Dessert

Carrot Cake Roll

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Carrot Cake Roll
Carrot cake, but in a roll. Moist AF from all those carrots, creamy from all the delicious cream cheese, but with an adorable spiral running though it. It's not always about the big twists.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 eggs
  • 150g brown sugar
  • 100g plain flour
  • 1 tbsp mixed spice
  • 1 tbsp baking powder
  • 200g carrots, grated
  • 30ml vegetable oil
  • 230g cream cheese
  • 6 tbsp butter
  • 250g icing sugar, plus extra for dusting
Instructions
  1. Preheat the oven to 180°C/360°F
  2. Whisk the eggs until they are frothy and have lightened in colour. Add sugar and continue to whisk until the mixture because shiny and smooth.
  3. Sift in the flour and mixed spice, then stir in the grated carrots and fold it all together.
  4. Spread into a lined and well oiled 10 x 15 inch Swiss roll tray.
  5. Bake for 18 minutes, until the top springs back when pressed but hasn't coloured - you don't want a crust like you'd get with a normal cake.
  6. Take from the oven and, while it's still hot, roll up the cake to make a tight roll. Allow to cool on a wire rack.
  7. When completely cool make the cream cheese filling - whip the cheese and butter together then add the icing sugar to make a fairly stiff mix. Add more icing sugar if it looks like the mix is too wet, otherwise it'll splodge out of the sides.
  8. Spread the filling to within ½ inch of the long sides of the cake, leaving the furthest short edge 1 inch clear (otherwise the filling will get squished out).
  9. Roll the whole thing up and dust with icing sugar.

Watch the recipe video here:

Carrot Cake Roll

Carrot Cake Roll

Posted by Twisted on Tuesday, May 29, 2018

Breakfast

Burrito Spaghetti Squash Boats

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Burrito Spaghetti Squash Boats
It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR SPAGHETTI SQUASH
  • 2 medium spaghetti squash, halved, seeds removed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • ½ tsp. chili powder
  • ½ tsp. cumin
FOR FILLING
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tbsp. taco seasoning mix
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1½ c. chopped cherry tomatoes
  • 1 c. corn, canned and drained or frozen
  • 1 c. shredded Monterey jack
  • ½ c. shredded cheddar
  • 2 tbsp. freshly chopped cilantro (optional)
Instructions
  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Burrito Spaghetti Squash Boats

You'll have ZERO guilt eating these Burrito Squash Boats.Full recipe: http://dlsh.it/N4ScGzr

Posted by Delish on Tuesday, May 29, 2018

Dessert

Blueberry Cheesecake Egg Rolls

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Blueberry Cheesecake Egg Rolls
These little guys are way easier to make than traditional cheesecake, with an added crunch that you never realized you were missing.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR BLUEBERRY SAUCE
  • 2½ c. Walmart Fresh blueberries
  • Juice of ½ lemon
  • 1 tbsp. granulated sugar
FOR CHEESECAKE MIXTURE
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. granulated sugar
  • ½ c. sour cream
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 12 egg roll wrappers
  • Vegetable oil, for frying
  • Powdered sugar, for garnish
Instructions
  1. Make blueberry sauce: In a small sauce pan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and let cool slightly.
  2. Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 2 tablespoons cream cheese mixture into a line in the center. Top with a heaping spoonful of blueberry sauce. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  4. In a large skillet over medium heat, pour enough oil to reach 1" up the side of skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust with powdered sugar and serve.

Watch the recipe video here:

How To Make Blueberry Cheesecake Egg Rolls

Cheesecake lovers, these Blueberry Cheesecake Egg Rolls were MADE for you.Full recipe: http://dlsh.it/rnpD4D5

Posted by Delish on Tuesday, May 29, 2018

Main dish

Chocolate Cinnamon Pull-Apart Muffins

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Chocolate Cinnamon Pull-Apart Muffins
Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup unsalted butter
  • ½ cup turbinado sugar
  • 1 ½ teaspoons ground cinnamon
  • 2 (11 oz) cans refrigerated french bread dough
  • ⅓ cup mini chocolate chips
  • ⅓ cup toffee bits
  • For the Cream Cheese Frosting:
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups powdered sugar
  • ¼ cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat oven to 350 degrees and grease a muffin tin with cooking spray.
  2. In a small non-stick skillet, brown the butter over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.
  3. In a shallow bowl combine the sugar and cinnamon and set aside.
  4. Using a sharp knife, cut the logs of dough in half and then cut each half into 16, ½ inch slices.
  5. Place each of the slices in between two large sheets of wax paper and flatten with a rolling pin. Using a pastry brush, brush each disc of dough with the browned butter. Dip buttered slices into the cinnamon sugar mixture.
  6. Stack 5 to 6 pieces of dough on top of each other sprinkling each slice with about a ¼ teaspoon of chocolate chips and toffee bits. Place the stack sideways into one of the muffin cups. Repeat with remaining dough slices until 6 of the muffin tins are filled.
  7. Bake muffins for 25-30 minutes or until golden brown and puffed.
  8. Meanwhile prepare the cream cheese frosting. In a medium size bowl, using a hand-mixer on a low speed, beat together the butter, powdered sugar, cream cheese, vanilla, milk and salt until smooth.
  9. Once the muffins have cooled in the pan for 5 to10 minutes, remove from the pan and drizzle with cream cheese frosting before serving.

