Dessert

2-Layer Tres Leches Cake

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2-Layer Tres Leches Cake
2-Layer Tres Leches Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ¾ cups all-purpose flour (220 g)
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 6 large eggs
  • 1 ¼ cups granulated sugar (250 g)
  • ¼ cup whole milk (60 mL)
  • ½ teaspoon vanilla extract
  • nonstick cooking spray, for greasing
  • ½ cup evaporated milk (120 mL)
  • ½ cup coconut milk (120 mL)
  • 14 oz condensed milk, 1 can (395 g)
  • 2 cups heavy whipping cream (480 mL)
  • ¼ cup powdered sugar (30 g)
  • assorted berries, for serving, optional
Instructions
  1. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
  2. In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
  3. Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
  4. Preheat the oven to 350°F (180°C).
  5. Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
  6. Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
  7. Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
  8. While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
  9. Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
  10. Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
  11. In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
  12. Carefully transfer one of the cakes to a cake stand.
  13. Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
  14. Decorate with berries, if desired.
  15. Slice and serve.
  16. Enjoy!

Watch the recipe video here:

2-Layer Tres Leches Cake

Double the layers, double the delicious! ? Full Recipe: https://tasty.co/recipe/2-layer-tres-leches-cake

Posted by Tasty on Sunday, September 16, 2018

Dessert

Caramel Apple Pie Ice Box Cake

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Caramel Apple Pie Ice Box Cake
FAll is just around the corner and we're getting ready for those autumnal apple recipes. But right now, we're holding on to summer as much as we can with this no-bake caramel apple pie icebox cake. It's easy and a perfect dessert inbetween seasons!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 apples, peeled, cored and sliced
  • 1 tsp cinnamon
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 2-3 packs Malted biscuit cookies
  • 4 cups whipping cream
  • 1 cup cream cheese, softened
  • 2 tbsp icing sugar
  • 1 tsp vanilla
  • Caramel sauce
Instructions
  1. Heat butter over medium heat in a large pan. Add apples, brown sugar, and cinnamon. Stir to coat and cook until apples have softened. Set aside to cool completely
  2. Whip together cream, cream cheese, icing sugar and vanilla until stiff peaks form.
  3. Spread a thin layer of cream on the bottom of a square/ round springform pan or a deep glass dish. Top with a layer of evenly places biscuits, followed by a layer of whipped cream and then apples and a drizzle of caramel sauce. Repeat to have 2 layers of apple and three layers of biscuit in total finishing with a layer of whipped cream and drizzle with caramel sauce.
  4. Cover and chill for 4 hours - overnight.
  5. Slice and enjoy!

Watch the recipe video here:

Caramel Apple Pie Ice Box Cake

Caramel Apple Pie Ice Box Cake

Posted by Twisted on Sunday, September 16, 2018

Dessert

Triple-Decker Cheesecake Tower

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Triple-Decker Cheesecake Tower
Triple-Decker Cheesecake Tower recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz brownie mix, 2 boxes, prepared according to package instructions (510 g)
  • 1 chocolate cheesecake, 8 inch (20 cm) prepared
  • 15 oz red velvet cake mix, 1½ boxes, prepared according to package instructions without the water (425 g)
  • 2 vanilla cheesecakes, 8 inch (20 cm) prepared
  • 40 oz chocolate chip cookie dough (1.1 kg)
  • 8 cups cream cheese icing (920 g)
  • 2 cups chocolate ganache (575 g)
  • 10 oz chocolate, chopped (285 g)
SPECIAL EQUIPMENT
  • 3 springform pans, 9 inch (23 cm)
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
  3. In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
  4. In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
  5. Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
  6. Chill the cakes overnight in the refrigerator.
  7. Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
  8. Add the cookie cake to the platter and spread the top with layer of frosting.
  9. Stack the brownie cake on top, then spread another layer of frosting on top.
  10. Finally, place the red velvet cake on top, then frost the top and sides evenly.
  11. Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
  12. Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Triple Decker Cheesecake Tower

3 Cheesecakes, 3 desserts, one dream.Get the full recipe: https://tasty.co/recipe/triple-decker-cheesecake-towerCheck out the featured springform pan HERE: https://bzfd.it/2MpLhdZ – We may make some $$ if you buy!

