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Learn to make Magnolia Bakery's Red Velvet Banana Pudding. 

Red Velvet Banana Pudding

c. (383 g/13.5-oz) cake flour

salt

c. (1 1/2 sticks/170 g/6-oz.) unsalted butter

sugar

eggs

tbsp. liquid red food coloring

tbsp. (22.5 g/.75-oz.) unsweetened cocoa powder (22-24%), sifted

pure vanilla extract

c. (240 g/8.5-oz.) buttermilk

tsp. cider vinegar

baking soda

sweetened condensed milk

c. (360 g/12.7-oz.) ice-cold water

(3.4-oz.) package instant vanilla pudding (preferably Jell-O brand) ng mix

c. (720 g/25.5-oz.) heavy cream

ripe bananas, sliced

(160 g/5.6-oz.) mini chocolate chips or chocolate shavings

If you HAD to pick, which would you choose?

https://streaming.hearstdigitalstudios.com/ab143cc4-0e10-4067-bf9f-b6fa1820ebdd/video_rover_16x9_1080p_hd_1604706413_28853.mp4

You can make Magnolia Bakery's Red Velvet Banana Pudding at home for the ultimate indulgence.

Learn How To Make Magnolia Bakery's Red Velvet Banana Pudding At Home

Fresh fruit tarts are always a dessert sensation, so we decided to create one more variation for you to try. Made with frozen mini tart shells, these bite-size Mini Fruit Tarts may be small in size but they're big in flavour!

Mini Pudding Fruit Tarts

frozen mini tart shells

pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

skim milk

thawed Cool Whip Light Whipped Topping

fruit orange

icing sugar

Bake tart shells as directed on package; cool completely.

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in <i>Cool Whip</i>; spoon into tart shells. Top with fruit.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.

Puff Pastry Cinnamon Rolls

puff pastry

All-purpose flour

cinnamon, divided

milk

vanilla extract

Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.

Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.

Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.

Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.

Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.

Honey Cake is perfect as an easy dessert or afternoon treat with tea. 

Honey Cake

Cooking spray

c. all-purpose flour

kosher salt

c. (1 stick) butter, softened

c. honey

almond extract

sour cream

Powdered sugar,

https://streaming.hearstdigitalstudios.com/46a90418-b4e5-4170-834a-d519e969dbab/video_rover_16x9_1080p_hd_1565097716_18885.mp4

This caramel-swirled pound cake has a thick salted caramel swirl on top. Prepare to freak out.

Beware: This Salted Caramel Pound Cake Is Dangerously Good

Four perfect layers recreate your favorite Girl Scout Cookie in a big way. 

Samoa Dessert Lasagna

c. crushed Nilla wafers

c. coconut

tbsp. butter

(10.4-oz.) jar caramel

chocolate

heavy cream

(8-oz.) block cream cheese,

c. sugar

c. toasted, sweetened coconut flakes

c. chocolate chips, melted

Caramel, warmed, for drizzling

This recipe is FANTASTIC! You did a great job, and you were so specific it was hard to mess it up. And I mess recipes up A LOT. Thanks for the recipe, family loved it!

This is one of my favorite desserts that I have ever made. It is so good! The toasted coconut is extra delicious if topped right before serving. I cant wait to make again.

yo this was smackingg i am now a certified cook thank uuuuu

https://streaming.hearstdigitalstudios.com/15227fd7-7eb9-4631-8d21-070dff6acbda/video_rover_16x9_1080p_hd_1581098190_71928.mp4

Samoa Dessert Lasagna is your favorite Girl Scout Cookie is layered form.

Samoa Dessert Lasagna Is Better Than The Cookies

A filling of lump crab meat, Parmesan cheese, lemon, and chives makes these stuffed mushrooms extra special and festive.

Crab-Stuffed Mushrooms

(2-inch wide) cremini

olive oil

kosher salt, divided

black pepper, divided

chives

Parmesan

lemon

crabmeat

mayonnaise

Dijon mustard

Arrange a rack in the middle of the oven and heat the oven to 350°F. 

Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove and discard the stems. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

Place the mushroom caps in a large bowl. Drizzle 2 tablespoons olive oil and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Gently toss to coat, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet (reserve the bowl).