Watch the recipe video here:

Chocolate Cinnamon Pull-Apart Muffins

Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.Taste for Yourself: taste.md/2xMszFU

Posted by Tastemade on Tuesday, May 29, 2018

Dessert

Cookies ‘N Cream Ice Cream Sandwiches

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Cookies 'N Cream Ice Cream Sandwiches
You don't NEED to use 2 whole pints in your bars, but we love having an extra thick layer of ice cream. The ratio is juuust right.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cooking spray, for pan
  • 4 tbsp. butter
  • 5 c. mini marshmallows
  • 1 (14-oz.) package chocolate sandwich cookies, roughly chopped
  • ½ tsp. kosher salt
  • 2 pt. ice cream, such as Breyers Delight Cookies and Cream
Instructions
  1. Line a small baking sheet with parchment paper and grease with cooking spray. In a large pot over medium heat, melt butter. Pour marshmallows into pot and stir until completely melted. Remove pot from heat and fold in cookies and salt.
  2. Press cookie mixture tightly into baking sheet. Let cool in pan completely, then cut the sheet cake in half crosswise to make two large rectangles.
  3. Spread ice cream onto one half, then place the second half on top to form one large ice cream sandwich. Freeze until the ice cream is firm, about 2 hours. Slice into squares and serve immediately.

Watch the recipe video here:

How To Make Cookie's 'N Cream Ice Cream Sandwiches

Oreo Ice Cream Sandwiches are THE dessert of summer. Full recipe: http://dlsh.it/n0fHN7Q

Posted by Delish on Wednesday, May 30, 2018

Pasta

BLT Pasta Salad

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BLT Pasta Salad
It's like an archaeological dig of deliciousness.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 lb. farfalle
  • 6 slices bacon
  • 1½ c. romaine, shredded
  • 2 c. multi-colored cherry tomatoes, halved
  • 1 c. sour cream
  • ½ ranch seasoning packet (about .5 oz)
  • Juice of 1 lemon
  • ⅓ c. chives, chopped
  • Freshly ground black pepper
Instructions
  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl.
  2. Cook bacon until crispy. Drain and roughly chop, then set aside.
  3. Make dressing: In a small bowl, stir together sour cream, ranch seasoning, lemon juice, and half of the chives. Season with pepper to taste.
  4. To serving bowl, add dressing and toss with pasta until evenly coated. Stir in remaining chives.
  5. In a trifle bowl, layer pasta, bacon, lettuce, and tomatoes. Top with more ranch dressing.

Watch the recipe video here:

How To Make BLT Pasta Salad

BLT pasta salad will kill it at every summer BBQ. Full recipe: http://dlsh.it/11Hzryl

Posted by Delish on Wednesday, May 30, 2018

Main dish

Creamy Ricotta Chicken and Spinach Cannelloni Bake

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Creamy Ricotta Chicken and Spinach Cannelloni Bake
Wrap chicken in homemade, spinach-based pasta for a flavorful and nutritious way to enjoy baked, cheesy goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the cannelloni:
  • ¾ pounds roasted chicken, shredded
  • 1½ cups heavy cream
  • 1 cup kale, shredded
  • 1 tablespoon picked thyme + extra for garnish
  • 1 tablespoon garlic, minced
  • 1 lemon, zested and juiced
  • 2 cups fresh ricotta
  • 1 cup finely grated Parmesan
  • 3 tablespoons olive oil
  • 1 tablespoon crushed red pepper (optional)
Fresh spinach pasta:
  • ½ pounds fresh spinach, steamed
  • 2 eggs + 1 yolk
  • 2½ cups all-purpose flour + extra for kneading
  • Salt and pepper
Instructions
  1. To prepare pasta*, place eggs and cooled spinach in a food processor; pulse until combined. Sprinkle with flour, salt and pepper, and pulse again until a ball of dough forms.
  2. Remove, transferring to a well-floured surface, and knead for about 7-10 minutes until dough bounces back when poked with index finger.
  3. Tightly wrap with plastic wrap and allow to rest for about an hour.
  4. Cut into eighths and, working in batches, begin to pass through a pasta machine, beginning at the widest setting down to 4 or 5, leaving a thin pasta sheet the width of the pasta machine. Repeat with remaining dough.
  5. Preheat oven to 425°F, and prepare a baking dish by covering the bottom with heavy cream.
  6. Prepare filling by mixing together chicken, kale, thyme, garlic, lemon juice and zest, ricotta, ½ cup Parmesan cheese, olive oil, and crushed red pepper flakes if using. Season with salt and pepper.
  7. Prepare fresh pasta sheets by cutting into 7-inch inch pieces. Fill with chicken mixture along the middle of each piece. Starting at the bottom, roll pasta up and place seam side down in prepared baking dish. Repeat with remaining mixture.
  8. Top cannelloni with remaining heavy cream and Parmesan cheese. Bake for about 20 minutes, until golden and bubbly. Garnish with fresh thyme and serve hot.
  9. *Note: You may use store-bought fresh, lasagna sheets instead. Simply cut and fill according to directions above.

