Breakfast

Cannoli Stuffed French Toast

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Cannoli Stuffed French Toast
Holy cannoli.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR CANNOLI FILLING
  • 1 c. heavy cream
  • ¼ c. powdered sugar, plus more for garnish
  • ½ tsp. ground cinnamon
  • Pinch nutmeg
  • Pinch kosher salt
  • ½ c. ricotta cheese
  • ⅔ c. mini chocolate chips
FOR FRENCH TOAST
  • 4 thick slices brioche
  • 1 c. milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. butter
Instructions
  1. Make Cannoli Filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag.
  2. Cut a 2” wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture.
  3. In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working one slice at a time, dip bread until fully soaked, 45 seconds.
  4. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
  5. Top with powdered sugar and serve.

Watch the recipe video here:

How To Make Cannoli Stuffed French Toast

This French toast is STUFFED with cannoli ?Full recipe: http://dlsh.it/qpLbi2A

Posted by Delish on Saturday, March 31, 2018

Dessert

Baileys Chocolate Fudge Cake

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Baileys Chocolate Fudge Cake
BAILEYS CHOCOLATE FUDGE CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g plain flour
  • 450g sugar
  • 75g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon instant coffee
  • 250ml Baileys
  • 125ml vegetable
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 250ml boiling water
  • 100 g Dark Chocolate (7oz)
  • 300 g Milk Chocolate (21oz)
  • 200ml baileys
  • 250ml double cream
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add Baileys, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. In microwaveable jug, heat cream and baileys for 2 minutes until steaming. Our over chopped chocolate. Let sit for 5 minutes then stir to incorporate. Let set until thick at room temperature.
  7. Place one layer of cake down and top with ganache. Top with second piece of cake. Cover entire cake with remaining ganache.
  8. Slice and Enjoy!

Watch the recipe video here:

Baileys Chocolate Fudge Cake

Baileys Chocolate Fudge Cake

Posted by Twisted on Monday, April 9, 2018

Breakfast

Piggy Steamed Buns with Char Siu Pork

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Piggy Steamed Buns with Char Siu Pork
We are obsessed with how cute and delicious these piggy steamed buns are. Oink, oink!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Char siu pork:
  • ½ tablespoon sugar
  • 1½ tablespoons honey
  • 1½ tablespoons hoisin sauce
  • 1 teaspoon oyster sauce
  • 1½ tablespoons soy sauce
  • ½ teaspoon five-spice powder
  • 1 teaspoon sesame oil
  • 1½ tablespoons oil
  • 1 pound pork shoulder
  • Buns:
  • 2½ cups plus 2 tablespoons flour
  • ¾ teaspoon instant yeast
  • ¾ teaspoon baking powder
  • 3 tablespoons caster sugar
  • ⅔ cup water
  • 1 tablespoon canola oil
  • Black sesame seeds
Instructions
For the char siu pork:
  1. In a medium bowl, whisk marinade ingredients until well combined. Add the pork shoulder, and toss to make sure the pork is evenly coated. Cover, refrigerate and let marinate for at least 3 hours.
Preheat oven to 350 degrees.
  1. Line a baking tray with parchment paper and place a wire rack on top.
  2. Remove pork from marinade; reserve the marinade for basting. Place pork on wire rack, and pour water into the baking tray. Roast for 25 minutes, flip halfway through and baste with remaining marinade. The pork is done when the internal temperature is at least 145 degrees.
  3. Remove pork from oven, and let rest for 10 minutes before dicing into small pieces. Set aside until ready to use.
For the steamed buns:
  1. In a large mixing bowl, whisk together flour, yeast, baking powder and sugar. Stir in water and oil until most of the dough comes together. Turn out on a floured surface and knead for 10 minutes. Place in an oiled bowl, cover and let it proof for 1 hour or until double in size.
  2. After the first proofing, divide the dough into 12 pieces. Form into a ball, flatten the outer perimeter and add a hefty spoonful of the char siu pork into the center. Pull the edges up over the meat and reform dough into a tight ball. Pinch off some of the remaining dough for the ears, nose and tail and stick to the formed bun with a dab of water. Use black sesame seeds for the eyes and for the nose; use a toothpick to form the shape. Place each bun onto a square of parchment paper and let it proof for 15 minutes before steaming.
  3. While the buns proof for the final time, heat up water in your steamer. Make sure the water is boiling before adding the buns. Steam for 12 minutes. Turn off the heat and let the buns rest in the steamer for 2 minutes before serving.

