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Dessert

Mille Crepe Cake

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Mille Crepe Cake
Mille Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CREPES
  • 6 tablespoons butter
  • 3 cups milk (705 mL)
  • 6 eggs
  • 1 ½ cups flour (190 g)
  • ⅔ cup cocoa powder (70 g)
  • 7 tablespoons sugar
  • 4 cups whipped cream (1 L)
GANACHE
  • 1 cup heavy cream (235 mL)
  • 4 tablespoons sugar
  • 6 oz chocolate (135 g)
  • 1 tablespoon butter
  • ¼ cup powdered sugar, optional for topping (40 g)
Instructions
  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  2. In the same pot, warm the milk. Remove from heat.
  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  4. Gradually mix in butter and warm milk. Chill.
  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  6. Cool crepe. Repeat until all of the crepe batter is used.
  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  9. Spread over the crepe cake.
  10. Top with sifted powdered sugar (optional).
  11. Enjoy!

Watch the recipe video here:

Chocolate Crepe Cake

Chocolate crepe cake ?FULL RECIPE: https://tasty.co/recipe/mille-crepe-cake

Posted by Proper Tasty on Saturday, October 6, 2018

Dessert

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup unsalted butter, 1½ sticks, melted (175 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup brown sugar (110 g)
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups all purpose flour (190 g)
  • ¼ cup unsweetened cocoa powder (30 g)
  • 1 teaspoon salt
  • ½ cup semi-sweet chocolate chips (85 g)
  • 3 cups soft caramel candy (985 g)
TOPPING
  • 1 ½ cups soft caramel candy (490 g)
  • ¼ cup heavy cream (60 mL)
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Tasty on Wednesday, October 3, 2018

Dessert

Glazed Chocolate Donuts

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Glazed Chocolate Donuts
With a spoonful of apple sauce whisked into the mix, this WW (Weight Watchers) twist on classic chocolate doughnuts is irresistible, indulgent and, best of all, completely SmartPoint-friendly. Packed full of flavour and ingredients that won’t bump you off track, these tasty treats will have friends and family running rings round you trying to get the recipe. Just try not to let your eyes glaze over when you watch the mouth-watering video…
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g Plain flour
  • 4 tbsp cocoa powder
  • 2 tbsp sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • eggs
  • 125ml skimmed milk
  • 1, tsp vanilla
  • 3 tsp vegetable oil
  • 60g unsweetened applesauce
  • Glaze:
  • 65 icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp skimmed milk
  • ¼ tsp vanilla extract
Instructions
  1. Pre-heat oven to 180ºC.
  2. In a large bowl mix together flour, cocoa, sugar, baking powder, and salt. Add eggs, milk, vanilla, oil, and applesauce until smooth. Transfer to a piping bag or ziplock.
  3. Pipe into a greased donut pan. Bake for 10-12 minutes or until a toothpick comes out clean. Cool completely.
  4. Meanwhile, mix together icing sugar and cocoa powder. Stir in vanilla and milk until smooth.
  5. Dip donuts into icing and let set. Enjoy!

Watch the recipe video here:

Glazed Chocolate Donuts

Glazed Chocolate Donuts

Posted by Twisted on Wednesday, October 3, 2018

Dessert

Mean Girls Pink Milkshake As Made By Jonathan Bennett

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Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch! Who's ready to make this tomorrow? Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Tuesday, October 2, 2018

Dessert

Caramel Blooming Apples

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Caramel Blooming Apples
We've all been to a fair and had the quintessential Blooming Onion...but have you ever had a blooming apple?? The fun, fried and delicious apples topped with ice cream and caramel are the perfect fall treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 Granny Smith apples
  • 1 cup plain flour
  • ¼ cup +2 tbsp milk
  • 2 tbsp sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 2 tsp rum
  • Vanilla ice cream
  • Caramel sauce
  • Oil for frying
Instructions
  1. Cut apples in half. Use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in apple. Place apple cut-side-down on a cutting board and slice crosswise without cutting the base.
  2. Place apples on a plate and microwave for 2 minutes to soften and help open up. Let cool
  3. Meanwhile, in a large bowl whisk together flour, milk, sugar, eggs, cinnamon, and rum until a smooth batter Is formed.
  4. Heat oil to 170ºC.
  5. Dip each apple in the batter and make sure that the batter gets into the slits. Fry cut side down first. Flip when golden and continue cooking until all golden brown.
  6. Remove and drain on a paper towel.
  7. Top with a scoop of vanilla ice cream and drizzle with caramel sauce, enjoy!

