Kitchen Mixers - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/appliances/mixer/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 15:44:43 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Kitchen Mixers - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/appliances/mixer/ 32 32 Keto Cheesecake https://www.tasteofhome.com/recipes/keto-cheesecake/ Fri, 14 Mar 2025 15:44:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082145

Ingredients

  • 2-1/2 cups almond flour
  • 1/4 cup granulated monk fruit or stevia sugar substitute
  • 6 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sour cream
  • 1-1/2 cups granulated monk fruit or stevia sugar substitute
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
  3. Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
  4. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.

]]> Dulce de Leche Cake https://www.tasteofhome.com/recipes/dulce-de-leche-cake/ Thu, 13 Mar 2025 05:55:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090529

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 can (13.4 ounces) dulce de leche
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
  2. In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
  3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

]]> Black and White Cookies https://www.tasteofhome.com/recipes/black-and-white-cookies/ Fri, 07 Mar 2025 05:54:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085277

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • ICING:
  • 2 cups confectioners' sugar
  • 1 tablespoon whole milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons Dutch-processed cocoa
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, whisk together flour, baking powder, baking soda and salt. In another large bowl, cream butter and sugar on high until light and fluffy, 5-7 minutes. Add egg and vanilla; mix until well combined, 1-2 minutes. Alternate adding dry ingredients and sour cream, until blended, 1-2 minutes longer.
  2. Drop 1/4 cup scoops of cookie dough on parchment-lined baking sheets, at least 3 inches apart. Bake until edges are set, 12-14 minutes. Remove from oven. Cool on pans 5 minutes; transfer to wire racks to cool completely.
  3. In a small bowl, whisk together confectioners' sugar, milk, corn syrup and vanilla extract until smooth, 1-2 minutes. Divide in half between two small bowls. Add cocoa powder to one bowl, stir until smooth. Flip cookies so flat side is up. Use a small spatula spread plain icing over half the cookie, leveling off excess. Let stand until icing is set. Repeat with chocolate icing. Let sit until icing is set.

Nutrition Facts

1 cookie: 287 calories, 10g fat (6g saturated fat), 41mg cholesterol, 242mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein.

]]> Graham Cracker Cake https://www.tasteofhome.com/recipes/graham-cracker-cake/ Thu, 06 Mar 2025 05:57:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092381

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup sugar
  • 3 tablespoons packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until combined. Beat in sour cream and vanilla extract.
  2. In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add to the creamed mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in confectioners' sugar on low speed until combined. Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
  4. Spread frosting evenly on top. Cut into squares; serve.

Nutrition Facts

1 piece: 369 calories, 26g fat (10g saturated fat), 88mg cholesterol, 273mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

]]> Cake Pops https://www.tasteofhome.com/recipes/cake-pops/ Thu, 27 Feb 2025 19:23:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078748

Ingredients

  • 1 package (15-1/4 ounces) vanilla cake mix
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 30 cake pop sticks
  • 2 cups white candy coating disks
  • Sprinkles, for topping
Text Ingredients

Directions

  1. Prepare cake according to package directions. Transfer to a wire rack; cool completely.
  2. In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

]]> Yogurt Cake https://www.tasteofhome.com/recipes/yogurt-cake/ Thu, 27 Feb 2025 06:55:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085330

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/3 cup canola or olive oil
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • 1-1/2 teaspoons vanilla extract
  • Whipped cream and fresh mixed berries, for topping
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  2. In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, one at a time until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
  3. Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean. 30-35 minutes. Cool completely on a wire rack.
  4. Garnish with whipped cream and fresh berries, if desired.

Nutrition Facts

1 slice: 202 calories, 9g fat (2g saturated fat), 52mg cholesterol, 261mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

]]> Devil’s Food Cake https://www.tasteofhome.com/recipes/devils-food-cake/ Wed, 26 Feb 2025 15:49:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086476

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 2-1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup brewed coffee
  • FROSTING:
  • 2 cups butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup Dutch-processed cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whole milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
  2. In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

]]> Vanilla Bean Cheesecake https://www.tasteofhome.com/recipes/vanilla-bean-cheesecake/ Sun, 23 Feb 2025 18:47:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087070

Ingredients

  • 45 vanilla wafers, crushed into crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 vanilla beans, scraped
Text Ingredients

Directions

  1. Preheat oven to 300°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
  2. In a large bowl, combine cookie crumbs, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake until lightly browned, 8-10 minutes. Let cool.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream, vanilla and vanilla beans until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
  4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until cheesecake is slightly jiggly in the center. Let cool at room temperature, up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
  5. Remove sides of springform pan. Slice and serve.

