Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
Make the ganache layer:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Thursday, May 24, 2018

Dessert

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
  • Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
  1. To make the brownies: Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
  5. To make the mousse: in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  6. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  7. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  8. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  9. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, May 25, 2018

Dessert

Tiramisu French Toast

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Tiramisu French Toast
The word 'tiramisu' comes from the Venetian for "pick me up". Thanks Wikipedia. Essentially a sort of Italian trifle packed full of cream, dainty little biscuits, marsala and coffee. Allow us to gild the lily even further and take these flavours and stick them in French toast. Because we can.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g mascarpone
  • 300ml double cream
  • 25ml marsala
  • 3 eggs
  • 80ml milk
  • 1 shot espresso
  • 25ml marsala
  • 1 tsp vanilla essence
  • 4 slices bread
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 cubes dark chocolate
Instructions
  1. Whisk the mascarpone and double cream to stiff peaks and set aside.
  2. Whisk the eggs, milk, espresso, marsala and vanilla essence. Dip each slice of bread in the mixture.
  3. Heat the oil and butter in the frying pan and, on a medium heat, fry the French toast on both sides until golden brown all over.
  4. Layer the toast with the whipped cream, chocolate sprinkles, more toast and cream and more chocolate.

Watch the recipe video here:

Tiramisu French Toast

Tiramisu French Toast

Posted by Twisted on Sunday, June 3, 2018

Dessert

Surprise Rainbow Cake Pops

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Surprise Rainbow Cake Pops
https://www.facebook.com/tastemade/videos/1733977159991357/ aOf course the rainbow tastes like cake covered in white chocolate. That's science.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • ¼ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1¾ teaspoon baking powder
  • ½ cup milk
  • Rainbow food coloring
Cake pop filling & coating:
  • 100 grams white chocolate chips
  • 65 grams whipping cream
  • 300 grams white chocolate chips
  • Rainbow sprinkles
  • Lollipop sticks
Instructions
  1. Preheat oven to 350 degrees.
Bake the cake:
  1. Cream the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, egg, and salt, and mix to combine.
  2. In a separate bowl, combine the flour and baking powder. Add this to the wet mixture in 2 additions, alternating with the milk.
  3. Divide the batter into 6 bowls and dye it the colors of the rainbow. Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors.
  4. Bake in oven for 15 minutes. Let cakes cool completely.
Build the cake pops:
  1. Weigh 60 grams of each color of cake and crumble them into individual bowls.
  2. Pour 100 grams white chocolate chips and whipping cream into a small pot and set to medium heat.
  3. Stir constantly until the chocolate has melted, then divide evenly between the cake. Stir until the cake is fully coated in the chocolate mixture.
  4. Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow.
  5. Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pops on a plate lined with plastic wrap. Place in the freezer until firm (about 20 minutes).
  6. Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set (about 5 to 10 minutes).
  7. Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate.
  8. Sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder. Transfer to the fridge so the chocolate coating can fully set (about 10 to 15 minutes).
  9. Bite into the cake pops to reveal a beautiful rainbow center!

Watch the recipe video here:

Surprise Rainbow Cake Pops

You too can fit an entire rainbow in your mouth.Taste for Yourself: taste.md/2dD6pwo

Posted by Tastemade on Thursday, July 12, 2018

Spaghetti

Crispy Chicken Lemon Spaghetti

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Crispy Chicken Lemon Spaghetti
This crispy chicken lemon spaghetti is a delicious and creamy. With minimal ingredients and just a bit of time this meal is ready in just 30 minutes.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 2 tbsp oil
  • 4 chicken breasts, butterflied
  • ½ cup flour
  • 1½ cups grated parmesan cheese, split
  • 1 tsp pepper
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 500g spaghetti, cooked
  • 2 tbsp chopped parsley
Instructions
  1. Mix together flour, 1 cup parmesan, and 1 tsp pepper.
  2. Coat chicken in mixture and press to adhere.
  3. Heat oil in a non-stick pan over medium heat. Sear chicken breasts on each side until golden brown and cooked through. Set aside and keep warm.
  4. Reduce temperature of the pan to medium. Add butter and garlic. Cook until fragrant. Add lemon juice and let reduce slightly. Pour in cream and remaining parmesan cheese. Bring to a simmer.
  5. Add cooked spaghetti, parsley and season with salt and pepper to taste. Toss to coat
  6. Serve pasta and sliced chicken on top .Garnish with additional parsley (optional)
  7. Enjoy!

