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Breakfast

Lemon Meringue Pie

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Lemon Meringue Pie
The classic fave gets prettified with a flower meringue topping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pie crust
  • ⅔ cup sugar
  • 3 eggs
  • Zest and juice of 5 lemons
  • ¼ cup cornstarch
  • ½ cup cold butter, cubed
  • For the meringue:
  • 3 egg whites
  • ¾ cup sugar
  • 4 tablespoons water
Instructions
  1. Bake the pie shell for 20 minutes at 350 degrees F using dried beans or pellets to prevent the dough from puffing up as it bakes.
  2. Make the cream filling: In a bain-marie (water bath), whisk the eggs with the lemon juice, the sugar and the cornstarch. Once it thickens, remove from heat and add the butter. Pour the cream filling into the pie shell.
  3. Make the meringue: Boil the water and sugar to 244 degrees F; pour onto the whites while whisking until soft peaks form. Pour the meringue into a piping bag, garnish the pie with the meringue, then caramelize it with a culinary torch or use the broiler.

Watch the recipe video here:

Lemon Meringue Rose Tart

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Posted by Tastemade on Monday, June 18, 2018

Dessert

Pineapple Upside-down Cheesecake

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Pineapple Upside-down Cheesecake
This pineapple upsidedown cheesecake is worth standing on your head for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the pineapple cake:
  • 2½ sticks butter, divided, at room temperature
  • ½ cup dark brown sugar
  • 1 (14-ounce) can pineapple rings, drained with ⅛ cup of juice reserved
  • 20 maraschino cherries, drained
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sour cream
For the cheesecake filling:
  • 2 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
Instructions
Make the pineapple upside down cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch pans with parchment and baking spray.
  2. In a small bowl, cream one stick of butter with brown sugar. Divide between prepared pans and spread to form an even layer in the pan. Place pineapple rings on top of the brown sugar mixture and place cherries inside of the rings and to fill the spaces in between the rings. Set aside.
  3. In a large bowl, cream remaining butter with sugar. Add eggs one at a time and then the vanilla. Stir in flour, salt, baking powder and baking soda until combined. Fold in sour cream and pineapple juice and divide batter between prepared pans. Bake for 30 to 35 minutes until cake is golden and a toothpick comes out clean. Allow to cool 15 minutes and then flip out onto a cooling rack, taking care to keep pineapple and cherries intact.
For the cheesecake filling:
  1. In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, lemon zest and juice and vanilla. Place on bottom half of the cooled pineapple. Place in the freezer and allow to set for up to 1 hour. Remove cake from freezer and top with remaining layer of pineapple upside down cake. Cake will keep up to 3 days covered in the refrigerator.

Watch the recipe video here:

Pineapple Upside-down Cheesecake

Oh, you didn't know you were magic? You're about to make this disappear.Taste for Yourself: taste.md/2y8pVjk

Posted by Tastemade on Sunday, June 17, 2018

Breakfast

Berry Dome Cake

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Berry Dome Cake
Not only is this moist, fruit-filled cake berry yummy, but it's incredibly gorgeous too.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ready-made Swiss Roll
  • Blueberry sauce:
  • 100 grams blueberries
  • 30 grams sugar
  • ½ tablespoon lemon juice
  • Yogurt mousse:
  • 400 grams yogurt
  • 200 grams whipped cream
  • 50 grams sugar
  • ½ tablespoon lemon juice
  • 5 grams gelatin (sprinkle over 20 grams water in a small bowl)
  • Garnish:
  • 14 strawberries
  • Mint leaf
Instructions
  1. Wash and hull strawberries and set to the side.
  2. Strain yogurt of excess water (should result in 200 grams of thick yogurt).
  3. Slice Swiss Roll into 5mm thick pieces.
  4. Line a bowl with plastic wrap. Arrange the cake slices to cover the bowl, trying not to leave any large gaps between slices.
  5. In another bowl, combine ingredients for the blueberry sauce. Lightly cover with plastic wrap and microwave for 2 minutes at 600 watts. Set aside to cool.
  6. Get another bowl and combine strained yogurt, sugar and lemon juice. Microwave 20 seconds at 600 watts. Add in gelatin and mix well. Gently fold in whipped cream. Pour mixture into the large cake-lined bowl.
  7. Pour in half the blueberry sauce and give it a quick mix. Push strawberries into the mixture and top off with the remaining slices of cake. Refrigerate for 3-4 hours.
  8. Invert onto a serving plate and serve with blueberry sauce and garnish with mint.

