Cake Dessert

Bavarian Cream Dragon Fruit Cake

Save Print
Bavarian Cream Dragon Fruit Cake
A creamy, jiggly and surprisingly light Bavarian cream cake made with dragon fruit.
Author:
Cuisine: American
Recipe type: Cake
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.Full Recipe: bit.ly/2EL4hEY?: Tastemade Japan

Posted by Tastemade on Friday, February 23, 2018

Breakfast

Slow-Cooker Garlic-Parmesan Chicken

Save Print
Slow-Cooker Garlic-Parmesan Chicken
This recipe is taking over Pinterest. Find out why.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 tbsp. extra-virgin olive oil, divided
  • 2 lb. bone-in chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter
  • 5 cloves Garlic, Chopped
  • 2 tbsp. freshly chopped thyme
  • Freshly chopped parsley, for serving
  • 2 tbsp. Freshly Chopped Parsley
  • 2 tbsp. freshly grated Parmesan, plus more for serving
Instructions
  1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
  2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, parsley, thyme, and Parmesan and season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
  3. Garnish with Parmesan and parsley and serve.

Watch the recipe video here:

How To Make Slow-Cooker Garlic-Parmesan Chicken

This Slow-Cooker Garlic-Parmesan Chicken is exploding on Pinterest.Full recipe: http://dlsh.it/MY9w3FW

Posted by Delish on Wednesday, February 21, 2018

Main dish

Giant Stuffed Burger

Save Print
Giant Stuffed Burger
Giant Stuffed Burger
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb bacon
  • 2 tablespoons salted butter
  • 1 large onion, thinly sliced
  • 3 lb ground beef
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • oil, for greasing pan
  • 2 cups grated cheddar cheese, divieded
  • 2 cups grated monterey jack cheese, divided
  • 1 cup fresh parsley, chopped, divided
  • lettuce, to serve
  • tomato, sliced, to serve
  • 8 rolls, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
  3. Bake for 30 minutes, or until desired crispiness has been reached.
  4. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
  5. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
  6. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
  7. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
  8. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
  9. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
  10. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
  11. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
  12. Remove from heat and place skillet in the oven to finish cooking for 5 minutes
  13. Remove from pan using spatulas and place on a cutting board for serving.
  14. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
  15. Enjoy!

Watch the recipe video here:

Giant Cheese-Stuffed Burger

This giant cheese-stuffed burger is perfect for feeding a crowd ? ?!FULL RECIPE: https://tasty.co/recipe/giant-stuffed-burger

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

Egg Cups and Bacon Soldiers

Save Print
Egg Cups and Bacon Soldiers
Egg Cups and Bacon Soldiers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 slices pre-sliced sandwich bread
  • 12 slices streaky bacon
  • 50 g (¼ cup) butter, melted
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat the oven to 190°C (375°F).
  2. Cut the crusts off the bread.
  3. Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
  4. Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
  5. Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
  6. At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
  7. Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
  8. Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
  9. Dip and Enjoy!

Watch the recipe video here:

Egg Cup and Bacon Soldiers

Egg cup and bacon soldiers to kick-start your morning ?RECIPE: https://tasty.co/recipe/egg-cups-and-bacon-soldiers

Posted by Proper Tasty on Thursday, February 22, 2018

Breakfast

Frozen Margarita Pie

Save Print
Frozen Margarita Pie
It's always happy hour with this sweet and creamy tequila-infused margarita custard pie topped with fluffy toasted meringue.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Margarita Filling
  • 1 cup lime juice about 10 limes - depending on the size
  • 2 tbsp lime zest
  • 6 egg yolks leave aside 2 egg whites for the meringue
  • 1 ½ tbsp cornstarch cornflour
  • 200 g / 1 cup sugar
  • 6 tbsp unsalted butter softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla
  • ⅓ - ½ cup tequila
  • ¾ cup half and half
Pretzel Crust
  • 7 oz pretzels
  • 1 tsp kosher salt
  • 4 - 6 tbsp melted unsalted butter
Meringue Topping
  • 2 egg whites (pasteurised)
  • 3 oz / 85 g white sugar caster sugar is better
  • 1 tsp vanilla extract
Instructions
Pretzel Crust
  1. Place the pretzels and salt in a food processor. Process until they resemble bread crumbs. Add melted butter and salt. Pulse until well combined. Press these crumbs into the bottom of a long tart tin using the back of a tablespoon. Chill the crust in the freezer until completely hardened.
Margarita Filling
  1. Place the lime, zest, egg yolks, cornstarch, sugar, butter, vanilla, tequila, half and half and salt in a large microwave safe bowl. Whisk to combine. Microwave for 5 minutes. Whisk and microwave for another 2 minutes, mixing each time until thick. Pour into the tart tin. Use a small offset spatula or tablespoon to even out before. Add fresh lime zest on top before placing in the freezer for at least 3 hours.
Meringue Topping
  1. Place the egg whites into a large bowl and whip to soft peaks. Slowly add the sugar until it’s all in there. Mix on high speed for a couple minutes then add vanilla extract. Continue mixing for another 5minutes until meringue is thick and glossy.
  2. Fit the end of a piping bag with a large open star tip and pipe meringue onto the tart. Add fresh lime zest before slicing up and serving.

