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Dessert

Creamy Chocolate Torte

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Creamy Chocolate Torte
Chocoholics will go choco-nuts for this obscenely chocolatey chocolate torte.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • ½ cup butter, cubed
  • 6 egg yolks
  • ½ cup sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 6 egg whites
  • Sprigs of rosemary for decoration
  • Cherries for decoration
  • For the ganache:
  • 1 pound semisweet chocolate, chopped
  • ¾ cup heavy cream
  • 1 tablespoon honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate and butter in a double boiler. Remove from heat and let the mixture cool slightly.
  3. Strain the yolks into the chocolate, add the sugar, and mix well. Add the heavy cream and vanilla and set aside.
  4. Beat the egg whites until stiff, and mix gently into the chocolate with a whisk.
  5. Pour into a greased baking pan sprinkled with cocoa, and bake for approximately 40 minutes, or until the edges are well done but it's still soft in the middle.
  6. Heat the ¾ cup heavy cream, pour over the 1 pound of chopped chocolate and stir well until completely melted. Add the honey and set aside to cool.
  7. Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.

Watch the recipe video here:

Creamy Chocolate Torte

Chocolate [chaw-kuh-lit] (noun): The answer to all of life's problems.Full Recipe: taste.md/2neRpuQ?: Tastemade Brasil

Posted by Tastemade on Monday, January 29, 2018

Breakfast

Croissant Bacon-Wrapped Breakfast

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Bacon-Wrapped Breakfast Croissant
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in crispy bacon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound classic bacon
  • 6 eggs, beaten
  • 4 ounces shredded cheddar cheese
  • 2 containers store-bought crescent rolls
Instructions
  1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack.
  2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool.
  3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese.
  4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used.
  5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.

Watch the recipe video here:

Bacon-Wrapped Breakfast Croissant

Some call it genius. Some call it breakfast. We call it delicious.Full Recipe: taste.md/2io8nIG

Posted by Tastemade on Tuesday, January 30, 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.Taste for Yourself: bit.ly/2sNfwa9?: Tastemade Japan

Posted by Tastemade on Wednesday, April 4, 2018

Pizza

Grilled Cheese Crust Pizza

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Grilled Cheese Crust Pizza
Get extra cheese in every bite with a layer of mozzarella baked into this thick crust pepperoni pizza.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 4 tablespoons olive oil, divided
  • 2 packages Pillsbury thin crust pizza dough
  • 2½ cups part-skim shredded mozzarella, divided
  • ¾ cup pizza sauce
  • 20 slices pepperoni
Instructions
  1. Heat oven to 400 degrees.
  2. Drizzle 3 tablespoons olive oil oil into a nonstick 9x13 cake pan. Lay one of the pizza crusts in the pan. Layer 1½ cups of shredded mozzarella on the dough, spreading all the way to the edges of the pan. Place second layer of dough on top and brush with olive oil. Bake for 8 minutes, until just lightly golden.
  3. Remove pizza from oven and spread remaining 1 cup mozzarella over the top crust, touching the sides of the pan. Drizzle sauce down the pizza in 4 rows. Top with pepperoni slices. Bake for 12 minutes, until cheese is melted and the edges are dark and crisp.
  4. Remove to wooden board, slice into squares and serve.

Watch the recipe video here:

Grilled Cheese Crust Pizza

Grilled Cheese + Pizza = Speechless Full Recipe: taste.md/2CjViGi

Posted by Tastemade on Friday, January 12, 2018

Breakfast

Aligot

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Aligot
After hitting the slopes, there is no better way to warm up than with this rich, creamy cross between cheese fondue and mashed potatoes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
  • 1 cup butter, cubed and chilled
  • ½ cup heavy cream, warmed
  • ½ pound Cantal cheese, grated
  • 3 cloves garlic, grated
  • 1 teaspoon salt
Instructions
  1. In a medium saucepan, place potatoes in cold, salted water. Bring to a boil and cook for approximately 15 to 20 minutes until tender. Drain water and return potatoes to pot. Press through a ricer and heat potatoes on low for 2 minutes, or until all water is drained from potatoes.
  2. Turn off heat and add butter a few cubes at a time while stirring continuously. Add heavy cream and continue to stir. Pour in Cantal a few handfuls at a time, taking care to stir quickly to melt the cheese. Once all cheese is added, serve immediately.
  3. Aligot is best served with sausage and vegetables. Aligot can be kept warm in a slow cooker or reheated on very low heat, and will keep up to 4 days refrigerated.

