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Cake

Strawberry Surprise Cake

Strawberry Surprise Cake
Since this has real strawberries inside, we get to have a second slice, right?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the pound cake:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks butter, softened at room temperature
  • 2 cups sugar
  • 8 large eggs, at room temperature
  • 1 cup whole milk
  • ¼ cup strawberry purée
  • 2 teaspoons vanilla
For decorating:
  • 1 cup vanilla buttercream
  • 12 strawberries
  • 3 cups red buttercream
  • ½ cup green buttercream
Instructions
Make the pound cake:
  1. Preheat the oven to 350 degrees. Line three 6-inch round pans and three 6 by 6-inch square pans with baking spray and parchment.
  2. In a large bowl, sift flour, baking powder and salt together. Set aside. In a separate large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add eggs one at a time. Alternate between adding flour mixture and milk until fully incorporated. Stir in vanilla and strawberry purée and divide batter evenly between all cake pans. Bake for 20 to 25 minutes until a cake tester comes out clean. Allow cakes to cool completely before assembly.
Assemble the cake:
  1. Begin by placing one square cake on a large platter at an angle to resemble a diamond. Cut a cake round in half and place on top of the diamond to create a heart. Line the heart with vanilla buttercream, and repeat this by stacking two more squares and rounds on top of each other. Using a large round cookie cutter, cut through one layer of the heart. Remove the cake and fill with strawberries. Top with remaining cakes and cover with a thin layer of red buttercream. Place remaining red buttercream in a piping bag with a small star tip. Cover the entire cake with dots to resemble a strawberry. Top with green buttercream to resemble the greens of a strawberry. Slice and serve to reveal hidden strawberries!

Watch the recipe video here:

Strawberry Surprise Cake

Oh, you love strawberries? Prove it.Taste for Yourself: https://taste.md/2Ljri0t

Posted by Tastemade on Sunday, June 3, 2018

Main dish

Easy Tempura Sushi

Easy Tempura Sushi
Make legit-looking sushi without having to apprentice for decades!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups cooked rice
  • 4 greens
  • 5 ounces tuna
  • 5 ounces salmon
  • 4 sheets of nori
  • Oil, for frying
  • Flour
  • Tempura batter
Instructions
  1. Lay a bed of cooked rice on the inside of the rice roll shaker. Place the greens, tuna and salmon, and cover them with more cooked rice. Close the cover of the rice roll shaker and shake it about 20 times.
  2. Add the nori and shake it more.
  3. Heat a pot of oil to 350 degrees.
  4. Take out the sushi roll, dip it in flour and tempura batter, and quickly deep-fry it in the hot oil until crispy. Serve with your favorite dipping sauce.

Watch the recipe video here:

Easy Tempura Sushi

Making sushi literally couldn't get any easier. Taste for Yourself: https://taste.md/2Lif7B2🎥: Tastemade Japan

Posted by Tastemade on Sunday, June 3, 2018

Dessert

Mixed Berry Millefeuille With Mascarpone Cream

Mixed Berry Millefeuille With Mascarpone Cream
Layered between flaky sheets of pastry, rich mascarpone cream and mixed berries this Millefeuille is the perfect drool-worthy dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 frozen puff pastry sheet, thawed
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 2 cups fresh mixed berries, fresh or frozen
  • 1 lemon, zested
  • 1 tablespoon lemon juice
For the cream:
  • 4 ounces mascarpone cheese
  • ¼ cup powdered sugar, plus more for dusting
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
Instructions
For the puff pastry:
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Unfold the pastry onto the parchment-lined baking sheet. Sprinkle with 2 tablespoons sugar and then add another layer of parchment paper on top. Place another heavier pan on top of the parchment-covered pastry.
  3. Bake for 10 minutes until puffed and just slightly brown. Reduce the heat to 375 degrees and bake for 20 minutes until crispy and a deep golden brown.
  4. Remove from oven and let cool completely on a wire rack. Cut into 3 large equal rectangles, then each rectangle into 3 rectangles. You should have 12 rectangles total.
For the berry filling:
  1. In a medium saucepan over medium-low heat, place mixed berries, remaining sugar, lemon juice and zest. Simmer for 5 to 7 minutes until berries have just started to break down.
  2. Drain berries in a sieve over a medium bowl to catch all the juices. Set the berries aside to cool. Return berry juice to the saucepan on medium heat for about 6 to 8 minutes or until the juice thickens. Set aside to cool.
For the mascarpone cream:
  1. In a large mixing bowl using the whisk attachment, combine the mascarpone cheese and powdered sugar on high until smooth and combined.
  2. With the mixer turned to low, pour in the vanilla and heavy cream. Slowly increase the speed to high until stiff peaks form. Place in a pastry bag and keep refrigerated until ready to use.
To assemble:
  1. Just before serving, assemble the millefeuille. Dust the puff pastry rectangles with powdered sugar. Place one rectangle of puff pastry on a serving plate. Pipe a layer of mascarpone cream onto the puff pastry. Top with a thin layer of berries and drizzle with a small amount of fruit syrup. Place another puff pastry on top and repeat with piping mascarpone, spooning fruit, and drizzling syrup. Place a third puff pastry on top. Repeat entire process to make 4 servings.

