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Dessert

Cottontail Margaritas

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Cottontail Margaritas
You're just a sip away from a tropical daydream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ c. marshmallow fluff
  • 2 c. sweetened shredded coconut
  • 1 (14 oz.) can coconut milk
  • 1½ c. silver tequila
  • 1 c. triple sec
  • ½ c. pineapple juice
  • ¼ c. lime juice
  • Ice, for serving
Instructions
  1. Using a butter knife (or a small offset spatula), spread marshmallow fluff around rims of glasses. Add shredded coconut to a shallow bowl, then dip the tops of glasses in coconut, adhering the coconut to the fluff.
  2. In a large pitcher, stir together coconut milk, tequila, triple sec, pineapple juice, and lime juice.
  3. Add ice to glasses then pour over margarita mixture.

Watch the recipe video here:

How To Make Cottontail Margaritas

How many of these Cottontail Margaritas are you throwing back this Easter?! Full recipe: http://dlsh.it/qJQxzuu

Posted by Delish on Tuesday, March 27, 2018

Dessert

Banana Pudding Shots

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Banana Pudding Shots
A boozy take on banana pudding.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 packages instant vanilla pudding
  • 1¼ c. milk
  • ¾ c. white rum
  • 1 banana, chopped
  • ½ banana, sliced
  • ½ c. nilla wafers, crushed and divided
  • Cool Whip, for garnish
Instructions
  1. In a large bowl, combine pudding with milk and rum and whisk to combine. Fold in chopped bananas.
  2. Spoon or pour pudding mixture into shot glasses until they are half full. Make a layer of crushed Nillas in each shot glass, using ¼ cup of the crushed wafers. Top with remaining pudding.
  3. Garnish pudding shots with a dollop of cool whip, a sprinkle of the remaining Nilla wafers, and a slice of banana. Serve.

Watch the recipe video here:

How To Make Banana Pudding Shots

Three words: Banana Pudding SHOTS ?Full recipe: http://dlsh.it/vmKdkCx

Posted by Delish on Saturday, January 20, 2018

Dessert

Tiramisu Cheesecake

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Tiramisu Cheesecake
Tiramisu Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 large ladyfingers
  • 1 cup (240 mL) coffee
  • 16 oz (455 g) cream cheese
  • 16 oz (455 g) mascarpone cheese
  • 1 tablespoon vanilla extract
  • 1 cup (240 mL) milk, hot
  • ½ cup (100 g) sugar
  • 4 teaspoons gelatin
  • 2 tablespoons cocoa powder
Instructions
  1. Dip the ladyfingers in coffee.
  2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
  3. Freeze until the ladyfingers are frozen.
  4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
  5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
  6. Pour the milk mixture through a sieve into the bowl of cream cheese.
  7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
  8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
  9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
  10. Refrigerate for 2 hours or until firm.
  11. Dust the top with cocoa powder.
  12. Enjoy!

Watch the recipe video here:

Tiramisu Cheesecake

A match made in dessert heaven ?Get the recipe: https://tasty.co/recipe/tiramisu-cheesecakeDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2rnMJID – We may make some $$ if you buy!

Posted by Tasty on Saturday, January 20, 2018

Dessert

Giant Reese’s Stuffed Cookie

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Giant Reese's Stuffed Cookie
Peanut butter explosion!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. creamy peanut butter, plus more, melted, for serving
  • ½ c. (1 stick) Butter, softened
  • ½ c. brown sugar
  • ¼ c. granulated sugar, plus more for rolling
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 13 Reese's Cups
  • 1½ c. mini Reese's cups, plus more for garnish
  • ¼ c. Reese's Pieces, plus more for garnish
  • Chocolate Sauce, for serving
  • Vanilla ice cream, for serving
Instructions
  1. Preheat oven to 350°. Grease a 10” cast-iron skillet with cooking spray. In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined.
  2. Press half the cookie dough on the bottom of the skillet and up the sides. Press the Reese's Cups into the dough then top with the remaining cookie dough. Gently press in the mini Reese’s cups and Reese’s pieces.
  3. Bake until the cookie’s done, 15 to 20 minutes.
  4. Serve in the skillet with chocolate sauce, melted peanut butter, more candy, and ice cream.

