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Dessert

Loaded Reese’s Bark

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Loaded Reese's Bark
Peanut butter lovers won't be able to stay away.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 c. semisweet chocolate chips, divided
  • 2 tsp. coconut oil, divided
  • 2 c. peanut butter
  • 2 c. powdered sugar
  • ¼ c. Butter, softened to room temperature
  • ½ tsp. kosher salt
  • 1 c. Reese's Pieces, chopped
  • 10 Reese's Minis, chopped
Instructions
  1. Line a 12” x 17” baking sheet with parchment paper.
  2. Melt 2 cups chocolate chips and mix with 1 teaspoon coconut oil. Spread it on the wax paper in an even layer and place in the refrigerator to harden.
  3. Combine peanut butter, powdered sugar, butter and salt and beat with a hand mixer. When smooth and fluffy, spread evenly over chocolate layer. Place back in the refrigerator to harden.
  4. Melt the remaining chocolate chips and mix with remaining coconut oil. Spread over peanut butter in an even layer and sprinkle with chopped Reese’s and Reese’s pieces. Place back in refrigerator to set, 10 minutes.5.
  5. Break apart into large chunks and serve.

Watch the recipe video here:

How To Make Loaded Reese's Bark

Loaded Reese's Bark will send you into a chocolate-peanut butter coma. Full recipe: http://dlsh.it/ZhNn4wh

Posted by Delish on Sunday, October 15, 2017

Dessert

Apple Pie Crumble Blondies

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Apple Pie Crumble Blondies
Apple Pie Crumble Blondies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUMBLE
  • ½ cup butter, cold and cubed
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 1 cup flour
BLONDIES
  • 1 ¼ cups flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 apple, cored, seeded, and diced
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl, add the butter, brown sugar, sugar, cinnamon and flour. Use a fork incorporate all of the ingredients until a coarse crumb forms. Chill until ready to use.
  3. In a bowl, add the flour, cinnamon, nutmeg, salt, and baking soda, stir to combine.
  4. In a large bowl, add the butter, sugar, and maple syrup. Whisk until fully incorporated,
  5. Add the egg and vanilla to the bowl with the butter and mix until fully incorporated.
  6. Add half of the flour mixture, and mix until just combined. Add the second half of the flour mixture and mix until there are streaks of flour still showing, making sure to not overmix.
  7. Pour the lemon juice over the apples then gently fold the apples into the batter.
  8. Spread batter evenly into a greased 9-inch (23 cm) square cake pan.
  9. Sprinkle crumble mixture over the top, creating different size crumble pieces by squeezing some small clumps together in your hands for varying texture.
  10. Bake for 25 minutes, or until toothpick comes out clean, cover with foil the last 5 minutes to prevent the top from over baking.
  11. Let cool for about 20 minutes, slice and serve.
  12. Enjoy!

Watch the recipe video here:

Apple Crumble Blondies

It's apple season ?! Why not make these apple crumble blondies?FULL RECIPE: https://tasty.co/recipe/apple-pie-crumble-blondiesShop our FAVORITE bakeware set here: http://bit.ly/2xTCWwO(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Friday, October 20, 2017

Cake Dessert

THE ULTIMATE CHOCOLATE CAKE

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THE ULTIMATE CHOCOLATE CAKE
This is the ULTIMATE chocolate cake! ? ?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1½ cups flour
  • 1 cup Dutch processed cocoa powder
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1½ cups stout
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup butter, softened
  • 1½ cups sugar
  • 3 eggs
  • ½ cup mayonnaise
  • 4 ounces dark chocolate, chopped
BUTTERCREAM
  • 1½ cups butter, softened
  • 1 tablespoon vanilla extract
  • ½ cup Dutch processed cocoa powder
  • 5 cups powdered sugar
  • Fresh fruit, to decorate
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. Grease and line three 8-inch cake tins with parchment paper.
  3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  7. Add the mayonnaise and beat until the mixture is smooth and creamy.
  8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
  10. Distribute the batter evenly between the 3 prepared cake tins.
  11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  14. While your cakes are cooling, prepare the buttercream.
  15. In a large bowl, beat together the butter and vanilla.
  16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  17. Decorate to your liking.
  18. Enjoy!

Watch the recipe video here:

The Ultimate Chocolate Cake

This is the ULTIMATE chocolate cake! ? ?Get the recipe: https://tasty.co/recipe/the-ultimate-chocolate-cakeWatch the full version & more how-to's with our Tasty 101 series: http://bit.ly/2zSZpHt

Posted by Tasty on Saturday, October 28, 2017

Dessert

Pumpkin Cheesecake ‘Box’ Brownie Bars

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Pumpkin Cheesecake 'Box' Brownie Bars
You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, prepared
  • 1 cup leftover chocolate candy, chopped
  • ½ cup heavy cream, warm to the touch
  • 1 tablespoon gelatin
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 29 oz pumpkin puree
  • chocolate syrup, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare your favorite type of brownie batter or use a boxed variety.
  3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
  4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
  5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
  6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
  7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
  8. Slice the brownies, drizzle with chocolate syrup, and serve.
  9. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Brownie Bars

You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-box-brownie-barsWe teamed up with Jet and you can get all of our baking essentials here: http://bit.ly/2yMCmR4 (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 26, 2017

