These spiral-shaped doughnuts start with a choux pastry base, or pte choux. Here’s exactly how to make them for your next fancy brunch!

What is a French cruller?

French cruller doughnuts are made with pte choux as a base. The choux pastry is made by heating a base of butter, water, milk, sugar, salt and flour, which is then mixed with eggs to create a smooth and shiny mixture. Instead of molding the doughnuts by hand, you pipe the choux pastry into circles, chill them and then deep-fry them. This creates a golden, crispy exterior with a delicate, airy center. Eat them on their own or dunked in a simple vanilla glaze for an extra touch of sweetness.

How to Make French Crullers

Ingredients

• 1/2 cup butter, cubed
• 1/2 cup water
• 1/2 cup 2% milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Oil for deep-fat frying

Glaze:

• 1-1/2 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk
• 1 teaspoon vanilla extract

Directions

Step 1: Make the choux pastry base

In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.

Step 2: Mix in the eggs

Remove from heat; let stand five minutes. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.

Step 3: Chill the choux pastry

Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least one hour.

Step 4: Pipe the doughnuts

Cut parchment paper into eighteen 3-inch squares. Pipe a 3-inch circle on each parchment square.

Step 5: Fry the doughnuts

In an electric skillet or a deep fryer, heat oil to 375F. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for one minute. Carefully remove paper with metal tongs. Fry until golden brown two to three minutes on each side. Drain on paper towels.

Step 6: Glaze the doughnuts

In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.

How to Store French Crullers

French crullers are best served fresh to maintain the ideal texture, especially once they’re glazed. Leftover crullers can be stored in an airtight container at room temperature for two to three days.

Tips for Making French Crullers

What type of oil should you use to fry French crullers?

Frying French crullers in oil is key to creating the ideal texture. Choose an oil for frying with a high smoke point of at least 400 and a neutral taste, such as vegetable oil, avocado oil or canola oil. You don’t want to use an oil with a low smoke point, such as olive oil, coconut oil or flaxseed oil.

How can you make sure French crullers fry up fluffy?

To craft the perfect French cruller shape and texture, use a large enough piping tip to create a tall piped ring of choux pastry. Chilling the dough at least one hour will also help to create a reaction with the hot oil. The oil must be consistently hot enough at 375 so the doughnut doesn’t soak up too much oil and maintains its fluffy, tall shape.

What other types of glaze can you put on French crullers?

While a simple vanilla glaze will add a touch of sweetness to your homemade crullers, there are plenty of other possibilities. Consider making a chocolate glaze, maple glaze or even a fruit topping such as lemon or orange glaze.

How else can you make French crullers?

Frying French crullers will produce the best texture for your doughnuts, but they can also be baked. This will result in a different, firmer exterior texture. To bake crullers, pipe the choux pastry onto a baking sheet lined with parchment paper. Bake at 450 for five minutes and then reduce the oven temperature to 350 to bake for another 15 minutes. After 15 minutes, turn off the oven and let the doughnuts sit in the oven with the door cracked for five minutes.

The post Homemade French Cruller Doughnuts appeared first on Taste of Home.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.

The post How to Make an English Custard Tart appeared first on Taste of Home.

This recipe for pecan pie brownies starts with chocolaty brownies as the base and has a sweet, gooey pecan pie topping. It’s everything you love about pecan pie paired with the ultimate base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

Cocoa powder: Cocoa powder gives these brownies great flavor. Choose natural, unsweetened cocoa such as Hershey’s Cocoa Powder or Nestle Cocoa Powder.

Light corn syrup: This recipe uses corn syrup in both the brownie base and the topping. It adds chewiness to the brownies while helping make the ideal gooey pecan topping.

Pecans: Pecans are the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself or purchase a package of chopped pecans.

How to Make Pecan Pie Brownies

This recipe makes 12 or 16 brownies.

Ingredients

Brownies:

• 1 cup granulated sugar
• 3/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs, beaten
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Pecan topping:

• 1/2 cup brown sugar
• 4 tbsp light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 2 cups chopped pecans

Directions

Step 1: Mix the dry ingredients

Preheat the oven to 350F. Line a square baking pan with parchment paper. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

Step 2: Add the wet ingredients

Mix the oil, eggs, corn syrup and vanilla extract into the dry ingredients. Stir in the hot water. Transfer the batter to the prepared baking pan.

Step 3: Bake the brownie layer

Bake the brownie layer for 20 minutes.

Step 4: Prep the pecan pie topping

While the brownie layer is baking, mix together the brown sugar, corn syrup, vanilla extract, melted butter and eggs. Mix in the chopped pecans. After the brownie layer has baked for 20 minutes, remove it from the oven and spread the pecan pie layer on top. Bake for an additional 20 to 25 minutes until the pecan pie filling has set.

Step 5: Cool and cut the brownies

Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool and set, at least one hour, before cutting them into squares. For best results, transfer them to the fridge once cooled to chill for one hour before cutting.

How to Store Pecan Pie Brownies

Pecan pie brownies should be stored in an airtight container or zip-top plastic bag. Store at room temperature for up to three days or in the fridge for up to five days.

Pecan Pie Brownie Tips

Can you use boxed brownie mix in a pinch?

No time to bake a batch of brownies from scratch? No problem! Use brownie mix instead. Prepare the brownie mix according to the instructions on the package. Just before they’re finished baking, remove the pan of brownies from the oven, add the pecan topping and put the pan back in the oven to finish baking. If you’d prefer to use your go-to brownie recipe, you can easily make that swap as well.

What can you use if you don’t have corn syrup?

Corn syrup gives the pecan pie layer its gooey texture. In a pinch, replace it with honey, cane syrup or brown rice syrup.

The post How to Make Pecan Pie Brownies for the Ultimate Last-Minute Thanksgiving Dessert appeared first on Taste of Home.

If you’ve never made a Bakewell tart before, you’re in for a treat. The simple ingredients will bring you back to the basics of baking. Unpretentious in looks yet impressive in taste, this is the type of pastry you can make just because or to bring to a fancy brunch. And trust us, after you bake it once, this tart will become a much-loved recipe card in your collection.

What is a Bakewell tart?

A Bakewell tart is a pastry consisting mostly of almond custard (known as frangipane) and raspberry jam. The crust is typically a blind-baked, crumbly shortcrust rather than a flaky pie crust. Raspberry jam layers the bottom while frangipane covers the top.

Though you might be familiar with the tart from watching The Great British Baking Show, it’s been around far longer than the show. Created in the town of Bakewell in Derbyshire, England, the tart’s date of origin is up for debate. Some claim it was invented in 1820 by accident at the White Horse Inn, while others claim it was invented in the 1860s at the Old Original Bakewell Pudding Shop. One thing is for certain, though. You’ll want to savor every bite of the town’s eponymous dessert.

Bakewell pudding vs. Bakewell tart

A short note on the name: If you’ve been to Derbyshire, or you’ve seen this dessert referred to as a Bakewell pudding, know that they’re basically interchangeable. Based purely on technicality, however, some bakers from the town refer to the Bakewell pudding as the pastry that actually uses pudding (or “puds,” if you know your British baking phrases) rather than frangipane. The Bakewell tart refers to the version that does use the frangipane filling.

Ingredients for a Bakewell Tart

Apart from the most basic elements like butter, sugar, flour and eggs, the Bakewell tart needs a few specific ingredients to stick close to the traditional flavoring.

• Crust: A traditional Bakewell tart calls for a rich shortcrust, but our version calls for a basic pastry dough to keep things simple.
• Raspberry jam: Sweet-tart raspberry jam is the most traditional filling for a Bakewell tart. It pairs deliciously with the toasty, nutty flavor of almonds.
• Finely ground almonds: Ground almonds are not the same as almond meal, so make sure you’ve picked up the right ingredient at the grocery store! Finely ground almonds are darker in color and slightly coarser than almond flour, and you’ll want that coarseness for the frangipane filling.
• Almond extract: A good almond extract is like a good vanilla extract. Investing in quality can really take your tart to bakery-level tastiness. So go for the best almond extract you can find. And besides, there are plenty of recipes that use almond extract, so the specialty ingredient won’t go untouched in your pantry.

How to Make a Bakewell Tart

This recipe comes to us from Taste of Home contributor Mary Ann Lee of Clifton Park, New York. It makes one pie, which can be sliced into eight servings. Note that the recipe calls for an already prepared pastry dough. Feel free to use your own recipe, or use the single-crust version from our classic pie crust recipe.

Ingredients

• Dough for single-crust pie
• 1/2 cup seedless raspberry jam
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 cup finely ground almonds
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract

Directions

Step 1: Fit dough to tart pan

Preheat your oven to 400F. On a lightly floured surface, roll your dough into a 1/8-inch-thick circle. Transfer it to a 9-inch fluted tart pan with a removable bottom. Trim the dough to be even with the rim of the pan.

Step 2: Spread the jam

Although traditional Bakewell tart recipes call for blind-baking the crust, this particular recipe skips that step. You can go ahead and spread the raspberry jam over the bottom of the dough so that it reaches all the edges.

Step 3: Make the frangipane

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Gradually beat in remaining ingredients until well combined. Spread over jam, and bring it all the way to the edge of the pan.

Step 4: Bake the tart

Bake the tart until the filling is set, 25 to 30 minutes. Cool completely on a wire rack before removing from the tart pan for serving. If you’re looking for more recipes, learn how to make custard tart.

