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Breakfast

Clementine Cream Puffs

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Clementine Cream Puffs
Though they may be small, these clementine cream puffs pack a big taste!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Choux dough:
  • ½ cup unsalted butter
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 cup water
  • 1½ cups flour
  • 4 eggs
Craquelin:
  • ¼ cup unsalted butter, softened
  • ⅓ cup light brown sugar
  • ½ cup all-purpose flour
  • 5 drops yellow food coloring
  • 1 drop orange food coloring
Marmalade:
  • 10 clementines, chopped
  • 1½ cups sugar
  • 2 tablespoons lemon juice
Cream filling:
  • 1½ cups heavy cream
  • 1 tablespoon clementine juice
  • Zest of 1 clementine
  • Mint, to garnish
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
For the choux dough:
  1. In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.
For the craquelin:
  1. In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix. Add food coloring and knead until combined and smooth. Roll out into a ¼-inch layer, and use a 1-inch round cookie cutter to cut into discs.
  2. Using a piping bag with a ½-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart. Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.
For the clementine marmalade:
  1. In a medium saucepan, combine chopped clementines, sugar and lemon juice. Bring to a simmer and cook until thickened. Allow to cool.
For the cream filling:
  1. In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.
To assemble:
  1. Slice a cream puff in half. Pipe ¼ cup of the whipped cream mixture on the bottom. Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.

Watch the recipe video here:

Clementine Cream Puffs

Simply put – these cream puffs are the zest.Taste for Yourself: taste.md/2tDalrgTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Laminated Potato Chips

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Laminated Potato Chips
Why not have your potato chips make a statement?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 medium yellow potatoes, peeled
  • 4 tablespoons kosher salt
  • 3 cups water
  • 1 bunch Italian flat leaf parsley
  • 1 box edible flowers
  • 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 300 degrees with two matching baking sheets inside.
  2. In a medium bowl, mix the water and salt. Using a mandolin on the thinnest setting, slice the potatoes, making sure to keep the slices in order. Place them in the water and salt mixture.
  3. Butter a sheet of parchment paper the same size as the baking sheets. Pat the potato slices dry and lay out on the baking sheet. Butter potatoes and place a single leaf of parsley and two flower petals on each potato. Seal with another slice of potato, and butter again. Cover with another sheet of parchment.
  4. Remove the pans from the oven and sandwich the parchment with your chips between them. Return to the oven. Bake for 25 minutes, rotating the pan halfway through. The chips should be brown, bubbly and crisp.

Watch the recipe video here:

Laminated Potato Chips

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Posted by Tastemade on Monday, July 9, 2018

Dessert

Devil’s Food Cheesecake

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Devil's Food Cheesecake
Devil's Food is one of our favourite desserts so we did what all normal people do and turned it into a cheesecake! These thick chocolate layers and smooth ganache top make this the ultimate dish!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g digestive biscuits
  • 35g cocoa powder
  • 125g butter, melted
  • 300g milk chocolate, coarsely chopped
  • 300g dark chocolate, coarsely chopped
  • 60ml boiling water
  • 3 tsp gelatine powder
  • 750g cream cheese, softened
  • 100g caster sugar
  • 300ml whipping cream
  • 115g dark chocolate, chopped
  • 125ml whole milk
  • 2 tbsp cane sugar
Instructions
  1. Grease and line the base and side of a 23cm springform pan.
  2. Place the biscuits and cocoa powder in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the milk chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.
  6. Add half of the cream cheese mixture to the milk chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  7. Meanwhile, place the dark chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add the other half of the cream cheese mixture to the chocolate and stir to combine. Pour over the milk chocolate mixture and smooth the surface. Place in the fridge for 3 hours, or until completely set.
  8. To make the glaze, warm the milk and sugar in a small saucepan till they’re hot but not yet simmering. Pour the hot milk over the chocolate and stir until the chocolate is melted and the mixture is glossy. Pour the glaze over the top of the cheesecake, making sure it reaches the sides. Transfer the cheesecake back to the fridge and chill for at least 1 hour, or until the top is set. Slice and serve.

