dessert

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

olive oil

vanilla extract

French Toast

cinnamon

nutmeg

butter

eggs

milk

challah, brioche, bread

maple syrup, warmed

Cinnamon Baked Doughnuts

Baking spray with flour,

all-purpose flour

egg,

unsalted butter, melted

unsalted butter

Angel Food Cake

cake flour, sifted

water

orange extract,

cream of tartar

Blueberry Compote

blueberries

lemon juice

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. sugar

ginger

kosher salt

c. all-purpose flour

brown sugar

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today.  Will be making this again at the beach later this summer - wrote it down so it’s definitely a keeper!

Delish indeed! Used very ripe wrinkled peaches and voila! Amazing!!! With French vanilla ice cream- better than we could have bought at the bakery! We will use this recipe again.

This was fabulous, just as written! I made it last night and served with a scoop of vanilla ice cream....honestly it doesn&#39;t even need the ice cream, it&#39;s perfect all on its own!

Recently, I was on a cruise and had peach crumble for dessert.  It was fantastic, but this recipe is even better. It's easy to make, and uses only half the butter that peach crisp calls for, thereby cutting fat and calories. If I could give this recipe six stars, I would!

If you want to do something a little different for dessert this Thanksgiving or Christmas, make this delicious spiced apple pie. There's chile powder in the topping!

Spiced Apple Pie

c. all-purpose flour,

salted butter,

c. cold vegetable shortening,

tbsp. ice water, plus more if needed

white vinegar

tbsp. coarse sugar, for topping

ground cinnamon, for topping

tsp. chipotle chile powder,

Heavy cream,

tbsp. salted butter,

Granny Smith apples,

light brown sugar

tbsp. all-purpose flour

One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.

Healthy Cocoa Chocolate Chip Banana Pancakes

skim milk

egg whites, lightly beaten egg

vanilla

banana

whole wheat flour

cocoa powder

flax seeds

baking soda

milk chocolate chips, mini (or semi-sweet)

raspberry jam (warmed)

In a small bowl whisk milk, egg whites, vanilla, and banana.

In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.

Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.

Pour pancakes onto greased griddle (at about 350-375&deg;F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.

FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

This has become a staple in our house. All my kids absolutely love them. They are healthy, and delicious! My kids are young, so don't eat a lot at one time, but by the end of the day all the pancakes that were not finished at breakfast have been eaten as snacks

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Beatty's Chocolate Cake

Butter,

all-purpose flour,

buttermilk, shaken

vegetable oil

eggs,

hot coffee

Chocolate Buttercream Frosting, recipe follows

chocolate

(2 sticks) unsalted butter,

egg yolk,

confectioners' sugar

instant coffee powder

Cooking Channel Ina Garten Beattys Chocolate Cake

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

This is almost EXACTLY the very famous Black Magic Cake from Hershey's.  Seriously?  A DIRECT STEAL?  Shame! Also, Given that this is a Direct Steal (!!!) of a recipe from almost 75 years ago, you would think that they would have given some of its pros and cons! Pro:  It's delicious. It's visually dark, which makes one taste a richness that the coffee enhances.  And the oil in the recipe follows the then-revolutionary idea of a chiffon type cake!  (History:  The big chiffon secret, discovered in the late 1920's, only became public knowledge in the late 1940's.) Con:  The crumb is very open, and won't win you a prize in any type of baking competition.  Want to impress a knowledgeable baker?  Make something else.   Not your goal?  Go for it!!!  It's tasty, and it's dark color and coffee component will convince everyone else that it is rich! The original NOT STOLEN recipe is the favorite of my non-competitive baking friends and family!  <div> </div>

I think her serving portion is way off.  I made this twice now and both times
 the serving was 1.

This recipe is virtually identical to the “Perfectly Chocolate” Chocolate Cake recipe found on the back of every Hershey’s cocoa tin with two changes: The Hershey’s recipe calls for 1 cup of milk and 1 cup of boiling water whereas this recipe replaces them with 1 cup of buttermilk and 1 cup of freshly brewed hot coffee, respectively. I’ve been making the Hershey’s recipe for years and I love it because it makes a superb chocolate cake that’s not overly sweet. However, after making this recipe, I have to say those two changes definitely improved the Hershey’s recipe. The buttermilk helps to keep the cake moist and the coffee elevates the chocolate flavor. The chocolate buttercream frosting is excellent, so this has now become my new go-to chocolate cake and frosting recipe. I noticed the buttercream frosting recipe makes just enough to frost an 8-inch cake so I would recommend making more frosting for a 9-inch cake.

