Baking - Recipes by Cooking Style | Taste of Home

Cinnamon Roll Apple Pie

Susan Bronson — Mon, 25 Nov 2024 06:44:25 +0000

Ingredients

1 (7-1/2 ounce) sheet refrigerated pie crust
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons vanilla extract
6 cups chopped peeled apples (Granny Smith)
1 can (17-1/2 ounces) large refrigerated cinnamon rolls with icing

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Directions

Preheat oven to 400°. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

In a large bowl, stir together brown sugar, sugar, flour, cinnamon, nutmeg and salt. Stir in melted butter, lemon juice and vanilla extract until smooth. Stir in apples until thoroughly coated. Spoon into prepared crust.
Remove cinnamon rolls from can; set aside icing. Place cinnamon rolls on a cutting board; use a rolling pin to flatten cinnamon rolls into one 1/4-inch thick sheet. Place on top of apples; press edges of each flattened cinnamon rolls together to form a top crust. Press edges together with bottom pie crust to seal. Cover with foil, bake 30 minutes. Remove foil, bake until top is browned, 10-12 minutes longer. Drizzle icing on top.

Nutrition Facts

1 serving: 523 calories, 18g fat (8g saturated fat), 20mg cholesterol, 629mg sodium, 87g carbohydrate (50g sugars, 2g fiber), 4g protein.

Cinnamon Rolls with Apple Pie Filling

Suzanne Podhaizer — Wed, 06 Nov 2024 18:55:35 +0000

Ingredients

2 cans (21 ounces each) apple pie filling
2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with icing, chopped
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. Place pie filling into greased 13x9-in. baking dish. Top with pieces of cinnamon roll; stir gently to incorporate.

Bake 50-55 minutes or until cinnamon rolls are cooked through. Drizzle icing on top, serve warm. If desired, garnish with confectioners' sugar.

Nutrition Facts

1 serving: 358 calories, 8g fat (2g saturated fat), 0 cholesterol, 590mg sodium, 71g carbohydrate (33g sugars, 2g fiber), 3g protein.

Pear Puff Pastry

Emily Teel — Thu, 21 Nov 2024 16:45:36 +0000

Ingredients

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

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Directions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.

In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes.
Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes.
Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts

1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.

Apple Fritter Cake

Nancy Mock — Thu, 21 Nov 2024 06:45:25 +0000

Ingredients

2 tablespoons butter, melted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
3 cups chopped peeled apple
CAKE:
1 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
3/4 cup unsweetened applesauce
1/4 cup apple cider or juice
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
3 tablespoons whole milk

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Directions

In a small bowl, combine melted butter, brown sugar and cinnamon. Fold in chopped apples, set aside.

Preheat oven to 350. In a large mixing bowl, beat oil, sugar and brown sugar on medium speed until combined, 1-2 minutes. Beat in eggs, one at a time, until mixture is pale in color, 2-3 minutes. Beat in applesauce, apple cider or juice and vanilla extract until incorporated, 1-2 minutes.
In a small mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Gradually add dry ingredients into wet ingredients until just incorporated. Fold in chopped apples.
Pour batter into greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Remove from oven; cool 20 minutes. Use the end of a wooden spoon to poke holes every 2 inches in cake.
Meanwhile, in a small bowl, combine glaze ingredients until smooth. Pour glaze onto cake. Slice into squares and serve.

Nutrition Facts

1 slice: 354 calories, 18g fat (3g saturated fat), 42mg cholesterol, 217mg sodium, 46g carbohydrate (28g sugars, 1g fiber), 4g protein.

Pumpkin Crunch Cake

Kelsey Dimberg — Wed, 06 Nov 2024 18:50:43 +0000

Ingredients

1 can (15 ounces) canned pumpkin
1/2 cup packed brown sugar
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1 can (12 ounces) evaporated milk
1 package (15-1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. In a large bowl, beat canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until well blended. Reduce mixer speed to low; beat in evaporated milk until smooth. Pour batter into a greased 13x9-in. baking pan. Sprinkle with cake mix and chopped pecans; drizzle with butter.

Bake until golden brown, 45-50 minutes. Cool on a wire rack. If desired, dust with confectioner sugar and serve.

