Fruitcake Cupcake Holiday Wreath Recipe By Tasty Recipes

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CARROT CAKE CHEESECAKE RECIPE BY TASTY



Carrot Cake Cheesecake Recipe by Tasty image

Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream

Provided by Merle O'Neal

Categories     Desserts

Yield 8 slices

Number Of Ingredients 15

1 ½ cups carrot, shredded, 2-3 carrots
⅓ cup light brown sugar, packed
⅔ cup powdered sugar
2 large eggs
½ cup canola oil
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
16 oz cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
  • In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
  • Add the oil and whisk to combine.
  • Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
  • Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
  • Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
  • Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
  • Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
  • Release from the springform, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams

AIR FRYER PEACH COBBLER FOR 2 RECIPE BY TASTY



Air Fryer Peach Cobbler For 2 Recipe by Tasty image

Looking for a summery dessert without the hassle of turning on the oven? This peach cobbler for two is sure to satisfy your sweet tooth in no time at all. Simply split a ripe peach in half, top with a brown sugar-oat crumble, and air fry to golden brown perfection.

Provided by Karlee Rotoly

Categories     Snacks

Time 25m

Yield 2 servings

Number Of Ingredients 10

⅓ cup rolled oats
1 ½ tablespoons all-purpose flour
3 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ teaspoon McCormick® vanilla extract
2 tablespoons unsalted butter, melted and cooled
1 ripe peach, large
demerara sugar, for sprinkling (optional)
whipped cream, for serving (optional)

Steps:

  • In a medium bowl, mix together the oats, flour, brown sugar, ground cinnamon, and salt until evenly combined.
  • Stir in the melted butter and vanilla until the dry ingredients are well-coated and some clumps begin to form.
  • Divide the filling between each peach half, pressing down to compact. Sprinkle with demerara sugar, if desired.
  • Set the air fryer temperature to 385°F (195°C).
  • Carefully place the peaches in the air fryer basket and cook for 10 minutes, until the topping has browned and the peach is softened and fragrant.
  • Remove the cobbler from the air fryer and let cool for 5 minutes before serving with whipped cream on top, if desired.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 10 grams, Protein 4 grams, Sugar 22 grams

FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY



Fruitcake Cupcake Holiday Wreath Recipe by Tasty image

Here's what you need: orange juice, dried apricot, golden raisin, dried cherry, raisin, dried fig, dried cranberry, unsalted butter, dark brown sugar, light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, allspice, kosher salt, all purpose flour, baking soda, pecan, lemon zest, nonstick cooking spray, powdered sugar, lemon juice

Provided by Frank Tiu

Categories     Desserts

Yield 24 servings

Number Of Ingredients 23

1 cup orange juice
½ cup dried apricot, chopped
½ cup golden raisin, chopped
¼ cup dried cherry, chopped
½ cup raisin, chopped
¼ cup dried fig, chopped
¼ cup dried cranberry
16 tablespoons unsalted butter, room temperature
¼ cup dark brown sugar
¾ cup light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
½ teaspoon kosher salt
2 cups all purpose flour, sifted
2 teaspoons baking soda
½ cup pecan, chopped
1 tablespoon lemon zest
nonstick cooking spray, for greasing
2 cups powdered sugar, sifted
4 tablespoons lemon juice

Steps:

  • Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
  • Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  • Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  • Preheat the oven to 350°F (180°C).
  • Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
  • Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  • Add the eggs, 1 at a time, and beat until well combined.
  • Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  • Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  • Grease 2 12-cup muffin tins with nonstick spray.
  • Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  • Bake for 20 minutes, or until golden brown. Let cool before icing.
  • Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle the icing over the fruitcakes, then serve.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, Sugar 24 grams

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