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Breakfast

Breakfast Mug Bake

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Breakfast Mug Bake
No baking tins, no problem. Breakfast made easy with this mug bake hack!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup potato, shredded
  • 2 large eggs, beaten
  • ⅛ cup milk
  • ¼ cup cheddar cheese, shredded
  • ¼ cup red bell pepper, chopped
  • ¼ cup mushrooms, sliced
  • ¼ cup ground pork sausage, cooked
  • ⅛ cup green onion, chopped
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Spray the inside of an oven-safe porcelain or ceramic mug with cooking spray. Add shredded potatoes to the bottom of the mug. Add a layer of cheese, bell pepper, mushroom and sausage.
  3. Add milk to beaten egg, season with salt and pepper and pour into mug. Bake 25 to 30 minutes. Let cool for a few minutes and place a small plate over the top of the mug, flip over and slowly lift way. Garnish with green onions.

Watch the recipe video here:

Layered Breakfast Flip Mug

We can't remember the last time breakfast looked this good, & was THIS easy…Taste for Yourself: taste.md/2pZ0rO8

Posted by Tastemade on Tuesday, April 3, 2018

Main dish

Crepe Parcel Bake

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Crepe Parcel Bake
Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Crepe:
  • ½ cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  • Bechamel sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1¼ cups milk, warm
  • Salt
  • Freshly ground pepper
  • ⅛ teaspoon nutmeg
  • Filling:
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 cups fresh spinach
  • 2 cups chicken breast, cooked and shredded
  • 1 cup mozzarella cheese, shredded
  • Juice of a lemon
  • Salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. For the crepe: In a blender, add milk, water, flour, eggs, salt and melted butter. Blend until smooth. Refrigerate for at least 30 minutes.
  3. Lightly oil a frying pan with melted butter. Place over medium-high heat. Pour in ¼ cup batter, and tilt the pan with a circular motion until the batter coats the surface evenly. Cook the crepe for about 2 minutes, until it bubbles up and loosens from the pan. Flip and cook for 2 more minutes on the other side.
  4. For the bechamel sauce: In a heavy-bottomed saucepan, melt butter. Stir in the flour and cook, stirring constantly, until it cooks out, about 2 minutes. Add the warm milk, salt, pepper and nutmeg, continuing to stir as the sauce thickens. Bring to a boil, then remove from heat.
  5. For the filling: In a heavy-bottomed pan on medium-high heat, add 1 tablespoon of olive oil. Add garlic and cook until aromatic, about 2 minutes. Add spinach, chicken and mozzarella and cook for 4 minutes. Add lemon juice and season with salt and pepper.
  6. To assemble: Place crepe on a baking sheet or cast-iron pan, place 2 tablespoons of filling in the center and fold up. Repeat with remaining crepes. Pour sauce over the crepes, and broil for 5 to 8 minutes until golden brown.

Watch the recipe video here:

Crepe Parcel Bake

Wanna see a magic trick? We'll make this creamy crepe dish disappear.Taste for Yourself: taste.md/2qsLVPU

Posted by Tastemade on Sunday, April 15, 2018

Dessert

Triple Mousse Layer Cake

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Triple Mousse Layer Cake
This fun cake, which uses Oreo cookies as a crust, has three layers of goodness: cookie dough, M&M's, and peanut butter cup.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup granulated sugar
  • 3 cups heavy whipping cream
  • 4½ cups whipped cream
  • 2 cups M&M's
  • 2 tablespoons semisweet chocolate, melted
  • 1 teaspoon vanilla
  • 2 cups cookie dough balls
  • ½ cup creamy peanut butter
  • 2 cups chopped Reese's peanut butter cups
  • 2 (14-ounce) packages peanut butter Oreos, divided
  • 1 (8-ounce) tub Cool Whip
  • Crushed oreos
  • Chocolate syrup
Instructions
  1. Line 3 round cake pans with parchment paper.
  2. With a mixer, beat eggs and granulated sugar for about 3 minutes.
  3. Heat 3 cups of heavy whipping cream in a small saucepan until just hot but not boiling. With the mixer on low, pour the hot cream into the egg mixture slowly until combined.
  4. Add the mixture back into the saucepan and place over low heat for 5 minutes, stirring constantly until thickened.
  5. Cover and refrigerate for 2 hours until chilled, stirring occasionally.
  6. When the mixture is completely chilled, fold 4½ cups of whipped cream into the chilled mixture until just combined. Divide mixture evenly among 3 medium bowls.
  7. In the first bowl, fold in M&M's and melted chocolate. In the second bowl, fold in vanilla and cookie dough balls. In the third bowl, fold in peanut butter and chopped Reese’s cups.
  8. Place one layer of Oreos into each prepared pan, and pour the 3 fillings into their individual pans.
  9. Chill for 2 hours, or until ready to layer the cakes. Stack cakes, top with crushed Oreos, Cool Whip, and serve!

