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Cake Dessert

Melting Snowman Cake

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Melting Snowman Cake
A double-stack of peppermint-swirled bundts make for an impressive "hill" on which to place an adorable snowman. Sure, he's a little panicked dripping down the sides (!) -- but we can't help but smile at his cute face.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup vegetable oil
  • 5 cups granulated sugar
  • 12 large eggs
  • 1½ cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons mint extract
  • 2 tablespoons red liquid food color
  • Flour-based baking spray, for the pans
  • 2 to 2½ ounces cream cheese, at room temperature
Glaze and Decors:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup half-and-half
  • 1 square orange-flavored fruit chew
  • 5 mini semisweet chocolate chips
  • 1 semisweet chocolate chip
  • 1 pretzel stick
  • 2 chocolate sprinkles
  • 1 red licorice lace
  • 12 ounces white candy melting wafers
  • 1 mini (fun-size) peanut-caramel-nougat candy bar
  • 1 round vanilla wafer cookie
  • 4 ounces dark chocolate
Instructions
  1. Special equipment: a 10-cup bundt pan; a 4-cup (mini) bundt pan; a cupcake pan
  2. For the cakes: Preheat the oven to 325 degrees F.
  3. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.
  4. Line a cupcake pan with 7 paper liners. Fill the cupcake liners ⅔ full with batter.
  5. Remove 2⅔ cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.
  6. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about ¾ full. Use a butter knife to gently swirl the two batter colors together.
  7. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.
  8. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining ½ ounce cream cheese.
  9. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.
  10. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.
  11. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.
  12. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.
  13. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.
  14. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.
  15. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie.
  16. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.
  17. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.

Watch the recipe video here:

Melting Snowman Cake

This Adorable Snowman Cake is MELTING! ⛄⛄⛄ Watch before it's too late. Great job, SprinkleBakes!

Posted by Food Network on Thursday, December 7, 2017

Dessert

Snowman Eggnog

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Snowman Eggnog
Give this comforting drink some extra personality with whipped cream, a few chocolate chips and a dried apricot. With the kids' help, you can make an adorable snowman. Add a little booze and the adults will love it too!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs plus 1 large egg yolk
  • ½ cup sugar
  • 2½ cups milk
  • 2 cups heavy cream
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • 1 ounce mini chocolate chips, plus 8 mini chocolate chips for garnish
  • ½ cup cold rum or brandy (optional)
  • 1 dried apricot, cut into 4 wedges
Instructions
  1. Special equipment: a pastry bag fitted with the large star tip; a small paintbrush, optional
  2. Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and ½ cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  3. Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  4. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
  5. If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1½ cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

Watch the recipe video here:

Snowman Eggnog

Add Snowman Eggnog to your holiday plans! ⛄️

Posted by Food Network on Monday, December 4, 2017

Dessert

Homemade Gumdrops

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Homemade Gumdrops
Don't blame us if you eat an entire batch of Homemade Gum Drops in one sitting! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the molds
  • Two ¼-ounce envelopes unflavored gelatin
  • ½ cup granulated white sugar, plus more for coating
  • One 3-ounce package cherry-flavored gelatin
  • Granulated red sugar, for coating Coarse white sugar, for coating
Instructions
  1. Special equipment: a 15-count silicone gumdrop or chocolate candy mold
  2. Spray a 15-count silicone gumdrop or chocolate candy mold with cooking spray.
  3. Sprinkle the unflavored gelatin over ½ cup water to soften; set aside.
  4. Put the granulated white sugar and ½ cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set.
  5. Pour the liquid into the prepared mold. Refrigerate for at least 4 hours or overnight.
  6. Remove the gumdrops from the mold and place onto wax paper. Let them sit out for an hour to come to room temperature. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Let sit overnight to dry out and set.

Watch the recipe video here:

https://www.facebook.com/FoodNetwork/videos/10155394069041727/

Dessert

Shortbread Cookies

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Shortbread Cookies
You're only six ingredients away from Ina Garten's Chocolate-dipped Shortbread Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • ¼ teaspoon salt
  • 6 to 7 ounces very good semisweet chocolate, finely chopped
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough ½-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  5. Drizzle ½ of each cookie with just enough chocolate to coat it.

Watch the recipe video here:

How To Make Ina's Shortbread Cookies

You're only six ingredients away from Ina Garten's Chocolate-dipped Shortbread Cookies ?