Watch the recipe video here:

How To Make A Giant Reese's Stuffed Cookie

Once you try a Reese's STUFFED cookie, you'll never go back to chocolate chip.Full recipe: http://dlsh.it/92iti8Z

Posted by Delish on Monday, January 22, 2018

Dessert

Chocolate Banana French Toast Swirls

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Chocolate Banana French Toast Swirls
No time to make dough, no problem. These french toast spirals are laden with chocolate spread and bananas...a breakfast combo made in heaven!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 loaf soft white bread
  • 1 cup chocolate spread
  • 4 bananas, sliced thin
  • 3 eggs
  • 1 cup cream
  • ¼ milk
  • 1 tsp vanilla
  • 2 tbsp sugar
  • 1 cup icing sugar
  • 2 tbsp melted butter
  • 1 tbsp milk
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cut the crusts off all slices of bread. Put 3-4 together just slightly overlapping and press the seems together using your fingers to seal. Repeat with remaining bread.
  3. Spread chocolate spread over each piece of bread. Lay pieces of banana over the chocolate spread. Roll into a tight roll.
  4. Place each into a greased baking dish with high sides.
  5. In a large glass, jug whisk together eggs, cream, milk, sugar and 1 tsp vanilla until smooth. Pour over spirals and let soak for 10-15 minutes until completely absorbed.
  6. Bake in the oven for 40 minutes until puffed up, golden brown and cooked through. Cover with foil if it gets dark on top too quickly.
  7. In another jug whisk together icing sugar, milk, melted butter and ½ tsp vanilla.
  8. Pour glaze over while still warm.
  9. Enjoy!

Watch the recipe video here:

Chocolate Banana French Toast Swirls

Chocolate Banana French Toast Swirls

Posted by Twisted on Sunday, March 25, 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 Thursday, March 8, 2018

Dessert

RumChata Cupcakes

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RumChata Cupcakes
Boozy cupcakes are way better than non-boozy cupcakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box vanilla cake mix
  • ½ c. vegetable oil
  • 3 eggs
  • 1⅓ c. Rumchata, divided
  • 1 c. (2 sticks) butter, softened
  • 4 c. powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • ¼ tsp. cinnamon, plus more for garnish
  • kosher salt
Instructions
  1. Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.
  2. Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
  3. Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.

Watch the recipe video here:

How To Make RumChata Cupcakes

RumChata fans, how many of these cupcakes are you throwing back?!Full recipe: http://dlsh.it/XQb2mHG

Posted by Delish on Friday, March 23, 2018

Dessert

Slow-Cooker Chocolate Chip Cookie

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Slow-Cooker Chocolate Chip Cookie
Never waste your time scooping out individual cookies again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ⅓ c. brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1½ c. chocolate chips
Instructions
  1. Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2½ to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

Watch the recipe video here:

How To Make A Slow-Cooker Chocolate Chip Cookie

PSA: You can make this GIANT chocolate chip cookie in your slow-cooker.Full recipe: http://dlsh.it/NOKWYYf

Posted by Delish on Saturday, March 10, 2018

Cake Dessert

Lemon Blueberry Mousse Cake

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Lemon Blueberry Mousse Cake
When life gives you lemons, don't make lemonade.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 30 Nilla wafers, crushed
  • 5 tbsp. butter, melted
FOR THE MOUSSE
  • 1½ c. blueberries, plus more for garnish
  • 2 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. unflavored gelatin
  • 2½ c. white chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
FOR THE TOPPING
  • 1 c. blueberries
  • 1 tbsp. lemon juice
  • ¼ c. granulated sugar
Instructions
  1. In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
  2. In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
  3. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
  5. Stir in about ¼ cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
  6. Refrigerate until firm, about 4 hours.
  7. Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.

Watch the recipe video here:

How To Make Lemon Blueberry Mousse Cake

This Lemon Blueberry Mousse Cake will make it feel like summer. Full recipe: http://dlsh.it/fdtckqi

Posted by Delish on Thursday, March 22, 2018

Dessert

Rice Cooker Upside-Down Pineapple Cake

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Rice Cooker Upside-Down Pineapple Cake
Rice Cooker Upside-Down Pineapple Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • ¾ cup (150 g) granulated sugar
  • 3 oz (85 g) cream cheese, room temperature
  • 2 large eggs
  • 2 tablespoons pineapple juice, from can
  • 5 tablespoons unsalted butter, melted
  • 1 cup (125 g) pancake mix
  • 7 canned pineapple slice
  • 7 maraschino cherries
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter
  • 1 cup (220 g) brown sugar, packed
  • vanilla ice cream, for serving (optional)
Instructions
  1. In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
  2. Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
  3. Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
  4. Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
  5. Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
  6. Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
  7. Cook for 60 minutes.
  8. Remove the bowl insert from the rice cooker and invert the cake onto a plate.
  9. Slice and serve, topped with vanilla ice cream if desired.
  10. Enjoy!

Watch the recipe video here:

Rice Cooker Pineapple Upside-Down Cake

You can make this pineapple upside-down cake in a rice cooker ? ?!FULL RECIPE: tasty.co/recipe/rice-cooker-upside-down-pineapple-cakeCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2INqIrk – We may make some $$ if you buy!

Posted by Tasty on Friday, March 23, 2018