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Pizza

Meat Lovers Star Pizza

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Meat Lovers Star Pizza
A star is born with this star-shaped pizza filled with cheese and Italian sausage with pizza sauce, pepperoni and more at its center.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 1 pound store-bought pizza dough
  • 1½ cups mozzarella cheese, shredded
  • ½ cup pizza sauce
  • ½ cup Italian sausage, crumbled and cooked
  • ½ cup ham, chopped
  • 3 slices pepperoni
  • Fresh basil, chopped
Instructions
  1. Preheat the oven to 375 degrees.
  2. Roll out the dough on a floured surface. Place in the center of a floured baking sheet.
  3. Using a knife or a pizza cutter, make 5 cuts from the edge of the pizza to about 3 inches into the center.
  4. Sprinkle half the cheese into each cut section, and top with sausage. Fold down the sections into the points of a star. Add sauce to the middle of the pizza dough, sprinkle with remaining cheese and top with pepperoni and ham. Bake 15 to 20 minutes until golden brown.
  5. Remove from oven and garnish with fresh basil.

Watch the recipe video here:

Meat Lovers Star Pizza

This ultra meaty stuffed-crust pizza has got us seeing stars.Full Recipe: bit.ly/2BK3QI0

Posted by Tastemade on Sunday, March 11, 2018

Cake

Caramel Popcorn Cake

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Caramel Popcorn Cake
How's that old expression go? "Have your cake and... popcorn too?"
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Caramel popcorn
  • 10 Cups of Popped Popcorn
  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Brown Sugar
  • ½ tsp. Bicarb Soda
Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups crushed caramel popcorn
  • 1 cup dulce de leche
  • salted caramel sauce to drizzle
Frosting
  • 2 batches Swiss meringue buttercream frosting
  • 1 cup dulce de leche
  • dark caramel frosting – 4 drops brown food gel + 3 drops orange food gel
  • dark caramel frosting – 2 drops brown food gel + 1 drops orange food gel
  • dark caramel frosting – 1 drops brown food gel + 1 drops orange food gel
Instructions
  1. The happiest cake you’ll ever eat! The vibrant colors will add the perfect touch to any celebration!
  2. Beat the egg yolks, vanilla extract and ¾ cup sugar with an electric mixer on high speed until thick and pale. Set aside.
  3. In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form. Slowly add the remaining 6 tablespoons sugar and beat until stiff, glossy peaks form.
  4. Gently fold the egg white mixture into the egg yolk mixture. Combine the flour and cornstarch in a small bowl, then add to the egg mixture in 3 additions.
  5. Divide the mixture into 6 bowls and dye each bowl of batter a different color. Be sure to gently fold the food coloring in - you want to keep the batter as airy as possible.
  6. Pour the batter into 6 greased and floured 9-inch round cake pans. Bake at 350 degrees F for about 5 minutes, until the cakes are fully cooked. Transfer the cakes to a wire rack and allow them to fully cool.
  7. Make the buttercream: Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well after each addition. Then whip for 3 to 5 minutes, until fluffy. Set a third of the buttercream aside. Divide the remaining buttercream into 6 bowls and dye them the colors of the rainbow. Place each color in a piping bag fitted with a star-shaped piping tip.
  8. Using a plate as a stencil, cut the edges off each layer of cake. This will give the cake a clean look and make layering much easier.
  9. Place the purple layer of cake on a serving platter of your choice and spread some of the white buttercream evenly onto the surface. Place the blue layer of cake on top and top with some more buttercream. Continue in the order of the rainbow until you reach the pink layer. Spread a thin layer of the remaining white buttercream over the entire surface of the cake.
  10. Pipe rainbow stripes of buttercream onto the cake, starting with the base of the cake with the purple buttercream. Once you reach the pink buttercream, work backward in the order of the rainbow to create a pretty, rainbow ombre effect. Repeat until the cake is fully covered in buttercream and enjoy!

Watch the recipe video here:

Caramel Popcorn Cake

How's that old expression go? "Have your cake and… popcorn too?"Taste for Yourself: taste.md/2G0njUe?: The Scran Line

