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Dessert

Peachy Cookies

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Peachy Cookies
One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. Andrea Cuteri from Coraopolis, Pennsylvania bakes them for holidays, weddings and celebrations that call for a peach of a cookie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup canola oil
  • ½ cup 2% milk
  • ½ teaspoon vanilla extract
  • 4 cups all-purpose flour
  • ¾ teaspoon baking powder
FILLING:
  • 1 cup peach or apricot preserves
  • ½ cup finely chopped pecans
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsweetened instant tea
  • ¾ teaspoon ground cinnamon
COATING:
  • 2 packages (3 ounces each) lemon gelatin
  • 2 packages (3 ounces each) peach or orange gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • ½ cup sugar
  • Mint leaves and additional apricot preserves
Instructions
  1. In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
  2. Roll into ¾-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks.
  3. While cookies are warm, use a sharp knife and small spoon to cut and scoop out about ½ teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
  4. In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
  5. In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
  6. Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
  7. Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

Watch the recipe video here:

The cutest cookies you'll ever eat!> Get the recipe for Peachy Cookies: https://trib.al/zBQg3Wm

Posted by Taste of Home on Sunday, May 5, 2019

Dessert

Grandma’s Old-Fashioned Strawberry Shortcake

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Grandma’s Old-Fashioned Strawberry Shortcake
https://www.facebook.com/61511025427/posts/10156999342915428/ aWhen my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 cups sliced fresh strawberries
  • ½ cup sugar
  • 1 teaspoon vanilla extract
SHORTCAKE:
  • 3 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold butter, cubed
  • 1-1/4 cups buttermilk
  • 2 tablespoons heavy whipping cream
TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
  2. Preheat oven to 400°. For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by ⅓ cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely.
  3. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream.

Watch the recipe video here:

Bring on the great memories!> Get the recipe for Grandma's Old-Fashioned Strawberry Shortcake: https://trib.al/ohSN6tS

Posted by Taste of Home on Wednesday, May 1, 2019

Dessert

Marbled Meringue Hearts

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Marbled Meringue Hearts
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • Food coloring, optional
  • ¾ cup sugar
Instructions
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper.
  2. Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove ¼ cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets.
  3. Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Watch the recipe video here:

These are GORGEOUS—and perfect for parties. Get the recipe for Marbled Meringue Hearts: https://trib.al/KHBQiCL

Posted by Taste of Home on Monday, April 22, 2019

Main dish

Disappearing Marshmallow Puffs

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Disappearing Marshmallow Puffs
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • ¼ cup butter, melted
GLAZE:
  • ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • ¼ cup chopped nuts
Instructions
  1. Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar.
  2. Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter.
  3. Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks.
  4. For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Watch the recipe video here:

Satisfying to watch AND eat!> Get the recipe for Disappearing Marshmallow Puffs: https://trib.al/QuCKLkz

Posted by Taste of Home on Thursday, April 11, 2019

Dessert

Cinnamon Rolls with Brown Sugar Glaze

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Cinnamon Rolls with Brown Sugar Glaze
Cinnamon Rolls with Brown Sugar Glaze recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough Ingredients:
  • 4 egg yolks, room temperature
  • 1 whole egg, room temperature
  • ½ cup sugar
  • 1½ sticks unsalted butter, cut into pieces, room temperature
  • 1 packet rapid rise yeast
  • 4 cup all-purpose flour
  • ½ cup cornstarch
  • 1½ tsp salt

Filling Ingredients:
  • 4 tbsp unsalted butter, softened
  • 1½ cup brown sugar
  • 1½ tbsp ground cinnamon
  • ¼ tsp allspice
  • 1 tsp salt