Watch the recipe video here:

Mixed Berry Millefeuille

Your mama made you, the least you can do is make her this.Taste for Yourself: taste.md/2FFMDhc

Posted by Tastemade on Monday, June 4, 2018

Dessert

Cinnamon Churro S’mores

Cinnamon Churro S'mores
You'll definitely want s'more of these churrific beauties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the churros:
  • 4 cups oil
  • 1 cup water
  • 1¾ tablespoons butter
  • 3 teaspoons sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 cup flour, sifted
  • 2 eggs
  • 7 ounces dark chocolate, melted
For the marshmallow filling:
  • ½ cup water
  • 1 cup sugar
  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar
Instructions
  1. Make the churros:
  2. In a deep-sided saucepan, heat 4 cups oil to 350 degrees.
  3. In a separate saucepan, add water, butter, sugar, vanilla and salt. Bring to a boil, then remove from heat. Add the flour and mix it vigorously with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
  4. Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. It should hold its shape when a finger is run through it. Transfer the pastry mix into a piping bag fitted with a ½-inch open star tip.
  5. Brush a slotted spoon with oil, then pipe a 1½-inch spiral of pastry onto it. Lower the spoon into the hot oil and let it cook on the spoon for 3 minutes. Repeat with remaining pastry, and place churros on paper towels to drain.
  6. Dip the churros, flat side down, into the melted chocolate. Set aside to allow chocolate to set.
  7. Make the marshmallow filling:
  8. In a saucepan, heat water and sugar to 250 degrees.
  9. In the bowl of a stand mixer, add the eggs and cream of tartar. Beat to firm peaks. With the mixer running, slowly pour the sugar syrup into the egg mixture. Beat on high speed until it’s light and fluffy and starting to cool. Transfer into a piping nozzle fitted with a ½-inch round tip.
  10. To assemble:
  11. Pipe a tall cylinder of marshmallow filling onto the chocolate side of one churro, then top it with another, chocolate side down. Use a kitchen torch to toast the marshmallow, and sprinkle sugar on top to serve.

Watch the recipe video here:

Churro S'mores

These churros will have you begging for s'more.Taste for Yourself: https://taste.md/2MpBc5t

Posted by Tastemade on Monday, August 20, 2018

Dessert

Push Pop Hack

Push Pop Hack
We don't mean to be pushy, but you're gonna have to try this hack right away!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 (16-ounce) water bottles
  • 4 straws
  • 2 cups strawberry ice cream
  • 2 cups vanilla ice cream
  • 2 cups chocolate ice cream
  • 1 cup whipped cream
  • 1 cup magic shell
  • ⅛ cup rainbow sprinkles
  • 4 maraschino cherries
Instructions
  1. Remove the tops and bottoms of the water bottles, leaving approximately 4 inches of straight bottle left. Poke a hole through the bottom of the bottle piece, big enough for the straw to fit through. Wrap one end with plastic wrap and place that end on the bottom. Fill the tube with ¼ cup of each ice cream starting with strawberry and ending with chocolate. Place a straw through the middle of the tube and place each prepared pop in the freezer for up to 6 hours to firm.
  2. Remove pops from the freezer, and slide the bottom of the bottle through the straw. Push the pop up through the tube and drizzle with magic shell. Top with whipped cream, sprinkles and a cherry.