Watch the recipe video here:

Devil's Cheesecake

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Posted by Tastemade on Monday, July 9, 2018

Main dish

Saint-Honoré

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Saint-Honoré
Make a statement with this circular puffed pastry topped with caramel, custard and named after the French patron saint of bakers and pastry chefs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package puff pastry
  • Choux pastry:
  • ½ cup water
  • ½ cup milk
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • Custard:
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 tablespoons powdered milk
  • 2 tablespoons butter
  • 1 vanilla pod, scraped
  • 1 cup milk
  • Caramel:
  • 5 tablespoons sugar
  • ⅓ cup water
  • Vanilla whipped cream:
  • 3 tablespoons sugar
  • 1 vanilla pod, scraped
  • ½ cup mascarpone
  • 2 cups whipping cream
Instructions
  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper.
  2. For the choux pastry: In a saucepan, add the water, milk, sugar, salt and butter. Cook over low heat, stirring regularly. Once combined, remove pan from heat and slowly mix in the flour. Transfer to a mixing bowl and mix in the eggs one at a time. Transfer dough to a pastry bag, and pipe circles onto prepared baking sheet. Bake for 20 minutes then remove and let cool.
  3. For the custard: In a mixing bowl, combine egg yolks, sugar, powdered milk, butter and vanilla bean. In a small saucepan, heat the milk. Once the milk is hot, remove from heat and combine with the egg yolk mixture. Return mixture to stove and cook over medium heat until a thick custard is formed. Transfer to a piping bag, and fill each pastry puff with custard.
  4. Increase oven to 320 degrees. Bake the puff pastry sheet for 5 minutes then transfer to a serving tray.
  5. For the caramel: In a saucepan, add sugar and water. Bring to a boil and cook until caramelized.
  6. For the whipped cream: In the bowl of a stand mixer, add sugar, vanilla bean, mascarpone and whipping cream. Beat until soft peaks form.
  7. Dip the pastry puffs in the caramel. Drizzle puffed pastry with caramel sauce, then use the custard-filled puffs to form a circle around the edge of the puff pastry. Pipe remaining custard into the center of the circle. Pipe whipped cream over the dessert, and garnish with a vanilla bean. Enjoy!

Watch the recipe video here:

Saint-Honoré

"I don't know what it is, but I want it in my mouth."Full Recipe: taste.md/2BdtH8T?: Tastemade France

Posted by Tastemade on Saturday, December 16, 2017

Dessert

Brownie Popsicles

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Brownie Popsicles
When cake pops just don't satisfy, go bigger with a rich, chocolatey brownie coated in chocolate candy melt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Brownies:
  • 1 cup butter
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • ¾ cup all-purpose flour
  • 2 cups chopped walnuts
  • 1 teaspoon large-flake sea salt
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon instant espresso powder
Dipping chocolate:
  • Colored candy melts
  • Dark chocolate candy melts
  • Coconut oil
  • Sprinkles for garnish
Instructions
Bake the brownies:
  1. Preheat oven to 325 degrees. Grease and line an 11x17-inch cake pan with parchment paper.
  2. In a small pot set over low heat, melt butter and cocoa powder, stirring until smooth. Set aside to cool.
  3. In a medium bowl, mix together sugar, flour, walnuts and salt.
  4. In a large bowl, whisk eggs and cocoa mixture together, then add vanilla and espresso powder. Add the flour mixture and stir gently to combine. Pour into the prepared pan and bake for 35 to 40 minutes. Let cool completely. Chill for 15 minutes in the refrigerator, then remove from pan.
Make the popsicles:
  1. Using a 3x2-inch popsicle-shaped cookie cutter, cut out popsicles. Insert a popsicle stick coated in melted candy melts into each popsicle. Place in the freezer for about 15 minutes to set.
Decorate the brownies:
  1. In heatproof bowls set over pots of boiling water, melt the dark chocolate candy melts and candy melts in your choice of colors. Add a teaspoon of coconut oil per cup of candy melts to thin the mixture. When the candy melts ribbon off of a spoon, they’ve reached a good dipping consistency.
  2. Pour melted candy melts into wide heatproof jars and dip the chilled brownie pops into the mixture. Lay the pops on a silicone baking mat or a piece of parchment paper to set.
  3. Once the colored chocolate has set, garnish with dark chocolate candy melt drips and coat with sprinkles. Allow to set, then then serve!

