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Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Irish Coffee Cocktail
Drink European

Irish Coffee Cocktail

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place 1 tablespoon sugar on a plate or in a shallow bowl. Lightly wet rim of an Irish coffee glass with a moistened paper towel; dip rim in sugar to coat.
  2. 2 Pour Irish whisky into the prepared glass; fill with coffee to within ½ inch of top. Stir in 1 teaspoon sugar; top with whipped cream.

By Allrecipes

Raspberry Summer Pudding (English Style)
Dessert European

Raspberry Summer Pudding (English Style)

4.1

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  2. 2 Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  3. 3 The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

By CRAZYCRASH

Ultimate Irish Cream Chocolate Mousse
Dessert European

Ultimate Irish Cream Chocolate Mousse

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
  2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
  3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
  4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Mini Berry Pavlovas
Dessert European

Mini Berry Pavlovas

5.0

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
  3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
  4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
  5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet

Danish Oven Pancake (Aeggekage)
Breakfast European

Danish Oven Pancake (Aeggekage)

4.4

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
  4. 4 Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

By WOLSELEY

Czech Crepes
Breakfast European

Czech Crepes

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
  2. 2 Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
  3. 3 Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

By daniellev14

Honey Coconut Bananas
Dessert

Honey Coconut Bananas

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
  2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
  3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Strawberry Shortcake Watermelon Pizza
Dessert

Strawberry Shortcake Watermelon Pizza

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
  2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
  3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
  4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli

Mocha
Breakfast

Mocha

4.3

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

By Mackenzie

White Chocolate Mocha
Breakfast

White Chocolate Mocha

4.6

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

By Mackenzie

Chocolate Hazelnut Fruit Crepes
Breakfast French

Chocolate Hazelnut Fruit Crepes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

By Christine Laliberte

Banana Split with Raspberries
Dessert

Banana Split with Raspberries

3.5

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
  2. 2 Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

By Tamara Lazarevic

Iced Mocha Frappé
Drink

Iced Mocha Frappé

4.6

Prep
8 min
Cook
Total
188 min

Instructions

  1. 1 Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
  2. 2 Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
  3. 3 Pour coffee mixture into 2 glasses and top with whipped cream.

By nicoleconrad

Slow Cooker Pineapple-Cranberry Dump Cake
Dessert

Slow Cooker Pineapple-Cranberry Dump Cake

3.0

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
  2. 2 Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

By Laurie Johnson Gonzalez