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Dessert

Macaroni and Cheese Pancakes

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Macaroni and Cheese Pancakes
Leftover macaroni and cheese just found a new home in sweet-and-savory pancakes. Make them for breakfast or dinner, and remember the addictive sweet heat of the hot sauce-maple syrup -- it's also great on waffles and fried chicken.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick (8 tablespoons) unsalted butter, plus more for serving
  • ⅓ cup pure maple syrup
  • ¼ cup buffalo-style hot sauce, such as Frank's Red Hot
  • Kosher salt
  • 2 cups prepared macaroni and cheese, cold or at room temperature
  • 2½ cups prepared pancake batter
  • 1½ cups shredded sharp Cheddar
Instructions
  1. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
  2. Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
  3. Scoop 3 pancakes into the pan, about ⅓ cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
  4. Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
  5. Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.

Watch the recipe video here:

How to Make Mac and Cheese Pancakes

Recipe of the Day: Mac and Cheese PancakesSave this recipe: http://bit.ly/2CeK1ad.

Posted by Food Network on Sunday, January 7, 2018

Dessert

The Best Vegan Vanilla Ice Cream

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The Best Vegan Vanilla Ice Cream
The Best Vegan Vanilla Ice Cream recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups cashews, ½ cup (65 g) if just making enough for the ice cream (390 g)
  • ¼ cup water (60 mL)
  • 1 ¼ cups organic sugar (250 g)
  • 4 tablespoons cocoa butter
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 cup coconut milk (240 mL)
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
SPECIAL EQUIPMENT
  • ice cream maker
Instructions
  1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
  2. Place the bowl of an ice cream machine in the freezer overnight.
  3. Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
  4. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
  5. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
  6. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
  7. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
  8. Chill the base in the refrigerator for 1 hour.
  9. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
  10. Transfer the ice cream to a loaf pan and freeze overnight.
  11. Scoop and serve immediately.
  12. Enjoy!

Watch the recipe video here:

Best Ever Vegan Ice Cream

This is ?the ? best ? vegan ice cream ?FULL RECIPE: https://tasty.co/recipe/the-best-vegan-vanilla-ice-creamGet your own ice cream maker here: https://bzfd.it/2KYD7bG – We may make some $$ if you buy!

Posted by Tasty on Thursday, August 16, 2018

Dessert

Chocolate Peanut Butter Mousse ‘Box’ Cake

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Chocolate Peanut Butter Mousse 'Box' Cake
This chocolate peanut butter mousse cake is so decadent ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BROWNIE LAYER
  • 18 oz brownie mix, 1 package (510 g)
  • 2 large eggs
  • ½ cup vegetable oil (120 mL)
  • 3 tablespoons water
PEANUT BUTTER MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 cup smooth peanut butter (240 g)
  • ½ cup powdered sugar (60 g)
  • 1 ½ cups whipped cream (90 g)
CHOCOLATE MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 ½ cups chocolate chips (260 g)
  • 1 ½ cups heavy cream (360 mL)
  • 1 ½ cups whipped cream (90 g)
  • 6 peanut butter cups, for serving
Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  3. Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  4. Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  5. Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  6. In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  7. Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  8. Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  9. Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  10. In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  11. Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  12. Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  13. Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  14. Let the cake thaw for 15 minutes, then serve.
  15. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Mousse Cake

This chocolate peanut butter mousse cake is so decadent ?FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-mousse-box-cake

Posted by Proper Tasty on Thursday, August 16, 2018

Dessert

Key Lime Cheesecake Pops

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Key Lime Cheesecake Pops
It's like regular pie, but better ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 9 graham crackers
  • ¼ cup shredded coconut, dried (25 g)
  • 6 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
FILLING
  • 12 oz cream cheese, softened (340 g)
  • 1 ½ cups powdered sugar (180 g)
  • 1 tablespoon key lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream, cold (120 mL)
FOR DECORATING
  • whipped cream
  • key lime zest
SPECIAL EQUIPMENT
  • tart pan, 11-inch (28-cm)
  • 8 popsicle sticks
Instructions
  1. Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
  2. Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until mixture has the texture of wet sand.
  3. Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan to create an even layer.
  4. Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
  5. Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
  6. Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
  7. Decorate the top of the tart with whipped cream and key lime zest.
  8. Freeze for 4 hours.
  9. Cut the tart into 8 slices and serve.
  10. Enjoy!

Watch the recipe video here:

Key Lime Cheesecake Pops

It's like regular pie, but better ✨FULL RECIPE: https://tasty.co/recipe/key-lime-cheesecake-pops

Posted by Tasty on Thursday, August 16, 2018

Dessert

Strawberry Daiquiri Bites

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Strawberry Daiquiri Bites
No need for a beach vacation -- or even a glass! -- to enjoy these cocktail bites. Lime and rum-soaked strawberries are cloaked in glittery sugar for a boozy treat that's easy to share.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups light rum
  • ¼ cup lime juice
  • 1 quart medium strawberries, with stems
  • 1 cup granulated sugar
Instructions
  1. Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
  2. Drain the rum mixture and discard or save for another use. Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

Watch the recipe video here:

How to Make Strawberry Daiquiri Bites

What are you bringing to the party? Oh, just BOOZY STRAWBERRIES!! ? ? ?Save the recipe: https://foodtv.com/2vK8JNv.

