FILLED RECIPES
HEAVENLY FILLED STRAWBERRIES RECIPE: HOW TO MAKE IT
These luscious stuffed berries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
Provided by Taste of Home
Categories Appetizers Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
Nutrition Facts : Calories 41 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CHOCOLATE-FILLED CRESCENTS RECIPE - PILLSBURY.COM
A decadent dessert with only two ingredients? That's right, you can believe your eyes! These Chocolate-Filled Crescents are flaky, fluffy and sure to satisfy a sweet tooth. Serve chocolate crescents as easy weekend breakfast treats, or bring a batch or two along to your next gathering.
Provided by Pillsbury Kitchens
Total Time 25 minutes
Prep Time 5 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Separate dough into 8 triangles.
- Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
- Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
Nutrition Facts : Calories 160 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1, SodiumContent 210 mg, SugarContent 9 g, TransFatContent 0 g
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HEAVENLY FILLED STRAWBERRIES RECIPE: HOW TO MAKE IT
These luscious stuffed berries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Appetizers, Desserts
Calories 41 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Appetizers, Desserts
Calories 41 calories per serving
- Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
See details
CHOCOLATE-FILLED CRESCENTS RECIPE - PILLSBURY.COM
A decadent dessert with only two ingredients? That's right, you can believe your eyes! These Chocolate-Filled Crescents are flaky, fluffy and sure to satisfy a sweet tooth. Serve chocolate crescents as easy weekend breakfast treats, or bring a batch or two along to your next gathering.
From pillsbury.com
Reviews 4
Total Time 25 minutes
Calories 160 per serving
From pillsbury.com
Reviews 4
Total Time 25 minutes
Calories 160 per serving
- Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
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From cooking.nytimes.com
Reviews 4
Total Time 3 hours 45 minutes
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Reviews 4
Total Time 3 hours 45 minutes
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- Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.
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- Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.
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It is easy to fall in love with hotteok, a Korean street food that’s crisp on the outside, and chewy underneath thanks to sweet rice flour. The center oozes with hot sugary nuts (or other fillings — feel free to experiment). The dish came to South Korea by way of Chinese immigrants in the 19th century, and this version is adapted from “Korean Soul Food” (Frances Lincoln, 2019) by the chef Judy Joo. She uses muscovado sugar, as it gives the interior a rich flavor and gooey texture, but the more traditional dark brown sugar works well, too. It’s tempting to eat hotteok straight out of the pan, but make sure to let it cool down slightly before enjoying, so the melted sugar doesn’t burn the roof of your mouth.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 45 minutes
Cuisine korean
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 45 minutes
Cuisine korean
- Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.
See details
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Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.
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Reviews 4.3
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Total Time 3 hours 0 minutes
Category dessert
- Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.
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