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Dessert

Homemade Chocolate Croissants (Pain Au Chocolate)

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Homemade Chocolate Croissants (Pain Au Chocolate)
Homemade Chocolate Croissants
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups flour
  • ½ cup water
  • ½ cup milk
  • ¼ cup sugar
  • 2 teaspoons salt
  • 1 packet instant yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
  • 1 egg, beaten
  • 2 bars chocolate
Instructions
  1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  2. Once the dough starts to clump, turn it out onto a clean counter.
  3. Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  6. Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  7. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  8. Transfer the butter layer to the refrigerator.
  9. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  10. Roll out each corner and form a 10-inch (25 cm) square.
  11. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  12. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  13. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  14. Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
  15. Fold the top half down to the middle, and brush off any excess flour.
  16. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  17. Cover and refrigerate for one hour.
  18. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  19. After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  20. To form the croissants, cut the dough in half. Place one half in the refrigerator.
  21. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  22. With a knife, trim the edges of the dough.
  23. Cut the dough into 4 rectangles.
  24. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  25. Place the croissants on a baking sheet, seam side down.
  26. Repeat with the other half of the dough.
  27. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  28. Place the croissants in a warm place to rise for 1-2 hours.
  29. Preheat oven to 400°F (200°C).
  30. Once the croissants have proofed, brush them with one more layer of egg wash.
  31. Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  32. Enjoy!

Watch the recipe video here:

Homemade Chocolate Croissants

Homemade Chocolate Croissants ?FULL RECIPE: http://bit.ly/2hxqGexSee the ~struggle~ it took to make these! Go behind the scenes here: http://bit.ly/2hvxhWN

Posted by Tasty on Monday, November 13, 2017

Dessert

Whole Lemon Bars

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Whole Lemon Bars
Whole Lemon Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 sticks (8 ounces or 227 grams) unsalted butter, plus more for the baking dish
  • ½ cup (100 grams) granulated sugar
  • 2 cups (256 grams) all-purpose flour
  • ⅛ teaspoon kosher salt
Lemon Filling:
  • 1 average-sized (about 4½ ounces or 130 grams) lemon, rinsed and dried
  • 1½ cups (300 grams) granulated sugar
  • 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
  • 4 large eggs
  • 2 tablespoons (14 grams) cornstarch
  • ¼ teaspoon table salt
  • Powdered sugar, for dusting
Instructions
  1. For the crust: Butter a 13-by-9-inch baking dish and set aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and combine until light and fluffy. In a separate bowl, combine the flour and salt and slowly add to the butter mixture until just combined. Pour the dough into the prepared baking dish and press, making sure the dough comes up the sides of the dish around the edges about ½ inch. Refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Cool on a wire rack. (Leave the oven on.)
  3. For the lemon filling: Cut the lemon in half and slice the lemon halves into thin wheels; remove any seeds. Toss the lemon wheels (with flesh and peel), granulated sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into the prepared crust.
  4. Bake until the filling is set, 35 to 40 minutes. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.

Watch the recipe video here:

How to Make Whole Lemon Bars with Smitten Kitchen

smitten kitchen's lemon bars use the entire lemon (minus the seeds) for the most-lemony bars EVER. ???

Posted by Food Network on Thursday, August 24, 2017

Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have the most beautiful layers ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar
  • 15 oz pumpkin puree, 1 can
Crumble Topping
  • ½ cup butter
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-barsGet the Tasty app to find this and other recipes: https://tstyapp.com/download

Posted by Tasty on Wednesday, October 25, 2017

Dessert

Chocolate Croissant Pudding

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Chocolate Croissant Pudding
Chocolate Croissant Bread Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups double cream
  • 1 cup milk
  • 7-8 chocolate croissants
  • ¾ cup dark chocolate, finely chopped
  • 4 egg yolks
  • 3½ tbsp sugar
Instructions
  1. Pre-heat oven to 160ºC ( 325ºF).
  2. Cut each chocolate croissant into thirds. Layer them evenly on a baking tray as tight as possible. You may need more pieces depending on the size of your chocolate croissants. Set aside.
  3. In a large glass measuring jug, heat cream and milk together in the microwave until hot, but not scalding. Add chocolate and stir until completely melted.
  4. In a large bowl, whisk together egg yolks and sugar until smooth. Gradually pour in hot chocolate cream mixture to make a custard, whisking continuously until smooth and combined.
  5. Pour over croissant pieces until completely covered. Let soak for 10 minutes.
  6. Bake in the oven for 30 minutes, until custard is just set. Let

Watch the recipe video here:

