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 Thursday, August 16, 2018

Main dish

Cheesy Mashed Potato Scotch Eggs

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Cheesy Mashed Potato Scotch Eggs
Taking your traditional scotch egg to the next breakfast level!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups mashed potato
  • 10 rashers bacon, cooked crispy and chopped
  • 1½ cups grated cheddar cheese
  • ¼ cup chopped spring onions
  • 1 tsp pepper
  • ½ tsp salt
  • 6 soft boiled eggs (6 minutes)
  • 3 eggs whisked
  • 1 cup flour
  • 2 cups seasoned bread crumbs
  • Oil for frying
Instructions
  1. Mix together mashed potato, bacon, cheese, spring onions, salt and, pepper until combined.
  2. Press a handful in your palm. Place a soft boil egg in the centre and gentle wrap and seal tightly.
  3. Repeat with remaining mix and eggs. Set aside to chill.
  4. Set up a breading station. Toss each in flour, then egg, then bread crumbs. Repeat with remaining mash eggs.
  5. Fry at 175ºC for 2 minutes until golden brown
  6. Enjoy!

Watch the recipe video here:

Cheesy Mashed Potato Scotch Eggs

Cheesy Mashed Potato Scotch Eggs

Posted by Twisted on Thursday, August 16, 2018

Dessert

Key Lime Cheesecake Pops

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Key Lime Cheesecake Pops
It's like regular pie, but better ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 9 graham crackers
  • ¼ cup shredded coconut, dried (25 g)
  • 6 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
FILLING
  • 12 oz cream cheese, softened (340 g)
  • 1 ½ cups powdered sugar (180 g)
  • 1 tablespoon key lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream, cold (120 mL)
FOR DECORATING
  • whipped cream
  • key lime zest
SPECIAL EQUIPMENT
  • tart pan, 11-inch (28-cm)
  • 8 popsicle sticks
Instructions
  1. Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
  2. Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until mixture has the texture of wet sand.
  3. Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan to create an even layer.
  4. Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
  5. Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
  6. Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
  7. Decorate the top of the tart with whipped cream and key lime zest.
  8. Freeze for 4 hours.
  9. Cut the tart into 8 slices and serve.
  10. Enjoy!

Watch the recipe video here:

Key Lime Cheesecake Pops

It's like regular pie, but better ✨FULL RECIPE: https://tasty.co/recipe/key-lime-cheesecake-pops

Posted by Tasty on Thursday, August 16, 2018

Dessert

Strawberry Daiquiri Bites

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Strawberry Daiquiri Bites
No need for a beach vacation -- or even a glass! -- to enjoy these cocktail bites. Lime and rum-soaked strawberries are cloaked in glittery sugar for a boozy treat that's easy to share.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups light rum
  • ¼ cup lime juice
  • 1 quart medium strawberries, with stems
  • 1 cup granulated sugar
Instructions
  1. Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
  2. Drain the rum mixture and discard or save for another use. Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

Watch the recipe video here:

How to Make Strawberry Daiquiri Bites

What are you bringing to the party? Oh, just BOOZY STRAWBERRIES!! ? ? ?Save the recipe: https://foodtv.com/2vK8JNv.

Posted by Food Network on Thursday, August 16, 2018

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
We've made a lot of things into rolls...but not quite like this ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-roll

Posted by Tasty on Sunday, June 3, 2018

Dessert

Berry Crepe Cake

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Berry Crepe Cake
This crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cr​êp​es
  • 21⁄2 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 teaspoon salt
  • 5 eggs
  • 11⁄4 cup milk
  • 13⁄4 cup water
  • 5 tablespoons butter, melted
Berry Syrup
  • 4 cups mixed berries 3⁄4 cup sugar
  • 1 cup water
  • 1⁄4 cup lemon juice Zest of 1 lemon
Whipped Cream
  • 3 cups heavy cream 3 tablespoons sugar
Instructions
  1. First make the berry syrup by placing all of the ingredients except water into a saucepan and roughly smashing them together with a potato masher. Then add water and bring to a boil. Simmer for 10 minutes.
  2. Strain syrup into a bowl and place in the refrigerator until completely chilled.
  3. While syrup cools, make cr​ê​pes by first whisking together all of the dry ingredients in a bowl.
  4. In a blender, blend up all the wet ingredients until mixed. Add the dry ingredients into the blender 1⁄3 of the batch at a time, blending in between until mix is incorporated and completely smooth.
  5. Heat an 8-inch non-stick pan on medium and then lightly spray with oil. Pour 1⁄4 cup of the cr​êp​e batter into the pan and quickly swirl pan so that the batter covers the bottom evenly.
  6. Cook for one or two minutes until the edges of the cr​ê​pe brown slightly and the middle of the cr​êp​e is set. Using a spatula, lift the corner of the cr​ê​pe and carefully flip the cr​ê​pe over. Cook for 30 seconds, then remove the cr​ê​pe from the pan and set aside.
  7. 7. Repeat with all of the mix until you have 20–25 round cr​ê​pes. Set aside to cool.
  8. Next, add 3⁄4 cup of cooled berry syrup and 3 cups of whipped cream to a very large bowl. Using a blender, whip until soft peaks are formed. Add sugar and continue to whip until there are stiff peaks.
  9. Fold in 1⁄4 cup of the berry syrup, incorporating it as much or as little as you like.
  10. To build the cake place a cr​ê​pe on a cake stand and add 3–4 tablespoons of the berry whipped cream, spreading evenly to cover the cr​ê​pe. Then, place another one on top and cover again with berry whipped cream. Repeat layers with the remaining cr​ê​pes.
  11. Top with a last layer of whipped cream, then top with fresh berries and a drizzle of the extra berry syrup.
  12. Enjoy!

