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Breakfast

Bacon-Wrapped Breakfast Croissant

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Bacon-Wrapped Breakfast Croissant
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in crispy bacon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound classic bacon
  • 6 eggs, beaten
  • 4 ounces shredded cheddar cheese
  • 2 containers store-bought crescent rolls
Instructions
  1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack.
  2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool.
  3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese.
  4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used.
  5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.

Watch the recipe video here:

Bacon-Wrapped Breakfast Croissant

Some call it genius. Some call it breakfast. We call it delicious.Full Recipe: taste.md/2io8nIG

Posted by Tastemade on Tuesday, November 14, 2017

Breakfast

Buffalo Chicken Biscuit Bombs

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Buffalo Chicken Biscuit Bombs
Bite into perfectly chewy garlic and parmesan coated buns packed with buffalo chicken and ranch amazingness.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups cooked and shredded chicken
  • ½ cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons ranch dressing
  • ¼ cup buffalo wing sauce, plus more for drizzling
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped chives
  • 2 (6-ounce) cans refrigerated biscuit dough
  • ¼ cup unsalted butter, melted
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon grated garlic
  • 1 tablespoon grated Parmesan
Instructions
  1. Preheat oven 375 degrees, and grease a cast-iron skillet with butter.
  2. In medium bowl, gently mix chicken, mozzarella cheese, cream cheese, ranch dressing, buffalo sauce, salt, pepper, blue cheese and chives until chicken is well coated. Set aside.
  3. Using a rolling pin, roll each biscuit into a 4-inch round. Add 1½ tablespoons of the buffalo chicken filling and a drizzle of buffalo sauce.
  4. Wrap the dough around filling and pinch to seal edges, forming a ball. Place seam side down into the greased skillet. Repeat with remaining dough and filling.
  5. In a small bowl, whisk melted butter, parsley, garlic and Parmesan. Brush the balls with the garlic butter, and bake for 15 to 20 minutes, or until golden brown.

Watch the recipe video here:

Buffalo Chicken Biscuit Bombs

Perfectly chewy garlic & parmesan coated buns packed with buffalo chicken & ranch amazingness. ?.com.Save this recipe: taste.md/2yZdDWUMore recipes on our app ?: taste.md/2xTvD7A

Posted by Tastemade on Thursday, October 5, 2017

Cake Dessert

Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk
  • ½ cup butter, softened at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
For the cheesecake:
  • 4 tablespoons gelatin
  • 1 cup water, boiling
  • ½ cup sugar
  • 4 cups cream cheese, softened at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the pastry cream:
  • 2 large egg yolks
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
For the ganache:
  • 3 cups dark chocolate chips
  • 1½ cups heavy whipping cream
Instructions
  1. Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
  4. Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
  5. In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
  6. 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 vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
  7. Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
  8. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
  9. Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Boston Cream Pie Cheesecake

Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh

Posted by Tastemade on Saturday, November 4, 2017

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: Dessert
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 Sunday, October 22, 2017

Main dish

Bacon-Wrapped Breakfast Croissant

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Bacon-Wrapped Breakfast Croissant
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in crispy bacon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound classic bacon
  • 6 eggs, beaten
  • 4 ounces shredded cheddar cheese
  • 2 containers store-bought crescent rolls
Instructions
  1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack.
  2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool.
  3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese.
  4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used.
  5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.

Watch the recipe video here:

Bacon-Wrapped Breakfast Croissant

Some call it genius. Some call it breakfast. We call it delicious.Full Recipe: taste.md/2io8nIG

Posted by Tastemade on Saturday, October 21, 2017

Dessert

Oreo Churros

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Oreo Churros
Two Oreo-infused circular churros sandwich a heaping serving of Oreo cream filling. Time to break out the milk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the churros:
  • 10 Oreos, cookie parts only
  • 1 cup all-purpose flour
  • ¼ cup extra dark cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • ½ cup unsalted butter
  • 2 large eggs
  • ½ cup sugar, for dusting
  • For the filling:
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup vegetable shortening
  • 3 cups powdered sugar, sifted
  • Cream filling from 10 Oreos
Instructions
  1. Preheat oven to 425 degrees, and line 2 baking sheets with silicone baking mats.
  2. Make the churros: Separate Oreo insides from the cookies and place into 2 separate bowls.
  3. In the bowl of a food processor, grind Oreo cookies until the texture resembles sand. Set aside.
  4. In a small bowl, sift together flour, cocoa, salt and Oreo crumbs.
  5. In a small saucepan, combine water and butter. Bring to a simmer until butter is melted. Turn off heat and add flour mixture, mixing until combined. Stir in eggs. Transfer to a pastry bag with a star tip.
  6. On prepared baking sheets, pipe spiral cookies about 2½ inches in diameter (approximately 12 cookies). Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in sugar and set aside.
  7. Make the filling: In a stand mixer fitted with the paddle attachment, add butter, vanilla and shortening, and mix on high speed until fluffy and light. Gradually add powdered sugar on low speed, then add the cream from Oreos. Transfer to a pastry bag fitted with a round tip.
  8. Assemble the churros: Turn half of the churro cookies over, and pipe cream filling onto them. Top with the other half of the churro cookies and serve!