Chocolate Croissant Pudding

Posted by Twisted on Wednesday, November 8, 2017

Dessert

Cheesy Spinach Dip Sliders

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Cheesy Spinach Dip Sliders
Cheesy Spinach Dip Sliders
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 8 ounces baby spinach
  • Salt & pepper
  • 8 ounces cream cheese, room temperature
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 24 King’s Hawaiian Original Sweet Rolls
  • Garlic Butter
  • 2 tablespoons unsalted butter, melted
  • 1 clove finely chopped garlic
Instructions
  1. Preheat oven to 375℉/190℃.
  2. Heat a large skillet over medium heat. Add the olive oil and garlic. Sauté the garlic about 1 minute before adding the spinach.
  3. Stir the spinach and cook until wilted. Season with salt and pepper. Squeeze some of the water out of the spinach.
  4. In a small mixing bowl, stir together the cream cheese, spinach mixture, and the cheeses. Season with salt and pepper.
  5. Cut a small square out of the top of each King’s Hawaiian Original Sweet Rolls. (Do not separate the rolls; leave them connected so final product can be pulled apart).
  6. Fill a pastry bag or plastic food storage bag with the spinach filling.
  7. Fill each roll with the spinach filling.
  8. Combine the melted butter and chopped garlic clove. Brush liberally over the top of the filled rolls. Sprinkle some additional parmesan cheese.
  9. Bake 8-12 minutes, or until the rolls become lightly browned and toasted.

Watch the recipe video here:

Cheesy Spinach Dip Sliders

Cheesy Spinach Dip SlidersCheck out more King’s Hawaiian recipes at http://bit.ly/2z70Qkj

Posted by Tasty on Wednesday, November 1, 2017

Cake Dessert

Pineapple Upside Down Cheesecake

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Pineapple Upside Down Cheesecake
You are going to flip for this cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR THE TOPPING
  • Cooking spray, for pan
  • ¼ c. unsalted butter
  • ½ c. packed brown sugar
  • 1 20-oz. can pineapple rings in juice
  • stemless maraschino cherries
  • FOR THE CAKE
  • 1 box yellow cake mic
  • ⅓ c. oil
  • 1 c. pineapple juice
  • 3 eggs
  • FOR THE CHEESECAKE
  • 3 8-oz. packages cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
Instructions
  1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
  2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
  3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (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.)
  4. 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.
  5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

Watch the recipe video here:

How To Make A Pineapple Upside Down Cheesecake

This Pineapple Upside-Down Cheesecake tastes exactly like The Cheesecake Factory's. Full recipe: http://dlsh.it/OWvmyiR

Posted by Delish on Thursday, November 2, 2017

Cake Dessert

Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • ½ cup butter, softened at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
For the cheesecake:
  • 4 tablespoons gelatin
  • 1 cup water, boiling
  • ½ cup sugar
  • 4 cups cream cheese, softened at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the pastry cream:
  • 2 large egg yolks
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
For the ganache:
  • 3 cups dark chocolate chips
  • 1½ cups heavy whipping cream
Instructions
  1. Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
  4. Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
  5. In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
  7. Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
  8. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
  9. Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Boston Cream Pie Cheesecake

Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh

Posted by Tastemade on Saturday, November 4, 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: Cookie
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:

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 Sunday, November 5, 2017

Dessert

Pumpkin Bread-bottom Cheesecake

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Pumpkin Bread-bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨
Author:
Cuisine: American
Recipe type: Cake
Ingredients
PUMPKIN BREAD
  • 1 ¾ cups pumpkin puree
  • 2 egg
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
CHEESECAKE
  • 24 oz cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!

Watch the recipe video here:

Pumpkin Bread-Bottom Cheesecake

This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨Get the recipe: https://tasty.co/recipe/pumpkin-bread-bottom-cheesecake

Posted by Tasty on Monday, October 30, 2017

Cake Dessert

Caramel Apple Cake

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Caramel Apple Cake
Caramel Apple Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1½ c. Plain flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. unsalted butter at room temperature
  • 1 c. sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • ½ c. whole milk
  • 5 apples, peeled and cored
  • 1 cup caramel, slightly warmed
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Sift flour, baking powder and salt together. Add butter and mix until it resembles coarse sand. Add sugar and blend until sandy. Add eggs and blend until smooth. Pour in vanilla and milk and blend just until smooth. Do not over mix.
  3. Arrange the apples in an 8” greased cake tin. Pour the cake batter in the center and spread it around the apples.
  4. Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 10 minutes.
  5. Pour caramel over the top of the cake to drip on the sides.
  6. Serve with ice cream. Enjoy!

Watch the recipe video here:

Caramel Apple Cake

Posted by Twisted on Tuesday, October 31, 2017