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Dessert

Creme Brulee Cone

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Creme Brulee Cone
Take a crack at this sweet snack featuring creamy creme brulee in a colorful, chocolate-coated cone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the custard:
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean, seeded
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • Granulated or fine turbinado sugar, for bruleeing
For the cones:
  • 1 pack waffle or sugar cones
  • 1 (12-ounce) bag dark chocolate chips
  • 1 (12-ounce) bag white chocolate chips
  • Sprinkles, for cone rim
Instructions
Make the cones:
  1. Using the microwave or double boiler, melt each chocolate in separate bowls. Pour dark chocolate in each cone to coat the inside. Dip the rim of each cone in white chocolate and then in the sprinkles. Let chocolate completely firm at room temperature or in the refrigerator.
Make the custard:
  1. In a medium saucepan over low heat, combine the cream, milk, sugar and vanilla seeds. Heat until just simmering. Do not boil.
  2. In a medium bowl, whisk together egg yolks and cornstarch. Ladle a small amount of the warmed milk mixture into the egg yolks and whisk so no clumps form. Carefully add yolk mixture to warmed milk and whisk constantly for about 5 minutes. Once the mixture is thick and slightly bubbling, remove from heat and pass through a fine mesh sieve. Let custard cool completely to room temperature.
  3. Once custard has cooled but not completely set, carefully pour into each chocolate-lined waffle cone. Refrigerate for 2 hours. Just before serving, sprinkle granulated sugar on top of the custard and carefully use a torch to caramelize the sugar. The sugar will harden as it sits. Crack the top with the back of a spoon and enjoy!

Watch the recipe video here:

Creme Brulee Cone

Give us the creme brulee & nobody gets hurt.Taste for Yourself: taste.md/2quJY5g

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Stuffed Fold Over Sandwiches

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Stuffed Fold Over Sandwiches
Take your snacking to a whole new dimension with these fun stuffed fold over sandwiches!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 tablespoon active dry yeast
  • 1½ cups water, room temperature
  • 4 cups bread flour
  • 4 tablespoons superfine sugar
  • 3 tablespoons nonfat dry milk powder
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable shortening, room temperature
  • ¼ cup vegetable oil, for brushing
  • 1 egg, beaten
For the filling:
  • 12 slices mozzarella
  • 12 slices tomato
  • 12 slices prosciutto, cooked and cut into 4 pieces
  • 12 basil leaves
  • Olive oil, to taste
  • Large flake salt, to taste
Instructions
Make the dough:
  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast and and water and allow yeast to bloom, approximately 5 minutes. Add flour, sugar, milk powder, salt, baking powder, baking soda and shortening. Mix on the lowest setting for 8 to 10 minutes until the dough comes together and forms a ball. Remove, place in a well-oiled bowl and cover with a towel for up to an hour and a half or until the dough doubles in size. Once risen, punch the dough down and turn out onto a floured work surface. Divide the dough into 12 balls and cover with plastic wrap. Allow to rest for 30 minutes.
  2. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper. Uncover dough balls and roll into 4 by 4 circles. Brush each circle with vegetable oil and fold in half. Brush the half with vegetable oil and fold in half again, creating a triangle shape. Repeat with remaining balls, and place on lined baking sheets. Brush each triangle with egg wash, and bake for 15 to 20 minutes. Buns will be golden and spring back when touched.
Assemble the sandwiches:
  1. Place a piece of cheese in one pocket of the bun, tomato and prosciutto in another and basil in the last. Repeat until all buns are used.

