@tastemade - Tastemade

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Inspired by her family's legacy, Chef Jillian Encarnacion opened LALO (@lalophilly) in the shadow of Philadelphia's Independence Hall. Now, she shares her beloved Filipino dishes with people from all walks of life. ⁠⠀
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In partnership with @tumitravel #PerfectingTheJourney
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Inspired by her family's legacy, Chef Jillian Encarnacion opened LALO (@lalophilly ) in the shadow of Philadelphia's Independence Hall. Now, she shares her beloved Filipino dishes with people from all walks of life. ⁠⠀ ⁠⠀ ⁠⠀ In partnership with @tumit

Which frosting hack was more mind-blowing, 1 or 2? 🤯
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Which frosting hack was more mind-blowing, 1 or 2? 🤯

Baking it Easy is back for another episode tomorrow on Facebook Watch! Tune in to find out why @meghanrienks can't stop talking about her big bundt!
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Baking it Easy is back for another episode tomorrow on Facebook Watch! Tune in to find out why @meghanrienks can't stop talking about her big bundt!

 Stop tossing your stems! Get the most out of your veggies with this bright beet pasta. ⁠
⁠
#hatetowaste⁠
Roasted Beet Almond Pesto Pasta ⁠
INGREDIENTS:⁠
1 bunch of red beets (3 beets)⁠
Olive oil⁠
Salt and pepper⁠
2 tablespoons water⁠
3 garlic cloves⁠
1/2 cup almonds, toasted⁠
1 lemon, zested and juiced⁠
1/3 cup Parmesan⁠
1/4 cup olive oil⁠
2 tablespoons butter⁠
1/4 cup shallots, sliced⁠
2 garlic cloves, sliced⁠
8 ounces spaghetti⁠
⁠
GARNISH:⁠
Chopped parsley⁠
Shaved Parmesan⁠
Lemon zest⁠
⁠
STEPS:⁠
Preheat oven to 400°F and line a baking sheet with foil.⁠
Prepare beets by removing leaves, but keep a little bit on the top so they don't dry out while roasting. Rinse under cool water to remove any excess dirt.⁠
Place beets on a sheet of foil and rub with olive oil, season with salt and pepper and place inside. Pour water over beets and close up the foil to form a pouch. Roast for 30-40 minutes until tender but not falling apart.⁠
Allow cooling slightly. Using paper towels to protect your hands, gently rub beets to remove skins.⁠
Place beets in a food processor and pulse until smooth. Add half the almonds, garlic, lemon zest, lemon juice, half the Parmesan, and season with salt and pepper. Pulse to combine, adding in remaining almonds and streaming in olive oil until smooth yet textured a pesto-like consistency.⁠
Cook spaghetti according to package directions, reserving a 1/4-1/2 cup of the cooking water before draining.⁠
Heat a pan with butter. Add garlic and shallot, cooking until tender. Slice beet leaves and stems and add to the pan, cooking until wilted. Stir in 'pesto' sauce, pasta and pasta water (as needed), tossing to coat.⁠
Serve warm with chopped parsley, lemon zest, and Parmesan.⁠
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Stop tossing your stems! Get the most out of your veggies with this bright beet pasta. ⁠ ⁠ #hatetowaste ⁠ Roasted Beet Almond Pesto Pasta ⁠ INGREDIENTS:⁠ 1 bunch of red beets (3 beets)⁠ Olive oil⁠ Salt and pepper⁠ 2 tablespoons water⁠ 3 garlic cloves

#sponsored The best family traditions are created over food, and @thehustlingmama’s Vietnamese “bowl of happiness,” served alongside @GoldPeak Real-Brewed Tea, makes it easy for everyone to bond in the kitchen.⁠
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INGREDIENTS:⁠
1 to 2 pounds of pork shoulder⁠
2 packages rice vermicelli⁠
⁠
PORK MARINADE:⁠
2 shallots, minced⁠
3 cloves garlic, minced⁠
1/4 cup brown sugar⁠
1 tablespoon honey, optional⁠
1 tablespoon fish sauce⁠
2 tablespoons sesame oil⁠
1 tablespoon oyster sauce⁠
1/2 teaspoon pepper⁠
1 tablespoon sesame seeds⁠
⁠
SCALLION OIL GARNISH:⁠
4 stalks onions⁠
1/4 cup oil⁠
⁠
VIETNAMESE FISH SAUCE:⁠
1 1/2 cups water⁠
3/4 cup fish sauce ⁠
1/3 cup white vinegar⁠
1/2 cup sugar, or as preferred⁠
1 lime⁠
2 cloves garlic⁠
Ground fresh chili paste⁠
⁠
SERVE:⁠
Sliced cucumbers⁠
Chopped green leaf lettuce⁠
Balm (kinh gioi)⁠
Mint⁠
Thai basil⁠
Perilla leaves (tia to)⁠
Lightly salted peanuts, crushed⁠
Pickled carrots⁠
Daikon radish ⁠
Egg rolls⁠
⁠
STEPS:⁠
Marinate the pork - Chop, prepare and mix all marinade ingredients. Slice raw pork into thin slices and submerge in the marinade. Place in the fridge for at least one hour. ⁠
Prepare rice noodles - Add dry noodles to boiling water. Follow the package instructions, then strain to cool. ⁠
Prepare the scallion oil garnish - Heat up scallions in a pan with oil until softened, no more than 1 minute. Set aside. ⁠
Prepare the fish sauce by combining all ingredients. ⁠
Skewer the pork and grill until it has a nice brown color to it on both sides.⁠
Assemble the bowl - Fill the bottom of the bowl with a bed of lettuce, then add the cold rice noodles. Top with grilled pork and garnishes. When ready to serve, add 1 to 2 spoonfuls of special Vietnamese fish sauce. Serve with egg rolls, if desired, and enjoy!⁠
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#sponsored The best family traditions are created over food, and @thehustlingmama ’s Vietnamese “bowl of happiness,” served alongside @goldpeak Real-Brewed Tea, makes it easy for everyone to bond in the kitchen.⁠ ⁠ INGREDIENTS:⁠ 1 to 2 pounds of pork

