Dessert

Pineapple Upside-down Cheesecake

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Pineapple Upside-down Cheesecake
This pineapple upsidedown cheesecake is worth standing on your head for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the pineapple cake:
  • 2½ sticks butter, divided, at room temperature
  • ½ cup dark brown sugar
  • 1 (14-ounce) can pineapple rings, drained with ⅛ cup of juice reserved
  • 20 maraschino cherries, drained
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sour cream
For the cheesecake filling:
  • 2 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
Instructions
Make the pineapple upside down cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch pans with parchment and baking spray.
  2. In a small bowl, cream one stick of butter with brown sugar. Divide between prepared pans and spread to form an even layer in the pan. Place pineapple rings on top of the brown sugar mixture and place cherries inside of the rings and to fill the spaces in between the rings. Set aside.
  3. In a large bowl, cream remaining butter with sugar. Add eggs one at a time and then the vanilla. Stir in flour, salt, baking powder and baking soda until combined. Fold in sour cream and pineapple juice and divide batter between prepared pans. Bake for 30 to 35 minutes until cake is golden and a toothpick comes out clean. Allow to cool 15 minutes and then flip out onto a cooling rack, taking care to keep pineapple and cherries intact.
For the cheesecake filling:
  1. In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, lemon zest and juice and vanilla. Place on bottom half of the cooled pineapple. Place in the freezer and allow to set for up to 1 hour. Remove cake from freezer and top with remaining layer of pineapple upside down cake. Cake will keep up to 3 days covered in the refrigerator.

Watch the recipe video here:

Pineapple Upside-down Cheesecake

Oh, you didn't know you were magic? You're about to make this disappear.Taste for Yourself: taste.md/2y8pVjk

Posted by Tastemade on Sunday, June 17, 2018

Main dish

Chili Cheese Dog Sliders

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Chili Cheese Dog Sliders
Pull-apart sliders are the best way to feed a hungry crowd. We particularly love this recipe because you don't need to cook anything beforehand, and the whole process takes less than a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray, for pan
  • 24 small slider buns (such as Martin's), split in half
  • 2 c. shredded cheddar
  • 8 hot dogs
  • 1 (15-oz.) can chili
  • ½ small white onion, chopped
  • 2 tbsp. butter, melted
  • ½ tsp. garlic powder
  • 2 tbsp. finely chopped chives, for garnish (optional)
Instructions
  1. Preheat oven to 375°. Grease a large baking dish with cooking spray, then place the bottom halves of buns in baking dish. Scatter half the cheese over buns.
  2. Split each hot dog in half lengthwise, then lay them side-by-side over cheese. Top hot dogs with chili, remaining cheese, onion, and remaining bun halves.
  3. Brush tops of buns with melted butter and sprinkle with garlic powder. Bake until cheese has melted and buns are slightly toasted, about 15 minutes. Garnish with chives and serve immediately.

Watch the recipe video here:

How To Make Chili Cheese Dog Sliders

Chili Cheese Dog Sliders are so much easier than making a million hot dogs.Full recipe: http://dlsh.it/7GLeImB

Posted by Delish on Saturday, June 16, 2018

Breakfast

Berry Dome Cake

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Berry Dome Cake
Not only is this moist, fruit-filled cake berry yummy, but it's incredibly gorgeous too.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ready-made Swiss Roll
  • Blueberry sauce:
  • 100 grams blueberries
  • 30 grams sugar
  • ½ tablespoon lemon juice
  • Yogurt mousse:
  • 400 grams yogurt
  • 200 grams whipped cream
  • 50 grams sugar
  • ½ tablespoon lemon juice
  • 5 grams gelatin (sprinkle over 20 grams water in a small bowl)
  • Garnish:
  • 14 strawberries
  • Mint leaf
Instructions
  1. Wash and hull strawberries and set to the side.
  2. Strain yogurt of excess water (should result in 200 grams of thick yogurt).
  3. Slice Swiss Roll into 5mm thick pieces.
  4. Line a bowl with plastic wrap. Arrange the cake slices to cover the bowl, trying not to leave any large gaps between slices.
  5. In another bowl, combine ingredients for the blueberry sauce. Lightly cover with plastic wrap and microwave for 2 minutes at 600 watts. Set aside to cool.
  6. Get another bowl and combine strained yogurt, sugar and lemon juice. Microwave 20 seconds at 600 watts. Add in gelatin and mix well. Gently fold in whipped cream. Pour mixture into the large cake-lined bowl.
  7. Pour in half the blueberry sauce and give it a quick mix. Push strawberries into the mixture and top off with the remaining slices of cake. Refrigerate for 3-4 hours.
  8. Invert onto a serving plate and serve with blueberry sauce and garnish with mint.

