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Dessert

Lemon Yogurt Cake

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Lemon Yogurt Cake
Recipe of the Day: @InaGarten's 5-⭐ Lemon Yogurt Cake ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Watch the recipe video here:

How To Make Lemon Yogurt Cake

Ina Garten's 5-⭐ Lemon Yogurt Cake ??Save this recipe: https://foodtv.com/2OPIj9g.

Posted by Food Network on Tuesday, March 20, 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 (175 g) unsalted butter, 1½ sticks, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 cups (985 g) soft caramel candy
TOPPING
  • 1 ½ cups (490 g) soft caramel candy
  • ¼ cup (60 mL) heavy cream
  • 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 Proper Tasty on Thursday, August 9, 2018

Dessert

No-Bake Granola Berry Pie

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No-Bake Granola Berry Pie
This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups (120 g) granola
  • ¾ cup (180 g) coconut oil, melted
  • 1 tablespoon coconut oil, solid
  • 1 cup (150 g) strawberry, sliced, plus more for garnish
  • 1 cup (150 g) blackberry
  • 1 cup (125 g) raspberry, plus more for garnish
  • 1 cup (100 g) blueberry
  • ½ cup (100 g) organic sugar
  • ½ cup (120 mL) water, + 3 tablespoons, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
Instructions
  1. Add the granola to a food processor and process until fine crumbs form.
  2. Add the melted coconut oil and pulse to combine.
  3. Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  4. Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
  5. Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
  6. In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
  7. Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  8. Chill the pie in the refrigerator for at least for 1 hour before serving.
  9. Garnish with fresh berries to your taste.
  10. Enjoy!

Watch the recipe video here:

No-Bake Granola Berry Pie

This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️FULL RECIPE: https://tasty.co/recipe/no-bake-granola-berry-pie

Posted by Tasty on Tuesday, August 7, 2018

Dessert

Chocolate Cheesecake Pudding Cups

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Chocolate Cheesecake Pudding Cups
These chocolate cheesecake pudding cups are absolutely genius! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chocolate pudding cups
  • 1 cup (170 g) semisweet chocolate
  • 2 teaspoons coconut oil
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) sugar
  • 1 teaspoon vanilla extract
TOPPING
  • peanuts, crushed
  • caramel
  • cookies, crushed
  • strawberry, sliced
Instructions
  1. Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
  2. Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
  3. Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
  4. Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
  5. Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
  6. Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
  7. Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
  8. Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
  9. Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
  10. Enjoy!

Watch the recipe video here:

Chocolate Cheesecake Pudding Cups

These chocolate cheesecake pudding cups are absolutely genius! ?FULL RECIPE: https://tasty.co/recipe/chocolate-cheesecake-pudding-cups

Posted by Proper Tasty on Saturday, August 4, 2018

Dessert

Apple Tater Tots

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Apple Tater Tots
Just when you thought tater tots couldn't be more delicious! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup (55 g) unsalted butter, ½ stick
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (240 mL) water
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • oil, for frying
COATING
  • ¼ cup (50 g) sugar
  • 1 teaspoon cinnamon
SPECIAL EQUIPMENT
  • 1 piping bag, with a large star tip or large round tip
Instructions
  1. Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
  2. In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
  3. Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
  4. Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  5. Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
  6. Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
  7. Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
  8. Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
  9. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  10. Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
  11. Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
  12. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, August 5, 2018

Dessert

Ice Cream in a Bag

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Ice Cream in a Bag
Put the social in ice cream social: Get your pals (or the neighborhood kids!) together and take turns shaking up a sweet treat in just 5 minutes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base Ice Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 10 cups ice
  • 8 tablespoons rock salt
Mint Chocolate Chip Ice Cream:
  • 1 tablespoons mini semisweet chocolate chips
  • ¼ teaspoon peppermint extract
  • Chocolate Ice Cream:
  • 1 tablespoon unsweetened cocoa powder
Strawberry Ice Cream:
  • 1 tablespoons chopped strawberries (from about 2 strawberries)
Instructions
For the base ice cream:
  1. Stir the milk, sugar and vanilla together in a medium bowl. Pour ½ cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
  2. Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

Watch the recipe video here:

How to Win Summer: Ice Cream in a Bag

Recipe of the Day: Ice Cream in a Bag ?? Save the recipe: http://bit.ly/2Odtmcs.

Posted by Food Network on Friday, August 3, 2018

Dessert

Cheesecake on a Stick

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Cheesecake on a Stick
Forget cake pops - CHEESECAKE pops are your new EVERYTHING!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces vanilla crackers or graham crackers
  • ½ cup butter, melted
  • 14 ounces cream cheese
  • 1½ cups heavy cream
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 17 ounces bittersweet chocolate, melted
  • 1 cup chocolate sprinkles
Instructions
  1. In a food processor, grind the crackers, add the butter, and mix for another 2 minutes or until it forms crumbs.
  2. Cover the bottom of a springform pan with parchment paper. Press crumb mixture into bottom and sides of pan and place in the refrigerator.
  3. In a mixing bowl add cream cheese, heavy cream, sugar and vanilla extract. Beat until combined. Pour the mixture into the pan and place in fridge for 1 hour or until hardened.
  4. Remove the cheesecake from the pan. Use a sharp knife to score the cheesecake into slices without cutting all the way through. Add the popsicle sticks, then cut the cheesecake slices. Place them in the freezer for 3 hours until frozen.
  5. Dip cheesecake slices in the melted chocolate, decorate with chocolate sprinkles and serve.

