Home Tastemade (Page 7)

Tastemade

Showing 339 Result(s)
Breakfast

Edible Cake Tower

Save Print
Edible Cake Tower
Turn your cake into a delicious Jenga tower or fun!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 2-inch graham cracker squares
  • ¼ cup caramel
For the Oreo brownie squares:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • ½ teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup ganache, melted
  • ¼ cup Oreo cookies, crushed
For the strawberry squares:
  • 6 small strawberries, halved
  • ½ cup strawberry jello mix
  • 1½ cups boiling water
  • ½ cup cold water
For the cheesecake squares:
  • 2 cups cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 tablespoons strawberry jam
  • ½ cup ground graham crackers
  • 3 tablespoons butter, melted
Instructions
Make the graham cracker bases:
  1. Line 4 graham crackers together to form a square. Brush the inside corners of each of the squares with caramel and press back together. Repeat this two more times to form 3 6-inch squares. These will be the bases for your cake.
Make the brownie squares:
  1. Preheat the oven to 350 degrees, and spray a 1.25-inch silicone ice cube tray with baking spray. In a large bowl over a double-boiler, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared mold. Bake for 20 to 25 minutes until set and slightly shiny. Once cooled, remove from mold and pour melted ganache over the top. Top each brownie with Oreos and set aside.
Make the strawberry squares:
  1. Place a strawberry half in each square of a 1.25-inch silicone ice cube tray. In a small bowl, mix jello concentrate with boiling water until dissolved, then add cold water. Pour into mold and place in the fridge until set, approximately 2 hours.
Make the cheesecake squares:
  1. Spray a 1.25-inch silicone ice cube tray with baking spray and set aside. In a small bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and pour into each square, leaving one-fourth of the square empty. Drop ⅛ teaspoon of strawberry jam in each and swirl throughout the square. In a small bowl, combine graham crackers and butter and press into the top of each square. Set in the freezer to chill for up to 3 hours until set.
Assemble the cake:
  1. Place a graham cracker square on a cake turntable and arrange 3 of each square, brownie, cheesecake and strawberry. Top with another graham cracker square and repeat, changing the pattern of the squares, like a Rubik’s cube. Repeat for the final layer. Give the cake a spin! It will keep up to 4 days covered in the refrigerator.

Watch the recipe video here:

Edible Cake Tower

After you finish these sweet bites – eat the tray.Taste for Yourself: taste.md/2Mmm2tp

Posted by Tastemade on Friday, June 29, 2018

Breakfast

Breaded Onion Petals

Save Print
Breaded Onion Petals
Flowers aren't the only thing blooming this season... Who knew onions could be so beautiful?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large onions
  • 1 egg, beaten
  • ½ cup milk
  • 1 cup flour
  • 1½ teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1½ teaspoons oregano
  • ½ teaspoon cumin
  • Oil, for frying
  • 2 tablespoons ketchup
  • ⅔ cup mayonnaise
  • 1 tablespoon sweet paprika
  • 2 tablespoons heavy cream
  • ¼ lime, juiced
Instructions
  1. In a mixing bowl, whisk the egg and milk. Set aside.
  2. In a separate bowl, mix the flour, paprika, salt, black pepper, garlic powder, oregano and cumin. Set aside.
  3. Cut the onion into petals and dip each petal into the milk mixture and the dry mixture twice.
  4. Fry in hot oil.
  5. Combine the ketchup with the mayonnaise, sweet paprika and heavy cream.
  6. Add the lime juice and mix again.
  7. Serve the breaded onion petals with the sauce.

Watch the recipe video here:

Breaded Onion Petals

Feel the love when picking these petals… the crispy, delicious love.Taste for Yourself: taste.md/2tvhQAG?: @Tastemade Brasil

