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Dessert

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Sugar Cookie “Pizza” recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz cream cheese, room temperature (170 g)
  • ⅓ cup powdered sugar (40 g)
  • ⅓ cup chocolate hazelnut spread (95 g)
OPTIONAL TOPPINGS
  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallows
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Your kids are going to LOVE this sugar cookie "pizza"! ?FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Proper Tasty on Thursday, May 9, 2019

Pasta

One-Pot Basil Pasta

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One-Pot Basil Pasta
One-Pot Basil Pasta recipe.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¼ onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ cup baby plum tomato, halved or regular tomatoes chopped into small bits (100 g)
  • ⅓ cup fresh basil, chopped, plus a few sprigs to decorate (15 g)
  • ⅓ cup fresh parsley, chopped (15 g)
  • 5 oz linguine, or spaghetti (150 g)
  • salt, to taste
  • pepper, to taste
  • 1 pinch crushed chillies
  • 2 tablespoons olive oil
  • 2 ½ cups cold water (600 mL)
  • parmesan cheese, to garnish
Instructions
  1. Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough.
  2. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
  3. Enjoy!

Watch the recipe video here:

One-Pot Basil Pasta ?FULL RECIPE: https://tasty.co/recipe/one-pot-basil-pasta

Posted by Proper Tasty on Thursday, July 4, 2019

Pie

Vegan Shepherd’s Pie

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Vegan Shepherd's Pie
Vegan Friday's just got a little more crunk!
Author:
Cuisine: American
Recipe type: Pie
Ingredients
For the filling
  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic, minced
  • 1 onion, diced
  • 3 stalks of celery, chopped
  • 2 carrots, sliced
  • 2 cups mushrooms, sliced
  • 1 cup corn
  • ¼ cup parsley, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups veggie broth
  • 1 tablespoon flour
For the potato topping
  • 4 potatoes, peeled and chopped
  • 1 tablespoon vegan butter
  • ½ cup soy/nut milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
For the carrot cake
  1. Preheat oven to 220ºC/425ºF.
  2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
  3. Add celery and carrots, stir until onions are translucent.
  4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
  5. Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.
  6. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.
  7. Mash potatoes then add butter, milk, salt, and pepper.
  8. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
  9. Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation.
  10. Bake pie for 20-25 minutes.
  11. Allow to cool for five minutes.
  12. Enjoy!

Watch the recipe video here:

Vegan Shepherd's Pie ?FULL RECIPE: http://bzfd.it/2oFGfmo

Posted by Proper Tasty on Sunday, May 5, 2019

Main dish

Banana Bread Mini Muffins

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Banana Bread Mini Muffins
Banana Bread Mini Muffins ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ripe bananas
  • 2 eggs
  • ½ cup full-fat greek yogurt (140 g)
  • ⅓ cup honey (115 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat flour (170 g)
  • 1 teaspoon baking soda
TOPPINGS
  • strawberry, diced
  • 1 cup dark chocolate chip (175 g)
  • blueberry
  • walnuts, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mash the bananas into a fine paste using a fork.
  3. Add the eggs and whisk together until well incorporated.
  4. Add in the Greek yogurt, honey, and vanilla extract, then mix.
  5. Pour the flour over the wet mixture then sprinkle in the baking soda.
  6. Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
  7. Using a medium ice cream scoop, portion the batter evenly into a greased muffin tin.
  8. Top the muffins with your choice of toppings.
  9. Bake for 20 minutes, until the muffins have risen and set.
  10. Unmold from the tray and serve.
  11. Enjoy!

Watch the recipe video here:

Banana Bread Mini Muffins ?FULL RECIPE: https://tasty.co/recipe/banana-bread-mini-muffins

Posted by Proper Tasty on Thursday, August 1, 2019

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy dinner party? Impress the people in your life with these elegant braised lamb shanks ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 lb lamb shanks, 1 pound (455 g) each (2.7 kg)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Throwing a fancy dinner party? Impress the people in your life with these elegant braised lamb shanks ?FULL RECIPE: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Proper Tasty on Wednesday, September 4, 2019

Breakfast

Spinach Pesto Pasta

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Spinach Pesto Pasta
You'll be eating pasta before you can say presto.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pesto
  • 4 cups spinach
  • ½ cup walnuts
  • 4 garlic cloves
  • ¼ cup parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon lemon juice
  • ½ cup olive oil
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 8 ounces spaghetti
Instructions
  1. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  2. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  3. Cook the spaghetti or your choice of pasta.
  4. Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
  5. Top it off with parmesan cheese and enjoy!

