Dessert

Creamy Chocolate Torte

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Creamy Chocolate Torte
Chocoholics will go choco-nuts for this obscenely chocolatey chocolate torte.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • ½ cup butter, cubed
  • 6 egg yolks
  • ½ cup sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 6 egg whites
  • Sprigs of rosemary for decoration
  • Cherries for decoration
  • For the ganache:
  • 1 pound semisweet chocolate, chopped
  • ¾ cup heavy cream
  • 1 tablespoon honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate and butter in a double boiler. Remove from heat and let the mixture cool slightly.
  3. Strain the yolks into the chocolate, add the sugar, and mix well. Add the heavy cream and vanilla and set aside.
  4. Beat the egg whites until stiff, and mix gently into the chocolate with a whisk.
  5. Pour into a greased baking pan sprinkled with cocoa, and bake for approximately 40 minutes, or until the edges are well done but it's still soft in the middle.
  6. Heat the ¾ cup heavy cream, pour over the 1 pound of chopped chocolate and stir well until completely melted. Add the honey and set aside to cool.
  7. Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.

Watch the recipe video here:

Creamy Chocolate Torte

Chocolate [chaw-kuh-lit] (noun): The answer to all of life's problems.Full Recipe: taste.md/2neRpuQ?: Tastemade Brasil

Posted by Tastemade on Thursday, March 8, 2018

Breakfast

Peeps Skillet S’mores

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Peeps Skillet S'mores
The perfect dessert for Peeps season.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ c. heavy whipping cream, warmed
  • 2 c. semi-sweet chocolate chips
  • 5 packages of Peeps, mix and match colors to your liking
  • Graham crackers, for serving
Instructions
  1. Preheat oven to 450 degrees F.
  2. Heat heavy whipping cream in a microwave safe bowl for 30 seconds, or in a pot over medium heat until warm.
  3. In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
  4. Bake until golden brown, 8 to 10 minutes.

Watch the recipe video here:

How To Make Peeps Skillet S'mores

S'mores lovers, this is hands-down the best way to eat PEEPS.Full recipe: http://dlsh.it/X0N1Yzg

Posted by Delish on Friday, March 23, 2018

Dessert

RumChata Cupcakes

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RumChata Cupcakes
Boozy cupcakes are way better than non-boozy cupcakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box vanilla cake mix
  • ½ c. vegetable oil
  • 3 eggs
  • 1⅓ c. Rumchata, divided
  • 1 c. (2 sticks) butter, softened
  • 4 c. powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • ¼ tsp. cinnamon, plus more for garnish
  • kosher salt
Instructions
  1. Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.
  2. Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
  3. Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.

Watch the recipe video here:

How To Make RumChata Cupcakes

RumChata fans, how many of these cupcakes are you throwing back?!Full recipe: http://dlsh.it/XQb2mHG

Posted by Delish on Friday, March 23, 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 Saturday, March 10, 2018

Pizza

Meat Lovers Star Pizza

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Meat Lovers Star Pizza
A star is born with this star-shaped pizza filled with cheese and Italian sausage with pizza sauce, pepperoni and more at its center.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 1 pound store-bought pizza dough
  • 1½ cups mozzarella cheese, shredded
  • ½ cup pizza sauce
  • ½ cup Italian sausage, crumbled and cooked
  • ½ cup ham, chopped
  • 3 slices pepperoni
  • Fresh basil, chopped
Instructions
  1. Preheat the oven to 375 degrees.
  2. Roll out the dough on a floured surface. Place in the center of a floured baking sheet.
  3. Using a knife or a pizza cutter, make 5 cuts from the edge of the pizza to about 3 inches into the center.
  4. Sprinkle half the cheese into each cut section, and top with sausage. Fold down the sections into the points of a star. Add sauce to the middle of the pizza dough, sprinkle with remaining cheese and top with pepperoni and ham. Bake 15 to 20 minutes until golden brown.
  5. Remove from oven and garnish with fresh basil.

Watch the recipe video here:

Meat Lovers Star Pizza

This ultra meaty stuffed-crust pizza has got us seeing stars.Full Recipe: bit.ly/2BK3QI0

Posted by Tastemade on Sunday, March 11, 2018

Breakfast

Crab Mac & Cheese

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Crab Mac & Cheese
THIS is the fancy mac worthy of your holiday table.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. elbow pasta
  • ¼ c. butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • ¼ c. all-purpose flour
  • 2 c. milk
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded white Cheddar
  • 1 c. shredded mozzarella
  • 1 lb. lump crab meat
  • Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 375º. In a large pot of boiling water, cook elbows according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, 3 minutes. Add flour and whisk until combined and golden, 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.
  3. Stir in ½ white cheddar and mozzarella until melty, then remove from heat.
  4. Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
  5. Sprinkle with remaining ½ cup cheddar and parsley and bake until bubbly, 20 minutes.
  6. Serve.

