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Dessert

Banana Pudding Cheesecake

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Banana Pudding Cheesecake
This $&!# is bananas, b a n a n a s.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 vanilla wafer cookies, plus 8 more for serving
  • ½ cup butter, melted
  • Salt
For the banana pudding:
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 3 ripe bananas, mashed
For the cheesecake:
  • 2 cups cream cheese, softened
  • ¼ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • ½ cup whipped cream, for serving
Instructions
Make the crust:
  1. Prepare a 9-inch springform pan with baking spray, and set aside.
  2. In the bowl of a food processor, add cookies and pulse until finely ground. Pour in melted butter and salt. Pulse a few times to combine. Press into the bottom of the lined pan and set in the refrigerator until cheesecake filling is made.
Make the banana pudding:
  1. In a medium saucepan, whisk together sugar, cornstarch and salt. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for one minute. Remove from heat and add vanilla and mashed bananas. Set aside to cool.
Make the cheesecake:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, beat cream cheese until fluffy; add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Gently fold in chilled banana pudding. Do not over mix. Pour over crust and level in the pan.
  3. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill. To serve, top with whipped cream and cookies. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Banana Cheesecake Pudding

This $&!# is bananas, b a n a n a sTaste for Yourself: taste.md/2rKFickTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Tuesday, June 19, 2018

Dessert

Homemade Jawbreaker

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Homemade Jawbreaker
You may find this hard to swallow, but this jawbreaker is a breeze to make!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Assorted Skittles
Instructions
  1. Microwave 5 Skittles (all the same color) for 30 seconds. Pour onto a lightly greased plastic cutting board. Use the back of a spoon to flatten melted Skittles into a small circle. If too hot, allow to cool for a few more seconds.
  2. Place one non-microwaved Skittle in the center, and wrap warm Skittles around it. Use the palms of your hands to smooth out the ball. Continue this process until you have a large jawbreaker ball. Each time you microwave Skittles, increase the amount by 10 to 20 to wrap around the ball. Play around with color patterns. On the last layer, combine a rainbow of Skittles to give the jawbreaker its signature speckled pattern.
  3. Once jawbreaker is at ideal size, wrap in plastic wrap and freeze for 2 hours. (Hanging the jawbreaker inside the freezer helps the ball to keep its shape.) If jawbreaker seems too soft during the building process, pop into freezer for a few minutes in between color coatings. Crack with a hammer and enjoy the rainbow geode center!

Watch the recipe video here:

Homemade Jawbreaker

You may find this hard to swallow, but this jawbreaker is a breeze to make.Taste for Yourself: taste.md/2tkiW1fTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Tuesday, June 19, 2018

Dessert

Funnel Cake

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Funnel Cake
A candy thermometer is CRUCIAL for this recipe. If the temperature is too low they'll be pale and oily, too high and they'll burn! Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • Pinch kosher salt
  • 1½ c. whole milk
  • ¼ c. packed light brown sugar
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for garnish
Instructions
  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together milk, brown sugar, eggs, and vanilla. Slowly whisk dry ingredients into wet ingredients until no flour is visible. Let batter sit 10 minutes before transferring it into a piping bag or ziplock bag.
  2. Pour 1" vegetable oil into a large cast iron pan. Turn heat to medium and heat until a candy thermometer set in oil reads 375°. Cut a ½" hole in your piping bag or ziplock bag and squeeze approximately ¼ cup batter into oil in a circular pattern. Fry until golden on both sides, flipping halfway, 3 to 4 minutes in total. Place on a paper towel lined plate to drain.
  3. Dust with powdered sugar before serving.

Watch the recipe video here:

How To Make Funnel Cake

Making Funnel Cake at home is WAY easier than we thought ?Full recipe: http://dlsh.it/AsTli9e

Posted by Delish on Sunday, June 17, 2018

Dessert

Pineapple Upside-down Cheesecake

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Pineapple Upside-down Cheesecake
This pineapple upsidedown cheesecake is worth standing on your head for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the pineapple cake:
  • 2½ sticks butter, divided, at room temperature
  • ½ cup dark brown sugar
  • 1 (14-ounce) can pineapple rings, drained with ⅛ cup of juice reserved
  • 20 maraschino cherries, drained
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sour cream
For the cheesecake filling:
  • 2 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
Instructions
Make the pineapple upside down cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch pans with parchment and baking spray.
  2. In a small bowl, cream one stick of butter with brown sugar. Divide between prepared pans and spread to form an even layer in the pan. Place pineapple rings on top of the brown sugar mixture and place cherries inside of the rings and to fill the spaces in between the rings. Set aside.
  3. In a large bowl, cream remaining butter with sugar. Add eggs one at a time and then the vanilla. Stir in flour, salt, baking powder and baking soda until combined. Fold in sour cream and pineapple juice and divide batter between prepared pans. Bake for 30 to 35 minutes until cake is golden and a toothpick comes out clean. Allow to cool 15 minutes and then flip out onto a cooling rack, taking care to keep pineapple and cherries intact.
For the cheesecake filling:
  1. In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, lemon zest and juice and vanilla. Place on bottom half of the cooled pineapple. Place in the freezer and allow to set for up to 1 hour. Remove cake from freezer and top with remaining layer of pineapple upside down cake. Cake will keep up to 3 days covered in the refrigerator.

Watch the recipe video here:

Pineapple Upside-down Cheesecake

Oh, you didn't know you were magic? You're about to make this disappear.Taste for Yourself: taste.md/2y8pVjk

Posted by Tastemade on Sunday, June 17, 2018

Dessert

Cookies & Cream Brownies

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Cookies & Cream Brownies
These brownies give us major feels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 16 oreos
  • 4 Hershey's Cookies 'n' Creme Bars
  • melted chocolate, for drizzling (optional)
Instructions
  1. Preheat oven to 350° and line a 8"-x-8” square pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into the prepared pan, then lay down the Oreos in an even layer. Press down on Oreos so that the batter covers them almost completely.
  2. Bake until a toothpick inserted into the middle comes out mostly clean, about 35 minutes. Let cool completely.
  3. Place unwrapped candy bars in a medium microwave-safe bowl. Microwave on 50 percent power until the candy bars are melted. Pour melted candy bars over the brownie and smooth out into an even layer with an offset spatula.
  4. Let set in refrigerator for 10 minutes. Drizzle with melted chocolate, if desired, then slice into squares.

Watch the recipe video here:

How To Make Cookies & Cream Brownies

The frosting on these Cookies & Cream Brownies will send you to your grave.Full recipe: http://dlsh.it/W3nJiGH

Posted by Delish on Saturday, June 16, 2018

Dessert

Best Coconut Cake Ever

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Best Coconut Cake Ever
Light and fluffy as a cloud, this coconut cake is an absolute dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 1 large egg
  • 5 large egg whites
  • ¾ cup cream of coconut
  • ¼ cup coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1½ sticks butter, room temperature, cubed
  • 2 cups shredded coconut
  • ½ coconut simple syrup
For the coconut filling:
  • 2 large eggs
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1½ cups coconut milk
  • 1 tablespoon butter, cubed
  • 1 teaspoon vanilla extract
For the coconut buttercream:
  • 3 cups vanilla buttercream
  • ¼ cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
Instructions
Make the coconut cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper.
  2. In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside.
  3. In a small bowl, mix flour, baking powder and salt and set aside. In another large bowl, cream sugar and butter until light and fluffy, approximately 3 to 4 minutes. Alternate adding flour and egg mixture into the creamed butter and mix until thoroughly combined. Divide batter between cake pans and bake for 25 to 30 minutes until cake is golden and a toothpick comes out clean. Allow to cool for up to 2 hours.
Make the coconut pastry cream:
  1. In a medium saucepan, whisk together eggs and sugar until well combined. Whisk in cornstarch, salt and coconut milk. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
Make the coconut buttercream:
  1. In a large bowl, mix buttercream, cream of coconut, vanilla extract and coconut extract. Stir until thoroughly incorporated. Set aside.
Assemble the cake:
  1. Cut each cooled cake in half lengthwise, creating four cake layers in total. Place one cake layer on a serving platter and top with ¼ cup of coconut pastry cream. Repeat this step until all layers are used, leaving the last layer bare on top. Set in the fridge to cool for 30 minutes. Remove chilled cake from fridge and cover completely in buttercream. Top with toasted coconut and serve. Cake will keep up to five days covered in the fridge.