Posted by Tastemade on Thursday, March 22, 2018

Dessert

Dulce de Leche and Walnut Sponge Cake

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Dulce de Leche and Walnut Sponge Cake
Spongey cake + rich creamy dulce de leche + crunchy walnuts = flavor & texture paradise.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the sponge cakes:
  • 6 ounces ground, toasted walnuts
  • ½ cup white sugar
  • ¼ cup flour
  • 4 eggs
  • 1 egg yolk
For the meringue:
  • 3 egg whites
  • 2½ tablespoons white sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt
To decorate:
  • 24 ounces dulce de leche
  • 2 cups chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9-inch round baking tins by covering the bottom with a circle of wax paper.
  3. In a mixing bowl, whisk the eggs, the yolk and the sugar to the ribbon stage. Fold in the flour and ground walnuts.
  4. Meanwhile, make the meringue by whisking the egg whites on high speed until fluffy. Add a pinch of salt and the vanilla. Change to low speed and sprinkle in the sugar. Whisk on high speed for 5 minutes until you obtain a firm, glossy meringue.
  5. Carefully add one-third of the meringue to the walnut and egg mixture. Slowly fold in the remaining two-thirds to prevent the mixture from deflating.
  6. Divide mixture between the prepared baking tins. Bake for 12 to 15 minutes until the cakes are dry to the touch and golden on the surface. Allow cakes to cool, then remove from the baking tins.
  7. Place a little dulce de leche on the plate where the cake will be assembled. Add the first sponge cake and cover with a layer of dulce de leche and sprinkle with chopped walnuts. Top with the second cake, then covering the whole cake with dulce de leche and walnuts.
  8. Allow to rest overnight.

Watch the recipe video here:

Dulce de Leche & Walnut Sponge Cake

Spongey cake + creamy dulce de leche + crunchy walnuts = ???Full Recipe: taste.md/2I6f0aO?: Tastemade Español

Posted by Tastemade on Wednesday, March 7, 2018

Cake

Potato Chip Pie

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Potato Chip Pie
This chocolate pie is all that and a bag of chips.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 1 (16-ounce) bag Ruffles potato chips
  • ¼ cup all-purpose flour
  • 6 tablespoons butter, melted
For the chocolate filling:
  • ¼ cup heavy cream
  • 1½ cups dark chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
For the chocolate ganache topping:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 24 crushed Ruffles potato chips, for decorating
  • 1 tablespoon large flake salt, for decorating
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees. In the bowl of a food processor, pulse potato chips until finely ground. Add flour and butter and mix to combine. Press into a pie plate and bake for 10 to 12 minutes until set and golden. Make the filling while the crust cools.
  2. Make the chocolate filling: In a small saucepan on medium-low heat, combine cream and chocolate until smooth. Add eggs and vanilla and cook until mixture thickens. Add salt and remove from heat. Set aside to cool.
For the salted caramel:
  1. In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Assemble the pie:
  1. Pour chocolate filling into the baked chip crust, and bake for 20 to 22 minutes until set. Remove from the oven and cool for up to 2 hours. Top chocolate filling with approximately 1 cup of the salted caramel. Set in fridge to firm. Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt. Pie will keep up to 5 days refrigerated.

Watch the recipe video here:

https://www.facebook.com/tastemade/videos/1772646766155816/

Breakfast

Spaghetti and Meatball Nests

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Spaghetti and Meatball Nests
Chicken cordon bleu is just better in strip form.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breast fillets
  • Salt
  • Freshly ground black pepper
  • 2 slices ham
  • 3½ ounces mozzarella cheese
  • Flour, for breading
  • 3 eggs
  • Breadcrumbs, for breading
  • Oil, for frying
Instructions
  1. Open the chicken fillets so they are very thin.
  2. Season with salt and pepper.
  3. Fill with ham and cheese and close.
  4. Coat in flour, then in egg and breadcrumbs.
  5. Fry in hot oil.

Watch the recipe video here:

Spaghetti and Meatball Nests

My head says gym, but my heart says pasta. Taste for Yourself: bit.ly/2FrZ55P

Posted by Tastemade on Tuesday, March 20, 2018

Main dish

Stuffed Sirloin

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Stuffed Sirloin
When life hands you a beautiful slab of meat...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 rump roast
  • 1⅓ cups grated mozzarella cheese
  • 3½ ounces sliced smoked sausage
  • ½ red onion, sliced
  • ½ red bell pepper, sliced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Preheat oven to 390 degrees.
  2. Cut a slit in the roast, forming a pocket for the filling. Fill it with the cheese, sausage, onion and red bell pepper. Close the rump with a needle and twine. Place in a baking dish, and sprinkle both sides with salt, pepper and olive oil.
  3. Bake roast for 30 minutes on one side, then turn and roast for another 40 minutes on the other side. Slice and serve.