Watch the recipe video here:

Piggy Steamed Buns

CONTAIN YOURSELF! These piggy steam buns will kill you with cuteness.Taste for Yourself: taste.md/2pU9GyZ

Posted by Tastemade on Saturday, March 31, 2018

Dessert

Peanut Butter Banana Pudding

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Peanut Butter Banana Pudding
There's two entire layers of peanut butter in here.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ c. milk
  • 1 (3.4-oz) package vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 3 c. heavy cream
  • ¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 c. melted peanut butter
  • 1 (16-oz) box nutter butters
  • 4 bananas, sliced into rounds
Instructions
  1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside ⅓ of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
  3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Watch the recipe video here:

How To Make Peanut Butter Banana Pudding

Peanut butter addicts: You're gonna FREAK over this banana pudding.Full recipe: http://dlsh.it/Vftdno0

Posted by Delish on Tuesday, March 6, 2018

Breakfast

Quesarito

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Quesarito
Burrito inception. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE BEEF
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • kosher salt
  • Freshly ground black pepper
FOR THE CILANTRO-LIME RICE
  • 2 c. cooked white rice
  • 1 tbsp. lime juice
  • 2 tbsp. finely chopped cilantro
FOR QUESARITO ASSEMBLY
  • 8 large flour tortillas
  • 1½ c. shredded Cheddar
  • 1 c. Nacho Cheese Sauce
  • ½ c. sour cream
Instructions
Cook beef:
  1. Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat.
  2. Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.
Make quesadillas:
  1. Heat a large nonstick pan over medium-high heat. When the pan is hot, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas.
Build quesaritos:
  1. Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients.
  2. Reheat the nonstick pan over medium-high heat. When the pan is hot, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566a55011232437/

Breakfast

Garlic And Herb Leg Of Lamb With Potatoes

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Garlic And Herb Leg Of Lamb With Potatoes
Garlic And Herb Leg Of Lamb With Potatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 lb (3.6 kg) bone-in lamb roast with fat cap
  • 12 cloves garlic, divided
  • ½ cup (120 g) olive oil
  • ⅓ cup (80 g) whole grain mustard, plus more for serving
  • 1 lemon, juiced
  • 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 1 ½ tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • ¾ cup (180 mL) dry white wine
  • 2 ½ lb (1.1 kg) yukon gold potato, halved
  • flaky sea salt, for sprinkling
Instructions
  1. -3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  2. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  3. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  4. Preheat the oven to 425°F (220°C).
  5. Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  6. Remove the pan from the oven and reduce the heat to 325°F (160°C).
  7. Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  8. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  9. Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  10. Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  11. Enjoy!

Watch the recipe video here:

Garlic and Herb Leg of Lamb

Get fancy and make this garlic & herb leg of lamb ?! FULL RECIPE: https://tasty.co/recipe/garlic-and-herb-leg-of-lamb-with-roasted-potatoes

Posted by Tasty on Friday, March 30, 2018

Dessert

Marble Chocolate Egg

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Marble Chocolate Egg
We can't get enough of marble! Marble floors. Marble countertops. Marble cheeseboards. Celebrate Easter with these Marble Chocolate Eggs!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 tablespoons white chocolate, melted
  • Assorted candies
  • Colored chocolate:
  • 4 tablespoons white chocolate, melted
  • Food coloring
Instructions
  1. Mix 1 tablespoon melted chocolate with different food coloring to create desired colors. Drizzle colored chocolate into a silicone egg mold. Use a toothpick to swirl colors together to form a marbled pattern.
  2. Pour melted white chocolate over the top and rotate mold to ensure it is fully coated. Allow to cool until hardened, then remove from mold.
  3. Press one half of each egg onto a metal sheet pan that has been heated until the edges begin to melt. Quickly fill with assorted candies, then press the two halves together until sealed.

Watch the recipe video here:

Marble Chocolate Egg

You're never too old for Easter eggs.Taste for Yourself: taste.md/2IaVgCh?: Tastemade Japan

Posted by Tastemade on Wednesday, March 28, 2018

Drink

Raspberry Mimosas

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Raspberry Mimosas
Brunch ready.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 lemon wedge
  • ¼ c. sugar, for rim
  • ¼ c. raspberry sorbet
  • 4 oz. chambord
  • 1 bottle sparkling rose
  • ¼ c. raspberries
Instructions
  1. Rim 4 glasses with lemon wedge, then dip in sugar. Place a small scoop of sorbet in each glass, then top with chambord, sparkling rose, and a few fresh raspberries.

Watch the recipe video here:

How To Make Raspberry Mimosas

If you're not drinking Raspberry Mimosas all spring, you're doing it wrong.Full recipe: http://dlsh.it/zMXohKw

Posted by Delish on Friday, March 30, 2018

Pasta

Meatball Stuffed Shell Pasta

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Meatball Stuffed Shell Pasta
Meatball Stuffed Shell Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
MEATBALLS
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) dried minced onion, fine
  • ¼ cup (25 g) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • pepper, to taste
RICOTTA-HERB MIXTURE
  • 15 oz (425 g) ricotta cheese
  • ½ cup (20 g) fresh basil, chopped
  • ½ cup (20 g) fresh parsley, chopped
  • 1 cup (110 g) grated parmesan cheese
  • 1 pinch salt
  • 12 oz (340 g) jumbo pasta shell, cooked according to package instructions
  • 32 oz (905 g) marinara sauce
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  4. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  8. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!

Watch the recipe video here:

Meatball Stuffed Shell Pasta

This meatball stuffed shell pasta is the ultimate comfort food! ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-shell-pasta

Posted by Tasty on Friday, March 30, 2018

Breakfast

BBQ Chicken Nacho Poppers

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BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?!FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppersShop our essential kitchen products here: https://bzfd.it/2GjfAon – We may make some $$ if you buy!

Posted by Tasty on Monday, March 26, 2018