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Dessert

Triple Mousse Layer Cake

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Triple Mousse Layer Cake
This fun cake, which uses Oreo cookies as a crust, has three layers of goodness: cookie dough, M&M's, and peanut butter cup.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup granulated sugar
  • 3 cups heavy whipping cream
  • 4½ cups whipped cream
  • 2 cups M&M's
  • 2 tablespoons semisweet chocolate, melted
  • 1 teaspoon vanilla
  • 2 cups cookie dough balls
  • ½ cup creamy peanut butter
  • 2 cups chopped Reese's peanut butter cups
  • 2 (14-ounce) packages peanut butter Oreos, divided
  • 1 (8-ounce) tub Cool Whip
  • Crushed oreos
  • Chocolate syrup
Instructions
  1. Line 3 round cake pans with parchment paper.
  2. With a mixer, beat eggs and granulated sugar for about 3 minutes.
  3. Heat 3 cups of heavy whipping cream in a small saucepan until just hot but not boiling. With the mixer on low, pour the hot cream into the egg mixture slowly until combined.
  4. Add the mixture back into the saucepan and place over low heat for 5 minutes, stirring constantly until thickened.
  5. Cover and refrigerate for 2 hours until chilled, stirring occasionally.
  6. When the mixture is completely chilled, fold 4½ cups of whipped cream into the chilled mixture until just combined. Divide mixture evenly among 3 medium bowls.
  7. In the first bowl, fold in M&M's and melted chocolate. In the second bowl, fold in vanilla and cookie dough balls. In the third bowl, fold in peanut butter and chopped Reese’s cups.
  8. Place one layer of Oreos into each prepared pan, and pour the 3 fillings into their individual pans.
  9. Chill for 2 hours, or until ready to layer the cakes. Stack cakes, top with crushed Oreos, Cool Whip, and serve!

Watch the recipe video here:

Triple Mousse Layer Cake

Sweet tooth? No, no. Sweet TEETH. All of them.Taste for Yourself: taste.md/2J4N0Vr

Posted by Tastemade on Friday, March 30, 2018

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup (65 g) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (240 mL) milk
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Layered Strawberry Cream Puff Cake (Mille-Feuille)

Probably the most beautiful thing you'll see all day ?!FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuilleDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2DK0iYo – We may make some $$ if you buy!

Posted by Tasty on Thursday, January 25, 2018

Dessert

Coffee Cake Roll Cake

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Coffee Cake Roll Cake
Enjoy this airy coffee cake filled with espresso whipped cream and topped with chocolate buttercream and a brown sugar pecan crumble.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the coffee sponge cake:
  • 4 eggs, divided, at room temperature
  • 6 tablespoons caster sugar, divided
  • 3 tablespoons milk, room temperature
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • 1½ teaspoons espresso powder
  • 3 tablespoons cornstarch
  • ½ teaspoon cream of tartar
  • For the espresso whipped cream:
  • 2 cups cold cream
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon instant espresso powder
  • For crumb topping:
  • ¾ cup flour
  • ⅔ cup brown sugar
  • ¼ cup chopped pecans
  • Pinch salt
  • 1 stick of butter
  • For decoration:
  • 1½ cups chocolate buttercream
  • Chopped pecans
Instructions
  1. For the cake: Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, espresso powder and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  4. Pour the batter into the pan. Tap the pan on the counter to avoid air bubbles. Bake for 20 to 25 minutes until fluffy. Cake should spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
  5. For the espresso whipped cream: With a hand mixer, beat cream and sugar until light and fluffy. Add in vanilla and espresso powder.
  6. For the crumb topping: Preheat oven to 350 degrees. Mix all ingredients in a small bowl, crumble and bake on a parchment-lined sheet tray for about 12 to 15 minutes. Allow to cool.
  7. For the assembly: Fill the cake with whipped cream and roll tightly. Wrap with plastic wrap and chill for about 2 hours or up to overnight. Remove from refrigerator and ice with chocolate buttercream. Top with crumb topping and more crushed pecans. Serve immediately.

