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Breakfast

Mont Blancs

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Mont Blancs
Enjoy the recent snow-fall with these snow-capped hazelnut desserts!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the cake base:
  • 1 box vanilla cake mix
  • For the vanilla whipped cream:
  • 1½ cups heavy cream
  • 6 tablespoons powdered sugar
  • ½ vanilla bean, scraped
For the chestnut topping and garnish:
  • 15 oz chestnut puree
  • 1 cup powdered sugar
  • 2 tablespoons dark rum
  • 1 tablespoon heavy cream
  • 1 vanilla bean, scraped
  • 12 whole chestnuts, cooked
  • Powdered sugar, for garnish
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Grease a 9 by 13 inch cake pan. Bake the vanilla cake following the directions on the box. Allow to cool completely, then cut out 2-inch rounds of cake and set aside.
  2. For the vanilla whipped cream and assembly: In the bowl of a stand mixer, beat the heavy cream, sugar and vanilla bean until stiff peaks form.
  3. Using a silicone mini cake pan or muffin tin lined with plastic wrap, spoon the vanilla bean whipped cream into each indentation until half full. Press a round of cake into the whipped cream, taking care not to press it all the way to the bottom of the tin. Top the cakes with more whipped cream, making sure all of the cake is covered, and level the tops of the tins. Place in the freezer to set for about 1 hour.
  4. For the chestnut topping and garnish: In a food processor, place the chestnut puree, sugar, rum, cream and vanilla bean. Pulse until completely combined and smooth.
  5. Using a large zip-top bag, fold the corner over and tape the side. Poke holes in the base of the bag to create a DIY grass tip. Fill the piping bag with chestnut topping.
  6. Remove whipped cream cakes from the freezer and unmold them. Top each cake with a chestnut. Pipe each one with a tangle of chestnut topping, top with another chestnut, then place in the freezer for another 20 minutes. Garnish with powdered sugar and serve.

Watch the recipe video here:

Mont Blancs

Enjoy the recent snow-fall with these snow-capped chestnut desserts!Full Recipe: taste.md/2oUUTnn

Posted by Tastemade on Wednesday, March 7, 2018

Breakfast

Crab Cakes

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Crab Cakes
These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Hollandaise sauce:
  • 4 tablespoons mayonnaise
  • 4 egg yolks
  • ½ cup butter
  • Splash of lemon juice
  • Pinch of black pepper
Crab cakes:
  • ¾ tablespoon butter, softened
  • ⅓ onion, finely chopped
  • ⅓ celery stalk
  • 3 tablespoons fresh parsley
  • 10.5 ounces crab meat (red king crab or canned crab)
  • ½ teaspoon seasoned salt
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon white wine
  • 1 teaspoon mustard seed
  • 1 teaspoon Worcestershire sauce
To finish:
  • Wheat flour
  • 3 eggs, beaten
  • Breadcrumbs
  • Oil, for frying
  • Parsley, to garnish
Instructions
  1. In a small bowl, combine all hollandaise sauce ingredients. Set aside.
  2. Remove crab from the shell. Add to a mixing bowl along with the other crab cake ingredients. Stir to combine. Transfer mixture to a circular mold and place in refrigerator to firm up.
  3. Add flour to a shallow dish, beaten eggs to a separate dish and breadcrumbs to a third dish. Dip the crab cake into the flour, then the eggs, then the breadcrumbs.
  4. In a high-sided pot, heat oil and cook the crab cake until well browned.
  5. Serve with mashed potatoes, drizzled with the hollandaise sauce.

Watch the recipe video here:

Crab Cakes

Feeling crabby? These ultra meaty crab cakes should improve your mood in no time.Full Recipe: taste.md/2FMFkG5?: Tastemade Japan

Posted by Tastemade on Monday, March 5, 2018

Cake

Giant Samoa Brownie Bake

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Giant Samoa Brownie Bake
Resistance is futile, don't even try.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box dark chocolate brownie mix
  • 8 Samoas
  • 4 cups large flake shredded unsweetened coconut
  • 3 cups caramel sauce
  • 1½ cups dark chocolate chips, melted
Instructions
  1. Preheat oven to 350 degrees. Butter a 10½-inch tube cake pan and set aside.
  2. Prepare the brownie mix according to package directions, and pour into the prepared tube pan. Top with Samoas gently pressed into the surface. Bake for 35 to 40 minutes. Allow to cool completely before unmolding.
  3. In a large bowl, mix the shredded coconut and caramel until well combined.
  4. Place the brownie base on a parchment-lined sheet tray. Place a jar or cup in the center of the brownies. Spread the caramel coconut over the surface of the brownies, mimicking the look of a Samoa cookie. Place the coconut-topped brownie in the refrigerator for 30 minutes.
  5. Remove the pan from the fridge and remove the center jar. Drizzle with four wide lines of dark chocolate, like a Samoa, then allow to fully set at room temperature before serving, about 20 minutes.

