Bakeware - Guides, Reviews & Recipes | Taste Recipes

Hetal Vasavada’s Earl Grey and Lemon Economy Cake

Hetal Vasavada — Fri, 02 May 2025 16:02:11 +0000

Ingredients

CAKE:
2 packets of Earl Grey tea
1/4 cup whole milk
1 cup sugar
1 tablespoon lemon zest
1/4 cup unsalted butter, room temperature
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract, optional
2 cups all-purpose flour
WHIPPED CREAM:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 teaspoon loose Earl Grey tea, optional
Grated lemon zest, optional

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Directions

Preheat oven to 350°. Grease a 9-inch cake pan with butter or cooking spray and set aside.
Steep tea in 1/2 cup of boiling water for 5 minutes. Add milk and set aside.
In a large bowl, add sugar and lemon zest. Use your hands to rub the zest into the sugar for 1 minute. This helps express all the oil from the zest, giving your cake a more lemony flavor. Add the butter, baking powder, and salt. Mix with a hand mixer for 2 minutes. The mixture will look crumbly. Add the egg and vanilla extract, and mix for 4 minutes. The batter should look light and fluffy. Alternately add in the Earl Grey tea mixture and sift in the flour in three additions, mixing lightly between each addition. Once the batter is well combined, pour the batter into the prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before turning out onto a rack to cool completely.
When the cake is cool, make the whipped cream. Add heavy cream, powdered sugar, and vanilla to a mixing bowl and whisk until you have stiff peaks; this should take about 4-5 minutes. Spoon the whipped cream onto the cooled cake and use a spoon to spread it evenly. Dust with some Earl Grey tea and garnish with lemon zest before serving.

Dubai Chocolate Cheesecake Bars

Molly Allen — Tue, 29 Apr 2025 15:13:06 +0000

Ingredients

GRAHAM CRACKER CRUST:
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
CHEESECAKE:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 cup pistachio cream
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1 large egg, room temperature
KATAIFI FILLING:
3 tablespoons unsalted butter
2-1/2 cups frozen shredded phyllo dough (kataifi)
3/4 cup pistachio cream
2 tablespoons tahini
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
Crushed pistachios, optional

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Directions

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up the sides.
In a large bowl, combine graham cracker crumbs, sugar and melted butter until moistened. Press into the prepared pan. Bake until the edges begin to brown, about 10 minutes. Remove to a wire rack to cool completely.
In a large bowl, beat cream cheese and sugar until smooth. Add pistachio cream, milk, and vanilla extract until incorporated. Beat in egg until just combined. Pour over the cooled crust. Bake until the center is almost set, 20-22 minutes. Remove to a wire rack to cool completely. Cover; refrigerate at least 4 hours or overnight.
To make the kataifi layer, melt butter in a skillet over medium-low heat. Toast the kataifi in the butter until golden brown, 6-8 minutes; let cool.
In a large bowl, stir together the toasted kataifi, pistachio cream and tahini. Spread the kataifi layer evenly over the chilled cheesecake; place back in the refrigerator.
To make the ganache, place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat heavy cream to a low simmer. Pour cream over the chocolate; wait 1 minute, then whisk until smooth. Pour the ganache over the kataifi layer. Cover; refrigerate at least 1 hour. Pull bars from the baking pan using sides of parchment paper; slice and serve. If desired, garnish slices with crushed pistachios.

Nutrition Facts

1 bar: 538 calories, 37g fat (16g saturated fat), 69mg cholesterol, 303mg sodium, 45g carbohydrate (23g sugars, 3g fiber), 11g protein.

Warm Peach Cake

Val Goodrich — Fri, 25 Apr 2025 13:58:23 +0000

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
PEACHES:
3 tablespoons packed brown sugar
1 tablespoon butter, melted
2 cups sliced peeled fresh peaches
Vanilla ice cream, for serving

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Directions

Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg, vanilla extract and almond extract. Combine flour, baking powder, cinnamon and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a greased 9-in. springform pan.
In a large bowl, stir together brown sugar and butter to form a wet paste. Stir in peaches. Spoon peach mixture evenly over top of cake batter.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes on a wire rack. Remove sides of springform pan. Serve warm with vanilla ice cream, if desired.

