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Dessert

Snickers Hot Chocolate

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Snickers Hot Chocolate
SNICKERS HOT CHOCOLATE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 Snickers Chocolate Bars
  • 2 tbsp cocoa powder
  • 950ml whole milk, hot
  • 2 tbsp chunky peanut butter
  • 1 tbsp caramel
  • Chocolate sauce (Optional)
  • Chopped peanuts (Optional)
  • Caramel sauce (Optional)
  • Whipped cream (Optional)
Instructions
  1. In a blender, add 2 snickers bars broken into pieces, cocoa powder, peanut butter, caramel and hot milk.
  2. Blend on high until smooth
  3. Rim 6 small mugs with chocolate sauce then dip into chopped peanuts and allow to stick. Pour hot chocolate into mugs and top with whipped cream and caramel sauce.
  4. Stay warm, enjoy!

Watch the recipe video here:

Snickers Hot Chocolate

Snickers Hot Chocolate

Posted by Twisted on Saturday, March 3, 2018

Dessert

Peanut Butter Stuffed Apples

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Peanut Butter Stuffed Apples
Extreme peanut butter ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, halved
  • 2 tbsp. butter, melted
  • 1 c. smooth peanut butter
  • ¼ c. chopped Reese's pieces
  • ⅔ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 375°. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter. Bake in oven for 15 minutes.
  2. Remove apples from oven and add a large scoop of peanut butter to the well in each apple. Return to bake, 15 more minutes. Garnish with Reese’s pieces and a drizzle of chocolate. Serve.

Watch the recipe video here:

How To Make Peanut Butter Stuffed Apples

Peanut Butter Stuffed Apples are the dessert you didn't know you needed.Full recipe: http://dlsh.it/4uPoE6p

Posted by Delish on Thursday, March 1, 2018

Cake Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Wednesday, February 28, 2018

Dessert

S’mores Brownies

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S'mores Brownies
No campfire is required for this brownie cake made with layers of graham cracker crumble, chocolate brownie and torched meringue.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Graham cracker crust:
  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
Brownies:
  • 4 eggs, beaten
  • ½ cup brown sugar
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 12 ounces semisweet chocolate chips
  • 1 cup butter, softened
  • 2¼ cups all-purpose flour
Caramel sauce:
  • 1 cup sugar
  • 6 tablespoons butter, cubed
  • ½ cup heavy cream
  • ½ teaspoon salt
Meringue topping:
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • 2 cups sugar
  • 2 teaspoons vanilla extract
Instructions
  1. For the graham cracker crust: Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper and spray with cooking spray.
  2. Add graham cracker crumbs to a bowl and top with melted butter. Stir until combined. Press into prepared pan and bake for 10 minutes. Remove from oven and set aside.
  3. For the brownies: In a large bowl, add eggs, sugars and vanilla. Stir until combined.
  4. Heat chocolate in a double boiler on medium-low heat. When chocolate is almost fully melted, add butter and stir until fully combined and smooth. Remove from heat and stir into sugar mixture. Once combined, fold in flour and mix until smooth and fully combined. Pour mixture on top of graham cracker crust and bake 40 minutes. Remove from oven and let cool.
  5. For the caramel: Heat sugar in a medium saucepan over medium heat, stirring constantly. Sugar will melt, get thick and turn a brown amber color. Once completely melted, add the butter. Stir until butter is completely melted, about 3 minutes. Slowly stream in cream and boil for 1 minute. Remove from heat and stir in salt.
  6. Pour caramel over brownies, let cool and transfer to the fridge to chill for at least 2 hours.
  7. For the meringue topping: In the bowl of a stand mixer, add egg whites, cream of tartar and sugar.
  8. Bring a pot of water to a low simmer and place the bowl over the saucepan. Slowly whisk until whites are warm to the touch. Add bowl to stand mixer. Using the whisk, beat on high until stiff peaks form. Add vanilla and stir until combined. Spoon mixture over set caramel. Using a kitchen torch, lightly brown the meringue. Slice into squares and serve.

