Home Tastemade (Page 24)

Tastemade

Showing 339 Result(s)
Cake

Neopolitan Zebra Cheesecake

Save Print
Neopolitan Zebra Cheesecake
This jazzy Neopolitan Zebra Cheesecake will clearly earn you some stripes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 60 chocolate wafers
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
For the cheesecake:
  • 3 cups cream cheese, softened at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1 vanilla bean, scraped
  • 3 drops pink food coloring
  • 2 tablespoons strawberry puree
  • ⅛ cup cocoa powder
Instructions
Make the crust:
  1. In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into a 9-inch springform pan and set in the freezer while the cheesecake is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees. In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice.
  2. Divide batter into 3 bowls. For the vanilla layer, add vanilla bean and mix until incorporated. For the strawberry layer, add 3 drops of pink food coloring and strawberry puree and mix until incorporated. For the chocolate layer, add cocoa powder and mix until incorporated. Each batter should be super smooth and pourable at this point.
  3. Remove prepared crust from the freezer. Place 2 tablespoons of the vanilla cheesecake in the middle of the pan. Place 2 tablespoons of the chocolate batter in the center of the vanilla batter. Place 2 tablespoons of strawberry batter in the center of the chocolate batter. Repeat this process until all batter is used.
  4. Bake cheesecake for 60 to 65 minutes until the cheesecake is set. Remove from oven and cool for 30 minutes. Continue to cool in the fridge up to 2 hours. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Neopolitan Zebra Cheesecake

3 classic flavors, one gorgeous cheesecake – we're hypnotized.Full Recipe: taste.md/2IpVnuy

Posted by Tastemade on Friday, March 16, 2018

Cake

Hot Chocolate Igloo Cake

Save Print
Hot Chocolate Igloo Cake
It's only logical that a marshmallow covered igloo would hide a hot chocolate cake filled with chocolate ganache inside.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 chocolate box cake mixes, prepared
  • 1 packet hot chocolate mix
  • 1½ cups chocolate chips
  • 1 cup heavy cream
  • 1½ cups chocolate chips
  • 1 chocolate cake donut
  • 3 cups chocolate buttercream
  • 3 cups vanilla buttercream
  • 8 cups mini marshmallows
Instructions
  1. For the cake: Preheat oven to 325 degrees. Grease an 8-inch glass bowl and two 8-inch cake pans and set aside.
  2. Pour hot cocoa mix and chocolate chips into the cake mix. Pour into the prepared pans.
  3. Bake cakes for 35 to 45 minutes or until a cake tester comes out clean. Set aside to cool for 10 minutes, then invert onto a wire rack to cool completely.
  4. For the ganache and assembly: Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  5. Cut a 3-inch round out of the center of one 8-inch cake. Set aside.
  6. Build the cake by placing the bottom 8-inch round on a cake stand. Ice with chocolate buttercream and top with the 8-inch round with a cut out center. Level the base of the dome cake and place on top. Using a funnel, poke a hole through the top of your igloo. Ice the outside of the cake with chocolate buttercream, place a donut on one side as a door, ice it and place in the refrigerator to set.
  7. Once the cake is set, coat the cake with vanilla buttercream. Using mini marshmallows, cover the whole cake in an igloo ice cube pattern. Fill with the warm ganache, and serve immediately.

Watch the recipe video here:

Hot Chocolate Igloo Cake

It's only logical that a marshmallow covered igloo would ooze rich, sticky chocolate ganache.Full Recipe: bit.ly/2Ew4jfx

Posted by Tastemade on Monday, March 12, 2018

Dessert Uncategorized

No-Bake Chocolate Cherry Cheesecake

Save Print
No-Bake Chocolate Cherry Cheesecake
Topped with chocolate chips, cherries and jello, this dessert is packed with sweet goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 200 grams chocolate wafers, crushed to a fine crumb
  • 65 grams unsalted butter, melted
Cheesecake Filling:
  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 5 tablespoons cherry jam
  • ½ cup fresh cherries, roughly chopped
  • 2 teaspoons powdered gelatin
  • 2½ tablespoon water
Topping:
  • 1 packet cherry jello powder
  • 1 cup hot water
  • ½ cup cold water
  • ¼ cup whipping cream, hot
  • ¾ cup chocolate chips, melted + extra (unmelted) for decorating
  • Fresh cherries
Instructions
  1. First, make the base of the cheesecake. Mix together the melted butter and crumbled chocolate wafers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract, cherry jam and fresh cherries and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  4. Make the topping by combining the whipping cream and melted chocolate chips in a bowl. Allow this to cool until it is room temperature, but still liquid. In a separate bowl add the cherry jello and hot water, then mix together before adding the cold water. Refrigerate until set.
  5. Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
  6. Spread the topping over the surface of the cheesecake, allowing some to drip off the sides. Top with extra chocolate chips, fresh cherries and cherry jelly and enjoy!