Nutrition Facts

1 slice: 207 calories, 9g fat (6g saturated fat), 39mg cholesterol, 194mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.

Copycat Panera Bacon Turkey Bravo

Lauren Habermehl — Tue, 22 Apr 2025 05:57:04 +0000

Ingredients

1/4 cup mayonnaise
2 tablespoons ketchup
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
Dash hot pepper sauce
SANDWICH:
8 slices tomato basil bread or brioche bread
1 cup torn mixed salad greens or romaine
1 large tomato, sliced
10 ounces sliced deli turkey
4 slices aged white cheddar or Gouda cheese
8 slices cooked bacon

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Directions

Combine sauce ingredients in a small bowl. Spread sauce onto four slices of tomato basil bread. Layer with mixed greens, tomato slices, turkey, white cheddar slices, and bacon. Spread remaining sauce over remaining bread slices; place over top. Secure with toothpicks; cut into triangles.

Nutrition Facts

1 sandwich: 642 calories, 29g fat (10g saturated fat), 74mg cholesterol, 1891mg sodium, 57g carbohydrate (8g sugars, 3g fiber), 37g protein.

Hetal Vasavada’s Cookie Bars

Hetal Vasavada — Mon, 14 Apr 2025 21:17:36 +0000

Ingredients

1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
1/2 cup unsalted butter, melted and cooled
1 cup all-purpose flour
OPTIONAL MIX-INS (CHOOSE ONE):
1/2 cup semisweet chocolate chips and 1/2 teaspoon flaky sea salt
1/2 cup pistachios and zest of 1 lemon
1/2 cup semisweet chocolate chips, graham cracker crumbs and 1/4 cup miniature marshmallows
1/2 cup chopped salted peanuts, 1/4 cup chunky peanut butter and grape jelly

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Directions

Preheat oven to 350°. In a large bowl, add brown sugar, granulated sugar, vanilla, salt, baking soda and egg; mix for 1 minute. Add melted butter and mix for 1 minute or until well combined. Add the flour and mix well. Add in your choice of mix-ins and mix well.
Spread your cookie mixture into an 8x8-inch square pan and bake for 20-25 minutes or until golden brown.
Cool for 10 minutes before gently turning the cookie bars out to cool on a rack before cutting.

Poor Man’s Casserole

Nancy Mock — Wed, 23 Apr 2025 18:48:00 +0000

Ingredients

12 ounces uncooked extra-wide egg noodles
1 block (8 ounces) cream cheese, softened
1 tub (8 ounces) sour cream
1-1/2 pounds ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (29 ounces) tomato sauce
1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

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Directions

Preheat oven to 350°; grease a 13x9-in. baking dish.
Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

Disco Fries

Melissa Gaman — Wed, 16 Apr 2025 22:46:01 +0000

Ingredients

4 cups frozen french-fried potatoes (about 1 pound)
3 tablespoons unsalted butter
1/4 cup chopped shallot
3 tablespoons all-purpose flour
1-1/2 cups reduced-sodium beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
6 ounces mozzarella cheese
2 tablespoons thinly sliced green onions

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Directions

Bake french fries according to package directions; add 10-15 minutes to the baking time or bake until very crispy, tossing occasionally.
Meanwhile, melt butter in a small saucepan over medium heat. Add shallot; cook, stirring frequently, until softened and browned, about 2 minutes. Add flour; whisk until smooth. Cook until roux is lightly browned, 1-2 minutes. Reduce heat to medium-low; slowly whisk in beef broth until smooth. Add Worcestershire, pepper and salt. Simmer, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon, about 6-8 minutes. Keep warm.
Grate 4 ounces mozzarella on the large holes of a box grater. Cut remaining mozzarella into small cubes. Top fries with shredded and cubed cheese. Return to the oven and bake until cheese is just melted, 4-5 minutes.
Divide fries between 4 plates; generously top with the gravy. Sprinkle with green onions. Serve extra gravy on the side, if desired. Serve immediately.

Nutrition Facts

1 serving: 404 calories, 24g fat (12g saturated fat), 58mg cholesterol, 1002mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 14g protein.

