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Dessert

Beehive Cheesecake

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Beehive Cheesecake
Find out what all the buzz is about for yourself.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 chocolate cookies, crumbled
  • Pinch salt
  • ½ cup butter, melted
For the cheesecake:
  • 3 cups cream cheese, softened
  • ⅛ cup honey
  • ¼ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the honeycomb:
  • ¼ cup caramel candy melts
For the bees:
  • ½ cup chocolate, melted
  • ½ cup yellow candy melts, melted
  • 24 sliced almonds
Instructions
  1. Make the crust: Prepare a 9-inch springform pan with baking spray, and set aside.
  2. In a large bowl, add chocolate cookie crumbs and pour in melted butter and salt. Mix to combine. Press into the bottom of the lined pan, and set in the refrigerator until cheesecake filling is made.
  3. Make the cheesecake: Preheat the oven to 325 degrees.
  4. In a large bowl, beat cream cheese until fluffy. Add honey and sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  5. Pour over crust and level in the pan. 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.
  6. Make the honeycomb: Prepare another 9-inch springform pan with baking spray, and line with parchment paper. Pour melted candy melts into the base of the pan and working quickly, top with a 12-by-12-inch piece of bubble wrap. Gently press bubble wrap into the chocolate and set aside until firm. Unmold the springform pan and remove the bubble wrap to reveal a circle resembling a honeycomb.
  7. Make the bees: Line a baking sheet with parchment paper. Pour each of the melted chocolates into a small pastry bag. Drop a small tear drop of chocolate onto the parchment paper. Pipe yellow candy melts across the dark chocolate to create bee stripes. Place two sliced almonds on either side of the bee to create the wings. Repeat until desired number of bees are made.
  8. Assemble the cheesecake: Unmold set cheesecake from the pan and top with honeycomb. Top with bees and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Beehive Cheesecake

Find out what all the buzz is about for yourself.Taste for Yourself: taste.md/2HewSUp

Posted by Tastemade on Thursday, April 19, 2018

Dessert

Cinnamon Swirl Apple Pie

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Cinnamon Swirl Apple Pie
Get mesmerized with this swirly cinnamon pie, filled to the brim with cinnamon sugar coated apples. A fun spin on your traditional apple pie and just as easy to make, if not easier! Serve warm with your favorite creamy vanilla ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 refrigerated pie crusts
  • 2 tbsp unsalted butter, melted
  • 4 tsp ground cinnamon
  • 8 cups Granny Smith apples peeled, cored, thinly sliced
  • ¾ cup sugar
  • 1 tsp cinnamon
  • 3 tbsp flour
  • Egg wash
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
  3. Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish. Brush with egg wash and set aside.
  4. Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.
  5. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick and place on top of the apples. Press edges to seal and cut any excess pie crust. Brush the top evenly with egg wash and cut a small X in the center of the pie.
  6. Bake for 45 minutes until apples are cooked through and crust is golden brown.
  7. Serve with vanilla ice cream. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Apple Pie

Cinnamon Swirl Apple Pie

Posted by Twisted on Monday, December 25, 2017

Dessert

Rice Pudding & Dulce de Leche Parfaits

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Rice Pudding & Dulce de Leche Parfaits
Take cinnamon-y rice pudding to the next level with rich dulce de leche.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup rice
  • 2 cloves
  • 1 cinnamon stick
  • 4¼ cups milk
  • 1 can condensed milk
  • Ground cinnamon
  • 1 cup dulce de leche
Instructions
  1. Place the rice in a saucepan and add the cloves, cinnamon stick and milk.
  2. Heat the pan over low heat, stirring constantly until the rice is cooked.
  3. Add the condensed milk and mix for around 20 minutes or until it thickens. Set aside to cool.
  4. Serve in glasses layered with dulce de leche and ground cinnamon on top.

Watch the recipe video here:

Rice Pudding & Dulce de Leche Parfaits

Happiness is not having to share this creamy, caramel layered dessert.Full Recipe: https://taste.md/2lX6pMD?: Tastemade Brasil

Posted by Tastemade on Sunday, February 25, 2018

Dessert

Drunken Fruity Pebbles

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Drunken Fruity Pebbles
Another reason to never give up your love for Fruity Pebbles.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. milk
  • 1 c. Fruity Pebbles, divided
  • 3 oz. Vanilla Vodka
  • 2 tsp. sugar
  • splash grenadine
  • Vanilla frosting, for rim
  • whipped cream, for garnish
Instructions
  1. In a large measuring cup, combine milk and ½ cup Fruity Pebbles. Let sit for 30 minutes in refrigerator, then strain into a clean measuring cup. Stir in vodka and grenadine.
  2. Spread frosting onto the rims of two glasses, then roll in remaining Fruity Pebbles. Divide milk mixture between glasses and top with whipped cream.

