COMFORT DESSERT RECIPES FOR ALL SEASONS
Desserts
Dessert Recipe: Easter Egg Cake
Servings: 12
Food Network ~ Step by Step
All it takes is two layers of chocolate cake, buttercream frosting and a couple handfuls of pretty colored candies for this festive Easter dessert.
Recipe by: Food Network
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Ingredients:
- 3/4 cup coconut oil, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups hot water
- 1/3 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 5 sticks unsalted butter, at room temperature
- 1/4 teaspoon salt
- 5 cups confectioners' sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons whole milk
- Coarse sugar, nonpareils and candy-coated chocolates, for decorating
- Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
- Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
- Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
- Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones.
- Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting
- Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
- Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape.
- Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.
For the cake:
For the frosting:
Preparation Instructions:
Dessert Recipe: Easter Egg Sugar Cookies
Servings: 36
Food Network ~ Step by Step
We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.
Recipe by: Stevie Stewart for Food Network
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Ingredients:
- 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
- 1/2 teaspoon fine salt
- 1/8 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners' sugar
- 3 cups confectioners' sugar
- 3 to 4 tablespoons whole milk
- Assorted food coloring
- For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
- Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape 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.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
- For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
- Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
- Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.
- 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.) For Easter eggs, we like a pastel palette. To get that effect, we used just 1 drop of food coloring to make each shade. The colored icing is vibrant, but when combined with the white icing it becomes a soft, muted shade.
Sugar Dough:
Icing:
Preparation Instructions:
Cook’s Note:
Dessert Recipe: Coconut Bunny Butt Cake
Servings: 10-12
Food Network ~ Step by Step
Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.
Recipe by: Food Network
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Ingredients:
- 2 large eggs plus 4 egg whites, at room temperature
- 3/4 cup cream of coconut
- 1/2 cup drained crushed pineapple
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
- 3 cups confectioners' sugar, sifted
- 2 sticks unsalted butter, at room temperature
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Thin pretzel sticks, for securing the cupcakes
- One 10-ounce bag sweetened shredded coconut
- 8 drops green food coloring
- 2 large round chocolate candies, such as Candy Melts
- 6 chocolate chips
- Mini candy-coated chocolate eggs, for garnish
- 5 dried apricots
- 3 gummy leaf candies
- Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
- For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
- For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
- With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
- Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.
Cake:
Coconut Buttercream:
Decoration:
Preparation Instructions:
Dessert Recipe: Mocha Baked Alaskas
Servings: 6
Taste of Home ~ Step by Step
Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving.
Recipe by: Kerry Dingwall ~ Ponte Vedra, Florida
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Ingredients:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1/4 cup strong brewed coffee
- 3 cups coffee ice cream
- 6 large egg whites
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour.
- Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use).
- Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours.
- In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved.
- Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely.
- Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.
Preparation Instructions:
Dessert Recipe: Mint Swirl Fudge Cake
Servings: 12
Taste of Home ~ Step by Step
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet.
Recipe by: Heidi Kelly ~ Norwood, Missouri
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Ingredients:
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup plus 3 tablespoons water, divided
- 3 ounces cream cheese, softened
- 1/4 cup canola oil
- 3 large eggs
- 1/4 cup creme de menthe flavoring syrup or creme de menthe
- 1/2 teaspoon peppermint extract
- Green food coloring, optional
- 2 tablespoons baking cocoa
- 6 ounces unsweetened chocolate, melted
- 1-1/2 cups confectioners' sugar
- 1 ounce semisweet chocolate, melted
- 2 to 3 tablespoons water
- Crushed spearmint candies, optional
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract and, if desired, food coloring until blended.
- In a small bowl, whisk 3 tablespoons water and cocoa until smooth; add to untinted batter. Add chocolate. Spoon half the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter.
- Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.
glaze:
Preparation Instructions:
Dessert Recipe: Pecan Cobbler
Servings: 12
Taste of Home ~ Step by Step
I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping.
