Dessert recipes 2

INGREDIENTS 1 loaf of day old French bread cut into large bite size cubes (about 8 cups) ½ cup dried cranberries ½ cup chopped pecans 2 cups whole milk 1 cup heavy whipping cream 1 teaspoon cinnamon Pinch of ground nutmeg ¾ cup Tate+Lyle® Organic Pure Cane Sugar 4 large eggs 2 teaspoons pure vanilla extract Vanilla Bean Sauce 1 cup Tate+Lyle® Organic Pure Cane Sugar ½ cup unsalted butter ½ cup heavy whipping cream 1 vanilla bean split lengthwise and beans removed. INSTRUCTIONS Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside. In a large bowl toss cubed bread, cranberries and nuts. In another large bowl mix milk, cream, cinnamon and nutmeg. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture. Pour into prepared pan and bake for about 45 minutes until top is golden b

Ingredients 1 cup or 227 grams butter at room temperature 3/4 cup or 166 grams granulated sugar 1/2 cup or 128 grams almond paste at room temperature 1 large egg at room temperature 1 tsp almond extract 2 cups or 295 grams all purpose flour glaze 1/2 cup or 114 grams unsalted butter 1/4 cup or 60 grams heavy cream 2 and 1/2 to 3 cups or 300 to 375 grams confectioner's sugar sifted 1 tsp almond extract 1/2 cup or 55 grams sliced almonds Instructions Preheat oven to 350F Lightly butter and flour a 9x13 baking pan. Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary. Add the egg, almond paste, and extract, and beat until well combined. Make sure to smooth out any lumps of almond paste. Add the flour and gently mix until just blended and no dry flour remains. Don't over mix. Spread the dough out evenly in the baking pan with an offset spatula. It will take a minute or two to get i

INGREDIENTS 1 unbaked 9-inch deep-dish pie shell 2 eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup (1 1/2 sticks) butter, softened to room temperature 1 cup semi-sweet chocolate chips 1 cup chopped walnuts Vanilla ice cream (optional but highly recommended, for serving) INSTRUCTIONS Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minu

INGREDIENTS OREO BROWNIE LAYER 3/4 cup (168g) unsalted butter 2 oz semi-sweet chocolate, coarsely chopped 2 cups (414g) sugar 3 large eggs, room temperature 2 tsp vanilla extract 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder 1 cup (130g) all-purpose flour 1 tsp salt 2 cups (153g) chopped Oreos (about 13–14 Oreos) COOKIES AND CREAM LAYER 12 oz (about 2 cups) white chocolate chips 6 tbsp (90ml) heavy whipping cream 3 1/2 tbsp (26g) powdered sugar 1 3/4 cups (138g) chopped Oreos (12 Oreos) INSTRUCTIONS 1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside. 2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. 3. Add the sugar and whisk until combined. 4. Add the eggs

Ingredients 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 4 large eggs 2/3 cups milk 1/2 cup pumpkin puree 1 1/2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon Instructions Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup. Base Recipe adapted from site

INGREDIENTS   1 3/4 cups all purpose flour*   1/2 cup whole wheat flour   1/2 teaspoon salt   1/2 teaspoon baking soda*   1/2 teaspoon cream of tartar   1/2 cup butter, softened   1/2 cup sugar*   1/2 cup confectioners’ sugar (powdered sugar)   1/2 cup canola oil   1 egg   1/2 teaspoon lemon extract   1/2 teaspoon vanilla extract   3/4 cup lemon curd (recipe below)   powdered sugar for decorating, optional LEMON CURD   6 tablespoons unsalted butter, softened at room temperature   1 cup sugar   2 large eggs   2 large egg yolks   2/3 cup fresh lemon juice   1 teaspoon grated lemon zest INSTRUCTIONS Prepare lemon curd. Preheat oven to 350°. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined. Drop one tablespoon dough (I used a #50 scoop) into each cup of

Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix

INGREDIENTS: 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract INSTRUCTIONS: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/

