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Dessert

Campfire Cake

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Campfire Cake
Don't bother with the bug spray, tonight we're camping in the kitchen!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
For the assembly:
  • 30 red, yellow and orange hard candies
  • 3 cups chocolate ganache
  • 1 cup ground graham crackers
  • 1 cup marshmallow fluff
  • 100 mini Kit Kats
  • 7 Pirouettes, for decorating
  • 8 small marshmallows, for decorating
Instructions
Make the chocolate cake:
  1. Preheat the oven to 350 degrees. Line two 6-inch cake pans with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour the batter into the pans and bake for 25 to 30 minutes until a toothpick comes out clean. Set aside to cool completely.
Make the candy flames:
  1. Preheat the oven to 375 degrees, and line a baking sheet with a silicone baking mat. Place red, yellow and orange candies each in a separate plastic bag. Crush each candy bag into small pieces. Assemble small piles of the candies to resemble flames, and place in the oven for 3 to 4 minutes until the candy melts. Using a toothpick and working quickly, pull the candies upwards to resemble flames. Set aside to cool.
Assemble the cake:
  1. Cut each of the chocolate cakes in half lengthwise, removing the domed tops. Place one layer on a cake stand or platter and pipe a border of chocolate ganache around the outside edge of the cake. Place ½ cup of marshmallow fluff on the inside and sprinkle with ¼ cup graham cracker crumbs. Repeat this until all cake layers are used.
  2. Cover the cake completely with one cup of ganache, and begin to build the fire pit of candy bars. Stack Kit Kats around the sides of the cake with the cut side out. Top the layer of bars with ganache, and repeat until the top of the cake is reached. Fill the center of the pit with Pirouettes and melted candies to create a fire scene. Skewer marshmallows and place around the top of the cake. Cake will keep up to 4 days covered.

Watch the recipe video here:

Campfire Cake

Don't bother with the bug spray, tonight we're camping in the kitchen!Taste for Yourself: taste.md/2lAkXmm

Posted by Tastemade on Monday, July 2, 2018

Breakfast

Chicken Sticks

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Chicken Sticks
Chicken sticks > chicken fingers. Yeah, we said it.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 1 boneless, skinless chicken breast
  • Wheat flour
  • Beaten egg
  • Oil, for frying
  • Seasoned salt
  • Cheese sauce
Instructions
  1. Break the chips into small pieces. Slice the chicken breast into thin strips.
  2. Dip the chicken strips in flour, beaten egg, and tortilla crumbs.
  3. Fry the chicken strips in oil heated to 350 degrees, turning to cook both sides.
  4. Sprinkle with seasoned salt and serve with cheese sauce.

Watch the recipe video here:

Chicken Sticks

Chicken sticks > chicken fingers. Yeah, we said it.Taste for Yourself: taste.md/2tL7uvF?: Tastemade Japan

Posted by Tastemade on Monday, July 2, 2018

Dessert

Watermelon Popsicle

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Watermelon Popsicle
Eat your fruits and veggies the yummy way with these refreshing frozen treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups watermelon, cubed
  • 2 cabbage leaves
  • 1 teaspoon ginger, minced
  • 3 tablespoons honey
  • 1 cup orange juice
  • ½ cup plain yogurt
  • 1 teaspoon sugar
Instructions
  1. In a blender, liquefy the watermelon into a juice, and pour into popsicle molds. Place in freezer until firm.
  2. Blend the cabbage, ginger, honey and orange juice; set aside.
  3. Mix the yogurt with sugar and set aside.
  4. Once firm, put a popsicle stick in each form, spoon a thin layer of yogurt into each popsicle and place back in freezer to chill.
  5. Finally, pour a layer of the green juice in each, and place in freezer for 3 hours before un-molding popsicles.