Watch the recipe video here:

The BEST Coconut Cake EVER

Soft. Fluffy. Moist. This cake is cloud 9.Taste for Yourself: taste.md/2JxeXcy

Posted by Tastemade on Saturday, June 16, 2018

Dessert

S’moreos

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S'moreos
S'moreos
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Oreos
  • 6 marshmallows
  • 2 chocolate bars (preferably Hershey's)
Instructions
  1. Twist each Oreo to separate into two chocolate wafers. (Keep the filling on one side. That’s the good stuff!) Break chocolate bars into small pieces.
  2. Toast marshmallows over a fire until golden.
  3. Sandwich toasted marshmallows with chocolate and Oreo halves and serve.

Watch the recipe video here:

How To Make S'moreos

S'mores + Oreos = Love at first bite ?Full recipe: http://dlsh.it/McnWZh4

Posted by Delish on Saturday, June 9, 2018

Dessert

Apricot Bee Cheesecake Bars

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Apricot Bee Cheesecake Bars
These adorable cheesecake bars will give you just the buzz you were looking for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 25 Oreo cookies, cream included
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted, plus more for greasing
For the cheesecake:
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
For the apricot glaze:
  • 1 jar apricot jelly
  • ¼ cup water (more or less as needed)
For the bees:
  • 5 apricots, halved
  • ½ cup semisweet chocolate, melted
  • ¼ cup white chocolate, melted
  • ¼ cup slivered almonds
Instructions
  1. Preheat oven to 325 degrees. Line the base of an 8-inch square baking pan with foil, leaving 1 inch of overhang on all sides. Grease with butter.
Make the crust:
  1. Pulse cookies in a food processor. Drizzle in butter and add salt, pulsing until the crumbs just start to come together. Alternatively, crush the cookies with a rolling pin and stir with melted butter. Press mixture into the bottom of the pan. Place the pan in the refrigerator to cool while you prep the filling.
Make the filling:
  1. Using a stand mixer fitted with the paddle attachment on medium-low, mix the softened cream cheese and sugar until smooth. Scrape down the sides of bowl and paddle attachment with a spatula. Add the sour cream and vanilla. With the machine running, add one egg at a time, beating each for about 20 seconds before adding the next, scraping sides to make sure the mixture is well-mixed. Pour the filling over the cooled chocolate cookie crust. Bake the bars for 30 to 40 minutes.
  2. Turn off the oven and open the door a crack. Let bars cool to room temperature for 30 minutes. Remove and let cool completely on a rack at room temperature. Chill in the refrigerator for 3 hours or up to 2 days.
Make the apricot glaze:
  1. In a small saucepan over medium heat, add apricot jelly and a few tablespoons of water. Whisk well to break up the jelly. Add water as needed to make a smooth consistency. Set aside to cool slightly.
Make the bees:
  1. On a parchment-lined baking sheet, place the halved apricots cut side down. Drizzle chocolate in a zigzag pattern over the top. Make 9 chocolate rounds for the heads directly on the parchment. Place in the freezer to harden the chocolate for 5 minutes. With the white chocolate, make 2 dots on the chocolate rounds for the eyes. Let cool in the freezer for 5 minutes. Remove and place a small dot of chocolate on the front of the apricot. Attach the chocolate circles. Use a sharp knife to create a slit in the top of each apricot and insert 2 sliced almonds.
Assemble:
  1. Carefully remove the cheesecake bars by lifting out of the foil and transferring to a serving plate. Spread apricot glaze over the top of the cheesecake. Top with 9 apricot bee halves.