Nutrition Facts

1 slice: 349 calories, 24g fat (12g saturated fat), 92mg cholesterol, 252mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 5g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Gluten-Free Brownies https://www.tasteofhome.com/recipes/gluten-free-brownies-2/ Thu, 13 Feb 2025 22:07:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082247

Ingredients

  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 7 tablespoons canola oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, stir together flour, baking cocoa and salt. In a large bowl, beat sugar, oil and eggs until fluffy; beat in vanilla. Stir in dry ingredients; fold in chocolate chips.
  2. Transfer batter to a greased 8-in. square baking dish. Bake 18-20 minutes. Cool completely; cut into squares.

Nutrition Facts

1 serving: 250 calories, 15g fat (3g saturated fat), 41mg cholesterol, 148mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

]]> Copycat Subway Raspberry Cheesecake Cookies https://www.tasteofhome.com/recipes/copycat-subway-raspberry-cheesecake-cookies/ Mon, 10 Feb 2025 06:51:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113064

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 package (3.4 ounces) instant cheesecake pudding mix
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups white chocolate chips
  • 1 cup freeze-dried raspberries, crushed
Text Ingredients

Directions

  1. Place softened butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream ingredients on medium-high speed for 2-3 minutes, scraping the bowl once, until light and fluffy. Beat in eggs 1 at a time, then mix in vanilla extract.
  2. Mix flour, cheesecake pudding mix, baking soda and salt in a separate bowl; add to the butter and sugar mixture. Beat on medium-low speed, scraping the bowl as needed. Fold in white chocolate chips and freeze-dried raspberries.
  3. Cover bowl with plastic wrap; chill 1 hour.
  4. Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper.
  5. Scoop cookie dough in 2-tablespoon scoopfuls. Gently roll each into a ball; place on prepared baking sheet, spaced about 2-in. apart. Press down on each cookie to slightly flatten.
  6. Bake 9-11 minutes or until lightly browned on the edges and just set at the edges. Remove to a wire rack to cool completely.

Nutrition Facts

1 cookie: 241 calories, 12g fat (8g saturated fat), 42mg cholesterol, 230mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

]]> Strawberry Cheesecake Cinnamon Rolls https://www.tasteofhome.com/recipes/strawberry-cheesecake-cinnamon-rolls/ Wed, 05 Feb 2025 23:56:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112095

Ingredients

  • CINNAMON ROLLS:
  • 1 cup whole milk, warm
  • 1/4 cup sugar
  • 3/4 ounce active dry yeast
  • 3-1/2 cups plus 1/4 cup all-purpose flour, divided
  • 1 large egg, room temperature
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3/4 cup seedless strawberry jam
  • 3/4 cup chopped fresh strawberries
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
Text Ingredients

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium; gradually mix in 3-1/2 cups flour, egg, butter, vanilla extract and salt. Mix until dough comes together and pulls away from the sides. Transfer dough to a greased bowl. Cover with a towel; let rise at room temperature 1-1/2 to 2 hours or until dough has doubled in size.
  2. Sprinkle a cutting board with the remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-inch-thick rectangle. Use a knife to cut 8 even strips of dough down the length of the rectangle.
  3. In a small bowl, stir together strawberry jam, chopped strawberries and cinnamon. Using a spatula, spread the mixture evenly over the dough.
  4. Starting with the long end of each strip, tightly roll the dough up to form a roll. Repeat with all 8 strips. Place in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 30 minutes.
  5. Preheat oven to 350°. Bake 35-38 minutes or until edges are lightly golden brown.
  6. Meanwhile, place cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, 2-3 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese glaze on warm cinnamon rolls. Serve immediately.

Nutrition Facts

1 cinnamon roll: 557 calories, 16g fat (9g saturated fat), 64mg cholesterol, 434mg sodium, 94g carbohydrate (46g sugars, 3g fiber), 10g protein.