Bakewell Tart Recipe Variations

While it might veer from traditional, the Bakewell tart lends itself well to variations.

• Switch up the jam: Raspberry jam has a tart, fruity taste that might be over the top for some tastebuds. Swap the raspberry jam for the more subdued sweetness of a strawberry or blueberry jam. If the tartness is what you’re after, try blackberry jam for a change.
• Add an iced topping: The elegant pink chevrons etched into the white icing on Mary Berry’s Bakewell tart in The Great British Baking Show were certainly eye-catching. To replicate that, mix together confectioners’ sugar, almond extract and a few tablespoons of water until you reach a relatively thick consistency (or use our easy royal icing recipe). Mix a few tablespoons of the icing into a separate bowl, and drop in some pink food coloring. You can then pipe the pink icing in parallel lines over the white icing and use a toothpick to swirl in designs. Note that you should wait until the tart has cooled completely before icing.
• Make handheld Bakewell tarts: Handheld Bakewell pie tarts are like toaster pastries but so much better. They use similar ingredients as our classic pastry, plus they’re drizzled with icing and topped with chopped almonds. Breakfast on the go, anyone?

How to Store Your Bakewell Tart

Bakewell tarts are best served at room temperature, so after baking it and allowing it to cool, tightly wrap it or place it in an airtight container. You can then keep it on your counter for about three days. Place it in the fridge if you’d like to make it last a few days longer than that.

Can you freeze a Bakewell tart?

You can freeze a Bakewell tart for about three months. Allow it to thaw in the fridge instead of out on the counter so it retains its texture. Before serving, take it out of the fridge, then allow it to come to room temperature.

Bakewell Tart Tips

Is marzipan the same as frangipane?

Frangipane is similar tomarzipan, except that the former is more custard-like and the latter is more candy-like. For the purposes of tart baking, the looser texture of frangipane allows it to bake into the raspberry jam and fuse the two layers.

Can you use premade pie crust?

While a homemade crust will certainly stand out in a simple recipe like this, we all love a good shortcut now and again. When you’re in a time crunch, use a quality store-bought pie crust to fit to your tart pan, then bake as normal.

The post How to Make a Traditional Bakewell Tart appeared first on Taste of Home.

What is tarte Tatin?

Sometimes, kitchen mishaps turn into very delicious mistakesas is the case with tarte Tatin, a flaky pastry in which the fruit is caramelized in sugar and butter before the tart is baked (it’s then served fruit side up).

As the legend goes, the Tatin sisters invented this dish in France when they accidentally ruined some apple pies they were baking for their hotel guests. To solve the dilemma of what to serve, they simply transformed them into upside-down tarts. Guests loved it, and so the tarte Tatin was bornit even became the signature dish of the sisters’ Hotel Tatin.

Pear Tarte Tatin Key Ingredients

• Pears: There are many types of pears to choose from, but for this recipe, select firm pears so they don’t get mushy or lose their shape during the cooking process. Anjou, Bartlett and Bosc will work best.
• All-purpose flour: Sure, you could use prepared puff pastry if you don’t have time to make your own crust, but this from-scratch step will make all the difference in the final outcome. All-purpose flour is one of the baking ingredients you should always have on-hand, as it’s a staple for so many baked goods.
• Butter: Most bakes are better with butter, so don’t skimp on quality herethis is how you’ll get that richer, flakier and more flavorful pastry.

Pear Tarte Tatin Recipe

Never mind the intimidating name. This dessert is simple to prepare, and the end result is mouthwateringly delicious! This dishwhich serves 6takes 30 minutes to prepare, 1 hour to chill and 30 minutes to bake. Thanks to Taste of Home contributor Bhavna Anil of Charlotte, North Carolina for sharing this recipe.

Ingredients

For the crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons cold butter
• 4 to 5 tablespoons water

For the filling:

• 1/2 cup butter
• 1 cup sugar
• 4 medium pears, peeled, cored and quartered

Directions

Step 1: Make the dough

Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour.

Test Kitchen Tip: Make sure you know how to measure flour accurately or your dough consistency will be off.

Step 2: Prepare the filling

Preheat oven to 375F. In a 10-inch cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.

Step 3: Bake and serve

Roll out the dough to an 11-inch circle; place over pears in the ovenproof skillet, pressing gently to completely cover. Do not flute. Bake until pears are tender and the crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate. Looking for more recipes? Learn how to make traditional bakewell tart.

Recipe Variations

• Berries: Is it strawberry or blueberry season? Grab a few pints of fresh berries and switch to a more colorful tart Tatin.
• Cinnamon Apple: There’s nothing more iconic than an apple tart. Add some cinnamon to your sugar mixture, and enjoy the traditional flavors melding together.
• Stone Fruit: Peaches or plums are also a great idea come summerthe sky’s the limit when it comes to fruit tarts.

How to Store Pear Tarte Tatin

Store any pieces of leftover tarte Tatin in an airtight container in the refrigerator for a couple days. Either eat it cold or reheat it in a warm oven.

Pear Tarte Tatin Tips

What is the best pan for tarte Tatin?

A cast-iron skillet works great for a pear tarte Tatin. An enameled cast-iron skillet is easier to care for (you don’t have to season it and you can wash it with soap), but a traditional cast-iron skillet is pretty forgiving.

What can you serve with pear tarte Tatin?

Three words: vanilla ice cream. If you’re buying it at the store, choose the best vanilla ice cream (preferably one withvisible vanilla bean flecks in it for maximum flavor). If you have extra time, try this homemade vanilla ice cream recipe. (Warning: You may never want store-bought again!)

The post How to Make a Pear Tarte Tatin appeared first on Taste of Home.

Craving luscious apple pie flavor but don’t want the hassle of actually baking a pie? The Barefoot Contessa has you covered with her apple pie bars.

This 13×9 dessert has a tender, sweetened bottom crustbut no rolling pin is necessary. Ina simply presses the dough into the pan, then throws it into the oven to bake. The crust is topped with lots of juicy apples cooked with butter and cinnamon. Walnuts in the top layer give the bars a little extra crunch.

It’s so Ina to create a treat like this that perfectly captures the best flavors of the season! Like most of her favorite recipes, the bars are simple, flavorful and elegant. This dessert is versatile enough to be a casual weeknight dessert or the perfect finish for a friend’s dinner party.

How to Make Ina Garten’s Apple Pie Bars

Ina’s recipe makes 12 thick bars. With the prep, baking and cooling steps, the bars take a little over two hours from start to finish. However, we recommend allowing extra time for baking to be sure the crusts are properly browned.

Ingredients

Crust:

• 1 pound (4 sticks) unsalted butter, softened (This brand is Ina’s favorite butter for baking!)
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1-1/2 teaspoons kosher salt
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon

Filling:

• 1-1/2 pounds Granny Smith apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 1-1/2 pounds Golden Delicious apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons unsalted butter

Directions

Step 1: Make the dough

Preheat the oven to 375F. Line the bottom and sides of a 13×9-inch baking pan with parchment paper. (Our Instagram Reel shows you how to perfectly cut that parchment.)

Place the softened butter, granulated sugar, brown sugar and vanilla into the bowl of a stand mixer with a paddle attachment. (Or, for a hand mixer, use a large bowl.) Blend the ingredients on medium speed for two minutes until the mixture is light and creamy.

Sift the flour and salt together in a separate bowl; run the mixer on medium-low speed as you slowly add in the dry ingredients. Scrape the bowl once or twice and mix until everything is just combined.

Step 2: Bake the bottom crust

Set aside one-third of the dough. Drop the rest of the dough in clumps over the bottom of the prepared pan. Press the dough down with your fingers to make an even layer across the bottom of the pan and a half-inch up the sides. Refrigerate the dough in the pan for 20 minutes. Then, bake for 18-20 minutes or until the crust is golden brown. Move it to a rack to cool.

Editor’s Tip: The dough will be sticky; flour your hands to make it easier to press the dough. Or, if you’ve been saving butter wrappers like we told you to, now’s the time to use them! The buttered side is the perfect tool to easily press out the dough.

Step 3: Create the topping

Lower the oven temperature to 350. Place the dough that you set aside into a mixing bowl; add in the chopped walnuts and teaspoon of cinnamon. Pulse the mixer until everything is combined. Hold this topping aside.

Step 4: Make the apple filling

Add all of the sliced apples and lemon juice to a very large bowl, and stir them together to coat the apples in the juice. Add in the 1/4 cup of granulated sugar, a teaspoon of cinnamon and ground nutmeg, and mix everything together. (We chose to double the cinnamon and add an extra dash of nutmeg, to make the apples even more delectable!)

Melt the four tablespoons of butter in a large pot over medium heat. Add in the apple mixture, and bring it to a simmer. Cook the mixture, stirring often, for 12-15 minutes until most of the liquid has evaporated, and the apples are very soft.

Step 5: Assemble

Spoon the apple filling over the baked crust, making an even layer and leaving a 1/2-inch border all around. Take the dough topping and drop pinches of it all over the top of the apples; the top won’t be completely covered, but just distribute the dough clumps evenly.

Step 6: Bake

Slide the pan into the oven and bake it for 25-30 minutes, or until the topping is browned. Move the pan to a cooling rack and allow it to cool completely. Once that’s done, use the edges of the parchment paper to lift the whole thing out and onto a cutting board. Pull the parchment out from underneath. Slice the bake into 12 bars and serve.

