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Easy Creme Brûlée Recipe (VIDEO)

Easy Creme Brûlée Recipe

Creme Brulee is one of our favorite easy dessert recipes with only 4 ingredients. The silky texture and rich vanilla flavor make this taste restaurant quality.

Ingredients

Ingredients for Creme Brulee:

  • 2 cups heavy whipping cream
  • 5 large egg yolks
  • 1/2 cup sugar plus extra for caramelizing
  • 1 tsp vanilla extract

What you will Need:

  • 6 oven-safe ramekins (6 oz each)
  • 1 Handheld torch

Instructions

How to Make Creme Brulee:

  1. Preheat Oven to 300˚F. Pour 2 cups heavy cream into a medium saucepan, stirring frequently until steaming and almost at a simmer then remove from heat and add 1 tsp vanilla extract.

  2. In a medium bowl, whisk together 5 egg yolks and 1/2 cup sugar until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.

  3. Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (6-oz) ramekins and place in a 9×13 casserole dish.

  4. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes, or until the centers are nearly set and have just a slight giggle in the center. Carefully transfer ramekins from water bath to a wire rack and cool to room temp then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).

To Caramelize the Top:

  1. When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.

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Molten Chocolate Lava Cakes (VIDEO)

Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes have a signature molten liquid chocolate center. Homemade lava cakes are so easy to recreate and taste even better! Serve with powdered sugar, vanilla ice cream, and berries.

Ingredients

  • 8 Tbsp unsalted butter cut into slices, plus more to grease ramekins
  • 6 oz  semisweet chocolate chips
  • 2 large eggs (whole eggs)
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 Tbsp all-purpose flour plus more to dust ramekins

Instructions

  1. Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.

  2. Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.

  3. Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.

  4. Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.

  5. Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.

  6. Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.

Recipe Notes

*For Smaller Ramekins: 4 oz ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min)

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Berry Tiramisu Cake Recipe

Berry Tiramisu Cake Recipe

This is the most stunning berry tiramisu you’ll make because it’s an actual cake. It’s surprisingly simple to make and doesn’t require a crazy long list of ingredients.

Ingredients

For the Sponge Cake:

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

For Berry Tiramisu Cake Syrup, Fillings and Cream:

  • 12 oz Driscoll’s raspberries divided
  • 6 Tbsp (3 oz) orange liqueur divided
  • 1/3 cup granulated sugar + 2 Tbsp for berry sauce
  • 16 oz mascarpone cheese refrigerated
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream (36% milk fat), chilled
  • 1 lb Driscoll’s strawberries sliced, reserving 6 berries for the top
  • 1 pint Driscoll’s blueberries (2 cups ), divided

Instructions

How to Make Berry Mascarpone:

  1. Bake the easy 4-ingredient sponge cake (click for written instructions). Once cakes are at room temp, use a serrated knife to cut in half for a total of 4 layers.
  2. In a small bowl, combine 1/2 package raspberries, 1/4 cup water, 4 Tbsp orange liqueur, and 2 Tbsp sugar. Mash together with a fork and set aside.

  3. Just before assembling your cake, make the cream: In a large bowl, use a spatula to fold together 16 oz mascarpone cheese and 2 Tbsp orange liqueur until well incorporated.

  4. In a second large mixing bowl, beat with a mixer 1 1/2 cups heavy cream, 1/3 cup sugar and 1 tsp vanilla just until fluffy with soft peaks.** Use a spatula to fold half of the whipped cream into mascarpone to lighten it then fold in remaining cream and blend until fully incorporated.

How to Assemble Berry Tiramisu Cake:

  1. Place your first cake layer on a serving platter and use a spoon to spread 1/4 of your raspberry syrup (no need for perfection). Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries. Repeat with remaining layers and cover the top with remaining whole strawberries, raspberries and blueberries. ***

Recipe Notes

**Mascarpone stabilizes/stiffens soft whipped cream so don’t over-beat or it will become grainy when blended with mascarpone.
***If you push the cream and berries just slightly past the cake’s edges, it will look prettier when stacked. Cake can be served right away, but if you refrigerate 1 to 2 hours, it will be a little easier to slice.

