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Main dish

Fried Pickles and Onion Rings

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Fried Pickles and Onion Rings
Homemade Fried Pickles and Onion Rings are easier to make than you think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 to 3 quarts vegetable oil, for deep-frying
  • 2 large onions
  • ½ cup dill pickle chips
  • 4 large eggs
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 6 cups panko breadcrumbs
Instructions
Special equipment: a deep-frying thermometer; 3 baking sheets
  1. In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
  2. Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
  3. Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
  4. Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and ½ teaspoon pepper. Place the breadcrumbs in a shallow dish.
  5. Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
  6. Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
  7. In batches, fry the onion rings until golden brown, 1 to 1½ minutes. Remove to the rack to rest. Sprinkle immediately with salt.
  8. Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

Watch the recipe video here:

How To Make Homemade Fried Pickles and Onion Rings

Homemade Fried Pickles and Onion Rings are easier to make than you think!

Posted by Food Network on Friday, April 13, 2018

Dessert

Lemon Meringue Pie

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Lemon Meringue Pie
Three little words we love to hear: Lemon. Meringue. Pie. ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust and Lemon Curd Filling:
  • One 9-inch frozen pie crust
  • 1 tablespoon plus ½ teaspoon powdered unflavored gelatin
  • Zest of 3 lemons plus ¾ cup plus 2½ tablespoons fresh lemon juice
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 large eggs
  • 2 sticks (1 cup) unsalted butter, at room temperature
Meringue:
  • 2½ cups granulated sugar
  • 4 large egg whites
  • 1 teaspoon cream of tartar
Instructions
Special equipment: a kitchen blowtorch, optional
For the crust and lemon curd filling:
  1. Bake the crust according to the package instructions. Let cool.
  2. Add ¼ cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling.
  3. In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated.
  4. Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour.
For the meringue:
  1. Mix the sugar and ½ cup water in a pot and heat to 248 degrees F.
  2. In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form.
  3. Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.

Watch the recipe video here:

How to Make Lemon Meringue Pie

Three little words we love to hear: Lemon. Meringue. Pie. ??#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, March 10, 2018

