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Dessert

Tiramisu French Toast

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Tiramisu French Toast
The word 'tiramisu' comes from the Venetian for "pick me up". Thanks Wikipedia. Essentially a sort of Italian trifle packed full of cream, dainty little biscuits, marsala and coffee. Allow us to gild the lily even further and take these flavours and stick them in French toast. Because we can.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g mascarpone
  • 300ml double cream
  • 25ml marsala
  • 3 eggs
  • 80ml milk
  • 1 shot espresso
  • 25ml marsala
  • 1 tsp vanilla essence
  • 4 slices bread
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 cubes dark chocolate
Instructions
  1. Whisk the mascarpone and double cream to stiff peaks and set aside.
  2. Whisk the eggs, milk, espresso, marsala and vanilla essence. Dip each slice of bread in the mixture.
  3. Heat the oil and butter in the frying pan and, on a medium heat, fry the French toast on both sides until golden brown all over.
  4. Layer the toast with the whipped cream, chocolate sprinkles, more toast and cream and more chocolate.

Watch the recipe video here:

Tiramisu French Toast

Tiramisu French Toast

Posted by Twisted on Sunday, June 3, 2018

Dessert

Surprise Rainbow Cake Pops

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Surprise Rainbow Cake Pops
https://www.facebook.com/tastemade/videos/1733977159991357/ aOf course the rainbow tastes like cake covered in white chocolate. That's science.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • ¼ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1¾ teaspoon baking powder
  • ½ cup milk
  • Rainbow food coloring
Cake pop filling & coating:
  • 100 grams white chocolate chips
  • 65 grams whipping cream
  • 300 grams white chocolate chips
  • Rainbow sprinkles
  • Lollipop sticks
Instructions
  1. Preheat oven to 350 degrees.
Bake the cake:
  1. Cream the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, egg, and salt, and mix to combine.
  2. In a separate bowl, combine the flour and baking powder. Add this to the wet mixture in 2 additions, alternating with the milk.
  3. Divide the batter into 6 bowls and dye it the colors of the rainbow. Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors.
  4. Bake in oven for 15 minutes. Let cakes cool completely.
Build the cake pops:
  1. Weigh 60 grams of each color of cake and crumble them into individual bowls.
  2. Pour 100 grams white chocolate chips and whipping cream into a small pot and set to medium heat.
  3. Stir constantly until the chocolate has melted, then divide evenly between the cake. Stir until the cake is fully coated in the chocolate mixture.
  4. Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow.
  5. Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pops on a plate lined with plastic wrap. Place in the freezer until firm (about 20 minutes).
  6. Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set (about 5 to 10 minutes).
  7. Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate.
  8. Sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder. Transfer to the fridge so the chocolate coating can fully set (about 10 to 15 minutes).
  9. Bite into the cake pops to reveal a beautiful rainbow center!

Watch the recipe video here:

Surprise Rainbow Cake Pops

You too can fit an entire rainbow in your mouth.Taste for Yourself: taste.md/2dD6pwo

Posted by Tastemade on Thursday, July 12, 2018

Dessert

French Toast Honey Toast

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French Toast Honey Toast
This honey toast french toast is ridiculous! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • brioche bread, or 1 unsliced load of sandwich bread
  • 5 large eggs
  • 1 tablespoon cinnamon
  • ½ cup (120 mL) heavy cream
  • ¼ cup (85 g) honey, plus more for serving
  • 1 cup (30 g) cinnamon crunch cereal
  • 2 cups (120 g) whipped cream
  • fresh blueberry, for serving
  • fresh blackberry, for serving
  • fresh strawberry , sliced, for serving
  • fresh raspberry, for serving
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the loaf of bread in half crosswise. Flip one of the halves cut side up, and cut out the middle of the loaf, leaving about a ¼-inch (6 mm) border around the edge. From the outside of the loaf, about ½ -1 inch (1-2 cm) up from the bottom of one of the 4 sides, make a cut straight through to remove the center of the loaf.
  3. Cut the center of the loaf in half and slice into approximately 1x3-inch (2x7-cm) cm sticks . Repeat with the second half of the loaf.
  4. In a large bowl, whisk the eggs with the cinnamon, cream, and honey.
  5. Place the hollowed-out loaf on the prepared baking sheet and brush all over with the egg mixture.
  6. In a medium bowl, crush the cinnamon crunch cereal into coarse crumbs.
  7. Dip the sliced toast sticks in the egg mixture, then dredge in the crushed cereal. Add to the baking sheet in a single layer.
  8. Bake for 20 minutes, until golden brown.
  9. To assemble, filling the toasted, hollowed loaves with French toast sticks and berries. Top with whipped cream and a drizzle of honey.
  10. Enjoy!

