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Cake Dessert

Chocolate-Butterscotch Swirl Cheesecake

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Chocolate-Butterscotch Swirl Cheesecake
Blondie lovers, take note -- you're going to flip for this cheesecake. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • 2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 tablespoons sugar
  • Pinch fine salt
Filling:
  • Three 11.5-ounce containers whipped cream cheese
  • 1¼ cups sugar
  • One 16-ounce container sour cream, at room temperature
  • 1 cup heavy cream
  • 4 large eggs, at room temperature
  • 4 ounces bittersweet chocolate chips
  • 6 ounces butterscotch chips
  • 1 teaspoon pure vanilla extract
Instructions
  1. Special equipment: a 10-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
  4. For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
  5. Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
  6. Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
  7. Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  9. Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

Watch the recipe video here:

How To Make Chocolate-Butterscotch Swirl Cheesecake

Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake

Posted by Food Network on Thursday, September 28, 2017

Dessert

Blueberry Brioche

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Blueberry Brioche
This baked blueberry brioche is going to take breakfast to the NEXT LEVEL!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup warm whole milk
  • 1½ Tbs. active dry yeast
  • 3½ cups all-purpose flour (plus more if needed)
  • ¼ cup sugar
  • 1½ tsp. salt
  • 5 eggs
  • 2 sticks (1 cup) butter, at room temperature
  • 1 batch egg wash (1 egg, mixed with 1 Tbs. cream)
  • 1 cup blueberries
  • Turbinado sugar
Instructions
  1. In the bowl of a stand mixer, add the yeast and milk. Allow the yeast to proof for about 5 minutes or until bubbly. Add the flour, sugar and salt. Fitted with the dough hook, mix for about 30 seconds or until the dough is shaggy. Add the eggs 1 at a time until incorporated. Mix for about 2 minutes until the dough comes together. (it will look sticky and clumpy). Add the butter in 1 tablespoon at a time and knead until combined before adding another tablespoon of butter. If the dough is still really sticky and wet add 1 tablespoon at a time of flour as needed for it to come together. Once the butter is combined and the dough is pulling away from the sides of the bowl, knead the bread for about 3 to 4 minutes or until the dough comes back together.
  2. Place the dough in a large bowl, cover with plastic wrap and let rise in the refrigerator overnight or up to 24 hours. (or on the counter until doubled, about 1 hour)
  3. Remove the dough and let rest at room temperature for about 30 minutes. On a lightly floured board, roll the dough out into a 12 x 6 in rectangle, trimming the dough if needed to get a rectangle. Brush dough with egg wash then place blueberries in a single layer. Roll the dough, starting with the shortest side into a tight tube. Place the dough into a 9 x 5" loaf pan that has been lined with parchment paper., cover lightly with a kitchen towel and let the dough rise until doubled, about 1 hour.
  4. While the dough is rising, pre-heat oven to 350°F.
  5. Brush the top of the brioche with the remaining egg wash and sprinkle with turbinado sugar. Bake the brioche for about 45 minutes or until golden brown. Let the brioche cool for about 15 to 20 minutes before serving.
  6. Makes 1 loaf of brioche.

Watch the recipe video here:

Baked Blueberry Brioche

This baked blueberry brioche is going to take breakfast to the NEXT LEVEL! ?Full recipe from Amanda's Kitchen: http://bit.ly/2fHfqIn

Posted by Tasty on Sunday, September 24, 2017

Breakfast

Time-saving Sheet-pan Eggs

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Time-saving Sheet-pan Eggs
These time-saving sheet-pan eggs will make your meal prep SO EASY!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 egg
  • ½ cup milk
  • salt, to taste
  • pepper, to taste
  • topping of your choice
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. In a bowl, whisk together the eggs and milk until smooth.
  3. Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
  4. Bake for 15 minutes or until the eggs are cooked through.
  5. Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
  6. Enjoy!