Watch the recipe video here:

Triple Mousse Layer Cake

Sweet tooth? No, no. Sweet TEETH. All of them.Taste for Yourself: taste.md/2J4N0Vr

Posted by Tastemade on Friday, March 30, 2018

Dessert

Coffee Cake Roll Cake

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Coffee Cake Roll Cake
Enjoy this airy coffee cake filled with espresso whipped cream and topped with chocolate buttercream and a brown sugar pecan crumble.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the coffee sponge cake:
  • 4 eggs, divided, at room temperature
  • 6 tablespoons caster sugar, divided
  • 3 tablespoons milk, room temperature
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • 1½ teaspoons espresso powder
  • 3 tablespoons cornstarch
  • ½ teaspoon cream of tartar
  • For the espresso whipped cream:
  • 2 cups cold cream
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon instant espresso powder
  • For crumb topping:
  • ¾ cup flour
  • ⅔ cup brown sugar
  • ¼ cup chopped pecans
  • Pinch salt
  • 1 stick of butter
  • For decoration:
  • 1½ cups chocolate buttercream
  • Chopped pecans
Instructions
  1. For the cake: Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, espresso powder 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. Pour the batter into the pan. Tap the pan on the counter to avoid air bubbles. Bake for 20 to 25 minutes until fluffy. Cake should spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
  5. For the espresso whipped cream: With a hand mixer, beat cream and sugar until light and fluffy. Add in vanilla and espresso powder.
  6. For the crumb topping: Preheat oven to 350 degrees. Mix all ingredients in a small bowl, crumble and bake on a parchment-lined sheet tray for about 12 to 15 minutes. Allow to cool.
  7. For the assembly: Fill the cake with whipped cream and roll tightly. Wrap with plastic wrap and chill for about 2 hours or up to overnight. Remove from refrigerator and ice with chocolate buttercream. Top with crumb topping and more crushed pecans. Serve immediately.

Watch the recipe video here:

Coffee Cake Roll Cake

How do I like my eggs in the morning? Um, in a cake.Full Recipe: bit.ly/2EN31Ak

Posted by Tastemade on Tuesday, February 20, 2018

Dessert

Chewy Brownies

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Chewy Brownies
These are quite possibly the most chewy, moist brownies we've ever made.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 ounces bittersweet chocolate, melted
  • 1 cup unsalted butter, melted
  • 3 cups granulated sugar
  • 6 eggs
  • ½ cup cocoa powder
  • Pinch of salt
  • 1¼ cups all-purpose flour
  • ¾ cup mini chocolate chips
Instructions
  1. Place the bittersweet chocolate and butter in a heat-proof bowl over a pot of simmering water. Stir until fully melted, then remove from the heat.
  2. Gradually whisk in the sugar and add the eggs one at a time, mixing after each addition. Add the cocoa powder and the pinch of salt.
  3. Gently fold the flour into the mixture with a rubber spatula and add the mini chocolate chips.
  4. Pour the mixture into a square 9x9-inch cake pan that has been butter and lined with parchment paper, ensuring that excess parchment paper is hanging off of both sides. Smooth the surface of the batter and bake at 350 degrees for 60 to 80 minutes or until fully cooked.
  5. Place the pan on a wire rack and allow the brownies to cool completely while still in the pan.
  6. Slice and enjoy!

