Main dish

Chocolate Peanut Butter Popcorn Pie

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Chocolate Peanut Butter Popcorn Pie
Chocolate Peanut Butter Popcorn Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 7 oz marshmallow (200 g)
  • ⅔ cup peanut butter, divided (160 g)
  • 8 cups popcorn, popped (80 g)
  • nonstick cooking spray, for greasing
  • 2 cups dark chocolate chip (350 g)
  • 2 cups milk chocolate chips (350 g)
  • 1 ½ cups heavy cream (360 mL)
  • 4 tablespoons powdered sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons milk
Instructions
  1. over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  3. Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  6. Fold the whipped cream into the cooled chocolate.
  7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Release the springform, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Popcorn Pie

All your favorite treats in one delicious pie ?Get the recipe: https://tasty.co/recipe/chocolate-peanut-butter-popcorn-pie

Posted by Tasty on Friday, August 24, 2018

Dessert

Chili-Cheese Corn Bread Poke Cake

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Chili-Cheese Corn Bread Poke Cake
Chili-Cheese Corn Bread Poke Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups milk (720 mL)
  • 3 large eggs
  • 2 cups all-purpose flour (250 g)
  • 3 cups yellow cornmeal (450 g)
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 lb ground beef (905 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 28 oz crushed tomato, 1 can (795 g)
  • 1 cup shredded mexican cheese blend (100 g)
  • sour cream, for serving
  • scallion, thinly sliced, for serving
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  3. In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  5. Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  6. Pour the cornbread batter into the pan, smoothing the top with a spatula.
  7. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  8. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  9. Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  10. Add the crushed tomatoes and stir. Simmer for 10 minutes.
  11. Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  12. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  13. Bake for 3 minutes, or until the cheese is melted.
  14. Slice and serve with sour cream, scallions, and cilantro.
  15. Enjoy!

Watch the recipe video here:

Chili-Cheese Corn Bread Poke Cake

Totally making this savory poke cake for my next birthday ?Get the recipe: https://tasty.co/recipe/chili-cheese-corn-bread-poke-cake

Posted by Tasty on Saturday, August 25, 2018

Dessert

Tempura Fried Ice Cream

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Tempura Fried Ice Cream
Fried ice cream = the ultimate summer fair food! But you can make it at home ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pt ice cream (690 g)
  • 11 oz pound cake, 2 loaves (310 g)
  • 1 cup all-purpose flour (125 g)
  • 1 egg
  • 1 cup cold water (235 g)
  • oil, for frying
Instructions
  1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
  2. Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
  3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
  4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
  5. Make tempura batter by mixing flour, egg, and water a little at a time.
  6. Heat oil to 400˚F (200˚C).
  7. Coat the wrapped ice cream in tempura batter.
  8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
  9. Remove excess oil by patting with a paper towel.
  10. Serve immediately with your toppings of choice.
  11. Enjoy!

Watch the recipe video here:

Deep Fried Ice Cream

Fried ice cream = the ultimate summer fair food! But you can make it at home ?FULL RECIPE: https://tasty.co/recipe/tempura-fried-ice-cream

Posted by Tasty on Monday, May 28, 2018

Main dish

Chicken Teriyaki Crispy Noodle Bowl

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Chicken Teriyaki Crispy Noodle Bowl
Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce (120 mL)
  • ¼ cup rice wine vinegar (60 mL)
  • 3 tablespoons light brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 1 tablespoon oil, plus more for frying
  • 4 oz vermicelli rice noodle (115 g)
  • 1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces (680 g)
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups snap peas, blanched (225 g)
  • 1 radish, thinly sliced
  • 2 scallions, thinly sliced
  • fresh cilantro, chopped, to taste
  • 2 teaspoons sesame seeds
Instructions
  1. In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
  2. Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
  3. Pull the rice noodles apart into eight portions.
  4. Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
  5. Season the chicken with salt and pepper.
  6. Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  7. Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
  8. Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
  9. Enjoy!

Watch the recipe video here:

Chicken Teriyaki Crispy Noodle Bowl

Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?Get the recipe: https://tasty.co/recipe/chicken-teriyaki-crispy-noodle-bowl

Posted by Tasty on Thursday, August 23, 2018

Dessert

Chocolate Peanut Butter Mousse ‘Box’ Cake

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Chocolate Peanut Butter Mousse 'Box' Cake
This chocolate peanut butter mousse cake is so decadent ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BROWNIE LAYER
  • 18 oz brownie mix, 1 package (510 g)
  • 2 large eggs
  • ½ cup vegetable oil (120 mL)
  • 3 tablespoons water
PEANUT BUTTER MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 cup smooth peanut butter (240 g)
  • ½ cup powdered sugar (60 g)
  • 1 ½ cups whipped cream (90 g)
CHOCOLATE MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 ½ cups chocolate chips (260 g)
  • 1 ½ cups heavy cream (360 mL)
  • 1 ½ cups whipped cream (90 g)
  • 6 peanut butter cups, for serving
Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  3. Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  4. Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  5. Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  6. In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  7. Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  8. Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  9. Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  10. In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  11. Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  12. Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  13. Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  14. Let the cake thaw for 15 minutes, then serve.
  15. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Mousse Cake

