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Dessert

Tempura Fried Ice Cream

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Tempura Fried Ice Cream
Tempura Fried Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pt (690 g) ice cream
  • 11 oz (310 g) pound cake, 2 loaves
  • 1 cup (125 g) all-purpose flour
  • 1 egg
  • 1 cup (235 g) cold water
  • oil, for frying
Instructions
  1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
  2. Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
  3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
  4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
  5. Make tempura batter by mixing flour, egg, and water a little at a time.
  6. Heat oil to 400˚F (200˚C).
  7. Coat the wrapped ice cream in tempura batter.
  8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
  9. Remove excess oil by patting with a paper towel.
  10. Serve immediately with your toppings of choice.
  11. Enjoy!

Watch the recipe video here:

You can make fried ice cream at home ? ?!FULL RECIPE: https://tasty.co/recipe/tempura-fried-ice-cream

Posted by Tasty on Friday, March 16, 2018

Cake Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz (905 g) cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups (300 g) sugar
  • 15 oz (425 g) pumpkin puree, 1 can
CRUMBLE TOPPING
  • ½ cup (115 g) butter
  • 1 cup (125 g) flour
  • ½ cup (110 g) brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Monday, March 12, 2018

Dessert Uncategorized

S’mores Cupcakes

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S'mores Cupcakes
Who said s'mores season ends when the summer ends?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
  • 12 tbsp. unsalted butter, melted
  • ½ c. granulated sugar
  • pinch of salt
  • devil's food cake mix
  • 1 c. chocolate chips
  • ½ c. heavy cream
  • 24 marshmallows
Instructions
  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick 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.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.

Watch the recipe video here:

How To Make S'mores Cupcakes

These cupcakes prove you don't need a campfire to get your s'mores fix.Full recipe: http://dlsh.it/zHMauSJ

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

No-Bake Chocolate Cherry Cheesecake

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No-Bake Chocolate Cherry Cheesecake
Topped with chocolate chips, cherries and jello, this dessert is packed with sweet goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 200 grams chocolate wafers, crushed to a fine crumb
  • 65 grams unsalted butter, melted
Cheesecake Filling:
  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 5 tablespoons cherry jam
  • ½ cup fresh cherries, roughly chopped
  • 2 teaspoons powdered gelatin
  • 2½ tablespoon water
Topping:
  • 1 packet cherry jello powder
  • 1 cup hot water
  • ½ cup cold water
  • ¼ cup whipping cream, hot
  • ¾ cup chocolate chips, melted + extra (unmelted) for decorating
  • Fresh cherries
Instructions
  1. First, make the base of the cheesecake. Mix together the melted butter and crumbled chocolate wafers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract, cherry jam and fresh cherries and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  4. Make the topping by combining the whipping cream and melted chocolate chips in a bowl. Allow this to cool until it is room temperature, but still liquid. In a separate bowl add the cherry jello and hot water, then mix together before adding the cold water. Refrigerate until set.
  5. Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
  6. Spread the topping over the surface of the cheesecake, allowing some to drip off the sides. Top with extra chocolate chips, fresh cherries and cherry jelly and enjoy!

Watch the recipe video here:

No-Bake Chocolate Cherry Cheesecake

No-Bake Chocolate Cherry Cheesecake Save this recipe: https://taste.md/2nAeREC

Posted by Tastemade on Monday, March 12, 2018

Dessert

Irish Cream Cheesecake

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Irish Cream Cheesecake
Kiss this cheesecake - it's Irish.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1 (10-ounce) package Mint Oreo Thins
  • 6 tablespoons butter, melted
  • Pinch of salt
For the filling:
  • 12-ounces of cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup Bailey’s Irish cream
  • 1 teaspoon vanilla extract
For the ganache:
  • ½ cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 4 tablespoons Bailey’s Irish cream
Instructions
Make the crust:
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse together all crust ingredients until smooth and combined. Press crust into a springform pan in an even layer, making sure to cover the walls of the pan as well. Bake crust for 8 to 10 minutes. Let cool completely before adding filling.
Make the filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add all filling ingredients. Using a hand mixer on medium speed, mix everything together until filling is smooth and there are no cream cheese lumps. Pour filling into cooled crust and bake for 20 minutes. If cheesecake is starting to look too dark, carefully shield top with aluminum foil. Bake for an additional 10 to 15 minutes. Center will not look completely set. Cool cheesecake completely on a wire rack. As it cools, center will firm up. Place cake in refrigerator to chill completely before serving.
Make the ganache:
  1. In a small saucepan, carefully heat heavy cream over low heat until hot, but not boiling. Pour hot cream over chocolate chips along with the Irish cream. Stir continuously until chocolate has melted into a silky smooth consistency. Pour ganache over cooled cheesecake and serve. Enjoy!