Editor’s Tip: The baking times above are Ina’s recommendations, however, we found it took anywhere from five to 15 minutes longer to get a golden-brown top and bottom crusts. To be safe, allow a little extra time just in case the bars need longer in your oven, too.

How to Store Apple Pie Bars

To keep them fresh, cover the bars with plastic wrap or in storage containers and store them in the fridge for up to five days. You can enjoy them cold or warm them up on a baking sheet in a low oventhe bars are delicious either way.

Tips for Making Apple Pie Bars Like Ina Garten

What apples are best for this recipe?

Ina likes a mixture of lightly sweet Golden Delicious and tart Granny Smith apples. They balance each other nicely and the tartness is very tasty inside the sweetened crust. These apples also hold their shape after baking so that the filling isn’t too mushy. Feel free to experiment with other sweet and tart favorite baking apples, such as Honeycrisp, Cortland, Gala, Northern Spy, Pink Lady and Fuji.

Can I substitute other nuts?

Absolutely! Chopped pecans, almonds, hazelnuts and macadamia nuts are all great choices to pair with this apple dessert. To coax the best flavor from any variety, lightly toast the nuts in a skillet for a minute or two, until they’re fragrant and just starting to brown.

How do I get the parchment paper to stay in place?

Ina’s favorite trick to keep the long parchment paper sides from sliding or falling into the pan is to use small binder clips. (Make sure the clips are metal.) Simply clip them over the parchment onto the edges of the baking pan. (Binder clips are one of our Taste of Home pros’ favorite kitchen gadgets.)

The post I Made Ina Garten’s Apple Pie Bars and I Like Them Even More Than Apple Pie appeared first on Taste of Home.

After an indulgent and comforting platter of Giada’s sheet pan lasagna, I may not have had room for a slab of tiramisu, but her lemon ricotta cookies sounded like the perfect finish to my Italian feast.

Lighter than air, infused with fresh lemon juice and zest, and finished with just the right amount of sweet lemon glaze, it’s no wonder why Giada De Laurentiis‘ lemon ricotta cookies have gone viral.

What is lemon ricotta made of?

If you’ve never made cookies with ricotta cheese and lemon before, you’re in for a treat. In baking, ricotta cheese works similarly to cream cheese or sour cream. It adds extra fat to the batter, contributing moisture and tenderness. The resulting cookies are incredibly soft, with a texture reminiscent of a cake or muffin.

Why are Giada’s lemon ricotta cookies so popular?

People love Giada’s lemon ricotta cookies because they transport you straight to the Amalfi Coast with just one bite. Their bright lemon flavor and melt-in-your-mouth, tender crumb is very different from other lemon cookie recipes. Beyond being unique and downright delicious, her lemon ricotta cookies are easy to make, so they’re perfect for beginner bakers.

Giada De Laurentiis’ Viral Lemon Ricotta Cookies

This recipe makes about 4 dozen cookies.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs, at room temperature
• 1 container (15 ounces) whole milk ricotta cheese
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Glaze:

• 1-1/2 cups confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Directions

Step 1: Combine dry ingredients

In a medium bowl, combine the flour, baking powder and salt. Set aside.

Step 2: Beat together the wet ingredients

Combine the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar together on a medium speed until light, fluffy and pale in color (about 5 minutes). Next, beat in the eggs, 1 at a time, mixing after each addition until fully incorporated. Add the ricotta cheese, lemon juice and lemon zest and combine.

Editor’s Tip: Don’t skip the fresh lemon. While bottled lemon juice is convenient, it misses the mark in recipes where lemon is the primary flavor. For this recipe, grab a citrus juicer and zesteror try this easy lemon juicing hack.

Step 3: Combine and chill

Gently fold in the dry ingredients, mixing until they’re just combined into the dough. Cover the bowl with plastic wrap and refrigerate the dough overnight.

Editor’s Tip: Take care not to overmix the cookie dough as it will develop the gluten in the flour too much and result in dense cookies with a tough texture.

Step 4: Bake

Preheat the oven to 375F.

Line a baking sheet with parchment paper and scoop the dough (about 1-1/2 tablespoons) onto the baking sheets. Heaping mounds is fine; no need to roll the dough into balls. Bake for 12 to 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining dough.

Step 5: Mix up the glaze

While the cookies finish cooling, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.

Step 6: Decorate and devour

Once the cookies are completely cool, spoon about 1/2 teaspoon of glaze onto each cooled cookie and spread over top into an even layer. Let the glaze harden for about 2 hours (or enjoy immediately if you simply cannot wait).

Editor’s Tip: If you’re feeling fancy, you could also drizzle ribbons of glaze over the cookies using a piping bag fitted with a small round tip.

Here’s What We Thought

Yum! If you love a soft-baked cookie with a pillowy, lighter-than-air texture, you’re going to love these easy lemon ricotta cookies. Actually, we’re not sure we would call these cookies. They’re more like a cross between a soft muffin top and a lemony French madeleine. At the end of the day, call them what you like. Personally, I think I’ll just call them heaven!

The post I Made Giada De Laurentiis’ Viral Lemon Ricotta Cookies, and They’re Heavenly appeared first on Taste of Home.

If you ran to Starbucks when its fall menu dropped(which, same), then we have a recipe for you. Gear up for a pastry favorite with a spiced autumn twist. Pumpkin spice cinnamon rolls!

Just imagine a fall morning with a pumpkin spice latte and pumpkin spice cinnamon roll in hand.

What are pumpkin spice cinnamon rolls?

Think of classic cinnamon rolls with a dash of pumpkin pie spice and everything nice. These pumpkin spice cinnamon rolls take that classic and infuse them with a delectable fall flavor thanks to pumpkin puree and a mouthwatering maple cream cheese frosting. Yum!

How to Make Pumpkin Spice Cinnamon Rolls

This recipe comes from Ambitious Kitchen and was tested by TikTok creator Grace Kim. And apparently, a successful go, as the video has over a million views and nearly 185,000 likes. Here’s how to recreate the hitcinnamon roll recipe.

@grasiankim pumpkin spice cinammon rolls w/maple cream cheese frosting SO GOOD #cinnamonroll #pumpkincinnamonrolls #falldesserts #autumnvibes #cinnamon #cinnamonrolls Autumn In New York – Frank Sinatra

Ingredients

Dough:

• 3/4 cup milk
• 1/4 cup granulated sugar
• 2-1/4 teaspoons quick rise yeast (1/4-ounce package yeast)
• 3/4 cup pumpkin puree
• 1/4 cup melted butter
• 1 egg
• 4 cups bread flour
• 2 tablespoons pumpkin pie spice
• 3/4 teaspoon salt

Filling:

• 2/3 cup brown sugar
• 1-1/2 tablespoons cinnamon
• 1/4 cup butter

Frosting:

• 4 ounces cream cheese
• 3 tablespoons butter
• 1/4 cup powdered sugar
• 4 tablespoons pure maple syrup
• Pinch of salt

Directions

Step 1: Combine warm milk, sugar and yeast

Pour milk (Ambitious Kitchen notes you can use 2%, almond or whole for this recipe) into a measuring cup. Pop into the microwave for 45 seconds until it reaches 110F. Be careful not to heat the milk over 115, otherwise it can kill the yeast, which stops the rolls from rising. Add in yeast and sugar.

Grace leaves it to activate for 10 minutes before transferring to a mixing bowl.

Step 2: Make the dough

Add the pumpkin (which Grace calls “the star of the show), melted butter and egg (Ambitious Kitchen advises that the egg should be room temperature, not cold). Mix thoroughly; the ingredients should take on a cream-like consistency. Toss in flour, pumpkin pie spice and salt before stirring with a wooden spoon to create the dough.

Step 3: Knead dough and proof

Take the dough and knead it with your hands on a flour-covered surface or position the dough on the dough hook of a stand mixerGrace uses a Kitchen Aid mixerfor 8-10 minutes “until it becomes a really smooth ball.” If you’re using your hands and not sure if your dough is kneaded enough, here’s how to tell.

Once the dough is properly kneaded, grease a large bowl with olive oil or cooking spray and move the dough into it. Cover the bowl with plastic wrap and a warm towel (this allows the dough to rise). Leave it for an hour, or less, if you notice the dough has doubled in size. Grace leaves it in the microwave offfor a convenient location that may be warmer than a kitchen counter.

Step 4: Roll out the dough

Sprinkle flour on a flat surface. Take that dough out of the bowl and use a rolling pin to roll it out. The result should be a 16×14-inch rectangle of dough.

Step 5: Add the cinnamon roll filling

Spread softened butter evenly across the dough. Then grab a small bowl and mix brown sugar and cinnamon together to create a spicy filling. Rub it into the butter on top of the dough.

Step 6: Roll up dough

Begin from smaller side of the dough. Grace advises “tuck[ing] it under” while rolling to make sure there’s no space in between. Depending on the dough, you may have to cut around an inch of dough off the end. Use a serrated knife to cut 1 inch portions of dough to come out to 12 rolls.

For evenly sized rolls, gently mark the dough with a knife before cutting.

Step 7: Proof again

Transfer rolls to a 13×9-inch pan lined with parchment paper. Cover the pan with plastic wrap and a warm towel to let the rolls proof again for around half an hour. Preheat the oven to 350.

Step 8: Bake the cinnamon rolls

Remove the wrap and towel and pop the rolls into the oven for 20 to 25 minutes. You want the rolls to be “slightly golden brown” around the edges. Let them cool for 10 minutes before adding the frosting.