Watch the recipe video here:

Fold N' Stuff Sandwiches

We've reached the new age of sandwiches, people.Taste for Yourself: taste.md/2IQZFKW

Posted by Tastemade on Monday, April 16, 2018

Dessert

giant raspberry macaron

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giant raspberry macaron
This giant version of a classic French macaron, filled with raspberries and sweet cream, is sure to satisfy your sweet tooth.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the macaron shells:
  • 150g almond flour
  • 150g powdered sugar
  • 55g liquefied egg whites (see below)
  • 150g caster sugar
  • 38g water (yes grams not mls)
  • 55g liquefied egg whites
  • crushed freeze dried raspberries
  • 2 drops pink food gel
  • Fresh raspberries
  • Pastry cream
  • 3tbsp sugar
  • 2 tbsp all purpose flour
  • 6 egg yolks
  • 1 cup milk
  • 1 cup whipping/thickened cream
  • 2 tbsp powdered gelatine + 3 tbsp cold water
  • 1 tsp vanilla extract
  • 200g unsalted butter
Instructions
  1. Pastry cream
  2. To prepare pastry cream begin by adding sugar and flour to a large microwave safe bowl. Whisk together until well combined. Next add the egg yolks, whisk and then add cream and milk. Whisk everything together until well combined.
  3. Microwave for 1 minute at a time, whisking each time until thickened. It may take up to 15 minutes.
  4. Add gelatin and water to a mixing bowl and mix together. Allow to sit for 5 minutes.
  5. Add vanilla butter to the thickened custard and whisk until melted. Then add gelatin mixture and whisk until well combined. Lastly add vanilla extract and whisk until well combined. Cover with plastic wrap and chill until set.
  6. Macarons
  7. Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  8. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  9. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  10. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the pink food gel and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  11. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
  12. Spoon the batter into a piping bag with a round tip.
  13. Use a medium sized snack plate (measuring about 15cm in width.) use a food safe marker to draw a circle on to some baking paper. Turn the paper around so they marker side is down. Pipe a circle of batter around the circle using your drawing as a guide. Then pipe a snail of macaron batter to fill the perimeter. Sprinkle with crushed freeze dried raspberries. You’ll need two of these.
  14. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 140C (280F)
  15. Bake for 20 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
  16. Once the macarons are baked and cooled, very carefully turn then upside down on to the palm of your hand and peel the paper away from the bottom of the macaron.
  17. Pipe blobs of pastry cream on one of the macarons. Don’t pipe all the way to edge because you’re going to add raspberries to the sides of the macaron.
  18. Once you’ve piped the pastry cream, add some raspberries on top and pipe a second layer of pastry cream on top but not as high as the first layer. Add the fresh raspberries around the perimeter of the macaron and sandwich with the other macaron.

Watch the recipe video here:

Giant Raspberry Macaron

The big-mac of macarons!Taste for Yourself: taste.md/2quNVHk

Posted by Tastemade on Sunday, April 15, 2018

Main dish

Meatball Calzone Pull Apart Bread

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Meatball Calzone Pull Apart Bread
Pull apart bread stuffed with a yummy meatball and smothered in gooey cheese; when's the next game day?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meatballs:
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ plain panko breadcrumbs
  • 2 cloves garlic, minced
  • ½ tablespoon oregano
  • 1 tablespoon Italian seasoning
  • ¼ tablespoon red pepper flakes
  • 1 egg
  • 1½ tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces mozzarella cheese, cubed in 1-inch squares
To assemble:
  • 3 (8-ounce) bags store-bought pizza dough
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella, divided
  • Parsley, chopped
  • Freshly grated Parmesan
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine ground beef, ground pork, breadcrumbs, garlic, oregano, Italian seasoning, red pepper flakes, egg, olive oil, salt and pepper. Form mixture into 1½-inch balls, and place a cube of mozzarella cheese in the center of each.
  3. Separate each pizza dough into 4 pieces. In the center of each, add a meatball and top with a spoonful of marinara sauce and a sprinkle of mozzarella. Wrap dough around filling, and arrange dough balls in a cast-iron skillet. Sprinkle with 1 cup mozzarella, parsley and Parmesan.
  4. Bake for 30 minutes until golden brown. Pull apart and enjoy.

