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Breakfast

Bacon Wrapped BBQ Chicken Roll

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Bacon Wrapped BBQ Chicken Roll
Continuing our series of meaty logs is this, a real jewel in the crown of cuisine, a shining beacon extolling the unbridled joys of being a carnivore. BBQ chicken strapped up in a swaddling of saucy bacon, this is truly the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 chicken breasts
  • 3 tbsp paprika
  • 3 tbsp light brown sugar
  • 1 tbsp onion powder
  • 1 tbsp thyme
  • 1 tbsp salt
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¾ teaspoon cayenne pepper
  • 1 large pack streaky bacon
  • BBQ sauce for brushing
Instructions
  1. Using a rolling pin bash each chicken breast to about 1cm thick between 2 sheets of clingfilm.
  2. Whisk together all the spices and dip the chicken in. Lay the breasts in a rough overlapping square shape on a sheet of greaseproof paper. Scatter with cheese and, using the paper as a guide, roll up into a tight spiral and chill in the fridge for about an hour.
  3. Lay the bacon on another sheet of greaseproof paper and roll it up again, making sure the bacon overlaps.
  4. Brush with BBQ sauce and roast for 50 minutes, until cooked through.

Watch the recipe video here:

Bacon Wrapped BBQ Chicken Roll

Bacon Wrapped BBQ Chicken Roll

Posted by Twisted on Thursday, March 8, 2018

Dessert

Carrot Cake Bottom Cheesecake

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Carrot Cake Bottom Cheesecake
Carrot cake is a staple to have in your recipe book. Instead of topping it with a sweet cream cheese icing, this one is topped with a no-bake cheese cake. It's basically our two favourite cakes in one. It's delicious, the cake is super moist and the cheesecake ultra creamy. Definitely one to put on your list to make!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups cream cheese, softened
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 150ml oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups grated carrots
  • ⅓ cup toasted chopped pecans
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, whisk together oil, sugars, vanilla and eggs until smooth. Sift in flour, salt, baking soda and cinnamon. Whisk until just combined. Fold in carrots and scrape into a greased and lined 9” cake tin. Bake for 35-40 minutes until a toothpick comes out clean. Set aside to cool completely.
  3. Whisk together cream cheese, condensed milk, lemon juice and vanilla. Pour over cooled carrot cake and smooth.
  4. Chill in the fridge 6 hours or overnight.
  5. Sprinkle chopped pecans around the edge of the cake. Slice and serve!
  6. Enjoy

Watch the recipe video here:

Carrot Cake Bottom Cheesecake

Carrot Cake Bottom Cheesecake

Posted by Twisted on Thursday, March 15, 2018

Dessert

Giant Stuffed Chocolate Chip Cookie

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Giant Stuffed Chocolate Chip Cookie
How can you possibly make a giant chocolate chip cookie better? By stuffing it with a layer of Nutella, that's how.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 12 ounces bittersweet chocolate chips, plus ⅔ cup for topping
  • 1 cup Nutella
  • Ice cream, to serve
Instructions
  1. Heat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Stop the mixer and add flour, baking soda and salt. Mix until just combined, then stir in chocolate chips on low speed.
  3. Spray a 9-inch springform pan with nonstick spray. Add half of the cookie dough to the bottom of the prepared pan and pat down to form an even layer. Spread Nutella on top, leaving a 1-inch border. Spread the rest of the cookie dough on top in an even layer. Pat down. Dot with another ⅔ cup of chips.
  4. Bake for 30 minutes. If cookie begins to get dark, cover with foil, being careful not to touch the chips on top, and bake for 5 more minutes. Cool in the pan for 15 minutes before slicing. Top with ice cream, if desired.

Giant Stuffed Chocolate Chip Cookie

It's not just giant, it's stuffed with a molten layer of Nutella. Uh-huh honey. Full Recipe: taste.md/2lFiDuU

Posted by Tastemade on Wednesday, January 3, 2018

Dessert

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Wednesday, January 24, 2018

Cake Dessert

No Bake Oreo Tart

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No Bake Oreo Tart
Made with dark chocolate and America's favorite cookie, pardon us as we pick our mouths up off the floor.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams crushed Oreo cookies
  • 100 grams chopped Oreo cookies
  • 50 grams baby Oreos
  • 150 grams melted unsalted butter
  • 400 grams dark cooking chocolate
  • 150 milliliters thickened cream (35 percent fat content)
Instructions
  1. Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined.
  2. Add the crumb mixture to 30 centimeters rectangle. I used a long one but you may use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
  3. While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
  4. Pour it into the pie shell and sprinkle with roughly chopped Oreos and baby Oreos. Place it in the fridge for 4 hours, or overnight to chill before serving.

Watch the recipe video here:

No-Bake Oreo Chocolate Tart

No-Bake Oreo Chocolate TartFull recipe: http://taste.md/1UGRGTT

Posted by Tastemade on Sunday, January 28, 2018

Breakfast

Santa Hat Jell-O Shots

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Santa Hat Jell-O Shots
Santa doesn't want milk and cookies this year.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ c. water
  • ¾ c. vodka
  • 1 package strawberry jell-o (3-oz)
  • 1 container Cool Whip, thawed
  • 1 pint strawberries, hulled
Instructions
  1. Pour water into small saucepan and bring to a boil. Once boiling, remove from heat and add Jell-o packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.
  2. Top with a dollop of Cool Whip, then place a strawberry on top, pointed-end up. Top with a small dot of whipped cream, to resemble Santa’s hat. Serve.

