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Dessert

Kinder Bueno Trifle

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Kinder Bueno Trifle
Chocolate and hazelnut lovers will lose it for this trifle made with condensed milk custard, biscuits and topped with Kinder Buenos.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 3 cups whipped cream, divided
  • 3½ ounces milk chocolate, melted
  • ½ cup hazelnut cream
  • 5 ounces biscuits/cookies
  • ½ cup whole milk
  • White and milk chocolate Kinder Bueno for decorating
Instructions
  1. In a saucepan, add the condensed milk and milk. Strain the 3 egg yolks over the mixture. Cook over low heat, stirring constantly, until thick and creamy. Set aside to cool.
  2. Add 2 cups of the whipped cream to the condensed milk mixture and stir gently with a whisk. Set aside.
  3. Mix the melted chocolate and the hazelnut cream, and then gently add the remaining cup of whipped cream. Set aside.
  4. Dip the biscuits in the milk and place in a baking dish, alternating with layers of the chocolate-hazelnut cream, biscuits, and condensed milk mixture.
  5. Top with the Kinder Bueno bonbon pieces.
  6. Refrigerate for at least 2 hours and serve.

Watch the recipe video here:

Kinder Bueno Trifle

This dessert is guaranteed to satisfy any sweet tooth.Full Recipe: taste.md/2Bf4rxD?: Tastemade Brasil

Posted by Tastemade on Monday, January 22, 2018

Dessert

Chocolate Coffee Mugs

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Chocolate Coffee Mugs
Edible dark chocolate cups are filled with a creamy coffee mousse and topped with cocoa powder and espresso beans.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6, 2-inch balloons
  • 2 cups dark chocolate, melted
  • 2 cups coffee mousse
  • 12 chocolate-covered espresso beans
  • ¼ cup cocoa powder
Instructions
  1. Line a baking sheet with parchment paper. Blow up the balloons about halfway. Spray each balloon with baking spray. Drop 6, 1-inch circles of chocolate evenly on the prepared baking sheet. Dip a balloon in the melted chocolate and set on a prepared chocolate circle.
  2. Add mousse, espresso beans and cocoa powder as desired. Once chocolate is set, pop the balloon and fill your chocolate cup with anything you like!

Watch the recipe video here:

Chocolate Coffee Mugs

This is NOT your average cup of joe.Full Recipe: taste.md/2DKory0

Posted by Tastemade on Wednesday, February 21, 2018

Breakfast

Butternut Squash Gratin

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Butternut Squash Gratin
Butternut Squash Gratin
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 butternut squash
  • Olive oil
  • 3 cloves garlic, minced
  • 5 ounces spinach
  • Salt and pepper, to taste
  • ½ cup heavy cream
  • ½ cup ricotta
  • ½ cup grated Parmesan
  • 1 cup grated mozzarella
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut each squash in half, brush with olive oil and bake for 30 minutes or until tender.
  3. In a saute pan, add olive oil and saute the garlic. Add the spinach and let cook until the leaves are wilted and no liquid remains. Season with salt and pepper. Add the heavy cream, ricotta and Parmesan. Mix well.
  4. Scrape out the insides of the squash and place in a mixing bowl. Add the cheese sauce and stir to combine. Divide mixture among the squash halves and top with mozzarella cheese.
  5. Bake for 10 minutes until cheese is brown and bubbling.

Watch the recipe video here:

Butternut Squash Gratin

One bite and you'll be feeling ooey-gooey all over.Full Recipe: taste.md/2m5Q6P9

Posted by Tastemade on Monday, January 8, 2018

Breakfast

Salmon in Creamy Sun-Dried Tomato Sauce

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Salmon in Creamy Sun-Dried Tomato Sauce
Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the salmon:
  • 1 pound salmon, skin off, divided into 4 fillets
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
For the cream sauce:
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • ½ cup vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • ¾ cup sun-dried tomatoes, rehydrated in oil
  • 4 tablespoons chopped basil
Instructions
  1. Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
  2. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.

Watch the recipe video here:

Creamy Sun-Dried Tomato Salmon

Manners? What manners? This sauce will have you licking your plate.Full Recipe: taste.md/2CRhJ8d