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Forget takeout and make these summer rolls at home.⁠
⁠
Chicken Satay Summer Rolls⁠
INGREDIENTS:⁠
8 boneless chicken thighs, cut into thin strips⁠
⁠
MARINADE:⁠
4 tablespoons lemongrass, minced⁠
2 shallots, chopped⁠
4 cloves garlic, smashed⁠
2 Thai chiles, sliced⁠
1-inch piece of ginger, peeled and chopped⁠
2 teaspoons fresh turmeric, microplaned⁠
1 tablespoon ground coriander⁠
2 tablespoons ground cumin⁠
3 tablespoons dark soy sauce⁠
1/3 cup coconut milk⁠
3 tablespoons fish sauce⁠
1/3 cup brown sugar⁠
2 tablespoons oil⁠
⁠
ASSEMBLY:⁠
8 8-inch diameter rice papers⁠
24 5-inch-long cucumber slices⁠
8 pieces of green lettuce⁠
1 cup cooked rice vermicelli⁠
1/4 cup radish, thinly sliced⁠
1/4 cup carrot, julienned⁠
3 tablespoons jalapeño, thinly sliced⁠
Thai basil⁠
Cilantro⁠
Mint⁠
⁠
DIPPING SAUCE:⁠
1/2 cup reserved marinade⁠
2 tablespoons chunky peanut butter, or more to taste⁠
1 tablespoon lime⁠
⁠
STEPS:⁠
In a blender or food processor, blend marinade ingredients. Reserve 1/2 cup for dipping sauce. Pour remaining marinade over chicken, and marinate for 3 hours.⁠
To prepare dipping sauce, whisk the reserved marinade with peanut butter and lime juice.⁠
Weave chicken through 8-inch bamboo skewers, adding another strip if needed to allow 2 inches of skewer at the bottom for easy handling. Lay skewers between two pieces of plastic wrap and pound until thin. Preheat a grill to medium, and grill skewers until lightly charred and cooked through about 8 to 10 minutes.⁠
Soak rice paper in a bowl of water, hot but warm enough to keep your fingers in for 3 seconds at a time. Press the paper until completely immersed, and layout on a plate or work surface. Lay 3 slices cucumber down the middle, then a piece of lettuce, a chicken satay, vermicelli, radish, carrot, jalapeño, and herbs. Fold one inch up to the cucumber, fold down and to one side. Then roll up tightly, and the exposed rice paper should seal the roll. Keep the rolls hydrated by rubbing more water or laying wet paper towels on top.⁠
Serve rolls with dipping sauce.⁠
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Forget takeout and make these summer rolls at home.⁠ ⁠ Chicken Satay Summer Rolls⁠ INGREDIENTS:⁠ 8 boneless chicken thighs, cut into thin strips⁠ ⁠ MARINADE:⁠ 4 tablespoons lemongrass, minced⁠ 2 shallots, chopped⁠ 4 cloves garlic, smashed⁠ 2 Thai chi

Life is short, use rainbow bread for your sandwiches. ⁠
: @tastemade_japan⁠
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Rainbow Bread⁠
INGREDIENTS:⁠
250g Flour⁠
160ml Water⁠
20g Sugar⁠
Pinch of Salt⁠
1 Sachet of Active Dried Yeast⁠
20g Butter⁠
Various Food Colorings⁠
⁠
STEPS:⁠
Knead all ingredients together to form a bread dough.⁠
Divide the bread dough into seven equal parts. Colour each part with a different colour.⁠
Stretch the dough into rectangles, then stack on top of each other.⁠
When all the colours are stacked, roll them up.⁠
Place into a bowl.⁠
Cover and let prove for 45 minutes in 40-degree oven.⁠
Then bake for 30 minutes at 180 degrees.⁠
Cut into slices.⁠
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Life is short, use rainbow bread for your sandwiches. ⁠ : @tastemade_japan ⁠ ⁠ Rainbow Bread⁠ INGREDIENTS:⁠ 250g Flour⁠ 160ml Water⁠ 20g Sugar⁠ Pinch of Salt⁠ 1 Sachet of Active Dried Yeast⁠ 20g Butter⁠ Various Food Colorings⁠ ⁠ STEPS:⁠ Knead all ingr

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Would you share this or devour it alone? ⁠
: @tastemadeuk⁠
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Giant Mars Bar⁠
INGREDIENTS:⁠
800g milk chocolate, melted and tempered⁠
⁠
CARAMEL:⁠
250ml glucose syrup⁠
250ml double cream ⁠
320g caster sugar⁠
125ml whole milk⁠
⁠
NOUGAT:⁠
2 egg whites⁠
65 ml of glucose syrup⁠
1 tsp vanilla⁠
435 g caster sugar⁠
200 ml of water⁠
380 ml of glucose syrup⁠
1 tsp malt powder⁠
60g cocoa powder sifted⁠
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STEPS:⁠
Melt 300g of the milk chocolate and temper it. ⁠
Pour into a silicone loaf tin that is 30cm x 10cm and move the loaf tin round the cover the base and sides with chocolate.⁠
Place in the fridge to cool.⁠
Place all ingredients for the caramel into a saucepan and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 115 C. ⁠
Place the pan into a sink filled with ice-cold water and stir until the caramel has cooled slightly and thickened. Pour into the chocolate covered mold and place back into the fridge.⁠
To make the nougat layer combine the egg whites, 65g glucose syrup, and vanilla in the bowl of a stand mixer.⁠
Place the sugar, water, 435g glucose syrup, and malt powder into a saucepan and heat. Stir until the sugar is dissolved, then add a sugar thermometer. Once it reaches 115 C turn the beaters to high to whisk the egg white mixture. When the sugar reaches 126 C remove from the heat and pour in a thin steady stream into the whites with the mixers still running on high.⁠
Once the mixture thickens turn the mixers down and add the cocoa powder. Turn off mixers and pour the nougat over the caramel. Spread out with a spatula to flatten. Place the bar into the fridge to set.⁠
Melt and temper 250g milk chocolate and when the nougat has set, pour over the bar to create the base of the bar.⁠
Place back in the fridge to cool the chocolate.⁠
When ready to use, remove the bar from its silicone mold and set over a rack placed over a baking tray.⁠
Melt and temper the remaining chocolate and pour over the top of the bar. Use a cocktail stick to create markings on top of the bar and set aside to cool.⁠
Serve in slices - or try and bite!⁠
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Would you share this or devour it alone? ⁠ : @tastemadeuk ⁠ ⁠ Giant Mars Bar⁠ INGREDIENTS:⁠ 800g milk chocolate, melted and tempered⁠ ⁠ CARAMEL:⁠ 250ml glucose syrup⁠ 250ml double cream ⁠ 320g caster sugar⁠ 125ml whole milk⁠ ⁠ NOUGAT:⁠ 2 egg whites⁠ 6