Watch the recipe video here:

Cheesy Meatball Pull Apart Bread

WTF: Where's the food??Right here.Taste for Yourself: taste.md/2HhmF8P

Posted by Tastemade on Sunday, April 15, 2018

Dessert

Brownie Bonbon

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Brownie Bonbon
These frozen treats feature a dark chocolate shell filled with custard, strawberries and a brownie base.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cans condensed milk
  • 1¼ cups milk
  • 4 egg yolks
  • 21 ounces dark chocolate
  • 9 ounces strawberries, chopped
  • 12 circular brownie pieces
Instructions
  1. In a pan, add the milk and condensed milk. Pass the egg yolks through a sieve into the mixture.
  2. Cook over low heat, stirring continually, until a thick custard is obtained. Set aside to cool.
  3. Melt the chocolate, and cover silicone or acetate muffin cups with a thin layer of chocolate. Set aside in the refrigerator for chocolate to harden.
  4. Mix the strawberries with the custard and place a portion of custard in each cup. Place a brownie piece on top of the custard and finish with a layer of melted chocolate. Refrigerate for at least 30 minutes, or until the chocolate is solid.
  5. Remove from cups and serve.

Watch the recipe video here:

Strawberry Brownie Bonbon

I'd give up sugar, but I'm not a quitter.Taste for Yourself: taste.md/2EaOPxu?: Tastemade Brasil

Posted by Tastemade on Sunday, April 15, 2018

Cake Dessert

Zebra Ice Box Cake

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Zebra Ice Box Cake
Never underestimate the power of chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 60 shortbread biscuit cookies
  • 1½ cups chocolate frosting
  • 1 cup milk chocolate frosting
  • 1 cup milk chocolate frosting
  • 3 cups chocolate ganache, divided
  • 1 cup white chocolate shavings
  • 1 cup dark chocolate shavings
Instructions
Assemble the cake:
  1. Line a 9-inch springform pan with parchment paper. Working carefully, spread a thin layer of chocolate frosting on a biscuit and place around the edge of the pan. Repeat this until all biscuits are used, creating a spiral of cookies and frosting. Top the cookies with a layer of milk chocolate frosting and place in the freezer for up to two hours to set the frosting. Remove from the freezer and remove the springform pan. Cover the cake completely with remaining milk chocolate frosting. Set the cake in the fridge for 30 minutes to set.
  2. Place cake over a cooling rack and pour two cups of warmed ganache to cover the cake. Allow ganache to set, and place on a serving platter. Pipe a border of ganache around the top and bottom of the cake. Top with chocolate shavings and serve. Cake will keep up to 3 days refrigerated.

Watch the recipe video here:

Zebra Ice Box Cake

Never underestimate the power of chocolate.Taste for Yourself: taste.md/2IM9Cta

Posted by Tastemade on Saturday, April 14, 2018

Breakfast

Timpano

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Timpano
If life is what you make it, we're gunna make this.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups 00 flour
  • 2 whole eggs plus 6 egg yolks, beaten
  • ¼ cup extra-virgin olive oil, divided
  • Kosher salt, to taste
  • 1 pound rigatoni pasta, cooked al dente
  • 2 cups marinara sauce
  • 12 hard-boiled eggs, sliced in half
  • 12 meatballs, fully cooked
  • 1 pound low moisture mozzarella, cut into ½-inch circles
  • ½ pound grated aged provolone
  • 1 pound Genoa salami, sliced into rounds
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, 2 tablespoons olive oil and kosher salt to taste. Mix on low speed until a dough begins to form. Increase speed to medium-high and knead for 5 minutes or until smooth. Wrap in plastic wrap and leave out to rest for 30 minutes.
  3. Coat the interior of a Dutch oven with the remaining 2 tablespoons olive oil. Unwrap dough and dust with flour. On a well-floured work surface, roll out dough into one large disc, about ⅛ inch thick. Roll dough around the rolling pin, and unroll into the Dutch oven, carefully pressing down to the bottom, making sure there is still about 6 inches or more hanging outside the vessel.
  4. Start filling your Timpano with a layer of cooked pasta tossed in a small amount of sauce. Begin forming layers using half of each of the fillings: eggs, then meatballs, cheeses, and salami. Repeat, starting with the pasta every time, until the Timpano is filled to the brim. Finish with a final layer of aged provolone. Carefully fold the excess dough up from the sides and press down on the top to seal shut.
  5. Cover the Dutch oven and bake for 1½ hours. For a crispier crust, bake uncovered.
  6. Let the Timpano rest in the pan for one hour, then place a large cutting board over top of the Dutch oven and invert. Cut into slices, like you would a cake. Serve with a spoonful of marinara sauce.

