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Dessert

Chocolate Croissant Pudding

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Chocolate Croissant Pudding
Chocolate Croissant Bread Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups double cream
  • 1 cup milk
  • 7-8 chocolate croissants
  • ¾ cup dark chocolate, finely chopped
  • 4 egg yolks
  • 3½ tbsp sugar
Instructions
  1. Pre-heat oven to 160ºC ( 325ºF).
  2. Cut each chocolate croissant into thirds. Layer them evenly on a baking tray as tight as possible. You may need more pieces depending on the size of your chocolate croissants. Set aside.
  3. In a large glass measuring jug, heat cream and milk together in the microwave until hot, but not scalding. Add chocolate and stir until completely melted.
  4. In a large bowl, whisk together egg yolks and sugar until smooth. Gradually pour in hot chocolate cream mixture to make a custard, whisking continuously until smooth and combined.
  5. Pour over croissant pieces until completely covered. Let soak for 10 minutes.
  6. Bake in the oven for 30 minutes, until custard is just set. Let

Watch the recipe video here:

Chocolate Croissant Pudding

Posted by Twisted on Wednesday, November 8, 2017

Dessert

Cheesy Spinach Dip Sliders

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Cheesy Spinach Dip Sliders
Cheesy Spinach Dip Sliders
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 8 ounces baby spinach
  • Salt & pepper
  • 8 ounces cream cheese, room temperature
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 24 King’s Hawaiian Original Sweet Rolls
  • Garlic Butter
  • 2 tablespoons unsalted butter, melted
  • 1 clove finely chopped garlic
Instructions
  1. Preheat oven to 375℉/190℃.
  2. Heat a large skillet over medium heat. Add the olive oil and garlic. Sauté the garlic about 1 minute before adding the spinach.
  3. Stir the spinach and cook until wilted. Season with salt and pepper. Squeeze some of the water out of the spinach.
  4. In a small mixing bowl, stir together the cream cheese, spinach mixture, and the cheeses. Season with salt and pepper.
  5. Cut a small square out of the top of each King’s Hawaiian Original Sweet Rolls. (Do not separate the rolls; leave them connected so final product can be pulled apart).
  6. Fill a pastry bag or plastic food storage bag with the spinach filling.
  7. Fill each roll with the spinach filling.
  8. Combine the melted butter and chopped garlic clove. Brush liberally over the top of the filled rolls. Sprinkle some additional parmesan cheese.
  9. Bake 8-12 minutes, or until the rolls become lightly browned and toasted.

Watch the recipe video here:

Cheesy Spinach Dip Sliders

Cheesy Spinach Dip SlidersCheck out more King’s Hawaiian recipes at http://bit.ly/2z70Qkj

Posted by Tasty on Wednesday, November 1, 2017

Cake Dessert

Pineapple Upside Down Cheesecake

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Pineapple Upside Down Cheesecake
You are going to flip for this cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR THE TOPPING
  • Cooking spray, for pan
  • ¼ c. unsalted butter
  • ½ c. packed brown sugar
  • 1 20-oz. can pineapple rings in juice
  • stemless maraschino cherries
  • FOR THE CAKE
  • 1 box yellow cake mic
  • ⅓ c. oil
  • 1 c. pineapple juice
  • 3 eggs
  • FOR THE CHEESECAKE
  • 3 8-oz. packages cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
Instructions
  1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
  2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
  3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

Watch the recipe video here:

How To Make A Pineapple Upside Down Cheesecake

This Pineapple Upside-Down Cheesecake tastes exactly like The Cheesecake Factory's. Full recipe: http://dlsh.it/OWvmyiR

Posted by Delish on Thursday, November 2, 2017

Main dish

Giant Quesadilla Big Mac

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Giant Quesadilla Big Mac
Giant Quesadilla Big Mac
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 6 large tortillas
  • 2 cups each of grated cheddar and mozzarella, mixed
  • 2 cups chopped iceburg lettuce
  • ½ white onion, diced fine
  • Big mac sauce
  • Handful sliced pickles
Instructions
  1. Mix the beef mince with the salt, pepper and garlic powder. Divide in half and press out into large burger patties – you want them to be large than the tortillas as they shrink during cooking.
  2. In a lightly greased pan fry the burgers on both sides and set aside somewhere warm.
  3. In the same pan add a tortilla, sprinkle with the cheese mix, add another tortilla and flip. Repeat 2 times with your remaining tortillas and cheese mix.
  4. Build the burger by laying one quesadilla down, topping with the first burger patty followed by lettuce, big mac sauce, diced onion. Top with the second quesadilla and the second patty, followed by the lettuce, sauce, onion and sliced pickles. Finish with the last quesadilla and slice into four.