Step 9: Whip up the frosting

Last but definitely not least, the frosting. Add cream cheese, butter, powdered sugar, maple syrup and salt into a bowl and mix with an electric mixer until smooth. Spread onto rolls and breakfast is served!

The post How to Make Pumpkin Spice Cinnamon Rolls from Scratch appeared first on Taste of Home.

We love turning to Giada De Laurentiis for authentic and approachable Italian dishes. The author and host of Everyday Italian grew up cooking alongside her grandparents, and tiramisu is one of the dishes they loved to make. Her take on this classic Italian dessert is simple, yet rich, and it’s really delicious.

The no-bake dessert has a filling made with egg yolks, creamy mascarpone cheese and sugar. It’s layered with ladyfinger cookies that are soaked in espresso and rum. Giada shares that tiramisu is a favorite to serve during the holidays, but it can really be enjoyed any time of the year. We like to pair it with her viral sheet pan lasagna.

A Note On The Pan Size

Giada calls for a 13×9-inch baking dish in her Tiramisu recipe, however, several people commented that this size was too large. Most had to double the filling just to fill up all the space.

Instead, we found that an 8-inch square dish with a 2-inch depth (which has an 8-cup/2-quart capacity) is a better choice for this tiramisu; an 11×7-inch baking dish will work too. You can also try a gratin dish; in Giada’s Instagram post, she uses a 10×6-inch Made In oval dish to hold her tiramisu. Whether you’re making Giada’s version or other tiramisu variations, feel free to experiment with different-sized dishes to see what works best for you.

How to Make Giada De Laurentiis’ Tiramisu

Giada’s tiramisu recipe comes together super fast and then needs to set up in the fridge for at least two hours. It serves four to six people.

Ingredients

• 6 egg yolks
• 3 tablespoons granulated sugar
• 16 ounces mascarpone cheese
• 1-1/2 cups strong, cooled espresso, divided
• 2 teaspoons dark rum
• 24 store-bought ladyfinger cookies
• 2 ounces dark or bittersweet chocolate

Directions

Step 1: Mix the mascarpone filling

Beat together the egg yolks and sugar in a large bowl using a hand mixer or whisk for about five minutes until they’re thick and pale yellow. Add in the mascarpone cheese and one tablespoon of the espresso; continue mixing until the filling is smooth.

Step 2: Assemble the dessert

Have an 8-inch square pan ready. Pour the remaining espresso into a shallow bowl, and stir in the rum. Take a ladyfinger cookie and dip it into the espresso mixture, coating all sides. This should be very quickabout five seconds so that the cookie stays intact. Place the soaked cookie in the pan; repeat the process until the bottom of the pan is covered with a layer of 12 soaked ladyfingers. (Break cookies as needed to make them fit.)

Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Soak the remaining ladyfingers in the espresso, one at a time, and make a second layer of the cookies over the filling. Finally, spoon the rest of the filling into the pan and smooth the top.

Step 3: Chill

Wrap the pan tightly in plastic wrap and chill the tiramisu in the fridge for at least two hours or for as long as eight hours.

Step 4: Serve

Unwrap the pan. Use a vegetable peeler to grate chocolate shavings over the top of the Tiramisu. (Room-temperature chocolate will make short shavings, slightly warm chocolate will make larger curls.) Slice the tiramisu and serve immediately.

Editor’s Note: You can also skip the grated chocolate and coat the top of the Tiramisu with a layer of cocoa powder.

Here’s What We Thought

Giada’s dessert is absolutely sublime. The soaked ladyfingers and mascarpone filling set into a sliceable dessert that’s wonderfully creamy. And it has just enough dark coffee flavor to balance the sweetness of the filling and the rum. We had the first servings after dinnerand finished the rest for breakfast!

This recipe definitely belongs in any collection of easy and make-ahead desserts, not to mention no-bake desserts for hot summer days. Want to make a whole Italian dinner to pair with her tiramisu? Here’s Giada’s line of ingredients to get your meals started.

The post We Made Giada De Laurentiis’ Tiramisu, and We Can’t Believe How Easy It Really Is appeared first on Taste of Home.

While a typical s’moregraham crackers with marshmallows and chocolate in betweenis a timeless classic, there are plenty of new ways to make s’morestoo. Some of which are innovative and extraordinarily tasty in a single bite.

Our love for this simple trio of ingredients is why we’re bringing back a 2022 viral s’mores sensation that, if you missed out on last year, you need to try immediately. Once we get into this dip, you’ll see why this s’mores variation was, and remains, so popular.

S’mores Dip Recipe

@daphnevdwel Autumn baking 🤎🍂 #autumn #autumnaesthetic #october #smoresdip #smores #fyp #cozyvibes original sound – danya

@cookingwithkryss the infamous smores dip 🤭 (theyre hella sweet in my opinion) #smoresdiy #smoresdip #smores #foodies #holidaysnackideas #holidayszn #smoresrecipe #bakingtiktok #yumdessert #smorescheck #viral #trendingdesserts #fyp Players – DJ Smallz 732 – Jersey Club Remix – Coi Leray

Not only is this dip delicious, it’s also simple and straightforward to make. Here’s how you can create s’mores dip:

Ingredients

• Chocolate bars
• Marshmallows
• Graham crackers, for dipping

Directions

Step 1: Prep the chocolate

Grab a glass baking dish or aluminum pan and fill the bottom with chocolate. The amount can be to your likingespecially if you’re a chocolate lover who wants to pack as much in there as possiblejust make sure there’s enough room for the marshmallows.

Step 2: Top with marshmallows

Then, fill the pan with a bag of marshmallowsif you want a recommendation, this is our pick for the best marshmallows. Transfer to an oven set at 350F for around five minutes, or until those marshmallows are golden brown and melting into the chocolate. Dig in with a spoon or grab a box of graham crackers for dipping.

Tips for Making S’mores Dip

So how does one perfect this dessert dip? We’ve got some tips to help you out when it comes to making this s’mores delight.

Can you reheat s’mores dip?

Yes! You can reheat s’mores dip. Just pop it into the oven at 350 for five minutes and it’s as gooey and good to go as ever.

Can you make s’mores dip in the microwave?

You can make s’mores dip in the microwave to speed up the process. Place some chocolate and marshmallows in a bowl or dish and put the microwave on high for 15 to 30 seconds.

Another s’mores dip alternative? Try using the air fryer at 350 for around five minutes too.

Is there a Peeps s’mores dip recipe?

If you want to make this s’mores dip into an adorable concoction, you can also create a Peeps s’mores dip recipe! It’s a smaller, simpler, version of the original s’mores dip, but no less delicious. And with Halloween coming up, we recommend opening a pack of Halloween peeps to get you started.

The post This Is the Infamous S’mores Dip That Took Over the Internet Last Fall appeared first on Taste of Home.

Trader Joe’s Pumpkin Kringle Is Back

@snickolas The pumpkin caramel kringle is back at Trader Joes! Im ready for all the fall treats. #pumpkin #caramel #danish #kringle #pastry #traderjoes #tjs #snack #dessert #traderjoesfinds #dmv #nova #dmvfoodie #foodiesoftiktok Oh Klahoma – Jack Stauber

If you have never had a kringle before, let us fill you in on the world’s best breakfast/dessert/midnight snack. It is a large ring-shaped Danish pastry with a flavored filling and a frosted top. Typically, this classic pastry might be filled with cream cheese or cherries, but this time of year you can buy a version that is prepared with a salted caramel and pumpkin filling.

The pastry is made by O&H Danish Bakery of Racine, WI. They are the best in the business when it comes to Danish kringles, and this is one of the very few non-private label items Trader Joe’s carries in its stores. If they are willing to break policy, it must be worth it. Upon entering the bakery section of Trader Joe’s, look for a large, flat bag with a Danish flag and a hungry viking on the front, then you will know you have found it.

These treats are so popular because they are filled with everything we have come to love this time of yearpumpkin, spices and caramel, all wrapped in a croissant-like flaky pastry blanketed in a sweet glaze and topped with pecans. It is everything we crave this time of year.

When can I get a Trader Joe’s pumpkin kringle?

The pumpkin kringle has become a huge hit for Trader Joe’s. So much so, there are Instagrammers who inform their followers as to when the store might release the seasonal flavor, and even entire threads on Reddit dedicated to when these might hit store shelves.

Ultimately, these seasonal kringles are a limited supply, so head on over to Trader Joe’s and get them now while you still can. But be careful, some shoppers report back that stores are limiting purchases to two kringles per customer. A Trader Joe’s 24-ounce kringle costs $9.99, so this is a seasonal treat that can feed a crowd and won’t break the bank.

For those of you who bemoan that there isn’t a Trader Joe’s near you, don’t worry. O&H also sells their pumpkin kringles online and will ship directly to your home for $23.99.

The post Trader Joe’s Just Brought Back a Beloved Fall Dessert and People Are Freaking Out appeared first on Taste of Home.

We love experimenting with different brownie flavors. While we’d never turn down a batch of fudgy chocolate brownies, fresh takes breathe new life into the classic recipe. Like these top-rated chocolate mint brownies or coconut Nutella brownies, our recipe for red velvet brownies is yet another way to take an everyday brownie recipe to the next level.

This recipe transforms red velvet cake into the perfect red velvet brownie recipe!

What Are Red Velvet Brownies Made With?

