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Cake Dessert

Frozen Strawberry Icebox Cake

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Frozen Strawberry Icebox Cake
You'll find this frozen strawberry pie somewhere between a cheesecake and ice cream cake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2⅔ cups cream cheese
  • 4 tablespoons sugar
  • 1¼ cups fresh thick cream
  • 10½ ounces white chocolate, melted
  • 11 ounces strawberry jam
  • 1 cup strawberries, chopped
  • 1 cup strawberries, whole
  • 3½ ounces ladyfinger cookies
Instructions
  1. In a bowl, add the cream cheese, sugar and heavy cream. Using a mixer, blend for 3 minutes. Add the melted white chocolate and mix with a spatula. Set aside.
  2. In a bowl, mix half of the strawberry jam with the chopped strawberries. Set aside.
  3. In a rectangular baking dish covered with plastic wrap, spread out some of the cream cheese mixture. Spread most of the the strawberries and jam mixture in the middle and cover with the rest of the cream cheese mixture.
  4. Top with the ladyfinger cookies and place in the freezer for 4 hours.
  5. Remove from the baking dish and cover with the rest of the strawberry jam. Garnish with whole strawberries.

Watch the recipe video here:

Frozen Strawberry Pie

When you're craving berries & cream – look no further…Full Recipe: taste.md/2kLVjdL?: Tastemade Brasil

Posted by Tastemade on Wednesday, December 20, 2017

Main dish

Petite Burger

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Petite Burger
When sliders are too much, try these cute petite burgers made with beef, cheese, a quail egg and sandwiched between pancake batter buns.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 mini hamburgers, cooked
  • 16 quail eggs
  • White sesame seeds
  • 16 small slices cheddar cheese
  • Lettuce
  • Ketchup
  • Oil
  • Pancake batter:
  • 1½ cups pancake mix
  • ½ cup milk
  • 1 egg
Instructions
  1. mini hamburgers, cooked
  2. quail eggs
  3. White sesame seeds
  4. small slices cheddar cheese
  5. Lettuce
  6. Ketchup
  7. Oil
  8. Pancake batter:
  9. /2 cups pancake mix
  10. /2 cup milk
  11. egg

Watch the recipe video here:

Petite Burgers

It's tiny. It's petite. It's the most adorable burger you will ever eat.Use this pan to make your own! > taste.md/2jsO2i3Full Recipe: taste.md/2Btr9Ua?: Tastemade Japan

Posted by Tastemade on Tuesday, December 19, 2017

Breakfast

Laminated Pasta Dough

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Laminated Pasta Dough
Give your pasta an additional kick of color and flavor by "laminating" herbs like parsley and sage into the pasta.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Butternut squash ravioli with brown butter sauce
  • 1 cup butternut squash purée
  • 2 tablespoons mascarpone
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan cheese
  • ¼ cup unsalted butter
  • Parmesan cheese, shaved
Laminated Pasta Dough
  • 3 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  • 1 large bunch sage, leaves picked
  • 1 large bunch flat leaf parsley, leaves picked
  • Semolina flour, for dusting
Instructions
Butternut squash ravioli with brown butter sauce
  1. In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined. Set aside until ready to use.
  2. Fill a deep pot with heavily salted water and bring to a boil.
  3. Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1½-inch squares. Crimp the edges to seal.
  4. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
  5. Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
  6. Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!
Laminated Pasta Dough
  1. In the bowl of a stand mixer, combine eggs, flour, oil and salt with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest in the refrigerator for at least 30 minutes.
  2. Divide the dough into 4 equal portions. Attach the pasta roller attachment to the stand mixer and place it on setting 1.
  3. Lightly dust one portion of the dough with flour, then form it into a rectangle. Pass the pasta through the rollers on setting 1 and repeat the rolling and flouring process so that the pasta passes through setting 1 a total of 4 times.
  4. Change the rollers to setting 2, lightly flour the pasta, then pass it through the rollers. Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Continue with the flouring and rolling until the pasta is passed through setting 6. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet.
  5. Once you've rolled out all of the dough, lay one sheet of pasta flat on your work surface. Place the sage and parsley leaves on the dough, spacing them in an artistic fashion. Very lightly dab the edges of the sheet of pasta with water and then carefully lay a second sheet of pasta dough on top of the herbs, enclosing them between the two sheets of dough. Using your hands, lightly press the two sheets together so that they stick.
  6. Turn the stand mixer speed to level 2. Pass the pasta sheet through the rollers on setting 3 to seal the two sheets together. Repeat the layering and rolling process with the remaining sheets of dough.

