Imagine you have a dinner party that is fast approaching and you have to make dessert. Unfortunately, the oven is taken with the…
These super fun Bubble Waffle Banana Split Tacos are made with the Pampered Chef’s Waffle Puff Pan and are perfect for brunch or dessert. The banana funfetti bubble waffles are formed into “taco” shells and filled with ice cream, bananas, strawberries, chocolate sauce, walnuts, whipped cream, and sprinkles!
Garbanzo beans and mashed banana create mini muffins that are moist and tender. Dates add natural sweetness. Try these bite-size vegan treats today!
Recipe video above. Also known as Parisian Flan, this traditional French custard tart is the most magnificent custard tart in the world (in my humble opinion!). It's like a giant Portuguese Tart - but better, because there's so much more custard!The custard is truly incredible - rich, creamy, but not overly sweet. Sets perfectly to cut neat slices but melts in your mouth.DO NOT BE DAUNTED by the lengthy looking instructions. At its core, it is just a puff pastry crust filled with custard. Details are provided to ensure there's enough information even for less confident bakers.(And PS, it's SUPPOSED to look rustic!)At its best in the 24 hours after 12 hours refrigeration after finished custard comes out of oven (crispiest base). Keeps 4 - 5 days but pastry starts to lose crispiness (it's still AWESOME though!).My typical workflow: Make custard and line pan with pastry in evening. Bake in morning, fridge all day, serve that evening. Or bake in early evening, fridge overnight, serve the next day.
Recipe video above. How do you make a fudge-y brownie even better? Stuff it with salted caramel!
Slightly sweet, oil-free, and totally satisfying, this plant-based apple walnut bread makes a great breakfast on the run. Give it a try today!
If you are new to my blog than you might not know how very much I LOVE peanut butter + chocolate. It's absolutely my very favorite flavor combo because not only does it combine two of my favorite things to eat, (peanut butter + chocolate), but it also covers my love for salty + sweet. I've been known to put peanut butter on a spoon and add some chocolate for a quick no calorie, no fat, no sugar treat! *wink* So…when a friend is celebrating a birthday and that birthday-celebrating friend loves peanut butter + chocolate just as much as you do…well…you go all out to knock their socks off with an amazing dessert, right? That's exactly what happened this past weekend. It's been awhile since I've been able to REALLY do some baking so I was excited to dive right into the task of creating the perfect recipe!! The recipes I kept coming across had too much chocolate… or too much peanut butter… and for me… it's GOT to be just the right balance of both. So, I took bits and pieces from a couple of different recipes and tweaked things to create… The BEST EVER Peanut Butter + Chocolate Pie This pie has a homemade graham cracker + peanut crust. A layer of chocolate ganache covers the crust and THEN a peanut butter + cream cheese filling is poured onto the ganache. The filling is then topped with more chocolate ganache and sprinkled with chopped peanuts for a pretty garnish and little bit of crunch. It not only LOOKED amazing but after J tried it…he said it ranks in the Top 5 desserts I've ever made. The two chocolate ganache layers were just the right balance for the peanut butter. Yum!! BEST EVER PEANUT BUTTER + CHOCOLATE PIE Makes 1 - 9 inch pie ::::::::::::::::::::::::::::::::::::::::: INGREDIENTS ::::::::::::::::::::::::::::::::::::::::: CRUST 1/2 cup salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin) 4 tablespoons sugar 1 1/2 cups graham cracker crumbs (finely ground in a food processor) 1/2 cup unsalted butter, melted CHOCOLATE GANACHE TOPPING (FOR CRUST AND PIE) 8 ounces semisweet chocolate chips, divided in 1/2 1 cup heavy cream, divided in 1/2 PEANUT BUTTER PIE FILLING 8 ounces cream cheese, softened (1 cup) 1 cup creamy peanut butter 1/2 cup sugar 2 teaspoons pure vanilla extract 1 cup well-chilled heavy cream Handful of salted roasted peanuts, chopped OPTIONAL: 1/2 cup salted roasted peanuts, chopped for garnish :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: INSTRUCTIONS FOR MAKING PIE :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: ASSEMBLE AND BAKE CRUST Using the back of a fork, blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened. Place graham cracker crumb mixture into a 9-inch pie plate and press evenly over the bottom and up the sides. Bake until crust begins to set and colors slightly (12-14 minutes). Cool. While crust is cooling, prepare first batch of ganache. CHOCOLATE GANACHE FOR CRUST Pour 1/2 cup of chocolate chips in small heat-safe bowl. On medium heat, bring 1/2 cup heavy cream just to a simmering boil in a medium saucepan. Immediately remove cream from heat upon boil and pour over chocolate chips. Let sit for 1-2 minutes. Using a wire whisk, stir the chips and cream together until smooth. Allow ganache to cool for about 10 minutes. Pour ganache over prepared crust. Use a spatula or the back of a spoon to evenly spread the ganache all over the bottom and up the sides of the crust. Refrigerate for 15-20 minutes. PREPARE PEANUT BUTTER FILLING In a large bowl, beat cream cheese with the peanut butter, sugar and vanilla extract using a hand mixer. Mix until well blended. In another large bowl, using the same beaters, whip the chilled cream until firm. (no need to wash them first). Fold one-third of the whipped cream into the peanut butter mixture to soften it. Fold the remaining whipped cream and toss in a handful of chopped peanuts into the peanut butter mixture. Pour the mixture into the prepared crust. Smooth the surface using a spoon or spatula. Refrigerate for about 1 hour. CHOCOLATE GANACHE FOR PIE TOPPING Pour 1/2 cup of chocolate chips in small heat-safe bowl. On medium heat, bring 1/2 cup heavy cream just to a simmering boil in a medium saucepan. Immediately remove cream from heat upon boil and pour over chocolate chips. Let sit for 1-2 minutes. Using a wire whisk, stir the chips and cream together until smooth. Allow ganache to cool for 15-20 minutes. Pour ganache onto the center of the chilled peanut butter filling. Use the back of a spoon or spatula to gently spread the ganache to the edge of the peanut butter filling - leaving the very edge of the peanut butter filling exposed - not completely covered by chocolate. (see photos above). GARNISH PIE Sprinkle the remaining chopped peanuts around the edge of the pie. The peanuts should cover the point where the ganache and peanut butter filling meet - making for a nice finish. (see photos above). Refrigerate for 2-3 hours MAKE AHEAD OPTION - Cover and refrigerate the pie overnight - WITHOUT the peanut garnish. Instead, add the peanut garnish the following day just before serving. The pie is best served chilled. Love Peanut Butter + Chocolate as much as I do? You might just love these too: ===> CHOCOLATE PEANUT BUTTER CUPCAKES ===> HOMEMADE REESE'S PEANUT BUTTER CUPS KEEPiNG iT REAL It was torture making this dessert… I'm on Day 44 of a Whole90 so I didn't even get to try it myself. Ack!!! So why would I post a recipe I haven't even been able to personally sample? I knew it was a winner as I was making it and then the reviews afterwards from those who were able to eat it confirmed my suspicions! *wink* I sure wish I had a photo from when we sliced into it. I just felt a little awkward snapping photos of someone's present. It was much easier snapping pictures of the whole pie at my house before delivering it to the birthday boy. And then of course, it would've been awkward to ask to take a slice home so I could photograph it later. "Hey…can I just keep part of your birthday present?" Yeah. No.
Looking for a delicious and easy way to warm up on a cold day? Look no further than this slow cooker hot chocolate recipe! With just a few simple ingredients, you can have a pot of rich, creamy hot chocolate ready to go in no time. And the best part is, everyone will be asking for seconds!
Looking for a delicious and easy way to warm up on a cold day? Look no further than this slow cooker hot chocolate recipe! With just a few simple ingredients, you can have a pot of rich, creamy hot chocolate ready to go in no time. And the best part is, everyone will be asking for seconds!
