Cake Dessert

Boston Cream Pie Cheesecake

Save Print
Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • ½ cup butter, softened at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
For the cheesecake:
  • 4 tablespoons gelatin
  • 1 cup water, boiling
  • ½ cup sugar
  • 4 cups cream cheese, softened at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the pastry cream:
  • 2 large egg yolks
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
For the ganache:
  • 3 cups dark chocolate chips
  • 1½ cups heavy whipping cream
Instructions
  1. Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
  4. Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
  5. In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
  7. Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
  8. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
  9. Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Boston Cream Pie Cheesecake

Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh

Posted by Tastemade on Saturday, November 4, 2017

Dessert

Cookie Dough Trifle

Save Print
Cookie Dough Trifle
This no-bake treat is every cookie dough lover's dream.
Author:
Cuisine: American
Recipe type: Cookie
Ingredients
FOR THE COOKIE DOUGH
  • 1½ c. unsalted butter, softened
  • 1½ c. brown sugar
  • 1 tbsp. pure vanilla extract
  • 3¼ c. crushed graham crackers
  • 1½ tsp. kosher salt
  • ⅓ c. milk
  • 1⅓ c. mini chocolate chips
FOR THE WHIPPED CREAM
  • 1 c. mini chocolate chips, plus more for topping
  • 2 packages cool whip, thawed
  • 8 chocolate chip cookies (like Chips Ahoy), plus more for topping
FOR THE CHOCOLATE PUDDING
  • 2 3.4-oz. boxes instant chocolate pudding mix
  • 4 c. cold milk
Instructions
  1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk, then fold in chocolate chips. Crumble and pour ⅓ of the mixture into the bottom of a trifle dish.
  2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Make chocolate pudding layer: Combine pudding mix and milk, whisking until granules have dissolved. Let pudding set, 5 minutes, then pour ⅓ of the mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you've reached the top of the dish.
  5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Watch the recipe video here:

How To Make A Cookie Dough Trifle

This Cookie Dough Trifle uses a brilliant hack to make cookie dough.Full recipe: http://dlsh.it/YdpmETL

Posted by Delish on Sunday, November 5, 2017

Main dish

Pickle Egg Rolls

Save Print
Pickle Egg Rolls
Can't go wrong with a fried pickle.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 egg roll wrappers
  • 12 pickles, sliced in half
  • 4 oz. cream cheese, softened to room temperature
  • 1 c. shredded Cheddar
  • 8 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 tsp. Chopped chives, for garnish
  • Ranch dressing, for dipping
Instructions
  1. In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
  2. After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
  4. In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
  5. Garnish with chives and serve with Ranch dressing for dipping.

Watch the recipe video here:

How To Make Pickle Egg Rolls

This may be the best pickle recipe we've ever made.Buy the egg roll wrappers on Amazon: http://amzn.to/2zlryr3 Full recipe: http://dlsh.it/FJPhZpk

Posted by Delish on Monday, November 6, 2017

Dessert

Pumpkin Bread-bottom Cheesecake

Save Print
Pumpkin Bread-bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨
Author:
Cuisine: American
Recipe type: Cake
Ingredients
PUMPKIN BREAD
  • 1 ¾ cups pumpkin puree
  • 2 egg
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
CHEESECAKE
  • 24 oz cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!

Watch the recipe video here:

Pumpkin Bread-Bottom Cheesecake

This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨Get the recipe: https://tasty.co/recipe/pumpkin-bread-bottom-cheesecake

Posted by Tasty on Monday, October 30, 2017

Main dish

Bloomin’ Brie Bread

Save Print
Bloomin' Brie Bread
The ULTIMATE cheesy bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 boule
  • 2 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. Italian seasoning
  • 1 12-oz. wheel brie, top rind removed
  • ¾ c. shredded mozzarella
Instructions
  1. Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
  2. Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
  3. Sprinkle with about ½ cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
  4. Serve warm.

