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Dessert

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/f4NITGs

Posted by Allrecipes on Friday, May 31, 2019

Dessert

Here’s How To Make The Best Macarons At Home

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Here's How To Make The Best Macarons At Home
Next step: Open your very own macaron shop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Macarons
  • 1¾ cups powdered sugar
  • 1 cup finely ground almond flour
  • 1 teaspoon salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring
Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy cream
Instructions
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out). Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  3. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  4. Transfer the macaron batter into a piping bag fitted with a round tip.
  5. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  6. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
  7. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  8. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  9. Preheat the oven to 300˚F (150˚C).
  10. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  11. Transfer the macarons to a wire rack to cool completely before filling.
  12. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  13. Transfer the buttercream to a piping bag fitted with a round tip.
  14. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  15. Place in an airtight container for 24 hours to “bloom”.
  16. Enjoy!

Watch the recipe video here:

These are the most fool-proof macarons you'll ever make!For step by step directions: https://bzfd.it/2zYHqDI

Posted by Tasty on Friday, May 31, 2019

Dessert

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/4QaRYAy

Posted by Allrecipes on Thursday, August 22, 2019

Dessert Pie

BA’s Best Coconut Cream Pie

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BA's Best Coconut Cream Pie
Think of this like a Samoa cookie in pie form. It's perfect with whipped cream on top, but if you want to use up the extra egg whites, make a marshmallow topping. Bonus: you can torch it, for even more drama. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Pie
Ingredients
Coconut Graham Crust
  • 1¼ cups unsweetened finely shredded coconut
  • 4 ounces graham crackers (about 7), lightly crushed
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • ¼ cup (½ stick) unsalted butter, melted, cooled
  • 1 large egg yolk
Coconut Caramel
  • ⅓ cup sugar, divided
  • ¼ cup heavy cream
  • 2 tablespoons virgin coconut oil, melted
  • ½ teaspoon kosher salt
Coconut Custard and Assembly
  • 3 tablespoons virgin coconut oil, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 13.5-ounce can unsweetened coconut milk, shaken
  • 1 cup half-and-half
  • 1 large egg
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup plus 2 tablespoons sugar
  • 1½ cups heavy cream
  • Toasted coconut flakes (for serving)
Special Equipment
  • A 9-inch deep pie dish; a candy thermometer
Instructions
Coconut Graham Crust
  1. Preheat oven to 350°. Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes; let cool. Set aside ½ cup toasted coconut for the coconut caramel.
  2. Pulse graham crackers, sugar, salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. With the motor running, stream in butter, followed by yolk. Do not overprocess; you should have fine crumbs that are the texture of wet sand.
  3. Transfer mixture to pie dish and press firmly and evenly up sides and across the bottom. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Let cool.
Do Ahead:
  1. Crust can be baked 1 day ahead. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks.
Coconut Caramel
  1. Sprinkle a thin, even layer of sugar into a small heavy saucepan. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Repeat until you’ve used all sugar. Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Remove from heat and carefully pour in cream, stirring to combine (caramel will sputter and seize up, but don’t worry).
  2. Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Stir in oil until mixture is smooth, then fold in salt and reserved ½ cup toasted coconut. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Cover with plastic and chill.
Do Ahead:
  1. Caramel can be made 4 days ahead. Transfer to an airtight container and chill. Rewarm over low heat before pouring into pie crust.
  2. Coconut Custard and Assembly
  3. Place oil in a medium bowl and set a fine-mesh sieve over top; set aside. Scrape vanilla seeds into a heavy medium saucepan. Add vanilla pod and coconut milk. Bring to a simmer over medium heat and cook, stirring occasionally, until coconut milk is reduced to about 1 cup, 10–15 minutes. Add half-and-half and bring to a gentle simmer.
  4. Meanwhile, briskly whisk egg, yolks, cornstarch, salt, and ½ cup sugar in another medium bowl until pale and thick, about 1 minute. Whisking constantly, slowly pour about ½ cup hot milk mixture into egg mixture. Go back to whisking milk mixture in saucepan, then slowly pour tempered egg mixture into saucepan. Cook over medium heat, whisking constantly, until foam has subsided and custard holds the marks of the whisk, about 2 minutes.
  5. Immediately scrape custard into sieve and use a spatula to press mixture into bowl with oil; pluck out vanilla pod. Whisk strained custard until oil is incorporated and mixture is glossy and smooth.
  6. Set bowl inside another large bowl of ice water. Whisk occasionally until custard is cool, about 3 minutes. Scrape custard into chilled pie crust and smooth top. Press a piece of plastic directly onto surface of custard to prevent a skin from forming, and chill until set, at least 3 hours.
  7. Using an electric mixer on medium-high speed, beat cream in a large bowl until soft peaks form. Whisk in remaining 2 Tbsp. sugar.
  8. Remove plastic from surface of pie and dollop cream over set custard. Top with coconut flakes.
Do Ahead:
  1. Pie can be filled with custard 1 day ahead. Wrap in plastic and chill. Top with whipped cream and toasted coconut just before serving.

