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Dessert

Samoa Stuffed Brownies

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Samoa Stuffed Brownies
These brownies will even make the Girl Scouts jealous.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 9 Samoa cookies
  • 1½ c. Toasted shredded coconut
  • 1½ c. Caramel
  • Melted chocolate, for drizzling
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 place Samoas in an even layer. Press down on cookies 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. Meanwhile, make topping: in a small bowl mix together toasted coconut and caramel until combined. Spread all over brownies. Drizzle with chocolate and place in the refrigerator to set, at least one hour.
  4. Cut into squares and serve.

Watch the recipe video here:

How To Make Samoa Stuffed Brownies

Samoa Stuffed Brownies are the best thing to happen to Girl Scout Cookies.Full recipe: http://dlsh.it/tNcqcxB

Posted by Delish on Tuesday, March 6, 2018

Dessert

Paleo Chocolate Mousse

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Paleo Chocolate Mousse
A dessert you can feel good about.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ripe avocados
  • ¾ c. heavy cream
  • ½ c. chocolate chips, melted
  • ¼ c. honey
  • 3 tbsp. cocoa powder
  • 1 tsp. vanilla
  • ½ tsp. kosher salt
  • ¼ c. Chocolate curls, for garnish
Instructions
  1. Combine all ingredients except chocolate curls in food processor and process until smooth. Pour into glasses and refrigerate 30 minutes to an hour. Garnish with chocolate curls and serve.

Watch the recipe video here:

How To Make Paleo Chocolate Mousse

This dessert tastes just like chocolate pudding — only WAY healthier. Full recipe: http://dlsh.it/asUCjDQ

Posted by Delish on Tuesday, January 16, 2018

Dessert

Slutty Brownie Cups

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Slutty Brownie Cups
When you're feeling just a lil bit trashy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix (plus ingredients box calls for)
  • 24 oreos
  • 1½ logs store-bought cookie dough
  • 1½ c. semisweet chocolate chips
  • ¾ c. hot heavy cream
Instructions
  1. Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.
  2. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo.
  3. Pour over brownie batter mix until each is almost full, fully covering the top Oreo.
  4. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes.
  5. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain.
  6. Spoon ganache over each cupcake and serve.

Watch the recipe video here:

How To Make Slutty Brownie Cups

Slutty Brownie Cups > Slutty Brownies. Full recipe: http://dlsh.it/t564Pzx

Posted by Delish on Thursday, January 25, 2018

Cake Dessert

Cookie Cake

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Cookie Cake
Bigger is better, especially when we're talking cookies.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. unsalted butter, at room temperature
  • ¾ c. brown sugar
  • ¾ c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2⅔ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 c. chocolate chips (plus more for sprinkling)
  • ¼ c. rainbow sprinkles (plus more for sprinkling)
  • Flaky sea salt, to finish
  • 1 c. vanilla frosting
Instructions
  1. Preheat oven to 350° and line a 9" round cake pan with parchment paper. Spray with cooking spray.
  2. In a large bowl, combine butter and sugars. Beat with a hand mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
  3. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
  4. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Watch the recipe video here:

How To Make A Cookie Cake

Cookie lovers, this is your dream birthday cake ?Full recipe: http://dlsh.it/647LERC

Posted by Delish on Friday, January 26, 2018

Dessert

Elmlea Easter Trifle

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Elmlea Easter Trifle
Feeding the family is a trifle this Easter with our latest festive special. Combining a brownie base with dollops of chocolate and crushed raspberries, this dessert delivers happy hours of egg hunting within layers of long life Elmlea whipped cream. A celebration of all the things that make Easter great, this is an easy crowd pleaser that proves just how tasty holidays can be.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Pudding:
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 300 ml Elmlea Double Cream
  • 300 ml milk
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Cream:
  • 500ml Elmlea Double Cream
  • 2 tbsp icing sugar
  • 400g chocolate brownies
  • Chocolate Eggs
  • Fresh Raspberries
  • Chocolate Shavings (Optional)
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Add cream, milk, and vanilla. Whisk until cornstarch is completely dissolved.
  2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
  3. Place the 500ml cream, icing sugar in a bowl. Whisk to form stiff peaks.
  4. To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat then top with additional chocolate eggs and raspberries and chocolate shavings (optional).
  5. Chill for half an hour and then serve!

Watch the recipe video here:

Elmlea Easter Trifle

Elmlea Easter Trifle #ad

Posted by Twisted on Monday, April 9, 2018

Dessert

Death By Chocolate Cheesecake

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Death By Chocolate Cheesecake
SO. MUCH. CHOCOLATE.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
COOKIE CRUST
  • 24 whole Oreo cookies
  • 6 tbsp. melted butter
  • Pinch kosher salt
CHOCOLATE CHEESECAKE
  • 4 (8-oz.) packages of cream cheese, softened to room temperature
  • ¾ c. granulated sugar
  • ½ c. packed light brown sugar
  • 4 large eggs
  • ¼ c. cocoa powder
  • 9 oz. bittersweet chocolate, chopped and melted
  • ¼ tsp. kosher salt
CHOCOLATE GANACHE
  • 1½ c. chocolate chips
  • ¾ c. heavy cream
  • Chocolate shavings, for garnish
Instructions
  1. Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
  2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
  3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
  4. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
  5. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  6. Make 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.
  7. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.