Watch the recipe video here:

Watermelon Popsicles

You can't have a proper Summer without these.Taste for Yourself: taste.md/2sajLYu

Posted by Tastemade on Monday, July 2, 2018

Main dish

Beef Bourguignon

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Beef Bourguignon
Hearty and decadent, the traditional French recipe is perfect when you want to impress.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 3¾ pounds beef bourguignon (cut into small pieces)
  • 2¾ cups button mushrooms, halved
  • 5 shallots, peeled
  • 3 cloves of garlic, chopped
  • 3¾ tablespoon flour
  • 2¾ butter, softened
  • 1¼ cups beef broth
  • 1 bottle red Burgundy wine
  • 2 bay leaves
  • 3 thyme sprigs
  • 2 dark chocolate squares
  • 3 carrots, sliced
Instructions
  1. Add olive oil to a Dutch oven or large pan, and brown the pieces of beef, keeping them spaced out while cooking. Remove and set aside.
  2. Add some more olive oil to the pan, and sauté the mushrooms with the whole shallots and the garlic; cook until golden brown.
  3. Add the butter and flour, and cook until the mix thickens. Then add the beef broth, wine and the pieces of beef.
  4. Continue cooking on high heat until the sauce begins to thicken, then add the thyme and bay leaves. Cover the pan and simmer on medium heat for 2½ hours, stirring every 30 minutes.
  5. Add the chunks of chocolate and carrots. Season with salt and pepper, and cook for another 30 minutes.

Watch the recipe video here:

Beef Bourguignon

Easy, impressive, delicious – this dish checks all the boxes.Taste for Yourself: taste.md/2j69yaH?: @Tastemade France

Posted by Tastemade on Saturday, June 23, 2018

Main dish

Spaghetti Sushi

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Spaghetti Sushi
Everybody's favorite easy dinner gets a beautiful sushi makeover!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 (16-ounce) box spaghetti
  • ¾ cup marinara sauce
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan, plus more for garnish
  • 2 tablespoons olive oil, plus more for garnish
  • 2 cups mini meatballs
  • 2 tablespoons fresh basil, plus more for garnish
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Cook pasta in boiling salted water to al dente, following the instructions on the package. Lay the pasta out on a sushi mat in perfect lines, pressing gently to allow the pasta to adhere together. Trim the ends so you have a neat shape then cover with plastic wrap and set aside.
  2. In a small bowl mix the marinara sauce, ricotta cheese and Parmesan. Set aside.
  3. In a skillet over medium heat, brown the meatballs in olive oil. Set aside and allow them to cool slightly.
  4. To assemble: Uncover the pasta, spread the cheese mixture over the top third, place a line of meatballs and carefully roll the sushi mat over. Pull slightly to tighten the roll. Cut into slices and place upright like sushi.
  5. Garnish with fresh basil, sea salt and black pepper with a side of olive oil for dipping.

Watch the recipe video here:

Spaghetti Sushi

*Dodges roma tomatoes*Taste for Yourself: taste.md/2ttloDm

Posted by Tastemade on Sunday, July 1, 2018

Main dish

Bacon Burger Wellington

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Bacon Burger Wellington
From the "more is more files," we bring you the positively overstuffed Bacon Burger Wellington.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 burger patties
  • 4 slices cheddar cheese, cut into quarters
  • 2 sheets puff pastry, halved
  • 3 tablespoons Dijon mustard
  • 8 strips thick-cut bacon, uncooked
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • Lettuce and tomato, for serving
Instructions
  1. Preheat the oven to 425, and line a baking sheet with parchment paper.
  2. Make a bacon weave with 4 slices of bacon. Divide burger patties in half and place on bacon weave. Place 4 cheese squares in between each half patty. Seal sides and cook in a cast-iron pan on medium-high heat until medium rare. Remove from heat and set aside while you prepare the Wellington wraps.
  3. Lay out a puff pastry rectangle and spread mustard in the center. Place wrapped burger in the center. Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers. Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden. Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.