You’ll need a box of red velvet cake mix and five other basic ingredients. Top with our cream cheese frosting recipe (or store-bought frosting), and you have all of the classic tang and subtle cocoa flavor red velvet is known for.

Red Velvet Brownies Recipe

This recipe makes (1) 9×9-inch pan of brownies, approximately 9-12 servings.

Ingredients

• 1 box (432g) red velvet cake mix
• 10 tablespoons (140g) unsalted butter, melted
• 2 large eggs, room temperature
• 2 tablespoons (30g) buttermilk, room temperature
• 1 tablespoon pure vanilla extract
• 5 ounces (135g) dark chocolate chips, melted

Frosting:

• 8 ounces (226g) cream cheese, softened to room temperature
• 1/3 cup (85g) unsalted butter, room temperature
• 2-1/2 cups (300g) confectioners’ sugar
• 1 tablespoon pure vanilla extract
• 1/8 teaspoons salt

Directions

Step 1: Whisk together the wet ingredients

In a large mixing bowl, combine the vanilla, buttermilk (you can make homemade buttermilk, if needed), melted butter and eggs. Beat with a whisk until well combined, then stir in the melted chocolate until evenly mixed.

Step 2: Stir in the dry ingredients

Next, add the cake mix and fold it into the wet ingredients until just incorporated. The batter will be thick and heavy.

Editor’s Tip: Take care not to overmix, as you don’t want to overwork the flour and develop the gluten too much. Nobody likes a tough and stodgy brownie.

Step 3: Rest the batter

Spread the batter evenly into a parchment-lined 9×9-inch baking pan. Then cover and refrigerate for at least 1 hour.

For extra fudgy brownies with supreme red velvet flavor, let the batter rest, covered, in the fridge for up to 72 hours. Resting the batter improves the flavor and allows the flour to fully hydrate to yield a super decadent brownie.

Step 4: Prepare the frosting

While the brownie batter rests, prepare the cream cheese frosting. Using an electric mixer, beat the cream cheese and butter until light and fluffy. Then, slowly mix in the confectioners’ sugar until thoroughly combined. Finish with the salt and vanilla. Keep refrigerated until ready to use.

Step 5: Bake

Preheat oven to 350F. Then bake the brownies for 20-25 minutes until the edges appear set. Remove and let cool.

Editor’s Tip: If you are Team Fudgy Brownies, try a trick from the 100-hour brownies. Immediately after removing the brownies from the oven, cover the pan tightly with foil. Transfer to the freezer and cool for 30 minutes. This trick locks in the steam and allows the moisture to condense and soak back into the brownies as they cool. The result? Ultra-dense and fudgy brownies of your dreams.

Step 6: Frost and serve

To serve, carefully remove the brownies from the pan and spread an even layer of the cream cheese frosting over top. Cut into squares. Enjoy!

Tips for Making Red Velvet Brownies

New to making brownies? Here are some of our best tips for making red velvet brownies with cake mix. Don’t miss these other mistakes people make when making brownies, too.

Should the brownies turn out fudgy or cakey?

This recipe results in super dense and fudgy red velvet brownies. If you prefer cake-like brownies with a lighter, loftier texture, skip resting the batter. You could also experiment with adding one additional egg to the batter.

What kind of icing should I put on red velvet brownies?

We prefer a classic cream cheese frosting. However, that’s far from the only option! Try the white chocolate frosting from this coconut cake recipe, the cream cheese filling from these red velvet whoopie piesor a dusting of powdered sugar.

How do I store red velvet brownies?

Unfrosted red velvet brownies may be stored, covered, at room temperature for 4 days. Red velvet brownies with cream cheese frosting should be kept refrigerated due to the dairy in the frosting. Store covered in the refrigerator for up to 4 days. Don’t miss these other tips for storing baked goods like a pro.

The post How to Make Red Velvet Brownies with Cream Cheese Frosting appeared first on Taste of Home.

From s’more cheesecake to berry brownie pizza, we love a good food mashup. These pumpkin s’mores cookies are no exception.

Bursting with warm pumpkin spice flavor, bejeweled with toasted marshmallows and pooling with puddles of chocolate, these magical cookies take two of our favorite dessert recipes and bring them together into one heavenly union of flavors.

If pumpkin and s’mores are not enough to get your mouth watering, we’ve also added notes of toasted brown butter and warm cinnamon to take these tender and chewy cookies to all-new levels of bliss.

Pumpkin S’mores Cookies Recipe

This recipe makes 18 large cookies.

Ingredients

• 2/3 cup (144g) unsalted butter, cold from the fridge
• 1/2 cup (113g) canned pumpkin puree
• 1 cup (220g) light or dark brown sugar
• 2/3 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/3 cups (300g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1-1/2 cups mini marshmallows
• 2 cups dark chocolate, chopped (or dark chocolate chips)

Directions

Step 1: Brown the butter

Preheat the oven to 350F and line 2 sheet pans with parchment paper.

To a medium saucepan, over medium heat, add the butter. Cook, stirring often with a whisk, until the butter has melted, begins to foam, and turns a rich golden brown color. Remove promptly and transfer to a bowl of a stand mixer. Cool for 10-15 minutes. (This is important! You don’t want the butter to scramble the egg when it’s added to the bowl in the next step.)

Editor’s Tip: Keep a close eye on the butter, as it can burn easily if you’re not careful. Browning butter typically takes 3-5 minutes and is ready when the butter has a warm, nutty aroma.

Step 2: Beat in the sugar, eggs and pumpkin

To the cooled butter, add the brown sugar and granulated sugar. Stir to combine, and then whisk in the vanilla and room-temperature eggs. Beat for 1-2 minutes, or until the mixture thickens slightly and turns paler in color.

Step 3: Mix in the dry ingredients

To the wet ingredients, add the flour, baking powder, baking soda and salt. Gently fold in the dry ingredients using a rubber spatula until just combineda few streaks of flour are okay.

Step 4: Add the chocolate and chill

Fold in 3/4 of the chocolate chunks into the dough. Then chill the cookie dough for at least 1 hour or overnight.

Step 5: Shape the cookies

Divide and shape the dough into 18 balls (about 2 tablespoons each) and arrange cookies on the prepared sheet pans. Then, firmly press additional chopped chocolate and 3-4 mini marshmallows on top of each ball.

Editor’s Tip: This dough for these cookies should be wet and sticky, even after chilling it. To make it easier to shape, try greasing your cookie scoop with nonstick cookie spray. If shaping by hand, rub a few drops of canola oil into your palms.

Step 6: Bake the cookies

Bake for 10 minutes, or until the edges of the cookies are set, and the centers are still a bit gooey. If you prefer a more well-done cookie, bake for up to 12 minutes.

Editors Tip: For perfectly shaped cookies, try these cookie tips: Bang the pan flat on your counter 2-3 times to deflate the cookies immediately after removing them from the oven. Then, use a round cookie cutter, a little larger than the baked cookies, to gently scoot and reshape them into circles while they’re still warm.

Step 7: Cool

Allow the cookies to cool for 10 minutes on the pans and then transfer to a wire rack to finish cooling.

How to Store Pumpkin S’mores Cookies

Allow the baked pumpkin s’mores cookies to cool completely, then store them in an airtight container at room temperature for up to 3 days.

Don’t want to bake all the cookies at once? Shape the dough into balls as directed and then store in an airtight container lined with parchment paper. Freeze for freshly baked pumpkin s’mores cookies on demand. Allow the dough to rest at room temperature for 10-15 minutes while your oven preheats before baking as directed above.

Want to freeze baked cookies? Don’t miss this cookie-freezing guide.

The post Pumpkin S’mores Cookies Are the Perfect Mash-Up Dessert for Fall appeared first on Taste of Home.

How to Make Real Fruit Shaved Ice

It really couldn’t be easier! Simply freeze chunks of fruit overnight, and then use a Microplane to create the shaved ice effect. If you don’t have a Microplane at home, use a box grater or even the grater attachment for your food processor.

For the best results, take a tip from @blairhorton and make the chunks of fruit on the bigger side so you have something to hold onto as you grate. And work quicklythose smaller shavings will melt if left sitting for too long!

@blairhorton VIRAL PINEAPPLE SHAVED ICE is definitely worth the try! @littlefatboyfrankie made strawberry shaved ice a viral sensation and I had to try it with pineapple. Because I love pineapple, but also because I was nervous about micro planing a smaller fruit 😝😝 As a texture girlie I can tell you that this 1000% hits the spot! Plus its truly the easiest thing to make! @littlefatboyfrankie topped his with condensed milk, so I tried it with condensed coconut milk, but it honestly didnt need it all. Let me know if you try this and what you think! #viraldessert #viralrecipe #viralrecipes #shavedice original sound – Blair Horton

Once you have the perfect mound of deliciousness, get creative with your toppings. @littlefatboyfrankie topped his strawberry shaved ice with a drizzle of condensed milk. Want a 100% vegan treat? Use coconut condensed milk like @blairhorton. Lots of easy ways to dress up this dessert. Toasted almonds, shredded coconut and mini chocolate chips sound pretty delicious, too.

The Best Fruit for Shaved Ice

Generally speaking, any fruit that can be chopped into larger chunks is best. You’ll want to have something that starts big enough that you can keep your fingertips a safe distance from the shredding. Be sure to choose the biggest strawberries in the bunch! Other fruits that would shave up beautifully are bananas, cantaloupe, mango or pineapple. Or possibly a combo of two or three? Our favorite part about this recipe is all the different flavor possibilities!