Watch the recipe video here:

S'mores Brownies

Campfire: not required, for these decadent, fudgy caramel s'more brownies.Full Recipe: bit.ly/2CmmTJw

Posted by Tastemade on Monday, February 26, 2018

Dessert

Cheesecake Fudge

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Cheesecake Fudge
Everything you love about cheesecake in fudge form.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 9 Graham Cracker squares
  • 3 c. white chocolate chips
  • 1 tbsp. butter
  • pinch of kosher salt
  • 1 tsp. pure vanilla extract
  • 1 c. sweetened condensed milk
  • 1½ c. marshmallow Fluff
  • 1 (3.4-oz) instant cheesecake pudding mix
Instructions
  1. Line a square (8-x-8” or 9-x-9”) baking pan with parchment paper then grease with cooking spray. Line the bottom of the pan with graham cracker squares so that the the entire bottom of the pan is covered, trimming graham crackers if necessary.
  2. In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth.
  3. Reduce heat to medium-low and add pudding mix; stir until completely dissolved. Turn off heat and add marshmallow fluff. Stir until melted. Pour mixture over graham crackers.
  4. Refrigerate until set, about 3 hours. Cut into small squares.

Watch the recipe video here:

How To Make Cheesecake Fudge

This Cheesecake Fudge is fluffy AF. Full recipe: http://dlsh.it/7bls1Bf

Posted by Delish on Monday, February 26, 2018

Dessert

Cheesecake Stuffed Cupcakes

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Cheesecake Stuffed Cupcakes
Now you don't have to choose between your two favorite desserts.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 12 frozen, plain 1" cheesecake squares
  • 1 c. unsalted butter, softened
  • 2½ c. powdered sugar
  • ¾ c. cocoa powder
  • 2 tsp. vanilla extract
  • Pinch kosher salt
  • ¼ c. heavy cream, plus more if needed
  • Rainbow sprinkles, for decoration
Instructions
  1. Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
  3. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  4. Pipe cupcakes with frosting and decorate with rainbow sprinkles.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cupcakes

CHEESECAKE. STUFFED. CUPCAKES.Full recipe: http://dlsh.it/BsRJ84s

Posted by Delish on Monday, February 19, 2018

Dessert

Strawberry Cheesecake Cake Roll

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Strawberry Cheesecake Cake Roll
Strawberry Cheesecake Cake Roll
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 2 cups sugar, divided
  • 2 tablespoons oil
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 1 ½ cups flour
  • ¼ cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 tablespoon vanilla
  • 2 cups strawberry, sliced
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
  3. Add in the 1½ cups (300 grams) sugar and whisk again until combined.
  4. Mix in oil, baking powder, salt, and vanilla.
  5. Add in flour, and fold until smooth and combined.
  6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
  7. Bake for 10-15 minutes, or until cooked through.
  8. Lay out a kitchen towel and sprinkle with powdered sugar.
  9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  10. Refrigerate cake for 30 minutes.
  11. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
  12. Place the cake on the counter and unroll.
  13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
  14. Tightly roll the cake bake up, this time just using the towel as a guide.
  15. Top with powdered sugar.
  16. Slice and serve.
  17. Enjoy!

Watch the recipe video here:

Strawberry Cheesecake Cake Roll

This strawberry cheesecake roll is so fluffy and delicious ?!FULL RECIPE: https://tasty.co/recipe/strawberry-cheesecake-cake-roll

Posted by Tasty on Friday, February 23, 2018

Dessert

Boozy Sour Watermelon Slushies

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Boozy Sour Watermelon Slushies
This is how adults enjoy sour watermelon candies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ c. Sour Patch watermelons
  • 1 c. vodka
  • 1 c. sprite
  • 1 c. lemonade
  • 1 c. ice
  • Pink food coloring (optional)
Instructions
  1. Add Sour Patch Watermelon gummies to vodka and soak overnight.
  2. To a blender, add 2 ounces flavored vodka, Sprite, lemonade, pink food coloring (if using) and ice.
  3. Blend to combine. Garnish with Sour Patch candies and serve.

