Valentine's Day Recipes - Holiday Recipes | Taste Recipes

Strawberry Pretzel Salad Dip

Lauren Habermehl — Thu, 24 Apr 2025 05:57:33 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
1 cup strawberry pie filling, divided
Pretzels, for dipping

Directions

Using a stand mixer fitted with a paddle attachment, beat cream cheese, confectioners’ sugar, vanilla extract and salt on medium-low speed until smooth, 2-3 minutes.
Using a rubber spatula, gently fold in the whipped topping until evenly incorporated. Gently stir in 3/4 cup strawberry pie filling until combined.
Transfer mixture to a serving bowl; spread into an even layer. Dollop remaining 1/4 cup strawberry pie filling on top of cream cheese mixture. Using the end of a sharp knife, swirl strawberry pie filling to give a marbled appearance.
Cover and chill until ready to serve or enjoy immediately. Serve with pretzels for dipping.

Nutrition Facts

1 serving: 240 calories, 15g fat (10g saturated fat), 29mg cholesterol, 173mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 2g protein.

Homemade Chocolate Custard

Val Goodrich — Mon, 17 Mar 2025 17:17:01 +0000

Ingredients

1/4 cup sugar
3 large egg yolks, room temperature
1-1/4 cups whole milk
1/3 cup heavy whipping cream
6 ounces dark chocolate or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Optional: Whipped cream, raspberries and shaved chocolate

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Directions

In a large saucepan, whisk together sugar and egg yolks until well-combined. Whisk in milk and cream until smooth. Place on the stove over medium-low heat. Cook 5-7 until just slightly thickened, stirring constantly, 5-7 minutes.
Remove from heat; stir in chocolate, vanilla and salt. Let sit 1-2 minutes or until chocolate has melted; whisk until smooth. If serving as individual portions, divide chocolate mixture into ramekins. Cover; refrigerate at least 4 hours or overnight. If desired, serve with whipped cream, raspberries and shaved chocolate to garnish.

Nutrition Facts

1/4 cup: 162 calories, 10g fat (6g saturated fat), 67mg cholesterol, 47mg sodium, 17g carbohydrate (16g 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

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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.

Strawberry Pudding

Sharon Lehman, RDN — Mon, 17 Mar 2025 13:12:06 +0000

Ingredients

2 cups chopped fresh strawberries, divided
1/4 cup sugar plus 1 teaspoon sugar, divided
4 teaspoons cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream

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Directions

Mash 1 cup strawberries; set aside.
In a small heavy saucepan, mix 1/4 cup sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a large bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in mashed strawberries, vanilla and butter. Cool 15 minutes, stirring occasionally.
Transfer to two dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold, about 2 hours.
In a small bowl, toss remaining 1 cup strawberries and remaining 1 teaspoon sugar. Top puddings with sweetened strawberries and sweetened whipped cream.

Nutrition Facts

3/4 cup: 222 calories, 11g fat (6g saturated fat), 117mg cholesterol, 257mg sodium, 25g carbohydrate (16g sugars, 3g fiber), 6g protein.

Ding Dong Cake

Lauren Habermehl — Fri, 21 Feb 2025 05:53:48 +0000

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

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Directions

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
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.
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.
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.
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.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 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. Slice and serve.

Nutrition Facts

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

Coal Miners Chocolate Cake

Lauren Habermehl — Sun, 16 Feb 2025 06:52:16 +0000

Ingredients

CAKE:
1 box (15-1/4 ounces) devil's food cake mix
1 can (21 ounces) cherry pie filling
2 large eggs, room temperature
2 teaspoons vanilla extract
FROSTING:
8 tablespoons (1 stick) unsalted butter
1/3 cup evaporated milk
1 cup sugar
1/4 teaspoon salt
1/4 cup baking cocoa
1 cup semisweet chocolate chips

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Directions

Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

This Is How Julia Child Used to Celebrate Valentine’s Day

Kelsey Dimberg — Fri, 14 Feb 2025 19:34:54 +0000

Julia Child and her husband, Paul, celebrated Valentine’s Day the same way for 25 years. The tradition itself was simple but exquisitely done. The couple sent out a romantic card to friends and family, then cooked a Valentine’s Day dinner on February 14. What made this tradition special? It’s all in the details.

Sending Valentine’s Day Cards

Amusingly, the Childs’ Valentine’s Day card was originally meant to be a Christmas card—except they realized they were too late to send out cards in time to reach friends and family for the holiday. The couple decided to send out a Valentine’s card instead.

