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Cake

Potato Chip Pie

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Potato Chip Pie
This chocolate pie is all that and a bag of chips.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 1 (16-ounce) bag Ruffles potato chips
  • ¼ cup all-purpose flour
  • 6 tablespoons butter, melted
For the chocolate filling:
  • ¼ cup heavy cream
  • 1½ cups dark chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
For the chocolate ganache topping:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 24 crushed Ruffles potato chips, for decorating
  • 1 tablespoon large flake salt, for decorating
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees. In the bowl of a food processor, pulse potato chips until finely ground. Add flour and butter and mix to combine. Press into a pie plate and bake for 10 to 12 minutes until set and golden. Make the filling while the crust cools.
  2. Make the chocolate filling: In a small saucepan on medium-low heat, combine cream and chocolate until smooth. Add eggs and vanilla and cook until mixture thickens. Add salt and remove from heat. Set aside to cool.
For the salted caramel:
  1. In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Assemble the pie:
  1. Pour chocolate filling into the baked chip crust, and bake for 20 to 22 minutes until set. Remove from the oven and cool for up to 2 hours. Top chocolate filling with approximately 1 cup of the salted caramel. Set in fridge to firm. Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt. Pie will keep up to 5 days refrigerated.

Watch the recipe video here:

https://www.facebook.com/tastemade/videos/1772646766155816/

Breakfast

Paprika Chicken & Rice

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Paprika Chicken & Rice
Weeknight dinner all-star.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 bone in, skin on chicken thighs
  • 2 tsp. paprika, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1 c. rice
  • 1½ c. chicken broth
  • ½ c. heavy cream
  • 2 c. baby spinach
Instructions
  1. Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
  2. Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika. Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
  3. Fold in spinach until wilted and serve.

Watch the recipe video here:

How To Make Paprika Chicken And Rice

This super creamy Paprika Chicken and Rice is a serious weeknight win.Full recipe: http://dlsh.it/AQ76No7

Posted by Delish on Monday, March 19, 2018

Breakfast

Spaghetti and Meatball Nests

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Spaghetti and Meatball Nests
Chicken cordon bleu is just better in strip form.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breast fillets
  • Salt
  • Freshly ground black pepper
  • 2 slices ham
  • 3½ ounces mozzarella cheese
  • Flour, for breading
  • 3 eggs
  • Breadcrumbs, for breading
  • Oil, for frying
Instructions
  1. Open the chicken fillets so they are very thin.
  2. Season with salt and pepper.
  3. Fill with ham and cheese and close.
  4. Coat in flour, then in egg and breadcrumbs.
  5. Fry in hot oil.

Watch the recipe video here:

Spaghetti and Meatball Nests

My head says gym, but my heart says pasta. Taste for Yourself: bit.ly/2FrZ55P

Posted by Tastemade on Tuesday, March 20, 2018

Cake

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies
A no bake cookie with no guilt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. smooth unsweetened peanut butter, melted (plus more for drizzling)
  • 1 c. coconut flour
  • ¼ c. coconut sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2 c. dark chocolate chips, melted
  • 1 tbsp. coconut oil
Instructions
  1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.

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 Tasty on Tuesday, March 20, 2018

Dessert

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies
A no bake cookie with no guilt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. smooth unsweetened peanut butter, melted (plus more for drizzling)
  • 1 c. coconut flour
  • ¼ c. coconut sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2 c. dark chocolate chips, melted
  • 1 tbsp. coconut oil
Instructions
  1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.

Watch the recipe video here:

How To Make Keto Peanut Butter Cookies

These Keto Peanut Butter Cookies are like Reese's — only healthier. Full recipe: http://dlsh.it/zodVfKj

