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Dessert

Christmas Tree Cookie Forest

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Christmas Tree Cookie Forest
Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Dough:
  • 4¾ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 3 sticks (24 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup confectioners' sugar
  • Royal Icing:
  • 1 pound (about 3½ cups) confectioners' sugar, plus more for thickening and decorating the forest
  • 2 tablespoons meringue powder
  • 1 teaspoon pure vanilla extract
  • Forest green gel food coloring
  • White sprinkles, for decorating
Instructions
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
  1. For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
  2. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
  3. Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  4. Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
  5. To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
  6. Dust your work surface with flour and roll out a piece of dough until about ¼-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
  7. Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a ½-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
  8. Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
  9. Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
  10. Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
  11. Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
  12. Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
  13. To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set
  14. until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
  15. Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.

Watch the recipe video here:

Up your Christmas cookie game this year. ?Get the 8" Giant Cookie Cutter here: https://amzn.to/2TUBO37 (We may make ?from these links!)Save the recipe: https://foodtv.com/2rmrELP

Posted by Food Network on Thursday, December 6, 2018

Dessert

Chocolate Chip Cookie Bombe

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Chocolate Chip Cookie Bombe
Meet this next-level ice cream cake: An edible chocolate chip cookie bowl is filled with layers of vanilla ice cream and bits of your favorite chocolate candy bar. A peanut butter tower (!) in the center takes it over the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing
  • 2¼ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • ¾ cup packed light brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces semisweet mini chocolate chips
  • 2 ounces hardening chocolate ice cream topping, such as Magic Shell
  • 5 peanut butter-filled chocolate cups, such as Reese's Peanut Butter Cups
  • 8 cups (4 pints) vanilla ice cream, softened at room temperature
  • 2 cups chocolate candy bars, chopped, such as Kit Kat, Twix, Snickers
  • Whipped cream, for decorating
  • Sprinkles, for decorating
Instructions
Special equipment: a 4-quart heat-safe bowl, 2.5-quart heat-safe bowl
  1. Position a rack in the bottom half of the oven and preheat to 350 degrees F. Cut two 16-by-6-inch pieces of parchment. Butter and flour the inside of a 4-quart heat-safe bowl, press a piece of parchment paper against the bottom and up the side of the bowl. Press the remaining parchment on top of the first, turning it slightly so that the 2 pieces form an "X"; set aside. Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
  2. Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Add the chocolate chips and mix until combined.
  3. Put the dough into the larger prepared bowl. With generously floured hands, press the dough evenly up the side and across the bottom of the bowl (re-flour your hands as needed). Place the smaller bowl inside the larger bowl so that the buttered and floured bottom-side sits directly on top of the cookie dough. Bake until the cookie is a deep golden brown, 50 to 55 minutes. Let the cookie cool completely before removing the inner bowl, about 2 hours.
  4. To fill: Brush ice cream topping evenly over the inside of the cookie. Stack the peanut butter-filled chocolate cups in a tower in the middle of the cookie bowl. Let harden completely in the freezer, about 15 minutes.
  5. Spread half the ice cream in the bowl, working around the chocolate cup tower. Layer with 1½ cups chopped candy bars then spread the remaining ice cream on top. Sprinkle with the remaining candy bars and cover with plastic wrap. Freeze until solid, 6 hours or up to overnight.
  6. Remove from the freezer 15 minutes before serving. Flip the cookie bombe upside down on a serving platter and lift off the bowl and parchment strips. Decorate with whipped cream and sprinkles around the base and top of the bombe. Slice with a very hot, sharp knife as you would a cheesecake.

Watch the recipe video here:

How to Make a Chocolate Chip Cookie Bombe

This Chocolate Chip Cookie Bombe is STUFFED with all of your favorite treats (hello, peanut butter cups!). ? ? ? (Trending on Pinterest)

Posted by Food Network on Sunday, November 12, 2017

Dessert

Lemon Pudding Cake with Fresh Mixed Berries

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Lemon Pudding Cake with Fresh Mixed Berries
Tyler Florence's Lemon Pudding Cakes are tangy and sweet and your new favorite dessert ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon unsalted butter
  • ⅔ cup superfine sugar, plus more for dusting
  • 2 eggs, separated
  • ⅔ cup reduced fat buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
Garnish:
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 2 tablespoons confectioners' sugar
Instructions
  1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  3. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Watch the recipe video here:

How To Make Tyler's Lemon Pudding Cake

Tyler Florence's Lemon Pudding Cakes are tangy and sweet and your new favorite dessert ?

