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Dessert

Apple Crumble Trifle

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Apple Crumble Trifle
This is a recipe for those of you who, even in the depths of summer, where long, parched days bleed endlessly into each other, crave the comforts of winter. The thought of a chicken roasting in the oven while it greyly snows outside, of roast potatoes and gravy. Apple crumble trifle brings a dish usually banished to shorter, colder days and marries it to that glory of summer cooking, the trifle.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crumble Topping
  • 200g brown sugar
  • 200g plain flour
  • 200g butter
  • 100g oats
Apples
  • 8 apples, peeled, cored and chopped into segments
  • 150g soft brown sugar
  • Caramel
Whipped cream
  • 800ml double cream
  • 100g caster sugar
  • 1 tsp vanilla essence
Instructions
  1. Preheat the oven to 180°C/360°F/
  2. Begin by blitzing together the butter, oats, sugar and flour. This should make a soft, damp mixture prone to clumping.
  3. Sprinkle this over a baking tray and bake for around 30 mins. Half way through the cooking time give everything a stir to break it up and make it into craggy lumps. When it's golden brown set it aside to cool.
  4. Meanwhile, toss the apples with the sugar and roast them until soft and sticky.
  5. Whisk the cream with the vanilla essence and sugar until it makes stiff peaks, then layer it with the apples, a little caramel and crumble in a trifle dish.

Watch the recipe video here:

Apple Crumble Trifle

Apple Crumble Trifle

Posted by Twisted on Thursday, July 26, 2018

Dessert

Capri-Sun Sunrise Jelly Cake

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Capri-Sun Sunrise Jelly Cake
CAPRI-SUN SUNRISE JELLY CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Gelatine
  • Orange Flavoured Jelly Powder
  • Lemon Flavoured Jelly Powder
  • 4 330ml Capri-Sun Orange
  • 2 330ml Capri-Sun Orange & Lemon
  • Vanilla Yoghurt
Instructions
  1. Lightly oil your cake tin
  2. Add 330ml Capri-Sun Orange in a saucepan. Add 10g plain gelatine, allow to bloom. Add 85g Orange jelly powder. Slowly heat through till dissolved (not to boil). Stir till well mixed
  3. Remove from heat, add 330ml more Capri-Sun Orange and stir.
  4. Pour ¾ of the mixture into the cake tin, chill for 30 minutes - until it’s a little firm and still a bit sticky to the touch.
  5. Chill remaining ¼ of the mixture for 5 minutes until slightly thickened. Add 3 tbsp of vanilla yoghurt and stir
  6. Gently pour yoghurt mix over set jelly in the tin (mix should still be sticky)
  7. Chill for another 30 minutes and repeat the process with Capri-Sun Orange & Lemon and Lemon Jelly Powder. Being sure to layer Orange Capri Sun--> orange yoghurt layer --> Orange & Lemon Capri- Sun --> Orange & Lemon Yoghurt --> Repeat.
  8. Chill overnight after final layer.
  9. Dip tin in warm water to loosen cake from the tin.
  10. Marvel at your creation.

Watch the recipe video here:

Capri-Sun Sunrise Jelly Cake

Capri-Sun Sunrise Jelly Cake

Posted by Twisted on Wednesday, July 25, 2018

Dessert

Homemade Raspberry Marshmallows

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Homemade Raspberry Marshmallows
Homemade Raspberry Marshmallows
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup freeze-dried raspberry powder
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Cooking spray
  • ¾ cup water, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Two .25-ounce packets unflavored gelatin powder
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon kosher salt
Instructions
  1. Special equipment: a candy thermometer
  2. In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine ½ cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
  4. In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining ¼ cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
  5. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
  6. Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

Watch the recipe video here:

How to Make Molly's Homemade Raspberry Marshmallows

These Homemade Raspberry Marshmallows will brighten up your dessert!Watch Molly Yeh on #GirlMeetsFarm > Today at 11a|10c!

Posted by Food Network on Sunday, July 22, 2018

Dessert

Blueberry Waffle Ice Cream Sandwiches

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Blueberry Waffle Ice Cream Sandwiches
The official dessert of summer. Make them with local blueberries from Walmart!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Blueberry swirl ice cream:
  • 1 can sweetened condensed milk
  • 2 cups whipping cream
  • ¾ cup fresh blueberries, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
Blueberry waffles:
  • 1 cup waffle/pancake mix
  • ¾ cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • ⅓ cup fresh blueberries
Instructions
  1. Over medium heat, cook ¼ cup blueberries, sugar, lemon juice, and zest. Lightly mash
  2. blueberries and continue to cook. Fruit should be thick and shiny (about 4–5 minutes).
  3. Remove from heat and add remaining ½ cup blueberries. Set aside to cool completely.
  4. Whip cream until stiff and add vanilla, then fold in condensed milk. Pour ½ into a loaf pan
  5. and add ½ of the blueberry compote. Top with remaining cream and then finish with
  6. blueberry compote. Using the handle of a long spoon, carefully swirl compote into the
  7. cream, making a nice swirl pattern and lightly combining ingredients. Cover and freeze
  8. for at least 8 hours.
  9. Heat a waffle iron on its highest setting and lightly spray with oil. Carefully pour about (1)
  10. ladle of batter onto iron and close. Cook waffles until golden brown. (Can cook longer if
  11. you desire a crispier waffle.)
  12. Set aside waffles and cut into quarter pieces (should have 16 quarter pieces).
  13. Place (1) scoop of ice cream between (2) waffles and serve immediately.