Recipe by: Willa Kelley ~ Edmond, Oklahoma
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Ingredients:
- 1/2 cup butter, cubed
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 cup packed brown sugar
- 3/4 cup brickle toffee bits
- 1-1/2 cups boiling water
- Vanilla ice cream, optional
- Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined.
- Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.
Preparation Instructions:
Dessert Recipe: Peppermint Bark Trifle
Servings: 12
taste of Home ~ Step by Step
We're always looking for those showstopping desserts, especially during the holidays. This one is very impressive, but couldn't be easier to make. No one will ever know it's made with a store-bought angel food cake.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin
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Ingredients:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 3 tablespoons 2% milk
- 1 teaspoon peppermint extract
- 3 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 3 tablespoons crushed peppermint candies
- 1-1/2 pounds Swirled Peppermint Bark
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside.
- Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Preparation Instructions:
Dessert Recipe: Minted Chocolate Torte
Servings: 16
taste of Home ~ Step by Step
Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions.
Recipe by: Barbara Humiston ~ Tampa, Florida
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Ingredients:
- 1/2 cup shortening
- 1-1/3 cups sugar, divided
- 2-1/4 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1-1/2 teaspoons vanilla extract
- 2 ounces semisweet chocolate, finely chopped
- 3 large egg whites, room temperature filling/topping:
- 6 ounces semisweet chocolate, chopped
- 1/4 cup butter
- 1-1/4 cups confectioners' sugar
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- Dash salt frosting:
- 2 cups whipped topping
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 to 2 drops food coloring, optional
- Mint Andes candies, chopped
- Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
- In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
- Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.
- Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.
Preparation Instructions:
Dessert Recipe: Red Velvet Cheesecake
Servings: 16
Taste of Home ~ Step by Step
Festive and oh, so good, this cheesecake will become a fixture on your Valentines dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust.
Recipe by: Karen Dively ~ Chapin, South Carolina
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Ingredients:
- 17 chocolate cream Oreo cookies, crushed
- 1/4 cup butter, melted
- 1 tablespoon sugar
FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1 cup sour cream
- 1/2 cup buttermilk
- 3 tablespoons baking cocoa
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 bottle (1 ounce) red food coloring
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until blended. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
- Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove side of pan.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
FROSTING:
Preparation Instructions:
Dessert Recipe: Chocolate Hazelnut Pudding Torte
Servings: 8
Taste of Home ~ Step by Step
This recipe is a busy mom's twist on a favorite dessert—tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it!
Recipe by: Cheryl Snavely ~ Hagerstown, Maryland
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Ingredients:
- 24 soft ladyfingers, divided
- 1/2 cup Nutella, divided
- 1-1/2 cups half-and-half cream
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 1 carton (12 ounces) frozen whipped topping, thawed
- Grated or shaved chocolate
- Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half the Nutella.
- In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.
Preparation Instructions:
Dessert Recipe: The Best Peppermint Cheesecake
Servings: 16
Taste of Home ~ Step by Step
People are thrilled when they see me coming with this rich, smooth cheesecake—it’s always a crowd pleaser. Not only does it look sensational, but it is so scrumptious.
Recipe by: Carrie Price, Ottawa, Illinois
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Ingredients:
- 25 Oreo cookies, finely crushed (about 2-1/2 cups)
- 1/3 cup butter, melted
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs, lightly beaten
- 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)
- Crushed candy canes and chocolate shavings, optional
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
- Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
- For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth of the whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with crushed candy canes and shaved chocolate if desired.
Topping:
Preparation Instructions:
Dessert Recipe: Easy Truffles
Servings: 6 dozen
Taste of Home ~ Step by Step
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they’re easy to make anytime.
Recipe by: —Taste of Home Test Kitchen
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Ingredients:
- 3 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract
- Toasted finely chopped nuts or assorted jimmies
- Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours.
- Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.
Preparation Instructions:
Dessert Recipe: White Chocolate Cranberry Blondies
Servings: 3 dozen
Taste of Home ~ Step by Step
Oh, the weather outside is frightful, but this batch of white chocolate cranberry blondies is so delightful! All kidding aside, this is the holiday treat you won’t want to miss this holiday season.
If you’ve been on the hunt for a recipe similar to Starbucks’ seasonal white chocolate cranberry bliss bar, your search is over. Our recipe begins with a dough similar to our classic blondie recipe. From there, these bars get into the holiday spirit by mixing cinnamon, dried cranberries and chopped white chocolate into the dough. Finished with a dreamy layer of homemade white chocolate cream cheese frosting, a drizzle of melted white chocolate and extra dried cranberries, this Christmas treat won’t last long once served.
Include these bars as part of your family’s holiday dessert table, tuck them into a holiday cookie gift box or swap them with friends for your annual holiday cookie exchange. With hints of fruit, creamy white chocolate and a buttery cookie base, they’re a fun, fresh offering to include alongside gingerbread, cutout cookies and other old-fashioned holiday favorites.
Recipe by: Erika Busz ~ Kent, Washington
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Ingredients:
- 3/4 cup butter, cubed
- 1-1/2 cups packed light brown sugar
- 2 large eggs, room temperature
- 3/4 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 6 ounces white baking chocolate, coarsely chopped
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 tablespoon grated orange zest, optional
- 6 ounces white baking chocolate, melted
- 1/2 cup dried cranberries, chopped
- Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly.
- Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan.
- Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack.
- For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest, until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate. If desired, sprinkle with additional orange zest.
- Cut into triangles. Store in an airtight container in the refrigerator.
Frosting:
Preparation Instructions:
Dessert Recipe: Baklava Cheesecake
Servings: 16
Taste of Home ~ Step by Step
With a phyllo dough crust, a spiced ground walnut layer and a mascarpone and honey cheesecake filling, this baklava cheesecake satisfies the sophisticated sweet tooth.
Greek baklava is full of complexity, from its nutty, spicy and citrusy taste to its crunchy, sticky and delicate texture. This composition of flavors and textures has created an icon of Greek cuisine—one that inspired this baklava cheesecake.
Every aspect of baklava’s composition is infused into this cheesecake, from the phyllo dough crust to the layer of sweet and spiced ground walnuts. This dessert achieves its cheesecake status from a mascarpone-cream cheese filling that’s sweetened with honey—one of baklava’s main ingredients. Bake this baklava cheesecake for a Greek Easter gathering, or when you feel the urge to eat a little something sweet.
Recipe by: Aryanna Gamble, New Orleans, Louisiana
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Ingredients:
- 12 sheets phyllo dough (14x9-in.)
- 1/3 cup butter, melted
- 1 cup finely chopped walnuts
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 packages (8 ounces each) cream cheese, softened
- 1 carton (8 ounces) mascarpone cheese
- 2/3 cup honey
- 1/4 cup 2% milk
- 3 tablespoons all-purpose flour
- 3 large eggs, room temperature, lightly beaten
- Candied walnuts, optional
- Preheat oven to 425°. Place 1 sheet phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up side of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place springform pan in a 15x10x1-in. baking pan.
- In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edge is lightly browned (side will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.
- In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
- Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with candied walnuts.
Preparation Instructions:
Dessert Recipe: Grandma's Iron Skillet Apple Pie
Servings: 8
allrecipes ~ Step by Step
"Very good, family loved it! It's a great pie to eat warm as the brown sugar makes it a bit like a caramelly apple pie. I did add 2 T of flour tossed into all of my apples due to the amount of sugar and butter in the recipe I wanted it to be a bit of a thicker sauce and I also added nutmeg and allspice with the cinnamon just because I like those in my apple pies."
