Breakfast

French Toast Nuggets

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French Toast Nuggets
These golden french toast nuggets are best served drizzled with maple syrup. For a special treat, serve them on top of your favourite ice cream!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf bread, sliced into 1” slices
  • 3 eggs
  • ½ cup milk
  • 2 tsp sugar
  • 1 tsp vanilla
  • Cinnamon sugar
  • ⅓ cup sugar
  • 2 tsp cinnamon
Instructions
  1. Cut all crusts off each slice of bread, and cut int 9 squares.
  2. In a bowl whisk together egg, milk, sugar and vanilla until combined. Toss each square of bread in the egg mixture to coat.
  3. Fry each square in a hot pan with butter an oil and be sure to fry each side until golden brown.
  4. Mix together ⅓ cup sugar and cinnamon to create cinnamon sugar. Toss all the French toast bites in the cinnamon sugar. Serve with maple syrup
  5. Enjoy!

Watch the recipe video here:

French Toast Nuggets

French Toast Nuggets

Posted by Twisted on Sunday, April 8, 2018

Dessert

Bavarian Cream Dragon Fruit Cake

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Bavarian Cream Dragon Fruit Cake
A creamy, jiggly and surprisingly light Bavarian cream cake made with dragon fruit.
Author:
Cuisine: Japan
Recipe type: Dessert
Ingredients
  • 1½ tablespoons powdered gelatin
  • 4 tablespoons water
  • Chocolate sponge cake
  • 1 cup heavy cream
  • 1 dragonfruit, quartered
  • ½ cup raspberries
  • 6½ tablespoons granulated sugar, divided
  • 1 tablespoon lemon juice
  • ¾ cup milk
  • 1 egg yolk
  • 2½ tablespoons granulated sugar
  • ¾ tablespoon gelatin powder (soaked in 2 tablespoons water)
  • Decorations:
  • Whipped cream
  • ¼ dragonfruit
  • Edible flowers
  • Raspberries
  • Mint leaves
Instructions
  1. In a small bowl, combine the powdered gelatin and water. Set aside to let bloom.
  2. Cut the sponge cake into a circle and place in the bottom of a springform pan.
  3. Whip the heavy cream for 7 minutes until it reaches stiff peaks.
  4. In a blender, add three quarters of the dragonfruit, the raspberries, 4 tablespoons of the sugar and lemon juice. Blend until combined, then transfer to a small saucepan over medium heat. Cook until just before boiling, then remove from heat and stir in half the gelatin.
  5. Pour about a cup of the mixture into a separate bowl, leaving the rest in the saucepan. To the bowl add the remaining gelatin and stir to combine. Allow mixture to cool, then add milk, egg yolk and remaining sugar and whisk until thickened. Fold in the whipped cream, then pour mixture into the cake mold. Place in the fridge to cool for up to 3 hours.
  6. Remove from fridge and pipe additional whipped cream around the edges to decorate. Pour remaining mixture from the saucepan over the top of the cake. Return to refrigerator to firm up. Once firm, remove from springform pan and garnish with fruit and mint leaves.

Watch the recipe video here:

Bavarian Cream Dragon Fruit Cake

Life advice: Always save room for dessert.Taste for Yourself: bit.ly/2EL4hEY?: Tastemade Japan

Posted by Tastemade on Sunday, March 18, 2018

Dessert

Oreo Cheesecake

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Oreo Cheesecake
Two of your favorite desserts combine in this decadent white chocolate Oreo cheesecake. Top it off with bits of candy for an added crunch!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (14-ounce package) Oreos, crushed
  • ½ cup unsalted butter, melted
  • ¾ cup sugar
  • 3 cups cream cheese
  • ½ cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 10½ ounces white chocolate, melted
  • 8 to 10 Oreos, broken in pieces
  • 1 cup Nutella or chocolate sauce
  • Chocolate candies, to garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the crushed Oreos and melted butter. Press firmly into the bottom of a springform pan. Bake for 15 minutes. Remove crust and reduce heat to 325 degrees.
  3. In a large bowl, add the sugar, cream cheese and heavy cream. Beat with an electric mixer. Add the eggs, vanilla extract and melted white chocolate and continue to mix. Stir in the broken Oreos. Pour filling on top of Oreo crust. Bake for 60 minutes, until edges begin to turn golden.
  4. Allow cake to cool in the oven with the oven door open, then cool at room temperature for at least 4 hours. Remove from pan and top with chocolate sauce and chocolate candies.

