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Dessert

Tres Leches Chocolate Cake

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Tres Leches Chocolate Cake
A mouthwatering chocolate tres leches cake made with Nutella and topped with chocolate frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 cup milk
  • ½ cup condensed milk
  • 1 cup evaporated milk
  • ⅓ cup Nutella
  • 1 teaspoon brandy
  • 3 cups heavy cream
  • ½ cup powdered sugar
  • 10½ ounces dark chocolate, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking pan with flour and butter.
  2. In a mixing bowl, beat the eggs with the sugar, salt and vanilla extract until fluffy. Add the flour and cocoa and mix until well combined.
  3. Pour the mixture into prepared pan and bake for 20 minutes. Allow to cool, then set aside.
  4. In a sauce pot over medium heat, add the milk, condensed milk, evaporated milk and Nutella. Heat, while stirring, until well combined. Allow to cool, add the brandy and set aside.
  5. In a separate pot over medium heat, add the heavy cream. Whisk in the powdered sugar and chocolate and heat until melted. Let cool for 10 minutes before using.
  6. Place the cake on a rack, and make small punctures with a toothpick. Pour the milk/Nutella mixture over the top.
  7. Cover the cake with the chocolate cream and refrigerate for 30 minutes.

Watch the recipe video here:

Tres Leches Chocolate Cake

Eat this or you'll go to the chokey."You can do it Brucey! You can do it Bruce!"Full Recipe: taste.md/2Ech133?: Tastemade Español

Posted by Tastemade on Friday, February 9, 2018

Dessert

#LEMONADE Cake

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#LEMONADE Cake
Lemon lovers will not sour on this lemon cake with stunning geometric pattern pipped on the outside.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cake
  • 840g all-purpose flour
  • 530g caster (superfine) sugar
  • ½ tsp salt
  • 2 tbsp baking powder
  • 750ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 4 tsp vanilla extract
  • 4 large eggs
  • Zest of two lemons
  • ½ cup lemon juice
  • 10 drops lemon food gel
  • Jelly Jewels
  • 6 tbsp powdered gelatin
  • 12 tbsp cold water
  • 500ml cups lemon juice
  • 125g cup caster sugar
  • Frosting
  • 3 batches Swiss meringue frosting
  • 10 drops yellow food gel
  • 3 tbsp lemon curd or 3 tsp lemon essence
Instructions
  1. Jelly Jewels
  2. Add water and gelatine to a large mixing bowl. Mix until well combined. Allow to sit for 2 min. Add lemon juice and sugar to a microwave safe bowl or jug and microwave for 3 min. Add gelatine and stir until completely dissolved. Spray jewel mold with oil and wipe exess away with a paper towel. Fill molds up with jelly mixture. Chill for 2 hours.
  3. Frosting
  4. Combine all ingredients together and mix.
  5. Cake
  6. 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.
  7. 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.
  8. Add the milk, oil, Greek yogurt, eggs, lemon zest, yellow food dye 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.
  9. Fill three 8” cake tins with batter.
  10. 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.
  11. 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.
  12. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a piping bag filled with frosting to frost aroud the outside permiter of the cake layer. Add a thin layer in the middle of the cake and then add dabs of lemon curd on top. Use a small offset to 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.
  13. Add a fresh layer of 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 the cake scraper. Chill for 2 hours.
  14. To add final layer of frosting add frosting to a piping bag and frost the sides and top of the cake. Use a cake scraper to smoothen out the top of the cake first. Then work the scraper around the sides. If there are any bubbles or any spaces that need filling, add more frosting and work the cake until it’s smooth. Smoothen out the top again and chill for 2 hours.
  15. Fit the end of a piping bag with a Wilton #5 round tip to draw large geometric shapes on the outside of the cake. Fill the shapes in with more lines. This can take a while. Put on a Beyoncé album and pipe for Yo LIFE! And Don’t F it up! #RuPaul
  16. Finish off by adding jellies on top up to an hour before serving.

Watch the recipe video here:

#LEMONADE Cake

Hold up, they don't love you like I love you. via The Scran LineFull Recipe: taste.md/2wYFWWw

Posted by Tastemade on Sunday, February 11, 2018

Dessert

Pancake Kebabs

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Pancake Kebabs
Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • cooking spray, for frying pan
  • Your desired toppings (we used fresh fruit, canned peaches and marshmallows)
  • maple syrup
  • chocolate sauce
  • skewers
Instructions
Make the pancake batter:
  1. Combine the flour, sugar, baking powder and salt in a bowl. In a larger bowl, combine the milk, butter and egg and whisk until fully combined. Add the dry ingredients and whisk together, but make sure not to overmix. Some lumps are fine!
  2. Heat a frying pan over medium heat and spray with cooking spray. Place small dollops of batter onto the frying pan. Cook until the surface of the pancakes develop some bubbles, about 1 minute. Flip and cook for an additional minute, then transfer to a plate.
  3. Skewer the pancakes onto skewers, adding some fruit between each pancake.
  4. Drizzle with maple syrup or chocolate sauce and enjoy!

