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Dessert

Chocolate Lava Cookies

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Chocolate Lava Cookies
These chewy chocolate lava cookies hide an oh-so-rich, ooey-gooey chocolate center.
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup vegetable shortening
  • ½ cup sugar, plus ½ cup for dusting
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 (12-ounce jar) hot fudge sauce
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat.
  2. In a medium bowl, combine flour, cocoa powder, salt and baking soda. Set aside.
  3. In a large bowl, cream together shortening and sugars with a hand-held mixer. Add eggs one at a time, and stir in vanilla. Add dry ingredients and mix until combined.
  4. Scoop approximately ¼ cup of dough in your hand and flatten. Pour approximately ½ teaspoon of hot fudge sauce in the center and wrap dough around it to form a ball. Repeat steps until all dough is used.
  5. Toss dough balls in sugar, and bake for 6 to 8 minutes until set. Cool cookies on a rack and serve immediately. Beware of hot chocolate lava!

Watch the recipe video here:

Chocolate Lava Cookies

These aren't your average chocolate cookies – bite into a mouthful of warm, gooey chocolate.Full Recipe: taste.md/2wvmgWD

Posted by Tastemade on Sunday, February 4, 2018

Cake Dessert

Instant Pot Cheesecake

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Instant Pot Cheesecake
For when you need cheesecake stat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 1 c. crushed graham crackers
  • 3 tbsp. butter, melted
  • pinch of salt
FOR THE CHEESECAKE
  • 16 oz. (2 blocks) cream cheese, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. sour cream
  • 1 tbsp. all-purpose flour
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • Cool Whip, for garnish
  • Chopped strawberries, for garnish
Instructions
  1. Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
  2. In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over-mix. Pour batter into springform pan on top of crust.
  3. Pour 1 ½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the instant pot. Put the pan on top and fold the sling.
  4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
  5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight.

Watch the recipe video here:

How To Make Instant Pot Cheesecake

Once you make cheesecake in an Instant Pot you'll never go back. Full recipe: http://dlsh.it/qbkgXo6 Buy one on Amazon.com: http://amzn.to/2GRU5rE(We’ll make money to fund our videos!)

Posted by Delish on Monday, February 5, 2018

Breakfast

Show-stopping Beef Wellington

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Show-stopping Beef Wellington
Show-stopping Beef Wellington recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

Watch the recipe video here:

Show-Stopping Beef Wellington

Now THIS is a show-stopping centerpiece for a fancy dinner night in! ? ✨FULL RECIPE: https://tasty.co/recipe/show-stopping-beef-wellington

Posted by Tasty on Monday, February 5, 2018

Breakfast

Maple Bacon Crack

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Maple Bacon Crack
Your maple bacon addiction is about to get real.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for parchment
  • 10 slices bacon, chopped
  • 1 tube crescent rolls
  • ¼ c. maple syrup
  • ¾ c. brown sugar
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. In a medium skillet, cook bacon for 6 minutes, stirring pieces occasionally. Transfer to a paper towel-lined plate.
  3. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork.
  4. Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
  5. Bake until golden, 22 to 25 minutes.
  6. Let cool completely before slicing into pieces and serving.

Watch the recipe video here:

How To Make Maple Bacon Crack

Maple Bacon Crack is the candied bacon treat you've been waiting for.Full recipe: http://dlsh.it/uiH3ewS

Posted by Delish on Monday, February 5, 2018

Main dish

Bang Bang Cauliflower

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Bang Bang Cauliflower
A vegan recipe that everyone can be excited about.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. sweet chili sauce
  • 1 tbsp. sriracha
  • Juice of 1 lime
  • 3 cloves garlic, minced
  • 1 medium cauliflower, cut into florets
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Chopped cilantro, for garnish
Instructions
  1. Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
  2. On a large baking sheet, toss cauliflower in sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Bang Bang Cauliflower

Bang Bang Cauliflower is scary addicting ?Full recipe: http://dlsh.it/wERbPEu

Posted by Delish on Monday, February 5, 2018

Main dish

Mongolian Meatball Ramen

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Mongolian Meatball Ramen
Turn that instant ramen into a real meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. ground beef
  • ½ c. panko bread crumbs
  • 3 green onions, thinly sliced, divided
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil, divided
  • red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for skillet
  • 2 tsp. minced ginger
  • ¾ c. low sodium chicken broth
  • ½ c. low sodium soy sauce
  • ¼ c. brown sugar
  • 2 tbsp. hoisin
  • 3 packs instant ramen
  • Sesame seeds, for garnish
Instructions
  1. In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
  2. In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
  3. Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
  4. Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
  5. Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.

Watch the recipe video here:

How To Make Mongolian Meatball Ramen

Mongolian Meatball Ramen > spaghetti 'n meatballs. Full recipe: http://dlsh.it/BMz2NS2

Posted by Delish on Tuesday, February 6, 2018

Lasagna

Mug Lasagna

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Mug Lasagna
Want a quick, simple meal that's also hearty and filling? Toss together this lil' lasagna for a single-serving meal in a mug!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 sheet lasagna, cooked
  • ½ cup ricotta
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons shredded mozzarella, plus more for topping
  • 4 tablespoons marinara sauce
  • 1 teaspoon chopped oregano
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix ricotta, salt, pepper and olive oil. Place the lasagna noodle on a plate or cutting board and spread ricotta mixture evenly across it, two tablespoons at a time. Sprinkle with two tablespoons of shredded mozzarella. Roll up into a circle.
  3. Place remaining mozzarella and two tablespoons of marinara on the bottom of a 12-ounce coffee mug. Place the rolled lasagna noodle inside the cup and top with remaining marinara and shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbles over. Remove from oven and place a saucer or small plate on top. Flip over and top with oregano. Serve immediately.

