Cherry Biscotti With Almonds

Cherry Biscotti With Almonds dresses up basic biscotti for holidays or special gift giving. Make this recipe using candied cherries and chopped almonds.

The toasty, crunchy biscotti are perfect for breakfast with coffee.

Also great in the evening with hot cocoa or tea. The candied cherries impart just the right amount of sweetness and add a little chewiness to the otherwise crispy biscotti.

Great for entertaining or gift baskets – keep some handy in the freezer.

Just A Note – These biscotti will last for weeks if properly and thoroughly chilled before storing in an airtight container. Wrap them tightly in plastic wrap then in a large freezer bag if you plan on freezing them for later.

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Cherry Biscotti With Almonds
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Basic Biscotti with the addition of blanched almonds and candied cherries make this a special treat!
Course: Dessert
Cuisine: Italian
Servings: 12 Cookies
Calories: 210 kcal
Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup coarsely chopped blanched almonds unsalted
  • 1 cup candied cherries halved
  • ¼ cup unsalted butter, cut in pieces and kept cold
  • 2 large eggs
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350F.
  2. Beat the eggs with the milk and vanilla extract until well blended.
  3. Whisk together the flour, sugar, baking powder and the kosher salt. Cut in pieces of the cold butter with a pastry cutter or use your hands. The mixture should resemble coarse meal.
  4. Stir the egg mixture into the dry ingredients and blend well. Add the almonds and candied cherries. Work the dough with your hands until you can make a ball in one hand.
  5. Divide the dough in half. Put one half on an ungreased baking sheet and with moistened hands shape it into a log, about 10 inches by 3 inches. Pat it down to ½-inch thickness. Leaving about 4 inches between the pieces of dough, repeat the procedure with the remaining half.
  6. Bake the biscotti in the hot oven for 30 to 35 minutes, or until golden brown and firm. Remove them to wire racks to cool, but leave the oven on.
  7. When the biscotti are cool enough to handle, cut them on a diagonal, using a serrated knife, into 3/4-inch slices. Arrange them on the same baking sheet and bake them another 15 minutes or until firm.
  8. Let the finished biscotti cool completely before storing in an airtight container.

Food For Thought – Once you get the hang of producing these biscotti, open yourself up to some variations. Dried cherries and even maraschino cherries add a different flavor and texture. Almond extract rather than vanilla will enhance the nut flavor.

You can even stray far from the original – try using chopped pistachios and raisins with 1 tablespoon of orange zest for an entirely different cookie.

Good To Know – Although usually served plain, these biscotti make an elegant presentation when drizzled with a sugar icing with a few drops of red food coloring. Keep it light, just a zigzag across the cut side, and just a shake or two of powdered sugar to finish.

Enjoy Cherry Biscotti!

Up Next:

Black Magic Cake

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Slow Cooker Pina Colada Bread Pudding

This Slow Cooker Pina Colada Bread Pudding recipe is sure to get your taste buds hula dancing! Ingredients like cinnamon and crushed pineapple make this tropical bread pudding a delicious treat the whole family will love.

Plus it has been tweaked so it’s made easily in a slow cooker!

Try serving it with pineapple ice cream.

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Slow-Cooker Pina Colada Bread Pudding
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 
Serves 8 - 10
Course: Dessert
Cuisine: American
Keyword: Slow Cooker Pina Colada Bread Pudding
Servings: 2
Calories: 395 kcal
Ingredients
  • Ingredients
  • 12 ounces pineapple juice
  • 12 ounces evaporated milk
  • 1 teaspoon lime zest or 1 teaspoon lemon zest
  • 1 cup cream of coconut
  • 6 eggs
  • 1 ⁄3 cup sugar
  • 1 ⁄4 cup light rum or pineapple flavored works good in this
  • 1 cup raisins or dried fruit of choice like dried cherries apricots, blueberries
  • 8 ounces crushed pineapple in juice
  • 1 lb bread 1 inch cubes
  • 1 tablespoon butter softened
  • cinnamon
  • 1 ⁄4 cup coconut can be mixed into the custard mixtur(optional
Instructions
  1. Directions
  2. In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
  3. Combine raisins and crushed pineapple (and the juice); set aside.
  4. Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
  5. top with butter, cinnamon.
  6. Cover and cook on LOW 6 hours.
  7. Or.
  8. Place it in a well buttered 9 by 13 casserole.
  9. Bake at 350 for 1 hour.

Enjoy Slow Cooker Pina Colada Bread Pudding!

Up Next:

Crock Pot Triple Chocolate Surprise

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Recipe based on one by Rita1652
Photo by Izy Hossack

Crockpot Triple Chocolate Surprise

This Crock Pot Triple Chocolate Surprise is a super easy dessert that you make in the crockpot. Rich, decadent and so fantastic! I like to serve it warm.

 

Especially with ice cream or whipped cream, and it’s just scrumptious.

It’s just as good the next day when it’s cold!

Served hot or warm or even cold this is a delicious dessert! Even better with ice cream and/or whipped cream topping.

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Crock Pot Triple Chocolate Surprise
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 

This Crock Pot Triple Chocolate Surprise Recipe is really, really, easy. But easy or not it's delicious. Your family and friends will love it!

Course: Dessert
Cuisine: American
Keyword: Crock Pot Triple Chocolate Surprise
Servings: 8
Calories: 415 kcal
Ingredients
  • 18 1/2 ounces chocolate cake mix
  • 8 ounces sour cream
  • 1 ounce instant chocolate pudding mix
  • 1 cup chocolate chips
  • 3/4 cup oil
  • 4 eggs
  • 1 cup water
Instructions
  1. Spray crock pot with non-stick cooking spray or lightly grease.
  2. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
  3. Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
  4. Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.

 

Enjoy!

Up Next: 

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Crafty Lady 13
Photo by anniesnomsblog

Black Magic Cake – Go-To Chocolate Cake

I have made this Black Magic Cake three times, and each time it has been delicious! All three times the cake was consumed within minutes of being presented.

 

The base recipe is perfect the way it is but it’s also very versatile.

It’s my go-to chocolate cake recipe now! Everyone loves it, it is so moist and so easy to make!

It’s the coffee and buttermilk that makes it so special!

One suggestion to anyone living in a warmer environment is to chill the frosting before and after you ice the cake.

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Black Magic Cake
Prep Time
30 mins
Cook Time
50 mins
 

Each time I've made this Black Magic Cake it has disappeared almost instantly!

Course: Dessert
Cuisine: American
Keyword: Black Magic Cake
Servings: 6
Calories: 375 kcal
Ingredients
For the cake
  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
For the frosting
  • 4 ounces unsweetened chocolate
  • 9 tablespoons butter softened
  • 3 1/2 cups powdered sugar sifted
  • 8 tablespoons milk warmed
  • 1 dash salt
  • 1 tablespoon vanilla
Instructions
  1. Preheat oven to 350-degrees Grease and flour a 10 x 13 inch cake pan.

  2. In a large bowl combine the first 6 ingredients (flour - salt).

  3. In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).

  4. Stir wet ingredients into dry ingredients.

  5. Pour batter into a prepared pan.

  6. Bake in preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.

  7. Let cake cool while preparing the frosting.

  8. To make the frosting: melt the chocolate and butter in a double boiler over simmering water or melt chocolate in the microwave.

  9. Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).

  10. Spread frosting on cooled cake.

 

Enjoy!

Up Next: 

Strawberry Strawberry Pie

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Recipe based on one by ellie_
Photo by Baby Kato

Strawberry Strawberry Pie – Easy & Delicious

Strawberry Strawberry Pie uses fresh strawberries and strawberry jello. Excellent! I can’t believe that I just made this recipe yesterday, and it’s gone!

The strawberries take on such a nice flavor. The only bad part is waiting for it to set! I highly recommend this one.

The jello and cornstarch are the secrets to this pie. Very easy, and a good way to celebrate the first berries of the season.

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Strawberry Strawberry Pie
Prep Time
20 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
 

The jello and cornstarch are the secrets to this pie.

Course: Dessert
Cuisine: American
Keyword: Strawberry Strawberry Pie
Servings: 6
Calories: 305 kcal
Ingredients
  • 1 pie crust
  • 1 pint ripe strawberry
  • 1 3 ounce package strawberry Jell-O gelatin dessert
  • 2 tablespoons cornstarch
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup cup sugar
  • whipped cream
Instructions
  1. Pre-bake pie crust. Cool.
  2. Slice the strawberries into the pie crust.
  3. In a medium saucepan mix the package of jello with the cornstarch. Add the water and the sugar. Cook over medium heat until boiling. Stir occasionally.
  4. Pour the boiling mixture over the strawberries.
  5. Place the pie in the refrigerator. Chill for 3-4 hours until the jello glaze sets.
  6. Serve with big dollops of whipped cream over the pie.

Enjoy!

Up Next: 

Do Nothing Cake

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Recipe based on one by Sandra Silver
Photo by SharonChen

Lemon Poppy Seed Cake – Moist & Delicious

This Lemon Poppy Seed Cake is moist, delicious and easy! One of the most successful cakes I have ever made.

I don’t know anybody that doesn’t really love this very moist, lemony cake. So easy yet so GOOD.

I made a glaze with powdered sugar, milk and a little bit of lemon juice. I poked holes in the top after taking the cake out of the oven, then poured the glaze while it was still in the pan.

Truly wonderful lemon poppy seed cake!

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Lemon Poppy Seed Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Lemon Poppy Seed Cake is very easy to make and out of this world delicious!

Course: Dessert
Cuisine: American
Keyword: Lemon Poppy Seed Cake
Servings: 6
Calories: 325 kcal
Ingredients
Cake
  • 1 18 1/4 oz yellow cake mix (with or without the pudding)
  • 1 3 oz jello instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 cup warm water
  • 1/2 cup poppy seed to taste
Glaze
  • 2 lemons juice of
  • 1 1/2 cups powdered sugar
Instructions
  1. Preheat oven to 350° Grease a bundt pan.

  2. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
  3. Bake for 45 minutes or until toothpick tests clean.
  4. While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
  5. When cake is done and still hot, poke holes all over it (still in the bundt pawith long skewers and pour the glaze over it.
  6. Allow cake to cool and then remove from the pan.

Enjoy!

Up Next:

Ultimate Lemon Meringue Pie

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Recipe based on one by Engrossed
Photo by Wildflour

Amanda’s Cheese Pound Cake

This recipe for Amanda’s Cheese Pound Cake is from an old church cookbook. The texture is perfect — dense, but not heavy.

 

It’s the kind of cake that you want to stick your face in the pan and never come up for air.

If you’re looking for an easy pound cake recipe that is outstandingly delicious then your search is over!

You’ll probably use this recipe for the rest of your life – so easy and sooooooooo good.

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Amanda's Cheese Pound Cake
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 

Amanda's Cheese Pound Cake has very few ingredients, is easy to make and is absolutely delicious!

Course: Dessert
Cuisine: American
Keyword: Amanda's Cheese Pound Cake
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 1/2 cups butter
  • 1 8 oz package cream cheese softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 300°F.
  2. Cream butter, cream cheese and sugar together. Add eggs one at a time. Add vanilla and then flour slowly.
  3. Pour into a bundt pan or Tube pan.
  4. Bake for 1 1/2 hours.
  5. IMPORTANT: Do not try and rush by cooking faster in a hotter oven.

 

Enjoy!

Up Next:

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Jeff Hixson
Photo by Miss Meliss

Banana Cream Pie – Granny’s Best Recipe

Wonderful!!! Granny’s Banana Cream Pie filling will stand up to any I have ever tasted! My family loves this pie!

 

The filling is very creamy with that great homemade taste. It’s fantastic!!

As for the bananas, I used the ones on the ripe end but that was still firm. It makes the pie taste more banana-ish.”

This goes into my keeper’s file!

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Granny's Banana Cream Pie
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Granny's Banana Cream Pie is the best pie I've ever eaten, bar none!!!

Course: Dessert
Cuisine: American
Keyword: Granny's Banana Cream Pie
Servings: 6
Calories: 325 kcal
Ingredients
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks lightly beaten
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 teaspoon vanilla extract
  • 3 medium firm bananas
  • 1 9 inch pie shell baked
  • whipped cream or Cool Whip
  • sliced banana
Instructions
  1. In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes. Remove from the heat.
  2. Stir a small amount of cream mixture into egg yolks; return all to saucepan. Cook for 2 minutes, stirring constantly; remove from the heat.
  3. Add butter and vanilla; mix well; allow to cool slightly.
  4. Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
  5. Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
  6. Refrigerate any leftovers.

 

Enjoy!

Up Next:

Strawberry Tart

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Recipe based on one by ratherbeswimmin’
Photo by Sharlene~W

Soft Peanut Butter Cookies – Light & Chewy

This is my mother-in-law’s Soft Peanut Butter Cookies recipe. She was always baking and this is one of my favorite recipes she had. Yummo!

 

I could just eat the dough! It’s so light and fluffy with just the right amount of peanut butter.

The best peanut butter cookie recipe I’ve ever used. The cookies come out chewy and with very few crumbs.

If you want to make soft peanut butter cookies vs crunchy then this is the perfect recipe!

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Soft Peanut Butter Cookies
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 

These Soft Peanut Butter Cookies are the best peanut butter cookies I've ever eaten. Love the texture!

Course: Dessert
Cuisine: American
Keyword: Soft Peanut Butter Cookies
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup butter or 1 cup margarine softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1 ⁄2 cups flour
Instructions
  1. Cream butter, peanut butter and sugars together. Add eggs, one at a time, beating well. Add baking soda, powder and vanilla. Stir in flour.
  2. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  3. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

 

Enjoy!

Up Next:

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Lainey39
Photo by HokiesMom

Molten Chocolate Cherry Baby Cakes

These Molten Chocolate Cherry Baby Cakes really take the cake! Gooey, decadent, and delicious.

 

But then I’m always up for any dessert that includes the words dark, molten, and chocolate.

Cherry Baby Cakes can be made ahead of time and kept refrigerated until ready to bake and they turn out perfectly… just bring to room temperature and bake!

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Molten Chocolate Cherry Baby Cakes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Molten Chocolate Cherry Baby Cakes are delicious to the point of being decadent!

Course: Dessert
Cuisine: American
Keyword: Molten Chocolate Cherry Baby Cakes
Servings: 6
Calories: 425 kcal
Ingredients
  • 1/4 cup brandy or 1⁄4 cup cognac
  • 1/4 cup orange juice
  • 1/2 cup dried cherries
  • 6 ounces bittersweet chocolate chopped
  • 3/4 cup butter plus some for buttering the baking cups
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 3 teaspoons flour
  • 6 teaspoons cocoa powder for coating the baking cups
Instructions
  1. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
  2. Preheat the oven to 450 degrees F.
  3. In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
  4. In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
  5. Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
  6. Butter 6 (4-ouncramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
  7. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
  8. To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

 

Enjoy!

Up Next:

Ultimate Lemon Meringue Pie

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Recipe based on one by carmenskitchen
Photo by May I Have That Recipe