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Breakfast

Frozen Margarita Pie

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Frozen Margarita Pie
It's always happy hour with this sweet and creamy tequila-infused margarita custard pie topped with fluffy toasted meringue.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Margarita Filling
  • 1 cup lime juice about 10 limes - depending on the size
  • 2 tbsp lime zest
  • 6 egg yolks leave aside 2 egg whites for the meringue
  • 1 ½ tbsp cornstarch cornflour
  • 200 g / 1 cup sugar
  • 6 tbsp unsalted butter softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla
  • ⅓ - ½ cup tequila
  • ¾ cup half and half
Pretzel Crust
  • 7 oz pretzels
  • 1 tsp kosher salt
  • 4 - 6 tbsp melted unsalted butter
Meringue Topping
  • 2 egg whites (pasteurised)
  • 3 oz / 85 g white sugar caster sugar is better
  • 1 tsp vanilla extract
Instructions
Pretzel Crust
  1. Place the pretzels and salt in a food processor. Process until they resemble bread crumbs. Add melted butter and salt. Pulse until well combined. Press these crumbs into the bottom of a long tart tin using the back of a tablespoon. Chill the crust in the freezer until completely hardened.
Margarita Filling
  1. Place the lime, zest, egg yolks, cornstarch, sugar, butter, vanilla, tequila, half and half and salt in a large microwave safe bowl. Whisk to combine. Microwave for 5 minutes. Whisk and microwave for another 2 minutes, mixing each time until thick. Pour into the tart tin. Use a small offset spatula or tablespoon to even out before. Add fresh lime zest on top before placing in the freezer for at least 3 hours.
Meringue Topping
  1. Place the egg whites into a large bowl and whip to soft peaks. Slowly add the sugar until it’s all in there. Mix on high speed for a couple minutes then add vanilla extract. Continue mixing for another 5minutes until meringue is thick and glossy.
  2. Fit the end of a piping bag with a large open star tip and pipe meringue onto the tart. Add fresh lime zest before slicing up and serving.

Watch the recipe video here:

Frozen Margarita Pie

When life hands you limes, make frozen margarita pie. #MargaritaDayFull Recipe: bit.ly/2CBvZ0L

Posted by Tastemade on Thursday, February 22, 2018

Cake Dessert

Blueberry Mousse Cake

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Blueberry Mousse Cake
Blueberry fans will love this creamy, layered mousse cake made with a blueberry and oatmeal cookie crust.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Blueberry lemon oatmeal crust:
  • 2 cups sweet oatmeal cookies
  • 1½ tablespoons butter, melted
  • 1 tablespoon blueberry powder
  • 1 teaspoon lemon zest
Mousse:
  • 10 gelatin sheets or 2 tablespoons gelatin powder
  • 1 cup milk, warm
  • 1 cup mascarpone cheese, softened
  • ½ cup sugar
  • 1½ cups heavy cream, soft whipped
  • ¼ cup freeze-dried blueberries
Instructions
For the crust:
  1. In a large mixing bowl, stir all ingredients until they reach a moist sand texture. Press into the bottom of a 6-inch springform pan, pressing down with the back of a cup.
  2. For the mousse: If using gelatin sheets, soak them in cold water until softened, about 5 minutes. Then squeeze out excess water, and stir into warm milk until dissolved. If using gelatin powder, sprinkle the powder over warm milk. Cook the milk/gelatin mixture on a double boiler until dissolved.
  3. Pour warm milk/gelatin mixture over mascarpone cheese. Stir in sugar, then fold in the whipped cream.
  4. Using a heavy duty blender, grind freeze-dried blueberries into blueberry powder. Stir in water to make a thick paste.
  5. Divide the mousse mixture among 4 bowls. Stir blueberry paste into 3 of the bowls, making 3 different shades of purple mousse.
  6. Starting with the white mouse, pour into the center of the pan. Follow with the light purple, medium purple and dark purple mousse.
  7. Tap the pan to smooth out the top. Chill in the fridge for at least 4 hours.

