Home Dessert (Page 66)

Dessert

Showing 879 Result(s)
Dessert

Peanut Butter Banana Pudding

Save Print
Peanut Butter Banana Pudding
There's two entire layers of peanut butter in here.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ c. milk
  • 1 (3.4-oz) package vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 3 c. heavy cream
  • ¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 c. melted peanut butter
  • 1 (16-oz) box nutter butters
  • 4 bananas, sliced into rounds
Instructions
  1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside ⅓ of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
  3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Watch the recipe video here:

How To Make Peanut Butter Banana Pudding

Peanut butter addicts: You're gonna FREAK over this banana pudding.Full recipe: http://dlsh.it/Vftdno0

Posted by Delish on Tuesday, April 3, 2018

Dessert

Chocolate Swirl Pie

Save Print
Chocolate Swirl Pie
Because normal pie crusts are boring! Put a twist and swirl your pie crust for fun presentation. Filled with a rich chocolate filling ready to be devoured with some ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 350g melted choc
  • 150g melted butter
  • 6 eggs
  • 30g sugar
  • 30g flour
  • 1 tsp vanilla
  • 2 refrigerated pie crusts
  • 3 tbsp cocoa powde
  • 3 tbsp cing sugar
  • 2 tbsp Melted butter
  • Egg wash
Instructions
  1. Preheat oven to 180ºC (350ºF).
  2. Roll out one pie crust. Brush with melted butter and sift over cocoa mixed with icing sugar. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
  3. Press one logs worth into the bottom of an 8” cake tin and press too adhere. Brush with egg wash and set aside.
  4. In bowl, mix together melted chocolate and butter, set aside. In another large bowl, whisk together eggs, sugar, flour, and vanilla. Pour into pie base.
  5. Place remaining swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick and place on top of chocolate filling. Press edges to seal and cut any excess pie crust.
  6. Brush the top evenly with egg wash. Bake for 30-40 minutes until crust is golden brown.
  7. Enjoy!

Watch the recipe video here:

Chocolate Swirl Pie

Chocolate Swirl Pie

Posted by Twisted on Monday, March 26, 2018

Dessert

Copycat Dole Pineapple Whip

Save Print
Copycat Dole Pineapple Whip
This copycat frozen treat will make all your Disney dreams come true.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. frozen pineapple chunks
  • 2 bananas, peeled and sliced (frozen)
  • ¾ c. coconut milk
  • ¼ c. sweetened condensed milk
  • Pineapple slices, for garnish
  • Maraschino cherries, for garnish
Instructions
  1. Pulse all ingredients in a blender until combined.
  2. Pour into a ziplock bag and snip off a corner with scissors. Pipe into glasses and garnish with a piece of pineapple and a maraschino cherry.

Watch the recipe video here:

How To Make Pineapple Whip

FINALLY, you can make Walt Disney World's most popular dessert at home. Full recipe: http://dlsh.it/3utWSlw

Posted by Delish on Sunday, April 1, 2018

Dessert

Ice Cube Easter Truffles

Save Print
Ice Cube Easter Truffles
Treat the family with these little easter truffles. No baking required and super fun for the kids to get involved too!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ganache:
  • 2 tsp corn syrup
  • 150ml heavy cream
  • 300g milk chocolate
Chocolate Coating:
  • Candy Melts
  • 300g Dark Chocolate
  • 1 tbsp coconut oil
  • Mini Eggs of choice
Instructions
  1. Melt coloured candy melts of choice until runny. (Add coconut oil if needed).
  2. Drizzle each candy melt colour into a silicone ice cube tray. Let set
  3. Meanwhile, in a microwavable jug, add chopped dark chocolate and coconut oil. Microwave. on high for 2 minutes until completely melted. Pour into ice cube tray and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Keep remaining chocolate for topping. Then refrigerate for 5 minutes.
  4. Heat cream and corn syrup until steaming but not boiling, about 1-2 minutes in the microwave. Pour over milk chocolate. Let sit for 30 seconds then stir to melt and incorporate. Let cool until room temperature and slightly thickened. Transfer to a piping bag.
  5. Fill each ice cube cavity with ganache and one mini egg in the middle. Cover with ganache.
  6. Top with remaining chocolate (reheat in microwave if needed).
  7. Chill again for 30 minutes or until set.
  8. Enjoy!

