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Dessert

Brownie Truffle-Stuffed Strawberries

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Brownie Truffle-Stuffed Strawberries
Whether you need a Valentine’s Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you’re ready to go!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz chocolate fudge brownie mix, 1 box, prepared according to package instructions (515 g)
  • 24 large strawberries
  • 4 oz cream cheese (115 g)
  • ½ cup mini chocolate chips (85 g)
  • ½ teaspoon vanilla extract
  • 1 cup high quality dark chocolate (170 g)
  • 1 cup high quality white chocolate (170 g)
  • 8 cookies and cream dipped cookie sticks
  • 8 chocolate dipped cookie sticks
  • 8 strawberry dipped cookie sticks
  • 4 chocolate sandwich cookies, crushed
  • 3 tablespoons red sprinkles
  • 3 tablespoons freeze-dried strawberry, crushed
Instructions
  1. Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
  2. While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
  3. In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
  4. Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
  5. Chill the strawberries in the refrigerator for 30 minutes.
  6. Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
  7. Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
  8. Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
  9. Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
  10. Let the chocolate set, about 5 minutes, then serve.
  11. Enjoy!

Watch the recipe video here:

Share these brownie stuffed strawberries with your girlfriends this Valentine's day ?? Just pair with wine ??‍♀️Full…

Posted by Tasty on Tuesday, February 12, 2019

Main dish

Sweet Potato Breakfast Boats

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Sweet Potato Breakfast Boats
Sweet Potato Breakfast Boats
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large sweet potatoes
  • 4 large eggs
  • salt, to taste
  • black pepper, to taste
ASSORTED FILLINGS AND TOPPINGS
  • spinach
  • tomato, diced
  • broccoli floret
  • shredded cheddar cheese
  • white onion, diced
  • red bell pepper, diced
  • bacon, cooked and crumbled
  • sriracha sauce
  • avocado
Instructions
  1. Use a fork to pierce holes all over the sweet potatoes.
  2. Preheat oven to 400°F (200°C).
  3. Microwave the potatoes for 7 minutes until they have softened significantly.
  4. Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
  5. Transfer the potatoes to a parchment paper-lined baking sheet.
  6. Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you’d like. Season each potatoes with salt and pepper.
  7. Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
  8. Top the potatoes and side dishes with your choice of topping and garnishes and serve.
  9. Enjoy!

Watch the recipe video here:

Have a healthy and filling breakfast with these sweet potato breakfast boats! FULL RECIPE: https://tasty.co/recipe/sweet-potato-breakfast-boats

Posted by Tasty on Monday, January 28, 2019

Main dish

Slow-Cooker Chicken Tacos

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Slow-Cooker Chicken Tacos
Slow-Cooker Chicken Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, thinly sliced
  • 1 cup corn (175 g)
  • 1 can diced tomato, drained
  • 1 large jalapeño, deseeded and diced
  • 4 cloves garlic, minced
  • 1 lime, juiced
  • 6 boneless, skinless chicken thighs
  • corn tortillas, as desired
  • guacamole, as desired
  • salsa, as desired
TACO SEASONING
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 ½ teaspoons paprika
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • salt, to taste
Instructions
  1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
  7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  8. Enjoy!

Watch the recipe video here:

These slow cooker chicken tacos are the best idea during your busy weeks ?FULL RECIPE:…

Posted by Tasty on Sunday, January 27, 2019

Main dish

Sesame Salmon With Orange Slaw

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Sesame Salmon With Orange Slaw
Sesame Salmon With Orange Slaw
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 orange
  • ½ napa cabbage, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 3 carrots, peeled and coarsely grated
  • 3 green onions, white and green parts thinly sliced
  • 3 tablespoons oil
  • 2 tablespoons rice vinegar
  • salt, to taste
  • black pepper, to taste
  • 4 salmon fillets
  • 2 tablespoons sesame seed, divided, plus more for garnish
  • 1 lemon, sliced, optional
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
  3. Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
  4. In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
  5. Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
  6. Transfer the fillets to a greased rimmed baking sheet.
  7. Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
  8. Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
  9. Enjoy!