Watch the recipe video here:

Blueberry Mousse Cake

Dig your fork into velvety layers of blueberry heaven.Full Recipe: bit.ly/2ES5qcP

Posted by Tastemade on Wednesday, February 21, 2018

Main dish

Chocolate Bash Cake

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Chocolate Bash Cake
For a smashing good time that won't get frosting everywhere, try this chocolate bash cake filled with chocolate-covered mini cupcakes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marshmallow icing:
  • 1¼ cups sugar
  • 3 large egg whites, room temperature
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • Purple and turquoise food coloring
Mini cupcakes:
  • 1 package chocolate cake mix, prepared according to package
  • 1 (12-ounce bag) semisweet dark chocolate, melted
  • 24 sugar flowers
To decorate:
  • 20 ounces chocolate, melted
  • 20 sugar flowers
Instructions
For the icing:
  1. In the bowl of a stand mixer with the whisk attachment, combine all ingredients except food coloring on medium speed until frothy.
  2. In a double boiler, cook the frothy egg mixture until it reaches 160 degrees. Return mixture to the mixer and whisk on high speed until stiff peaks form.
  3. Divide icing into two small bowls. Dye one bowl turquoise and the other purple. On a piece of plastic wrap, pipe out several strips of icing side by side, alternating colors after each strip. Roll up the plastic wrap into a log. Cut one end off, and fit into a piping bag with a round pastry tip.
For the cupcakes:
  1. Preheat oven to 350 degrees.
  2. In a mini muffin tin with cupcake liners, fill halfway with prepared chocolate cake batter. Bake for 12 minutes. Allow to cool for 15 minutes.
  3. Using the prepared icing, pipe a tall swirl on top of each mini cupcake. Freeze for at least 1 hour until solid.
  4. Place melted chocolate in a bowl. Dip the icing part of each frozen cupcake in melted chocolate, then garnish with sugar flowers.
  5. To assemble: Coat the inside of each half of a giant cupcake mold with melted chocolate by tapping and swirling the chocolate around. Allow excess chocolate to drip off. Place both halves in the fridge to cool for 3 minutes. Once the chocolate is set, pop out the chocolate shell by gently peeling away the silicone mold.
  6. Fill the bottom of the cupcake shell with the mini cupcakes. Pipe a thin line of melted chocolate along the rim of the shell as glue. Attach the top part of the cupcake shell. Garnish with more sugar flowers.

Watch the recipe video here:

Chocolate Bash Cake

This cake guarantees a smashing good time.Full Recipe: bit.ly/2EQGMJR

Posted by Tastemade on Wednesday, February 21, 2018

Dessert

One-Bowl Paris-Brest

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One-Bowl Paris-Brest
You won't believe how easy it is to make this classic circular dessert filled with custard and fresh strawberries.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 80 grams flour
  • 80 grams butter
  • 150 grams very hot water
  • 4 eggs, beaten
  • Strawberries
  • Blueberries
  • 300 grams custard cream
  • 200 grams whipped cream
  • Mint
  • Confectioners' sugar
Instructions
  1. Hull and cut the strawberries in half. Set aside.
  2. Place butter and very hot water in a oven-safe glass pie plate. Microwave until butter has melted. Add in the flour and mix well to combine. Microwave for 4 minutes at 600 watts and mix well.
  3. Add in beaten eggs a little at a time, mixing well in between each addition.
  4. Once batter is smooth, push batter away from the center, creating a donut shape. Spray with water.
  5. Bake for 40 minutes at 190 degrees C. Take it out and let it cool completely.
  6. Carefully cut in half to make two rings of pastry.
  7. Top the bottom pastry with custard cream, whipped cream, strawberries and mint. Place the second pastry on top and garnish with more strawberries, blueberries, mint and confectioners' sugar.

Watch the recipe video here:

Paris Brest

A donut and an eclair had a fling….Full Recipe: bit.ly/2syz16g?: Tastemade Japan

Posted by Tastemade on Friday, February 16, 2018

Cake Dessert

No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake

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No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake
This velvety no-bake chocolate cheesecake is full of chocolate bar bites and topped with cookies and cream frosting.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the cheesecake:
  • 1½ cups finely ground chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream
  • 1 package brownie mix (reserve 1 tablespoon for glaze)
  • 2 (1-ounce) chocolate bars, cut into chunks, plus more for garnish
For the cookies and cream whipped cream frosting:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup finely ground chocolate cookie crumbs
For the brownie glaze:
  • 1 tablespoon brownie mix
  • 2 teaspoons grapeseed oil
  • 1 tablespoon heavy cream
  • 1 tablespoon chocolate syrup
Instructions
  1. Grease the sides of a 9-inch springform cake pan and prepare the bottom with parchment paper.
  2. In a large bowl, combine cookie crumbs and melted butter. Press into the base of the cake pan and chill for 15 minutes.
  3. With a hand mixer, beat the cream cheese, sugar, vanilla extract, heavy cream and brownie mix. Fold in chocolate bar chunks and pour into the cake pan. Refrigerate for 4 hours.
  4. In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold in cookies.
  5. In a separate smaller bowl, combine remaining brownie mix, grapeseed oil, heavy cream and chocolate syrup.
  6. Once the cheesecake has set, cover in whipped cream, drizzle with brownie glaze and sprinkle with shavings of remaining chocolate.

Watch the recipe video here:

Chocolate Chunk Cookies & Cream Brownie Cheesecake

Serving size: mine.Full Recipe: taste.md/2yWdyXk

Posted by Tastemade on Monday, February 19, 2018

Main dish

Beef Stroganoff French Bread Toast

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Beef Stroganoff French Bread Toast
Why serve beef stroganoff with a side of French bread when it's so much tastier served inside the French bread?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the stroganoff:
  • 4 tablespoons olive oil
  • 1½ cups mushrooms
  • 2 teaspoons salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons thyme
  • 2 tablespoons butter
  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ cups beef broth
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
For the toasts:
  • 1 loaf French bread, insides hollowed out
  • 2 cups mozzarella
  • 3 tablespoons chopped Italian parsley
Instructions
  1. Preheat oven to 350 degrees, and line a sheet pan with parchment paper.
  2. Make the stroganoff: In a large Dutch oven or skillet, heat olive oil over medium heat. Saute mushrooms with one teaspoon salt and black pepper. Add thyme. Cook mushrooms until golden, approximately 4 minutes. Remove from pan and set aside.
  3. Add butter, onions and garlic to the pan and saute 2 minutes. Cook ground beef over medium heat until brown, approximately 4 minutes. Add flour and paprika to coat evenly. Add beef broth, sour cream and mustard. Mix thoroughly and add mushrooms back in.
  4. Fill the hollowed out loaf with stroganoff and top with mozzarella cheese. Place on the prepared baking sheet, and bake for 5 to 10 minutes until cheese is golden and melted. Top with parsley, slice and serve immediately.

Watch the recipe video here:

Beef Stroganoff Bread Boat

If this bread boat don't float your boat, we can't be friends.Full Recipe: taste.md/2Dpe8fB

Posted by Tastemade on Wednesday, February 14, 2018

Main dish

Artichoke 101

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Artichoke 101
From simply boiling the veggie to grilling it, here is your guide to preparing the perfect artichoke.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Base ingredients:
  • 1 large artichoke
  • 1 lemon
For the garlic aioli:
  • ½ cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon Dijon mustard
  • 1 garlic clove, grated
  • Pinch of kosher salt
For boiled artichoke:
  • Kosher salt
  • 1 large lemon, halved
For roasted artichoke:
  • Olive oil
  • Kosher salt
  • Course ground pepper
  • 2 lemon slices
  • 4 garlic cloves, smashed
  • 2 rosemary sprigs
  • For grilled artichoke:
  • 1 lemon, halved
  • Olive oil
  • Kosher salt
  • Course ground pepper
Instructions
Cleaning method:
  1. Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top. Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.
  2. Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.
  3. Proceed to boiling method.
Boiling method:
  1. Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.
  2. Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.
  3. Carefully place the artichoke in the water.
  4. Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke. Discard the leftover lemon halves.
Roasting method:
  1. Preheat oven to 375°F.
  2. Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
  3. Drizzle an 8x8 inch shallow baking dish with olive oil. Sprinkle artichokes with salt pepper and an additional drizzle of olive oil. Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice. Flip the artichoke half over and place into prepared pan cut side down, followed by an additional drizzle of olive oil and sprinkle of salt and pepper.
  4. Cover the pan with foil and roast for 40-45 minutes or until tender.
Grilling method:
  1. Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
  2. Preheat grill or grill pan over high heat.
  3. Drizzle steamed artichoke halves with olive oil, salt and pepper and grill on high heat for about 4 minutes on each side until charred. Grill lemon halves, cut side down, until charred, and squeeze over grilled artichokes to finish. Enjoy plain or dipped in garlic aioli.
Garlic aioli:
  1. In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.
  2. *Stainless steel prevents the artichoke from becoming brown or black during cooking.

