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Dessert

King Cake Rolls

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King Cake Rolls
Get into the Mardi Gras spirit with a vibrant king cake roll filled with purple frosting and, yes, a plastic baby.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 1 teaspoon cinnamon
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • Zest of one lemon
  • Green, yellow and purple food coloring
For the icing:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Green, yellow and purple sprinkles
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, cinnamon and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  4. Divide the batter into four portions and tint one purple, one yellow, and one green. Leave one portion natural colored. Pour the batters into the pan and swirl it together with a toothpick. Tap the pan on the counter to avoid air bubbles. Insert a king cake baby to be found by the lucky cake eater if desired, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
For the icing:
  1. With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Add in extracts and purple food coloring.
  2. Ice the inside of the cake with about half of the frosting, and then roll it. Ice the outside of the cake and sides with the remaining frosting. Take a piece of parchment paper and pull the edges taught. Slide the parchment paper down the length of the roll cake to smooth the frosting. Sprinkle with green, yellow and purple sprinkles. Serve immediately.

Watch the recipe video here:

King Cake Roll

This cake's secret ingredient? BABY.(During Mardis Gras, finding the baby in your cake symbolizes luck and prosperity!)Full Recipe: taste.md/2GyXYBx

Posted by Tastemade on Friday, February 2, 2018

Breakfast

Potato Cannolis

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Potato Cannolis
Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 to 8-inch-long) russet potato
  • 6 tablespoons butter, melted
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 5 tablespoons butter, cubed
  • ½ cup cream
  • ¾ cup Gruyere
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Chives, minced
Instructions
  1. Preheat oven to 400 degrees. Create a few tubes by rolling aluminum foil up lengthwise on itself. Spray these with cooking oil. Slice the russet potato on a mandoline lengthwise, creating about 15 to 20 slices that are 6 to 8 inches long. Wrap each slice around the prepared tubes and place seam side down on a baking sheet. Brush the wrapped potatoes with butter and sprinkle with sea salt.
  2. Bake the potatoes for 8 to 9 minutes, until crisp and browned. Allow to cool slightly then remove from the aluminum foil mold while still warm. Set aside to cool completely on a wire rack.
  3. Meanwhile, make the mashed potato filling. Bring a large pot of water to boil and add the gold potatoes. Simmer until potatoes are fork tender, about 20 minutes.
  4. While the potatoes are cooking, warm the cream over low heat. Drain the potatoes, return them to the pot and mash them well with the butter. Add half of the warm cream and mash until mixed, then add the remaining cream and half of the cheese. Mix well, then mix in the remaining cheese little by little until all of it is incorporated. Add the nutmeg then salt to taste.
  5. Allow the potato filling to cool slightly, then put it into a piping bag with a star tip. Pipe the potato filling into the cooled potato cannolis and sprinkle with chives. Serve immediately.

Watch the recipe video here:

Potato Cannolis

Because mashed potatoes = life, we added extra cheese & stuffed it inside a potato cannoli.Full Recipe: taste.md/2DVFehX

Posted by Tastemade on Sunday, February 4, 2018

Dessert

Piecake

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Piecake
Life is a combination of magic, cake and pie. This recipe has all three.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the filling:
  • 6 wedges Laughing Cow cheese
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • For the crust:
  • 1½ cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 6 tablespoons butter, melted
  • For the filling:
  • 1 cup chocolate sauce
  • Chocolate candies, for garnish
  • 1 cup raspberry jam
  • 1 cup mixed berries, for garnish
  • Mint sprigs, for garnish
  • 1 cup caramel
  • Whipped cream, for garnish
  • Toasted pecans, for garnish
Instructions
  1. Wrap the 6 wedges of cheese in plastic wrap and set aside. Grease a 9-inch springform pan and line with parchment paper.
  2. In the bowl of a food processor, place the graham crackers, brown sugar and butter. Pulse until combined then pour the crumbs into the springform pan and press them to compact the crust.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the crust in the springform pan. Level the top and gently press the plastic-wrapped cheeses into the top and place in the freezer to set overnight.
  4. Unmold the cake and place on a platter. Fill the indentations with the fillings in alternating order and garnish as desired and serve chilled.

Watch the recipe video here:

Piecake

Life is a combination of magic, cake and pie. This recipe has all three.Taste for Yourself: taste.md/2IRVOx1

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Bacon Breakfast Shots

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Bacon Breakfast Shots
Start your morning with a shot — of bacon, scrambled eggs and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound bacon
  • 1 tablespoon unsalted butter
  • 8 eggs, lightly beaten
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 white American cheese slices, torn
  • ¼ cup shredded mozzarella
  • Chives, for garnish
  • Sriracha, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut a paper towel tube into 4 smaller cylinders and cover them with aluminum foil. These will be the shot forms. Place half a piece of bacon on the bottom of the tube and wrap 1½ more pieces around the outside to create the shot shape. Place bacon shot molds into a muffin tin and bake for 20 to 30 minutes. Once shots have cooled slightly, remove from molds.
  3. In a medium nonstick skillet, heat 1 tablespoon of butter. Add beaten eggs, garlic powder, salt and pepper. Cook over low heat. Add torn pieces of American cheese and mozzarella. Continue to cook eggs until they are light, fluffy and creamy. Scoop eggs into each bacon shot cavity and top with chives or hot sauce. Enjoy!

Watch the recipe video here:

Bacon Breakfast Shots

When your alarm goes off in the morning…. Shots shots shots shots shots, EVERYBODY!Taste for Yourself: taste.md/2vpNUJu

Posted by Tastemade on Thursday, April 19, 2018

Dessert

Sara Lee Chocolate Gateau

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Sara Lee Chocolate Gateau
Sara Lee Chocolate Gateau - The ULTIMATE childhood chocolate cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 250g caster sugar
  • 100g plain flour
  • 50g cocoa
  • 150g butter, melted
  • Dark chocolate flakes, to decorate
  • For the icing
  • 6 egg whites
  • 340g caster sugar
  • 265g unsalted butter, at room temperature
  • 225g dark chocolate, melted
  • Dark chocolate flakes, to decorate
Instructions
  1. Preheat your oven to 180C/160C fan. Grease and line 3 x 20cm loose bottomed cake tins and set aside until needed.
  2. In the bowl of a stand mixer, put the eggs and caster sugar and with the whisk attachment added, whisk for about 10 minutes, or until they are thick and have nearly tripled in volume. (You can do this with a hand whisk, but doing it in a stand mixer saves your hands!)
  3. Sift over the flour and cocoa powder and fold to combine. Drizzle the melted butter over the top of the mixture and fold this is as well.
  4. Pour the mixture into your prepared cake tins and place into the oven for 20 - 25 minutes or until the cakes are springy to the touch and a skewer comes out clean. Allow to cool in the tins for 5 minutes and then remove to a cooling rack to cool completely.
  5. Whilst the cake is cooling, make the icing. Place the egg whites and sugar in a glass bowl and place over a pan of simmering water, stirring constantly until the sugar dissolves and they reach 65 C on a thermometer. Remove from the heat and place in the bowl of a stand mixer with the whisk attachment fitted. Whisk on high for about 5 minutes or until the mixture is thick, holding its shape and cooled.
  6. Add the melted chocolate and whisk to combine, then start adding the butter, one cube at a time until you have incorporated all of the butter and the icing is thick. If at this point your icing seems to loose, place in the fridge for 30 minutes to cool down.
  7. Fit a piping bag with a star nozzle and add ½ of the icing to the bag.
  8. To assemble the cake, place one cake on a cake board and top with some icing. Spread out with a palette knife and top with your second cake. Place more icing on this, spread out again, and top with your third and final cake. Cover the whole cake with a thick layer of icing and smooth with a palette knife.
  9. Once your cake is smooth, drag your palette knife upwards from the bottom to the top of the cake to create vertical lines running all around the cake. Top finish, pipe stars all over the top of the cake and finish with a sprinkling of chocolate flakes.

Watch the recipe video here:

Sara Lee Chocolate Gateau

Today will henceforth be known as the day we resurrected the Sara Lee Chocolate Gateau. Taste for Yourself: bit.ly/2L49Hdk?: Tastemade UK