Watch the recipe video here:

Brownie Popsicles

Brownie pops are the new cake pops.Save this recipe: https://taste.md/2tI1u5vHelp us be better for you! > taste.md/2Cf5XkD

Posted by Tastemade on Monday, January 8, 2018

Dessert

Chocolate Peanut Butter Swirl Cookie Pie

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Chocolate Peanut Butter Swirl Cookie Pie
Eye on the pies - we're hypnotized.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cookie crust:
  • 1½ sticks butter, softened
  • 1¾ cups sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 cups flour
  • ¼ cup cocoa powder
  • ⅓ cup peanut butter
  • For the pie filling:
  • 1 cup heavy cream
  • 1½ cups smooth peanut butter
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Instructions
  1. For the cookie crust: In a stand mixer, beat the butter and sugar until fluffy. Add the salt and eggs one at a time. Add the vanilla and almond extracts. Slowly incorporate the flour until the dough is even. Remove half of the dough and set aside. Mix the cocoa powder into the remaining dough and set aside.
  2. Wrap the chocolate dough and the vanilla almond dough separately in plastic wrap and refrigerate for about 30 minutes.
  3. Roll out the two chilled doughs and trim them to be the exact same size. Gently spread the peanut butter over the vanilla almond dough and then top with the sheet of chocolate dough. Carefully roll the two doughs together, sandwiching the peanut butter between the layers and taking care to avoid any gaps in the dough. Wrap the rolled cookie dough log in plastic wrap and refrigerate for about an hour.
  4. Line a 9-inch pie tin with parchment paper, and trace a 9-inch circle onto a sheet of parchment paper. Place on a cookie sheet.
  5. Once well chilled, gently slice the chilled log into ¼-inch slices. Place the cookies into the prepared pie tin and press gently. Overlap the cookies slightly to ensure that a crust is created without holes. Cover the 9-inch round circle with cookie slices as well. Place the crusts in the refrigerator. Preheat the oven to 350 degrees.
  6. Bake the cookie crusts for about 15 to 18 minutes. Remove from the oven and allow to cool completely.
  7. For the filling: Whip the cream to stiff peaks and set aside. Mix all other ingredients in a medium bowl until well incorporated. Fold in the whipped cream. Fill the cookie pie crust with peanut butter pie filling and top with the circle crust. Place in the refrigerator for about 4 hours. Cut and serve chilled.

Watch the recipe video here:

Swirl Cookie Pie

Eye on the pies – we're hypnotized.Taste for Yourself: taste.md/2IZ2SfcTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Thursday, July 5, 2018

Spaghetti

Garlic Butter Scallops

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Garlic Butter Scallops
Rich and creamy garlic butter scallops on pasta... delightfully decadent!
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1½ pounds scallops, approximately 20 pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • Red pepper flakes
  • ¼ cup chopped parsley, more to garnish
  • 1 tablespoon lemon zest
  • Salt, to taste
Instructions
  1. Heat a large nonstick pan to medium-high heat and add olive oil. Place scallops spaced evenly in the pan, 8 to 10 at a time. Cook until the bottoms are golden, approximately 3 to 4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside while you make the cream sauce.
  2. Keeping the pan on medium-high heat, add butter and garlic and saute until golden and fragrant. Add white wine to deglaze the pan and finish with heavy cream, lemon juice, red pepper flakes and parsley. Reduce heat to medium-low and return scallops to pan to warm. Top with parsley and lemon zest and serve over your favorite rice or pasta.