Watch the recipe video here:

Frozen Margarita Pie

When life hands you limes, make frozen margarita pie. #MargaritaDayFull Recipe: bit.ly/2CBvZ0L

Posted by Tastemade on Thursday, February 22, 2018

Breakfast

Avocado Hummus

Save Print
Avocado Hummus
It's like the best of hummus and guacamole combined.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. canned chickpeas
  • 2 ripe avocados, cored and peeled
  • ⅓ c. tahini
  • ¼ c. lime juice
  • 2 cloves garlic
  • 3 tbsp. olive oil, plus more for serving
  • ¼ tsp. cumin
  • kosher salt
  • 1 tbsp. Chopped cilantro, for garnish
  • Red pepper flakes, for garnish
Instructions
  1. Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth.
  2. Pour mixture into serving bowl and garnish with cilantro and red pepper flakes. Drizzle with more olive oil if desired and serve.

Watch the recipe video here:

How To Make Avocado Hummus

Avocado lovers, THIS is your new favorite. Full recipe: http://dlsh.it/4s9d4Bd

Posted by Delish on Wednesday, February 21, 2018

Main dish

Sheet Pan Cheeseburger Quesadilla

Save Print
Sheet Pan Cheeseburger Quesadilla
The taste of cheeseburgers is surely one of the most sublime experiences on this earth. Up there with your first kiss, the first time you see snow, your first cheeseburger is one of those seminal life moments. All the more reason to serve this to your friends - you can all go one one lovely nostalgia trip together.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely diced
  • 2lb lean beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup ketchup
  • 12 tortillas
  • ½ cup melted butter
  • 1 tbsp sesame seeds
Instructions
  1. In a large frying pan heat the oil and gently fry the onion. Cook until soft, roughly 5 minutes, then add the garlic and stir again.
  2. Add the mince and break it up with a wooden spoon. Allow to brown on all sides and then add the salt, pepper and tomato ketchup.
  3. Allow to thicken then and take off the heat. Leave to cool for around half an hour.
  4. Cut eight of the tortillas in half and leave the other four whole.
  5. Line a baking sheet and brush it with melted butter, then lay the cut tortillas around the edges, cut side facing outwards against the edge. Place two of the whole tortillas in the middle and lay a layer of American cheese over them. Spread the beef mixture on top and top with more cheese then another layer of tortillas. Brush with more butter and sprinkle with sesame seeds.
  6. Bake for 15 - 20 minutes then uncover and grill for a final 5 minutes to crisp up.
  7. Serve

Watch the recipe video here:

Sheet Pan Cheeseburger Quesadilla

Sheet Pan Cheeseburger Quesadilla

Posted by Twisted on Wednesday, February 21, 2018

Dessert

Moscato Cheesecake Bites

Save Print
Moscato Cheesecake Bites
A cheesecake that's as fancy as you.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 1¼ c. Nilla Wafer crumbs
  • ¼ c. butter, melted
FOR THE FILLING
  • 2 (8-oz) blocks of cream cheese, softened
  • ½ c. sugar
  • ¼ c. pureed strawberries
  • ¼ c. Rose Moscato
  • 2 tbsp. heavy cream
  • 1 tbsp. cornstarch
  • 2 large eggs
  • Sliced strawberries, for garmish
  • whipped cream, for garnish
  • pink sanding sugar, for garnish (optional)
Instructions
  1. Preheat oven to 350° and line an 8” by 8” pan with parchment paper.
  2. Make crust: In a large bowl, combine Nilla Wafer crumbs with melted butter and stir to combine. Press into prepared baking pan and set aside.
  3. Make filling: In a large bowl, beat cream cheese and sugar until well combined and fluffy. Add pureed strawberries, moscato, cream, and cornstarch and mix until just combined. Beat in eggs one at a time until smooth. Pour mixture over prepared crust and spread into an even layer.
  4. Bake for 25 to 30 minutes, until the center is just slightly jiggly. Turn off oven and prop open door, and let cool for 1 hour, then refrigerate until cooled completely, 3 to 4 hours.
  5. Cut into small squares and garnish with whipped cream, pink sprinkles (if using) and sliced strawberries to serve.

