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Cake Uncategorized

Reese’s Stuffed Cheesecake Bars

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Reese's Stuffed Cheesecake Bars
No such thing as too much peanut butter.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 20 Nutter Butters
  • 6 tbsp. butter, melted
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 2 large eggs
  • ⅔ c. creamy peanut butter
  • ½ tsp. pure vanilla extract
  • pinch of salt
  • 30 mini Reese's chopped, plus 16 mini Reese's halved
  • ¾ c. hot heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 350º and line an 8"-x-8” pan with foil. Crush the Nutter Butters until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
  2. Make cheesecake layer: In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt. Gently fold in the 30 chopped Reese’s then spread over crust.
  3. Bake until only slightly jiggly, 40 minutes. Let cool while you make the ganache.
  4. Pour hot cream over chocolate chips and let sit for 3 minutes. Stir until all chocolate is melted.
  5. Spread ganache over cheesecake. Stick Reese’s halves into the top in four rows of four (so you get one piece in each bar), then refrigerate for at least 3 hours.
  6. Slice into 16 bars and serve.

Watch the recipe video here:

How To Make Reese's Stuffed Cheesecake Bars

These cheesecake bars are STUFFED with Reese's ?Full recipe: http://dlsh.it/w5qp3ZX

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

S’mores Cupcakes

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S'mores Cupcakes
Who said s'mores season ends when the summer ends?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
  • 12 tbsp. unsalted butter, melted
  • ½ c. granulated sugar
  • pinch of salt
  • devil's food cake mix
  • 1 c. chocolate chips
  • ½ c. heavy cream
  • 24 marshmallows
Instructions
  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.

Watch the recipe video here:

How To Make S'mores Cupcakes

These cupcakes prove you don't need a campfire to get your s'mores fix.Full recipe: http://dlsh.it/zHMauSJ

Posted by Delish on Wednesday, March 14, 2018

Breakfast

Buffalo Chicken Crunchwrap

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Buffalo Chicken Crunchwrap
Buffalo chicken is love.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. Shredded chicken
  • ¼ c. hot sauce, such as Frank's
  • 2 tbsp. butter, melted
  • 1 tbsp. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1 stalk celery, chopped
  • 1 c. shredded white Cheddar
  • ½ c. Shredded romaine lettuce
  • ½ c. crumbled bue cheese
  • 1 tbsp. vegetable oil
  • Ranch dressing for dipping, optional
Instructions
  1. In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper.
  2. Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
  3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
  5. Cut crunchwraps in half and serve warm with ranch for dipping.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566829054524

Breakfast

Bloody Mary Bruschetta

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Bloody Mary Bruschetta
Carbs and booze.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 baguette, sliced
  • olive oil, for drizzling
  • ¼ c. vodka
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. prepared horseradish
  • 2 tsp. Hot sauce
  • Juice of ½ lemon
  • 1 pt. cherry tomatoes, quartered
  • ½ c. chopped pickles
  • 2 tbsp. Chopped fresh dill
  • 3 slices bacon
  • Freshly ground black pepper
  • 1½ c. ricotta
Instructions
  1. Preheat oven to 400°. Spread baguette slices on large rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes.
  2. In a medium bowl, whisk together vodka, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Add tomatoes, pickles and dill and toss to combine. Let marinate for at least 15 minutes and up to 2 hours.
  3. In a large skillet over medium heat, cook bacon until crispy. Drain on paper towels and chop into bite size pieces.
  4. Spread ricotta onto each toasted baguette slice then top with tomato mixture and bacon. Season with pepper and drizzle with more olive oil.

Watch the recipe video here:

How To Make Bloody Mary Bruschetta

Calling all Bloody Mary lovers: this bruschetta is gonna give you LIFEFull recipe: http://dlsh.it/TplRjwg

Posted by Delish on Sunday, March 11, 2018

Dessert

Pot o’ Gold Shots

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Pot o' Gold Shots
Want a nonalcoholic version? Swap out the whiskey for another ½ cup cold water.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package lemon or pineapple jell-o
  • 1½ c. Water, Divided
  • ½ c. cold Jameson whiskey
  • 1 container Cool Whip (8 oz.)
  • Gold sprinkles, for garnish
  • 16 rainbow candy belts, each about 1” long
Instructions
  1. Bring 1 cup water to a boil. Add Jell-o mix, stirring until dissolved. Turn off heat and stir in remaining water and whiskey, then pour mixture into plastic shot glasses, filling each one two-thirds of the way up. Refrigerate until set, 1 hour.
  2. Top with a dollop of Cool Whip or whipped cream. Add gold sprinkles and top with a 1"-long rainbow candy belt, forming it into a semi-circle, like a rainbow. Serve.