Dessert

Easter Basket Pie

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Easter Basket Pie
Can't stop smiling at the ?? faces in this Easter Basket Pie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups sliced peeled sweet cooking apples (1/4-inch slices), such as Gala, Honeycrisp and Braeburn
  • 1¼ cups sliced fresh strawberries
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 to 4 tablespoons cornstarch
  • All-purpose flour, for dusting
  • 2 batches Pie Dough, recipe follows (see Cook's Note)
  • Pink, black and assorted jewel tone or pastel gel or liquid food coloring, for coloring the dough
  • Assorted colored sanding sugar, for decorating
Pie Dough (you will need 2 batches):
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • ½ teaspoon fine salt
  • 1½ sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes
  • ¼ cup very cold or frozen vegetable shortening, cut into 1-inch cubes
  • 6 to 8 tablespoons ice cold water
Instructions
Special equipment: a 9-inch pie plate; an 18-inch ruler; a 3-inch bunny head cutter; a 3-inch egg cutter; a ¾-inch round cutter; a 1-inch diamond cutter; a ½-inch and 1-inch flower cutter; a small craft paintbrush
  1. Combine the apples, strawberries, sugar, lemon juice and cornstarch in a large bowl and gently toss together until combined. Set aside.
  2. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of Pie Dough into a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to a 9-inch pie plate. Unroll the pastry over the plate. (Alternatively, fold the pastry in half and then again in quarters, transfer to the pie plate and unfold.) Gently fit the pastry into the plate and up the sides. Tuck the edges under the side of the pie plate and trim.
  3. Transfer the apple/strawberry mixture to the lined pie plate and evenly distribute. Place the filled pie plate in the fridge while you complete the next step.
  4. For the woven basket: Roll out a ball of dough to a 14-by-10-inch rectangle. Use a ruler and a sharp knife to cut fifteen 14-by-1/2-inch-long strips of dough. Braid three of the pastry strips together. Your finished braid will be approximately 10 inches long. Repeat this process with the other strips until you have five braids.
  5. Remove the pie from the fridge. Use your ruler to measure 3½ inches up from the bottom of the pie plate and mark the edge of the pie. Dampen around the edges of the bottom half of the pie with water to ensure that the pastry will adhere. Gently transfer one braid to the pie to cover your mark. Add the other four braids one at a time, moving down the pie and slightly overlapping the rows, until all five braids are in place. Use your knife to trim any excess braid to 1 inch beyond the edge of the pie. Tuck the excess pastry under the rim of the pie plate.
For the basket handle:
  1. Using leftover dough from your braid rollout, roll out four pieces of dough to approximately 12 inches in length and ½ inch in diameter. Twist two pieces of the dough together to make a rope. Repeat this process for the other two pieces of dough. Dampen the edge of the top half of the pie with water and attach one rope to each side of the pie. The ropes should meet at the top center of the pie. Curl the bottom of each rope decoratively around the basket edge.
To create the Easter eggs:
  1. Roll out another ball of dough to a 14-by-10-inch rectangle. Cut five egg shapes with a 3-inch egg cutter. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). Paint each egg a different color (pastel or jewel tones work best). To add sparkle to your eggs, after painting and while the dough is still slightly damp, sprinkle each egg with a coordinating colored sanding sugar. Set aside to dry.
To create the Easter bunnies and bow:
  1. Cut three bunny heads with a 3-inch bunny head cutter from the same batch of dough. Use a ¾-inch round cutter to cut six circles. Use a 1-inch diamond cutter to cut six diamonds. Use a ruler and sharp knife to cut one strip of pastry, 16 inches by ½ inch. Cut an inverted v-shape into both ends of the strip. Cut another strip of pastry, 1 inch by ½ inch.
  2. Using small pieces of dough, roll nine balls of dough for the eyes and noses. Use pink food coloring to paint the six diamonds, three of the small round balls and the two strips of pastry. Use black food coloring to paint the remaining six small round balls.
To assemble the bunny:
  1. Dampen the back of the diamond shapes with water and place them in the center of the bunny ears. Dampen the circles and place two circles along the cheek line of each bunny's face. Dampen the space above the cheeks of each bunny and place the eyes and nose. Use your knife to score three lines on each cheek to create the whiskers.
To assemble the bow:
  1. Lay the longer strip of pastry in front of you horizontally. Mark the center of the pastry with a knife. Fold the left side of the strip in and down over the center. Fold in the right side so it criss-crosses over the left side. Pinch the pastry at the spot where the two pieces overlap in the center. Dampen the small strip of pastry and lay it over the area that you have pinched. Press gently to adhere.
To create the flowers:
  1. Use ½-inch and 1-inch flower cookie cutters to cut flower shapes for the front and handle of the basket. Paint the flowers in colors of your choice.
To assemble:
  1. Dampen the backs of the flowers and gently adhere them to the basket handle and front. Dampen the back of the bow and gentle adhere it to the front of the basket.
  2. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Place the Easter eggs and bunnies on a baking sheet lined with parchment paper.
  3. Bake for approximately 10 minutes, or until the faces of the bunnies are slightly browned. Allow them to cool. Raise the oven temperature to 425 degrees F.
  4. Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 60 to 70 minutes. Let cool for at least 2 hours.
  5. Use a spoon to gently depress the filling under the top edge of the basket. Slide the eggs partially under the top edge of the basket and arrange. Place the bunnies decoratively above the eggs.
Pie Dough (you will need 2 batches):
For the pie dough:
  1. Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixtures resembles small pebbles with a few larger pieces.
  2. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
  3. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into two balls, wrap each tightly in plastic wrap and chill for 1 hour.
Cook’s Note
This recipe requires a double batch of pie dough. If you have a large food processor, you can double the supplied recipe. Otherwise, it is best to make two separate batches. There will be 1 leftover ball of dough, which can be frozen for up to 3 months.

