Breakfast Dessert

Fruit Filled Mini Toaster Pastries

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

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
  • 2ยผ 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 โ…“ 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 itโ€™s fully white on the outside.
  6. Slice, and enjoy!

Watch the recipe video here:

Rainbow Crepe Cake

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Posted by Tasty on Wednesday, August 23, 2017

Cake

2-Ingredient Chocolate Cake

2-Ingredient Chocolate Cake
Need A Quick Dessert In A Pinch? This Chocolate Cake Only Has TWO Ingredients
Author:
Cuisine: American
Recipe type: Cake
Serves: 6
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 ounces semisweet chocolate
  • Powdered sugar, to serve
  • Vanilla ice cream, to serve
  • Seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325หšF (170หšC).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold โ…“ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding โ…“ at a time.
  6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
  7. Once the cake is cool to the touch, gently invert it onto a plate.
  8. Sprinkle with powdered sugar and top with ice cream.
  9. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Cake

This rich and delicious chocolate cake only has 2 ingredients! ๐Ÿซ ๐Ÿ˜FULL RECIPE: http://bzfd.it/2irVDAmFIND IT ON OUR APP: http://tstyapp.com/m/3exXr3S2OF

Posted by Tasty on Wednesday, August 23, 2017

Breakfast

Perfect Breakfast Wrap

Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4 WRAPS
Ingredients
For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, August 24, 2017