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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

Main dish

Guacamole-Stuffed Onion Rings

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Guacamole-Stuffed Onion Rings
Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the guacamole:
  • 4 large ripe avocados, pitted and peeled
  • ½ cup diced red onion
  • ½ cup diced tomato
  • 1 jalapeño, seeded and diced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced cilantro
  • Salt and freshly ground pepper, to taste
  • For the onion rings:
  • 2 large yellow onions
  • 8-ounce block Monterey Jack cheese, cut into 1-inch cubes
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 3 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup crushed tortilla chips
  • Canola oil, for frying
  • For the dipping sauce:
  • 1 poblano chile
  • ½ cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 clove garlic
  • ¼ cup cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
Instructions
  1. Make the guacamole:
  2. In a large bowl or mortar and pestle, add the avocados and mash into a chunky paste. Add the red onion, tomato, jalapeño, lime juice and cilantro; stir until everything is combined. Set aside.
  3. Make the onion rings:
  4. Cut the yellow onions into 1-inch slices, pull out 15 to 20 rings and place onto a baking sheet lined with parchment paper.
  5. Fill the inside of each onion ring using about 3 tablespoons of guacamole. Insert a cube of cheese into each ring and freeze for at least 30 minutes, or until solid.
  6. In a shallow baking dish, whisk together the flour, cumin, paprika, cayenne, salt and pepper. Add the eggs to another shallow dish and then the breadcrumbs and crushed tortilla chips into a third dish. One by one, dip each frozen onion ring into the flour, then eggs and finally breadcrumb mixture. Store in the refrigerator until ready to use.
  7. Heat the oil to 350 degrees F in a large heavy-bottomed sauce pot and fry the onion rings in batches until golden brown, crispy and warmed throughout. Transfer to a paper towel-lined plate and season with an extra pinch of salt.
  8. Make the sauce:
  9. Using a pair of tongs, roast the poblano chile over a gas burner until the outside skin is completely charred. Transfer to a heat-proof bowl, cover with plastic wrap and set aside for 15 minutes. Remove from the bowl, gently peel the skin and pull out the seeds of the pepper using your hands. Remember to wear gloves!
  10. Add all of the ingredients to a food processor fitted with the blade attachment and process until smooth. Transfer to a small bowl, cover, and refrigerate until needed.
  11. Serve on a platter with lime wedges and dipping sauce!

Watch the recipe video here:

Guacamole-Stuffed Onion Rings

Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.Save this recipe: taste.md/2ro67AM

Posted by Tastemade on Saturday, January 27, 2018

Breakfast

Potato Skin Bites

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Potato Skin Bites
These cheesy bites taste just like potato skins, but they're SO much easier.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 russet potatoes, scrubbed clean
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 tsp. garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1½ c. shredded Cheddar
  • 3 green onions, thinly sliced
  • Sour cream, for serving
Instructions
  1. Preheat oven to 400°. Slice potatoes into ½" coins.
  2. In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake for 30-40 minutes, until lightly browned and tender, flipping halfway through.
  3. Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
  4. Dollop sour cream onto each potato and garnish with green onions.

Watch the recipe video here:

How To Make Potato Skin Bites

Can you spot the secret ingredient in these Potato Skin Bites that makes them so addicting?Full recipe: http://dlsh.it/dVOf9Vw

Posted by Delish on Friday, January 19, 2018

Breakfast

Garlic Parm Boneless Wings

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Garlic Parm Boneless Wings
Without a bone to contend with, you'll be shoveling these in your mouth by the handful.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. all-purpose flour
  • 2 large eggs, beaten
  • 2 c. Italian bread crumbs
  • 4 tbsp. butter, melted
  • 4 cloves garlic, minced
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 2 tbsp. fresh chopped parsley, plus more for garnish
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 3 boneless skinless chicken breasts
  • Caesar dressing, for dipping
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper.
  2. Set up dredging station: Place flour and eggs into two separate shallow bowls. In a third shallow bowl, whisk together bread crumbs, melted butter, garlic, Parmesan, parsley and red pepper flakes. Season mixture with salt and pepper.
  3. Toss chicken in the flour until fully coated, then shake off excess flour and add to eggs. Toss chicken in eggs until fully coated, then shake off excess and add to bread crumb mixture. Toss chicken in bread crumb mixture until fully coated, then place on baking sheet.
  4. Bake until golden and crispy, about 20 minutes. Garnish with more Parmesan and parsley and serve warm with Caesar dressing for dipping.

Watch the recipe video here:

How To Make Garlic Parm Boneless Wings

We dare you to have just one of these Garlic Parm Boneless Wings.Full recipe: http://dlsh.it/bIOtX1L

Posted by Delish 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

Breakfast

Baked Bloomin’ Onion

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Baked Bloomin' Onion
Who knew you could make this at home, let alone make it healthy?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE ONION
  • 1 large yellow onion
  • 3 large eggs
  • ¼ c. water
  • 1 c. bread crumbs
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
FOR THE DIPPING SAUCE
  • ⅔ c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
  • kosher salt
Instructions
  1. Preheat oven to 400°.
  2. Cut stem off onion and place flat side down. Cut ½" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals.
  3. In a medium bowl, whisk eggs with water. Dip onion into egg wash, using a spoon to coat fully if needed.
  4. In another medium bowl, combine bread crumbs, paprika, garlic powder, onion powder and salt. Dredge onion with bread crumb mixture, again using a spoon to coat fully if needed.
  5. Bake onion until golden and tender, 18 to 20 minutes.
  6. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Watch the recipe video here:

How To Make A Baked Bloomin' Onion

PSA: You can finally have your Bloomin' Onion with none of the guilt. cc: Outback SteakhouseFull recipe: http://dlsh.it/5L93qNZ

Posted by Delish on Sunday, February 11, 2018

Breakfast

Garlic Bread Stuffed With Chicken

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Garlic Bread Stuffed With Chicken
For that perfect bread to chicken to garlic ratio, try these garlic bread rolls stuffed with fried chicken and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breasts, cut in half
  • Salt and pepper, to taste
  • Flour, for breading
  • 1 egg, beaten
  • Breadcrumbs, for breading
  • Frying oil
  • 5 cloves garlic, minced
  • ½ cup butter, softened
  • ⅓ bunch parsley, chopped
  • 2 French bread loaves, halved
  • 8 slices mozzarella cheese
  • 3½ ounces grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Season the chicken with salt and pepper.
  3. Dip each into the flour, egg and breadcrumbs.
  4. Fry in hot oil until golden and crispy. Set aside to cool.
  5. Wrap each breaded chicken piece with 2 slices of mozzarella cheese.
  6. Smash the garlic cloves with a pinch of salt until it forms a paste. Transfer to a bowl with the softened butter and add the parsley. Mix well.
  7. Open the bread loaves at the ends, hollow out the insides, and spread the interior with garlic paste. Insert a chicken breast into the opening.
  8. Arrange the bread rolls on a baking sheet, brush with the remaining garlic paste and sprinkle with Parmesan cheese. Bake for 10 minutes.

Watch the recipe video here:

Garlic Bread Stuffed With Chicken

When your friend asks what happened to all the garlic bread, prepare to start pointing fingers.Full Recipe: taste.md/2EvQjTV?: Tastemade Brasil

Posted by Tastemade on Friday, February 23, 2018