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Cake Dessert

Oreogasm Cake

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Oreogasm Cake
Cookies 'n' cream lovers, rejoice. You'll be (Ore)obsessed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oreo cookies, crushed
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2 sticks butter, softened
  • 5 c. powdered sugar
  • 3 Cookies 'n' Creme bars, melted
  • ¼ c. whole milk
  • 1 tsp. pure vanilla extract
  • 1 c. mini Oreos (for decorating)
Instructions
  1. Preheat oven to 350°. Butter two round 9"-x-9” baking pans and line the bottoms with parchment paper rounds. Butter the top of the parchment and sprinkle with flour.
  2. Prepare cake mix according to package instructions. Fold in crushed Oreos until evenly combined. Divide batter between prepared cake pans and bake according to package instructions, about 25 to 30 minutes. Let cool completely on cooling racks.
  3. Meanwhile, make the frosting. Beat butter with a hand mixer until the butter is light and fluffy. Then add the melted Cookies ‘n’ Creme bars. Gradually mix in powdered sugar, then add milk and vanilla and beat until smooth.
  4. Top one round cake with frosting, then place the second cake on top of it. Frost the top and sides of the cake. Line the sides of the cake with Oreos to decorate. Top with crushed Oreos and garnish with mini Oreos.

Watch the recipe video here:

How To Make Oreogasm Cake

Oreogasm Cake takes cookies n' cream to the next level.Full recipe: http://dlsh.it/KKTABqG

Posted by Delish on Thursday, April 5, 2018

Pizza

Pizza Lasagna Pockets

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Pizza Lasagna Pockets
Pizza or lasagna? Why not both! These lasagna parcels are simple and fun to make. They hold their shape well and are great portion sizes. Serve with a green salad for a complete meal!
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 250g can crushed tomatoes
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp sugar
  • 8 par-cooked lasagna sheets
  • 2 cups bechamel
  • 2 cups gated mozzarella
  • Sliced Pepperoni
Instructions
  1. Pre-heat oven to 180c (350F). Lay one noodle down horizontally. Spread a thin layer of béchamel over top in the center in a square shape. Top with another lasagna noodle vertically covering the square of béchamel. Spread more béchamel to cover a square again and top with 2tbsp pizza sauce. Place approximately 9 pieces of pepperoni down and sprinkle over mozzarella evenly.
  2. Fold over left side first, then bottom, then right, then top piece and tuck in the top left corner under the top corner of the left side. Repeat with remaining noodles and mix. Place on a parchment-lined baking sheet.
  3. Cover each with béchamel, pizza sauce mozzarella and pepperoni as shown in video.Bake in the oven for 20 minutes until bubbling and cooked.
  4. Enjoy!

Watch the recipe video here:

Pizza Lasagna Pockets

Pizza Lasagna Pockets

Posted by Twisted on Friday, April 6, 2018

Dessert

Chocolate Covered Strawberry Brownies

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Chocolate Covered Strawberry Brownies
Love at first bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 1½ c. halved strawberries
  • 2⅓ c. semisweet chocolate chips
  • 1 c. heavy cream
Instructions
  1. Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
  2. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan, then top with strawberries.
  3. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  4. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
  5. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

Watch the recipe video here:

How To Make Chocolate Covered Strawberry Brownies

You need to know about Chocolate Covered Strawberry BROWNIES.Full recipe: http://dlsh.it/1f9ZeV7

Posted by Delish on Wednesday, April 4, 2018

Breakfast

Pickle Sliders

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Pickle Sliders
No buns, no problem!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ¼ c. bread crumbs
  • 1 large egg
  • 1 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • ¼ tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • vegetable oil
  • 3 slices cheddar, quartered
  • 1 jar pickle chips
  • Lettuce
  • Sliced tomato
Instructions
  1. Make the sliders: In a medium bowl, mix the ground beef, bread crumbs, egg, mustard, ketchup, and garlic powder together with a wooden spoon. Season with salt and pepper and stir gently to combine. Form the mixture into small patties.
  2. In a large skillet over medium heat, heat vegetable oil. Add the beef patties and cook for about 3 minutes, until the bottoms develop a nice seared crust. Flip and cook for another 1 to 2 minutes, then add the cheese slices to the tops of the patties. Cover the pan with a large lid and cook until cheese melts.
  3. Assemble the sliders: Place 10 pickle chips (or however many patties you have cooked) on a serving platter. Top each pickle with lettuce, tomato, and a cooked patty. Top with another pickle chip and serve immediately.