]]> Swedish Visiting Cake https://www.tasteofhome.com/recipes/swedish-visiting-cake/ Wed, 05 Feb 2025 06:51:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111625

Ingredients

  • CAKE:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup 2% milk
  • 8 tablespoons butter, melted and cooled
  • TOPPING:
  • 2 egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 1 cup sliced almonds
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
  2. In a small bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
  4. In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter. 
  5. Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Butterfinger Cake https://www.tasteofhome.com/recipes/butterfinger-cake/ Fri, 31 Jan 2025 06:53:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088665

Ingredients

  • 1 package (13-1/4 ounces) chocolate cake mix
  • 1 jar (12-1/4 ounces) caramel sundae syrup
  • 1 cup sweetened condensed milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 1-1/2 cups heavy whipping cream
  • 3 Butterfinger candy bars, chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.
  2. Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight. Sprinkle with chopped candy bars before serving.

Nutrition Facts

1 piece: 397 calories, 15g fat (9g saturated fat), 34mg cholesterol, 345mg sodium, 64g carbohydrate (47g sugars, 0 fiber), 5g protein.

]]> Key Lime Cake https://www.tasteofhome.com/recipes/key-lime-cake/ Fri, 31 Jan 2025 06:53:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081796

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/4 cup Key lime juice
  • 1 tablespoon grated Key lime zest
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups whole milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Key lime juice
  • 2 teaspoons grated Key lime zest
  • 1/2 cup graham cracker crumbs, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
  2. In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
  3. In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
  4. Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.

Nutrition Facts

1 slice: 636 calories, 30g fat (15g saturated fat), 97mg cholesterol, 419mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 6g protein.

]]> Lemon Ricotta Cake https://www.tasteofhome.com/recipes/lemon-ricotta-cake-2/ Fri, 24 Jan 2025 16:17:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082734

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1-1/2 cups whole-milk ricotta cheese
  • 1/4 cup lemon juice
  • 3 tablespoons grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
  • Optional: Fresh fruit and whipped cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
  2. In a small bowl, whisk together flour, baking powder and salt; set aside.
  3. In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
  4. Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
  5. Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.

Nutrition Facts

12 pieces: 253 calories, 12g fat (7g saturated fat), 79mg cholesterol, 246mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 7g protein.

]]> Bacon Ranch Cheese Ball https://www.tasteofhome.com/recipes/bacon-ranch-cheese-ball/ Fri, 24 Jan 2025 06:53:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078893

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 package (1 ounce) ranch dip mix
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • 1 pound bacon strips, cooked and crumbled, divided
  • 1-1/2 cups chopped green onions
  • 1/4 cup minced chives
  • Assorted crackers, for serving
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese and ranch dip mix on medium speed until smooth, 3-4 minutes. Stir in shredded cheese, 1/3 of the crumbled bacon, green onion and chives until well combined. Roll into a ball; roll into remaining crumbled bacon so it covers the outside of the cheese ball. Wrap in plastic wrap; refrigerate at least 1 hour. Serve on a platter with assorted crackers, as desired.

Nutrition Facts

1 serving: 172 calories, 15g fat (8g saturated fat), 42mg cholesterol, 480mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 7g protein.

]]> Copycat Domino’s Cookie Brownies https://www.tasteofhome.com/recipes/copycat-dominos-cookie-brownies/ Fri, 24 Jan 2025 06:50:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106585

Ingredients

  • COOKIE LAYER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup semisweet chocolate chips
  • BROWNIE LAYER:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
  2. To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
  4. To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
  5. To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
  6. In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
  7. Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
  8. Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.

Nutrition Facts

1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.

]]> Vintage Heart Cake https://www.tasteofhome.com/recipes/vintage-heart-cake/ Thu, 23 Jan 2025 06:50:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105860

Ingredients

  • CAKE:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk, room temperature
  • 1/2 cup sour cream
  • FROSTING:
  • 2 cups unsalted butter (4 sticks), softened
  • 12 cups confectioners' sugar, divided
  • 1/2 cup 2% milk
  • 4 teaspoons vanilla extract
  • Food coloring
Text Ingredients