Watch the recipe video here:

Creamy Garlic Butter Scallops

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Posted by Tastemade on Thursday, July 5, 2018

Breakfast

Fully Loaded Breakfast Crepe

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Fully Loaded Breakfast Crepe
All your breakfast faves, hugged tightly in a pocket perfect for dipping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pancake:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1½ cups all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon butter
For the filling:
  • 3 cups scrambled eggs
  • ½ cup shredded cheddar
  • 2 tablespoons chopped chives
  • 4 strips bacon, baked and chopped
  • 2 hash browns, baked and chopped into small pieces
  • Salt for seasoning
  • ½ cup maple syrup, for dipping
Instructions
Make the pancakes:
  1. In a medium bowl, whisk eggs until lightly beaten. Add vanilla, salt and half of the milk. Stir until combined. Add flour and sugar and whisk until smooth. Add remaining milk and whisk until batter is thick and smooth. Heat a 10-inch nonstick pan on medium-high heat. Drop butter in and allow to melt. Pour ½ cup of batter into pan and cook until golden. Bubbles will form across the top of the pancake when it is time to flip. Cook the other side until golden and set aside. Repeat until all batter is used, and keep warm while the filling is made.
Assemble the pancake pockets:
  1. Place two tablespoons of scrambled eggs with cheese in the center of the pancake. Season with salt, and top with chives. Add two tablespoons of chopped bacon and hash brown pieces and fold the pancake into a triangle. Keep pockets warm as you assemble the remaining ingredients. Serve warm with maple syrup.

Watch the recipe video here:

Fully Loaded Breakfast Crepe

All your breakfast faves, hugged tightly in a pocket perfect for dipping.Taste for Yourself: taste.md/2tNUbdPTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Mini Funnel Cake Hack

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Mini Funnel Cake Hack
Ever wonder what fun tastes like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Funnel cake:
  • Vegetable oil
  • 1½ cups flour
  • ¼ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cups milk
  • 1 egg, beaten
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
To serve:
  • Whipped cream
  • Powdered sugar
Instructions
Funnel cakes:
  1. In a heavy-bottomed pot over medium heat, add about ½ inch of vegetable oil.
  2. In a large bowl, add flour, powdered sugar, salt, baking powder, milk and egg. Mix to combine, and transfer to a large squirt bottle.
  3. Place a ring mold into the oil. Squirt batter into the ring mold, moving from side to side and in spiral motions. Cook until set, about 1 minute. Remove mold and flip. Cook until light golden brown. Remove to a wire rack.
Strawberry sauce:
  1. In a large bowl, add strawberries and sugar. Cover and let sit for 20 to 30 minutes until strawberries are juicy.
  2. Top funnel cakes with strawberry sauce, whipped cream and powdered sugar.

Watch the recipe video here:

Mini Funnel Cake Sandwiches

Ever wonder what fun tastes like?Taste for Yourself: taste.md/2N3fyAVTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Stuffed Zucchinis

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Stuffed Zucchinis
This is exactly how you're going to feel after you eat this delicious meal. No regrets, though.
Author:
Cuisine: Americana
Recipe type: Breakfast
Ingredients
  • 3 zucchinis
  • Olive oil
  • 1 clove garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • ½ pound ground beef
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 carrot, grated
  • 1 cup tomato puree
  • Salt and pepper
  • 1 cup shredded mozzarella
Instructions
  1. Slice zucchinis in half and hollow them out. Dice the zucchini flesh into small pieces. Place hollowed out zucchini on a baking sheet.
  2. In a skillet, add olive oil, garlic, onion, red pepper and diced zucchini. Stir and cook until slightly softened, then add the ground beef, paprika and oregano. Stir to combine. Add the carrot and tomato sauce and cook for 5 minutes.
  3. Sprinkle hollowed out zucchini with salt and pepper. Fill with meat sauce and top with shredded cheese. Bake at 350 degrees for 30 minutes.

Watch the recipe video here:

Stuffed Zucchinis

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Posted by Tastemade on Sunday, July 8, 2018