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Dessert

Pink Ice Cream Cake

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Pink Ice Cream Cake
Brain freeze is like a hangover - instant regret, followed by more ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 13 strawberry Kit Kat bars
  • 10½ ounces chocolate ice cream
  • 10½ ounces strawberry ice cream
  • 1 sponge cake
  • Strawberry whipped cream:
  • Heavy cream
  • Strawberry jam
  • To garnish:
  • Crushed pistachios
  • Dried strawberries
Instructions
  1. Line the inside of a round cake pan with Kit Kats, set vertically. Place sponge cake in the center. Add scoops of strawberry ice cream on top of sponge cake and use a spoon to flatten. Add chocolate ice cream on top and smooth out. Place in freezer until frozen.
  2. In a mixing bowl, whip heavy cream with strawberry jam until soft peaks form.
  3. Remove ice cream cake from freezer and add a layer of strawberry whipped cream. Garnish with pistachios and dried strawberries, and serve.

Watch the recipe video here:

Pink Ice Cream Cake

Brain freeze is like a hangover – instant regret, followed by more ice cream.Taste for Yourself: taste.md/2tL15nn?: Tastemade Japan

Posted by Tastemade on Saturday, March 17, 2018

Dessert

Blue Pancakes

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Blue Pancakes
When we're feeling blue, we like to make pancakes... and cover them with chocolate and blueberries!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¼ cups flour
  • 3 teaspoons baking powder
  • Pinch salt
  • 2 tablespoons blue spirulina powder
  • 3 tablespoons honey
  • 2 eggs, room temperature
  • 1¾ cups whole milk, room temperature
  • 3 tablespoons melted butter, plus more for cooking
  • ½ cup chocolate syrup, for serving
  • 1 cup blueberries, for garnish
  • 1 cup mini chocolate chips
Instructions
  1. In a large bowl, mix together the flour, baking powder, salt and blue spirulina. Whisk well.
  2. In a medium bowl, mix together the honey, eggs, almond milk and coconut oil. Pour this mixture into the dry ingredients and mix until just combined.
  3. Pour some coconut oil on a cast-iron skillet set over medium-low heat. Pour about ¼ cup of batter onto the hot skillet and cook for about 2 to 4 minutes on each side.
  4. Stack pancakes, pour over chocolate syrup, garnish with blueberries and serve!

Watch the recipe video here:

Blue Pancakes

Let us introduce you to the new blueberry pancakes.Taste for Yourself: taste.md/2HIjrYC

Posted by Tastemade on Sunday, March 18, 2018

Dessert

Spaghetti Layer Cake

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Spaghetti Layer Cake
Spaghetti Layer Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound spaghetti noodles, cooked al dente
  • 3 eggs, beaten
  • 2 cups whole milk ricotta
  • 1 (8-ounce) package mozzarella slices
  • 2 cups bolognese sauce, cold
  • ½ cup shredded mozzarella
  • ¼ cup Parmesan, grated
  • Salt and pepper, to taste
  • Parsley, for garnish
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a springform cake pan.
  2. In a large bowl, combine cooked and slightly cooled spaghetti with beaten eggs. Place one-third of the spaghetti mixture in the bottom of the prepared pan. Add slices of mozzarella cheese followed by 1 cup of the ricotta cheese and a sprinkle of salt and pepper. Use an offset spatula to spread ricotta evenly. Next, add 1 cup of the bolognese sauce. Repeat these steps one more time, ending with spaghetti on top.
  3. Sprinkle pasta with shredded mozzarella and Parmesan. Bake for 35 to 45 minutes. Allow layered pasta cake to cool for 20 to 30 minutes before serving. This will ensure that the layers stay intact for a surprising presentation. Cut slices like a cake and enjoy!

Watch the recipe video here:

Spaghetti Layer Cake

Grab yourself a slice of… spaghetti? That's right. A cheesy, meaty slice of spaghetti cake.Taste for Yourself: taste.md/2rZcT4M

Posted by Tastemade on Sunday, April 8, 2018

Breakfast

Popovers With Strawberry Compote

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Popovers With Strawberry Compote
Enjoy these crisp, airy golden popovers even more with a sweet, delicious strawberry compote.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Popovers With Strawberry Compote
  • 3 large eggs
  • 1¼ cups whole milk
  • 1¼ cups flour
  • ¼ teaspoon fine sea salt
  • 1 tablespoon unsalted butter, melted
  • 1½ tablespoon unsalted butter, cut evenly into 6 pieces
Strawberry Compote
  • 2 cups strawberries
  • 2 tablespoons water
  • ½ cup natural cane sugar
Thyme Butter
  • 2 sticks butter, room temperature
  • 1 teaspoon pink sea salt
  • 2 teaspoons fresh picked thyme
Instructions
Popovers With Strawberry Compote
  1. Preheat oven to 425°F. Butter the sides of a 6-cup popover pan* (or a 12-cup muffin tin).
  2. In a large mixing bowl, whisk the eggs until they become pale yellow and voluminous. Whisk in the milk.
  3. Gradually add the flour and salt and continue to whisk until the mixture is smooth and creamy. Whisk in the melted butter.
  4. Preheat the popover pan in the oven for 2 minutes.
  5. Place one piece of butter in each cup and return pan to oven for another minute. Butter should be melted and bubbly.
  6. Divide the batter evenly among the cups and bake for 20 minutes.
  7. Without opening the oven, lower the heat to 325°F, and bake for another 20 minutes. Popovers should be puffed and golden brown. (To avoid deflating the popovers, use the oven light rather than opening the oven door to check on popovers.)
  8. Serve immediately with a smear of thyme butter and a spoonful of strawberry compote.
  9. *If you don't have a popover pan, a muffin tin will also work but will yield smaller popovers.
Strawberry Compote
  1. In a wide saucepan, combine the strawberries, water and sugar. Cook over low-medium heat until the sugar is dissolved and the strawberries begin to soften and break down, about 10 minutes, stirring occasionally.
  2. Transfer to a storage jar and set aside to cool to room temperature. (Keeps for one week when stored in an airtight container in the refrigerator.)
Thyme Butter
  1. Combine all ingredients. Store in airtight jar.

