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Dessert

Mama Pat’s Chocolate Brownie Pie

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Mama Pat's Chocolate Brownie Pie
This Brownie Pie is a chocolate-lover's dream ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (9-inch) frozen unbaked piecrust shell
  • Ryan's Quick Chocolate Ganache, recipe follows
  • 1 cup store-bought brownies, cut into ½-inch cubes (2 to 3 brownies)
  • ½ cup store-bought caramel sauce
  • 1 cup heavy cream
  • 2 teaspoons instant espresso
  • Confectioners' sugar, for dusting
Ryan's Quick Chocolate Ganache:
  • 2½ cups semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
  2. Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
  3. Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
  4. Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
Ryan's Quick Chocolate Ganache:
  1. Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
  2. Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

Watch the recipe video here:

How To Make Mama Pat's Chocolate Brownie Pie

This Brownie Pie is a chocolate-lover's dream ??

Posted by Food Network on Friday, October 6, 2017

Cake Dessert

Spirograph Cake

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Spirograph Cake
This colorful cake will make you feel like a kid again--and you'll have as much fun now experimenting with different designs as you did back then.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Spirograph® Decor:
  • 8 ounces white fondant
  • Confectioners' sugar, if needed
  • Fine-tipped food color markers in assorted colors
Chocolate Cake:
  • Flour-based cooking spray, for the baking pans
  • 6 ounces (1½ sticks) unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • ¾ cup unsweetened dark cocoa powder
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 cup hot brewed coffee
Buttercream Frosting:
  • 1 pound (4 sticks) unsalted butter, softened
  • 2 pounds confectioners' sugar
  • 1 tablespoon clear vanilla extract
  • ⅓ to ⅔ cup heavy cream
  • Pink, orange and lavender gel food color
  • Assorted sprinkles and nonpareils
Instructions
  1. Special equipment: Spirograph® drawing tools, graduated round cookie cutters, three 6-inch round or two 8-inch round baking pans, a cake leveler (optional), a large piping bag, an offset spatula and a bench scraper
  2. For the Spirograph® decor: Knead the fondant until smooth and pliable. If the fondant is sticky, knead in a little confectioners' sugar until the fondant is elastic and does not cling to your hands. Roll out the fondant between 2 sheets of parchment paper to ¼-inch thickness using a rolling pin. Remove the top sheet of parchment paper and allow the fondant to stand until the surface is firm and dry. This can take 2 to 4 hours (and up to overnight), depending on the surrounding humidity of the room in which you're working. The fondant can be tested for readiness by attempting a Spirograph® design. Place the Spirograph® tools on top of the fondant and begin to draw using light pressure with a food color marker. If the tip of the pen sinks into the fondant, it is not dry enough to use and needs to stand longer. If the pen glides across the surface, then it's ready to use.
  3. Use the Spirograph® tools to practice drawing on a piece of copy paper before you begin drawing on the fondant. Choose your favorite designs to replicate on the fondant.
  4. Place the Spirograph® tools on the dry fondant and use the food color pens to draw designs onto its surface. Make various sizes and patterns. You'll need about 14 designs to cover the entire cake. Allow the drawings to dry for 10 minutes, then use the cookie cutters to stamp out the designs. Store the stamped-out circles in a single layer between 2 pieces of plastic wrap.
  5. For the chocolate cake: Preheat the oven to 350 degrees F. Spray three 6-inch round baking pans (or two 8-inch pans) with flour-based baking spray.
  6. Beat the butter and granulated sugar together in the bowl of an electric mixer. Add the oil; beat in the eggs 1 at a time, mixing well after each addition.
  7. Whisk together the cocoa powder, flour, baking soda and salt in a large mixing bowl. Add the flour mixture to the creamed butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the hot coffee at the end and mix on low speed until just combined. Use a spatula to scrape down the bowl and mix again on low until the batter is smooth.
  8. Divide the batter evenly among the prepared pans, filling each pan no more than three-quarters full. Bake for 30 to 35 minutes, or until the cakes spring back when pressed in their centers. Turn the cakes out onto wire racks to cool. When the cakes are completely cool, level the tops using a large serrated knife or cake leveler
  9. For the buttercream frosting: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract and ⅓ cup heavy cream. Beat again until the frosting is light and fluffy, about another 3 minutes. Add additional heavy cream if the mixture is too thick to spread or pipe.
  10. Place 1 cup of buttercream in a medium bowl. Drape a damp towel across the bowl to prevent the frosting from drying. Set aside.
  11. Place the remaining frosting in a large piping bag. Use the buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. Meanwhile, divide the reserved 1 cup of frosting into 3 parts in separate bowls and tint each portion with one of the 3 gel food colors.
  12. When the crumb coat layer is well chilled, apply a second layer of white frosting and even the edges of the cake with a bench scraper. Use an offset spatula to randomly place dabs of pink, orange and lavender tinted buttercream over the edges and top of the cake. Carefully scrape away some of the tinted frosting using a single motion with a bench scraper. The colors will smear and blend together, creating a watercolor effect. Add more color dabs of frosting and repeat the process as desired. Transfer the cake to the refrigerator to chill.
  13. When the cake is well chilled, apply the fondant Spirograph® designs to the sides of the cake using buttercream as an adhesive. Use leftover white buttercream to pipe small mounds of frosting on top of the cake; cover the buttercream with assorted sprinkles and nonpareils. Place 1 fondant Spirograph® design on top of the cake if desired.

