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Dessert

Hot Fudge Cheesecake Bars

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Hot Fudge Cheesecake Bars
The chocolate lover's dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt
FOR THE CHEESECAKE
  • 2 (8-oz) cream cheese bars, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. cocoa powder
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • pinch of salt
  • 1 c. hot fudge sauce, plus more for garnish
  • ½ c. chopped Oreos, for garnish
Instructions
  1. Preheat oven to 325° and grease an 8"-x-8” pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with butter and salt and mix until combined. Press tightly into prepared pan.
  2. Make filling: In a large bowl, beat together cream cheese, granulated sugar, light brown sugar, and cocoa powder. Add eggs one at a time, then add vanilla and salt and beat until combined. Fold in hot fudge sauce. Pour mixture over crust.
  3. Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
  4. Drizzle with more hot fudge and sprinkle with Oreos. Slice into bars and serve.

Watch the recipe video here:

How To Make Hot Fudge Cheesecake Bars

Have you ever seen cheesecake look so FUDGY?! Full recipe: http://dlsh.it/Uvo4DB4

Posted by Delish on Sunday, February 25, 2018

Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
  • Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Tuesday, February 13, 2018

Dessert

Cookiedilla

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Cookiedilla
Get ready for full-on gooey, melty madness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ tube refrigerated chocolate cookie dough
  • 2 tbsp. marshmallow Fluff
  • 2 tbsp. caramel sauce, plus more for drizzling
  • ¼ c. mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Divide cookie dough into 2 balls. Place the cookie dough balls on the baking sheet far apart and flatten them into big discs. Bake for 15-20 minutes until golden brown and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 10 minutes on baking sheet then transfer on a cooling rack to cool completely.
  3. Spread marshmallow fluff on the bottom of one cookie and sprinkle with chocolate chips. Spread caramel sauce on the bottom of the other cookie and place the cookie, caramel side-down, on top of the marshmallow fluff. Place the sandwich in a nonstick skillet over medium-low heat, and cook until the chocolate chips are melted and caramel is gooey, about 2 minutes each side.

Watch the recipe video here:

How To Make A Cookiedilla

The Cookiedilla is the yummiest way to use a roll of cookie dough.Full recipe: http://dlsh.it/A8UegS3

Posted by Delish on Friday, January 19, 2018

Dessert

Rainbow-Filled Doughnuts

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Rainbow-Filled Doughnuts
If you like vanilla cream-stuffed doughnuts, you'll love this colorful twist on a favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons active dry yeast
  • ½ cup warm water
  • 1 teaspoon granulated sugar
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • Canola oil
Filling:
  • 2½ cups vanilla pudding
  • Rainbow food colouring
Glaze:
  • 1½ cups confectioner's sugar
  • ½ cup whipping cream
  • Rainbow sprinkles
Instructions
Make the doughnuts:
  1. Place the yeast, warm water and 1 teaspoon granulated sugar into the bowl of an electric mixer fitted with the dough hook attachment. Allow this to sit for 10 minutes, until the yeast begins to develop. Add the flour, ½ cup sugar, eggs, butter and salt. Set the mixer to medium speed and knead for 8-9 minutes, until the dough is smooth, soft and bounces back when poked with your finger. Place the dough in an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, about 1 hour. Roll the dough out to ¼ inch-thick and cut into 2½ inch-wide circles with a cookie cutter. You should be able to get 15-20 doughnuts. Transfer the doughnuts to a lightly floured baking sheet and cover with a sheet of plastic wrap. Place in a warm spot and let rise for 20 minutes. Pour about 5 inches of canola oil into a pot and set to medium heat. Attach a deep-fry thermometer and heat the oil to 370F. Fry 3 or 4 doughnuts at a time, cooking for 1 minute on each side or until golden. Remove the doughnuts from the oil with a slotted spoon and place on a baking sheet lined with paper towel. Cool completely.
Make the glaze:
  1. Combine the confectioner's sugar and whipping cream in a bowl. Set aside.
Make the filling:
  1. Divide the pudding into 6 bowls and dye them the colours of the rainbow. Place the pudding into piping bags fitted with round piping tips.
Assembly:
  1. Poke holes in each doughnut with the end of a fork. Squirt a dollop of each colour of pudding into each doughnut in the colour of the rainbow. Dunk the doughnuts into the glaze, then sprinkle with rainbow sprinkles. Enjoy!