Watch the recipe video here:

Chewy Brownies

These are quite possibly the most chewy, moist brownies we've ever made.Full Recipe: taste.md/2hlzj5D

Posted by Tastemade on Thursday, February 22, 2018

Dessert

Kiwi Yogurt Mousse Stripe Cake

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Kiwi Yogurt Mousse Stripe Cake
Go fancy for dessert with this light and fluffy striped matcha sponge cake filled with a refreshingly sweet yogurt mousse.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Sponge cake batter:
  • 4 eggs, divided
  • ¾ cup granulated sugar, divided
  • 1 cup flour, divided
  • ½ tablespoon matcha powder
  • Powdered sugar
Yogurt mousse:
  • 1½ cups yogurt
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon dry gelatin powder
  • 2 tablespoons water
To decorate:
  • 2 kiwis
  • Blueberries and blackberries
  • French parsley
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel the kiwis. Slice one kiwi into ¼-inch round pieces. Cut the other kiwi into wedges. Sprinkle the gelatin powder over the water and set it aside.
  3. In a mixing bowl, add the egg yolks and ¼ cup of sugar. Mix until combined.
  4. Place remaining sugar in a separate bowl and slowly add the egg whites, whipping until soft peaks form. Fold the egg yolk mixture into the egg white mixture. Stir in the flour, then divide batter in half. To one half, add the matcha powder and stir to combine. Transfer the two batters to separate pastry bags.
  5. Prepare a baking sheet with parchment paper. Pipe the white batter diagonally across the parchment, leaving space between each strip for the green batter. Sprinkle with powdered sugar. Bake for 12 minutes, then allow to cool before removing the parchment paper.
  6. Using a small cake ring, cut out a small round piece from the cake, then cut out a 1½-inch-wide strip of the rest of the cake.
  7. Add the strip to the inner part of the cake ring, and lay the round piece of sponge cake in the bottom.
  8. For the mousse, add the sugar and yogurt to a heatproof bowl. Place in the microwave for 30 seconds, then stir in the gelatin. Whip the heavy cream for 8 minutes to heavy peaks. Fold into the yogurt mixture. Pour half of the mousse into the sponge cake mold. Layer the kiwi slices in a circle across the top, then pour in the remaining mousse. Place in the refrigerator to set.
  9. Remove cake from mold and decorate with more whipped cream, kiwis, berries and parsley.

Watch the recipe video here:

Kiwi Yogurt Mousse Stripe Cake

Always make time for the things you love – like eating cake.Full Recipe: bit.ly/2sNfwa9?: Tastemade Japan

Posted by Tastemade on Saturday, February 24, 2018

Breakfast

Grapefruit Rosemary Tartlets

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Grapefruit Rosemary Tartlets
If you like lemon tarts, you'll love this zesty, slightly herby sweet pastry.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pre-made pie crust
  • 4 tablespoons cornstarch
  • Pinch of salt
  • 1 cup sugar
  • 1 sprig of rosemary
  • 1½ cups grapefruit juice
  • 2 tablespoons lime juice
  • 4 egg yolks
  • 4 tablespoons butter
  • Red food coloring
  • Rosemary as garnish
  • Sugared grapefruit zest as garnish
Instructions
  1. Line your tart pans with pie crust. Perforate the bottom and weigh down with baking beans. Bake according to package directions. Remove baking beans and set aside to cool.
  2. Combine cornstarch, salt, sugar and rosemary in a medium saucepan. Whisk in juices and egg yolks. Add a drop of red food coloring. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Boil, while whisking, for 1 minute. Stir in the butter.
  3. Pour the mixture into your prepared tarts. Chill until set, or garnish with rosemary and grapefruit zest and enjoy warm.

