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Dessert

Pumpkin Spice Cheesecake

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Pumpkin Spice Cheesecake
This luscious cheesecake will be your new pumpkin obsession.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ c. graham crackers, crushed
  • ¾ c. ginger snaps, crushed
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • kosher salt
  • 3 (8-oz.) bars cream cheese, softened
  • 1 c. packed light brown sugar
  • 1 c. pumpkin puree
  • ¼ c. sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp. all-purpose flour
  • 1½ tsp. pumpkin spice, plus more for garnish
  • Warm caramel, for garnish
  • whipped cream, for garnish
  • Chopped, toasted pecans, for garnish
Instructions
  1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Watch the recipe video here:

How To Make Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake is the best cheesecake we've ever made.Full recipe: http://dlsh.it/JgoHq92

Posted by Delish on Tuesday, September 12, 2017

Dessert

Cheesecake Stuffed Apples

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Cheesecake Stuffed Apples
The only way to serve up cheesecake during the fall: in an apple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tbsp. melted butter
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon, plus more for dusting
  • 4 baking apples, tops sliced, insides scooped
  • 2 blocks cream cheese, softened
  • ½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • Crushed graham crackers, for garnish
Instructions
  1. Preheat oven to 400°. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
  2. Place apples in a baking dish and brush butter mixture onto apples. Bake 20 minutes.
  3. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.
  4. Garnish with cinnamon and crushed graham crackers and serve.

Watch the recipe video here:

How To Make Cheesecake Stuffed Apples

Cheesecake Stuffed Apples are the fall dessert you never knew you needed. Full recipe: http://dlsh.it/rus6dxK

Posted by Delish on Tuesday, September 12, 2017

Dessert

Chocolate French Toast Loaf

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Chocolate French Toast Loaf
Chocolate French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large loaf of bread
  • ¾ cup chocolate hazelnut spread
  • 4 eggs
  • 1 cup cream
  • ½ cup milk
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • ¼ cup butter, melted
  • 3 tbsp coarse sugar
Instructions
  1. Pre-heat oven to 180C (350F). Slice a loaf of bread into ½- inch slices without slicing all the way through.
  2. Spread hazelnut spread on each slice evenly.
  3. In a large measuring cup whisk together eggs, cream, sugar and cinnamon. Pour over loaf opening the slices to be sure to get inside.
  4. Flip loaf upside down and soak for 20 minutes. Flip loaf back cut side up and soak for another 10 minutes.
  5. Pour melted butter over cut-side of bread and sprinkle sugar evenly. Bake in the oven for 40 minutes until golden brown.
  6. Serve with whipped cream, enjoy!

Watch the recipe video here:

Chocolate French Toast Loaf

Posted by Twisted on Monday, September 11, 2017

Dessert

Better-Than-Cinnabon Buns

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Better-Than-Cinnabon Buns
There are normal cinnamon buns, and then there are frosting-drenched cinnamon-sweet sticky buns that transport you away. These are those buns.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CINNAMON BUNS
  • Dough
  • Filling
  • Icing
ICING
  • 16 ounces cream cheese, melted
  • ½ cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons orange juice
  • ¼ cup milk
FILLING
  • 1 cup butter, melted
  • 3 cups brown sugar
  • 4 tablespoons cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon salt
DOUGH
  • 1 cup milk
  • 4 tablespoons sugar, divided
  • 2 teaspoons active dry yeast
  • 3½ cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1 large egg
  • 6 tablespoons butter, melted
Instructions
CINNAMON BUNS
  1. Preheat oven to 375 degrees.
  2. Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
  3. Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve!
ICING
  1. Add powdered sugar, vanilla and juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
FILLING
  1. In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
DOUGH
  1. Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
  2. In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
  3. Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
  4. Remove dough and place in a well-oiled medium-size bowl. Cover with plastic wrap and let proof until dough has doubled in size, approximately 1½ hours. Punch down dough to remove air, and chill in the fridge for an hour to overnight.

Watch the recipe video here:

Better-Than-Cinnabon Buns

Better-Than-Cinnabon BunsDare we say it, dare we?! There's only one way to find out…Save the recipe: taste.md/2gOEr7T

Posted by Tastemade on Saturday, September 9, 2017

Dessert

5-Minute Microwave Cheesecake

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5-Minute Microwave Cheesecake
SO EASY!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon butter
  • 2 graham cracker sheets
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 3-4 drops vanilla extract
  • Raspberries, to serve
Instructions
  1. Melt the butter in a small microwaveable mug or dish. Grease a ramekin with the melted butter.
  2. Crush the graham crackers into fine crumbs, then mix it with the remaining butter. With a spoon, press the crust flat against the sides of the dish.
  3. In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps. Transfer the mixture on top of the cracker crust, then spread it evenly on top.
  4. Microwave for at least 4 minutes, 30-45 seconds at a time at 50% power. Make sure the cheesecake does not bubble over the sides.
  5. Chill in the freezer for at least 30 minutes, until it is completely cool to the touch.
  6. With a knife, loosen the edges of the cheesecake then invert onto a plate, or eat straight from the dish.
  7. Top with a few raspberries, and enjoy!