Watch the recipe video here:

How To Make Santa Hat Jell-O Shots

Watch out, these Santa Hat JELL-O Shots could land you on the naughty list. Full recipe: http://dlsh.it/3p98pUa

Posted by Delish on Sunday, December 10, 2017

Dessert

Hot Fudge Cheesecake Bars

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Hot Fudge Cheesecake Bars
The chocolate lover's dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt
FOR THE CHEESECAKE
  • 2 (8-oz) cream cheese bars, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. cocoa powder
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • pinch of salt
  • 1 c. hot fudge sauce, plus more for garnish
  • ½ c. chopped Oreos, for garnish
Instructions
  1. Preheat oven to 325° and grease an 8"-x-8” pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with butter and salt and mix until combined. Press tightly into prepared pan.
  2. Make filling: In a large bowl, beat together cream cheese, granulated sugar, light brown sugar, and cocoa powder. Add eggs one at a time, then add vanilla and salt and beat until combined. Fold in hot fudge sauce. Pour mixture over crust.
  3. Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
  4. Drizzle with more hot fudge and sprinkle with Oreos. Slice into bars and serve.

Watch the recipe video here:

How To Make Hot Fudge Cheesecake Bars

Have you ever seen cheesecake look so FUDGY?! Full recipe: http://dlsh.it/Uvo4DB4

Posted by Delish on Sunday, February 25, 2018

Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
  • Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Tuesday, February 13, 2018

Breakfast

Glazed French Toast Cinnamon Swirl

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Glazed French Toast Cinnamon Swirl
A giant French toast cinnamon roll is the perfect centrepiece for family brunch. Satisfy the sweet-tooths at the table with this show stopper. Easy to make and takes like cinnamon buns!!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 16 slices white bread, crusts off
  • ¾ cup softened butter
  • ¾ cup dark brown sugar
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup cream
  • ¼ cup milk
  • 2 tbsp sugar
  • 1½ tsp vanilla
  • 1 cup icing sugar
  • 2 tbsp melted butter
  • 1 tbsp milk
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cut the crusts off all slices of bread. Put four together just slightly overlapping and press the seems together using your fingers to seal. Repeat with remaining bread.
  3. Spread butter evenly over each piece of bread. In a small bowl mix together brown sugar and cinnamon. Sprinkle mixture over the buttered bread and smoothen. Cut each strip of bread in half to create 8 strips. Roll one strip and then put onto the next and continue to roll to form a large spiral.
  4. Place into a butter greased 8-inch removable bottom cake pan.
  5. In a large glass, jug whisk together eggs, cream, milk, sugar and 1 tsp vanilla until smooth. Pour over bread spiral and let soak for 10-15 minutes until completely absorbed.
  6. Bake in the oven for 40 minutes until puffed up, golden brown and cooked through. Cover with foil if it gets dark on top too quickly.
  7. In another jug whisk together icing sugar, milk, melted butter and ½ tsp vanilla.
  8. Remove from cake pan carefully. Pour glaze over while still warm. Enjoy!

Watch the recipe video here:

Glazed French Toast Cinnamon Swirl

Glazed French Toast Cinnamon Swirl

Posted by Twisted on Wednesday, January 10, 2018

Breakfast

Upside Down Chicken Parm Mug Pies

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Upside Down Chicken Parm Mug Pies
Redefining a “hug in a mug”, Twisted is proud to present our most convenient comfort food yet! Perfectly portioned and easy to prepare, these individual chicken parm pot pies make for a show-stopping centerpiece that no one is going to forget in a hurry. You’ll never look at mugs in the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Frozen chicken nuggets
  • 1 cup Pasta Sauce
  • 1 cup grated mozzarella
  • 2 tbsp chopped basil
  • 250g dry spaghetti, cooked
  • ¾ cup butter, melted
  • 3 cloves garlic minced
  • ¼ cup finely chopped parsley
  • Pizza Dough rolled and cut into 4 “ rounds
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cook 12 chicken nuggets according to the package. Set aside
  3. Mix together butter, garlic, and parsley. Toss the cooked spaghetti in ¾ of the garlic butter.
  4. In a wide rimmed mug add two tablespoons of pasta sauce followed by mozzarella, basil, mozzarella, 3 chicken nuggets, 1 tbsp pizza sauce and enough spaghetti to fill the cup. Brush the rim of the mug with a bit of oil. Top with a round of pizza dough and press to adhere to the sides of the mug.
  5. Brush with garlic butter and bake for 20 minutes until cheese is melted and pizza dough is golden brown.
  6. Flip upside down onto a plate. Use a knife to release the dough from the mug and life up. The contents should fall nicely into the bread bowl.
  7. Enjoy!

Watch the recipe video here:

Upside Down Chicken Parm Mug Pies

Upside Down Chicken Parm Mug Pies

Posted by Twisted on Wednesday, January 10, 2018