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Dessert

Pumpkin Spice Crêpe Cake

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Pumpkin Spice Crêpe Cake
It's pumpkin spice season! Make this crêpe cake with International Delight® Pumpkin Pie Spice Creamer!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Filling
  • 3 cups heavy cream
  • ½ cup International Delight® Pumpkin Pie Spice Creamer
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
Batter
  • 2 & ¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup sugar
  • 5 eggs
  • 1 cup milk
  • ½ cup International Delight® Pumpkin Pie Spice Creamer
  • 1 & ½ cups water
  • 2 teaspoons vanilla extract
  • 4 & ½ tablespoons butter, melted
Instructions
  1. Place flour, salt, and sugar in a large bowl. Whisk to combine.
  2. In another bowl, whisk eggs. Add milk, 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer , water, and vanilla extract, then whisk until combined. Add in melted butter and whisk again. Pour wet ingredients into the dry, then whisk until fully combined and no large lumps remain. Batter will still have tiny lumps from butter.
  3. Heat an 8-inch nonstick skillet over medium-low heat. Pour in a scant 1⁄4 cup of batter. Tilt pan in a circular motion so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crêpes to cool.
Batter:
  1. Using a hand mixer, beat the heavy cream in a large bowl until the whipped cream sticks up in firm peaks. Beat in the 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer salt, cinnamon, ground ginger, nutmeg, and vanilla extract.
  2. Place the first crêpe on a cake stand. Spread a layer of filling onto the crêpe, then top with another crêpe. Repeat until all the crêpes have been used up. Reserve unused filling. Refrigerate cake for at least 4 hours or overnight.
  3. Spread reserved filling on the top layer. Sprinkle with extra spices. Slice and serve.

Watch the recipe video here:

Pumpkin Spice Crêpe Cake

It’s pumpkin spice season! Make this crêpe cake with International Delight® Pumpkin Pie Spice Creamer!

Posted by Tasty on Monday, October 15, 2018

Main dish

Veggie Nuggets

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Veggie Nuggets
Veggie Nuggets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 carrots, peeled and cut into chunks
  • ½ head cauliflower, broken up
  • 1 head broccoli, broken up
  • 2 cloves garlic, chopped
  • 1 egg
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ¾ cups bread crumbs (205 g)
Instructions
  1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
  2. Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
  3. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
  4. Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
  5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
  6. Serve with your favorite dipping sauce.
  7. Enjoy!

Watch the recipe video here:

Veggie nuggiest for a meatless Monday. FULL RECIPE: http://bzfd.it/2j660F3

Posted by Tasty on Monday, November 26, 2018

Dessert

Mini Chocolate Pavlovas

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Mini Chocolate Pavlovas
These mini chocolate pavlovas will be love at first bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pavlovas
  • 8 large egg whites
  • 1 pinch salt
  • 2 1⁄2 cups granulated sugar
  • 4 teaspoons cornstarch
  • 1⁄2 scant teaspoon vanilla extract 2 teaspoons white wine vinegar
  • 1 cup semi-sweet chocolate chips 1 tablespoon coconut oil
Raspberry Puree
  • 2 cups raspberries
Raspberry Curd
  • 8 ounces lemon juice
  • 8 ounces egg yolk (from about 10-12 eggs) 8 ounces sugar
  • Pinch of kosher salt
  • 11⁄2 tablespoons lemon zest
ASSEMBLY
  • Raspberries, to garnish
  • Shaved chocolate, to garnish
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Whisk the egg whites with the salt until they form firm peaks but are not too stiff. Gently add the sugar, a few tablespoons at a time. Continue beating until meringue is glossy. Add cornstarch, vanilla, and the vinegar on top and fold in to combine.
  3. In a microwave, melt chocolate and coconut oil in a heat-proof bowl for 30 seconds at a time, stirring in between. Let cool slightly.
  4. Line 3 baking sheets with parchment paper and draw 6 (4-inch) circles (using a pint glass as a guide) on each of the parchment-lined sheets.
  5. Spoon 2 tablespoons of egg-white mixture onto each circle, followed by about 1⁄2 teaspoon of melted chocolate. Repeat a second time with each pavlova so that there are 2 layers each of meringue and chocolate. With a butterknife, make swirls in each pavlova. Use the back of the spoon to make an indentation in the center to hold the curd later.
  6. Transfer meringues to the oven, lowering the heat to 300°F. Bake for 40 minutes. Turn the oven off, leaving the meringues in the warm oven an additional 30 minutes, then remove from the oven to cool.
  7. Raspberry Puree: In a food processor, pulse raspberries until reaching a smooth puree. Strain into a small bowl, then discard the seeds.
  8. Raspberry Curd: Bring the lemon juice to a simmer in a medium (non-reactive) pot. Meanwhile, whisk together the egg yolks, sugar, and salt in a medium bowl. When the lemon juice begins to bubble, begin slowly whisking some of the lemon juice into the yolk, about 2 ounces at a time. Once yolks are tempered, pour back into the pot and cook on medium-low heat, stirring constantly with a heat-resistant spatula, until the curd has a thick, pudding-like consistency (about 185°F).
  9. Strain into a bowl, discarding any bits that remain. Add the lemon zest and raspberry puree, then whisk to combine until mixture is cooled. Store the curd in the refrigerator to thicken.
  10. Spoon about a tablespoon of raspberry curd into each indentation of the meringues and top each with a few raspberries and garnish with chocolate shavings.

