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Dessert

Ice Cube Summer Berry Cheesecakes

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Ice Cube Summer Berry Cheesecakes
Pop chocolates out carefully and trim excess chocolate if needed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • 225g strawberries
  • 2 tbsp sugar
  • 16 Laughing Cow Triangles Original
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 115g crushed digestive biscuits
  • 55g unsalted butter, melted
Instructions
  1. In a microwavable jug, add 250g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into the ice cube tray and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.
  2. Mix digestive biscuits and butter until combined. Set aside.
  3. Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thick. Pass through a sieve to remove any large bits and seeds. Cool.
  4. Whisk together Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix. Top with digestive biscuit mix. Chill in the fridge until completely set, then carefully pop out and serve!

Watch the recipe video here:

Ice Cube Summer Berry Cheesecakes

Ice Cube Summer Berry Cheesecakes

Posted by Twisted on Wednesday, May 23, 2018

Cake Dessert

Ice Cream Poke Cake

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Ice Cream Poke Cake
We've all seen poke cakes and are always enamoured by the ease an deliciousness of them. This ice cream poke cake takes it to the next level and is a perfect summer treat!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup + 2 tbsp flour
  • 1 cup sugar
  • 6 tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup buttermilk
  • ¼ cup oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup fresh coffee
  • 2 cups heavy cream
  • 10ml vanilla essence
  • 1 can sweetened condensed milk
  • Caramel sauce
  • Chocolate shavings
  • 2 cups whipped cream
Instructions
  1. Preheat oven to 160ºC (325ºF). Line a 11x7 cake pan with butter and baking paper to come up the edges.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk in egg, milk, oil and vanilla until combined. Pour in coffee and stir gentle to incorporate until smooth. Pour into prepared tin and bake for 25- 30 minutes.
  3. While cake is baking, make ice cream topping. Whip the heavy cream and vanilla to stiff peaks. Fold in condensed milk. Set aside.
  4. When cake is done, let cool completely. Using the back of a wooden spoon, poke holes into the cake. Pour the ice cream filling over top and spread evenly.
  5. Freezer for 4 hours to set.
  6. Spread whipped cream over top and pipe extra into rosettes for garish. Drizzle with caramel and sprinkle chocolate shavings.
  7. Serve immediately. Enjoy!

Watch the recipe video here:

Ice Cream Poke Cake

Ice Cream Poke Cake

Posted by Twisted on Tuesday, May 22, 2018

Dessert

Souffles Lemon Cheesecake

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Lemon Cheesecake Souffles
[Insert overused "when life hands you lemons" phrase here.]
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 lemons
  • 1½ cups lemon juice
  • ¾ cup water, chilled
  • 1½ tablespoons gelatin
  • 1½ cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish
Instructions
  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.
  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  6. Garnish with blueberries and mint, and enjoy.

Watch the recipe video here:

Lemon Cheesecake Souffles

[Insert overused "when life hands you lemons" phrase here]Taste for Yourself: taste.md/2qDFyck

Posted by Tastemade on Monday, May 21, 2018

Dessert

Hawaiian Cheesecake Salad

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Hawaiian Cheesecake Salad
"Salad" seems like a bit of a stretch, but it's basically a fruit salad — even if it is tossed in a whipped cheesecake topping.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (8-oz.) block cream cheese, softened
  • ½ c. powdered sugar
  • 1 tbsp. lemon juice
  • 1 (8-oz.) tub Cool Whip, defrosted
  • 1 (11-oz.) can mandarin oranges, drained
  • 2 c. chopped pineapple
  • 2 c. cubed mango
  • 2 c. quartered strawberries
  • 1 c. blueberries
  • 2 kiwis, sliced
  • 4 graham crackers, crushed, for garnish
Instructions
  1. In a large bowl using a hand mixer, beat together cream, cheese, powdered sugar, and lemon juice until light and fluffy. Fold in Cool Whip.
  2. Fold in mandarin oranges, pineapple, mango, strawberries, blueberries, and kiwi slices. Top each serving with crushed graham crackers.

Watch the recipe video here:

How To Make Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad tastes like vacation.Full recipe: http://dlsh.it/LmScNEH

Posted by Delish on Monday, May 21, 2018

Dessert

Golden Wine Wreath Cake

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Golden Wine Wreath Cake
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
Prepare the crust:
  1. Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
Prepare the filling:
  1. Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
Prepare the jelly topping:
  1. In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
Assemble:
  1. Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  2. Chill in refrigerator until set.

Watch the recipe video here:

Golden Wine Wreath Cake

Made with fresh grapes, sweet white wine, & sprinkles of gold leaf – you're not brunching properly without this cake. Tag your brunching buddy!Full Recipe: taste.md/2CkaguK?: Tastemade Japan

Posted by Tastemade on Sunday, December 17, 2017

Cake Dessert

Chocolate Cookies ‘n’ Cream Ice Cream Cake

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Chocolate Cookies 'n' Cream Ice Cream Cake
Made with cookies 'n' cream ice cream sandwiched by chocolate cake, this cake should satisfy nearly anyone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 1½ cups heavy cream
  • 8 ounces dark chocolate, chopped, divided
  • ¾ cup Oreos, chopped
  • ⅓ cup water
  • 1 chocolate cake, halved
Instructions
  1. In a pot, add the condensed milk, milk and egg yolks. Cook over low heat, stirring, until a thick cream forms. Set aside.
  2. Beat the heavy cream with a mixer until it forms whipped cream.
  3. Add the whipped cream to the cream mixture and whisk gently. Add half the chopped chocolate and the Oreos. Stir to combine, then set aside.
  4. Place half the chocolate cake in a round baking pan with a removable bottom covered with plastic wrap. Spread the filling on top and cover with the other half of cake. Place in the freezer for at least 4 hours, or until it is firm.
  5. In a double boiler, melt remaining dark chocolate with ⅓ cup of water to form a smooth syrup.
  6. Drizzle the cake with the chocolate syrup. Slice and serve.