Nutrition Facts

1 piece: 383 calories, 22g fat (11g saturated fat), 90mg cholesterol, 352mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

Pumpkin Spice Cake

Nancy Mock — Wed, 06 Nov 2024 19:41:31 +0000

Ingredients

1 cup packed brown sugar
1/2 cup canola oil
2 large eggs, room temperature
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

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Directions

Preheat oven to 350°. In a large bowl, beat together brown sugar and oil until combined, 1-2 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in pumpkin and vanilla extract.

In a separate large bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin batter; mix until combined, 1-2 minutes.
Transfer batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; slowly beat in confectioners' sugar, then vanilla extract until fluffy, 2-3 minutes. Spread cream cheese frosting over cooled cake.

Nutrition Facts

1 slice: 326 calories, 18g fat (7g saturated fat), 52mg cholesterol, 252mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 3g protein.

Apple Fritter Bread

Nancy Mock — Mon, 11 Nov 2024 15:05:21 +0000

Ingredients

1/2 cup butter, melted
3/4 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup whole milk
2 cups chopped peeled apple
SWIRL:
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
ICING:
1/2 cup confectioners' sugar
1 tablespoon whole milk
1 teaspoon vanilla extract

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Directions

Preheat oven to 350°. Grease a 9x5-in. loaf pan, line with parchment, letting ends extend over sides.

In a large bowl, beat together sugar and butter at medium speed until well combined, 4-5 minutes. Add eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in vanilla extract. In a small bowl, stir together flour, baking powder, cinnamon and salt. Alternate adding dry ingredients and milk to the butter/egg mixture, stirring just until batter is smooth. Fold in apples. Set aside.
In a small bowl, combine brown sugar and cinnamon. Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar cinnamon mixture on top. Add the remaining batter; sprinkle remaining brown sugar cinnamon mixture on top. Use a knife to swirl the mixture around. Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Meanwhile, in a small bowl, combine confectioners' sugar, milk and vanilla extract until smooth. Drizzle on top of bread.

Nutrition Facts

1 slice: 246 calories, 9g fat (5g saturated fat), 53mg cholesterol, 242mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.

Pecan Pie Cheesecake

Steven John — Tue, 12 Nov 2024 17:46:25 +0000

Ingredients

1-3/4 cups graham cracker crumbs
5 tablespoons sugar
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1-1/2 cups pecan halves
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter, melted

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Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 2 layers of aluminum foil, set aside.

In a large bowl, combine graham cracker crumbs, sugar and melted butter. Press into the bottom of prepared pan and about 1 in. up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add brown sugar and beat until fluffy. Add eggs, one at a time, until incorporated, 4-5 minutes. Beat in vanilla extract, cinnamon, salt and sour cream until smooth and fluffy, 2-3 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, let cool 1 hour at room temperature. Cover; refrigerate at least 6 hours.
For topping, preheat oven to 300°. Line a 15x10x1-in. baking sheet with parchment paper. Place pecans in a single layer on prepared baking sheet. Bake 8-10 minutes or until lightly toasted. Place brown sugar, heavy cream, cinnamon and salt in a large saucepan; bring to a simmer over medium heat. Stir in butter until combined; let simmer 1-2 minutes, stirring constantly. Remove from heat; stir in pecans. Let cool completely at room temperature.
Carefully loosen sides from cheesecake pan with a knife; remove rim from pan. Spoon pecan topping over cheesecake; smooth into an even layer. Slice; serve.

Nutrition Facts

1 slice: 683 calories, 51g fat (25g saturated fat), 162mg cholesterol, 480mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 9g protein.

Earl Grey Cake

Nicholas Marshall — Mon, 11 Nov 2024 16:40:37 +0000

Ingredients

SIMPLE SYRUP:
1/2 cup sugar
1/2 cup water
2 Earl Grey tea bags
CAKE:
3/4 cup 2% milk
3 Earl Grey tea bags, divided
3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 tablespoon vanilla extract
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

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Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.

For simple syrup, in a small saucepan, bring sugar and water to a simmer until sugar is dissolved, 1-2 minutes. Remove from heat; add tea bags. Steep 10 minutes; discard tea bags. Set aside to cool.
In another small saucepan, bring milk to a low simmer. Add 2 tea bags; steep 10 minutes. Discard tea bags. Set tea-steeped milk aside to cool. Remove loose tea leaves from third sachet, finely mince.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder, reserved minced tea leaves and salt; add to creamed mixture alternately with tea-steeped milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth.
To assemble cake, brush each layer with earl grey simple syrup; top middle with 1/2 cup frosting. Stack layers on top of each other; spread top and sides with remaining frosting. Slice and serve.