Watch the recipe video here:

Popovers with Strawberry Compote

You're going to want to pop more than one of these into your mouth.Full Recipe: https://taste.md/2qK7cTv

Posted by Tastemade on Tuesday, February 13, 2018

Dessert

Chocolate Battenberg

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Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Sunday, February 18, 2018

Dessert

Giant Stuffed Chocolate Chip Cookie

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Giant Stuffed Chocolate Chip Cookie
How can you possibly make a giant chocolate chip cookie better? By stuffing it with a layer of Nutella, that's how.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 12 ounces bittersweet chocolate chips, plus ⅔ cup for topping
  • 1 cup Nutella
  • Ice cream, to serve
Instructions
  1. Heat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Stop the mixer and add flour, baking soda and salt. Mix until just combined, then stir in chocolate chips on low speed.
  3. Spray a 9-inch springform pan with nonstick spray. Add half of the cookie dough to the bottom of the prepared pan and pat down to form an even layer. Spread Nutella on top, leaving a 1-inch border. Spread the rest of the cookie dough on top in an even layer. Pat down. Dot with another ⅔ cup of chips.
  4. Bake for 30 minutes. If cookie begins to get dark, cover with foil, being careful not to touch the chips on top, and bake for 5 more minutes. Cool in the pan for 15 minutes before slicing. Top with ice cream, if desired.

Giant Stuffed Chocolate Chip Cookie

It's not just giant, it's stuffed with a molten layer of Nutella. Uh-huh honey. Full Recipe: taste.md/2lFiDuU

Posted by Tastemade on Wednesday, January 3, 2018

Dessert

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Wednesday, January 24, 2018

Cake Dessert

No Bake Oreo Tart

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No Bake Oreo Tart
Made with dark chocolate and America's favorite cookie, pardon us as we pick our mouths up off the floor.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams crushed Oreo cookies
  • 100 grams chopped Oreo cookies
  • 50 grams baby Oreos
  • 150 grams melted unsalted butter
  • 400 grams dark cooking chocolate
  • 150 milliliters thickened cream (35 percent fat content)
Instructions
  1. Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined.
  2. Add the crumb mixture to 30 centimeters rectangle. I used a long one but you may use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
  3. While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
  4. Pour it into the pie shell and sprinkle with roughly chopped Oreos and baby Oreos. Place it in the fridge for 4 hours, or overnight to chill before serving.

Watch the recipe video here:

No-Bake Oreo Chocolate Tart

No-Bake Oreo Chocolate TartFull recipe: http://taste.md/1UGRGTT

Posted by Tastemade on Sunday, January 28, 2018

Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
  • Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Tuesday, February 13, 2018

Dessert

Rainbow-Filled Doughnuts

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Rainbow-Filled Doughnuts
If you like vanilla cream-stuffed doughnuts, you'll love this colorful twist on a favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons active dry yeast
  • ½ cup warm water
  • 1 teaspoon granulated sugar
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • Canola oil
Filling:
  • 2½ cups vanilla pudding
  • Rainbow food colouring
Glaze:
  • 1½ cups confectioner's sugar
  • ½ cup whipping cream
  • Rainbow sprinkles
Instructions
Make the doughnuts:
  1. Place the yeast, warm water and 1 teaspoon granulated sugar into the bowl of an electric mixer fitted with the dough hook attachment. Allow this to sit for 10 minutes, until the yeast begins to develop. Add the flour, ½ cup sugar, eggs, butter and salt. Set the mixer to medium speed and knead for 8-9 minutes, until the dough is smooth, soft and bounces back when poked with your finger. Place the dough in an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, about 1 hour. Roll the dough out to ¼ inch-thick and cut into 2½ inch-wide circles with a cookie cutter. You should be able to get 15-20 doughnuts. Transfer the doughnuts to a lightly floured baking sheet and cover with a sheet of plastic wrap. Place in a warm spot and let rise for 20 minutes. Pour about 5 inches of canola oil into a pot and set to medium heat. Attach a deep-fry thermometer and heat the oil to 370F. Fry 3 or 4 doughnuts at a time, cooking for 1 minute on each side or until golden. Remove the doughnuts from the oil with a slotted spoon and place on a baking sheet lined with paper towel. Cool completely.
Make the glaze:
  1. Combine the confectioner's sugar and whipping cream in a bowl. Set aside.
Make the filling:
  1. Divide the pudding into 6 bowls and dye them the colours of the rainbow. Place the pudding into piping bags fitted with round piping tips.
Assembly:
  1. Poke holes in each doughnut with the end of a fork. Squirt a dollop of each colour of pudding into each doughnut in the colour of the rainbow. Dunk the doughnuts into the glaze, then sprinkle with rainbow sprinkles. Enjoy!

Watch the recipe video here:

Rainbow Explosion Donuts

What's it like to have a rainbow explode in your mouth? Just take a bite.Save this recipe: taste.md/2n4sagy ?: pankobunny

Posted by Tastemade on Tuesday, January 9, 2018