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Dessert

Chocolate chip cookie Trifle

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Chocolate chip cookie Trifle
Trifle - the very word brings to mind those quintessential British summers. Strawberries on the lawn, the gentle drone of a cricket game in the background, the gentle buzzing of bees and their fumbles with the honeysuckle. Like many things, trifle has changed from its traditional origins. It's moved to the big city and got itself a new haircut and fancy shoes. Our version is chocolatey, cakey and covered with cookies and lots of choccy sauce. Traditional, this guy ain't - delicious, he certainly is.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Sauce
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 500 ml double cream
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Whipped Cream
  • 500ml double cream
  • 3 tbsp icing sugar
  • 1 tbsp vanilla essence
Trifle
  • 1 shop bought chocolate cake, cut into three sections
  • 2 packs cookies, roughly chopped
Instructions
  1. In a pan whisk together sugar, cornstarch, cocoa powder, salt, instant coffee. Place on the heat and add double cream - whisk thoroughly to make a smooth, thick sauce. Add more cream to get your desired consistency.
  2. Whisk the cream, icing sugar and vanilla together until you have stiff peaks - be very careful as it's incredibly easy to over whip at this stage. If you do by mistake you can fold in some double cream to bring it back from the edge.
  3. Using a sharp knife chop up the cookies.
  4. To assemble the trifle place the first slice of chocolate cake on the bottom of the trifle bowl. Top with whipped cream, a good handful of chopped cookies, and lashing of the chocolate sauce. Repeat three times, finishing with the chocolate sauce.
  5. Yum yum!

Watch the recipe video here:

Chocolate chip cookie Trifle

Chocolate chip cookie Trifle

Posted by Twisted on Tuesday, June 26, 2018

Cake

Giant Ice Cream Sandwich

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Giant Ice Cream Sandwich
Making this for a birthday? Spruce it up by pressing rainbow sprinkles onto the outside of the ice cream layer!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • 1 box chocolate cake mix (plus ingredients called for on box)
  • 2 (1½ qt.) Breyers Natural Vanilla Ice Cream
Instructions
  1. Preheat oven to 350° and line two 9"-x-13" baking pans with parchment paper, leaving a two inch overhang on the long side. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cool completely.
  2. Using the back of a spoon, working horizontally poke out alternating rows of 4 and 3 evenly spaced small rounds, about ½-inch each.
  3. Invert the other cake onto a platter and cover with the vanilla ice cream, spreading the top to create an even layer. Place the cake with the holes on top and gently press into the ice cream. Smooth the ice cream along the sides, then put in the freezer for at least 2 hours, or until ready to serve.

Watch the recipe video here:

How To Make A Giant Ice Cream Sandwich Cake

This GIANT Ice Cream Sandwich Cake is big enough to feed your entire crew.Full recipe: http://dlsh.it/L5Rm7tu

Posted by Delish on Sunday, June 24, 2018

Dessert

Raffaello Cheesecake

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Raffaello Cheesecake
It's summertime - move aside Ferrero Rocher, HELLO Rafaello. ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces maizena cookies (Brazilian sugar cookies)
  • ¼ cup shredded coconut
  • ¼ cup toasted almonds
  • ½ cup butter, melted
  • 1 cup chopped white chocolate
  • ½ cup fresh heavy cream
  • 2⅔ cups cream cheese
  • ¼ cup coconut milk
  • ½ lime, juiced
To garnish:
  • 1 cup shredded coconut
  • 12 truffles
Instructions
  1. Line a springform pan with parchment paper.
  2. In a food processor, add the cookies, coconut and almonds. Blend until crumbs form. Add the butter and pulse for another 2 minutes until the mixture has reached the consistency of a coarse flour. Press mixture into the bottom and sides of prepared pan. Place in refrigerator.
  3. Melt the white chocolate together with the heavy cream in a hot water bath. Set aside to let it cool.
  4. Use a whisk to soften the cream cheese, then add the melted chocolate and the coconut milk.
  5. Add the lime juice and mix.
  6. Pour the mixture into the mold, over the cookie lining. Refrigerate for at least 2 hours.
  7. Top with the shredded coconut and truffles.

