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Dessert

Slow-Cooker Chocolate Chip Cookie

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Slow-Cooker Chocolate Chip Cookie
Never waste your time scooping out individual cookies again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ⅓ c. brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1½ c. chocolate chips
Instructions
  1. Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2½ to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

Watch the recipe video here:

How To Make A Slow-Cooker Chocolate Chip Cookie

PSA: You can make this GIANT chocolate chip cookie in your slow-cooker.Full recipe: http://dlsh.it/NOKWYYf

Posted by Delish on Friday, April 6, 2018

Dessert

Fireball Cake

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Fireball Cake
Fireball lovers only.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE
  • 1 box vanilla cake
  • 1 tsp. ground cinnamon
  • ⅓ c. vegetable oil
  • 3 large eggs
  • ½ c. water
  • ½ c. Fireball whisky
FOR THE FILLING AND FROSTING
  • 1⅓ c. (3 sticks) butter, softened
  • 6 c. powdered sugar
  • ¼ c. Fireball whisky
  • Pinch kosher salt
  • Yellow and red food coloring
FOR DECORATION
  • Hot Tamales
  • Fireball nip, optional
Instructions
  1. Preheat oven to 350° and grease and flour two 8" round pans with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Divide evenly between prepared cake pans. Bake according to package directions and let cool completely.
  2. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, salt, and remaining ¼ cup Fireball. Using a hand mixer, beat until smooth. Add the remaining powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
  3. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Frost the sides, then transfer remaining buttercream into a piping bag fitted with a star tip.
  4. Pipe dollops of buttercream all around the cake and top with hot tamales. Pipe a large swirl into the center of the cake and top with a miniature bottle of Fireball.

Watch the recipe video here:

How To Make Fireball Cake

Screw birthday cake — give us FIREBALL cake ?Full recipe: http://dlsh.it/cxKOpuJ

Posted by Delish on Saturday, April 7, 2018

Breakfast

Zucchini Egg Cups

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Zucchini Egg Cups
You ain’t seen muffin yet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for pan
  • 2 zucchini, peeled into strips
  • ¼ lb. ham, chopped
  • ½ c. cherry tomatoes, quartered
  • 8 eggs
  • ½ c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • ½ tsp. dried oregano
  • 1 c. Pinch red pepper flakes
  • 1 c. shredded cheddar
Instructions
  1. Preheat oven to 400° and grease a muffin tin with cooking spray. Line the inside and bottom of the muffin tin with zucchini strips, to form a crust. Sprinkle ham and cherry tomatoes inside each crust.
  2. In a medium bowl whisk together eggs, heavy, cream, oregano, and red pepper flakes then season with salt and pepper. Pour egg mixture over ham and tomatoes then top with cheese.
  3. Bake until eggs are set, 30 minutes.

Watch the recipe video here:

How To Make Zucchini Egg Cups

If you’re trying to eat healthy, Zucchini Egg Cups are high protein but low carb.Full recipe: http://dlsh.it/nTXstgf

Posted by Delish on Sunday, April 8, 2018

Dessert

Strawberry Rose Crepe Cake

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Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (60 g) unsalted butter, ½ stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups (720 mL) whole milk
FILLING
  • 8 oz (225 g) cream cheese
  • 3 tablespoons sugar
  • ⅓ cup (80 mL) heavy cream
  • 1 cup (150 g) strawberry, thinly sliced
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

Strawberry Rose Crepe Cake

This strawberry rose crepe cake is so beautiful ?!FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cakeShop our BRAND NEW kitchenware collection here: http://bit.ly/2EgRuVx – We may make some $$ if you buy!

Posted by Tasty on Wednesday, April 4, 2018

Breakfast

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups (350 g) chocolate chips
COOKIE DOUGH
  • 4 cups (500 g) flour
  • 2 cups (440 g) brown sugar
  • 2 cups (460 g) butter, softened
  • 4 tablespoons milk
  • ½ cup (85 g) chocolate chips
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup (85 g) chocolate chips, chopped
BUTTERCREAM
  • 2.5 sticks butter, unsalted
  • 2 ½ cups (400 g) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Friday, April 6, 2018

Main dish

Maple Bacon Carrots

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Maple Bacon Carrots
Sweet, savory, rich, and tender.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 medium carrots, peeled
  • 12 strips bacon
  • ¼ maple syrup
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 400°. Wrap each carrot in one strip of bacon, and place bacon ends down on a large baking sheet. Brush all over with maple syrup and season with black pepper.
  2. Bake 10 minutes, remove from oven and brush with remaining maple syrup. Bake 15 minutes more, or until carrots are tender and bacon is crisp. Serve.