Posted by Tastemade on Friday, June 29, 2018

Breakfast

Rainbow Chard Rolls

Save Print
Rainbow Chard Rolls
Colorful rainbow chard is stuffed with chicken, peanuts and green onions, mixed with a tangy peanut butter sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 bunches rainbow chard, tough ends cut off and discarded
  • ¼ cup rice wine vinegar
  • ¼ cup toasted sesame oil
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 3 cups cooked chicken, shredded
  • ¼ cup dry roasted salted peanuts
  • 2 tablespoons cilantro, finely chopped
  • 2 green onions, sliced
  • Pinch of kosher salt
  • 1 avocado, sliced
  • Cilantro and mint leaves, for garnish
  • Sesame seeds, for garnish
Quick pickled carrots:
  • 1 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 medium carrots, peeled and cut into long matchsticks
Instructions
  1. Prepare carrots. Add vinegar, sugar and salt to a medium saucepan and bring to a simmer. Stir until sugar dissolves. Add carrots to a heat-proof bowl, and pour vinegar mixture over top. Allow to cool to room temperature.
  2. Bring a large pot of salted water to a boil.
  3. Remove large thick stalks at end of chard leaves. Blanch chard leaves in batches in boiling water for 10-15 seconds until just pliable. Remove from water and cool to room temperature. Pat dry with paper towels. Set aside.
  4. Whisk together the vinegar, sesame oil, peanut butter, ginger, soy sauce and honey in a medium bowl. Season with a pinch of salt. Fold in shredded chicken, peanuts, green onions and cilantro, and mix until combined.
To assemble:
  1. Lay out a chard leaf on a clean work surface. Layer a second leaf to cover any holes. Add chicken mixture, quick pickled carrots, then avocado and herbs. Sprinkle with sesame seeds. Roll up like a burrito. Slice in half on the bias to serve.

Watch the recipe video here:

Rainbow Chard Rolls

Eating healthy never tasted so good.Taste for Yourself: taste.md/2qILLSk

Posted by Tastemade on Wednesday, June 27, 2018

Dessert

Rainbow Piñata Cake

Save Print
Rainbow Piñata Cake
Dreams really do come true with the rainbow surprise cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 2 large eggs
  • 125ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup funfetti sprinkles
Frosting
  • 2 batches Swiss meringue buttercream frosting
  • 3 drops blue food gel
  • 2 drops green food gel
  • 3 drops yellow food gel
  • 2 drops orange food gel
  • 4 drops red food gel
  • 2 drops purple food gel
Decorations
  • 1 ½ cups of your fave candy. I used peanut m&m’s, jelly beans and large round chocolate and coconut balls.
Instructions
Frosting
  1. To prepare the frosting colour 1 batch of it blue, and then split the rest up into separate bowls and colour each colour of the rainbow that’s listed in the ingredients list.
Cake
  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper. Set aside.
  2. Add sugar and butter to a large mixing bowl. Use a hand mixer to beat until it goes pae in colour.
  3. Add the eggs and vanilla and mix until well combined.
  4. Add half the flour and milk, mix and then add the rest of the flour and milk and mix until everything comes together.
  5. Add the funfetti sprinkles and gently fold in. Don’t mix too much otherwise you’ll risk the colours bleeding and making the batter grey.
  6. Fill two 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  7. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  8. To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim each cake in half. Then trim all cake layers in half to create half round shaped cakes. You’ll end up with 8 layers of cake.
  9. Use a large round cookie cutter to cut out a half sphere shape from 6 if the 8 cake layers. Discard the cake trimmings. This will help create the cavity in the centre of the cake where you’ll add your candy!
  10. We’re going to fill the cake with each coloured frosting. So each layer will have a different colour. Begin with the yellow frosting followed by the orange frosting on the next layer, pink, red, purple, blue and finish with the green on the final uncut layer. Chill the cake for 30 min.
  11. Take the cake out of the fridge, and carefully flip the cake around. Fill the cavity with your fave candy and place a 10” cake board on top. And slowly flip cake right side up.
  12. Add blue frosting to the outside of the cake and use a small offset spatula to spread around. Use a cake scraper to scrape away excess frosting. This is called the crumb coat and is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 30 min.
  13. Fit the end of a piping bag with a small star tip and frost the rainbow on the front and back of the cake. Fil in the gaps with blue frosting. Slice up to serve!

Watch the recipe video here:

Rainbow Piñata Cake

Dreams really do come true with the rainbow surprise cake!Taste for Yourself: taste.md/2MXZHTW

Posted by Tastemade on Wednesday, June 27, 2018

Dessert

Raffaello Cheesecake

Save Print
Raffaello Cheesecake
It's summertime - move aside Ferrero Rocher, HELLO Rafaello. ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces maizena cookies (Brazilian sugar cookies)
  • ¼ cup shredded coconut
  • ¼ cup toasted almonds
  • ½ cup butter, melted
  • 1 cup chopped white chocolate
  • ½ cup fresh heavy cream
  • 2⅔ cups cream cheese
  • ¼ cup coconut milk
  • ½ lime, juiced
To garnish:
  • 1 cup shredded coconut
  • 12 truffles
Instructions
  1. Line a springform pan with parchment paper.
  2. In a food processor, add the cookies, coconut and almonds. Blend until crumbs form. Add the butter and pulse for another 2 minutes until the mixture has reached the consistency of a coarse flour. Press mixture into the bottom and sides of prepared pan. Place in refrigerator.
  3. Melt the white chocolate together with the heavy cream in a hot water bath. Set aside to let it cool.
  4. Use a whisk to soften the cream cheese, then add the melted chocolate and the coconut milk.
  5. Add the lime juice and mix.
  6. Pour the mixture into the mold, over the cookie lining. Refrigerate for at least 2 hours.
  7. Top with the shredded coconut and truffles.