Watch the recipe video here:

Crispy Chicken Lemon Spaghetti

Crispy Chicken Lemon Spaghetti

Posted by Twisted on Friday, July 13, 2018

Breakfast

Kalua Buried Pork Shoulder

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Kalua Buried Pork Shoulder
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 10-pound bone-in pork shoulder
  • Kosher salt and freshly ground black pepper
  • One 16-ounce package frozen banana leaves, thawed
  • Coleslaw:
  • 16 ounces shredded coleslaw mix
  • ¼ cup rice vinegar
  • 2 Fresno chiles, seeded and sliced
  • 2 medium mangos, finely diced (about 1 cup)
  • 2 medium bunches scallions, white and light green parts chopped
  • 1 pineapple, finely diced (about 2 cups)
  • Kosher salt
  • Two 12-count packages Hawaiian sweet rolls or potato dinner rolls, split
Instructions
  1. For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
  2. Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
  3. For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
  4. Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
  5. Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.

Watch the recipe video here:

How to Win Summer: Kalua Buried Pork Shoulder

Recipe of the Day: Kalua Buried Pork Shoulder ? Save this recipe: http://bit.ly/2Kvhwfw.

Posted by Food Network on Friday, July 13, 2018

Main dish

Braided Skirt Steak

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Braided Skirt Steak
Thinly sliced and packed with flavorful spices, this meat dish is perfectly complemented by a side of mashed corn and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds skirt steak
  • 2 cloves garlic, minced
  • 4 tablespoons dried oregano
  • 4 tablespoons paprika
  • 4 tablespoons ground red pepper
  • 4 tablespoons dried oregano
  • 1 bunch parsley, chopped
  • 4 tablespoons garlic powder
  • Olive oil
  • Mashed potatoes and corn:
  • 2 potatoes, cooked in salted water
  • Olive oil
  • 2 leeks, minced
  • 4 cloves garlic, minced
  • 2 ears of corn, kernels removed
  • ¼ cup butter, cubed
  • ½ cup heavy cream
  • ½ cup Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut skirt steak into 3 vertical strips. Braid together, then place in a baking pan. Sprinkle with garlic, paprika, red pepper flakes, oregano, parsley and garlic powder. Drizzle with olive oil then bake for 15 minutes until browned.
  3. In a saute pan, add olive oil and saute leeks, corn and garlic until fragrant.
  4. In a large mixing bowl, add the cooked potatoes, leek mixture, butter and heavy cream. Season with salt and pepper, then use an immersion blender to puree. Stir in Parmesan cheese.
  5. Serve steak with mashed potatoes.

Watch the recipe video here:

Braided Skirt Steak

We love meat so much, we braided it. & boy does it look stunning. ?Full Recipe: taste.md/2EmY3qn?: Tastemade Español

Posted by Tastemade on Thursday, February 15, 2018

Sushi

Easy Tempura Sushi

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Easy Tempura Sushi
Make legit-looking sushi without having to apprentice for decades!
Author:
Cuisine: Japan
Recipe type: Sushi
Ingredients
  • 2 cups cooked rice
  • 4 greens
  • 5 ounces tuna
  • 5 ounces salmon
  • 4 sheets of nori
  • Oil, for frying
  • Flour
  • Tempura batter
Instructions
  1. Lay a bed of cooked rice on the inside of the rice roll shaker. Place the greens, tuna and salmon, and cover them with more cooked rice. Close the cover of the rice roll shaker and shake it about 20 times.
  2. Add the nori and shake it more.
  3. Heat a pot of oil to 350 degrees.
  4. Take out the sushi roll, dip it in flour and tempura batter, and quickly deep-fry it in the hot oil until crispy. Serve with your favorite dipping sauce.