On a scale of 1-10, how badly do you want to squish this?⁠
⁠
Exploding Custard Buns⁠
INGREDIENTS:⁠
1/4 cup powdered custard⁠
1/4 cup powdered milk⁠
2 boiled eggs, yolks only⁠
1/4 cup milk⁠
1/2 cup powdered sugar⁠
1/3 cup margarine⁠
⁠
BUNS:⁠
9 ounces pizza dough⁠
Yellow food coloring⁠
Candy eyes and moustaches, to decorate⁠
⁠
STEPS:⁠
Sift the powdered custard and powdered milk, discarding any lumps. In a food processor, add the egg yolks, milk, powdered custard, and powdered milk and blend to a smooth paste. Add the sugar and margarine and process until smooth. Transfer the mixture into a shallow dish, cover it with plastic wrap and freeze overnight.⁠
Color the dough by kneading in the food coloring. Once it’s smooth and the color is fully mixed in, place dough in a covered bowl and let it rise for 1 hour or until it’s doubled in size.⁠
Once risen, divide the dough into 4 pieces. Working with one piece at a time, roll each piece into a 3-inch circle. Scoop one tablespoon of the frozen custard mixture into the middle, and seal the dough into a ball around it. Put the ball onto a small piece of greaseproof paper, seal pointing down, inside a bamboo steamer. Leave to rise for 30 to 45 minutes, until doubled in size again, then steam the buns over boiling water for 8 minutes.⁠
Let the buns stand for 2 minutes before serving, then poke with a straw to reveal the custard.⁠
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On a scale of 1-10, how badly do you want to squish this?⁠ ⁠ Exploding Custard Buns⁠ INGREDIENTS:⁠ 1/4 cup powdered custard⁠ 1/4 cup powdered milk⁠ 2 boiled eggs, yolks only⁠ 1/4 cup milk⁠ 1/2 cup powdered sugar⁠ 1/3 cup margarine⁠ ⁠ BUNS:⁠ 9 ounces

Rough morning? This ramen will cure any hangover. ⁠
⁠
DIY Ramen⁠
INGREDIENTS:⁠
1 egg⁠
1/3 cup all-purpose flour⁠
2 cups of water⁠
1 tablespoon soy sauce⁠
1 teaspoon ginger⁠
1 teaspoon garlic⁠
1 tablespoon chicken stock ⁠
1 tablespoon mentsuyu ⁠
1/2 seasoned hardboiled egg ⁠
Dried seaweed flakes⁠
Boiled bamboo shoots⁠
Green onion⁠
Roasted pork fillet, to top the noodles⁠
⁠
STEPS:⁠
Mix the egg and the flour together and place in a piping bag.⁠
In a pot, bring water to a boil. Add soy sauce, ginger, garlic, chicken stock, and mentsuyu and stir. Quickly pipe in the egg noodles and cook until done.⁠
Transfer the soup and noodles to a bowl. Add the toppings and enjoy.⁠
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Rough morning? This ramen will cure any hangover. ⁠ ⁠ DIY Ramen⁠ INGREDIENTS:⁠ 1 egg⁠ 1/3 cup all-purpose flour⁠ 2 cups of water⁠ 1 tablespoon soy sauce⁠ 1 teaspoon ginger⁠ 1 teaspoon garlic⁠ 1 tablespoon chicken stock ⁠ 1 tablespoon mentsuyu ⁠ 1/2 s

This fork hack will save you in a pinch. 🥓
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This fork hack will save you in a pinch. 🥓

Adulting can be hard. Luckily @ardenrose is here to get you through it — starting with this flavorful bowl of mac 'n' cheese your parents would be proud of. Catch the season premiere tomorrow on Facebook Watch!
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Adulting can be hard. Luckily @ardenrose is here to get you through it — starting with this flavorful bowl of mac 'n' cheese your parents would be proud of. Catch the season premiere tomorrow on Facebook Watch!

Fun Fact: Pineapples are actually hundreds of tiny berries fused together. 🤯⁠
INGREDIENTS:⁠
2 sticks butter, room temperature⁠
1 cup sugar⁠
1/4 teaspoon salt⁠
1 tablespoon almond extract⁠
1/2 teaspoon baking powder⁠
1 egg⁠
3 cups flour ⁠
⁠
ICING:⁠
1/3 cup + 1 tablespoon meringue powder⁠
3/4 cup warm water ⁠
1/2 teaspoon imitation butter flavor⁠
2 1/2 teaspoons imitation vanilla⁠
2 pounds powdered sugar⁠
1 tablespoon light corn syrup ⁠
FULL RECIPE -> Tastemade.com
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Fun Fact: Pineapples are actually hundreds of tiny berries fused together. 🤯⁠ INGREDIENTS:⁠ 2 sticks butter, room temperature⁠ 1 cup sugar⁠ 1/4 teaspoon salt⁠ 1 tablespoon almond extract⁠ 1/2 teaspoon baking powder⁠ 1 egg⁠ 3 cups flour ⁠ ⁠ ICING:⁠ 1/

Whether you're eating al fresco or getting cozy indoors, this coconut-lime chicken and marinated pumpkin will satisfy everyone at your dinner table. Paired with the crisp, clean taste of Michelob ULTRA, there's no better way to ring in the changing seasons! #Sponsored by @MichelobULTRA #LiveULTRA ⁠
⁠
INGREDIENTS:⁠
4 chicken breasts, bone-in, skin-on⁠
Salt and pepper⁠
Coconut oil, as needed⁠
2 teaspoons minced garlic ⁠
1/2 cup canned coconut milk⁠
1/3 to 1/2 cup chicken stock⁠
4 tablespoons lime juice⁠
1 tablespoon lime zest ⁠
1 lime, sliced into wheels⁠
1 pound pumpkin (or acorn squash), seeds removed, sliced into 1/2-inch half moons⁠
1 teaspoon freshly grated ginger ⁠
1 tablespoon brown sugar⁠
1/8 teaspoon ground allspice⁠
1/4 teaspoon ground cinnamon⁠
1 tablespoon rice vinegar⁠
1 tablespoon soy sauce ⁠
1 tablespoon chili sauce⁠
⁠
SERVE:⁠
Basmati rice⁠
Lime wedges⁠
Fresh cilantro⁠
Toasted pepitas⁠
⁠
STEPS:⁠
Preheat oven to 425 degrees. ⁠
Season chicken with salt and pepper. Heat a heavy-duty pan over medium-high heat.⁠
Melt coconut oil and sear chicken, skin-side down until golden brown. Remove from pan.⁠
Stir in minced garlic and cook until fragrant, scraping up caramelized bits. Pour in coconut milk, chicken stock, lime juice, lime zest, and lime wheels. Bring mixture to a boil and return chicken to the pan (skin-side up).⁠
Place chicken in oven and roast for about 20 to 30 minutes until chicken is cooked through, basting with sauce as needed.⁠
Meanwhile, toss pumpkin with fresh ginger, brown sugar, cinnamon, allspice, rice vinegar, soy sauce, chili sauce, and enough coconut oil to coat (a tablespoon or two).⁠
Scatter on a baking sheet, reserving liquid for after they’re roasted. Roast for 12 to 15 minutes until tender and caramelized, flipping once. Drizzle pumpkin with reserved marinade, tossing to coat. ⁠
Serve chicken over a bed of basmati rice, alongside sweet & spicy pumpkin. Spoon coconut-lime sauce over chicken and garnish with fresh cilantro, toasted pepitas, and lime wedges. Enjoy warm!⁠
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Whether you're eating al fresco or getting cozy indoors, this coconut-lime chicken and marinated pumpkin will satisfy everyone at your dinner table. Paired with the crisp, clean taste of Michelob ULTRA, there's no better way to ring in the changing s

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Nacho typical s'mores hack.
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Nacho typical s'mores hack.