Watch the recipe video here:

Mug Lasagna

Lasagna for 1 just got 10x easier.Full Recipe: taste.md/2nJj3AC

Posted by Tastemade on Monday, February 5, 2018

Dessert

Samoa Stuffed Brownies

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Samoa Stuffed Brownies
These brownies will even make the Girl Scouts jealous.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 9 Samoa cookies
  • 1½ c. Toasted shredded coconut
  • 1½ c. Caramel
  • Melted chocolate, for drizzling
Instructions
  1. Preheat oven to 350° and line a 8"-x-8” square pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into the prepared pan, then place Samoas in an even layer. Press down on cookies so that the batter covers them almost completely.
  2. Bake until a toothpick inserted into the middle comes out mostly clean, about 35 minutes. Let cool completely.
  3. Meanwhile, make topping: in a small bowl mix together toasted coconut and caramel until combined. Spread all over brownies. Drizzle with chocolate and place in the refrigerator to set, at least one hour.
  4. Cut into squares and serve.

Watch the recipe video here:

How To Make Samoa Stuffed Brownies

Samoa Stuffed Brownies are the best thing to happen to Girl Scout Cookies.Full recipe: http://dlsh.it/tNcqcxB

Posted by Delish on Monday, February 5, 2018

Breakfast

Tater Tot Grilled Cheese

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Tater Tot Grilled Cheese
We'll take tots over bread any day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 frozen tater tots, defrosted
  • ½ c. shredded Cheddar
  • Cooking spray
Instructions
  1. Heat large nonstick skillet over medium heat and grease it with cooking spray.
  2. Arrange 6 tater tots in a rectangle, side-by-side, on one side of the skillet. Repeat to make another rectangle with remaining tater tots on the other side of the skillet.
  3. With a large spatula (preferably metal) press down hard on each tater tot rectangle to form a flat square patty. You may need to press down repeatedly to help the tater tots hold together. Cook until the bottom sides of the tater tots begin to crisp, about 3-5 minutes. Sprinkle each square with cheese (this helps everything stay together!) then cover the pan with a tight fitting lid and continue cooking the tater tots until the cheese is melted.
  4. Use a spatula to carefully flip one cheesy square onto the other to form a sandwich. Press down again with the spatula and continue to cook the sandwich until both sides are crispy, about 3 minutes more.

Watch the recipe video here:

How To Make A Tater Tot Grilled Cheese

The best grilled cheese you'll ever have doesn't involve bread…Full recipe: http://dlsh.it/IbmeERv

Posted by Delish on Sunday, February 4, 2018

Main dish

Cucumber Sushi Rolls

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Cucumber Sushi Rolls
These aren't your plain, average cucumber rolls — these be pretty and fancy AF.
Author:
Cuisine: American
Recipe type: Rolls
Ingredients
Naruto Maki
  • Cucumber
  • Tuna, thinly sliced
  • Avocado, sliced into strips
  • Sauce:
  • Soy sauce
  • Mirin
  • Lemon juice
No-Roll Sushi Poke
  • Cucumber
  • Cooked sushi rice
  • Salmon
  • Tuna
  • Sesame oil
  • Rice vinegar
  • Sriracha
  • Soy sauce
  • Lime
  • Chives
Alaskan Roll
  • Cucumber
  • Avocado
  • Salmon
  • Imitation crab sticks
  • Soy sauce
Instructions
Naruto Maki
  1. Peel cucumber and slice off the round ends. Slice in half crosswise. Holding one half of the cucumber in one hand, and a sharp knife in the other, carefully cut one long ribbon, by slowly moving the knife up and down while rotating the cucumber. Discard the seeded center.
  2. Place tuna slices in one layer and a slice of avocado.
  3. Roll up everything inside of the cucumber ribbon. Slice into 5-6 pieces. Mix sauce ingredients and pour on top.
No-Roll Sushi Poke
  1. Slice off cucumber ends. Using a vegetable peeler or mandolin, create thin, long strips of cucumber. Set aside.
  2. Add salmon cubes in one bowl and tuna cubes in another. In a separate bowl, mix sesame oil, soy sauce, rice vinegar, sriracha, lime, and chives to taste. Divide and pour over the salmon and tuna bowls. Mix well.
  3. Using wet clean hands, form small rounds of sushi rice. Wrap each of them with cucumber slice, and fill with tuna or salmon poke.
Alaskan Roll
  1. Using a mandolin, slice cucumber into thin rounds. Cut avocado in half, remove pit, and peel off the skin. Slice thinly.
  2. On a sushi mat line with plastic wrap, place one layer of cucumber, followed by avocado slices. Place salmon and imitation crab in the lower third, and gently roll up to close.
  3. Slice and serve with soy sauce.

Watch the recipe video here:

Cucumber Sushi Rolls

This is how we [cucumber sushi] roll.Full Recipe: taste.md/2uY2JBz

Posted by Tastemade on Sunday, February 4, 2018