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Dessert

The Best One-Bowl Brownies

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The Best One-Bowl Brownies
The Best One-Bowl Brownies recipe.
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:

The Best One-Bowl Brownies

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

Posted by Tasty on Tuesday, September 11, 2018

Dessert

Tiramisu Icebox Torta

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Tiramisu Icebox Torta
Christmas Wishlist: Giada De Laurentiis' Tiramisu Icebox Torta ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup bittersweet chocolate chips
  • 2 teaspoons instant espresso powder
  • 1 pint (2 cups) heavy cream, chilled
  • 8 ounces (about 1 cup) mascarpone, chilled
  • ⅓ cup sugar
  • 2 tablespoons sweet Marsala wine
  • ¼ teaspoon kosher salt
  • 55 chocolate wafer cookies (about 1½ nine-ounce boxes)
  • Unsweetened cocoa powder, for dusting
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
  3. In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
  4. Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.

Watch the recipe video here:

How To Make Giada's Tiramisu Icebox Torta

Christmas Wishlist: Giada De Laurentiis' Tiramisu Icebox Torta ✨

Posted by Food Network on Saturday, December 23, 2017

Dessert

Lemon and Raspberry Pound Cake

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Lemon and Raspberry Pound Cake
That time Valerie Bertinelli combined cheesecake and cherry pie to make one EPIC dessert ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pie Dough:
  • 1⅓ cups all-purpose flour, plus more for dusting
  • 1 cup almond flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 1½ sticks cold unsalted butter, diced, plus more for the pan
  • 4 tablespoons ice water, plus more if needed
Cheesecake Filling:
  • 16 ounces cream cheese, softened at room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ large lemon, zested and juiced
Cherry Compote:
  • 2 pounds pitted fresh or thawed frozen cherries, with juices
  • ¼ cup granulated sugar
  • 1 vanilla bean, split
  • ½ medium lemon, zested and juiced
Whipped Cream:
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • ½ teaspoon lemon zest
  • ½ cup sliced almonds
Instructions
  1. Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom
For the pie dough:
  1. Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
  2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
  3. Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about ¼ inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
  4. Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
For the cheesecake filling:
  1. In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
  2. Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
For the cherry compote:
  1. Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
  2. Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
For the whipped cream:
  1. In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
  2. In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
  3. To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!

Watch the recipe video here:

How To Make Valerie's Cherry Cheesecake Pie

That time Valerie Bertinelli combined cheesecake and cherry pie to make one EPIC dessert ?

Posted by Food Network on Monday, January 1, 2018

Dessert

Lemon and Raspberry Pound Cake

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Lemon and Raspberry Pound Cake
Lemon and Raspberry Pound Cake is the perfect treat to make for someone you love ? (via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • One 6-ounce container fresh raspberries
  • 1½ cups granulated sugar
  • 1½ sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
  • 3 large eggs
  • 1½ cups all-purpose flour, plus more for flouring the pan
  • ½ cup lemonade
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon zest
Glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of ½ lemon
  • Pinch kosher salt
Instructions
For the cake:
  1. Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
  3. Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
  4. Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
For the glaze:
  1. Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

Watch the recipe video here:

How To Make Ree's Lemon and Raspberry Pound Cake

Lemon and Raspberry Pound Cake is the perfect treat to make for someone you love ? (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Tuesday, January 2, 2018

Dessert

Stuffed Caramel Apple French Toast

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Stuffed Caramel Apple French Toast
The pièce de résistance of any indulgent breakfast, French toast is the ultimate way to start your morning. However, our Stuffed Caramel Apple French Toast can be enjoyed at any time of day! The sweetest treats of the harvest paired with deliciously creamy Elmlea Double, the world’s best French toast isn’t from a restaurant. It’s at your fingertips.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 slices 2" thick cut white bread
  • 4 eggs
  • 250ml Elmlea Heavy Cream
  • 30g sugar
  • 10g vanilla essence
  • 3g cinnamon
Apple Pie Filing:
  • 30g g butter
  • 470g apple peeled, cored and finely chopped
  • 20g tsp cinnamon
Instructions
  1. In a shallow dish, whisk egg, Elmlea Double, vanilla, sugar and cinnamon
  2. In a skillet over medium heat, melt butter. Add apple, vanilla, cinnamon, brown sugar, lemon juice, and salt. Cook until apples have softened.
  3. Cut a slit in the side of each slice of bread being careful not to go all the way through. Using your fingers press inside slightly to create a pocket. Fill each with apple mixture. Dip sandwich into egg mixture and soak on both sides.
  4. In a non-stick skillet melt butter over medium heat. Add sandwiches and cook on both sides until golden brown, about 2-3 minutes each side. Be sure to control the heat so it doesn't burn.
  5. Meanwhile, whip 1 cup of Elmlea Double with icing sugar and vanilla
  6. Serve apple pie stuffed French toast with whipped Elmlea Double and a drizzle of caramel sauce
  7. Enjoy!