Watch the recipe video here:

How To Make Moscato Cheesecake Bites

Screw a glass of wine—we're throwing back Moscato Cheesecake Bites.Full recipe: http://dlsh.it/YnGL4Ed

Posted by Delish on Wednesday, February 21, 2018

Cake Dessert

Blueberry Mousse Cake

Save Print
Blueberry Mousse Cake
Blueberry fans will love this creamy, layered mousse cake made with a blueberry and oatmeal cookie crust.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Blueberry lemon oatmeal crust:
  • 2 cups sweet oatmeal cookies
  • 1½ tablespoons butter, melted
  • 1 tablespoon blueberry powder
  • 1 teaspoon lemon zest
Mousse:
  • 10 gelatin sheets or 2 tablespoons gelatin powder
  • 1 cup milk, warm
  • 1 cup mascarpone cheese, softened
  • ½ cup sugar
  • 1½ cups heavy cream, soft whipped
  • ¼ cup freeze-dried blueberries
Instructions
For the crust:
  1. In a large mixing bowl, stir all ingredients until they reach a moist sand texture. Press into the bottom of a 6-inch springform pan, pressing down with the back of a cup.
  2. For the mousse: If using gelatin sheets, soak them in cold water until softened, about 5 minutes. Then squeeze out excess water, and stir into warm milk until dissolved. If using gelatin powder, sprinkle the powder over warm milk. Cook the milk/gelatin mixture on a double boiler until dissolved.
  3. Pour warm milk/gelatin mixture over mascarpone cheese. Stir in sugar, then fold in the whipped cream.
  4. Using a heavy duty blender, grind freeze-dried blueberries into blueberry powder. Stir in water to make a thick paste.
  5. Divide the mousse mixture among 4 bowls. Stir blueberry paste into 3 of the bowls, making 3 different shades of purple mousse.
  6. Starting with the white mouse, pour into the center of the pan. Follow with the light purple, medium purple and dark purple mousse.
  7. Tap the pan to smooth out the top. Chill in the fridge for at least 4 hours.

Watch the recipe video here:

Blueberry Mousse Cake

Dig your fork into velvety layers of blueberry heaven.Full Recipe: bit.ly/2ES5qcP

Posted by Tastemade on Wednesday, February 21, 2018

Main dish

Chocolate Bash Cake

Save Print
Chocolate Bash Cake
For a smashing good time that won't get frosting everywhere, try this chocolate bash cake filled with chocolate-covered mini cupcakes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marshmallow icing:
  • 1¼ cups sugar
  • 3 large egg whites, room temperature
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • Purple and turquoise food coloring
Mini cupcakes:
  • 1 package chocolate cake mix, prepared according to package
  • 1 (12-ounce bag) semisweet dark chocolate, melted
  • 24 sugar flowers
To decorate:
  • 20 ounces chocolate, melted
  • 20 sugar flowers
Instructions
For the icing:
  1. In the bowl of a stand mixer with the whisk attachment, combine all ingredients except food coloring on medium speed until frothy.
  2. In a double boiler, cook the frothy egg mixture until it reaches 160 degrees. Return mixture to the mixer and whisk on high speed until stiff peaks form.
  3. Divide icing into two small bowls. Dye one bowl turquoise and the other purple. On a piece of plastic wrap, pipe out several strips of icing side by side, alternating colors after each strip. Roll up the plastic wrap into a log. Cut one end off, and fit into a piping bag with a round pastry tip.
For the cupcakes:
  1. Preheat oven to 350 degrees.
  2. In a mini muffin tin with cupcake liners, fill halfway with prepared chocolate cake batter. Bake for 12 minutes. Allow to cool for 15 minutes.
  3. Using the prepared icing, pipe a tall swirl on top of each mini cupcake. Freeze for at least 1 hour until solid.
  4. Place melted chocolate in a bowl. Dip the icing part of each frozen cupcake in melted chocolate, then garnish with sugar flowers.
  5. To assemble: Coat the inside of each half of a giant cupcake mold with melted chocolate by tapping and swirling the chocolate around. Allow excess chocolate to drip off. Place both halves in the fridge to cool for 3 minutes. Once the chocolate is set, pop out the chocolate shell by gently peeling away the silicone mold.
  6. Fill the bottom of the cupcake shell with the mini cupcakes. Pipe a thin line of melted chocolate along the rim of the shell as glue. Attach the top part of the cupcake shell. Garnish with more sugar flowers.

Watch the recipe video here:

Chocolate Bash Cake

This cake guarantees a smashing good time.Full Recipe: bit.ly/2EQGMJR

Posted by Tastemade on Wednesday, February 21, 2018