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Dessert

Cheesecake Stuffed Cupcakes

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Cheesecake Stuffed Cupcakes
Now you don't have to choose between your two favorite desserts.
Author:
Cuisine: American
Recipe type: Cupcakes
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 12 frozen, plain 1" cheesecake squares
  • 1 c. unsalted butter, softened
  • 2½ c. powdered sugar
  • ¾ c. cocoa powder
  • 2 tsp. vanilla extract
  • Pinch kosher salt
  • ¼ c. heavy cream, plus more if needed
  • Rainbow sprinkles, for decoration
Instructions
  1. Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
  3. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  4. Pipe cupcakes with frosting and decorate with rainbow sprinkles.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cupcakes

CHEESECAKE. STUFFED. CUPCAKES. Full recipe: http://dlsh.it/BsRJ84s

Posted by Delish on Wednesday, October 4, 2017

Dessert

Caramel S’mores Brownies

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Caramel S'mores Brownies
Caramel S'mores Brownies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups crushed cookie crumbs
  • ¼ cup granulated sugar
  • 6 tbsp butter melted
  • 2 cups chopped chocolate
  • 1 cup butter
  • ½ cup brown sugar
  • 1¼ cups granulated sugar
  • 4 large eggs, lightly beaten
  • 2½ cups all-purpose flour
  • ½ cup salted caramel sauce
  • ½ cup coarsely chopped chocolate
  • 1½ cups mini marshmallows
Instructions
  1. Pre-heat oven to 180C (350F). Grease a 9-inch springform pan.
  2. In a medium bowl mix together cookie crumbs, sugar, and butter until combined and wet sand-like texture. Press into the base of the springform pan and use the back of a spoon or small bowl to press in.
  3. Bake for 10 minutes, set aside to cool.
  4. In a large microwavable bowl melt chocolate and butter together. Stir in both sugar and then eggs into a smooth batter. Fold in flour and chopped chocolate pieces until just combined.
  5. Pour caramel sauce over cooled cookie base. Pour brownie mix over top and spread to the edges, evenly. Bake in the oven for 35-40 minutes until a toothpick comes out with some crumbs, just set.
  6. Sprinkle marshmallows over entire top of brownie and place under the grill for 2-3 minutes to toast marshmallows. Keep a close eye on them to not burn.
  7. Let cool for 30 minutes and cut.
  8. Enjoy!

Watch the recipe video here:

Caramel S'mores Brownies

Posted by Twisted on Monday, October 2, 2017

Dessert

Caramel Rose Apple Pie

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Caramel Rose Apple Pie
This caramel rose apple pie is mesmerizingly beautiful ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 apple
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pie dough
  • ¼ cup heavy cream
Instructions
  1. Preheat oven to 375˚F (190°C).
  2. Peel the apples and cut in quarters. Soak the apples in lemon water to prevent the apples from browning. Slice the apples into thin slices.
  3. In a small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Stir to combine.
  4. Sprinkle sugar and spice mixture over sliced apples and let sit for 30 minutes.
  5. Line a pie dough in a cast iron pan, and prick the dough with a fork all around. Chill.
  6. Drain the apples, squeezing them with your hands to remove the excess moisture. Reserve the liquid to make caramel sauce.
  7. Line the apple slices in the cast iron pan by overlapping each slice to make look like a rose. For the center, roll up one apple slice tightly and place it in the center of the tart, creating a rose bud shape.
  8. Cover the pan with a piece of aluminum foil and bake for 30 minutes. Uncover the foil and bake for 10 minutes, or until golden brown.
  9. In a saucepan, bring the leftover liquid from apple to a boil. Once the liquid is reduced by half, add the heavy cream and stir well.
  10. Pour caramel sauce over to the apple pie.
  11. Enjoy!

Watch the recipe video here:

Caramel Rose Apple Pie

This caramel rose apple pie is mesmerizingly beautiful ?!FULL RECIPE: https://tasty.co/recipe/caramel-rose-apple-pieShop our FAVORITE cast iron skillet set here: http://bit.ly/2xVwlAJ – We may make some $$ if you buy!

Posted by Tasty on Monday, October 2, 2017

Dessert

Dracula Dentures

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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

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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

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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

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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

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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

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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