STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 6
Steps:
- Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
- Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
- Freeze for 30 minutes.
- In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
- In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
- Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
- Freeze for 30 minutes more before serving.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams
FRUIT JAM CHOCOLATE-COVERED ROLLS RECIPE BY TASTY
This recipe is the DIY version of one of my favorite childhood snacks, Chocoroles. Although the original recipe includes pineapple jam, you can replace it with any flavor of fruit jam for your own spin on this chocolatey and delicious treat.
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Roll out each slice of white bread with a rolling pin until flat.
- In a small bowl, mix together the vanilla frosting and whipped topping until evenly combined.
- Spread the frosting mixture evenly over the flattened bread slices.
- Scoop 1 teaspoon of pineapple or strawberry jam on top of each slice of bread and spread evenly, then roll up the bread and filling.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
- Dip the rolls in the chocolate sauce until completely coated, then refrigerate for 5 minutes, until the chocolate hardens.
- Repeat to coat the rolls in another layer of chocolate (re-melt the chocolate in the microwave if needed), then refrigerate for another 5 minutes to set the second layer of chocolate.
- Drizzle any remaining melted chocolate over the rolls, then refrigerate for 2-3 minutes, until hardened.
- Serve immediately or store in an airtight container for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 10 grams
S'MORES HOT COCOA BOMBS RECIPE BY TASTY
Here's what you need: dark chocolate chip, hot cocoa mix, whole Honey Maid Graham Crackers, mini marshmallows, milk, silicone chocolate round molds
Provided by Mondelez
Categories Desserts
Time 30m
Yield 6 cocoa bombs
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
- Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
- Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
- Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
- To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 16 grams
THE ULTIMATE DINNER ROLLS RECIPE BY TASTY
Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.
Provided by Pierce Abernathy
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 16 equal balls, roughly the size of tangerines.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
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DARK CHOCOLATE COVERED FRUIT BITES BASE RECIPE - TO TASTE
From totaste.com
5/5 (1)Category Dessert, SnackCuisine AmericanEstimated Reading Time 6 mins
- In a food processor, combine dried fruit, nut butter, and water. Process until smooth, scraping down the sides with a rubber spatula as needed.
- Using a tablespoon or portion scoop, scoop fruit mixture into your hands and roll into 1-inch balls. Place on a baking sheet or cutting board lined with parchment/wax paper or a silicon baking mat.
- Melt chocolate over low heat in a small sauce pan or microwave in a microwave-safe bowl in 30-second intervals (stirring between each).
- Using a fork, dip fruit bites in melted chocolate. Let excess chocolate drip back into the bowl, then place back on lined baking sheet or cutting board.
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