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Dessert

Creme Brûlée Sugar Cookies

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Creme Brûlée Sugar Cookies
Caramelized sugar is our new favorite frosting sub.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • ¾ c. unsalted butter, softened
  • ½ c. light brown sugar, lightly packed
  • ½ c. sugar
  • 1 large egg
  • 1 tbsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
FOR THE FROSTING
  • 8 oz. cream cheese, softened
  • 1¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • ¼ c. sugar
Instructions
  1. Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
  2. In another bowl, whisk together flour, cornstarch, baking soda and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
  3. Place tablespoon balls of dough onto parchment-lined cookie sheets. Bake until edges are starting to brown, 7 to 8 minutes.
  4. Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  5. Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  6. Put sugar into a small bowl. Spread some frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
  7. Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. If you don’t have a kitchen torch, heat broiler and broil cookies until sugar caramelizes, 1 to 2 minutes (watch carefully!). Store cookies in the fridge for up to 4 days.

Watch the recipe video here:

How To Make Crème Brûlée Cookies

Crème Brûlée Cookies taste wayyy better than the original.Full recipe: http://dlsh.it/VkrYvKZ

Posted by Delish on Sunday, December 17, 2017

Breakfast

Rigatoni Pie

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Rigatoni Pie
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 9 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes in juice
  • One 15-ounce can whole peeled tomatoes in juice
  • 1 cup loosely-packed fresh basil leaves
  • Kosher salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan cheese
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
  4. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
  5. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Watch the recipe video here:

How To Make Rigatoni Pie

Rigatoni Pie is real, and you need it. ? ? ?

Posted by Food Network on Monday, December 18, 2017

Main dish

Gaviscon wishes you a heartburn-free Christmas!

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Gaviscon wishes you a heartburn-free Christmas!
Gaviscon wishes you a heartburn-free Christmas!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce
  • 25 grams butter
  • 20 grams flour
  • 400 millilitres skimmed milk
  • 100 grams light cream cheese
  • ½ lemon juice + zest
  • 25 grams chives, chopped
  • Sea salt and black pepper
Salmon
  • 4 salmon fillets
  • 20 kings prawns
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Half a lemon, sliced
  • 50 grams coriander
  • May contain allergens
Instructions
  1. Preheat the oven to 200°C.
  2. Take the salmon fillets and make five incisions into the fillet making sure you only cut three-quarters of the way into the fillet.
  3. Place a prawn into each cut, making sure the the back of the prawn is facing upwards.
  4. Take a large piece of tin foil and place one salmon fillet in the center. Season with sea salt and black pepper.
  5. Drizzle with olive oil and place three slices of lemon and a large sprig of coriander on the salmon fillet.
  6. Using the excess tin foil wrap the salmon up into a parcel, so it is completely encased.
  7. Bake for 12 minutes.
  8. Meanwhile prepare the sauce. In a large saucepan over a medium heat, add the butter. Once the butter is melted, add the flour.
  9. Stir to make a roux and cook for 1–2 minutes, stirring continually.
  10. Add the milk and cream cheese. Continually stir until the sauce is bubbling and starts to thicken.
  11. Add the lemon juice and zest and chives and season to taste with salt and pepper.
  12. Once the salmon is cooked, remove from the oven and serve with the sauce.
  13. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedpropertasty/videos/10159895907325422/

Main dish

Bacon and cheese pinwheel

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Bacon and cheese pinwheel
This cheese and bacon pinwheel is perfect for sharing this Christmas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Waitrose pre-rolled puff pastry
  • 100 grams Waitrose caramelised red onion chutney
  • 150 grams smoked streaky bacon, chopped and cooked
  • 450 grams pack Waitrose baking Reblochon de savoie AOP
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 190°C (375°F.)
  2. Unroll both packets of puff pastry, leaving them on the baking paper they come on. Roll out the width of the pastry to fit the length of the baking paper.
  3. Evenly spread over the Waitrose onion chutney onto one of the pastry sheets.
  4. Next sprinkle over the bacon.
  5. Place over the second puff pastry sheet and press down the edges.
  6. Using the cheese pot as a stencil carefully cut one inch strips all around the cheese pot.
  7. Remove the cheese pot and make 4 slices in the center to create a star. This will create 8 triangles.
  8. Twist each strip two to three times to create spirals, then pull out each triangle and twist each one twice to create more spirals.
  9. Place the cheese pot back into the center and score the top of the cheese.
  10. Brush the spirals with the beaten egg and bake for 20-25 minutes or until the pastry is golden brown and the cheese is gooey and melting.
  11. Serve & Enjoy!

Watch the recipe video here:

This cheese and bacon pinwheel is perfect for sharing this Christmas

Posted by Proper Tasty on Monday, December 18, 2017

Dessert

Hot Cocoa Pudding Shots

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Hot Cocoa Pudding Shots
Enjoy your favorite winter drink as a pudding shot!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package instant chocolate pudding mix
  • 1 packet hot cocoa mix
  • ⅔ c. whole milk
  • ⅔ c. Baileys Irish Cream
  • ½ tsp. pure vanilla extract
  • Whipped cream, for serving
  • Cocoa powder, for serving
  • Marshmallow bits, for serving
Instructions
  1. In a large bowl, combine chocolate pudding and cocoa mix with milk. Whisk until fully incorporated. Add Baileys and vanilla and whisk again. Pour into cups and refrigerate until thickened, 2 hours.
  2. Top with whipped cream, a sprinkle of cocoa powder, and marshmallow bits. Serve.