Watch the recipe video here:

Aligot

Excuse me, would you like some potatoes with all that cheeeeeese?Full Recipe: taste.md/2ChEiPt

Posted by Tastemade on Sunday, December 17, 2017

Main dish

Chicken a La Croix

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Chicken a La Croix
Everyone's favorite can of sparkling water is the perfect instrument for this moist, fragrant roasted chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3-pound) roaster chicken
  • 3 tablespoons olive oil
  • 2 tablespoons tangerine zest
  • 1 tablespoon lemon zest
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves, picked, plus more for roasting
  • 1 teaspoon fresh rosemary, minced, plus more for roasting
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tangerines, halved
  • 1 lemon, sliced into rounds
  • 1 head garlic, halved
  • ¼ cup white wine
  • 1 (12-ounce) can citrus seltzer like La Croix Tangerine or Grapefruit
Instructions
  1. Preheat the oven to 400 degrees and remove the second rack. Secure the lower rack at the lowest setting so the chicken will fit standing upright.
  2. Pat chicken skin dry. In a small bowl, combine olive oil, tangerine zest, lemon zest, brown sugar, thyme leaves and minced rosemary. Stir to combine and brush over entire chicken. Stuff 1 tangerine half in the top cavity of the chicken. Sprinkle entire bird with salt and pepper.
  3. In a medium roasting pan, place remaining halved tangerines, sliced lemon, halved garlic and additional sprigs of rosemary and thyme. Add white wine. Place open seltzer can in the middle of the pan.
  4. Place the chicken over the can by opening the rear cavity and sliding it over the can until only about an inch of the can is showing. Rest legs on sliced citrus to avoid burning.
  5. Roast for 15 minutes to brown skin, then reduce heat to 350 and roast for 45 minutes, or until the internal temperature is 160 and the skin is crisp and golden.
  6. Remove the pan from the oven and carefully transfer the chicken from the can to a flat surface. Let rest for 20 minutes before slicing to serve. Serve drizzled with pan juices.

Watch the recipe video here:

Chicken a La Croix

We stuffed your favorite drink where?! That's right, and it tastes delicious.Full Recipe: taste.md/2BFgFUq

Posted by Tastemade on Monday, December 18, 2017

Breakfast

Mixed Berry Baklava

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Mixed Berry Baklava
This colorful, fruit-forward twist on baklava adds strawberries, raspberries and more to this honey-sweet, phyllo dough pastry.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups strawberries, cut in half
  • 1 cup blueberries
  • ¾ cup blackberries
  • ¾ cup raspberries
  • 1¾ cups sugar, divided
  • Nutmeg
  • 1 cup water
  • ½ cup honey
  • 1 cinnamon stick
  • 1 clove
  • 1 orange peel
  • 1 (10-ounce) package phyllo pastry
  • ½ cup butter, melted
  • 1 cup chopped walnuts
  • 2 tablespoons confectioners sugar
Instructions
  1. In a saucepan, add the strawberries, blueberries, blackberries, raspberries, ¾ cup sugar and nutmeg. Cook for approximately 30 minutes or until it reaches the consistency of jam. Set aside to cool.
  2. Preheat oven to 350 degrees.
  3. In a small saucepan, add remaining sugar, water, honey, cinnamon, clove and orange peel.
  4. Boil until it reaches the consistency of syrup. Set aside to cool.
  5. Brush the bottom of a baking dish with melted butter, add a layer of phyllo pastry, brush with more butter and add another layer of dough.
  6. Cover with a thin layer of red fruit jelly and chopped walnuts.
  7. Continue alternating the double layers of dough (always brushing with butter) and the layers of jelly and nuts.
  8. Finish with a layer of dough, brush with butter and make radial cuts in the shape of a star.
  9. Bake for approximately 45 minutes or until golden brown. Remove from the oven, cover with half the syrup and set aside to cool.
  10. Sprinkle with confectioners sugar and serve with more syrup.

Watch the recipe video here:

Mixed Berry Baklava

We don't always eat baklava, but when we do, we eat the whole tray.Full Recipe: bit.ly/2ByeuBP?: Tastemade Brasil

Posted by Tastemade on Saturday, February 17, 2018

Breakfast

Baked Potato Souffle

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Baked Potato Souffle
Cheese, potatoes , bacon, and... more cheese? What's not to love about this souffle?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup Parmesan, finely grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon potato flakes, fine powder`
  • 1 cup whole milk, hot but not boiling
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup cheddar cheese, finely grated
  • ½ cup Gruyere cheese, finely grated
  • 2 tablespoons sour cream
  • 1 tablespoon chives, finely chopped, plus more for garnish
  • 4 egg yolks
  • Salt and pepper, to taste
  • Crispy bacon, for topping
Instructions
  1. Preheat oven to 375 degrees.
  2. Prepare the ramekins: Brush 6 souffle ramekins with softened butter, and add 2 tablespoons grated Parmesan to each. Move the souffle dishes around to allow the Parmesan to coat the ramekin completely. Pour excess into next ramekin until all are coated.
  3. Make the batter: Melt butter. Add flour and potato flakes and cook for a few minutes. Add warmed milk and cook for 3 more minutes. Place in a large bowl to cool.
  4. Using a mixer, whip egg whites and cream of tartar until they form stiff peaks.
  5. Once milk mixture has cooled, stir in cheddar cheese, Gruyere, sour cream, chives and egg yolks. Fold in egg whites one spoonful at a time.
  6. Divide mixture among the prepared ramekins. Bake on center rack for 20 to 30 minutes until puffed up and golden brown. Serve immediately with crumbled bacon, sour cream and more chives.