Watch the recipe video here:

How to Make Spirograph Cake

Your inner child is gonna flip for this SPIROGRAPH CAKE! Amazing job, SprinkleBakes!

Posted by Food Network on Sunday, October 8, 2017

Dessert

Chocolate Ripple Cheesecake

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Chocolate Ripple Cheesecake
This chocolate ripple cheesecake is probably the most mesmerizing thing you'll see all day ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 chocolate sandwich cookie
  • 4 tablespoons unsalted butter, melted
  • 8 oz cream cheese, 4 packages
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream
  • 1 ½ tablespoons gelatin powder
  • 2 cups semi sweet chocolate, melted, divided
Instructions
  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 4 hours.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

Watch the recipe video here:

Chocolate Ripple Cheesecake

This chocolate ripple cheesecake is probably the most mesmerizing thing you'll see all day ? ?!FULL RECIPE: https://tasty.co/recipe/chocolate-ripple-cheesecakeShop our FAVORITE hand mixer right here: http://bit.ly/2kqiddD – We may make some $$ if you buy!

Posted by Tasty on Friday, October 6, 2017

Dessert

Mummy Cream Horns

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Mummy Cream Horns
Simple, sweet and just a little spooky, these Halloween-inspired mummies are a scary-good party treat.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Horns:
  • Nonstick cooking spray, for spraying the cones
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
Filling:
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
Icing:
  • 1¼ cups confectioners' sugar, plus more for dusting
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3 tablespoons milk
  • Pinch fine salt
  • 16 candy eyes
Instructions
  1. Special equipment: 8 metal cream horn cones or sugar ice cream cones wrapped in foil, a pastry brush and 2 pastry bags
  2. For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  3. Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
  4. For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
  5. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
  6. To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.

Watch the recipe video here:

How to Make Mummy Cream Horns

This Halloween, mummy's the word ?#HalloweenWars < tonight 9|8c

Posted by Food Network on Sunday, October 8, 2017

Dessert

Creamy Lobster Linguine

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Creamy Lobster Linguine
Creamy Lobster Linguine...trust us, you're going to want to try this.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 slices bacon, chopped
  • 3 shallots, minced
  • 2 cloves garlic, chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 2 cups tomato puree
  • ¼ cup cream
  • 1 pound linguine
  • ¼ cup freshly grated Parmesan, plus more for serving
  • 1 cup baby arugula, roughly chopped
  • ½ cup fresh basil leaves, roughly chopped
  • ¼ cup fresh tarragon leaves, roughly chopped
  • 1 cup frozen peas, thawed
  • Two 1½-pound lobsters, steamed, meat removed
Instructions
  1. Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
  2. Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

Watch the recipe video here:

How To Make Giada's Creamy Lobster Linguine

Creamy Lobster Linguine…trust us, you're going to want to try this. (via Giada De Laurentiis)

Posted by Food Network on Sunday, October 8, 2017

Dessert

Caramel Stuffed Apples

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Caramel Stuffed Apples
The perfect fall dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 apples, halved
  • 2 tbsp. butter, melted
  • 3 tbsp. cinnamon sugar
  • 12-16 caramel candies
  • ½ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 375.
  2. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter and sprinkle with cinnamon sugar. Pour water into baking dish and place in oven for 20 minutes.
  3. Remove apples from oven and add 3-4 caramels to the well in each apple. Return to bake, 15 more minutes. Drizzle with chocolate, sprinkle with more cinnamon sugar, and serve.