Scottish Rumbledethumps

Suzanne Podhaizer — Mon, 14 Apr 2025 20:52:26 +0000

Ingredients

8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
1-1/2 teaspoons salt, divided
1 tablespoon canola oil
1 large onion, chopped
1 pound napa cabbage, thinly sliced
1 pinch pepper
2 teaspoons white wine vinegar
4 tablespoons unsalted butter
1/2 cup whole milk
1-1/2 tablespoons Dijon mustard
4 ounces sharp cheddar cheese, grated

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Directions

Preheat oven to 425°.
Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

Blueberry Delight

Nancy Mock — Tue, 15 Apr 2025 19:14:51 +0000

Ingredients

18 whole graham crackers
3 tablespoons packed brown sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 tub (16 ounces) frozen whipped topping, thawed
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 pinch salt
2 cans (21 ounces each) blueberry pie filling
1 tablespoon lemon juice
Fresh blueberries and graham cracker crumbs, for garnish

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Directions

Place graham crackers and brown sugar in a food processor; process until fine crumbs form. With the processor running, pour in melted butter until the mixture resembles wet sand. Press into the bottom of an ungreased 13x9-in. baking dish. Cover; refrigerate at least 1 hour.
Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2-3 minutes. Add in half of the whipped topping, confectioners’ sugar, vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl as needed, until blended into a smooth filling. Spread the filling in an even layer over the chilled crust.
In a small bowl, combine blueberry filling and lemon juice; spread over the cream cheese filling. Spoon the remaining whipped topping over the blueberries; spread it into an even layer. Cover; refrigerate at least 4 hours or overnight.
Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.

Nutrition Facts

1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.

Gingerbread Ice Cream

Sharon Lehman, RDN — Thu, 03 Apr 2025 23:48:09 +0000

Ingredients

2 cups heavy whipping cream
2 cups whole milk
3/4 cup sugar
1/4 cup molasses
5 large egg yolks, room temperature
1 tablespoon vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Optional: crushed gingersnap cookies and whipped cream

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Directions

In a large saucepan, heat the cream and milk to 175°; stir in molasses and sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Whisk in vanilla, ginger, cinnamon, nutmeg, cloves and salt. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, top with crushed gingersnap cookies and whipped cream.

Nutrition Facts

1/2 cup: 257 calories, 18g fat (11g saturated fat), 126mg cholesterol, 84mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

M&M Cookies

Val Goodrich — Tue, 01 Apr 2025 14:21:25 +0000

Ingredients

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
2 cups milk chocolate M&M's

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Directions

In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in M&Ms.
Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2 1/2-in. diameter), smoothing edge as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.
To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
Bake until cookies are golden brown 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 360 calories, 16g fat (10g saturated fat), 51mg cholesterol, 326mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 4g protein.

Strawberry Jell-O Poke Cake

Lesley Balla — Tue, 01 Apr 2025 03:08:29 +0000

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil
1 carton (16 ounces) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (8 ounces) frozen whipped topping, thawed

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Directions

Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Increase speed to medium; beat another 2 minutes.
Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool 15 minutes. Pierce cake with the end of a wooden spoon at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill 30 minutes; gently spoon over cake. Chill 2-3 hours.
Frost cake with whipped topping; top with chilled strawberries. Cover; refrigerate at least 1 hour. Refrigerate leftovers.

Nutrition Facts

1 piece: 282 calories, 8g fat (4g saturated fat), 25mg cholesterol, 276mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 4g protein.

Cheesecake Cups

Val Goodrich — Mon, 31 Mar 2025 14:35:39 +0000

Ingredients

1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup heavy whipping cream
TOPPING:
1 cup whipped cream, whipped to soft peaks
1 cup mixed fresh berries

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Directions

In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Divide mixture into twelve 4 oz mason jars; press firmly into each jar until a firm crust is formed. Set aside.
In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Beat in sugar, vanilla extract and lemon juice until combined. In a separate large bowl, beat cream on high speed until fluffy, 4-5 minutes. Fold whipped cream into cream cheese mixture until just combined. Divide filling into jars; smooth each into an even layer. Refrigerate at least 4 hours.
Dollop with whipped cream and sprinkle with berries before serving.

Nutrition Facts

1 serving: 351 calories, 29g fat (17g saturated fat), 82mg cholesterol, 196mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 4g protein.

