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Dessert

Blue Pancakes

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Blue Pancakes
When we're feeling blue, we like to make pancakes... and cover them with chocolate and blueberries!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¼ cups flour
  • 3 teaspoons baking powder
  • Pinch salt
  • 2 tablespoons blue spirulina powder
  • 3 tablespoons honey
  • 2 eggs, room temperature
  • 1¾ cups whole milk, room temperature
  • 3 tablespoons melted butter, plus more for cooking
  • ½ cup chocolate syrup, for serving
  • 1 cup blueberries, for garnish
  • 1 cup mini chocolate chips
Instructions
  1. In a large bowl, mix together the flour, baking powder, salt and blue spirulina. Whisk well.
  2. In a medium bowl, mix together the honey, eggs, almond milk and coconut oil. Pour this mixture into the dry ingredients and mix until just combined.
  3. Pour some coconut oil on a cast-iron skillet set over medium-low heat. Pour about ¼ cup of batter onto the hot skillet and cook for about 2 to 4 minutes on each side.
  4. Stack pancakes, pour over chocolate syrup, garnish with blueberries and serve!

Watch the recipe video here:

Blue Pancakes

Let us introduce you to the new blueberry pancakes.Taste for Yourself: taste.md/2HIjrYC

Posted by Tastemade on Sunday, March 18, 2018

Dessert

Chocolate Stuffed French Toast Muffins

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Chocolate Stuffed French Toast Muffins
Another take on stuffed french toast. These are easy to take on the go with you and can be filled with a number different treats. The two pieces of French toast adhere through cooking and become a fun stuffed muffin!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 slices soft white bread
  • 4 eggs
  • 2 tbsp milk
  • 1½ tsp cinnamon
  • ½ cup plus 1 tbsp sugar
  • ½ tsp vanilla essence
  • 2 cups chocolate hazelnut spread
Instructions
  1. Pre-heat oven to 180ºC (350ºF) and grease a 12 whole cupcake tin, set aside.
  2. Using a 4” round cookie cutter, cut out the centre of each piece of white bread, keeping the crusts for breadcrumbs.
  3. In a bowl whisk together eggs, milk, ½ tsp cinnamon and 1 tbsp sugar until smooth. Dip a round of bread in the egg and then press into the centre of a cupcake cavity. Repeat with remaining rounds.
  4. Fill each with a heaping tablespoon of chocolate hazelnut spread. Cover with another egg dipped round and gently press the edges to adhere and press into the sides of the tin.
  5. Mix together remaining sugar and cinnamon, sprinkle generously over top of each and bake for 20-25 minutes until cooked and golden brown.
  6. Enjoy!

Watch the recipe video here:

Chocolate Stuffed French Toast Muffins

Chocolate Stuffed French Toast Muffins

Posted by Twisted on Thursday, January 18, 2018

Dessert

Ice Cube Cookie Dough Chocolates

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Ice Cube Cookie Dough Chocolates
Bite sized edible cookie dough coated in chocolate, ready to be dunked in a glass of milk. These no bake treats are easy to prepare and great to share!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Coating:
  • 500g dark chocolate, finely chopped
  • 2 tbsp coconutoil
  • 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
Instructions
  1. In a microwavable jug, add chopped chocolate and coconut oil. Microwave. on high for 2 minutes until completely melted. Pour into 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. Keep remaining chocolate for topping. Then refrigerate for 5 minutes.
  2. In a large bowl, cream together butter, brown sugar, granulated sugar ,and milk until pale a fluffy.
  3. Heat flour in microwavable-bowl for 1 minute. Let cool. Add flour, salt, and chocolate chips; fold until combined.
  4. Fill each ice cube mould with cookie dough. Top with remaining chocolate (reheat in microwave if needed).
  5. Chill again for 30 minutes or until set.
  6. Enjoy!

Watch the recipe video here:

Chocolate Cookie Dough Truffles

Ice Cube Cookie Dough Chocolates

Posted by Twisted on Sunday, February 25, 2018

Dessert

Spaghetti Layer Cake

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Spaghetti Layer Cake
Spaghetti Layer Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound spaghetti noodles, cooked al dente
  • 3 eggs, beaten
  • 2 cups whole milk ricotta
  • 1 (8-ounce) package mozzarella slices
  • 2 cups bolognese sauce, cold
  • ½ cup shredded mozzarella
  • ¼ cup Parmesan, grated
  • Salt and pepper, to taste
  • Parsley, for garnish
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a springform cake pan.
  2. In a large bowl, combine cooked and slightly cooled spaghetti with beaten eggs. Place one-third of the spaghetti mixture in the bottom of the prepared pan. Add slices of mozzarella cheese followed by 1 cup of the ricotta cheese and a sprinkle of salt and pepper. Use an offset spatula to spread ricotta evenly. Next, add 1 cup of the bolognese sauce. Repeat these steps one more time, ending with spaghetti on top.
  3. Sprinkle pasta with shredded mozzarella and Parmesan. Bake for 35 to 45 minutes. Allow layered pasta cake to cool for 20 to 30 minutes before serving. This will ensure that the layers stay intact for a surprising presentation. Cut slices like a cake and enjoy!