Chef Das and his daughter both love these quick curried #dinnereggs in spinach, paired with pita chips for dipping. #sponsored by @IncredibleEgg
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Chef Das and his daughter both love these quick curried #dinnereggs in spinach, paired with pita chips for dipping. #sponsored by @incredibleegg

PSA - Summer isn't over yet! ⁠
⁠
Boozy Watermelon Granita⁠
: @tastemadeuk⁠
INGREDIENTS:⁠
1/2 large watermelon⁠
100 grams caster sugar⁠
70 milliliters Tequilla⁠
30 milliliters Cointreau⁠
2 limes, juice only⁠
⁠
STEPS:⁠
Put the watermelon half into your biggest mixing bowl and use an electric hand whisk on its lowest setting to blitz the inside to a pulp. Be warned - it’s messy! Quite a lot of the watermelon will end up at the bottom of the bowl, don’t worry about that for a minute. Add the sugar, Tequilla, Cointreau and lime juice into the watermelon shell and mix through with a fork. ⁠
Twist a tea towel into a long rope and shape it into a circle on a baking tray that is big enough to hold the watermelon, but small enough to fit in your freezer. Prop the watermelon up inside the tea towel then fill it to the top with leftover juice from the mixing bowl. Put it into the freezer for 2 hours then use a fork to scrape and mix up the frozen parts. Repeat every hour until the juice has all turned into a frozen granita - depending on the size of your watermelon this could take 4-5 hours. After the first 3 churnings, the watermelon should be fine to rest in the freezer overnight so you can always make ahead and finish on the day you need it. ⁠
Serve straight out of the watermelon or in martini glasses with a wedge of lime. ⁠
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PSA - Summer isn't over yet! ⁠ ⁠ Boozy Watermelon Granita⁠ : @tastemadeuk ⁠ INGREDIENTS:⁠ 1/2 large watermelon⁠ 100 grams caster sugar⁠ 70 milliliters Tequilla⁠ 30 milliliters Cointreau⁠ 2 limes, juice only⁠ ⁠ STEPS:⁠ Put the watermelon half into your

Your favorite takeout dish is getting a healthy makeover! @Erwan and his sister Solenn are whipping up a light take on classic Pad Thai that doesn't sacrifice flavor. Watch previous episodes through the link in our Shows highlight!
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Your favorite takeout dish is getting a healthy makeover! @erwan and his sister Solenn are whipping up a light take on classic Pad Thai that doesn't sacrifice flavor. Watch previous episodes through the link in our "Shows" highlight!

For people who just can't let go of summer. 🦀⁠
INGREDIENTS:⁠
2 sticks butter, room temperature⁠
1 cup of sugar⁠
1/4 teaspoon salt⁠
1 tablespoon almond extract⁠
1/2 teaspoon baking powder⁠
1 egg⁠
3 cups flour⁠
⁠
ICING:⁠
1/3 cup + 1 tablespoon meringue powder⁠
3/4 cup warm water ⁠
1/2 teaspoon imitation butter flavor⁠
2 1/2 teaspoons imitation vanilla⁠
2 pounds powdered sugar⁠
1 tablespoon light corn syrup ⁠
FULL RECIPE -> Tastemade.com
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For people who just can't let go of summer. 🦀⁠ INGREDIENTS:⁠ 2 sticks butter, room temperature⁠ 1 cup of sugar⁠ 1/4 teaspoon salt⁠ 1 tablespoon almond extract⁠ 1/2 teaspoon baking powder⁠ 1 egg⁠ 3 cups flour⁠ ⁠ ICING:⁠ 1/3 cup + 1 tablespoon meringue

When you're trying to eat healthy but also want chips. ⁠
⁠
Potato Chip Crusted Fish⁠
INGREDIENTS:⁠
1 pound white fish⁠
Salt and pepper⁠
1/2 cup buttermilk⁠
1/2 cup potato chips, crushed⁠
1 teaspoon cayenne⁠
1 tablespoon parsley, minced⁠
⁠
STEPS:⁠
Preheat oven 400 degrees.⁠
Cut fish into large strips, season with salt and pepper and add to a large bowl. Pour buttermilk over fish and set aside.⁠
In a mixing bowl, add potato chips, cayenne and parsley. Dredge fish in potato chip mixture, making sure each piece is fully coated. Place on a baking sheet, and bake 10 to 12 minutes. Let cool slightly and enjoy.⁠
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When you're trying to eat healthy but also want chips. ⁠ ⁠ Potato Chip Crusted Fish⁠ INGREDIENTS:⁠ 1 pound white fish⁠ Salt and pepper⁠ 1/2 cup buttermilk⁠ 1/2 cup potato chips, crushed⁠ 1 teaspoon cayenne⁠ 1 tablespoon parsley, minced⁠ ⁠ STEPS:⁠ Pre

This is how proper doughnuts are made. ⁠
: @tastemadeUK⁠
: @crosstowndoughnuts
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This is how proper doughnuts are made. ⁠ : @tastemadeuk ⁠ : @crosstowndoughnuts

When you crave a quick, tasty treat, #TownePlaceSuites by Marriott has the one-minute fix to get your raspberry cake on without leaving your suite. Get all the yummy details in the Suite Eats cookbook, co-created with Tastemade exclusively for TownePlace guests! #Sponsored by #TownePlaceSuites⁠
⁠
INGREDIENTS:⁠
1/4 tablespoon butter⁠
4 tablespoons flour⁠
1/4 teaspoon baking powder⁠
1 1/4 tablespoons sugar⁠
Pinch sea salt⁠
2 tablespoons milk⁠
1 tablespoon vegetable oil⁠
1/4 teaspoon vanilla extract⁠
8 raspberries⁠
⁠
ADD-ONS:⁠
1 scoop ice cream⁠
1/3 cup fresh berries⁠
3 tablespoons chocolate sauce⁠
⁠
STEPS:⁠
Grease a mug with butter.⁠
In a medium bowl, mix the flour, baking powder, sugar, and salt.⁠
Add milk, oil, and vanilla to the dry ingredients. Gently stir in raspberries. Pour into greased mug. Microwave for 1 to 1 1/2 minutes until fluffy and slightly risen.⁠
Make even more decadent with tasty add-ons.⁠
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When you crave a quick, tasty treat, #towneplacesuites by Marriott has the one-minute fix to get your raspberry cake on without leaving your suite. Get all the yummy details in the Suite Eats cookbook, co-created with Tastemade exclusively for TowneP

Can you guess what this cookie is turning into before time runs out?
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Can you guess what this cookie is turning into before time runs out?