Directions

  1. Preheat oven to 350°. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add whole eggs, egg whites and vanilla extract; beat until fluffy, 1-2 minutes.
  2. In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the milk, beating on low speed; repeat with remaining flour mixture and milk until incorporated. Mix in sour cream on low speed.
  3. Place a piece of round parchment paper in two 8-in. cake pans; coat with cooking spray. Transfer batter evenly into each prepared pan. Bake 23-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
  4. In a large bowl, beat butter until soft and fluffy, 1-2 minutes. Beat in 2 cups of powdered sugar, milk and vanilla extract on low speed. Gradually add the remaining powdered sugar, beating until smooth.
  5. Place one cooled cake layer on a cutting board. At the bottom middle part of the circle, make two cuts to create the pointed bottom of the heart. Set the two leftover pieces aside to make the rounded top of the heart. Repeat with the second layer.
  6. Place one of the larger pointed cake layers on a stand or plate. Use frosting to attach the rounded tops (this will act as a glue to keep them in place). Spread buttercream frosting over the top; repeat with the second layer. Spread a thin layer of frosting over the cake to create a crumb coat. If desired, trim parts of the cake to emphasize its shape, applying frosting after any additional cuts. Chill cake for 30 minutes.
  7. Transfer half of the remaining frosting to 2 bowls; add food coloring to each, as desired. Spread the other half of the frosting on the entire cake; smooth with a spatula. Use colored frosting to pipe top and bottom borders on the cake. Add additional piped details such as ribbons or dots, if desired. Slice; serve.

Nutrition Facts

1 piece.: 787 calories, 32g fat (19g saturated fat), 107mg cholesterol, 316mg sodium, 124g carbohydrate (109g sugars, 0 fiber), 5g protein.

]]> Creamy Strawberry Icebox Cake https://www.tasteofhome.com/recipes/creamy-strawberry-icebox-cake/ Fri, 17 Jan 2025 20:38:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098246

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 container (5.3 ounces) plain Greek yogurt
  • 9 whole graham crackers
  • 3 cups fresh strawberries, sliced
Text Ingredients

Directions

  1. In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt.
  2. Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top.
  3. Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Strawberry Icebox Cake Tips

Can you use frozen whipped topping instead of homemade whipped cream in strawberry icebox cake?

It's common for icebox cake recipes to say that you can swap store-bought, frozen whipped topping for homemade whipped cream, and this recipe is no different. Just make sure to thaw it completely before combining it with the Greek yogurt.

What else can you add to strawberry icebox cake?

This strawberry icebox cake is easily customizable to your liking. If you don't have fresh strawberries, you can use frozen strawberries (thawed and drained). Try using fresh blueberries or raspberries in place of the strawberries. Or, use a combination of the three for a patriotic dessert! Just stay away from strawberry puree, which might make the icebox cake soupy.

How should you store strawberry icebox cake?

You can keep leftovers of strawberry icebox cake in the fridge for up to 4 days. You can freeze it if you're out of fridge space, but you'll need to pull it out of the freezer early to let it thaw a bit before serving. Either way, prepare this strawberry dessert the night before so everything comes together the way it should.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

1 piece: 342 calories, 20g fat (12g saturated fat), 56mg cholesterol, 132mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 4g protein.

]]> Blue-Ribbon Red Velvet Cake https://www.tasteofhome.com/recipes/blue-ribbon-red-velvet-cake/ Fri, 17 Jan 2025 20:24:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099192

Ingredients

  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
  2. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  3. For frosting, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and side with remaining frosting.
  4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts

1 piece: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate (48g sugars, 1g fiber), 4g protein.

]]> Mardi Gras King Cake https://www.tasteofhome.com/recipes/mardi-gras-king-cake/ Fri, 17 Jan 2025 20:10:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102903

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/3 cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 4 to 4-1/2 cups all-purpose flour
  • 2 cans (12-1/2 ounces each) almond cake and pastry filling
  • GLAZE:
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons water
  • Purple, green and gold colored sugar
Text Ingredients

Directions

  1. In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
  4. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool on a wire rack. For glaze, combine confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.

Solo

This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutrition Facts

1 slice: 277 calories, 5g fat (1g saturated fat), 8mg cholesterol, 143mg sodium, 53g carbohydrate (29g sugars, 1g fiber), 4g protein.

]]> Hazelnut Macarons https://www.tasteofhome.com/recipes/hazelnut-macarons/ Fri, 17 Jan 2025 19:42:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101293

Ingredients

  • 6 large egg whites
  • 1-1/2 cups hazelnuts, toasted
  • 2-1/2 cups confectioners' sugar
  • Dash salt
  • 1/2 cup superfine sugar
  • COFFEE BUTTERCREAM:
  • 1 cup sugar
  • 6 tablespoons water
  • 6 large egg yolks
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups butter, softened
  • 6 tablespoons confectioners' sugar
Text Ingredients

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground.
  3. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture.
  4. Transfer mixture to a pastry bag fitted with a round tip. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely.
  5. For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely.
  6. In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
  7. Spread about 1-1/2 tsp buttercream onto the bottoms of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Nutrition Facts

