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Dessert

Push Pop Hack

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Push Pop Hack
We don't mean to be pushy, but you're gonna have to try this hack right away!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 (16-ounce) water bottles
  • 4 straws
  • 2 cups strawberry ice cream
  • 2 cups vanilla ice cream
  • 2 cups chocolate ice cream
  • 1 cup whipped cream
  • 1 cup magic shell
  • ⅛ cup rainbow sprinkles
  • 4 maraschino cherries
Instructions
  1. Remove the tops and bottoms of the water bottles, leaving approximately 4 inches of straight bottle left. Poke a hole through the bottom of the bottle piece, big enough for the straw to fit through. Wrap one end with plastic wrap and place that end on the bottom. Fill the tube with ¼ cup of each ice cream starting with strawberry and ending with chocolate. Place a straw through the middle of the tube and place each prepared pop in the freezer for up to 6 hours to firm.
  2. Remove pops from the freezer, and slide the bottom of the bottle through the straw. Push the pop up through the tube and drizzle with magic shell. Top with whipped cream, sprinkles and a cherry.

Watch the recipe video here:

Push Pop Hack

Push it good, p-push it REAL GOOD.Get what you need to make this: https://taste.md/2orVVaF

Posted by Tastemade on Sunday, September 2, 2018

Dessert

No-Churn Blueberry-Cheesecake Ice Cream

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No-Churn Blueberry-Cheesecake Ice Cream
What We're Loving: No-Churn Blueberry Cheesecake Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cheesecake bites:
  • ⅔ cup graham cracker crumbs (from 4 sheets)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • For the blueberry sauce:
  • 3 cups fresh blueberries (about 1½ pints)
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • For the ice cream:
  • 2 cups heavy cream
  • 6 ounces cream cheese, at room temperature
  • ⅔ cup sour cream
  • ⅔ cup sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon finely grated lemon zest
  • Pinch of salt
Instructions
  1. Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1½-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
  2. Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1⅔ cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
  3. Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

Watch the recipe video here:

How to Make No-Churn Blueberry Cheesecake Ice Cream

What We're Loving: No-Churn Blueberry Cheesecake Ice Cream

Posted by Food Network on Tuesday, July 3, 2018

Dessert

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins recipe.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
  • Nonstick cooking spray
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 stick plus 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon ground cinnamon
Instructions
  1. Special equipment: a mini muffin tin
  2. Preheat the oven to 350 degrees F. Spray a mini muffin tin liberally with nonstick spray.
  3. Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Scoop the batter into the mini muffin tin and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes. Cool slightly and then remove from the pan.
  5. Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon. Brush the muffin tops with the melted butter and roll in the cinnamon sugar, tapping off any excess. Serve warm.

Watch the recipe video here:

How To Make Bobby's Cinnamon Sugar Mini Pancake Muffins

Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?See Bobby Flay on #BeatBobbyFlay, Thursdays @ 10|9c!

Posted by Food Network on Thursday, July 5, 2018

Dessert

S’mores Cups

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S'mores Cups
S'mores Cups recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup marshmallow creme
  • ½ cup plus 2 tablespoons chilled heavy cream
  • 1 cup crushed graham crackers, plus 1 graham cracker sheet, broken into rectangles, for garnish
  • 1½ cups chocolate pudding
  • 4 jumbo marshmallows
  • 4 rectangles from a 1.55-ounce chocolate bar
Instructions
  1. Special equipment: four 9-ounce plastic tumbler cups; 4 skewers
  2. Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining ½ cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
  3. Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
  4. When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
  5. Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

Watch the recipe video here:

How to Make S'mores Cups

Take your love for s'mores and turn it into PUDDING CUPS ?Get more recipes on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Sunday, July 22, 2018

Dessert

Tiramisu Ice Cream Bites

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Tiramisu Ice Cream Bites
Impress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 ladyfingers, halved
  • ¾ cup Simple Truth® French Roast Cold Brew Coffee Concentrate, divided
  • 2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk
  • Zest of 1 medium orange
  • ½ cup mascarpone cheese
  • ½ teaspoon vanilla
  • 2 cups white chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons Dutch-process high-quality cocoa powder
Instructions
  1. Remove ladyfingers from package and split in half. Using a 1-inch round form, remove centers and reserve. Chop the remainders into small pieces and toss with 3 tablespoons of Simple Truth® French Roast Cold Brew Coffee Concentrate. Set aside.
  2. Using a hand mixer, whip cream until soft peaks form. Carefully fold in condensed milk, orange zest, mascarpone, and vanilla. Lastly, add the chopped ladyfingers, being careful not to overmix. Pour into a pan and freeze for at least 6 hours (pref. overnight).
  3. Dip interior side of ladyfinger centers into remaining cold-brew concentrate and top with a small (1½-inch) scoop of ice cream using a melon baller. Set aside in freezer while preparing chocolate.
  4. Melt white chocolate and coconut oil in the microwave for at 30 second until completely glossy and melted. Carefully dip ice cream into chocolate and allow to set on a parchment-lined pan.
  5. Lightly dust with cocoa powder and freeze until ready to serve.

Watch the recipe video here:

Tiramisu Ice Cream Bites

Tiramisu Ice Cream BitesImpress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!

