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Dessert

Caramelized Banana Pudding

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Caramelized Banana Pudding
Caramelized Banana Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup plus 2 Tbsp. sugar, divided
  • 1 tsp. ground cinnamon, divided
  • 6 medium bananas (yellow but not yet browning)
  • 3 Tbsp. cornstarch
  • ¼ tsp. kosher salt
  • 2½ cups half-and-half, divided
  • 1 Tbsp. unsalted butter
  • 1½ tsp. vanilla extract
  • 1½ cups sour cream
  • 15 graham crackers
Instructions
  1. Place rack in bottom third of oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.
  2. Using the tip of a knife, poke holes all over 6 bananas, then cut in half lengthwise. Arrange bananas cut side down on parchment, moving them around so cut sides pick up as much cinnamon-sugar as possible.
  3. Arrange bananas in a single layer and roast until skins are deep brown and sugar seeping from underneath bananas is deep amber, 15–20 minutes. If any liquid leaches out of the bananas, discard. Let bananas sit until cool enough to handle.
  4. Meanwhile, whisk 3 Tbsp. cornstarch, ¼ tsp. salt, and ½ cup sugar in a medium saucepan. Very slowly stream in 2½ cups half-and-half, whisking constantly, until lump-free. Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
  5. Remove from heat. Stir in 1 Tbsp. butter and 1½ tsp. vanilla until smooth. Let cool slightly.
  6. Scrape 4 caramelized banana halves into pot with pudding; discard skins. (Save the remaining 8 halves for layering and decorating the top.) Purée with an immersion blender or transfer to a food processor and process until smooth and creamy. Let cool while you prepare your other ingredients. The pudding should be warm but not hot when assembling (you can also make the pudding ahead of time, chill, and assemble cold).
  7. Whisk 1½ cups sour cream and remaining 2 Tbsp. sugar and ½ tsp. cinnamon in a medium bowl until sugar is dissolved (this could take several minutes).
  8. Remove remaining 8 bananas from their skins (you may need to use a butter knife to help scrape bananas from parchment paper).
  9. Time to assemble: Lay 4–5 graham crackers in a single layer in an 8x8" baking dish, then spoon about one-third of sour cream mixture evenly over crackers.
  10. Spread half of banana pudding over sour cream, then top with 3 banana halves.
  11. Repeat with 4–5 more graham crackers, half of remaining sour cream, and all of remaining banana pudding (do not add more bananas).
  12. Top with 4–5 more crackers, then spread remaining sour cream mixture over, working to edges of dish.
  13. Arrange remaining 5 banana halves decoratively over.
  14. Cover and chill pudding for at least 4 hours and up to overnight to meld the flavors.
Do Ahead: Pudding can be made 3 days ahead. Cover with plastic, pressing directly onto surface, and keep chilled.

Watch the recipe video here:

The classic we all know and love—but better.Make it: http://bonap.it/jmG3IIU

Posted by Bon Appétit Magazine on Friday, January 4, 2019

Dessert

Oat and Apple Pancakes with Yogurt and Honey

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Oat and Apple Pancakes with Yogurt and Honey
Oat and Apple Pancakes with Yogurt and Honey
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup whole wheat flour
  • ¾ cup old-fashioned oats
  • ¼ cup finely chopped pecans or almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1¾ cups buttermilk
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
  • 1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
  • Plain yogurt (for serving)
Instructions
  1. Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
  2. Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
  3. Serve pancakes with yogurt and more maple syrup.

Watch the recipe video here:

You and these pancakes have a date this morning. (via Healthyish)GET THE RECIPE: http://bonap.it/EWbxsBD

Posted by Bon Appétit Magazine on Wednesday, January 2, 2019

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 Thursday, January 3, 2019

Dessert

Monkey Bread

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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
  • Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead: Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Tuesday, January 1, 2019

Dessert

Friendship Cookies

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Friendship Cookies
It’s Sibling’s Day!!! My mom used to make friendship cookies for my brother and me on the regular. These seemed to always bring us together. She seemed to always make them on the days we needed them the most, too. I will never forget the scent of her taking them fresh out of the oven… SO yummy!! So enjoy the simplicity of these DELICIOUS friendship cookies. Maybe they can bring joy to your family like they did mine!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Cup Butter, room temperature
  • ¾ CUP Granulated sugar
  • ½ CUP Light brown sugar
  • 1 egg, plus 1 yolk
  • 1 TBSP Vanilla
  • 1 TSP Baking soda
  • 1 TSP Cream of tater
  • ½ TSP Kosher salt
  • 1 TSP Cinnamon
  • 2¾ CUP Flour
  • Cinnamon Sugar
  • ¼ CUP Granulated sugar
  • 1 TBSP Cinnamon
Instructions
  1. Preheat oven to 325°F.
  2. Spray baking sheet with nonstick spray. set aside.
  3. In the bowl of stand mixer, beat butter and both sugars until light and fluffy, 2-3 minutes.
  4. With mixer on medium speed add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.
  5. Turn mixer to medium-low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  6. Turn mixer to low and add in flour, mixing until just combined.
  7. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  8. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  9. Place on prepared baking sheet about 2 inches apart.
  10. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  11. Remove from oven.
  12. Enjoy!

Watch the recipe video here:

Friendship CookiesFULL RECIPE: http://chopsecrets.com/friendship-cookies/

Posted by Chop Secrets on Wednesday, January 2, 2019

Dessert

Chocolate Inception Brownies

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Chocolate Inception Brownies
A dream within a dream within a dream. That is what this dessert is. Hopefully, you’ve seen the incredible movie Inception before reading this because otherwise, you will have no idea what I’m saying. If you do understand then you’ll definitely agree. Recipes like this make me wonder what genius thought this up. If I found this person I’d probably give them a thank you kiss!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Chip Cookies
  • 2¼ Cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • ¾ Cup Brown Sugar, firmly packed
  • ¾ Cup Granulated Sugar
  • 1 Cup Butter, softened
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 (12 oz) Package Semi-Sweet Chocolate Chips
Brownies
  • 1 Box Brownie Mix
  • ¼ Cup Water
  • ⅔ Cup Vegetable Oil
  • 2 Eggs
Cookies for Stuffing
  • Oreos
Instructions
Chocolate Chip Cookies
  1. Combine flour, salt and baking soda in a bowl and stir together.
  2. Combine brown sugar, granulated sugar, butter and vanilla in a separate bowl.
  3. Beat until creamy.
  4. Add eggs to wet mixture and beat until thoroughly combined.
  5. Slowly add dry ingredients to wet mixture beating after each addition until dough forms.
  6. Add chocolate chips and fold into batter using a spatula.
  7. Set aside.
Brownies
  1. Preheat oven to 350°F / 180°C.
  2. Spray 9 x 13 inch pan with non-stick cooking spray.
  3. Combine brownie mix, water, oil and eggs and beat until well blended.
Stuffing the Cookies
  1. Pour half of brownie batter in 9 x 13 inch pan and spread to cover entirely.
  2. Take about 2 Tbsp of cookie dough and completely cover 1 Oreo at a time until all dough is used.
  3. Place in pan on top of brownie batter.
  4. Cover stuffed chocolate chip cookies with remaining brownie batter.
  5. Bake 45 minutes or until toothpick inserted in middle of brownies comes out almost clean.
  6. Remove from oven & cool for 20 minutes before cutting and serving.

Watch the recipe video here:

Chocolate Inception BrowniesFULL RECIPE: http://chopsecrets.com/chocolate-inception-brownies/

Posted by Chop Secrets on Sunday, December 30, 2018

Dessert

Blueberry Rolls With Cream Cheese Drizzle

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Blueberry Rolls With Cream Cheese Drizzle
Pastries are some of my favorite foods to make. This recipe for Blueberry Rolls with a cream cheese drizzle on top is just so delicious. They are so easy to bake and take you less than 30 minutes of total time. Around 15 minutes to prep and 15 minutes to get all warm and tasty. Your entire family will love these.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pastry:
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1 container blueberry cream cheese (room temperature so it spreads easy)
  • 1 package of fresh or frozen blueberries
  • 1 egg
  • 1 Tbs Water
  • Sugar
Drizzle:
  • 1 Cup Powdered Sugar
  • 1 Tbs Milk
  • 1 Tsp Vanilla Extract
Instructions
  1. Lay out your sheet of pastry dough on a cookie sheet
  2. Spread Blueberry Cream Cheese over dough
  3. Place Blueberries on cream cheese
  4. Roll it up and cut into sections
  5. Bake at 400F for 15 minutes
  6. While rolls are baking, make glaze mixture and pour on top when out of the oven.