Watch the recipe video here:

Easter Basket Pie

Can't stop smiling at the ?? faces in this Easter Basket Pie!Beautiful job Batterednbaked!

Posted by Food Network on Tuesday, March 27, 2018

Dessert

Christmas Tree Cookie Forest

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Christmas Tree Cookie Forest
Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Dough:
  • 4¾ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 3 sticks (24 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup confectioners' sugar
  • Royal Icing:
  • 1 pound (about 3½ cups) confectioners' sugar, plus more for thickening and decorating the forest
  • 2 tablespoons meringue powder
  • 1 teaspoon pure vanilla extract
  • Forest green gel food coloring
  • White sprinkles, for decorating
Instructions
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
  1. For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
  2. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
  3. Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  4. Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
  5. To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
  6. Dust your work surface with flour and roll out a piece of dough until about ¼-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
  7. Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a ½-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
  8. Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
  9. Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
  10. Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
  11. Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
  12. Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
  13. To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set
  14. until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
  15. Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.

Watch the recipe video here:

Up your Christmas cookie game this year. ?Get the 8" Giant Cookie Cutter here: https://amzn.to/2TUBO37 (We may make ?from these links!)Save the recipe: https://foodtv.com/2rmrELP

Posted by Food Network on Thursday, December 6, 2018

Main dish

Lemony Fried Chicken

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Lemony Fried Chicken
Giada De Laurentiis' Lemony Fried Chicken is a must-try twist on a classic dish! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup buttermilk
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons coriander seeds, toasted and cracked
  • 2 teaspoons lemon zest (2 lemons)
  • Kosher salt
  • One 3½-pound chicken, cut into 8 pieces
  • 2 cups vegetable oil
  • 1½ cups gluten-free flour, such as Cup4Cup
  • Lemon wedges, for serving
Instructions
Special equipment: a deep-frying thermometer
  1. In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1½ teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
  2. Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
  3. Place the flour in a medium bowl and season with ½ teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
  4. Arrange the fried chicken on a warm platter and serve with lemon wedges.

Watch the recipe video here:

How To Make Giada's Lemony Fried Chicken

Giada De Laurentiis' Lemony Fried Chicken is a must-try twist on a classic dish! ??

Posted by Food Network on Sunday, January 7, 2018

Main dish

Buttermilk Biscuits

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Buttermilk Biscuits
Your weekend project: Fluffy Buttermilk Biscuits ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
  • 1½ cups cold buttermilk
  • ½ cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
  • 2 tablespoons melted butter
Instructions
  1. Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about ¾-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

Watch the recipe video here:

How to Make Bobby Flay's Buttermilk Biscuits

Your weekend project: Fluffy Buttermilk Biscuits ??Watch Bobby Flay on a new episode of #BeatBobbyFlay, tonight @ 10|9c!

Posted by Food Network on Thursday, January 4, 2018

Main dish

Pumpkin Pie Creme Brulee

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Pumpkin Pie Creme Brulee
Guy Fieri mixed Pumpkin Pie with Creme Brulee, and the results are EPIC.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pecan and Butter Cracker Crust, recipe follows
  • 3½ cups heavy cream, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon powdered ginger
  • 1 vanilla bean, seeds scraped and pod reserved
  • 8 egg yolks
  • 1 cup sugar
  • ½ cup whole milk
  • 2 cups canned pumpkin puree
  • Hot water
  • ¼ cup turbinado sugar
  • Butter Cracker and Pecan Crust:
  • 32 butter crackers (recommended: Ritz crackers)
  • ½ cup pecans
  • 5 tablespoons unsalted butter melted, plus more if needed
  • 2 to 3 tablespoons dark brown sugar
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
  3. In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
  4. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
  5. Add the remaining 1½ cups of cream and the ½ cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
  6. Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
  7. Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
  8. *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
Butter Cracker and Pecan Crust:
  1. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

Watch the recipe video here:

How To Make Guy's Pumpkin Pie Creme Brulee

Guy Fieri mixed Pumpkin Pie with Creme Brulee, and the results are EPIC.

