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Dessert

No Bake Oreo Tart

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No Bake Oreo Tart
Made with dark chocolate and America's favorite cookie, pardon us as we pick our mouths up off the floor.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams crushed Oreo cookies
  • 100 grams chopped Oreo cookies
  • 50 grams baby Oreos
  • 150 grams melted unsalted butter
  • 400 grams dark cooking chocolate
  • 150 milliliters thickened cream (35 percent fat content)
Instructions
  1. Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined.
  2. Add the crumb mixture to 30 centimeters rectangle. I used a long one but you may use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
  3. While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
  4. Pour it into the pie shell and sprinkle with roughly chopped Oreos and baby Oreos. Place it in the fridge for 4 hours, or overnight to chill before serving.

Watch the recipe video here:

Creamy Spinach Artichoke Skillet Ring

Full disclosure: This dish was DEMOLISHED in less than 5 minutes. Full Recipe: taste.md/2n5qz8G

Posted by Tastemade on Tuesday, February 13, 2018

Dessert

Orange Cheese Brûlée Cups

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Orange Cheese Brûlée Cups
A cheesecake, crème brûlée hybrid served in hollowed out oranges is sure to impress anyone at the dessert table.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 oranges
Cream filling:
  • 100 grams cream cheese
  • 100 milliliters heavy cream
  • 20 grams granulated sugar
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • 2 grams gelatin
  • 2 tablespoons hot water
Orange jam:
  • 2 oranges
  • 1 teaspoon lemon juice
  • 2 tablespoons granulated sugar
Topping:
  • 2 tablespoons granulated sugar
  • Mint
Instructions
  1. Combine gelatin and hot water together and let it sit until gelatin has bloomed.
  2. Cut off the top and bottom of the oranges and cut in half.
  3. Cut around the edges of the orange to release flesh. Scoop flesh out with a spoon. Place the ends of the orange into the orange cups.
  4. In a saucepan, combine orange flesh, lemon juice and granulated sugar and bring to a boil.
  5. Pour mixture into a blender. Add in all ingredients for the cream filling and blend until smooth.
  6. Pour mixture into orange cups and refrigerate for at least 3 hours.
  7. Sprinkle sugar on top and caramelize by heating with a torch until sugar is melted and light golden brown.
  8. Garnish with mint and serve.

Watch the recipe video here:

Orange Cheese Brûlée Cups

Stressed spelled backwards is desserts. Coincidence? We think not.Full Recipe: taste.md/2EuyUgH?: Tastemade Japan

Posted by Tastemade on Monday, February 12, 2018

Main dish

Deep Fried Burger Fries

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Deep Fried Burger Fries
Burger and fries are so last century. The future belongs to these incredibly crisp deep fried burger fries.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ cup chopped pickles
  • ½ cup shredded sharp cheddar cheese
  • Salt and pepper
  • 1½ cups buttermilk
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 cups panko
  • For the sauce:
  • ⅓ cup ketchup
  • ⅓ cup mayonnaise
  • 2 tablespoons mustard
  • 1 to 2 tablespoons minced shallot
  • 3 tablespoons chopped fresh dill
  • Salt and pepper to taste
Instructions
  1. In a deep pan, heat oil to 350 degrees F.
  2. In a large mixing bowl, add beef, cheese, pickles, salt and pepper. Mix well to combine. Using your hands, form onto a skewer approximately 2 to 3 inches long. Refrigerate for 10 to 20 minutes.
  3. In another large mixing bowl, whisk together buttermilk, flour, cornstarch, and season with salt and pepper. Dip the cold beef sticks into the batter then roll in the panko.
  4. Prior to frying, remove the stick. Fry in batches until golden and crispy.
  5. For the aioli, mix all ingredients in a bowl and stir.
  6. Serve fries with aioli and enjoy.