Paul dabbled in fine art photography and wanted to send something unique. The Childs had newly settled into an apartment in Paris (memorialized in the film Julie & Julia, alongside a bevy of mouth-watering French food). He also enjoyed browsing antique postcards in bookshops alongside the river Seine. Paul was especially charmed by old sentimental cards in which lovers gazed adoringly at one another against nostalgic or fantastic backgrounds.

Julia and Paul decided to recreate this antique style. Paul rented wigs, and they held up paper hearts and mooned for the camera. The result was such a hit, the Childs recreated it year after year. In one of the few cards that survived, Julia and Paul sit in a bathtub filled with bubbles, a stamp cheekily proclaiming “Wish you were here!”

Cooking Duck for Dinner

Here’s a famous fact about Julia Child: She learned to cook while living in Paris at the age of 32. Since Paul was the creative visionary for the card, Julia took charge of—what else?—the dinner. In an essay for Food & Wine, she recollects that she usually made “some kind of duck as the main course.” Given that one of Julia’s top cooking lessons was to use butter (and “if you’re afraid of butter, use cream”), it’s no surprise that she loved duck, a rich bird with a much higher fat content than chicken.

When we roast duck, we don’t even need to rub butter on its skin, as is common practice with other poultry, like chicken and turkey. The bird has plenty of flavorful oils already. If you want to try duck but prefer a brighter flavor, pair duck with oranges. The citrus will lighten up the richness of the bird.

Paul Child enjoyed his traditional Valentine’s Day meal so much that he dedicated a card to the feathery feast. He had planned a design showing him and Julia soaring over the Eiffel Tower in a hot air balloon but changed course to show them riding a duck in full plumage, carrying a red heart in its beak. Now, what could be more romantic than that?

The post This Is How Julia Child Used to Celebrate Valentine’s Day appeared first on Taste Recipes.

Swedish Visiting Cake

Lauren Habermehl — Wed, 05 Feb 2025 06:51:05 +0000

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

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Directions

Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
In a small bowl, whisk together flour, baking powder and salt.
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.
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.
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.

Strawberry Cheesecake Brownies

Julie Laing — Mon, 03 Feb 2025 06:52:47 +0000

Ingredients

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon salt
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg, room temperature
3/4 cup seedless strawberry jam

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Directions

Preheat oven to 350°. In a microwave-safe bowl, melt butter. Stir in sugar, cocoa and vanilla. Add eggs, 1 at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Spread into greased 13x9-in. baking pan.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread cheesecake mixture over batter and drop strawberry jam by tablespoonfuls on top. Cut through jam and cheesecake mixture with a knife to swirl.
Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts

1 brownie: 259 calories, 12g fat (7g saturated fat), 69mg cholesterol, 204mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 3g protein.

Vintage Heart Cake

Molly Allen — Thu, 23 Jan 2025 06:50:21 +0000

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

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Directions

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.
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.
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.
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.
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.
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.
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.

Copycat Marshall Field’s Chocolate Cookies

Lauren Habermehl — Sun, 19 Jan 2025 06:49:30 +0000

Ingredients

COOKIES:
5 tablespoons butter, softened
1 cup packed brown sugar
1 tablespoon light corn syrup
3 ounces bittersweet chocolate, melted
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
2 tablespoons baking cocoa
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup baking cocoa
1 tablespoon butter, softened
3 tablespoons boiling water

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Directions

Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and corn syrup until fluffy and lighter in color, about 5 minutes. Beat in melted chocolate, vanilla extract and egg until fully blended.
In a separate bowl, whisk together the flour, salt and baking powder. Gradually alternate adding flour mixture and buttermilk to the wet ingredients; mix until the flour disappears and no dry clumps remain. Gently fold in pecans; cover and chill the dough for 30 minutes.
Spoon dough onto prepared baking sheets in 2-1/2 tablespoon scoopfuls, leaving 2 in. between cookies. Bake 11-12 minutes or until the center of the cookies appear set and edges are firm. Remove promptly; let cool 5 minutes before transferring to a wire rack to cool completely.
Mix confectioners’ sugar and cocoa powder in a large bowl. Add butter and 2 tablespoons boiling water; whisk until smooth. If frosting is too thick, add 1 additional tablespoon boiling water; frosting should be the consistency of a thick glaze that’s spreadable with a knife.
Once cookies are cool, spread a generous layer of frosting onto each cookie. Serve.

