Home Dessert (Page 68)

Dessert

Showing 879 Result(s)
Dessert

Dulce de Leche and Walnut Sponge Cake

Save Print
Dulce de Leche and Walnut Sponge Cake
Spongey cake + rich creamy dulce de leche + crunchy walnuts = flavor & texture paradise.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the sponge cakes:
  • 6 ounces ground, toasted walnuts
  • ½ cup white sugar
  • ¼ cup flour
  • 4 eggs
  • 1 egg yolk
For the meringue:
  • 3 egg whites
  • 2½ tablespoons white sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt
To decorate:
  • 24 ounces dulce de leche
  • 2 cups chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9-inch round baking tins by covering the bottom with a circle of wax paper.
  3. In a mixing bowl, whisk the eggs, the yolk and the sugar to the ribbon stage. Fold in the flour and ground walnuts.
  4. Meanwhile, make the meringue by whisking the egg whites on high speed until fluffy. Add a pinch of salt and the vanilla. Change to low speed and sprinkle in the sugar. Whisk on high speed for 5 minutes until you obtain a firm, glossy meringue.
  5. Carefully add one-third of the meringue to the walnut and egg mixture. Slowly fold in the remaining two-thirds to prevent the mixture from deflating.
  6. Divide mixture between the prepared baking tins. Bake for 12 to 15 minutes until the cakes are dry to the touch and golden on the surface. Allow cakes to cool, then remove from the baking tins.
  7. Place a little dulce de leche on the plate where the cake will be assembled. Add the first sponge cake and cover with a layer of dulce de leche and sprinkle with chopped walnuts. Top with the second cake, then covering the whole cake with dulce de leche and walnuts.
  8. Allow to rest overnight.

Watch the recipe video here:

Dulce de Leche & Walnut Sponge Cake

Spongey cake + creamy dulce de leche + crunchy walnuts = ???Full Recipe: taste.md/2I6f0aO?: Tastemade Español

Posted by Tastemade on Wednesday, March 7, 2018

Dessert

Cheesecake Stuffed Cookies

Save Print
Cheesecake Stuffed Cookies
Have your cheesecake and your cookie too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • 2½ Sticks unsalted butter, softened
  • 1 c. brown sugar
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2¾ c. all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 c. semisweet chocolate chips
FOR CREAM CHEESE FILLING
  • 12 oz. cream cheese, softened
  • ½ c. powdered sugar
  • pinch of salt
Instructions
  1. Preheat oven to 375º and line a large baking sheet with parchment paper.
  2. Make cheesecake filling: Combine cream cheese, powdered sugar and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  3. Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
  4. In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips.
  5. Make cookies: Scoop about a tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Spoon about 2 teaspoons of the cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch the edges together to seal, then roll the filled dough into a ball.
  6. Bake cookies for 12 to 15 minutes, or until lightly golden.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cookies

These Cheesecake STUFFED Cookies are the greatest dessert mashup we've ever made. Full recipe: http://dlsh.it/knSSt37

Posted by Delish on Sunday, March 11, 2018

Dessert

Chocolate Chip Lava Cookies

Save Print
Chocolate Chip Lava Cookies
Chocolate Chip Lava Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (115 g) unsalted butter, 1 stick, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup (100 g) granulated sugar
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup (30 g) cornstarch
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (175 g) semi-sweet chocolate chips
  • 6 chocolate truffles
Instructions
  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!

Watch the recipe video here:

Muffin Tin Chocolate Chip Lava Cookies

You can make lava cookies with a muffin tin hack! ?FULL RECIPE: https://tasty.co/recipe/chocolate-chip-lava-cookiesShop our essential kitchen products here: http://bit.ly/2udYhQ1 – We may make some $$ if you buy!

Posted by Tasty on Wednesday, March 21, 2018

Dessert

Keto Peanut Butter Cookies

Save Print
Keto Peanut Butter Cookies
A no bake cookie with no guilt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. smooth unsweetened peanut butter, melted (plus more for drizzling)
  • 1 c. coconut flour
  • ¼ c. coconut sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2 c. dark chocolate chips, melted
  • 1 tbsp. coconut oil
Instructions
  1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.

Watch the recipe video here:

How To Make Keto Peanut Butter Cookies

These Keto Peanut Butter Cookies are like Reese's — only healthier. Full recipe: http://dlsh.it/zodVfKj

Posted by Delish on Tuesday, March 20, 2018

Dessert

Giant Edible Cookie Bowl

Save Print
Giant Edible Cookie Bowl
Giant Edible Cookie Bowl
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb (455 g) store-bought cookie dough
  • ½ cup (60 g) all-purpose flour
  • nonstick cooking spray
  • 1 cup (175 g) semisweet chocolate chip
  • 1 tablespoon coconut oil
  • 4 scoops vanilla ice cream
  • 4 scoops chocolate ice cream
  • 1 banana, quartered
  • 6 strawberries, sliced vertically
  • ½ cup (30 g) whipped cream
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
  3. Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
  4. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
  5. Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
  6. Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
  7. Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
  8. Enjoy!

