Showing 26 Result(s)
Uncategorized

Animal Doughnuts

Animal Doughnuts By Alexander Roberts
Take a walk on the wild side with these adorable animal donuts! 🐯
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 qt (1.8 L) peanut oil, or vegetable oil
  • 4 ½ cups (560 g) all-purpose flour, plus more for dusting
  • 1 ¼ cups (250 g) granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons unsalted butter, cold, cubed
  • 1 cup (240 mL) buttermilk
  • 2 large egg yolks
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tablespoon honey
  • ¼ cup (60 mL) milk
  • food coloring, of your choice, optional
Instructions
  1. Heat the oil in a large pot until it reaches 350˚F (180˚C). Line a baking sheet with parchment paper and dust with flour.
  2. Add the flour, granulated sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
  3. Rub the butter cubes into the dry mixture until well-incorporated and no large chunks remain.
  4. In a small bowl or liquid measuring cup, combine the buttermilk, egg yolks, eggs, and vanilla. Whisk with a fork to combine.
  5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold together gently with a spatula until no flour streaks remain.
  6. Flour a clean surface and dump the dough from the bowl. Sprinkle a generous amount of flour on top of the dough and shape into a disc.
  7. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
  8. Remove the dough from the refrigerator, sprinkle with more flour, and roll out to ½ inch (1-cm) thick.
  9. Flour a 3½-inch (9-cm) round cookie cutter and cut rounds from the dough, then cut out the centers using a ½-inch (1-cm) cookie cutter.
  10. Place the cut doughnuts on the prepared baking sheet. Reroll the leftover dough, keeping the cut-out centers, to make more doughnuts.
  11. Make the animal shapes: For cat doughnuts, cut a small triangle out of the top of a doughnut. For dog doughnuts, use the small cookie cutter to cut 2 half circles out of the bottom of the doughnut and press the cut edges to round. For the bear and frog doughnuts, use a wet finger to press 2 divots at the top of a doughnut, then attach 2 cut-out centers for ears. Flip the doughnuts over so the side with the centers is against the baking sheet.
  12. Working in batches, lower the doughnuts carefully into the hot oil. Fry for about 1 minute, then flip and fry for another minute, until golden brown all over. Remove the doughnuts from the oil using tongs or a spider. Cool on a wire rack for 2-3 minutes.
  13. To make the glaze, add the powdered sugar, honey, and ¼ cup (60 ml) of milk to a large bowl and whisk until smooth. Add food coloring of your choice, if desired.
  14. Dip the doughnuts in the glaze. Return to the wire rack and let dry.
  15. Decorate, if desired. Use melted chocolate and leftover glaze to pipe faces onto the different animal doughnuts.
  16. Enjoy!

Watch the recipe video here:

Animals Doughnuts by Alexander Roberts

Take a walk on the wild side with these adorable animal donuts! 🐯FULL RECIPE: https://tasty.co/recipe/animal-doughnuts-by-alexander-roberts

Posted by Tasty on Saturday, July 28, 2018

Uncategorized

Pineapple Upside Down Donuts

Pineapple Upside Down Donuts
Now this is a story all about how these pineapple donuts got flipped upside down...
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large egg
  • ⅓ cup light brown sugar, plus more for sprinkling
  • 2 tablespoons whole milk
  • 2 tablespoons fresh pineapple juice
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 1 cup self-rising flour
  • 1 (15-ounce) can of pineapple rings
  • Maraschino cherries, for garnish
Instructions
  1. Preheat oven to 350 degrees, and spray a donut pan with nonstick cooking spray.
  2. In a medium bowl, whisk together egg, brown sugar, milk, pineapple juice, sour cream, melted butter and vanilla extract. Gently add in the self-rising flour until combined.
  3. In each well of the donut pan, sprinkle about 1 tablespoon of brown sugar and lay half a pineapple ring (sliced in half lengthwise so the cake/fruit ratio is even). Carefully spoon the batter over the pineapple rings and spread evenly.
  4. Bake for 15 to 20 minutes. Set aside to cool on a wire rack. Turn the pan upside down to flip the donuts out. Garnish each with a cherry in the middle, serve and enjoy!