Nutrition Facts

1 cookie: 390 calories, 15g fat (7g saturated fat), 37mg cholesterol, 247mg sodium, 62g carbohydrate (44g sugars, 3g fiber), 5g protein.

Copycat Chick-fil-A Brownies

Lauren Habermehl — Sun, 19 Jan 2025 06:49:26 +0000

Ingredients

10 tablespoons butter
1-1/4 cups sugar
1 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon instant espresso powder
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup all-purpose flour
3/4 cup dark chocolate chips or chunks

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Directions

Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

Creamy Strawberry Icebox Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:38:06 +0000

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

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Directions

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.
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.
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.

Sweet and Savory Deviled Eggs

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:37:36 +0000

Ingredients

12 hard-boiled large eggs
1/3 cup mayonnaise
3 tablespoons finely chopped celery
3 tablespoons finely chopped sweet pickles
3 tablespoons finely chopped maraschino cherries
2 tablespoons Dijon mustard
1 tablespoon finely chopped seeded jalapeno pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle pepper
1/4 teaspoon black sesame seeds
24 maraschino cherries

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Directions

Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Sweet and Savory Deviled Egg Tips

How can I mix things up?

Use fresh chopped fennel in the filling to mix things up!

What other peppers can I use?

Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 74 calories, 5g fat (1g saturated fat), 93mg cholesterol, 109mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 3g protein.

Vanilla Cake with Vanilla Buttercream Frosting

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:36:47 +0000

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Text Ingredients

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
Bake at 350° 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.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and side of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts

1 piece: 420 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 54g carbohydrate (38g sugars, 0 fiber), 3g protein.

Chocolate Oat Bars

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:54 +0000

Ingredients

1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 large eggs, room temperature
4 teaspoons vanilla extract, divided
3 cups old-fashioned oats
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt, divided
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped pecans

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Directions

In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside.
In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture.
Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 391 calories, 19g fat (9g saturated fat), 46mg cholesterol, 210mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 6g protein.

Strawberry Pretzel Dessert Jars

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:29 +0000

Ingredients

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

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Directions

Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.
For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

Nutrition Facts

1 jar: 172 calories, 8g fat (5g saturated fat), 19mg cholesterol, 151mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 2g protein.

Pretzel and Salted Caramel Chocolate Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:26 +0000

Ingredients

1 package chocolate cake mix (regular size)
1/2 cup butter, melted
2 large eggs, room temperature
1 cup broken miniature pretzels, divided
1 cup semisweet chocolate chips
2 tablespoons salted caramel topping

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Directions

Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 147 calories, 7g fat (4g saturated fat), 25mg cholesterol, 196mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.

Decadent Spinach-Stuffed Shells

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:35 +0000

Ingredients

1 package (12 ounces) jumbo pasta shells
1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
2 packages (8 ounces each) cream cheese, softened
1 cup roasted garlic Alfredo sauce
Dash salt
Dash pepper
Dash crushed red pepper flakes, optional
2 cups shredded Italian cheese blend
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup finely chopped water-packed artichoke hearts
1/4 cup finely chopped roasted sweet red pepper
Additional Parmesan cheese, optional

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Directions

Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts

3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

Stamped Cutout Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:05 +0000

Ingredients

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
ROYAL ICING:
3-3/4 to 4 cups confectioners' sugar
5 to 6 tablespoons warm water
3 tablespoons meringue powder
Assorted paste food coloring
2 to 3 teaspoons water

Text Ingredients

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours.
For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

Nutrition Facts

1 cookie: 307 calories, 9g fat (5g saturated fat), 43mg cholesterol, 184mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 4g protein.

Chocolate Comfort Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:37 +0000

Ingredients

1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
6 tablespoons unsalted butter
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped

Text Ingredients

Directions

In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

Test Kitchen tips

The coffee brings out the delicious chocolate flavor. So even if you're not a coffee fan, don't be tempted to skip it.

If you like a thicker frosting instead of a chocolate glaze, reduce the amount of butter by half.

Nutrition Facts

1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.

Butter Pound Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:07 +0000

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

Salted Cashew Oatmeal Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:27 +0000

Ingredients

1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 cup packed light brown sugar
1/2 cup sugar
1-1/3 cups old-fashioned oats
1 cup salted whole cashews
ADDITIONAL INGREDIENTS:
2/3 cup butter, softened
3/4 teaspoon vanilla extract
1 large egg plus 1 large egg yolk, room temperature

Text Ingredients

Directions

Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months.
To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well.
Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 104 calories, 6g fat (3g saturated fat), 19mg cholesterol, 73mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein.