Watch the recipe video here:

Blueberry Rolls With Cream Cheese DrizzleFULL RECIPE: http://chopsecrets.com/blueberry-rolls-with-cream-cheese-drizzle/

Posted by Chop Secrets on Friday, December 28, 2018

Dessert

Chocolate Cherry Bombs Are Explosively Delicious

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Chocolate Cherry Bombs Are Explosively Delicious
Bite sized snacks are a hit with every household, whether it be just to have around or for a party these little guys pack some serious flavor! A 2 bite brownie with chocolates favorite combo, cherries! That's not all, a rich dark chocolate glaze right on top and of course more cherries! If you like chocolate and cherries you will fall in love with these little guys!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cakes:
  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding
  • 4 eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 cup sour cream
  • 24 pitted cherries
For the chocolate glaze:
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons butter, softened
  • 3 tablespoons heavy cream, warmed
  • Maraschino cherries for serving, optional
Instructions
  1. Preheat oven to 325 degrees. Prepare a mini muffin tin with nonstick spray.
  2. In a large mixing bowl, beat together the chocolate cake mix, instant chocolate pudding mix, eggs, water, oil, and sour cream until well-combined and smooth. Fill the prepared muffin tins about halfway with batter. Place a pitted cherry in the center of each.
  3. Bake cakes about 12 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Allow to cool about 10 minutes in the pan, then remove to cool on a wire rack, flipping the cakes so the thicker side is on the bottom.
  4. To make the chocolate glaze, melt down the chocolate in the microwave on 30-second intervals, stirring in between, until smooth. Add in the softened butter and cream, then mix again until well-combined and smooth.
  5. Cool 5 minutes, then dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl. Place cakes back on the rack to allow them to set.
  6. Serve the little cakes with a maraschino cherry on top, or as is. Enjoy!

Watch the recipe video here:

Ch-ch-ch-cherry bomb! ???Recipe: http://sha.red/7JEhV

Posted by Shared Food on Friday, December 28, 2018

Dessert

Red Wine Hot Chocolate is Your New Favorite Winter Toddy

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Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup milk (2 percent or whole, for a real indulgence)
  • ½ cup red wine (light and fruity, like pinot noir or Beaujolais)
  • ¼ cup semi-sweet or bittersweet chocolate
Instructions
  1. Over medium heat, melt chocolate in a small saucepan and pour in milk, whisking until combined and creamy. Add in red wine and heat through. Turn off and serve in two small teacups, one large mug if you're up for a rich drink, or tasting cups for a party. Get creative: stir with a candy cane or cinnamon stick, or crush a few mint leaves on top. Want to impress a crowd? Top with these homemade marshmallows. Want to take it to the next level? Serve alongside s'mores made with this homemade graham cracker recipe.

Watch the recipe video here:

Red Wine Hot Chocolate: https://trib.al/0xjGTeP

Posted by Allrecipes on Tuesday, December 25, 2018

Dessert

No-Bake Mango Cream Pie

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No-Bake Mango Cream Pie
A mangoes-and-cream combo is always a winner!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (4 ounces) butter, melted
  • 1 and ½ cup graham crackers crumbs
  • 2 teaspoons sugar
  • 1 (8-ounce) bar cream cheese, room temperature
  • ⅓ cup white sugar
  • 1 cup fresh mango purée, from 4 to 6 mango cheeks
  • 2 and ¼ teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand for 5 minutes
  • 1 cup heavy cream, whipped to soft peaks
Instructions
Prepare the crust:
  1. Combine all ingredients in a medium bowl and mix thoroughly. Press into a 9-inch springform pan to make a 1-inch layer. Chill.
Make the filling:
  1. Combine cream cheese and sugar in a large mixing bowl. Stir until sugar dissolves. Stir in mango puree.
  2. Bring 2 tablespoons hot water to a boil. Stir in hydrated gelatin until it melts. Stir gelatin mixture into the cream cheese-mango mixture.
  3. Fold whipped cream into the mixture until combined. Pour over the chilled crust. Chill for 6 hours or overnight.
  4. Serve with whipped cream and cubed fresh mangoes, if desired.

Watch the recipe video here:

Making this no-bake mango treat is easy as pie! Get the full recipe here: http://bit.ly/2cBPaLFSubscribe to our YouTube channel for more videos, recipes, and step-by-step guides: www.YouTube.com/Yummyph

Posted by Yummy PH on Wednesday, December 26, 2018