Watch the recipe video here:

How To Make Caramel Stuffed Apples

Forget caramel apples — STUFFED Caramel Apples is where it's at.Full recipe: http://dlsh.it/UPLnUGE

Posted by Delish on Sunday, October 8, 2017

Dessert

Oreo Churros

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Oreo Churros
Two Oreo-infused circular churros sandwich a heaping serving of Oreo cream filling. Time to break out the milk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the churros:
  • 10 Oreos, cookie parts only
  • 1 cup all-purpose flour
  • ¼ cup extra dark cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • ½ cup unsalted butter
  • 2 large eggs
  • ½ cup sugar, for dusting
  • For the filling:
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup vegetable shortening
  • 3 cups powdered sugar, sifted
  • Cream filling from 10 Oreos
Instructions
  1. Preheat oven to 425 degrees, and line 2 baking sheets with silicone baking mats.
  2. Make the churros: Separate Oreo insides from the cookies and place into 2 separate bowls.
  3. In the bowl of a food processor, grind Oreo cookies until the texture resembles sand. Set aside.
  4. In a small bowl, sift together flour, cocoa, salt and Oreo crumbs.
  5. In a small saucepan, combine water and butter. Bring to a simmer until butter is melted. Turn off heat and add flour mixture, mixing until combined. Stir in eggs. Transfer to a pastry bag with a star tip.
  6. On prepared baking sheets, pipe spiral cookies about 2½ inches in diameter (approximately 12 cookies). Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in sugar and set aside.
  7. Make the filling: In a stand mixer fitted with the paddle attachment, add butter, vanilla and shortening, and mix on high speed until fluffy and light. Gradually add powdered sugar on low speed, then add the cream from Oreos. Transfer to a pastry bag fitted with a round tip.
  8. Assemble the churros: Turn half of the churro cookies over, and pipe cream filling onto them. Top with the other half of the churro cookies and serve!

Watch the recipe video here:

Oreo Churros

Churro + Oreo = foodgasm. It's simple math.Full Recipe: taste.md/2y64OfD

Posted by Tastemade on Sunday, October 8, 2017

Dessert

Hocus Pocus Jell-O Shots

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Hocus Pocus Jell-O Shots
They'll put a spell on you.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package orange Jell-O
  • 1 package purple Jell-O
  • 1 package green Jell-O
  • 3 c. boiling water, divided
  • 3 c. vodka, divided
  • 1 c. cool whip
  • 15 Oreos, cream removed
  • 30 chocolate kisses
  • Orange, green, and purple sanding sugar
Instructions
  1. Into three separate bowls or measuring cups, add each flavor jello. Into each bowl add boiling water and vodka and whisk until Jell-O mixture is fully dissolved. Pour into plastic cups and place in the refrigerator to harden, 3-4 hours.
  2. Meanwhile, make witch's hats. Make sure all cream is removed from Oreo cookies and place smooth side down. Take an unwrapped Kiss and dip in cool whip, and then into the sanding sugar of your choice. Press Kiss in the center of the cookie to join the two.
  3. When Jell-O is hardened, top with cool whip and a witch hat. Serve.

Watch the recipe video here:

How To Make Hocus Pocus Jell-O Shots

Hocus Pocus fans: tag the witches who need these jell-o shots in their life ✨Full recipe: http://dlsh.it/AaeK82L

Posted by Delish on Sunday, October 8, 2017

Dessert

3-ingredient Mango Sorbet

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3-ingredient Mango Sorbet
This sorbet is so easy to make... but why not enjoy some on the beach in Hawaii?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 mango, diced
  • ½ cup honey
  • ½ cup water
Instructions
  1. Cut mangoes into ½-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
  2. In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
  3. Remove from food processor and scoop into tray.
  4. Freeze for one additional hour.
  5. Enjoy!

Watch the recipe video here:

This sorbet is so easy to make… but why not enjoy some on the beach in Hawaii? We teamed up with the Hawaii Food & Wine Festival to send you and a friend there! Enter for a chance to *WIN* here: http://bit.ly/2xlEdvn3Get the recipe: http://bit.ly/2fTgVWW

Posted by Tasty on Thursday, October 5, 2017

Dessert

Samoa Apple Slices

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Samoa Apple Slices
You can buy jarred caramel sauce in most grocery stores (near the ice cream sundae supplies), or you could make your own, using this recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 Granny Smith apples
  • 1 c. jarred caramel
  • 1 c. coconut flakes
  • ½ c. semisweet chocolate chips
  • 3 tbsp. butter
Instructions
  1. Slice apples into ¼"-thick slices. Use a small biscuit cutter or melon baller to remove the core from the apples. Set aside.
  2. In a medium-sized bowl, add caramel and coconut flakes, stirring to combine. Spoon caramel-coconut mixture onto each apple slice.
  3. In a small microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until fully melted. Drizzle melted chocolate on apple slices and serve.

Watch the recipe video here:

How To Make Samoa Apple Slices

These Samoa Apples are like lower-cal Girl Scouts cookies.Full recipe: http://dlsh.it/nA9xcJD

Posted by Delish on Thursday, October 5, 2017