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Chocolate Cookie Cheesecake-Stuffed Brownies

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Chocolate Cookie Cheesecake-Stuffed Brownies
These chocolate cookie cheesecake-stuffed brownies will bring you life ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • 1 ½ cups (345 g) unsalted butter, 3 sticks, melted
  • 3 ¼ cups (650 g) sugar, divided
  • 7 large eggs, divided
  • 2 tablespoons vanilla extract, plus 1 teaspoon, divided
  • 2 ¼ cups (280 g) all-purpose flour
  • 2 cups (240 g) cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 2 teaspoons salt
  • 3 cups (525 g) semisweet chocolate chips
  • 8 oz (225 g) cream cheese, 1 package. softened
  • 24 chocolate sandwich cookies
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
  2. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
  3. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
  4. Use a spatula to fold in the chocolate chips.
  5. Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
  6. While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
  7. Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
  8. After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
  9. Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
  10. Return to the oven for 15 more minutes, until the cheesecake filling is set.
  11. Let cool, then cut into squares and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Cookie Cheesecake-Stuffed Brownies

These chocolate cookie cheesecake-stuffed brownies will bring you life ?Get the rainbow whisk and more of our favorite tools in our 19-piece kitchen gadget set HERE: https://bzfd.it/2tVuCb5 – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/chocolate-cookie-cheesecake-stuffed-brownies

Posted by Tasty on Monday, July 2, 2018

Dessert

Watermelon Popsicle

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Watermelon Popsicle
Eat your fruits and veggies the yummy way with these refreshing frozen treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups watermelon, cubed
  • 2 cabbage leaves
  • 1 teaspoon ginger, minced
  • 3 tablespoons honey
  • 1 cup orange juice
  • ½ cup plain yogurt
  • 1 teaspoon sugar
Instructions
  1. In a blender, liquefy the watermelon into a juice, and pour into popsicle molds. Place in freezer until firm.
  2. Blend the cabbage, ginger, honey and orange juice; set aside.
  3. Mix the yogurt with sugar and set aside.
  4. Once firm, put a popsicle stick in each form, spoon a thin layer of yogurt into each popsicle and place back in freezer to chill.
  5. Finally, pour a layer of the green juice in each, and place in freezer for 3 hours before un-molding popsicles.

Watch the recipe video here:

Watermelon Popsicles

You can't have a proper Summer without these.Taste for Yourself: taste.md/2sajLYu

Posted by Tastemade on Monday, July 2, 2018

Dessert

Cheesesteak Zucchini Boats

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Cheesesteak Zucchini Boats
Confession: When making zucchini boats, we often forget to return the scooped out zucchini back to the mixture before baking (as evidenced in the video above). Do as we say, not as we do. You'll feel better making sure nothing goes to waste; plus, it's healthy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 zucchini, halved lengthwise
  • ¼ c. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, chopped
  • 2 bell peppers, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. sirloin steak, thinly sliced
  • 1 tsp. dried oregano
  • 2 c. shredded provolone
  • 2 tbsp. freshly chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
  2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
  3. Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
  4. Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.

Watch the recipe video here:

How To Make Cheesesteak Zucchini Boats

Cheesesteak Zucchini Boats are low carb, high flavor. Full recipe: http://dlsh.it/S1jroXU

Posted by Delish on Thursday, June 7, 2018

Dessert

Pineapple Salmon Plank – Grilled

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Pineapple Salmon Plank - Grilled
You won't believe how tender and flavorful salmon can get until you've grilled it on a pineapple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large pineapples
  • 8 ounces salmon, divided into 4 pieces
  • ¼ cup lime juice
  • ½ cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup cilantro
Instructions
  1. Make the marinade: In a small bowl, combine lime juice, olive oil, soy sauce, garlic, brown sugar, cilantro, and salt. Place salmon in a glass dish and cover with marinade. Allow to marinate for up to 1 hour in the fridge. Reserve marinade for grilling.
  2. Assemble and grill the salmon: Slice the pineapples into eight planks. Place the marinated salmon on the flank of pineapple and top with a few sprigs of cilantro. Top with another flank of pineapple and wrap with kitchen twine. Place salmon on warm grill and cook for 5 minutes. Flip over and remove the twine, as the salmon and pineapple should be secure. Baste with remaining marinade and cook for another 5 minutes until salmon is tender and pineapple is slightly charred. Remove from grill and allow to rest for 5 minutes before serving.

