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Dessert

Champagne Jello Shots

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Champagne Jello Shots
Like a regular Jello shot, but way classier.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. champagne (divided)
  • 1 tbsp. lemon juice
  • 1 tbsp. sugar
  • 3 envelopes gelatin
  • ¼ c. vodka
  • rainbow sprinkles
Instructions
  1. Combine 1¼ cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2-3 minutes, and remove from heat. Stir in remaining ¼ cup each of champagne and vodka.
  2. Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm.
  3. Invert jello to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles and serve cold.

Watch the recipe video here:

How To Make Champagne Jell-O Shots

Who needs to pop bottles when you have Champagne JELL-O Shots? http://dlsh.it/LW0auuQ

Posted by Delish on Wednesday, December 27, 2017

Dessert

Salted Caramel Pudding Shots

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Salted Caramel Pudding Shots
Boozy pudding is the best kind of pudding.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (3-oz) box vanilla pudding
  • ⅔ c. milk
  • ¾ c. vodka
  • 1 (8-oz) tub Cool Whip
  • ½ c. caramel sauce, plus more for garnish
  • 1 tbsp. Flaky sea salt
Instructions
  1. In a large mixing bowl, combine pudding mix, milk, and vodka. Refrigerate until set, about 5 minutes.
  2. Fold in ½ cup Cool Whip and the caramel sauce into the mixture. Top with a dollop of whipped cream and a drizzle of caramel sauce and serve.

Watch the recipe video here:

How To Make Salted Caramel Pudding Shots

These Salted Caramel Pudding Shots double as dessert ?Full recipe: http://dlsh.it/7x3AYiI

Posted by Delish on Wednesday, December 27, 2017

Cake Dessert

Baileys Salted Caramel Cheesecake Martini

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Baileys Salted Caramel Cheesecake Martini
BAILEYS SALTED CARAMEL CHEESECAKE MARTINI
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 tbsp cream cheese
  • 2 scoops vanilla ice cream
  • 100ml vanilla vodka
  • 100ml baileys original
  • 2 tbsp salted caramel sauce
  • 1 tbsp honey
Instructions
  1. Add all the ingredients into a food processor and blend together until smooth.
  2. Take a martini glass and dip it in caramel sauce so it coats the rim of the glass. Once coated dip into crushed biscuits.
  3. Pour your blended Baileys Cheesecake Martini mix into your glass and garnish with soft caramel toffees.
  4. Sit back and enjoy!

Watch the recipe video here:

Baileys Salted Caramel Cheesecake Martini

Baileys Salted Caramel Cheesecake Martini

Posted by Twisted on Thursday, December 28, 2017

Dessert

Prosecco Grapes

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Prosecco Grapes
Give grapes a festive upgrade!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 lb. green grapes
  • 1 bottle prosecco
  • 4 oz. vodka
  • ½ c. sugar
Instructions
  1. In a large bowl, pour prosecco and vodka over grapes. Let them soak in the fridge for at least 1 hour.
  2. Drain in a colander and pat dry. On a shallow plate, roll the grapes in sugar until fully coated, then serve.

Watch the recipe video here:

How To Make Prosecco Grapes

Your squad's gonna throw back Prosecco Grapes all season long. Full recipe: http://dlsh.it/NBmbUIQ

Posted by Delish on Sunday, December 24, 2017

Dessert

Cookie Dough Trifle

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Cookie Dough Trifle
This no-bake treat is every cookie dough lover's dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIE DOUGH
  • 1½ c. unsalted butter, softened
  • 1½ c. brown sugar
  • 1 tbsp. pure vanilla extract
  • 3¼ c. crushed graham crackers
  • 1½ tsp. kosher salt
  • ⅓ c. milk
  • 1⅓ c. mini chocolate chips
FOR THE WHIPPED CREAM
  • 1 c. mini chocolate chips, plus more for topping
  • 2 packages cool whip, thawed
  • 8 chocolate chip cookies (like Chips Ahoy), plus more for topping
FOR THE CHOCOLATE PUDDING
  • 2 3.4-oz. boxes instant chocolate pudding mix
  • 4 c. cold milk
Instructions
  1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk, then fold in chocolate chips. Crumble and pour ⅓ of the mixture into the bottom of a trifle dish.
  2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Make chocolate pudding layer: Combine pudding mix and milk, whisking until granules have dissolved. Let pudding set, 5 minutes, then pour ⅓ of the mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you've reached the top of the dish.
  5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Watch the recipe video here:

This no-bake treat is every cookie dough lover’s dream.

How To Make A Cookie Dough Trifle

This Cookie Dough Trifle uses a brilliant hack to make cookie dough.Full recipe: http://dlsh.it/YdpmETL

Posted by Delish on Saturday, December 23, 2017

Dessert

Gingerbread People in Gingerbread Hot Chocolate Tubs

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Gingerbread People in Gingerbread Hot Chocolate Tubs
Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
Gingerbread People:
  • 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ½ stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
  • ½ cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 8 ounces (about 1⅔ cups) confectioners' sugar
  • ¼ cup meringue powder
  • Food coloring, as desired
  • 8 gumdrops
Hot Chocolate:
  • 6 cups milk
  • ¼ cup Dutch-process cocoa powder
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • 7 ounces good-quality milk chocolate, chopped
  • Whipped cream, for serving
  • Mini marshmallows, for serving
Instructions
  1. Special equipment: a 4-inch gingerbread man cookie cutter; 6 to 8 mugs; a piping bag or resealable plastic bag
  2. For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  3. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  4. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an ⅛-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  5. Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  6. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  7. Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  8. Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  9. Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  10. For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  11. To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

Watch the recipe video here:

How To Make Gingerbread People in Hot Cocoa Tubs

Recipe of the Day: Gingerbread People in Hot Cocoa Tubs ☕ Save this recipe: http://bit.ly/2BknF95.