Watch the recipe video here:

Spinach Pesto Pasta ?FULL RECIPE: http://bzfd.it/2m9TBkQ

Posted by Proper Tasty on Tuesday, August 27, 2019

Main dish

Rainbow Grilled Chicken Salad

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Rainbow Grilled Chicken Salad
The perfect salad to get all your veggies in for the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 tablespoon olive oil
Dressing
  • 1 cup sour cream
  • ¼ cup cilantro, minced
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
Salad
  • 1 head romaine, chopped
  • ½ cup red onion, diced
  • ½ cup tomatoes, diced
  • ½ cup orange bell pepper
  • ¾ cup corn
  • ½ cup cilantro, chopped
  • ¼ cup jalapeño, diced
Garnish
  • Avocado
  • Tortilla strips
Instructions
  1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  2. Cook over medium heat for about 10 minutes on each side or or until internal temperature reaches 165˚F/75˚C. Remove from pan and slice breast into pieces.
  3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  5. Gently, toss salad with the sour cream dressing. Garnish with avocado slices and tortilla strips.
  6. Enjoy!

Watch the recipe video here:

Rainbow Grilled Chicken Salad ??FULL RECIPE: http://bzfd.it/2m5I5fo

Posted by Proper Tasty on Thursday, August 22, 2019

Dessert

Neapolitan Swiss Roll

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Neapolitan Swiss Roll
This Neapolitan Swiss roll is so beautiful ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • ¼ cup water (60 mL)
  • ¼ cup oil (60 mL)
  • 1 package vanilla cake mix
  • ¼ cup sour cream (60 g)
  • 1 tablespoon cocoa powder
  • 3 tablespoons strawberry instant gelatin
  • 3 cups vanilla frosting (345 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
  3. Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
  4. Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
  5. Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
  6. Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
  7. Bake for 7 minutes.
  8. While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
  9. Unroll the cake carefully, and peel away the parchment paper.
  10. Spread the vanilla frosting evenly on the cake.
  11. Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
  12. Enjoy!

Watch the recipe video here:

This Neapolitan Swiss roll is so beautiful ?FULL RECIPE: https://tasty.co/recipe/neapolitan-swiss-roll

Posted by Proper Tasty on Tuesday, August 20, 2019

Dessert

2-ingredient Chocolate Soufflé

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2-ingredient Chocolate Soufflé
You can make this chocolate soufflé with only 2 ingredients ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup chocolate hazelnut spread (150 g)
  • 2 eggs
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two bowls.
  3. Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  4. In the second bowl, whisk 2 egg whites until stiff peaks form.
  5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

You can make this chocolate soufflé with only 2 ingredients ??FULL RECIPE: https://tasty.co/recipe/2-ingredient-chocolate-souffle

Posted by Proper Tasty on Saturday, August 10, 2019

Main dish

Giant Chocolate Soufflé

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Giant Chocolate Soufflé
BIG souffle, BIG taste!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter, softened, for greasing
  • ¾ cup granulated sugar, divided (150 g)
  • 2 ½ cups whole milk (600 mL)
  • 12 oz semisweet chocolate, chopped (340 g)
  • 6 large eggs, separated
  • ¼ cup all-purpose flour (30 g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • powdered sugar, for topping
  • whipped cream, for topping
SPECIAL EQUIPMENT
  • 1 ½ qt ramekins (1 ½ L)
Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  2. Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  3. In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  4. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  5. Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
  6. Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  7. Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  8. In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  9. Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  10. Run your thumb between the outside edge of the dish and the batter to create a border.
  11. Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  12. Dust the soufflé with powdered sugar and top with whipped cream.
  13. Enjoy!

Watch the recipe video here:

BIG souffle, BIG taste! ??FULL RECIPE: https://tasty.co/recipe/giant-chocolate-souffle

Posted by Proper Tasty on Monday, August 5, 2019