Watch the recipe video here:

Deep Fried Burger Fries

Burger and fries are so last century. THESE are the future.Full Recipe: taste.md/2ufz9b0

Posted by Tastemade on Monday, February 12, 2018

Dessert

Homemade Snickers Bars

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Homemade Snickers Bars
With our homemade chocolate, caramel, and peanut-buttery candy bar, never be hangry again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2½ cups chocolate chips, divided
  • ¾ cup creamy peanut butter, divided
  • ¼ cup plus 2 tablespoons butter, divided
  • 1½ cups sugar, divided
  • ¼ cup evaporated milk
  • 1½ cups Marshmallow Fluff
  • 1½ cups roasted salted peanuts
  • 1 teaspoon vanilla extract
  • ¼ cup cold water
  • ½ cup heavy cream
  • 1 teaspoon salt
Instructions
  1. Line a 9 x 13 pan with parchment paper.
  2. In a medium bowl, melt 2½ cups chocolate chips and ½ cup peanut butter in a double boiler. Stir until smooth, and pour half over the parchment-lined pan. Refrigerate until set and hard, at least one hour.
  3. In large bowl, melt ¼ cup butter, ½ cup sugar and evaporated milk over a double boiler. Stir in fluff, ¼ cup peanut butter, peanuts and vanilla. Pour over set chocolate base, and refrigerate until set.
  4. In a medium saucepan, combine 1 cup sugar and cold water. Cook on medium-high heat without stirring until the sugar has become golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in remaining butter and salt. Pour the caramel over nougat layer, and set aside.
  5. Pour remaining melted chocolate and peanut butter over the caramel layer. Refrigerate until set and hard, at least one hour. (Bars are cut most easily when they are cold.) Remove from pan and divide equally. Bars will keep up to a week in the fridge covered.

Watch the recipe video here:

Homemade Snickers Bars

You'll never be hangry again with homemade Snickers.Full Recipe: taste.md/2y4nedV

Posted by Tastemade on Wednesday, February 7, 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.Full Recipe: taste.md/2EaOPxu?: Tastemade Brasil

Posted by Tastemade on Saturday, February 10, 2018

Dessert

Chocolate Dump(ed) Cake

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Chocolate Dump(ed) Cake
Packed with Oreos and marshmallows, this cake proves being dumped can be pretty sweet.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 (3.4 ounces) package chocolate flavor instant pudding mix
  • 2½ cups cold whole milk, divided
  • 1 box store-bought chocolate cake mix
  • 1½ cups crushed Oreo cookies, divided
  • 2 cups miniature marshmallows, divided
  • 1 cup semisweet chocolate chips, divided
For garnish:
  • Marshmallows, chocolate syrup, crushed Oreos, fresh strawberry slices and vanilla ice cream
Instructions
  1. Preheat oven to 350°F, and prepare a 13x9-inch glass baking pan with nonstick cooking spray.
  2. In large bowl, whisk together the dry pudding mix and 2½ cups of milk for about 2 minutes until smooth and slightly thickened.
  3. Stir in cake mix, followed by the remaining milk and whisk until incorporated. Fold in 1 cup crushed Oreos, 1 cup mini marshmallows and ½ cup chocolate chips. Stir until combined.
  4. Spread batter evenly in bottom of the prepared pan.
  5. Scatter chocolate chips evenly on the top of the batter and bake 30 to 35 minutes or until toothpick inserted in center of cake comes out mostly clean.
  6. Immediately sprinkle with remaining mini marshmallows and allow to cool.
  7. Before serving, garnish with chocolate syrup, remaining crushed Oreos and freshly sliced strawberries, and serve with a scoop of vanilla ice cream.

Watch the recipe video here:

Valentine's Day Dump(ed) Cake

Valentine's Day Dump(ed) Cake Full Recipe: https://taste.md/2ltJviK

Posted by Tastemade on Saturday, February 10, 2018

Main dish

Baumkuchen Magic Toast

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Baumkuchen Magic Toast
Whether you love cinnamon rolls, pancakes or something more savory, this toast delivers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 banana
  • 1½ cups pancake mix
  • ⅓ cup butter
  • ¾ cup milk
  • ½ cup sugar
  • 2 eggs
  • Vegetable oil
  • Shredded cheese
  • Honey
Instructions
  1. Preheat oven to 480°F.
  2. Cut both ends of the banana to fit a square pan.
  3. Mix together pancake mix, butter, milk, sugar and eggs.
  4. Heat oil in square pan and pour in a small amount of batter.
  5. When batter is half cooked, place banana on top. Roll it up.
  6. Push the cooked portion to the top and pour more batter onto pan. Roll the cooked portion onto the raw batter to make it thicker.
  7. Continue to do this until all the batter is used. You should end up with one thick roll.
  8. Cut into three thick slices and place on a baking sheet lined with parchment paper.
  9. Top with shredded cheese and bake until cheese has melted.
  10. Drizzle with honey just before serving.

Watch the recipe video here:

Baumkuchen Magic Toast

One bite & you'll understand why we call it magic toast.Full Recipe: taste.md/2EvVx4o?: Tastemade Japan

Posted by Tastemade on Sunday, February 11, 2018

Main dish

Salmon in Creamy Sun-Dried Tomato Sauce

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Salmon in Creamy Sun-Dried Tomato Sauce
Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the salmon:
  • 1 pound salmon, skin off, divided into 4 fillets
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
For the cream sauce:
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • ½ cup vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • ¾ cup sun-dried tomatoes, rehydrated in oil
  • 4 tablespoons chopped basil
Instructions
  1. Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
  2. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.

Watch the recipe video here:

Creamy Sun-Dried Tomato Salmon

Manners? What manners? This sauce will have you licking your plate.Full Recipe: taste.md/2CRhJ8d

Posted by Tastemade on Saturday, February 10, 2018

Breakfast

Pasta Mug Rigatoni

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Pasta Mug Rigatoni
The simplicity and yumminess of these pretty donuts are out of this world.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Donut batter
  • 1 cup pancake mix
  • ¼ cup milk
  • 1 egg
  • 2 teaspoons sugar
  • ¾ tablespoon unsalted butter
Icing
  • 1 tablespoon coconut oil
  • 1 tablespoon milk
  • ¾ cup powdered sugar
  • Food coloring (your choice of colors)
  • Silver sugar
Instructions
  1. Preheat oven to 350°F
  2. Combine ingredients for donut batter in a bowl and mix well.
  3. Pour batter into donut molds and bake for 15 minutes.
  4. In a small bowl, mix together ingredients for the icing. Add food coloring and move it around with a toothpick.
  5. Dip the donuts into the icing and decorate with silver sugar.

Watch the recipe video here:

Rigatoni Pasta Mug

Make pasta night great again.Full Recipe: taste.md/2Ediar9

Posted by Tastemade on Friday, February 9, 2018

Dessert

Matcha Tiramisu

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Matcha Tiramisu
Instead of adding coffee and finishing your tiramisu with a dusting of cocoa powder, use matcha for a yummy, earthy twist.
Author:
Cuisine: Italian
Recipe type: Dessert
Ingredients
  • 6 egg yolks
  • ¾ cup white sugar
  • ½ cup milk
  • 16 ounces or 2½ cups mascarpone cheese
  • 1¼ cups cold heavy cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • An additional ½ cup of matcha powder for dusting.
  • 2 packets of lady fingers (ones from Trader Joe's is good)
  • 1 cup boiling water
  • ½ cup sugar
  • 1 tablespoon matcha powder
Instructions
  1. In a medium sauce, heat milk until steaming.
  2. In a separate bowl, whisk egg yolks with sugar and matcha powder.
  3. When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.
  4. Next, mix in mascarpone cheese and set aside.
  5. Using a stand or hand mixer, whip heavy cream with vanilla extract.
  6. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.
  7. In a bowl, combine boiling water, ¼ cup sugar and 1 tablespoon matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. Continue to dip lady fingers and line in a row at bottom of glass baking dish. Add a thin layer of the macarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover. Chill in refrigerator for 2 hours or overnight.

Watch the recipe video here:

Galaxy Cake

One bite and you'll become a Guardian of this Galaxy Cake.Full Recipe: taste.md/2FVd577

Posted by Tastemade on Thursday, February 8, 2018