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Dessert

Instant Pot Homemade Brownies

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Instant Pot Homemade Brownies
A chocoholic’s dream come true!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1½ cups water
  • Ice cream for serving (optional)
Instructions
  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

Watch the recipe video here:

A chocoholic’s dream come true!RECIPE: http://chopsecrets.com/instant-pot-homemade-brownies/

Posted by Chop Secrets on Monday, March 11, 2019

Dessert

Chocolate Butter Cake

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Chocolate Butter Cake
A chocolate cake can easily be set as a great example of irresistible decadent food. Here you’ll use the bain-marie technique to concoct a buttery dark chocolate mixture. This ensures a tender cake basis … It’s up to you how you garnish this cake. You can see what we did, but you can come up with a better idea.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces of butter
  • 7 ounces of dark chocolate, crumbled
  • ½ cup cocoa powder
  • ½ cup self-raising flour
  • ¼ teaspoon baking soda
  • ½ cup flour
  • 3 eggs
  • ⅔ cup sugar
  • ⅓ cup buttermilk
Instructions
  1. Fill a cooking pot halfway with water and heat it over low heat. Place a heat-proof bowl on top of it and add the butter and chocolate. Cook and continuously stir until melted.
  2. Add the cocoa powder, self-rising flour, baking soda, and plain flour to a bowl. Whisk until even. Set aside.
  3. Add the eggs and sugar to the mixer bowl and start mixing. Gradually add the buttermilk, cocoa-flour mixture, and ½ of the melted chocolate mixture in the process.
  4. Line a roomy bowl with parchment paper and transfer the mixture to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Horizontally cut the cake basis in half. Spread some chocolate mixture on the lower half. Add the upper half and glaze it with the remaining mixture. Optionally, garnish with chocolate and cocoa powder.

Watch the recipe video here:

The most chocolate-y chocolate cake we've seen ??Recipe: https://sodl.co/8ab2a(via SoDelicious)

Posted by Foodbeast on Monday, March 11, 2019

Dessert

Spumoni Bars

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Spumoni Bars
A pistachio cookie base, creamy cherry filling and heavenly chocolate topping make this festive layered bar a truly delicious twist on Italian spumoni. It looks like it takes forever to make, but is way easier than you think—promise!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bar
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup chopped shelled pistachio nuts
  • ¼ teaspoon green gel food color
Filling
  • ¼ cup white chocolate instant pudding and pie filling mix (from 4-serving box)
  • ¼ cup butter, melted
  • ⅓ cup chopped maraschino cherries
  • 2 cups powdered sugar
  • 1 to 2 tablespoons maraschino cherry juice
Topping
  • 1 cup semisweet chocolate chips
  • ¼ cup butter
Instructions
  1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
  2. In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  4. In medium bowl, stir pudding mix and ¼ cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
  5. In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
  6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

These ice cream-inspired layered bars really *stack up*!Spumoni Bars recipe:…

Posted by Pillsbury on Sunday, March 10, 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 Tasty on Sunday, March 10, 2019

Dessert

If You Thought It’s Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!

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If You Thought It's Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!
No matter what time of the year a mudslide is my go-to drink so I thought why not combine these flavors with my favorite dessert, cheesecake! The creamy baileys pairs perfectly with the smooth cheesecake. The espresso and chocolate combine for a warm mocha explosion! All on top of a crisp chocolate cookie crust. This is a dessert bar worth remembering!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 30 Oreo cookies (3 cups crumbs)
  • ¼ cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 ⅓ cups granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup Irish cream liqueur
  • 8 oz semisweet chocolate chips (1⅓ cups)
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
Instructions
  1. Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  2. In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in ¼ cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
  4. Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
  5. Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream and 2 tablespoons butter just to boiling over high heat. Remove from heat; pour mixture over chocolate chips. Stir until chocolate is completely melted and mixture is smooth. Cool 10 minutes; pour and spread chocolate mixture evenly over chilled cheesecake. Refrigerate 1 hour to set.
  6. Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.