It's almost time to channel your inner French pastry chef with @meghanrienks — and get an arm workout, too!⁠
Tune in on Facebook Watch tomorrow, and catch up on previous episodes through the link in our Shows story highlights.
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It's almost time to channel your inner French pastry chef with @meghanrienks — and get an arm workout, too!⁠ Tune in on Facebook Watch tomorrow, and catch up on previous episodes through the link in our "Shows" story highlights.

Can you guess which iconic character this pancake is turning into? ️⁠
: @tastemade_japan
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Can you guess which iconic character this pancake is turning into? ️⁠ : @tastemade_japan

These layered overnight oats, made by chef and restauranteur @chef_guy_turland are versatile and extra creamy thanks to @Lactaid, 100% real milk just without the lactose. Get creative in your own kitchen, or stop by @bondiharvest_usa cafe in Los Angeles anytime in September to grab your own fresh bowl!
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These layered overnight oats, made by chef and restauranteur @chef_guy_turland are versatile and extra creamy thanks to @lactaid , 100% real milk just without the lactose. Get creative in your own kitchen, or stop by @bondiharvest_usa cafe in Los Ange

Mozzarella-Stuffed Garlic Bread Bombs⁠
INGREDIENTS:⁠
½ cup butter, melted⁠
2 tablespoons fresh parsley⁠
6 cloves of garlic, minced⁠
3 tablespoons parmesan⁠
2 cans biscuit dough (1 can jumbo)⁠
8 ounces fresh mozzarella balls, roughly 28 balls for 28 bombs.⁠
Marinara sauce for dipping *Optional⁠
⁠
STEPS:⁠
In a small bowl, mix melted butter, olive oil, garlic, parsley, and parmesan.⁠
Slice biscuit dough in half, flatten.⁠
Place a mozzarella ball in the center. Pinch the sides around the cheese so it’s completely encased by the dough.⁠
Place dough balls in a 12-inch cast-iron pan. It should fit around 28 balls.⁠
Brush garlic butter over each ball.⁠
Bake for 20 minutes at 400˚F. ⁠
Sprinkle with fresh parsley, wait for the pan to cool to touch, then serve.⁠
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Mozzarella-Stuffed Garlic Bread Bombs⁠ INGREDIENTS:⁠ ½ cup butter, melted⁠ 2 tablespoons fresh parsley⁠ 6 cloves of garlic, minced⁠ 3 tablespoons parmesan⁠ 2 cans biscuit dough (1 can jumbo)⁠ 8 ounces fresh mozzarella balls, roughly 28 balls for 28 b

You'll want to bookmark this cake-decorating hack. ⁠
⁠
Hummingbird Cake⁠
INGREDIENTS:⁠
1 large pineapple, peeled and divided⁠
1 cup of vegetable oil⁠
1 cup of sugar⁠
3 large eggs⁠
1 tablespoon vanilla extract⁠
3 cups all-purpose flour⁠
1 teaspoon baking soda⁠
1 teaspoon salt⁠
1 teaspoon cinnamon⁠
2 cups (approximately 3 medium) ripe banana, mashed⁠
1 cup unsweetened shredded coconut⁠
3 cups walnuts, toasted and chopped, divided⁠
⁠
FROSTING:⁠
3 cups cream cheese, at room temperature⁠
1 cup butter, at room temperature⁠
1 cup powdered sugar⁠
1 tablespoon lemon juice⁠
2 teaspoons vanilla extract⁠
FULL RECIPE -> Tastemade.com
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You'll want to bookmark this cake-decorating hack. ⁠ ⁠ Hummingbird Cake⁠ INGREDIENTS:⁠ 1 large pineapple, peeled and divided⁠ 1 cup of vegetable oil⁠ 1 cup of sugar⁠ 3 large eggs⁠ 1 tablespoon vanilla extract⁠ 3 cups all-purpose flour⁠ 1 teaspoon bak

Think pancake mix is just for pancakes? Think again. From breakfast to dessert, @target can help you turn your fave bites into keto-friendly dishes — just start with Birch Benders pancake & waffle mix!  #sponsored @target #TargetRun
47

Think pancake mix is just for pancakes? Think again. From breakfast to dessert, @target can help you turn your fave bites into keto-friendly dishes — just start with Birch Benders pancake & waffle mix! #sponsored @target #targetrun

Watermelon Ice Pops⁠
: @tastemadeuk⁠
⁠
INGREDIENTS:⁠
125g caster sugar⁠
125ml water⁠
1 vanilla pod, seeds only⁠
600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved) ⁠
4 limes, juice only⁠
50g chocolate chips⁠
100ml coconut milk⁠
3 ripe kiwis⁠
50g sugar⁠
50ml water⁠
⁠
STEPS:⁠
Place the sugar, water and vanilla seeds into a pan over medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.⁠
Transfer to the fridge and chill until very cold.⁠
Add the watermelon juice and lime juice and mix well.⁠
Pour the fruit mixture into six ice lolly moulds until they are 3/4 full then put them into the freezer for 30 minutes until they start to freeze.⁠
Once the lollies are starting to freeze, take them out of the freezer and sprinkle the chocolate chips into each mould. Using your ice lolly stick, gently nudge the chocolate chips downwards until they’re well spread out. Wipe the inside of the mould with a kitchen towel if the top third has gotten a little messy. Put one stick into each mould and put them back into the freezer for 2 hours.⁠
Once frozen, add a thin layer of coconut milk to each ice lolly mould and freeze again.⁠
Place the 50g sugar and 50ml water into a pan over medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.⁠
Peel and slice your kiwi; add to your blender and blitz until you have a purée then drizzle in the sugar syrup.⁠
When the coconut milk has frozen, add the kiwi purée on top and freeze again.⁠
Once frozen, remove from the moulds and serve up. If you have any difficulty removing the ice lollies from the moulds, run the moulds under warm water for a few seconds. ⁠
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Watermelon Ice Pops⁠ : @tastemadeuk ⁠ ⁠ INGREDIENTS:⁠ 125g caster sugar⁠ 125ml water⁠ 1 vanilla pod, seeds only⁠ 600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved) ⁠ 4 limes, juice only⁠ 50g chocolat

