Home Dessert (Page 82)

Dessert

Showing 879 Result(s)
Cake Dessert

Chocolate Pumpkin Cheesecake

Save Print
Chocolate Pumpkin Cheesecake
The Thanksgiving dessert of your dreams has arrived. The Thanksgiving dessert of your dreams has arrived.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • 3 8-oz. blocks cream cheese, softened
  • 1 15-oz. can pumpkin purée
  • 4 large eggs
  • ¾ c. sugar
  • ½ c. light brown sugar
  • ¼ c. sour cream
  • 2 tsp. pure vanilla extract
  • 2 tbsp. all-purpose flour
  • 1 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
FOR THE OREO CRUST
  • 24 whole oreos
  • 6 tbsp. melted butter
  • FOR SERVING
  • ¼ c. semisweet chocolate chips, melted
  • ¼ c. Caramel
  • whipped cream or Cool Whip
Instructions
  1. Preheat oven to 350º and position an oven rack in the middle of the oven.
  2. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
  3. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
  4. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
  5. Place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
  6. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  7. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  8. If using a water bath: Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  9. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.

Watch the recipe video here:

How To Make Chocolate Pumpkin Cheesecake

You won't find this Chocolate Pumpkin Cheesecake at The Cheesecake Factory…Full recipe: http://dlsh.it/BPVwV9C

Posted by Delish on Sunday, November 12, 2017

Dessert

Reese’s Hot Chocolate

Save Print
Reese's Hot Chocolate
Everything you love about a Reese's in hot chocolate form.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE HOT CHOCOLATE
  • 2½ c. whole milk
  • ¼ c. cocoa powder
  • ¼ c. sugar
  • 3 tbsp. smooth peanut butter
  • ¼ tsp. kosher salt
  • whipped cream, for garnish
  • Fudge sauce, for drizzling
FOR GARNISH
  • chopped Reese's pieces
  • Whole Reese's cup, halved
  • Peanut butter rim
Instructions
  1. Dip mug rims in peanut butter and then into Reese's pieces.
  2. In a medium sauce pan over medium heat, combine milk, cocoa powder, sugar, salt and peanut butter. Whisk until peanut butter is melted and sugar is dissolved. Divide into two mugs.
  3. Top with whipped cream, a chocolate drizzle, and one half a Reese's cup. Serve.

Watch the recipe video here:

How To Make Reese's Hot Chocolate

This hot chocolate tastes like a liquid Reese's cup ?Full recipe: http://dlsh.it/5jLStsi

Posted by Delish on Sunday, November 26, 2017

Cake Dessert

Pecan Pie Cheesecake

Save Print
Pecan Pie Cheesecake
Take your pecan pie to the next level.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CHEESECAKE
  • Cooking spray, for pan
  • 3 8-oz bars cream cheese, softened
  • 1 c. brown sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp. melted butter
  • ¼ c. brown sugar
  • pinch of kosher salt
FOR THE PECAN PIE TOPPING
  • 4 tbsp. butter
  • ½ c. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ c. heavy cream
  • 1¾ c. whole or chopped pecans
  • pinch of kosher salt
Instructions
  1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
  5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
  6. PIN IT FOR LATER:

Watch the recipe video here:

How To Make Pecan Pie Cheesecake

Pecan Pie + Cheesecake = the mother of all Thanksgiving desserts. Full recipe: http://dlsh.it/RniYS8v

Posted by Delish on Tuesday, November 14, 2017

Dessert

Leg Lamp Cookies

Save Print
Leg Lamp Cookies
These leg lamp cookies are a major homage to an unforgettable Christmas Story. You can print out a copy of the leg lamp stencil here. (Delish fan Matt Sargent also designed this 3-D model, based on our video, so you can create your own cookie cutter—if you have a 3-D printer. Check it out.)
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 1 tube sugar cookie dough
  • ½ c. flour
  • 1 container black cookie icing
  • 6 packages Reese’s Big Cups
  • 1 jar peanut butter (16 oz or less)
  • 1 jar peanut butter (16 oz or less)
Instructions
  1. Preheat oven to 350 degrees F. In a large mixing bowl, combine cookie dough and flour. Roll out to ¼” thick, then use a paring knife to draw the shape of a heeled leg for each cookie (or trace them, using the stencil we created in the PDF above). Bake for 10-11 minutes, or until cookies are lightly golden around the edges. Set aside to cool.
  2. Use the black cookie icing to draw a heel on the leg lamp, as well as a crosshatch design to mimic the fishnet stockings. Place in the refrigerator to harden, about 10 minutes.
  3. Remove Reese’s cups from wrappers, slice each in half length-wise. Dab a little peanut butter on the cut side of each Reese’s cup, then gently press it against the top of the sugar cookie.
  4. Coat the Reese’s cup with yellow icing, using a small silicone spatula or pastry brush to spread it, filling in the crevices on the peanut butter cup, so it looks like the yellow lampshade. Place in the refrigerator to cool, about 10 minutes.

Watch the recipe video here:

How To Make Leg Lamp Cookies

Leg Lamp Cookies will get A Christmas Story fans SO EXCITED.Full recipe: http://dlsh.it/iydzuzg

Posted by Delish on Saturday, November 25, 2017

Dessert

Loaded Dr Pepper Bars

Save Print
Loaded Dr Pepper Bars
Trust us, your belly (and guests) will thank you for making these bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar
  • 1 cup butter, melted
  • 5 eggs
  • 1 tablespoon vanilla
  • ½ cup Dr Pepper
  • 1½ cups flour
  • 1¼ cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup chocolate peanut candies
  • Chocolate frosting
  • Optional Toppings:
  • Nuts
  • Crumbled chocolate sandwich cookies
  • Crumbled toffee bar
  • Chocolate candies
  • Caramel
Instructions
  1. 1. Preheat the oven to 350ºF (180ºC). Grease a 9-inch x 13-inch pan.
  2. 2. Combine the melted butter and sugar; mix until combined. Add eggs, Dr Pepper, and vanilla, then whisk until fully incorporated. Add the cocoa, salt, baking powder, flour, and chocolate candies, stirring until just combined. Pour the batter into the pan.
  3. 3. Bake the bars for 30–35 minutes, or until a toothpick comes out clean. Cool, frost, and decorate with desired toppings.
  4. Enjoy!