Watch the recipe video here:

Coffee Cake Roll Cake

How do I like my eggs in the morning? Um, in a cake.Full Recipe: bit.ly/2EN31Ak

Posted by Tastemade on Tuesday, February 20, 2018

Dessert

Chewy Brownies

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Chewy Brownies
These are quite possibly the most chewy, moist brownies we've ever made.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 ounces bittersweet chocolate, melted
  • 1 cup unsalted butter, melted
  • 3 cups granulated sugar
  • 6 eggs
  • ½ cup cocoa powder
  • Pinch of salt
  • 1¼ cups all-purpose flour
  • ¾ cup mini chocolate chips
Instructions
  1. Place the bittersweet chocolate and butter in a heat-proof bowl over a pot of simmering water. Stir until fully melted, then remove from the heat.
  2. Gradually whisk in the sugar and add the eggs one at a time, mixing after each addition. Add the cocoa powder and the pinch of salt.
  3. Gently fold the flour into the mixture with a rubber spatula and add the mini chocolate chips.
  4. Pour the mixture into a square 9x9-inch cake pan that has been butter and lined with parchment paper, ensuring that excess parchment paper is hanging off of both sides. Smooth the surface of the batter and bake at 350 degrees for 60 to 80 minutes or until fully cooked.
  5. Place the pan on a wire rack and allow the brownies to cool completely while still in the pan.
  6. Slice and enjoy!

Watch the recipe video here:

Chewy Brownies

These are quite possibly the most chewy, moist brownies we've ever made.Full Recipe: taste.md/2hlzj5D

Posted by Tastemade on Thursday, February 22, 2018

Dessert

Kiwi Yogurt Mousse Stripe Cake

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Kiwi Yogurt Mousse Stripe Cake
Go fancy for dessert with this light and fluffy striped matcha sponge cake filled with a refreshingly sweet yogurt mousse.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Sponge cake batter:
  • 4 eggs, divided
  • ¾ cup granulated sugar, divided
  • 1 cup flour, divided
  • ½ tablespoon matcha powder
  • Powdered sugar
Yogurt mousse:
  • 1½ cups yogurt
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon dry gelatin powder
  • 2 tablespoons water
To decorate:
  • 2 kiwis
  • Blueberries and blackberries
  • French parsley
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel the kiwis. Slice one kiwi into ¼-inch round pieces. Cut the other kiwi into wedges. Sprinkle the gelatin powder over the water and set it aside.
  3. In a mixing bowl, add the egg yolks and ¼ cup of sugar. Mix until combined.
  4. Place remaining sugar in a separate bowl and slowly add the egg whites, whipping until soft peaks form. Fold the egg yolk mixture into the egg white mixture. Stir in the flour, then divide batter in half. To one half, add the matcha powder and stir to combine. Transfer the two batters to separate pastry bags.
  5. Prepare a baking sheet with parchment paper. Pipe the white batter diagonally across the parchment, leaving space between each strip for the green batter. Sprinkle with powdered sugar. Bake for 12 minutes, then allow to cool before removing the parchment paper.
  6. Using a small cake ring, cut out a small round piece from the cake, then cut out a 1½-inch-wide strip of the rest of the cake.
  7. Add the strip to the inner part of the cake ring, and lay the round piece of sponge cake in the bottom.
  8. For the mousse, add the sugar and yogurt to a heatproof bowl. Place in the microwave for 30 seconds, then stir in the gelatin. Whip the heavy cream for 8 minutes to heavy peaks. Fold into the yogurt mixture. Pour half of the mousse into the sponge cake mold. Layer the kiwi slices in a circle across the top, then pour in the remaining mousse. Place in the refrigerator to set.
  9. Remove cake from mold and decorate with more whipped cream, kiwis, berries and parsley.