Watch the recipe video here:

Mini Chocolate PavlovasThese mini chocolate pavlovas will be love at first bite.

Posted by Tasty on Tuesday, November 27, 2018

Main dish

Gingerbread 3D Cookies 4 Ways

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Gingerbread 3D Cookies 4 Ways
Gingerbread 3D Cookies 4 Ways
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
GINGERBREAD COOKIES
  • ¾ cup butter, melted (170 g)
  • ¾ cup brown sugar (165 g)
  • ¾ cup molasses (250 g)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ¼ teaspoon allspice
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 ½ cups flour (440 g)
ICING
  • 3 cups powdered sugar (360 g)
  • 6 tablespoons milk
  • red food coloring
  • green food coloring
Instructions
  1. In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
  2. Whisk in the egg until combined.
  3. Fold in the baking powder, baking soda, and half of the flour.
  4. Add the rest of the flour until dough comes together.
  5. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
  8. Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
  9. Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
  10. Carefully transfer the cookies to a baking rack and cool completely.
  11. Equally divide the powdered sugar in three bowls.
  12. Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
  13. Add red food coloring to one bowl and green to the other.
  14. Transfer icings to three different piping bags with a thin tip.
  15. Decorate the cookies and allow to set before assembling.
  16. Fit the cookie pieces into each other to allow the cookies to stand.
  17. Enjoy!

Watch the recipe video here:

3D Christmas Cookies

These Christmas cookies are going to blow Santa away ?!FULL RECIPE: https://tasty.co/recipe/gingerbread-3d-cookies-4-waysCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2z5BanV

Posted by Tasty on Monday, December 18, 2017

Main dish

Spinach And Artichoke Chicken Stuffed Manicotti Pie

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Spinach And Artichoke Chicken Stuffed Manicotti Pie
Spinach And Artichoke Chicken Stuffed Manicotti Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 oz manicotti, al dente (680 g)
  • 2 cups artichoke heart, chopped (335 g)
  • 2 cups fresh spinach, chopped (80 g)
  • 1 cup chicken breast, cooked, shredded (125 g)
  • 1 ½ cups ricotta cheese (375 g)
  • 1 cup mozzarella cheese, grated, divided (100 g)
  • 1 cup grated parmesan cheese, grated, divided (110 g)
  • 2 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce (260 g)
  • fresh parsley, chopped, for serving
Instructions
  1. Cook manicotti a couple minutes under the box instructions.
  2. Drain in a colander, and cut manicotti in half.
  3. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  4. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  5. Preheat oven to 350°F (180˚C).
  6. Transfer the spinach and artichoke mixture into a piping bag.
  7. Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  8. Spoon tomato sauce over the filled manicotti.
  9. Top with remaining mozzarella cheese, and parmesan cheese.
  10. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  11. Garnish with parsley, if desired.
  12. Enjoy!

Watch the recipe video here:

Spinach and Artichoke Chicken-Stuffed Manicotti Pie

This manicotti pie is a game-changer ?!FULL RECIPE: https://tasty.co/recipe/spinach-and-artichoke-chicken-stuffed-manicotti-pieShop our ESSENTIAL products here: http://bit.ly/2Eoh4bp – We may make some $$ if you buy

Posted by Tasty on Friday, December 29, 2017

Main dish

Curry Puffs 2 Ways

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Curry Puffs 2 Ways
Curry Puffs 2 Ways
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • ½ medium white onion, diced
  • 1 ½ lb chicken breast, cubed (680 g)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons curry powder
  • ½ teaspoon cayenne
  • 2 medium russet potatoes, cooked and diced
  • 1 cup frozen peas, cooked (150 g)
  • 1 cup frozen carrot, cooked (120 g)
  • 2 cups whole milk (480 mL)
  • all-purpose flour, for dusting
  • 4 sheets puff pastry, thawed
  • 1 egg, beated, if baking
Instructions
  1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
  2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
  3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
  4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
  5. Using a wine glass, cut out 8 circles from each pastry sheet.
  6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
  7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
  8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
  9. Let cool for 10 minutes before serving.
  10. Enjoy!