Posted by Tastemade on Tuesday, January 9, 2018

Breakfast

Beef Stroganoff French Bread Toast

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Beef Stroganoff French Bread Toast
Why serve beef stroganoff with a side of French bread when it's so much tastier served inside the French bread?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the stroganoff:
  • 4 tablespoons olive oil
  • 1½ cups mushrooms
  • 2 teaspoons salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons thyme
  • 2 tablespoons butter
  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ cups beef broth
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
For the toasts:
  • 1 loaf French bread, insides hollowed out
  • 2 cups mozzarella
  • 3 tablespoons chopped Italian parsley
Instructions
  1. Preheat oven to 350 degrees, and line a sheet pan with parchment paper.
Make the stroganoff:
  1. In a large Dutch oven or skillet, heat olive oil over medium heat. Saute mushrooms with one teaspoon salt and black pepper. Add thyme. Cook mushrooms until golden, approximately 4 minutes. Remove from pan and set aside.
  2. Add butter, onions and garlic to the pan and saute 2 minutes. Cook ground beef over medium heat until brown, approximately 4 minutes. Add flour and paprika to coat evenly. Add beef broth, sour cream and mustard. Mix thoroughly and add mushrooms back in.
  3. Fill the hollowed out loaf with stroganoff and top with mozzarella cheese. Place on the prepared baking sheet, and bake for 5 to 10 minutes until cheese is golden and melted. Top with parsley, slice and serve immediately.

Watch the recipe video here:

Beef Stroganoff Bread Boat

If this bread boat don't float your boat, we can't be friends.Full Recipe: taste.md/2Dpe8fB

Posted by Tastemade on Sunday, January 14, 2018

Dessert

Fluffy Matcha Green Tea Cheesecake

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Fluffy Matcha Green Tea Cheesecake
Fluffy enough to rest your head on, this light and airy matcha cheesecake just happens to be delicious too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ cup butter
  • ⅓ cup cream cheese
  • ½ cup milk
  • 6 egg yolks
  • ½ cup flour
  • ¼ cup cornstarch
  • 1½ tablespoons matcha green tea powder, plus more for decoration
  • Whipped cream
  • Coarse sweet red been paste (tsubuan)
  • Sweet-boiled chestnuts
  • Meringue:
  • 10 egg whites
  • ½ cup granulated sugar
Instructions
  1. Preheat oven to 280 degrees. Prepare a springform pan with oil and parchment paper.
  2. For the meringue, add the granulated sugar to the egg whites and leave standing for 9 minutes.
  3. For the batter: In a medium saucepan, add butter, cream cheese and milk. Cook until melted, then remove from heat. Transfer to a mixing bowl and add egg yolks. Sift in the flour, cornstarch and matcha green tea powder. Stir to combine.
  4. Use a blender to bring the meringue to stiff peaks. Fold meringue into cheesecake batter.
  5. Pour the batter into the prepared pan pan, and bake for 40 minutes.
  6. Allow cake to cool, then remove from pan and sprinkle with matcha green tea powder. Slice and add whipped cream, coarse sweet red been paste (tsubuan), and sweet-boiled chestnuts.

Watch the recipe video here:

Fluffy Matcha Green Tea Cheesecake

This ultra fluffy cheeesecake can dual as a pillow, resulting in the sweetest dreams.Full Recipe: taste.md/2rvulgY?: Tastemade Japan

Posted by Tastemade on Sunday, February 18, 2018

Dessert

Six-Flavored Cake

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Six-Flavored Cake
Make everyone happy with this multi-flavored cake made with chocolate and vanilla cake mix filled and topped with all sorts of goodies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the white cake:
  • 2½ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup butter, softened at room temperature
  • 1½ cups sugar
  • 1 cup buttermilk
  • 2 tablespoons blue food coloring
  • ½ cup rainbow sprinkles
  • ¾ cup mini chocolate chips
for the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
  • ¾ cup peanut butter chips
  • ½ cup crushed chocolate wafers
  • ¾ cup crushed graham crackers
For the decorations:
  • 2½ cups milk chocolate buttercream
  • ½ cup Swedish fish
  • ½ cup gummy bears
  • ½ cup M&M's
  • ½ cup peanut butter cup pieces
  • ½ cup Kit Kat pieces
  • ½ cup rainbow mini marshmallows
  • 60 chocolate duo sticks
Instructions
  1. Make the cake pan: Cover three 9x4-inch pieces of cardboard in two layers of aluminum foil. Cut a 3-inch vertical slit in the middle of each wrapped cardboard piece, and fit the three pieces locked together in a 10-inch pan lined with parchment paper.
  2. Preheat the oven to 350 degrees. Spray the constructed cake pan with nonstick cooking spray and set aside.
  3. Make the white cake: In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.
  4. In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Set aside while you make the chocolate layer.
  5. Make the chocolate cake: 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.
  6. Build the cake: Pour one cup of the white batter in every other triangle. Fill in the remaining triangles with one cup of chocolate batter in each.
  7. In one white triangle, place two drops of blue food coloring and swirl into the batter to resemble water. In the next white triangle, pour sprinkles and swirl to mix very carefully. In the last while triangle, pour in chocolate chips and carefully mix to combine.
  8. In the first chocolate triangle, pour in peanut butter chips and swirl to mix. In the second chocolate triangle, mix in wafers. In the last triangle, mix in graham crackers.
  9. Bake cake for 25 to 30 minutes until layers are fragrant and spring back when touched. Allow the cake to cool for up to 2 hours.
  10. Assemble the cake: Carefully remove the aluminum-wrapped cardboard from the cake pan and flip the cake out onto a cake stand. Cover the cake with chocolate buttercream, taking care to keep track of what layer is where. Divide each triangle with a chocolate duo stick. Top the first white cake with Swedish fish, the second with gummy bears, and the third with M&M’s. Top the first chocolate cake with peanut butter cup pieces, the second with Kit Kat pieces and the last with mini marshmallows. Cover the sides of the cake with remaining duo sticks. Serve immediately. Cake will keep up to 4 days covered.