Watch the recipe video here:

Bacon Burger Wellington

PSA: Messy burgers are a thing of the past.Taste for Yourself: taste.md/2rVyw2n

Posted by Tastemade on Sunday, July 1, 2018

Breakfast

Watermelon Bread

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Watermelon Bread
Don't worry, this adorable watermelon bread doesn't have seeds!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the bread starter:
  • 2 tablespoons plus 2 teaspoons bread flour
  • ¼ cup whole milk
  • ¼ cup water
For the bread dough:
  • 2½ cups bread flour
  • ¼ cup sugar
  • 1 packet active dry yeast
  • 1 teaspoon salt
  • 1 egg
  • ½ cup warm whole milk
  • 4 tablespoons unsalted butter, at room temperature
  • Red food coloring
  • 2 tablespoons fresh watermelon juice
  • Light green food coloring
  • Dark green food coloring
  • Black food coloring
  • 1½ cups dark chocolate chips
Instructions
Make the starter:
  1. In a small saucepan, whisk together flour, milk and water. Bring to a simmer, whisking continuously, until mixture has thickened, about 6 to 8 minutes. Pour into a small heatproof bowl, cover with plastic wrap and set aside to cool slightly.
Make the bread dough:
  1. In a large bowl, add flour, sugar, yeast and salt and mix well. Add egg, milk and cooled starter mix. Knead the mixture until it comes together, and continue for another few minutes. Add butter and knead for another 10 to 15 minutes until the dough becomes uniformly smooth and springy.
  2. Divide the dough into four parts, one slightly larger than the other three. Tint the larger portion watermelon red, incorporate the watermelon juice and chocolate chips, roll it into a smooth ball and place it in a buttered bowl. Cover with plastic wrap.
  3. Form one of the remaining three doughs into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint another one of the remaining dough balls light green. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint the last piece of dough greenish black. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap.
  4. Allow all four doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour.
  5. Butter a 9 by 5-inch pullman loaf pan.
  6. Once doubled, remove each dough ball from its bowl one at a time and punch it down. Portion each ball of dough into seven equal parts, forming the parts into smooth balls and then covering all of the dough with plastic wrap to keep it moist.
  7. Form the red dough into a log almost the length of the loaf pan. Roll out the untinted dough and wrap it around the red dough. Set aside covered in plastic wrap. Roll out the dark green dough and cut it into zigzag strips. Roll out the light green dough and place the strips on top of the light green dough. Roll them out slightly to incorporate the two. Wrap the dough around the watermelon center log with the stripes going in the same direction as the length of the loaf pan.
  8. Place the dough into the greased loaf pan and close the top. Set aside to rise for another 40 to 50 minutes. Halfway through the proof, preheat oven to 350 degrees.
  9. When dough has risen again, place in the oven and bake for 35 to 40 minutes. When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then turn out loaf and finish the cooling process on a wire rack for at least one hour before slicing and serving.

Watch the recipe video here:

Watermelon Bread

We're mixing up some magic & give you: watermelon bread.Taste for Yourself: taste.md/2ttDIfE

Posted by Tastemade on Saturday, June 30, 2018

Main dish

Smoked Turkey Legs

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Smoked Turkey Legs
Feast like a barbarian king with these meaty and massive smoked turkey legs!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 quarts water
  • 1 cup salt
  • ½ cup brown sugar
  • 3 tablespoons paprika
  • 2 tablespoons black peppercorns
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 1 bay leaf
  • 8 turkey legs
Instructions
  1. In a large stock pot, combine water, salt, sugar, paprika, black peppercorns, garlic powder, onion powder, coriander, chili powder and bay leaf. Bring to a boil and then cool completely. If in a hurry, cut the water in half and once the mixture is boiled, add 2 quarts of ice to chill faster. Place turkey legs in brine and place in the fridge for at least 6 hours or overnight.
  2. Fill a chimney with coals and light to prepare the grill. Soak 10 to 12 wood chips in water while the coals are warming up. Once the coals are white hot, pour into the grill and scatter wood chips around the coals. Cover with the grates and place marinated turkey legs over the coals. The wood chips will create a smokey flavor while the legs cook. Grill for 20 to 25 minutes until legs are dark golden in color and the internal temperature reaches 180 degrees.