Posted by Tasty on Wednesday, February 7, 2018

Dessert

Tiramisu Cheesecake

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Tiramisu Cheesecake
Tiramisu Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 large ladyfingers
  • 1 cup coffee (240 mL)
  • 16 oz cream cheese (455 g)
  • 16 oz mascarpone cheese (455 g)
  • 1 tablespoon vanilla extract
  • 1 cup milk, hot (240 mL)
  • ½ cup sugar (100 g)
  • 4 teaspoons gelatin
  • 2 tablespoons cocoa powder
Instructions
  1. Dip the ladyfingers in coffee.
  2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
  3. Freeze until the ladyfingers are frozen.
  4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
  5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
  6. Pour the milk mixture through a sieve into the bowl of cream cheese.
  7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
  8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
  9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
  10. Refrigerate for 2 hours or until firm.
  11. Dust the top with cocoa powder.
  12. Enjoy!

Watch the recipe video here:

Tiramisu Cheesecake

A match made in dessert heaven ?Get the recipe: https://tasty.co/recipe/tiramisu-cheesecake

Posted by Proper Tasty on Monday, January 29, 2018

Dessert

Cookies & Ice Cream Dome Cake

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Cookies & Ice Cream Dome Cake
Cookies & Ice Cream Dome Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 45 double-stuffed chocolate cookie sandwiches, divided
  • 4 cups heavy whipping cream (960 mL)
  • 1 teaspoon vanilla
  • 14 oz sweetened condensed milk (395 g)
Instructions
  1. Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
  2. Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
  3. Melt the cookie cream in the microwave for 30 seconds, or until melted.
  4. In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
  5. Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
  6. Fold with a spatula until combined.
  7. Line a separate large bowl with the remaining sandwich cookies.
  8. Pour in the cream mixture and smooth the top to cover.
  9. Cover and freeze overnight, or until solid.
  10. Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Cookies And Ice Cream Dome Cake

This dome cake takes ice cream cake to the next level! ?✨FULL RECIPE: https://tasty.co/recipe/cookies-ice-cream-dome-cake

Posted by Tasty on Thursday, August 30, 2018

Dessert

Mini Chicken Fajita Crunch Wraps

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Mini Chicken Fajita Crunch Wraps
Tuck into these scrummy star-shaped wraps, crammed full of mouth-watering Latin American flavours. They’re a fun twist on the classic Mexican Fajita, combining soft melted cheese, deliciously spicy chicken and peppers with crunchy tortilla chips. Serve with a selection of yummy Santa Maria toppings: Delicioso! #santmariauk #latinamericankitchen #fajitafriday
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chicken breasts
  • 200ml tomato passata
  • 2 tbsps Santa Maria Medium Fajita Seasoning
  • 3 mixed peppers, sliced
  • 1 white onion, sliced
  • 225g grated cheddar cheese
  • 25g lightly crushed tortilla chips
  • 8 Santa Maria Tortillas
  • Santa Maria Sour Cream, Salsa and Guacamole to serve
Instructions
  1. Add chicken, peppers, Santa Maria Medium Fajita seasoning and tomato passata into a large baking tray. Mix well. Cover loosely with foil and bake for 20 minutes at 220°C, mixing occasionally. Shred and cool slightly.
  2. Lay down a tortilla, sprinkle a layer of cheese, top with about ¼ cup of the chicken mix, a small handful of the tortilla chips. Top with some more chicken mix.
  3. Fold wrap over.
  4. Heat a large non-stick pan over medium heat. Place crunch wraps seam side down and press down gently. Sear for 1 to 2 minutes. Flip and sear for an additional minute.
  5. Remove and serve with Santa Maria sour cream, salsa and guacamole

Watch the recipe video here:

Mini Chicken Fajita Crunch Wraps

Mini Chicken Fajita Crunch Wraps

Posted by Twisted on Wednesday, August 29, 2018

Dessert

Chocolate Peanut Butter Popcorn Pie

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Chocolate Peanut Butter Popcorn Pie
Chocolate Peanut Butter Popcorn Pie recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unsalted butter
  • 7 oz marshmallow (200 g)
  • ⅔ cup peanut butter, divided (160 g)
  • 8 cups popcorn, popped (80 g)
  • nonstick cooking spray, for greasing
  • 2 cups dark chocolate chip (350 g)
  • 2 cups milk chocolate chips (350 g)
  • 1 ½ cups heavy cream (360 mL)
  • 4 tablespoons powdered sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons milk
Instructions
  1. Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  3. Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  6. Fold the whipped cream into the cooled chocolate.
  7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Release the springform, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Popcorn Pie

All your favorite treats in one delicious pie ?FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-popcorn-pie

Posted by Proper Tasty on Wednesday, August 29, 2018

Dessert

Sugar Swirl Cookies

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Sugar Swirl Cookies
Sugar Swirl Cookies recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 tablespoons butter, soft
  • 1 cup sugar (200 g)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups flour (187 g)
  • ½ teaspoon red food coloring, (or customize it with other colors)
  • sprinkles, to taste
Instructions
  1. In a large bowl, mix together butter and sugar until light and fluffy.
  2. Mix in egg, vanilla, and salt.
  3. Mix in flour.
  4. Make the dough into a ball and cut into two halves.
  5. Add food coloring to one half of the dough, working it in until evenly mixed.
  6. On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22 cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
  7. Take the colored dough rectangle and place it over the other regular dough rectangle.
  8. Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
  9. Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
  10. Chill for at least 4 hours.
  11. Preheat the oven to 375°F (190°C).
  12. Cut the dough into ¼-inch slices and place them on a cookie sheet.
  13. Bake for 8-10 minutes, until blonde.
  14. Enjoy!

Watch the recipe video here:

Sugar Swirl Cookies

Bring these show-stoppers to your next holiday party ✨!

Posted by Tasty on Thursday, December 7, 2017