Posted by Food Network on Sunday, November 19, 2017

Dessert

Chocolate Candy Cane Tower

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Chocolate Candy Cane Tower
Giada De Laurentiis' Chocolate Candy Cane Tower is pure holiday magic ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 cups pancake mix, such as Krusteaz
  • ½ cup unsweetened cocoa powder
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • Vegetable oil, for pan
  • 1½ cups bittersweet chocolate chips
  • Two 8-ounce packages cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon peppermint extract
  • ¼ teaspoon salt
  • ¼ cup whole milk, room temperature
  • 3 candy canes, crushed
  • Mini meringue cookies, for garnish, optional
Instructions
  1. In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
  2. Heat a 10-inch skillet over medium heat. Add ½ teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about ½ cup or ¼ cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
  3. Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
  4. Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a ⅓-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

Watch the recipe video here:

How To Make Giada's Chocolate Candy Cane Tower

Giada De Laurentiis' Chocolate Candy Cane Tower is pure holiday magic ?

Posted by Food Network on Tuesday, December 19, 2017

Dessert

Chocolate Fondue Bread Boat

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Chocolate Fondue Bread Boat
Chocolate Fondue Bread Boat
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large loaf bread
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 10 oz dark chocolate (285 g)
  • 10 oz milk chocolate (280 g)
  • 10 oz white chocolate (280 g)
  • 3 ¼ cups heavy cream, divided (780 mL)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  3. Take the 3 bread cut outs and slice them into 6 strips each.
  4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
  5. Combine butter and sugar and brush onto loaf.
  6. Add cinnamon to the sugar butter mixture and brush onto strips.
  7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  11. Place loaf on serving tray and fill each hole with one of the three fondues.
  12. Enjoy!

Watch the recipe video here:

Chocolate Fondue Bread Boat

You have NEVER had fondue like this before… ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-bread-boatYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: http://bit.ly/2FmJfZW – (BTW, we may make some $$ if you buy!)

Posted by Tasty on Thursday, January 4, 2018

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:

4-Flavour Cheesecake

Dinner party pending? Impress your guests with this 4-flavour cheesecake! ?FULL RECIPE: https://tasty.co/recipe/4-flavor-cheesecake

Posted by Proper Tasty on Tuesday, March 13, 2018

Dessert

8 Desserts In 1 Pan

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8 Desserts In 1 Pan
8 Desserts In 1 Pan
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups chocolate chip cookie dough (453 g)
  • 2 cups cookie dough, m&m (453 g)
  • 2 cups brownie mix, prepared with half of the recommended water (453 g)
  • 8 sheets graham cracker
  • 4 oz chocolate (113 g)
  • 1 cup mini marshmallows (50 g)
  • 3 sheets pie crust
  • 2 cups apple pie filling (453 g)
  • 2 cups pumpkin pie filling (453 g)
  • 2 cups banana bread batter (453 g)
  • 2 cups cheesecake batter (453 g)
  • half sheet pan, 18 x13
Instructions
  1. Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
  2. Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
  3. Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
  4. Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
  5. Place 2 full graham cracker sheets in bottom of the section.
  6. Layer the chocolate evenly on top.
  7. Spread the marshmallows across the chocolate.
  8. In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
  9. Roll two of the pie crusts together with about a 3-inch overlap, then trim it into a rectangle.
  10. Preheat oven to 300°F (150°C).
  11. On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
  12. Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
  13. Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
  14. If the brownie mix has spread a little bit, push it back into its original rectangular shape.
  15. Add the apple pie filling to the bottom right square.
  16. Add the pumpkin pie filling to the top right square.
  17. Immediately spread the banana bread batter into the section between the brownie and the pie crust.
  18. Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
  19. Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
  20. Bake for 1 hour.
  21. Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
  22. Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
  23. Enjoy!