Limoncello Cake

Val Goodrich — Mon, 24 Mar 2025 19:22:51 +0000

Ingredients

8 large eggs, room temperature, separated
1/2 cup butter, softened
1 cup sugar
1/4 cup limoncello
1/4 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup whole milk
FROSTING:
1 tub (8 ounces) mascarpone cheese
1 cup confectioners' sugar
1 cup heavy whipping cream
1 tablespoon vanilla extract
1 tablespoon limoncello
1 tablespoon grated lemon zest

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Directions

Place egg whites in a large bowl; let sit at room temperature for 30 minutes.
Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg yolks, limoncello, lemon juice, lemon zest and vanilla extract. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Beat egg whites until stiff peaks form. Carefully fold into batter until incorporated. Pour batter into two greased 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks; remove from pans to cool completely.
In a large bowl, beat mascarpone at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, vanilla extract, limoncello and zest, increasing to medium-high speed; beat until stiff peaks form. Spread 1/2 frosting on top of one cake layer; stack second cake layer on top. Frost top with remaining frosting. If desired, garnish with additional lemon zest.

Nutrition Facts

1 piece: 464 calories, 26g fat (15g saturated fat), 194mg cholesterol, 253mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 8g protein.

Strawberry Custard Cake

Kate McKiernan — Mon, 24 Mar 2025 16:33:44 +0000

Ingredients

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

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Directions

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled.
Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Nutrition Facts

1 piece: 360 calories, 14g fat (6g saturated fat), 79mg cholesterol, 364mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 4g protein.

Lemon Poppy Seed Cookies

Molly Allen — Tue, 25 Mar 2025 05:54:47 +0000

Ingredients

COOKIES:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 large egg, room temperature
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons poppy seeds
GLAZE:
1-1/2 cups confectioners' sugar
6 tablespoons lemon juice
1-1/2 teaspoons poppy seeds

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Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.

Nutrition Facts

1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.

Danish Dream Cake (Drømmekage)

Lauren Habermehl — Mon, 24 Mar 2025 02:24:35 +0000

Ingredients

CAKE:
1-1/3 cups sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3-1/2 tablespoons unsalted butter, softened
3 large eggs, room temperature
3/4 cup whole milk, room temperature
2 teaspoons vanilla extract
TOPPING:
3/4 cup unsalted butter
1 cup packed brown sugar
1/3 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups unsweetened shredded coconut

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Directions

Preheat oven to 375°. Line a 13x9-in. cake pan with parchment paper; coat with cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, sift together sugar, flour, baking powder and salt. Add butter; cream 1-2 minutes or until the mixture resembles crumbly, wet sand. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla extract; mix until a smooth, lump-free batter forms, being careful not to overmix.
Pour the cake batter into the prepared baking pan. Bake 15-17 minutes.
While the cake bakes, prepare the topping. Melt butter in a small saucepan over medium-low heat. Add brown sugar; increase heat to medium. Cook, whisking occasionally, until the brown sugar dissolves and the mixture emulsifies into a caramel-like syrup, about 5-7 minutes.
Remove saucepan from the heat; whisk in milk, vanilla extract and salt until incorporated. Fold in shredded coconut.
Remove cake from the oven. Gently pour the topping over the warm cake; spread into an even layer.
Increase oven temperature to 400°; return cake to the oven for an additional 5-8 minutes or until the topping is bubbly and lightly golden brown. Remove to a wire rack; let cool completely before slicing.

Nutrition Facts

1 piece: 493 calories, 26g fat (18g saturated fat), 88mg cholesterol, 218mg sodium, 63g carbohydrate (43g sugars, 3g fiber), 5g protein.

Eggless Brownies

Molly Allen — Mon, 24 Mar 2025 05:54:44 +0000

Ingredients

1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/2 cup semisweet chocolate chips

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Directions

Preheat oven to 350°. Line an 8x8-in. baking pan with parchment paper; coat with cooking spray.
In a large bowl, combine sugars and baking cocoa. Whisk until free of clumps; whisk in melted butter and vanilla extract.
In a small bowl, combine flour, baking powder and salt. Alternate adding the dry mixture and milk into the sugar mixture; stir until batter is smooth. Fold in chocolate chips. Spread batter into the prepared baking pan.
Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Use edges of the parchment paper to lift brownies from the pan. Allow brownies to cool on a wire rack at least one hour before cutting.

