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easy dessert
How to make a cake in 10 minutes!
How to make a cake in 10 minutes! H/T: @Baked by Melissa
Ingredients:
12 Oreos
1.5 cups milk
1 egg
2 tbsp sugar
1 tbsp oil
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Sprinkles
Ice cream (optional)
Directions:
1. Separate cream from 10 Oreos and set aside.
2. Soak Oreos in milk for 2-3 minutes and drain.
3. Break up and add remaining Oreos.
4. Add egg, sugar, oil, vanilla, baking powder, salt and flour. Mix well.
5. Roll Oreo cream in sprinkles and place on top of cake mixture.
6. Microwave for 4 minutes.
7. Flip cake upside down. Serve with ice cream.
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How to Make a Dutch Baby Pancake (with a Strawberry Rhubarb Compote)! | LIVESTREAM w/ Anna Olson
Recipe below! Pull up a stool in front of the oven and watch the thin crêpe-like batter transform into a giant pillow of fluffy, golden loveliness. Like a popover or a Yorkshire pudding, this warm soufflé pancake is baked in a hot pan and is fascinating to watch rise. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream, but here I serve it with a strawberry rhubarb compote .
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• Recipe •
Serves 4 to 6 (Makes 1 large soufflé pancake)
Prep Time: Under 10 minutes
Cook Time: 18 minutes
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• Ingredients •
Dutch Baby Pancake:
¼ cup (35 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp finely grated orange zest
Pinch of fine salt
⅔ cup (160 mL) half-and-half cream
3 large eggs
¼ tsp vanilla extract
2 Tbsp (30 mL) melted butter, plus extra for the pan
Icing sugar, pure maple syrup and/or fresh berries or fruit compote, for serving
Strawberry Rhubarb Compote:
2 cups (200 g) diced fresh or frozen rhubarb
2 cups (3256 g) sliced fresh strawberries
1/3 cup (133 g) granulated sugar
¼ cup (60 mL) maple syrup
1 tsp vanilla extract
——–
• Directions •
Dutch Baby Pancake:
1. Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter.
2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.
3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.
4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries or compote on the side (recipe follows).
Strawberry Rhubarb Compote:
1. Bring the rhubarb and strawberries up to a simmer over medium heat in a medium saucepan, stirring often. Add the sugar and maple syrup and continue to simmer over medium heat, stirring occasionally until the fruit breaks down. Remove the pot from the heat and stir in the vanilla. Transfer the compote to a jar or container, cool and chill for at least 2 hours – the compote will thicken as it chills.
Enjoy!
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How to Make Bread Pudding | The Basics | QVC
| Best ever bread pudding! Follow this simple recipe for making easy bread pudding. This delicious dessert uses challah or brioche bread and a rich custard to bake the perfect dish of bread pudding. Learn how to make your own from Blue Jean Chef Meredith Laurence.
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Bread Pudding
Serves 8
Ingredients:
butter
3 cups milk
6 eggs
¾ cup granulated or brown sugar
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
12 cups cubed challah or brioche (or other egg-based bread), cut into 1-inch cubes (about 1-pound loaf)
½ cup any flavoring ingredient (chocolate, dried berries, apples, etc.…)
Directions:
1. Grease a 7-inch by 11-inch baking pan (ceramic or metal) with butter.
2. Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. Beat well. Add the milk and whisk.
3. Toss the bread cubes and flavoring ingredient together and place into the greased baking pan. Pour the egg custard over the top. Press down on the bread cubes to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. In the meantime, pre-heat the oven to 350ºF.
4. Transfer the bread pudding to the oven and bake in the 350ºF oven for one hour, or until a skewer inserted in the center of the pudding comes out clean, the top is nicely browned and springs back when you touch it.
5. Let the pudding cool to an edible temperature. Then serve with some maple syrup, whipped cream or a sauce.
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How to Make Cheesecake | The Basics | QVC
| Baking a homemade cheesecake doesn’t have to be difficult! This recipe for an easy cheesecake involves only 6 ingredients to make this classic dessert. Tip: make this cheesecake recipe a day ahead of time for a perfectly chilled, classic cheesecake. Blue Jean Chef Meredith Laurence teaches you how to make a cheesecake with this simple recipe.
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Classic Cheesecake
Makes 1 (9-inch) cheesecake
Ingredients:
10 to 12 graham crackers, crushed (about 2 cups)
¼ cup butter, melted
2 pounds cream cheese, room temperature
1 cup sugar
1½ teaspoons pure vanilla extract
4 eggs
Directions:
1. Make this a day ahead of when you want to eat it!
2. Pre-heat the oven to 325˚ F.
3. Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of a 9-inch springform pan. Refrigerate while you prepare the cheesecake batter.
4. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, blend the cream cheese until it is completely smooth with no lumps.
5. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
6. Pour the batter into the springform pan with the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.
7. Bake at 325˚ F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter before refrigerating. Refrigerate for at least 8 hours before serving.
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