Watch the recipe video here:

Pineapple Upside Down Donuts

Is it donuts, or doughnuts? Do you reallyTaste for Yourself: taste.md/2K6GktiTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Thursday, June 21, 2018

Uncategorized

Bacon Double Cheeseburger Dogs

Bacon Double Cheeseburger Dogs
For those hotdog fans that secretly are into burgers, for those burger fans that often find themselves awake at night, unable to sleep, their feverish minds full of images sausages: don't despair. We have an answer for you. This long, buttery brioche bun has been stuffed to the brim with beef mince, cheese and bacon - nothing more, nothing less.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp vegetable oil
  • 750g 12% fat beef mince
  • 4 tbsp tomato ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 4 hot dog buns, preferably brioche
  • 4 rashers bacon, cooked pressed
  • 8 slices cheddar, cut in half
Instructions
  1. Heat the oil in a wide, high sided frying pan and fry the beef mince on a high heat, stirring frequently, until brown.
  2. Add the ketchup, pepper, salt and garlic powder and stir. Cook until slightly sticky and cooked through.
  3. Cut the tops off the burger buns and press down the middles to make a boat shape.
  4. To build up bacon double cheeseburger dogs, press some of the beef mixture into the bottom. Follow this with a slice of cooked, crispy bacon and cheddar, then add the final layer of beef mix and more cheese. Grill for 5 minutes on high until the cheese has melted.

Watch the recipe video here:

Bacon Double Cheeseburger Dogs

Bacon Double Cheeseburger Dogs

Posted by Twisted on Wednesday, June 20, 2018

Uncategorized

Avocado Hummus

Avocado Hummus
It's like the best of hummus and guacamole combined.
Author:
Cuisine: American
Ingredients
  • 2 c. canned chickpeas
  • 2 ripe avocados, cored and peeled
  • ⅓ c. tahini
  • ¼ c. lime juice
  • 2 cloves garlic
  • 3 tbsp. olive oil, plus more for serving
  • ¼ tsp. cumin
  • kosher salt
  • 1 tbsp. Chopped cilantro, for garnish
  • Red pepper flakes, for garnish
Instructions
  1. Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth.
  2. Pour mixture into serving bowl and garnish with cilantro and red pepper flakes. Drizzle with more olive oil if desired and serve.

Watch the recipe video here:

How To Make Avocado Hummus

Avocado lovers, THIS is your new favorite snack. Full recipe: http://dlsh.it/4s9d4Bd

Posted by Delish on Wednesday, March 28, 2018

Uncategorized

Cool Whip Easter Eggs

Cool Whip Easter Eggs
Never decorate eggs the old way again.
Author:
Cuisine: American
Recipe type: Uncategorized
Ingredients
  • 12 hard boiled eggs
  • White vinegar
  • 3 c. whipped topping
  • Food coloring
Instructions
  1. Place eggs in a large bowl and cover with white vinegar. Soak for 2 minutes, drain and dry the eggs thoroughly.
  2. On a large plate or small baking sheet, spread your whipped topping in an even layer about ½” deep. Drop food color in single drops about an inch apart, in as many colors as you choose. Use a toothpick to swirl the colors to a marbled effect.
  3. Roll eggs in whipped cream and let sit 10 to 15 minutes. Remove from whipped cream (you may want to use latex gloves to avoid staining hands) and rinse until no whipped topping remains. Let dry completely on a paper towel and display.

Watch the recipe video here:

How To Make Cool Whip Easter Eggs

This Cool Whip Easter Egg trick will change your life. Full instructions: http://dlsh.it/gkhG6cj

Posted by Delish on Saturday, March 17, 2018

Uncategorized

Chicken Pot Pie Noodles

Chicken Pot Pie Noodles
The faster version for your favorite comfort meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. chicken broth
  • 1 c. heavy cream
  • 10 oz. egg noodles, cooked according to package instructions
  • 1½ c. cooked shredded chicken
  • ½ c. frozen corn
  • ½ c. frozen peas
Instructions
  1. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in pasta, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Serve.