Watch the recipe video here:

Berry Dome Cake

This is heaven on a plate.Taste for Yourself: taste.md/2sW0CMsWe're celebrating Tastemade Japan​, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Saturday, June 16, 2018

Main dish

Cheesy Asparagus Foil Packs

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Cheesy Asparagus Foil Packs
This a fresher take on our famous cheesy baked asparagus. Feel free to sub in any melty cheese for the mozzarella — fontina or Gruyère would be delicious, too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. asparagus, stalks trimmed
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • Juice of ½ lemon
  • ½ tsp. dried oregano
  • Red pepper flakes, for garnish
  • Kosher salt
  • 2 c. shredded mozzarella
  • Grated parmesan, for garnish
Instructions
  1. In a large bowl, toss together asparagus, olive oil, garlic, lemon juice, and oregano. Season with salt and red pepper flakes.
  2. Lay out four pieces of foil. Divide asparagus between foil, then sprinkle mozzarella into the center of each. Fold foil to seal packs.
  3. Heat grill to medium-high. Grill packs until asparagus is tender and mozzarella has melted, about 15 minutes.
  4. Garnish with more red pepper flakes and Parmesan, if using.

Watch the recipe video here:

How To Make Cheesy Asparagus Foil Packs

Cheesy Asparagus Foil Packs are the side that becomes your whole meal.Full recipe: http://dlsh.it/VaRewZ8

Posted by Delish on Saturday, June 16, 2018

Dessert

Cookies & Cream Brownies

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Cookies & Cream Brownies
These brownies give us major feels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 16 oreos
  • 4 Hershey's Cookies 'n' Creme Bars
  • melted chocolate, for drizzling (optional)
Instructions
  1. Preheat oven to 350° and line a 8"-x-8” square pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into the prepared pan, then lay down the Oreos in an even layer. Press down on Oreos so that the batter covers them almost completely.
  2. Bake until a toothpick inserted into the middle comes out mostly clean, about 35 minutes. Let cool completely.
  3. Place unwrapped candy bars in a medium microwave-safe bowl. Microwave on 50 percent power until the candy bars are melted. Pour melted candy bars over the brownie and smooth out into an even layer with an offset spatula.
  4. Let set in refrigerator for 10 minutes. Drizzle with melted chocolate, if desired, then slice into squares.

Watch the recipe video here:

How To Make Cookies & Cream Brownies

The frosting on these Cookies & Cream Brownies will send you to your grave.Full recipe: http://dlsh.it/W3nJiGH

Posted by Delish on Saturday, June 16, 2018

Breakfast

Tuscan Chicken Potato Lasagna

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Tuscan Chicken Potato Lasagna
TUSCAN CHICKEN POTATO LASAGNA
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp oil
  • 2 tbsp butter
  • 3 cloves garlic, crushed
  • 2 tbsp flour
  • 600ml chicken stock
  • 300ml double cream
  • 200g drained and chopped sundried tomatoes
  • 150g spinach, cooked and drained
  • 50g parmesan, grated
  • 1 tbsp Italian herb seasoning
  • 6 or so smallish potatoes, unpeeled
  • 18 sheets of mozzarella
Instructions
  1. Preheat the oven to 180°C360°F.
  2. Coat the chicken breasts with the paprika, salt, pepper and oil. Fry them in a hot pan until browned on both sides, then oven bake for a further 5 minutes until cooked through. Shred with two forks.
  3. Meanwhile, heat the butter until foaming and fry the garlic. Add the flour and stir, cooking for a further minute. Pour over the chicken stock gradually, beating it in with a wooden spoon each time to make a thick sauce.
  4. Pour in the double cream and stir everything together, then add the sundried tomatoes, cooked spinach, parmesan and Italian herbs. Add the cooked chicken and take off the heat.
  5. Using a mandolin or a sharp knife slice the potatoes as thinly as possible. Lay them in an even layer along the bottom of a greased lasagna dish. Top with a layer of mozzarella slices and spread a third of the cream chicken mix on top. Repeat three times, finishing with a layer of the cheese.
  6. Bake for around one and a half hours until cooked through.

