Caramel cheesecake apple dip
Desserts, Fun Recipe, Caramel Cheesecake, Apple Dip, Cheesecake Apples, Caramel Apples, Cream Chee, Cheesecake Dips, Apples Dips
Caramel Apple Cheesecake Dip-- must make this for Thanksgiving this year!
Caramel apple cheesecake apple dip... YUM
Apple dip dessert
B52 cupcakes!! the cupcakes contain kahla. the whipped cream frosting contains bailey's. the orange zest contains grand marnier!
Baileys Frostings, Call B52, Cupcake Recipe With Alcohol, B 52 Cupcake Baileys, Yummy Food, B52 Cupcake, Kahlua Yum, Kahlua Cupcake, Chocolates Cupcake
B52 Cupcakes!! Kahlua chocolate cupcakes with Bailey's frosting and Grand Marnier candied orange zest. YUM!!
B-52 Cupcakes....Baileys Kahlua YUM!
Look Out! These Are Called B52 Cupcakes!
Strawberry Lemon Cupcakes By Baked Perfection
Strawberries Buttercream, Frostings Recipe, Strawberries Lemonade, Strawberries Ice, Baking Perfect, Buttercream Frostings, Lemon Cupcakes, Strawberries Frostings, Lemonade Cupcake
Baked Perfection: Lemon Cupcakes with Strawberry Frosting. I saved this just for the 'fresh strawberry' icing..
Looks like a great strawberry buttercream frosting recipe - Lemon cupcakes with strawberry frosting
Lemon Cupcakes with Strawberry Buttercream Frosting Recipe from Baked Perfection
Lemon Cupcakes with Strawberry Lemonade and Strawberry Buttercream Frosting
Pink Lemonade Cupcakes - lemon cupcakes with strawberry buttercream frosting
German chocolate bombs
Treats, Recipe, German Cakes, Dinners Parties, Yummy, Delicious, Baking, Chocolates Bombs, German Chocolates
German Chocolate Bombes - what a treat!
delicious chocolate bomb recipe
A Bit of Bees Knees: German Chocolate Bombs Recipe found at Fine Cooking by Karen Hatfield These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombs are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead. Yields 10 individual bombs For the cake Cooking spray 4 oz. unsweetened chocolate, chopped (about 1 cup) 1 oz. (1/4 cup) natural cocoa powder 1-1/2 cups boiling water 7 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 1-1/2 cups packed dark brown sugar 8 oz. (1 cup) unsalted butter, softened 4 large eggs, at room temperature 1/2 cup buttermilk, at room temperature 1 tsp. pure vanilla extract Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized. For the coconut-pecan filling 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled 3 oz. (2/3 cup) pecans, toasted and cooled 2/3 cup granulated sugar 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks 6 large egg yolks 1 5-oz. can evaporated milk 1/2 tsp. pure vanilla extract For the chocolate mousse 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 3-1/2 oz. (7 Tbs.) unsalted butter 2 large eggs, separated 1 Tbs. granulated sugar 3/4 cup heavy cream 1/4 tsp. pure vanilla extract Pinch kosher salt For the glaze 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 2 Tbs. light corn syrup 1 cup heavy cream Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter. Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.) Make the coconut-pecan filling Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling forupto 1 week.) Make the chocolate mousse Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks. Assemble the bombes Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Scoop about 1/4 cup of the mousse into each mold and smear it evenlyallover the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours. Glaze the bombes Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) Let the bombs sit at room temperature for about 30 minutes before serving. nutrition information (per serving): Calories (kcal): 850; Fat (g): 63; Fat Calories (kcal): 560; Saturated Fat (g): 36; Protein (g): 11; Monounsaturated Fat (g): 20; Carbohydrates (g): 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): 210; Cholesterol (mg): 310; Fiber (g): 6; photo: Scott Phillips From Fine Cooking 114 , pp. 82-87u
German Chocolate Bombes. These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead....looks yummy!
homemade glazed doughnuts
Donuts Recipe, Doughnut Recipe, Glaze Doughnut, Doughnutslook Soo, Yeast Doughnutslook, Homemade Glaze, Homemade Doughnut, Pioneer Women, Yeast Donuts
Pioneer woman glazed yeast donuts- 2010
Okay! A Homemade Glazed Doughnuts Recipe that doesn't call for pre-made store-bought biscuit dough! Sheesh! Thank you Pioneer Woman!
Pioneer Woman homemade doughnuts!!
Homemade Donuts Recipe from Pioneer Woman
CHEESEY MUSHROOM PULL APART BREAD | BEANTOWN BAKER
Breads Recipe, Cheese Breads, Chee Breads, Partie, Pull Apartment Breads, Pullapartbread, Green Onions, Mushrooms, The Breads
Cheesy Mushroom Monkey Bread Recipe Ingredients List: For the Mushrooms, 12 oz sliced mushrooms 1 Tbsp butter 1 Tbsp chopped fresh thyme For the Bread, 1 unsliced loaf sourdough bread 12 ounces Provolone cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds click on picture for full recipe
Cheesey Mushroom Pull Apart Bread Ingredients (serves 4-6) For the Mushrooms 12 oz sliced mushrooms 1 Tbsp butter 1 Tbsp chopped fresh thyme For the Bread 1 unsliced loaf sourdough bread 12 ounces Provolone cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds Instructions For the Mushrooms Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. For the Bread Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted. #recipe #yum #cheese #bread
Cheesy Mushroom Pull Apart Bread from Bean Town Baker #pullapartbread
Cheesey Mushroom Pull Apart Bread I'm just going to come out and say this bread is AMAZING. Seriously. If you are looking for ideas for the Superbowl, MAKE THIS BREAD. Actually, you should make it this weekend to test it out and play with what flavors you want to use as a practice run. Then make it again next weekend to share with your friends at the Superbowl. But be warned, it's quite addictive. In fact, maybe you should plan to bring two to your Superbowl party. It's seriously so gooey from the melted cheese. The butter, green onion, and poppy seed sauce on top really takes this bread to the next level. When I saw this recipe, I was instantly thinking of other flavors you could stuff into the bread. Anything that works on pizza would be great here. I went with provolone and mushroom this time. I'm sure it would be great with pepperoni and mozzarella, bacon and cheddar, or just plan old cheese. If you guys make this, you have to come back and let me know what flavors you made. Two Years Ago: Chocolate Covered Strawberries One Year Ago: Vegan Sugar Free Chocolate Rum Cookies Cheesey Mushroom Pull Apart Bread - adapted from The Girl Who Ate Everything - serves 4-6 Printable Recipe For the Mushrooms: 12 oz sliced mushrooms 1 Tbsp butter 1 Tbsp chopped fresh thyme For the Bread: 1 unsliced loaf sourdough bread 12 ounces Provolone cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds For the Mushrooms: Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. For the Bread: Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Simple Dish, minutes to prepare.