Watch the recipe video here:

How To Make Drunken Fruity Pebbs

Fred Flinstone would totally get wasted off of Drunken Fruity Pebbs. Full recipe: http://dlsh.it/d9oIQkz

Posted by Delish on Tuesday, February 27, 2018

Dessert

Red Velvet Pancakes

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Red Velvet Pancakes
Red Velvet is a cake that many love and pancakes are a breakfast favourite, so why not put the two and two together. These red velvet pancakes taste like the real deal. They’re fully and pair perfectly with the cream cheese icing.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups plain flour
  • 3 tbsp cocoa powder
  • 1 tbsp baking powder
  • ½ tsp baking sofa
  • ¼ tsp salt
  • 1½ cups milk
  • 2 tbsp vinegar
  • ½ cup sugar
  • 2 eggs
  • 1-2 tbsp red food colouring
  • 2 tsp vanilla
  • ⅓ cup butter, melted
  • Cream cheese glaze:
  • 8 oz cream cheese
  • ⅓ cup butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk
  • ½ tsp vanilla
Instructions
  1. Whisk together flour, baking powder, baking soda, cocoa powder, salt and sugar. Make a small well in the centre and add milk, eggs, vanilla and butter, whisk to combine. Add vinegar and red food colouring. Set aside
  2. Meanwhile make the icing. Mix together cream cheese and butter. Add powdered sugar, milk and vanilla and whisk until completely smooth.
  3. Ladle about ⅓ cup of pancake mixture into a non-stick pan over medium heat. Cook until the bubbles pop and then flip and cook for an additional 30 seconds.
  4. Stack pancakes, drizzle with icing and chopped fruit.
  5. Enjoy!

Watch the recipe video here:

Red Velvet Pancakes

Red Velvet Pancakes

Posted by Twisted on Wednesday, February 14, 2018

Dessert

Creamy Chocolate Torte

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Creamy Chocolate Torte
Chocoholics will go choco-nuts for this obscenely chocolatey chocolate torte.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • ½ cup butter, cubed
  • 6 egg yolks
  • ½ cup sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 6 egg whites
  • Sprigs of rosemary for decoration
  • Cherries for decoration
  • For the ganache:
  • 1 pound semisweet chocolate, chopped
  • ¾ cup heavy cream
  • 1 tablespoon honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate and butter in a double boiler. Remove from heat and let the mixture cool slightly.
  3. Strain the yolks into the chocolate, add the sugar, and mix well. Add the heavy cream and vanilla and set aside.
  4. Beat the egg whites until stiff, and mix gently into the chocolate with a whisk.
  5. Pour into a greased baking pan sprinkled with cocoa, and bake for approximately 40 minutes, or until the edges are well done but it's still soft in the middle.
  6. Heat the ¾ cup heavy cream, pour over the 1 pound of chopped chocolate and stir well until completely melted. Add the honey and set aside to cool.
  7. Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.

Watch the recipe video here:

Creamy Chocolate Torte

Chocolate [chaw-kuh-lit] (noun): The answer to all of life's problems.Full Recipe: taste.md/2neRpuQ?: Tastemade Brasil

Posted by Tastemade on Monday, January 29, 2018

Dessert

Kiwi Yogurt Mousse Stripe Cake

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Kiwi Yogurt Mousse Stripe Cake
Go fancy for dessert with this light and fluffy striped matcha sponge cake filled with a refreshingly sweet yogurt mousse.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Sponge cake batter:
  • 4 eggs, divided
  • ¾ cup granulated sugar, divided
  • 1 cup flour, divided
  • ½ tablespoon matcha powder
  • Powdered sugar
Yogurt mousse:
  • 1½ cups yogurt
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon dry gelatin powder
  • 2 tablespoons water
To decorate:
  • 2 kiwis
  • Blueberries and blackberries
  • French parsley
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel the kiwis. Slice one kiwi into ¼-inch round pieces. Cut the other kiwi into wedges. Sprinkle the gelatin powder over the water and set it aside.
  3. In a mixing bowl, add the egg yolks and ¼ cup of sugar. Mix until combined.
  4. Place remaining sugar in a separate bowl and slowly add the egg whites, whipping until soft peaks form. Fold the egg yolk mixture into the egg white mixture. Stir in the flour, then divide batter in half. To one half, add the matcha powder and stir to combine. Transfer the two batters to separate pastry bags.
  5. Prepare a baking sheet with parchment paper. Pipe the white batter diagonally across the parchment, leaving space between each strip for the green batter. Sprinkle with powdered sugar. Bake for 12 minutes, then allow to cool before removing the parchment paper.
  6. Using a small cake ring, cut out a small round piece from the cake, then cut out a 1½-inch-wide strip of the rest of the cake.
  7. Add the strip to the inner part of the cake ring, and lay the round piece of sponge cake in the bottom.
  8. For the mousse, add the sugar and yogurt to a heatproof bowl. Place in the microwave for 30 seconds, then stir in the gelatin. Whip the heavy cream for 8 minutes to heavy peaks. Fold into the yogurt mixture. Pour half of the mousse into the sponge cake mold. Layer the kiwi slices in a circle across the top, then pour in the remaining mousse. Place in the refrigerator to set.
  9. Remove cake from mold and decorate with more whipped cream, kiwis, berries and parsley.