Watch the recipe video here:

Tuscan Chicken Potato Lasagna

Tuscan Chicken Potato Lasagna

Posted by Twisted on Sunday, June 17, 2018

Dessert

Best Coconut Cake Ever

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Best Coconut Cake Ever
Light and fluffy as a cloud, this coconut cake is an absolute dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 1 large egg
  • 5 large egg whites
  • ¾ cup cream of coconut
  • ¼ cup coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1½ sticks butter, room temperature, cubed
  • 2 cups shredded coconut
  • ½ coconut simple syrup
For the coconut filling:
  • 2 large eggs
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1½ cups coconut milk
  • 1 tablespoon butter, cubed
  • 1 teaspoon vanilla extract
For the coconut buttercream:
  • 3 cups vanilla buttercream
  • ¼ cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
Instructions
Make the coconut cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper.
  2. In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside.
  3. In a small bowl, mix flour, baking powder and salt and set aside. In another large bowl, cream sugar and butter until light and fluffy, approximately 3 to 4 minutes. Alternate adding flour and egg mixture into the creamed butter and mix until thoroughly combined. Divide batter between cake pans and bake for 25 to 30 minutes until cake is golden and a toothpick comes out clean. Allow to cool for up to 2 hours.
Make the coconut pastry cream:
  1. In a medium saucepan, whisk together eggs and sugar until well combined. Whisk in cornstarch, salt and coconut milk. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
Make the coconut buttercream:
  1. In a large bowl, mix buttercream, cream of coconut, vanilla extract and coconut extract. Stir until thoroughly incorporated. Set aside.
Assemble the cake:
  1. Cut each cooled cake in half lengthwise, creating four cake layers in total. Place one cake layer on a serving platter and top with ¼ cup of coconut pastry cream. Repeat this step until all layers are used, leaving the last layer bare on top. Set in the fridge to cool for 30 minutes. Remove chilled cake from fridge and cover completely in buttercream. Top with toasted coconut and serve. Cake will keep up to five days covered in the fridge.

Watch the recipe video here:

The BEST Coconut Cake EVER

Soft. Fluffy. Moist. This cake is cloud 9.Taste for Yourself: taste.md/2JxeXcy

Posted by Tastemade on Saturday, June 16, 2018

Dessert

S’moreos

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S'moreos
S'moreos
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Oreos
  • 6 marshmallows
  • 2 chocolate bars (preferably Hershey's)
Instructions
  1. Twist each Oreo to separate into two chocolate wafers. (Keep the filling on one side. That’s the good stuff!) Break chocolate bars into small pieces.
  2. Toast marshmallows over a fire until golden.
  3. Sandwich toasted marshmallows with chocolate and Oreo halves and serve.

Watch the recipe video here:

How To Make S'moreos

S'mores + Oreos = Love at first bite ?Full recipe: http://dlsh.it/McnWZh4

Posted by Delish on Saturday, June 9, 2018

Dessert

Apricot Bee Cheesecake Bars

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Apricot Bee Cheesecake Bars
These adorable cheesecake bars will give you just the buzz you were looking for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 25 Oreo cookies, cream included
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted, plus more for greasing
For the cheesecake:
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
For the apricot glaze:
  • 1 jar apricot jelly
  • ¼ cup water (more or less as needed)
For the bees:
  • 5 apricots, halved
  • ½ cup semisweet chocolate, melted
  • ¼ cup white chocolate, melted
  • ¼ cup slivered almonds
Instructions
  1. Preheat oven to 325 degrees. Line the base of an 8-inch square baking pan with foil, leaving 1 inch of overhang on all sides. Grease with butter.
Make the crust:
  1. Pulse cookies in a food processor. Drizzle in butter and add salt, pulsing until the crumbs just start to come together. Alternatively, crush the cookies with a rolling pin and stir with melted butter. Press mixture into the bottom of the pan. Place the pan in the refrigerator to cool while you prep the filling.
Make the filling:
  1. Using a stand mixer fitted with the paddle attachment on medium-low, mix the softened cream cheese and sugar until smooth. Scrape down the sides of bowl and paddle attachment with a spatula. Add the sour cream and vanilla. With the machine running, add one egg at a time, beating each for about 20 seconds before adding the next, scraping sides to make sure the mixture is well-mixed. Pour the filling over the cooled chocolate cookie crust. Bake the bars for 30 to 40 minutes.
  2. Turn off the oven and open the door a crack. Let bars cool to room temperature for 30 minutes. Remove and let cool completely on a rack at room temperature. Chill in the refrigerator for 3 hours or up to 2 days.
Make the apricot glaze:
  1. In a small saucepan over medium heat, add apricot jelly and a few tablespoons of water. Whisk well to break up the jelly. Add water as needed to make a smooth consistency. Set aside to cool slightly.
Make the bees:
  1. On a parchment-lined baking sheet, place the halved apricots cut side down. Drizzle chocolate in a zigzag pattern over the top. Make 9 chocolate rounds for the heads directly on the parchment. Place in the freezer to harden the chocolate for 5 minutes. With the white chocolate, make 2 dots on the chocolate rounds for the eyes. Let cool in the freezer for 5 minutes. Remove and place a small dot of chocolate on the front of the apricot. Attach the chocolate circles. Use a sharp knife to create a slit in the top of each apricot and insert 2 sliced almonds.
Assemble:
  1. Carefully remove the cheesecake bars by lifting out of the foil and transferring to a serving plate. Spread apricot glaze over the top of the cheesecake. Top with 9 apricot bee halves.

Watch the recipe video here:

Apricot Bee Cheesecake Bars

This dessert will give you the buzz you're lookin' for.Taste for Yourself: taste.md/2sHQ5V7

Posted by Tastemade on Sunday, June 10, 2018

Dessert

Eton Mess Ice Cream Sandwiches

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Eton Mess Ice Cream Sandwiches
The ice cream sandwich, or variants thereof, is found in countries as diverse as Iran and Uruguay and is even traditionally scoffed for breakfast in Sicily. At it's most basic its just ice cream between something that makes it easier to hold, like bread or a wafer, but in our rather baroque and terribly British version, we've used meringue.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400g chopped strawberries
  • 50g water
  • 75g sugar
  • 1 tsp lemon juice
  • 500ml double cream
  • 1 x 397ml can sweetened condensed milk
  • 1 tbsp vanilla essence
  • 7 large egg whites
  • 320g white caster sugar
  • 1½ tsp white wine vinegar
  • 1½ tsp cornflour
Instructions
  1. Heat the strawberries, water and sugar in a saucepan. Simmer until the strawberries have broken up and the liquid has become thick and syrupy - this may take a while, but persevere as it's crucial to the setting of the ice cream that there's not too much water in the mixture. Turn the heat off and add the vanilla essence and lemon juice. Set aside to cool.
  2. Meanwhile, preheat the oven to 110°C fan/220°F. Whip the cream until it forms stiff peaks, then beat in the condensed milk. Pour into a 20cm lined square brownie tin then leave to set in the freezer, preferably overnight.
  3. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and will hold up in stiff peaks on the end of the beaters.
  4. Add the vinegar and cornflour and whisk again until combined. Using a large spoon, evenly divide onto both 20cm lined baking trays.
  5. Bake them for two hours then turn off the oven and leave to sit overnight - depending on your oven this should mean the meringues are crispy on the outside yet chewy inside and therefore a lot easier to cut.
  6. Remove the ice cream from the fridge and place one of the meringue sheets on top, bobbly side up. Very gently turn it over onto the board you want to serve it on so the ice cream is facing up. Peel away the greaseproof paper and place the other meringue sheet on top, flat side against the ice cream. Chill in the freezer until ready to serve, then cut into 9 squares.

Watch the recipe video here:

Eton Mess Ice Cream Sandwiches

Eton Mess Ice Cream Sandwiches

Posted by Twisted on Sunday, June 10, 2018