Watch the recipe video here:

Oreo Cheesecake

This cake is so extra, & we're loving it.Taste for Yourself: taste.md/2J7L1A2?: Tastemade France

Posted by Tastemade on Saturday, March 31, 2018

Dessert

Piano Brownies

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Piano Brownies
White and dark chocolate are "key" to decorating these piano-shaped brownies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies
  • 75g plain flour
  • 75g cocoa
  • 300g castor sugar
  • 300g butter
  • 300g chocolate
  • 6 eggs
  • Chocolate shapes
  • 200g white chocolate (melted)
  • 500g dark chocolate (melted)
Instructions
  1. Method
  2. Preheat a fan forced oven to 175C (340F). Spray an 20cm by 30cm pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
  3. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  4. Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
  5. Slowly add chocolate and butter mixture while mixing on low speed.
  6. Add batter to baking tin lined with baking paper. Bake for 30 min or until a pick comes out with moist crumbs.
  7. While the brownies are baking and cooling draw a piano template on some paper. Place a piece of baking paper over it and draw a chocolate outline of the piano using a piping bag filled with melted dark chocolate.
  8. You’ll also want to make some dark chocolate legs for the piano too. Each piano should have 3 legs.
  9. To make the piano keys you’ll use the front of the piano template as a guide to make the white part in the shape of a long rectangle. Add some dark chocolate keys on top of that. If you don’t get it look neat, don’t worry you can come back with a sharp knife and carefully trim it all up.
  10. The last thing you need to prep is the brownies. Cut out the piano template and use that as a guide to cut out the brownies.
  11. You’ll need to cut out an indent at the front of the piano to make way for the keys.
  12. Add a dab of dark chocolate on the indent and use it to stick the chocolate keys. Let that set.
  13. To stick the legs on use the end of something small and round like the end of a small paint brush to make some shallow indents into the bottom of the pianos. Fill with chocolate and stick the chocolate legs on. The chocolate is now in the brownie which will help the, stay stable an strong.
  14. Lastly, cut out a long triangle of brownie the length of the side of the piano, add some dark chocolate and stick it to the top, side of the piano. That will help the piano lid stay on top which you’ll stick on with some more dark chocolate.

Watch the recipe video here:

Piano Brownie

This fudgy brownie is playing us a love song.Taste for Yourself: taste.md/2qaLRnx

Posted by Tastemade on Saturday, April 7, 2018

Dessert

Slow-Cooker Chocolate Chip Cookie

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Slow-Cooker Chocolate Chip Cookie
Never waste your time scooping out individual cookies again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ⅓ c. brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1½ c. chocolate chips
Instructions
  1. Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2½ to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

Watch the recipe video here:

How To Make A Slow-Cooker Chocolate Chip Cookie

PSA: You can make this GIANT chocolate chip cookie in your slow-cooker.Full recipe: http://dlsh.it/NOKWYYf