Watch the recipe video here:

Kiwi Yogurt Mousse Stripe Cake

Always make time for the things you love – like eating cake.Full Recipe: bit.ly/2sNfwa9?: Tastemade Japan

Posted by Tastemade on Saturday, February 24, 2018

Dessert

Creamy Tuscan Chicken Pasta Bake

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Creamy Tuscan Chicken Pasta Bake
This tender chicken and bacon pasta studded with tomatoes and laced with spinach is a sure crowd pleaser. one pot pasta dish is a breeze to cook. Packed with flavour and grilled to perfection this is an ideal weeknight meal!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chicken breasts, chopped
  • 8 rashers bacon, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1½ cups heavy cream
  • 2 tomatoes, chopped
  • 1 bag baby spinach
  • Salt and pepper
  • 1 cup parmesan grated, divided
  • 1 packet farfalle pasta, cooked
  • 1 cup breadcrumbs
  • 2 tbsp finely chopped parsley
Instructions
  1. In a large skillet heat 1 tbsp oil over medium-high heat, add chicken and bacon and cook until just golden and cooked through. Season with salt and pepper, remove and set aside.
  2. Add 1 tbsp more oil. Garlic, tomatoes and spinach. Cook until spinach is wilted. Season with salt and pepper. Add chicken and bacon back in. Stir to combine. Add cream and ½ cup parmesan. Stir to coat. Add cooked farfalle and toss to coat evenly.
  3. In a small bowl mix together bread crumbs, chopped parsley and ½ cup parmesan cheese. Generously sprinkle over top.
  4. Grill for 5 minutes until golden brown.
  5. Enjoy!

Watch the recipe video here:

Creamy Tuscan Chicken Pasta Bake

Creamy Tuscan Chicken Pasta Bake

Posted by Twisted on Sunday, December 17, 2017

Dessert

Piano Cake

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Piano Cake
While you can't play this piano cake filled with chocolate chip meringue, chocolate buttercream and topped with chocolate ganache, we won't judge you for trying.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the chocolate cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • ⅔ cup cocoa powder
  • 1½ cups butter, softened at room temperature
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature
For the chocolate chip meringue:
  • 6 large egg whites
  • 2 cups superfine sugar
  • 1 cup mini chocolate chips
For the chocolate buttercream:
  • 1½ cups butter, softened at room temperature
  • 4 cups powdered sugar
  • 1½ cups cocoa powder
  • ⅔ cup whole milk
  • 1 tablespoon vanilla
  • 1 teaspoon salt
For the chocolate ganache:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
For the decoration:
  • 16 white chocolate Kit Kats
  • 10 milk chocolate Kit Kats
Instructions
Make the chocolate cake:
  1. Preheat the oven to 350 degrees, and line a 13 by 9 inch pan with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour into prepared pan and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.
Make the chocolate chip meringue:
  1. Turn the oven to 250 degrees, and line a quarter sheet pan with baking spray and parchment paper. In a large bowl, whip egg whites and sugar until stiff peaks form, approximately 10 minutes. Gently fold in mini chocolate chips and pour into prepared pan. Smooth out to create an even layer. Bake for 10 minutes, and then turn the oven down to 200 degrees and bake until stiff, approximately 4 hours. Turn the oven off and allow the meringue to set and cool completely in the oven.
Make the chocolate buttercream:
  1. In a large bowl, whip softened butter and powdered sugar together with a hand mixer. Add in cocoa powder and milk and mix until smooth. Add in vanilla and salt and set aside.
Make the chocolate ganache:
  1. 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 divide ganache into two bowls. Refrigerate one to set and leave the other at room temperature.
Assemble the cake:
  1. Cut baked chocolate cake in half. Place one of the cakes on a large platter. Cover with one cup of chocolate buttercream and top with the meringue layer. Top with another cup of buttercream and finish with the remaining cake layer. Cover the entire cake with the remaining buttercream and set in the refrigerator to chill for approximately 30 minutes. Remove from fridge and pour the room temperature ganache over the top of the cake. Carefully drip ganache down every side of the cake for a dramatic effect. Place the chilled ganache in a piping bag and create a border around the bottom of the cake. Place the white chocolate Kit Kats across the middle of the cake, keeping them together in fours. Break up the milk chocolate Kit Kats and place them on top of the white Kit Kats, mimicking piano keys. Serve immediately. Cake will keep up to 4 days covered.

