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Cake Dessert

Melting Snowman Cake

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Melting Snowman Cake
A double-stack of peppermint-swirled bundts make for an impressive "hill" on which to place an adorable snowman. Sure, he's a little panicked dripping down the sides (!) -- but we can't help but smile at his cute face.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup vegetable oil
  • 5 cups granulated sugar
  • 12 large eggs
  • 1½ cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons mint extract
  • 2 tablespoons red liquid food color
  • Flour-based baking spray, for the pans
  • 2 to 2½ ounces cream cheese, at room temperature
Glaze and Decors:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup half-and-half
  • 1 square orange-flavored fruit chew
  • 5 mini semisweet chocolate chips
  • 1 semisweet chocolate chip
  • 1 pretzel stick
  • 2 chocolate sprinkles
  • 1 red licorice lace
  • 12 ounces white candy melting wafers
  • 1 mini (fun-size) peanut-caramel-nougat candy bar
  • 1 round vanilla wafer cookie
  • 4 ounces dark chocolate
Instructions
  1. Special equipment: a 10-cup bundt pan; a 4-cup (mini) bundt pan; a cupcake pan
  2. For the cakes: Preheat the oven to 325 degrees F.
  3. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.
  4. Line a cupcake pan with 7 paper liners. Fill the cupcake liners ⅔ full with batter.
  5. Remove 2⅔ cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.
  6. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about ¾ full. Use a butter knife to gently swirl the two batter colors together.
  7. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.
  8. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining ½ ounce cream cheese.
  9. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.
  10. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.
  11. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.
  12. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.
  13. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.
  14. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.
  15. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie.
  16. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.
  17. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.

Watch the recipe video here:

Melting Snowman Cake

This Adorable Snowman Cake is MELTING! ⛄⛄⛄ Watch before it's too late. Great job, SprinkleBakes!

Posted by Food Network on Thursday, December 7, 2017

Dessert

Baileys Chocolate Christmas Tree

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Baileys Chocolate Christmas Tree
BAILEYS CHOCOLATE CHRISTMAS TREE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g (heaping) hazelnuts, skinned and roasted
  • 30g sugar
  • 2g kosher salt
  • 1 lb semisweet chocolate, melted and still hot
  • 115g butter
  • 125 ml Baileys
  • 30ml heavy cream
  • 2 rectangles rolled puff pastry
  • Egg wash
  • ½ cup Baileys Chocolate Luxe
  • ¼ cup cocoa powder
  • ¼ golden syrup
  • 2 oz chocolate, chopped
Instructions
  1. Add butter to melted chocolate and mix until butter has melted.
  2. In a blender, add hazelnuts, sugar, and salt. Blitz until just smooth. Add chocolate and blitz to combine. Add Baileys and cream and blend just to combine. Do not over blend.
  3. Pour into a jar and store for later use.
  4. Pre-heat oven to 190ºC (375ºF). Lay out one rectangle of puff pastry. Spread some of the Baileys hazelnut spread in a rough triangle shape.
  5. Place the second piece of pastry on top of the first, then cut out a triangle shape over the spread section. Discard the trimmings.
  6. Now make even cuts down both sides of the triangle, leaving an inch uncut in the center, to keep the tree together.
  7. Twist each strip from top to bottom to create tree branches.
  8. Brush the pastry with the whisked egg. Bake for 20-25 minutes or until well risen and golden brown.
  9. In a small pot, whisk together Baileys chocolate luxe, cocoa powder, and golden syrup together. Bring to a boil stirring, then let simmer for 3 minutes to thicken. Remove from heat and whisk in chocolate until smooth.
  10. Dip pastry into Baileys fudge sauce

Watch the recipe video here:

Baileys Chocolate Christmas Tree

Baileys Chocolate Christmas Tree

Posted by Twisted on Thursday, December 7, 2017

Dessert

Cheesecake Cookies

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Cheesecake Cookies
Small bites of heaven.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cooking spray, for pan
  • 1 16.5-oz. tube sugar cookie dough
  • ½ c. cinnamon sugar
  • 6 oz. cream cheese, softened
  • ¼ c. sugar
  • ½ tsp. vanilla
  • pinch of salt
  • 6 oz. cool whip
Instructions
  1. Preheat oven to 350° and grease two 12-cup muffin with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.
  2. Sprinkle with cinnamon-sugar and bake for 10 to 12 minutes, or until the cookies are lightly golden.
  3. As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
  4. Meanwhile, make cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla and salt until smooth. Gently fold in Cool Whip.
  5. Spoon filling into cooled cookie cups, smoothing the top with an offset spatula and serve.

Watch the recipe video here:

How To Make Cheesecake Cookies

Cheesecake + Cookies = the ultimate dessert mashup ?Full recipe: http://dlsh.it/gvBX0b5

Posted by Delish on Wednesday, December 6, 2017

Dessert

Holiday Ham Ring

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Holiday Ham Ring
Holiday Ham Ring
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ pound spiral-cut ham, cubed
  • 2 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 1 small wheel brie cheese, sliced
  • 1 green apple, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 rolls crescent rolls dough
  • Fresh herbs for garnish
Instructions
  1. Heat a large sauté pan over medium heat and add the butter. Caramelize the onion until golden brown and very soft, stirring occasionally.
  2. Preheat oven to 375˚F/190˚C.
  3. Unroll the crescent roll dough and separate into triangles. On a large baking sheet, place a small bowl (about 5 inches in diameter) in the center. Arrange the triangles in a ring around the bowl, overlapping slightly. The points should be facing outward.
  4. Spread the Dijon mustard on the dough close to the ring. Layer the ham, apple, brie, and caramelized onions on top of the Dijon.
  5. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  6. Bake 25-30 minutes or until golden brown.
  7. Cut into wedges.
  8. Enjoy!