Watch the recipe video here:

Stuffed Caramel Apple French Toast

Stuffed Caramel Apple French Toast

Posted by Twisted on Thursday, September 6, 2018

Dessert

Mixed Berry Millefeuille With Mascarpone Cream

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Mixed Berry Millefeuille With Mascarpone Cream
Layered between flaky sheets of pastry, rich mascarpone cream and mixed berries this Millefeuille is the perfect drool-worthy dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 frozen puff pastry sheet, thawed
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 2 cups fresh mixed berries, fresh or frozen
  • 1 lemon, zested
  • 1 tablespoon lemon juice
For the cream:
  • 4 ounces mascarpone cheese
  • ¼ cup powdered sugar, plus more for dusting
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
Instructions
For the puff pastry:
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Unfold the pastry onto the parchment-lined baking sheet. Sprinkle with 2 tablespoons sugar and then add another layer of parchment paper on top. Place another heavier pan on top of the parchment-covered pastry.
  3. Bake for 10 minutes until puffed and just slightly brown. Reduce the heat to 375 degrees and bake for 20 minutes until crispy and a deep golden brown.
  4. Remove from oven and let cool completely on a wire rack. Cut into 3 large equal rectangles, then each rectangle into 3 rectangles. You should have 12 rectangles total.
For the berry filling:
  1. In a medium saucepan over medium-low heat, place mixed berries, remaining sugar, lemon juice and zest. Simmer for 5 to 7 minutes until berries have just started to break down.
  2. Drain berries in a sieve over a medium bowl to catch all the juices. Set the berries aside to cool. Return berry juice to the saucepan on medium heat for about 6 to 8 minutes or until the juice thickens. Set aside to cool.
For the mascarpone cream:
  1. In a large mixing bowl using the whisk attachment, combine the mascarpone cheese and powdered sugar on high until smooth and combined.
  2. With the mixer turned to low, pour in the vanilla and heavy cream. Slowly increase the speed to high until stiff peaks form. Place in a pastry bag and keep refrigerated until ready to use.
To assemble:
  1. Just before serving, assemble the millefeuille. Dust the puff pastry rectangles with powdered sugar. Place one rectangle of puff pastry on a serving plate. Pipe a layer of mascarpone cream onto the puff pastry. Top with a thin layer of berries and drizzle with a small amount of fruit syrup. Place another puff pastry on top and repeat with piping mascarpone, spooning fruit, and drizzling syrup. Place a third puff pastry on top. Repeat entire process to make 4 servings.

Watch the recipe video here:

Mixed Berry Millefeuille

Your mama made you, the least you can do is make her this.Taste for Yourself: taste.md/2FFMDhc

Posted by Tastemade on Monday, June 4, 2018

Dessert

Giant Chocolate Soufflé

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Giant Chocolate Soufflé
BIG souffle, BIG taste! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unsalted butter, softened, for greasing
  • ¾ cup granulated sugar, divided (150 g)
  • 2 ½ cups whole milk (600 mL)
  • 12 oz semisweet chocolate, chopped (340 g)
  • 6 large eggs, separated
  • ¼ cup all-purpose flour (30 g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • powdered sugar, for topping
  • whipped cream, for topping
SPECIAL EQUIPMENT
  • 1 ½ qt ramekins (1 ½ L)
Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  2. Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  3. In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  4. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  5. Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
  6. Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  7. Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  8. In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  9. Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  10. Run your thumb between the outside edge of the dish and the batter to create a border.
  11. Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  12. Dust the soufflé with powdered sugar and top with whipped cream.
  13. Enjoy!