Watch the recipe video here:

5-Minute Microwave Cheesecake

Here's a yummy 5-minute microwave cheesecake you can make in your dorm room (or literally anywhere ?)! ? ❤️FULL RECIPE: http://bzfd.it/2iKsvEqFIND IT IN THE APP: http://tstyapp.com/m/6GgpZndM3F

Posted by Tasty on Thursday, August 31, 2017

Dessert

Chocolate Apple Pops

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Chocolate Apple Pops
We're sweet on these snackable caramel-apple slices.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 c. large semi-sweet chocolate chips
  • 1 tbsp. coconut oil
  • 2 large apples
  • Caramel, for drizzling
  • Melted white chocolate, for drizzling
  • Crushed Oreos, for topping
  • Crushed pretzels, for topping
  • rainbow sprinkles, for topping
  • M&M's, for topping
Instructions
  1. Set up a double boiler: Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add chocolate chips to bowl. Stir until melted, then stir in coconut oil.
  2. Place apples upright on a cutting board and cut into ½” to ¾” slices. Using a paring knife, make a small cut onto the bottom of each apple slice. Insert popsicle stick.
  3. Line a large baking sheet with wax paper and grease with cooking spray.
  4. Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 8 to 10 minutes.
  5. Drizzle with caramel and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator.

Watch the recipe video here:

How To Make Apple Pops

Apple Pops are SO much easier to make than caramel apples.Full recipe: http://dlsh.it/t9BjloN

Posted by Delish on Wednesday, September 6, 2017

Dessert

TROPICAL AVOCADO MANGO POPSICLES

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TROPICAL AVOCADO MANGO POPSICLES
You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups chopped mango (about 2 mangos)
  • 2 14.5 ounces cans of full-fat coconut milk
  • 2 Avocados, pitted and scooped
  • 2 tablespoons honey
  • 2 tablespoons toasted coconut flakes
  • Toasted Coconut and Chopped Pistachios for garnish
Instructions
  1. In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth.
  2. Separately, blend mango and 1 can of coconut milk until smooth.
  3. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks.
  4. Freeze for 4-6 hours.
  5. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm.
  6. Serve with more toasted chopped coconut for garnish and enjoy!

Watch the recipe video here:

Tropical Avocado Mango Popsicles

You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are! * Recipes in the comments!

Posted by Tastemade on Thursday, August 24, 2017

Breakfast Dessert

Fruit Filled Mini Toaster Pastries

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Fruit Filled Mini Toaster Pastries
Mini Toaster Pastries are the perfect breakfast treat!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 tablespoons cold water
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon fine sea salt
  • 1¼ sticks cold unsalted butter, cut into small pieces
  • 2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries
  • 2 to 4 tablespoons sugar (depending on sweetness of fruit)
  • Grated zest and 1 tablespoon juice from 1 lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons strawberry, raspberry or blackberry jam
  • 1 tablespoon milk, plus more for brushing
  • 1 cup confectioners' sugar
Instructions
  1. Mix together the water and vinegar in a measuring cup and keep cold.
  2. Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.
  3. While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.
  4. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  5. Roll out half of the dough on a lightly-floured work surface into a large ⅛-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
  6. Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about ¼-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
  7. Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve.

Watch the recipe video here:

Mini Toaster Pastries

Mini Toaster Pastries are the perfect breakfast treat! Don't miss Bobby Flay on a new #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, August 24, 2017

Dessert

Rainbow Crepe Cake

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Rainbow Crepe Cake
This rainbow crepe cake is probably the most beautiful thing you'll ever see
Author:
Cuisine: American
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 2¼ cups flour
  • 7 tablespoons sugar
  • Red food coloring
  • Orange food coloring
  • Yellow food coloring
  • Green food coloring
  • Blue food coloring
  • Purple food coloring
  • 6 cups whipped cream
Instructions
  1. In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  4. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  5. Cover the crepe cake in whipped cream, so that it’s fully white on the outside.
  6. Slice, and enjoy!

Watch the recipe video here:

Rainbow Crepe Cake

This rainbow crepe cake is probably the most beautiful thing you'll ever see ? ?….FULL RECIPE: http://bzfd.it/2ip9uYgFIND IT ON OUR APP: http://tstyapp.com/m/UGSrIcI1OF

Posted by Tasty on Wednesday, August 23, 2017