Watch the recipe video here:

Raffaello Cheesecake

It's summertime – move aside Ferrero Rocher, HELLO Rafaello. ?Taste for Yourself: taste.md/2ytRtQgTastemade Brasil

Posted by Tastemade on Sunday, June 24, 2018

Drink

Rain Drop Jelly

Save Print
Rain Drop Jelly
Because sometimes an occasion just calls for a gummy frog hidden in cotton candy overtop a goblet of multi-colored jello.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1¼ cups cider
  • 2 balls white cotton candy
  • 2 frog gummies
  • 1 to 2 drops purple food coloring
  • 1 to 2 drops blue food coloring
  • Liquid jelly:
  • 3½ teaspoons powdered gelatin
  • 1½ cups water
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Instructions
  1. Cut an opening in each cotton candy ball and stick a frog gummy in it.
  2. Soak the powdered gelatin in 2 tablespoons of water. In a bowl, heat the water, then mix in sugar, gelatin and lemon juice. Allow to cool.
  3. Pour 3 tablespoons of the gelatin mixture into a shallow bowl and add purple food coloring. Pour another 3 tablespoons of the gelatin mixture into a separate shallow bowl and add blue food coloring. Refrigerate until solidified.
  4. Remove from the refrigerator, and cut into thin pieces. Transfer to a round ice cube tray. Pour leftover gelatin mixture overtop and refrigerate with the lid on until solid.
  5. Remove gelatin rounds from the refrigerator and divide between 2 glasses. Top each with a cotton candy ball and pour cider over the top to melt the cotton candy and reveal the hidden frog.

Watch the recipe video here:

Rain Drop Jelly

Raindrop, cotton candy tops… Taste for Yourself: taste.md/2ur6q1y

Posted by Tastemade on Monday, June 25, 2018

Dessert

Marbled No-Bake Blueberry Cheesecake

Save Print
Marbled No-Bake Blueberry Cheesecake
The best desserts are irresistible without requiring much prep, and this fruit-filled creamy concoction really takes the (cheese)cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cheesecake:
  • 200 grams cream cheese
  • 100 grams plain yogurt
  • 100 milliliters heavy cream
  • 30 grams sugar
  • 2 tablespoons lemon juice
  • 8 grams gelatin (combine with 30 milliliters water and let it sit for 5 minutes)
Berry sauce:
  • 80 grams strawberries
  • 50 grams blueberries
  • 50 grams raspberries
  • 40 grams sugar
  • 2 teaspoons lemon juice
  • 2 grams gelatin (combine with 15 milliliters water and let it sit for 5 minutes)
Crust:
  • 150 grams biscuit
  • 80 grams butter, melted
Garnish:
  • Blueberries
Instructions
  1. Crush biscuit until it resembles coarse sand. Combine with melted butter and press into the bottom of a cake pan. Refrigerate until firm.
  2. Put the berries into a ziploc bag and smash into tiny bits with a rolling pin. Transfer to a bowl. Add sugar and lemon and mix well. Microwave for 3 minutes at 600 watts.
  3. Microwave gelatin in the microwave for 15 seconds at 600 watts. Add to berry mixture and mix well.
  4. In a blender, combine all ingredients for the cheesecake and mix well until smooth.
  5. Pour ⅓ of the cheesecake mixture into the berry sauce and mix well.
  6. Pour a little of the berry sauce into the cake pan, followed by a small amount of the cheesecake mixture. Continue to pour in the mixtures alternating in between. Give it a quick mix with a spoon to create a marble effect.
  7. Top with blueberries and refrigerate for 2-3 hours.

Watch the recipe video here:

Marbled No-Bake Blueberry Cheesecake

Looking for the perfect red white & blue dessert? This creamy concoction really takes the (cheese)cake.Taste for Yourself: taste.md/2tu2j3V?: Tastemade Japan