Watch the recipe video here:

Berry Dome Cake

This is heaven on a plate.Taste for Yourself: taste.md/2sW0CMsWe're celebrating Tastemade Japan​, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Saturday, June 16, 2018

Dessert

Best Coconut Cake Ever

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Best Coconut Cake Ever
Light and fluffy as a cloud, this coconut cake is an absolute dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 1 large egg
  • 5 large egg whites
  • ¾ cup cream of coconut
  • ¼ cup coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1½ sticks butter, room temperature, cubed
  • 2 cups shredded coconut
  • ½ coconut simple syrup
For the coconut filling:
  • 2 large eggs
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1½ cups coconut milk
  • 1 tablespoon butter, cubed
  • 1 teaspoon vanilla extract
For the coconut buttercream:
  • 3 cups vanilla buttercream
  • ¼ cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
Instructions
Make the coconut cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper.
  2. In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside.
  3. In a small bowl, mix flour, baking powder and salt and set aside. In another large bowl, cream sugar and butter until light and fluffy, approximately 3 to 4 minutes. Alternate adding flour and egg mixture into the creamed butter and mix until thoroughly combined. Divide batter between cake pans and bake for 25 to 30 minutes until cake is golden and a toothpick comes out clean. Allow to cool for up to 2 hours.
Make the coconut pastry cream:
  1. In a medium saucepan, whisk together eggs and sugar until well combined. Whisk in cornstarch, salt and coconut milk. 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.
Make the coconut buttercream:
  1. In a large bowl, mix buttercream, cream of coconut, vanilla extract and coconut extract. Stir until thoroughly incorporated. Set aside.
Assemble the cake:
  1. Cut each cooled cake in half lengthwise, creating four cake layers in total. Place one cake layer on a serving platter and top with ¼ cup of coconut pastry cream. Repeat this step until all layers are used, leaving the last layer bare on top. Set in the fridge to cool for 30 minutes. Remove chilled cake from fridge and cover completely in buttercream. Top with toasted coconut and serve. Cake will keep up to five days covered in the fridge.

Watch the recipe video here:

The BEST Coconut Cake EVER

Soft. Fluffy. Moist. This cake is cloud 9.Taste for Yourself: taste.md/2JxeXcy

Posted by Tastemade on Saturday, June 16, 2018

Dessert

Apricot Bee Cheesecake Bars

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Apricot Bee Cheesecake Bars
These adorable cheesecake bars will give you just the buzz you were looking for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 25 Oreo cookies, cream included
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted, plus more for greasing
For the cheesecake:
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
For the apricot glaze:
  • 1 jar apricot jelly
  • ¼ cup water (more or less as needed)
For the bees:
  • 5 apricots, halved
  • ½ cup semisweet chocolate, melted
  • ¼ cup white chocolate, melted
  • ¼ cup slivered almonds
Instructions
  1. Preheat oven to 325 degrees. Line the base of an 8-inch square baking pan with foil, leaving 1 inch of overhang on all sides. Grease with butter.
Make the crust:
  1. Pulse cookies in a food processor. Drizzle in butter and add salt, pulsing until the crumbs just start to come together. Alternatively, crush the cookies with a rolling pin and stir with melted butter. Press mixture into the bottom of the pan. Place the pan in the refrigerator to cool while you prep the filling.
Make the filling:
  1. Using a stand mixer fitted with the paddle attachment on medium-low, mix the softened cream cheese and sugar until smooth. Scrape down the sides of bowl and paddle attachment with a spatula. Add the sour cream and vanilla. With the machine running, add one egg at a time, beating each for about 20 seconds before adding the next, scraping sides to make sure the mixture is well-mixed. Pour the filling over the cooled chocolate cookie crust. Bake the bars for 30 to 40 minutes.
  2. Turn off the oven and open the door a crack. Let bars cool to room temperature for 30 minutes. Remove and let cool completely on a rack at room temperature. Chill in the refrigerator for 3 hours or up to 2 days.
Make the apricot glaze:
  1. In a small saucepan over medium heat, add apricot jelly and a few tablespoons of water. Whisk well to break up the jelly. Add water as needed to make a smooth consistency. Set aside to cool slightly.
Make the bees:
  1. On a parchment-lined baking sheet, place the halved apricots cut side down. Drizzle chocolate in a zigzag pattern over the top. Make 9 chocolate rounds for the heads directly on the parchment. Place in the freezer to harden the chocolate for 5 minutes. With the white chocolate, make 2 dots on the chocolate rounds for the eyes. Let cool in the freezer for 5 minutes. Remove and place a small dot of chocolate on the front of the apricot. Attach the chocolate circles. Use a sharp knife to create a slit in the top of each apricot and insert 2 sliced almonds.
Assemble:
  1. Carefully remove the cheesecake bars by lifting out of the foil and transferring to a serving plate. Spread apricot glaze over the top of the cheesecake. Top with 9 apricot bee halves.