Posted by Delish on Friday, April 6, 2018

Dessert

Fireball Cake

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Fireball Cake
Fireball lovers only.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE
  • 1 box vanilla cake
  • 1 tsp. ground cinnamon
  • ⅓ c. vegetable oil
  • 3 large eggs
  • ½ c. water
  • ½ c. Fireball whisky
FOR THE FILLING AND FROSTING
  • 1⅓ c. (3 sticks) butter, softened
  • 6 c. powdered sugar
  • ¼ c. Fireball whisky
  • Pinch kosher salt
  • Yellow and red food coloring
FOR DECORATION
  • Hot Tamales
  • Fireball nip, optional
Instructions
  1. Preheat oven to 350° and grease and flour two 8" round pans with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Divide evenly between prepared cake pans. Bake according to package directions and let cool completely.
  2. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, salt, and remaining ¼ cup Fireball. Using a hand mixer, beat until smooth. Add the remaining powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
  3. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Frost the sides, then transfer remaining buttercream into a piping bag fitted with a star tip.
  4. Pipe dollops of buttercream all around the cake and top with hot tamales. Pipe a large swirl into the center of the cake and top with a miniature bottle of Fireball.

Watch the recipe video here:

How To Make Fireball Cake

Screw birthday cake — give us FIREBALL cake ?Full recipe: http://dlsh.it/cxKOpuJ

Posted by Delish on Saturday, April 7, 2018

Breakfast

Zucchini Egg Cups

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Zucchini Egg Cups
You ain’t seen muffin yet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for pan
  • 2 zucchini, peeled into strips
  • ¼ lb. ham, chopped
  • ½ c. cherry tomatoes, quartered
  • 8 eggs
  • ½ c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • ½ tsp. dried oregano
  • 1 c. Pinch red pepper flakes
  • 1 c. shredded cheddar
Instructions
  1. Preheat oven to 400° and grease a muffin tin with cooking spray. Line the inside and bottom of the muffin tin with zucchini strips, to form a crust. Sprinkle ham and cherry tomatoes inside each crust.
  2. In a medium bowl whisk together eggs, heavy, cream, oregano, and red pepper flakes then season with salt and pepper. Pour egg mixture over ham and tomatoes then top with cheese.
  3. Bake until eggs are set, 30 minutes.

Watch the recipe video here:

How To Make Zucchini Egg Cups

If you’re trying to eat healthy, Zucchini Egg Cups are high protein but low carb.Full recipe: http://dlsh.it/nTXstgf

Posted by Delish on Sunday, April 8, 2018

Dessert

Strawberry Rose Crepe Cake

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Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (60 g) unsalted butter, ½ stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups (720 mL) whole milk
FILLING
  • 8 oz (225 g) cream cheese
  • 3 tablespoons sugar
  • ⅓ cup (80 mL) heavy cream
  • 1 cup (150 g) strawberry, thinly sliced
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

Strawberry Rose Crepe Cake

This strawberry rose crepe cake is so beautiful ?!FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cakeShop our BRAND NEW kitchenware collection here: http://bit.ly/2EgRuVx – We may make some $$ if you buy!

Posted by Tasty on Wednesday, April 4, 2018

Breakfast

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups (350 g) chocolate chips
COOKIE DOUGH
  • 4 cups (500 g) flour
  • 2 cups (440 g) brown sugar
  • 2 cups (460 g) butter, softened
  • 4 tablespoons milk
  • ½ cup (85 g) chocolate chips
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup (85 g) chocolate chips, chopped
BUTTERCREAM
  • 2.5 sticks butter, unsalted
  • 2 ½ cups (400 g) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Friday, April 6, 2018

Main dish

Maple Bacon Carrots

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Maple Bacon Carrots
Sweet, savory, rich, and tender.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 medium carrots, peeled
  • 12 strips bacon
  • ¼ maple syrup
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 400°. Wrap each carrot in one strip of bacon, and place bacon ends down on a large baking sheet. Brush all over with maple syrup and season with black pepper.
  2. Bake 10 minutes, remove from oven and brush with remaining maple syrup. Bake 15 minutes more, or until carrots are tender and bacon is crisp. Serve.

Watch the recipe video here:

How To Make Maple Bacon Carrots

Once you make carrots like this, there's no going back.Full recipe: http://dlsh.it/BgNc0Ce

Posted by Delish on Saturday, March 31, 2018