Watch the recipe video here:

Rainbow Explosion Donuts

What's it like to have a rainbow explode in your mouth? Just take a bite.Save this recipe: taste.md/2n4sagy ?: pankobunny

Posted by Tastemade on Tuesday, January 9, 2018

Dessert

Kinder Bueno Trifle

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Kinder Bueno Trifle
Chocolate and hazelnut lovers will lose it for this trifle made with condensed milk custard, biscuits and topped with Kinder Buenos.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 3 cups whipped cream, divided
  • 3½ ounces milk chocolate, melted
  • ½ cup hazelnut cream
  • 5 ounces biscuits/cookies
  • ½ cup whole milk
  • White and milk chocolate Kinder Bueno for decorating
Instructions
  1. In a saucepan, add the condensed milk and milk. Strain the 3 egg yolks over the mixture. Cook over low heat, stirring constantly, until thick and creamy. Set aside to cool.
  2. Add 2 cups of the whipped cream to the condensed milk mixture and stir gently with a whisk. Set aside.
  3. Mix the melted chocolate and the hazelnut cream, and then gently add the remaining cup of whipped cream. Set aside.
  4. Dip the biscuits in the milk and place in a baking dish, alternating with layers of the chocolate-hazelnut cream, biscuits, and condensed milk mixture.
  5. Top with the Kinder Bueno bonbon pieces.
  6. Refrigerate for at least 2 hours and serve.

Watch the recipe video here:

Kinder Bueno Trifle

This dessert is guaranteed to satisfy any sweet tooth.Full Recipe: taste.md/2Bf4rxD?: Tastemade Brasil

Posted by Tastemade on Monday, January 22, 2018

Dessert

Chocolate Coffee Mugs

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Chocolate Coffee Mugs
Edible dark chocolate cups are filled with a creamy coffee mousse and topped with cocoa powder and espresso beans.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6, 2-inch balloons
  • 2 cups dark chocolate, melted
  • 2 cups coffee mousse
  • 12 chocolate-covered espresso beans
  • ¼ cup cocoa powder
Instructions
  1. Line a baking sheet with parchment paper. Blow up the balloons about halfway. Spray each balloon with baking spray. Drop 6, 1-inch circles of chocolate evenly on the prepared baking sheet. Dip a balloon in the melted chocolate and set on a prepared chocolate circle.
  2. Add mousse, espresso beans and cocoa powder as desired. Once chocolate is set, pop the balloon and fill your chocolate cup with anything you like!

Watch the recipe video here:

Chocolate Coffee Mugs

This is NOT your average cup of joe.Full Recipe: taste.md/2DKory0

Posted by Tastemade on Wednesday, February 21, 2018

Dessert

S’mores Cupcakes

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S'mores Cupcakes
Who said s'mores season ends when the summer ends?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
  • 12 tbsp. unsalted butter, melted
  • ½ c. granulated sugar
  • pinch of salt
  • devil's food cake mix
  • 1 c. chocolate chips
  • ½ c. heavy cream
  • 24 marshmallows
Instructions
  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.

Watch the recipe video here:

How To Make S'mores Cupcakes

These cupcakes prove you don't need a campfire to get your s'mores fix.Full recipe: http://dlsh.it/zHMauSJ

Posted by Delish on Sunday, February 18, 2018

Dessert

Fluffy Matcha Green Tea Cheesecake

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Fluffy Matcha Green Tea Cheesecake
Fluffy enough to rest your head on, this light and airy matcha cheesecake just happens to be delicious too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ cup butter
  • ⅓ cup cream cheese
  • ½ cup milk
  • 6 egg yolks
  • ½ cup flour
  • ¼ cup cornstarch
  • 1½ tablespoons matcha green tea powder, plus more for decoration
  • Whipped cream
  • Coarse sweet red been paste (tsubuan)
  • Sweet-boiled chestnuts
  • Meringue:
  • 10 egg whites
  • ½ cup granulated sugar
Instructions
  1. Preheat oven to 280 degrees. Prepare a springform pan with oil and parchment paper.
  2. For the meringue, add the granulated sugar to the egg whites and leave standing for 9 minutes.
  3. For the batter: In a medium saucepan, add butter, cream cheese and milk. Cook until melted, then remove from heat. Transfer to a mixing bowl and add egg yolks. Sift in the flour, cornstarch and matcha green tea powder. Stir to combine.
  4. Use a blender to bring the meringue to stiff peaks. Fold meringue into cheesecake batter.
  5. Pour the batter into the prepared pan pan, and bake for 40 minutes.
  6. Allow cake to cool, then remove from pan and sprinkle with matcha green tea powder. Slice and add whipped cream, coarse sweet red been paste (tsubuan), and sweet-boiled chestnuts.