Cookie Dough Ice Cream Sandwiches⁠
: @thescranline⁠
⁠
INGREDIENTS:⁠
600ml thickened/whipped cream⁠
¼ cup sweetened condensed milk⁠
2 tbsp brown sugar⁠
1 cup mini choc chips⁠
1 tsp vanilla bean paste⁠
⁠
COOKIE DOUGH:⁠
169g unsalted butter softened⁠
1/4 cup granulated sugar⁠
3/4 cup packed brown sugar⁠
1 teaspoon vanilla extract⁠
1/2 teaspoon fine sea salt⁠
1 1/4 cups all-purpose flour⁠
1 tablespoon milk or cream⁠
1/2 cup mini choc chips⁠
⁠
STEPS:⁠
Spray an 8” x 8” baking tin with oil and line with baking paper. Set aside.⁠
Add butter, brown sugar, white sugar and vanilla bean paste to a large mixing bowl and cream together using a hand mixer until pale in color.⁠
Add salt, flour, milk and choc chips to the butter mixture and fold in using a spatula until well combined. Split the mixture in half.⁠
Add half the cookie dough to the baking tin and use the back of a tablespoon to spread around evenly. Set aside in the fridge.⁠
Lay out a large sheet of baking paper and add the second half of the cookie dough on one half of the baking paper and fold the other half over the baking paper. Use a rolling pin to spread the cookie dough out to about the same size as your 8” baking tin. Transfer to a baking tray and freeze.⁠
Ice Cream⁠
Add cream, brown sugar, sweetened condensed milk, and vanilla bean paste. Use a hand mixer to whip until you reach stiff peaks. Add mini choc chips and fold in using a spatula.⁠
Transfer the cream mixture to the baking tin, use a small offset spatula to spread the mixture out. Add the cookie dough sheet on top and freeze overnight.⁠
To serve, use a large knife to cut into squares. ⁠
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Cookie Dough Ice Cream Sandwiches⁠ : @thescranline ⁠ ⁠ INGREDIENTS:⁠ 600ml thickened/whipped cream⁠ ¼ cup sweetened condensed milk⁠ 2 tbsp brown sugar⁠ 1 cup mini choc chips⁠ 1 tsp vanilla bean paste⁠ ⁠ COOKIE DOUGH:⁠ 169g unsalted butter softened⁠ 1/

Take your French toast to the next level with a bright orange marmalade and @Lactaid, 100% real milk without the lactose, so you can #MilkTheMoments at your next brunch! Host your own French toast breakfast, or visit @bondiharvest_usa cafe in Los Angeles anytime in September to grab a fresh plate. #Sponsored by @lactaid
57

Take your French toast to the next level with a bright orange marmalade and @lactaid , 100% real milk without the lactose, so you can #milkthemoments at your next brunch! Host your own French toast breakfast, or visit @bondiharvest_usa cafe in Los Ang

Bye-bye basic mozzarella sticks. ⁠
⁠
Doritos Cheese Sticks⁠
INGREDIENTS:⁠
2 cups Doritos⁠
16 ounces assorted cheese sticks⁠
4 eggs⁠
2 cups flour⁠
1 teaspoon salt ⁠
1 teaspoon pepper⁠
Oil, for frying⁠
⁠
STEPS:⁠
In a Dutch oven or large heavy-bottomed pot, heat the oil to 350 degrees. ⁠
Add Doritos to a food processor and pulse until you have fine crumbs. Transfer to a bowl and set aside. Add eggs and flour into two separate bowls. Mix salt and pepper into flour. Dredge cheese sticks in flour shaking off the excess. Dip into the egg mixture, and repeat. After the second coat in eggs, coat in Doritos. Place on a baking sheet. ⁠
Fry the cheese sticks in batches until golden brown, about 2 to 3 minutes. Remove to a cooling rack. Serve with queso or salsa.⁠
140

Bye-bye basic mozzarella sticks. ⁠ ⁠ Doritos Cheese Sticks⁠ INGREDIENTS:⁠ 2 cups Doritos⁠ 16 ounces assorted cheese sticks⁠ 4 eggs⁠ 2 cups flour⁠ 1 teaspoon salt ⁠ 1 teaspoon pepper⁠ Oil, for frying⁠ ⁠ STEPS:⁠ In a Dutch oven or large heavy-bottomed

This Swiss fondue takes 6 months to perfect and it's worth every second. 🤤⁠
: @tastemadetravel
117

This Swiss fondue takes 6 months to perfect and it's worth every second. 🤤⁠ : @tastemadetravel

Food debate: do you ️or ‍️bananas?⁠
⁠
Banana Tarte Tatin⁠
: @tastemadeuk⁠
INGREDIENTS:⁠
120g caster sugar⁠
110g butter, cut into cubes⁠
25ml dark rum⁠
Pinch cinnamon⁠
4-5 bananas⁠
pinch of sea salt⁠
500g pack ready-rolled all-butter puff pastry⁠
⁠
STEPS:⁠
Heat oven to 200 C / 180 C fan.⁠
Melt the sugar, butter, and rum together in a 23cm cast iron pan over low heat, stirring until the sugar has melted. Turn up the heat and bubble the mixture until it turns a golden caramel color, then remove from the heat and stir in the cinnamon.⁠
Slice the bananas into 2cm-thick pieces and arrange them in concentric circles in the pan.⁠
Cut the pastry into a circle 3cm larger than the skillet. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through.⁠
Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate. Wait a further 5 minutes before slicing and serving.⁠
340

Food debate: do you ️or ‍️bananas?⁠ ⁠ Banana Tarte Tatin⁠ : @tastemadeuk ⁠ INGREDIENTS:⁠ 120g caster sugar⁠ 110g butter, cut into cubes⁠ 25ml dark rum⁠ Pinch cinnamon⁠ 4-5 bananas⁠ pinch of sea salt⁠ 500g pack ready-rolled all-butter puff pastry⁠ ⁠ ST

Chocolate cookies: $3.00, heavy cream: $2.50, making tiramisu like a boss: PRICELESS⁠
⁠
Milk & Cookies Tiramisu⁠
INGREDIENTS:⁠
13 large chocolate chip cookies⁠
3 1/2 cups heavy cream⁠
8 ounces cream cheese⁠
2/3 cup powdered sugar, divided⁠
3 tablespoons espresso powder⁠
Chocolate sauce⁠
⁠
STEPS:⁠
Keep the cookies in their sleeve and pour the cream over them. Let it soak in for 5 minutes then pour the excess cream into a mixing bowl.⁠
Add the sugar and cream cheese to the bowl, then place the bowl over a large bowl of ice, and whisk to soft peaks.⁠
Pour half of the cream into a separate bowl and set aside.⁠
Add the espresso powder to the remaining cream and mix through.⁠
Assembling the tiramisu -  Layer the cookies and cookie cream in individual serving dishes. Add a swirl of chocolate sauce, and finish with a layer of espresso cream as the top layer. Sprinkle with cookie crumbs, then chill for one hour before serving.⁠
823