Watch the recipe video here:

Pancake Kebabs

Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.Full Recipe: taste.md/2DRS2BW

Posted by Tastemade on Wednesday, February 14, 2018

Dessert

Piggy Mud Bath Cake

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Piggy Mud Bath Cake
A rich, perfectly moist chocolate mud cake is made that much better with Kit Kats and piggies on top!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 600g Kit Kats
  • 150g cocoa powder
  • 520g all-purpose flour
  • 1 tsp salt
  • 1 ½ tsp bicarbonate of soda
  • 675g caster sugar
  • 525g unsalted butter, softened
  • 6 large eggs, at room temperature
  • 3 tsp vanilla extract
  • 525ml milk
  • Simple syrup (see notes)
  • Chocolate ganache
  • 600g dark cooking chocolate
  • 250g thickened cream
Piggy’s
  • 400g pink fondant
  • skewer to decorate
Instructions
Ganache
  1. To make chocolate ganache add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to chill at room temperature.
Piggy’s
  1. To make chilling piggy: roll a ball of fondant about the size of a large grape. Using your index finger and thumb pinch the top to make ears. Roll a little ball of fondant and flatten slightly. Add to face as the nose. Using a skewer poke in the eye holes and add nostrils. To make bellow roll another ball the same size and poke a hole for the belly button. To make chilling hands, roll two small logs of fondant and bend slightly when adding to cake to make him or her (cos girl piggy’s be chilling too) look like they’re leaning on the back of a spa. To make floating piggy repeat but make little balls of fondant (about the same size as the nose for the floating arms and legs.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray 2 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, bicarb soda, 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 and eggs 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 two 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. Drizzle both layers with simple syrup (see below)
  7. To frost, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Pipe ganache on top and add the second layer. Add ganache to the side of the cake and use a small off set spatula r table knife to spread ganache on the sides. If the ganache is really hard, microwave for 10 seconds at a time, mixing each time until it reaches spreading consistency. Stick kit kats on the side.
  8. Add ganache on top and add little fondant piggy’s into the ganache mud bath.
  9. NOTE: To make simple syrup: add 100g sugar and 100g of water in a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.

Watch the recipe video here:

Piggy Mud Bath Cake

A rich, perfectly moist chocolate mud cake… we literally want to swim in it.Full Recipe: taste.md/2xtxEXe

Posted by Tastemade on Friday, February 16, 2018

Main dish

Hot Dog Camembert Dip Ring

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Hot Dog Camembert Dip Ring
Hot Dog Camembert Dip Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large sheets puff pastry
  • 18 hot dogs (depending on size and girth)
  • 3 egg yolks, beaten
  • 1 camembert
  • 1 clove garlic, cut into slithers
  • 1 sprig rosemary, cut into smaller sprigs
Instructions
  1. Cut the pastry into rectangles that wrap neatly round a whole hot dog with a little room to overlap. Brush the overlap with beaten egg yolk and then roll each hot dog up in pastry. Cut each into three sections.
  2. Place the camembert in the middle of a lined pizza tray and arrange the hot dogs in two rings around it, pointing outwards like spokes on a wheel.
  3. Cut slits in the camembert and poke in the rosemary and garlic.
  4. Brush the pastry wrapped hot dogs thoroughly with egg yolk and bake for 35 - 40 minutes until the pastry has puffed up and turned a deep golden brown.
  5. Cut the lid off the camembert and rip off the individual sausages and dip in the cheese.
  6. Eat (with friends).

Watch the recipe video here:

Camembert Hot Dog Wreath

Hot Dog Camembert Dip Ring

Posted by Twisted on Wednesday, November 29, 2017

Burgers

Bacon Cheeseburger Meatloaf

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Bacon Cheeseburger Meatloaf
Bacon Cheeseburger Meatloaf
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 1kg beef mince
  • 100g bread crumbs
  • 1 egg
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp black pepper
  • 18 slices american style cheese
  • 20 rashers bacon
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the mince with the seasonings and press it in an even layer into a foil lined baking tray.
  3. Place the cheese in a double layer nearly the whole way up and then roll the whole thing up, using the foil. Leave to set in the fridge for around an hour.
  4. Lay the bacon on another foil lined tray and pop the unwrapped meat log at one end, then roll it up again to create a neat, tight bacon-wrapped meat torpedo.
  5. Bake for 20 minutes in the foil then unwrap for a final 30 mins.
  6. Sit back and observe your magnum opus. Serve with burger stuff - chips, ketchup, mustard and pickles

Watch the recipe video here:

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf

Posted by Twisted on Friday, December 1, 2017

Breakfast

Omelette Toasts

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Omelette Toasts
Omelette Toasts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 1 cup chopped ham
  • ½ cup chopped scallions
  • ¾ cup grated mozzarella
  • Salt and pepper
  • Rye Bread
Instructions
  1. Cut centre out of bread.
  2. On a greased non-stick skillet over medium-low heat add ham and scallion until warmed through. Place into a small area which will fit inside the bread.
  3. Add the bread to the pan and spread out the mixture in the hole to fill.
  4. Whisk one egg with salt and pepper. And pour in the hole over the ham and onions. Cover with a lid and let steam until just cooked. Top with cheese and then place cut out piece on top.
  5. Flip carefully and cook until done.
  6. Enjoy!