Watch the recipe video here:

No-Bake Chocolate Cherry Cheesecake

No-Bake Chocolate Cherry Cheesecake Save this recipe: https://taste.md/2nAeREC

Posted by Tastemade on Monday, March 12, 2018

Main dish

Chorizo Manchego Carbonara

Save Print
Chorizo Manchego Carbonara
This take on traditional carbonara uses sliced chorizo, vodka, and Manchego cheese not just as an ingredient, but as a serving vessel too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 manchego cheese wheel
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons olive oil
  • ½ cup diced chorizo
  • 2 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 6 ounces spaghetti, cooked
  • Salt and pepper, to taste
  • 2 tablespoons parsley, minced
  • Splash of vodka
Instructions
  1. Using a cheese plane or a melon baller, shave enough space from the cheese wheel to resemble a bowl. Reserve the shaved cheese (about ¾ cup). In a small bowl, whisk eggs, yolk, and shaved manchego into a paste.
  2. In a frying pan, heat oil, and cook the chorizo until crispy. Add garlic and cook for 30 seconds, until fragrant and lightly golden. Add red pepper flakes and the cooked pasta. Coat the pasta with oil. Remove the pan from the heat, and add salt and pepper to taste. Pour over the manchego-egg mixture, add parsley and quickly toss everything together.
  3. Pour a little vodka into the hollowed out cheese bowl and light on fire. Toss chorizo carbonara inside of the cheese bowl and serve immediately.

Watch the recipe video here:

Chorizo Manchego Carbonara

Pasta is best served IN a wheel of cheese. Full Recipe: bit.ly/2CrhNY2

Posted by Tastemade on Saturday, March 10, 2018

Dessert

Irish Cream Cheesecake

Save Print
Irish Cream Cheesecake
Kiss this cheesecake - it's Irish.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1 (10-ounce) package Mint Oreo Thins
  • 6 tablespoons butter, melted
  • Pinch of salt
For the filling:
  • 12-ounces of cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup Bailey’s Irish cream
  • 1 teaspoon vanilla extract
For the ganache:
  • ½ cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 4 tablespoons Bailey’s Irish cream
Instructions
Make the crust:
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse together all crust ingredients until smooth and combined. Press crust into a springform pan in an even layer, making sure to cover the walls of the pan as well. Bake crust for 8 to 10 minutes. Let cool completely before adding filling.
Make the filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add all filling ingredients. Using a hand mixer on medium speed, mix everything together until filling is smooth and there are no cream cheese lumps. Pour filling into cooled crust and bake for 20 minutes. If cheesecake is starting to look too dark, carefully shield top with aluminum foil. Bake for an additional 10 to 15 minutes. Center will not look completely set. Cool cheesecake completely on a wire rack. As it cools, center will firm up. Place cake in refrigerator to chill completely before serving.
Make the ganache:
  1. In a small saucepan, carefully heat heavy cream over low heat until hot, but not boiling. Pour hot cream over chocolate chips along with the Irish cream. Stir continuously until chocolate has melted into a silky smooth consistency. Pour ganache over cooled cheesecake and serve. Enjoy!

Watch the recipe video here:

Irish Cream Cheesecake

Kiss this cheesecake – it's Irish.Full Recipe: taste.md/2DeEWNU

Posted by Tastemade on Sunday, March 11, 2018

Dessert

Chocolate Battenberg

Save Print
Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Saturday, March 10, 2018

Burgers

Hangover Breakfast Sandwich

Save Print
Hangover Breakfast Sandwich
A late night out calls for an entire deep-fried Camembert cheese wheel topped with bacon jam, a fried egg and, oh, arugula — for some greens.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
Bourbon bacon jam:
  • 1 pound thick-cut bacon, cut into small dice
  • ½ sweet onion, chopped
  • ⅓ cup brown sugar, tightly packed
  • 2 cups beef broth
  • 1 cup bourbon
  • 1 teaspoon smoked paprika
  • 2 tablespoon maple syrup
  • 2 tablespoons butter
  • Deep-fried Camembert:
  • 3 cups frying oil
  • 1 whole Camembert
  • ½ cup flour
  • 2 large eggs
  • 1 sprig rosemary, chopped
  • 1 cup panko
For the sandwich:
  • 1 egg, sunny-side up
  • 1 handful arugula
  • 1 bun, slice in half and toasted
Instructions
For the bacon jam:
  1. In a frying pan, cook bacon on medium heat for 5 minutes. Add chopped onion, and cook for another 5 minutes until onion is soft and bacon fat is rendered. Stir in brown sugar; cook until dissolved and thickened. Add beef broth and cook until all liquid has evaporated, about 20 minutes.
  2. Add bourbon and allow to reduce again. Jam should look sticky. Strain bacon through a sieve, and discard most of the fat. Stir in smoked paprika, maple syrup and butter.
  3. For the Camembert: In a heavy-bottomed pot, heat oil to 325 degrees.
  4. In one bowl, add flour. In a second bowl, add eggs. In a third bowl, add rosemary mixed with panko. Coat the camembert with flour first, then egg, then rosemary/panko last. Fry for 1 minute on each side until golden brown.
To build the sandwich:
  1. Lay out bottom bun. Top with arugula, Camembert, bacon jam, sunny-side egg and top bun.