Watch the recipe video here:

Giant Edible Cookie Bowl

Have your cookie and eat it, too, with this giant cookie bowl ?!FULL RECIPE: https://tasty.co/recipe/giant-edible-cookie-bowl

Posted by Tasty on Tuesday, March 20, 2018

Dessert

Prosecco Grapesicles

Save Print
Prosecco Grapesicles
Boozy grapes on a stick are always a good idea.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb. Red and green grapes
  • 15 wooden skewers
  • ½ bottle prosecco or other bubbly
  • 1 c. vodka
Instructions
  1. Skewer red and green grapes on skewers and place in a shallow baking dish.
  2. Pour over prosecco and vodka and transfer to the refrigerator. Let soak 1 hour.
  3. Drain booze (keep for cocktails if desired) and freeze skewers until frozen, 2 hours more.

Watch the recipe video here:

How To Make Prosecco Grapesicles

You know you love frozen grapes, but what about Prosecco Grapesicles?!Full recipe: http://dlsh.it/We6ZXt3

Posted by Delish on Tuesday, March 20, 2018

Dessert

Campfire Strawberries

Save Print
Campfire Strawberries
Just another reason to be obsessed with fluff!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 strawberries
  • 1 c. marshmallow Fluff
Instructions
  1. Pierce strawberries with a skewer. Place fluff in a small microwave-safe bowl and microwave until melty, 5 seconds.
  2. Dip strawberries in marshmallow fluff.
  3. Roast on a flame until toasted and serve.

Watch the recipe video here:

How To Make Campfire Strawberries

You need to know about Campfire Strawberries.Full recipe: http://dlsh.it/diPCmQm

Posted by Delish on Saturday, March 17, 2018

Cake Dessert

Baileys Chocolate Coffee Cake

Save Print
Baileys Chocolate Coffee Cake
We know what were making for breakfast on St. Patrick's Day.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • FOR THE FILLING
  • 1 c. brown sugar
  • 1 tbsp. cocoa powder
  • 1 tsp. instant espresso powder
  • FOR THE CAKE
  • ¾ c. (1½ sticks) butter, softened to room temperature
  • 1½ c. sugar
  • ⅓ c. brown sugar
  • 2 tsp. baking powder
  • 3 large eggs
  • ⅔ c. sour cream
  • 1 c. whole milk
  • ¼ c. Baileys
  • 3 c. all-purpose flour
Instructions
  1. Preheat oven to 350° and grease a 9”x13” pan with cooking spray. Make filling: In a medium bowl, combine brown sugar, cocoa powder and instant espresso powder. Whisk to combine.
  2. Make cake batter: In a large bowl, combine butter, sugars and baking powder. Using a hand mixer, beat until smooth. Next, beat in eggs one at a time.
  3. Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour.
  4. Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter.
  5. Make topping: In a medium bowl, combine sugar, flour, cocoa powder, espresso powder and a pinch of salt. Whisk to combine. Add melted butter and stir until well combined.
  6. Scatter topping over the top of the coffee cake batter in an even layer. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Drizzle with melted chocolate and let cool for 10 to 15 minutes. Slice and serve.

Watch the recipe video here:

How To Make Baileys Chocolate Coffee Cake

Baileys + Chocolate + Coffee = the TRIFECTAFull recipe: http://dlsh.it/bSr3F0M

Posted by Delish on Monday, March 19, 2018

Dessert

Apple Cream Cheese Rose Tarts

Save Print
Apple Cream Cheese Rose Tarts
Pretty enough for a fancy party, yet tasty enough to make whenever you're craving some baked apple goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 apple
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 to 2 sheets puff pastry
  • ¼ cup cream cheese
  • 3 tablespoons sugar
  • Cinnamon
Instructions
  1. Remove the core and thinly slice the apple.
  2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices and set aside.
  3. Roll out the puff pastry and cut into 4 even strips.
  4. Spread cream cheese and sprinkle sugar onto the puff pastry strips.
  5. Arrange the apple slices vertically on half of each puff pastry and sprinkle cinnamon on top.
  6. Fold the puff pastry lengthwise on top of the apple slices and roll up. Place the apple pastry rolls into greased muffin tins.
  7. Bake for 40 minutes at 375 degrees F.

Watch the recipe video here:

Layered Berry Scones

These pastries will be scone before you know it.Taste for Yourself: taste.md/2HCGYtR

Posted by Tastemade on Monday, March 19, 2018

Dessert

Chocolate-dipped Cannoli Cupcakes

Save Print
Chocolate-dipped Cannoli Cupcakes
Chocolate-dipped Cannoli Cupcakes
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CUPCAKES
  • 1 box cake mix, prepared
CANNOLI CREAM
  • 15 oz (425 g) ricotta cheese
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (160 g) powdered sugar
  • 1 teaspoon vanilla
  • 1 cup (175 g) mini chocolate chips
CHOCOLATE COATING
  • 2 cups (340 g) dark chocolate
  • 3 tablespoons coconut oil
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Line a muffin tin with liners and cooking spray.
  3. Prepare cake mix according to its directions.
  4. Fill liners about ¾ of the way up with the cupcake batter.
  5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
  6. Allow the cupcakes to cool completely.
  7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
  8. Fold in the mini chocolate chips.
  9. Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
  10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
  11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
  12. Put the cupcakes in the freezer for about 1 hour or until firm.
  13. Melt the dark chocolate and coconut oil together.
  14. Carefully, dip the tops of the cupcakes into the melted chocolate.
  15. Place in the refrigerator to firm up if need be.
  16. Enjoy!

Watch the recipe video here:

Chocolate-dipped "cannoli" cupcakes = the way to my heart ?…FULL RECIPE: https://tasty.co/recipe/chocolate-dipped-cannoli-cupcakes

Posted by Tasty on Saturday, March 17, 2018