Watch the recipe video here:

How To Make Pickle Sliders

Pickle lovers, you need these sliders in your life ASAP.Full recipe: http://dlsh.it/8iIzuwF

Posted by Delish on Wednesday, April 4, 2018

Dessert

Keto Avocado Brownies

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Keto Avocado Brownies
When the chocolate craving is strong.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 2 ripe avocados
  • ½ c. (1 stick) butter, melted
  • 6 tbsp. unsweetened peanut butter
  • 2 tsp. baking soda
  • ⅔ c. coconut sugar
  • ⅔ c. Unsweetened cocoa powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. kosher salt
  • flaky sea salt (optional)
Instructions
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
  2. Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
  3. Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving.

Watch the recipe video here:

How To Make Keto Avocado Brownies

These Keto Brownies have the smartest secret ingredient.Full recipe: http://dlsh.it/oaqGnda

Posted by Delish on Wednesday, April 4, 2018

Dessert

Cappuccino Cheesecake

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Cappuccino Cheesecake
You look like you need a coffee break.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup chocolate biscuits, crushed
  • 60g butter, melted
Coffee Cheesecake Layer:
  • 250g Block Cream Cheese, softened
  • ⅓ cup caster sugar
  • 1½ tbsp instant coffee, dissolved in 1 tablespoon boiling water
  • 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
  • ½ cup cream
Vanilla Cheesecake Layer:
  • 250g PHILADELPHIA Block Cream Cheese, extra, softened
  • ⅓ cup caster sugar
  • 3 tsp vanilla essence
  • 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
  • ½ cup cream, whipped
  • Cocoa powder to dust
Instructions
  1. Add the biscuit crumbs and butter into a food processor and process until fine crumbs form.
  2. Press into the base of a greased and base-lined 15cm spring form tin. Chill.
  3. To prepare gelatin mixtures add gelatin to a small mixing bowl along with hot water and mix until well combined. Microwave for 15 seconds just before using.
To make the coffee cheesecake:
  1. Add the cream cheese and sugar into a large mixing bowl.
  2. Use an electric mixer to whip until smooth. Beat in the coffee and gelatine mixture and cream until well combined.
  3. Repeat to make the vanilla cheesecake layer without the coffee.
  4. Add the coffee cheesecake to the pan. Use an offset spatula to spread evenly. Then add the vanilla cheesecake and repeat.
  5. Chill until set. Dust with cocoa powder to finish. I used a cooling rack to get a square grid pattern.

Watch the recipe video here:

Cappuccino Cheesecake

You look like you need a coffee break.Taste for Yourself: taste.md/2uLToOi

Posted by Tastemade on Thursday, April 5, 2018

Breakfast

Wolfgang Puck’s Tomato Risotto With Shrimp

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Wolfgang Puck’s Tomato Risotto With Shrimp
Wolfgang Puck’s Tomato Risotto With Shrimp
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced, divided
  • 1 tablespoon shallot, minced
  • 1 cup (230 g) arborio rice
  • ¼ cup (60 g) dry white wine
  • 2 cups (480 g) chicken stock, boiling
  • 14.5 oz (410 g) tomato soup, 1 can
  • 6 tablespoons unsalted butter, cubed
  • ¼ cup (30 g) parmesan cheese, freshly grated
  • kosher salt, to taste
  • white pepper, freshly ground, to taste
  • 8 large shrimps, peeled, deveined, tails on, butterflied
  • ¼ cup (40 g) green peas
  • fresh parsley leaf, for garnish, minced
Instructions
  1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  2. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  3. Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  4. Add the tomato basil bisque and stir to combine.
  5. Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  6. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  7. Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  8. Enjoy

Watch the recipe video here:

Wolfgang Puck's Tomato Risotto with Shrimp

Wolfgang Puck's tomato risotto with shrimp is a show-stopper ?!FULL RECIPE: https://tasty.co/recipe/wolfgang-pucks-tomato-risotto-with-shrimp