Watch the recipe video here:

Grapefruit Rosemary Tart

Meet Lemon Tart's cousin Grapefruit. Damn she fine.Save this recipe: https://taste.md/2mu2Uwl

Posted by Tastemade on Thursday, March 8, 2018

Dessert

Piano Cake

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Piano Cake
While you can't play this piano cake filled with chocolate chip meringue, chocolate buttercream and topped with chocolate ganache, we won't judge you for trying.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the chocolate cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • ⅔ cup cocoa powder
  • 1½ cups butter, softened at room temperature
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature
For the chocolate chip meringue:
  • 6 large egg whites
  • 2 cups superfine sugar
  • 1 cup mini chocolate chips
For the chocolate buttercream:
  • 1½ cups butter, softened at room temperature
  • 4 cups powdered sugar
  • 1½ cups cocoa powder
  • ⅔ cup whole milk
  • 1 tablespoon vanilla
  • 1 teaspoon salt
For the chocolate ganache:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
For the decoration:
  • 16 white chocolate Kit Kats
  • 10 milk chocolate Kit Kats
Instructions
Make the chocolate cake:
  1. Preheat the oven to 350 degrees, and line a 13 by 9 inch pan with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour into prepared pan and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.
Make the chocolate chip meringue:
  1. Turn the oven to 250 degrees, and line a quarter sheet pan with baking spray and parchment paper. In a large bowl, whip egg whites and sugar until stiff peaks form, approximately 10 minutes. Gently fold in mini chocolate chips and pour into prepared pan. Smooth out to create an even layer. Bake for 10 minutes, and then turn the oven down to 200 degrees and bake until stiff, approximately 4 hours. Turn the oven off and allow the meringue to set and cool completely in the oven.
Make the chocolate buttercream:
  1. In a large bowl, whip softened butter and powdered sugar together with a hand mixer. Add in cocoa powder and milk and mix until smooth. Add in vanilla and salt and set aside.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and divide ganache into two bowls. Refrigerate one to set and leave the other at room temperature.
Assemble the cake:
  1. Cut baked chocolate cake in half. Place one of the cakes on a large platter. Cover with one cup of chocolate buttercream and top with the meringue layer. Top with another cup of buttercream and finish with the remaining cake layer. Cover the entire cake with the remaining buttercream and set in the refrigerator to chill for approximately 30 minutes. Remove from fridge and pour the room temperature ganache over the top of the cake. Carefully drip ganache down every side of the cake for a dramatic effect. Place the chilled ganache in a piping bag and create a border around the bottom of the cake. Place the white chocolate Kit Kats across the middle of the cake, keeping them together in fours. Break up the milk chocolate Kit Kats and place them on top of the white Kit Kats, mimicking piano keys. Serve immediately. Cake will keep up to 4 days covered.

Watch the recipe video here:

Piano Cake

Just like a piano, this cake is best enjoyed with sound ON. ?Full Recipe: bit.ly/2BGRrVr

Posted by Tastemade on Saturday, February 24, 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
  • A star is born with this star-shaped pizza filled with cheese and Italian sausage with pizza sauce, pepperoni and more at its center.
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 Saturday, February 24, 2018

Dessert

Baklava Cheesecake

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Baklava Cheesecake
Made with a phyllo dough and pistachio crust, this creamy, honeyed baklava cheesecake incorporates the best of both desserts.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the crust:
  • 12 sheets phyllo dough
  • 12 tablespoons butter, divided and melted
  • 2 cups pistachios
  • 2 cups walnuts
  • Pinch salt
  • For the cheesecake:
  • 3 cups cream cheese, softened
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • For the topping:
  • 1 cup honey
  • ½ cup water
  • 1 teaspoon orange blossom water
  • ¼ cup pistachios, chopped
  • ½ cup walnuts, chopped
  • Zest and juice of 2 lemons
Instructions
Make the crust:
  1. Prepare a 9-inch springform pan with baking spray and line with parchment between the plate and the form. Set aside.
  2. Working quickly and one at a time, brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. Set in fridge while you make the crust.
  3. In the bowl of a food processor fitted with the blade attachment, grind pistachios and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press into the bottom of the phyllo-lined pan and set in the refrigerator until cheesecake filling is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, beat cream cheese until fluffy. Add honey. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  3. Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
Make the topping:
  1. In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in walnuts and pistachios and set aside until the cheesecake is ready.
Assemble the cheesecake:
  1. Once cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with pistachio walnut topping and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Baklava Cheesecake

Procrastibaking (verb): the art of making dessert instead of what you should be doing.Full Recipe: bit.ly/2EWPo2g

Posted by Tastemade on Wednesday, February 28, 2018