Recipe by: spirit1k
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Ingredients:
- ½ cup butter
- 1 cup brown sugar
- 5 Granny Smith apples -- peeled, cored, quartered, and thinly sliced
- 3 (9 inch) refrigerated prerolled pie crusts
- 1 cup white sugar, divided
- 2 teaspoons ground cinnamon, divided
- ¼ cup white sugar
- 1 tablespoon butter, cut into small chunks
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1/2 cup butter into a 9-inch cast iron skillet; place the skillet in the preheated oven until butter is melted. Remove the skillet and sprinkle with brown sugar; return to the oven to heat while you prepare the apples.
- Remove the skillet from the oven; arrange 1 refrigerated pie crust on top of brown sugar. Top pie crust with 1/2 of the sliced apples. Sprinkle 1/2 cup of white sugar and 1 teaspoon of cinnamon on top. Place second pie crust over apples; top second crust with remaining apples and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with third crust; sprinkle with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam to escape.
- Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Preparation Instructions:
Dessert Recipe: Galaktoboureko
Servings: 16 squares
allrecipes ~ Step by Step
"Galaktoboureko is a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. My mom got this recipe from a coworker and made it regularly when I was young. After all these years, it's still a family favorite. I hope that everyone enjoys it as much as we do."
Recipe by: —GapGirl
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Ingredients:
- 2 ½ cups white sugar, divided
- 1 cup semolina flour
- 3 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 6 cups whole milk
- 6 large eggs
- 1 teaspoon vanilla extract
- ¾ cup butter, melted
- 12 sheets phyllo dough
- 1 cup water
- Gather all ingredients.
- Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
- Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
- Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
- Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
- Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
- Pour custard into the pan.
- Add the remaining phyllo sheets, one at a time, brushing each with butter.
- Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
- When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
- Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
- Let cool to room temperature, then cut into 16 squares and serve.
Preparation Instructions:
Dessert Recipe: Apple Pie Monkey Bread
Servings: 10-12
allrecipes ~ Step by Step
"This apple pie monkey bread layers apple pie filling with cinnamon sugar-coated biscuit dough pieces for a fall-spiced treat. Baked in a Bundt pan and turned out onto a serving plate, this bread is fun to pull apart."
Recipe by: Rachaell Rampini
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Ingredients:
- 2 (16.3 ounce) cans refrigerated biscuit dough
- 1 (20 ounce) can apple pie filling
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup confectioners sugar
- 2 teaspoons milk, or more as needed
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a bundt pan (or a 9x13-inch baking dish if you don’t have one).
- Open the biscuit cans and cut each biscuit into quarters.
- In a large bowl, combine granulated sugar and cinnamon. Toss biscuit pieces in the mixture until evenly coated.
- Pour apple pie filling into a bowl and roughly chop the apples into smaller bite-sized pieces for easier layering.
- Add half of coated biscuit pieces to the prepared pan. Spoon half of apple pie filling over biscuits. Repeat with remaining biscuits and apple filling.
- In a small bowl, stir melted butter and brown sugar together until combined. Pour evenly over the layered biscuits and apples.
- Bake in the preheated oven until biscuits are cooked through and golden brown on top, for 35 to 40 minutes. If the top begins to brown too quickly, cover loosely with foil during the last 10 minutes.
- Allow monkey bread to cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- For the optional glaze, whisk confectioner’s sugar and milk together until smooth. Drizzle over warm monkey bread before serving.
- Enjoy!
Glaze (optional)
Preparation Instructions:
Dessert Recipe: Apple and raspberry crumble tea cake
Servings: 12
Taste.com.au ~ Step by Step
Apple cinnamon crumble meets moist raspberry tea cake in this delightful afternoon tea or dessert.