How To Make Bloomin' Brie Bread

Cheese lovers: You NEED to know about Bloomin' Brie Bread.Full recipe: http://dlsh.it/BagSFmH

Posted by Delish on Wednesday, November 1, 2017

Main dish

Spatchcocked Grilled Turkey

Save Print
Spatchcocked Grilled Turkey
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • One 12- to 14-pound turkey, butterflied (back and breast bones removed by your butcher)
Instructions
  1. The day before roasting, combine the sugar, ¼ cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
  2. The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
  3. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  4. Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

Watch the recipe video here:

How To Make Spatchcocked Grilled Turkey

Recipe of the Day: Spatchcocked Grilled TurkeySave this recipe: http://bit.ly/2zw9MAg.

Posted by Food Network on Wednesday, November 1, 2017

Main dish

Lasagna Stuffed Meatloaf

Save Print
Lasagna Stuffed Meatloaf
Lasagna Stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs, whisked
  • ¼ cup finely chopped parsley
  • 3 coves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups ricotta
  • 1 tsp salt
  • ½ tsp pepper
  • 4 Fresh Lasagna noodles cut to bundt size
  • 1½ cups tomato sauce
  • Mozzarella slices
Instructions
  1. Preheat oven to 180ºC (350ºF).
  2. In a large bowl mix together beef, bread crumbs, eggs, parsley, salt, pepper, garlic and tomato paste until combined.
  3. Press ¾ of mix into a loaf tin along the bottom and press up the edges keeping a well in the middle.
  4. Mix together ricotta with 1 tsp salt and ½ tsp pepper.
  5. In the well, layer lasagna followed by ricotta, slices of mozzarella. Repeat with 4 layers with the last layer being lasagna.
  6. Cover with remaining meat to seal.
  7. Bake for 30-40 minutes covered with foil. Take out and flip over onto a tray. Top with tomato sauce and slices of mozzarella. Grill in the oven until golden brown and bubbly.
  8. Enjoy!

Watch the recipe video here:

Lasagna Stuffed Meatloaf

Posted by Twisted on Friday, November 3, 2017

Main dish

Cheesy French Onion Chicken

Save Print
Cheesy French Onion Chicken
Cheesy French Onion Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 boneless, skinless chicken thigh
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic, minced
  • 1 tablespoon dried parsley
  • 1 tablespoon butter
  • 6 large onion, thinly sliced
  • 1 tablespoon fresh thyme
  • 1 cup beef stock
  • 2 cups shredded gruyère cheese
  • bread, sliced and toasted, to serve
Instructions
  1. In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
  2. Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
  3. Preheat oven to broil.
  4. Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
  5. Add thyme and beef broth and bring the mixture to a simmer.
  6. Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
  7. Broil for 5 minutes, until the cheese is melted and golden brown.
  8. Serve over bread.
  9. Enjoy!

Watch the recipe video here:

Cheesy French Onion Chicken

All the flavor of French onion soup in chicken form ?!FULL RECIPE: https://tasty.co/recipe/cheesy-french-onion-chicken

Posted by Tasty on Saturday, November 4, 2017

Main dish

Breakfast Potato Volcanoes

Save Print
Breakfast Potato Volcanoes
Breakfast Potato Volcanoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potato
  • 6 strips bacon
  • 1 cup shredded cheddar cheese
  • 6 egg
  • 2 tablespoons fresh chive, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, peel potatoes then cut each in half widthwise.
  3. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  4. Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  5. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  6. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  7. Bake for 45 minutes, or until bacon reaches desired crispiness.
  8. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  9. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  10. Sprinkle chives over the egg.
  11. Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  12. Let cool before serving.
  13. Enjoy!

Watch the recipe video here:

Breakfast Potato Volcanoes

These will keep breakfast interesting ?!FULL RECIPE: tasty.co/recipe/breakfast-potato-volcanoes

Posted by Tasty on Sunday, November 5, 2017

Uncategorized

Chicken Bacon Asparagus Twists

Save Print
Chicken Bacon Asparagus Twists
These chicken asparagus twists are such a yummy appetizer! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breast
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  3. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  4. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  5. Transfer to the refrigerator.
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

Chicken Asparagus Twists

These chicken asparagus twists are such a yummy appetizer! ?FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Tasty on Monday, October 30, 2017