Finely chop 1 small bunch chives to get about 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup). 

Halve 1 small lemon and squeeze the juice from one half into the now-empty bowl (no need to wipe it clean); reserve the second half. Add half of the chopped chives, half of the grated Parmesan cheese, 1 pound lump crabmeat, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the bowl. Stir to combine. 

Divide the filling between the mushroom caps. The filling will mound up, but press it down to fill the cavity. Sprinkle the tops of the stuffed mushrooms with the remaining grated Parmesan cheese.

Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, about 25 minutes. Squeeze the juice from the reserved lemon half over the mushrooms, garnish with the remaining chopped chives, and serve.

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

unsalted butter

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

One of the coziest flavor combinations is rose and cardamom. Both flavors are extremely aromatic and delicate, and make for a light yet rich dessert when paired with cream puffs.  

Cream Puffs with Rose-Cardamom Pastry Cream

water

all-purpose flour

eggs, divided

cornstarch

cardamom

rose water

freeze-dried strawberries

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.

In a small heavy-bottomed saucepan over medium heat, bring 1/4 cup water, 2 tablespoons unsalted butter, and 1/2 teaspoon granulated sugar to a boil. Add 3 1/2 tablespoons all-purpose flour and stir continuously with a stiff spatula or wooden spoon until there is a thin film of dough on the bottom of the saucepan, about 2 minutes.

Transfer the dough into a large bowl. Stir vigorously for 1 minute to cool. Add 1 large egg and mix well. It might look like it&#x27;s curdled, but keep mixing, it&#x27;ll eventually come together into a smooth batter. The batter should fall off your spatula in a V-shape.

Spoon the dough into a piping bag or ziptop bag with a bottom corner cut off. Pipe 8 (2-inch) circles onto the baking sheet. Use a damp finger to gently press down on and smooth out any peaks or lumps.

Beat the remaining egg for an egg wash. Brush each choux pastry with the egg wash. Using a spray bottle, mist the baking sheet with water. Alternatively, you can also dip your fingers in water and flick droplets onto the baking sheet if you don&#x27;t have a spray bottle.

Bake for 12 minutes. Reduce the oven temperature to 375°F (do not open the oven door). Bake until the choux pastry is golden brown, about 20 minutes more. Do not open the oven door while they bake, you want the heat to dry out the centers.

Remove the choux puffs from the oven. Poke a hole into the side of each puff with a paring knife and let cool completely, at least 1 hour. Meanwhile, make the pastry cream and pink powdered sugar.

Make the choux puffs: 

Place 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of kosher salt in a medium bowl. Whisk until the mixture is pale yellow/white and thick, about 5 minutes. It&#x27;ll be a bit tough in the beginning but will loosen up as you mix.

Heat 1 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon ground cardamom, and 3/4 teaspoon rose water in a small saucepan over medium heat, whisking occasionally, until the milk is hot to the touch but not simmering.

Take 1/4 cup of the hot milk mixture and whisk it into the egg yolk mixture. Once it is well combined, add the egg mixture back into the saucepan with the remaining milk (reserve the bowl). Cook over medium-high heat, whisking continuously, until the pastry cream thickens and just starts to bubble. Remove from the heat.

Set a fine-mesh strainer over the reserved bowl. Pour the pastry cream through the strainer and discard the contents of the strainer (make sure to scrape the underside of the strainer). Press a sheet of plastic wrap directly onto the pastry cream to prevent a skin from forming. Refrigerate until cool, about 30 minutes.

Make the pastry cream: 

Place 2 tablespoons freeze-dried strawberries and 3 tablespoons powdered sugar in a coffee grinder, spice grinder, or small blender, and blend until fine. 

Make the pink powdered sugar: 

When ready to serve, whisk the pastry cream to loosen and smooth it out. If you’d like to pipe in the filling, transfer it into a piping bag fitted with a small round tip or a small ziptop bag with a bottom corner snipped off.

Poke a hole into the bottom of each cooled choux puff with a paring knife. Pipe the pastry cream into each puff through the hole in the bottom until full. Wipe off any excess pastry cream. Alternatively, cut the top off each choux pastry and fill the bottom halves with pastry cream with a spoon, then place the other half on top. Dust the cream puffs with the pink powdered sugar.