Watch the recipe video here:

How To Make Pot O' Gold Shots

Pot o' Gold Shots will have you feeling SO lucky.Full recipe: http://dlsh.it/OWE2yx2

Posted by Delish on Sunday, March 11, 2018

Breakfast

S’mores Egg Rolls

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S'mores Egg Rolls
Campfire not included.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 egg roll wrappers
  • 2 bars Hershey's Chocolate
  • 4 graham crackers, crushed
  • 24 marshmallows
  • Vegetable oil, for frying
  • ¼ c. cinnamon-sugar
  • Melted chocolate, for dipping (optional)
Instructions
  1. Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.
  3. In a large skillet over medium heat, heat 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 and season with cinnamon sugar immediately.
  4. Serve with melted chocolate, if using.

Watch the recipe video here:

How To Make S'mores Egg Rolls

You've NEVER seen S'mores like this… ?Full recipe: http://dlsh.it/5ZFm9mE

Posted by Delish on Sunday, March 11, 2018

Breakfast

Hot Docos

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Hot Docos
Better together.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, roughly chopped
  • ½ tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 8 hot dogs
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 c. milk
  • 1½ c. shredded Cheddar
  • ½ c. Shredded Monterey Jack
  • 8 hard taco shells, slightly warmed
  • 1 c. guacamole
  • Sour cream, for serving
  • ½ c. pickled jalapeños
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and chili powder and season with salt and pepper. Cook until almost tender, about 4 minutes, then increase heat to medium-high and add hot dogs to skillet. Cook until the hot dogs are slightly charred, about 3 minutes per side. Remove from heat.
  2. Make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in cheeses, whisking constantly until sauce is smooth. Season with salt and pepper.
  3. Build hot docos: Into each taco shell, add guacamole, some onions and a hot dog. Drizzle with nacho cheese sauce. Top with sour cream and jalapeños.

Watch the recipe video here:

How To Make Hot Doccos

You will hate how much you love these Hot Docos.Full recipe: http://dlsh.it/HrojtML

Posted by Delish on Friday, March 9, 2018

Breakfast

White Trash Hash

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White Trash Hash
Not classy but insanely tasty.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE HASH
  • 2 tbsp. vegetable oil
  • 1 lb. frozen hash browns (not thawed)
  • 1 large onion, diced
  • 1 bell pepper, chopped
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 jalapeño, thinly sliced
  • 1 c. Shredded Monterey Jack
  • 4 large eggs
  • Chopped chives, for garnish
FOR THE GRAVY
  • ⅓ lb. Italian sausage, casings removed
  • 2 tbsp. all-purpose flour
  • 1 c. whole milk
  • Pinch of cayenne pepper
Instructions
  1. In a large cast-iron skillet, heat oil. Add hash browns and cook undisturbed for 10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper. Cook until tender, 5 minutes more. Add garlic and sliced jalapeño and cook until fragrant, 1 minute.
  2. Add cheese to hash browns and let melt, 2 minutes. Stir together so hash browns are fully cheesy.
  3. Make four nests for eggs and crack eggs in each. Season eggs with salt and pepper. Cover and cook until whites are set and yolks still slightly runny, 8 minutes.
  4. Meanwhile, make breakfast gravy: Cook sausage in a medium skillet over medium heat until browned all over. Sprinkle flour over the sausage and cook 1 minute. Pour over milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season with salt, pepper, and cayenne. Remove from heat.
  5. Serve hash drizzled with breakfast gravy and garnished with chives.

Watch the recipe video here:

How To Make White Trash Hash

You need to know about White Trash Hash. Full recipe: http://dlsh.it/CzRmqAZ

Posted by Delish on Friday, March 9, 2018

Breakfast

Bang Bang Brussels Sprouts

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Bang Bang Brussels Sprouts
Get ready for some bangin' Brussels.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. sweet chili sauce
  • 1 tbsp. sriracha
  • Juice of 1 lime
  • 3 cloves garlic, minced
  • 2 lb. Brussels sprouts, trimmed and halved (quartered if large)
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
  2. On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper.
  3. Roast until slightly charred and tender, 30 to 35 minutes. Serve.

Watch the recipe video here:

How To Make Bang Bang Brussels

You need to know about Bang Bang Brussels Sprouts.Full recipe: http://dlsh.it/Aj0zpQ6

Posted by Delish on Saturday, March 10, 2018

Breakfast

Lemon Blueberry Cake

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Lemon Blueberry Cake
The only cake you need all spring.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 18-oz. box vanilla cake, plus ingredients called for on box
  • Juice and zest of 1½ lemons, divided, plus more zest for garnish
  • 1¾ c. fresh blueberries, divided
  • 3 tbsp. all-purpose flour
  • 1 c. (2 sticks) butter, softened
  • 2½-3 c. powdered sugar
  • ¼ c. heavy cream
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • 2 thin lemon slices, for topping
Instructions
  1. Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
  2. In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter.
  3. Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
  4. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
  5. Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2½ cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining ½ cup frosting as desired for texture and flavor.)
  6. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides.
  7. Garnish with remaining blueberries, lemon slices, and zest and serve.

Watch the recipe video here:

How To Make A Lemon Blueberry Cake

This Lemon Blueberry Layer Cake is too sweet to pass up.Full recipe: http://dlsh.it/9zKW2ut

Posted by Delish on Thursday, March 8, 2018