Watch the recipe video here:

Honey Toast French Toast

Popularized in Asia, Honey Toast is the perfect treat to share with someone special!! ?FULL RECIPE: https://tasty.co/recipe/french-toast-honey-toast

Posted by Tasty on Thursday, July 12, 2018

Dessert

Tropical Rainbow Sherbet

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Tropical Rainbow Sherbet
Remember rainbow sherbet? This tropical rainbow sherbet will take you back to your childhood ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (470 mL) heavy whipping cream
  • 14 oz (400 mL) condensed milk, 1 can
  • 1 cup (125 g) raspberry
  • 2 tablespoons water
  • 2 cups (330 g) mango, diced
  • 1 cup (225 g) crushed pineapple, strained
Instructions
  1. In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
  2. Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
  3. In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
  4. Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
  5. Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
  6. Add pineapple to the third bowl of cream.
  7. Mix each flavor until uniform in color.
  8. Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
  9. Freeze until solid, about 3-4 hours.
  10. Enjoy!

Watch the recipe video here:

Tropical Rainbow Sherbet

Remember rainbow sherbet? This tropical rainbow sherbet will take you back to your childhood ?FULL RECIPE: https://tasty.co/recipe/tropical-rainbow-sherbet

Posted by Tasty on Monday, July 9, 2018

Cake Dessert

Mirror Cake

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Mirror Cake
Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 sponge cake
Mango jelly:
  • 9 ounces mango puree
  • 1½ teaspoons powdered gelatin, dissolved in water according to package directions
Cheesecake batter:
  • 10½ ounces cream cheese
  • 1¼ cups heavy cream
  • ¾ cup plain yogurt
  • 6½ tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons powdered gelatin, dissolved in water according to package directions
Mirror glaze:
  • ½ cup water
  • 1 cup granulated sugar
  • ½ can (5 ounces) condensed milk
  • 2 tablespoons powdered gelatin, dissolved in water according to package directions
  • 8 ounces white chocolate
  • White food coloring
  • Blue food coloring
Instructions
Prepare mango jelly:
  1. In a medium bowl, add mango puree and dissolved gelatin. Stir to combine. Pour into a 6-inch round pan lined with parchment paper, and place in refrigerator.
  2. In a blender, all all cheesecake batter ingredients and blend until combined.
  3. Place the sponge cake in a 7-inch round cake pan lined with parchment paper. Pour one-third of the cheesecake mixture on top, add the mango jelly, then the remaining cheesecake batter. Refrigerate until set.
For the mirror glaze:
  1. In a small saucepan over medium heat, combine the water, granulated sugar and condensed milk. When the mixture boils, remove from heat and add the gelatin. Thoroughly mix until dissolved.
  2. Add white chocolate to a medium bowl, and pour the glaze over top. Use an inversion blender to mix until chocolate is melted and mixture is combined.
  3. Use a fine mesh strainer to filter the glaze, then split it among 3 bowls.
  4. Add white food coloring to all 3 bowls, then add as much blue food coloring as desired to 2 of the bowls, making one darker than the other.
  5. Pour the two glazes with lighter colors into the glaze with the darkest color, then mix slightly.
  6. Pour the combined glaze over the finished cheesecake.
  7. Once the glaze dries, cut off the dripping parts with a knife, then transfer to a plate to slice and serve.