Recipe by: Cathie Lonnie
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Ingredients:
- 2 large granny smith apples, peeled, diced
- 1 tbsp lemon juice
- 3/4 cup caster sugar
- 150g butter, softened
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 1 1/3 cups self-raising flour
- 1/3 cup plain flour
- 150g frozen raspberries
- 1 tbsp cornflour
- Icing sugar, to serve
- Double thick cream, to serve
- 3/4 cup plain flour
- 1/2 tsp ground cinnamon
- 1/3 cup brown sugar
- 2 tbsp caster sugar
- 100g chilled butter, chopped
Preparation Instructions:
- Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform cake pan. Line base and side with baking paper.
- Combine apple, lemon juice, 1 tablespoon caster sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 4 to 5 minutes or until apple is soft. Cool. Drain and discard any excess liquid.
- Using an electric mixer, beat butter, vanilla and remaining caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours. Fold until combined. Spread cake mixture into prepared pan. Bake for 20 minutes.
- Meanwhile, make Cinnamon crumble: combine flour, cinnamon and sugars in a small bowl. Rub in butter until mixture resembles coarse breadcrumbs.
- Toss frozen raspberries in cornflour to coat. Remove cake from oven. Sprinkle raspberries over cake. Top with stewed apple. Sprinkle crumble evenly over apple. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
- Lightly dust cake with icing sugar. Serve with cream.
Cinnamon crumble
Dessert Recipe: Chocolate caramel dessert lasagne
Servings: 8
Taste.com.au ~ Step by Step
We love a shortcut! This cheat's dessert is made using store-bought ingredients like frozen cake and chocolate mousse mix, so you can get it prepped in 20 minutes flat.
Recipe by: Tracy Rutherford
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Ingredients:
- 2 x 350g packets frozen chocolate cake
- 1 cup thick caramel (dulce de leche), plus extra, to serve
- 1 cup milk
- 70g sachet chocolate mousse mix
- 300ml carton thickened cream
- 1/3 cup chocolate-coated almonds, coarsely chopped
- Unwrap and slightly thaw frozen cakes. Use a large serrated knife to cut each cake in half horizontally.
- Place the iced half of 1 cake in a 20cm square baking dish. Use two-thirds of the base of 1 cake to cut and fill any gaps in the dish to completely cover the base.
- Spoon caramel over the top of the assembled cake and use the back of the spoon to gently spread all over (the cake may not be fully covered).
- Combine the milk and mousse mix in a bowl and prepare the mixture following the packet directions. Spread over the caramel layer and smooth the surface. Place in the fridge for 1 hour or until set.
- Place the remaining iced cake half, iced side up, on top of the mousse layer. Use two-thirds of the remaining cake base to cut and fill any gaps. (Save the offcuts for a treat!)
- Use electric beaters to whisk the cream in a bowl until firm peaks form. Spread over top of the cake. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.
- To serve, sprinkle with chopped chocolate almonds and drizzle with extra caramel.
Preparation Instructions:
Desert Recipe: Pistachio Bundt Cake
Servings: 12
Taste of Home ~ Step by Step
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day.
Recipe by: Becky Gant ~ South Bend, Indiana
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Ingredients:
- 1 package yellow cake mix (regular size)
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- 1 cup water
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 to 3 tablespoons whole milk
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Glaze:
Preparation Instructions:
Dessert Recipe: Mocha Cake
Servings: 16
Taste of Home ~ Step by Step
Without a doubt, this is the best cake I've ever made. It's a decadent dessert that I share with everyone I can!
Recipe by: Katherine DeLoach ~ Visalia, California
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Ingredients:
- 1 cup butter, softened
- 3 cups packed brown sugar
- 4 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 cup baking cocoa
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 cups brewed coffee, cold
- 1-1/3 cups sour cream
- 12 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 6 ounces unsweetened chocolate, melted
- 6 tablespoons brewed coffee
- 2 teaspoons vanilla extract
- 4-1/2 to 5-1/2 cups confectioners' sugar
- Optional: Chocolate-covered coffee beans and baking cocoa
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
- Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and side of cake. If desired, garnish with chocolate-covered coffee beans and baking cocoa. Cover and refrigerate until serving.
frosting:
Preparation Instructions:
Dessert Recipe: Chocolate Peppermint Cake
Servings: 16
Taste of Home ~ Step by Step
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas…a holiday birthday party…or other festive gatherings!
