Main dish

Snickersdoodles

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Snickersdoodles
How do you improve upon a snickerdoodle cookie? Stuff it with a gooey Snickers bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon fine salt
  • 14 tablespoons unsalted butter, at room temperature
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1¼ cups granulated sugar
  • One 11.5-ounce bag miniature chocolate-covered caramel-peanut candy bars, such as Snickers® Miniatures
  • 4 teaspoons ground cinnamon
Instructions
  1. Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
  2. Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl.
  3. Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined.
  4. Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes.
  5. Whisk together the cinnamon and remaining ¼ cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets.
  6. Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Snickersdoodles ?Save the recipe: https://foodtv.com/2Nd0DEy!

Posted by Food Network on Thursday, February 21, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

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Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter, softened (460 g)
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (960 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk, 1 can (395 g)
  • 15 sheets gelatin
  • 25 oz white chocolate, chopped, over 30% cocoa butter (740 g)
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy cake is out of this world ?Get the recipe: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake Subscribe to our YouTube for more Tasty! ? https://bzfd.it/2UTmh3g

Posted by BuzzFeed Food on Thursday, February 21, 2019

Main dish

Banana Cream Cheesecake

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Banana Cream Cheesecake
A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 1¼ cups vanilla wafer crumbs
  • ½ cup ground walnuts
  • 5 tablespoons butter, melted
Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1⅛ cups white sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup sour cream
  • 2 ripe bananas, mashed
  • ¼ cup banana liqueur
  • 1½ teaspoons vanilla extract
Topping:
  • 1½ teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup milk
  • ⅓ cup white sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1½ cups heavy cream, chilled
  • 12 vanilla wafer cookies
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
  2. In a large bowl, stir cream cheese to soften. Mix together 1⅛ cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1½ teaspoons of vanilla. Pour over the crust in the springform pan.
  3. Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
  4. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
  5. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together ⅓ cup sugar and egg yolks until smooth and frothy. Whisk about ⅓ of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
  6. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

Watch the recipe video here:

Banana Cream Cheesecake: https://trib.al/TZW3ERr

Posted by Allrecipes on Thursday, February 21, 2019

Dessert

Sandy’s Chocolate Cake

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Sandy’s Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • ¾ cup baking cocoa
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
FROSTING:
  • ½ cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners' sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Watch the recipe video here:

This prize winning cake is irresistible!> Get the recipe for Sandy's Chocolate Cake: https://trib.al/AhmQMYg

Posted by Taste of Home on Wednesday, February 20, 2019

Dessert

Instant Pot Perfect Pumpkin Pie

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Instant Pot Perfect Pumpkin Pie
It’s a perfect accompaniment to your holiday meal.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust Mixture:
  • ½ cup finely crushed shortbread cookies, plus additional for garnish
  • ⅓ cup toasted pecans, finely chopped
  • 2 tbsp butter, melted
Filling Mixture:
  • 1½ cups canned pumpkin puree
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 egg, beaten
  • 1½ tsp pumpkin pie spice
  • ½ tsp vanilla
  • ½ tsp salt
  • 1 cup water
  • Whipped cream for serving (optional)
Instructions
  1. Coat the inside of a 7” springform pan with nonstick spray (we love this one: https://amzn.to/2CHSu8K).
  2. In a small bowl, thoroughly combine Crust Mixture ingredients. Press evenly into the bottom of the springform pan and about ¾″ up the sides. Place in freezer for at least 10 minutes to set.
  3. In a large bowl, thoroughly combine Filling Mixture ingredients. Pour over pie crust and cover with aluminium foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Using a foil sling, carefully lower the bundt pan on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Check the pie to see if the middle is set. The center should be wobbly, but not liquidy. If not, cook on MANUAL for an additional 5 minutes and quick-release again.
  9. Carefully remove the pan from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  10. Once cooled, carefully release sides of springform pan. Serve with whipped cream, sprinkle with additional crushed cookies.