Nutrition Facts

1 brownie: 222 calories, 11g fat (6g saturated fat), 22mg cholesterol, 130mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 2g protein.

Lemon Blueberry Cake

Kate McKiernan — Sat, 22 Mar 2025 05:56:06 +0000

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1/2 cup lemon juice
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
1 tablespoon cornstarch
LEMON FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Optional garnish: Additional fresh blueberries and lemon zest

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Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

Baked Chicken Legs

Sharon Lehman, RDN — Fri, 21 Mar 2025 14:54:51 +0000

Ingredients

2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 pounds chicken leg quarters
2 tablespoons olive oil

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Directions

Preheat oven to 425°. In a large bowl, combine salt, paprika, garlic powder, onion powder, pepper and thyme. Brush chicken legs with olive oil; roll each into spice mixture so legs are coated. Place on foil-lined baking sheets. Bake until internal temperature of chicken reaches 165°, 35-40 minutes.

Nutrition Facts

6 ounces cooked chicken: 316 calories, 22g fat (5g saturated fat), 95mg cholesterol, 1264mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 28g protein.

Iced Oatmeal Cookies

Nancy Mock — Fri, 21 Mar 2025 06:03:03 +0000

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
GLAZE:
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Text Ingredients

Directions

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and vanilla extract. In another large bowl, combine oats, flour, baking soda, cinnamon, nutmeg and salt. Gradually add to creamed mixture; beat at medium-low speed until combined, 1-2 minutes. Drop dough by tablespoonfuls onto parchment-lined baking sheet.
Bake until edges are just set, 10-12 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a small bowl, whisk together milk, vanilla extract and confectioners' sugar until smooth. Dip the top of each cookie in the glaze; transfer to a wire rack until set.

Nutrition Facts

1 cookie: 97 calories, 3g fat (2g saturated fat), 7mg cholesterol, 75mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 1g protein.

Gluten-Free Cinnamon Rolls

Val Goodrich — Thu, 20 Mar 2025 14:01:10 +0000

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon baking powder
1 teaspoon salt
4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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Directions

Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 25-30 minutes.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.

Nutrition Facts

1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.

Everything Bagel Lox Brunch Pizza

Taste Recipes Editorial Team — Thu, 20 Mar 2025 01:28:16 +0000

Ingredients

1 frozen pizza dough, thawed (1 pound)
2 tablespoons cornmeal
1 package (5.2 ounces) Boursin garlic and fine herbs cheese
3/4 cup shredded mozzarella cheese
1 large egg, room temperature, beaten
1 tablespoon everything seasoning blend
2 smoked salmon fillets (2 ounces each)
1/2 cup thinly sliced cucumber
1/2 cup pickled red onions
1 tablespoon capers, drained
1/4 cup sour cream
1 tablespoon heavy whipping cream
1 cup fresh arugula
2 teaspoons olive oil
2 teaspoons lemon juice
4 lemon slices, optional

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Directions

Preheat oven to 425°. Grease a 14-in. pizza pan; sprinkle with cornmeal. Punch down dough; roll to fit pan, pinch edge to form a rim. Cover; let rest 10 minutes.
Spread with Boursin cheese; top with mozzarella. Brush edges of dough with egg; sprinkle with everything seasoning. Bake on a lower oven rack until crust and cheese are lightly browned, 10-12 minutes.
Meanwhile, in a small bowl, whisk sour cream and heavy whipping cream. In a separate bowl, toss arugula, olive oil and lemon juice. Remove pizza from oven; top with salmon, cucumbers, red onion and capers. Drizzle with cream sauce; top with arugula mixture. If desired, garnish with lemon slices.

Nutrition Facts

1 piece: 328 calories, 17g fat (8g saturated fat), 61mg cholesterol, 642mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 13g protein.