Watch the recipe video here:

Creamy Ricotta Chicken and Spinach Cannelloni Bake

Meet your next pasta obsession.Taste for Yourself: https://taste.md/2qJuWHt

Posted by Tastemade on Wednesday, May 30, 2018

Dessert

Reese’s Stuffed Pie

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Reese's Stuffed Pie
Peanut butter and chocolate, and unbeatable combination.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for pan
FOR CRUST
  • 20 Nutter Butters, plus 2 crushed for garnish
  • 6 tbsp. melted butter
FOR FUDGE
  • 1 14-oz can sweetened condensed milk
  • 3 c. chocolate chips
  • 1 tsp. vanilla extract
  • Pinch salt
  • 20 Reese;s peanut butter cups, unwrapped
FOR PEANUT BUTTER LAYER
  • 8 oz. cream cheese, softened
  • 1¼ c. creamy peanut butter
  • ½ c. packed light brown sugar
  • ½ c. powdered sugar
  • 2 tsp. pure vanilla extract
  • 1 c. heavy cream
  • ¼ c. melted chocolate
Instructions
  1. Preheat oven to 350° and spray a 9” pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse Nutter Butters until fine crumbs form. Transfer to a medium bowl then add melted butter and mix until well combined.
  3. Press Nutter Butter mixture firmly into prepared pie dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make fudge layer: In a medium saucepan over medium-low, combine sweetened condensed milk, chocolate chips, vanilla, and salt. Cook, stirring often, until the chocolate is melted then pour the fudge into the cooled pie crust. Press Reese’s into the fudge and refrigerate until ready to use.
  5. Make peanut butter layer: In a medium bowl, combine cream cheese, 1¼ cup peanut butter, light brown sugar, powdered sugar, and vanilla. Beat with a hand mixer until light and fluffy. Set aside while you whip the cream. Add heavy cream and beat until stiff peaks form. Spread the peanut butter mixture on top of fudge layer. Drizzle with melted chocolate and refrigerate until firm, about 4 hours.

Watch the recipe video here:

How To Make A Reese's Stuffed Pie

This Reese's STUFFED Pie proves it's what's on the inside that counts.Full recipe: http://dlsh.it/z0PZ7Z7

Posted by Delish on Wednesday, May 30, 2018

Dessert

Banana Bread On A Stick

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Banana Bread On A Stick
Banana Bread On A Stick
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 bananas
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons vegetable oil, plus more for frying
  • 1 large egg
  • 1 ½ cups (185 g) flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • powdered sugar, for sprinkling
  • chocolate, melted, for dipping
  • caramel sauce, for dipping
SPECIAL EQUIPMENT
  • popsicle stick
Instructions
  1. Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
  2. Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
  3. Freeze the bananas until solid, about 1 hour.
  4. In a medium bowl, mash the banana ends with a fork until smooth.
  5. Add the sugar, vanilla, oil, and egg. Mix until combined.
  6. Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
  7. In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
  8. Pour the banana bread batter into a tall glass.
  9. When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
  10. Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
  11. Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
  12. Enjoy!

Watch the recipe video here:

Banana Bread on a Stick

A whole new way to eat banana bread…on a stick! ?FULL RECIPE: https://tasty.co/recipe/banana-bread-on-a-stick

Posted by Proper Tasty on Thursday, May 31, 2018

Breakfast

Giant Pizza Ring

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Giant Pizza Ring
Tastemade's dedicated team of food scientists work around the clock to bring you new ways to enjoy pizza. Behold the Giant Pizza Ring!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons dry yeast
  • 1 teaspoon olive oil
  • ¾ cup warm water
  • ¼ cup milk
  • 1 pinch of sugar
  • 2½ cups wheat flour
  • 1 pinch of salt
  • 2 tablespoons tomato paste
  • 2½ cups grated mozzarella cheese
  • 5 ounces sausage, finely sliced
  • Oregano, to taste
  • 1 egg yolk, beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the yeast, olive oil, water, milk and a pinch of sugar. Add the flour and pinch of salt, and mix to form a dough. Let the dough rest for 30 minutes.
  3. On a floured surface, use a rolling pin to flatten dough. Brush with the tomato paste, then cover with the mozzarella cheese, sliced sausage and oregano.
  4. Roll the pizza like a Swiss roll and arrange it into a ring shape with a hole in the center. Place in a Bundt pan, and brush with beaten egg yolk. Bake for 40 minutes. Slice and serve.

Watch the recipe video here:

Giant Pizza Ring

If you like it, put a pizza ring on it. ??Taste for Yourself: taste.md/2s7hwXR?: Tastemade Brasil

Posted by Tastemade on Monday, May 28, 2018