Watch the recipe video here:

Kiwi Yogurt Mousse Stripe Cake

Always make time for the things you love – like eating cake.Taste for Yourself: bit.ly/2sNfwa9?: Tastemade Japan

Posted by Tastemade on Wednesday, April 4, 2018

Dessert

Buckeye Banana Bread

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Buckeye Banana Bread
Just wait until you see that peanut butter layer.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE FILLING
  • 4 oz. cream cheese, softened
  • ⅓ c. peanut butter
  • 1 large egg
  • ⅓ c. sugar
FOR THE BREAD
  • 3 ripe bananas
  • ½ c. butter, melted
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. flour
  • ¼ c. cocoa powder
  • 1 tsp. baking soda
  • 1 c. chocolate chips
  • Pinch kosher salt
Instructions
  1. Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
  2. In a medium bowl, combine cream cheese, peanut butter, egg and sugar. Using a hand mixer, beat until smooth. Place in refrigerator while making the banana bread batter.
  3. In a large bowl using a fork, mash bananas. Add butter, sugar, eggs and vanilla and whisk until smooth. Add flour, cocoa powder and baking soda and stir again until smooth and no flour remains. Fold in chocolate chips until fully incorporated.
  4. Add half the batter into prepared loaf pan, add your peanut butter layer on top in a smooth layer, and top with the rest of the chocolate batter. Smooth top and place in the oven to bake, 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Let cool 15 minutes, slice and serve.

Watch the recipe video here:

How To Make Buckeye Banana Bread

Peanut butter lovers, you need to know about Buckeye Banana Bread ??Full recipe: http://dlsh.it/7DIJPBc

Posted by Delish on Saturday, January 6, 2018

Dessert

Keto Fat Bombs

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Keto Fat Bombs
Even if you aren't on the keto diet, you will love these.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz. cream cheese, softened to room temperature
  • ½ c. peanut butter
  • ¼ c. coconut oil, plus 2 tbsp.
  • 1 tsp. kosher salt
  • 1 c. dark chocolate chips
Instructions
  1. Line a small baking sheet with parchment paper. In a medium bowl, combine cream cheese, peanut butter, ¼ c coconut oil, and salt. Using a hand mixer, beat mixture until fully combined, about 2 minutes. Place bowl in freezer to firm up slightly, 10 to 15 minutes.
  2. When peanut butter mixture has hardened, use a small cookie scoop or spoon to create golf ball sized balls. Place in the refrigerator to harden, 5 minutes.
  3. Meanwhile, make chocolate drizzle: combine chocolate chips and remaining coconut oil in a microwave safe bowl and microwave in 30 second intervals until fully melted. Drizzle over peanut butter balls and place back in the refrigerator to harden, 5 minutes. Serve.
  4. To store, keep covered in refrigerator.

Watch the recipe video here:

How To Make Keto Fat Bombs

If you're following the Keto diet — you need to know about these.Buy Keto-friendly PB: http://amzn.to/2ED4bim and ?: http://amzn.to/2GvhAWo (We get $ from the ?)Full recipe: http://dlsh.it/EA6CXJ8

Posted by Delish on Tuesday, February 20, 2018

Dessert

Blueberry Cream Cheese Cookies

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Blueberry Cream Cheese Cookies
These cookies are everything.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • 1 c. sugar
  • ½ c. (1 stick) Butter, softened
  • 4 oz. cream cheese, softened
  • 1 large egg
  • 1 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 2½ c. all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cornstarch
  • ¼ tsp. kosher salt
  • 2 c. blueberries
FOR THE LEMON GLAZE
  • 1 c. powdered sugar
  • 1 tbsp. milk
  • 2 tbsp. lemon juice
  • Zest of 1 lemon
Instructions
  1. Heat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, cream together the sugar, butter, and cream cheese until fluffy. Scrape down the sides, and add the egg and lemon juice and zest. Beat until combined.
  2. In a medium bowl, combine the flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in the blueberries.
  3. Drop tablespoon-sized mounds of dough onto the prepared baking sheet. Bake for 8 to 10 minutes, until the edges are set. Let cool.
  4. Meanwhile, make the glaze: Whisk together the powdered sugar, milk, lemon juice and zest. Drizzle on top of the cookies.

Watch the recipe video here:

How To Make Blueberry Cream Cheese Cookies

You need to make these Lemon Blueberry Cream Cheese Cookies ASAP.Full recipe: http://dlsh.it/F13HKBR

Posted by Delish on Sunday, March 4, 2018