Glaze Ingredients:
  • 6 tbsp unsalted butter
  • ½ cup brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp flaky salt
Instructions
  1. Combine the buttermilk, egg yolks, egg, sugar, and 1 stick of the butter in a bowl and whisk until combined. (Set the other ½ stick of butter aside, you will use it in the kneading process). In a separate bowl, combine the rapid rise yeast (also known as instant yeast), flour, cornstarch, and salt and mix. Combine the dry ingredients with the wet, using your hands once the mixture starts to form a dough. Work the dough until the sides of the bowl are clean.
  2. Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic. This will take about 15 - 20 minutes by hand (or about 10 - 12 using a stand mixer and dough hook). Next, it’s time incorporate the extra butter that was set aside earlier. To do this by hand, tear the dough apart in large chunks and use your hands to work the softened butter into the dough kneading it until the dough comes back together to form a smooth ball.
  3. Allow the dough to rise for 2 - 3 hours in a buttered bowl covered with plastic wrap. You’ll know it has proofed for long enough when it has doubled in size.
  4. Roll the dough out into an 18” x 12” rectangle and spread the 4 tablespoons of softened butter evenly on the dough. Mix the brown sugar, spices, and salt together and sprinkle on top of the buttered dough. Roll loosely into a log and cut into 12 even slices.
  5. Transfer to two buttered 9 x 13 baking dishes and cover with plastic wrap. If you want to bake both the next day, put both in the refrigerator overnight. If you only wish to bake one pan of rolls, keep the other in the freezer for later use.
  6. You can either move on to this step immediately, or you can refrigerate overnight. In the morning, take the pan out of the refrigerator and remove the plastic wrap. Turn the oven on to 200 F. Once it reaches temperature, turn the oven off and put the cinnamon rolls in. Allow them to rise (and double in size), this will take 30 minutes - 1 hour. Once they’ve doubled, turn the oven back on to 350 F and start a timer for 25 minutes. Cook until they are very lightly browned, about 25 - 30 minutes.
  7. When the rolls have about 15 minutes left in the oven, combine the butter and sugar in a small saucepan on the stovetop. Heat over medium, stirring, until the sugar melts. Add the heavy cream, vanilla and salt and stir to combine. Slowly bring the mixture to a boil and then immediately remove from the heat. Let cool slightly until thickened.
  8. Drizzle the brown sugar glaze over the rolls and serve immediately.
  9. Enjoy!!

Watch the recipe video here:

Your entire house will be smelling delicious with these in the oven! RECIPE: http://bit.ly/2hkEtU0 (via Kin Community)

Posted by Taste of Home on Tuesday, April 9, 2019

Breakfast

Ladybug Appetizers

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Ladybug Appetizers
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • Black paste food coloring
  • 3 teaspoons minced chives
  • ¼ teaspoon garlic salt
  • 2 tablespoons minced fresh parsley
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1-1/2 inches long)
Instructions
  1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
  2. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
  3. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Watch the recipe video here:

These are almost too cute to eat!> Get the recipe for Ladybug Appetizers: https://trib.al/kRtKJOy

Posted by Taste of Home on Sunday, March 10, 2019

Dessert

Rhubarb Custard Bars

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Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 cup cold butter
FILLING:
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
  • 6 ounces cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
Instructions
  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
  2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
  3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Watch the recipe video here:

Bring on spring with these rich & gooey rhubarb bars! Get the recipe for these Rhubarb Custard Bars: https://trib.al/6hZyr9X

Posted by Taste of Home on Friday, March 1, 2019

Dessert

Sandy’s Chocolate Cake

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Sandy’s Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • ¾ cup baking cocoa
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
FROSTING:
  • ½ cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners' sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Watch the recipe video here:

This prize winning cake is irresistible!> Get the recipe for Sandy's Chocolate Cake: https://trib.al/AhmQMYg

Posted by Taste of Home on Wednesday, February 20, 2019

Dessert

Hot Milk Cake

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Hot Milk Cake
This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! —Rosemary Pryor, Pasadena, Maryland
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed
Instructions
  1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  3. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Watch the recipe video here:

This cake couldn’t be more simple (or delicious). > Get the recipe Hot Milk Cake: http://spr.ly/61898iKVX.

Posted by Taste of Home on Sunday, February 17, 2019

Dessert

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.

Watch the recipe video here:

These are simply irresistible!> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Thursday, January 31, 2019