They're easy to transport, too.
From baking cakes to thickening sauces, here's how to covert a recipe to a gluten-free version you'll love.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Newfoundland Snowballs - the most searched for Newfoundland recipe on RockRecipes.com. Soft chocolate fudge balls with the goodness of oatmeal and coconut. These freeze exceptionally well and my kids actually prefer to eat them frozen, just like I did as a child.
Fireworks Sugar Cookie Cake is the perfect 4th of July desserts! Add M&Ms and sprinkles to my perfect sugar cookie recipe and bake it in a cake pan!
Purple potatoes lend tenderness and unexpected color to this rustic cake, which is free of cholesterol and added oil. Try this delicious cake today!
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. —Rosadene Herold, Lakeville, Indiana
Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!
They could fight disease and boost your metabolism.
Butterscotch Cashew Bars are a delicious blend of sweet shortbread, rich shortbread, and crunchy cashews. These butterscotch caramel bars are a guaranteed hit!
peanut butter cup turkey cookies ... SO cute for Thanksgiving! Made with homemade peanut butter cookies and peanut butter buttercream! | bakeat350.blogspot.com
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
You can decorate these pretty Christmas trees with other types of sprinkles if you don't have the gold dust. The filling alone makes the cookies special and so delicious! —Linda Sweet, Cornwall, New York
Stacey shares a vegan strawberry scones recipe using coconut milk to replace dairy products usually used in scones. These scones are light and delicious.
These Raspberry Oatmeal Crumble Bars are incredible! A delicious buttery, oatmeal crust, a sweet raspberry layer and topped with delicious oatmeal crumble.
Filled with jelly and coated in sugar, paczki are a treat worth seeking out on Fat Tuesday.
Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.
Quantities for one 8oz or 250ml coffee mug, teacup or ramekin. The "seasoning" could be orange zest, as in this recipe, mandarin or lemon zest. You could also substitute the same quantity of vanilla or a pinch of saffron.
Tis the season for delicious holiday cookies, and we've got one that is sure to have you doing your happy dance. Fluffy, tender, and utterly scrumptious, these Healthy Vegan Snickerdoodles are the perfect melt in your mouth puffs of irresistible cinnamony goodness. A fabulous addition to your family holiday dessert table. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Crepes are actually very easy to make and a lot healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too. Fill them with whatever you like….chocolate, whipped cream, cream cheese and strawberries. Here’s my favorite…. Vanilla Crepes with Warm Blueberry Compote 4 cups frozen blueberries, divided ½ cup sugar ¼ cup water 1 tablespoon cornstarch 1 lemon, juiced and zested In a medium saucepan set over medium heat, whisk together the water, lemon juice and zest, sugar and corn starch until smooth. Add one cup of the blueberries and cook for about 5-6 minutes or until the mixture is slightly thickened and the blueberries have started to break open. Stir continuously. Reduce heat to medium-low, add the remainder of the blueberries, and cook for 5 to 8 more minutes or until compote reaches your desired consistency, stirring frequently. You do not want the compote to completely break down. Remove from heat and set aside. Vanilla Crepes 1/2 cup milk 1 egg yolk 2 teaspoons vanilla extract 1/2 cup all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1 tablespoon and 2 teaspoons melted butter Powdered sugar Whipped cream (optional) In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended. Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray or melt a small amount of butter. When the pan is hot, pour 1/3 cup of batter into the pan, and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered. Cook for 45-60 seconds, or until the batter is just set and the bottom is lightly browned and then flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter. Place the crepe on a plate, fill with 2 tablespoons blueberry compote, and fold the bottom up and over the filling, tucking in both sides as you go and roll. You should end with the seam side down. Repeat with rest of crepes. Dust with powdered sugar and serve immediately. Top with whipped cream if desired. Photography is the property of and copyrighted to ©Welcome Home.
Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts.
