Drink

Overnight Oats Smoothie Hack

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Overnight Oats Smoothie Hack
This Overnight Oats Smoothie Hack Is Going To Totally Revamp Your Breakfast Game
Author:
Cuisine: American
Recipe type: Smoothie
Ingredients
  • ⅓ cup rolled oats
  • ⅓ cup unsweetened almond milk + ½ cup, optional
  • ½ cup plain Greek yogurt
  • 1 tablespoon almond butter
  • 1 teaspoon honey
  • ½ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • ½ peach, diced
Instructions
  1. In a mason jar or sealable container, add the oats, almond milk, yogurt, almond butter, honey, chia seeds, cinnamon, and peaches. Make sure the oats and almond milk are at the bottom of the container so that they properly soak.
  2. Seal and place in the refrigerator overnight.
  3. Enjoy as is, or pour the ingredients into a blender with the additional almond milk and blend until smooth.
  4. Pour the mixture back into the mason jar and enjoy your overnight oats on the go.

Watch the recipe video here:

Overnight Oats Smoothie Hack

Overnight oats are AMAZING, but here's a way to hack them for an even easier breakfast ?!FULL RECIPE: http://bzfd.it/2wtrm7qFIND IT IN OUR APP: http://tstyapp.com/m/gb3gt8A14F

Posted by Tasty on Friday, September 1, 2017

Cake

Checkboard Cake

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Checkboard Cake
This Checkerboard Cake Will Make You Feel Things
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 prepared chocolate cake, 9 inches
  • 1 prepared yellow cake, 9 inches
  • Chocolate frosting
Instructions
  1. Slice the top of both cakes to create a flat surface.
  2. Cut both cakes in half widthwise to create four cakes.
  3. Place a small plate on top of the cake and cut around to create a smaller circle.
  4. Place a glass in the middle of the cake and cut around to create an even smaller circle.
  5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand.
  6. Insert the next yellow cake ring and then the inner chocolate cake ring.
  7. Continue forming layers alternating the colors on the outside.
  8. Frost the cake with a thin layer of frosting in between each layer.
  9. After the fourth layer frost the entire cake and cool in the refrigerator.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Checkerboard Cake

The ultimate checkerboard cake ?!FULL RECIPE: http://bzfd.it/2ey8dNkFIND IT IN THE APP: http://tstyapp.com/m/7sQg4uP55F

Posted by Tasty on Saturday, September 2, 2017

Cake

Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make.
Author:
Cuisine: American
Recipe type: Dessert
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • cooking spray
  • ½ cup butter, melted
  • 1½ cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple
  • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
  • 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Watch the recipe video here:

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes http://spr.ly/60058xed9

Posted by Allrecipes on Thursday, August 24, 2017

Breakfast

Breakfast Stuffed Scallion Pancakes

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Breakfast Stuffed Scallion Pancakes
Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST!
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • ½ cup boiling water
  • ¼ cup toasted sesame oil
  • 5 scallions, thinly sliced
  • 8 slices bacon
  • Vegetable oil, for frying
  • 2 tablespoons whole milk
  • 8 large eggs
  • 1 cup shredded sharp Cheddar
  • ¼ cup fresh cilantro leaves
Instructions
  1. Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  2. Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
  3. Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
  4. Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
  5. Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
  6. Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
  7. Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
  8. Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

Watch the recipe video here:

How to Make Breakfast-Stuffed Scallion Pancakes

Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST! ?

Posted by Food Network on Thursday, August 24, 2017

Breakfast Dessert

Fruit Filled Mini Toaster Pastries

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Fruit Filled Mini Toaster Pastries
Mini Toaster Pastries are the perfect breakfast treat!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 tablespoons cold water
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon fine sea salt
  • 1¼ sticks cold unsalted butter, cut into small pieces
  • 2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries
  • 2 to 4 tablespoons sugar (depending on sweetness of fruit)
  • Grated zest and 1 tablespoon juice from 1 lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons strawberry, raspberry or blackberry jam
  • 1 tablespoon milk, plus more for brushing
  • 1 cup confectioners' sugar
Instructions
  1. Mix together the water and vinegar in a measuring cup and keep cold.
  2. Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.
  3. While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.
  4. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  5. Roll out half of the dough on a lightly-floured work surface into a large ⅛-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
  6. Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about ¼-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
  7. Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve.

Watch the recipe video here:

Mini Toaster Pastries

Mini Toaster Pastries are the perfect breakfast treat! Don't miss Bobby Flay on a new #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, August 24, 2017

Dessert

Rainbow Crepe Cake

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Rainbow Crepe Cake
This rainbow crepe cake is probably the most beautiful thing you'll ever see
Author:
Cuisine: American
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 2¼ cups flour
  • 7 tablespoons sugar
  • Red food coloring
  • Orange food coloring
  • Yellow food coloring
  • Green food coloring
  • Blue food coloring
  • Purple food coloring
  • 6 cups whipped cream
Instructions
  1. In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  4. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  5. Cover the crepe cake in whipped cream, so that it’s fully white on the outside.
  6. Slice, and enjoy!

Watch the recipe video here:

Rainbow Crepe Cake

This rainbow crepe cake is probably the most beautiful thing you'll ever see ? ?….FULL RECIPE: http://bzfd.it/2ip9uYgFIND IT ON OUR APP: http://tstyapp.com/m/UGSrIcI1OF

Posted by Tasty on Wednesday, August 23, 2017

Cake

2-Ingredient Chocolate Cake

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2-Ingredient Chocolate Cake
Need A Quick Dessert In A Pinch? This Chocolate Cake Only Has TWO Ingredients
Author:
Cuisine: American
Recipe type: Cake
Serves: 6
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 ounces semisweet chocolate
  • Powdered sugar, to serve
  • Vanilla ice cream, to serve
  • Seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
  6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
  7. Once the cake is cool to the touch, gently invert it onto a plate.
  8. Sprinkle with powdered sugar and top with ice cream.
  9. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Cake

This rich and delicious chocolate cake only has 2 ingredients! ? ?FULL RECIPE: http://bzfd.it/2irVDAmFIND IT ON OUR APP: http://tstyapp.com/m/3exXr3S2OF

Posted by Tasty on Wednesday, August 23, 2017

Breakfast

Perfect Breakfast Wrap

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Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4 WRAPS
Ingredients
For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, August 24, 2017