Watch the recipe video here:

How To Make Maple Bacon Carrots

Once you make carrots like this, there's no going back.Full recipe: http://dlsh.it/BgNc0Ce

Posted by Delish on Saturday, March 31, 2018

Drink

Moscato Margaritas

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Moscato Margaritas
One sip will transport you to warmer days.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ¼ c. sugar
  • Lime wedges, for rimming glasses
  • 12 oz. silver tequila
  • 1 c. chopped strawberries
  • 8 oz. moscato
  • 8 oz. triple sec
  • ½ c. lime juice
  • 2 c. ice
Instructions
  1. In a small dish, pour sugar. Rim glasses with lime wedge then dip in sugar.
  2. Combine tequila, strawberries, moscato, triple sec, lime juice, and ice in blender. Blend until smooth, then divide mixture between glasses, garnish with lime wedge and serve.

Watch the recipe video here:

How To Make Moscato Margaritas

Beware — these boozy Moscato Margaritas are dangerously easy to make. Full recipe: http://dlsh.it/135f0NF

Posted by Delish on Friday, April 6, 2018

Dessert

Irish Cream Cheesecake

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Irish Cream Cheesecake
Kiss this cheesecake - it's Irish.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1 (10-ounce) package Mint Oreo Thins
  • 6 tablespoons butter, melted
  • Pinch of salt
For the filling:
  • 12-ounces of cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup Bailey’s Irish cream
  • 1 teaspoon vanilla extract
For the ganache:
  • ½ cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 4 tablespoons Bailey’s Irish cream
Instructions
Make the crust:
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse together all crust ingredients until smooth and combined. Press crust into a springform pan in an even layer, making sure to cover the walls of the pan as well. Bake crust for 8 to 10 minutes. Let cool completely before adding filling.
Make the filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add all filling ingredients. Using a hand mixer on medium speed, mix everything together until filling is smooth and there are no cream cheese lumps. Pour filling into cooled crust and bake for 20 minutes. If cheesecake is starting to look too dark, carefully shield top with aluminum foil. Bake for an additional 10 to 15 minutes. Center will not look completely set. Cool cheesecake completely on a wire rack. As it cools, center will firm up. Place cake in refrigerator to chill completely before serving.
Make the ganache:
  1. In a small saucepan, carefully heat heavy cream over low heat until hot, but not boiling. Pour hot cream over chocolate chips along with the Irish cream. Stir continuously until chocolate has melted into a silky smooth consistency. Pour ganache over cooled cheesecake and serve. Enjoy!

Watch the recipe video here:

Irish Cream Cheesecake

Kiss this cheesecake – it's Irish.Taste for Yourself: taste.md/2DeEWNU

Posted by Tastemade on Sunday, April 1, 2018

Breakfast

Cheesy Chicken And Bacon Braid

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Cheesy Chicken And Bacon Braid
Pizza dough, stuffed with chicken, cheese and bacon is what dreams are made of. Filled to the brim so you get a little in every bite!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups grated cheddar cheese
  • 10 rashers bacon, chopped and cooked
  • 1 cup shredded cooked chicken
  • 2 tsp pepper
  • 300g pizza dough
  • ½ cup garlic butter
Instructions
  1. Pre-heat oven to 400F (200C). Divide dough into 3, 100g balls.
  2. In a bowl mix together chicken, cheese, bacon and pepper
  3. On a floured surface, roll each ball into a tube. Roll to flatten Ito a long strip about 8".
  4. Add mixture down the middle. Bring edges up and pinch to seal well.
  5. Place three rolls together and pinch to attach and one end. Braid dough to form a plait. Place on a lined tray.
  6. Brush garlic butter evenly over top.
  7. Bake in oven for 20-30 minute until golden brown. Cover with foil if it browns too quickly.
  8. Enjoy!

Watch the recipe video here:

Cheesy Chicken And Bacon Braid

Cheesy Chicken And Bacon Braid

Posted by Twisted on Tuesday, April 3, 2018

Dessert

Lemon Butter Cookies

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Lemon Butter Cookies
They taste like sunshine.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¼ c. all-purpose flour
  • 1¼ tsp. baking powder
  • ¾ tsp. kosher salt
  • 10 tbsp. unsalted butter, room temperature
  • 1 (8-oz.) block cream cheese, softened
  • 1¼ c. granulated sugar
  • 2 large eggs
  • 2 tsp. finely grated lemon zest
  • ¼ c. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 10 drops yellow food coloring
  • ¾ c. powdered sugar
Instructions
  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.

Watch the recipe video here:

How To Make Lemon Butter Cookies

These Lemon Butter Cookies are INSANELY gooey. Full recipe: http://dlsh.it/Ccck7Eh

Posted by Delish on Thursday, April 5, 2018