Showing 875 Result(s)
Dessert

Dracula Dentures

Dracula Dentures
The only tasty dentures.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tube chocolate chip cookie dough
  • 1 can vanilla frosting
  • red food coloring
  • mini marshmallows
  • slivered almonds
Instructions
  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
  2. Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
  3. Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.

Watch the recipe video here:

How To Make Dracula Dentures

These Dracula Dentures are so delicious it's creepy. Full recipe: http://dlsh.it/9f58VnA

Posted by Delish on Saturday, September 30, 2017

Dessert

Black and White Cupcakes

Black and White Cupcakes
Chocolate, say hello to vanilla. Vanilla, say hello to chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box vanilla cake mix
  • 3 large eggs, at room temperature
  • ½ cup low-fat Greek yogurt, such as Fage
  • 2 tablespoons all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 4 sticks (1 pound) unsalted butter, softened
  • 6 cups confectioners' sugar
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 72 M&M's
Instructions
  1. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
  2. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add ¼ cup of the cocoa powder and continue to mix until combined, about a minute more.
  3. Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
  4. Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining ½ cup cocoa powder into the remaining half of the frosting.
  5. Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.

Watch the recipe video here:

How To Make Giada's Black and White Cupcakes

Chocolate, say hello to vanilla. Vanilla, say hello to chocolate. (via Giada De Laurentiis)Save the recipe: https://foodtv.com/2UMUy8W!

Posted by Food Network on Sunday, September 17, 2017

Cake Dessert

Chocolate-Butterscotch Swirl Cheesecake

Chocolate-Butterscotch Swirl Cheesecake
Blondie lovers, take note -- you're going to flip for this cheesecake. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • 2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 tablespoons sugar
  • Pinch fine salt
Filling:
  • Three 11.5-ounce containers whipped cream cheese
  • 1¼ cups sugar
  • One 16-ounce container sour cream, at room temperature
  • 1 cup heavy cream
  • 4 large eggs, at room temperature
  • 4 ounces bittersweet chocolate chips
  • 6 ounces butterscotch chips
  • 1 teaspoon pure vanilla extract
Instructions
  1. Special equipment: a 10-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
  4. For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
  5. Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
  6. Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
  7. Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  9. Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

Watch the recipe video here:

How To Make Chocolate-Butterscotch Swirl Cheesecake

Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake

Posted by Food Network on Thursday, September 28, 2017

Dessert

Blueberry Brioche

Blueberry Brioche
This baked blueberry brioche is going to take breakfast to the NEXT LEVEL!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup warm whole milk
  • 1½ Tbs. active dry yeast
  • 3½ cups all-purpose flour (plus more if needed)
  • ¼ cup sugar
  • 1½ tsp. salt
  • 5 eggs
  • 2 sticks (1 cup) butter, at room temperature
  • 1 batch egg wash (1 egg, mixed with 1 Tbs. cream)
  • 1 cup blueberries
  • Turbinado sugar
Instructions
  1. In the bowl of a stand mixer, add the yeast and milk. Allow the yeast to proof for about 5 minutes or until bubbly. Add the flour, sugar and salt. Fitted with the dough hook, mix for about 30 seconds or until the dough is shaggy. Add the eggs 1 at a time until incorporated. Mix for about 2 minutes until the dough comes together. (it will look sticky and clumpy). Add the butter in 1 tablespoon at a time and knead until combined before adding another tablespoon of butter. If the dough is still really sticky and wet add 1 tablespoon at a time of flour as needed for it to come together. Once the butter is combined and the dough is pulling away from the sides of the bowl, knead the bread for about 3 to 4 minutes or until the dough comes back together.
  2. Place the dough in a large bowl, cover with plastic wrap and let rise in the refrigerator overnight or up to 24 hours. (or on the counter until doubled, about 1 hour)
  3. Remove the dough and let rest at room temperature for about 30 minutes. On a lightly floured board, roll the dough out into a 12 x 6 in rectangle, trimming the dough if needed to get a rectangle. Brush dough with egg wash then place blueberries in a single layer. Roll the dough, starting with the shortest side into a tight tube. Place the dough into a 9 x 5" loaf pan that has been lined with parchment paper., cover lightly with a kitchen towel and let the dough rise until doubled, about 1 hour.
  4. While the dough is rising, pre-heat oven to 350°F.
  5. Brush the top of the brioche with the remaining egg wash and sprinkle with turbinado sugar. Bake the brioche for about 45 minutes or until golden brown. Let the brioche cool for about 15 to 20 minutes before serving.
  6. Makes 1 loaf of brioche.