Watch the recipe video here:

How To Make Death By Chocolate Cheesecake

Death By Chocolate Cheesecake is every chocolate lover's dream.Full recipe: http://dlsh.it/ZIwhk3R

Posted by Delish on Saturday, January 20, 2018

Dessert

Orangesicle Crepe Cake

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Orangesicle Crepe Cake
Your favorite summer treat now in a delicious crepe cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crepes:
  • 1¼ cups all-purpose flour
  • Pinch of salt
  • 4 large eggs
  • 1 cup whole milk
  • ¾ cup fresh squeezed orange juice, no pulp, reserve zest
  • 1 teaspoon vanilla extract
  • 4 ounces butter, melted plus more for cooking
Cream cheese filling:
  • 4 ounces cream cheese, room temperature
  • 4 ounces unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extra
  • Whole milk, for thinning
Whipped cream:
  • 2 cups heavy cream
  • ½ teaspoon orange extract
  • ¼ cup powdered sugar
To serve:
  • Orange preserves, warmed, for topping
  • Candied orange slices, for garnish
Instructions
Make the crepes:
  1. In a medium bowl, mix together the dry crepe ingredients.
  2. In a separate bowl, mix together the wet ingredients. Slowly pour wet ingredients into dry and whisk until combined and smooth. If batter seems too thick, add a little water to thin it out.
  3. In a large nonstick skillet over medium heat, melt a pat of butter. Ladle in a few tablespoons of batter and swirl pan to coat. Cook for a few minutes and flip, then cook for 1 more minute. Continue with remaining batter. Set crepes aside to cool.
Make the filling:
  1. In a medium bowl, using a hand or stand mixer, whisk together all filling ingredients until smooth. If too thick, add whole milk, one teaspoon at a time.
Make the whipped cream:
  1. Using a stand or hand mixer, add heavy cream, orange extract and sugar. Mix until stiff peaks form. Set aside.
Make the cake:
  1. Line a loaf pan with plastic wrap, making sure there is overlap to cover top of loaf. Spread a small amount of cream cheese frosting over crepe and sprinkle some orange zest on top. Roll crepe up longways. Continue until you have 12 rolls.
  2. Spread a small amount of whipped cream in the bottom of the loaf pan to coat. Place 3 rolls in the bottom of the pan. Spread a layer of whipped cream on top, making sure to completely cover any exposed crepe. Continue this layering process until you have used all the crepes. Fold edges of plastic wrap around loaf, and refrigerate for 8 hours or overnight.
  3. Remove crepe cake from plastic wrap and flip onto serving platter. Top with orange preserves and candied oranges. Cut slices and enjoy!

Watch the recipe video here:

Orangesicle Crepe Cake

Is it Summer yet? Because this crepe cake is giving us all the feels.Taste for Yourself: taste.md/2JcCzyw

Posted by Tastemade on Saturday, April 21, 2018

Dessert

Slow-Cooker Hot Cocoa

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Slow-Cooker Hot Cocoa
The slow cooker is your secret weapon for the easiest, richest hot cocoa for a crowd.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. semi-sweet chocolate chips
  • ¼ c. cocoa powder
  • ½ c. sugar
  • 1 tsp. vanilla extract
  • 1 c. heavy cream
  • 6 c. whole milk
  • Mini marshmallows, for garnish
Instructions
  1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
  2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.
  3. minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.

Watch the recipe video here:

How To Make Slow-Cooker Hot Cocoa

This Slow-Cooker Hot Cocoa will keep your whole family warm. Full recipe: http://dlsh.it/gFj7Zs7

Posted by Delish on Tuesday, December 5, 2017

Dessert

S’mores Bark

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S'mores Bark
Making S'mores has never been easier.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 Graham crackers, whole
  • 2½ c. chocolate chips, melted
  • 3 c. mini marshmallows
  • ¼ c. crushed graham crackes
  • 1 Hershey's bar, broken into rectangles
Instructions
  1. Preheat the broiler in your oven to high. On a medium baking sheet, place a single layer of graham crackers, breaking to fit if needed. Pour melted chocolate all over graham crackers. Using a spatula, smooth the melted chocolate in an even layer, making sure to reach all edges.
  2. Scatter mini marshmallows all over chocolate. Garnish with Hershey’s squares and crushed graham crackers. Broil 2-3 minutes, or until marshmallows are toasted and golden.
  3. Place in refrigerator to harden, 25-30 minutes.
  4. Cut into pieces and serve.

Watch the recipe video here:

How To Make S'mores Bark

Who said s'mores are only for summer?!Full recipe: http://dlsh.it/R6kSQ5E

Posted by Delish on Saturday, December 16, 2017

Dessert

Mint Chocolate Chip Cookies

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Mint Chocolate Chip Cookies
Crazy addicting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 c. butter (2 sticks), softened
  • 1 c. granulated sugar, plus more for sprinkling
  • 1 egg
  • 1 tsp. peppermint extract
  • 2 c. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • 6 drops green food coloring
  • 1 c. chopped Andes
Instructions
  1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until the mixture is pale and fluffy. Add egg and peppermint and mix until fully combined.
  2. Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and the dough is green to your liking. Fold in chopped Andes.
  3. Using a small cooking scoop, from small balls and place on baking sheets about 2" apart. Sprinkle with sugar.
  4. Bake until the cookies are puffed and set, 10 to 12 minutes.
  5. Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely.

Watch the recipe video here:

How To Make Mint Chip Cookies

These Mint Chip Cookies are like Andes Mints on crack. Full recipe: http://dlsh.it/5IrBBLA

Posted by Delish on Monday, December 18, 2017