Posted by Tastemade on Tuesday, June 26, 2018

Dessert

Triple Decker Mississippi Mud Pie

Save Print
Triple Decker Mississippi Mud Pie
If getting dirty involves eating this mud pie, consider us filthy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 chocolate wafers
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
For the cake layer:
  • ¼ cup coffee
  • 1 cup dark brown sugar
  • 13 ounces dark chocolate, approximately 70% cacao, chopped into pieces
  • 1 cup butter, cubed
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
For the chocolate pudding layer:
  • ¾ cup sugar
  • ½ cup dark cocoa powder
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 2½ cups whole milk
  • 3 tablespoons butter
  • 3 ounces dark chocolate, approximately 70% cacao, chopped into pieces
  • 2 teaspoons vanilla extract
  • 2 cups whipped cream, for topping
  • 1 cup chocolate shavings, for topping
Instructions
  1. Preheat the oven to 350 degrees. Line a 10-inch springform pan with parchment paper. Line the edges with aluminum foil, creating a taller cake pan, approximately 8 inches tall.
Make the crust:
  1. In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into the prepared pan all the way up to nearly the top of the foil and set in the freezer for 15 minutes. Bake for 10 minutes and allow to cool for up to 2 hours while you make the cake.
Make the cake:
  1. In a small saucepan, combine coffee and brown sugar and heat on medium-low until melted. In a medium bowl, combine chocolate and butter. Pour sugar mixture over chocolate and stir until smooth and completely melted. Add egg yolks and vanilla and allow to cool completely.
  2. In another bowl, whisk egg whites until stiff, and slowly incorporate into melted chocolate mixture. Carefully pour into prepared and cooled cookie crust, and bake until cake is barely set, approximately 30 to 35 minutes. Remove from oven and allow cake to cool completely. Set in refrigerator to cool for up to 3 hours.
Make the chocolate pudding:
  1. In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt. Add egg yolks and whisk until combined. Slowly add in whole milk and bring mixture to a boil, stirring constantly to prevent burning. Remove from heat and transfer to a large bowl. Stir in butter, dark chocolate and vanilla and stir to combine. Allow to cool and set in the refrigerator for up to 3 hours.
Assemble the pie:
  1. Remove cake from fridge and top with chocolate pudding. Top with whipped cream and chocolate shavings. Serve immediately. Pie will keep up to 4 days covered in the refrigerator.

Watch the recipe video here:

Triple Decker Mississippi Mud Pie

If eating this mud pie involves getting dirty, consider us filthy.Taste for Yourself: taste.md/2rUCxV6

Posted by Tastemade on Saturday, June 23, 2018

Main dish

Fajita Roll Ups

Save Print
Fajita Roll Ups
Ever look at a fruit roll up and think "yeah, but what if it was made of steak?"
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound skirt steak
  • ¼ cup olive oil plus 1 tablespoon
  • ⅛ cup lime juice
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bunch of asparagus, trimmed
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 portobello mushroom, sliced
To garnish:
  • Cilantro
  • Chipotle sauce
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut steak into 5 to 6 inch pieces. Add to a bowl and season with olive oil, lime juice, garlic powder, cumin, chili powder, paprika, salt and pepper. Add a few pieces of asparagus, peppers and onions to the center of each piece of steak. Roll tightly and use toothpicks to hold them closed.
  3. Heat a saute pan on medium-high heat. Add 1 tablespoon olive oil, and brown steak rolls on all sides. Transfer to a baking sheet and bake 5 to 8 minutes until cooked through. Garnish with cilantro and chipotle sauce to serve.

Watch the recipe video here:

Fajita Roll Ups

Fruit Roll Ups, or Steak Roll Ups? Taste for Yourself: taste.md/2wUn5hq

Posted by Tastemade on Sunday, June 24, 2018

Dessert

No-Bake Oreo Strawberry Cheesecake

Save Print
No-Bake Oreo Strawberry Cheesecake
When your favorite cookie meets a fruity cheesecake, you know it's gonna be good.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200 grams cream cheese, softened at room temperature
  • 100 grams heavy cream
  • 100 grams yogurt
  • 180 grams strawberry jam
  • 1 tablespoon lemon juice
  • 5 whole strawberries, cut into cubes
  • 50 milliliters hot water
  • 10 grams powdered gelatin
  • 9 oreos
  • 30 grams butter, melted
  • Decoration:
  • 4 oreos, cut in half
  • 7 whole strawberries, cut in half
Instructions
  1. Sprinkle gelatin onto hot water and set aside for 10 minutes.
  2. Combine 9 oreos and melted butter inside a ziploc bag and crush until crumbly.
  3. Pour crumbs into a cheesecake pan lined with parchment paper and flatten down firmly with a spoon.
  4. Arrange strawberry halves around the sides, with the insides of the strawberry facing outwards.
  5. In a blender, combine cream cheese, cream yogurt, jam, lemon juice and gelatin mixture and blend until smooth.
  6. Fold in cut up strawberries and pour mixture into the pan. Refrigerate for at least 2 hours.
  7. Once chilled and firm, transfer to a serving plate and decorate with oreos.

Watch the recipe video here:

No-Bake Oreo Strawberry Cheesecake

It's seriously dangerous how easy this cheesecake is to make.Taste for Yourself: taste.md/2i2e5xe

Posted by Tastemade on Monday, June 25, 2018