcakes are done in the oven, add another marshmallow to the center of each, then pop them back into the oven for about 2 minutes, or until marshmallows have melted and filled the middle.
  4. Gently remove cupcakes from the pan, then place on a cooling rack to cool.
  5. Once cupcakes have cooled, frost them with chocolate frosting, and serve!

Watch the recipe video here:

Bite into these cupcakes for a delicious marshmallow surprise!Full Recipe: http://sha.red/vb2h9

Posted by Shared Food on Monday, March 18, 2019