Watch the recipe video here:

Push Pop Hack

Push it good, p-push it REAL GOOD.Get what you need to make this: https://taste.md/2orVVaF

Posted by Tastemade on Sunday, September 2, 2018

Main dish

Stuffed Blooming Potato Nick Torres

Stuffed Blooming Potato Nick Torres
Flowers may bloom in Spring, but these 'tatoes bloom year around. Lucky you.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 russet potatoes
  • Olive oil
  • Salt and pepper
  • Oil, for deep-frying
  • ½ cup all-purpose flour
  • 4 tablespoons Old Bay Seasoning
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a paring knife, cut off the top one-fifth of the potato. On the same side, cut rings around the inside of the potato about ½ inch from each other. When you get to the center, remove the innermost circle; this will hold the dip. Flip the potato over and cut slices around the potato that start from the center and go out towards the side, slicing all the way through but leaving the center of the potato intact.
  3. Brush the potato with olive oil and season with salt and pepper. Place on a foil-lined sheet pan. Bake for 1 hour until potatoes are starting to brown and the layers are starting to pull away from each other. Remove from oven and let cool.
  4. Heat a pot of oil to 350 degrees.
  5. In a small bowl, combine the flour and Old Bay Seasoning. Lightly dust potatoes with seasoned flour, and deep-fry for 3 to 5 minutes or until golden brown and crispy. Serve.

Watch the recipe video here:

Easy Stuffed Blooming Potatoes

Flowers may bloom in Spring, but these 'tatoes bloom year around. Lucky you.Get what you need to make these: https://taste.md/2N7NAXH

Posted by Tastemade on Friday, August 31, 2018

Main dish

Pineapple Roasted Chicken

Pineapple Roasted Chicken
Beer can chicken is so last year. Introducing... pineapple roasted chicken!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large pineapple
  • 1 (2½ to 3 pound) free range chicken
Teriyaki-style marinade:
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup pineapple juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
Instructions
  1. In a saucepan, add marinade ingredients and bring to a boil. Reduce heat and let simmer for 5 minutes until it starts to thicken. Set aside to cool.
  2. Preheat oven to 425 degrees.
  3. Cut the pineapple and place it upright in a baking tray. Position the chicken on the pineapple then brush it with marinade.
  4. Roast for 15 minutes, then baste with leftover marinade. Reduce oven temperature to 375 degrees and cook for another 45 minutes, basting with marinade occasionally.
  5. When the cooking time is up, turn oven off and leave the door ajar for 10 minutes to let the chicken rest before serving.

Watch the recipe video here:

Pineapple Roasted Chicken

What have we done to this poor [crispy, juicy, delicious] chicken?!Taste for Yourself: https://taste.md/2vxhTwI

Posted by Tastemade on Sunday, August 12, 2018

Dessert

Cheesecake on a Stick

Cheesecake on a Stick
Forget cake pops - CHEESECAKE pops are your new EVERYTHING!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces vanilla crackers or graham crackers
  • ½ cup butter, melted
  • 14 ounces cream cheese
  • 1½ cups heavy cream
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 17 ounces bittersweet chocolate, melted
  • 1 cup chocolate sprinkles
Instructions
  1. In a food processor, grind the crackers, add the butter, and mix for another 2 minutes or until it forms crumbs.
  2. Cover the bottom of a springform pan with parchment paper. Press crumb mixture into bottom and sides of pan and place in the refrigerator.
  3. In a mixing bowl add cream cheese, heavy cream, sugar and vanilla extract. Beat until combined. Pour the mixture into the pan and place in fridge for 1 hour or until hardened.
  4. Remove the cheesecake from the pan. Use a sharp knife to score the cheesecake into slices without cutting all the way through. Add the popsicle sticks, then cut the cheesecake slices. Place them in the freezer for 3 hours until frozen.
  5. Dip cheesecake slices in the melted chocolate, decorate with chocolate sprinkles and serve.

Watch the recipe video here:

Cheesecake on a Stick

What's creamy, dreamy, and now on the go?Taste for Yourself: https://taste.md/2OCQ2D4🎥: Tastemade Brasil

Posted by Tastemade on Thursday, August 2, 2018

Cake

Magic Mushroom Cake

Magic Mushroom Cake
Mushrooms are magical in more than one way. This cake, for starters.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 350g all-purpose flour
  • 450g caster sugar
  • 100g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 350g unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350ml milk
  • 300g chopped mint slice cookies
Frosting
  • 2 batches chocolate Swiss meringue buttercream frosting
Magic mushrooms
  • 1 batch American buttercream frosting
  • 1 tbsp cocoa powder
  • 5 drops red food gel
Grass Frosting
  • 1 batch American buttercream frosting
  • Light green Frosting: 4 drops green food gel
  • Green frosting: 4 drops green food gel + 2 drops blue food gel
  • Dark green frosting: 4 drops green food gel + 2 drops blue food gel + 3 drops purple food gel
Flowers
  • ¼ batch American buttercream frosting
  • 2 drops blue food gel
  • 2 drops pink food gel
  • 2 drops yellow food gel
  • 2 drops orange food gel
Chocolate Bark
  • 500g dark chocolate (melted)
  • 300g white chocolate + 100g dark chocolate (melted together)
Instructions
Magic mushrooms
  1. To make magic mushrooms set aside 2 tbsp of white frosting in a small bowl. Add cocoa powder to the rest of the frosting and mix until well combined. Split the frosting in half and add the red food gel into the frosting. Mix until evenly coloured.
  2. Fit the end of a piping bag with a large round tip and pipe long upright stalks of light cocoa frosting onto a baking tray lined with baking paper. Chill
  3. Fit the end of another piping bag with a large round tip and pipe low, wide bulbs of red frosting. Add little blobs of white frosting to make the little white spot details. Chill the stalks and mushroom heads for about 40 min. Get them really chilled.
  4. Once the stalks are chilled use a very sharp knife to cut off the very top, creating a nice flat surface. Add a little dab of frosting on top of the stalk and stick the mushroom head on top. Keep chilled until ready to use.
Chocolate Bark
  1. Add a long piece of baking paper on a flat work surface. Drizzle the melted dark chocolate on top and use a large offset spatula to spread out the chocolate. Give it time to completely set. Use a fork to add some grooves in the set chocolate before you add some random light chocolate on top. Use the back of a tablespoon to spread it around. Let that second layer set completely before you use a sharp knife dipped in boiling water to cut different shaped rectangles of the bark. Kind of like random sized pieces of wood flooring.
Cake
  1. Please note: this chocolate cake recipe makes 1 batch. You’ll need two batches of chocolate cake to make this 6 layered cake. All other ingredients in the recipe are measured up to make the full 6 layer cake.
  2. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper.
  3. Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  6. Fill three 8” cake tins with batter. I find using an ice cream scooper to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  7. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until baked fully. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using. Chilling your cakes overnight before decorating means they’ll be easier to trim and decorate. So I bake my cakes the day before I trim them.
  8. To trim your chilled cake use a cake leveller or large serrated knife to carefully trim the first layer of cake by trimming it in half. Then trim the crust off the second layer so that you end up with two layers from each baked cake. When trimming make sure you aim to get both layers of cake the same height. Keep that in mind when trimming the first layer so the next layer will still be the same height as the first when trimming the crust off. Once you’re done trimming your three baked cakes you should end up with 6 layers of cake altogether.
  9. To prepare crumb coat, add a dab of chocolate Swiss meringue buttercream frosting onto an 10” cake board or serving plate. Add the first layer of cake. Pipe a ring of frosting around the first layer and fill the centre of the cake with more frosting. Use a small offset spatula to spread around a little before adding some chopped mint slice cookies. Add the second layer of cake and repeat with the remaining layers. Add more frosting around and top of the cake. Use a your small spatula to smoothen out the top and bottom of the cake before using a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting. Get it as neat as you can. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight.
  10. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper.
  11. Stick the chocolate bark all around the cake.
Grass Frosting
  1. Split the frosting up into 3 bowls. Use the colour formulations to colour the three different shades of frosting.
  2. Fit the end of a piping bag with a grass tip. Line half of the inside of your bag with the dark green frosting. Line the other half with the green frosting. Fill the centre with the light green frosting
  3. Pipe grass on top of the cake and around the bottom.
Flowers
  1. Split the frosting up into 5 bowls. Use the colour formulations to colour the 5 different shades of frosting. Fit the end of four separate piping bags with very small round tips. For the pink flowers fit the end of a piping bag with a small star tip. Pipe random mini blobs of each colour in the grass.
  2. Add the buttercream mushrooms on top to finish.

Watch the recipe video here:

Magic Mushroom Cake

Mushrooms are magical in more than one way. 🍄✨Taste for Yourself: https://taste.md/2LSsqfl🎥: The Scran Line

Posted by Tastemade on Wednesday, August 1, 2018