Posted by Tasty on Thursday, April 5, 2018

Breakfast

Bacon Wrapped Pizza Stuffed Chicken

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Bacon Wrapped Pizza Stuffed Chicken
These bacon wrapped bundles of joy are beautiful to behold. Staggeringly simple but utterly delicious, the flavours of pizza in a well seasoned chicken roll - what more could you want?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large chicken breasts
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano
  • ½ cup pizza sauce
  • 1 packet pizza pepperoni
  • 1 packet sliced mozzarella
  • Roughly 2 packs streaky bacon, stretched out with the blade of a knife
Instructions
  1. Place each chicken breast between clingfilm and bash them with a rolling pin to flatten them out, then season with salt, pepper and dried oregano.
  2. Spread each breast with pizza sauce and top with pepperoni and mozzarella, then roll up the breast and place on another sheet of clingfilm.
  3. Holding the edges roll it all up into a tight bundle then leave all four to chill in the fridge.
  4. Take one of the chicken parcels and place half the bacon out in a cross shape. Place the chicken parcel in the middle and fold over the sides to form a neat package.
  5. Bake at 180°C for around 50 minutes until cooked though. Serve with chips and salad.

Watch the recipe video here:

Bacon Wrapped Pizza Stuffed Chicken

Bacon Wrapped Pizza Stuffed Chicken

Posted by Twisted on Thursday, April 5, 2018

Breakfast

Keto Taco Cups

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Keto Taco Cups
Cheese cups have more fun.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3½ c. shredded cheddar
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • Sour cream, for serving
  • Diced avocado, for serving
  • Chopped cilantro, for serving
  • Chopped tomatoes, for serving
Instructions
  1. Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about a tablespoon of cheese a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute.
  2. Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Let cool 10 minutes.
  3. In a large skillet over medium heat, heat olive oil. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic then add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Transfer cheese cups to a serving platter. Fill with cooked ground beef then top with sour cream, avocado, cilantro, and tomatoes.

Watch the recipe video here:

How To Make Keto Taco Cups

Keto Taco Cups = The low-carb way to do taco night.Full recipe: http://dlsh.it/QupWHt9

Posted by Delish on Monday, April 2, 2018

Burgers

Teriyaki Beef Buns

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Teriyaki Beef Buns
Make something without cheese, they cried. Something that doesn't include bacon, the crowd chanted, banging against the lofty doors of Twisted Towers. Give us vegetables, they screamed. Well, dear fans, we heard your call - here is a dish teeming with fresh vegetables without an ounce of cheddar or bacon in sight. We are kind.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 1 tbsp groundnut oil
  • 2 lb sliced rump steak
  • 1 tsp salt
  • 1½ tbsp Chinese five spice
  • 1 tbsp oil
  • 1 tbsp sesame seeds
  • 3 garlic cloves, crushed
  • 5cm ginger, finely diced
  • 1½ cups beef stock
  • 3 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp sugar
  • 2 tbsp corn starch
  • 1 tsp water
  • Slaw
  • ¼ red cabbage, finely shredded
  • 1 large carrot, finely shredded
  • 1 apple, finely shredded
  • 4 spring onions, sliced
  • 1 red chilli, sliced
  • 1 cup mayonnaise
  • 1 lime, juiced
  • 1 tsp salt
  • 1 cup chopped coriander
Instructions
  1. Heat the oil in a large heavy bottomed frying pan and quickly fry the beef on a high heat.
  2. Remove from the pan and add a little more oil then turn the temperature down. Fry the sesame seeds for a bit then add the garlic and ginger and fry for 30 seconds until fragrant.
  3. Pour in the stock and add the beef back in, bring to a simmer and cook gently until soft. If your beef is cut really thinly it'll take less time, but usually takes around an hour.
  4. Meanwhile make the slaw - mix it all together.
  5. Toast some buns and fill each with the beef then the slaw. Nom.

Watch the recipe video here:

Teriyaki Beef Buns

Sticky Teriyaki Beef Sliders

Posted by Twisted on Wednesday, March 14, 2018