Watch the recipe video here:

Grilled Pineapple Salmon Plank

?+?+?+?=?!?!Taste for Yourself: taste.md/2KksWyy

Posted by Tastemade on Thursday, June 28, 2018

Dessert

Baileys Eton Mess Trifle

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Baileys Eton Mess Trifle
BAILEYS ETON MESS TRIFLE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 kg cubed pound cake
  • 180ml Baileys Strawberries & Cream
  • 500ml double cream
  • 30g confectioners' sugar
  • 680g Fresh strawberries, sliced
  • 200g meringue nests, broken into pieces
Instructions
  1. In a large bowl, whisk together 60ml Baileys Strawberries & Cream, double cream and confectioners sugar to stiff peaks. Chill.
  2. Place half of the cubed pound cake in a trifle bowl. Brush generously with remaining Baileys Strawberries & Cream. Top with half of the strawberries, half of the broken meringue and half of the whipped cream. Repeat layers with remaining ingredients, finishing with whipped cream. Top with more fresh strawberries and crushed meringue.
  3. Chill for 30 minutes before serving.
  4. Enjoy!

Watch the recipe video here:

Baileys Eton Mess Trifle

Baileys Eton Mess Trifle

Posted by Twisted on Thursday, June 28, 2018

Dessert

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz (55 g) cream cheese, softened
  • ¼ cup (60 g) peanut butter
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup (40 g) powdered sugar, plus 2 tablespoons, divided
  • 1 pinch kosher salt
  • 1 ¼ cups (75 g) whipped cream, divided
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz (70 g) pudding mix, chocolate, 1 package
  • 1 ½ cups (360 mL) whole milk, cold
  • 2 cups (340 g) milk chocolate, melted
  • 2 cups (340 g) white chocolate, melted
  • 2 cups (340 g) dark chocolate, melted
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

Easy Ice Cube Chocolate Cups

These easy chocolate cups are like magic! ? FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups

Posted by Proper Tasty on Thursday, June 28, 2018

Dessert

Rainbow Piñata Cake

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Rainbow Piñata Cake
Dreams really do come true with the rainbow surprise cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 2 large eggs
  • 125ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup funfetti sprinkles
Frosting
  • 2 batches Swiss meringue buttercream frosting
  • 3 drops blue food gel
  • 2 drops green food gel
  • 3 drops yellow food gel
  • 2 drops orange food gel
  • 4 drops red food gel
  • 2 drops purple food gel
Decorations
  • 1 ½ cups of your fave candy. I used peanut m&m’s, jelly beans and large round chocolate and coconut balls.
Instructions
Frosting
  1. To prepare the frosting colour 1 batch of it blue, and then split the rest up into separate bowls and colour each colour of the rainbow that’s listed in the ingredients list.
Cake
  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper. Set aside.
  2. Add sugar and butter to a large mixing bowl. Use a hand mixer to beat until it goes pae in colour.
  3. Add the eggs and vanilla and mix until well combined.
  4. Add half the flour and milk, mix and then add the rest of the flour and milk and mix until everything comes together.
  5. Add the funfetti sprinkles and gently fold in. Don’t mix too much otherwise you’ll risk the colours bleeding and making the batter grey.
  6. Fill two 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  7. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  8. To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim each cake in half. Then trim all cake layers in half to create half round shaped cakes. You’ll end up with 8 layers of cake.
  9. Use a large round cookie cutter to cut out a half sphere shape from 6 if the 8 cake layers. Discard the cake trimmings. This will help create the cavity in the centre of the cake where you’ll add your candy!
  10. We’re going to fill the cake with each coloured frosting. So each layer will have a different colour. Begin with the yellow frosting followed by the orange frosting on the next layer, pink, red, purple, blue and finish with the green on the final uncut layer. Chill the cake for 30 min.
  11. Take the cake out of the fridge, and carefully flip the cake around. Fill the cavity with your fave candy and place a 10” cake board on top. And slowly flip cake right side up.
  12. Add blue frosting to the outside of the cake and use a small offset spatula to spread around. Use a cake scraper to scrape away excess frosting. This is called the crumb coat and is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 30 min.
  13. Fit the end of a piping bag with a small star tip and frost the rainbow on the front and back of the cake. Fil in the gaps with blue frosting. Slice up to serve!

Watch the recipe video here:

Rainbow Piñata Cake

Dreams really do come true with the rainbow surprise cake!Taste for Yourself: taste.md/2MXZHTW