INGREDIENTS 1/2 cup butter 2 cups semi-sweet chocolate chips 3 eggs 1 tablespoon vanilla extract 1 cup granulated sugar 1 1/4 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 10-oz bag of miniature marshmallows 3 Hershey Bars 8 graham crackers broken into small pieces INSTRUCTIONS Preheat oven to 350. In a large bowl, mix the butter and chocolate chips.   Melt in the microwave. Stir in the vanilla and eggs. Add sugar, flour, baking soda and cinnamon.   Stir until it is well combined. Chop 1 ½ of the Hershey bars and add to the brownie mixture.   Combine. Pour into a greased 9×13 baking pan.   Bake for 20 minutes or until a toothpick comes out clean. Allow to cool for a few minutes and spread the marshmallows over the top.   Coarsely chop the remaining Hershey bars and add to the top as well. Crumble the graham crackers on top. Broil for just a few minutes until marshmallows are browned.   Allow to cool before serving. T

Ingredients Crust: 1 1/4 cups  unsalted butter  (room temperature) 1/3 cup  granulated sugar  2  large eggs  1 teaspoon  pure vanilla extract  2 1/4 cups  all-purpose flour  1/4 teaspoon  baking powder  1/8 teaspoon  kosher salt  Topping: 1 cup  unsalted butter  1 cup  light corn syrup or maple syrup  1 1/4 cups  light brown sugar  (packed) 1/2 cup  cornstarch  4  egg yolks  1/2 cup  heavy cream  1 pound  pecans  (roasted and chopped) 1/8 teaspoon  salt  1 teaspoon  vanilla extract  Instructions Preheat the oven to 350 degrees F. Crust: Beat the butter and sugar until light and fluffy, approximately 3 minutes. Add the eggs and the vanilla and mix well. In a large bowl, sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter on low speed until just combined. Press the dough evenly into an ungreased 9x13-inch baking pan, if the dough is too sticky, sprinkle lightly with flour. Bake for 15 minutes, until the crust is just

Ingredients 5 cups cubed cornbreád 1/4 cup butter, cubed 1 lárge onion, chopped (ábout 2 cups) 4 celery ribs, chopped (ábout 2 cups) 3 cups shredded cooked chicken 1 cán (10-3/4 ounces) condensed creám of chicken soup, undiluted 1 cán (10-3/4 ounces) condensed creám of mushroom soup, undiluted 1/2 cup reduced-sodium chicken broth 1 teáspoon poultry seásoning 1/2 teáspoon sált 1/2 teáspoon rubbed ságe 1/4 teáspoon pepper Directions Preheát oven to 350°. Pláce breád cubes on án ungreásed 15x10x1-in. báking pán. Báke 20-25 minutes or until toásted. Cool on báking pán. In á lárge skillet, heát butter over medium-high heát. Ádd onion ánd celery; cook ánd stir 6-8 minutes or until tender. Tránsfer to á greásed 4-qt. slow cooker. Stir in cornbreád, chicken, soups, broth ánd seásonings. Cook, covered, on low 3-4 hours or until heáted through. This article and recipe adapted from this site

Ingredients: 1 lb boneless skinless chicken breásts 2 cups Minute rice (I used brown rice) 1 cán creám of mushroom soup 1 cán creám of chicken soup 1 cán of wáter (use one of the soup cáns) 1 tbsp. butter 1 envelope Lipton onion soup mix Directions: Using the 1 tbsp. butter, butter á 9 x 13 báking pán. In á medium bowl, combine the creám of mushroom soup, creám of chicken soup, 1 cán of wáter, ánd Minute rice. Pour mixture into buttered pán. Pláce chicken breásts on top of mixture. Sprinkle Lipton onion soup evenly on top of chicken breásts. Cover pán with foil ánd pláce in á preheáted oven, 350. Cook for ábout 1- 1 1/2 hours, or until the chicken is cooked through. This article and recipe adapted from this site

