Visual Encyclopedia

Dessert

More posts about this topic

Ad

Ingredients For the Crust: Cooking spray 1/4 cup unsalted roasted peanuts 5 graham cracker sheets, roughly broken 4 tablespoons unsalted butter, melted For the Ice Cream: 8 large egg yolks 3/4 cup sugar 1 ripe banana, pureed 2 tablespoons hazelnut liqueur Pinch of salt 1 cup heavy cream 3/4 cup creamy peanut butter Directions Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate. Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool. Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard. Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly. Drop spoonfuls of the peanut butter into the banana cream and fold until swirled. Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 8 sheets graham crackers 3 tablespoons seedless raspberry jam 32 fresh raspberries (about 1 cup) 3 tablespoons lemon curd 8 large marshmallows Directions Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.) Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients. Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes. Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey. Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 8 sheets graham crackers, finely ground, or 1 cup store-bought graham cracker crumbs 1 1/2 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 teaspoon kosher salt 1 1/2 sticks (6 ounces) unsalted butter, softened 1 large egg, at room temperature 1/2 teaspoon vanilla extract One 4.4-ounce bar milk chocolate, such as Hershey's, broken into pieces 1 cup marshmallow creme Directions Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars. Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form. Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered. Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes. Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature. Cook's Note: Working with marshmallow creme can be a sticky experience. A light coating of nonstick cooking spray or vegetable oil in your measuring cup and on your spatula or spoon can make it a bit easier to work with. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 stick unsalted butter, at room temperature, plus more for the pan 1 1/2 cups sugar 4 medium peaches or nectarines, pitted and cut into 6 wedges each 1 1/2 cups all-purpose flour 1/2 cup whole almonds 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 3/4 cup whole milk Vanilla ice cream, for serving (optional) Directions Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the ice cream: 3 large egg yolks 1/4 cup sugar Pinch of salt 1 cup whole milk 1 cup maple syrup, preferably grade B 2 cups heavy cream For the bacon brittle: 1 tablespoon unsalted butter, plus more for the baking sheet 3 strips smoked bacon, preferably Nueske's brand 1 cup sugar 1/2 teaspoon baking soda 1/8 teaspoon chipotle chile powder or a pinch of cayenne pepper Directions Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes. Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop. Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days. Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients Unsalted butter, softened, for the pan 14 pizzelle (thin Italian waffle cookies) or thin butter cookies 3/4 cup chocolate fudge sauce 1 quart vanilla-caramel swirl ice cream, slightly softened 1 quart chocolate ice cream, slightly softened 1/2 cup dulce de leche or caramel sauce 1/2 teaspoon flaky sea salt 5 sugar cones 1/4 cup toffee bits Directions Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the dough: 3/4 cup whole-wheat flour 3/4 cup all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 2 teaspoons white vinegar 1/2 teaspoon salt 10 tablespoons cold unsalted butter, cut into small pieces For the filling: 6 cups blueberries 3/4 cup granulated sugar 2 wide strips lemon zest 1 tablespoon fresh lemon juice 3 tablespoons whole-wheat flour 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt For the topping: 3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted 1/2 cup packed light brown sugar 1/2 cup whole-wheat flour 4 tablespoons unsalted butter, melted Pinch of salt Directions Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour. Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely. Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes. Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 14-ounce can sweetened condensed milk 1 1/2 cups half-and-half 3/4 cup red cream soda (such as Big Red) or regular cream soda 1/2 cup whipping cream 1 cup frozen strawberries, thawed and mashed Directions Whisk the condensed milk, half-and-half, red cream soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients Cooking spray 1 18.25-ounce box chocolate cake mix 4 large eggs 1 cup buttermilk 1/2 cup vegetable oil 1 16-ounce tub milk chocolate frosting 3/4 cup vanilla frosting 1 1/2 cups sweetened shredded coconut, toasted Dried fruit, for garnish Directions Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer. Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold. Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.) Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top. Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost). Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag. Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely. Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid. Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw. www.foodnetwork.com

Contributed by Shelby Peppers

Total Time: 2 hr 5 min Prep 2 hr 0 min Cook 5 min Directions Line a loaf pan with plastic wrap. Spread 1 pint softened vanilla ice cream in the pan; freeze until hard, 1 hour. Spread with 1 pint softened orange sherbet; freeze 1 more hour. Top with a layer of pound cake slices; freeze at least 1 more hour. Beat 4 egg whites and 1/2 teaspoon lemon juice with a mixer until frothy, then beat in 1/3 cup sugar until stiff. Invert the ice cream loaf onto a baking sheet, remove the plastic wrap and cover completely with the meringue. Bake at 500 degrees F until browned in spots, 3 minutes.

Contributed by Shelby Peppers