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Cake Dessert

Oreo Cheesecake

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Oreo Cheesecake
Two of your favorite desserts combine in this decadent white chocolate Oreo cheesecake. Top it off with bits of candy for an added crunch!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (14-ounce package) Oreos, crushed
  • ½ cup unsalted butter, melted
  • ¾ cup sugar
  • 3 cups cream cheese
  • ½ cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 10½ ounces white chocolate, melted
  • 8 to 10 Oreos, broken in pieces
  • 1 cup Nutella or chocolate sauce
  • Chocolate candies, to garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the crushed Oreos and melted butter. Press firmly into the bottom of a springform pan. Bake for 15 minutes. Remove crust and reduce heat to 325 degrees.
  3. In a large bowl, add the sugar, cream cheese and heavy cream. Beat with an electric mixer. Add the eggs, vanilla extract and melted white chocolate and continue to mix. Stir in the broken Oreos. Pour filling on top of Oreo crust. Bake for 60 minutes, until edges begin to turn golden.
  4. Allow cake to cool in the oven with the oven door open, then cool at room temperature for at least 4 hours. Remove from pan and top with chocolate sauce and chocolate candies.

Watch the recipe video here:

Oreo Cheesecake

This cake is so extra, & we're loving it.Taste for Yourself: taste.md/2J7L1A2?: @Tastemade France

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Ichigo-kun Charlotte

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Ichigo-kun Charlotte
These strawberries like to party... in your mouth.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 25 strawberries
  • White chocolate
  • Chocolate
  • Charlotte sponges:
  • 6 eggs, divided
  • ¾ cup white sugar, divided
  • 1¼ cups flour
  • Pinch of powdered sugar
  • Strawberry mousse:
  • ½ pound strawberries
  • 5 tablespoons white sugar
  • ½ tablespoon lemon juice
  • 1 cup heavy cream
  • Cream:
  • ½ cup heavy cream
  • 1 tablespoon white sugar
Instructions
  1. Cut a mouth out of each strawberry. Use melted chocolate to form eyes.
  2. Make the charlotte sponges: Preheat oven to 350 degrees.
  3. Combine egg yolks with ¼ cup white sugar. Mix until sticky. In a separate bowl, slowly add egg whites to the remaining sugar, beating vigorously until peaks form.
  4. Add the egg white mixture to the egg yolk mixture and stir to combine. Lightly mix in flour. Place mixture in a pastry bag with a ½-inch nozzle. Squeeze out two 12-by-3-inch rectangles. Also squeeze out two 8-inch squares, which will form the base and top of the charlotte. Sprinkle each with powdered sugar.
  5. Bake the pieces for 12 minutes. Allow to cool, then use pastries to line an 8-inch square baking pan, reserving one of the squares for the lid.
  6. Make the strawberry mousse: In a blender, add the strawberries, sugar and lemon juice. Blend until combined. Transfer to a mixing bowl. Whip heavy cream until soft peaks form. Whisk into strawberry mixture, then pour into baking pan. Place in refrigerator until firm.
  7. Make the cream topping: Whisk heavy cream and sugar until soft peaks form. Transfer to a pastry bag with the tip cut off. Pipe cream topping on top of the strawberry mixture, then position the strawberry faces on top. Place the lid to the charlotte on top and serve.

Watch the recipe video here:

Strawberry Party Tart

These strawberries like to party….in your mouth.Taste for Yourself: taste.md/2JbcJLr?: Tastemade Japan

Posted by Tastemade on Saturday, April 21, 2018

Breakfast

Omelette in a Bag

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Omelette in a Bag
Make an easy, perfect omelet by poaching all of your ingredients — eggs, mushrooms, ham, veggies — in a plastic pouch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 4 cherry tomatoes
  • ⅛ cabbage, thinly sliced
  • 2 slices ham
  • 6 basil leaves
  • 30 grams shredded cheese
  • 2 mushrooms
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • Pepper
  • Tomato sauce
Instructions
  1. Cut cherry tomatoes and ham into 1 centimeter cubes. Tear basil leaves into small pieces by hand. Slice mushrooms thinly.
  2. Place cabbage and salt into a plastic bag and massage to soften the cabbage.
  3. Dump the rest of the ingredients into the bag and mix well with your hands.
  4. Making sure to get rid of the air inside, close the bag tightly.
  5. Boil some water in a saucepan.
  6. Place the bag inside and boil for 6 minutes. Turn over and continue boiling to make sure the egg has thoroughly cooked.
  7. Open the bag and slice the omelette onto a plate. Serve with tomato sauce if desired.