Watch the recipe video here:

How To Make Laminated Pasta

Herb laminated pasta? It's called fashion, Brenda. Look it up.Full Recipe: taste.md/2AEyfoF

Posted by Tastemade on Monday, December 11, 2017

Dessert

Christmas Tree Nutella Pie

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Christmas Tree Nutella Pie
This is the kind of Christmas tree that everyone will want to gather around.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 sheets puff pastry
  • 50 grams nutella
  • 30 grams diced almonds
  • 1 egg yolk
Instructions
  1. Cut out puff pastry in the shape of a Christmas tree.
  2. Spread nutella on one sheet of pastry and sprinkle with diced almonds.
  3. Place the other sheet of puff pastry on top. Cut slits on both sides spacing them 1 centimeter apart, leaving the center intact.
  4. Twist each strip of pastry twice.
  5. Cut out a star shape with the leftover pastry and place this on the top.
  6. Brush pastry with egg yolk mixed with a little water.
  7. Bake for 20 minutes at 220 degrees C.

Watch the recipe video here:

Christmas Nutella Pie

This is the kind of Christmas tree that everyone will want to gather around.Full Recipe: https://taste.md/2h07xLV?: Tastemade Japan

Posted by Tastemade on Sunday, November 26, 2017

Main dish

Petite Burger

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Petite Burger
When sliders are too much, try these cute petite burgers made with beef, cheese, a quail egg and sandwiched between pancake batter buns.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 mini hamburgers, cooked
  • 16 quail eggs
  • White sesame seeds
  • 16 small slices cheddar cheese
  • Lettuce
  • Ketchup
  • Oil
  • Pancake batter:
  • 1½ cups pancake mix
  • ½ cup milk
  • 1 egg
Instructions
  1. Mix pancake batter ingredients together.
  2. Oil a Takoyaki pan and fry the quail eggs.
  3. Remove the fried eggs and re-oil the pan. Put in white sesame seeds, pour in pancake batter, and cook.
  4. Apply more oil, pour in additional pancake batter, and cook.
  5. Remove the dough, then stack lettuce, mini hamburger steak, cheese, and fried egg between the buns, and stabilize it with a toothpick.
  6. Dip it in ketchup.

Watch the recipe video here:

Petite Burgers

It's tiny. It's petite. It's the most adorable burger you will ever eat.Use this pan to make your own! > taste.md/2jsO2i3Full Recipe: taste.md/2Btr9Ua?: Tastemade Japan

Posted by Tastemade on Tuesday, November 28, 2017

Dessert

Souffle Pancake

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Souffle Pancake
For flapjacks that are extra fluffy try separating the egg whites from the yolks in the style of a souffle.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Batter:
  • 4 egg whites
  • 2 egg yolks
  • ⅓ cup wheat flour
  • 1¾ teaspoons baking powder
  • 2¾ tablespoons milk
  • Splash of vanilla extract
  • 4 tablespoons granulated sugar
  • Lemon juice
  • Oil, for pan
To garnish:
  • Whipped cream
  • Maple syrup
  • Powdered sugar
  • Mint
  • Mixed berries
Instructions
  1. Beat egg whites until soft peaks form, then add granulated sugar and continue to beat until combined.
  2. In a large bowl, whisk together the remaining batter ingredients. Fold one-third of the meringue into the batter at a time.
  3. Oil a frying pan over low heat, then cook about 1 cup of the batter at a time. Cook for 6 minutes, then flip it over when slightly browned.
  4. Continue cooking for about 15 minutes until cooked through.
  5. Serve with your favorite fruits and toppings.

Watch the recipe video here:

Souffle Pancake

These flapjacks are anything but flat. Add some fluff to your stuff! Full Recipe: taste.md/2AGWzsX?: Tastemade Japan

Posted by Tastemade on Wednesday, November 29, 2017

Cake

Brownie Cookie Cake

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Brownie Cookie Cake
Brownie? Check. Peanut Butter? Check. Chocolate Chip Cookie Dough? Check. Oreo? Check. Dessert heaven? Check.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the cake layers:
  • 1 box peanut butter cookie mix
  • 1 box brownie mix
  • 1 box chocolate chip cookie mix
For the Oreo frosting:
  • 2 containers white frosting
  • 12 Oreo cookies, finely ground
For the ganache:
  • 2 cups dark chocolate
  • 1 cup heavy cream
For decorating:
  • 1 cup white frosting
  • 12 Oreos, for decoration
  • 4 chocolate chip cookies, for decoration
  • 10 brownie bites, for decoration
Instructions
  1. Make the cake layers: Preheat oven to 350 degrees.
  2. Line three 9-inch cake pans with baking spray and parchment. Prepare peanut butter cookies, brownies and chocolate chip cookies according to box instructions. Pour each into a cake pan and bake according to box instructions. Set aside to cool.
  3. Make the Oreo frosting: In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
  4. Assemble the cake: Place peanut butter cookie layer on a cake stand. Spread 1 cup Oreo frosting evenly across the top and then cover with the brownie layer. Spread another layer of Oreo frosting evenly across the top and cover with the chocolate chip layer.
  5. Cover the entire cake with a thin layer of white frosting. Place in refrigerator for up to one hour to set.
  6. Prepare the ganache: Heat heavy cream and pour over dark chocolate. Stir until chocolate is melted.
  7. Pour ganache over the top of the cake to drip down the sides. Top with brownie bites, Oreos and chocolate chip cookies. Cake will keep up to 5 days covered.

