It took me a long time to come around to cottage cheese (I’m talking like 30+ years!). And while I’m not totally there with eating it as is from the container, I am 110% on board with using it in everything from high-protein pancakes and omelets to fancy toast and creamy casseroles. I’ve learned that it’s a quick way to get a boost of protein, lighten up otherwise super-rich classics, and make dishes creamier.
As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.
Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.
Funfetti cupcakes bring a smile to just about anyone’s face. This easy recipe is just the thing to have on hand for birthdays, bake sales, and book clubs.
This crazy cake doesn’t use eggs or dairy and instead calls for a mix of baking soda and vinegar to bake up moist and tender.
Yes, homemade rice pudding can be yours in just 10 minutes. No wonder this recipe is so popular!
While cherries are the most common fruit used to make this custardy dessert, almost any fruit will work, which means you can enjoy it all year long.
Think of this dessert as an inside-out, easier version of apple crisp. That means the apples are best served with a scoop of vanilla ice cream.
Using plain whole-milk yogurt in the batter results in a cake that’s so moist, it’s almost like bread pudding.
Not only do these coconut treats require just one bowl, but you also don’t even need to turn the oven on to make them. They’re also gluten-free and vegan.
Nothing beats homemade chocolate chip cookies — especially ones that don’t leave a mess to clean up after.
These cookies might look plain, but their deep flavor from dark maple syrup and amazing texture from almond flour more than make up for their appearance.
These light and airy cookies are well-suited to be played with. Try adding chocolate chips or coconut flakes, or color them with a little gel food coloring.
Not much makes me as happy as chocolate peanut butter cake.
Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me? I doubt it.
Chocolate Peanut Butter Sheet Cake
Easy chocolate sheet cake topped with creamy peanut butter frosting is the way to my heart. It’s the perfect dessert, anytime!
Ingredients / cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dutch process cocoa powder
1 ½ cups sugar
8 tablespoons unsalted butter, (softened)
1/3 cup vegetable oil
1 cup milk
1/2 cup freshly brewed coffee
2 teaspoons vanilla extract
4 large eggs
Ingredients / peanut butter frosting
4 tablespoons unsalted butter, (softened)
4 tablespoons cream cheese, (softened)
2/3 cup peanut butter
3 to 4 cups of powdered sugar
2 teaspoons vanilla extract
pinch of salt
1 to 2 tablespoons of milk, (if needed)
Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick baking spray.
In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.
With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.
Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.
To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.
Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!
The post Chocolate Sheet Cake with Peanut Butter Frosting. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/chocolate-peanut-butter-cake/
Come the first chill of winter, I can be sure of one thing: I will pick up at least one (although probably more like two or three) colds or sore throats in the coming months. My go-to used to be tea with honey, but I’ve discovered there are so many more easy-to-make and totally comforting warm drinks that calm my sore throat. From citrusy teas, to tonics, to steamers, these are the drinks I turn to during cold season.
FOR THE GRAHAM-CRACKER CRUST:
- 2 ½ cups (280 grams) finely ground graham-cracker crumbs
- ⅓ cup plus 1 tablespoon granulated sugar
- ¼ teaspoon ground cardamom
- 1 large pinch sea salt
- 9 tablespoons (128 grams) unsalted butter, melted
FOR THE MANGO CUSTARD:
- ¾ cup cold water
- ½ cup granulated sugar
- 2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
- ½ cup heavy whipping cream, chilled
- 4 ounces cream cheese, at room temperature
- 1 30-ounce can Alphonso mango purée (3 1/4 cups)
- 1 large pinch sea salt
- Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
- Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
- Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
- Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
- In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
- In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
- Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
- Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
This whipped lemon ricotta cheesecake is rich and luscious and takes so little effort to make. Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla.
The post Whipped Lemon Ricotta Cheesecake. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/whipped-lemon-ricotta-cheesecake/
You will seriously love this one! Imagine the best sweet warm chocolate chip cookie stuffed into soft pretzels. Here is how you do it.