Chocolate cookies: $3.00, heavy cream: $2.50, making tiramisu like a boss: PRICELESS⁠ ⁠ Milk & Cookies Tiramisu⁠ INGREDIENTS:⁠ 13 large chocolate chip cookies⁠ 3 1/2 cups heavy cream⁠ 8 ounces cream cheese⁠ 2/3 cup powdered sugar, divided⁠ 3 tablespo

How many bites of this baklava would you eat?⁠
⁠
Best Ever Baklava⁠
INGREDIENTS:⁠
2 sticks butter, melted⁠
2 1/2 cups walnuts⁠
1 cup blanched almonds⁠
3/4 cup pistachios, slivered⁠
Zest of 1 orange⁠
Generous pinch of salt⁠
1 teaspoon ground cinnamon⁠
12 phyllo pastry sheets ⁠
Crushed pistachios, to garnish⁠
⁠
SYRUP:⁠
2/3 cup sugar⁠
1/4 cup honey⁠
2/3 cup water⁠
Juice of 1 lemon⁠
3 cloves⁠
⁠
STEPS:⁠
Melt the butter, leaving it to brown slightly as this will add an extra level of nutty flavor to your baklava.⁠
Place the walnuts and almonds into the bowl of a food processor and blitz until you have coarse rubble. Transfer to a bowl and stir in the slivered pistachios, orange zest, salt, cinnamon and one-fourth of the melted butter. Mix well.⁠
Brush a baking tray well with melted butter. Lay the phyllo out on a clear work surface near the pan. Line the pan with one sheet of phyllo and brush with melted butter. Continue in this way with five more sheets of phyllo, buttering each layer well.⁠
Spoon the nut mixture over the top (don’t press down), then top with the rest of the phyllo sheets, buttering generously as you layer them.⁠
Use a sharp knife to cut through the layers in parallel lines to make diamond shapes. Bake for 1 hour.⁠
In a saucepan, add the sugar, honey, water, lemon juice, and cloves. Bring to a boil, stirring to dissolve the sugar, then simmer for about 10 minutes, until syrupy. Remove from heat and allow to cool completely.⁠
When the baklava is golden, remove from the oven. Once it has come to temperature, pour the syrup over the top of the baklava, and put back in the oven for 5 minutes. Garnish with crushed pistachios. Remove and leave to cool completely, by which time it should have absorbed all the syrup. Run a knife along the lines to loosen them before removing pieces from the pan.⁠
1.1K

How many bites of this baklava would you eat?⁠ ⁠ Best Ever Baklava⁠ INGREDIENTS:⁠ 2 sticks butter, melted⁠ 2 1/2 cups walnuts⁠ 1 cup blanched almonds⁠ 3/4 cup pistachios, slivered⁠ Zest of 1 orange⁠ Generous pinch of salt⁠ 1 teaspoon ground cinnamon⁠

@casey_corn’s versatile green shakshuka is your new easy weeknight dinner, thanks to vitamin-packed #dinnereggs and plenty of veggies!
37

@casey_corn ’s versatile green shakshuka is your new easy weeknight dinner, thanks to vitamin-packed #dinnereggs and plenty of veggies!

78

What makes sisig so delicious? It's full of delicious, flavorful fat.  Catch the next episode of Lightened Up, where @erwan makes a lighter version of this Filipino-favorite dish.⁠
Watch previous episodes through the link in our Shows highlight!
39

What makes sisig so delicious? It's full of delicious, flavorful fat. Catch the next episode of Lightened Up, where @erwan makes a lighter version of this Filipino-favorite dish.⁠ Watch previous episodes through the link in our "Shows" highlight!

You might be ordering the wrong coffee. ️
47

You might be ordering the wrong coffee. ️

We won't tell if you make this low-lactose artichoke dip for a party and keep it all for yourself. #MilkTheMoments #Sponsored by @Lactaid⁠
⁠
INGREDIENTS:⁠
1 ball store-bought pizza dough, at room temperature⁠
1 tablespoon olive oil⁠
2 tablespoons margarine, melted⁠
2 teaspoons garlic powder⁠
2 tablespoons Italian seasoning⁠
1 teaspoon kosher salt⁠
⁠
DIP:⁠
2 tablespoons margarine⁠
3 cloves garlic⁠
2 tablespoons all-purpose flour⁠
1 cup Lactaid 2% milk⁠
1 teaspoon kosher salt⁠
2 cups grated Swiss cheese, divided⁠
1 (14-ounce) can artichokes, drained and chopped⁠
1 tablespoon chopped fresh parsley⁠
⁠
STEPS:⁠
For the knots - Cut the ball of dough into 4 equal portions, then flatten each quarter into a 4 by 5-inch rectangle. Using a sharp knife or pizza cutter, divide each rectangle lengthwise into 4 long strips. Cut these strips in half to create 8 pieces. Take one piece at a time and stretch into a 6-inch rope. Tie each rope into a knot and set aside on parchment-lined baking sheets. Brush the knots with olive oil, cover with a clean kitchen towel and allow to rise until they double in size, about 1 hour.⁠
Preheat the oven to 400 degrees. Brush the knots with margarine and sprinkle with garlic powder, Italian seasoning, and salt, and bake until they are puffed and golden brown, about 15 minutes. Transfer the knots to a wire rack to cool.⁠
For the dip - Set the oven to broil. Melt the margarine in a medium saucepan over medium-high heat. Add the garlic and cook just until fragrant, about 30 seconds, then whisk in the flour until paste forms. Slowly whisk in the milk and continue whisking until the sauce has thickened about 2 minutes. Stir in 1 1/2 cups of the cheese and stir until melted. Stir in the artichokes and transfer to a baking dish. Top with the remaining cheese and broil until the cheese is golden and bubbling about 3 to 4 minutes. Allow to cool for 10 minutes, sprinkle with parsley and serve with the knots.⁠
26

We won't tell if you make this low-lactose artichoke dip for a party and keep it all for yourself. #milkthemoments #sponsored by @lactaid ⁠ ⁠ INGREDIENTS:⁠ 1 ball store-bought pizza dough, at room temperature⁠ 1 tablespoon olive oil⁠ 2 tablespoons mar

Has this fair food gone too far? ⁠
⁠
French Fry Corn Dog⁠
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
⁠
GARNISH:⁠
Ketchup⁠
Mustard⁠
Ranch dressing⁠
⁠
STEPS:⁠
In a large heavy-bottomed stockpot, preheat oil to 320 degrees.⁠
Use a chopstick or metal straw to hollow out the hot dog. Slide cheese into the cavity. If the cavity is too small push cut cheese in half and place in both ends of the hot dog. ⁠
Dredge stuffed hotdog in flour, then generously coat with cornmeal batter. Place halved crinkle fries all over the battered dog.⁠
Fry in preheated oil for 4-6 minutes or until golden brown and crispy. Allow cooling slightly before eating. Dip in condiments and enjoy!⁠
1.2K

Has this fair food gone too far? ⁠ ⁠ French Fry Corn Dog⁠ 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 lo

#foodporn
50

#foodporn

Everything at your next party should be edible...including the centerpiece!