Watch the recipe video here:

Mudslide Cheesecake Bars will be your new favorite treat! Full Recipe: http://sha.red/OxKqe

Posted by Shared Food on Thursday, March 7, 2019

Dessert

Easy Black Forest Cake

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Easy Black Forest Cake
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsweetened cocoa
  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (3.4-oz.) package chocolate instant pudding mix
  • 3 large eggs
  • 1¼ cups milk
  • ¾ cup canola oil
  • 1 tablespoon vanilla extract
  • 1½ teaspoons chocolate extract
  • 1 teaspoon almond extract
  • 3 (1.55-oz.) milk chocolate bars, chopped
  • 2 (16-oz.) cans chocolate fudge frosting
  • 1½ cups ready-to-eat cheesecake filling, divided
  • 1 cup cherry pie filling, divided
  • Garnish: chocolate covered cherries, halved (optional)
Instructions
  1. Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.
  2. Step 2
  3. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
  4. Step 3
  5. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  6. Step 4
  7. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Place ⅓ cup of the frosting in a piping bag; pipe a ring of frosting around the edge of the first cake layer to create a border. Spread one-third of cheesecake filling over cake inside frosting ring; top with one-third of cherry pie filling. Repeat procedure twice with frosting borders, remaining cheesecake filling, and cherry filling. Place final cake layer on top of cake; cut side down. Spread remaining chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

Watch the recipe video here:

Epic. GET THE RECIPE: https://trib.al/osFdpdV (via Well Done)

Posted by MyRecipes on Wednesday, March 6, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

Is it just us, or does food just taste better when it's mini? Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Tuesday, March 5, 2019

Dessert

Tiramisu Cheesecake

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Tiramisu Cheesecake
Tiramisu Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 large ladyfingers
  • 1 cup coffee (240 mL)
  • 16 oz cream cheese (455 g)
  • 16 oz mascarpone cheese (455 g)
  • 1 tablespoon vanilla extract
  • 1 cup milk, hot (240 mL)
  • ½ cup sugar (100 g)
  • 4 teaspoons gelatin
  • 2 tablespoons cocoa powder
Instructions
  1. Dip the ladyfingers in coffee.
  2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
  3. Freeze until the ladyfingers are frozen.
  4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
  5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
  6. Pour the milk mixture through a sieve into the bowl of cream cheese.
  7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
  8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
  9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
  10. Refrigerate for 2 hours or until firm.
  11. Dust the top with cocoa powder.
  12. Enjoy!

Watch the recipe video here:

A match made in dessert heaven ?FULL RECIPE: https://tasty.co/recipe/tiramisu-cheesecake

Posted by Proper Tasty on Sunday, March 3, 2019

Dessert

The Best One-Bowl Brownies

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The Best One-Bowl Brownies
The Best One-Bowl Brownies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter, 2 sticks (230 g)
  • 1 ½ cups semi-sweet chocolate chips, or dark chocolate chips, divided (260 g)
  • 1 ½ cups granulated sugar (300 g)
  • ¾ cup brown sugar (165 g)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 large eggs
  • 1 ¼ cups all-purpose flour (155 g)
  • ⅓ cup dark cocoa powder (40 g)
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
  3. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
  4. Whisk in the eggs until fully combined.
  5. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
  6. Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
  7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
  8. Let cool completely before cutting.
  9. Enjoy!

Watch the recipe video here:

Which piece of the brownie do you prefer? ?FULL RECIPE: https://tasty.co/recipe/the-best-one-bowl-brownies

Posted by Proper Tasty on Saturday, March 2, 2019

Dessert

Rhubarb Custard Bars

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Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 cup cold butter
FILLING:
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
  • 6 ounces cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
Instructions
  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
  2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
  3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Watch the recipe video here:

Bring on spring with these rich & gooey rhubarb bars! Get the recipe for these Rhubarb Custard Bars: https://trib.al/6hZyr9X

Posted by Taste of Home on Friday, March 1, 2019