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Dessert

Avocado Ice Cream

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Avocado Ice Cream
This is everything we avo wanted and more.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the ice cream:
  • 4 avocados
  • 3 limes, juiced
  • 1 can sweetened coconut cream
  • 1 can unsweetened coconut cream
  • 2 teaspoons vanilla
  • 2 tablespoons coconut oil
  • ½ teaspoon salt
For the cake pops:
  • 3 cups chocolate cake, crumbled
  • 1 cup chocolate icing
  • 1 cup milk chocolate
  • ¼ cup coconut oil
Instructions
  1. Blend all the ice cream ingredients and freeze for 1½ to 2 hours. You want the ice cream to be semi-frozen, the consistency of soft-serve.
  2. In a medium bowl, mix chocolate cake and icing until well combined. Form into balls and freeze.
  3. Melt chocolate and coconut oil and combine. Dip frozen cake balls to coat; set aside until ready to serve.
  4. To serve, fill empty avocado shells with avocado ice cream and finish with a cake pop “pit”.

Watch the recipe video here:

Avocado Ice Cream

Let's just say this is everything you avo wanted.Taste for Yourself: taste.md/2tiIAnU

Posted by Tastemade on Sunday, June 24, 2018

Breakfast

French Fry Corn Dog

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French Fry Corn Dog
All your favorite fair foods in one delicious package!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 jumbo beef hot dogs
  • 2 string cheese, cut in half longways
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 2 cups cornmeal batter
  • 2 cups crinkle-cut frozen french fries, halved longways and thawed
  • Oil, for frying
To garnish:
  • Ketchup
  • Mustard
  • Ranch dressing
Instructions
  1. In a large heavy bottomed stock pot, preheat oil to 320 degrees.
  2. Use a chopstick or metal straw to hollow out the hot dog. Slide cheese into cavity. If cavity is too small push cut cheese in half and place in both ends of hot dog.
  3. Dredge stuffed hotdog in flour, then generously coat with cornmeal batter. Place halved crinkle fries all over the battered dog.
  4. Fry in preheated oil for 4-6 minutes or until golden brown and crispy. Allow to cool slightly before eating. Dip in condiments and enjoy!

Watch the recipe video here:

French Fry Corn Dog

What feels so wrong, yet tastes so right?Taste for Yourself: taste.md/2MLaVeE

Posted by Tastemade on Sunday, June 24, 2018

Uncategorized

Pineapple Upside Down Donuts

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Pineapple Upside Down Donuts
Now this is a story all about how these pineapple donuts got flipped upside down...
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large egg
  • ⅓ cup light brown sugar, plus more for sprinkling
  • 2 tablespoons whole milk
  • 2 tablespoons fresh pineapple juice
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 1 cup self-rising flour
  • 1 (15-ounce) can of pineapple rings
  • Maraschino cherries, for garnish
Instructions
  1. Preheat oven to 350 degrees, and spray a donut pan with nonstick cooking spray.
  2. In a medium bowl, whisk together egg, brown sugar, milk, pineapple juice, sour cream, melted butter and vanilla extract. Gently add in the self-rising flour until combined.
  3. In each well of the donut pan, sprinkle about 1 tablespoon of brown sugar and lay half a pineapple ring (sliced in half lengthwise so the cake/fruit ratio is even). Carefully spoon the batter over the pineapple rings and spread evenly.
  4. Bake for 15 to 20 minutes. Set aside to cool on a wire rack. Turn the pan upside down to flip the donuts out. Garnish each with a cherry in the middle, serve and enjoy!

Watch the recipe video here:

Pineapple Upside Down Donuts

Is it donuts, or doughnuts? Do you reallyTaste for Yourself: taste.md/2K6GktiTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Thursday, June 21, 2018

Dessert

Oreo Brownie Ice Cream Sandwiches

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Oreo Brownie Ice Cream Sandwiches
Friends don't let friends eat this alone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice Cream
  • 400ml thickened/whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped Oreos
  • 40g plain flour
  • 40g cocoa
  • 150g castor sugar
  • 150g butter
  • 150g chocolate
  • 3 eggs
  • 1 cup chopped Oreos
  • 20 whole Oreos
Instructions
Ice Cream
  1. Add cream, sugar and vanilla to a large mixing bowl and whip on high speed until you reach stiff peaks. Add chopped Oreos and fold in.
  2. Place in a 8” x 8” cake pan and freeze overnight.
Brownies
  1. Preheat a fan forced oven to 175C (340F). Spray 30/20cm baking tray pan with non stick cooking spray and lay the bottom and sides with parchment paper. Set aside.
  2. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  3. Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
  4. Slowly add chocolate and butter mixture while mixing on low speed.
  5. Add chopped Oreos and fold in.
  6. Add batter to baking tin lined with baking paper. Add whole Oreos on top. Bake for 30 min or until a pick comes out with moist crumbs.
  7. Once the brownies have baked and cooled completely use a 3 inch round cookie butter to cut out 12 shapes from the brownies. I found placing a chopping board on top of your brownies and flipping them over on to the baking tray helps because you cut from the side without Oreos.
  8. Add a scoop of ice cream on top of one brownie cookie and then add another cookie on top and squish the ice cream.