Watch the recipe video here:

Apricot Bee Cheesecake Bars

This dessert will give you the buzz you're lookin' for.Taste for Yourself: taste.md/2sHQ5V7

Posted by Tastemade on Sunday, June 10, 2018

Breakfast

Chicken in Bread

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Chicken in Bread
So many layers of savory goodness! Why doesn't all bread come stuffed with meat and cheese?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brine:
  • 4 cups water
  • ½ cup brown sugar
  • ¼ cup kosher salt
Bread:
  • 2½ teaspoons dry active yeast
  • 2 teaspoons white sugar
  • 1¼ cups warm water
  • 2½ cups all-purpose flour
  • 1 tablespoon kosher salt
Chicken:
  • 1 whole organic chicken, deboned
  • 4 tablespoons salted butter
  • 3 tablespoons chopped rosemary
  • 3 tablespoons chopped thyme
  • 8 ounces ham
  • 10 ounces sliced Swiss cheese
  • Salt and pepper, to taste
Instructions
  1. In a wide, shallow dish, combine brine ingredients.
  2. Place the deboned chicken in the brine and place in the fridge for at least 2 hours.
  3. In a large mixing bowl, mix yeast, sugar and warm water. Let sit for 10 minutes until the yeast has activated. Add in the flour a little at a time, making sure to incorporate before adding more. Add the salt, cover bowl with a kitchen towel, and let rise in a warm place for an hour or until doubled in size.
  4. When dough has doubled in size, remove onto a floured surface and delicately shape into a ball, return to bowl, and allow to rise once more until doubled in size, about an hour.
  5. Remove the chicken from the brine and thoroughly pat dry. Mix the butter with the herbs and press underneath the skin of the chicken. Season with salt and pepper inside and out. Stuff chicken with ham and cheese slices.
  6. Preheat oven to 360 degrees.
  7. After dough has doubled in size again, remove from bowl and place on a floured surface. Lightly stretch the dough (this should be very easy) to a 1 foot by 1 foot square. Delicately lay the dough over a 9 by 13 pan, place the chicken in the center of the dough, and fold the dough over starting from one corner and working your way around, sealing with a little water as you go.
  8. Bake for 1½ hours. Move loaf to cutting board, slice and serve.

Watch the recipe video here:

Whole Chicken IN Bread

Serious Question: Why doesn't all bread come stuffed with meat & cheese?Taste for Yourself: taste.md/2JFOh8F

Posted by Tastemade on Sunday, June 10, 2018

Dessert

Neapolitan Vertical Roll Cake

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Neapolitan Vertical Roll Cake
We're on a roll with this Neapolitan vertical roll cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the vanilla sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
For the chocolate sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 4 tablespoons cocoa powder, sifted
  • 1 teaspoon cream of tartar
For the strawberry icing:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup freeze-dried strawberry powder
  • Pink food coloring, as desired
For the ganache:
  • 1 cup heavy cream
  • 1½ cups chocolate chips
Instructions
For the cakes:
  1. Preheat oven to 350 degrees. Butter two roll cake sheet pans and line with parchment paper.
For the vanilla cake:
  1. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  2. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  3. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
For the chocolate cake:
  1. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, cornstarch and cocoa powder and whisk until smooth.
  2. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  3. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
For the icing:
  1. With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Add the milk slowly until desired consistency is reached. Add vanilla extract, strawberry powder and food coloring.
For assembly:
  1. Ice the vanilla cake with about 1½ cups of the frosting, and then stack the chocolate cake on top. Cover with another 1½ cups of frosting, and cut the cake into thirds lengthwise. Roll the cakes around themselves vertically. Ice the outside of the cake and sides with the remaining frosting. Chill the iced cake for about 30 minutes.
For the ganache:
  1. Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  2. Pour over the chilled cake and allow it to set at room temperature for 30 minutes. Serve.