Watch the recipe video here:

Put your hands in the air if you're a true coconut lover.Recipe: http://bonap.it/awLG1e3

Posted by Bon Appétit Magazine on Tuesday, May 7, 2019

Dessert

Cereal Cake

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Cereal Cake
Bring your favorite cereal from breakfast to dessert with this towering cake masterpiece. Once all the decorations are in place, you might just mistake it for your morning cereal bowl.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ¾ cups milk, warmed
  • 4 cups desired cereal
  • 1 cup butter
  • 1 package 2-layer-size white cake mix
  • 4 eggs
  • 5 cups powdered sugar
  • Pinch salt
  • ¼ teaspoon almond extract (optional)
  • 10 1.5 ounces packages white chocolate-covered crisp wafers (Kit Kat White®; 4 per package)
  • Serving spoon
  • 1 12 inch long, thick wooden skewer or dowel
  • 1 empty single serving-size cereal box*
  • 2 ounces white baking chocolate, melted
Instructions
  1. In a small bowl combine milk and 1¾ cups cereal; let stand 15 minutes. Strain; discarding cereal.
  2. Preheat oven to 350°F. Grease two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper; grease paper. Flour insides of pans. Set aside.
  3. Melt ¼ cup butter. Set aside remaining butter to soften. In a large bowl beat cake mix, 1 cup of the reserved cereal milk, eggs, and melted butter with a mixer on medium for 2 minutes. Divide batter between prepared pans.
  4. Bake 30 minutes or until a toothpick inserted near centers comes out clean. Let cool in pans on wire rack 15 minutes. Remove cakes from pans and let cool completely on wire racks.
  5. In a large bowl beat softened butter, alternately add powdered sugar, and 2 to 3 tablespoons of the remaining cereal milk until desired consistency, beating well between additions. Beat in salt and, if desired, almond extract. Continue beating mixture for 5 minutes or until light and fluffy.
  6. Stack cake layers on a cake stand or serving dish with frosting between the layers. Frost the top and the sides of the cake. Attach wafers vertically to cover the sides of the cake. Top cake with 2 cups cereal to look like a cereal bowl. Insert serving spoon into cake to look like a cereal spoon.
  7. Tape a wooden dowel to the inside of the cereal box. Spoon white chocolate over dowel to coat. Sprinkle some of the remaining cereal over the dowel to coat. Let stand until chocolate is set or chill to quickly set. Insert dowel into cake.

Watch the recipe video here:

No bowl required! Layered Cereal Cake recipe GET THE RECIPE: http://ow.ly/sAbM30iHGY3 (via Better Homes & Gardens)

