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Dessert

Giant Zebra ‘Box’ Cake

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Giant Zebra 'Box' Cake
Giant Zebra 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FILLING
  • 1 cup whipped cream (60 g)
  • ½ cup marshmallow fluff (25 g)
CAKE
  • 1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
COATING
  • 2 cups white chocolate chip (350 g)
  • 2 tablespoons coconut oil
ICING
  • ¼ cup dark chocolate chip, melted (45 g)
SPECIAL EQUIPMENT
  • cooling rack, for glazing cake
  • pastry bag
Instructions
  1. Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  2. Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later – you can eat them with leftover melted chocolate or crumbled over ice cream.
  3. Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  4. Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  5. Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn’t touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  6. Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn’t stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  7. Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  8. To serve, slowly and carefully slice with a serrated knife so the shell doesn’t crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  9. Enjoy!

Watch the recipe video here:

A giant version of the classic zebra cakes ?Get The Recipe: https://tasty.co/recipe/giant-zebra-box-cake

Posted by Tasty on Wednesday, November 7, 2018

Main dish

Turkey Roulade

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Turkey Roulade
Turkey Roulade
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 4 tablespoons unsalted butter, ½ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (110 g)
  • 1 cup celery, diced (225 g)
  • 1 lb sweet italian sausage, casing removed (455 g)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaf
  • 10 oz plain stuffing mix, 1 box (285 g)
  • ½ cup chicken stock (120 mL)
  • 3 lb skin-on turkey breast, deboned (1.3 kg)
  • 2 tablespoons dijon mustard
  • 1 tablespoon melted butter
  • salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  3. Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  4. Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  5. Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  6. Brush the turkey breast with the Dijon mustard.
  7. Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  8. Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  9. Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  10. Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  11. Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  12. Let rest for 15 minutes, then remove the twine, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Turkey Roulade

This turkey roulade with sausage stuffing will not only impress guests, but be ready in a fraction of the time as cooking a whole bird. Full Recipe: https://tasty.co/recipe/turkey-roulade

Posted by Tasty on Tuesday, November 6, 2018

Main dish

Salted Caramel Apple Pie

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Salted Caramel Apple Pie
Salted Caramel Apple Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large granny smith apples, peeled and thinly sliced
  • 3 tablespoons lemon juice
  • ¼ cup all-purpose flour (30 g)
  • ⅔ cup granulated sugar (130 g)
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 premade pie crusts, thawed if frozen
  • 1 large egg, beaten
  • ¾ cup heavy cream (180 mL)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • sea salt, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  8. Whisk in the butter and bring to a boil.
  9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  11. Slice and serve.
  12. Enjoy!

Watch the recipe video here:

Salted Caramel Apple Pie

Salted caramel apple pie. Watch and be mezmerized ??Full Recipe: https://tasty.co/recipe/salted-caramel-apple-pie

Posted by Tasty on Tuesday, November 6, 2018

Main dish

Golden Shepherd’s Pie

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Golden Shepherd's Pie
Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato, cubed (1.3 kg)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)
Instructions
  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Watch the recipe video here:

Golden Shepherd's Pie

Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!FULL RECIPE: https://tasty.co/recipe/golden-shepherd-s-pie

