Preheat oven to 350°. Cut cookie dough into twelve slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2-in.-thick circles. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Meanwhile, in a small bowl, beat cream cheese, confectioners’ sugar and vanilla until blended. Spread over cookie crusts. Top with grapes.
In a microwave-safe dish, microwave marmalade, covered, on high 15-20 seconds or until warmed. Drizzle over grapes.
This recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas.
There is something about banana pudding which just brings back memories of summer, barbecues, and family get togethers. It is definitely a family favorite and very easy to make. What if you could make a family favorite vegan though? That’s what these vegan banana pudding recipes do and none of them take away from the taste! All are great ways for making delicious vegan banana pudding for your next family get together, or just a random Monday evening!
Vegan Banana Pudding Recipe By Ghetto Vegans
We’ve made this vegan banana pudding recipe several times, and each time, leaves us wanting 100x more. Not only is it delicious, but it’s dairy free and vegan friendly!
Only ten minutes and five ingredients separate you from this amazing vegan banana pudding! The only problem with this recipe is that we ate it too fast! Please check this one out, you’ll be so glad you did!
Vegan Banana Pudding Recipe By Fly Vegan Recipes
Not only is this a great vegan banana pudding recipe, but their whole channel is filled with awesome vegan recipes. We hope you check this one out!
This vegan banana pudding recipe has a unique take, but it is no less delicious! Plus you get to use the broiler, what’s not to love!
These vegan banana pudding recipes are some of our favorites, but we would love to hear what some of yours are! As always, please let us know if you make one of these, or all five, and share pictures too!
1 tablespoon plus 1/2 cup packed brown sugar, divided
1 cup warm 2% milk (110° to 115°)
1 cup mashed ripe bananas (about 2 large)
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
5-1/4 to 5-3/4 cups all-purpose flour
2 teaspoons banana extract, optional
2/3 cup packed brown sugar
1/2 cup half-and-half cream
6 tablespoons butter, cubed
3/4 cup chopped pecans, toasted
6 tablespoons butter, melted
1-1/4 cups sugar
2-1/2 teaspoons ground cinnamon
1 large banana, sliced
In a small bowl, dissolve yeast and 1 tablespoon brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1-1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13×9-in. baking pan; sprinkle with pecans.
Pour melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls.
Dip dough balls in butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas.
Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!
Preheat oven to 350°F. Melt 1/4 cup of the butter in a 10-inch cast-iron skillet over low; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over brown sugar mixture. Sprinkle pecans evenly over bananas and brown sugar mixture.
Beat together 1/2 cup of the granulated sugar and remaining 1/4 cup butter in a large bowl with an electric mixer at medium speed until blended. Add egg yolks, 1 at a time, beating just until blended after each addition, reserving egg whites for later. Add buttermilk and vanilla, beating just until blended. Add pancake mix and cinnamon, beating just until blended.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
Spread batter evenly over pecans and bananas in skillet. Place skillet on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving plate. Serve warm.
This recipe and photos were created by MyRecipes.com, we simply shared it. Check them out for more great ideas!
Wash the strawberries and lay out on paper towels to dry.
In a large bowl or stand mixture, beat the softened cream cheese until it is smooth. Make sure to scrape down the sides and bottom of the bowl and get out all the lumps.
Beat in 1/4 cup powdered sugar and 1/4 cup sour cream. Add in a little vanilla if you like, it’s optional but tasty! You can also add a tiny pinch of salt if you want. Taste it to see!
Decide if you want to leave the stems on the strawberries or remove them. They are easier to eat if the stems are removed (you can just pop the whole thing in your mouth) but they have a prettier presentation if you leave the stems on. If you leave stems on, make sure to only choose strawberries that will stand up reasonably well (pointy side up).
If you are removing stems, cut all the strawberries so that they lay flat on your work surface, pointy sides up.
With a sharp paring knife, carefully slice the strawberry in half vertically through the center to within 1/4 inch of the base. Cut each half into 3 wedges, forming 6 “petals.” See photos! Place your finger in the center and pull the petals apart slightly, so that you have room to fit your piping bag inside.
Prepare a piping bag with a large star tip. I used Wilton tip 2D, which is actually a “drop flower” tip. Any similar tip will work fine.
Place the cheesecake filling into the piping bag. An easy way to filling a piping bag is to place it in an empty glass. (see photo) It’s a lot easier to get the filling in there. If you don’t have a pastry bag, just fill a ziplock bag and snip off one of the corners.