Watch the recipe video here:

Berry Crepe Cake

Berry Crepe CakeThis crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert! https://bzfd.it/2LQ4KFF

Posted by Tasty on Tuesday, June 5, 2018

Breakfast

Ham And Cheese Breakfast Pockets

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Ham And Cheese Breakfast Pockets
Homemade breakfast pockets that are simple and delicious! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 slices white bread
  • 8 slices ham, cut into 2-in (5-cm) circles
  • 4 slices cheddar cheese, cut into 2 in (5-cm) circles
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 4 large eggs
  • salt, to taste
  • pepper, to taste
  • fresh chives, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
  3. Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
  4. Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
  5. Place the pockets on a baking sheet.
  6. In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
  7. Bake for 15 minutes, or until toasted.
  8. Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
  9. Crack 1 egg into each circle, and season with salt and pepper.
  10. Bake for 5 minutes, or until the yolk is cooked to your preference.
  11. Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
  12. Enjoy!

Watch the recipe video here:

Ham And Cheese Breakfast Pockets

Homemade breakfast pockets that are simple and delicious! ??FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-breakfast-pockets

Posted by Tasty on Tuesday, June 5, 2018

Lasagna

Lasagna

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Lasagna
Lasagna recipe.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 pounds hamburger
  • 1 pound hot breakfast sausage
  • 3 cloves garlic, finely chopped
  • One 28-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • Salt
  • 10 ounces lasagna noodles
  • 1 pound mozzarella
  • 10 to 12 fresh basil leaves
  • ¼ cup fresh flat-leaf parsley leaves
  • 3 cups low-fat cottage cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs, beaten
Instructions
  1. In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, ½ teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.

Watch the recipe video here:

How To Make Ree's Hearty Lasagna

Recipe of the Day: The Pioneer Woman – Ree Drummond's Hearty LasagnaSave this recipe: http://bit.ly/2EtWXZC.

Posted by Food Network on Tuesday, January 16, 2018

Dessert

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
Recipe of the Day: The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

Recipe of the Day: The Pioneer Woman – Ree Drummond's Beef Stew with Root VegetablesSave this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Saturday, January 20, 2018

Main dish

Bacon Brussels Sprouts Au Gratin

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Bacon Brussels Sprouts Au Gratin
Bacon + cheese + Brussels sprouts = the perfect side for your Easter brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pieces bacon
  • 1½ pounds Brussels sprouts
  • 4 tablespoons Land O’Lakes® Butter
  • 1 leek, thinly sliced
  • 4 tablespoons flour
  • 2½ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
Crunchy Topping
  • 2 tablespoons Land O’Lakes® Butter
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced
Instructions
  1. Heat a skillet to medium. Add bacon and cook until crispy. Remove and drain over a paper towel. Once cooled, crumble and set aside.
  2. Preheat oven to 375ºF.
  3. Bring a large pot of water to boil. Once boiling, blanch the Brussels sprouts for 2 minutes, then drain and shock in ice water.
  4. Dry off the sprouts and cut in half, or if the sprouts are large, cut into quarters.
  5. Melt butter in a large saucepan. Add the leek and saute for 4–5 minutes until softened. Whisk in the flour and cook for 1 minute. Pour in the milk and season with the salt, pepper, and nutmeg. Whisk for 3–4 minutes until thickened. Remove from heat.
  6. Fold the Brussels sprouts into the sauce. Add the crumbled bacon, reserving 2 tablespoons. Pour the mixture into a baking dish and bake for 15 minutes.
  7. While the gratin is starting to bake, make the crunchy topping. Melt the butter in a small pan. Add the breadcrumbs and stir until the butter has been evenly absorbed. Place in a bowl. Add the bacon and Parmesan and stir well.
  8. When the gratin has baked for the first 15 minutes, remove from oven and evenly sprinkle the breadcrumb mixture onto it. Bake for another 15 minutes.
  9. Remove from oven. Garnish with parsley and serve!

Watch the recipe video here:

Bacon Brussels Sprouts Au Gratin

Bacon Brussels Sprouts Au GratinBacon + cheese + Brussels sprouts = the perfect side for your Easter brunch! ? ?

Posted by Tasty on Monday, March 19, 2018