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Dessert

Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/YEjqDsw

Posted by Allrecipes on Sunday, June 30, 2019

Dessert

No-Bake Baileys® Cheesecake Balls

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No-Bake Baileys® Cheesecake Balls
Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step).
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
  • 1 (8 ounce) container mascarpone cheese
  • ⅓ cup Irish cream liqueur (such as Baileys®)
  • 1 (9.7 ounce) package white chocolate, chopped
  • 2 ounces dark chocolate, chopped
Instructions
  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Watch the recipe video here:

No-Bake Baileys® Cheesecake Balls: https://trib.al/2kW7fTo

Posted by Allrecipes on Monday, July 8, 2019

Dessert

Blueberry, Basil and Goat Cheese Pie

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Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 2 cups fresh blueberries
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh basil
  • 1 large egg
  • 1 teaspoon water
  • ¼ cup crumbled goat cheese
  • Fresh basil leaves, torn
Instructions
  1. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Transfer to a baking sheet.
  2. Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving the center uncovered.
  3. Whisk egg and water; brush over pastry. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes. Transfer to a wire rack to cool. Top with torn basil leaves before serving.

Watch the recipe video here:

Oh my! —> Get the recipe for Blueberry, Basil and Goat Cheese Pie here: https://trib.al/EfnOPKn

Posted by Taste of Home on Monday, July 8, 2019

Dessert

Easy Blueberry Cream Scones

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Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lemon
  • ⅓ cup plus 2 Tbsp. sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup plus 2 Tbsp. old-fashioned oats
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1⅓ cups plus 1 Tbsp. chilled heavy cream
  • 2 Tbsp. honey
  • 1 cup frozen blueberries, preferably wild
  • 1 large egg yolk
Instructions
  1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
  2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
  3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
  4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
  5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
  6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
  7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
  8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
  9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
  10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
  11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Do Ahead:
  1. Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

Watch the recipe video here:

A one-bowl brunch slam dunk. (via Basically)Make 'em: http://bonap.it/mJ6S1pY

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Dessert

Sunny Flower Cake

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Sunny Flower Cake
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 19 cupcakes of your choice
  • Frosting of your choice
  • Food coloring
  • Assorted cake decorations
Instructions
  1. Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape.
  2. Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

Watch the recipe video here:

Now this is a bouquet we'd love to catch!More flower cake recipes here–> https://trib.al/4xGJZhq

Posted by Taste of Home on Friday, July 26, 2019

Dessert

Frosted Fudge Brownies

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Frosted Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup plus 3 tablespoons butter, cubed
  • ¾ cup baking cocoa
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • ½ cup baking cocoa
  • 1 teaspoon vanilla extract
  • ¼ to ⅓ cup whole milk
Instructions
  1. In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack.
  3. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.

Watch the recipe video here:

These rich brownies are about to be your new favorite dessert.—> Get the recipe: https://trib.al/Awv42XS

Posted by Taste of Home on Saturday, July 20, 2019

Dessert

Upside-down Banana Bread

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Upside-down Banana Bread
Grab a friend and try to make this upside down banana cake ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 ripe bananas
  • 3 eggs
  • ½ cup oil (120 mL)
  • ½ cup granulated sugar (100 g)
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose flour (250 g)
  • ½ cup butter (115 g)
  • 1 cup brown sugar (220 g)
  • 2 bananas, sliced
  • vanilla ice cream
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
  3. Add the flour and mix until the batter has no large pockets of flour. Set aside.
  4. In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
  5. Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
  6. Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
  7. Lay the banana slices evenly on top of the caramel.
  8. Spread the banana bread batter on top.
  9. Bake 40-50 minutes.
  10. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
  11. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
  12. Slice, then serve with vanilla ice cream.
  13. Enjoy!

Watch the recipe video here:

Grab a friend and try to make this upside down banana cake ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread

Posted by Proper Tasty on Tuesday, June 4, 2019

Dessert

Vinegar Pie Sounds Weird but Wow, It’s Really Good

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Vinegar Pie Sounds Weird but Wow, It's Really Good
Vinegar...pie?! I know, I know, it sounds like the wackiest "dessert" idea ever, but in reality it's a delicious vintage treat! Supposedly even Laura Ingall's mother made this in Little House in the Big Woods. This pie is very similar to a sugar pie, with a creamy custard filling baked into a classic pie crust. It's so easy to make this, so why not give this unique recipe a try?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 refrigerated pie crusts
  • 3 cups water
  • 2 eggs
  • 1 cup sugar
  • 3 heaping tablespoons flour
  • Pinch of salt
  • 3 tablespoons cold vinegar
  • 1 teaspoon maple or vanilla extract
  • ¼ teaspoon cinnamon
Instructions
  1. Prepare, bake, and fully cool pie crusts in two pie dishes according to box instructions.
  2. In a medium pot, bring the water to a boil. While you wait, in a mixing bowl, whisk together the eggs, sugar, flour, salt, and vinegar until well-combined.
  3. Once the water has come to a boil, pour in the egg-vinegar mixture, continuing to boil, whisking constantly, until everything starts to thicken up (about 5-10 minutes or so). Mixture is ready when it thickly coats the back of a spoon. Remove from heat when thickened.
  4. Stir in the cinnamon and maple/vanilla extract, then pour the mixture through a sieve, then into each pie crust (this will ensure any lumps are removed).
  5. Chill pies in the refrigerator at least 4 hours up to overnight, or until set. Enjoy!

Watch the recipe video here:

Would you try this delicious vintage vinegar pie?Recipe: http://sha.red/60PIq

Posted by Shared Food on Tuesday, May 7, 2019

Dessert

The Perfect Cinnamon Roll Icing

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The Perfect Cinnamon Roll Icing
After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ounces cream cheese, softened
  • 7 tablespoons butter, softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1½ cups confectioners' sugar, sifted
  • ¼ teaspoon salt
Instructions
  1. Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Watch the recipe video here:

"This one's a plate licker!!! It is absolutely delicious!"The Perfect Cinnamon Roll Icing: https://trib.al/prajgEm

Posted by Allrecipes on Tuesday, May 7, 2019

Dessert

Slice-and-Bake Jammy Pinwheel Cookies

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Slice-and-Bake Jammy Pinwheel Cookies
This one-bowl cookie dough requires no machinery and is a great all-purpose recipe that you can dress up all the ways: roll out and cut into shapes, make into thumbprints, or just form into a solid slice-and-bake log for maximum cookie ease.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg yolk
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  • ¼ cup raspberry preserves
  • Nonstick vegetable oil spray
Instructions
  1. Place 1 stick room-temperature butter in a medium bowl and work with a spatula, beating against side of bowl, until smooth and lump-free. If butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.
  2. Add ¼ cup sugar, ½ tsp. cinnamon, and ½ tsp. salt and mix with spatula until sugar is combined with butter and mixture is completely homogenous, about 2 minutes. You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.
  3. Add 1 egg yolk, 2 Tbsp. honey, and 2 tsp. vanilla and mix with spatula until incorporated.
  4. Add 1 cup plus 2 Tbsp. flour and mix with spatula just until flour disappears and mixture comes together in a single, homogenous mass.
  5. Lightly dust a sheet of parchment paper with flour and place dough on top. Flour your hands and pat out dough into a rectangle that’s about ½" thick, adding more flour as needed to prevent dough from sticking.
  6. Dust top of dough with more flour and place a sheet of parchment over. Roll out dough to an ⅛"-thick rectangle. The exact dimensions aren’t important, just make sure it’s wider than it is long and as close to a rectangle as possible (otherwise pinwheels will be a little wonky).
  7. Remove top layer of parchment. Slide bottom parchment with dough onto a rimmed baking sheet. Chill until dough is firm, at least 20 minutes.
  8. Remove dough from refrigerator and position baking sheet so 1 longer side is closest to you. Using a small offset spatula or the back of a spoon, spread ¼ cup preserves in a very thin layer across surface, leaving a ½" border on all sides except side closest to you. On that side, spread jam all the way to the edge.
  9. Starting at side closest to you and using parchment to help you, roll up dough into a spiraled log. If dough cracks, stop rolling and let it sit for a few minutes until pliable. Rest log on seam and transfer baking sheet to freezer. Freeze until dough is very firm but not frozen, 10–15 minutes.
  10. Meanwhile, preheat oven to 325°. Line another baking sheet with parchment paper and grease with nonstick spray.
  11. Transfer log to cutting board. Cut crosswise into ¼"-thick pinwheels, rotating log every few slices to maintain the round shape and wiping knife occasionally to remove jam. Transfer pinwheels to greased parchment-lined sheet, spacing 1" apart.
  12. Bake cookies until edges are golden brown and center of spiral is barely golden, 12–15 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely.
  13. Arrange cookies on a plate and serve.
Do Ahead: Dough can be filled, rolled, and frozen 1 month ahead. Wrap tightly in plastic. Thaw overnight in refrigerator before slicing and baking.

Watch the recipe video here:

Win all of the unofficial holiday cookie swap contests with these. (via Basically)Recipe: http://bonap.it/Fx2oZXv

Posted by Bon Appétit Magazine on Monday, April 29, 2019