Watch the recipe video here:

Raffaello Cheesecake

It's summertime – move aside Ferrero Rocher, HELLO Rafaello. ?Taste for Yourself: taste.md/2ytRtQgTastemade Brasil

Posted by Tastemade on Sunday, June 24, 2018

Breakfast

Pizza Triangles

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Pizza Triangles
By popular request we bring you pizza triangles. After the huge success of our Philly Cheesesteak Triangles, we had a number of people clamouring in the comments section for a pizza version; we're only too happy to oblige. Cheesy, tangy from the tomato sauce, spicy from the pepperoni with an amazing garlicky dip perfect for pizza, these are potentially the best snack the world has ever seen.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400ml pizza sauce
  • 100g pepperoni, diced
  • 150g mozzarella, grated
  • 1 tsp pepper
  • 1 tsp salt
  • 6 tortillas
  • Groundnut oil, for frying
  • 2 tbsp flour
  • 2 tbsp water
  • Dip
  • 200g mayonnaise
  • 100ml buttermilk
  • 1 tbsp oregano
  • 1 tsp chilli flakes (optional)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 clove garlic, crushed
Instructions
  1. Mix together the pizza sauce, grated mozzarella, diced pepperoni, salt and pepper.
  2. Cut the tortillas in half. Whisk together the flour and water and carefully paint this mixture along one half of the flat edge of the each tortilla, folding them up and sticking the edges together to make a triangle shape.
  3. Carefully spoon the pizza mixture into the pouch, then brush along the top and press together to seal.
  4. Preheat the oil to 170°C/340°F, then fry in batches until golden.
  5. While they're cooling a bit whisk together all the ingredients for the dip.

Watch the recipe video here:

Pizza Triangles

Pizza Triangles

Posted by Twisted on Monday, June 25, 2018

Breakfast

Cheesy BBQ Chicken Shooters Sandwich

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Cheesy BBQ Chicken Shooters Sandwich
1 loaf bread 2 chicken breasts, cooked and shredded 1 cup bbq sauce Sliced mozzarella 14 rashers bacon, cooked crispy ¼ cup garlic butter
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf bread
  • 2 chicken breasts, cooked and shredded
  • 1 cup bbq sauce
  • Sliced mozzarella
  • 14 rashers bacon, cooked crispy
  • ¼ cup garlic butter
Instructions
  1. Mix together bbq sauce and chicken.
  2. Cut out the top of the loaf of bread and remove the filling
  3. Brush garlic butter around the inside. Layer with cheese followed by bbq chicken and bacon. Repeat with remaining ingredients pressing down as you go. Finish with cheese. Place the lid on top and wrap tightly in foil.
  4. Place a a heavy bottom skillet or two on top and let the weight press the sandwich down for abut 1-2 hours. Place in the fridge.
  5. Remove weights and bake for 30-40 minutes at 180ºC (350ºF).
  6. Enjoy!

Watch the recipe video here:

Cheesy BBQ Chicken Shooters Sandwich

Cheesy BBQ Chicken Shooters Sandwich

Posted by Twisted on Monday, June 25, 2018

Main dish

Cilantro Lime Shrimp Tacos

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Cilantro Lime Shrimp Tacos
The new way to Taco Tuesday ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • FOR THE TACOS
  • Juice of 3 limes
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • ½ tsp. cumin
  • 1 tbsp. olive oil
  • Zest of 1 lime
  • Kosher salt
  • 1 lb. shrimp, peeled and deveined
  • 8 Tortillas, warmed, for serving
  • FOR THE CABBAGE SLAW
  • ¼ c. shredded green cabbage
  • ¼ c. cilantro
  • ¼ red onion, thinly sliced
  • ½ avocado, thinly sliced
  • Juice of 1 lime
  • 1 tbsp. olive oil
  • Kosher salt
  • FOR THE GARLIC-LIME MAYO
  • ⅓ c. Duke's Mayonnaise
  • 2 tbsp. hot sauce
  • Zest of 1 lime
  • ½ tsp. garlic powder
  • Kosher salt
Instructions
  1. In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
  2. Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
  3. Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
  4. Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side.
  5. Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Cilantro Lime Shrimp Tacos