Watch the recipe video here:

Six-Flavored Cake

Finally! – a cake that can make everyone happy.Full Recipe: aste.md/2EmoTyW

Posted by Tastemade on Wednesday, February 14, 2018

Dessert

Chocolate Coffee Mugs

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Chocolate Coffee Mugs
Edible dark chocolate cups are filled with a creamy coffee mousse and topped with cocoa powder and espresso beans.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6, 2-inch balloons
  • 2 cups dark chocolate, melted
  • 2 cups coffee mousse
  • 12 chocolate-covered espresso beans
  • ¼ cup cocoa powder
Instructions
  1. Line a baking sheet with parchment paper. Blow up the balloons about halfway. Spray each balloon with baking spray. Drop 6, 1-inch circles of chocolate evenly on the prepared baking sheet. Dip a balloon in the melted chocolate and set on a prepared chocolate circle.
  2. Add mousse, espresso beans and cocoa powder as desired. Once chocolate is set, pop the balloon and fill your chocolate cup with anything you like!

Watch the recipe video here:

Chocolate Coffee Mugs

This is NOT your average cup of joe.Full Recipe: taste.md/2DKory0

Posted by Tastemade on Monday, January 29, 2018

Dessert

Beehive Cheesecake

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Beehive Cheesecake
Find out what all the buzz is about for yourself.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 chocolate cookies, crumbled
  • Pinch salt
  • ½ cup butter, melted
For the cheesecake:
  • 3 cups cream cheese, softened
  • ⅛ cup honey
  • ¼ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the honeycomb:
  • ¼ cup caramel candy melts
For the bees:
  • ½ cup chocolate, melted
  • ½ cup yellow candy melts, melted
  • 24 sliced almonds
Instructions
  1. Make the crust: Prepare a 9-inch springform pan with baking spray, and set aside.
  2. In a large bowl, add chocolate cookie crumbs and pour in melted butter and salt. Mix to combine. Press into the bottom of the lined pan, and set in the refrigerator until cheesecake filling is made.
  3. Make the cheesecake: Preheat the oven to 325 degrees.
  4. In a large bowl, beat cream cheese until fluffy. Add honey and sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  5. 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.
  6. Make the honeycomb: Prepare another 9-inch springform pan with baking spray, and line with parchment paper. Pour melted candy melts into the base of the pan and working quickly, top with a 12-by-12-inch piece of bubble wrap. Gently press bubble wrap into the chocolate and set aside until firm. Unmold the springform pan and remove the bubble wrap to reveal a circle resembling a honeycomb.
  7. Make the bees: Line a baking sheet with parchment paper. Pour each of the melted chocolates into a small pastry bag. Drop a small tear drop of chocolate onto the parchment paper. Pipe yellow candy melts across the dark chocolate to create bee stripes. Place two sliced almonds on either side of the bee to create the wings. Repeat until desired number of bees are made.
  8. Assemble the cheesecake: Unmold set cheesecake from the pan and top with honeycomb. Top with bees and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Beehive Cheesecake

Find out what all the buzz is about for yourself.Taste for Yourself: taste.md/2HewSUp

Posted by Tastemade on Thursday, April 19, 2018

Dessert

Rice Pudding & Dulce de Leche Parfaits

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Rice Pudding & Dulce de Leche Parfaits
Take cinnamon-y rice pudding to the next level with rich dulce de leche.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup rice
  • 2 cloves
  • 1 cinnamon stick
  • 4¼ cups milk
  • 1 can condensed milk
  • Ground cinnamon
  • 1 cup dulce de leche
Instructions
  1. Place the rice in a saucepan and add the cloves, cinnamon stick and milk.
  2. Heat the pan over low heat, stirring constantly until the rice is cooked.
  3. Add the condensed milk and mix for around 20 minutes or until it thickens. Set aside to cool.
  4. Serve in glasses layered with dulce de leche and ground cinnamon on top.

Watch the recipe video here:

Rice Pudding & Dulce de Leche Parfaits

Happiness is not having to share this creamy, caramel layered dessert.Full Recipe: https://taste.md/2lX6pMD?: Tastemade Brasil

Posted by Tastemade on Sunday, February 25, 2018