Watch the recipe video here:

Brownie Cookie Cake

This Brownie Cookie Cake is here for a good time, not a long time. Full Recipe: taste.md/2zLmy0V

Posted by Tastemade on Saturday, November 18, 2017

Main dish

Prosciutto-Wrapped Caprese Balls

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Prosciutto-Wrapped Caprese Balls
The perfect recipe for those who see tomato, basil and mozzarella, and think, "this needs more bacon."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (4-ounce) mozzarella balls
  • 1 tablespoon olive oil
  • Sea salt and black pepper to taste
  • 12 slices prosciutto
  • 1 large tomato, cut into 8 slices
  • 8 large basil leaves
  • Balsamic glaze, to serve
Instructions
  1. In a large bowl, mix mozzarella balls, olive oil, salt and pepper.
  2. On a flat surface, create a long band with 2 overlapping pieces of prosciutto. Place the third piece perpendicular to create a cross.
  3. Place one slice of tomato and one leaf of basil in the middle. Add mozzarella ball. Top with another slice of tomato and leaf of basil. Pull prosciutto up to fully wrap mozzarella ball. Repeat with remaining mozzarella.
  4. Heat a large nonstick skillet on medium. Place wrapped mozzarella balls in the pan and brown on each side. Remove to a plate. Serve drizzled with balsamic glaze and topped with more basil.

Watch the recipe video here:

Prosciutto-Wrapped Caprese Balls

Caprese is best served wrapped up as a giant prosciutto cheese bomb.Full Recipe: taste.md/2AXnzRD

Posted by Tastemade on Tuesday, November 21, 2017

Dessert

Cream Cheese-Stuffed Pumpkin Dinner Rolls

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Cream Cheese-Stuffed Pumpkin Dinner Rolls
Win Thanksgiving with these cream cheese stuffed pumpkin rolls.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 envelope active dry yeast
  • ½ cup whole milk, scalded and allowed to cool to 110 degrees
  • 1 teaspoon granulated sugar
  • ⅓ cup brown sugar
  • 4 tablespoons butter, softened
  • 1½ teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 4 cups all-purpose flour
  • 8 ounces cream cheese, cut into ½-ounce blocks and chilled
  • 20 pecan halves, sliced into thirds vertically
  • ⅓ cup butter, melted
Instructions
  1. In a small bowl, place yeast, 110-degree milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.
  2. In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
  3. Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.
  4. Divide the dough into 16 pieces. Fill each dough ball with a cube of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1½ hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.
  5. Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.

Watch the recipe video here:

Cream Cheese-Stuffed Pumpkin Rolls

Win Thanksgiving with these cream cheese stuffed pumpkin rolls.Full Recipe: taste.md/2huBg5L

Posted by Tastemade on Monday, November 13, 2017

Main dish

Kentucky Fried Chicken Style Chicken

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Kentucky Fried Chicken Style Chicken
While KFC's seasoning may be a closely guarded secret, we think we've unlocked it with our fried-to-perfection take on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 bone-in chicken thighs
  • 8 ounces chicken breasts
  • 8 ounces chicken wings
  • 1 cup flour
  • 1 teaspoon allspice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ginger powder
  • 2 teaspoons salt and pepper
  • 2¾ cups milk, divided
  • 1 bouillon cube
  • 1 egg, beaten
Instructions
  1. In a bowl, combine the flour, allspice, chili powder, garlic powder, paprika, ginger, salt and pepper.
  2. In a sauce pot over low heat, add the chicken, 2¼ cups milk and bouillon cube. Cook for 20 minutes.
  3. Preheat oil to 400 degrees.
  4. In a shallow dish, combine remaining milk and the beaten egg. Dip each chicken piece into the egg mixture, then coat well in the flour mixture.
  5. Deep-fry chicken in batches until golden brown.

Watch the recipe video here:

KFC Style Chicken

Have we unlocked KFC's closely guarded secret? Full Recipe: taste.md/2hrlUz4?: Tastemade Japan

Posted by Tastemade on Monday, November 13, 2017