1 sandwich cookie: 117 calories, 8g fat (3g saturated fat), 31mg cholesterol, 67mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

]]> Festive Cranberry-Topped Cheesecake https://www.tasteofhome.com/recipes/festive-cranberry-topped-cheesecake/ Fri, 17 Jan 2025 19:30:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100556

Ingredients

  • 2 cups crushed shortbread cookies
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3 cups fresh or frozen cranberries, coarsely chopped
  • 1-1/4 cups sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/4 cup orange juice
  • 1/2 cup coarsely chopped pecans, toasted
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in juice, zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.
  3. Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
  5. Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

Nutrition Facts

1 slice: 537 calories, 33g fat (17g saturated fat), 129mg cholesterol, 299mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 8g protein.

]]> Cinnamon Roll Cake https://www.tasteofhome.com/recipes/cinnamon-roll-cake/ Fri, 17 Jan 2025 17:24:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082720

Ingredients

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups whole milk
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • GLAZE:
  • 6 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat melted butter and sugar until smooth, 2-3 minutes. Beat in eggs, one at a time, until fluffy and pale in color. Beat in vanilla and milk until incorporated. In a small bowl, mix together the flour, baking powder and salt. Add dry ingredients to wet ingredients; whisk until just incorporated. Pour into a greased 13x9-in. baking dish.
  2. In another large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop dollops of cinnamon mixture evenly over cake batter; use a knife to swirl through cake. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.
  3. Meanwhile, in a large bowl, beat butter and cream cheese on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar until incorporated, 1-2 minutes. Increase speed to medium; beat in milk, vanilla extract and salt until fluffy, 3-4 minutes. Drizzle icing over warm cake. Serve immediately or at room temperature.

Nutrition Facts

1 serving: 502 calories, 27g fat (16g saturated fat), 94mg cholesterol, 413mg sodium, 62g carbohydrate (41g sugars, 1g fiber), 5g protein.

]]> Creamy Pistachio Cheesecake https://www.tasteofhome.com/recipes/creamy-pistachio-cheesecake/ Thu, 09 Jan 2025 15:20:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2073300

Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 3/4 cup pistachio butter
  • 1 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachios, chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
  2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
  3. Increase oven temperature to 400°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in pistachio butter, sour cream, lemon zest and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
  4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 300°; bake until center is just set, 60-70 minutes longer. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
  5. In a chilled small glass bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator until ready to use.
  6. Remove sides of springform pan. Spread cheesecake with whipped cream; sprinkle with chopped pistachios. Slice and serve.

Nutrition Facts

1 slice: 475 calories, 36g fat (17g saturated fat), 111mg cholesterol, 250mg sodium, 34g carbohydrate (24g sugars, 2g fiber), 8g protein.

]]> Earthquake Cake https://www.tasteofhome.com/recipes/earthquake-cake/ Sun, 05 Jan 2025 06:47:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2093641

Ingredients

  • CREAM CHEESE FILLING:
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups (16 ounces) confectioners' sugar
  • BOTTOM LAYER:
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 2 cups (12 ounces) semisweet chocolate chips
  • CAKE:
  • 1 package (13-1/4 ounces) German chocolate cake mix
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 cup water
  • Vanilla ice cream, for serving
Text Ingredients

Directions

  1. Preheat oven to 350°. To make cream cheese filling, place softened cream cheese, softened butter, vanilla extract and salt in a large mixing bowl. Using a hand mixer, beat at medium speed until smooth, 3-4 minutes. Add confectioners' sugar, one cup at a time, beating at low speed until blended and smooth. Set aside.
  2. To make bottom layer, grease a 13x9-in. baking dish. Layer coconut, pecans and chocolate chips in the bottom of the prepared baking dish. Set aside.
  3. To make cake mix, in a large bowl, combine cake mix, eggs, oil and water; beat at medium speed 2-3 minutes or until smooth. Pour batter into the baking dish to cover chocolate chips, pecans and coconut. Spoon large dollops of cream cheese filling on top of the cake batter. Bake 35-40 minutes or until the cake is slightly wobbly in the center and the edges are set (note: a cake tester inserted in the center will not come out clean). Remove to a wire rack to completely cool. Slice; serve with vanilla ice cream, if desired.