Frosted Chocolate Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:36 +0000

Ingredients

4 large eggs, separated
1/2 cup baking cocoa
1/2 cup boiling water
1/2 cup butter, softened
1 cup packed brown sugar
1 cup sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
3/4 cup butter, melted
3/4 teaspoon vanilla extract
6 cups confectioners' sugar
3 tablespoons whole milk
Dark or additional regular baking cocoa, optional

Text Ingredients

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts

1 piece: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

Chocolate Malt Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:21 +0000

Ingredients

1 cup graham cracker crumbs (about 16 squares)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup chocolate malted milk powder
4 large eggs, room temperature, lightly beaten
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet.
Bake until center is almost set, 60-65 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, covering when completely cooled.
Remove rim of pan. Sprinkle with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts

1 piece: 369 calories, 19g fat (11g saturated fat), 101mg cholesterol, 291mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 7g protein.

Vanilla White Chocolate Mousse

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:25:01 +0000

Ingredients

1-1/4 cups heavy whipping cream, divided
2 tablespoons sugar
2 large egg yolks
7 ounces white baking chocolate, chopped
2 vanilla beans
Toasted sliced almonds, optional

Text Ingredients

Directions

In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around side of pan.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into 4 dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.

Nutrition Facts

1/2 cup: 555 calories, 43g fat (29g saturated fat), 177mg cholesterol, 60mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 7g protein.

Mexican Chocolate Walnut-Cherry Biscotti

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:23:37 +0000

Ingredients

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

Text Ingredients

Directions

Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).
Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes.
Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.

Chocolate Peppermint Spritz Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:22:20 +0000

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
1/4 cup crushed peppermint candies

Text Ingredients

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts

1 cookie: 76 calories, 4g fat (2g saturated fat), 15mg cholesterol, 41mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

How to Get a Grillo’s Pickle Bouquet for Valentine’s Day

Caroline Lubinsky — Fri, 17 Jan 2025 20:20:10 +0000

Do you feel like flowers are overplayed for Valentine’s Day? Is chocolate out this year? Consider a pickle bouquet.

Grillo’s (which was crowned a Taste Recipes favorite for best pickles) is releasing a DIY kit so romantics can build a beautiful, tasty arrangement.

This isn’t the first year Boston-based Grillo’s has released its kit. Pickle fiends have been gifting this unconventional bouquet for Valentine’s Day since 2019.

What is the Grillo’s pickle bouquet?

The Grillo’s pickle bouquet is a DIY kit filled with everything you need to make your own vinegar-y delight. For $35 (plus shipping), you’ll receive a coupon to purchase a large jar of Grillo’s pickles, a foam base, tissue paper, 15 wooden skewers, a 12-inch card holder, a personalized card, floral filler and a custom pickle vase.

When the kit arrives, you purchase the pickles and assemble the bouquet using the skewers. Grillo’s also recommends adding optional extras like fresh dill, cherry tomatoes, cheddar cheese chunks or mozzarella balls to add to the dill spears.

To fully DIY this, make your own pickles with our refrigerator dill pickle recipe. Or, build a bouquet with cheese-wrapped pickles in a blanket!

How long will it be available?

The pickle bouquet drops on the Grillo’s website on January 28. But hurry, this dill (hehe) won’t last long. A Grillo’s rep revealed that the bouquets sell out every year before Valentine’s Day, so we recommend ordering ahead to avoid getting in a pickle.

The post How to Get a Grillo’s Pickle Bouquet for Valentine’s Day appeared first on Taste Recipes.

Spiced Chocolate Molten Cakes

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:19:41 +0000

Ingredients

1/4 cup butter, cubed
2 ounces semisweet chocolate, chopped
1-1/2 teaspoons dry red wine
1/2 teaspoon vanilla extract
1 large egg, room temperature
2 teaspoons egg yolk, room temperature
1/2 cup confectioners' sugar
3 tablespoons all-purpose flour
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Additional confectioners' sugar

Text Ingredients

Directions

Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla.
In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture.
Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes.
Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.

Nutrition Facts

1 serving (calculated without additional confectioners' sugar): 560 calories, 36g fat (21g saturated fat), 234mg cholesterol, 200mg sodium, 56g carbohydrate (43g sugars, 2g fiber), 8g protein.