The post How to Make the Viral (and Simple!) Frozen Fruit Shaved Ice appeared first on Taste of Home.

Keep reading for the step-by-step recipe and all our best tips for making this “mango-riffic” no-bake delight.

What Is Mango Delight?

This no-bake tropical treat is a layered dessert, similar to our fan-favorite strawberry delight and chocolate eclair delight recipes. It happens to be popular in many Pakistani and Indian kitchens. While the ingredients vary from home to home, fresh mango is at the heart of every variation of this light, creamy dessert. See how TikTokker @mahnoorsaadofficial makes hers.

The dessert can be served simply as-is without any additional toppings or finished with chopped nuts, whipped cream, a drizzle of honey or even toasted coconut. No matter the topping, the end result is sure to be, well, delightful.

Our No-Bake Mango Delight Recipe

Ingredients

• 4 large ripe mangos
• 1 (8.8 ounce) package Biscoff cookies or similar crunchy tea biscuits
• 2 cups heavy whipping cream
• 7 ounces sweetened condensed milk (about half of a standard can)
• Chopped pistachios and additional whipped cream (optional for garnish)

Editor’s Tip: We selected Biscoff cookies for this recipe since they were what was readily accessible at our supermarket. Traditional mango delight recipes in Pakistan and India will often go for LU Candi Original Biscuits instead. Shortbread cookies or even cubes of pound cake or white bread are also popular choices for mango delight recipes.

Directions

Step 1: Dice two mangos

Peel and dice two mangos into small cubes and transfer to a small bowl. Keep the diced mango chilled in the refrigerator until ready to use.

Editor’s Tip: For the best mango delight (and the best mango recipesin general), choose very ripe fruit. They will have the sweetest and most intense mango flavor.

Step 2: Puree two mangos

Peel the remaining two mangoes and place them in a food processor or high-powered blender. Puree until smooth. You should end up with roughly 1-1/4 cups of pureed mango. Reserve 3 tablespoons of the puree in a piping bag fitted with a small round tip and refrigerate for final decoration.

To the remaining puree, add 7 ounces of sweetened condensed milk (or try one of these sweetened condensed milk substitutes) and whisk until fully combined. Place the mixture in the refrigerator to keep it chilled.

Step 3: Whip the cream

In another large bowl, use a hand mixer to whip the heavy cream into stiff peaks, six to eight minutes.

Editor’s Tip:You could also use a stand mixer fitted with the whisk attachment.

Step 4: Make the filling

Using a rubber spatula, fold the sweetened mango puree into the whipped cream, a large spoonful at a time until no streaks remain. Set aside.

Editor’s Tip: Use a gentle hand when adding the sweetened mango puree to the whipped cream. You want to keep as much air in the cream as possible, so the dessert stays light and fluffy.

Step 5: Assemble the dessert

To a glass 9×9-in. baking dish, add a single, even layer of Biscoff cookies. Top this with a third of the whipped mango filling followed by half of the diced mango. Repeat the layers a second time (cookies, filling, diced mangos) and finish with a final layer of the whipped mango filling.

Step 6: Decorate

To decorate, use the reserved mango puree to make several thin, parallel lines across the surface of the dessert. Then run the tip of a knife, toothpick or skewer up and down through the lines of mango puree to create a herringbone effect (or try one of these methods for making a swirled cheesecake).

Editor’s Tip: For the cleanest design, insert only the tip of your knife into the dessert so as not to disturb the layers below.

Step 7: Chill

Cover and transfer to the fridge. Chill at least two hours, or overnight until softly set. Keep in mind the dessert will not completely solidify but should thicken considerably.

Step 8: Garnish and serve

Before serving, pipe or dollop a border of the reserved whipped cream around the outer edge of the dessert, then garnish with chopped pistachios, if desired. Spoon generously onto plates (with additional whipped cream if desired) and enjoy immediately.

How to Store Mango Delight

Mango delight should be refrigerated in an airtight container or in its dish covered tightly with plastic wrap. Leftovers will keep in the refrigerator for up to four days. Note that the cookies will lose their crunch the longer the dessert rests in the refrigerator.

Mango delight may also be frozen for up to three months when stored in an airtight container. Either serve frozen (it’ll be just like no-churn ice cream) or let it defrost overnight in the refrigerator before serving. We recommend garnishing right before serving instead of prior to freezing for the best blend of textures.

The post This Mango Delight Recipe Is a No-Bake Summer Stunner appeared first on Taste of Home.

Except, not everyone has a fire pit with smoldering embers exactly when a s’mores craving hits. And even if you do, it can still be a hassle to help the kiddos get perfectly gooey marshmallows. Your air fryer is here to save the dayand save time!

TikTok creator Mackenzie Hyland (aka @mackhyland) shares one of the easiest air fryer recipes we have ever come across.

Can You Use an Air Fryer to Make S’mores?

Yes! This method uses the speed of the air fryer for an easy s’mores recipe. You’ll have this classic dessert ready in minutes. While s’mores may not be the first thing that come to mind when thinking about air fryer recipes, air fryers can make practically anything. (Looking at you, air-fryer grapes!)

In her video, Hyland shares the surprise of the at home recipe’s ease. “You just found out you can use an air fryer to make s’mores,” the video says while she whips up a treat with her Ninja air fryer.

https://www.tiktok.com/@mackhyland/video/7252500785706077483?_r=1&_t=8dlVzre16AE

How to Make Air Fryer S’mores

To make this simple recipe, you need basic s’mores ingredientsgraham crackers, marshmallows and chocolate. Plus, an air fryer, of course!

Directions

First, break two graham crackers in half. Lay all four squares evenly in the air fryer. Next, take two marshmallows out of the bag and split each one in half. Set a marshmallow piece on top of each graham cracker. Put them in the air fryer and set it to 375F.

Keep them in the air fryer for two minutes. The marshmallows should come out golden brown and crisp.

Now they’re ready for two pieces of chocolate to go right on top of the marshmallows. From there, break two more graham crackers in half and top off each s’more. It’s time for melted chocolate and gooey marshmallow goodness!

Can’t get enough of these air-fryer s’mores? Then check out these air-fried s’mores cookies for your next sweet air fryer creation.

Every Recipe for Air-Fryer Dessert

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Air-Fryer Chocolate Chip Oatmeal CookiesI am crazy about chocolate chips, and this chewy cookie has enough to satisfy me. My husband and kids love these cookies. This big batch is perfect for our family. Diane Neth, Menno, South DakotaGet RecipeWhile youre at it, also explore our list of the best air fryer snacks!

Homemade Air-Fryer ChurrosIt doesn't get better than this air fryer dessert! Serve these cinnamon-sugar air-fryer churros fresh and hot with a cup of coffee or hot chocolate. They're sure to become a family favorite! Taste of Home Test Kitchen

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Air-Fryer BrowniesThese small-batch fudgy air-fryer brownies come together so quickly, and no oven is required. Top with nuts or powdered sugar for a quick homemade treat. Rashanda Cobbins, Milwaukee, Wisconsin

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Air-Fryer Cookie PieMy mom used to make cookie bars for every school even growing up. This is my updated version. It takes half the time and tastes just like mom used to make. Ashley Long, Mission, Kansas

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Air-Fryer Scottish ShortbreadGive air-fryer baking a try with this easy cookie recipe. It was my mother's recipe, and she passed it on to me. I make a triple batch of it each year at Christmas, to enjoy and to give as gifts. —Rose Mabee, Selkirk, Manitoba

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Air-Fryer Raspberry Crumble Coffee CakeWith a ribbon of fresh homemade fruit filling, this homey coffee cake is perfect for breakfast with friends and family. But it is also equally delicious warm out of the air fryer for a weeknight dessert. Shirley Boyken, Mesa, Arizona

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Air-Fryer Bread PuddingThis air-fryer bread pudding is a fun dish because the chocolate makes it different from traditional recipes. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

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Air-Fryer Honey Cinnamon Roll-upsThis cinnamon treat reminds me of baklava; but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. It's one of my favorite air-fryer snacks! —Sue Falk, Sterling Heights, Michigan

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Air-Fryer Banana BreadYes, you can make banana bread in the air fryer! This easy air-fryer banana bread recipe is a cinch to put together. Eat it while it's still warm or at room temperature with a spread of butter. Peggy Woodward, Shullsburg, Wisconsin

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Air-Fryer Apple FrittersAn air fryer makes these easy apple fritters healthier than old-fashioned fritters, yet they are still just as delicious. They're a quick and easy dessert that includes a scrumptious brown butter glaze! Alyssa Castriotta, North Scituate, Rhode Island

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Deep-Fried CookiesMy kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. Margarita Torres, Bayamon, Puerto Rico

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Air-Fryer Mocha CupcakesThese luscious air-fryer cupcakes smell wonderful while they cook. If you have the drawer-type air fryer, you'll need to use individual silicone cupcake liners. If you have a bigger air fryer, a 6-cup muffin tin should fit in nicely. Mary Bilyeu, Ann Arbor, Michigan

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Air-Fryer Mocha Pudding CakesThese mouthwatering mini cakes make the perfect treat for two. My mom used to make these when I was a little girl. Now I whip them up and pop them in my air fryer for a speedy dessert. Debora Simmons, Eglon, West Virginia

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Air-Fryer CheesecakeThis air-fryer cheesecake is something I've been perfecting for ages. I've got it just right! Howard Koch, Lima, Ohio