Watch the recipe video here:

Spaghetti Layer Cake

Grab yourself a slice of… spaghetti? That's right. A cheesy, meaty slice of spaghetti cake.Taste for Yourself: taste.md/2rZcT4M

Posted by Tastemade on Sunday, April 8, 2018

Dessert

Baileys S’mores Cheesecake

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Baileys S’mores Cheesecake
BAILEYS S’MORES CHEESECAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g crushed cookie crumbs
  • 50g granulated sugar
  • 115g butter, melted
  • 750g cream cheese, softened
  • 150g granulated sugar
  • 3 large eggs
  • 30g flour
  • 1 tsp vanilla extract
  • 50ml Baileys
  • 250ml Baileys
  • 50g cocoa powder
  • 50g golden syrup
  • 100g chocolate, chopped
  • Marshmallows
Instructions
  1. Pre-heat oven to 180C (350F). Line a spring form pan with parchment paper.
  2. In a medium bowl mix together cookie crumbs, sugar, and butter until combined and wet sand-like texture. Press into the base of the spring form pan and use the back of a spoon or small bowl to press in.
  3. Bake for 10 minutes, set aside to cool.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla, flour and baileys until fluffy and smooth. Pour over graham crust. Bake in a 180ºC (350ºF) oven for 35 minutes. Turn oven off and keep oven ajar and let cheesecake cool.
  5. Remove from oven and cool completely for 4 hours in the fridge or overnight.
  6. In a small pot, whisk together Baileys chocolate luxe, cocoa powder, and golden syrup together. Bring to a boil stirring, then let simmer for 3 minutes to thicken. Remove from heat and whisk in chocolate until smooth.
  7. Pour fudge sauce over cooled cheesecake. Top with marshmallows and toast with a blow torch.
  8. Enjoy!

Watch the recipe video here:

Baileys S’mores Cheesecake

Baileys S’mores Cheesecake

Posted by Twisted on Tuesday, March 6, 2018

Dessert

Chocolate Battenberg

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Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Sunday, February 18, 2018

Dessert

Carrot Cake Bottom Cheesecake

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Carrot Cake Bottom Cheesecake
Carrot cake is a staple to have in your recipe book. Instead of topping it with a sweet cream cheese icing, this one is topped with a no-bake cheese cake. It's basically our two favourite cakes in one. It's delicious, the cake is super moist and the cheesecake ultra creamy. Definitely one to put on your list to make!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups cream cheese, softened
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 150ml oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups grated carrots
  • ⅓ cup toasted chopped pecans
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, whisk together oil, sugars, vanilla and eggs until smooth. Sift in flour, salt, baking soda and cinnamon. Whisk until just combined. Fold in carrots and scrape into a greased and lined 9” cake tin. Bake for 35-40 minutes until a toothpick comes out clean. Set aside to cool completely.
  3. Whisk together cream cheese, condensed milk, lemon juice and vanilla. Pour over cooled carrot cake and smooth.
  4. Chill in the fridge 6 hours or overnight.
  5. Sprinkle chopped pecans around the edge of the cake. Slice and serve!
  6. Enjoy

Watch the recipe video here:

Carrot Cake Bottom Cheesecake

Carrot Cake Bottom Cheesecake

Posted by Twisted on Thursday, March 15, 2018

Dessert

Giant Stuffed Chocolate Chip Cookie

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Giant Stuffed Chocolate Chip Cookie
How can you possibly make a giant chocolate chip cookie better? By stuffing it with a layer of Nutella, that's how.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 12 ounces bittersweet chocolate chips, plus ⅔ cup for topping
  • 1 cup Nutella
  • Ice cream, to serve
Instructions
  1. Heat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Stop the mixer and add flour, baking soda and salt. Mix until just combined, then stir in chocolate chips on low speed.
  3. Spray a 9-inch springform pan with nonstick spray. Add half of the cookie dough to the bottom of the prepared pan and pat down to form an even layer. Spread Nutella on top, leaving a 1-inch border. Spread the rest of the cookie dough on top in an even layer. Pat down. Dot with another ⅔ cup of chips.
  4. Bake for 30 minutes. If cookie begins to get dark, cover with foil, being careful not to touch the chips on top, and bake for 5 more minutes. Cool in the pan for 15 minutes before slicing. Top with ice cream, if desired.

Giant Stuffed Chocolate Chip Cookie

It's not just giant, it's stuffed with a molten layer of Nutella. Uh-huh honey. Full Recipe: taste.md/2lFiDuU

Posted by Tastemade on Wednesday, January 3, 2018

Dessert

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Wednesday, January 24, 2018

Cake Dessert

No Bake Oreo Tart

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No Bake Oreo Tart
Made with dark chocolate and America's favorite cookie, pardon us as we pick our mouths up off the floor.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams crushed Oreo cookies
  • 100 grams chopped Oreo cookies
  • 50 grams baby Oreos
  • 150 grams melted unsalted butter
  • 400 grams dark cooking chocolate
  • 150 milliliters thickened cream (35 percent fat content)
Instructions
  1. Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined.
  2. Add the crumb mixture to 30 centimeters rectangle. I used a long one but you may use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
  3. While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
  4. Pour it into the pie shell and sprinkle with roughly chopped Oreos and baby Oreos. Place it in the fridge for 4 hours, or overnight to chill before serving.

Watch the recipe video here:

No-Bake Oreo Chocolate Tart

No-Bake Oreo Chocolate TartFull recipe: http://taste.md/1UGRGTT

Posted by Tastemade on Sunday, January 28, 2018