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Dessert

Peanut Butter Cup Cookies

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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

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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

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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

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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

Dessert

Galaxy Cake Pops

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Galaxy Cake Pops
These pops will blow your friends away.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 1 box cake mix, prepared according to package instructions
  • ⅓ cup vanilla frosting
  • ¼ cup white chocolate, melted
Glaze
  • ½ cup water, divided
  • 1 7-gram packet of gelatin
  • ½ cup sugar
  • 2 ounces condensed milk
  • ¾ cup white chocolate
  • Blue food coloring
  • Purple food coloring
  • Green food coloring
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the yellow cake batter according to package instructions and pour into greased pan.
  3. Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
  4. In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry, add more frosting.
  5. Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
  6. Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
  7. In a small bowl, add the ¼ cup water and gelatin and let bloom for 5 minutes.
  8. In a medium saucepan, combine ¼ cup water, sugar, and condensed milk, and bring to a boil over high heat. Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
  9. Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
  10. Using a immersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
  11. Squeeze dark blue, purple, and green food coloring into the mug or bowl without stirring.
  12. Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
  13. Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
  14. Enjoy!

Watch the recipe video here:

Galaxy Cake Pops

These galaxy cake pops are MESMERIZING ?!FULL RECIPE: http://bzfd.it/2hbBV8e

Posted by Tasty on Monday, September 18, 2017

Dessert

Crustless Apple Pies

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Crustless Apple Pies
Here's the trick you need to try with apples A.S.A.P.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 large baking apples, halved vertically and cored
  • 12 tbsp. butter, melted
  • ⅓ c. sugar, plus more for sprinkling
  • 2 tbsp. ground cinnamon
  • ⅔ c. old-fashioned rolled oats
  • Vanilla ice cream, for serving
  • Warm caramel, for drizzling
Instructions
  1. Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
  2. Lightly brush apple tops with melted butter and sprinkle with sugar.
  3. Bake until apples are soft and caramelized, 23 to 25 minutes.
  4. Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
  5. Return to oven and bake 10 minutes more.
  6. Top each with a scoop of ice cream, then drizzle with caramel and serve.

Watch the recipe video here:

How To Make Crustless Apple Pies

Crustless Apple Pies are the most brilliant way to cut back on carbs. Full recipe: http://dlsh.it/GYPGN4W

Posted by Delish on Monday, September 18, 2017

Dessert

2-ingredient Chocolate Soufflé

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2-ingredient Chocolate Soufflé
You can make this chocolate soufflé with only 2 ingredients ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup chocolate hazelnut spread
  • 2 egg
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two bowls.
  3. Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  4. In the second bowl, whisk 2 egg whites until stiff peaks form.
  5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Soufflé

You can make this chocolate soufflé with only 2 ingredients ? ?!FULL RECIPE: http://bit.ly/2x9QN0H

Posted by Tasty on Tuesday, September 19, 2017

Dessert

Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies = instant happiness.
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper
Instructions
  1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
  2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Watch the recipe video here:

How To Make Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies = instant happiness.

Posted by Food Network on Sunday, September 10, 2017

Dessert

Apple Crisp Cookie Cups

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Apple Crisp Cookie Cups
There's oats so it's basically a health food.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ c. brown sugar (divided)
  • ¾ c. granulated sugar (divided)
  • 2 sticks unsalted butter, softened (plus more for cooking apples)
  • 2 eggs
  • 1 tsp. vanilla
  • 1¼ c. all-purpose flour
  • 1¾ c. rolled oats
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 6 Granny Smith apples, peeled, cored and finely chopped
  • 2 tsp. cornstarch
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • Caramel sauce, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine butter, ½ cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
  3. Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)
  4. While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.
  5. Meanwhile, melt about 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.
  6. Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.

Watch the recipe video here:

How To Make Apple Crisp Cookie Cups

If you get through fall without making Apple Crisp Cookie Cups… BIG mistake ??Full recipe: http://dlsh.it/KjPLCNc

Posted by Delish on Wednesday, September 13, 2017

Dessert

Samoa Pie

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Samoa Pie
Dig into a slice of chocolate-caramel goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz. cream cheese, softened
  • ¼ c. sugar
  • ¼ c. powdered sugar
  • 2 c. caramel, divided, plus more for drizzling
  • 2 c. heavy cream
  • 1 store-bought pie crust (shortbread or chocolate)
  • 1 c. sweetened shredded coconut, toasted
  • Melted chocolate, for drizzling
Instructions
  1. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and ½ cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form.
  2. Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours.
  3. Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined.
  4. Spread remaining ½ cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer.
  5. Lightly drizzle with more caramel and melted chocolate and serve.

Watch the recipe video here:

How To Make Samoa Pie

Samoa Pie is even better than the Girl Scout cookie. Full recipe: http://dlsh.it/cpmh7Md

Posted by Delish on Wednesday, September 13, 2017