Watch the recipe video here:

Baked Potato Souffle

"It's so fluffy, I'm gonna die!"Taste for Yourself: taste.md/2HyglcY

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Jointoli

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Jointoli
Puff, puff, pass this jointoli.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the joints:
  • 10 sheets filo dough, cut in half widthwise
  • ¼ cup butter, melted
For the filling:
  • 1 cup heavy cream
  • 14 grams marijuana, no stems, no stress
  • 2 cups ricotta, strained
  • 1 cup pistachios, finely ground
  • ¼ cup pistachios, roughly chopped
  • Juice of one lemon
  • ¼ cup honey
Instructions
Make the filling:
  1. In a small saucepan over medium-low heat, add cream and marijuana. Heat for up to 45 minutes to infuse the cream. Remove from heat and strain the marijuana from the cream. Set aside to cool. Add ricotta to a medium-sized bowl. Fold in pistachios, lemon juice and honey. Pour ¼ cup of cream into a large bowl, and reserve the rest for another recipe. Set mixture in the fridge while you make the joints.
Make the joints:
  1. Preheat the oven to 350 degrees.
  2. Using four ½ sheets of dough at a time, brush butter between every other layer and stack on top of each other. Roll the filo dough around cannoli tubes to mimic a marijuana cigarette. Bake for 8 to 10 minutes, just long enough to get color on the dough. Allow to cool for up to an hour.
  3. Fill the cannoli joints with the filling using a piping bag. Top with remaining pistachios and serve.

Watch the recipe video here:

Jointoli

Puff, puff, pass this jointoli.Taste for Yourself: taste.md/2K2O0tE

Posted by Tastemade on Friday, April 20, 2018

Dessert

Orangesicle Crepe Cake

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Orangesicle Crepe Cake
Your favorite summer treat now in a delicious crepe cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crepes:
  • 1¼ cups all-purpose flour
  • Pinch of salt
  • 4 large eggs
  • 1 cup whole milk
  • ¾ cup fresh squeezed orange juice, no pulp, reserve zest
  • 1 teaspoon vanilla extract
  • 4 ounces butter, melted plus more for cooking
Cream cheese filling:
  • 4 ounces cream cheese, room temperature
  • 4 ounces unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extra
  • Whole milk, for thinning
Whipped cream:
  • 2 cups heavy cream
  • ½ teaspoon orange extract
  • ¼ cup powdered sugar
To serve:
  • Orange preserves, warmed, for topping
  • Candied orange slices, for garnish
Instructions
Make the crepes:
  1. In a medium bowl, mix together the dry crepe ingredients.
  2. In a separate bowl, mix together the wet ingredients. Slowly pour wet ingredients into dry and whisk until combined and smooth. If batter seems too thick, add a little water to thin it out.
  3. In a large nonstick skillet over medium heat, melt a pat of butter. Ladle in a few tablespoons of batter and swirl pan to coat. Cook for a few minutes and flip, then cook for 1 more minute. Continue with remaining batter. Set crepes aside to cool.
Make the filling:
  1. In a medium bowl, using a hand or stand mixer, whisk together all filling ingredients until smooth. If too thick, add whole milk, one teaspoon at a time.
Make the whipped cream:
  1. Using a stand or hand mixer, add heavy cream, orange extract and sugar. Mix until stiff peaks form. Set aside.
Make the cake:
  1. Line a loaf pan with plastic wrap, making sure there is overlap to cover top of loaf. Spread a small amount of cream cheese frosting over crepe and sprinkle some orange zest on top. Roll crepe up longways. Continue until you have 12 rolls.
  2. Spread a small amount of whipped cream in the bottom of the loaf pan to coat. Place 3 rolls in the bottom of the pan. Spread a layer of whipped cream on top, making sure to completely cover any exposed crepe. Continue this layering process until you have used all the crepes. Fold edges of plastic wrap around loaf, and refrigerate for 8 hours or overnight.
  3. Remove crepe cake from plastic wrap and flip onto serving platter. Top with orange preserves and candied oranges. Cut slices and enjoy!

Watch the recipe video here:

Orangesicle Crepe Cake

Is it Summer yet? Because this crepe cake is giving us all the feels.Taste for Yourself: taste.md/2JcCzyw

Posted by Tastemade on Saturday, April 21, 2018