With potlucks, open houses, and holiday gatherings rapidly approaching, it doesn’t hurt to have a signature dish. Stuffed mushrooms are a no-fail crowd favorite, so if you don’t already have a recipe stashed away, I promise this one will become a greatest hit! ...Continue reading at The Kitchn
Thanksgiving Recipe: Pumpkin Swiss Roll with Hazelnut Buttercream
Still hunting for the perfect dessert to crown your holiday table? This stunning pumpkin roll with a dreamy Swiss meringue buttercream delivers big on taste and packs an eye-pleasing punch. It’s a Thanksgiving no-brainer! (Oh, and did I mention it was easy? Yep, it's easy!) ...Continue reading at The Kitchn
Recipe: Better-Than-Sex Sticky Toffee Pudding (via Redbook Magazine)
Better-Than-Sex Sticky Toffee Pudding | Dixie Caviar (photo credit: Andrew Purcell for Redbook)
I'm SO excited to share my Halloween feature in Redbook magazine. The mission was to create three over-the-top desserts inspired by your kids' trick-or-treat haul. The resulting recipes turned out incredibly decadent and downright delicious. I'll be enjoying these new favorites year round, so please don't wait until October 31st to make them! Here's the third of three:
The name doesn't lie! This recipe may be the richest, most sinful dessert I have ever created, and boy is it worth its weight in calories. My inspiration for this crazy confection was the (in)famous better-than-sex cake, a viral phenomenom consisting of devil food cake poked and infused with sweetened condensed milk, caramel sauce, and topped with Cool Whip and toffee bits. (I mean, damn, right?) I took it one step — okay maybe two or three — further by subbing out the boxed mix for an incredible-in-its-own-right sticky toffee pudding. Condensed milk, caramel, whipped heavy cream, and a handful of crushed Butterfinger are all just icing on the proverbial cake.
BETTER-THAN-SEX STICKY TOFFEE BUTTERFINGER PUDDING
Yields 12 to 16 servings
1 1/2 cups dried Medjool dates, coarsely chopped
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup unsalted butter
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sweetened condensed milk
1/2 cup caramel sauce, store bought or homemade
1/2 cup heavy whipping cream, chilled
1/2 cup (4 to 6 fun-size bars or about 2 full-size bars) finely chopped Butterfinger crumbs
Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
Bring dates and 1¼ cups water to a boil in a small saucepan. Remove from heat and stir in baking soda. (The mixture will foam up.) Set aside to cool. In a medium bowl, whisk together flour, baking powder, and salt.
In another medium bowl, cream butter and brown sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs one at a time, fully incorporating after each addition, followed by vanilla. Using a spatula, fold in flour and date mixtures. Pour batter into prepared pan and smooth. Bake until a toothpick pricked into the middle comes out slightly moist, 40 to 45 minutes. Let cool in pan 10 minutes, then flip onto a serving platter.
While cake is cooling, warm condensed milk and caramel sauce in a small saucepan or microwave. Using a small paring knife, make 1-inch slits all over the cake. Spread warmed milk mixture over cake, working in batches if necessary, until absorbed. Set aside to cool completely.
In a medium bowl, whip cream until light and fluffy. Spread evenly over top of cake, garnish with Butterfinger crumbs, and serve.
RECIPE NOTE: Yes, this dessert is off-the-charts on the nutritional scale. (You know it's bad when the editors come back after running the numbers and ask what the maximum number of servings we could realistically get are) The good news? A little goes a loooong way, I swear. I couple of bites of this will keep you satisfied until you are ready for round two...
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
The name doesn't lie! This recipe may be the richest, most sinful dessert I have ever created, and boy is it worth its weight in calories. My inspiration for this crazy confection was the (in)famous better-than-sex cake, a viral phenomenom consisting of devil food cake poked and infused with sweetened condensed milk, caramel sauce, and topped with Cool Whip and toffee bits. (I mean, damn, right?) I took it one step — okay maybe two or three — further by subbing out the boxed mix for an incredible-in-its-own-right sticky toffee pudding. Condensed milk, caramel, whipped heavy cream, and a handful of crushed Butterfinger are all just icing on the proverbial cake.