Posted by Food Network on Wednesday, October 18, 2017

Dessert

Chocolate Chip Cookie Bombe

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Chocolate Chip Cookie Bombe
Meet this next-level ice cream cake: An edible chocolate chip cookie bowl is filled with layers of vanilla ice cream and bits of your favorite chocolate candy bar. A peanut butter tower (!) in the center takes it over the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing
  • 2¼ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • ¾ cup packed light brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces semisweet mini chocolate chips
  • 2 ounces hardening chocolate ice cream topping, such as Magic Shell
  • 5 peanut butter-filled chocolate cups, such as Reese's Peanut Butter Cups
  • 8 cups (4 pints) vanilla ice cream, softened at room temperature
  • 2 cups chocolate candy bars, chopped, such as Kit Kat, Twix, Snickers
  • Whipped cream, for decorating
  • Sprinkles, for decorating
Instructions
Special equipment: a 4-quart heat-safe bowl, 2.5-quart heat-safe bowl
  1. Position a rack in the bottom half of the oven and preheat to 350 degrees F. Cut two 16-by-6-inch pieces of parchment. Butter and flour the inside of a 4-quart heat-safe bowl, press a piece of parchment paper against the bottom and up the side of the bowl. Press the remaining parchment on top of the first, turning it slightly so that the 2 pieces form an "X"; set aside. Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
  2. Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Add the chocolate chips and mix until combined.
  3. Put the dough into the larger prepared bowl. With generously floured hands, press the dough evenly up the side and across the bottom of the bowl (re-flour your hands as needed). Place the smaller bowl inside the larger bowl so that the buttered and floured bottom-side sits directly on top of the cookie dough. Bake until the cookie is a deep golden brown, 50 to 55 minutes. Let the cookie cool completely before removing the inner bowl, about 2 hours.
  4. To fill: Brush ice cream topping evenly over the inside of the cookie. Stack the peanut butter-filled chocolate cups in a tower in the middle of the cookie bowl. Let harden completely in the freezer, about 15 minutes.
  5. Spread half the ice cream in the bowl, working around the chocolate cup tower. Layer with 1½ cups chopped candy bars then spread the remaining ice cream on top. Sprinkle with the remaining candy bars and cover with plastic wrap. Freeze until solid, 6 hours or up to overnight.
  6. Remove from the freezer 15 minutes before serving. Flip the cookie bombe upside down on a serving platter and lift off the bowl and parchment strips. Decorate with whipped cream and sprinkles around the base and top of the bombe. Slice with a very hot, sharp knife as you would a cheesecake.

Watch the recipe video here:

How to Make a Chocolate Chip Cookie Bombe

This Chocolate Chip Cookie Bombe is STUFFED with all of your favorite treats (hello, peanut butter cups!). ? ? ? (Trending on Pinterest)

Posted by Food Network on Sunday, November 12, 2017

Dessert

Lemon Pudding Cake with Fresh Mixed Berries

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Lemon Pudding Cake with Fresh Mixed Berries
Tyler Florence's Lemon Pudding Cakes are tangy and sweet and your new favorite dessert ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon unsalted butter
  • ⅔ cup superfine sugar, plus more for dusting
  • 2 eggs, separated
  • ⅔ cup reduced fat buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
Garnish:
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 2 tablespoons confectioners' sugar
Instructions
  1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  3. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Watch the recipe video here:

How To Make Tyler's Lemon Pudding Cake

Tyler Florence's Lemon Pudding Cakes are tangy and sweet and your new favorite dessert ?

Posted by Food Network on Sunday, November 19, 2017

Main dish

Shrimp Fettuccine Alfredo

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Shrimp Fettuccine Alfredo
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • ¾ pound large shrimp (about 16), shelled and deveined, tails removed
  • Freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches freshly grated nutmeg
  • 1½ cups freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  2. Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  4. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  5. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Watch the recipe video here:

Shrimp Fettuccine Alfredo

This Shrimp Fettuccine Alfredo couldn't be simpler to make. (Follow Hearty for more like this!)

Posted by Food Network on Sunday, December 10, 2017