Watch the recipe video here:

Giant Samoa Brownie Bake

Resistance is futile, don't even try.Full Recipe: taste.md/2tiAL3Y

Posted by Tastemade on Tuesday, March 6, 2018

Breakfast

5-Cheese Baked Spaghetti

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5-Cheese Baked Spaghetti
With mozzarella, Camembert, Parmigiano Reggiano and more, you'll never go back to boring spaghetti again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 100 grams spaghetti, cooked
  • 2 tablespoons olive oil
  • 1 clove garlic, sliced
  • Chili
  • 150 grams tomato sauce
  • 1 teaspoon sugar
  • Salt
  • Pepper
  • Bouillon granules
  • Mozzarella cheese
  • Camembert cheese
  • Blue cheese
  • Parmigiano reggiano
  • Shredded cheese
Instructions
  1. Heat olive oil, garlic and chili in a frying pan over low heat until fragrant. Add in tomato sauce, sugar, salt, black pepper and bouillon granules and mix well.
  2. Add in cooked spaghetti and cheese.
  3. Bake for 10 minutes at 220 degrees C.
  4. Sprinkle more black pepper on top before serving.

Watch the recipe video here:

5-Cheese Baked Spaghetti

If loving cheese is wrong, I don't want to be right.Full Recipe: taste.md/2D3lYtq?: Tastemade Japan

Posted by Tastemade on Tuesday, March 6, 2018

Dessert

Key Lime Pie Pops

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Key Lime Pie Pops
Enjoy mini key lime pies, graham cracker crust and all, dipped in chocolate on a stick.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 1 cup graham cracker crumbs
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks
  • ½ cup lime juice
  • 1 teaspoon lime zest
Chocolate coating:
  • 12 ounces dark chocolate
  • ⅓ cup coconut oil
Instructions
For the crust:
  1. Preheat oven to 350 degrees.
  2. Add 12 cupcake liners to a muffin pan. In a medium-sized bowl, add graham cracker crumbs, butter, sugar and cinnamon. Stir to combine. Scoop graham cracker mixture into liners, filling them one-fourth of the way then pressing down into a flat layer.
For the filling:
  1. In a large measuring cup, add condensed milk, egg yolks, lime juice and zest. Mix until fully combined. Pour filling on top of crusts, filling them another fourth of the way.
  2. Bake for 10 to 12 minutes until set. Remove and let cool. Freeze for 2 hours. Remove from liners, and insert a popsicle stick into each.
For the chocolate:
  1. In a bowl over a double boiler, heat chocolate and coconut oil. Slowly stir until completely melted. Remove from heat.
  2. Dip pies into chocolate, then place flat on a parchment-lined baking sheet. Freeze until chocolate is set.

Watch the recipe video here:

Key Lime Pie Pops

We've done cake pops. We've done brownie pops. Now it's time for pie pops. Full Recipe: taste.md/2FNZvnd