As an avid baker, I've made this cake 100 times! I love the flavor. But every single time the center sinks. Ive tried hand mixing the coffee into the batter just enough to mix thru, new leavening, room temp ingredients... still, every time it sinks. I wont give up, I love the recipe. Just perplexed

Coffee haters beware: adding coffee to this recipe ruins the chocolate taste. Ina said you won't taste it, but that's just because she likes the taste of chocolate and coffee. The coffee flavor definitely is there and It ruins it if you don't like coffee. I'm sorry I trusted her because I  ended up wasting good chocolate. I may try this again without the coffee and see if it really is a great chocolate cake. If you don't like coffee, you won't like this cake. 

Great recipe as always! Thanks Ina for sharing.  For Katelyn Bergman, your question about why your Pyrex pan burnt your cake, it’s because “glass cooks hotter than metal, best to lower the temp. to 325 F degrees and cut your time by  maybe.1 5 to 10 mins. less...also I’ve experienced that glass takes longer to cool, so it keeps cooking/baking even outside the oven!” Hope that helps? 

i don't have over sized cake pans i just have the regular ones is that going to be okay? also i butter the pan lay down parchment paper then butter the paper again?

Hi Ina,
I have to first thank you for getting me interested in cooking! I love watching your shows on food network. I’m actually tuning into an “ok” cook! I serve up your boeuf bourguignon once a month and chicken chili weekly.
I wanted to just send a quick thank you!  I recently had my golf buddies down for a girls week. I have to give you all the kudos! I did make Betty’s chocolate cake recipe gluten free: I just used King Arthur’s “measure for measure flour” for my friend, the cake was moist and delicious! By the way, first time ever, sending review.
Thank you again, for all you do!
I have all of your cook books
I’m a Huge fan!
Jan Swan

I've made this several times, and the flavor is amazing.  No matter what I try, however, the cake always sinks in the middle.  I've tried everything.  Anyone else have this problem?

This is delicious!!  Great chocolate flavor and very moist!! This will be my go to recipe from now on. 

https://www.foodnetwork.com/videos/beattys-chocolate-cake-recipe-0127695

Ina's decadent chocolate cake uses black coffee as its secret ingredient.

Ina's Chocolate Cake Recipe

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

buttermilk

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine

Oatmeal Raisin Cookies

unsalted butter, softened

dark brown sugar,

oats (not instant)

raisins

Combine wet ingredients with a hand mixer on low.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!!

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great.  They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add &quot;whatever floats your boat&quot; and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

&quot;Whatever Floats Your Boat&quot; Brownies!

butter, melted

cocoa

flour

chocolate chips (semisweet, white, butterscotch, peanut butter)

maraschino cherry

-2 cup chopped nuts

M&M'

-2 cup Reese's pieces

-2 cup miniature marshmallow

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in &quot;WHATEVER FLOATS YOUR BOAT&quot;!

Spread in pan and bake for approximately 25 minutes.

DO NOT OVER-BAKE -- your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).

This Death By Chocolate Taco is the super decadent dessert throwback you've been waiting for.

Death By Chocolate Taco

c. semisweet chocolate chips

c. refined coconut oil

Ortega® Yellow Corn Taco Shells

pt. chocolate chocolate chip ice cream

c. fudge,

peanuts

c. sweetened coconut flakes,

tbsp. rainbow sprinkles

https://streaming.hearstdigitalstudios.com/0505bd79-09c1-412c-ab42-95d48c2d061e/video_rover_16x9_1080p_hd_1597452802_1937.mp4

These Death By Chocolate Tacos Take Like Childhood

Make your little cookie monster a Cookie Monster Shake from Delish.com. 

Cookie Monster Shakes

vanilla frosting

Blue food coloring

c. crushed chocolate chip cookies

chocolate chip cookies

candy eyes

vanilla ice cream

c. milk

pure vanilla extract

Cool whip,

https://streaming.hearstdigitalstudios.com/5d3c8f60-41e2-4c8c-b643-ab7388653b4b/video_rover_16x9_1080p_hd_1600183169_54469.mp4

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