Nutrition Facts

1 slice: 439 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 59g carbohydrate (44g sugars, 0 fiber), 4g protein.

French Apple Cake

Molly Allen — Mon, 11 Nov 2024 16:09:20 +0000

Ingredients

1/2 cup butter, softened
3/4 cup sugar, divided
2 large eggs, room temperature
3 tablespoons dark rum
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 cups chopped peeled apple
2 tablespoons confectioners' sugar

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Directions

Preheat oven to 350°. In a large bowl, beat butter and 2/3 cup sugar at medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in dark rum and vanilla until combined.

In a small bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients; beat on low speed until just combined, 2-3 minutes. Fold in chopped apples.
Pour batter into a greased 9-in. springform pan; sprinkle with remaining sugar. Bake until cake is golden brown, and a toothpick inserted in the center comes out clean, 50-55 minutes. Remove from oven; let cool on wire rack.
Run a knife around the edge of the cake; remove sides of pan. Sprinkle with powdered sugar. Slice and serve.

Nutrition Facts

1 slice: 198 calories, 9g fat (5g saturated fat), 51mg cholesterol, 162mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.

Copycat Panera Bread Cinnamon Crunch Bagel

Lauren Habermehl — Sat, 02 Nov 2024 02:31:09 +0000

Ingredients

2-1/4 cups warm water (110° to 115°)
3-1/4 teaspoons instant or active dry yeast
6 cups bread flour
1-1/2 tablespoons packed brown sugar
3 teaspoons salt
8 cups water
1/4 cup honey
1 egg white, room temperature
1 tablespoon water
CINNAMON CRUNCH TOPPING:
1/4 cup butter, melted
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2-1/2 tablespoons all-purpose flour

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Directions

In the bowl of a stand mixer fitted with a hook attachment, combine the warm water and yeast and allow to proof for 5 minutes. Add flour, brown sugar and salt, and mix for 2-3 minutes on your mixer’s lowest setting. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, mix together butter, brown sugar, cinnamon and flour until well-combined; set aside.
Preheat oven to 425°. Punch down dough. Divide the dough into 12 equal pieces (about 4 ounces or 110g) and shape into smooth balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-in. hole. Place on a floured surface. Cover with kitchen towels; let rest 10 minutes.
Fill a Dutch oven with water, add honey; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. Place 2 in. apart on greased or parchment-lined baking sheets.
In a small bowl, whisk together egg white and 1 tablespoon water, brush over bagels. Crumble cinnamon sugar crunch over bagels.
Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Pandan Cake

Joy Manning — Thu, 31 Oct 2024 21:51:49 +0000

Ingredients

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
2 teaspoons pandan extract
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar, for dusting

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Directions

Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift together flour and salt.

In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water, pandan and vanilla extract. Add dry ingredients to yolk mixture; mix well.
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining 1/2 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 50-55 minutes. Immediately invert the pan; cool completely. Dust cake with confectioners' sugar before serving.

Nutrition Facts

1 piece: 193 calories, 3g fat (1g saturated fat), 93mg cholesterol, 135mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 5g protein.

Strawberry & Basil Galettes

Taste of Home Editors — Wed, 30 Oct 2024 18:56:37 +0000

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
2 tablespoons chopped fresh basil
1/2 cup ice water
FILLING:
1 quart fresh strawberries, hulled and sliced
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons chopped fresh basil
1-1/2 teaspoons grated lemon zest
1 large egg, lightly beaten
Coarse sugar

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Directions

In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir in basil. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.

Preheat oven to 375°. In a large bowl, combine strawberries, sugar, cornstarch, basil and lemon zest.
Divide dough into 10 equal pieces. Working with one piece of dough at a time, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to parchment-lined baking sheet. Using a slotted spoon place 1/3 cup filling over crust to within 1/2-in. of edge. Fold edge over filling, pleating as you go and leaving a 2-in. opening in the center. Brush folded crust with egg; sprinkle with sugar. Repeat with remaining dough and filling.
Bake until crust is golden and filling is bubbly, 30-35 minutes. Transfer tarts to wire racks to cool.

Nutrition Facts

1 mini galette: 353 calories, 19g fat (12g saturated fat), 67mg cholesterol, 129mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 4g protein.

Lemon Hawaiian Sweet Rolls

Taste of Home Editors — Wed, 30 Oct 2024 18:54:13 +0000

Ingredients

1 package (12 ounces) Hawaiian sweet rolls
1/2 cup lemon pie filling
1/4 cup butter, melted
1 tablespoon honey
1 teaspoon grated lemon zest
3/4 cup confectioners' sugar
3 teaspoons lemon juice
3 teaspoons 2% milk

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Directions

Preheat oven to 375°. Separate rolls. Cut a deep "X" in the top of each roll, but do not cut through the bottoms. Place in a greased 13x9-in. baking dish. Spoon or pipe pie filling into the cut top of each roll. In small bowl, whisk butter, honey and lemon zest; drizzle over rolls.

Bake until tops are browned, 15-17 minutes. In a small bowl, whisk confectioners' sugar, lemon juice and milk until smooth; drizzle over rolls. Serve warm or at room temperature.

Nutrition Facts

1 roll: 186 calories, 7g fat (4g saturated fat), 27mg cholesterol, 126mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 4g protein.

Moist Lemon Coconut Cake

Taste of Home Editors — Wed, 30 Oct 2024 18:51:52 +0000

Ingredients

4 large eggs, room temperature
1 package (13-1/4 ounces) lemon cake mix
1 can (22 ounces) lemon pie filling
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons lemon juice
2-1/2 cups confectioners' sugar
1/3 cup sweetened shredded coconut
2 teaspoons grated lemon zest

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Directions

Preheat oven to 350°. In a large bowl, beat eggs until light and lemon colored, 3-5 minutes. Beat in cake mix until blended. Add pie filling, lemon juice and zest; mix well. Stir in coconut. Spread into a greased 13x9-in. baking pan.

Bake until a toothpick inserted near the center comes out with just a few crumbs, 30-35 minutes. Cool completely in pan on a wire rack.
In a large bowl, beat cream cheese, butter and lemon juice until light and fluffy, 4-6 minutes. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with coconut and lemon zest. Refrigerate leftovers.

Nutrition Facts

1 piece: 379 calories, 16g fat (10g saturated fat), 86mg cholesterol, 363mg sodium, 57g carbohydrate (43g sugars, 0 fiber), 3g protein.

Banana Cream Shortcake

Taste of Home Editors — Wed, 30 Oct 2024 18:47:07 +0000

Ingredients

1 cup shortening
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons banana extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
PUDDING:
2 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
2 large bananas, cut into 1/4-inch slices
TOPPING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
3 tablespoons brandy
1/2 cup miniature semisweet chocolate chips

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Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 4-6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Pour into a greased 13x9-in. baking dish.

Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in dish on a wire rack.
In a large bowl, whisk cold milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake.
In another large bowl, beat cream until stiff peaks form, 5-7 minutes. Beat in confectioners' sugar and brandy; spread over pudding mixture. Cover and refrigerate at least 1 hour. Before serving, sprinkle with chocolate chips.

Nutrition Facts

1 serving: 440 calories, 22g fat (9g saturated fat), 59mg cholesterol, 310mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 6g protein.

Snickerdoodle Cheesecake Bars

Mackenzie Stratton — Mon, 28 Oct 2024 14:41:20 +0000

Ingredients

COOKIE CRUST:
3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
CHEESECAKE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
TOPPING:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons butter, melted

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Directions

Preheat oven to 350°. Grease a 9-in. square, parchment-lined baking dish.

In a large bowl, beat butter and sugar on medium speed until fluffy, 2-3 minutes. Add egg and vanilla extract; beat another 1-2 minutes until pale in color. In a small bowl, whisk together flour, baking powder, cinnamon and salt. Beat dry ingredients into sugar mixture on medium speed until a cookie-like batter forms, 1-2 minutes, scraping the sides as needed. Press dough into bottom of prepared baking dish to form an even layer. Bake 18-20 minutes or until light golden brown. Cool completely.
Reduce oven temperature to 325°. In a large bowl, beat cream cheese until smooth, 5-6 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
In a small bowl, stir together flour, sugars, cinnamon and salt until combined. Stir in melted butter to form a crumbly mixture. Sprinkle evenly over top of cheesecake filling. Bake 40-45 minutes or until top is lightly browned and cheesecake is slightly wiggly.
Remove from oven; cool to room temperature on a wire rack. Cover; refrigerate at least 6 hours or overnight. Cut into squares; serve.