Posted by MyRecipes on Tuesday, March 12, 2019

Dessert

Tiramisu Swiss Roll

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Tiramisu Swiss Roll
Tiramisu Swiss Roll recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 large eggs
  • 16 oz vanilla cake mix (455 g), 1 box
  • ½ cup vegetable oil (120 mL)
  • ½ cup water (120 mL)
  • ½ cup cocoa powder (60 g)
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon espresso powder
  • 16 oz mascarpone cheese (455 g), whipped
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 5 ladyfingers
  • ½ cup espresso (120 mL), chilled
  • ½ cup chocolate shaving (85 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the eggs, vanilla cake mix, vegetable oil, and water. Beat with an electric hand mixer to combine.
  3. Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer.
  4. Bake for 8 minutes, or until golden brown.
  5. Sift the cocoa powder through a fine-mesh sieve all over a clean kitchen towel.
  6. Flip the cake onto the cocoa powder-dusted towel and remove the parchment paper. Starting with a short end, roll up the cake with the towel.
  7. Refrigerate for 1 hour.
  8. In a medium bowl, whip the heavy cream and espresso powder with an electric hand mixer until fluffy.
  9. Add the mascarpone, sugar, and vanilla to the espresso cream and beat until smooth.
  10. Unroll the cake and spread with the espresso cream in an even layer, leaving 1½ inches (4 cm) from the top empty and reserving 1 cup (225 g) of espresso cream for decoration.
  11. Arrange the ladyfingers on the cake horizontally, 2 inches (5 cm) from the bottom. Brush the ladyfingers with the chilled espresso.
  12. Roll the cake back up, using the towel as a guide but not rolling it inside the cake.
  13. Refrigerate for another hour, then unwrap the cake.
  14. Transfer the remaining espresso cream to a piping bag.
  15. Pipe 6 espresso cream dollops on top of the tiramisu roll. Sprinkle chocolate shavings on top.
  16. Slice and serve.
  17. Enjoy!

Watch the recipe video here:

This tiramisu swiss roll will have you doing cartwheels! ? ??‍♀️FULL RECIPE: https://tasty.co/recipe/tiramisu-swiss-roll

Posted by Tasty on Friday, April 19, 2019

Dessert

Chocolate Braided Swirl Bread (Babka)

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Chocolate Braided Swirl Bread (Babka)
Chocolate Braided Swirl Bread (Babka) recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DOUGH
  • 4 cups flour (500 g)
  • 2 ¼ teaspoons yeast
  • 1 cup whole milk (240 mL), warm to the touch
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla
  • ¼ cup sugar (50 g)
  • ¼ cup honey (85 g)
  • 1 egg
  • 2 egg yolks
  • 10 tablespoons butter, softened
CHOCOLATE SAUCE
  • 12 oz bittersweet chocolate (340 g)
  • ¾ cup butter (170 g)
  • ½ cup sugar (100 g)
  • ¼ cup cocoa powder (30 g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons espresso powder
  • ½ cup turbinado sugar (100 g)
  • 1 egg wash
Instructions
  1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  3. Add in the milk and yeast mixture and whisk until fully incorporated.
  4. Gradually add in the flour and mix until fully incorporated.
  5. Gradually add in the butter and mix until fully incorporated.
  6. Cover with a towel and let rest for 30 minutes.
  7. Bring out the dough onto floured work surface and knead until smooth.
  8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  9. Preheat oven to 375˚F (190˚C).
  10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  12. Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
  16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  19. Follow this method around the dough clockwise.
  20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  21. Tuck in the excess pieces of dough under the bread.
  22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  23. Bake for 35-45 minutes, until lightly browned and cooked through.
  24. Enjoy!

Watch the recipe video here:

Just look at that swirl ?…FULL RECIPE: https://tasty.co/recipe/chocolate-braided-swirl-bread-babka

Posted by BuzzFeed Food on Saturday, April 20, 2019

Dessert

Strawberry Cheesecake Lush

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Strawberry Cheesecake Lush
The word lush brings to mind all things elaborate and swanky, but when it comes to dessert it just means an easy and simple layered confection that tastes rich. A crunchy base of cookies is topped with a couple of silky layers of cheesecake, pudding and whipped topping and chilled until set, and there you have it – the incredible, irresistible lush.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package vanilla sandwich cookies (36 cookies)
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 2 (16 ounce) containers whipped topping, divided
  • 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
  • 3 cups milk
  • 4 cups sliced strawberries
Instructions
  1. Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
  2. In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
  3. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
  4. In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
  5. Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.

Watch the recipe video here:

?No-Bake Strawberry Cheesecake Lush ?Written recipe: http://po.st/Tz8wUb

Posted by 12 Tomatoes on Saturday, May 4, 2019

Dessert

Lemon Cupcake with Blackberry Buttercream

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Lemon Cupcake with Blackberry Buttercream
A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup white sugar
  • ½ cup butter
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup low-fat milk
  • 1 lemon, juice and zest
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups confectioners' sugar
  • ½ cup seedless blackberry jam
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and ½ cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1½ teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Watch the recipe video here:

Lemon Cupcake with Blackberry Buttercream: https://trib.al/z62prpM

Posted by Allrecipes on Thursday, June 6, 2019