Posted by Tastemade on Monday, March 5, 2018

Main dish

Jalapeño Mac ‘n’ Cheese Fries

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Jalapeño Mac 'n' Cheese Fries
Gooey, deep-fried mac 'n' cheese sticks coated in crispy jalapeño potato chips are your next snacking obsession.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box macaroni and cheese
  • 2 tablespoons butter
  • ¼ cup half-and-half
  • ½ cup shredded cheddar cheese
  • 1½ cups flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne (optional)
  • 2 eggs, beaten well
  • 1 (8½ ounce) bag jalapeño-flavored potato chips, crushed
  • 2 cups vegetable oil
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • ¼ cup buttermilk
  • ½ teaspoon granulated garlic
  • 1 tablespoon chives
  • 1 tablespoon dill
Instructions
  1. In a 2-quart saucepan over high heat, heat 6 cups of water to a boil. Add macaroni and cook, stirring occasionally, for 7 to 8 minutes.
  2. Drain and place pasta back into saucepan. Add butter, sauce powder, half-and-half and shredded cheese, stirring until combined and cheese has melted.
  3. Pour into a parchment-lined rectangular baking dish and press flat until about ½-inch thick. Chill 30 minutes to overnight.
  4. Using a knife or pizza cutter, cut ⅓-inch by 3-inch batons out of the chilled macaroni.
  5. In a small dish, add flour mixed with salt, pepper and cayenne. In a separate shallow dish, add the beaten eggs. In a third dish, add the crushed jalapeño chips.
  6. Dip a mac 'n' cheese baton into the flour until lightly coated, then dip into egg, then coat well with crushed chips. If needed, dip again in the egg, then in the chips. Repeat with remaining macaroni batons.
  7. In a 2-quart saucepan, heat 2 cups vegetable oil over medium heat to 350 degrees.
  8. In batches, taking care not to overcrowd the pan, fry the coated macaroni until golden brown. Drain on a paper towel-lined plate.
  9. To make ranch dip: Stir ingredients together in a mixing bowl and allow to chill for 30 minutes.
  10. Serve fries alongside ranch dressing.

Watch the recipe video here:

Jalapeno Mac N' Cheese Fries

This is one snack that'll kick you in your tastebuds!Full Recipe: https://taste.md/2tSaBDu

Posted by Tastemade on Sunday, March 4, 2018

Main dish

Homemade Chicken Shawarma

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Homemade Chicken Shawarma
You don't have to go out for flavorful, aromatic chicken shawarma when it's this easy to make at home.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 boneless, skinless chicken thighs
  • 3 large red onions, halved
  • Large skewer
  • For the marinade:
  • 1 cup Greek yogurt
  • 2 medium lemons, juiced
  • 1 tablespoon cumin
  • 1 tablespoon za’atar
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  • For serving:
  • Pita
  • Tabbouleh
  • Tzatziki
  • Grilled tomatoes
  • Lemon wedges
Instructions
  1. Make the marinade: In a large bowl, combine all marinade ingredients and stir to combine. Add chicken thighs and mix to coat. Cover and refrigerate for 1 hour.
  2. Prepare the skewer: Preheat oven to 400 degrees.
  3. Cut a large red onion in half horizontally. Remove the skin and place face down on a baking sheet. Place the thick skewer into onion half. Layer each chicken thigh on the skewer until they are all stacked on top of each other. Place other onion half on top of the skewer. Spread remaining onions around baking sheet. Bake for 1 hour. Use a sharp knife to cut chicken off skewer. Serve with pita and other sides. Enjoy!

Watch the recipe video here:

Homemade Chicken Shawarma

Stack up the flavor, then assemble to your liking with this homemade chicken shawarma.Full Recipe: taste.md/2t9B1ST

Posted by Tastemade on Sunday, March 4, 2018

Cake

Saturday Morning Cake

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Saturday Morning Cake
This breakfast cereal-infused vanilla cake covered with a creamy milk-infused buttercream frosting can be made with any of your morning favorites.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 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 cornflakes
  • 2 cups fruit loop cereal
  • 2 cups fruity pebbles
  • Milk Frosting
  • 2 batches Swiss meringue buttercream frosting.
  • 1 cup full cream or skim milk powder
  • ¼ cup boiling water
Instructions
  1. Milk Frosting
  2. To make frosting make a batch of my fluffy Swiss meringue buttercream frosting (not as sweet as American buttercream). To make the milk paste add boiling water to a mixing bowl. Add one teaspoon of milk powder, mix until combined, then add another teaspoon. Repeat this process until you’ve added half the milk powder. Then add the second half of the milk powder all at once and mix until it forms a smooth paste. It’s really important that the water is boiling and not hot tap water.
  3. Add ¼ of the frosting to a large mixing bowl and add milk paste. Use a hand mixer or a stand mixer with a whisk attachment to milk until really well combined. It’s going to get a little lumpy. Keep mixing for about 5 minutes on high speed and it will get smooth. Don’t forget to scrape down the bowl so that everything mixes in properly.
  4. Once that’s smooth add the rest of the frosting and mix until well combined. The frosting will taste like milk! :0)
  5. Cake
  6. Please note: the cake recipe will need to be doubled to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
  7. 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.
  8. Start by adding cornflakes into a large jug. Pour milk over it and give it a mix. Let it sit and soak for 10 minutes to get nice and soggy.
  9. 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.
  10. Add the cereal milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add froot loops or favourite cereal and fold in. Please note: If I was making this cake again, I probably wouldn’t add the froot loops as they went stale in the cake. If you choose to leave them out, replace them with some colourful funfetti sprinkles.
  11. Fill three 8” cake tins with batter.
  12. Bake for 45 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.
  13. 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.
  14. To prepare crumb coat, add a dab of milk frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
  15. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
  16. To finish add fruity pebble cereal around the bottom of the cake. Start off heavy and then add less as you go up the cake to give it an ombre effect.
  17. Fit the end of a piping bag with a Wilton 8B piping tip and frost swirls on top of the cake. Finish off with a sprinkle of fruity pebbles.

Watch the recipe video here:

Saturday Morning Cake

Today is a good day to eat dessert for breakfast.Full Recipe: taste.md/2F7t5mH?: The Scran Line

Posted by Tastemade on Saturday, March 3, 2018

Breakfast

Mug Lasagna

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Mug Lasagna
Want a quick, simple meal that's also hearty and filling? Toss together this lil' lasagna for a single-serving meal in a mug!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 sheet lasagna, cooked
  • ½ cup ricotta
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons shredded mozzarella, plus more for topping
  • 4 tablespoons marinara sauce
  • 1 teaspoon chopped oregano
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix ricotta, salt, pepper and olive oil. Place the lasagna noodle on a plate or cutting board and spread ricotta mixture evenly across it, two tablespoons at a time. Sprinkle with two tablespoons of shredded mozzarella. Roll up into a circle.
  3. Place remaining mozzarella and two tablespoons of marinara on the bottom of a 12-ounce coffee mug. Place the rolled lasagna noodle inside the cup and top with remaining marinara and shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbles over. Remove from oven and place a saucer or small plate on top. Flip over and top with oregano. Serve immediately.

Watch the recipe video here:

Mug Lasagna

Lasagna for 1 just got 10x easier.Full Recipe: taste.md/2nJj3AC

Posted by Tastemade on Tuesday, February 27, 2018

Cake Dessert

Strawberry Souffle Pancakes

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Strawberry Souffle Pancakes
Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
Cheesecake filling:
  • 8 ounces cream cheese
  • ½ cup powdered sugar, sifted
  • ⅓ cup whipped cream
  • ⅛ cup strawberry sauce
Pancakes:
  • ½ cup cake flour, sifted
  • 4 eggs, separated
  • 4 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • Graham cracker crumbs, to garnish
Instructions
  1. For the strawberry sauce: In a large saucepan over medium-high heat, add strawberries, sugar and vanilla. Bring to boil, stirring occasionally. Reduce heat to a low simmer for about 15 to 20 minutes until mixture thickens to a syrup-like consistency. Remove from heat and set aside.
  2. For the cheesecake filling: In the bowl of a stand mixer with the paddle attachment, add cream cheese and powdered sugar and mix until smooth. Add whipped cream and strawberry sauce; stir until fully combined. Add to a piping bag and set aside.
  3. For the pancakes: In a large bowl, add flour, egg yolks, milk, vanilla and melted butter. Stir until fully combined and smooth. Set aside.
  4. In a large mixing bowl, add egg whites and sugar and beat until stiff peaks form. Fold the whites into the flour mixture, one-third at a time, making sure there are no white streaks left.
  5. Spray a nonstick pan with cooking spray and place over low heat. Spray a ring mold with cooking spray and add it to the center of the pan. Pour the batter into the ring mold, filling mold about halfway. Cook on low for about 5 minutes, giving the bottom time to brown. Pour a tablespoon of water into the pan but not directly on pancake, and cover with a lid. Cook another 3 to 4 minutes. Using tongs, slowly remove the ring mold, and gently flip the pancake with a spatula. Cook an additional 3 minutes and remove from heat. Repeat with remaining pancake batter.
  6. Place pancake on a plate, pipe filling on top and stack with another pancake. Top with more cheesecake filling, top with strawberries and graham cracker crumbs.

Watch the recipe video here:

Strawberry Cheesecake Souffle Pancakes

Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce.Full Recipe: taste.md/2F1ZLPj

Posted by Tastemade on Wednesday, February 28, 2018