Watch the recipe video here:

Oreo Ice Cream Sandwiches

Friends don't let friends eat this alone.Taste for Yourself: taste.md/2KXKYHT

Posted by Tastemade on Friday, June 22, 2018

Breakfast

Hashbrown Egg in a Hole

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Hashbrown Egg in a Hole
Newsflash! Breakfast just got a hole lot more interesting!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups shredded potatoes
  • 5 large eggs, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • ½ yellow onion, finely diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chives
  • 1 tablespoon large flake salt
Instructions
  1. Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes. Place in a large bowl and add one egg, salt, pepper, garlic and onion.
  2. Heat a nonstick skillet on medium-high heat and add oil. Place ½ cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty. Drop a single egg in the patty and cook until whites are set. Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.

Watch the recipe video here:

Hashbrown Egg in a Hole

BREAKING NEWS: Breakfast just got a hole lot more interesting.Taste for Yourself: taste.md/2yjhthnTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Wednesday, June 20, 2018

Main dish

Roast Chicken in a Bundt Tin

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Roast Chicken in a Bundt Tin
use your bundt tin to give your roast potatoes the most amazing flavour!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1.2-1.4kg high-welfare chicken
  • 1 can lager/stout
  • 3 shallots, chopped in half
  • 1 head garlic, chopped in half across the equator
  • 150g butter, at room temperature
  • 6 sage leaves, chopped
  • 1 tbsp marmite
  • 1 lemon - zested
  • 6 large potatoes
  • 300ml chicken stock
  • 1 tbsp oil
  • 1 tbsp flour
Instructions
  1. Preheat the oven to 200C.
  2. Mix together the butter, sage, marmite, and lemon zest - put to one side.
  3. Wash the potatoes, and slice them hasselback style. Grab a bundt tin and place the potatoes, shallots and halved garlic into the pan.
  4. Open your can of lager or stout, pouring out about ⅓ of the can, and place into the centre of the bundt tin, then grab some tin foil and wrap it around the can, bridging the gap between the can and the bundt tin.
  5. Place the chicken, legs down, on to the can and dot with the butter.
  6. Season with salt and place into the oven for 1 - 1 ½ hours, or until the chicken is cooked through and when pierced with a knife, the juices run clear.
  7. To make the gravy, remove the chicken and potatoes from the bundt tin and keep warm.
  8. Skim off as much fat as you can from the juices that have run off into the bundt tin.
  9. Place the oil and flour into a pan over a medium heat and stir together for 1 minute, then add the contents of the bundt tin. Mash everything together with a potato masher to extract the maximum flavour and then add the chicken stock. Bubble everything together for 5 minutes until the gravy has thickened.
  10. Strain through a sieve into a gravy boat and serve with the chicken and potatoes.

Watch the recipe video here:

Roast Chicken in a Bundt Tin

No, it's not weird to want to pour this gravy all over your body…Taste for Yourself: bit.ly/2LZeEnETry Tastemade TV for a week: https://taste.md/2JRnYNS?: Tastemade UK

Posted by Tastemade on Tuesday, June 19, 2018

Dessert

Ultimate Oreo Fudge Brownie Bars

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Ultimate Oreo Fudge Brownie Bars
The fudging ultimate Oreo brownie dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Brownies
  • 75g plain flour
  • 75g cocoa
  • 300g castor sugar
  • 300g butter
  • 300g chocolate
  • 6 eggs
  • 2 pkts Oreos
Ice Cream
  • 700ml thickened/whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla bean paste
Fudge sauce
  • 200gm good quality dark chocolate
  • 25g butter
  • 25g brown sugar
  • 125ml cream
Instructions
Fudge sauce
  1. Add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Any left-over sauce can be stored in an air tight container for up to 3 months.
Ice Cream
  1. Add cream, powdered sugar and vanilla bean paste into a large mixing bowl and whip to stiff peaks using a hand mixer.
  2. Transfer cream mixture to a deep baking dish. Freeze for at least 2-3 hrs.
Brownies
  1. Preheat a fan forced oven to 175C (340F). Spray a 10 by 7 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
  2. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  3. Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
  4. Slowly add chocolate and butter mixture while mixing on low speed.
  5. Add a thin layer of batter to baking tin lined with baking paper and then add a layer of oreos. Then add the rest of the brownie batter and add a final layer of oreos on top. Bake for 30 min or until a pick comes out with moist crumbs.
  6. To assemble cut the brownies into 8 pieces. Scoop some vanilla bean ice cream and place on top of each piece. Drizzle with fudge sauce before serving.