Watch the recipe video here:

How To Make Crab Mac & Cheese

The only thing better than macaroni and cheese? Crab Mac & Cheese.Full recipe: http://dlsh.it/xaKdDym

Posted by Delish on Friday, March 23, 2018

Cake

Caramel Popcorn Cake

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Caramel Popcorn Cake
How's that old expression go? "Have your cake and... popcorn too?"
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Caramel popcorn
  • 10 Cups of Popped Popcorn
  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Brown Sugar
  • ½ tsp. Bicarb Soda
Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups crushed caramel popcorn
  • 1 cup dulce de leche
  • salted caramel sauce to drizzle
Frosting
  • 2 batches Swiss meringue buttercream frosting
  • 1 cup dulce de leche
  • dark caramel frosting – 4 drops brown food gel + 3 drops orange food gel
  • dark caramel frosting – 2 drops brown food gel + 1 drops orange food gel
  • dark caramel frosting – 1 drops brown food gel + 1 drops orange food gel
Instructions
  1. The happiest cake you’ll ever eat! The vibrant colors will add the perfect touch to any celebration!
  2. Beat the egg yolks, vanilla extract and ¾ cup sugar with an electric mixer on high speed until thick and pale. Set aside.
  3. In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form. Slowly add the remaining 6 tablespoons sugar and beat until stiff, glossy peaks form.
  4. Gently fold the egg white mixture into the egg yolk mixture. Combine the flour and cornstarch in a small bowl, then add to the egg mixture in 3 additions.
  5. Divide the mixture into 6 bowls and dye each bowl of batter a different color. Be sure to gently fold the food coloring in - you want to keep the batter as airy as possible.
  6. Pour the batter into 6 greased and floured 9-inch round cake pans. Bake at 350 degrees F for about 5 minutes, until the cakes are fully cooked. Transfer the cakes to a wire rack and allow them to fully cool.
  7. Make the buttercream: Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well after each addition. Then whip for 3 to 5 minutes, until fluffy. Set a third of the buttercream aside. Divide the remaining buttercream into 6 bowls and dye them the colors of the rainbow. Place each color in a piping bag fitted with a star-shaped piping tip.
  8. Using a plate as a stencil, cut the edges off each layer of cake. This will give the cake a clean look and make layering much easier.
  9. Place the purple layer of cake on a serving platter of your choice and spread some of the white buttercream evenly onto the surface. Place the blue layer of cake on top and top with some more buttercream. Continue in the order of the rainbow until you reach the pink layer. Spread a thin layer of the remaining white buttercream over the entire surface of the cake.
  10. Pipe rainbow stripes of buttercream onto the cake, starting with the base of the cake with the purple buttercream. Once you reach the pink buttercream, work backward in the order of the rainbow to create a pretty, rainbow ombre effect. Repeat until the cake is fully covered in buttercream and enjoy!

Watch the recipe video here:

Caramel Popcorn Cake

How's that old expression go? "Have your cake and… popcorn too?"Taste for Yourself: taste.md/2G0njUe?: The Scran Line

Posted by Tastemade on Thursday, March 22, 2018

Cake Dessert

Lemon Blueberry Mousse Cake

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Lemon Blueberry Mousse Cake
When life gives you lemons, don't make lemonade.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 30 Nilla wafers, crushed
  • 5 tbsp. butter, melted
FOR THE MOUSSE
  • 1½ c. blueberries, plus more for garnish
  • 2 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. unflavored gelatin
  • 2½ c. white chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
FOR THE TOPPING
  • 1 c. blueberries
  • 1 tbsp. lemon juice
  • ¼ c. granulated sugar
Instructions
  1. In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
  2. In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
  3. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
  5. Stir in about ¼ cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
  6. Refrigerate until firm, about 4 hours.
  7. Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.

Watch the recipe video here:

How To Make Lemon Blueberry Mousse Cake

This Lemon Blueberry Mousse Cake will make it feel like summer. Full recipe: http://dlsh.it/fdtckqi

Posted by Delish on Thursday, March 22, 2018

Dessert

Rice Cooker Upside-Down Pineapple Cake

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Rice Cooker Upside-Down Pineapple Cake
Rice Cooker Upside-Down Pineapple Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • ¾ cup (150 g) granulated sugar
  • 3 oz (85 g) cream cheese, room temperature
  • 2 large eggs
  • 2 tablespoons pineapple juice, from can
  • 5 tablespoons unsalted butter, melted
  • 1 cup (125 g) pancake mix
  • 7 canned pineapple slice
  • 7 maraschino cherries
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter
  • 1 cup (220 g) brown sugar, packed
  • vanilla ice cream, for serving (optional)
Instructions
  1. In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
  2. Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
  3. Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
  4. Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
  5. Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
  6. Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
  7. Cook for 60 minutes.
  8. Remove the bowl insert from the rice cooker and invert the cake onto a plate.
  9. Slice and serve, topped with vanilla ice cream if desired.
  10. Enjoy!

Watch the recipe video here:

Rice Cooker Pineapple Upside-Down Cake

You can make this pineapple upside-down cake in a rice cooker ? ?!FULL RECIPE: tasty.co/recipe/rice-cooker-upside-down-pineapple-cakeCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2INqIrk – We may make some $$ if you buy!

Posted by Tasty on Friday, March 23, 2018

Breakfast

Easter Cheese Ball

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Easter Cheese Ball
It's about to get cheesy in here!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (8-oz.) blocks of cream cheese, softened
  • 3 c. shredded cheddar, divided
  • 1 bunch curly parsley, plus 2 tbsp chopped
  • 1 tbsp. hot sauce
  • 1 tsp. Italian seasoning
  • 1 tsp. Worcestershire sauce
  • Crackers, for serving
Instructions
  1. In a medium bowl, combine cream cheese, 2 cups cheddar, Worcestershire, hot sauce, chopped parsley, and Italian seasoning. Beat with a hand mixer until evenly mixed and fluffy.
  2. Transfer cream cheese mixture to a serving platter and form cream cheese mixture into a carrot shape. Press the remaining cup of cheddar on the top and sides of cheese ball. If the mixture is too loose, refrigerate for 30 minutes to 1 hour, or until it keeps it shape. Stick bunch of parsley on the top of the carrot so it looks like its stems.
  3. Serve with crackers.

Watch the recipe video here:

How To Make An Easter Cheese Ball

You can't celebrate Easter without this cheese ball ?Full recipe: http://dlsh.it/dFheMKG

Posted by Delish on Thursday, March 22, 2018