Watch the recipe video here:

Irish Cream Cheesecake

Kiss this cheesecake – it's Irish.Full Recipe: taste.md/2DeEWNU

Posted by Tastemade on Sunday, March 11, 2018

Dessert

Pot o’ Gold Shots

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Pot o' Gold Shots
Want a nonalcoholic version? Swap out the whiskey for another ½ cup cold water.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package lemon or pineapple jell-o
  • 1½ c. Water, Divided
  • ½ c. cold Jameson whiskey
  • 1 container Cool Whip (8 oz.)
  • Gold sprinkles, for garnish
  • 16 rainbow candy belts, each about 1” long
Instructions
  1. Bring 1 cup water to a boil. Add Jell-o mix, stirring until dissolved. Turn off heat and stir in remaining water and whiskey, then pour mixture into plastic shot glasses, filling each one two-thirds of the way up. Refrigerate until set, 1 hour.
  2. Top with a dollop of Cool Whip or whipped cream. Add gold sprinkles and top with a 1"-long rainbow candy belt, forming it into a semi-circle, like a rainbow. Serve.

Watch the recipe video here:

How To Make Pot O' Gold Shots

Pot o' Gold Shots will have you feeling SO lucky.Full recipe: http://dlsh.it/OWE2yx2

Posted by Delish on Sunday, March 11, 2018

Dessert

Chocolate Battenberg

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Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Saturday, March 10, 2018

Cake Dessert

Strawberry Chocolate Mousse Cake

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Strawberry Chocolate Mousse Cake
Get ready for the most decadent cake of your life.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt
FOR THE CHOCOLATE MOUSSE
  • 2 tsp. gelatin
  • 2½ tbsp. cold water
  • 2¼ c. chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
  • 2 qt. strawberries, stems removed
FOR THE GANACHE TOPPING
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
  • chocolate shavings
Instructions
Make crust:
  1. Grease a springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.
Make chocolate mousse:
  1. In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. 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 stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
  2. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
  3. Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, cut side down.
  4. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.
  5. Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
  6. Refrigerate ganache until slightly thick, 15 minutes, and spread all over mousse.

Watch the recipe video here:

How To Make Strawberry Chocolate Mousse Cake

This Strawberry Chocolate Mousse Cake is the most decadent thing you'll ever eat.Full recipe: http://dlsh.it/ZIrWgRc

Posted by Delish on Monday, March 5, 2018

Dessert

Key Lime Pie Pops

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Key Lime Pie Pops
Enjoy mini key lime pies, graham cracker crust and all, dipped in chocolate on a stick.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 1 cup graham cracker crumbs
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks
  • ½ cup lime juice
  • 1 teaspoon lime zest
Chocolate coating:
  • 12 ounces dark chocolate
  • ⅓ cup coconut oil
Instructions
For the crust:
  1. Preheat oven to 350 degrees.
  2. Add 12 cupcake liners to a muffin pan. In a medium-sized bowl, add graham cracker crumbs, butter, sugar and cinnamon. Stir to combine. Scoop graham cracker mixture into liners, filling them one-fourth of the way then pressing down into a flat layer.
For the filling:
  1. In a large measuring cup, add condensed milk, egg yolks, lime juice and zest. Mix until fully combined. Pour filling on top of crusts, filling them another fourth of the way.
  2. Bake for 10 to 12 minutes until set. Remove and let cool. Freeze for 2 hours. Remove from liners, and insert a popsicle stick into each.
For the chocolate:
  1. In a bowl over a double boiler, heat chocolate and coconut oil. Slowly stir until completely melted. Remove from heat.
  2. Dip pies into chocolate, then place flat on a parchment-lined baking sheet. Freeze until chocolate is set.

Watch the recipe video here:

Key Lime Pie Pops

We've done cake pops. We've done brownie pops. Now it's time for pie pops. Full Recipe: taste.md/2FNZvnd

Posted by Tastemade on Monday, March 5, 2018

Cake Dessert

S’mores Quesadilla

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S'mores Quesadilla
When you want the s'more but don't have the campfire to go with it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 medium flour tortillas
  • 1½ c. Mini Marshmallows, divided
  • 1 chocolate bar, chopped
  • 1 graham cracker, crumbled
  • 2 tbsp. unsalted butter
  • 1 tbsp. cinnamon-sugar
  • ¼ c. melted chocolate, divided
Instructions
  1. Assemble quesadilla: Top one tortilla with 1 cup mini marshmallows, crushed graham crackers and chopped chocolate bar. Top with remaining tortilla.
  2. In a medium ovenproof skillet over medium heat, melt butter. Add quesadilla and cook until the bottom side is golden and the marshmallows are melty, about 2 minutes. Flip quesadilla and sprinkle the top with cinnamon-sugar then drizzle with about 2 tablespoons melted chocolate. Cover with remaining marshmallows and broil until the marshmallows are nice and toasty, about 1 minute.
  3. Drizzle with more melted chocolate and serve warm.

Watch the recipe video here:

How To Make A S'mores Quesadilla

This S'mores Quesadilla is so good, you'll want one on your deathbed.Full recipe: http://dlsh.it/exSTChq

Posted by Delish on Friday, March 2, 2018