Posted by Delish on Tuesday, March 20, 2018

Cake

Thin Mint Cheesecake

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Thin Mint Cheesecake
Not that you need another excuse to buy more Thin Mints.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 24 whole Thin Mint Cookies
  • 6 tbsp. butter, melted
  • Pinch of kosher salt
FOR THE CHEESECAKE
  • 4 (8-oz.) blocks of cream cheese, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 1 tsp. mint extract
  • ¼ c. sour cream
  • 2 tbsp. all-purpose flour
  • ¼ tsp. kosher salt
  • Green food coloring
  • 15 Thin Mint cookies, crushed
FOR THE GANACHE
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
FOR THE TOPPING
  • 1 c. Cool Whip
  • 5 Thin Mint cookies, halved
  • 5 Thin Mint cookies, crushed
Instructions
  1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush Thin Mints until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
  2. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in mint extract and sour cream. Add flour, salt, and green food coloring and beat until just combined. Fold crushed Thin Mints into cheesecake mixture. Pour mixture over crust and smooth into an even layer.
  3. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cheesecake cool in oven, 1 hour.
  4. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
  5. When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
  6. Refrigerate ganache until slightly thick, 10 minutes, and spread on the top of cheesecake.
  7. Sprinkle crushed thin mints all over top of the cheesecake. Pipe 10 dollops of Cool Whip around the edge and top each dollop with a halved Thin Mint and serve.

Watch the recipe video here:

How To Make Thin Mint Cheesecake

If you love Thin Mints, you NEED this cheesecake in your life. Full recipe: http://dlsh.it/7P5NQt1

Posted by Delish on Tuesday, March 20, 2018

Dessert

Giant Edible Cookie Bowl

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Giant Edible Cookie Bowl
Giant Edible Cookie Bowl
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb (455 g) store-bought cookie dough
  • ½ cup (60 g) all-purpose flour
  • nonstick cooking spray
  • 1 cup (175 g) semisweet chocolate chip
  • 1 tablespoon coconut oil
  • 4 scoops vanilla ice cream
  • 4 scoops chocolate ice cream
  • 1 banana, quartered
  • 6 strawberries, sliced vertically
  • ½ cup (30 g) whipped cream
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
  3. Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
  4. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
  5. Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
  6. Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
  7. Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
  8. Enjoy!

Watch the recipe video here:

Giant Edible Cookie Bowl

Have your cookie and eat it, too, with this giant cookie bowl ?!FULL RECIPE: https://tasty.co/recipe/giant-edible-cookie-bowl

Posted by Tasty on Tuesday, March 20, 2018

Dessert

Prosecco Grapesicles

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Prosecco Grapesicles
Boozy grapes on a stick are always a good idea.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb. Red and green grapes
  • 15 wooden skewers
  • ½ bottle prosecco or other bubbly
  • 1 c. vodka
Instructions
  1. Skewer red and green grapes on skewers and place in a shallow baking dish.
  2. Pour over prosecco and vodka and transfer to the refrigerator. Let soak 1 hour.
  3. Drain booze (keep for cocktails if desired) and freeze skewers until frozen, 2 hours more.

Watch the recipe video here:

How To Make Prosecco Grapesicles

You know you love frozen grapes, but what about Prosecco Grapesicles?!Full recipe: http://dlsh.it/We6ZXt3

Posted by Delish on Tuesday, March 20, 2018

Breakfast

Croque Monsieur Mash Balls

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Croque Monsieur Mash Balls
Following in the wake of the internet's indisputable hunger for all things mash come these deep fried delicacies. Oozing with the flavours of France's greatest sarnie, the croque monsieur, these are a great party snack. Crispy yet soft and rich with a tang of mustard these are easily adaptable (everything is good with mash, am I right?). Get creative!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 cups cold leftover mash
  • 4 slices ham, chopped into small cubes
  • 3 cups grated emmental
  • 2 tbsp dijon mustard
  • ¼ cup finely chopped parsley
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups panko breadcrumbs
  • Enough groundnut oil to deep fry
Instructions
  1. In a large bowl mix up the mash, ham, cheese, mustard, parsley and seasonings.
  2. Take a walnut sized chunk of the mash and roll it into a ball shape. Chill them for a little bit while you heat up the oil to 170°C/340°F.
  3. Take each ball and roll it in the flour, then egg mix, then breadcrumbs, shaking off excess each time.
  4. Fry them in batches of ⅚ until they are golden and crisp - not too long or the cheese will start oozing out.
  5. Serve with a lemony herb mayo dip.

Watch the recipe video here:

Croque Monsieur Mash Balls

Croque Monsieur Mash Balls

Posted by Twisted on Thursday, March 15, 2018

Uncategorized

Cool Whip Easter Eggs

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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