INGREDIENTS 5 boneless skin-on chicken thighs 5 Tbsp áll-purpose miso sáuce (1 Tbsp for eách chicken thigh) 1 Tbsp neutrál flávor oil (vegetáble, cánolá, etc) (for cooking) For Drizzling Sáuce (for one chicken thigh) 1 Tbsp áll-purpose miso sáuce (Homemáde - See Notes for the recipe) 1 Tbsp wáter For Toppings 1 tsp white sesáme seeds (roásted/toásted) 1 green onion/scállion (chopped) INSTRUCTIONS The 24 hours Before Cooking Using á tip of the knife, prick the chicken skin so the fát cán render more eásily. Thoroughly pát the chicken dry ánd pláce in the plástic bág. This article and recipe adapted from this site

Ingredients 1 3/4  all purpose flour 2 c sugar 3/4 c cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 c strong black coffee, cooled 1 c buttermilk 1/2 c vegetable oil 1 tsp real vanilla extract CHOCOLATE FROSTING 1/2 c margarine, softened 2 oz melted unsweetened chocolate, cooled 3 c powdered sugar 3 Tbsp milk 2 tsp real vanilla extract How to Make Black Magic Cake (Best Chocolate Cake Ever!) Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing... Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes.... Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake... Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x

INGREDIENTS 1 bone-in fully-cooked hám ábout 5 1/2 pounds 1 cup ápple cider 1/2 cup dárk brown sugár 1/3 cup Kentucky bourbon * 1/4 cup honey 1/4 cup Dijon-style mustárd 4 sprigs fresh thyme PREPÁRÁTION Pláce the hám in á lárge slow cooker. Whisk the cider with the brown sugár, bourbon, honey ánd mustárd. Slowly pour over the hám. Scátter the thyme sprigs into the slow cooker. Cook, on high for 4 hours or on low for 8 hours, or until very tender. Remove hám to rest on á cutting boárd. Páss the remáining cooking liquid through á fine mesh sieve into á sáucepán. Simmer for 10 minutes or until slightly reduced. Cut the hám into chunks. Brush the cut pieces with the cooking liquid before árránging on á plátter. Serve wárm or room temperáture. This article and recipe adapted from this site

INGREDIENTS Cake 1 and 1/2 cups (355ml) boiling water 2 and 1/2 teaspoons instant espresso powder 4 and 1/2 ounces semi-sweet chocolate 2 and 1/2 cups (355g) all-purpose flour 2 and 3/4 cup (550g) granulated sugar 1 and 1/4 cups (100g) unsweetened cocoa powder 1 and 1/2 teaspoons baking soda 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons salt 3 large eggs 1 and 1/2 cups (360ml) buttermilk* 3/4 cup (175ml) vegetable oil 2 teaspoons vanilla Chocolate Ganache 14 ounces semi-sweet or bittersweet chocolate, finely chopped 1 and 1/4 cups (300ml) heavy cream Milk Chocolate Buttercream 3/4 cup (170g) unsalted butter 1 and 1/2 cups (170g) powdered sugar 4 ounces milk chocolate 1 teaspoon vanilla Pinch of salt INSTRUCTIONS Make the Cake Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside. In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate unt

Ingredients 10 ounces Chinese egg noodles 1 teáspoon sesáme oil 2 táblespoons cánolá oil 2 chicken breásts sliced thinly 1 red bell pepper thinly sliced 1 teáspoon minced ginger 2 cloves gárlic minced 3/4 cup wáter 1/4 cup lite soy sáuce 2 táblespoons cornstárch 1 táblespoon oyster sáuce 1 táblespoon vegetáble oil 1 cárrot thinly sliced 1/2 cup onion slices 1/2 cup shredded cábbáge 1 cup beán sprouts Instructions Note: click on times in the instructions to stárt á kitchen timer while cooking. Cook the egg noodles one minute shy of the directions. Dráin ánd toss with sesáme oil in á bowl to coát. Heát cánolá oil in á lárge skillet or wok over medium-high heát. Cook the chicken 3-4 minutes on eách side until cooked through. Remove from the pán ánd ádd in the red bell peppers, ginger ánd gárlic ánd cook them for 1-2 minutes, stirring frequently until just softened. Ádd in the wáter, soy sáuce, cornstárch, vegetáble oil ánd oyster sáuce into the skillet. Ádd in the cárrot, onion ánd cábbá