Watch the recipe video here:

Giant Quesadilla Big Mac

Posted by Twisted on Saturday, November 4, 2017

Cake Dessert

Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • ½ cup butter, softened at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
For the cheesecake:
  • 4 tablespoons gelatin
  • 1 cup water, boiling
  • ½ cup sugar
  • 4 cups cream cheese, softened at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the pastry cream:
  • 2 large egg yolks
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
For the ganache:
  • 3 cups dark chocolate chips
  • 1½ cups heavy whipping cream
Instructions
  1. Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
  4. Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
  5. In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
  7. Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
  8. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
  9. Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Boston Cream Pie Cheesecake

Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh

Posted by Tastemade on Saturday, November 4, 2017

Dessert

Cookie Dough Trifle

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Cookie Dough Trifle
This no-bake treat is every cookie dough lover's dream.
Author:
Cuisine: American
Recipe type: Cookie
Ingredients
FOR THE COOKIE DOUGH
  • 1½ c. unsalted butter, softened
  • 1½ c. brown sugar
  • 1 tbsp. pure vanilla extract
  • 3¼ c. crushed graham crackers
  • 1½ tsp. kosher salt
  • ⅓ c. milk
  • 1⅓ c. mini chocolate chips
FOR THE WHIPPED CREAM
  • 1 c. mini chocolate chips, plus more for topping
  • 2 packages cool whip, thawed
  • 8 chocolate chip cookies (like Chips Ahoy), plus more for topping
FOR THE CHOCOLATE PUDDING
  • 2 3.4-oz. boxes instant chocolate pudding mix
  • 4 c. cold milk
Instructions
  1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk, then fold in chocolate chips. Crumble and pour ⅓ of the mixture into the bottom of a trifle dish.
  2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Make chocolate pudding layer: Combine pudding mix and milk, whisking until granules have dissolved. Let pudding set, 5 minutes, then pour ⅓ of the mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you've reached the top of the dish.
  5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Watch the recipe video here:

How To Make A Cookie Dough Trifle

This Cookie Dough Trifle uses a brilliant hack to make cookie dough.Full recipe: http://dlsh.it/YdpmETL

Posted by Delish on Sunday, November 5, 2017

Main dish

Pickle Egg Rolls

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Pickle Egg Rolls
Can't go wrong with a fried pickle.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 egg roll wrappers
  • 12 pickles, sliced in half
  • 4 oz. cream cheese, softened to room temperature
  • 1 c. shredded Cheddar
  • 8 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 tsp. Chopped chives, for garnish
  • Ranch dressing, for dipping
Instructions
  1. In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
  2. After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
  4. In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
  5. Garnish with chives and serve with Ranch dressing for dipping.

Watch the recipe video here:

How To Make Pickle Egg Rolls

This may be the best pickle recipe we've ever made.Buy the egg roll wrappers on Amazon: http://amzn.to/2zlryr3 Full recipe: http://dlsh.it/FJPhZpk

Posted by Delish on Monday, November 6, 2017

Dessert

Pumpkin Bread-bottom Cheesecake

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Pumpkin Bread-bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨
Author:
Cuisine: American
Recipe type: Cake
Ingredients
PUMPKIN BREAD
  • 1 ¾ cups pumpkin puree
  • 2 egg
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
CHEESECAKE
  • 24 oz cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!

Watch the recipe video here:

Pumpkin Bread-Bottom Cheesecake

This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨Get the recipe: https://tasty.co/recipe/pumpkin-bread-bottom-cheesecake

Posted by Tasty on Monday, October 30, 2017

Main dish

Bloomin’ Brie Bread

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Bloomin' Brie Bread
The ULTIMATE cheesy bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 boule
  • 2 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. Italian seasoning
  • 1 12-oz. wheel brie, top rind removed
  • ¾ c. shredded mozzarella
Instructions
  1. Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
  2. Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
  3. Sprinkle with about ½ cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
  4. Serve warm.

How To Make Bloomin' Brie Bread

Cheese lovers: You NEED to know about Bloomin' Brie Bread.Full recipe: http://dlsh.it/BagSFmH

Posted by Delish on Wednesday, November 1, 2017

Main dish

Spatchcocked Grilled Turkey

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Spatchcocked Grilled Turkey
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • One 12- to 14-pound turkey, butterflied (back and breast bones removed by your butcher)
Instructions
  1. The day before roasting, combine the sugar, ¼ cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
  2. The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
  3. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  4. Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

Watch the recipe video here:

How To Make Spatchcocked Grilled Turkey

Recipe of the Day: Spatchcocked Grilled TurkeySave this recipe: http://bit.ly/2zw9MAg.

Posted by Food Network on Wednesday, November 1, 2017