Watch the recipe video here:

Time-Saving Sheet-Pan Eggs

These time-saving sheet-pan eggs will make your meal prep SO EASY! ?FULL RECIPE: https://tasty.co/recipe/time-saving-sheet-pan-eggs

Posted by Tasty on Sunday, September 24, 2017

Breakfast

Microwave Prep Breakfast Sandwiches

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Microwave Prep Breakfast Sandwiches
These microwave-prep breakfast sandwiches are super dorm-friendly and GREAT for busy mornings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sausage patty
  • 2 slices ham, quartered
  • 5 egg
  • 1 splash milk
  • salt, to taste
  • pepper, to taste
  • 2 bacon, sliced in half width-wise
  • 5 english muffin, halved
  • 5 slices cheddar cheese
  • fresh spinach
Instructions
  1. On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
  2. Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
  3. Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
  4. Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn’t burn.
  5. Drain the bacon of its fat, then set aside.
  6. Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
  7. To assemble, layer your sandwich as you’d like with the meat, egg, cheese, and spinach.
  8. Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
  9. When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
  10. Enjoy!

Watch the recipe video here:

Microwave-Prep Breakfast Sandwiches

These microwave-prep breakfast sandwiches are super dorm-friendly and GREAT for busy mornings! ?FULL RECIPE: http://bit.ly/2fFO7xV

Posted by Tasty on Saturday, September 23, 2017

Dessert

Caramel Apple Cheesecake Bars

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Caramel Apple Cheesecake Bars
Caramel apple deliciousness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 2 c. all-purpose flour
  • ½ c. firmly packed light brown sugar
  • ½ tsp. ground cinnamon
  • pinch of kosher salt
  • 1 c. unsalted butter, softened
FOR THE CHEESECAKE
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • 3 granny smith apples, peeled, cored and diced
  • ½ tsp. ground cinnamon
FOR THE STREUSEL TOPPING
  • ¾ c. firmly packed brown sugar
  • ¼ c. granulated sugar
  • ½ c. all-purpose flour
  • ½ c. old-fashioned oats
  • ½ c. butter, softened
  • ½ tsp. cinnamon
  • Caramel, for serving
Instructions
  1. Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper.
  2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
  3. Make filling: In a large bowl, beat cream cheese and ¾ cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
  4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
  5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
  6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
  7. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
  8. Before serving, drizzle with caramel sauce and slice into squares.

Watch the recipe video here:

How To Make Caramel Apple Cheesecake Bars

Your friends are going to fight over these Caramel Apple Cheesecake Bars. Full recipe: http://dlsh.it/NBszBfB

Posted by Delish on Sunday, September 24, 2017

Cake

The Most Decadent Vegan Chocolate Cake

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The Most Decadent Vegan Chocolate Cake
Make this for a vegan/dairy-free friend on their birthday!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 3 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 ½ cups almond milk or milk substitute
  • 2 teaspoons cocoa powder
Frosting
  • 1 cup vegan butter or vegetable shortening
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk or milk substitute
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
  3. Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
  4. Grease the inside of two 9-inch cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
  5. Pour half of the batter into each of the cake tins and bake them for 25-30 minutes, or until a toothpick comes out clean.
  6. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
  7. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms. Add almond milk and continue to mix until incorporated.
  8. Choose which of the cakes will be the bottom of your finished cake and carefully level it off. Place a small amount of the icing in the middle of your serving dish and place the cake on top.
  9. Using about a cup of the icing, generously coat the bottom layer of the cake using a spatula. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
  10. Refrigerate the cake for 30 minutes before serving.
  11. Enjoy!

Watch the recipe video here:

The Most Decadent Vegan Chocolate Cake

This is the most decadent egg-less chocolate cake ever ? ?!FULL RECIPE: http://bzfd.it/2vZjrjC

Posted by Tasty on Monday, September 25, 2017

Cake

Blue Drip Cake

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Blue Drip Cake
Blue is the most delicious color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 boxes of white cake mix
  • ½ cup heavy cream
  • 1½ cups white chocolate
  • Blue food coloring
  • Vanilla frosting
Instructions
  1. Prepare 2 boxes of white cake mix according to instructions on box.
  2. Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
  3. Grease three 6-inch cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
  4. Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
  5. Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
  6. Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
  7. For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
  8. Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
  9. Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
  10. Slice and enjoy!

Watch the recipe video here:

Blue Drip Cake

This blue drip cake is actually gonna blow your mind ? ?!FULL RECIPE: http://bzfd.it/2h99BDb

Posted by Tasty on Sunday, September 17, 2017