Posted by Tastemade on Wednesday, May 16, 2018

Breakfast

Chicken Parm Sandwich

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Chicken Parm Sandwich
OMG, a warm, gooey, flavorful chicken parmesan on freshly baked bread! HEAVEN!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound refrigerated pizza dough, room temperature
  • ¼ cup extra-virgin olive oil
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon whole milk
  • 2 cups Italian breadcrumbs
  • 4 boneless skinless chicken breasts, thinly sliced
  • Salt and pepper, to taste
  • ½ cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 6 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • ½ cup marinara sauce, plus more for serving
  • 8 slices mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
Instructions
  1. Preheat oven to 400 degrees.
  2. On a floured surface, divide and roll pizza dough into 2 ropes about 2 feet long. Tie the doughs into a figure eight knot, and transfer to a parchment-lined sheet pan. Brush with olive oil, cover with plastic wrap and leave out to proof for 30 minutes.
  3. Bake for 25 minutes until golden brown, and set aside to cool.
  4. Using 3 separate bowls, add the flour to one, the eggs and whole milk to another and the breadcrumbs to the third. Whisk the eggs and milk together. Season the chicken breasts with salt and pepper, and coat with the flour, then dip into the egg mixture and finally in the breadcrumbs.
  5. In a cast-iron skillet over medium heat, add the vegetable oil. Cook the chicken breasts in batches for about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and set aside.
  6. In a small bowl, mix together the melted butter, garlic and parsley. Set aside.
  7. Slice the garlic knot in half lengthwise and spread a large spoonful of marinara on the bottom slice. Add a chicken cutlet, another spoonful of marinara, two slices of mozzarella and half the Parmesan. Repeat this process with the other chicken cutlet and place the remaining garlic knot slice on top.
  8. Brush with the garlic and butter mixture and return to the oven for 5 minutes, or until the cheese has melted. Transfer to a platter, slice in half and chow down!

Watch the recipe video here:

Chicken Parm Sandwich

When it looks like we're having deep thoughts, we're really just dreaming about this sandwich.Taste for Yourself: taste.md/2HfpK99

Posted by Tastemade on Friday, April 13, 2018

Breakfast

Stuffed Meatloaf

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Stuffed Meatloaf
A bed of cheese is the perfect accessory to Grandma's classic dish, when you want to kick it up a notch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ pounds ground beef
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 egg + 3 eggs for stuffing
  • 1 cup breadcrumbs
  • 5 ounces bacon
  • 1 cup cream cheese
  • 3½ ounces sliced mozzarella cheese
Instructions
  1. In a bowl, add the ground beef, onion, garlic, salt, black pepper, 1 egg, and breadcrumbs. Mix thoroughly.
  2. Place the meat mixture in a greased rectangular fruitcake-style dish, shaping the edges and leaving space for the filling.
  3. Spread the bacon, cream cheese, mozzarella and eggs on top and bake at 350°F for 1 hour.

Watch the recipe video here:

Brazil Stuffed Meatloaf

A cheesy, egg stuffed meat box to put in your food box.Taste for Yourself: taste.md/2hsQV0m?: Tastemade Brasil

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Meatball Calzone Pull Apart Bread

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Meatball Calzone Pull Apart Bread
Pull apart bread stuffed with a yummy meatball and smothered in gooey cheese; when's the next game day?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Meatballs:
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup plain panko breadcrumbs
  • 2 cloves garlic, minced
  • ½ tablespoon oregano
  • 1 tablespoon Italian seasoning
  • ¼ tablespoon red pepper flakes
  • 1 egg
  • 1½ tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces mozzarella cheese, cubed in 1-inch squares
  • To assemble:
  • 3 (8-ounce) bags store-bought pizza dough
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella, divided
  • Parsley, chopped
  • Freshly grated Parmesan
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine ground beef, ground pork, breadcrumbs, garlic, oregano, Italian seasoning, red pepper flakes, egg, olive oil, salt and pepper. Form mixture into 1½-inch balls, and place a cube of mozzarella cheese in the center of each.
  3. Separate each pizza dough into 4 pieces. In the center of each, add a meatball and top with a spoonful of marinara sauce and a sprinkle of mozzarella. Wrap dough around filling, and arrange dough balls in a cast-iron skillet. Sprinkle with 1 cup mozzarella, parsley and Parmesan.
  4. Bake for 30 minutes until golden brown. Pull apart and enjoy.