Watch the recipe video here:

Omelette Toast

Omelette Toasts

Posted by Twisted on Sunday, December 3, 2017

Dessert

King Cake Rolls

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King Cake Rolls
Get into the Mardi Gras spirit with a vibrant king cake roll filled with purple frosting and, yes, a plastic baby.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 1 teaspoon cinnamon
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • Zest of one lemon
  • Green, yellow and purple food coloring
For the icing:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Green, yellow and purple sprinkles
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, cinnamon 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. Divide the batter into four portions and tint one purple, one yellow, and one green. Leave one portion natural colored. Pour the batters into the pan and swirl it together with a toothpick. Tap the pan on the counter to avoid air bubbles. Insert a king cake baby to be found by the lucky cake eater if desired, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
For the icing:
  1. With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Add in extracts and purple food coloring.
  2. Ice the inside of the cake with about half of the frosting, and then roll it. Ice the outside of the cake and sides with the remaining frosting. Take a piece of parchment paper and pull the edges taught. Slide the parchment paper down the length of the roll cake to smooth the frosting. Sprinkle with green, yellow and purple sprinkles. Serve immediately.

Watch the recipe video here:

King Cake Roll

This cake's secret ingredient? BABY.(During Mardis Gras, finding the baby in your cake symbolizes luck and prosperity!)Full Recipe: taste.md/2GyXYBx

Posted by Tastemade on Friday, February 2, 2018

Breakfast

Potato Cannolis

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Potato Cannolis
Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 to 8-inch-long) russet potato
  • 6 tablespoons butter, melted
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 5 tablespoons butter, cubed
  • ½ cup cream
  • ¾ cup Gruyere
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Chives, minced
Instructions
  1. Preheat oven to 400 degrees. Create a few tubes by rolling aluminum foil up lengthwise on itself. Spray these with cooking oil. Slice the russet potato on a mandoline lengthwise, creating about 15 to 20 slices that are 6 to 8 inches long. Wrap each slice around the prepared tubes and place seam side down on a baking sheet. Brush the wrapped potatoes with butter and sprinkle with sea salt.
  2. Bake the potatoes for 8 to 9 minutes, until crisp and browned. Allow to cool slightly then remove from the aluminum foil mold while still warm. Set aside to cool completely on a wire rack.
  3. Meanwhile, make the mashed potato filling. Bring a large pot of water to boil and add the gold potatoes. Simmer until potatoes are fork tender, about 20 minutes.
  4. While the potatoes are cooking, warm the cream over low heat. Drain the potatoes, return them to the pot and mash them well with the butter. Add half of the warm cream and mash until mixed, then add the remaining cream and half of the cheese. Mix well, then mix in the remaining cheese little by little until all of it is incorporated. Add the nutmeg then salt to taste.
  5. Allow the potato filling to cool slightly, then put it into a piping bag with a star tip. Pipe the potato filling into the cooled potato cannolis and sprinkle with chives. Serve immediately.

Watch the recipe video here:

Potato Cannolis

Because mashed potatoes = life, we added extra cheese & stuffed it inside a potato cannoli.Full Recipe: taste.md/2DVFehX

Posted by Tastemade on Sunday, February 4, 2018

Burgers

Mini Cheeseburger Wellingtons

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Mini Cheeseburger Wellingtons
You may well remember the original cheeseburger wellington - that pastry bound bundle burgery cheesy wondrousness. Think of these as his little cousins, circling the great meat mothership. Basically, here at Twisted we love anything to do with cheeseburgers and the thought of having one stuffed with cheese and wrapped in pastry is essentially heaven on a plate.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 2lb beef mince
  • 1 onion, finely diced
  • 2 garlic cloves, very finely diced
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 4 sticks red cheddar
  • 20 bacon rashers
  • 16 slices American-style cheese
  • 2 large sheets puff pastry
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. Mix the beef mince together with the onion, garlic, salt and pepper.
  3. Form into little rectangles and press a stick of the cheese in to the centre, then top with another lid of the mince mix. Press together to seal. You should be able to make roughly four wellingtons.
  4. Lay the cooked bacon on a small rectangle of puff pastry (large enough to roll up one the little wellingtons and tuck any excess underneath). Top with roughly four slices of American cheese.
  5. Place a wellington on the smaller end of the rectangle and brush any uncovered areas of pastry with egg wash, then roll the whole thing up and tuck the edges underneath.
  6. Bake for 30 minutes or until the internal temperature registers as cooked.

Watch the recipe video here:

Mini Cheeseburger Wellingtons

Mini Cheeseburger Wellingtons

Posted by Twisted on Tuesday, February 27, 2018