Watch the recipe video here:

Fluffy Matcha Green Tea Cheesecake

This ultra fluffy cheeesecake can dual as a pillow, resulting in the sweetest dreams.Full Recipe: taste.md/2rvulgY?: Tastemade Japan

Posted by Tastemade on Sunday, February 18, 2018

Dessert

Six-Flavored Cake

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Six-Flavored Cake
Make everyone happy with this multi-flavored cake made with chocolate and vanilla cake mix filled and topped with all sorts of goodies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the white cake:
  • 2½ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup butter, softened at room temperature
  • 1½ cups sugar
  • 1 cup buttermilk
  • 2 tablespoons blue food coloring
  • ½ cup rainbow sprinkles
  • ¾ cup mini chocolate chips
for the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
  • ¾ cup peanut butter chips
  • ½ cup crushed chocolate wafers
  • ¾ cup crushed graham crackers
For the decorations:
  • 2½ cups milk chocolate buttercream
  • ½ cup Swedish fish
  • ½ cup gummy bears
  • ½ cup M&M's
  • ½ cup peanut butter cup pieces
  • ½ cup Kit Kat pieces
  • ½ cup rainbow mini marshmallows
  • 60 chocolate duo sticks
Instructions
  1. Make the cake pan: Cover three 9x4-inch pieces of cardboard in two layers of aluminum foil. Cut a 3-inch vertical slit in the middle of each wrapped cardboard piece, and fit the three pieces locked together in a 10-inch pan lined with parchment paper.
  2. Preheat the oven to 350 degrees. Spray the constructed cake pan with nonstick cooking spray and set aside.
  3. Make the white cake: In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.
  4. In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Set aside while you make the chocolate layer.
  5. Make the chocolate cake: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream.
  6. Build the cake: Pour one cup of the white batter in every other triangle. Fill in the remaining triangles with one cup of chocolate batter in each.
  7. In one white triangle, place two drops of blue food coloring and swirl into the batter to resemble water. In the next white triangle, pour sprinkles and swirl to mix very carefully. In the last while triangle, pour in chocolate chips and carefully mix to combine.
  8. In the first chocolate triangle, pour in peanut butter chips and swirl to mix. In the second chocolate triangle, mix in wafers. In the last triangle, mix in graham crackers.
  9. Bake cake for 25 to 30 minutes until layers are fragrant and spring back when touched. Allow the cake to cool for up to 2 hours.
  10. Assemble the cake: Carefully remove the aluminum-wrapped cardboard from the cake pan and flip the cake out onto a cake stand. Cover the cake with chocolate buttercream, taking care to keep track of what layer is where. Divide each triangle with a chocolate duo stick. Top the first white cake with Swedish fish, the second with gummy bears, and the third with M&M’s. Top the first chocolate cake with peanut butter cup pieces, the second with Kit Kat pieces and the last with mini marshmallows. Cover the sides of the cake with remaining duo sticks. Serve immediately. Cake will keep up to 4 days covered.

Watch the recipe video here:

Six-Flavored Cake

Finally! – a cake that can make everyone happy.Full Recipe: aste.md/2EmoTyW

Posted by Tastemade on Wednesday, February 14, 2018

Dessert

Chocolate Coffee Mugs

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Chocolate Coffee Mugs
Edible dark chocolate cups are filled with a creamy coffee mousse and topped with cocoa powder and espresso beans.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6, 2-inch balloons
  • 2 cups dark chocolate, melted
  • 2 cups coffee mousse
  • 12 chocolate-covered espresso beans
  • ¼ cup cocoa powder
Instructions
  1. Line a baking sheet with parchment paper. Blow up the balloons about halfway. Spray each balloon with baking spray. Drop 6, 1-inch circles of chocolate evenly on the prepared baking sheet. Dip a balloon in the melted chocolate and set on a prepared chocolate circle.
  2. Add mousse, espresso beans and cocoa powder as desired. Once chocolate is set, pop the balloon and fill your chocolate cup with anything you like!

Watch the recipe video here:

Chocolate Coffee Mugs

This is NOT your average cup of joe.Full Recipe: taste.md/2DKory0

Posted by Tastemade on Monday, January 29, 2018