Fill the choux puffs: 

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

sesame oil

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

Butter + marshmallows + Lucky Charms = the perfect low bake dessert.  You'll be a smash hit if you bring these to any party...we guarantee it.

Lucky Charms Treats

c. (1 stick) butter,

c. Lucky Charms

We have never made any type of treats before, like rice cereal treats. But we saw this recipe, and had some Lucky Charms from St. Patrick's Day, and figured what the heck!!
Next time I would cut the salt amount to half. Other than that, these are soooo quick and easy to make! Perfectly gooey, sweet, yummy and addicting! Thanks Delish for another great recipe!!!!

https://streaming.hearstdigitalstudios.com/manual_upload/58c05dccbbddbd1cded367b1/mp4/Lucky_Charms_Shots_FRONT_V4_1489001946_4000_hd_v3.mp4

These Lucky Charm Shots Taste Just Like Your Favorite Childhood Cereal!

This playful take on pound cake is ultra fragrant thanks to a thick cinnamon swirl and finished with a decadent cream cheese icing.

Cinnamon Roll Pound Cake

vegetable oil

cake flour

cinnamon

cream cheese

whole, 2%, or unsweetened coconut milk,

Place 3 sticks unsalted butter in a stand mixer. Place 6 large eggs and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, about 1 hour. Sift enough cake flour to have 3 cups sifted flour.

Arrange a rack in the middle of the oven and heat the oven to 325°F. Melt the remaining 1 tablespoon unsalted butter in a small bowl, add the remaining 1 tablespoon cake flour, and stir to make a paste. Brush the paste in a 12-cup Bundt pan, making sure to coat all the crevices and tube.

Beat the butter with the whisk attachment on high speed until fluffy and slightly lighter in color, about 1 minute. With the mixer on low speed, slowly add 2 1/2 cups granulated sugar. Beat on medium speed until very pale yellow and fluffy, about 5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.

With the mixer on at the lowest speed, slowly add the flour in 2 batches. Beat in 1 teaspoon kosher salt and 1/2 teaspoon baking soda. Be careful not to overbeat. Add the sour cream, 2 tablespoons vegetable oil, and 1 tablespoon vanilla extract. Scrape down the sides and bottom of the bowl and beat the batter until just combined. Be careful not to overmix.

Make the cake:

Place 5 tablespoons plus 1 teaspoon unsalted butter in a small microwave-safe bowl and microwave until melted (1/3 cup melted). (Alternatively, melt on the stovetop and transfer to a small bowl.)

Add 1/3 cup packed brown sugar, 1 tablespoon cake flour, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract, and whisk to combine. The mixture will be very runny.

Pour 1/3 of the batter into the prepared pan. Drizzle 1/2 of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.

Pour 1/2 of the remaining batter into the pan, drizzle with the remaining cinnamon swirl, and swirl it through again. Top with the remaining batter.

Bake until a toothpick inserted into the center of the cake comes out mostly clean, 1 hour 25 minutes to 1 hour 35 minutes. Meanwhile, clean and dry the stand mixer bowl and whisk attachment. Place 2 ounces cream cheese and 2 tablespoons unsalted butter in the bowl and let sit at room temperature to soften.

Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto a serving plate. Let cool to room temperature, about 90 minutes. Lightly cover the cooled cake with aluminum foil or plastic wrap so it does not dry out if not icing right away.

Make the cinnamon swirl:

Beat the cream cheese and butter on medium-high speed with the whisk attachment until softened and homogenous, about 2 minutes.

With the mixer on low speed, carefully add 1 1/2 cups powdered sugar in 2 batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, increase the speed to medium-high. Add 1/4 cup milk and 1 teaspoon vanilla extract and beat, adding more milk a teaspoon at a time if needed, until the icing is smooth and pourable.

Drizzle the icing over the cooled pound cake. Serve at room temperature.

Make the icing:

These fluffy sweet rolls boast lemon poppyseed flavor three ways: in the dough, in the filling, and in the tangy cream cheese glaze. 

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