Nutrition Facts

1 cheesecake bar: 572 calories, 34g fat (20g saturated fat), 137mg cholesterol, 487mg sodium, 61g carbohydrate (36g sugars, 1g fiber), 8g protein.

Oreo Cheesecake Cookies

Tana Baer — Fri, 25 Oct 2024 20:02:52 +0000

Ingredients

4 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons sugar
COOKIE DOUGH:
1 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
15 regular Oreo cookies, broken into quarters

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Directions

In a small bowl, combine cream cheese, sour cream and sugar until smooth. Measure by tablespoonfuls and freeze on a parchment-lined baking sheet.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, combine the flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in Oreo cookies. Measure by quarter cupfuls on a parchment-lined baking sheet; refrigerate about 1 hour.
Flatten dough into disks. Place a frozen cheesecake filling portion into center of each dough piece; wrap dough around filling to cover completely. Return filled cookie dough balls to refrigerator for 1 hour.
Preheat oven to 350°. Place dough balls onto parchment-lined baking sheets about 4-in. apart.
Bake until edges and tops are browned, 15-20 minutes. Cool on a baking sheet for 5 minutes before removing from pans to wire rack. Store in the refrigerator.

Nutrition Facts

1 cookie: 356 calories, 19g fat (10g saturated fat), 66mg cholesterol, 396mg sodium, 44g carbohydrate (21g sugars, 1g fiber), 4g protein.

Pistachio Pudding Dessert

Jim Hoffman — Fri, 25 Oct 2024 19:52:19 +0000

Ingredients

1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup finely chopped pistachios
FIRST LAYER:
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
SECOND LAYER:
3 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped pistachios

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Directions

Preheat oven to 375°. In a large bowl, beat buttter until smooth. Add flour and sugar; blend until crumbly. Stir in pistachios.

Press onto the bottom of a greased 13x9-in. baking dish. Bake until set, 10-12 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sour cream until smooth. Fold in whipped topping. Spread over crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with pistachios. Chill at least 1 hour.

Nutrition Facts

1 piece: 237 calories, 15g fat (9g saturated fat), 29mg cholesterol, 210mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 3g protein.

Cheesecake Cupcakes

Steven John — Fri, 25 Oct 2024 15:50:13 +0000

Ingredients

2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature

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Directions

Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press gently onto bottoms of 24 paper-lined muffin cups.

In a large bowl, beat cream cheese, sugar, lemon juice and vanilla until smooth. Add eggs, beat on low speed just until combined. Spoon over crusts. Bake until centers are almost set, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.

Nutrition Facts

1 cupcake: 204 calories, 15g fat (8g saturated fat), 54mg cholesterol, 164mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

Biscoff Cheesecake

Suzanne S. Wiley — Fri, 25 Oct 2024 15:35:30 +0000

Ingredients

1 package (8.8 ounces) Biscoff cookies, crushed
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup Biscoff creamy cookie spread
1/2 cup sour cream
1/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs, room temperature
TOPPING:
1/2 cup Biscoff creamy cookie spread
Additional crushed Biscoff cookies, optional

Text Ingredients

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, cookie spread, sour cream, salt and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 50-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
For topping, warm the cookie spread in microwave, about 10-15 seconds. Spread over cheesecake evenly. Sprinkle with additional cookie crumbs, if desired.

Nutrition Facts

1 piece: 702 calories, 50g fat (24g saturated fat), 159mg cholesterol, 431mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 9g protein.

Biscoff Cake

Justine Harrington — Fri, 25 Oct 2024 15:28:48 +0000

Ingredients

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup butter, melted
1-1/2 cups packed brown sugar
3 large eggs, room temperature
1/2 cup Biscoff creamy cookie spread
1 tablespoon vanilla extract
1-1/2 cups buttermilk
FILLING:
15 Biscoff cookies
1/2 cup butter, softened
1 cup confectioners' sugar
1/4 cup heavy whipping cream
FROSTING:
1 cup butter, softened
1/2 cup Biscoff creamy cookie spread
2 cups confectioners' sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
8 Biscoff cookies, optional

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Directions

Preheat oven to 350°. Grease and flour two 8-inch round cake pans.