Watch the recipe video here:

Artichokes 101

Everything you need to know about cooking artichokes!Full Recipe: taste.md/2p1070k

Posted by Tastemade on Thursday, February 15, 2018

Dessert

Kinder Bueno Trifle

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Kinder Bueno Trifle
Chocolate and hazelnut lovers will lose it for this trifle made with condensed milk custard, biscuits and topped with Kinder Buenos.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 3 cups whipped cream, divided
  • 3½ ounces milk chocolate, melted
  • ½ cup hazelnut cream
  • 5 ounces biscuits/cookies
  • ½ cup whole milk
  • White and milk chocolate Kinder Bueno for decorating
Instructions
  1. In a saucepan, add the condensed milk and milk. Strain the 3 egg yolks over the mixture. Cook over low heat, stirring constantly, until thick and creamy. Set aside to cool.
  2. Add 2 cups of the whipped cream to the condensed milk mixture and stir gently with a whisk. Set aside.
  3. Mix the melted chocolate and the hazelnut cream, and then gently add the remaining cup of whipped cream. Set aside.
  4. Dip the biscuits in the milk and place in a baking dish, alternating with layers of the chocolate-hazelnut cream, biscuits, and condensed milk mixture.
  5. Top with the Kinder Bueno bonbon pieces.
  6. Refrigerate for at least 2 hours and serve.

Watch the recipe video here:

Kinder Bueno Trifle

This dessert is guaranteed to satisfy any sweet tooth.Full Recipe: taste.md/2Bf4rxD?: Tastemade Brasil

Posted by Tastemade on Thursday, February 15, 2018

Dessert

White Chocolate & Berry Brownies

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White Chocolate & Berry Brownies
Made with white chocolate and topped with mixed berries, make these brownies for someone berry special.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup butter, cubed
  • 2¼ cups sugar
  • 4 eggs, beaten
  • 10½ ounces white chocolate, melted
  • 2 cups flour
Berry sauce:
  • 3½ ounces mixed berries
  • 4 teaspoons sugar
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a square baking pan.
  2. In a saucepan over medium heat, add the berries and sugar. Cook until a sauce forms then set aside.
  3. In a mixing bowl, using a hand mixer, combine the butter and sugar. Mix in the beaten eggs, followed by the chocolate. Stir in the flour. Pour mixture into the prepared pan.
  4. Pour the berry sauce on top, and use a toothpick to swirl sauce through the batter.
  5. Bake for 20 minutes. Allow to cool, and cut into squares.

Watch the recipe video here:

White Chocolate & Berry Brownies

I'd rather be full of these brownies than emotions, thaaanks.Full Recipe: taste.md/2F1tec4?: Tastemade Español

Posted by Tastemade on Wednesday, February 14, 2018

Breakfast

Creamy Croquette Sandwich

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Creamy Croquette Sandwich
How to make Creamy Croquette Sandwiches.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 slices bread
  • 1 cream croquette
  • 2 slices cheese
  • 1 egg
  • 1 tablespoon butter
Instructions
  1. Cut out heart shapes out of the bread slices with a cookie cutter. Divide the egg whites from the yolk and set aside.
  2. Melt butter in a frying pan. Put a smaller heart-shaped mold onto the pan. Add in egg yolk and pierce it so that it floods the mold. Once it's halfway cooked through, take off the mold.
  3. Place the bread on the frying pan so that the yolk is inside. Pour the egg white inside the heart-shaped space. Cook until egg is no longer runny.
  4. Flip it over. Place slice of cheese on top followed by the cream croquette. Finally top it off with the other slice of cheese. Place the other slice of bread on top and continue to cook, gently pressing down with a spatula.
  5. Once it's golden brown on the bottom, flip it over and cook the other side until it's a nice color.

Watch the recipe video here:

Creamy Croquette Sandwich

Good Morning!Full recipe: http://taste.md/1QcKRl6 (via Tastemade Japan)

Posted by Tastemade on Tuesday, January 30, 2018