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Dessert

3-Ingredient Sheet-Pan Peanut Blossoms

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3-Ingredient Sheet-Pan Peanut Blossoms
Make peanut blossoms for a crowd with almost no effort at all! The secret? Your trusty sheet pan and just three ingredients. No dough rolling required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 rolls (16.5 oz each) Pillsbury™ refrigerated peanut butter cookies
  • 1 teaspoon sugar
  • 48 Hershey’s™ Kisses™ Brand any variety candies, unwrapped
Instructions
  1. Heat oven to 350°F.
  2. Crumble both rolls cookie dough in ungreased 15x10x1-inch pan. Press evenly in pan. Sprinkle evenly with sugar.
  3. Bake 12 to 16 minutes or until golden brown. Remove from oven. Immediately press a variety of chocolate candies into bars, in 8 rows of 6 candies each. Cool about 2 hours or until candies are set. Cut into bars with chocolate candy in center of each. Store in airtight container.

Watch the recipe video here:

A seriously simple sweet treat that never disappoints. 3-Ingredient Sheet-Pan Peanut Blossoms recipe:…

Posted by Pillsbury on Sunday, February 3, 2019

Dessert

Turtle Tart

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Turtle Tart
Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a time-saving cookie mix! Check out the recipe tip for using a common baking pan.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1
  • pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
  • ½
  • cup butter or margarine, softened
  • 1
  • tablespoon water
  • 1
  • egg
  • 1
  • cup chopped pecans
Filling
  • 40
  • caramels, unwrapped
  • ⅓
  • cup whipping cream
  • ¾
  • cup chopped pecans
Topping
  • 1
  • bag (11.5 oz) milk chocolate chips (2 cups)
  • ⅓
  • cup whipping cream
  • ¼
  • cup chopped pecans
Instructions
  1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
  2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
  3. Meanwhile, in medium microwavable bowl, microwave caramels and ⅓ cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in ¾ cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  4. In medium bowl, place chocolate chips. In 1-quart saucepan, heat ⅓ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. Pour over filling. Sprinkle with ¼ cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Watch the recipe video here:

This tart has over 1,000 reviews from Betty fans!Turtle Tart recipe:…

Posted by Betty Crocker on Saturday, February 2, 2019

Dessert

Art’s Southern-Style Chocolate Gravy

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Art's Southern-Style Chocolate Gravy
Art Stone from Honest Biscuit in Seattle was inspired by his grandmother's version of this down-home, easy-to-make breakfast staple that's served over fluffy buttermilk biscuits. Sounds kind of funny if you've never tried it before, but one bite and you'll be hooked.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ⅔ tablespoon butter
  • 2 tablespoon all-purpose flour
  • ⅔ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 cup whole milk
Instructions
  1. Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

Watch the recipe video here:

Art's Southern-Style Chocolate Gravy: https://trib.al/ENrYnsi

Posted by Allrecipes on Saturday, February 2, 2019

Dessert

Strawberry Cheesecake Lush

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Strawberry Cheesecake Lush
Strawberry Cheesecake Lush
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package vanilla sandwich cookies (36 cookies)
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 2 (16 ounce) containers whipped topping, divided
  • 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
  • 3 cups milk
  • 4 cups sliced strawberries
Instructions
  1. Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
  2. In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
  3. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
  4. In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
  5. Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.

Watch the recipe video here:

?No-Bake Strawberry Cheesecake Lush ?Written recipe: http://po.st/Tz8wUb

Posted by 12 Tomatoes on Saturday, February 2, 2019

Dessert

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.

Watch the recipe video here:

These are simply irresistible!> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Thursday, January 31, 2019

Dessert

Game Day Breakfast Sliders

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Game Day Breakfast Sliders
A different twist on a breakfast egg and cheese biscuit! Great tailgate breakfast serving offered at a UVA tailgate by Krisanna Hudson. Gobbled up by the crowd!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 eggs
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 (12 count) package Hawaiian bread rolls (such as King's®)
  • 18 slices provolone cheese, or as needed
  • 12 slices deli ham, or as needed
  • ¼ cup butter
  • 1½ tablespoons brown sugar
  • 1 tablespoon prepared yellow mustard
Instructions
  1. Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat.
  2. Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.
  3. Melt ¼ cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.
  5. Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Watch the recipe video here:

Game Day Breakfast Sliders: https://trib.al/Q93B3bx

Posted by Allrecipes on Friday, February 1, 2019

Dessert

Breakfast Wafflewiches

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Breakfast Wafflewiches
Breakfast Waffles. Yep, I said it! These creative bad boys will have your brunch game on point like never before! Seriously though…a delicious biscuit waffle…stuffed with cheese, egg, and ham?! Doesn’t really get much better than that! Great for entertaining or even to make with your kids on a Saturday morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 16.3oz Package Pillsbury Grands Flaky Layers Refrigerated Biscuits
  • 6 Eggs, lightly scrambled
  • 8 Slices Cheddar cheese
  • 8 Pieces thinly sliced smoked ham
Instructions
  1. Preheat a waffle iron to medium heat and lightly spray it with nonstick cooking spray.
  2. Open the biscuits and separate each biscuit in half.
  3. Stretch the layers thin to about 5 or 6 inches in diameter.
  4. Top one half of the biscuit with a piece of cheese, a slice of ham, and a generous heaping tablespoon of scrambled eggs.
  5. Top with the other half of the biscuit and pinch to seal the edges closed.
  6. Place in the waffle iron and close. Cook 4 to 5 minutes or until the biscuit is golden brown and cooked through.
  7. Store the prepared wafflewiches in a warm oven until the others are finished. Serve warm.
  8. Enjoy!

Watch the recipe video here:

Breakfast WafflewichesFULL RECIPE: http://chopsecrets.com/breakfast-wafflewiches/

Posted by Chop Secrets on Thursday, January 31, 2019

Dessert

Strawberry Coconut Cream Cake

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Strawberry Coconut Cream Cake
This strawberry cake was absolutely to die for! And it was crazy easy! I seriously had no idea that something so simple could turn out as pretty as this did! The moist, flavorful strawberry cake goes so well with this coconut cream cheese frosting, you will melt after just one bite!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Moist Supreme Strawberry Cake Mix
  • ½ CUP Butter, softened
  • ¾ CUP Heavy cream
  • ½ CUP Water
  • 3 Eggs
Coconut Cream Cheese Frosting
  • 8oz Cream cheese, softened
  • ½ CUP Butter
  • 4 CUPS Powdered sugar
  • 1 tsp Coconut extract
  • 3-4 Tbsp Heavy cream
Instructions
  1. Preheat oven to 350°F
  2. Grease and flower the bottom and sides of two 9 inch round cake pans.
  3. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated.
  4. Beat on high until smooth and pour into prepared pans.
  5. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Cream Cheese Frosting:
  1. Beat together cream cheese and butter.
  2. Add in powdered sugar and beat until creamy.
  3. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.
  4. Top with as much coconut as desired.
  5. Enjoy!

Watch the recipe video here:

Strawberry Coconut Cream CakeFULL RECIPE: http://chopsecrets.com/strawberry-coconut-cream-cake/

Posted by Chop Secrets on Wednesday, January 30, 2019

Dessert

Keto Cheesecake

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Keto Cheesecake
Think the keto diet means you can't have cheesecake? Think again. Our keto-friendly cheesecake gets its sweet notes from erythritol sweetener, which can be found at Whole Foods.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract
  • 1 cup super ne almond our
FILLING
  • 1 pound cream cheese, softened
  • ⅓ cup sour cream
  • ⅓ cup powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350°F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.
  2. Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350°F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.

Watch the recipe video here:

Think the keto diet means you can't have dessert? Think again.GET THE RECIPE: https://trib.al/SOQcRiC (via Well Done)

Posted by MyRecipes on Monday, January 28, 2019

Dessert

Cheesecake-Stuffed Banana Bread

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Cheesecake-Stuffed Banana Bread
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the pan
  • 1 cup all-purpose flour, plus more for dusting the pan
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 very ripe bananas
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • Confectioners' sugar, for dusting
Cheesecake Swirl:
  • One 8-ounce package cream cheese, at room temperature
  • ⅓ cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg
Instructions
  1. For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
  2. For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
  3. For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
  4. Reserve ¾ cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved ¾ cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  5. Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1½ hours. Dust with confectioners' sugar and serve.

Watch the recipe video here:

No matter the question, Cheesecake-Stuffed Banana Bread is the answer.The recipe: https://foodtv.com/2Tk0MZc

Posted by Food Network on Tuesday, January 29, 2019