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Brownie "Popsicles"⁠ ⁠ Ingredients:⁠ Brownies:⁠ 1 cup butter⁠ 1 cup unsweetened cocoa powder⁠ 2 cups sugar⁠ 3/4 cup all-purpose flour⁠ 2 cups chopped walnuts⁠ 1 teaspoon large-flake sea salt⁠ 4 large eggs⁠ 1 tablespoon vanilla extract⁠ 1 teaspoon instant espresso powder⁠ Dipping chocolate:⁠ Colored candy melts⁠ Dark chocolate candy melts⁠ Coconut oil⁠ Sprinkles for garnish⁠ ⁠ Steps:⁠ Bake the brownies:⁠ Preheat oven to 325 degrees. Grease and line an 11x17-inch cake pan with parchment paper.⁠ In a small pot set over low heat, melt butter and cocoa powder, stirring until smooth. Set aside to cool.⁠ In a medium bowl, mix together sugar, flour, walnuts and salt.⁠ In a large bowl, whisk eggs and cocoa mixture together, then add vanilla and espresso powder. Add the flour mixture and stir gently to combine. Pour into the prepared pan and bake for 35 to 40 minutes. Let cool completely. Chill for 15 minutes in the refrigerator, then remove from pan.⁠ Make the popsicles:⁠ Using a 3x2-inch popsicle-shaped cookie cutter, cut out popsicles. Insert a popsicle stick coated in melted candy melts into each popsicle. Place in the freezer for about 15 minutes to set.⁠ Decorate the brownies:⁠ In heatproof bowls set over pots of boiling water, melt the dark chocolate candy melts and candy melts in your choice of colors. Add a teaspoon of coconut oil per cup of candy melts to thin the mixture. When the candy melts ribbon off of a spoon, they’ve reached a good dipping consistency.⁠ Pour melted candy melts into wide heatproof jars and dip the chilled brownie pops into the mixture. Lay the pops on a silicone baking mat or a piece of parchment paper to set.⁠ Once the colored chocolate has set, garnish with dark chocolate candy melt drips and coat with sprinkles. Allow to set, then then serve!⁠
FYI clear potato chips exist. 🤯⁠ ⁠ "Glass" Potato Chips⁠ 6 medium-sized Yukon Gold potatoes⁠ 1/2 tablespoon olive oil⁠ 1 teaspoon kosher salt⁠ 4 cups water⁠ 4 tablespoons potato starch⁠ Chives and rosemary, for garnish⁠ Olive oil, for garnish⁠ ⁠ Steps:⁠ For the potato stock: Wash potatoes with cold water and dry with paper towels. Using a knife, cut an X into potatoes to vent. Do not cut all the way through. ⁠ Place potatoes, salt and oil in a large stock pot. Cover with 4 cups water. Bring to a boil, and cook for 25 to 30 minutes. Let potatoes cool in stock pot at room temperature. Once cool, strain potatoes and save the liquid. This is our potato stock. Save potatoes for another recipe. Cover the stock and refrigerate for 8 hours or overnight.⁠ For the potato gel: Preheat oven to 225 degrees. Pour chilled potato stock into a large saucepan. Add potato starch to mixture. Over medium-high heat, whisk to dissolve the starch into the potato stock. Continue to whisk for about 5 minutes until a gelatin consistency forms. Remove from heat. Pour into a squeeze bottle and allow to cool slightly.⁠ On a parchment paper-lined baking sheet, squeeze gelatin mixture into potato chip-sized shapes. Place in oven for 4 hours. Once chips have baked, carefully remove them from the parchment paper. Garnish with chives and rosemary, and enjoy.⁠
When the recipe calls for a pinch of salt...⁠ ⁠ Salt Crusted Chicken⁠ Brine:⁠ 1 head garlic, halved crosswise⁠ 1 tablespoon salt⁠ 1 teaspoon freshly ground black pepper⁠ 1 tablespoon olive oil⁠ 2 tablespoons balsamic vinegar⁠ 1/2 large lemon⁠ 2 bay leaves⁠ 4 cups water⁠ Chicken:⁠ 1 (3 to 4 pound) chicken⁠ 1/2 large lemon⁠ 2 sprigs thyme⁠ 2 sprigs tarragon⁠ 7 cups kosher salt⁠ 10 large egg whites⁠ ⁠ Steps:⁠ In a large pot over high heat, combine garlic, salt, pepper, olive oil, halved lemon, lemon juice, balsamic vinegar, bay leaves and water. Bring to boil. Remove the brine from heat and cool to room temperature.⁠ Once the brine is cooled, submerge the chicken. Refrigerate covered for at least 4 hours.⁠ Preheat oven to 350 degrees.⁠ Remove the chicken from the brine and pat dry. Place the lemon half, tarragon and thyme into the chicken cavity and truss with kitchen twine. Discard the brine.⁠ In a large bowl, combine the salt and egg whites. Place one-third of the mixture into an 8 x 10 1/2-inch roasting dish. Nestle the chicken on top of the salt and cover with remaining salt mix.⁠ Roast for 1 hour and 10 minutes or until the salt is hard and dry.⁠ Set aside to rest for 15 minutes before cracking off the salt. The skin will be very salty, but the meat underneath will not. Make sure to peel away the skin to reveal the juicy and tender meat underneath.⁠ Serve with your favorite roasted vegetables.⁠
In the season finale of Sunday at Nana's, Ian Hecox discovers his newfound love of cranberries thanks to Nana Judy and her "secret" pie. Tune in tomorrow!