Watch the recipe video here:

Ice Cube Easter Truffles

Ice Cube Easter Truffles

Posted by Twisted on Friday, March 30, 2018

Dessert

Baileys Chocolate Fudge Cake

Save Print
Baileys Chocolate Fudge Cake
BAILEYS CHOCOLATE FUDGE CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g plain flour
  • 450g sugar
  • 75g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon instant coffee
  • 250ml Baileys
  • 125ml vegetable
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 250ml boiling water
  • 100 g Dark Chocolate (7oz)
  • 300 g Milk Chocolate (21oz)
  • 200ml baileys
  • 250ml double cream
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add Baileys, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. In microwaveable jug, heat cream and baileys for 2 minutes until steaming. Our over chopped chocolate. Let sit for 5 minutes then stir to incorporate. Let set until thick at room temperature.
  7. Place one layer of cake down and top with ganache. Top with second piece of cake. Cover entire cake with remaining ganache.
  8. Slice and Enjoy!

Watch the recipe video here:

Baileys Chocolate Fudge Cake

Baileys Chocolate Fudge Cake

Posted by Twisted on Monday, April 9, 2018

Dessert

Peanut Butter Banana Pudding

Save Print
Peanut Butter Banana Pudding
There's two entire layers of peanut butter in here.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ c. milk
  • 1 (3.4-oz) package vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 3 c. heavy cream
  • ¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 c. melted peanut butter
  • 1 (16-oz) box nutter butters
  • 4 bananas, sliced into rounds
Instructions
  1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside ⅓ of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
  3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Watch the recipe video here:

How To Make Peanut Butter Banana Pudding

Peanut butter addicts: You're gonna FREAK over this banana pudding.Full recipe: http://dlsh.it/Vftdno0

Posted by Delish on Tuesday, March 6, 2018

Dessert

Marble Chocolate Egg

Save Print
Marble Chocolate Egg
We can't get enough of marble! Marble floors. Marble countertops. Marble cheeseboards. Celebrate Easter with these Marble Chocolate Eggs!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 tablespoons white chocolate, melted
  • Assorted candies
  • Colored chocolate:
  • 4 tablespoons white chocolate, melted
  • Food coloring
Instructions
  1. Mix 1 tablespoon melted chocolate with different food coloring to create desired colors. Drizzle colored chocolate into a silicone egg mold. Use a toothpick to swirl colors together to form a marbled pattern.
  2. Pour melted white chocolate over the top and rotate mold to ensure it is fully coated. Allow to cool until hardened, then remove from mold.
  3. Press one half of each egg onto a metal sheet pan that has been heated until the edges begin to melt. Quickly fill with assorted candies, then press the two halves together until sealed.

Watch the recipe video here:

Marble Chocolate Egg

You're never too old for Easter eggs.Taste for Yourself: taste.md/2IaVgCh?: Tastemade Japan

Posted by Tastemade on Wednesday, March 28, 2018

Dessert

Coca Cola Cake

Save Print
Coca Cola Cake
The secret to delish chocolate cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE
  • nonstick cooking spray
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1 c. butter
  • 1 can Coke
  • ⅓ c. cocoa powder
  • 2 large eggs
  • ½ c. buttermilk
FOR THE GLAZE
  • 1 can Coke
  • ½ c. butter
  • ¼ c. cocoa powder
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • 4 c. powdered sugar
Instructions
  1. Preheat oven to 350°. Spray a 9”-x-13” pan with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a medium saucepan over medium heat, combine butter, Coke, and cocoa powder. Bring to a boil, whisking continuously. Remove from heat and whisk in eggs and buttermilk. Pour into flour mixture and mix until combined.
  4. Transfer to prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
  5. While baking, make the glaze: In a medium saucepan, bring Coke to a boil. Allow it to reduce by half, about 15 minutes. Add butter, cocoa powder, vanilla and salt and stir to combine. Pour over powdered sugar and whisk until combined.
  6. Pour frosting over cake while still warm. Wait about 10 minutes for icing to set. Slice and serve.