Watch the recipe video here:

Cheesy Meatball Pull Apart Bread

WTF: Where's the food??Right here.Taste for Yourself: taste.md/2HhmF8P

Posted by Tastemade on Tuesday, May 15, 2018

Breakfast

Pancake Au Gratin

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Pancake Au Gratin
Savory pancakes filled with beef and onions are topped with even more meat and covered in a blanket of mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 onion, cut into cubes
  • 1 clove garlic
  • 1½ pounds ground beef
  • Salt
  • Black pepper
  • 3 tablespoons tomato paste
  • 1 can peeled tomatoes
  • Basil leaves
  • ½ cup water
  • 2 eggs
  • 1¼ cups milk
  • 1 tablespoon olive oil
  • 1 cup wheat flour
  • 5 ounces sliced mozzarella cheese
Instructions
  1. In a saucepan, sauté the onion and garlic. Add the ground beef and mix thoroughly. Season with salt and black pepper. Add the tomato paste, peeled tomatoes, basil leaves and water. Cook for 10 minutes, or until a thick sauce is obtained. Set aside.
  2. In a blender, add the eggs, milk, olive oil, flour and a pinch of salt. Blend until combined.
  3. Heat and grease a large round griddle pan. Pour in a thin layer of dough. Cook until done, flipping halfway through so that both sides are golden brown. Repeat with remaining dough.
  4. Lay out one pancake on a flat surface. Place about 2 tablespoons of the meat mixture in the center, and fold into a square. Repeat with remaining dough.
  5. Transfer pancakes to a baking dish, top with remaining meat mixture and cover with slices of cheese.
  6. Bake at 350 degrees for approximately 20 minutes, or until cheese is au gratin.

Watch the recipe video here:

Pancake Au Gratin

Lay your head down on this pancake pillow stuffed with beef & onions, and topped with melted mozzarella. Save this recipe: https://taste.md/2w7NiqK?: Tastemade Brasil

Posted by Tastemade on Monday, March 5, 2018

Spaghetti

Garlic Bread Bowl with Spaghetti

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Garlic Bread Bowl with Spaghetti
Get this: a garlic bread bowl... with spaghetti... Did we just break your brain, bro?
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 large sourdough loaf
  • 1 cup butter, melted
  • 4 tablespoons chopped parsley
  • 4 cloves minced garlic
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 2 tablespoons olive oil
  • 2 cups marinara sauce, warmed
  • 1 cup spaghetti, cooked
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 2 tablespoons finely chopped parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups breadcrumbs
Instructions
  1. Make the garlic bread bowl: Preheat the oven to 375, and line two baking sheets with parchment paper.
  2. In a small bowl, combine butter, parsley, garlic, Parmesan and salt. Set aside while you prepare the bread loaf.
  3. Cut the top third off the loaf. Cut slits in the loaf, approximately 3 lengthwise and 5 widthwise, taking care to not cut all the way through to the bottom. Carve out the inside of the bottom loaf, leaving less than an inch border around the sides. Save the filling for breadcrumbs for the meatballs. Brush the top (which should now look like fifteen ½-inch rectangles) with half of the butter mixture. Brush the inside of the bowl with the remaining butter mixture, and bake both for 10 to 12 minutes until golden and fragrant. Wrap the bowl and top in foil to keep warm while you make the filling.
  4. Make the breadcrumbs: In a medium bowl, break up the remaining loaf insides into small ½-inch pieces. Add olive oil and remaining salt and toss to coat. Spread the pieces on the other baking sheet and bake for 25 to 30 minutes until dried out and golden. Once cooled, grind crumbs into fine pieces resembling coarse sand.
  5. Make the meatballs: Preheat the oven to 400 degrees, and line a baking sheet with parchment.
  6. In a medium bowl, add ground beef, pork, eggs, parsley and garlic. Mix to combine, and add salt and pepper. Fold in breadcrumbs and roll into approximately twenty 2-inch meatballs. Evenly space the meatballs out on the prepared baking sheet and bake for 10 to 12 minutes until the center temperature reads 150 degrees.
  7. Assemble the garlic bread bowl: Preheat the oven to broil, and line a baking sheet with parchment paper. Fill the garlic bread bowl halfway with warmed marinara sauce. Place prepared spaghetti and meatballs inside, and top with remaining marinara. Top the bowl with shredded mozzarella. Place in oven alongside the top of the bread bowl and broil for 5 minutes until cheese bubbles and turns golden. Remove from the oven and serve immediately.

Watch the recipe video here:

Garlic Bread Bowl with Spaghetti

It's like a warm gooey treasure chest made of bread & filled with pasta.Taste for Yourself: taste.md/2GfsuUA

Posted by Tastemade on Wednesday, March 28, 2018