This BLT Dip will be a hit at your March Madness gathering
Miss Olivia shares a B.L.T. dip recipe perfect for March Madness. She is currently taking pre-orders for an upcoming cookbook. Miss Olivia's Table is located at 1108 W. Broadway Ave. in Maryville, (865) 983-7711. March 13, 2019-4pm
How To Bake Chocolate & Mint Tart (Oreo Cookie Base!)
Hello everyone and welcome back for another awesome bake.
Apologies for the lack of uploads everyone, starting university as took over a lot of my time, but hopefully I'll still get some great bakes for you to enjoy on this channel.
Thanks for sticking around!
So todays bake is a Chocolate & Mint Tart with a Oreo cookie base. The tart is smooth and indulgent with mint flavoured chocolate, with a few hazelnuts for added crunch. This bake looks really good too and a good one to bring to table and dive in. Yum!
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This bake can do around 8-10 slices of chocolate tart
Ingredients:
• 350g Chocolate Oreo cookies
• 300g Quality dark mint Chocolate
• 70-100g Unsalted butter - see how loose your biscuits are when mixing with butter
• 30g Unsalted butter - separate from previous
• 50g Caster Sugar
• 50g Hazelnuts
• 300ml Double Cream
• One cap Peppermint extract
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• 8-8 Inch Loose-bottom Cake Tin - cling filmed and greaseproof on base.
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Hope you enjoy this bake as much as I enjoyed making it! Let me know in the comments if you have tried this recipe or have any tips/ variations you've discovered whilst making this chocolate and mint sensation.
Thanks for watching and see you in the next bake!
Baked Alaska
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Here is what you'll need!
Baked Alaska
Servings: 12
INGREDIENTS
Ice Cream
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake)
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
PREPARATION
1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!
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Credits:
Inspired By:
MUSIC
You Can't Run Away_No Vocals
Licensed via Warner Chappell Production Music Inc.
Key Lime Poke Cake | Delish
Get the full recipe here:
INGREDIENTS
Cooking spray, for pan
All-purpose flour, for pan
1 box vanilla cake mix, plus ingredients called for on box
1 14-oz. can sweetened condensed milk
1/2 c. heavy cream
1/3 c. freshly squeezed lime juice
1 tbsp. plus 2 tsp. grated lime zest, divided
2 drops green food coloring (optional)
3 c. whipped cream
1/2 c. sliced strawberries
1 small lime, thinly sliced
DIRECTIONS
1. Preheat oven to 350º. Grease a 9-x-13” pan with cooking spray and dust with flour. Prepare cake mix according to package instructions.
Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool 10 minutes.
2. Using the bottom of a spoon, poke holes all over cake.
3. Make filling: In a medium bowl, stir together sweetened condensed milk, heavy cream, lime juice and 1 tablespoon lime zest. Fold in food coloring, if using.
4. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.
5. Top with whipped cream and garnish with remaining 2 tsp. lime zest, strawberries, and limes.
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