Watch the recipe video here:

Smoked Turkey Leg

FACT: Everything is instantly 10x better with a giant turkey leg in your hand. Taste for Yourself: taste.md/2MWZSiF

Posted by Tastemade on Saturday, June 30, 2018

Dessert

Pineapple Salmon Plank – Grilled

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Pineapple Salmon Plank - Grilled
You won't believe how tender and flavorful salmon can get until you've grilled it on a pineapple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large pineapples
  • 8 ounces salmon, divided into 4 pieces
  • ¼ cup lime juice
  • ½ cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup cilantro
Instructions
  1. Make the marinade: In a small bowl, combine lime juice, olive oil, soy sauce, garlic, brown sugar, cilantro, and salt. Place salmon in a glass dish and cover with marinade. Allow to marinate for up to 1 hour in the fridge. Reserve marinade for grilling.
  2. Assemble and grill the salmon: Slice the pineapples into eight planks. Place the marinated salmon on the flank of pineapple and top with a few sprigs of cilantro. Top with another flank of pineapple and wrap with kitchen twine. Place salmon on warm grill and cook for 5 minutes. Flip over and remove the twine, as the salmon and pineapple should be secure. Baste with remaining marinade and cook for another 5 minutes until salmon is tender and pineapple is slightly charred. Remove from grill and allow to rest for 5 minutes before serving.

Watch the recipe video here:

Grilled Pineapple Salmon Plank

?+?+?+?=?!?!Taste for Yourself: taste.md/2KksWyy

Posted by Tastemade on Thursday, June 28, 2018

Cake

Strawberry Lemonade Icebox Cake

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Strawberry Lemonade Icebox Cake
Layers of pound cake, strawberries and frozen cream form the perfect treat for the sunniest of afternoons.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the strawberry sauce:
  • 4 cups fresh strawberries, diced and divided
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • Squeeze of fresh lemon juice
For the lemon ice cream:
  • 8 ounces mascarpone cheese, room temperature
  • 1 cup sweetened condensed milk
  • ⅔ cup lemon curd, plus more for garnish
  • 2 cups heavy whipping cream
  • Zest of 1 lemon
  • 1, 9x5 store-bought or homemade pound cake, tops, bottoms and sides trimmed and sliced lengthwise into 4 even slabs
  • ½ cup store-bought lemonade
  • Fresh strawberries and lemon slices for garnish
Instructions
  1. To make the sauce, combine 3 cups of strawberries and remaining sauce ingredients in a medium saucepan over medium heat until the mixture begins to boil. Reduce the mixture to a simmer for about 5 minutes until it begins to thicken and reduces by half, about 15 minutes.
  2. Remove from the heat and cool to room temperature. Refrigerate until ready to use.
  3. Line a 9x5 inch loaf pan with pieces of plastic wrap, long enough to drape over the sides.
  4. Place mascarpone, sweetened condensed milk, and lemon curd in the bowl of stand mixer fitted with a whisk attachment, and beat over high speed until smooth, about 3 minutes.
  5. Add the heavy cream and lemon zest and beat on medium-high speed until medium peaks form. Reserve ⅓ of the cream for serving.
  6. Place a layer of pound cake in the bottom of the prepared pan. Using a pastry brush, brush the cake with a light coating of lemonade, followed by a ¼ of the lemon ice cream mixture, making sure to smooth the surface as much as possible.
  7. Spoon about ¼ cup of the strawberry sauce evenly over the lemon cream and top with some of the reserved diced strawberries, followed by another layer of pound cake.
  8. Repeat the process with the remaining layers, freezing between layers if needed.
  9. Finish with a layer of lemon cream and a final layer of pound cake. Make sure to save about ½ cup of strawberry sauce for serving.
  10. Wrap the entire cake in plastic wrap and freeze for at least 10 hours or overnight.
  11. When ready to serve, remove the plastic wrap and invert the cake onto a cutting board. Peel off the plastic wrap and trim the sides of the cake with a knife.
  12. Transfer the cake to a serving platter, and spread the top and sides of the cake with the reserved lemon cream.
  13. Serve the cake topped with lemon curd, reserved strawberry sauce, fresh strawberries and lemon slices.

Watch the recipe video here:

Strawberry Lemonade Icebox Cake

It's hard to believe something this delicious could be this EASY.Taste for Yourself: taste.md/2rZyAAl

Posted by Tastemade on Thursday, June 28, 2018