Posted by Tasty on Wednesday, September 12, 2018

Breakfast

Queso “Chips”

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Queso “Chips”
Queso “Chips” recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 2 jalapeñoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 12 fl oz evaporated milk (355 mL)
  • 3 cups shredded sharp cheddar cheese (300 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 3 cups tortilla chips, crushed (80 g)
  • 4 cups canola oil (960 mL)
FOR SERVING
  • fresh cilantro, chopped, for serving
  • pico de gallo, for serving
  • guacamole, for serving
  • sour cream, for serving
Instructions
  1. Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
  2. Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
  3. Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
  4. Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  5. Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
  6. Freeze for three hours.
  7. Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
  8. At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
  9. Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
  10. Heat the oil in a large pot until it reaches 350°F (180°C).
  11. Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
  12. Fry the breaded queso chips 3-4 at a time, until golden brown, 15–30 seconds.
  13. Drain the chips on a wire rack or paper towels.
  14. Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
  15. Enjoy!

Watch the recipe video here:

Queso "Chips"

Take queso to a whole new level with these… ??FULL RECIPE: https://tasty.co/recipe/queso-chips

Posted by Tasty on Thursday, September 13, 2018

Pizza

Deep Dish Pizza Buns

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Deep Dish Pizza Buns
We love a good deep dish pizza. But instead of making the dough we've done a cheats version and filled a bun with the same goodness. Brushed with garlic butter, these are incredibly delicious!
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 2 tsp oil
  • 4 sausages removed from casing
  • ½ cup chopped pepperoni
  • 1 tbsp butter
  • 1 onion grated
  • 2 cloves garlic minced
  • 2 cups chopped tomatoes
  • Salt and Pepper to taste
  • 1 tsp oregano
  • 2 tsp sugar
  • 5 Hot dog buns, hollowed with a 2 cm edge
  • Sliced mozzarella cheese
  • Grated parmesan
  • ¼ cup garlic butter
Instructions
  1. In a large pan, heat oil over medium-high heat. Add sausage meat. Sear and break apart with the back of a spoon. When cooked, add pepperoni and cook through. Remove and let cool slightly.
  2. In a pot, melt butter over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant. Add tomatoes, salt, pepper, oregano, and, sugar. Bring to a boil and simmer until thick.
  3. Arrange the buns in a tray. Top each with mozzarella and press down. Fill with a layer of sausage and pepperoni mix. Top with another slice of cheese & more sausage mix. Top with a layer of tomato sauce and a sprinkle of parmesan cheese.
  4. Brush outside with garlic butter.
  5. Bake for 8 minutes until cheese is melted, enjoy!

Watch the recipe video here:

Deep Dish Pizza Buns

Deep Dish Pizza Buns

Posted by Twisted on Friday, September 14, 2018

Main dish

Pulled Pork-Stuffed Cornbread Muffins

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Pulled Pork-Stuffed Cornbread Muffins
Pulled Pork-Stuffed Cornbread Muffins recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup milk (180 mL)
  • ½ cup unsalted butter, 1 stick, melted (115 g)
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup all-purpose flour (125 g)
  • 1 cup yellow cornmeal (150 g)
  • ¼ cup sugar (50 g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Friday, September 14, 2018

Main dish

Stuffed Meatball Pie

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Stuffed Meatball Pie
Stuffed Meatball Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb pizza dough, divided (453 g)
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 3 cups tomato puree (675 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 12 oz tomato paste (340 g)
  • 1 lb low-moisture mozzarella, sliced (453 g)
  • 2 lb meatballs (906 g)
  • 2 cups caramelized onions (175 g)
  • 3 cups bell peppers, chopped, sauteed (300 g)
  • Parmesan, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  3. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  4. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  5. Bake until the dough is cooked and lightly golden brown, 15 minutes.
  6. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  7. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  8. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  9. Add a layer of caramelized onions, and more sliced mozzarella.
  10. Add the green, yellow, and orange bell peppers on top of the mozzarella.
  11. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  12. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  13. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  14. Slice the pie, serve with extra marinara sauce and grated parmesan.
  15. Enjoy!

