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Dessert

Buckeye Cupcakes

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Buckeye Cupcakes
The real star of this recipe is the peanut butter buttercream. We used a piping tip for a little extra flair, but it's just as good spread on with a knife. Just make sure you leave a thick layer so your buckeyes can sit comfortably on top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
FOR BUCKEYES
  • 2 c. powdered sugar
  • 1 c. smooth peanut butter
  • 4 tbsp. butter, melted
  • ½ tsp. pure vanilla extract
  • Pinch kosher salt
  • ⅔ c. semisweet chocolate chips, melted
  • 2 tsp. refined coconut oil (optional)
FOR BUTTERCREAM
  • 2 c. creamy peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c.
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 2 tbsp. heavy cream
Instructions
  1. Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners. Also line one small baking sheet with parchment paper.
  2. Prepare chocolate cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 30 minutes.
  3. Make buckeyes: In a large bowl using a hand mixer, beat together powdered sugar, peanut butter, butter, vanilla, and salt. Form into small, tablespoon sized balls and place on prepared baking sheet. Refrigerate until firm, 20 minutes. Mix melted chocolate with coconut oil, if using. Dip buckeyes in halfway into chocolate, then refrigerate 5 minutes more.
  4. Make buttercream: In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla, and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
  5. Frost cupcakes with buttercream, then pour approximately a teaspoon of melted chocolate onto each cupcake. Top with a buckeye and serve.

Watch the recipe video here:

How To Make Buckeye Cupcakes

OMG these cupcakes are a peanut butter lover's DREAM ?Full recipe: http://dlsh.it/cfzS8C9

Posted by Delish on Saturday, May 26, 2018

Dessert

Snickers Macarons

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Snickers Macarons
You're not you when you're hungry - so eat a Snickers Macaron.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Macarons
For the macaron shells:
  • 300g almond flour
  • 300g powdered sugar
  • 110g liquefied egg whites (see below)
  • 300g caster sugar
  • 75g water
  • 110g liquefied egg whites
  • 2 tsp caramel flavouring
  • 4 drops orange food gel
  • 6 drops brown food gel
  • Salted caramel sauce
  • Chopped peanuts
  • Ganache
  • 500g dark chocolate
  • 250ml thickened cream
Instructions
Ganache
  1. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with ⅓ of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Macarons
  1. Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  2. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  3. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  4. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the brown and orange food gel and caramel flavouring at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  5. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Then add the rest of the meringue and fold by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
  6. Spoon the batter into a piping bag with a round tip.
  7. Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with crushed peanuts.
  8. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
  9. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
  10. Fit the end of a piping bag with a Wilton 6b piping tip and pipe a swirl of chocolate frosting on one macaron. Leave a hole in the centre and fill it with salted caramel sauce. Sandwich with another macaron.

Watch the recipe video here:

Snickers Macarons

You're not you when you're hungry – so eat a Snickers Macaron.Taste for Yourself: https://taste.md/2s8Z41j?: The Scran Line

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Strawberry Country Cake

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Strawberry Country Cake
Strawberry Country Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • For the filling for each cake:
  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
  3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
  4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
  5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with ½ the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Watch the recipe video here:

How to Make Ina's Strawberry Country Cake

Recipe of the Day: Ina Garten's 5-Star Strawberry Country Cake ??Save this recipe: http://bit.ly/2k7Zn7V.

Posted by Food Network on Tuesday, May 22, 2018

Dessert

Caramel Hacks

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Caramel Hacks
How to master awesome sugar work!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200g whole hazelnuts
  • 300g water
  • 1kg sugar
Instructions
  1. Caramel hazelnut
  2. Make the caramel by heating the sugar and water. Once the caramel is made, prick the hazelnut with a toothpick
  3. soak it in the caramel and let it hang.
  4. Caramel tile
  5. Make the caramel, then pour it on a plate once hardened mix all and then sprinkle it with the help of the pellet and
  6. then iron it in the oven let the caramel recast and once cooled we have beautiful toffee caramel.
  7. Caramel dome
  8. Make the caramel, take a louche, grease it lightly and come to deposit the caramel flowing on the ladle. Once
  9. cooled, take off the caramel from the dome.
  10. Angel's hair
  11. Make the caramel, once the caramel slightly cooled take a spoon or fork soak it in the caramel and then with a
  12. quick movement come to realize the angel hair.