Watch the recipe video here:

How To Make Coca Cola Cake

Coca-Cola fans, once you try this cake you'll never stop craving it.Full recipe: http://dlsh.it/bZRX5bz

Posted by Delish on Wednesday, March 7, 2018

Cake Dessert

Instant Pot Cheesecake

Save Print
Instant Pot Cheesecake
For when you need cheesecake stat.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 1 c. crushed graham crackers
  • 3 tbsp. butter, melted
  • pinch of salt
FOR THE CHEESECAKE
  • 16 oz. (2 blocks) cream cheese, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. sour cream
  • 1 tbsp. all-purpose flour
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • Cool Whip, for garnish
  • Chopped strawberries, for garnish
Instructions
  1. Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
  2. In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over-mix. Pour batter into springform pan on top of crust.
  3. Pour 1 ½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the instant pot. Put the pan on top and fold the sling.
  4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
  5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight.

Watch the recipe video here:

How To Make Instant Pot Cheesecake

Once you make cheesecake in an Instant Pot you'll never go back. Full recipe: http://dlsh.it/qbkgXo6 Buy one on Amazon.com: http://amzn.to/2GRU5rE(We’ll make money to fund our videos!)

Posted by Delish on Wednesday, March 7, 2018

Dessert

Psychedelic Cheesecake

Save Print
Psychedelic Cheesecake
Bright and colorful, this spin art cake is a fun way to celebrate any occasion and will definitely brighten your day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 30 graham crackers
  • ½ cup butter, melted
  • 1 teaspoon salt
  • 3 cups cream cheese, softened
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • Red, blue, green, yellow and orange food coloring
For the mirror glaze:
  • 1 cup water
  • 2 cups sugar
  • 1 cup sweetened condensed milk
  • 12 sheets of gelatin, bloomed in 1 cup cold water, strained
  • 2 cups white chocolate
  • White, red, blue, green, yellow and orange food coloring
Instructions
Make the cheesecake:
  1. Preheat the oven to 350, and spray an 8-inch springform pan with nonstick spray.
  2. In the bowl of a food processor, grind graham crackers until they resemble coarse sand. Add butter and salt and press into the bottom of the prepared pan. Set in the freezer until the batter is made.
  3. In a large bowl, beat cream cheese until soft. Add sugar and mix until combined. Add eggs one at a time and then vanilla and lemon juice. Divide batter into 5 bowls and dye each a separate color. Drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been used. Drag a wooden skewer through the colors to marble them for a tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Bake for 55 to 60 minutes until the cake is firm but has a slight jiggle. Cool for 30 minutes on a rack and then place in the fridge for up to 3 hours to completely set.
Make the mirror glaze:
  1. In a small saucepan, combine water, sugar and sweetened condensed milk. Heat on medium-high and bring to a boil. Remove from heat and stir in gelatin mixture until combined.
  2. Pour glaze mixture over white chocolate in a large bowl. Blend with an immersion blender and pour through a fine sieve. Pour one-third of the glaze into a large liquid measuring cup and color with white food coloring. Separate the remaining two-thirds into 5 bowls, and dye each bowl a separate color. Place drops of each color into the liquid measuring cup. Place the cooled cheesecake on a wire rack and slowly pour tie-dye mixture over the cheesecake. Allow the glaze to set and chill. Serve immediately. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Psychedelic Cheesecake

No, you're not tripping – this cheesecake is that good.Taste for Yourself: taste.md/2pM1PEv

Posted by Tastemade on Wednesday, March 28, 2018