Watch the recipe video here:

Zest up your dinner plans with this sesame salmon and orange slaw! FULL RECIPE: https://tasty.co/recipe/sesame-salmon-with-orange-slaw

Posted by Tasty on Saturday, January 19, 2019

Main dish

Whole-roasted Chicken and Veggies

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Whole-roasted Chicken and Veggies
Whole-roasted Chicken and Veggies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 carrots, diced
  • 1 cup butternut squash, diced (205 g)
  • 1 ½ cups broccoli floret (225 g)
  • 2 tablespoons oil
  • 4 lb small whole chicken (2 kg)
  • salt, to taste
  • black pepper, to taste
  • fresh thyme leaf, to taste
  • fresh thyme sprigs, for garnish
  • butcher's twine
Instructions
  1. Preheat oven to 425°F (220°C).
  2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
  3. Place the chicken on top of the veggies.
  4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
  5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
  6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
  7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
  8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
  9. Carve the bird as desired.
  10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
  11. Enjoy!

Watch the recipe video here:

Whole-Roasted Chicken And VeggiesFULL RECIPE: https://tasty.co/recipe/whole-roasted-chicken-and-veggies

Posted by Tasty on Saturday, December 22, 2018

Main dish

Fruitcake Cupcake Holiday Wreath

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Fruitcake Cupcake Holiday Wreath
Fruitcake Cupcake Holiday Wreath
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRUIT
  • 1 cup orange juice (240 mL)
  • ½ cup dried apricot, chopped (95 g)
  • ½ cup golden raisin, chopped (75 g)
  • ¼ cup dried cherry, chopped (30 g)
  • ½ cup raisin, chopped (75 g)
  • ¼ cup dried fig, chopped (35 g)
  • ¼ cup dried cranberry (25 g)
CAKE BATTER
  • 16 tablespoons unsalted butter, room temperature
  • ¼ cup dark brown sugar (55 g)
  • ¾ cup light brown sugar (165 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour, sifted (250 g)
  • 2 teaspoons baking soda
  • ½ cup pecan, chopped (60 g)
  • 1 tablespoon lemon zest
  • nonstick cooking spray, for greasing
ICING
  • 2 cups powdered sugar, sifted (240 g)
  • 4 tablespoons lemon juice
Instructions
Make the fruit:
  1. In a small pot, warm the orange juice over medium heat for 3 minutes.
  2. Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  3. Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  4. Preheat the oven to 350°F (180°C).
Make the cake batter:
  1. In a large bowl, cream the butter with an electric hand mixer until fluffy.
  2. Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  3. Add the eggs, 1 at a time, and beat until well combined.
  4. Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  5. Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  6. Grease 2 12-cup muffin tins with nonstick spray.
  7. Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  8. Bake for 20 minutes, or until golden brown. Let cool before icing.
Make the icing:
  1. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the icing over the fruitcakes, then serve.
  3. Enjoy!

Watch the recipe video here:

A sweet spin on a popular holiday classic ?!Full Recipe: https://tasty.co/recipe/fruitcake-cupcake-holiday-wreath

Posted by Tasty on Friday, December 21, 2018

Main dish

Crunchy California Roll Sushi Bowl

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Crunchy California Roll Sushi Bowl
Crunchy California Roll Sushi Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups water (480 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup sushi rice, rinsed until the water runs clear (200 g)
  • 1 tablespoon sugar
  • ¼ cup rice vinegar (60 mL)
  • 1 tablespoon canola oil
  • ⅓ cup panko breadcrumbs (15 g)
  • ½ teaspoon pepper, plus more to taste
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon siracha
  • 16 oz crab, 2 cans, drained (455 g)
  • 1 persian cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 tablespoons nori, thinly sliced
  • 1 bunch scallion, thinly sliced on the bias
  • 1 tablespoon sesame seed
  • 2 tablespoons pickled ginger
  • 1 avocado, diced
Instructions
  1. In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  4. Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  6. To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  7. Enjoy!