Watch the recipe video here:

Giant Chocolate Soufflé

BIG souffle, BIG taste! ?Watch the behind the scenes of the making of the chocolate souffle: https://www.youtube.com/watch?v=PkHotdob_08

Posted by Tasty on Wednesday, September 5, 2018

Dessert

Caramel Apple Mule

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Caramel Apple Mule
A cool, crisp, and refreshing tasting remix on a classic.?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cocktails, with extra caramel
  • 2 cups sugar
  • 2-3 tablespoons heavy cream
  • 1 green apple, thinly sliced
  • 4 ounces apple juice
  • 1 ounce butterscotch liqueur
  • 2 ounces Ketel One
  • Ginger Beer
  • Special Equipment
  • Candy thermometer
Instructions
  1. Heat sugar over medium-high heat with a candy thermometer and stir until it completely breaks down to a syrup form. Heat until sugar reaches soft crack temperature (270-290°F/130-140°C). It will be an amber color.
  2. Quickly remove from heat and carefully stir in the heavy cream.
  3. Carefully dip thin apple slices halfway into caramel and set aside to cool.
  4. Pour 1 ounce Ketel One in a glass over ice.
  5. Add 1 ounce apple juice, .5 ounces butterscotch liqueur, top with ginger beer, and garnish with a caramel apple slice.
  6. Enjoy!

Watch the recipe video here:

Caramel Apple Mule

Caramel Apple MuleA cool, crisp, and refreshing tasting remix on a classic.?

Posted by Tasty on Tuesday, September 4, 2018

Dessert

Butter Lava Cake

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Butter Lava Cake
Butter Lava Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CAKE
  • 2 ½ cups all-purpose flour (310 g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, 1 stick
  • 1 ½ cups granulated sugar (300 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk (60 mL)
  • FILLING
  • 5 tablespoons unsalted butter
  • 4 oz cream cheese (115 g)
  • 1 ¼ cups powdered sugar, divided for serving (200 g)
  • ½ teaspoon vanilla extract
  • 1 ¼ cups heavy cream (300 mL)
  • nonstick cooking spray
  • rasberries, for serving
Instructions
  1. To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
  2. In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
  3. To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
  4. Preheat the oven to 350°F (180°C).
  5. Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cake bowl with ¼ cup (30 g) of filling.
  7. Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
  8. Bake for 20 minutes until light, golden brown.
  9. Remove from the oven, invert onto a cutting board.
  10. Serve immediately topped with sifted powdered sugar and raspberries.
  11. Enjoy!

Watch the recipe video here:

Butter Lava Cake

This butter lava cake is so satisfying ?FULL RECIPE: https://tasty.co/recipe/butter-lava-cake

Posted by Proper Tasty on Tuesday, September 4, 2018

Dessert

Cinnamon Churro S’mores

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Cinnamon Churro S'mores
You'll definitely want s'more of these churrific beauties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the churros:
  • 4 cups oil
  • 1 cup water
  • 1¾ tablespoons butter
  • 3 teaspoons sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 cup flour, sifted
  • 2 eggs
  • 7 ounces dark chocolate, melted
For the marshmallow filling:
  • ½ cup water
  • 1 cup sugar
  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar
Instructions
  1. Make the churros:
  2. In a deep-sided saucepan, heat 4 cups oil to 350 degrees.
  3. In a separate saucepan, add water, butter, sugar, vanilla and salt. Bring to a boil, then remove from heat. Add the flour and mix it vigorously with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
  4. Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. It should hold its shape when a finger is run through it. Transfer the pastry mix into a piping bag fitted with a ½-inch open star tip.
  5. Brush a slotted spoon with oil, then pipe a 1½-inch spiral of pastry onto it. Lower the spoon into the hot oil and let it cook on the spoon for 3 minutes. Repeat with remaining pastry, and place churros on paper towels to drain.
  6. Dip the churros, flat side down, into the melted chocolate. Set aside to allow chocolate to set.
  7. Make the marshmallow filling:
  8. In a saucepan, heat water and sugar to 250 degrees.
  9. In the bowl of a stand mixer, add the eggs and cream of tartar. Beat to firm peaks. With the mixer running, slowly pour the sugar syrup into the egg mixture. Beat on high speed until it’s light and fluffy and starting to cool. Transfer into a piping nozzle fitted with a ½-inch round tip.
  10. To assemble:
  11. Pipe a tall cylinder of marshmallow filling onto the chocolate side of one churro, then top it with another, chocolate side down. Use a kitchen torch to toast the marshmallow, and sprinkle sugar on top to serve.

Watch the recipe video here:

Churro S'mores

These churros will have you begging for s'more.Taste for Yourself: https://taste.md/2MpBc5t

Posted by Tastemade on Monday, August 20, 2018