Recipe by: Jeanne Bloedorn ~ Fond du Lac, Wisconsin
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Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 drops red food coloring, optional
- 2/3 cup crushed peppermint candy, divided
- 2 tablespoons butter
- 2 tablespoons baking cocoa
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining 1/2 teaspoon cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm, with vanilla ice cream if desired.
FILLING:
GLAZE:
Preparation Instructions:
Dessert Recipe: Easy Apple Crisp
Servings: 16
Taste of Home ~ Step by Step
Here’s an easy apple crisp! This is a delicious dessert perfect for young cooks to prepare. It’s super simple to make since there’s no crust—just a crumbly topping. Plus, with apples and oats, it’s a wholesome treat.
Recipe by: Sheri Hatten ~ Devil’s Lake, North Dakota
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Ingredients:
- 10 to 11 cups sliced peeled tart apples
- 1/2 cup sugar
- 1 teaspoon ground cinnamon, divided
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- Vanilla ice cream, optional
- Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining 1/2 teaspoon cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm, with vanilla ice cream if desired.
Preparation Instructions:
Dessert Recipe: Champagne Jelly Flutes
Servings: 8
Food Network ~ Step by Step
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold — and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Recipe by: Food Network
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Ingredients:
- Three 1/4-ounce packets unflavored powdered gelatin
- 1/2 cup sugar
- 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
- 2 cups sparkling pale white grape juice, chilled
- 8 raspberries
- 1 tablespoon half-and-half
- Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
- Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
- Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
- Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.
Preparation Instructions:
Dessert Recipe: Bloody Mary Oysters
Servings: 6-8
Food Network ~ Step by Step
A dish of chilled, shucked raw oysters is a fun and festive way to start an evening. This version simply involves stirring together a Bloody Mary-inspired mixture loaded with punchy horseradish as a mignonette-like topping. Serve ice-cold and wash them down with your favorite celebratory beverage.
Recipe by: Food Network
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Ingredients:
- 1/4 cup tomato juice
- 4 teaspoons horseradish
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Freshly ground pepper
- Celery salt
- 2 dozen small oysters
- Crushed ice, for the platter
- Small celery leaves, for topping
- Stir together the tomato juice, horseradish, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper and a pinch of celery salt in a bowl; chill the sauce until ready to serve.
- Carefully shuck the oysters and arrange on a platter of crushed ice. Top each oyster with about 1/2 teaspoon sauce and a small celery leaf.
Preparation Instructions:
Dessert Recipe: Candy Cane Cheesecake
Servings: 12
allrecipes ~ Step by Step
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Recipe by: CARRIELOVESKEITH
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Ingredients:
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- ¼ cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 ¾ cups white sugar
- ½ cup sour cream
- 2 ½ teaspoons vanilla extract, divided
- 3 eggs
- ½ teaspoon peppermint extract
- 2 dashes red food coloring
- ½ cup crushed peppermint candies
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
- Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
- Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
- Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
- Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Preparation Instructions:
Dessert Recipe: Crock-Pot Lava Cake
Servings: 12
Taste of Home ~ Step by Step
I love chocolate. Perhaps that’s why this decadent slow-cooker cake has long been a family favorite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold.
Recipe by: Elizabeth Farrell ~ Hamilton, Montana
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Ingredients:
- 1 package devil's food cake mix (regular size)
- 1-2/3 cups water
- 3 large eggs, room temperature
- 1/3 cup canola oil
- 2 cups cold 2% milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups semisweet chocolate chips
- Whipped cream, optional
- In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
- In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm, with whipped cream if desired.
Preparation Instructions: