Our Top 5 Gif Dessert Recipes for Baking – September edition

Our Top 5 Dessert Gif Recipes for Baking – September edition

 

We love recipes for baking. So we’d like to share our favorite animated desserts gifs / videos with you for the month of Septmenber. And a big THANKS to r/GifRecipes for helping make our search so much easier.

 

 

NUMBER 5

Mini Frozen Key Lime Pie
by Epicurious

YIELD: Makes 12, ACTIVE TIME: 40 minutes, TOTAL TIME: 3 hours, 40 minutes

INGREDIENTS
5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar

PREPARATION
Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
Do Ahead: Pies (without topping) can be made 2 weeks ahead; cover and freeze.

NUMBER 4

Ok, old recipe but an amazing cake.

STORY TIME: Back in 1984, my grandparents took my brother and me to Lake Tahoe for a week in the summer. My grandma decided she wanted to make a pineapple upside-down cake from scratch. She bought all the ingredients, mixed it all together and stuck it in the oven. After a few minutes, she went to the oven to take a look at the cake. It was baking properly and she walked away. Well, a few minutes later the timer went off so she went over to the oven to get the cake out. BUT, the oven was LOCKED.

Pineapple Upside-Down Cake
by Bon Appétit

 

 

 

 

 

 

 

 

 

 

 

8 TO 12 SERVINGS
Ingredients
Caramel
Nonstick vegetable oil spray
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1/4 cup bourbon
Cake
1 medium pineapple
1 1/3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon ground cardamom
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream
Special Equipment
A 10-inch-diameter cake pan with 2-inch-high sides; a small round cookie cutter (about 1 inch diameter)
Preparation
Caramel
Preheat oven to 350°. Coat cake pan with nonstick spray; set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.
Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).
Cake
Cut skin from pineapple, making sure to remove all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using cookie cutter, remove core to form rings. (If pineapple is very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.)
Whisk flour, baking powder, salt, and cardamom in a medium bowl. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Scrape down sides of the bowl. Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes. Scrape the bottom of the bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan; smooth top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap the bottom of the pan and invert cake onto a large plate.

DO AHEAD: Cake can be made 8 hours ahead. Cover with a cake dome and let stand at room temperature.

NUMBER 3

Twinkie Bundt Cake
by Tastemade

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS
For the cake:
3 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon baking powder
1/2 stick unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups granulated sugar
1/2 cup canola or vegetable oil
3 large eggs plus 4 yolks, at room temperature
1 cup lowfat buttermilk
For the filling:
2 large egg whites, at room temperature
2/3 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
INSTRUCTIONS
For the cake
Preheat oven to 325 degrees, and grease a 12-cup Bundt pan with nonstick cooking spray.
Sift flour, salt, and baking powder into a medium bowl and set aside.
In a stand mixer fitted with the paddle attachment, cream together butter, vanilla and sugar on medium speed until very light and fluffy, about 3 to 4 minutes.
Add the canola oil and beat until light and fluffy. Next, add eggs and egg yolks one at a time, and beat until fully incorporated, about 1 minute.
Add the flour mixture and buttermilk to the batter in 3 alternating additions, starting and ending with the buttermilk. Beat just to combine.
Spoon the batter into the prepared pan using a spatula to smooth the top.
Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes, then invert onto rack, remove the pan and let cool completely.
Once cooled, turn the cake upside down on a cutting board. Using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake.
For the filling
In a medium glass bowl, using a whisk, combine egg whites, sugar and cream of tartar. Place the bowl over a double boiler, and whisk constantly until sugar dissolves and the egg whites are just above room temperature, about 3 minutes.
Remove bowl from the double boiler, and use an electric hand mixer fitted with a whisk attachment on medium-high speed to whip the mixture until stiff glossy peaks form, about 6 minutes. Add vanilla and whisk to combine.
Using a large piping bag fitted with a large, round tip, fill the hollowed out sections of the cake. Flip the cake onto a serving platter and dust with powdered sugar before serving

 

NUMBER 2

Zebra Striped Cheesecake
by Tastemade

 

INGREDIENTS
3 teaspoons powdered gelatin
2 tablespoons water
3 tablespoons black sesame paste
Crust:
5 Oreos
1/4 cup pecans
2 tablespoons butter, melted
Cheesecake filling:
1 8-ounce package cream cheese
3/4 cup fresh cream
1/2 cup plain yogurt
1/2 cup milk
4 tablespoons granulated sugar
1 tablespoon lemon juice
To garnish:
Whipped cream
Black sesame seeds
Mint

INSTRUCTIONS
Sprinkle the gelatin over the water and let it bloom. Heat dissolved gelatin in the microwave at 500 watts for 30 seconds.
Prepare the crust: Add Oreos and pecans to a plastic zip top bag. Use a rolling pin to crush into small pieces. Transfer to a mixing bowl and add melted butter. Stir to combine, then transfer to a springform pan lined with parchment paper. Press down to form the crust. Refrigerate until set.
In a blender, add all cheesecake filling ingredients. Blend until combined, then divide mixture between 2 bowls. Add black sesame paste to one of the bowls and whisk to combine until batter is gray in color.
Use an ice cream scoop to dollop scoopfuls of the batter in the center of the crust, alternating between white and gray. Refrigerate until set, then garnish with whipped cream, mint and black sesame seeds.

 

Number 1

Soft & Chewy Snickerdoodles
by Tasty

INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

INSTRUCTIONS
Preheat the oven to 375˚F(190˚C).
In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
In a large mixing bowl whip the butter with vanilla until light and fluffy.
Add the sugar and brown sugar and mix until well incorporated.
Add the eggs and stir until thoroughly incorporated.
Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
Using your hands roll dough into ping pong sized balls.
Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

INSTRUCTIONS
Preheat the oven to 375˚F(190˚C).
In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
In a large mixing bowl whip the butter with vanilla until light and fluffy.
Add the sugar and brown sugar and mix until well incorporated.
Add the eggs and stir until thoroughly incorporated.
Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
Using your hands roll dough into ping pong sized balls.
Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.