Watch the recipe video here:

Meatball Pie

Cloudy with a chance of meatball pie? ?FULL RECIPE: https://tasty.co/recipe/stuffed-meatball-pie

Posted by Proper Tasty on Friday, September 14, 2018

Breakfast

Lemon and Garlic Roast Chicken

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Lemon and Garlic Roast Chicken
Lemon and Garlic Roast Chicken recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Ina's Lemon and Garlic Roast Chicken

Recipe of the Day: Lemon + Garlic Roast Chicken ???Save the recipe: http://bit.ly/2rv7Xlm.

Posted by Food Network on Friday, September 14, 2018

Main dish

Mutant Underground Sheet-Pan PiXXa

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Mutant Underground Sheet-Pan PiXXa
Pick a side! This piXXa lets you choose the perfect ingredients to match your mutant powers! Serve this to friends for the season premiere of The Gifted on Tuesday, September 25 on Fox!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • * 3 small (about 36-ounce) fresh pizza-dough balls, divided
  • * 1½ cups alfredo sauce
  • * ¼ cup fresh pesto
  • * ⅓ cup fresh macaroni and cheese
  • * ¼ cup sautéed mushrooms
  • * ¼ cup cooked Italian sausage (crumbled)
  • * ⅓ cup red onions, sliced
  • * 1 cup apple cider vinegar
  • * 2 tablespoons sugar
  • * 1 tablespoon kosher salt
  • * ¼ cup cooked meatballs
  • * 1 cup shredded mozzarella cheese, divided
  • * ¼ cup cheddar cheese
  • * 3 tablespoons olive oil
  • * 3 tablespoons cornmeal
  • * Additional marinara sauce (dipping)
Instructions
  1. Preheat oven to 450°F. Oil a sheet pan and dust with cornmeal. Carefully press dough across half of sheet pan, using 2 balls and making sure to completely cover the bottom and sides. Use remaining ball of dough to roll out 2 tubes of dough that will cross the pan (lengthwise) to create an X shape. Secure the X to the corners (press into the bottom and sides). Brush sides and X with olive oil.
  2. Add apple cider vinegar, sugar, and kosher salt to pot and boil. Pour over onions and let sit at least 1 hour to pickle.
  3. Carefully spoon ¼ cup of alfredo sauce into each section. Place ¼ cup of cheese on top of each section. Bake for 6–8 minutes until dough is set and cheese is melted. Remove from oven and carefully place ingredients in each section.
  4. * Macaroni and cheese with cheddar
  5. * Crumbled sausage with pickled onions
  6. * Cooked mushrooms and meatballs
  7. * Pesto
  8. Bake an additional 8–10 minutes or until pizza is well browned.
  9. Cut each section into slices, being careful to leave the X intact. Serve the X with marinara sauce.

Watch the recipe video here:

Mutant Underground Sheet-Pan PiXXaPick a side! This piXXa lets you choose the perfect ingredients to match your mutant powers! Serve this to friends for the season premiere of The Gifted on Tuesday, September 25 on Fox!

Posted by Tasty on Friday, September 14, 2018

Dessert

Lemon Meringue Bars

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Lemon Meringue Bars
Lemon Meringue Bars recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 1 ½ cups all-purpose flour (185 g)
  • ½ cup powdered sugar (60 g)
  • ½ teaspoon salt
  • ¾ cup unsalted butter, 1½ sticks, cubed, room temperature (165 g)
LEMON FILLING
  • 3 large eggs
  • 1 egg yolk, reserve white for meringue
  • 1 cup granulated sugar (200 g)
  • ½ cup lemon juice (120 mL)
  • 1 tablespoon lemon zest
  • ¼ cup all-purpose flour (30 g)
MERINGUE
  • 1 egg white
  • 1 pinch salt
  • ⅓ cup granulated sugar (65 g)
Instructions
  1. Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
  2. Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
  3. Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
  4. Bake for 20 minutes, until light golden brown.
  5. While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
  6. When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
  7. While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
  8. Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
  9. Return to the oven for 10-12 minutes, until the meringues are lightly browned.
  10. Let cool completely, then refrigerate for 1-2 hours.
  11. Slice into 9 bars. Serve chilled or at room temperature.
  12. Enjoy!

Watch the recipe video here:

Lemon Meringue Bars

When life hands you lemons, make this ?Full Recipe: https://tasty.co/recipe/lemon-meringue-bars

Posted by Tasty on Friday, September 14, 2018