Watch the recipe video here:

Neapolitan Vertical Roll Cake

When it comes to cake, this is how we roll.Taste for Yourself: taste.md/2HWSH6Y

Posted by Tastemade on Sunday, June 10, 2018

Dessert

Cannoli Cheesecake

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Cannoli Cheesecake
Enjoy a slice of cannoli with our cannoli crust cake made with a ricotta cheesecake filling and topped with rich, chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 14 cannoli shells
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar
  • ½ teaspoon salt
For the cheesecake filling:
  • 4 cups cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ¼ cup candied orange zest
  • 1 cup ricotta, drained
  • 3 large eggs
For the ganache:
  • ½ cup heavy cream
  • 1 cup chopped dark chocolate
For the topping:
  • ½ cup pistachio pieces
  • 1 cup mini chocolate chips
  • 2 filled cannolis
  • ¼ cup powdered sugar
Instructions
Make the crust:
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor fitted with the blade attachment, grind cannoli shells until they resemble coarse sand. Add butter, sugar and salt. Press into a springform pan and refrigerate while filling is made.
Make the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy. Add sugar, orange zest and vanilla. Remove the paddle and fold in ricotta. Attach the paddle and add in eggs one at a time until combined.
  2. Pour into crust and bake for 40 to 45 minutes until set. Allow cake to cool for up to 3 hours.
Make the ganache:
  1. In a small saucepan, heat heavy cream almost to a boil. Pour over dark chocolate in a large bowl and whisk until combined. Set aside.
Assemble the cake:
  1. Remove from pan and cover with ganache. Decorate with pistachios and mini chocolate chips. Gently place cannolis on top of the cake. Dust with powdered sugar before serving. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Cannoli Cheesecake

Holy cannoli! Now you can have your cake and eat your cannoli too.Taste for Yourself: taste.md/2me4ofT

Posted by Tastemade on Monday, June 11, 2018

Breakfast

Sausage Egg and Cheese Stuffed Biscuits

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Sausage Egg and Cheese Stuffed Biscuits
These aren't your grandma's biscuits!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chives, minced
  • ¾ cup buttermilk
  • 8 breakfast sausage patties, fully cooked
  • 6 eggs, scrambled
Instructions
  1. Preheat oven to 350 degrees
  2. In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in the butter, cheddar cheese, chives and pulse several times until mixture resembles coarse crumbs.
  3. Slowly pour buttermilk into flour mixture and pulse until dough is soft a forms a dough.
  4. Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a ½-inch-thick sheet and cut with a floured biscuit cutter.
  5. Gently flatten and spread 2 pieces of dough until they are about 4 inches wide. Place a large pinch of cheese, 1 sausage patty and about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed. Place it on a baking sheet lined with parchment paper.
  6. Repeat with the remaining ingredients to make 8 rolls.
  7. Bake for 15 to 20 minutes or until golden brown. Serve immediately or store in your refrigerator for up to a week for an easy on-the-go breakfast!

Watch the recipe video here:

Sausage Egg N' Cheese Stuffed Biscuits

These are NOT yo' grandma's biscuits.Taste for Yourself: taste.md/2JLdpL7

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Portobello Pizza

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Portobello Pizza
Veggies are just better when they're disguised as pizza.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large portobello mushrooms
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • ¼ cup mini pepperoni
  • 1 tablespoon dried oregano
  • ⅛ cup fresh basil, minced
  • Chili flakes, for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Brush bottom of mushrooms with olive oil and season with salt and pepper. Spread a spoonful of the sauce in the center of each mushroom. Sprinkle with cheese and top with pepperoni and oregano.
  3. Bake 10 to 15 minutes until cheese is golden brown.
  4. Garnish with basil and chili flakes.

Watch the recipe video here:

Portobello Mushroom Pizza

Mushrooms are just better when they're disguised as pizza.Taste for Yourself: taste.md/2jOelA5

Posted by Tastemade on Tuesday, June 12, 2018