Watch the recipe video here:

Holiday Ham Ring

Holiday Ham RingGo ham at your holiday party with this savory dish. Get the ingredients at your local Walmart: http://bzfd.it/2j59k98

Posted by Tasty on Monday, December 4, 2017

Dessert

Moscato Truffles

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Moscato Truffles
Perfect for girls night.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp. heavy cream
  • 2 c. white chocolate chips
  • ¼ c. moscato
  • Pinch salt
  • Pink sanding sugar
Instructions
  1. Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add cream and chocolate chips and stir until melted. (The mixture will be very thick!)
  2. Turn off heat and stir in the moscato and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
  3. Roll balls in pink and white sanding sugar until fully coated.
  4. Refrigerate until ready to serve. Serve with moscato!

Watch the recipe video here:

How To Make Moscato Truffles

Moscato lovers: how many of these truffles are you throwing back this weekend?!Full recipe: http://dlsh.it/vuTwAab

Posted by Delish on Monday, December 4, 2017

Dessert

Snowman Eggnog

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Snowman Eggnog
Give this comforting drink some extra personality with whipped cream, a few chocolate chips and a dried apricot. With the kids' help, you can make an adorable snowman. Add a little booze and the adults will love it too!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs plus 1 large egg yolk
  • ½ cup sugar
  • 2½ cups milk
  • 2 cups heavy cream
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • 1 ounce mini chocolate chips, plus 8 mini chocolate chips for garnish
  • ½ cup cold rum or brandy (optional)
  • 1 dried apricot, cut into 4 wedges
Instructions
  1. Special equipment: a pastry bag fitted with the large star tip; a small paintbrush, optional
  2. Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and ½ cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  3. Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  4. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
  5. If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1½ cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

Watch the recipe video here:

Snowman Eggnog

Add Snowman Eggnog to your holiday plans! ⛄️

Posted by Food Network on Monday, December 4, 2017

Dessert

Moscato Jell-O Shots

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Moscato Jell-O Shots
Perfect for your next girls night.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ c. 7Up
  • 4 envelopes unflavored gelatin
  • 2¼ c. sparkling pink moscato
  • 1 c. vodka
  • Cooking spray, for pan
  • White sanding sugar, for topping
Instructions
  1. In a small saucepan, add lemon lime soda and sprinkle over gelatin. Let bloom, 2 minutes. Turn heat to medium and whisk until gelatin is dissolved. Remove from heat and stir in sparkling pink moscato and vodka.
  2. Lightly grease a 9-x-5" loaf pan with cooking spray and pour in gelatin mixture. Chill until firm, at least 5 hours.
  3. Turn out gelatin mixture onto a piece of parchment paper and cover with sprinkles. Slice into squares and serve.

Watch the recipe video here:

How To Make Moscato Jell-O Shots

Who needs to pop bottles when you have Moscato Jell-O Shots?? Full recipe: http://dlsh.it/g9evD8z

Posted by Delish on Sunday, December 3, 2017

Dessert

Holiday Milkshake Shooters

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Holiday Milkshake Shooters
It'll be hard to have just one shot of this boozy holiday shake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ c. chocolate sauce
  • 1 candy cane, crushed
  • 4 scoops mint chip ice cream
  • 6 Mint Thin Oreos (plus more for serving)
  • ⅓ c. milk
  • 2 oz. vodka
  • whipped cream, for garnish
Instructions
  1. Dip the rim of each shot glass in chocolate sauce, then roll in crushed candy canes.
  2. In a blender, blend ice cream, Oreos, milk and vodka until smooth.
  3. Pour boozy milkshake into shot glasses. Garnish each glass with whipped cream and am Oreo wedge (one quarter of a whole cookie).

Watch the recipe video here:

How To Make Holiday Milkshake Shooters

Tag your fun cousins who will try these Holiday Milkshake Shooters with you. Full recipe: http://dlsh.it/H7uWf15

Posted by Delish on Sunday, December 3, 2017

Cake Dessert

Chocolate Mousse Brownies

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Chocolate Mousse Brownies
CHOCOLATE MOUSSE BROWNIES
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 packet brownie mix
  • 1 cup dark chocolate chunks
  • 400 g dark chocolate, melt
  • 2½ cups heavy cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
Instructions
  1. Make Brownie mix according to the package. Fold in dark chocolate chunks. Bake according to package directions and let cool completely.
  2. In a large bowl, add vanilla and icing sugar to the cream. Whip until stiff peaks form. Fold into melted chocolate until smooth.
  3. Pour over cooled brownie and smooth into an even layer. Refrigerate until set about 3 hours.
  4. Enjoy!

Watch the recipe video here:

Chocolate Mousse Brownies

Chocolate Mousse Brownies

Posted by Twisted on Monday, December 4, 2017