Tasty's Top Dessert Recipes
Got a problem you can't solve? Well, we've got the solution: dessert. There's nothing sweeter than, well, sweets to solve all your worries. From droolworthy Red Velvet Cinnamon Rolls to scrumptious Macchiato Macaroons, we bet you won't able to keep your hands off the table after you give these a try.
0:00 Intro
0:05 Churros Ice Cream Sandwich
1:01 Double Chocolate Brownies
1:43 Tortilla Dessert Cups
2:20 Strawberry Cheesecake Cake Roll
3:43 Cookies And Creme Bruele
4:31 Cinnamon Sugar Donut Cones
6:37 Cookies And Cream Macarons
8:08 Homemade Cinnamon Rolls
9:50 Cinnamon Rolls Apple Pie
11:44 Chocolate Crepe Cake
13:33 Truffle Brownies
15:38 Chocolate Mousse Cheesecake
17:13 Baked Churros
18:14 Red Velvet Cinnamon Rolls
19:36 Strawberry Cheesecake Cake
20:15 Chocolate Chip Banana Bread
20:51 Homemade Chocolate Croissant
23:48 Caramel Apple Bake
24:30 Crispy Chocolate Peanut Butter Balls
25:17 Slow Cooker Berry Cobbler
25:43 Rolled Ice Cream
26:18 Tiramisu Chocolate Mousse
27:28 Homemade Fruit Flan
28:27 Spiced Rice Pudding
29:02 Churros Cheesecake
30:10 Tres Leches Cake
32:22 Strawberry Cheesecake Macarons
33:49 Macchiato Macarons
35:12 Peppermint Macarons
37:57 Matcha Macarons
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Tasty Recipes
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MUSIC
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HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO
Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk
Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)
STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)
STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready
ENJOY!
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Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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WATCH MORE BREAKFAST TREAT RECIPES!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
Simple Beignets
BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
German Strawberry Cake - Easy Recipe for German Strawberry Cake With Vanilla Pudding Filling
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Key Lime Pudding Cake & Strawberry Sauce
The key lime pudding cake has a really soft soufflé like texture on top and has a saucy like texture on the the bottom, and are cooked in the same container as they are served in. Add a generous tablespoon of strawberry sauce, a rosette of vanilla chantilly cream, and serve the dessert with a demitasse spoon.
Bolo de Bolacha Maria com Natas | Portuguese Maria Biscuit Cake with Cream
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KITCHEN ITEMS:
Bolacha Maria:
Unflavored Gelatin:
9” Springform Pan:
Portable Induction Cooktop:
Heat Resistant Rubber Spatula:
Instant Read Thermometer:
RELATED RECIPES:
Pasteis de Nata | Portuguese Custard Tarts:
Rice Pudding | Arroz Doce:
Portuguese Orange Olive Oil Cake | Bolo de Laranja:
Portuguese Almond Tart | Bolo de Amêndoa:
Queijadas de Leite | Portuguese Milk Tarts:
Queijadas Da Vila | Portuguese Cheesecake Tarts:
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RECIPE:
2 packets Maria biscuits (bolachas) save 4 biscuits for garnish
1 14 oz can evaporated milk
16 oz whipping cream or heavy whipping cream
1 cup coffee
1/4 oz powdered gelatin (1 packet, 1/4 oz)
4 TBSP sugar to be added to whipped cream
1 TBSP sugar to be added to the evaporated milk
1. Measure and prepare all ingredients. Once you bloom the gelatin it will begin to set as it cools. To avoid having to reheat it, prepare all your ingredients and tools so you can quickly assemble the cake. Place your mixing bowl in the fridge for at least 5 minutes so it is cool, which will help set the whipped cream.
2. To bloom the gelatin, add ¼ cup of the evaporated milk to a small pan. Sprinkle the powdered gelatin overtop and stir to combine. Set aside for at least 10 minutes.
3. In a stand mixer, or by hand, begin whipping the heavy whipping cream. About 30 seconds in a stand mixer, or 3 minutes by hand, the cream should start becoming frothy. At this point you can slowly add in the 4 tablespoons of sugar. Continue to whisk the cream until it reaches the soft peak stage, or can hold its shape when dolloped on a spoon. At this point it will look like whipped cream. Place it in the refrigerator while you finish preparing the gelatin.
4. Add the remaining evaporated milk, plus 1 tablespoon of sugar to a medium bowl.
5. Place the gelatin mixture over the stove just until it reaches a simmer, about 190°F. Then, set aside for 2-3 minutes, while you remove the whipped cream from the refrigerator and prepare your stand mixer. Once it has had a couple minutes to cool, add the gelatin mixture into the large bowl containing the remaining evaporated milk. Stir to incorporate.
6. With the mixer on a low speed, slowly start to incorporate the evaporated milk/gelatin mixture into the whipped cream. Once the mixture is fully combined, whip it for another 20 seconds. Then, right away begin assembling your cake.
7. This cake will be assembled in a spring form pan. First, dip the cookies into the brewed coffee for about 3 seconds each. Form a single layer of cookies on the bottom of the pan, breaking cookies into smaller pieces to fill any large gaps. Atop the layer of cookies, spread a thin layer of whipped cream, about ⅛ thick. Continue to layer the ingredients. There should be about 6 layers in total. The last layer should be a layer of whipped cream, thick enough so you cannot see any cookies below. Place the cake in the fridge for 4-6 hours. This can be made 1-2 days in advance.
8. To serve, garnish with the crushed remaining 4-5 cookies and remove from the spring form pan.
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