Watch the recipe video here:

Cookies n Cream Ice Cream Cake

I want someone to look at me the way I look at this cake.Full Recipe: taste.md/2yTas1O?: Tastemade Brasil

Posted by Tastemade on Monday, December 18, 2017

Cake Dessert

Cherry Cherry Boom Boom Cake

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Cherry Cherry Boom Boom Cake
This cake, inspired by Lady Gaga's song, Eh, Eh (Nothing Else I Can Say), is a gorgeous shade of red and packed full of cherry flavor!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • Please note: You’ll need to double the cake recipe to get the size cake made in the video.
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ cup cherry brandy (can omit this)
  • 1 cup glace cherries (roughly chopped)
  • 5 drops red food gel (you may need to use more depending on which brand you use.
  • 5 drops pink food gel (this will help give it that nice rosy red colour)
  • red sprinkles
  • maraschino cherries to decorate
White Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
Red Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
  • 5 drops red food gel
Instructions
Frosting
  1. To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)
  2. To prepare the red frosting add the cherry brandy and food gels and mix until well combined.
  3. Please note: You’ll need to crumb coat the cake before you colour the red frosting.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill three 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  7. We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  8. Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.
  9. To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

Watch the recipe video here:

Cherry Cherry Boom Boom Cake

Cherry cake is the new cherry pie, and boy do we want a slice.Full Recipe: taste.md/2DkOHz1?: The Scran Line

Posted by Tastemade on Saturday, January 20, 2018

Dessert

Chocolate Lava Bake

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Chocolate Lava Bake
This rich, melty lava bake is a chocolate lovers dream. Just don't forget the ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • 8 egg yolks
  • 1 cup sugar
  • 1 cup unsalted butter, melted
  • 1 cup white flour
  • 8 egg whites
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate in a double boiler. Set aside.
  3. In a bowl, combine the egg yolks and sugar and beat with a whisk until the mixture becomes pale and fluffy. Add the butter and mix well. Add the flour and mix.
  4. Add the melted chocolate and mix. Set aside.
  5. Beat the egg whites until stiff and combine with the chocolate mixture.
  6. Pour into a greased baking pan sprinkled with cocoa.
  7. Bake for 25 minutes. Serve hot with ice cream.

Watch the recipe video here:

Chocolate Lava Bake

This rich, gooey, chocolate mess is not complete without a scoop of ice cream.Full Recipe: taste.md/2Fik9KR?: Tastemade Brasil

Posted by Tastemade on Thursday, January 25, 2018

Dessert

Red Velvet Cheesecake Bites

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Red Velvet Cheesecake Bites
Covered in red velvet cake crumbs, these sweet cheese balls are the perfect small bite for any holiday party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz. cream cheese, softened
  • ¼ c. sugar
  • ¼ c. heavy cream
  • ¼ tsp. vanilla
  • ½ baked red velvet cake, broken into crumbs
Instructions
  1. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
  2. Transfer mixture to the freezer to firm up, 2 hours.
  3. Using a small cookie scoop, scoop small balls of mixture and use your hands to form the mixture into ball.
  4. Roll mixture in red velvet cake crumbs, then transfer to a parchment-lined baking sheet. Once all cheesecake bites are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.

Watch the recipe video here:

How To Make Red Velvet Cheesecake Bites

These Red Velvet Cheesecake Bites are like little balls of heaven, and they're so easy to make.Full recipe: http://dlsh.it/p4NhDwr

Posted by Delish on Thursday, February 8, 2018

Dessert

Tres Leches Chocolate Cake

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Tres Leches Chocolate Cake
A mouthwatering chocolate tres leches cake made with Nutella and topped with chocolate frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 cup milk
  • ½ cup condensed milk
  • 1 cup evaporated milk
  • ⅓ cup Nutella
  • 1 teaspoon brandy
  • 3 cups heavy cream
  • ½ cup powdered sugar
  • 10½ ounces dark chocolate, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking pan with flour and butter.
  2. In a mixing bowl, beat the eggs with the sugar, salt and vanilla extract until fluffy. Add the flour and cocoa and mix until well combined.
  3. Pour the mixture into prepared pan and bake for 20 minutes. Allow to cool, then set aside.
  4. In a sauce pot over medium heat, add the milk, condensed milk, evaporated milk and Nutella. Heat, while stirring, until well combined. Allow to cool, add the brandy and set aside.
  5. In a separate pot over medium heat, add the heavy cream. Whisk in the powdered sugar and chocolate and heat until melted. Let cool for 10 minutes before using.
  6. Place the cake on a rack, and make small punctures with a toothpick. Pour the milk/Nutella mixture over the top.
  7. Cover the cake with the chocolate cream and refrigerate for 30 minutes.

Watch the recipe video here:

Tres Leches Chocolate Cake

Eat this or you'll go to the chokey."You can do it Brucey! You can do it Bruce!"Full Recipe: taste.md/2Ech133?: Tastemade Español

Posted by Tastemade on Friday, February 9, 2018