This chocolate peanut butter mousse cake is so decadent ?FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-mousse-box-cake

Posted by Proper Tasty on Friday, August 24, 2018

Dessert

Ice Cream Sandwich Swirl Cake

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Ice Cream Sandwich Swirl Cake
Let these ice cream swirl sandwiches take you for a spin! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 slices sandwich bread, crusts removed
  • ¼ cup unsalted butter, ½ stick, melted (55 g)
  • 1 cup chocolate hazelnut spread, divided (225 g)
  • 3 cups vanilla ice cream, softened (455 g)
Instructions
  1. On a large cutting board, lay out 9 slices of bread in a 3x3 grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
  2. Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
  3. Remove the pan and cutting board and roll the square with a rolling pin to flatten.
  4. Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
  5. Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
  6. Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
  7. Freeze for 20 minutes.
  8. Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
  9. Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
  10. Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
  11. Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
  12. Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
  13. Remove from the springform pan, slice, and serve.
  14. Enjoy!

Watch the recipe video here:

Ice Cream Swirl Sandwiches

Let these ice cream swirl sandwiches take you for a spin! ?Get the recipe: https://tasty.co/recipe/ice-cream-sandwich-swirl-cake

Posted by Tasty on Friday, August 24, 2018

Main dish

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger recipe,
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups cold water (1.4 L)
  • ¼ cup butter, cubed (55 g)
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups panko breadcrumbs (100 g)
  • 5 eggs
  • oil, for frying
  • BACON BURGERS
  • 1 lb ground beef (455 g)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Calling all mashed potato lovers! ??FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burger

Posted by Proper Tasty on Friday, August 24, 2018

Drink

Spiked Peach Sorbet Float

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Spiked Peach Sorbet Float
Summer never ends when you make our Ketel One Botanical peach sorbet drink.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 large ripe yellow peaches, chopped
  • 1⁄4 cup white grape juice
  • 6 ounces Ketel One Botanical Peach & Orange Blossom Sparkling water
  • Orange slices for garnish
  • Mint for garnish
Instructions
  1. Place peaches in food processor and blend with grape juice until completely smooth.
  2. Place in a pan and freeze at least 6 hours or overnight.
  3. Place 1–2 scoops in a glass, top with 1.5 ounces Ketel One, and top with sparkling water.
  4. Garnish with orange slice and mint.

Watch the recipe video here:

Spiked Peach Sorbet Float

Spiked Peach Sorbet FloatSummer never ends when you make our Ketel One Botanical peach sorbet drink.

Posted by Tasty on Friday, August 24, 2018

Breakfast

Savory Breakfast Crepe Pockets

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Savory Breakfast Crepe Pockets
Savory Breakfast Crepe Pockets recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup flour (125 g)
  • 3 eggs
  • 1 ½ cups milk (360 mL)
  • 1 pinch salt
  • 1 tablespoon butter
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 1 cup spinach (40 g)
  • 4 slices mozzarella cheese, or swiss cheese
  • 8 slices ham
Instructions
  1. In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
  2. Add in the remaining milk and mix again until the batter is thin and smooth.
  3. Heat a nonstick pan over medium heat.
  4. Add the butter and onions to the pan. Cook until browned.
  5. Add garlic, spinach, and salt, and stir until spinach is wilted.
  6. Remove the spinach mixture and clean the pan.
  7. Return the pan to medium heat and add ¼-½ cup of the batter into the pan.
  8. Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
  9. Using a spatula flip the crepe over and cook through, about 2 minutes.
  10. Repeat with remaining batter.
  11. Preheat oven to 350°F (180°C).
  12. Lay the crepes on a baking sheet.
  13. Place one slice of cheese in the middle of a crepe.
  14. Top the cheese with 2 slices of ham and the spinach mixture.
  15. Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
  16. Bake the crepes for 5 minutes or until yolk is at the desired consistency.
  17. Enjoy!

Watch the recipe video here:

Savoury Breakfast Crepe Pockets

Give yourself a morning boost with these savoury breakfast crepe pockets ?FULL RECIPE: https://tasty.co/recipe/savory-breakfast-crepe-pockets

Posted by Proper Tasty on Wednesday, June 13, 2018

Main dish

Banana Split Ice Cream Pie

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Banana Split Ice Cream Pie
This banana split ice cream pie is the perfect summer dessert ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 waffle cones
  • 6 tablespoons unsalted butter, melted
  • 3 bananas, sliced
  • 2 pt chocolate ice cream, softened (950 g)
  • 2 pt vanilla ice cream, softened (950 g)
  • 2 pt strawberry ice cream, softened (950 g)
  • whipped cream, for serving
  • chopped peanut, for serving
  • maraschino cherry, for serving
  • chocolate syrup, for serving
Instructions
  1. Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
  2. Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
  3. Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
  4. Arrange the banana slices on top of the crust.
  5. Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
  6. Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
  7. Enjoy!

Watch the recipe video here:

Banana Split Ice Cream Pie

This banana split ice cream pie is the perfect summer dessert ???Get the recipe: https://tasty.co/recipe/banana-split-ice-cream-pie

Posted by Tasty on Thursday, August 23, 2018