Watch the recipe video here:

Ultimate Oreo Fudge Brownie Bars

WARNING: Do not attempt to eat this ultra fudgy dessert without milk.Taste for Yourself: taste.md/2LZcynM

Posted by Tastemade on Monday, June 18, 2018

Dessert

Banana Pudding Cheesecake

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Banana Pudding Cheesecake
This $&!# is bananas, b a n a n a s.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 60 vanilla wafer cookies, plus 8 more for serving
  • ½ cup butter, melted
  • Salt
For the banana pudding:
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 3 ripe bananas, mashed
For the cheesecake:
  • 2 cups cream cheese, softened
  • ¼ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • ½ cup whipped cream, for serving
Instructions
Make the crust:
  1. Prepare a 9-inch springform pan with baking spray, and set aside.
  2. In the bowl of a food processor, add cookies and pulse until finely ground. Pour in melted butter and salt. Pulse a few times to combine. Press into the bottom of the lined pan and set in the refrigerator until cheesecake filling is made.
Make the banana pudding:
  1. In a medium saucepan, whisk together sugar, cornstarch and salt. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for one minute. Remove from heat and add vanilla and mashed bananas. Set aside to cool.
Make the cheesecake:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, beat cream cheese until fluffy; add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Gently fold in chilled banana pudding. Do not over mix. Pour over crust and level in the pan.
  3. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill. To serve, top with whipped cream and cookies. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Banana Cheesecake Pudding

This $&!# is bananas, b a n a n a sTaste for Yourself: taste.md/2rKFickTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Tuesday, June 19, 2018

Dessert

Homemade Jawbreaker

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Homemade Jawbreaker
You may find this hard to swallow, but this jawbreaker is a breeze to make!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Assorted Skittles
Instructions
  1. Microwave 5 Skittles (all the same color) for 30 seconds. Pour onto a lightly greased plastic cutting board. Use the back of a spoon to flatten melted Skittles into a small circle. If too hot, allow to cool for a few more seconds.
  2. Place one non-microwaved Skittle in the center, and wrap warm Skittles around it. Use the palms of your hands to smooth out the ball. Continue this process until you have a large jawbreaker ball. Each time you microwave Skittles, increase the amount by 10 to 20 to wrap around the ball. Play around with color patterns. On the last layer, combine a rainbow of Skittles to give the jawbreaker its signature speckled pattern.
  3. Once jawbreaker is at ideal size, wrap in plastic wrap and freeze for 2 hours. (Hanging the jawbreaker inside the freezer helps the ball to keep its shape.) If jawbreaker seems too soft during the building process, pop into freezer for a few minutes in between color coatings. Crack with a hammer and enjoy the rainbow geode center!

Watch the recipe video here:

Homemade Jawbreaker

You may find this hard to swallow, but this jawbreaker is a breeze to make.Taste for Yourself: taste.md/2tkiW1fTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Tuesday, June 19, 2018

Breakfast

Half Baked Ice Cream

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Half Baked Ice Cream Bombs
Take "ooey-gooey" to the next level with these half baked ice cream bombs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pan of boxed brownies, prepared according to package directions
  • 1 pint cookie dough ice cream
  • ½ cup chocolate hazelnut spread
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coconut oil
  • ½ cup toffee bits
  • Whipped cream
  • Caramel drizzle
Instructions
  1. Line a muffin tin with 6 individual pieces of plastic wrap. Remove whole baked brownie from the pan and place on a cutting board. Trim off crisp edges. Cut into 6 equal rectangles. Using a rolling pin, gently roll out the brownie squares so that each is about ¼ inch thick. Press into plastic wrap muffin tins, leaving overhang on the sides.
  2. Working quickly, scoop out 6 portions of ice cream and place into brownies. Use a spoon to make a small indentation in the center of each ice cream scoop. Spoon about a tablespoon of chocolate hazelnut spread into each. Use the plastic wrap to help you wrap the brownie overhang over the top. Place pan in the freezer for at least 3 hours or overnight.
  3. In a microwavable medium mixing bowl, melt the chocolate chips and coconut oil in the microwave in 15-second increments, stirring between each until the chocolate is fully melted. Stir in the toffee bits.
  4. Prep a baking pan with wax paper. Remove the frozen brownie bombs from the freezer, and dip each brownie-coated ice cream ball into the melted chocolate mixture until thoroughly coated. Once coated, place on wax paper and chill in the freezer until chocolate has set. Serve with whipped cream and caramel sauce. The ice cream bombs will keep in the freezer for up to 3 months.

Watch the recipe video here:

Half Baked Ice Cream Bombs

Oh honey, you dropped something – your jaw.Taste for Yourself: taste.md/2G5wRfW

Posted by Tastemade on Sunday, June 17, 2018