Watch the recipe video here:

Hangover Breakfast Sandwich

Sometimes the only cure for a hangover, is a food hangover.Full Recipe: bit.ly/2ExG2FT

Posted by Tastemade on Friday, March 9, 2018

Cake

Hasselback S’mores Cake

Save Print
Hasselback S'mores Cake
Your summer camp favorite in a sweet, rich and “groovy” cake!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 chocolate cake mix
  • 1 jar marshmallow fluff
  • 2 graham crackers, crushed
  • 1 milk chocolate bar, broken into chunks
  • ½ cup mini marshmallows
  • 2 tablespoons chocolate sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees. Oil a 3 by 8 inch rectangle baking pan. Prepare chocolate cake and bake as per directions on the box.
  2. Let cake cool, release from the pan and turn upside down, so top of cake is the flat, smooth surface. Place two wooden spoons on either side of cake. With a sharp knife, carefully cut ¼ to ½-inch grooves down the cake, leaving ¼ inch at the bottom unsliced. This is called hasselbacking.
  3. Fill the slits with marshmallow fluff, graham crackers, chocolate chunks and mini marshmallows. Place in broiler until golden brown, about 3 to 5 minutes. Drizzle with chocolate sauce and serve.

Watch the recipe video here:

Hasselback S'mores Cake

Chocolate is the answer…. sorry what was the question?Full Recipe: taste.md/2tsWnuz

Posted by Tastemade on Friday, March 9, 2018

Cake

Berries and Cream Angel Food Scoop Cake

Save Print
Berries and Cream Angel Food Scoop Cake
Cake is for life, not just birthdays.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the cake:
  • 1 cup cake flour, sifted
  • 1½ cups granulated sugar, divided
  • 9 egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Pinch of salt
For the filling:
  • 1 cup variety fresh berries
  • 1 cup whipped topping
  • ¼ cup raspberry preserves, slightly warmed
  • 8 ounces white chocolate chips
  • ½ cup heavy cream, hot but not boiling
Instructions
Make the angel food cake:
  1. Preheat oven to 350 degrees. Sift flour and ½ cup sugar together.
  2. In a large mixing bowl, add egg whites, cream of tartar, both extracts and salt. Using a hand mixer on medium speed, beat whites until they start to form soft peaks. Slowly add in remaining cup of sugar while still mixing. Beat whites until stiff peaks form. Gradually fold in flour/sugar mixture, about ¼ cup at a time. Once flour is fully incorporated, carefully spoon batter into an ungreased angel food cake pan. Use a knife to poke out any air pockets.
  3. Bake on bottom rack for 35 to 40 minutes or until golden brown and dry. Remove from oven and place pan upside down on a wire rack for 1 hour. Once cooled, remove cake from pan.
Make the filling and ganache:
  1. In a medium bowl, mix together berries, whipped topping and raspberry preserves until well combined. In a separate bowl, pour hot heavy cream over white chocolate and whisk until chocolate has completely melted into cream.
Fill the cake:
  1. Using a sharp paring or serrated knife, trace along the inner and outer circle. Use your hands to scoop out inner cake to create a well. Fill cake with berries and cream, followed by the white chocolate ganache. Allow ganache to harden slightly before serving. Cut a piece and enjoy!

Watch the recipe video here:

Berries & Cream Angel Food Scoop Cake

Cake is for life, not just birthdays.Full Recipe: taste.md/2Ib8EHp

Posted by Tastemade on Thursday, March 8, 2018

Pizza

Pepperoni Pizza Rolls

Save Print
Pepperoni Pizza Rolls
These doughy pockets of pizza goodness are for meat lovers and cheese-pull lovers alike.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 2 teaspoons dry yeast
  • 1 teaspoon olive oil
  • ¾ cup warm water
  • ¼ cup warm milk
  • ½ teaspoon sugar
  • 2¾ cups flour, divided
  • Pinch of salt
  • 1 egg
  • 1 tablespoon oregano
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup tomato sauce
  • ½ cup sliced pepperoni
  • 9 ounces mozzarella cheese sticks
Instructions
  1. In a large bowl, mix the yeast, olive oil, water, milk and sugar. Add 2 cups of flour, a pinch of salt and stir to combine.
  2. Little by little, add the remaining flour, kneading the dough until smooth. Leave it to rest for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, combine the egg, oregano and grated Parmesan. Set aside.
  5. Sprinkle a surface with flour and roll the dough out to about ¼ inch thick. Cut dough into rectangles.
  6. Brush each piece of dough with tomato sauce, cover with pepperoni slices and place a mozzarella stick in the center.
  7. Roll each dough rectangle to form a cylinder, and place on a baking sheet. Brush each with the egg mixture.
  8. Bake for approximately 30 minutes or until golden.

Watch the recipe video here:

Pizza Stuffed Parmesan Bread

Eat just one? Puh-cheese. via Tastemade BrasilFull Recipe: taste.md/2gTIs7x

Posted by Tastemade on Wednesday, March 7, 2018