In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In another large bowl, cream oil, butter and brown sugar at medium speed until smooth, 3-4 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in cookie spread and vanilla extract until smooth. Alternate mixing dry ingredients and buttermilk in with the butter mixture until a smooth batter forms. Transfer batter to prepared cake pans. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Let completely cool on wire racks.
Meanwhile, place Biscoff cookies in a food processor; pulse until crumbs form. In a large bowl, beat together butter, confectioners' sugar, cookie crumbs and heavy cream at medium speed until well combined, 2-3 minutes. Cover; set aside.
In another large bowl, beat butter and cookie spread on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream and vanilla extract until fluffy, 2-3 minutes.
Place 1 cake layer on a serving plate; spread with cookie filling. Top with remaining cake layer. Frost top and sides with frosting. Garnish with additional cookies, if desired.

Nutrition Facts

1 slice: 679 calories, 41g fat (19g saturated fat), 105mg cholesterol, 448mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 5g protein.

Crinkle Cake

Val Goodrich — Sun, 27 Oct 2024 06:43:47 +0000

Ingredients

1 package (16 ounces, 2 rolls) frozen phyllo dough, thawed
1/2 cup chopped walnuts
1 cup butter, melted
CUSTARD:
1 cup whole milk
2 large eggs, room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
SIMPLE SYRUP:
1 cup water
1 cup sugar
1 tablespoon lemon juice

Text Ingredients

Directions

Preheat oven to 350°. Fold two sheets of phyllo at a time, accordion-style; place into 13x9-in. baking pan. Repeat until all phyllo dough is used and pan is full. Bake phyllo 10 minutes. Remove; sprinkle chopped walnuts within the folds of the phyllo dough. Drizzle melted butter evenly on top. Bake an additional 10 minutes.

Meanwhile, in a medium bowl, whisk together milk, eggs, sugar and extracts until combined. Pour custard mixture over phyllo. Bake until phyllo is browned and crisp, about 35-40 minutes.
In a microwave safe bowl, combine water, sugar and lemon juice. Microwave until mixture just begins to boil, about 3-4 minutes. Stir to dissolve the sugar. Drizzle simple syrup over warm cake. Let cool at room temperature before serving. Store in the refrigerator.

Nutrition Facts

1 serving: 327 calories, 16g fat (8g saturated fat), 55mg cholesterol, 232mg sodium, 44g carbohydrate (27g sugars, 1g fiber), 5g protein.

Brioche French Toast Casserole

Fred Decker — Wed, 23 Oct 2024 18:01:04 +0000

Ingredients

1 loaf (1 pound) day old brioche bread, cubed
6 large eggs, room temperature
2 cups 2% milk
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Text Ingredients

Directions

Preheat the oven to 350°. Layer bread cubes in a greased 13x9-in. baking dish.

In a large bowl, whisk eggs, milk, brown sugar, butter, vanilla, cinnamon and nutmeg until well-combined. Pour mixture over brioche cubes; gently toss until bread is all coated. Bake, uncovered, until set, 40-45 minutes. Let cool 5-10 minutes; slice and serve.

Nutrition Facts

1 serving: 358 calories, 15g fat (8g saturated fat), 197mg cholesterol, 358mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 11g protein.

Gingerbread Loaf

Kelli Acciardo — Wed, 23 Oct 2024 17:53:50 +0000

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
2 cups packed brown sugar
1/2 cup butter, melted
3 tablespoons molasses
2 large egg, room temperature
1-1/2 cups whole milk
2 teaspoons vanilla extract

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Directions

Preheat oven to 350°. Grease two 9x5-in. loaf pans, set aside. In a large bowl, combine flour, baking powder, ginger, cinnamon, cloves, nutmeg, baking soda and salt. In another bowl, combine brown sugar, melted butter, molasses, eggs, milk and vanilla extract. Stir into the dry ingredients just until moistened. Pour into prepared loaf pans.

Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 205 calories, 5g fat (3g saturated fat), 27mg cholesterol, 231mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 3g protein.

Ube Cheesecake

Fred Decker — Wed, 23 Oct 2024 15:52:31 +0000

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup ube jam (ube halaya)
2 teaspoons ube extract
1 teaspoon vanilla extract
3 large eggs, room temperature
TOPPING:
1-1/2 cups heavy whipping cream
6 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ube extract

Text Ingredients

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, ube jam and extracts until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 50-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
In a large bowl, beat cream until it begins to thickens. Add confectioners' sugar and extracts; beat until soft peaks form. Remove sides of springform pan. Spread or pipe cheesecake with whipped cream.