Watch the recipe video here:

Ocean Blue Mirror Cheesecake

What's blue as the ocean and sweet like the tropics? Taste for yourself! via Tastemade JapanSave this recipe: https://taste.md/2wDRQov

Posted by Tastemade on Wednesday, July 11, 2018

Dessert

Cheesecake-Stuffed Churro Sandwiches

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Cheesecake-Stuffed Churro Sandwiches
These cheesecake sandwiches are churrific!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the churros:
  • 2 cups water
  • 1 stick butter
  • 4 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
2 large eggs
  • 1 tablespoon vanilla
  • ½ cup sugar, for dusting
  • 4 tablespoons cinnamon, for dusting
  • 1 cup chopped strawberries
  • 1 cup ground graham crackers
For the filling:
  • 2 cups cream cheese, softened at room temperature
  • 10 ounces sweetened condensed milk
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla
Instructions
Make the churros:
  1. In a small saucepan, combine water, butter, brown sugar and salt and bring to a simmer until butter is melted. Turn off heat and pour into a stand mixer bowl fitted with the paddle attachment. Allow to cool for 5 minutes and then add flour. Mix until combined. Add eggs and vanilla and stir. Transfer to a pastry bag with a star tip.
  2. Preheat oven to 375 degrees, and line two baking sheets with silicone baking mats. Pipe spiral churros about 2½ inches in diameter, approximately 12 round churros. Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in cinnamon sugar and set aside.
Make the filling:
  1. In a large bowl, beat softened cream cheese with a hand mixer until light and fluffy, approximately 3 minutes. Add sweetened condensed milk, lemon and vanilla. Mix until combined. Set bowl in the freezer and allow to chill and set.
Assemble the churros:
  1. Place cheesecake filling in a piping bag, and pipe approximately ½ cup of filling between two churros. Dip sides of filling in graham crackers or strawberries and serve.

Watch the recipe video here:

Cheesecake-Stuffed Churro Sandwiches

Life is what you bake it, so bake Cheesecake Churro Sandwiches.Taste for Yourself: taste.md/2traI7y

Posted by Tastemade on Saturday, June 23, 2018

Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
  2. Make the ganache layer: Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Saturday, June 30, 2018

Dessert

Peach Cheesecake

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Peach Cheesecake
Once you try it, you're gonna wish each cheesecake was a peach cheesecake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 2 cups oats
  • 1 cup ground graham crackers
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup melted butter
  • ½ teaspoon salt
  • 3 cups cream cheese, softened at room temperature
  • ¼ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the peaches:
  • 3 large peaches, sliced
  • 2 teaspoons lemon juice
  • 2 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter
  • ½ teaspoon salt
Instructions
Make the cheesecake:
  1. Preheat the oven to 350 degrees. Line a 9-inch springform pan with baking spray and parchment paper.
  2. In a small bowl, combine oats, graham cracker crumbs, brown sugar, cinnamon and salt. Stir in melted butter and press into the bottom of the pan. Set in the fridge while you make the cheesecake.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and then eggs one at a time until incorporated. Stir in vanilla and lemon and pour into set pan. Bake for 40 to 45 minutes until cheesecake puffs up and is slightly golden. Remove from oven and cool for one hour. Place in the fridge to chill completely for 2 hours or up to overnight.
Make the peaches:
  1. In a medium saucepan, combine peaches, lemon juice and sugar. Add cinnamon, butter and salt and cook for 8 to 10 minutes until peaches are tender but still in slice form. Remove from heat and allow to cool up to 20 minutes. Be sure to save the residual sauce.
Assemble the cheesecake:
  1. Top cheesecake with cooled peaches and drizzle with peach sauce. Serve with whipped cream. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Just Peach-y Cheesecake