Posted by Food Network on Saturday, December 23, 2017

Dessert

Melting Snowman Bark

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Melting Snowman Bark
Puddles of creamy white chocolate harden into delightful holiday treats without turning on the oven. Decorate them with different candies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound white chocolate chips
  • ½ cup chopped semisweet chocolate or semisweet chocolate chips
  • 12 white chocolate-coated truffle balls, such as Lindt
  • 12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice
  • 36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional
  • 12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
  • 12 small orange sprinkles or other tiny orange candies, such as Tic Tacs
  • 6 multicolored sour gummy belt candies
  • Confectioners' sugar, for serving, optional
Instructions
  1. Special equipment: a piping bag with a small #2 or #3 plain tip or a resealable plastic bag
  2. Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth.
  3. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.)
  4. Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.)
  5. For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats.
  6. For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs.
  7. For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside.
  8. Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes.
  9. Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

Watch the recipe video here:

Melting Snowman Bark

"I'm melting!!!"Get the recipe for Melting Snowman Bark before it's too late: http://www.foodtv.com/5ayta.

Posted by Food Network on Wednesday, December 20, 2017

Dessert

Christmas Cake Cookies

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Christmas Cake Cookies
Tag someone you love to bake cookies with! ?❤️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie:
  • 3 cups all-purpose flour, plus more for flouring
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 4 tablespoons (1/2 stick) salted butter, softened
  • ¼ cup shortening, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Seeds from ½ vanilla bean
  • ¾ cup sour cream
Frosting:
  • 8 tablespoons (1 stick) salted butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • Pinch of kosher salt
  • 2 to 4 tablespoons heavy cream
  • 18 drops green gel paste
  • 72 cinnamon imperials, for topping
Instructions
  1. Special equipment: a 2½-inch round cutter
  2. For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
  4. When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  5. Roll out the dough on a floured surface about ¼ inch thick and cut into 2½-inch rounds. Place the rounds on the prepared baking sheets. Bake until the cookies are puffed and cooked through but have not taken on any color, 13 to 15 minutes. Remove the cookies to a wire rack to cool.
  6. For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
  7. Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

Watch the recipe video here:

How To Make Ree's Christmas Cake Cookies

Christmas Cake Cookies, via The Pioneer Woman – Ree DrummondTag someone you love to bake cookies with! ?❤️

Posted by Food Network on Wednesday, December 20, 2017

Dessert

Cookies & Cream Puppy Chow

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Cookies & Cream Puppy Chow
Cookies & Cream Puppy Chow
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 chocolate sandwich cookies, seperated
  • 12 oz white chocolate
  • 8 cups rice cereal, divided
  • ¾ cup powdered sugar, divided
  • 12 oz semi sweet chocolate
  • 1 tablespoon coconut oil
  • ¼ cup cocoa powder
Instructions
  1. Separate oreos with a butter knife and place cookies in one bowl, and cream filling in another larger bowl. Crush cookies and set aside.
  2. Pour white chocolate chips into the bowl with the cream filling and melt in the microwave 20 seconds at a time, stirring each 20 seconds until melted.
  3. Pour 4 cups of cereal into a container that has a lid. Pour white chocolate mixture into the container and cover with the lid. Shake until well coated.
  4. Pour ½ cup powdered sugar into the container and shake again until well coated. Set aside.
  5. Melt chocolate chips and coconut oil in the microwave in 20 second increments. Stirring each 20 seconds until melted.
  6. Pour 4 more cups of cereal into another container that has a lid. Pour melted chocolate mixture over the cereal and cover with the lid. Shake until well coated in chocolate.
  7. Pour cocoa powder and the remailing ¼ cup of powdered sugar over chocolate coated cereal. Cover and shake again until well coated.
  8. Combine the chocolate-coated cereal, white chocolate-coated cereal, and crushed cookies in a bowl.
  9. Enjoy right away, or wrap in cellophane or other decorative bag for gifts!

Watch the recipe video here:

Cookies & Cream Puppy Chow As Made By Aubrey Anderson-Emmons

This cookies & cream "puppy chow" made by the adorable Aubrey Anderson-Emmons is the sweetest treat ?!FULL RECIPE: https://tasty.co/recipe/cookies-cream-puppy-chow

Posted by Tasty on Thursday, December 21, 2017

Cake Dessert

Chocolate Raspberry Bundt Cake

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Chocolate Raspberry Bundt Cake
Chocolate Raspberry Bundt Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for the pan
  • ¾ cup milk
  • ⅓ cup seedless raspberry jam
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ¼ cup raspberry liqueur, such as Chambord
  • 3 large eggs
  • One 15.25-ounce box devil's food cake mix
  • ½ cup fresh raspberries, for decorating
  • 1 bunch fresh mint, for decorating
Ganache:
  • ½ cup plus 2 tablespoons semisweet chocolate chips
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon raspberry liqueur, such as Chambord
  • ½ cup heavy cream
Instructions
  1. For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  3. Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  4. For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  5. Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

Watch the recipe video here:

How To Make Katie's Chocolate Raspberry Bundt Cake

'Tis the season to indulge in Chocolate Raspberry Bundt Cake ?

Posted by Food Network on Thursday, December 21, 2017