Nutrition Facts

1 piece: 1576 calories, 63g fat (28g saturated fat), 103mg cholesterol, 574mg sodium, 262g carbohydrate (236g sugars, 5g fiber), 9g protein.

]]> Orange Olive Oil Cake https://www.tasteofhome.com/recipes/orange-olive-oil-cake/ Tue, 17 Dec 2024 15:19:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2073302

Ingredients

  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup 2% milk
  • 1 tablespoon grated orange zest
  • 3 tablespoons orange juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, orange zest and orange juice.
  2. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in pan before removing; remove parchment. Dust with confectioners' sugar.

Nutrition Facts

1 slice: 214 calories, 12g fat (2g saturated fat), 38mg cholesterol, 126mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 3g protein.

]]> Strawberry Crunch Cheesecake https://www.tasteofhome.com/recipes/strawberry-crunch-cheesecake/ Thu, 20 Feb 2025 15:09:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087690

Ingredients

  • CRUST:
  • 45 vanilla wafers, crushed (1-1/2 cups)
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 3 packages (8 ounces) cream cheese, softened
  • 1/2 cup freeze-dried strawberries
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • CRUNCH TOPPING:
  • 30 vanilla wafers, crushed (1 cup)
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup butter, melted
  • Whipped cream and sliced fresh strawberries, optional
Text Ingredients

Directions

  1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 1/2-in. up sides of a greased 9-in. springform pan.
  2. Place cream cheese in a food processor and blend until smooth. Add freeze-dried strawberries, confectioners' sugar, cornstarch, lemon juice and vanilla and pulse until well blended.
  3. In a large bowl, beat the heavy cream using an electric hand mixer set on high speed until stiff peaks form, 2-3 minutes. Gently fold cream cheese mixture into whipped cream until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula.
  4. For the topping, in a large bowl, mix wafer crumbs, freeze-dried strawberries and butter. Evenly sprinkle crunch topping over cheesecake. Cover; refrigerate 6 hours or overnight. If desired, serve with whipped cream and fresh strawberries.

Nutrition Facts

1 slice: 508 calories, 37g fat (21g saturated fat), 98mg cholesterol, 347mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 5g protein.

]]> Homemade Ramen Noodles https://www.tasteofhome.com/recipes/homemade-ramen-noodles/ Fri, 07 Feb 2025 06:53:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087699

Ingredients

  • 1/2 cup baking soda
  • 1 cup cold water plus more as needed
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour plus more for dusting noodles
Text Ingredients

Directions

  1. Preheat oven to 275°.
  2. Place baking soda on a baking sheet; spread into a thin layer. Bake 1-1/2 hours. Set aside to cool. Measure out 1 tablespoon baked baking soda for this recipe; store the remaining in an airtight container for future use.
  3. Measure 1 cup cold water in a liquid measuring cup. Stir in 1 tablespoon baked baking soda and salt until dissolved.
  4. Place 4 cups flour in the bowl of a stand mixer fitted with a dough hook. Turn mixer to low; trickle in water with dissolved baking soda and salt. Increase speed to medium; mix 3 minutes or until dough is shaggy. Add additional water if dough is dry at the bottom. Let the machine knead the dough 3 more minutes. Remove dough from the mixing bowl; knead by hand until it comes together in a ball. Cover dough in plastic wrap; rest at room temperature for 30 minutes.
  5. Set up pasta roller attachment on a stand mixer. Cut dough into 6 equal parts. Put pasta roller on its widest setting. Flatten the first pasta ball into a disk with the palm of your hand, making sure the edge is thin enough to fit in between the rollers; run the dough through. Reduce setting one notch. Fold the dough sheet in half lengthwise; run it through the machine again with the dough facing the same direction. Repeat until dough has passed through the lowest setting; dusting with flour as needed. Repeat with remaining 5 dough balls.
  6. Put a small amount of flour in a flat work surface; place a sheet pan next to work surface for finishing noodles. Set pasta machine to angel hair or spaghetti cutter. Send each piece through the cutter, catching the noodles as they exit the machine. Run the cut noodles through the pile of flour, lightly coating all sides; curl the finished noodles into the shape of a bird's nest. Repeat with remaining dough.
  7. Use noodles in your favorite ramen recipes, or freeze for later use.

Nutrition Facts

1 serving: 308 calories, 1g fat (0 saturated fat), 0 cholesterol, 951mg sodium, 65g carbohydrate (0 sugars, 2g fiber), 9g protein.

]]>