Eat just one slice? Peach, please. Taste for Yourself: taste.md/2m3MEEj

Posted by Tastemade on Tuesday, July 10, 2018

Dessert

No Bake Galaxy Marshmallow Cheesecake

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No Bake Galaxy Marshmallow Cheesecake
Ever looked up at the night sky and thought "I could eat that"?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 400g graham crackers
  • 150g unsalted butters, melted
Cheesecake
  • 300g marshmallows
  • 175g unsalted butter, melted
  • 500g Philadelphia cream cheese, softened
  • 250ml thickened/whipping cream, warm
  • 3 tbsp powdered gelatin + 3 tbsp water
  • 5 drops purple food gel
  • 3 drops pink food gel
  • 3 drops blue food gel
Decorations
  • Silver star sprinkles
Instructions
Crust
  1. To prepare crust add graham crackers to a food processor and process until you reach fine crumbs. Add melted butter and pulse 3-4 times to coat crumbs with butter.
  2. Pour mixture into a 20cm (8”) tart tin. Use the back of a spoon to firmly press the mixture out across the bottom and sides of the tart tin. Chill for 30 min.
Cheesecake mixture
  1. Begin by adding the marshmallows and melted butter into a microwave safe bowl. Microwave for 30 seconds and mix to combine. Set aside.
  2. Next, add the gelatine and water to a small mixing bowl and mix to combine. Microwave for 30 seconds.
  3. Add the cream cheese to the marshmallow mixture and use a hand mixer or stand mixer fitted with a paddle attachment to mix until smooth.
  4. Add the warm cream and melted gelatin mixture and mix until well combined.
  5. Add ⅓ of the mixture to a mixing bowl, add purple food gel and mix until well combined. Colour ⅓ of the mixture blue. Split the remaining mixture into two mixing bowls, colour one pink and leave the other white.
  6. Pour half the purple cheesecake mixture into the chill tart crust. Add half the blue and then add the remaining purple and blue in the tart tin. Use a spoon to drizzle some pink cheesecake on top. Use a skewer or the end of a spoon to swirl the pink. Add some small dots of the plain cheesecake mixture to create stars and then sprinkle some more starts on top before chilling for 2 hours.
  7. Slice with a knife to serve.

Watch the recipe video here:

No Bake Galaxy Marshmallow Cheesecake

Ever looked up at the night sky and thought "I could eat that"?Taste for Yourself: taste.md/2uizTtd

Posted by Tastemade on Tuesday, July 10, 2018

Dessert

Devil’s Food Cheesecake

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Devil's Food Cheesecake
Devil's Food is one of our favourite desserts so we did what all normal people do and turned it into a cheesecake! These thick chocolate layers and smooth ganache top make this the ultimate dish!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g digestive biscuits
  • 35g cocoa powder
  • 125g butter, melted
  • 300g milk chocolate, coarsely chopped
  • 300g dark chocolate, coarsely chopped
  • 60ml boiling water
  • 3 tsp gelatine powder
  • 750g cream cheese, softened
  • 100g caster sugar
  • 300ml whipping cream
  • 115g dark chocolate, chopped
  • 125ml whole milk
  • 2 tbsp cane sugar
Instructions
  1. Grease and line the base and side of a 23cm springform pan.
  2. Place the biscuits and cocoa powder in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the milk chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.
  6. Add half of the cream cheese mixture to the milk chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  7. Meanwhile, place the dark chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add the other half of the cream cheese mixture to the chocolate and stir to combine. Pour over the milk chocolate mixture and smooth the surface. Place in the fridge for 3 hours, or until completely set.
  8. To make the glaze, warm the milk and sugar in a small saucepan till they’re hot but not yet simmering. Pour the hot milk over the chocolate and stir until the chocolate is melted and the mixture is glossy. Pour the glaze over the top of the cheesecake, making sure it reaches the sides. Transfer the cheesecake back to the fridge and chill for at least 1 hour, or until the top is set. Slice and serve.

Watch the recipe video here:

Devil's Cheesecake

*Removes clothes*Taste for Yourself: bit.ly/2HbB81RTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018