Homemade soft pretzel dough, stuffed with homemade chocolate chip cookie dough, shaped into pretzels, and baked until golden on the outside, and soft and gooey inside. Oh yeah! These pretzels are every bit as delicious as you’re imagining, and make for the perfect indulgent…
The post Chocolate Chip Cookie Stuffed Soft Pretzels. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/chocolate-chip-cookie-stuffed-soft-pretzels/
Chocolate fondue is a natural for Valentine’s Day, and for good reason: Dipping luxurious foods in molten chocolate is delicious and, let’s face it, pretty sensual. It’s fine to serve the usual fondue contenders—strawberries, bananas, cookies, graham crackers, cubes of angel food cake—but consider adding some more interesting options too, to hit that sweet-salty spot, provide some piquancy, or marry some interesting textural contrasts (opposites attract, after all). Here are some deliciously intriguing ideas for what to dip in chocolate fondue.
VonShef Cast-Iron Swiss Fondue Set, $39.95 on Amazon
With six forks and a capacity of just over a quart, this will serve nicely for a small group, or just a couple.
Make ’em in any flavor your heart desires (infused with booze, even), then cut them into dainty little cubes for spearing on your fondue forks and dipping into your pool of chocolate…you really can’t go wrong. (And you can make them vegan and gluten-free too.) Try this fetchingly festive Berry Marshmallow Crispy Treats recipe.
Alternatively, skip the rice cereal and just go straight for pillowy-soft, chewy marshmallows—which maybe aren’t that much of a novelty when it comes to dunking in chocolate, but can be if you opt for different flavors, like matcha marshmallows, bourbon marshmallows, or salted caramel marshmallows! Or put a boozy twist on both parts of the equation and make the Lambic Marshmallows with Chocolate Stout Fondue recipe pictured above.
Rose Gold Rose Marshmallows, 12 for $19.95 on Etsy
Made with pink wine and topped with edible glitter, these are also pretty perfect for V-Day.
3. Potato Chips
Same basic principle as bacon, but suitable for vegetarians too—and less work all around (well, unless you make your own, but any nice, thick, kettle-style chip from the store will do just fine). Salted pretzels are an equally excellent choice. (While not so salty, another savory and super-crunchy option is grissini, those long, thin Italian bread sticks often sprinkled with sesame seeds; the pairing of them with fondue hearkens back to the traditional Catalan pairing of dark chocolate with olive oil and toast.)
Sanders Dark Chocolate-Covered Potato Chips with Pink Himalayan Sea Salt, $15 on Amazon
No fondue pot? Try these chocolate-covered chips.
With two boozy layers (representing both white and dark rum), plus chopped maraschino cherries and passion fruit juice, these are bursting with flavors that would complement dark chocolate, and they’d provide an interesting texture and temperature contrast too. For something simpler and non-alcoholic, try coffee gelatin, or various fruit flavors like raspberry or strawberry. Get all our Grown-Up Jelly Shot recipes.
Luxardo Gourmet Maraschino Cherries, 2 jars for $33.30 on Amazon
Upgrade from the neon-red maraschinos you’d fish from a well drink to these lush, dark, Italian imports.
5. Cake Balls
Basically, you’re making cake pops, but instead of coating them all in chocolate at once and letting them set (let alone impaling them on their own individual sticks), you’re leaving them naked and dipping each one as you eat it. The Chowhound community is fond of this no-bake rum balls recipe made with Oreo cookies, and we wouldn’t turn ’em down either, that’s for sure. But to minimize the risk of getting crumbs in your fondue pot, make sure your cake balls are nice and firm—the initial crumbled cake and frosting mixture should hold together well, and then you should chill them for at least a couple hours. Chocolate on chocolate is always a good option, but red velvet cake is also especially appropriate for the occasion. (Or you could dip energy balls, for a relatively healthier option!) Get the Red Velvet Cake Balls recipe.
Chewy, bright, and sweet-tart, candied citrus is a way more exiting fondue partner than pound cake and strawberries. You can just use the peels (like in our Candied Grapefruit Zest recipe), or do whole slices, of oranges or Meyer lemons, for instance. (For a similar, fresher option, try whole kumquats too, the sweet-outside, bitter-and-tart-within fruity gems that provide juicy pops of flavor.) Candied citrus often has a sandy sugar coating that can come off in your fondue, so you may want to go with a recipe like the one pictured above, where the fruit is cooked in a sugar syrup that dries into a smooth glaze. Get the Candied Citrus recipe.
Similar to candied citrus, but for those who like things a little spicy. Fresh crystallized ginger should have a nice soft chew, more gumdrop than taffy. Look for it in the bulk section of your grocery store, where you can often find it in larger cubes ideal for dipping.