BETTER-THAN-SEX STICKY TOFFEE BUTTERFINGER PUDDING
Yields 12 to 16 servings
1 1/2 cups dried Medjool dates, coarsely chopped
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup unsalted butter
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sweetened condensed milk
1/2 cup caramel sauce, store bought or homemade
1/2 cup heavy whipping cream, chilled
1/2 cup (4 to 6 fun-size bars or about 2 full-size bars) finely chopped Butterfinger crumbs
Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
Bring dates and 1¼ cups water to a boil in a small saucepan. Remove from heat and stir in baking soda. (The mixture will foam up.) Set aside to cool. In a medium bowl, whisk together flour, baking powder, and salt.
In another medium bowl, cream butter and brown sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs one at a time, fully incorporating after each addition, followed by vanilla. Using a spatula, fold in flour and date mixtures. Pour batter into prepared pan and smooth. Bake until a toothpick pricked into the middle comes out slightly moist, 40 to 45 minutes. Let cool in pan 10 minutes, then flip onto a serving platter.
While cake is cooling, warm condensed milk and caramel sauce in a small saucepan or microwave. Using a small paring knife, make 1-inch slits all over the cake. Spread warmed milk mixture over cake, working in batches if necessary, until absorbed. Set aside to cool completely.
In a medium bowl, whip cream until light and fluffy. Spread evenly over top of cake, garnish with Butterfinger crumbs, and serve.
RECIPE NOTE: Yes, this dessert is off-the-charts on the nutritional scale. (You know it's bad when the editors come back after running the numbers and ask what the maximum number of servings we could realistically get are) The good news? A little goes a loooong way, I swear. I couple of bites of this will keep you satisfied until you are ready for round two...
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
Recipe: Snickers Peanut Butter Caramel Pie (Via Redbook Magazine)
Snickers Peanut Butter & Caramel Pie (photo credit: Andrew Purcell)
I'm SO excited to share my Halloween feature in Redbook magazine. The mission was to create three over-the-top desserts inspired by your kids' trick-or-treat haul. The resulting recipes turned out incredibly decadent and downright delicious. I'll be enjoying these new favorites year round, so please don't wait until October 31st to make them! Here's the second of three:
Whats not to like about a salty pretzel crust layered with creamy peanut butter, salted caramel, a heap of chopped Snickers, all topped with a crisp chocolate ganache shell? Need I say more...
SNICKERS PEANUT BUTTER & CARAMEL PIE
Yields 12 servings
4 ounces whole pretzel sticks, finely ground in food processor or blender
1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup store-bought caramel sauce (I like Trader Joe's Fleur de Sel Caramel Sauce)
1 (11 ounce) bag fun-size Snickers bars (about 16 to 20 minis or 6 full-size bars), chopped
8 ounces semisweet chocolate, chopped
1 tablespoon canola or safflower oil
Heat oven to 350°F. In a medium bowl, combine ground pretzels, melted butter, and a pinch of salt. Press mixture into the bottom of a 9-inch pie pan and bake 8 minutes. Refrigerate 45 minutes.
Heat peanut butter in a small skillet or microwave until warm and spreadable. Carefully smooth warmed peanut butter evenly over bottom of pretzel crust. Refrigerate pie 30 minutes to set.
Meanwhile, warm caramel sauce in a medium saucepan and allow to cool a few minutes. Remove pie from refrigerator, then sprinkle chopped Snickers over peanut butter layer and drizzle caramel sauce over top. Refrigerate pie an additional 10 minutes to set.
Heat chocolate in microwave in 20-second increments until almost completely melted, about 1 minute. Stir in oil until combined. Drizzle chocolate over caramel layer. Refrigerate pie until chocolate is firm, about 1 hour. Before serving, remove pie from refrigerator and bring to room temperature.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
Whats not to like about a salty pretzel crust layered with creamy peanut butter, salted caramel, a heap of chopped Snickers, all topped with a crisp chocolate ganache shell? Need I say more...
SNICKERS PEANUT BUTTER & CARAMEL PIE
Yields 12 servings
4 ounces whole pretzel sticks, finely ground in food processor or blender
1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup store-bought caramel sauce (I like Trader Joe's Fleur de Sel Caramel Sauce)
1 (11 ounce) bag fun-size Snickers bars (about 16 to 20 minis or 6 full-size bars), chopped
8 ounces semisweet chocolate, chopped
1 tablespoon canola or safflower oil
Heat oven to 350°F. In a medium bowl, combine ground pretzels, melted butter, and a pinch of salt. Press mixture into the bottom of a 9-inch pie pan and bake 8 minutes. Refrigerate 45 minutes.