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Air-Fryer Peanut Butter CookiesAn iconic American cookie, this version is so easy to mix up and bakes even faster in the air fryer. With these air-fryer peanut butter cookies, cravings can now be satisfied in mere minutes. Maggie Schimmel, Wauwatosa, Wisconsin

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Air-Fryer Apple ChipsThese air-fryer apple chips are nutritious and delicious! They're the ultimate healthy crispy and crunchy snack to serve as an alternative to potato chips. Jenna Urben, Dallas, TexasGet Recipe

Air-Fryer DoughnutsMy sons and I love doughnuts, but in the Florida heat I rarely want to deep-fry them. I tried making this easy air-fryer doughnut recipe, and it turned out so well with no mess! Christine Hair, Odessa, Florida

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Air-Fryer Apple DanishI came up with this quick and tasty treat when my daughter had a sleepover. I whipped these together in no time and the girls devoured them! Jennifer Stowell, Deep River, Iowa

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Air-Fryer Pineapple Upside-Down CheesecakeTaking inspiration from my mom's pineapple upside-down cake, I added a cheesecake layer and baked it in an air fryer. So delicious and so easy. Marilyn McGinnis, Citrus Heights, California

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Air-Fried Pumpkin ShakarparaGrowing up in an Indian-American household, my family enjoyed traditional shakarpara during the holidays each year. Now I put my own twist on it by making the shakarpara in the air fryer and adding pumpkin and fall spices. Jessica Burke, Chandler, Arizona

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Air-Fryer Apple Pie Egg RollsThese easy apple pie egg rolls can be prepared as needed, using egg roll wrappers as vessels for the fruit rather than traditional pie crust. The air-fryer method of cooking results in a crispy, crunchy crust with a tender, juicy filling. Flavored cream cheese spread may be used instead of plain, depending on availability. Sheila Suhan, Scottdale, Pennsylvania

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Air-Fryer Pecan Strawberry Rhubarb CobblerChock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Both the pecans in the topping and the delicious dessert sauce make it extra special. Lily Julow, Lawrenceville, Georgia

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Air-Fryer Honey Cinnamon Roll-upsThis cinnamon treat reminds me of baklava; but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. It's one of my favorite air-fryer snacks! —Sue Falk, Sterling Heights, Michigan

Go to Recipe

Air-Fryer Tahitian Breakfast TreatsIn Tahiti, you'll often be served firi firi for breakfast. They are this delicious, light and airy breakfast breads that are similar to a donut. Instead of deep-frying them, they come out just as delicious in my air fryer. Sue Falk, Sterling Heights, Michigan

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Air-Fryer Caribbean WontonsI first served these fresh and fruity air-fryer wontons as an appetizer at a summer luau. My family and friends now enjoy this fried wonton recipe for dessert at special occasions throughout the year. Melissa Birdsong, Gilbert, South Carolina

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Air-Fryer Lime MacaroonsI took these lime and coconut air-fryer macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico

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Air-Fryer Smores Crescent RollsWant to score indoor s'mores? Try these air-fryer crescent rolls made with Nutella. The kids will love to help with this rolled-up version of the campfire classic. —Cathy Trochelman, Brookfield, Wisconsin

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Up Next: The Best Recipes of 2021

The post How to Make Easy S’mores in Your Air Fryer appeared first on Taste of Home.

Warm, flaky, buttery puff pastry makes everything taste better. In a pie or tart, it can highlight fresh, savory veggies or complement sweet seasonal fruits. These days, you don’t even have to make it yourself: store-bought puff pastry yields elegant dishes with very little hassle.

So, it’s no wonder that TikTok has recently become obsessed with the kitchen staple. In particular, food influencers have been making numerous upside-down tarts. While the viral pineapple upside-down pastries are amazing, there’s no limit to the quick, delicious dishes you can make with puff pastry. Here’s how to transform any produce into a beautiful upside-down puff pastry tartsweet or savory!

A Brief History of Baking Puff Pastry Tarts Upside-Down

While TikTok is bringing the upside-down puff pastry baking technique to a new generation of home cooks, the technique actually dates well back to the 19th century. Legend has it that in the 1880s, French baker Stphanie Tatin accidentally placed her apple tart in the oven upside-down. This flub yielded surprisingly delicious results and the famous Tarte Tatin was born. Ever since then, bakers around the world have continued experimenting with baking tarts upside-downwe particularly love this Blood Orange Caramel Tarte Tatin.

Why Baking Puff Pastry Tarts Upside-Down Works

Baking puff pastry tarts upside-down works for two main reasons: the caramelization of the fruit and the crispiness of the puff pastry.

Food influencer Lily Ghodrati (@lilyghodrati), who has become famous for her puff pastry tarts, explains to GMA: “An advantage of laying the fruit down first and placing the puff pastry on top is it prevents the pastry from becoming soggy. So you end up with a well-cooked flaky pastry while the fruit gets caramelized on the bottom, just like a Tarte Tatin.”

How to Make Upside-Down Puff Pastry Tarts

Check out the videos below to see exactly how Ghodrati makes her easy and elegant upside-down puff pastry tarts.

Sweet Upside-Down Puff Pastry Tarts

In one video that has garnered over 42.5 million views, Ghodrati makes caramelized honey and nectarine pastries. To start, she drizzles rectangles of honey onto a parchment paper-lined baking sheet. Then, she stacks nectarine slices on top of the honey, covers them with a larger rectangle of puff pastry, crimps the edges, and applies a light egg wash on top. After baking, she flips over the pastries and tops them off with a sprinkle of sifted powdered sugar.

@lilyghodrati Caramelised Honey & Nectarine pastries 🍯 #honey #nectarine #pastry #pastries #patisserie #puffpastry #caramelised #bake #baking #sweet #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage Sleep Walk – Santo and Johnny

Savory Upside-Down Puff Pastry Tarts

For a savory rendition of the puff pastry treat, Ghodrati drizzles olive oil, balsamic vinegar, and maple syrup onto a parchment-lined baking sheet. She then tops this mixture with a slice of onion, a sprinkle of fresh thyme leaves, salt, pepper, and finally the rectangle of puff pastry. As with the sweet rendition, she crimps the edges down and applies an egg wash before baking.

@lilyghodrati 🧅🌿 #balsamic #thyme #caramelisedonion #pastry #pastries #puffpastry #caramelised #bake #baking #patisserie #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage Howl’s Moving Castle – Merry Go Round of Life – Vitamin String Quartet

Customizing Your Upside-Down Puff Pastries

To make your own caramelized upside-down puff pastries, you can follow a basic formula: sugar + produce + puff pastry + egg wash. The sugar aids in the caramelization and could be granulated sugar, brown sugar, honey, maple syrup or agave. The produce should be fresh, but “firm and not fully ripe yet, since it holds its shape better,” according to Ghodrati. To add even more flavor, place cheese, herbs or spices on top of the produce before laying down the puff pastry.

To bake the pastries, I recommend starting for 20 minutes at 350 degrees, though you may need more time to achieve optimal caramelization. And be sure to try out some of our favorite desserts and appetizers using any leftover puff pastry!

The post We Can’t Get Enough of These Upside Down Puff Pastries Going Viral Right Now appeared first on Taste of Home.

Recently, one particular sweet alternative has been garnering viral attention: strawberry-yogurt clusters. The four-ingredient dessert comes from food influencer Nicole Keshishian Modic (@kalejunkie) and has received over167 million views on TikTok. Here’s everything to know about the viral strawberry-yogurt clusters, including how you can make them yourself.

What Are Strawberry Yogurt Clusters?

The viral strawberry-yogurt clusters are a healthy, sweet snack or dessert. They are frozen, fruity and creamy, with an “ice cream-ish vibe,” according to Modic. Check them out for yourself in her video below.

@kalejunkie This is the snack of the summer! Chocolate covered strawberry yogurt clusters! #healthyrecipes #greekyogurt #easyrecipes #strawberries Pretty Girl Era – LU KALA

How Can I Make the Viral Strawberry Yogurt Clusters?

To make the strawberry-yogurt clusters, you will need a small bowl, a medium bowl, spoons, parchment paper and a baking sheet. You will also need access to a freezer and a microwave. If you don’t have access to a microwave, you can also melt the chocolate over the stovetop.

This recipe has been edited and adapted for clarity. See the original version Modic shared with Good Morning America here.

Ingredients

• 2 cups of chopped strawberries
• 1 cup vanilla or plain Greek yogurt
• 1 cup chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt (optional)

Directions

Step 1: Combine ingredients

Add the chopped strawberries and Greek yogurt into a medium-sized bowl. Toss them to coat.

Step 2: Prep the strawberry-yogurt clusters

Line a baking sheet with parchment paper. Scoop 2- to 3-tablespoon-sized clusters of the strawberry-yogurt mixture onto the parchment-lined baking sheet. Place the baking sheet into the freezer and chill the strawberry-yogurt clusters for 20 minutes.

Step 3: Melt the chocolate

In a separate small bowl, add the chocolate chips and coconut oil. Use a microwave to melt the chocolate in 30-second increments. After each increment, stir the chocolate, then microwave again until combined and fully smooth.

Step 4: Dip the clusters

Once the chocolate is melted and the strawberry-yogurt clusters are frozen, dip the frozen dessert clusters into the chocolate to fully coat. Place the chocolate-coated clusters back on the parchment-lined baking sheet; the chocolate will harden into a shell around the frozen strawberry-yogurt clusters.