Posted by Food Network on Thursday, August 16, 2018

Dessert

Berry Crepe Cake

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Berry Crepe Cake
This crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cr​êp​es
  • 21⁄2 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 teaspoon salt
  • 5 eggs
  • 11⁄4 cup milk
  • 13⁄4 cup water
  • 5 tablespoons butter, melted
Berry Syrup
  • 4 cups mixed berries 3⁄4 cup sugar
  • 1 cup water
  • 1⁄4 cup lemon juice Zest of 1 lemon
Whipped Cream
  • 3 cups heavy cream 3 tablespoons sugar
Instructions
  1. First make the berry syrup by placing all of the ingredients except water into a saucepan and roughly smashing them together with a potato masher. Then add water and bring to a boil. Simmer for 10 minutes.
  2. Strain syrup into a bowl and place in the refrigerator until completely chilled.
  3. While syrup cools, make cr​ê​pes by first whisking together all of the dry ingredients in a bowl.
  4. In a blender, blend up all the wet ingredients until mixed. Add the dry ingredients into the blender 1⁄3 of the batch at a time, blending in between until mix is incorporated and completely smooth.
  5. Heat an 8-inch non-stick pan on medium and then lightly spray with oil. Pour 1⁄4 cup of the cr​êp​e batter into the pan and quickly swirl pan so that the batter covers the bottom evenly.
  6. Cook for one or two minutes until the edges of the cr​ê​pe brown slightly and the middle of the cr​êp​e is set. Using a spatula, lift the corner of the cr​ê​pe and carefully flip the cr​ê​pe over. Cook for 30 seconds, then remove the cr​ê​pe from the pan and set aside.
  7. 7. Repeat with all of the mix until you have 20–25 round cr​ê​pes. Set aside to cool.
  8. Next, add 3⁄4 cup of cooled berry syrup and 3 cups of whipped cream to a very large bowl. Using a blender, whip until soft peaks are formed. Add sugar and continue to whip until there are stiff peaks.
  9. Fold in 1⁄4 cup of the berry syrup, incorporating it as much or as little as you like.
  10. To build the cake place a cr​ê​pe on a cake stand and add 3–4 tablespoons of the berry whipped cream, spreading evenly to cover the cr​ê​pe. Then, place another one on top and cover again with berry whipped cream. Repeat layers with the remaining cr​ê​pes.
  11. Top with a last layer of whipped cream, then top with fresh berries and a drizzle of the extra berry syrup.
  12. Enjoy!

Watch the recipe video here:

Berry Crepe Cake

Berry Crepe CakeThis crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert! https://bzfd.it/2LQ4KFF

Posted by Tasty on Tuesday, June 5, 2018

Dessert

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
Recipe of the Day: The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

Recipe of the Day: The Pioneer Woman – Ree Drummond's Beef Stew with Root VegetablesSave this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Saturday, January 20, 2018

Dessert

Classic Glazed Donuts

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Classic Glazed Donuts
Need these NOW ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!

Watch the recipe video here:

Classic Glazed Donuts

Need these NOW ?!FULL RECIPE: https://tasty.co/recipe/classic-glazed-donutsDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2FxiOjr – We may make some $$ if you buy!

Posted by Tasty on Tuesday, January 30, 2018

Dessert

Red Velvet Cheesecake

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Red Velvet Cheesecake
Red Velvet Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1½ cups finely crushed chocolate wafer cookies (about 28 cookies)
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup sugar
  • Pinch of salt
For the filling:
  • 4 8-ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling:
  1. Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
  2. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Watch the recipe video here:

How To Make Red Velvet Cheesecake

Recipe of the Day: Red Velvet Cheesecake ?❤Save this recipe: http://bit.ly/2BG6U8O.

Posted by Food Network on Tuesday, February 13, 2018

Dessert

Brownie Bottom Cheesecake

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Brownie Bottom Cheesecake
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • Nonstick baking spray
  • ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoons fine salt
  • 1 stick (8 tablespoons) unsalted butter
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • Cheesecake:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 3 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • Chocolate syrup, for garnish
  • Whipped cream, for garnish
Instructions
  1. Special equipment: a 10-inch springform pan
  2. For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
  3. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
  4. For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
  5. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
  6. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
  7. Slice and garnish each slice with chocolate syrup and whipped cream.

Watch the recipe video here:

How to Make Chocolate Brownie Bottom Cheesecake

Recipe of the Day: Brownie Bottom Cheesecake ??Save this recipe:http://bit.ly/2EhsI8r.

Posted by Food Network on Wednesday, February 21, 2018