Posted by Food Network on Sunday, October 22, 2017

Dessert

Whole Lemon Bars

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Whole Lemon Bars
Whole Lemon Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 sticks (8 ounces or 227 grams) unsalted butter, plus more for the baking dish
  • ½ cup (100 grams) granulated sugar
  • 2 cups (256 grams) all-purpose flour
  • ⅛ teaspoon kosher salt
Lemon Filling:
  • 1 average-sized (about 4½ ounces or 130 grams) lemon, rinsed and dried
  • 1½ cups (300 grams) granulated sugar
  • 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
  • 4 large eggs
  • 2 tablespoons (14 grams) cornstarch
  • ¼ teaspoon table salt
  • Powdered sugar, for dusting
Instructions
  1. For the crust: Butter a 13-by-9-inch baking dish and set aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and combine until light and fluffy. In a separate bowl, combine the flour and salt and slowly add to the butter mixture until just combined. Pour the dough into the prepared baking dish and press, making sure the dough comes up the sides of the dish around the edges about ½ inch. Refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Cool on a wire rack. (Leave the oven on.)
  3. For the lemon filling: Cut the lemon in half and slice the lemon halves into thin wheels; remove any seeds. Toss the lemon wheels (with flesh and peel), granulated sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into the prepared crust.
  4. Bake until the filling is set, 35 to 40 minutes. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.

Watch the recipe video here:

How to Make Whole Lemon Bars with Smitten Kitchen

smitten kitchen's lemon bars use the entire lemon (minus the seeds) for the most-lemony bars EVER. ???

Posted by Food Network on Thursday, August 24, 2017

Breakfast

Fried Deviled Eggs

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Fried Deviled Eggs
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Recipe of the Day: Fried Deviled EggsSave this recipe: http://bit.ly/2z5rMlI.

Posted by Food Network on Friday, November 10, 2017

Breakfast

Almost-Famous Soft Pretzels

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Almost-Famous Soft Pretzels
Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • For the pretzels:
  • 1 cup milk
  • 1 package active dry yeast
  • 3 tablespoons packed light brown sugar
  • 2¼ cups all-purpose flour, plus more for kneading
  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon fine salt
  • ⅓ cup baking soda
  • 2 tablespoons coarse salt
  • For the Sauce:
  • ¼ cup mayonnaise
  • ¼ cup dijon mustard
  • 3 tablespoons packed light brown sugar
  • ½ teaspoon cider vinegar
Instructions
  1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1¼ cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  2. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  4. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  5. Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Watch the recipe video here:

How to Make Auntie Anne's-Inspired Soft Pretzels

Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!Who loved those free samples growing up?

Posted by Food Network on Sunday, October 15, 2017

Main dish

Spatchcocked Grilled Turkey

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Spatchcocked Grilled Turkey
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • One 12- to 14-pound turkey, butterflied (back and breast bones removed by your butcher)
Instructions
  1. The day before roasting, combine the sugar, ¼ cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
  2. The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
  3. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  4. Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

Watch the recipe video here:

How To Make Spatchcocked Grilled Turkey

Recipe of the Day: Spatchcocked Grilled TurkeySave this recipe: http://bit.ly/2zw9MAg.

Posted by Food Network on Wednesday, November 1, 2017

Main dish

Almost-Famous Animal-Style Burgers

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Almost-Famous Animal-Style Burgers
Recipe of the Day: Almost-Famous Animal-Style Burgers ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 large onions, finely chopped
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon white vinegar
  • 2 pounds ground beef chuck (preferably 60 percent lean)
  • 4 hamburger buns, split
  • ¼ cup sliced dill pickles
  • ¾ cup shredded iceberg lettuce
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • ¼ cup yellow mustard
  • 8 slices American cheese
Instructions
  1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and ¾ teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add ½ cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
  2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and ½ inch thick.
  3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Watch the recipe video here:

How To Make Almost-Famous Animal-Style Burgers

Recipe of the Day: Almost-Famous Animal-Style Burgers ?Save this recipe: http://bit.ly/2hEFzaB.

Posted by Food Network on Friday, October 20, 2017

Dessert

Marshmallow Crispy Treats

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Marshmallow Crispy Treats
Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman - Ree Drummond are SO easy to make ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tablespoons salted butter, plus more for greasing
  • One 10-ounce bag marshmallows
  • ¼ teaspoon salt
  • 6 cups rice cereal
  • 1 bag mini white marshmallows
  • Rainbow sprinkles, to decorate
Instructions
  1. Thoroughly grease a 9- by 13-inch pan with softened butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
  3. Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
  4. Let cool completely, and then cut into squares.

Watch the recipe video here:

How To Make Ree's Marshmallow Crispy Treats

Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman – Ree Drummond are SO easy to make ?Save the recipe: https://foodtv.com/2DemtnB!

Posted by Food Network on Wednesday, October 11, 2017