Taste Daze, New York, NY (2026)

03/18/2025

Pecan Swirl Ice Cream Pie 🍦🥧

This indulgent pie features a rich graham cracker crust, a swirl of pecan pie filling, and a creamy ice cream center, perfect for any occasion!

Ingredients
For the Graham Cracker Crust:

2 cups graham cracker crumbs
½ cup (115g) unsalted butter, melted
For the Crust Crumbles:

1 (9-inch) frozen pie crust
For the Pecan Pie Swirl:

½ cup (115g) unsalted butter
½ cup (100g) packed light brown sugar
¼ cup (60ml) Karo® Light Corn Syrup
1 teaspoon vanilla extract
¼ teaspoon Kosher salt
1½ cups pecan halves, chopped
For the Ice Cream Filling:

8 oz (225g) cream cheese, room temperature
8 oz (240ml) sweetened condensed milk
1 tablespoon vanilla extract
2 cups (480ml) heavy whipping cream, whipped to stiff peaks
¼ cup (60ml) Karo® Light Corn Syrup
Directions
1. Make the Graham Cracker Crust:

Grease a 9-inch springform pan.
Mix the graham cracker crumbs and melted butter in a medium bowl until well combined.
Press the mixture firmly into the bottom and sides of the pan using the back of a measuring cup.
Refrigerate for 45–60 minutes to set.
2. Prepare the Crust Crumbles:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Break the frozen pie crust into various-sized pieces and spread them on the pan.
Bake for 10–15 minutes, until golden brown and crisp. Let cool completely, then crush into small and large crumbles. Set aside.
3. Make the Pecan Pie Swirl:

In a medium saucepan over medium heat, melt the butter.
Add the brown sugar and corn syrup, stirring until dissolved.
Mix in the vanilla and salt, then stir in the chopped pecans until fully coated.
Remove from heat and let the mixture cool while you prepare the ice cream.
4. Make the Ice Cream Filling:

Beat the cream cheese in a stand mixer or large bowl until smooth.
Gradually add the condensed milk, corn syrup, and vanilla, mixing until fully combined.
Gently fold in the whipped cream with a spatula until light and fluffy.
5. Assemble the Pie:

Gently fold ¾ of the pecan swirl into the ice cream batter, folding just 3–4 times to create swirls.
Repeat with ¾ of the crust crumbles, saving the rest for the topping.
Pour the ice cream mixture into the prepared crust and spread evenly.
Top with the remaining pecan swirl and crust crumbles.
6. Freeze and Serve:

Cover with plastic wrap and foil, then freeze for 6–8 hours or overnight.
When ready to serve, let the pie sit at room temperature for 10–15 minutes.
Use a hot, sharp knife to cut clean slices.
Optional: Double the pecan syrup and drizzle extra on top for even more indulgence!

Nutritional Information
⏰ Prep Time: 1 hour 10 minutes
❄️ Chill Time: 6–8 hours
⏳ Total Time: ~8 hours
⚡ Calories per serving: ~450-500
🍽️ Servings: 8-10

Enjoy this decadent and creamy pie for a delicious treat!

03/18/2025

Cheesy Baked Squash Rounds 🧀

A delicious, cheesy, and crunchy treat that makes for a perfect snack or side dish! Easy to make and packed with flavor.

Ingredients
Vegetables:

2 medium yellow squash, sliced into ¼-inch rounds
Cheese & Breading:

1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
Seasonings & Oil:

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Directions
1. Preheat the Oven:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prepare the Coating:
In a bowl, mix the breadcrumbs, Parmesan cheese, oregano, basil, salt, and pepper.

3. Coat the Squash:
Brush both sides of each squash round with olive oil, then coat them with the breadcrumb mixture.

4. Arrange on Baking Sheet:
Place the coated squash rounds on the baking sheet, making sure they don’t overlap. Sprinkle shredded cheddar cheese evenly over the top.