Watch the recipe video here:

Easy Tempura Sushi

Making sushi literally couldn't get any easier. Taste for Yourself: https://taste.md/2Lif7B2?: Tastemade Japan

Posted by Tastemade on Thursday, July 12, 2018

Taco

Mini Chicken Jalapeño Popper Tacos

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Mini Chicken Jalapeño Popper Tacos
Bite sized tacos filled with delicious chicken jalapeño popper dip. Covered in a crispy cheesy panko crumb and baked until golden. Serve up a tray for your next game day.
Author:
Cuisine: Mexican
Recipe type: Tacos
Ingredients
  • 8 large tortillas
  • 1 cup melted butter
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 2 cups shredded cooked chicken
  • 1 cup cream cheese
  • 1 cup grated cheddar cheese, split
  • ½ cup grated Parmesan cheese
  • ½ cup chopped cooked crispy bacon
  • 3 jalapeños, deseeded and diced
  • ½ cup Panko bread crumbs
  • ½ tbsp butter, melted
Instructions
  1. Cut out 3” rounds from tortillas, about 5 per tortilla.
  2. Mix together 1 cup butter, garlic powder and pepper. Coat each tortilla round in the butter and place in a taco shape on the underside of a cupcake tin as seen in the video.
  3. Bake for 6-7 minutes at 180ºC until golden brown.
  4. Meanwhile, mix together chicken, cream cheese, ½ cup cheddar, parmesan, bacon, and jalapeños.
  5. Fill each taco with chicken mixture and arrange on a tray. Standing up.
  6. In a bowl mix together panko, remaining butter and cheese. Sprinkle over tacos and bake for 10 minutes until heated through and golden brown.
  7. Enjoy!

Watch the recipe video here:

Mini Chicken Jalapeño Popper Tacos

Mini Chicken Jalapeño Popper Tacos

Posted by Twisted on Thursday, July 12, 2018

Dessert

French Toast Honey Toast

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French Toast Honey Toast
This honey toast french toast is ridiculous! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • brioche bread, or 1 unsliced load of sandwich bread
  • 5 large eggs
  • 1 tablespoon cinnamon
  • ½ cup (120 mL) heavy cream
  • ¼ cup (85 g) honey, plus more for serving
  • 1 cup (30 g) cinnamon crunch cereal
  • 2 cups (120 g) whipped cream
  • fresh blueberry, for serving
  • fresh blackberry, for serving
  • fresh strawberry , sliced, for serving
  • fresh raspberry, for serving
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the loaf of bread in half crosswise. Flip one of the halves cut side up, and cut out the middle of the loaf, leaving about a ¼-inch (6 mm) border around the edge. From the outside of the loaf, about ½ -1 inch (1-2 cm) up from the bottom of one of the 4 sides, make a cut straight through to remove the center of the loaf.
  3. Cut the center of the loaf in half and slice into approximately 1x3-inch (2x7-cm) cm sticks . Repeat with the second half of the loaf.
  4. In a large bowl, whisk the eggs with the cinnamon, cream, and honey.
  5. Place the hollowed-out loaf on the prepared baking sheet and brush all over with the egg mixture.
  6. In a medium bowl, crush the cinnamon crunch cereal into coarse crumbs.
  7. Dip the sliced toast sticks in the egg mixture, then dredge in the crushed cereal. Add to the baking sheet in a single layer.
  8. Bake for 20 minutes, until golden brown.
  9. To assemble, filling the toasted, hollowed loaves with French toast sticks and berries. Top with whipped cream and a drizzle of honey.
  10. Enjoy!

Watch the recipe video here:

Honey Toast French Toast

Popularized in Asia, Honey Toast is the perfect treat to share with someone special!! ?FULL RECIPE: https://tasty.co/recipe/french-toast-honey-toast

Posted by Tasty on Thursday, July 12, 2018