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Dessert

Ice Cream Milk Cake

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Ice Cream Milk Cake
For a cake that's uber moist and rich, it's hard to beat this milk cake made with, you guessed it, three different types of milk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Batter:
  • 1½ cups sugar
  • ½ cup butter, softened
  • 4 egg yolks
  • 1⅓ cups milk
  • 1½ cups flour
  • 4 egg whites, beaten
  • 1 tablespoon baking powder
  • Filling:
  • 1 can sweetened condensed milk
  • ½ cup butter, room temperature
  • ½ cup heavy cream
  • 2¾ cups powdered milk, plus ½ cup to sprinkle
  • Drizzle:
  • ½ cup milk
  • ½ can condensed milk
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, beat the sugar, butter and egg yolks until mixture is stiff and combined. Mix in the milk and then add the flour, stirring until combined. Gently add the egg whites and the baking powder, mixing well.
  3. Pour the mixture into a greased and floured baking pan and bake for approximately 30 minutes, or until a toothpick comes out clean.
  4. Using a mixer, blend 1 can of condensed milk with the butter.
  5. Add the cream, mixing well, and gradually add the powdered milk. Set aside in the fridge.
  6. For the drizzle, mix ½ cup milk with ½ can of condensed milk and set aside.
  7. When chilled, cut the cake in half. Place half back in the pan and drizzle with half of the condensed milk syrup.
  8. Add three-fourths of the filling, and cover with the other half of the cake. Drizzle with the rest of the condensed milk syrup. Cover with the rest of the filling, and sprinkle with powdered milk.
  9. Refrigerate for at least 3 hours. Remove the edges, cut into wedges and serve.

Watch the recipe video here:

Ice Cream Milk Cake

Eat cake because it's someone's birthday somewhere.Full Recipe: taste.md/2CT3P5C?: Tastemade Brasil

Posted by Tastemade on Wednesday, January 10, 2018

Main dish

Chicken a La Croix

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Chicken a La Croix
Everyone's favorite can of sparkling water is the perfect instrument for this moist, fragrant roasted chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (3-pound) roaster chicken
  • 3 tablespoons olive oil
  • 2 tablespoons tangerine zest
  • 1 tablespoon lemon zest
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves, picked, plus more for roasting
  • 1 teaspoon fresh rosemary, minced, plus more for roasting
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tangerines, halved
  • 1 lemon, sliced into rounds
  • 1 head garlic, halved
  • ¼ cup white wine
  • 1 (12-ounce) can citrus seltzer like La Croix Tangerine or Grapefruit
Instructions
  1. Preheat the oven to 400 degrees and remove the second rack. Secure the lower rack at the lowest setting so the chicken will fit standing upright.
  2. Pat chicken skin dry. In a small bowl, combine olive oil, tangerine zest, lemon zest, brown sugar, thyme leaves and minced rosemary. Stir to combine and brush over entire chicken. Stuff 1 tangerine half in the top cavity of the chicken. Sprinkle entire bird with salt and pepper.
  3. In a medium roasting pan, place remaining halved tangerines, sliced lemon, halved garlic and additional sprigs of rosemary and thyme. Add white wine. Place open seltzer can in the middle of the pan.
  4. Place the chicken over the can by opening the rear cavity and sliding it over the can until only about an inch of the can is showing. Rest legs on sliced citrus to avoid burning.
  5. Roast for 15 minutes to brown skin, then reduce heat to 350 and roast for 45 minutes, or until the internal temperature is 160 and the skin is crisp and golden.
  6. Remove the pan from the oven and carefully transfer the chicken from the can to a flat surface. Let rest for 20 minutes before slicing to serve. Serve drizzled with pan juices.

Watch the recipe video here:

Chicken a La Croix

We stuffed your favorite drink where?! That's right, and it tastes delicious.Full Recipe: taste.md/2BFgFUq

Posted by Tastemade on Monday, January 1, 2018

Pizza

Grilled Cheese Crust Pizza

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Grilled Cheese Crust Pizza
Get extra cheese in every bite with a layer of mozzarella baked into this thick crust pepperoni pizza.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 4 tablespoons olive oil, divided
  • 2 packages Pillsbury thin crust pizza dough
  • 2½ cups part-skim shredded mozzarella, divided
  • ¾ cup pizza sauce
  • 20 slices pepperoni
Instructions
  1. Heat oven to 400 degrees.
  2. Drizzle 3 tablespoons olive oil oil into a nonstick 9x13 cake pan. Lay one of the pizza crusts in the pan. Layer 1½ cups of shredded mozzarella on the dough, spreading all the way to the edges of the pan. Place second layer of dough on top and brush with olive oil. Bake for 8 minutes, until just lightly golden.
  3. Remove pizza from oven and spread remaining 1 cup mozzarella over the top crust, touching the sides of the pan. Drizzle sauce down the pizza in 4 rows. Top with pepperoni slices. Bake for 12 minutes, until cheese is melted and the edges are dark and crisp.
  4. Remove to wooden board, slice into squares and serve.

Watch the recipe video here:

Grilled Cheese Crust Pizza

Grilled Cheese + Pizza = Speechless Full Recipe: taste.md/2CjViGi

Posted by Tastemade on Friday, December 29, 2017

Breakfast

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Sunday, December 31, 2017

Dessert

Frozen Hot Chocolate Pie

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Frozen Hot Chocolate Pie
Get your cocoa fix with a pie filled with chocolate ganache and hot cocoa mousse buried under a layer of toasted marshmallows.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 2 cups finely ground chocolate cookie crumbs
  • 7 tablespoons unsalted butter, melted
For the frozen hot chocolate mousse:
  • 1¼ cups chopped dark chocolate (about 70% cacao)
  • Pinch sea salt
  • 2 cups heavy cream, chilled, divided
  • 2 tablespoons granulated sugar
  • 2 (.73 ounce) packets hot chocolate mix
For the marshmallow topping:
  • 2 cups granulated sugar, divided
  • ½ teaspoon cream of tartar
  • ½ cup water
  • 4 large egg whites
Instructions
  1. Make the crust: Preheat oven to 350 degrees, and line a 7-inch springform pan with parchment paper.
  2. In a large bowl, combine cookie crumbs and butter until moistened and mixed through. Press the crust into bottom and three-quarters of the way up the sides of the pan. Bake crust for 10 minutes, then let cool.
  3. Make the hot chocolate mousse: Combine chocolate and salt in a large bowl.
  4. Heat ½ cup cream in a small saucepan over medium heat until boiling. Pour into the bowl and let stand 5 minutes to melt chocolate before mixing to combine. Stir until glossy and smooth. Let cool slightly.
  5. Meanwhile, in a large chilled bowl, add remaining 1½ cups cream. Using a hand or stand mixer, start on low speed, gradually bringing it up to high, and beat the cream until soft peaks have formed. Add sugar and beat just until stiff peaks form. Add in hot chocolate, and beat to mix. Add cooled melted chocolate mixture in 3 additions, gently folding to combine between each addition. Pour into crust, then chill, covered with plastic wrap, in freezer for at least 2 hours to set.
  6. Make the marshmallow topping: About 20 minutes before serving, in a small saucepan set over high heat, stir together 1½ cups sugar, cream of tartar and water. Bring to a boil, then turn heat to medium-low and let reduce slightly, without stirring, for 4 to 5 minutes.
  7. Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining ½ cup sugar. Once combined, very carefully pour hot sugar syrup into egg whites. Beat for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy.
  8. Assemble the tart: Remove pie from freezer and remove from springform pan.
  9. Spoon the marshmallow mixture on top of the pie. Use a kitchen torch to lightly toast the marshmallow topping before serving.

Watch the recipe video here:

Frozen Hot Chocolate Pie

This "hot chocolate" is seriously confused, but no one is complaining. ?Full Recipe: taste.md/2CkUlNZ

Posted by Tastemade on Saturday, December 30, 2017

Cake Dessert

Berry Mousse Cake

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Berry Mousse Cake
Yes, you can make gyros at home. This homemade Greek-American style gyro is delicious and very easy to make.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt & pepper
  • ½ cup breadcrumbs, soaked in olive oil
  • 1 medium onion, grated
  • 2 cloves garlic, grated
  • Olive oil
Tzatziki:
  • 1 English cucumber, peeled, grated and drained of excess water
  • 3 sprigs dill
  • Squeeze of lemon
  • 2 cloves garlic, minced
  • 1½ cups Greek yogurt
To serve:
  • Pita or flatbread
  • Shredded lettuce
  • Red onion, thinly sliced
  • 1 tomato, cut into chunks
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, add ground meats, oregano, cumin, salt, pepper, breadcrumbs, onion and garlic. Use a mixer with paddle attachment or food processor to get mixture super fine and paste-like.
  3. Transfer mixture to a loaf pan coated with olive oil and press down to firm. Bake for approximately 1 hour until top is golden brown.
  4. In a small bowl, combine tzatziki ingredients.
  5. Slice meat into pieces. Lay out a flatbread, top with shredded lettuce, gyro meat, tzatziki, onion and tomatoes. Enjoy!

Watch the recipe video here:

Berry Mousse Cake

You could say this mousse cake is berry pleasing.Full Recipe: taste.md/2BfWRDK

Posted by Tastemade on Tuesday, December 26, 2017

Cake Dessert

Nutella Cheesecake

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Nutella Cheesecake
Hazelnut lovers with flip for this festive Nutella cheesecake made with a Ferrero Rocher hazelnut crust.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 2 cups hazelnuts, toasted
  • 24 Ferrero Rocher
  • 4 tablespoons butter, melted
For the filling:
  • 4 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  • 1 cup Nutella
For decorating:
  • ¼ cup cocoa powder
Instructions
  1. Make the crust: Prepare a 9-inch springform pan with baking spray and parchment paper. Set aside.
  2. In the bowl of a food processor fitted with the blade attachment, grind hazelnuts to a coarse sand-like texture. Add Ferrero Rocher and pulse to combine. Pour in melted butter and mix to combine. Press into the bottom of the pan, and set in the freezer until cheesecake filling is ready.
  3. Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk and vanilla and beat on medium-high speed until incorporated and smooth, about one minute. Once incorporated, pour into springform pan. Drop 2 tablespoons of Nutella randomly over the cheesecake and swirl throughout to create a marbled effect. Set in fridge to firm for up to 4 hours.
  4. Decorate the cheesecake: Remove cheesecake from fridge. Place a stencil on top of the set cheesecake. Sprinkle with cocoa powder and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Nutella Snowflake Cheesecake

Let it snow, let it snow…Full Recipe: taste.md/2pKq4oP

Posted by Tastemade on Thursday, December 28, 2017

Cake

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Complete your holidays with a triple chocolate mousse cake topped with a stunning snowflake design.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ⅔ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ⅔ cup sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup milk
  • 3 tablespoons oil
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • Milk Chocolate Mousse:
  • 225 milliliters whipping cream
  • 135 grams good quality milk chocolate
  • 3 large egg whites
  • 75 milliliters milk
  • 6 grams powdered gelatin
  • 1½ tablespoon water
  • White Chocolate Mousse:
  • 225 milliliters whipping cream
  • 135 grams good quality white chocolate
  • 3 large egg whites
  • 75 milliliters milk
  • 6 grams powdered gelatin
  • 1½ tablespoon water
  • Snowflake paper cutouts
  • Cocoa powder, for dusting
Instructions
  1. Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl. Mix until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Bake at 350F for 20-30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a cooling rack and cool completely in the pan. Remove the cake from the pan and remove the parchment paper lining. Return the cake to the pan and set aside.
  2. Make the milk chocolate mousse: Sprinkle the gelatin into the cold water and set aside. Beat the egg whites until stiff peaks form. In a separate bowl, beat the whipping cream until soft peaks form and set both bowls aside. Set a small saucepan to medium heat and add the milk. Just before the milk comes to a boil, turn off the heat and add the gelatin. Once the gelatin has fully dissolved, add the milk chocolate and whisk until fully melted. You may need to turn the heat back on to fully melt the chocolate. Add this mixture to the whipped cream and whisk to combine. Then add the egg whites and whisk to combine, making sure to keep the mixture as airy as possible. Pour the mousse on top of the chocolate cake and smooth the surface. Transfer the cake to the fridge to set for 2 hours.
  3. Make the white chocolate mousse: Follow the same steps for the Milk Chocolate Mousse, but replace the milk chocolate with white chocolate. Once you have gently poured the white chocolate mousse onto the cake, transfer the cake to the fridge and set for 2½ hours.
  4. To decorate: Place the paper snowflake cutouts onto the surface of the cake. To help with positioning, use some scotch tape to create little handles on one side. Sift cocoa powder evenly over the entire surface of the cake. Gently remove the cutouts to reveal white snowflakes! Gently unlatch the sides of the pan and slide it off the cake. Running a warm, damp dishcloth around the sides of the pan will make it easier to remove. To serve, slice the cake with a warm knife.