Watch the recipe video here:

How To Make Boozy Sour Watermelon Slushies

Sour Patch Watermelon fans, your favorite candy just got boozy. cc: Sour Patch KidsFull recipe: http://dlsh.it/dUOOJm6

Posted by Delish on Friday, February 23, 2018

Cake Dessert

Bavarian Cream Dragon Fruit Cake

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Bavarian Cream Dragon Fruit Cake
A creamy, jiggly and surprisingly light Bavarian cream cake made with dragon fruit.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1½ tablespoons powdered gelatin
  • 4 tablespoons water
  • Chocolate sponge cake
  • 1 cup heavy cream
  • 1 dragonfruit, quartered
  • ½ cup raspberries
  • 6½ tablespoons granulated sugar, divided
  • 1 tablespoon lemon juice
  • ¾ cup milk
  • 1 egg yolk
  • 2½ tablespoons granulated sugar
  • ¾ tablespoon gelatin powder (soaked in 2 tablespoons water)
  • Decorations:
  • Whipped cream
  • ¼ dragonfruit
  • Edible flowers
  • Raspberries
  • Mint leaves
Instructions
  1. In a small bowl, combine the powdered gelatin and water. Set aside to let bloom.
  2. Cut the sponge cake into a circle and place in the bottom of a springform pan.
  3. Whip the heavy cream for 7 minutes until it reaches stiff peaks.
  4. In a blender, add three quarters of the dragonfruit, the raspberries, 4 tablespoons of the sugar and lemon juice. Blend until combined, then transfer to a small saucepan over medium heat. Cook until just before boiling, then remove from heat and stir in half the gelatin.
  5. Pour about a cup of the mixture into a separate bowl, leaving the rest in the saucepan. To the bowl add the remaining gelatin and stir to combine. Allow mixture to cool, then add milk, egg yolk and remaining sugar and whisk until thickened. Fold in the whipped cream, then pour mixture into the cake mold. Place in the fridge to cool for up to 3 hours.
  6. Remove from fridge and pipe additional whipped cream around the edges to decorate. Pour remaining mixture from the saucepan over the top of the cake. Return to refrigerator to firm up. Once firm, remove from springform pan and garnish with fruit and mint leaves.

Watch the recipe video here:

Bavarian Cream Dragon Fruit Cake

Life advice: Always save room for dessert.Full Recipe: bit.ly/2EL4hEY?: Tastemade Japan

Posted by Tastemade on Friday, February 23, 2018

Dessert

Moscato Cheesecake Bites

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Moscato Cheesecake Bites
A cheesecake that's as fancy as you.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 1¼ c. Nilla Wafer crumbs
  • ¼ c. butter, melted
FOR THE FILLING
  • 2 (8-oz) blocks of cream cheese, softened
  • ½ c. sugar
  • ¼ c. pureed strawberries
  • ¼ c. Rose Moscato
  • 2 tbsp. heavy cream
  • 1 tbsp. cornstarch
  • 2 large eggs
  • Sliced strawberries, for garmish
  • whipped cream, for garnish
  • pink sanding sugar, for garnish (optional)
Instructions
  1. Preheat oven to 350° and line an 8” by 8” pan with parchment paper.
  2. Make crust: In a large bowl, combine Nilla Wafer crumbs with melted butter and stir to combine. Press into prepared baking pan and set aside.
  3. Make filling: In a large bowl, beat cream cheese and sugar until well combined and fluffy. Add pureed strawberries, moscato, cream, and cornstarch and mix until just combined. Beat in eggs one at a time until smooth. Pour mixture over prepared crust and spread into an even layer.
  4. Bake for 25 to 30 minutes, until the center is just slightly jiggly. Turn off oven and prop open door, and let cool for 1 hour, then refrigerate until cooled completely, 3 to 4 hours.
  5. Cut into small squares and garnish with whipped cream, pink sprinkles (if using) and sliced strawberries to serve.

Watch the recipe video here:

How To Make Moscato Cheesecake Bites

Screw a glass of wine—we're throwing back Moscato Cheesecake Bites.Full recipe: http://dlsh.it/YnGL4Ed

Posted by Delish on Wednesday, February 21, 2018