Watch the recipe video here:

Oreo Churros

Churro + Oreo = foodgasm. It's simple math.Full Recipe: taste.md/2y64OfD

Posted by Tastemade on Sunday, October 8, 2017

Drink

Watermelon Glass Jelly

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Watermelon Glass Jelly
These refreshing treats made with real watermelon and kiwis look elaborate but are surprisingly simple to make.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
Green layer:
  • 1 kiwi, cubed
  • 1½ tablespoons granulated sugar
  • ¼ cup water
  • 1½ teaspoons gelatin, soaked 1½ tablespoons water
White layer:
  • ¼ cup Calpis soda
  • ½ teaspoon gelatin, soaked in 1 tablespoon water
  • Chocolate pen
  • Red layer:
  • ½ miniature watermelon
  • 2½ teaspoons gelatin, soaked in 2½ tablespoons water
Instructions
  1. Using a melon baller, scoop about 8 balls out of the watermelon and set aside.
  2. Remove the remaining watermelon flesh, add to a small bowl and set aside.
  3. In a sauce pot over medium heat, add kiwi, water and sugar and bring to a simmer. Reduce heat to low and cook for 2 minutes then turn off heat. Stir in dissolved gelatin and mix well.
  4. Pour a layer of kiwi jelly into each glass, and place glasses in refrigerator until layer is set.
  5. In a small bowl, combine Calpis and gelatin and stir until combined. Pour a layer of this mixture on top of the green layer.
  6. Using a chocolate pen or melted chocolate, draw seeds on the insides of the glasses. Place glasses in refrigerator until chocolate and white layer are set.
  7. In a blender, add the watermelon and puree. Strain seeds out if necessary, and place watermelon into a bowl along with gelatin. Stir until combined. Pour a layer of watermelon mixture on top of the white layer. Place glasses back in the fridge until set.
  8. Add watermelon balls on top of each glass, and enjoy!

Watch the recipe video here:

Watermelon Glass Jelly

These jelly treats are one in a melon. via Tastemade JapanSave this Recipe: taste.md/2wStrZ6More recipes on our app ?: taste.md/2wStrZ6

Posted by Tastemade on Saturday, September 30, 2017

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.Save this recipe: taste.md/2y4nedVMore recipes on our app ?: taste.md/2xiBe6B

Posted by Tastemade on Monday, September 18, 2017

Main dish

Chocolate Cake with Malted Filling

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Chocolate Cake with Malted Filling
Chocolate malt addicts rejoice with this chocolate cake made with malted filling and covered in malt balls.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¾ cups wheat flour
  • ½ cup cocoa powder
  • Pinch of salt
  • 3 tablespoons baking powder
  • 7 egg yolks
  • 1¾ cups sugar
  • ½ cup cooking oil
  • ¾ cup boiling water
  • 7 egg whites, beaten
  • 9 ounces dark chocolate, chopped
  • 4½ ounces melted milk chocolate
  • 1 cup heavy whipping cream, heated
  • 1¾ cups powdered sugar
  • 1 cup butter
  • 1½ tablespoons milk
  • 17 ounces malted milk balls
Instructions
  1. Preheat oven to 350 degrees. Prepare 2 round cake pans with nonstick cooking spray and cocoa powder.
  2. Sift the wheat flour and cocoa powder into a bowl. Add salt and baking powder and mix together. Set aside.
  3. In a separate bowl, beat the egg yolks, sugar and cooking oil until combined. Add half of the boiling water and continue to mix until combined. Add the dry ingredients to the wet and stir to combine. Add the remainder of the boiling water and mix until well incorporated. Fold in the beaten egg whites.
  4. Divide batter between the prepared pans. Bake for 20 minutes, then allow to cool completely.
  5. In a medium bowl, add the powdered sugar and butter and beat with a mixer to combine. Beat in the milk, followed by the melted milk chocolate. Set aside.
  6. In a separate bowl, add the chopped dark chocolate and pour the warm heavy cream on top. Mix until a ganache is formed. Set aside to cool.
  7. Place one cake layer on a cake stand or serving tray. Add a layer of milk chocolate frosting and top with second cake layer. Cover the cake with the chocolate ganache
  8. Stuff the layers of the cake with the chocolate buttercream, cover the cake with chocolate ganache and malted milk balls.

Watch the recipe video here:

Chocolate Cake with Malted Filling

Guess how many malt balls cover this Chocolate Cake with Malted Filling? Winner takes the cake! via Tastemade BrasilSave this recipe: https://taste.md/2xqKTF8More recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Wednesday, August 23, 2017

Main dish

Perfect Breakfast Wrap

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Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Maun dish
Ingredients
  • For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
  • For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, September 14, 2017