Cilantro Lime Shrimp Tacos = Taco Tuesday just got SO much better ?Full recipe: http://dlsh.it/lL15BTQ

Posted by Delish on Monday, June 25, 2018

Drink

Rain Drop Jelly

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Rain Drop Jelly
Because sometimes an occasion just calls for a gummy frog hidden in cotton candy overtop a goblet of multi-colored jello.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1¼ cups cider
  • 2 balls white cotton candy
  • 2 frog gummies
  • 1 to 2 drops purple food coloring
  • 1 to 2 drops blue food coloring
  • Liquid jelly:
  • 3½ teaspoons powdered gelatin
  • 1½ cups water
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Instructions
  1. Cut an opening in each cotton candy ball and stick a frog gummy in it.
  2. Soak the powdered gelatin in 2 tablespoons of water. In a bowl, heat the water, then mix in sugar, gelatin and lemon juice. Allow to cool.
  3. Pour 3 tablespoons of the gelatin mixture into a shallow bowl and add purple food coloring. Pour another 3 tablespoons of the gelatin mixture into a separate shallow bowl and add blue food coloring. Refrigerate until solidified.
  4. Remove from the refrigerator, and cut into thin pieces. Transfer to a round ice cube tray. Pour leftover gelatin mixture overtop and refrigerate with the lid on until solid.
  5. Remove gelatin rounds from the refrigerator and divide between 2 glasses. Top each with a cotton candy ball and pour cider over the top to melt the cotton candy and reveal the hidden frog.

Watch the recipe video here:

Rain Drop Jelly

Raindrop, cotton candy tops… Taste for Yourself: taste.md/2ur6q1y

Posted by Tastemade on Monday, June 25, 2018

Breakfast

Frank’s RedHot Buffalo Ribs

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Frank’s RedHot Buffalo Ribs
Fire up the grill and slather on some sauce as we kickstart your summer with Frank’s RedHot. Taking tender, pull-apart ribs to a whole new level, this recipe is a sure-fire way to put pork on your July 4th menu!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 racks baby back ribs
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 1½ tbsp fine salt
  • 2 tbsp black pepper, coarsely ground
  • 1 Cup Frank’s Original Hot Sauce
  • ¼ cup unsalted butter
  • 1 cup Stubb’s BBQ Sauce
Instructions
  1. In a small bowl, mix your salt, pepper, sugar, paprika and garlic powder. Rub all over your ribs in a large baking dish. Turn so the ribs are curved downwards.
  2. Cover tightly with foil and bake for 2 hours at 155°C/310°F.
  3. Meanwhile, mix together the BBQ sauce, Frank's and butter.
  4. Brush this liberally over your baked ribs.
  5. Preheat your BBQ grill to 260°C/500°F. Place, glazed flesh-side-down, on the bars of the grill. Cover liberally with the glaze. Flip a few times, glazing copiously each time, until lovely, sticky and charred. Remove from the heat to rest for 10 minutes.
  6. Cut your ribs into portions and serve with slaw and fries.
  7. Destroy!

Watch the recipe video here:

Frank’s RedHot Buffalo Ribs

Frank’s RedHot Buffalo Ribs

Posted by Twisted on Tuesday, June 26, 2018

Dessert

Marbled No-Bake Blueberry Cheesecake

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Marbled No-Bake Blueberry Cheesecake
The best desserts are irresistible without requiring much prep, and this fruit-filled creamy concoction really takes the (cheese)cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cheesecake:
  • 200 grams cream cheese
  • 100 grams plain yogurt
  • 100 milliliters heavy cream
  • 30 grams sugar
  • 2 tablespoons lemon juice
  • 8 grams gelatin (combine with 30 milliliters water and let it sit for 5 minutes)
Berry sauce:
  • 80 grams strawberries
  • 50 grams blueberries
  • 50 grams raspberries
  • 40 grams sugar
  • 2 teaspoons lemon juice
  • 2 grams gelatin (combine with 15 milliliters water and let it sit for 5 minutes)
Crust:
  • 150 grams biscuit
  • 80 grams butter, melted
Garnish:
  • Blueberries
Instructions
  1. Crush biscuit until it resembles coarse sand. Combine with melted butter and press into the bottom of a cake pan. Refrigerate until firm.
  2. Put the berries into a ziploc bag and smash into tiny bits with a rolling pin. Transfer to a bowl. Add sugar and lemon and mix well. Microwave for 3 minutes at 600 watts.
  3. Microwave gelatin in the microwave for 15 seconds at 600 watts. Add to berry mixture and mix well.
  4. In a blender, combine all ingredients for the cheesecake and mix well until smooth.
  5. Pour ⅓ of the cheesecake mixture into the berry sauce and mix well.
  6. Pour a little of the berry sauce into the cake pan, followed by a small amount of the cheesecake mixture. Continue to pour in the mixtures alternating in between. Give it a quick mix with a spoon to create a marble effect.
  7. Top with blueberries and refrigerate for 2-3 hours.

Watch the recipe video here:

Marbled No-Bake Blueberry Cheesecake

Looking for the perfect red white & blue dessert? This creamy concoction really takes the (cheese)cake.Taste for Yourself: taste.md/2tu2j3V?: Tastemade Japan

Posted by Tastemade on Tuesday, June 26, 2018

Dessert

Triple Decker Mississippi Mud Pie

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Triple Decker Mississippi Mud Pie
If getting dirty involves eating this mud pie, consider us filthy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 chocolate wafers
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
For the cake layer:
  • ¼ cup coffee
  • 1 cup dark brown sugar
  • 13 ounces dark chocolate, approximately 70% cacao, chopped into pieces
  • 1 cup butter, cubed
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
For the chocolate pudding layer:
  • ¾ cup sugar
  • ½ cup dark cocoa powder
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 2½ cups whole milk
  • 3 tablespoons butter
  • 3 ounces dark chocolate, approximately 70% cacao, chopped into pieces
  • 2 teaspoons vanilla extract
  • 2 cups whipped cream, for topping
  • 1 cup chocolate shavings, for topping
Instructions
  1. Preheat the oven to 350 degrees. Line a 10-inch springform pan with parchment paper. Line the edges with aluminum foil, creating a taller cake pan, approximately 8 inches tall.
Make the crust:
  1. In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into the prepared pan all the way up to nearly the top of the foil and set in the freezer for 15 minutes. Bake for 10 minutes and allow to cool for up to 2 hours while you make the cake.
Make the cake:
  1. In a small saucepan, combine coffee and brown sugar and heat on medium-low until melted. In a medium bowl, combine chocolate and butter. Pour sugar mixture over chocolate and stir until smooth and completely melted. Add egg yolks and vanilla and allow to cool completely.
  2. In another bowl, whisk egg whites until stiff, and slowly incorporate into melted chocolate mixture. Carefully pour into prepared and cooled cookie crust, and bake until cake is barely set, approximately 30 to 35 minutes. Remove from oven and allow cake to cool completely. Set in refrigerator to cool for up to 3 hours.
Make the chocolate pudding:
  1. In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt. Add egg yolks and whisk until combined. Slowly add in whole milk and bring mixture to a boil, stirring constantly to prevent burning. Remove from heat and transfer to a large bowl. Stir in butter, dark chocolate and vanilla and stir to combine. Allow to cool and set in the refrigerator for up to 3 hours.
Assemble the pie:
  1. Remove cake from fridge and top with chocolate pudding. Top with whipped cream and chocolate shavings. Serve immediately. Pie will keep up to 4 days covered in the refrigerator.

Watch the recipe video here:

Triple Decker Mississippi Mud Pie

If eating this mud pie involves getting dirty, consider us filthy.Taste for Yourself: taste.md/2rUCxV6

Posted by Tastemade on Saturday, June 23, 2018