Dessert

No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake

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No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake
This velvety no-bake chocolate cheesecake is full of chocolate bar bites and topped with cookies and cream frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 1½ cups finely ground chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream
  • 1 package brownie mix (reserve 1 tablespoon for glaze)
  • 2 (1-ounce) chocolate bars, cut into chunks, plus more for garnish
For the cookies and cream whipped cream frosting:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup finely ground chocolate cookie crumbs
For the brownie glaze:
  • 1 tablespoon brownie mix
  • 2 teaspoons grapeseed oil
  • 1 tablespoon heavy cream
  • 1 tablespoon chocolate syrup
Instructions
  1. Grease the sides of a 9-inch springform cake pan and prepare the bottom with parchment paper.
  2. In a large bowl, combine cookie crumbs and melted butter. Press into the base of the cake pan and chill for 15 minutes.
  3. With a hand mixer, beat the cream cheese, sugar, vanilla extract, heavy cream and brownie mix. Fold in chocolate bar chunks and pour into the cake pan. Refrigerate for 4 hours.
  4. In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold in cookies.
  5. In a separate smaller bowl, combine remaining brownie mix, grapeseed oil, heavy cream and chocolate syrup.
  6. Once the cheesecake has set, cover in whipped cream, drizzle with brownie glaze and sprinkle with shavings of remaining chocolate.

Watch the recipe video here:

Chocolate Chunk Cookies & Cream Brownie Cheesecake

Serving size: mine.Full Recipe: taste.md/2yWdyXk

Posted by Tastemade on Sunday, October 22, 2017

Dessert

Ice Cream Sandwich Ring

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Ice Cream Sandwich Ring
This giant ice cream sandwich ring is gonna BLOW YOUR MIND!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • 4 egg
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ cup flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 3 cups vanilla ice cream
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, beat melted butter, eggs, sugar, and vanilla until frothy.
  3. Sift flour, cocoa powder, and salt into the bowl with the butter and eggs and mix just until combined.
  4. Pour into a well-greased bundt pan and bake for 25 minutes, then cool completely.
  5. Remove the brownie ring from the bundt pan and slice in half, horizontally.
  6. Place the top back in the cleaned bunt pan.
  7. Place ice cream scoops on top. Spread ice cream out and place the bottom piece of the brownie on top of that.
  8. Freeze until solid, remove from bundt pan and cut into pieces.
  9. Enjoy!

Watch the recipe video here:

Giant Ice Cream Sandwich Ring

This giant ice cream sandwich ring is gonna BLOW YOUR MIND! ?FULL RECIPE: https://tasty.co/recipe/ice-cream-sandwich-ringShop our essential strainer here: http://bit.ly/2zAf5iZ – We may make some $$ if you buy!

Posted by Tasty on Saturday, October 21, 2017

Dessert

Boozy Caramel Apples

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Boozy Caramel Apples
Vodka infused apples are way better than regular apples.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, sliced
  • 2 c. vodka
  • 1 c. Caramel
  • ½ c. toasted coconut, for dipping
  • ½ c. crushed graham crackers, for dipping
  • ½ c. mini chocolate chips, for dipping
  • ½ c. chopped peanuts, for dipping
  • ½ c. sprinkles, for dipping
  • wooden skewers
Instructions
  1. Fill a wide mouthed mason jar with vodka. Skewer one slice of apple per skewer and place in vodka. Place in the refrigerator for 1 hour.
  2. Place any toppings you want into shallow bowls. Serve apple slices with caramel and toppings for dipping.

Watch the recipe video here:

How To Make Boozy Caramel Apples

How have we lived this long without Boozy Caramel Apples?! Full recipe: http://dlsh.it/msH9OQO

Posted by Delish on Sunday, October 15, 2017

Dessert

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

3-Ingredient Creme Brulee

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-bruleeShop our FAVORITE whisk set here: http://bit.ly/2hJd3Vs(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Monday, October 16, 2017

Cake Dessert

Peek-a-boo Ghost ‘Boxed’ Pound Cake

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Peek-a-boo Ghost 'Boxed' Pound Cake
This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 vanilla pound cake
  • 1 box pound cake mix
  • 1 tablespoon cocoa powder
  • ½ stick butter
  • 3 oz chocolate, melted
  • ⅔ cup milk
  • 2 egg
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
  3. Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
  4. In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
  5. In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
  6. Pour rest of the batter over the ghost-shaped cake.
  7. Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
  8. Enjoy!

Watch the recipe video here:

Peek-A-Boo Pound Cake

This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!FULL RECIPE: https://tasty.co/recipe/peek-a-boo-ghost-boxed-pound-cakeNow you can buy our ghost cookie cutter here: http://bit.ly/2x35M9y (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Tuesday, October 17, 2017

Dessert

Marshmallow Crispy Treats

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Marshmallow Crispy Treats
Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman - Ree Drummond are SO easy to make ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tablespoons salted butter, plus more for greasing
  • One 10-ounce bag marshmallows
  • ¼ teaspoon salt
  • 6 cups rice cereal
  • 1 bag mini white marshmallows
  • Rainbow sprinkles, to decorate
Instructions
  1. Thoroughly grease a 9- by 13-inch pan with softened butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
  3. Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
  4. Let cool completely, and then cut into squares.

Watch the recipe video here:

How To Make Ree's Marshmallow Crispy Treats

Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman – Ree Drummond are SO easy to make ?Save the recipe: https://foodtv.com/2DemtnB!

Posted by Food Network on Wednesday, October 11, 2017