Watch the recipe video here:

Japanese Omelette in a Bag

Japanese Omelette "in a Bag" (via Tastemade Japan) Taste for Yourself: taste.md/2pO0PRj

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
To make the brownies:
  1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
To make the mousse:
  1. in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  2. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  3. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  4. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  5. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, April 20, 2018

Dessert

Rainbow Candy Surprise Cake

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Rainbow Candy Surprise Cake
This coconut rainbow cake is low key filled with surprise candy - kind of like an edible piñata.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 850g all-purpose flour
  • 530g caster (superfine) sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 750 ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 tsp coconut essence
  • 1 drop blue food gel
  • 1 drop green food gel
  • 1 drop yellow food gel
  • 1 drop orange food gel
  • 1 drop pink food gel
  • 1 drop purple food gel
  • 2-3 packets of Assorted candy
  • Coloured sprinkles
  • Frosting
  • 1 batch Swiss meringue buttercream frosting (recipe:thescranline.com You can also use regular canned buttercream frosting.)
  • 1 tsp coconut essence
  • 1 drop blue food gel
  • 1 drop green food gel
  • 1 drop yellow food gel
  • 1 drop orange food gel
  • 1 drop pink food gel
  • 1 drop purple food gel
Instructions
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, greek yogurt, eggs and coconut essence into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Separate batter into 6 bowls and colour in colours of the rainbow. Mix until well combined.
  5. You’ll need to bake each layer in separate cake tins. If you have one cake, it’ll take a little longer but it’s doable.
  6. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  7. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  8. Use a 12cm round cookie cutter to cut out the middle of each layer of cake except for the green and blue layers. That will form the cavity for the candy.
Frosting
  1. To prepare frosting add coconut essence to frosting. Mix until well combined. You’re going to use that to crumb coat the frosting and then once you’ve crumb coated the cake you’ll colour it in the 6 different colours to frost on the outside of the cake.
  2. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add blue cake layer. Pipe frosting on top. Use an offset spatula to spread evenly. Then add the purple layer which will have a hole in the centre. Pipe frosting around the top of the cake and spread evenly on top. You also want to frost the inside cavity as best you can as demonstrated In the video.
  3. Next you’ll want to add the pink layer, frost, followed by the orange and yellow layer. Fill the middle of the cake with candy and sprinkles. Then add the green layer on top. Frost the outside of the cake. Use a cake scraper to go around the cake to scrape away excess frosting.
  4. Chill for 2 hours.
  5. Add each coloured frosting to a separate piping bag and frost at the bottom starting with the blue, working your way up the green. Use a small offset spatula to go around the cake to create a ridge effect in the frosting. Do the same on top. Using a lazy Suzan cake turner will make this really easy.
  6. Add sprinkles to the bottom before serving. This would make an excellent kids birthday cake!

Watch the recipe video here:

Rainbow Candy Surprise Cake

That moment when you realize your party is missing an edible piñata.Taste for Yourself: taste.md/2EUIOEs

Posted by Tastemade on Wednesday, April 18, 2018

Main dish

Parmesan Shell Spaghetti Tacos

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Parmesan Shell Spaghetti Tacos
Eat the spaghetti to forgetti your regretti.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded Parmesan cheese
  • ½ pound spaghetti, cooked
  • 16 mini meatballs, cooked
  • ½ jar marinara sauce
Instructions
  1. In a large nonstick skillet over medium heat, place 3 tablespoons to ¼ cup of Parmesan cheese in the center of the pan. Flatten with a rubber spatula to make a circular cheese disc. Cook for a few minutes until cheese is melted. Flip and cook for another minute. Quickly place cheese in the grooves of an upside down muffin tin to form a taco shell. Once it’s completely cooled the cheese will stay in a taco shell shape. Place spaghetti and meatballs inside each taco shell. Enjoy your Italian taco party!

Watch the recipe video here:

Parmesan Shell Spaghetti Tacos

Eat the spaghetti to forgetti your regretti.Taste for Yourself: taste.md/2HxBd48

Posted by Tastemade on Thursday, April 19, 2018

Cake Dessert

Chocolate Chip Cookie Dough Crumb Cake

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Chocolate Chip Cookie Dough Crumb Cake
From the "more is more" files we present this cake and cookie monster!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the milk cake:
  • ½ cup butter
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the chocolate chip frosting:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate chip cookie crumb:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup butter, melted
  • 1½ cups all-purpose flour
  • ¼ cup mini chocolate chips, for topping
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
Instructions
Make the milk cake:
  1. Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a small saucepan, melt butter and add milk and vanilla. Bring to a near boil and then reduce to a simmer. In a large bowl, cream eggs and sugar until light and fluffy. Slowly pour in warm milk mixture and stir to combine. Add in flour, baking powder and salt. Pour into prepared cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Allow the cake to cool completely.
Make the chocolate chip frosting:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips.
Make the chocolate chip cookie crumb:
  1. In a medium bowl, combine sugar, brown sugar and butter. Add flour and chocolate chips and mix until combined. Set aside while you make the chocolate cake.
Make the chocolate cake:
  1. Preheat the oven to 350 degrees. Line a 9-inch cake 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 the batter into the pan and bake for 20 to 25 minutes until the cake has set slightly. Top with the chocolate cookie crumb and return to the oven for another 15 to 20 minutes. Set aside to cool completely.
Assemble the cake:
  1. Place the vanilla milk cake on a serving platter and top with chocolate chip frosting. Place chocolate cake with crumb on top. Cake will keep up to 5 days covered.

Watch the recipe video here:

Cookie Dough Crumb Cake

Cake doesn't ask silly questions. Cake understands.Taste for Yourself: taste.md/2EYwkfm

Posted by Tastemade on Wednesday, April 18, 2018

Main dish

Steak with Cream Sauce

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Steak with Cream Sauce
Steak & potatoes... and cream sauce. Enough said.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the steak:
  • 2 (10 oz) ribeye 1 inch thick
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons of vegetable oil
  • 2 garlic cloves, whole
  • 4 tablespoons of butter
  • 4 sprigs of thyme
  • For the sauce:
  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tablespoons of whole mustard seed
  • ½ cup of grated parmesan cheese
  • 1 tablespoon of butter
  • freshly ground black pepper
  • salt
  • ½ lemon, juiced
  • For the potatoes:
  • 6 small Idaho, boiled
  • olive oil
  • salt
  • pepper
  • ¼ cup of parsley, chopped
  • ½ cup of parmesan, grated
Instructions
  1. Pat dry ribeye with paper towel. Season both sides with salt and pepper.
  2. In the bottom of a heavy saute pan heat 2 tablespoons of vegetable oil on medium-high heat until oil becomes thin and smokes in the pan (about 5 minutes).
  3. Sear steak for 4 minutes on each side. Add garlic clove, thyme, and butter to the pan. Baste steak with butter for 5 minutes to impart flavor. Then remove the steak and allow it to rest.
  4. On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil. Broil for 10 minutes until golden brown.
  5. In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes. Add heavy cream, and gently bring to a simmer for about 5 minutes. Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.

Watch the recipe video here:

Steak with Cream Sauce

Make no misteak – you NEED to make this for dinner this week.Taste for Yourself: taste.md/2vpO1Vz

Posted by Tastemade on Wednesday, April 18, 2018

Dessert

Lemon Cheesecake Souffles

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Lemon Cheesecake Souffles
[Insert overused "when life hands you lemons" phrase here.]
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 lemons
  • 1½ cups lemon juice
  • ¾ cup water, chilled
  • 1½ tablespoons gelatin
  • 1½ cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish
Instructions
  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.
  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  6. Garnish with blueberries and mint, and enjoy.

Watch the recipe video here:

Lemon Cheesecake Souffles

[Insert overused "when life hands you lemons" phrase here]Taste for Yourself: taste.md/2qDFyck

Posted by Tastemade on Tuesday, April 17, 2018

Dessert

Sea Kween Cupcakes

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Sea Kween Cupcakes
These mermaid Inspired cupcakes made with a bit of royal gold luster dust are perfect for any party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 drop purple food gel
  • 1 drop blue food gel
  • 1 drop pink food gel
  • 1 drop green
  • sprinkles of your choice
  • 1 tsp strawberry essence
  • Gold Drizzle
  • 2 tsp gold lustre dust
  • 3 tbsp vodka or vanilla extract
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 1 drop purple food gel
  • 1 drop blue food gel
  • 1 drop pink food gel
  • 1 drop green
Instructions
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner ¾ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. Gold Drizzle
  8. Add gold lustre dust to a small mixing bowl and mix until well combined
  9. Frosting
  10. To prepare frosting, split into 4 bowls and colour each one blue, green, pink and purple using food gel. Add each one to a piping bag. Lay out a large square piece of plastic wrap on your work bench. Pipe small stripes of each coloured frosting in the following order: pink, green, purple, blue. Roll up as demonstrated and twist each end. Snip off one of the ends using scissors. Fit the end of a piping bag with a Wilton 8B piping tip and frost four blobs of frosting on top of each other making each one smaller as you go up. Finish off with a drizzle of gold.

Watch the recipe video here:

Sea Kween Cupcakes

?Unda the sea…?Taste for Yourself: taste.md/2qAl4kQ?: The Scran Line

Posted by Tastemade on Tuesday, April 17, 2018