Watch the recipe video here:

Stuffed Sirloin

When life hands you a beautiful slab of meat…Taste for Yourself: taste.md/2FFqW5H?: Tastemade Brasil

Posted by Tastemade on Sunday, March 18, 2018

Main dish

Jambalaya Penne Pasta

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Jambalaya Penne Pasta
A splash of cream makes Cajun jambalaya pasta so much yummier.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 2 tablespoons olive oil
  • ½ green bell pepper, thinly sliced
  • Small red onion, thinly sliced
  • 1 tablespoon Cajun seasoning
  • 4 tablespoons tomato sauce
  • Salt and pepper
  • 1 large chicken breast, cubed
  • ½ pounds large shrimp, peeled and deveined
  • 2 links andouille sausage, cubed
  • 1 box penne pasta
  • 1½ cups heavy cream
  • Fresh parsley for garnish
Instructions
  1. Heat 1 tablespoon of oil in a large skillet. Cook the peppers and onion until tender, seasoning with a pinch of the Cajun seasoning and salt and pepper. Remove from skillet and set aside.
  2. Add another tablespoon of oil, then slowly add the chicken, cooking until brown. Add the shrimp and Cajun seasoning and cook until pink. Add the sausage and cook until warmed through.
  3. In a large pot of boiling water, cook the pasta to your preference and drain.
  4. Add the pasta to the skillet, then add the cream, the cooked vegetables and a pinch of salt and pepper. Bring to a boil. Sprinkle with parsley, transfer to a plate and serve.

Watch the recipe video here:

Creamy Jambalaya Pasta

Louisiana meets Italy in this creamy pasta dish.Taste for Yourself: taste.md/2c72DtO

Posted by Tastemade on Sunday, March 18, 2018

Dessert

Apple Cream Cheese Rose Tarts

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Apple Cream Cheese Rose Tarts
Pretty enough for a fancy party, yet tasty enough to make whenever you're craving some baked apple goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 apple
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 to 2 sheets puff pastry
  • ¼ cup cream cheese
  • 3 tablespoons sugar
  • Cinnamon
Instructions
  1. Remove the core and thinly slice the apple.
  2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices and set aside.
  3. Roll out the puff pastry and cut into 4 even strips.
  4. Spread cream cheese and sprinkle sugar onto the puff pastry strips.
  5. Arrange the apple slices vertically on half of each puff pastry and sprinkle cinnamon on top.
  6. Fold the puff pastry lengthwise on top of the apple slices and roll up. Place the apple pastry rolls into greased muffin tins.
  7. Bake for 40 minutes at 375 degrees F.

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 Monday, March 19, 2018

Cake

The Ultimate Classic Carrot Cake

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The Ultimate Classic Carrot Cake
Who would've guessed pineapple, applesauce and carrots could be part of such a satisfyingly sweet dessert?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the carrot cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1¼ cups vegetable oil (or canola oil, grapeseed oil, etc.)
  • ¾ cups unsweetened, chunky applesauce
  • 1 teaspoon vanilla extract
  • 2 cups carrots, shredded (about 5 small carrots)
  • 1 (15 ounces) can pineapple, drained and chopped
  • 1 cup walnuts, chopped
For the cream cheese frosting:
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 - 1½ cups powdered sugar
  • 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
  2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, whisk together eggs, oil, applesauce and vanilla.
  4. Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
  5. Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  6. When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
  7. Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand. Spread with ¾ cup frosting. Top with another cake layer. Spread with ¾ cup frosting. Top with final layer. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired. Press chopped walnuts along the bottom edge of the sides. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.

Watch the recipe video here:

The Best Carrot Cake

The ONLY Carrot Cake Recipe You Need Taste for Yourself: taste.md/2pgBuNF

Posted by Tastemade on Friday, March 16, 2018

Cake

Double Oreo Cake

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Double Oreo Cake
There's no better way to overindulge your sweet tooth than with Oreos and dulce de leche.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 Oreo sleeves
  • ¼ cup butter, melted
  • 2 cups dulce de leche
  • 2 cups whipped cream
  • To decorate:
  • ⅓ cup chocolate shavings
  • 1 Oreo sleeve
Instructions
  1. Crush the Oreos and combine with melted butter to form a crumbly dough.
  2. Add crushed Oreos to a round pan, pressing down to form a crust.
  3. Pour a layer of dulce de leche on top of Oreos, followed by a layer of whipped cream. Freeze for one hour.
  4. Remove from freezer and add another layer crushed Oreos, then dulce de leche, then whipped cream. Return to freezer until firm.
  5. Decorate with chocolate shavings and more Oreos.

Watch the recipe video here:

Dulce de Leche Oreo Pie

Makes our sweet tooth hurt, but it hurts sooo good.Taste for Yourself: taste.md/2pfkaIS

Posted by Tastemade on Thursday, March 15, 2018