Posted by Tastemade on Wednesday, June 27, 2018

Dessert

Chocolate chip cookie Trifle

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Chocolate chip cookie Trifle
Trifle - the very word brings to mind those quintessential British summers. Strawberries on the lawn, the gentle drone of a cricket game in the background, the gentle buzzing of bees and their fumbles with the honeysuckle. Like many things, trifle has changed from its traditional origins. It's moved to the big city and got itself a new haircut and fancy shoes. Our version is chocolatey, cakey and covered with cookies and lots of choccy sauce. Traditional, this guy ain't - delicious, he certainly is.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Sauce
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 500 ml double cream
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Whipped Cream
  • 500ml double cream
  • 3 tbsp icing sugar
  • 1 tbsp vanilla essence
Trifle
  • 1 shop bought chocolate cake, cut into three sections
  • 2 packs cookies, roughly chopped
Instructions
  1. In a pan whisk together sugar, cornstarch, cocoa powder, salt, instant coffee. Place on the heat and add double cream - whisk thoroughly to make a smooth, thick sauce. Add more cream to get your desired consistency.
  2. Whisk the cream, icing sugar and vanilla together until you have stiff peaks - be very careful as it's incredibly easy to over whip at this stage. If you do by mistake you can fold in some double cream to bring it back from the edge.
  3. Using a sharp knife chop up the cookies.
  4. To assemble the trifle place the first slice of chocolate cake on the bottom of the trifle bowl. Top with whipped cream, a good handful of chopped cookies, and lashing of the chocolate sauce. Repeat three times, finishing with the chocolate sauce.
  5. Yum yum!

Watch the recipe video here:

Chocolate chip cookie Trifle

Chocolate chip cookie Trifle

Posted by Twisted on Tuesday, June 26, 2018

Dessert

Raffaello Cheesecake

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Raffaello Cheesecake
It's summertime - move aside Ferrero Rocher, HELLO Rafaello. ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces maizena cookies (Brazilian sugar cookies)
  • ¼ cup shredded coconut
  • ¼ cup toasted almonds
  • ½ cup butter, melted
  • 1 cup chopped white chocolate
  • ½ cup fresh heavy cream
  • 2⅔ cups cream cheese
  • ¼ cup coconut milk
  • ½ lime, juiced
To garnish:
  • 1 cup shredded coconut
  • 12 truffles
Instructions
  1. Line a springform pan with parchment paper.
  2. In a food processor, add the cookies, coconut and almonds. Blend until crumbs form. Add the butter and pulse for another 2 minutes until the mixture has reached the consistency of a coarse flour. Press mixture into the bottom and sides of prepared pan. Place in refrigerator.
  3. Melt the white chocolate together with the heavy cream in a hot water bath. Set aside to let it cool.
  4. Use a whisk to soften the cream cheese, then add the melted chocolate and the coconut milk.
  5. Add the lime juice and mix.
  6. Pour the mixture into the mold, over the cookie lining. Refrigerate for at least 2 hours.
  7. Top with the shredded coconut and truffles.

Watch the recipe video here:

Raffaello Cheesecake

It's summertime – move aside Ferrero Rocher, HELLO Rafaello. ?Taste for Yourself: taste.md/2ytRtQgTastemade Brasil

Posted by Tastemade on Sunday, June 24, 2018

Dessert

Marbled No-Bake Blueberry Cheesecake

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Marbled No-Bake Blueberry Cheesecake
The best desserts are irresistible without requiring much prep, and this fruit-filled creamy concoction really takes the (cheese)cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cheesecake:
  • 200 grams cream cheese
  • 100 grams plain yogurt
  • 100 milliliters heavy cream
  • 30 grams sugar
  • 2 tablespoons lemon juice
  • 8 grams gelatin (combine with 30 milliliters water and let it sit for 5 minutes)
Berry sauce:
  • 80 grams strawberries
  • 50 grams blueberries
  • 50 grams raspberries
  • 40 grams sugar
  • 2 teaspoons lemon juice
  • 2 grams gelatin (combine with 15 milliliters water and let it sit for 5 minutes)
Crust:
  • 150 grams biscuit
  • 80 grams butter, melted
Garnish:
  • Blueberries
Instructions
  1. Crush biscuit until it resembles coarse sand. Combine with melted butter and press into the bottom of a cake pan. Refrigerate until firm.
  2. Put the berries into a ziploc bag and smash into tiny bits with a rolling pin. Transfer to a bowl. Add sugar and lemon and mix well. Microwave for 3 minutes at 600 watts.
  3. Microwave gelatin in the microwave for 15 seconds at 600 watts. Add to berry mixture and mix well.
  4. In a blender, combine all ingredients for the cheesecake and mix well until smooth.
  5. Pour ⅓ of the cheesecake mixture into the berry sauce and mix well.
  6. Pour a little of the berry sauce into the cake pan, followed by a small amount of the cheesecake mixture. Continue to pour in the mixtures alternating in between. Give it a quick mix with a spoon to create a marble effect.
  7. Top with blueberries and refrigerate for 2-3 hours.

Watch the recipe video here:

Marbled No-Bake Blueberry Cheesecake

Looking for the perfect red white & blue dessert? This creamy concoction really takes the (cheese)cake.Taste for Yourself: taste.md/2tu2j3V?: Tastemade Japan

Posted by Tastemade on Tuesday, June 26, 2018