Buckeye Brownies

Sharon Lehman, RDN — Wed, 19 Mar 2025 20:39:53 +0000

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
1/2 cup butter plus 6 tablespoons butter, divided
1 cup creamy peanut butter
2 cups confectioners' sugar
6 ounces semisweet or dark chocolate chips

Text Ingredients

Directions

Prepare and bake brownie mix in a greased 13x9-in. baking pan according to package directions. Let cool.
In a large microwaveable bowl, microwave 1/2 cup butter and peanut butter on high 30-60 seconds or until butter has melted. Stir in confectioners' sugar; spread over cooled brownies.
In another large microwaveable bowl, microwave remaining 6 tablespoons butter and chocolate chips on high in 30 second increments, stirring between each, until melted. Spread over brownies. Let cool; cut into squares.

Nutrition Facts

1 piece: 310 calories, 21g fat (8g saturated fat), 34mg cholesterol, 168mg sodium, 29g carbohydrate (23g sugars, 1g fiber), 4g protein.

Chocolate Tres Leches Cake

Lauren Habermehl — Wed, 19 Mar 2025 05:57:17 +0000

Ingredients

5 large eggs, separated, room temperature
1 cup sugar, divided
1 tablespoon butter, softened
1/3 cup whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
MILK SYRUP:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
CHOCOLATE WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/3 cup sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

Text Ingredients

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350°. In a large bowl, beat egg yolks on high speed, 4-5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour, cocoa powder, baking powder and salt; gradually add to yolk mixture and mix well (batter will be thick).
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into batter.
Spread evenly into a greased 13x9-in. dish. Bake until cake springs back when lightly touched, 18-22 minutes. Cool on a wire rack.
In a large saucepan, combine the condensed milk, evaporated milk, whole milk and cocoa powder. Bring to a low simmer over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
Poke holes in cake with the end of a wooden spoon or chop stick. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. Cover and refrigerate for 2 hours before serving.
Meanwhile, in a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar, cocoa powder and vanilla; beat until soft peaks form. Spread over chilled cake; top with mini chocolate chips.

Nutrition Facts

1 piece: 383 calories, 18g fat (11g saturated fat), 110mg cholesterol, 173mg sodium, 49g carbohydrate (39g sugars, 2g fiber), 9g protein.

Easy Chocolate Eclair Cake

Val Goodrich — Mon, 17 Mar 2025 21:20:37 +0000

Ingredients

2 cups whole milk
2 packages (3-1/2 ounces each) instant vanilla pudding mix
1 container (8 ounces) frozen whipped topping, thawed
1 package (14.4 ounces) whole graham crackers
1 container (16 ounces) chocolate frosting

Text Ingredients

Directions

In a large bowl, whisk together milk and pudding mix for two minutes. Fold in cool whip until well-combined.
In a 13x9-in. baking dish, layer graham crackers evenly over bottom. Spread 1/2 of the pudding mixture evenly over grahams, repeat layers. Top with remaining graham crackers. Spread chocolate frosting over top.
Cover; refrigerate at least 3 hours. Cut into squares; serve.

Nutrition Facts

1 serving: 359 calories, 12g fat (5g saturated fat), 3mg cholesterol, 339mg sodium, 61g carbohydrate (41g sugars, 1g fiber), 3g protein.

Creme Brulee Cheesecake

Val Goodrich — Mon, 17 Mar 2025 15:08:38 +0000

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
TOPPING:
3 tablespoons sugar

Text Ingredients

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
Increase oven temperature to 450°. 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. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. 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 2 hours. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.

Nutrition Facts

1 slice: 353 calories, 24g fat (14g saturated fat), 100mg cholesterol, 244mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 5g protein.

Carrot Cake Muffins

Lauren Habermehl — Tue, 18 Mar 2025 05:54:19 +0000

Ingredients

MUFFINS:
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/4 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/2 cups finely grated carrot
1/2 cup raisins
1/2 cup chopped walnuts
GLAZE:
4 ounces cream cheese, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup confectioners' sugar

Text Ingredients

Directions

Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside.
To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside.
In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined.
Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix).
Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin.

Nutrition Facts

1 muffin: 302 calories, 12g fat (3g saturated fat), 41mg cholesterol, 295mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

Keto Cheesecake

Val Goodrich — Fri, 14 Mar 2025 15:44:43 +0000

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

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.
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.
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.
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

Molly Allen — Thu, 13 Mar 2025 05:55:43 +0000

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

Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
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.
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.
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.
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.