Watch the recipe video here:

Cheesecake on a Stick

What's creamy, dreamy, and now on the go?Taste for Yourself: https://taste.md/2OCQ2D4?: Tastemade Brasil

Posted by Tastemade on Thursday, August 2, 2018

Cake Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¼ cup (60 g) unsalted butter, ½ stick
  • 10 oz (285 g) mini marshmallows
  • 6 cups (180 g) crispy rice cereal
  • 8 oz (225 g) semisweet chocolate
  • ¼ cup (60 mL) heavy cream
  • 16 oz (455 g) cream cheese, softened
  • ½ cup (100 g) sugar
  • 1 teaspoon vanilla
  • 2 ½ cups (150 g) whipped cream, divided
  • chocolate bar, for shaving
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  7. Pour in the melted chocolate and stir to incorporate.
  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Crispy Rice Cereal Chocolate Cheesecake

You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Wednesday, August 1, 2018

Dessert

Fluffy Chocolate Lava Pancakes

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Fluffy Chocolate Lava Pancakes
Fluffy pancakes AND melted chocolate? The perfect breakfast! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup (240 mL) heavy cream, hot
  • 1 cup (170 g) dark chocolate
  • 2 egg yolks
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 1 ½ cups (360 mL) milk
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
TOPPINGS (OPTIONAL)
  • maple syrup
  • powdered sugar
  • fresh berries
  • butter
Instructions
  1. Add the dark chocolate into the heated heavy cream. Mix both together until the chocolate fully melts forming a chocolate ganache.
  2. Pour the ganache into mason jar lid rings that are laying on a parchment paper-lined sheet tray. Freeze the chocolate ganache for at least 15 minutes to firm up.
  3. In a large bowl, add the egg yolks, sugar, and melted butter, whisk until smooth. Add in the milk, whisk again. Then sift in the flour, baking powder and salt.
  4. Whisk the dry ingredients into the wet until as smooth as possible. Small lumps are perfectly fine.
  5. Beat the egg whites until stiff peaks form and then fold them into the pancake batter until just combined.
  6. In a small skillet, melt butter until bubbling and then add your pancake batter. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top.
  7. Cover the skillet with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top has full set. Then flip the pancake and cook the other side for 2 minutes on medium heat to color the other side.
  8. Serve with butter, maple syrup, powdered sugar, or berries (optional).
  9. Enjoy!

Watch the recipe video here:

Fluffy Chocolate Lava Pancakes

Fluffy pancakes AND melted chocolate? The perfect breakfast! ??FULL RECIPE: https://tasty.co/recipe/fluffy-chocolate-lava-pancakes

Posted by Proper Tasty on Saturday, June 16, 2018

Cake Dessert

Parks & Rec Treat ‘Yo Self Cinnamon Roll Crêpe Cake

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Parks & Rec Treat 'Yo Self Cinnamon Roll Crêpe Cake
Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Batter
  • * 2 ¼ cups all-purpose flour
  • * 1 ½ teaspoons cinnamon
  • * 1 teaspoon salt
  • * ¾ cup brown sugar
  • * 5 eggs
  • * 1 ½ cups milk
  • * 1 ½ cups water
  • * 4 ½ tablespoons butter, melted
Filling
  • * 10 oz cream cheese, softened
  • * 1 ¼ cups powdered sugar
  • * 1 ½ teaspoons vanilla extract
  • * 1 teaspoon salt
  • * 2 tablespoons milk
  • * 4 cups whipped cream (made from 2 ½ cups heavy cream)
Topping
  • * 2 tablespoons butter
  • * ½ cup brown sugar
  • * 1 teaspoon cinnamon
  • * 1 tablespoon heavy cream
  • * 1 cup candied pecans
  • * ¼ cup reserved filling
  • * 2-3 tablespoons milk
Instructions
  1. Place flour, cinnamon and salt in a large bowl. Sift in the brown sugar. Whisk to combine.
  2. In another bowl, whisk together eggs, milk, water, and melted butter. Pour wet
  3. ingredients into the dry, whisk to fully combine and remove all big lumps. Batter will still have tiny lumps from butter, this is okay.
  4. Heat a 8-inch nonstick skillet over medium-low heat. Pour in a scant ¼ cup amount of batter. Tilt pan in a circular motion, so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crepes to cool.
  5. Filling: Beat cream cheese and powdered sugar together using a hand mixer. Once combined, add in vanilla, salt and milk. Beat until smooth, then add in whipped cream. Continue to beat until combined and uniform.
  6. Place the first crepe on a cake stand. Spread a layer of filling on to the crepe, then top with another crepe. Repeat until all the crepes have been used up. Reserve a ¼ cup of filling. Refrigerate cake for at least 4 hours or overnight.
  7. In a small pot, heat butter, brown sugar, and cinnamon. Once bubbling and syrupy, stir in the heavy cream. Remove from heat.
  8. Whisk reserved filling with 2 tablespoons of milk. You should be able to drizzle this, but if it is too thick, add another 1 tablespoon of milk.
  9. Drizzle cinnamon sugar syrup over crepe cake. Pile candied pecans on top and drizzle with more syrup. Drizzle with thinned filling drizzle. Slice and serve.

Watch the recipe video here:

Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu

Posted by Tasty on Saturday, July 28, 2018