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Pavlova Recipe (VIDEO)

Pavlova Recipe

This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.

Ingredients

For Pavlova:

  • 6 large egg whites room temperature
  • 1.5 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract

For Cream:

  • 1 1/2 cups heavy whipping cream (very cold)
  • 2 tbsp granulated sugar

For Topping/Decor:

  • 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
  • 15 Mint leaves for garnish, optional

Instructions

How to Make Pavlova:

  1. Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

  2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
  3. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

  4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas:

  1. Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
  2. Pipe frosting onto the pavlova and top with fresh fruit.*

Recipe Notes

*These should be enjoyed within 4 hours of assembly. 

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Tres Leches Cake Recipe (VIDEO)

Tres Leches Cake Recipe

Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream.

Ingredients

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs (large)
  • 1 cup sugar divided into 3/4 and 1/4 cups
  • 1 tsp vanilla extract
  • 1/3 cup whole milk

Syrup:

  • 12 oz evaporated milk
  • 9 oz sweetened condensed milk (2/3 of a 14 oz can)
  • 1/3 cup heavy whipping cream

Frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 cup berries to garnish, optional

Instructions

How to Make Tres Leches Cake Base:

  1. Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.

  2. In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.

  3. Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.

  4. Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)

  5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

  6. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup:

  1. In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

To Make the Whipped Cream Frosting:

  1. Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.

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Easy Sugar Cookies Recipe 

Easy Sugar Cookies Recipe 

Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over. 

Ingredients

  • 1 cup unsalted butter softened at room temperature
  • 1 cup granulated sugar
  • 1 egg (large)
  • 1 tsp vanilla extract
  • 1 Tbsp baking powder
  • 3 cups all-purpose flour (measured correctly)

Instructions

  1. Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder in a small bowl and set aside. 

  2. Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.

  3. To the butter mixture, add flour in 3 parts until fully incorporated. 

  4. Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes. 

  5. Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.

  6. Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely. 

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Tiramisu Recipe (VIDEO)

Tiramisu Recipe

Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.

Ingredients

  • 1 1/2 cups espresso (or strong coffee), room temperature
  • 6 Tbsp golden rum divided
  • 40 ladyfingers
  • 6 egg yolks (large)
  • 3/4 cup granulated sugar
  • 16 oz mascarpone cold
  • 2 cups heavy whipping cream cold
  • 2-3 Tbsp unsweetened cocoa powder to dust the top

Instructions

  1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.

  2. Whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 8-10 minutes on low heat until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly while doing step 3.

  3. Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the very warm yolk mixture until well incorporated.

  4. In a separate bowl, beat cold heavy whipping cream until medium peaks form (about 3 minutes – do not over-beat). Use a spatula to fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold it will become grainy.

  5. Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate 6 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – it will just darken it in color from the moisture.

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Blueberry Muffins With Lemon Glaze (VIDEO)

Blueberry Muffins Recipe with Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

Ingredients

Ingredients for Blueberry Muffins:

  • 2 eggs (large), room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup extra LIGHT olive oil not extra virgin
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups all-purpose flour *measured correctly
  • 2 tsp baking powder
  • 2 tsp lemon zest from 1 large lemon
  • 2 Tbsp lemon juice from 1 large lemon
  • 1 1/2 cups fresh blueberries rinsed and dried

Optional (but highly necessary) Lemon Glaze Recipe:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
  • 1/2 tsp lemon zest

Instructions

How To Make Blueberry Muffins Recipe:

  1. Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.

  2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
  3. In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
  4. Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
  5. Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.

How to Make Lemon Glaze Recipe:

  1. In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.

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Chocolate Cake Recipe (VIDEO)

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No Bake Strawberry Cheesecake (VIDEO)

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