Watch the recipe video here:

4 Caramel Hacks

Get ready for some serious chef points ?Taste for Yourself: https://taste.md/2J1k17K? : Tastemade France

Posted by Tastemade on Wednesday, May 23, 2018

Dessert

Mermaid Ice Cream

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Mermaid Ice Cream
This calls for a shellebration.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • green, blue, and purple food coloring
  • Sprinkles, for topping (optional)
Instructions
  1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
  2. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among five bowls.
  3. Add a different color food coloring to each bowl (we used different amounts of green, blue, and purple) and stir until combined.
  4. Layer dollops of the colors in a 9"-x-5" loaf pan until you run out of the mixture.
  5. Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
  6. Top with sprinkles (if using) and freeze until firm, 5 hours.
  7. Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.

Watch the recipe video here:

How To Make Mermaid Ice Cream

Watching this Mermaid Ice Cream come together is MESMERIZING.Full recipe: http://dlsh.it/yNAlYRz

Posted by Delish on Thursday, May 24, 2018

Dessert

Dessert Ravioli

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Dessert Ravioli
How genius is this method?! You can fill these "ravioli" with all sorts of things, from fruit fillings to peanut butter and chocolate. We chose Nutella because we're obsessed with it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (14-oz.) package refrigerated pie dough
  • FOR FILLING
  • 4 oz. cream cheese, softened
  • ½ c. Nutella
  • ¼ c. chocolate chips, melted
  • ½ tsp. pure vanilla extract
  • Pinch kosher salt
  • 1 Egg wash (1 egg beaten with 1 tbsp. water)
  • Ice cube tray
  • 1 tbsp. cinnamon-sugar
Instructions
  1. Preheat oven to 375° and line a medium baking sheet with parchment paper. In a medium bowl using a hand mixer, beat cream cheese, Nutella, melted chocolate, vanilla, and salt until smooth.
  2. Flour a clean surface and roll pie dough until it's very thin (about 2 cm!). Drape pie dough over ice cube tray. Use the knuckle of your pointer finger to press the dough into the indents in the ice tray. Spoon Nutella mixture into each well of the ice cube tray, then trim the overhanging edges of the pie dough. Brush any exposed pie dough on the ice tray with egg wash.
  3. Roll out excess pie dough then place on top. Use a rolling pin to seal the two pie dough layers and trim any excess with a paring knife. Turn out onto a cutting board and cut in between each "ravioli" to separate.
  4. Place on prepared baking sheet about 2" apart, brush with egg wash, and sprinkle with cinnamon-sugar. Bake until golden, about 20 minutes, and serve.

Watch the recipe video here:

How To Make Churro Ravioli

This ice cube tray hack is LIFE CHANGING ?Full recipe: http://dlsh.it/8ZJFW3G

Posted by Delish on Wednesday, May 23, 2018

Dessert

Baileys Ice Cream Sandwiches

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Baileys Ice Cream Sandwiches
No one will be left blowing hot and cold after tasting these new sweet treats from Baileys. Featuring layers of gooey baked brownie, sandwiching booze infused vanilla ice cream, this is one dessert determined to ruin diets everywhere. Stand aside sorbet and move over meringues. Summer just found a new best friend.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice Cream:
  • 360ml heavy cream
  • 10ml vanilla essence
  • 120ml Baileys
  • 1 can sweetened condensed milk
Brownies:
  • 300g chopped dark chocolate
  • 300g melted butter
  • 150ml Baileys
  • 5 eggs
  • 400g sugar
  • 150ml Baileys
  • 130g self-raising flour
  • ½ cup/70g plain flour
  • ¾ cup/80g cocoa
Instructions
  1. In a large bowl, whisk together cream, vanilla and Baileys until soft peaks are formed. Fold in one can of condensed milk.
  2. Pour mixture into a lined 9x9 brownie tray, spread flat and freeze over night until set.
  3. To make the brownies, pour the melted butter over the chocolate and stir to combine, then pour in the Baileys and stir again. Set aside to cool slightly.
  4. Whisk the eggs until they foam up and then add the sugar and keep whisking for a minute or so. Pour in the cooled chocolate mixture and stir together then sift in all the dry ingredients and fold everything through.
  5. Pour the mixture into two lined 9x9 brownie trays and spread out.
  6. Bake for 15-20 min.
  7. When the brownie layers are completely cool remove from the tin. Top one with the ice cream layer. Place second brownie layer on top. Transfer to freezer for 4 hours.
  8. When completely frozen transfer to a cutting board and slice into 2x4-inch sandwiches
  9. Keep frozen until ready to serve
  10. Enjoy!