Watch the recipe video here:

Piano Cake

Just like a piano, this cake is best enjoyed with sound ON. ?Full Recipe: bit.ly/2BGRrVr

Posted by Tastemade on Saturday, February 24, 2018

Dessert

Baklava Cheesecake

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Baklava Cheesecake
Made with a phyllo dough and pistachio crust, this creamy, honeyed baklava cheesecake incorporates the best of both desserts.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the crust:
  • 12 sheets phyllo dough
  • 12 tablespoons butter, divided and melted
  • 2 cups pistachios
  • 2 cups walnuts
  • Pinch salt
  • For the cheesecake:
  • 3 cups cream cheese, softened
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • For the topping:
  • 1 cup honey
  • ½ cup water
  • 1 teaspoon orange blossom water
  • ¼ cup pistachios, chopped
  • ½ cup walnuts, chopped
  • Zest and juice of 2 lemons
Instructions
Make the crust:
  1. Prepare a 9-inch springform pan with baking spray and line with parchment between the plate and the form. Set aside.
  2. Working quickly and one at a time, brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. Set in fridge while you make the crust.
  3. In the bowl of a food processor fitted with the blade attachment, grind pistachios and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press into the bottom of the phyllo-lined pan and set in the refrigerator until cheesecake filling is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, beat cream cheese until fluffy. Add honey. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  3. Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
Make the topping:
  1. In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in walnuts and pistachios and set aside until the cheesecake is ready.
Assemble the cheesecake:
  1. Once cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with pistachio walnut topping and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Baklava Cheesecake

Procrastibaking (verb): the art of making dessert instead of what you should be doing.Full Recipe: bit.ly/2EWPo2g

Posted by Tastemade on Wednesday, February 28, 2018

Dessert

Cookie Dough Cheesecake

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Cookie Dough Cheesecake
Not a fan of baking? This cheesecake is perfect for you! Don't even need to turn the oven on. The base is a completely edible cookie dough topped with a creamy no-bake cheesecake and mini chocolate chip cookies for good measure.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Dough:
  • ¾ cups butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 ½ cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 tsp milk
  • 1 cup chocolate chips
  • 4 cups cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream, hot
  • 1 ½ tablespoons gelatin powder
  • 1 cup chocolate chips
  • Mini chocolate chip cookies
  • Melted dark chocolate
Instructions
  1. In a large bowl, cream together butter, brown sugar, granulated sugar, salt, vanilla and milk until pale a fluffy.
  2. Heat flour in microwavable-bowl for 1 minute. Let cool. Add flour, salt, and chocolate chips; fold until combined.
  3. Divide and press cookie dough into 9” lined spring-form pan, place in the fridge for 30 minutes to set.
  4. Meanwhile, make the cheesecake filling. Blend together cream cheese and sugar until smooth, set aside.
  5. Whisk gelatin into the hot cream and let sit for 5 minutes to cool. Gradually whisk cream mixture into cream cheese until smooth. Stir in chocolate chips.
  6. Pour on top chilled of cookie dough and spread evenly. Chill overnight to set.
  7. Top with mini chocolate chip cookies and drizzle cookies with melted chocolate.
  8. Enjoy!

Watch the recipe video here:

Cookie Dough Cheesecake

Cookie Dough Cheesecake

Posted by Twisted on Sunday, December 17, 2017

Dessert

Pink Ice Cream Cake

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Pink Ice Cream Cake
Brain freeze is like a hangover - instant regret, followed by more ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 13 strawberry Kit Kat bars
  • 10½ ounces chocolate ice cream
  • 10½ ounces strawberry ice cream
  • 1 sponge cake
  • Strawberry whipped cream:
  • Heavy cream
  • Strawberry jam
  • To garnish:
  • Crushed pistachios
  • Dried strawberries
Instructions
  1. Line the inside of a round cake pan with Kit Kats, set vertically. Place sponge cake in the center. Add scoops of strawberry ice cream on top of sponge cake and use a spoon to flatten. Add chocolate ice cream on top and smooth out. Place in freezer until frozen.
  2. In a mixing bowl, whip heavy cream with strawberry jam until soft peaks form.
  3. Remove ice cream cake from freezer and add a layer of strawberry whipped cream. Garnish with pistachios and dried strawberries, and serve.

Watch the recipe video here:

Pink Ice Cream Cake

Brain freeze is like a hangover – instant regret, followed by more ice cream.Taste for Yourself: taste.md/2tL15nn?: Tastemade Japan

Posted by Tastemade on Saturday, March 17, 2018