5. Bake:
Cook for 20-25 minutes, or until the cheese is melted, golden, and bubbly.

6. Serve & Enjoy:
Let the squash rounds rest for a few minutes before serving warm.

Pro Tips
Swap yellow squash for zucchini for a tasty variation.
Add a pinch of red pepper flakes for a slight kick.
Serve with marinara sauce or ranch dressing for dipping.
Nutritional Information
⏰ Prep Time: 10 minutes
🔥 Cook Time: 20-25 minutes
⏳ Total Time: 30-35 minutes
⚡ Calories per serving: ~150
🍽️ Servings: 4

03/17/2025

🍞 Fluffy Cottage Cheese Blueberry Cloud Bread 🍞

A light, fluffy, and protein-packed bread that’s perfect for breakfast or as a snack!

Ingredients (Serves 4-6)
2 eggs, separated 🥚
1 cup cottage cheese, drained 🧀
2 tablespoons cornstarch
½ teaspoon cream of tartar
1 tablespoon powdered sweetener (optional) 🍬
1 teaspoon vanilla extract (optional) 🍦
Zest of 1 lemon (optional) 🍋
½ cup blueberries 🍇
Directions
1. Prep the Cottage Cheese:

Drain any excess liquid by placing the cottage cheese in a fine-mesh sieve or cheesecloth-lined colander.
2. Beat the Egg Whites:

In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form.
3. Mix the Yolks & Cottage Cheese:

In a separate bowl, whisk together the egg yolks, drained cottage cheese, cornstarch, powdered sweetener, vanilla extract, and lemon zest (if using).
4. Fold the Mixtures Together:

Gently fold the beaten egg whites into the cottage cheese mixture until just combined, keeping the batter light and airy.
5. Add the Blueberries:

Carefully fold in the blueberries without overmixing.
6. Shape the Bread:

Spoon the batter onto a parchment-lined baking sheet, shaping it into rounds.
7. Bake:

Preheat your oven to 350°F (180°C) and bake for 25-30 minutes, or until golden brown and set.
8. Cool & Enjoy:

Let the cloud bread cool slightly before serving. Enjoy as a snack, breakfast, or dessert!
Pro Tips
For extra sweetness, drizzle with honey or maple syrup before serving.
Want a crispier texture? Bake for a few extra minutes until the edges turn golden brown.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information
⏰ Prep Time: 10 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 35 minutes
⚡ Calories per serving: ~120
🍽️ Servings: 4-6

03/17/2025

🍋 No-Bake Lemon Poppy Seed Bars 🍋
Refreshing, zesty lemon bars with a nutty crust and poppy seed crunch!

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or almond flour for gluten-free)
½ cup unsalted butter, melted
¼ cup honey or maple syrup
For the Filling:

1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice
2 teaspoons lemon zest
¼ cup plain Greek yogurt (or sour cream)
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Directions:

1️⃣ Prepare the Crust:
In a medium bowl, mix graham cracker crumbs with melted butter and honey until combined. Press firmly into the bottom of an 8x8-inch pan lined with parchment paper.
Place in the freezer while making the filling.

2️⃣ Make the Filling:
In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, Greek yogurt, cornstarch, vanilla extract, and poppy seeds. Stir until smooth and well combined.

3️⃣ Assemble the Bars:
Pour the lemon mixture over the chilled crust and spread evenly.
Cover and refrigerate for at least 4 hours (or overnight) until firm.

4️⃣ Slice and Serve:
Once set, remove from the pan and cut into squares.
Enjoy chilled for a refreshing, citrusy treat!

Recipe Notes:

For extra tang, add an additional teaspoon of lemon zest.
These bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.
⏳ Prep Time: 15 minutes
🔥 Chill Time: 4 hours
🍴 Total Time: 4 hours 15 minutes
🍽️ Calories: ~290 kcal per serving
🍪 Servings: 12 bars

03/17/2025

🧅 Cheesy Onion Rings 🧀

Ingredients:

2 large onions, cut into ½-inch rings
1 cup mozzarella cheese, shredded
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 cup vegetable oil (for frying)
Directions: 1️⃣ Prepare the Onion Rings:
Separate the onion slices into rings. Fill each ring with shredded mozzarella cheese and cover with another ring to form a “sandwich.” Repeat with the remaining rings.

2️⃣ Coat the Rings:
In a small bowl, mix the flour, salt, black pepper, paprika, and garlic powder.
Dip each onion ring into the flour mixture, followed by the beaten eggs, then roll in breadcrumbs, pressing gently to coat evenly.

3️⃣ Fry the Onion Rings:
Heat vegetable oil in a deep pan over medium heat.
Fry the coated onion rings in batches for 2-3 minutes per side until golden brown and crispy. Remove from oil and drain on paper towels.

4️⃣ Serve:
Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Calories: 280 kcal per serving
Servings: 4 servings

🧀

03/17/2025

🍫 Old-Fashioned Chocolate Fudge Pie 🍫

Ingredients:

1 stick (½ cup) butter, softened
1 cup white sugar
2 eggs, well beaten
¼ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon vanilla extract
1 unbaked pie shell
Directions:

1️⃣ Preheat & Prepare
Preheat your oven to 350°F (175°C). Place the unbaked pie shell in a pie pan and set aside.

2️⃣ Cream Butter & Sugar
In a mixing bowl, beat together the softened butter and sugar until light and fluffy.

3️⃣ Add Eggs
Mix in the well-beaten eggs until fully incorporated.

4️⃣ Combine Dry Ingredients
Add the flour and cocoa powder, then mix until just combined. Stir in the vanilla extract.

5️⃣ Fill the Pie Shell
Pour the chocolate mixture into the unbaked pie shell, spreading it evenly.

6️⃣ Bake
Bake in the preheated oven for 30-40 minutes, or until the center is set. A slight jiggle in the middle is fine; it will firm up as it cools.

7️⃣ Cool & Serve
Let the pie cool for at least 30 minutes before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips:

For extra richness, add ¼ cup of melted chocolate to the batter before baking.
Sprinkle a pinch of sea salt on top for a sweet-salty contrast.
Store leftovers in the fridge for up to 3 days, and reheat slices for a warm, gooey treat!
Nutritional Information:

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 35 minutes
⏳ Total Time: 45 minutes
⚡ Calories per serving: ~320
🍽️ Servings: 8

03/17/2025

🍰 Peanut Butter Sheet Cake with Peanut Butter Frosting 🥜

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 cup water
½ cup creamy peanut butter
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
For the Frosting:

½ cup unsalted butter, softened
½ cup creamy peanut butter
3 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract
Directions:

1️⃣ Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.

2️⃣ Make the Cake Batter:
In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
In a saucepan, melt butter over medium heat. Add water and peanut butter, stirring until smooth. Remove from heat.
Pour the warm peanut butter mixture into the dry ingredients and mix until combined.
In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Add to the batter and mix until smooth.

3️⃣ Bake:
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

4️⃣ Prepare the Frosting:
While the cake cools, beat butter and peanut butter together until creamy.
Gradually add powdered sugar, alternating with milk, and mix until smooth. Stir in vanilla extract.

5️⃣ Frost & Serve:
Once the cake has cooled, spread the frosting evenly over the top. Serve and enjoy!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Calories: 420 kcal per serving
Servings: 12 servings

🥜🍰

03/17/2025

🍋 No-Bake Lemon Poppy Seed Bars 🍋

These refreshing, tangy lemon bars with a crunchy poppy seed crust are a perfect balance of flavors and textures!

Ingredients
For the Pastry Crust:

150 g blanched almond meal
50 g white rice flour
1/8 teaspoon salt
50 g melted coconut oil
50 g agave syrup
1 tablespoon (10 g) poppy seeds
For the Lemon Curd:

30 g cornstarch
50 ml lemon juice
300 g coconut milk
30 g agave syrup
1/4 teaspoon ground turmeric (for color)
Directions
Prepare the Crust:

Preheat the oven to 350°F (175°C) and line a 6x6 inch (16x16 cm) square pan with parchment paper.
In a large bowl, combine the almond meal, rice flour, and salt.
Stir in the melted coconut oil and agave syrup until well combined. Fold in the poppy seeds and mix evenly. The dough should be slightly crumbly but sticky enough to hold its shape when pressed together.
Press the dough evenly into the bottom of the lined pan, flattening the surface with your fingers or the bottom of a glass.
Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely in the pan.
Prepare the Lemon Curd:

In a small saucepan (off the heat), whisk together the cornstarch and lemon juice until fully dissolved.
Add the coconut milk and agave syrup, then place the saucepan over medium heat. Once it starts bubbling, reduce to low heat, add the turmeric, and whisk continuously for 2-3 minutes, until the mixture thickens into a custard-like consistency.
Remove the curd from heat and immediately pour it over the cooled crust. Gently tap the pan on the counter to spread it evenly.
Chill & Serve:

Place the pan in the refrigerator for at least 3 hours, or until the lemon curd is fully set.
Once set, remove the bars from the pan and cut them into 9 squares.
Store any leftovers in an airtight container in the fridge.
Pro Tips:
For extra lemony flavor, add 1 teaspoon of lemon zest to the curd.
Serve chilled for a refreshing treat or slightly warmed for a softer texture.
Sprinkle with extra poppy seeds or shredded coconut for decoration.
Nutritional Information:
⏰ Prep Time: 25 minutes
🔥 Cook Time: 15 minutes
❄️ Chill Time: 3 hours
⏳ Total Time: 3 hours 40 minutes
⚡ Calories per serving: ~180
🍽️ Makes: 9 bars

03/17/2025

🍋 Limoncello Bars 🍋

Ingredients:

For the Crust:

1 cup unsalted butter, softened
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
For the Limoncello Filling:

4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
½ cup fresh lemon juice
¼ cup Limoncello liqueur
1 tablespoon lemon zest
For the Topping:

¼ cup powdered sugar (for dusting)
Directions:

1️⃣ Prepare the Crust:

Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a mixing bowl, combine butter, flour, powdered sugar, and salt. Mix until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 15-18 minutes or until lightly golden. Remove from oven and set aside.
2️⃣ Prepare the Filling:

In a separate bowl, whisk together eggs, granulated sugar, and flour until smooth.
Stir in lemon juice, Limoncello, and lemon zest, mixing until well combined.
Pour the filling over the warm crust and bake for 20-25 minutes, or until the center is set.
3️⃣ Cool & Serve:

Let cool completely before dusting with powdered sugar.
Cut into bars and serve chilled or at room temperature.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Calories: 220 kcal per serving
Servings: 12 bars

🍋

03/17/2025

🍋 Limoncello Lemon Cake 🍋

Ingredients:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
¼ cup limoncello liqueur
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup whole milk
1 tsp vanilla extract
For the Glaze:

1 cup powdered sugar
2 tbsp limoncello liqueur
1 tbsp fresh lemon juice
Directions:

1️⃣ Preheat & Prep:

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2️⃣ Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, and salt.
3️⃣ Cream Butter & Sugar:

In a large bowl, beat butter and sugar until light and fluffy.
4️⃣ Add Wet Ingredients:

Add eggs one at a time, mixing well after each addition. Stir in limoncello, lemon juice, lemon zest, and vanilla extract.
5️⃣ Combine Dry & Wet Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
6️⃣ Bake:

Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
7️⃣ Cool & Glaze:

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar, limoncello, and lemon juice until smooth. Drizzle over the cooled cake and let it set before slicing.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes

Calories: 320 kcal per slice
Servings: 8 slices

🍋

03/17/2025

🍋 Limoncello Lemon Cake 🍋

Ingredients:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
¼ cup limoncello liqueur
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup whole milk
1 tsp vanilla extract
For the Glaze:

1 cup powdered sugar
2 tbsp limoncello liqueur
1 tbsp fresh lemon juice
Directions:

1️⃣ Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2️⃣ Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, and salt.
3️⃣ Cream Butter & Sugar:

In a separate large bowl, beat butter and sugar until light and fluffy.
4️⃣ Add Wet Ingredients:

Add eggs one at a time, mixing well after each addition.
Stir in limoncello, lemon juice, lemon zest, and vanilla extract.
5️⃣ Combine Dry & Wet Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
6️⃣ Bake:

Pour batter into the prepared pan, smoothing the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Cool & Glaze:

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar, limoncello, and lemon juice until smooth.
Drizzle over the cooled cake and let it set before slicing.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes

Calories: 320 kcal per slice
Servings: 8 slices

🍋

Taste Daze

03/18/2025

03/18/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

03/17/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category