Watch the recipe video here:

Apricot Bee Cheesecake Bars

This dessert will give you the buzz you're lookin' for.Taste for Yourself: taste.md/2sHQ5V7

Posted by Tastemade on Sunday, June 10, 2018

Dessert

Eton Mess Ice Cream Sandwiches

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Eton Mess Ice Cream Sandwiches
The ice cream sandwich, or variants thereof, is found in countries as diverse as Iran and Uruguay and is even traditionally scoffed for breakfast in Sicily. At it's most basic its just ice cream between something that makes it easier to hold, like bread or a wafer, but in our rather baroque and terribly British version, we've used meringue.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400g chopped strawberries
  • 50g water
  • 75g sugar
  • 1 tsp lemon juice
  • 500ml double cream
  • 1 x 397ml can sweetened condensed milk
  • 1 tbsp vanilla essence
  • 7 large egg whites
  • 320g white caster sugar
  • 1½ tsp white wine vinegar
  • 1½ tsp cornflour
Instructions
  1. Heat the strawberries, water and sugar in a saucepan. Simmer until the strawberries have broken up and the liquid has become thick and syrupy - this may take a while, but persevere as it's crucial to the setting of the ice cream that there's not too much water in the mixture. Turn the heat off and add the vanilla essence and lemon juice. Set aside to cool.
  2. Meanwhile, preheat the oven to 110°C fan/220°F. Whip the cream until it forms stiff peaks, then beat in the condensed milk. Pour into a 20cm lined square brownie tin then leave to set in the freezer, preferably overnight.
  3. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and will hold up in stiff peaks on the end of the beaters.
  4. Add the vinegar and cornflour and whisk again until combined. Using a large spoon, evenly divide onto both 20cm lined baking trays.
  5. Bake them for two hours then turn off the oven and leave to sit overnight - depending on your oven this should mean the meringues are crispy on the outside yet chewy inside and therefore a lot easier to cut.
  6. Remove the ice cream from the fridge and place one of the meringue sheets on top, bobbly side up. Very gently turn it over onto the board you want to serve it on so the ice cream is facing up. Peel away the greaseproof paper and place the other meringue sheet on top, flat side against the ice cream. Chill in the freezer until ready to serve, then cut into 9 squares.

Watch the recipe video here:

Eton Mess Ice Cream Sandwiches

Eton Mess Ice Cream Sandwiches

Posted by Twisted on Sunday, June 10, 2018

Dessert

Reese’s Stuffed Rice Krispies Treats

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Reese's Stuffed Rice Krispies Treats
It's not that traditional rice krispies aren't good — they're just a little boring and safe. These are the opposite. They're over-the-top and surprising in a way that everyone, including krispies treats purists, will love.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cooking spray, for pan
  • 5 tbsp. butter
  • 1 (10-oz.) bag marshmallows
  • ½ c. smooth peanut butter
  • Pinch kosher salt
  • 6 c. Rice Krispies Cereal
  • 12 Reese's cups
  • ¼ c. melted peanut butter, for garnish
  • ¼ c. melted chocolate, for garnish
Instructions
  1. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.
  2. Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly, press half of mixture into an even layer in pan, then top with a layer of Reese’s. Press remaining mixture over Reese’s.
  3. Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes.
  4. Slice into squares and serve.

Watch the recipe video here:

How To Make Reese's Stuffed Rice Krispies Treats

Reese's + Rice Krispies Treats = your childhood dreams coming true. Full recipe: http://dlsh.it/d1LCgtV

Posted by Delish on Sunday, June 10, 2018