Watch the recipe video here:

Blueberry Waffle Ice Cream Sandwiches

Blueberry Waffle Ice Cream SandwichesThe official dessert of summer. Make them with local blueberries from Walmart! https://bzfd.it/2LkpMyH

Posted by Tasty on Saturday, July 21, 2018

Dessert

Neapolitan Ice Cream Cake Roll

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Neapolitan Ice Cream Cake Roll
This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • nonstick cooking spray
  • 6 large eggs
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • ½ cup (60 g) all-purpose flour
  • ½ cup (60 g) cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 pt (475 g) chocolate ice cream, softened
  • 1 pt (475 g) strawberry ice cream, softened
  • 1 pt (475 g) vanilla ice cream, softened
GANACHE
  • 2 cups (350 g) chocolate chips
  • 2 cups (480 mL) heavy cream, hot
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
  2. In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
  3. Add the sugar, oil, and vanilla. Whisk again until incorporated.
  4. Add the flour, cocoa powder, baking powder, and salt.
  5. Mix with a spatula until combined.
  6. Pour the batter onto the baking sheet.
  7. Bake for 12 minutes until the cake is set.
  8. Lay out a kitchen towel and sprinkle with cocoa powder.
  9. Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  10. Place in the refrigerator for 1 hour to cool.
  11. Place the cake on the counter and unroll.
  12. Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
  13. Smooth each line of ice cream out, being careful not to mix the flavors.
  14. Tightly roll the cake back up, this time without the towel.
  15. Freeze the cake for at least 3 hours, or overnight.
  16. Place the chocolate chips in a medium bowl.
  17. Pour the hot cream over the chocolate and stir until melted and smooth.
  18. Place the cake on a rack set over a baking sheet.
  19. Pour the ganache over the cake in an even layer.
  20. Place cake in the freezer for 30 minutes, or until the ganache is set.
  21. Enjoy!

Watch the recipe video here:

Neopolitan Ice Cream Cake Roll

This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!FULL RECIPE: https://tasty.co/recipe/neapolitan-ice-cream-cake-rollCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2pxYzM2 – We may make some $$ if you buy!

Posted by Tasty on Sunday, March 25, 2018

Dessert

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: https://taste.md/2s8o9sZ

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Charolette Royale

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Charolette Royale
This is how we roll. This delicious cake is dessert royalty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 eggs, divided, room temperature
  • 11 tablespoons white sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • ½ cup raspberry jam
Filling:
  • 2 cups heavy whipping cream
  • 1 box instant vanilla pudding
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • Raspberries
Instructions
  1. Preheat oven to 350 degrees. Butter a 9 by 12-inch cake pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Pour into prepared pan and bake for 12 to 15 minutes.
  4. When the cake comes out of the oven, immediately flip onto a clean kitchen towel and roll up. Let cool, unroll and thinly spread the raspberry jam in an even layer. Roll back up and slice into ¾-inch slices.
  5. Line a medium mixing bowl with plastic wrap and lay the slices of cake along the bottom and sides of the bowl, making sure to not leave any gaps. Set aside aside and make filling.
For the filling:
  1. In a mixing bowl, blend heavy cream and vanilla pudding mix on low until it begins to thicken. Add lemon juice. Pour over the cake slices and level out the top. Add layer of raspberries and cover with remaining vanilla cream. Cover with plastic wrap and refrigerate overnight. Invert onto a plate and serve.

Watch the recipe video here:

Charlotte Royale

We have questions! Who is Charlotte? Why does she think she's so fancy?Taste for Yourself: https://taste.md/2zBy5Bq

Posted by Tastemade on Sunday, July 15, 2018

Dessert

Fried Cinnamon Crunch Cheesecake Bites

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Fried Cinnamon Crunch Cheesecake Bites
These friend cinnamon crunch cheesecake bites are everything! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  • Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  • Freeze for 45 minutes.
  • Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  • Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  • Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  • Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  • Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  • Drain the cheesecake balls on a wire rack or paper towels.
  • Sprinkle powdered sugar over the cheesecake bites and serve warm.
  • Enjoy!
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Instructions
  1. In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  2. Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Freeze for 45 minutes.
  4. Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  5. Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  6. Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  7. Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  8. Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  9. Heat the oil in a large pot until it reaches 350°F (180°C).
  10. Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  11. Drain the cheesecake balls on a wire rack or paper towels.
  12. Sprinkle powdered sugar over the cheesecake bites and serve warm.
  13. Enjoy

Watch the recipe video here:

Fried Cinnamon Crunch Cheesecake Bites

These fried cinnamon crunch cheesecake bites are everything! ?FULL RECIPE: https://tasty.co/recipe/fried-cinnamon-crunch-cheesecake-bites

Posted by Tasty on Sunday, July 15, 2018

Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
Make the ganache layer:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Thursday, May 24, 2018

Dessert

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
  • Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
  1. To make the brownies: Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
  5. To make the mousse: in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  6. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  7. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  8. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  9. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, May 25, 2018