Watch the recipe video here:

Caramel Blooming Apples

Caramel Blooming Apples

Posted by Twisted on Monday, October 1, 2018

Dessert

Giant Caramel Candy Bar Cake

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Giant Caramel Candy Bar Cake
Giant Caramel Candy Bar Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
SHORTBREAD
  • 3 cups all-purpose flour (375 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon salt
  • 2 cups unsalted butter, 4 sticks, cubed, room temperature (460 g)
CARAMEL FILLING
  • ¾ cup light brown sugar (165 g)
  • ¾ cup light corn syrup (165 g)
  • ¾ cup unsalted butter, 1½ sticks (170 g)
  • ¾ cup heavy cream (180 mL)
  • 1 pinch salt
CHOCOLATE RIDGES
  • 1 cup milk chocolate chips, melted (175 g)
CHOCOLATE COATING
  • 2 cups milk chocolate chips (350 g)
  • 3 tablespoons coconut oil
SPECIAL EQUIPMENT
  • baking pan, 12x4½- in (30x11-cm)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  6. Once the cookie has chilled, line a baking sheet with parchment paper.
  7. Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  11. Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  12. Enjoy!

Watch the recipe video here:

Giant Caramel Candy Bar Cake

The best way to start the month of October ??Full Recipe: https://tasty.co/recipe/giant-caramel-candy-bar-cake

Posted by Tasty on Sunday, September 30, 2018

Dessert

The Ultimate No-Bake Chocolate-Peanut Butter Pie

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The Ultimate No-Bake Chocolate-Peanut Butter Pie
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup chopped peanut butter cups
  • 1 pre-made graham cracker pie crust
  • 1 recipe Peanut Butter Sauce, recipe follows
  • ¼ cup chocolate shell ice-cream topping, such as Magic Shell
  • 1 cup crushed roasted salted peanuts
  • ¼ cup mini chocolate chips
Peanut Butter Sauce:
  • ¼ cup sweetened condensed milk
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  2. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  3. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
Peanut Butter Sauce:
  1. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

Watch the recipe video here:

How to Make Jeff's Ultimate No-Bake Chocolate-Peanut Butter Pie

Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?Catch Jeff Mauro on #TheKitchen > Saturdays at 11a|10c.

Posted by Food Network on Friday, August 3, 2018

Dessert

Hummingbird Cake

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Hummingbird Cake
What a sweet way to enjoy a Southern dessert classic for the Fall! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 3 cups all purpose flour (375 g)
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pecan, chopped (125 g)
  • 3 ripe bananas
  • 2 cups granulated sugar (400 g)
  • 20 oz diced pineapple, 1 can, drained (565 g)
  • 1 cup canola oil (240 mL)
  • 3 large eggs
FROSTING
  • 16 oz cream cheese (455 g)
  • 4 oz unsalted butter (115 g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 6 cups powdered sugar (720 g)
  • ½ cup pecan, chopped, for decorating (60 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
  2. In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
  3. In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
  5. Divide the cake batter between the prepared cake pans.
  6. Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
  7. Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
  8. Release the cakes from the springform pans and remove the parchment paper.
  9. Add a dollop of frosting to the center of cake stand and line with parchment paper.
  10. Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
  11. Decorate the border of the cake with chopped pecans.
  12. Slice and serve.
  13. Enjoy!

Watch the recipe video here:

Hummingbird Cake

What a sweet way to enjoy a Southern dessert classic for the Fall! ?Full Recipe: https://tasty.co/recipe/hummingbird-cake

Posted by Tasty on Saturday, September 29, 2018

Dessert

Strawberry Lemon Love Cake

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Strawberry Lemon Love Cake
Strawberry Lemon Love Cake, we love you so much. ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for the baking pan
  • One 16.5-ounce box strawberry cake mix (plus required ingredients)
  • 32 ounces part-skim ricotta cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 16 ounces mascarpone cheese
  • 1 cup milk
  • One 3.4-ounce box instant lemon pudding mix
  • Diced fresh strawberries, for topping
  • Lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  2. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
  3. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
  4. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  5. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
  6. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

Watch the recipe video here:

Strawberry Lemon Love Cake

Strawberry Lemon Love Cake, we love you so much. ??? #TheKitchen > All-New Today @ 11a|10c

Posted by Food Network on Saturday, April 21, 2018

Dessert

Oreo Lover’s Cheesecake

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Oreo Lover's Cheesecake
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
Topping:
  • 14 chocolate sandwich cookies, such as Oreos®
  • 2 ounces cream cheese, at room temperature
  • ½ cup chocolate sprinkles
  • ½ cup hot fudge sauce, warmed
Instructions
For the crust: P
  1. osition an oven rack in the middle of the oven and preheat to 325 degrees F.
  2. Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
  3. Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling:
  1. Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
  2. Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  3. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
For the topping:
  1. Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
  2. Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

Watch the recipe video here:

How to Make an Oreo Lover's Cheesecake

This is the cheesecake of our Oreo-obsessed dreams! ? Save the recipe: http://bit.ly/2sEHanr.

Posted by Food Network on Sunday, June 10, 2018