Watch the recipe video here:

Pecan Pie Cheesecake

Can't choose between pecan pie and cheesecake? Don't worry, we won't make you.Full Recipe: taste.md/2BCJVYm

Posted by Tastemade on Tuesday, December 26, 2017

Main dish

Salt-Crusted Chicken

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Salt-Crusted Chicken
Get moist, fragrant, satisfying chicken by brining and then burying a whole chicken in a mound of salt and egg whites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Brine:
  • 1 head garlic, halved crosswise
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ large lemon
  • 2 bay leaves
  • 4 cups water
Chicken:
  • 1 (3 to 4 pound) chicken
  • ½ large lemon
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 7 cups kosher salt
  • 10 large egg whites
Instructions
  1. In a large pot over high heat, combine garlic, salt, pepper, olive oil, halved lemon, lemon juice, balsamic vinegar, bay leaves and water. Bring to boil. Remove the brine from heat and cool to room temperature.
  2. Once the brine is cooled, submerge the chicken. Refrigerate covered for at least 4 hours.
  3. Preheat oven to 350 degrees.
  4. Remove the chicken from the brine and pat dry. Place the lemon half, tarragon and thyme into the chicken cavity and truss with kitchen twine. Discard the brine.
  5. In a large bowl, combine the salt and egg whites. Place one-third of the mixture into an 8 x 10½-inch roasting dish. Nestle the chicken on top of the salt and cover with remaining salt mix.
  6. Roast for 1 hour and 10 minutes or until the salt is hard and dry.
  7. Set aside to rest for 15 minutes before cracking off the salt. The skin will be very salty, but the meat underneath will not. Make sure to peel away the skin to reveal the juicy and tender meat underneath.
  8. Serve with your favorite roasted vegetables.

Watch the recipe video here:

Salt Crusted Chicken

For the ULTIMATE juicy, flavorful chicken? Bury that baby in salt.Full Recipe: taste.md/2BXcIdV

Posted by Tastemade on Saturday, December 23, 2017

Main dish

Mini Beef Wellington

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Mini Beef Wellington
For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Beef:
  • 1 pound beef tenderloin (filet mignon)
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
Mushrooms:
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely minced
  • 2 sprigs fresh thyme
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons dry sherry
To assemble:
  • 2 sheets puff pastry, thawed and cut into 7-inch squares
  • 4 slices prosciutto
  • 2 tablespoons Dijon mustard, or to taste
  • 1 egg, beaten
  • Coarse salt
Instructions
  1. For the beef: Season the beef with oil, salt and pepper. Heat oil in a cast-iron pan over high heat. Sear all sides of the beef. Remove from pan.
  2. For the mushrooms: In the same pan, melt the butter over medium-low heat. Add the chopped shallot and minced garlic cloves; cook until fragrant. Add mushrooms, fresh thyme, salt and pepper; cook until all the moisture has evaporated. Add the dry sherry and continue to cook until the sherry has evaporated. Remove from heat and set aside to cool to room temperature.
  3. To assemble: Preheat the oven to 425 degrees.
  4. Lay out a puff pastry square. Center a piece of prosciutto on the puff pastry, and top with a thin layer of the mushrooms. Place a seared cube of beef in the center and dollop with some mustard. Wrap the prosciutto around the beef.
  5. Cut off excess puff pastry. Fold one edge of the pastry up and over the beef, press down, brush with egg wash, then fold the next side up and over. Repeat until all the sides are pressed together like a package. Repeat with the remaining pieces of beef.
  6. Place the Wellingtons seam side down on a parchment-lined baking sheet. Brush with egg wash. Using the back of a knife, score a pattern onto the puff pastry, and sprinkle with some coarse salt.
  7. Bake the Wellingtons for 20 minutes or until golden and puffy.
  8. Let rest for 5 minutes. Serve with your favorite roasted vegetables. Enjoy!

Watch the recipe video here:

Mini Beef Wellington

We're about to get personal… with these mini beef wellingtons.Full Recipe: taste.md/2BSBtbh

Posted by Tastemade on Friday, December 22, 2017