Posted by Tasty on Monday, November 5, 2018

Dessert

Turtle Cheesecake Bites

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Turtle Cheesecake Bites
There are so many delicious treats you can make with Land O'Lakes Rich & Creamy Heavy Whipping Cream! Try these cheesecake bites!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Caramel
  • 1⁄4 cup butter
  • 3⁄4 cup brown sugar
  • 1⁄4 cup ​Land O’Lakes Rich & Creamy Heavy Whipping Cream
  • 1 teaspoon vanilla extract
  • 1 & ½ teaspoons flaky sea salt
Cheesecake filling
  • 1 (8-ounce) package cream cheese, softened
  • 3⁄4 cups Land O’Lakes Rich & Creamy Heavy Whipping Cream
  • 1 teaspoons vanilla extract
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon salt
Topping and garnish
  • 1 & ½ cups chocolate chips
  • 1 tablespoon coconut oil
  • 1 cup pecan halves
Instructions
Make caramel:
  1. ​In a medium saucepan, melt butter. Add brown sugar and whisk for a minute. Add heavy cream and vanilla extract. Continuously whisk for 1–2 minutes until the caramel comes together. Add salt, whisk, and remove from heat to let cool.
Make cheesecake filling:
  1. In a large bowl, beat the cream cheese with a hand mixer for a minute. Add in heavy cream and continue beating until smooth. Add vanilla extract, sugar, and salt, then beat for another minute.
  2. Using a silicone spatula, fold a 1⁄4 cup of the caramel into the filling. Take care to slowly fold it in, so that streaks of caramel remain. Drizzle in another tablespoon of caramel and swirl in. Filling should be lightly marbled with caramel. Place filling in freezer for 30 minutes to firm up.
  3. Remove from freezer and use a tablespoon-sized scoop to remove the filling and place on a parchment-lined sheet tray. Freeze bites for at least 2 hours.
  4. Melt chocolate chips and coconut oil together in the microwave. Use 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  5. Use a fork to lower each cheesecake bite into the chocolate and coat. While the chocolate is still wet, place a pecan half on each bite. Drizzle all the bites with the remaining caramel. Let set for 10 minutes, then serve.

Watch the recipe video here:

Turtle Cheesecake Bites

Turtle Cheesecake BitesThere are so many delicious treats you can make with Land O'Lakes Rich & Creamy Heavy Whipping Cream! Try these cheesecake bites!

Posted by Tasty on Monday, November 5, 2018

Dessert

Easy Vegan Ice Cream Cupcakes

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Easy Vegan Ice Cream Cupcakes
Share These Dairy Free Ice Cream Cupcakes during Vegan Week!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 500 milliliters Ben & Jerry’s Non-Dairy Chocolate Brownie Ice Cream, melted
  • 180 grams self-raising flour
  • 100 grams vegan dark chocolate chunks
  • 80 grams chopped walnuts (optional)
Instructions
  1. Under 25 min
  2. Preheat the oven to 350 ̊F (180 ̊C). Grease your muffin pan with a little oil.
  3. Combine the melted ice cream, flour, dark chocolate chunks, and walnuts in a mixing
  4. bowl. Mix well until just combined (do not over-mix).
  5. Using a large spoon, scoop the mixture evenly into the muffin pan.
  6. Bake 15–18 minutes.
  7. Allow to cool before removing from muffin pan.
  8. Enjoy!

Watch the recipe video here:

Easy Vegan Ice Cream Cupcakes

Share These Dairy Free Ice Cream Cupcakes during Vegan Week!

Posted by Tasty on Saturday, November 3, 2018

Main dish

Vegan Peanut Butter Cookie Ice Cream Tart

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Vegan Peanut Butter Cookie Ice Cream Tart
Kickstart Vegan week with this delicious dairy free Peanut Butter Cookie Ice Cream Tart!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the tart
  • 40 vegan cookies and cream biscuits
  • 100 grams vegan butter
  • 2 tubs Ben & Jerry's Peanut Butter & Cookies Non-Dairy Ice Cream
For the drizzle
  • 50 grams dark chocolate
  • 1.5 teaspoons vegan butter
Instructions
  1. Blitz the biscuits in a food processor until finely ground.
  2. Melt the vegan butter and then stir into the biscuits until well combined.
  3. Take the ice cream out of the freezer so it starts to soften a little.
  4. Grease and line a loose bottom tin. Push the butter biscuit mix into the base and about halfway up the sides of the tin to make the sides of the tart. Push down firmly so the base is compact (we used the bottom of a glass).
  5. Fill the tart case with the ice cream and freeze for at least 4 hours.
  6. Just before serving, make the chocolate drizzle: Melt the chocolate and vegan butter together in a glass bowl over a pan of simmering water. Drizzle over a slice and enjoy!

Watch the recipe video here:

Vegan Peanut Butter Cookie Ice Cream Tart

Kickstart Vegan week with this delicious dairy free Peanut Butter Cookie Ice Cream Tart!