Place the tip of the piping bag all the way down into the center of the strawberry and start filling. Use your fingers to arrange the “petals” of the strawberry as you move upward, so that the filling is distributed evenly.
Serve immediately. You can prepare these about 2 hours ahead of time. Eventually the strawberries will start to wilt and the cream cheese filling will be stained red. Store covered in the fridge until ready to serve.
This amazing recipe and photos were created by TheFoodCharlatan.com, we simply shared it. Check them out for more great ideas!
12 strawberries cut into 1cm dices (for scattering between layers)
Christmas tree star topper , edible or not, sticky taped to a toothpick
125g/ 4oz raspberries
16 small sprigs of rosemary
2 tbsp icing sugar/powdered sugar , for dusting
More strawberries (diced), raspberries, blueberries, and any other fruit you fancy!
Preheat oven to 150°C / 300°F (130°C fan) (We drop the temperature down later). Set the oven shelves in the centre and lowest racks.
Draw circles: Take two sheets of baking/parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as follows:Tray 1: 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) diameter roundsTray 2: 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″) diameter rounds
Turn the paper over and bake on the unmarked side (otherwise pen may stain pav).
Meringue for Pavlova:
Soft peaks: Place egg whites in a bowl of a stand mixer and beat on Speed 8 for 1 1/2 minutes. (Note 5)
Add sugar gradually: With the beater still going, add sugar 1 tablespoon at a time until all used up – it should take around 90 seconds.
Beat 6 min: Beat for a further 6 minutes (still on Speed 8) until thick, glossy and no sugar grains remain (rub between fingers to check).
Add cornflour & vinegar: Stop beater, sift cornflour over surface. Add vinegar. Beat on speed 8 for a further 30 seconds.
Test: Flip bowl upside down. Meringue should be stiff enough that it does not fall out! If it does, keep beating.
Piping Pavlova Rounds:
Fit a piping bag with a large 1.2cm / 1/2″ diameter star shaped piping nozzle, fill with meringue mixture. (Note 6 for alternatives)
Pipe tight coils, leaving a 1.2cm / 1/2″ border within the guidelines for the decorative edge (except the two smallest ones, they are too small for decorative rims).
Then do another coil on top (ie two layers) so they are 2cm / 4/5″ thick. Smooth surface. Pipe decorative edge, if using (I just do tight up-and-down swirls, see video).
Repeat for all rounds. (Note: Pavs will expand ever so slightly but will not rise)
Place Tray 1 on middle shelf in oven, Tray 2 underneath.
Turn oven DOWN: Immediately turn oven DOWN to 120°C/250°F (100°C fan).
Bake 1 hour. Check to ensure base of large ones are fully crisp and dry, not wet & sticky. You should be able to lift off without sagging – be GENTLE, it’s fragile until dried out.
Cool 3 hours IN oven: Turn oven off. Leave pavlova to fully cool in oven, at least 3 hours, maybe longer. I often leave overnight. In this step, the outside of pav dries out and becomes more sturdy. The pav should be fully crisp and dry to touch.
Store until needed in airtight containers, in a cool, dry part of your house (I keep mine in the downstairs laundry! Note 9)
Raspberry Coulis (make at least 2 hours ahead):
Place ingredients in a saucepan over medium heat. Simmer 5 minutes, mashing with fork. Puree with stick blender (strain if you want, I do not). Cool fully before use.
Whip cream just before building – do not whip in advance and keep in fridge, it deflates.
Place cream, vanilla and sugar in a large chilled bowl. Beat on high for 5 minutes until stiff. (Go beyond soft, lightly whipped, we need the structure!). Refrigerate until the very moment until you start buildling.
Be prepared: Have everything out, ready to use. Construct at or near where you plan to serve.
Layer 1: Place largest Pavlova Round on serving platter. Spread with 1cm / 2/5″ thick layer of cream, right to the edge. Place 4 strawberry pillars around the edge, onto which the next layer will rest. Gently press them into the cream so they rest on the pav surface. Scatter some chopped strawberries in the middle of the pillars – not too many as we do not want to weigh the pav down. Drizzle with raspberry coulis, especially near the edge so it oozes out prettily. Spread with a bit more cream to cover the strawberries – make sure the cream is level for the next layer. Stick a skewer into the centre, pointy end up.
Layer 2: Thread the centre of the next largest Pavlova Round onto the skewer, spinning back and forth gently to “screw” it through rather than pushing it through. It won’t shatter – pav is tougher than you think. Repeat the cream, strawberry pillars, strawberry dice, coulis and cream steps above.