Watch the recipe video here:

How To Make Hot Cocoa Pudding Shots

Hot Cocoa Pudding Shots are the boozy, adult way to down your favorite drink. Full recipe: http://dlsh.it/ekI4RBN

Posted by Delish on Thursday, December 14, 2017

Drink

Pineapple Buttered Rum

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Pineapple Buttered Rum
Pineapple Buttered Rum
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 pineapple
  • 1 1⁄4 cup brown sugar
  • 1 lemon
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 bottle MALIBU ® Coconut
  • Hot Water
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut fronds off of pineapple. Then chop pineapple in half and cut out core.
  3. Place pineapple face down on a parchment covered baking sheet, and roast in the oven for 40-50 minutes until soft, then remove from the oven and fully cool.
  4. Once the pineapple is cool, cut away the peel, place fruit in a food processor and puree until smooth.
  5. Place a cheesecloth over a bowl and pour the pineapple onto the cloth. Gather the edges of the cloth and squeeze as much of the juice as possible from the pulp into the bowl. Add juice from one lemon to the juice and set aside.
  6. Place softened butter and brown sugar into a bowl and using a hand mixer, cream together until smooth. Add the wrung out pineapple pulp to the bowl and mix for a few minutes to completely incorporate into a compound butter.
  7. Scoop the mixture onto a sheet of plastic wrap, cover and shape into a log. Freeze or refrigerate until completely firm.
  8. To assemble the drink, add a two tablespoon sized disk of compound butter, a shot of MALIBU ® Coconut, a shot of pineapple juice and fill the rest with hot water, stirring until butter is melted.
  9. Garnish with a bit of roasted pineapple.
  10. Enjoy!

Watch the recipe video here:

Pineapple Buttered Rum.See more holiday drinks here Malbu.us/holiday

Posted by Tasty on Thursday, December 14, 2017

Main dish

Hasselback Cheese Puff Fried Chicken

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Hasselback Cheese Puff Fried Chicken
Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨
Author:
Cuisine: American
Recipe type: Main diah
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 3 cups buttermilk
  • 1 packet ranch seasoning
  • 10 cups cheese puff
  • 1 oil, to fry
Instructions
  1. Season chicken breasts with salt and pepper.
  2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
  3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
  4. While chicken is marinating, place 10 cups of cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
  5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
  6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
  7. Heat oil to 350°F (175°C) in a large skillet or pot.
  8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
  9. Remove the chicken breasts and transfer to a paper towel-lined plate.
  10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
  11. Enjoy!

Watch the recipe video here:

Hasselback Cheese Puff-Fried Chicken

Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨FULL RECIPE: https://tasty.co/recipe/hasselback-cheese-puff-fried-chickenCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o4Cvey

Posted by Tasty on Friday, December 15, 2017

Cake Dessert

Banana Bread Bottom Cheesecake

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Banana Bread Bottom Cheesecake
A sweet combination that's perfect for your next party!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 4 bananas (as ripe as possible)
  • 4 tablespoon vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Cheesecake Layer
  • 32 ounces cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon gelatin powder
  • Caramel, for drizzling
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
  6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
  7. # Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
  8. Quickly stir until gelatin is dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
  11. Drizzle with caramel and enjoy!

Watch the recipe video here:

Tune in everyday at 5PM PST for our best videos of 2017 ✨!FULL RECIPE: http://bzfd.it/2npg3eS

Posted by Tasty on Friday, December 15, 2017

Breakfast

Rigatoni Pie alla Vodka

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Rigatoni Pie alla Vodka
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes, with their juices
  • One 15-ounce can whole peeled tomatoes, with their juices
  • 1 cup vodka
  • ½ cup heavy cream
  • 1 cup loosely packed fresh basil leaves, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat ¼ cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and ½ cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
  4. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  5. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  6. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

Watch the recipe video here:

How To Make Vodka Rigatoni Pie

Recipe of the Day: Rigatoni Pie alla VodkaSave this recipe: http://bit.ly/2jkVCfm.

Posted by Food Network on Saturday, December 16, 2017

Main dish

Bacon-wrapped Prime Rib

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Bacon-wrapped Prime Rib
Bacon-wrapped Prime Rib
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 lb boneless ribeye roast, trimmed
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 cup butter, softened
  • 7 garlic cloves, minced
  • 1 tablespoon paprika
  • ¼ cup chives, chopped
  • ¼ cup rosemary, chopped
  • ½ cup brown sugar
  • 3 lb bacon
  • ¼ cup flour
  • 2 cups beef broth
Instructions
  1. Preheat oven to 250°F (120°C).
  2. Let the ribeye roast come to room temperature. Season with salt and freshly cracked pepper on all sides.
  3. Place the roast in the oven for 3 hours, or until the temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
  4. Preheat oven to 450°F (230°C).
  5. Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a bowl until evenly combined.
  6. Rub the butter mixture all over the ribeye roast and set aside.
  7. On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
  8. Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
  9. Place the bacon-wrapped roast on a greased, wire rack lined sheet tray. then place on a roasting tray with a rack.
  10. Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast was in the oven the first time.
  11. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  12. Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  13. Add the beef broth and stir until the gravy comes to a boil.
  14. Remove from heat and strain the sauce into a gravy dish.
  15. Carve the prime rib into ¾-inch slices, then serve with any sides you like and the homemade gravy!
  16. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Prime Rib

Take your holiday feast to the NEXT LEVEL ✨!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-prime-ribCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o1Fm7O

Posted by Tasty on Saturday, December 16, 2017