Watch the recipe video here:

How To Make Chicken Pot Pie Noodles

Chicken Pot Pie Noodles require one pan and zero effort. Full recipe: http://dlsh.it/DLIohKW

Posted by Delish on Friday, March 16, 2018

Pizza Uncategorized

Giant Pizza Bagel

Giant Pizza Bagel
Thank us later.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • Cooking spray, for pan
  • 2 (11-oz.) tubes refrigerated bread dough
  • 2 c. pizza sauce
  • 2 c. mozzarella
  • ½ c. mini pepperoni
  • 1 tsp. oregano
  • 1 tbsp. Chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. When bread is cool, slice in half lengthwise. Spread pizza sauce evenly on cut side of bread, then top with cheese and pepperoni. Season with oregano and bake until cheese is melty and pepperoni are crisp, 12 to 15 minutes. If desired, switch oven to broil and cook 2 minutes more.
  3. Garnish pizza bagel with parsley, slice and serve.

Watch the recipe video here:

How To Make A Giant Pizza Bagel

OMG, this Pizza Bagel is big enough to feed your ENTIRE squad. Full recipe: http://dlsh.it/HBEoxmd

Posted by Delish on Tuesday, March 13, 2018

Cake Uncategorized

Reese’s Stuffed Cheesecake Bars

Reese's Stuffed Cheesecake Bars
No such thing as too much peanut butter.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 20 Nutter Butters
  • 6 tbsp. butter, melted
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 2 large eggs
  • ⅔ c. creamy peanut butter
  • ½ tsp. pure vanilla extract
  • pinch of salt
  • 30 mini Reese's chopped, plus 16 mini Reese's halved
  • ¾ c. hot heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 350º and line an 8"-x-8” pan with foil. Crush the Nutter Butters until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
  2. Make cheesecake layer: In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt. Gently fold in the 30 chopped Reese’s then spread over crust.
  3. Bake until only slightly jiggly, 40 minutes. Let cool while you make the ganache.
  4. Pour hot cream over chocolate chips and let sit for 3 minutes. Stir until all chocolate is melted.
  5. Spread ganache over cheesecake. Stick Reese’s halves into the top in four rows of four (so you get one piece in each bar), then refrigerate for at least 3 hours.
  6. Slice into 16 bars and serve.

Watch the recipe video here:

How To Make Reese's Stuffed Cheesecake Bars

These cheesecake bars are STUFFED with Reese's 😱Full recipe: http://dlsh.it/w5qp3ZX

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

S’mores Cupcakes

S'mores Cupcakes
Who said s'mores season ends when the summer ends?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
  • 12 tbsp. unsalted butter, melted
  • ½ c. granulated sugar
  • pinch of salt
  • devil's food cake mix
  • 1 c. chocolate chips
  • ½ c. heavy cream
  • 24 marshmallows
Instructions
  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.

Watch the recipe video here:

How To Make S'mores Cupcakes

These cupcakes prove you don't need a campfire to get your s'mores fix.Full recipe: http://dlsh.it/zHMauSJ

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

No-Bake Chocolate Cherry Cheesecake

No-Bake Chocolate Cherry Cheesecake
Topped with chocolate chips, cherries and jello, this dessert is packed with sweet goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 200 grams chocolate wafers, crushed to a fine crumb
  • 65 grams unsalted butter, melted
Cheesecake Filling:
  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 5 tablespoons cherry jam
  • ½ cup fresh cherries, roughly chopped
  • 2 teaspoons powdered gelatin
  • 2½ tablespoon water
Topping:
  • 1 packet cherry jello powder
  • 1 cup hot water
  • ½ cup cold water
  • ¼ cup whipping cream, hot
  • ¾ cup chocolate chips, melted + extra (unmelted) for decorating
  • Fresh cherries
Instructions
  1. First, make the base of the cheesecake. Mix together the melted butter and crumbled chocolate wafers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract, cherry jam and fresh cherries and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  4. Make the topping by combining the whipping cream and melted chocolate chips in a bowl. Allow this to cool until it is room temperature, but still liquid. In a separate bowl add the cherry jello and hot water, then mix together before adding the cold water. Refrigerate until set.
  5. Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
  6. Spread the topping over the surface of the cheesecake, allowing some to drip off the sides. Top with extra chocolate chips, fresh cherries and cherry jelly and enjoy!

Watch the recipe video here:

No-Bake Chocolate Cherry Cheesecake

No-Bake Chocolate Cherry Cheesecake Save this recipe: https://taste.md/2nAeREC

Posted by Tastemade on Monday, March 12, 2018