8. Dried Fruit
Dried fruit options like mango slices, apricots, pineapples, regular apples, and papaya can make interesting additions to your array of fondue dippers, though some are harder to spear than others, so watch your fingertips! Get the Simple Homemade Dried Fruit recipe.
This tahini-based confection has a deep, complex flavor that is dynamite with chocolate, and the slightly crumbly, fudge-like texture against the silky-smooth fondue…well, um, is it getting hot in here? You can buy halvah ready-made, or try your hand at a Homemade Halvah recipe.
Russ & Daughters Marble Halvah, $10/pound on Goldbelly
Get this dark chocolate-marbled halvah delivered to you straight from one of New York’s best delis.
Related Video: How to Make a Valentine’s Day Cocktail with Kombucha
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David Pistrang wrote the original version of this post on February 8, 2013; it was updated by Jen Wheeler with new links, text, and images on February 13, 2019.
When I first booked my trip to London last fall, the first reservation I made was at The River Cafe, the storied Italian restaurant founded by Ruth (“Ruthie”) Rogers and the late Rose Gray. I needed to try the legendary Chocolate Nemesis Cake (the name itself enthralls, does it not?) for myself, by hell or high water.
To no one’s surprise, the entire meal was electric: From the fire-roasted Scottish langoustines to the chargrilled squid topped with chilis, to all of the incredible pastas, there was not a moment our party of four couldn’t be found nodding and practically cooing over every dish.
And, of course, just when we thought it couldn’t get any better, dessert came along. We had heard about it. We had planned it, actually, for months. We had been looking forward to meeting the one, the only:
At Food52, we use a lot of superlative language to describe all the wonderful dishes we get to try, but this cake actually stunned us into silence. The rich, mousse-like cake even stopped our Test Kitchen Director Josh Cohen in his tracks.
“My favorite childhood dessert was chocolate mousse,” Josh tells me. “This cake had all the righteous deep, creamy chocolate flavor of the best chocolate mousse. But this also has structure, due to the fact that it’s a cake. You can slice it. It isn’t just a plop of mousse in a bowl. The thin crispy surface that forms on the top of the cake is a great textural contrast to the creaminess of the rest of the cake. Overall, it’s just outrageously good—one of the most memorable desserts I’ve made in a long time.”
Well, if that endorsement isn’t convincing enough, I’d urge you to try it for yourself at home. The restaurant celebrated its 30th anniversary in 2018, complete with a special-edition cookbook, River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant, full of time-honored classics (such as this one), as well as 30 new hits.
It’s no secret that I love dips, spreads, and condiments of all kinds. I regularly return from a grocery trip with a bag filled solely with cylindrical containers. (Almond butter, hummus, tahini, labneh, and chili garlic sauce; the five main food groups.) I run out of spoons even more quickly than I do clean socks in the winter.
Something about the unbridled and unadorned consumption of an amorphous, softly textured semi-solid brings me all the pleasure in the world. Call it an affinity for nursery food, or a disproportionate appetite for concentrated flavor—or call it nothing at all, and just hand me that jar of crunchy peanut butter.
For a long time, the popular hazelnut-cocoa spread Nutella—born in 1964 and popularized in the U.S. in more recent decades—was a stalwart in my lineup. It combined two of my most revered pantry staples: nut butter and chocolate. I ate it by the heaping spoonful, mostly, but also slathered onto warm toast, drizzled over ice cream, and as a dramatic costume-change for sliced fruit.
But at some point over the years, pantry products with fewer ingredients and I started to gravitate toward one another, like, well, natural cashew butter and raspberry chia jam. And I can’t put my (chocolate-covered) finger on why, exactly, but my at-home attempts at a mostly plant-based, refined sugar-free chocolate spread have never yielded quite the luxuriously silky, swirly texture evinced by a swoosh of Nutella on warm toast.
So when I came across Hella, a new three-ingredient vegan product from online wellness-oriented grocery marketplace Bubble, I didn’t have particularly high hopes. (Full disclosure: Bubble sent us product testers, though this post is not sponsored.)
But Bubble’s combination of hazelnut, coconut sugar, and cacao nibs blew me away.
It’s got a perfectly smooth, creamy mouthfeel, and a flavor that mimics the very best aspects of other hazelnut-chocolate spreads while offering a more simplified, sophisticated sweetness. And I wasn’t alone in finding the bottom of my jar rather quickly, apparently—Hella sold out within 48 hours of launch. (It’s since been restocked.)