Heat peanut butter in a small skillet or microwave until warm and spreadable. Carefully smooth warmed peanut butter evenly over bottom of pretzel crust. Refrigerate pie 30 minutes to set.
Meanwhile, warm caramel sauce in a medium saucepan and allow to cool a few minutes. Remove pie from refrigerator, then sprinkle chopped Snickers over peanut butter layer and drizzle caramel sauce over top. Refrigerate pie an additional 10 minutes to set.
Heat chocolate in microwave in 20-second increments until almost completely melted, about 1 minute. Stir in oil until combined. Drizzle chocolate over caramel layer. Refrigerate pie until chocolate is firm, about 1 hour. Before serving, remove pie from refrigerator and bring to room temperature.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
Recipe: Reese's Soft-Serve Brownie Parfaits (Via Redbook Magazine)
Reese's Soft-Serve Brownie Parfaits | Dixie Caviar (photo credit: Andrew Purcell for Redbook)
I'm SO excited to share my Halloween feature in Redbook magazine. The mission was to create three over-the-top desserts inspired by your kids' trick-or-treat haul. The resulting recipes turned out incredibly decadent and downright delicious. I'll be enjoying these new favorites year round, so please don't wait until October 31st to make them! Here's the first of three:
These Peanut Butter Cup Parfaits are completely to die for, starting with the "homemade" Reese's ice cream. To recreate the airy texture of soft-serve, I made a cheater semifreddo by folding a heap of chopped Reese's cups into a base of softened store bought vanilla ice cream and whipped heavy cream. The final results were beyond easy yet absolutely sublime. Seriously, everyone needs to make this ASAP! And while I think the soft-serve is pretty spectacular on it's own, the addition of ooey-gooey brownies and fudge sauce take it completely over the top.
REESE'S SOFT-SERVE BROWNIE PARFAITS
Yields 6 servings
1/2 cup heavy whipping cream
3 cups vanilla ice cream, softened (such as Breyer's)
2 cups roughly chopped Reese's Peanut Butter Cups (about 40 miniatures or 8 full-size)
2/3 cup fudge sauce (such as Smucker's Hot Fudge Topping)
2 cups warmed, cubed brownies(store-bought or from a mix)
In a medium bowl, whip cream with an electric mixer until light and fluffy. Using a silicone spatula, gently fold softened ice cream and Reese's Cups into whipped cream until well combined. Transfer ice cream mixture to an airtight container and freeze until semi-firm (like soft-serve ice cream), 4 to 6 hours.
Warm fudge sauce in a saucepan or microwave until stirrable but not too warm. In 6 parfait glasses, layer brownies, ice cream mixture, and fudge sauce, repeating as desired. Garnish with additional chopped Reese's Peanut Butter Cups, if desired.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
These Peanut Butter Cup Parfaits are completely to die for, starting with the "homemade" Reese's ice cream. To recreate the airy texture of soft-serve, I made a cheater semifreddo by folding a heap of chopped Reese's cups into a base of softened store bought vanilla ice cream and whipped heavy cream. The final results were beyond easy yet absolutely sublime. Seriously, everyone needs to make this ASAP! And while I think the soft-serve is pretty spectacular on it's own, the addition of ooey-gooey brownies and fudge sauce take it completely over the top.
REESE'S SOFT-SERVE BROWNIE PARFAITS
Yields 6 servings
1/2 cup heavy whipping cream
3 cups vanilla ice cream, softened (such as Breyer's)
2 cups roughly chopped Reese's Peanut Butter Cups (about 40 miniatures or 8 full-size)
2/3 cup fudge sauce (such as Smucker's Hot Fudge Topping)
2 cups warmed, cubed brownies(store-bought or from a mix)
In a medium bowl, whip cream with an electric mixer until light and fluffy. Using a silicone spatula, gently fold softened ice cream and Reese's Cups into whipped cream until well combined. Transfer ice cream mixture to an airtight container and freeze until semi-firm (like soft-serve ice cream), 4 to 6 hours.
Warm fudge sauce in a saucepan or microwave until stirrable but not too warm. In 6 parfait glasses, layer brownies, ice cream mixture, and fudge sauce, repeating as desired. Garnish with additional chopped Reese's Peanut Butter Cups, if desired.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell