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Valerie Bertinelli's Top Recipes 58 Photos. Valerie’s Famous Love Cakes 7 Photos. Valerie's Best Thanksgiving Recipes 14 Photos. ... Dessert Dips; Valerie Bertinelli's Top Recipes;
- Grasshopper Icebox Pie
Place the chocolate wafer cookies in a food processor along...
- Cherry Peach Pantry Galette Recipe
Fold the edges over the fruit, pleating as necessary. Whisk...
- Grasshopper Icebox Pie
Easy Chocolate Mousse. Ricotta Pancakes with Lemon Syrup. Stuffing Waffles with Cranberry Concord Syrup. Pumpkin Tartlets with Bruleed Marshmallows. Blueberry-Banana-Oat Breakfast Muffins. Panna Cotta with Berry Sauce. Dutch Baby with Lemon Curd.
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Get No-Churn Chocolate Peanut Butter Ice Cream Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.
Deselect All2 cups heavy cream, chilled1 teaspoon vanilla extractOne 14-ounce can sweetened condensed milk1/2 cup granulated sugar1/4 cup unsweetened cocoa powderPinch kosher salt1/2 teaspoon vanilla extract1/2 cup creamy peanut butter1/2 cup roasted, salted peanuts, roughly choppedFor the ice cream base: Pour the heavy cream into a stand mixer bowl. Add the vanilla extract. Using the whisk attachment, whip the cream into stiff peaks. Meanwhile, pour the condensed milk into a separate large bowl.Gently fold half of the whipped cream into the condensed milk, then add the remaining whipped cream and fold in until combined. Transfer the mixture to a loaf pan or freezer-safe container. Cover with plastic wrap pressed directly against the surface of the mixture and freeze until the base is set (partially frozen but still scoopable), 2 to 3 hours.Meanwhile, make the chocolate sauce: Combine the sugar, cocoa powder and salt in a saucepan. Whisk to remove any lumps. Add 1/4 cup water and whisk. Set the saucepan over medium-high heat and ...For the peanut butter sauce: Add the peanut butter to a small saucepan and heat over medium heat until smooth. Turn off the heat and let cool slightly.Remove the ice cream base from the freezer. Scoop out half into a bowl. Pour half of the chocolate sauce over the base in the loaf pan and swirl with a knife. Add half of the peanut butter sauce ...- (3)
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Instructions. 1. Preheat the oven to 400°F. Place the phyllo shells on a baking sheet and bake until golden brown, 5 to 7 minutes. Cool completely, about 15 minutes. 2. Beat the cream cheese, lemon zest, vanilla, and 1/4 cup of the sugar with an electric mixer at medium speed until the mixture is smooth and the sugar dissolves, 1 to 2 minutes.
1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan. 2. Whisk together 1 cup of the flour, baking powder, and salt. 3. Beat the granulated sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition.