While the chocolate is drying, add a sprinkle of flaky sea salt on top of the clusters, if desired. Enjoy!

Leftovers can be stored in the refrigerator for up to one week or in the freezer for up to one month.

Simple Frozen Desserts You'll Love

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Grilled Banana Brownie SundaesMy niece Amanda Jean and I have a lot of fun in the kitchen creating different dishes. One of us will start with a recipe idea and it just grows from thereand so does the mess. In this case, the happy result was our Grilled Banana Brownie Sundae. Carol Farnsworth, Greenwood, IndianaGo to Recipe

Oatmeal Cookie Ice Cream SandwichesIf youre tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. Diane Halferty, Corpus Christi, Texas

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Quick Bananas FosterGuests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. Mary Lou Wayman, Salt Lake City, Utah

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Ice Cream BallsThese ice cream balls are a fun and easy dessert to fixeven the kids can help. The cereal adds a crunchy texture to the ice cream and makes an everyday treat something special. Anne Marie Woodhull, Cedar Springs, Michigan

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Frozen Pumpkin DessertThis frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. Susan Bennett, Edmond, Oklahoma

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Rocky Road Freezer PieWhip up this simple chocolaty pie the day before and youll feel just like the champ when you serve it on party day. Addrenne Roth, Donna, Texas

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Toffee-Peach Ice Cream PieA sugar cone and brickle crust, fresh peaches and ice creamyou can't go wrong! Top with hot caramel for a delectable frozen treat. Kim Ciepluch, Kenosha, Wisconsin

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Quick Icebox SandwichesMy mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.Sandy Armijo, Naples, Italy

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Berry White Ice PopsNothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. Sharon Guinta, Stamford, Connecticut

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Try more refreshing popsicle recipes.

Apple Pie a la ModeI was planning a dinner party and wanted a dessert that wowed. My caramel apple ice cream pie certainly does the trick. Now it's a family favorite. Trisha Kruse, Eagle, Idaho

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Mocha-Pecan Ice Cream BonbonsThese bite-sized bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve themas soon as folks sample the treats, they'll be asking how to make them. Taste of Home Test Kitchen

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Swirled Blueberry Frozen YogurtA silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. Christina Seremetis, Rockland, Massachusetts

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Frozen Banana Cereal PopsWhen we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! Scarlett Elrod, Newnan, Georgia

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Ice Cream Cookie DessertOur family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! Kimberly Laabs, Hartford, Wisconsin

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Candy Craze Ice Cream SandwichesThese ice cream sandwiches have a little bit of everything in them to satisfy all your cravings. Lauren Knoelke, Milwaukee, Wisconsin

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Birthday Cake Freezer PopsOn my quest to find birthday cake ice creammy favorite flavorI came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. Dawn Lopez, Westerly, Rhode Island

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Creamy Coffee PieIts easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. Cherron Nagel, Columbus, Ohio

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Patriotic Frozen DelightMy husband and I pick lots of fruit at berry farms in the area and freeze it to enjoy all year long. This frozen dessert showcases both blueberries and strawberries and has a refreshing lemon flavor. Bernice Russ, Bladenboro, North Carolina

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Frozen Berry & Yogurt SwirlsI enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. Colleen Ludovice, Wauwatosa, Wisconsin

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Grasshopper PieI only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. LouCinda Zacharias, Spooner, Wisconsin

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Frozen Chocolate Monkey TreatsEveryone needs a fun, friendly way for kids to play with food. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. Susan Hein, Burlington, Wisconsin

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Frozen Watermelon Lemon Cream TartsThese fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. Bethany DiCarlo, Harleysville, Pennsylvania

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Rocky Road Fudge PopsThese sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.Karen Grant, Tulare, California

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Freezer Strawberry Shortbread DessertWhen Im planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.Cassie Alexander, Muncie, Indiana

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Crunchy Chocolate Mint BallsGet a jump on the holidays by making these four-ingredient truffles and tucking them away in the freezer to save for gift-giving. Present them in mini cupcake holders for an extra-special touch. Amanda Triff, Dartmouth, Nova Scotia

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Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago, and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemaryor simply omit it. Carmell Childs, Ferron, Utah

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Cereal & Milk Ice Cream SandwichesGo ahead and buy those sweet cereals you normally stay away from. This is dessert! Taste of Home Test Kitchen

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Root Beer Float PieThis is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven! Cindy Reams, Philipsburg, Pennsylvania

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Chocolate Hazelnut Soy PopsI love Nutella, and I'm always looking for ways to use it. These pops are a great way to stay cool in the summer, but also make a cozy treat in the winter. Bonita Suter, Lawrence, Michigan

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Frozen Lime CakeWe've got just the thing for block parties, cookouts or anytime you need a super cool dessert. Making the crust is a snap, and the ice cream and sherbet are so delicious. Everyone loves this! Kathy Gillogly, Sun City, California

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Frozen Banana Split PieThis dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. Joy Collins, Birmingham, Alabama

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Frosty Peanut Butter PieWith only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. Christi Gillentine, Tulsa, Oklahoma

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The post We Are Drooling Over These Viral Chocolate Strawberry Yogurt Clusters appeared first on Taste of Home.

For unique ice cream flavors and affordable price points, Trader Joe’s can’t be beat. And with new flavors coming out every season, you’re sure to find a Trader Joe’s ice cream that hits the spot. This summer, TJ’s released two thrilling new flavors. Here’s everything you need to know about them before running to the supermarket.

What Are the New Ice Cream Flavors at Trader Joe’s?

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A post shared by Natasha Fischer (@traderjoeslist)

Alongside perennial favorites like ube and chocolate-raspberry swirl, Trader Joe’s now offers S’mores Ice cream and Golden Caramel Swirl Ice Cream.

S’mores Ice Cream

The s’mores ice cream features graham cracker-flavored ice cream with marshmallow and chocolatey swirls. While many s’mores ice creams feature chunks of graham cracker or chocolate, this ice cream blend is smooth.

According to Trader Joe’s vice president of marketing Matt Sloan, “It’s not so much a deconstructed s’more as it is a mixed up ice cream that is absolutely s’mores-like in its flavors.” Additionally, Tara Miller, another vice president of marketing, mentioned that when the company tested chunks of graham crackers, they got “so soggy” that “you didn’t get that flavor.”

Golden Caramel Swirl Ice Cream

Golden Caramel Swirl is also a smooth, luscious pint. It is labeled as “super-premium” quality, referring to the high-fat content and low amount of air mixed in. This flavor consists of vanilla and chocolate ice creams with swirls of salted caramel throughout. This recipe is actually a revamp of a previous version of the flavor, and even accented with new packaging, as Natasha Fischer (@traderjoeslist) pointed out.

What Do the New Ice Cream Flavors at Trader Joe’s Taste Like?

Thus far, fans have largely praised the new ice cream flavors. To see what all the hype was about, I also tried them each for myself. Here are our collective thoughts.

Fan Reception

Fischer called the s’mores ice cream “really good” and noted its smooth, chunk-free consistency. She continued by saying, “If I didn’t know what flavor this was, s’mores wouldn’t come to mind, but it does have a marshmallowy flavor.” One commenter on her video also complained that they only got gobs of chocolate, “no swirls.”

When trying the golden caramel swirl ice cream, Fischer said, “Oh, that is so good…Oh my gosh, that caramel swirl is amazing. This is awesome.” One commenter compared it to Baskin Robbin’s Gold Medal Ribbon ice cream, while another called it “so so so creamy and so delicious!” Regarding critiques, one commenter wrote, “It’s yummy, I just wish the caramel tasted more salted!”

I Tried ItHere’s What I Thought

First off, the s’mores ice cream delivered on its smooth texture. The graham cracker ice cream was creamy and the swirls of chocolate and pockets of marshmallow offered a subtly different, sticky texture, much like how chocolate syrup on top of a sundae might. In terms of taste, I agree with Fischer that I wouldn’t have necessarily known the ice cream was s’mores-flavored unless I really focused on it. I wish the graham cracker note came through a little more strongly; without it, you’re largely left with a very saccharine marshmallow taste. This is lovely too, but a little too sweet for my palette. Still props to TJ’s for trying out this unexpected ice cream flavor.

While the s’mores flavor took up a lot of media limelight, definitely don’t sleep on the golden caramel swirl! This was my favorite between the two by far, for both its luscious texture and nostalgic flavor. The super-premium quality delivered a notably silky mouthfeel and the caramel blended into the ice cream seamlessly. Flavor-wise, I was reminded of a classic swirled soft serve, chocolate milkshake or even Nesquik chocolate milk. While this isn’t the deepest chocolate flavor you’ll taste, the vanilla notes add complexity and a craveable, memorable flavor from childhood. The ripples of subtly salted caramel accented the ice cream without overpowering it. This meant that the bite wasn’t overwhelmingly sweetand I could go in for more! For more extremely high-quality ice creams, be sure to check out this list of artisan brands.

How Can I Try the New Trader Joe’s Ice Creams?

According to the “Inside Trader Joe’s” podcast, the new pints arrived at Trader Joe’s nationwide on June 12. They are available now for just $3.79 a pint, so go pick one up on your next errand run. Just be sure to soften it before eating to get the full creamy, melty experience.

The post Trader Joe’s Is Ready for the Summer With Two New Ice Cream Flavors appeared first on Taste of Home.