Watch the recipe video here:

Loaded Dr Pepper Bars

Loaded Dr Pepper Bars

Posted by Tasty on Monday, November 20, 2017

Dessert

Hot Chocolate Float

Save Print
Hot Chocolate Float
Hot cocoa is the new hot fudge.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. whole milk
  • 2 tbsp. cocoa powder
  • ¼ c. sugar
  • 1 tsp. vanilla extract
  • 6 oz. chocolate chips
  • 2 tbsp. Chocolate Sauce, for serving
  • Vanilla ice cream, for serving
  • Chocolate shavings, for serving
Instructions
  1. Bring milk to a simmer in small saucepan over medium heat. Whisk in cocoa powder and sugar and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Turn off heat.
  2. Pour chocolate sauce in a small dish. Dip cups in the chocolate to rim the cup. Pour hot chocolate into each glass, then top with a scoop of ice cream and some chocolate shavings.

Watch the recipe video here:

How To Make Hot Chocolate Floats

If you haven't had a Hot Chocolate Float yet, you're seriously missing out. Full recipe: http://dlsh.it/wyj5aEt

Posted by Delish on Friday, November 24, 2017

Cake Dessert

Pecan Pie Cheesecake

Save Print
Pecan Pie Cheesecake
Pecan Pie Cheesecake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 cups graham cracker crumb
  • ⅓ cup butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup sugar
  • ¼ cup milk
  • ½ cup sour cream
  • 2 tablespoons flour
  • 3 teaspoons vanilla extract, divided
  • 2 eggs
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks
  • ⅔ cup maple syrup, or dark corn syrup
  • ½ cup cream, warm to the touch
  • 4 tablespoons butter, cold
  • 2 cups roasted pecan, chopped
  • whole roasted pecan, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  14. Let the cheesecake chill in the refrigerator until completely set.
  15. Slice and serve cold or at room temperature.
  16. Enjoy!

Watch the recipe video here:

Pecan Pie Cheesecake

Literally all you'll want to eat for the holidays ?!FULL RECIPE: https://tasty.co/recipe/pecan-pie-cheesecakePlus, don't buy any Thanksgiving home goods until you read THIS: http://bzfd.it/2zXKsXe

Posted by Tasty on Wednesday, November 22, 2017

Cake Dessert

Banana Bread Ice Cream Cake

Save Print
Banana Bread Ice Cream Cake
Stop What You're Doing And Make This Banana Bread Ice Cream Cake Right Now
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 bananas
  • ¼ cup butter, melted
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups vanilla Ice cream, softened
  • 2 cups chocolate ice cream, softened
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, mash the bananas with a fork.
  3. Add in the melted butter, egg, sugar, and vanilla, and mix until combined.
  4. Add in the flour, baking soda, and salt, and mix again until just combined.
  5. Pour the batter into a loaf pan and bake for 50 minutes, or until cooked through.
  6. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  7. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  8. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  9. Place the middle layer of bread on top of the vanilla ice cream.
  10. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  11. Place the top of the banana bread on top and cover with the plastic wrap.
  12. Freeze for one hour or or overnight.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Banana Bread Ice Cream Cake

This is the best of two worlds ? ? ?!FULL RECIPE: http://bzfd.it/2tzHov2

Posted by Tasty on Monday, November 13, 2017

Dessert

Buckeye Pie

Save Print
Buckeye Pie
Our love for peanut butter and chocolate knows no end.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 Oreos, crushed
  • 3 tbsp. butter, melted
  • ½ c. (1 stick) butter, softened to room temperature
  • 1⅔ c. creamy peanut butter
  • 1¼ c. powdered sugar
  • 1 tsp. kosher salt
  • ½ tsp. pure vanilla extract
  • 1½ c. chocolate chips
  • ¾ c. heavy cream
Instructions
  1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
  2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
  3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
  4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

Watch the recipe video here:

How To Make Buckeye Pie

Buckeye Pie is like a Reese's cup on crack.Full recipe: http://dlsh.it/qtYg7ul

Posted by Delish on Monday, November 13, 2017

Dessert

Cream Cheese-Stuffed Pumpkin Dinner Rolls

Save Print
Cream Cheese-Stuffed Pumpkin Dinner Rolls
Win Thanksgiving with these cream cheese stuffed pumpkin rolls.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 envelope active dry yeast
  • ½ cup whole milk, scalded and allowed to cool to 110 degrees
  • 1 teaspoon granulated sugar
  • ⅓ cup brown sugar
  • 4 tablespoons butter, softened
  • 1½ teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 4 cups all-purpose flour
  • 8 ounces cream cheese, cut into ½-ounce blocks and chilled
  • 20 pecan halves, sliced into thirds vertically
  • ⅓ cup butter, melted
Instructions
  1. In a small bowl, place yeast, 110-degree milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.
  2. In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
  3. Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.
  4. Divide the dough into 16 pieces. Fill each dough ball with a cube of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1½ hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.
  5. Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.

Watch the recipe video here:

Cream Cheese-Stuffed Pumpkin Rolls

Win Thanksgiving with these cream cheese stuffed pumpkin rolls.Full Recipe: taste.md/2huBg5L

Posted by Tastemade on Monday, November 13, 2017