Posted by Tasty on Friday, November 2, 2018

Main dish

Scalloped Potato–crusted Rib Eye

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Scalloped Potato–crusted Rib Eye
1 medium white onion, finely diced ¾ lb crimini mushroom, minced (340 g) 4 cups fresh spinach, chopped (160 g) 1 ½ tablespoons garlic, minced, divided salt, to taste pepper, to taste 2 lb beef ribeye (910 g) 3 tablespoons canola oil, divided ½ lb prosciutto, sliced (225 g) ¼ cup mayonnaise (55 g) ½ teaspoon dried thyme 1 tablespoon lemon juice 2 large russet potatoes, washed and peeled 2 cups grated parmesan cheese, divided, plus more for sprinkling (230 g)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium white onion, finely diced
  • ¾ lb crimini mushroom, minced (340 g)
  • 4 cups fresh spinach, chopped (160 g)
  • 1 ½ tablespoons garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 2 lb beef ribeye (910 g)
  • 3 tablespoons canola oil, divided
  • ½ lb prosciutto, sliced (225 g)
  • ¼ cup mayonnaise (55 g)
  • ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 2 large russet potatoes, washed and peeled
  • 2 cups grated parmesan cheese, divided, plus more for sprinkling (230 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  5. In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  7. Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  13. Enjoy!

Watch the recipe video here:

Scalloped Potato–Crusted Rib Eye

This scalloped potato-crusted rib eye is the ULTIMATE dinner ? FULL RECIPE: https://tasty.co/recipe/scalloped-potato-crusted-rib-eye

Posted by Tasty on Friday, November 2, 2018

Main dish

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have the most beautiful layers ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons butter, melted
  • 10 graham crackers, crushed
  • 32 oz cream cheese, at room temperature (905 g)
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar (300 g)
  • 15 oz pumpkin puree, 1 can (425 g)
CRUMBLE TOPPING
  • ½ cup butter (115 g)
  • 1 cup flour (125 g)
  • ½ cup brown sugar (110 g)
  • 1 tablespoon ground cinnamon
Instructions
  1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  5. Preheat the oven to 325˚F (160˚C).
  6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
  11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have the most beautiful layers ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Wednesday, October 31, 2018

Main dish

4-Flavor Giant Sheet Pan Breakfast Sandwich

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4-Flavor Giant Sheet Pan Breakfast Sandwich
4-flavor giant sheet pan breakfast sandwich to satisfy all of your family's cravings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
PANCAKE LAYER
  • 6 cups pancake mix (780 g)
  • 6 large eggs, lightly beaten
  • 4 cups milk (960 mL)
  • 3 tablespoons vegetable oil
EGG LAYER
  • 12 large eggs
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste
TOPPING IDEAS
  • CANADIAN BACON, SPINACH, AND HOLLANDAISE
  • 6 slices canadian bacon
  • fresh spinach, to taste
  • hollandaise sauce, to taste
CHICKEN SAUSAGE AND CHEESE
  • 6 small chicken sausage breakfast patties
  • 3 slices american cheese, halved
VEGGIE BURGERS AND CHEDDAR
  • 4 veggie burgers
  • 4 slices cheddar cheese
BACON
  • 6 bacons, cooked
Instructions
  1. Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
  2. Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
  3. Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
  4. Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
  5. Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
  6. Line another baking sheet with 2 sheets of parchment paper.
  7. Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
  8. Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
  9. Fold the bottom part half of the parchment paper over until you reach the patties to create a “barrier” between the meat toppings and the vegetarian toppings.
  10. Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
  11. Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
  12. On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
  13. Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
  14. Enjoy!

Watch the recipe video here:

4-Flavor Giant Sheet Pan Breakfast Sandwich

4-flavor giant sheet pan breakfast sandwich to satisfy all of your family's cravings. Get The Recipe: https://tasty.co/recipe/4-flavor-giant-sheet-pan-breakfast-sandwich

Posted by Tasty on Thursday, November 1, 2018