Watch the recipe video here:

Which piece would you choose? ?FULL RECIPE: https://tasty.co/recipe/8-desserts-in-1-pan

Posted by Tasty on Thursday, May 24, 2018

Dessert

5-Layer Cookie ‘Box’ Brownie Cheesecake

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5-Layer Cookie 'Box' Brownie Cheesecake
5-Layer Cookie 'Box' Brownie Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 455 g chocolate chip cookie dough, 1 16-ounce tube, room temperature 455 g
  • 510 g brownie mix, 2 18-ounce boxes, batter prepared according to package instructions 510 g
  • 24 oz cream cheese, softened (680 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 40 double-stuffed chocolate cookie sandwiches
  • whipped cream, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
  3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
  4. Unclasp the pan and freeze the cookie dough disk.
  5. Re-clasp the pan, then spray the bottom with cooking spray.
  6. Pour in the brownie batter.
  7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
  8. Bake for 35 minutes, then cool for about 5 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
  11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
  12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
  13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.
  14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
  15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
  16. Tuck in any edges, then bake for 20 minutes.
  17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
  18. Enjoy!

Watch the recipe video here:

5-Layer Brownie Cookie Cheesecake

This 5-layer brownie cookie cheesecake is LITERALLY what dreams are made of ?RECIPE: https://tasty.co/recipe/5-layer-cookie-box-brownie-cheesecake

Posted by Proper Tasty on Thursday, June 21, 2018

Dessert

Silkiest Chocolate Tart

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Silkiest Chocolate Tart
This beautiful chocolate tart is the silkiest thing you'll eat all summer ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
TART DOUGH
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • ½ cup powdered sugar (80 g)
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
FILLING
  • ⅓ cup water (80 g)
  • ½ cup butter, 1 stick (115 g)
  • 1 teaspoon instant coffee
  • 1 cup dark chocolate, chopped (170 g)
  • ⅓ cup sugar (65 g)
  • 1 tablespoon vanilla
  • 1 pinch salt
  • 3 large eggs
  • fresh raspberry, for serving
  • powdered sugar, for serving
Instructions
  1. Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
  2. Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
  3. Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
  4. Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
  5. Preheat the oven to 375˚F (190˚C).
  6. Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
  7. Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn’t puff up.
  8. Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
  9. Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
  10. Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
  11. Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
  12. Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
  13. Enjoy!

Watch the recipe video here:

Silkiest Chocolate Tart

This beautiful chocolate tart is the silkiest thing you'll eat all summer ?FULL RECIPE: https://tasty.co/recipe/silkiest-chocolate-tartGet the strainer featured in this video and other gadgets in our 19-piece gadget set HERE:https://bzfd.it/2MY2htb – We may make some $$ if you buy!

Posted by Tasty on Tuesday, June 26, 2018

Dessert

Dark Chocolate Cookies with Olive Oils from Spain

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Dark Chocolate Cookies with Olive Oils from Spain
Olive Oil in a dessert? These all-natural cookies get their irresistible moist and chewy texture from Olive Oils from Spain.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ●1¼ cup all-purpose flour
  • ●1 cup whole wheat flour
  • ●1½ teaspoon salt
  • ●1 teaspoon baking soda
  • ●¼ cup Extra Virgin Olive Oil From Spain
  • ●1 teaspoon vanilla extract
  • ●¾ cup granulated sugar
  • ●¾ cup brown sugar
  • ●2 eggs
  • ●1 cup chopped dark chocolate
Instructions
  1. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  2. Using a hand or stand mixer, beat eggs until they are lemony yellow, add sugars, and mix well. Mixture should be almost fluffy and creamy. Very slowly stream Extra Virgin Olive Oil From Spain into sugar mixture. Mixture should remain very thick and glossy. Add vanilla and combine. Switch to a paddle or using a spatula add flour mixture and chocolate. Cover with plastic and refrigerate overnight.
  3. Preheat the oven to 375°F.
  4. Using a 1½-inch scoop, place dough on a lined pan.
  5. Bake for 10–12 minutes, until lightly golden and set.
  6. Cool on a rack.
  7. Enjoy!

Watch the recipe video here:

Dark Chocolate Cookies with Olive Oils from Spain

Olive Oil in a dessert? These all-natural cookies get their irresistible moist and chewy texture from Olive Oils from Spain. Learn more at https://bzfd.it/2xQ9VSV

Posted by Tasty on Saturday, June 9, 2018