Watch the recipe video here:

Baked Blueberry Brioche

This baked blueberry brioche is going to take breakfast to the NEXT LEVEL! 🍞Full recipe from Amanda's Kitchen: http://bit.ly/2fHfqIn

Posted by Tasty on Sunday, September 24, 2017

Dessert

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars
Caramel apple deliciousness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 2 c. all-purpose flour
  • ½ c. firmly packed light brown sugar
  • ½ tsp. ground cinnamon
  • pinch of kosher salt
  • 1 c. unsalted butter, softened
FOR THE CHEESECAKE
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • 3 granny smith apples, peeled, cored and diced
  • ½ tsp. ground cinnamon
FOR THE STREUSEL TOPPING
  • ¾ c. firmly packed brown sugar
  • ¼ c. granulated sugar
  • ½ c. all-purpose flour
  • ½ c. old-fashioned oats
  • ½ c. butter, softened
  • ½ tsp. cinnamon
  • Caramel, for serving
Instructions
  1. Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper.
  2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
  3. Make filling: In a large bowl, beat cream cheese and ¾ cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
  4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
  5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
  6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
  7. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
  8. Before serving, drizzle with caramel sauce and slice into squares.

Watch the recipe video here:

How To Make Caramel Apple Cheesecake Bars

Your friends are going to fight over these Caramel Apple Cheesecake Bars. Full recipe: http://dlsh.it/NBszBfB

Posted by Delish on Sunday, September 24, 2017

Dessert

Roy’s Classic Melting Hot Chocolate Soufflé

Roy's Classic Melting Hot Chocolate Soufflé
You're gonna wanna make this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons butter
  • 8 ounces semisweet or dark chocolate
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 eggs, plus 4 egg yolks
  • Ice cream, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
  3. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
  4. Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
  5. Line 4 soufflé tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
  6. Serve with ice cream.
  7. Enjoy!

Watch the recipe video here:

Roy's Classic Melting Hot Chocolate Soufflé

Roy's Classic Melting Hot Chocolate SouffléFULL RECIPE: http://bzfd.it/2xlhjEgWe're teaming up with the Hawaii Food & Wine Festival to send you and a friend to #Hawaii to enjoy some Tasty food and wine on us! We'll also be there, so, say Aloha! 🌴Enter to WIN here: http://bit.ly/2xlEdvn

Posted by Tasty on Friday, September 22, 2017

Dessert

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
These peanut butter cup cookies are ooey, gooey pieces of heaven 😍 🍫!
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup
Instructions
  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Watch the recipe video here:

Peanut Butter Cup Cookies

These peanut butter cup cookies are ooey, gooey pieces of heaven 😍 🍫!FULL RECIPE: http://bit.ly/2fBdH7m

Posted by Tasty on Thursday, September 21, 2017

Dessert

Homemade Snickers Bars

Homemade Snickers Bars
With our homemade chocolate, caramel, and peanut-buttery candy bar, never be hangry again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2½ cups chocolate chips, divided
  • ¾ cup creamy peanut butter, divided
  • ¼ cup plus 2 tablespoons butter, divided
  • 1½ cups sugar, divided
  • ¼ cup evaporated milk
  • 1½ cups Marshmallow Fluff
  • 1½ cups roasted salted peanuts
  • 1 teaspoon vanilla extract
  • ¼ cup cold water
  • ½ cup heavy cream
  • 1 teaspoon salt
Instructions
  1. Line a 9 x 13 pan with parchment paper.
  2. In a medium bowl, melt 2½ cups chocolate chips and ½ cup peanut butter in a double boiler. Stir until smooth, and pour half over the parchment-lined pan. Refrigerate until set and hard, at least one hour.
  3. In large bowl, melt ¼ cup butter, ½ cup sugar and evaporated milk over a double boiler. Stir in fluff, ¼ cup peanut butter, peanuts and vanilla. Pour over set chocolate base, and refrigerate until set.
  4. In a medium saucepan, combine 1 cup sugar and cold water. Cook on medium-high heat without stirring until the sugar has become golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in remaining butter and salt. Pour the caramel over nougat layer, and set aside.
  5. Pour remaining melted chocolate and peanut butter over the caramel layer. Refrigerate until set and hard, at least one hour. (Bars are cut most easily when they are cold.) Remove from pan and divide equally. Bars will keep up to a week in the fridge covered.

Watch the recipe video here:

Homemade Snickers Bars

You'll never be hangry again with homemade Snickers.Save this recipe: taste.md/2y4nedVMore recipes on our app 📲: taste.md/2xiBe6B

Posted by Tastemade on Monday, September 18, 2017

Dessert

Pumpkin Pie Bombs

Pumpkin Pie Bombs
A pumpkin explosion!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1 egg
  • ⅔ c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • ½ c. powdered sugar
  • 1 tbsp. milk
Instructions
  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, ⅓ c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.

Watch the recipe video here:

How To Make Pumpkin Pie Bombs

Pumpkin Pie Bombs are THE fall dessert of 2017.Full recipe: http://dlsh.it/qEBgWb3

Posted by Delish on Sunday, September 17, 2017

Dessert

Caramel Apple Crack

Caramel Apple Crack
Three words: caramel. apple. crack.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 8 oz. tube crescent dough
  • 1 apple, cored, peeled and chopped into ½ inch pieces
  • ½ c. brown sugar
  • ¼ c. cinnamon sugar
  • Pinch kosher salt
  • ¼ c. Caramel
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.

Watch the recipe video here:

How To Make Caramel Apple Crack

WARNING: Caramel Apple Crack is EXTREMELY addicting.Full recipe: http://dlsh.it/DORnxrr

Posted by Delish on Tuesday, September 19, 2017