Dessert

Cookies and Cream Whoopie Pies

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Cookies and Cream Whoopie Pies
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix – a wonderful dessert treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookies
  • 1 pouch Betty Crocker™ sugar cookie mix
  • ⅓ cup unsweetened baking cocoa
  • 2 tablespoons Gold Medal™ all-purpose flour
  • ⅓ cup sour cream
  • ¼ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup sugar
Filling
  • 8 creme-filled chocolate sandwich cookies, crushed
  • 1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
  • ½cup marshmallow creme
Instructions
  1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
  2. Shape dough into 28 (1¼-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  3. Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

Watch the recipe video here:

These easy sandwich cookies are the perfect weekend treat.Cookies and Cream Whoopie Pies recipe:…

Posted by Betty Crocker on Friday, April 26, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

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Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter (460 g), softened
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (720 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk (395 g), 1 can
  • 15 sheets gelatin
  • 26 oz white chocolate (740 g), chopped, over 30% cocoa butter
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

Posted by Tasty on Tuesday, June 4, 2019

Dessert

Chocolate Mashed Potatoes

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Chocolate Mashed Potatoes
As the kids say—YOLO.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup chocolate milk
  • ⅓ cup water
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa
  • ⅛ teaspoon kosher salt
  • 1⅓ cups instant potato flakes Chocolate syrup, optional
Instructions
  1. Whisk together chocolate milk, water, powdered sugar, cocoa, and salt in a small saucepan over medium-high; bring mixture to a boil. Remove from heat; stir in potato flakes. Add 1 to 2 tablespoons of water, if needed, for desired consistency. Chill 1 hour. Serve with chocolate syrup, if desired.

Watch the recipe video here:

Definitely not a first-date dessert ? (via Well Done)GET THE RECIPE: https://trib.al/osUDE6u

Posted by MyRecipes on Thursday, February 14, 2019

Uncategorized

Impossible Ham And Swiss Pie

While we’ve tried our hand at several impossible pie desserts, we had yet to try out a savory one. Typically an impossible pie is a one-batter recipe that separates while cooking and turns into 2-3 distinct layers upon being baked, and this recipe is no different. Most similar to a crustless quiche, this is just one batter that gets poured over your ham, cheese and onion, then turns into a light and puffy, eggy filling layer and a perfectly browned, crispy top layer. This dish is perfect at any time of day, breakfast, lunch or dinner.

Dessert

French Onion Grilled Cheese

One of our favorite comfort foods—French onion soup—meets crowd-pleasing grilled cheese in a sandwich that’s got the flavors of both dishes, minus a lot of the traditional sodium and sat fat. Silky caramelized onions are the star here: their pungent, concentrated flavor means that just a touch of Gruyere is more than enough to make this sandwich sing. The other key? Shaving the cheese with a Microplane, which allows the cheese to distribute its melty goodness evenly, and makes just a bit of cheese feel like a lot.

Main dish

Chicken Bacon Asparagus Twists

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Chicken Bacon Asparagus Twists
Chicken Bacon Asparagus Twists recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt (285 g)
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  2. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  3. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  4. Transfer to the refrigerator.
  5. Preheat oven to 400˚F (200˚C).
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

These chicken asparagus twists are such a yummy appetiser! ?FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Proper Tasty on Friday, July 19, 2019

Salads

Caprese Salad with Grilled Flank Steak

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Caprese Salad with Grilled Flank Steak
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 2 tomatoes, diced
  • 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
  • ¼ cup coarsely chopped fresh basil
  • 1 clove garlic, minced, or more to taste
  • 1 tablespoon olive oil
  • 1 pound flank steak
  • 1 clove garlic, minced
  • 1 tablespoon olive oilsalt and ground black pepper to taste
  • 1 (6.5 ounce) bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to tasteolive oil, or to taste
Instructions
  1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
  4. Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
  5. Divide lettuce onto 4 serving plates; drizzle about 1½ teaspoons balsamic vinegar and 1½ teaspoons olive oil onto each lettuce portion. Top each salad with ¼ the steak and ¼ the tomato mixture.

Watch the recipe video here:

Caprese Salad with Grilled Flank Steak: https://trib.al/9JdtdEt

Posted by Allrecipes on Sunday, July 28, 2019