Watch the recipe video here:

It’s a perfect accompaniment to your holiday meal.RECIPE: http://chopsecrets.com/instant-pot-perfect-pumpkin-pie/

Posted by Chop Secrets on Tuesday, February 19, 2019

Main dish

Hawaiian Sausage Skillet

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Hawaiian Sausage Skillet
I made this up one day when I couldn't find a recipe anywhere with these ingredients. So I kind of threw it together on a whim. Sugar can be adjusted for sweetness, and if the sauce gets a bit thicker than desired I suggest adding a little chicken broth as it's thickening. Serve immediately over rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil, or more to taste
  • 1 (16 ounce) package Polish sausage, or to taste, cut into 1-inch squares
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, cut into 1-inch squares
  • ¾ fresh pineapple - peeled, cored, and cut into chunks
  • 2 tablespoons cornstarch
  • ½ cup pineapple juice, or more to taste
  • ⅓ cup packed brown sugar, or to taste
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
Instructions
  1. Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
  2. Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

Watch the recipe video here:

Hawaiian Sausage Skillet: https://trib.al/Rx8yNOu

Posted by Allrecipes on Tuesday, February 19, 2019

Dessert

Even If You’re on the Move! You Can Have Your Cake Sandwiches and Eat Them Too!

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Even If You're on the Move! You Can Have Your Cake Sandwiches and Eat Them Too!
Let’s face it everyone loves cake! What if you don’t have a fork? What if you don’t have a fork too?! Handheld cakes are the future! Rich and fluffy cakes with your favorite frosting sandwiched between all enrobed in a thin chocolate coating! You can enjoy these tasty treats on the go, so you will never be without cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups unsalted butter(softened)
  • 2 cups sugar
  • 6 eggs
  • 1 can Sweetened Condensed Milk
  • 1 tablespoon vanilla extract
  • 3 cups All Purpose Flour
  • ¼ teaspoon salt
  • 1 tub whipped vanilla frosting
  • 2 cup milk chocolate (melted)
  • 1 cup white chocolate (melted)
Instructions
  1. Preheat oven to 350.
  2. Cream butter and sugar together with hand mixer until smooth; add eggs one at a time; add condensed milk and vanilla; add flour and salt, when completely smooth pour onto 2 parchment lined baking sheets. Bake 30 min or until toothpick comes out clean. Place on wire rack to cool.
  3. Once cooled spread icing onto 1 cake and place other cake on top.
  4. Cut into rectangles or any shape you want your sammies to be. Place cut sammies on wire rack and pour melted milk chocolate over them to coat. Once hardened drizzle white chocolate over the bars and serve!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2090967920940214/

Main dish

Pull-Apart Dog Bites

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Pull-Apart Dog Bites
Make both Chicago and chili hot dog fans happy with these pull-apart appetizers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 hot dogs
  • One 8-ounce tube crescent roll dough
  • 1 large egg, beaten
  • Yellow and spicy brown mustard, for serving
Chili Dog Bites:
  • 2 tablespoons chili, at room temperature
  • Quarter white onion, finely diced
  • 2 tablespoons shredded sharp Cheddar
  • 1 tablespoon sesame seeds
Chicago Dog Bites:
  • 3 cornichons, halved lengthwise
  • 3 grape tomatoes, halved
  • 2 tablespoons sweet relish
  • 1 tablespoon poppy seeds
Instructions
  1. hot dogs
  2. One 8-ounce tube crescent roll dough
  3. large egg, beaten
  4. Yellow and spicy brown mustard, for serving
  5. Chili Dog Bites:
  6. tablespoons chili, at room temperature
  7. Quarter white onion, finely diced
  8. tablespoons shredded sharp Cheddar
  9. tablespoon sesame seeds
  10. Chicago Dog Bites:
  11. cornichons, halved lengthwise
  12. grape tomatoes, halved
  13. tablespoons sweet relish
  14. tablespoon poppy seeds

Watch the recipe video here:

What We're Loving: Pull-Apart Dog Bites ??Save the recipe: https://foodtv.com/2S4XsQf.

Posted by Food Network on Tuesday, February 19, 2019

Main dish

Spinach-and-Artichoke Dip

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Spinach-and-Artichoke Dip
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block
  • ⅓-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1½ cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Instructions
  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
  3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Watch the recipe video here:

This cheesy classic is a favorite for a reason ?GET THE RECIPE: https://trib.al/Ukt6BcO (via Well Done)

Posted by MyRecipes on Tuesday, February 19, 2019

Main dish

Baked Chicken Parmesan

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Baked Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half lengthwise to make 8
  • ¾ cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
  • ¼ cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • ¾ cup reduced fat mozzarella cheese (I used Polly-o)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray
Instructions
  1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1½ tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.

Watch the recipe video here:

Baked Chicken Parmesan, one of my most popular recipes on my blog and in my home! No need to fry, this tastes just as…

Posted by Skinnytaste on Tuesday, February 19, 2019