Watch the recipe video here:

Baileys Ice Cream Sandwiches

Baileys Ice Cream Sandwiches

Posted by Twisted on Thursday, May 24, 2018

Dessert

Galaxy Space Time Cupcakes

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Galaxy Space Time Cupcakes
Houston, we're sending this chocolate cupcake to space.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes
  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175ml milk
Frosting
  • 1 batch chocolate Swiss meringue buttercream frosting
  • 5 drops black food gel
Instructions
Decorations
  1. tbsp silver lustre dust + 4 tbsp clear alcohol or vanilla extract
  2. silver star sprinkles to decorate
  3. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with silver foil cupcake liners. I got mine from my local cake supply store but you can grab them online. The silver liners are important to the recipe in order to complete the silver cupcake look.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  5. Next, add milk and eggs in a jug and whisk until well combined.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper ¾ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. To prepare the frosting add black food gel to the chocolate buttercream and mix until well combined. It should come out a dark grey.
  9. Fit the end of a piping bag with a Wilton 8B piping tip and frost a swirl of frosting on top of your cupcakes. Chill them in the fridge for an hour so the frosting stiffens up.
  10. Add the silver lustre dust and alcohol to a small mixing bowl and mix until well combined.
  11. Use a small paint brush to brush the chilled frosting with random strokes of the silver paint. Finish with a sprinkle of silver star sprinkles.

Watch the recipe video here:

Galaxy Space Time Cupcakes

Houston, we're sending this chocolate cupcake to space.Taste for Yourself: https://taste.md/2s1GFTQ

Posted by Tastemade on Wednesday, May 23, 2018

Dessert

Cream Puff Surprise Cake

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Cream Puff Surprise Cake
Velvety mousse is interrupted by little bursts of cream puff YUM.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8-inch yellow box cake, baked
  • 12 to 16 ladyfingers
  • 10 to 12 profiteroles
  • 1 box vanilla pudding
  • Food coloring, as desired
  • 12 ounces white chocolate
  • ⅓ cup water
  • 1½ packets gelatin
  • 3¾ cups heavy cream, divided
  • Fresh berries, for garnish
  • Fresh mint, for garnish
  • White chocolate shavings, for garnish
Instructions
  1. Line an 8-inch springform pan with a ½-inch slice of yellow cake, and place ladyfingers in a circle around the outside edge of the cake.
  2. Place profiteroles on a sheet tray. Make pudding according to package directions and tint to desired color. Fill the cream puffs and set them inside the cake pan.
  3. For the white chocolate mousse: Melt the white chocolate in a double boiler.
  4. While the chocolate is melting, pour the gelatin over the water and let it dissolve. Bring one cup of hot cream to a boil and whisk in the gelatin until smooth. Pour the gelatin mixture into the white chocolate and gently mix until incorporated. Allow to cool to room temperature.
  5. Using a stand mixer, whip the remaining heavy cream to stiff peaks. Fold the cooled white chocolate mixture into the whipped cream.
  6. Pour the mousse over the profiteroles, and set in the refrigerator for about an hour, then top with plastic wrap and allow to set for at least 8 hours or up to overnight.
  7. When set, remove from fridge, top with berries, mint and white chocolate shavings. Serve chilled.

Watch the recipe video here:

Cream Puff Surprise Cake

Velvety mousse is interrupted by little bursts of cream puff YUM.Taste for Yourself: https://taste.md/2s1HQCK

Posted by Tastemade on Wednesday, May 23, 2018

Dessert

Cherry Pie-Filled Cheesecake

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Cherry Pie-Filled Cheesecake
Cherry Pie-Filled Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHERRY PIE FILLING
  • 1 cup (200 g) sugar
  • ¼ cup (30 g) cornstarch
  • ⅓ cup (80 mL) water
  • 1 tablespoon lemon juice
  • 40 oz (1.1 kg) canned cherry, drained
  • 1 teaspoon almond extract
CHEESECAKE
  • 25 chocolate sandwich cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 40 oz (1.1 kg) cream cheese
  • 2 cups (400 g) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (240 mL) heavy cream
  • fresh berries, for decoration
Instructions
  1. Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
  2. Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
  3. Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
  4. Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
  5. Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  6. In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
  7. Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
  8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  9. Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
  10. Decorate with fresh berries.
  11. Chill in the fridge for at least 4 hours before slicing and serving.
  12. Enjoy!

Watch the recipe video here:

Cherry Pie-Filled Cheesecake

The hidden layer of cherry pie filling is such a sweet surprise! ?FULL RECIPE: https://tasty.co/recipe/cherry-pie-filled-cheesecake

Posted by Tasty on Wednesday, May 23, 2018