Nutrition Facts

1 slice: 483 calories, 32g fat (19g saturated fat), 125mg cholesterol, 255mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.

Vegan Cheesecake

Joy Manning — Wed, 23 Oct 2024 15:43:48 +0000

Ingredients

2 cups vegan graham cracker crumbs
3 tablespoons sugar
6 tablespoons vegan butter or coconut oil, melted
FILLING:
3 packages (8 ounces each) vegan spreadable cream cheese, softened
3/4 cup sugar
1 can (13-1/2 ounces) unsweetened coconut cream
3 tablespoons cornstarch
Powdered egg replacer equivalent of 2 eggs
1 tablespoon lemon juice
1 tablespoon vanilla extract
Mixed fresh berries, for topping

Text Ingredients

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.

In a large bowl, combine graham crackers, melted butter and sugar. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
In a small bowl, whisk coconut cream, cornstarch and egg replacer until completely smooth; set aside.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in coconut cream mixture, lemon juice and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until sides are firm and begin to pull away from pan, about 1 hour (center may still look jiggly). Remove springform pan from water bath. Cool cheesecake on a wire rack. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Top with fresh berries; slice and serve.

Nutrition Facts

1 slice: 351 calories, 25g fat (15g saturated fat), 43mg cholesterol, 244mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.

Copycat Cheesecake Factory Pumpkin Cheesecake

Lauren Habermehl — Wed, 23 Oct 2024 05:43:19 +0000

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
4 large eggs, room temperature, lightly beaten
1-1/2 cups sugar
2 tablespoons cornstarch
1 cup canned pumpkin
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
1-1/2 cups whipped cream
1/2 cup chopped pecans

Text Ingredients

Directions

Preheat oven to 325°. Grease a 9-in. springform pan. Securely wrap 3 layers of foil around the bottom half of the pan; set aside.

In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1-1/2 in. up the side of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until combined. Beat in sugar and cornstarch until smooth, about 2 minutes. Beat in pumpkin, vanilla extract, cinnamon and nutmeg until smooth, 2 more minutes. Pour filling onto cooled graham cracker crust.
Place springform pan into a roasting pan. Pour 1-in. of hot water into roasting pan and place into the oven. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Top with whipped cream and chopped pecans.

Nutrition Facts

1 piece: 600 calories, 43g fat (23g saturated fat), 169mg cholesterol, 365mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 9g protein.

Sopapilla Cheesecake

Perry Santanachote — Tue, 22 Oct 2024 21:36:02 +0000

Ingredients

3 packages (8 ounces each) cream cheese, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cans (8 ounces each) refrigerated crescent rolls
TOPPING:
1/2 cup butter, melted
2 tablespoons sugar
1 tablespoon ground cinnamon

Text Ingredients

Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.

In a large bowl, beat cream cheese until smooth, 5-7 minutes. Add sugar and vanilla extract; mix until incorporated, 1-2 minutes. Add eggs, one at a time, until combined 2-3 minutes.
Press one can crescent rolls into bottom of prepared dish, pressing seams closed. Pour cheesecake filling on top. Layer second can of crescent rolls on top. Brush with melted butter; sprinkle with sugar and cinnamon. Bake until crescent rolls are golden brown and filling is set, 35-40 minutes. Cool to room temperature on wire rack. Cover; refrigerate at least 3 hours. Cut into squares; serve.

Nutrition Facts

1 piece: 416 calories, 26g fat (14g saturated fat), 81mg cholesterol, 401mg sodium, 42g carbohydrate (31g sugars, 0 fiber), 6g protein.

Sourdough Cornbread

Ashia Aubourg — Tue, 22 Oct 2024 21:15:00 +0000

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup butter, melted
2 large eggs, room temperature, beaten
1/2 cup sourdough starter

Text Ingredients

Directions

Preheat oven to 375°. In a small bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a large bowl, whisk together buttermilk, melted butter and eggs. Whisk in sourdough starter until combined. Add cornmeal mixture; stir until combined. Transfer batter to a greased 9-in. square cake pan; bake 25-30 minutes or until cornbread is just set and a toothpick inserted into the center comes clean. Let slightly cool; slice.

Nutrition Facts

1 piece: 249 calories, 12g fat (7g saturated fat), 69mg cholesterol, 481mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.