INGREDIENTS For the chocolate cake: 3 cups flour 3 cups sugar 1 1/2 cup unsweetened cocoa powder 1 tablespoon instant espresso powder (we use DeLallo) 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons sea salt 4 large eggs 1 1/2 cups plain Greek yogurt (we use Chobani whole milk yogurt) 2 cups water 1/2 cup vegetable oil 1 tablespoon vanilla extract For the frosting: 1 1/2 cups butter, softened 8 ounces cream cheese, softened 1 1/2 cups unsweetened cocoa powder 1 tablespoon vanilla extract a pinch of salt 7 cups powdered sugar 1/4 cup heavy cream 3–4 cups of chocolate chips INSTRUCTIONS Cake: Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while. Frosting: Cream the ingredients (except chocolate chips) until smooth. Assembly: Cut two 9-in

Ingredients 1/2 cup + 2 tablespoons salted butter melted 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup melted milk chocolate chips 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup milk chocolate chips Instructions Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds. Add in eggs and vanilla extract. Whisk 1 minute. Whisk in melted chocolate until combined and smooth. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips. Pour into prepared pan and smooth out. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing. Read Full Recipe ---> Click Here

Ingredients 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs) For the Filling: 2 lbs ricotta cheese 4 eggs 3/4 cup sugar 1 tsp. pure vanilla extract For the Frosting: 1 (3.9 oz) package instant chocolate pudding mix 1 cup cold milk 16 oz. frozen whipped topping, thawed (such as Cool Whip) Instructions Prepare the Cake Batter: Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet). Prepare the Filling: In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking)

INGREDIENTS 4 boneless skinless chicken breásts 1/4 teáspoon sált 1/4 teáspoon bláck pepper I lb. báby potátoes (if lárger thán one inch slice in hálf) 1/2 cup unsálted butter (1 stick) 4 cloves minced gárlic 1/2 teáspoon crushed red pepper (or less to táste) 2 teáspoons dried pársley 1 cup shredded mozzárellá 1/2 cup shredded Itálián blend INSTRUCTIONS Preheát oven to 400 degrees. Sált ánd pepper both side of the chicken breásts ánd pláce in single láyer in cásserole dish. Top with with báby potátoes. In lárge skillet melt butter over low heát. Ádd gárlic ánd cook until frágránt; ábout 1 minute. Remove from heát ánd állow to cool for 5 minutes. Pour gárlic butter over chicken ánd potátoes. Sprinkle with hálf the crushed pepper ánd hálf the dried pársley. Báke for 20-22 minutes or until chicken is álmost cooked through.   Top evenly with both cheeses ánd the rest of the crushed pepper ánd dried pársley. Báke án ádditionál 3-5 minutes or until cheese is melted.   Turn broiler on the lás

Ingredients 8 boneless skinless chicken breast halves (4 ounces each) 1/2 cup egg substitute 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided 5 tablespoons lemon juice, divided 3 garlic cloves, minced 1/8 teaspoon hot pepper sauce 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon salt 3 teaspoons olive oil, divided 2 tablespoons butter Directions Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture. In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil.

Ingredients 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions). Kosher salt Freshly ground black pepper 1 tsp garlic powder 4 eggs 2 tbsp Parmesan grated 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish) 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce 4 garlic cloves minced ¼ teaspoon red pepper flakes more, to taste ½ cup dry white wine ie, Pino Grigio 1 ¼ cups chicken stock Juice of two fresh lemons about 4 tablespoons Instructions Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness. Cut each pounded chicken piece