Watch the recipe video here:

It's always a good time for a sushi bowl ??Get the recipe: https://tasty.co/recipe/crunchy-california-roll-sushi-bowl

Posted by Tasty on Wednesday, December 19, 2018

Dessert

The Best Fudgy Brownies

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The Best Fudgy Brownies
Do you know what it feels like to fall in love? Just watch this... ♥️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz good-quality chocolate, semi-sweet (225 g)
  • ¾ cup butter, melted (170 g)
  • 1 ¼ cups sugar (250 g)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour (95 g)
  • ¼ cup cocoa powder (30 g)
  • 1 teaspoon salt
Instructions
  1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  4. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  5. Slice, then serve with a nice cold glass of milk!
  6. Enjoy!

Watch the recipe video here:

Do you know what it feels like to fall in love? Just watch this… ♥️FULL RECIPE: https://tasty.co/recipe/the-best-fudgy-brownies

Posted by Tasty on Tuesday, December 11, 2018

Dessert

Kahk Eid Cookies

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Kahk Eid Cookies
Watch as Amro bakes his mom's Egyptian Kahk cookies in our LG Electronics USA ProBake Convection® Oven. They're a taste of home in every bite! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all purpose flour (375 g)
  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon instant yeast
  • 1 pinch kosher salt
  • 1 cup ghee, room temperature (220 g)
  • ⅓ cup warm water (80 mL)
PISTACHIO HONEY FILLING
  • 1 tablespoon ghee, or butter
  • 1 tablespoon all purpose flour
  • 1 teaspoon sesame seed
  • ¼ cup honey (85 g)
  • ½ cup pistachio, coarsely ground (50 g)
  • powdered sugar, for dusting
Instructions
  1. In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
  2. Cover the bowl with plastic wrap and let the dough rest for 1 hour.
  3. Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
  4. Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
  5. Remove the pot from the heat, add the pistachios, and mix well to incorporate.
  6. Let the filling cool for 10 minutes, then form into 24 small balls.
  7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  8. Once the dough has rested, roll into 24 balls.
  9. Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
  10. Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
  11. Bake the cookies for 18–20 minutes or until the bottoms are golden brown.
  12. Let the cookies cool on a wire rack.
  13. When ready to serve, dust the cookies with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Watch as Amro bakes his mom's Egyptian Kahk cookies in our LG Electronics USA ProBake Convection® Oven. They're a taste of home in every bite! ?Full Recipe: https://tasty.co/recipe/kahk-eid-cookies

Posted by Tasty on Tuesday, December 11, 2018

Main dish

Sausage Cornbread Stuffing-Filled Squash

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Sausage Cornbread Stuffing-Filled Squash
Cook this sausage-and-cornbread-stuffed squash, get a Jimmy Dean gift to enjoy while you nosh!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Squash
  • 3 acorn squash, cut lengthwise in half, seeded
  • Olive oil
  • Salt
  • Filling
  • 1 package Jimmy Dean All Natural or Sage Pork Sausage
  • 1 medium onion, chopped
  • 4 stalks celery, chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 package (8.5 ounces) cornbread mix, baked according to package instructions, cooled, and
  • broken into 2-inch pieces (2 cups of baked cornbread)
  • ⅓ cup chopped parsley
Instructions
  1. Preheat oven to 400ºF.
Squash:
  1. Place squash cut-side up on a baking sheet. Rub squash with olive oil and sprinkle with salt. Bake for 45 minutes, or until tender. Cool. Scoop out centers, leaving ¼-inch shell. Chop squash.
Filling:
  1. Cook sausage, onion, celery, thyme, and sage in a large skillet over medium-high heat, 8–10 minutes, or until cooked through, stirring frequently. Transfer to a large bowl. Add in cornbread, squash, salt, pepper, and parsley, mixing lightly until combined.
  2. Scoop stuffing mixture into squash bowls. Bake in oven for 5–10 minutes, until hot. Garnish with additional herbs, if desired.

Watch the recipe video here:

Sausage Cornbread Stuffing-Filled SquashCook this sausage-and-cornbread-stuffed squash, get a Jimmy Dean gift to enjoy while you nosh! Get Started: https://bzfd.it/2DGe4Lo

Posted by Tasty on Tuesday, December 11, 2018