Edible Cake Tower
Ingredients:
12 2-inch graham cracker squares
1/4 cup caramel
For the Oreo brownie squares:
1 cup butter, softened at room temperature
1 1/3 cups chopped dark chocolate
1/2 cup sugar
1/2 cup brown sugar
3 large eggs
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup ganache, melted
1/4 cup Oreo cookies, crushed
For the strawberry squares:
6 small strawberries, halved
1/2 cup strawberry jello mix
1 1/2 cups boiling water
1/2 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
1/2 cup ground graham crackers
3 tablespoons butter, melted

Steps:
1. Graham cracker bases: Line 4 graham crackers together to form a square. Brush the inside corners of each with caramel and press together. Repeat this 2x to form 3 6-in squares.
2. Brownie:  Preheat oven to 350 degrees. Spray a 1.25-inch silicone ice cube tray. In a large bowl over a double-boiler, melt butter & chocolate. Add sugars & remove from heat. Stir in eggs & vanilla. Add flour, salt & baking powder to combine. Pour batter into prepared mold. Bake for 20 - 25 mins until set & slightly shiny. Once cooled, remove from mold & pour melted ganache over the top. Top each brownie with Oreos & set aside.
3. Strawberry:  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 & place in the fridge until set, approx. 2 hours.
4. Cheesecake:  Spray a 1.25-inch silicone ice cube tray & set aside. In a small bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla & lemon juice & pour into each square, leaving 1/4 of the square empty. Drop 1/8 teaspoon of strawberry jam in each & swirl throughout the square. In a small bowl, combine graham crackers & butter & press into the top of each square. Set in the freezer for up to 3 hrs until set.
5. Assemble! It will keep up to 4 days covered in the fridge
120

Everything at your next party should be edible...including the centerpiece! Edible Cake Tower Ingredients: 12 2-inch graham cracker squares 1/4 cup caramel For the Oreo brownie squares: 1 cup butter, softened at room temperature 1 1/3 cups chopped d

Bookmark this for your next friend's birthday. ⁠
⁠
Birthday Cake Oreo Cheesecakes⁠
Ingredients:⁠
1 block cream cheese, softened ⁠
8 ounces sweetened condensed milk (1/2 can)⁠
2 tablespoons lemon juice⁠
1/2 teaspoon vanilla extract⁠
16 Birthday Cake Oreos, divided⁠
⁠
Steps:⁠
1. Crush half of the Oreos. Set aside. ⁠
2. In a medium mixing bowl, blend cream cheese, sweetened condensed milk, vanilla and lemon juice until smooth. Mix in the crushed Oreos.⁠
3. Place cupcake sleeves into a cupcake pan and place an Oreo in the bottom of each. Pour the cheesecake mixture into the sleeves, and place in the fridge for at least 4 hours or until set. ⁠
4. Top with fresh whipped cream and more Oreo (optional). ⁠
#oreo #oreos #birthday #bday #bdaycake #birthdaycake #cheesecake
164

Bookmark this for your next friend's birthday. ⁠ ⁠ Birthday Cake Oreo Cheesecakes⁠ Ingredients:⁠ 1 block cream cheese, softened ⁠ 8 ounces sweetened condensed milk (1/2 can)⁠ 2 tablespoons lemon juice⁠ 1/2 teaspoon vanilla extract⁠ 16 Birthday Cake O

Cookie Dough Marshmallow Bar : @thescranline
Ingredients:
Cookie Dough Layer:
125g (½ cup) unsalted butter, softened
160g (3/4 cups) brown sugar
1 tsp vanilla extract
½ tsp salt
210g (1 ¼ cups) all-purpose flour
2-4 tbsp warm milk
125g (½ cup) dark mini chocolate chips
125g (½ cup) rainbow sprinkles
Easy Marshmallow Layer:
200g (1 ½ cups) caster sugar
190ml (¾ cup) boiling water
2 tbsp gelatine
190ml (¾ cup) cold water
1 tsp vanilla extract
Strawberry Ganache Layer:
300g (2 cups) white chocolate, chopped
100ml thickened whipping cream
1 tsp strawberry flavouring
2 drops pink food gel

Steps:
Cookie Dough Layer
1. Line a 9x9 inch square baking tin with baking paper. Set aside.
2. Add the butter, sugar, vanilla and salt into a large mixing bowl. Mix together using a hand mixer or spatula until well combined. Add the milk and mix in.
3. Add the flour, sprinkles and chocolate chips and use a spatula to mix until well combined. You may need to add 1-2tbsp of extra milk to help.
4. Place the cookie dough into the baking tin and spread evenly. Chill in the fridge for 1 hour.
Easy Marshmallow Layer
1. Add cold water and gelatine into a small mixing bowl and combine well with a fork. Set aside.
2. Add the boiling water and sugar to a microwave safe bowl. Use a whisk to mix. Microwave for 3 minutes, stir until the sugar is dissolved.
3. Add the gelatine and whisk gently until dissolved.
4. Set the mixture aside to cool to room temperature (about 30 mins).
5. Add the cooled mixture to the bowl of a stand mixer and fit it with the whisk tool. Whisk on high speed for 10-12 minutes until the mixture triples in volume and resembles a thick glossy meringue. Add the vanilla extract at about the 5 minute mark.
6. Add the marshmallow mixture on top of the cookie dough and spread using a small spatula. Place in the fridge to set overnight.
Strawberry Ganache Layer
1. Add all the ingredients into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow the mixture to cool for 10 minutes before pouring on top of the set marshmallow. Sprinkle with rainbow sprinkles. Allow to set in the fridge for 1 hour before cutting up into 9 pieces.
216

Cookie Dough Marshmallow Bar : @thescranline Ingredients: Cookie Dough Layer: 125g (½ cup) unsalted butter, softened 160g (3/4 cups) brown sugar 1 tsp vanilla extract ½ tsp salt 210g (1 ¼ cups) all-purpose flour 2-4 tbsp warm milk 125g (½ cup) dark m

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