Repeat Layers 3 to 7: Continue this with layers 3 to 7, finishing with the smallest meringue. You will only need 2 strawberry pillars on the smaller layers, and 1 under the centre of the smallest. If the skewer isn’t long enough, thread through another one for the upper part of the tree. With each layer, check that the tree is straight and level. Use strawberries to level up the layers.
Star topper: When the smallest Pavlova is placed on the very top, finish with a dollop of cream, small drizzle of coulis. Then insert the star, plus a raspberry and sprig or rosemary!
Decorate with sprigs of rosemary, and insert raspberries onto the edges between layers (halve if necessary, to fit), using them to level out crooked layers, if needed.
Dust with icing sugar and then serve immediately!
The top 2 layers are single serving size. The next 2 layers will serve 2 people each. The bottom 4 layers can be cut like traditional Pavs and will easily serve another 8 – 10 people.
1. Egg Whites:
For best results, use fresh eggs
DO NOT use carton egg whites – it doesn’t fluff up nearly as well
Separate the egg whites from the yolks while fridge cold (it’s easier to do than with warm eggs)
Measure out the egg whites until you have 2/3 cup / 170 ml. Sometimes this is 5 large eggs, sometimes it is 6 eggs;
Then leave it until it comes to room temperature, because cold eggs do not whip up as well. The cooking definition of “room temp” is 17 – 20°C / 63 – 68°F but you don’t need to thermometer to check, just as long as the whites don’t have the fridge chill, then they are fine to use.
Vinegar – Just plain white vinegar. Not anything fancy!
Strawberry coulis – You could use 350g / 12oz diced strawberries instead of the raspberries.
Skewer – If you don’t have one long one, just use 2 shorter ones, sticky taped together to make 1 long one
Handheld beater – If using a handheld beater: increase beating time of 6 minutes per recipe to 7 minutes. If your handheld beater is not very powerful, you may need even longer (be sure to do the Step 5 Meringue Test); and use a large heavy based glass bowl so it will not move unaided. This way you can keep the beater going with one hand while adding sugar with the other (stopping/starting is a pain!)
Piping – Easiest and fastest way to make neat Pav Rounds. You can also just snip off corner of ziplock bag. Or dollop and spread using spoons. If using a star tip nozzle like I did so you can do decorative edges, use a wide one, otherwise it takes a long time to pipe the coils and the Pav Rounds will be too thin.
Construction & decorating tips:
It is more stable than you expect, and at 25°C/77°F or less temperatures, should stand tall for 1 hour+ (in my experience, I’ve made 8 this year!). So don’t stress, don’t rush, but also don’t take a nap mid-construction!
Remember, Pavs are SUPPOSED to look rustic, so stop fiddling with it! Also, the final dusting of lots of icing sugar makes anything look fabulous.
Beat the cream until stiff, not softly whipped like recipes usually call for (ie cream will be thick and look raggedy rather than a smooth dolloping consistency).
Don’t weigh down Pav with too many berries, serve extra on the side.
With every layer, check to ensure it is level and straight (walk around).
Construct at or near where you are serving, preferably cool/air conditioned (pav and cream do not agree with heat and humidity!).
Use raspberries at the end to “level” any crooked layers by tucking them into the edges.
Sliding / collapsing? Don’t worry!
If yours unfortunately collapses for some reason but is salvageable (ie. when Pav Rounds stay intact), put it back upright and hide mess with raspberries (see in post for the one I salvaged!).
If it is not salvageable, pile it up on a plate, as tall as you can, and proudly call it an Eton Mess! Decorate with lots and lots of berries, rosemary sprigs, icing sugar, and send me a photo – email@example.com ❤️ It might not look like what you wanted, but it will STILL be delicious!
Cream – Normal whipping cream will work fine too, I just prefer the extra safeguard of using thickened / heavy cream for whipping because they have extra thickening agents added that make them hold the aerated whipped texture for longer.
This amazing recipe and photos were created by RecipeTinEats.com, we simply shared it. Please check them out as they have so many great ideas!
1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
3 egg whites
3/4 cup caster sugar
40g dark chocolate, melted, to decorate
1 tbsp shredded coconut, toasted
Maraschino cherries, to serve
Chocolate shortcrust pastry
1 1/2 cups plain flour
2 tbsp Dutch processed cocoa
2 tbsp caster sugar
150g butter, chilled, chopped
2/3 cup custard powder
2 tsp Dutch processed cocoa
2 cups milk
150g dark chocolate, chopped
Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.
This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!