Watch the recipe video here:

Timpano

If life is what you make it, we're gunna make this.Taste for Yourself: taste.md/2IPoAOT

Posted by Tastemade on Saturday, April 14, 2018

Cake Dessert

Layered Berry Scones

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Layered Berry Scones
Hurry, before these delightful drizzled desserts are scone. They're berry good!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, cold, cut into cubes
  • 1 cup heavy cream, plus 1 tablespoon for brushing
  • 1½ cups blueberries
  • 1½ cups raspberries
  • 2 tablespoons muscovado sugar
Icing:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • ½ teaspoon vanilla
Instructions
For the scones:
  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, add flour, baking powder, salt and sugar. Using a pastry blender or a fork, cut the butter into the flour until you have coarse crumbs. Add heavy cream and gently fold together.
  3. Turn dough out onto a lightly floured surface. Using a rolling pin, roll dough into a large rectangle. Add half of the berries in the center of the dough. Fold one half of the dough over, add remaining berries and fold to cover berries. Lightly press on dough to seal it shut.
  4. Cut dough into 6 even triangles. Brush with heavy cream and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown.
For the icing:
  1. Add powdered sugar to a small bowl. Slowly add milk and whisk until smooth. Stir in vanilla. Using a spoon, drizzle warm scones with icing.

Watch the recipe video here:

Layered Berry Scones

These pastries will be scone before you know it.Taste for Yourself: taste.md/2HCGYtR

Posted by Tastemade on Friday, April 13, 2018

Cake Dessert

Carrot Cake

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Carrot Cake
This carrot cake is moist, sweet and delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 medium sized carrots
  • 3 eggs
  • ¾ cup vegetable oil
  • 2 cups flour
  • 1.5 cup sugar
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 1 cup chocolate powder
  • ¼ cup milk
  • 50 grams butter
Instructions
  1. Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. In a bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a 8-inch cake pan and bake for 45min at 350 F.
  2. For the icing, just mix sugar, chocolate powder, milk and butter in a saucepan and mix it well. When it comes to a boil, wait 1 minute and turn off the heat.

Watch the recipe video here:

Chocolate Covered Carrot Cake

Moist carrot cake covered in decadent, rich chocolate is where it's at this Spring.Taste for Yourself: taste.md/1VTRvUI?: @Tastemade Brasil

Posted by Tastemade on Wednesday, April 11, 2018

Dessert

Homemade Gyro

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Homemade Gyro
Yes, you can make gyros at home. This homemade Greek-American style gyro is delicious and very easy to make.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt & pepper
  • ½ cup breadcrumbs, soaked in olive oil
  • 1 medium onion, grated
  • 2 cloves garlic, grated
  • Olive oil
Tzatziki:
  • 1 English cucumber, peeled, grated and drained of excess water
  • 3 sprigs dill
  • Squeeze of lemon
  • 2 cloves garlic, minced
  • 1½ cups Greek yogurt
To serve:
  • Pita or flatbread
  • Shredded lettuce
  • Red onion, thinly sliced
  • 1 tomato, cut into chunks
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, add ground meats, oregano, cumin, salt, pepper, breadcrumbs, onion and garlic. Use a mixer with paddle attachment or food processor to get mixture super fine and paste-like.
  3. Transfer mixture to a loaf pan coated with olive oil and press down to firm. Bake for approximately 1 hour until top is golden brown.
  4. In a small bowl, combine tzatziki ingredients.
  5. Slice meat into pieces. Lay out a flatbread, top with shredded lettuce, gyro meat, tzatziki, onion and tomatoes. Enjoy!

Watch the recipe video here:

Rice Pudding Arrancini

There's a difference between want & need. Trust us you NEED these.Taste for Yourself: taste.md/2vaTgsa

Posted by Tastemade on Thursday, April 12, 2018