Watch the recipe video here:

Curry Puffs 2 Ways

These curry puffs will blow you away! ?FULL RECIPE: https://tasty.co/recipe/curry-puffs-2-ways

Posted by Tasty on Friday, August 3, 2018

Dessert

Matcha Layered Cheesecake

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Matcha Layered Cheesecake
This matcha layered cheesecake is so beautiful! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ⅓ cups biscuit (140 g)
  • ⅓ cup melted butter (80 g)
  • 2 tablespoons milk
  • 5 teaspoons gelatin powder
  • 2 tablespoons water
  • 3 ⅓ cups cream cheese (750 g)
  • ⅔ cup sugar (120 g)
  • 1 ⅔ cups yogurt (400 g)
  • 1 ⅔ cups heavy cream (400 mL)
  • 2 tablespoons water, hot
  • 2 tablespoons matcha powder
Instructions
  1. Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
  2. Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
  3. Place gelatin in a heat-resistant small dish, add water and let it set.
  4. Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
  5. Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
  6. Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
  7. Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
  8. Pour half of the filling containing the matcha into the mold and cool for 15 minutes.
  9. Repeat this until the remaining filling gets set up
  10. Cool in a refrigerator for about 3 hours.
  11. Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
  12. Enjoy!

Watch the recipe video here:

Matcha Layered Cheesecake

This matcha layered cheesecake is so beautiful! ?FULL RECIPE: https://tasty.co/recipe/matcha-layered-cheesecakeMissing a couple tools to make this recipe? Click here: http://bit.ly/2oouPkn – We may make some $$ if you buy!

Posted by Tasty on Sunday, February 18, 2018

Dessert

Strawberry Banana Crepe Cake

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Strawberry Banana Crepe Cake
The layers of this strawberry banana crepe cake are so beautiful ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 3 ½ cups milk (840 mL)
  • ⅓ cup oil (80 mL)
  • 2 teaspoons vanilla
  • 3 ripe bananas, very ripe
  • ½ cup sugar (100 g)
  • ½ teaspoon salt
  • 2 cups flour (250 g)
  • ½ teaspoon unsalted butter
  • 10 strawberries, stemmed, plus more, sliced for garnish
  • 1 ¼ cups heavy cream (300 mL)
  • 2 tablespoons powdered sugar
Instructions
  1. In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
  2. In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
  3. In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
  4. In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
  5. Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
  6. Arrange slices of strawberry on top for garnish.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

Strawberry Banana Crepe Cake

The layers of this strawberry banana crepe cake are so beautiful ? ?!FULL RECIPE: https://tasty.co/recipe/strawberry-banana-crepe-cake

Posted by Tasty on Thursday, March 1, 2018

Main dish

Chili Mac ‘N’ Cheese Pops

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Chili Mac 'N' Cheese Pops
These chili mac n cheese pops will be the hit of your next party ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHILI
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 lb ground beef (455 g)
  • 3 tomatoes, diced
  • 15.5 oz red kidney bean, 1 can (440 g)
  • 4.5 oz green chile, 1 can (125 g)
  • 3 tablespoons tomato paste
  • 2 teaspoons cumin
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 lime lime, juiced
ONE POT MAC AND CHEESE
  • 5 cups whole milk (1.2 L)
  • 1 lb elbow macaroni (455 g)
  • ½ cup unsalted butter, 1 stick (115 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups grated cheddar cheese (165 g)
  • 1 cup grated cheddar cheese (110 g)
  • 9 oz corn tortilla, 1 bag (255 g)
  • 1 cup all-purpose flour (125 g)
  • 3 large eggs, beaten
  • oil, for frying
  • 3 tablespoons fresh cilantro, chopped, for serving
SPECIAL EQUIPMENT
  • 18 bamboo skewers, thick
Instructions
  1. Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
  2. Add the green bell pepper and cook until softened, about 3 minutes.
  3. Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
  4. Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
  5. In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
  6. Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
  7. Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
  8. Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
  9. Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
  10. Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
  11. Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
  12. Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
  13. Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
  14. Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
  15. Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
  16. Transfer to a wire rack or paper towels to drain.
  17. Sprinkle with cilantro and serve immediately.
  18. Enjoy!

Watch the recipe video here:

These chili mac n cheese pops will be the hit of your next party ?FULL RECIPE: https://tasty.co/recipe/chili-mac-n-cheese-pops

Posted by Tasty on Friday, November 23, 2018

Dessert

Cinnamon Sugar Donut Cones

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Cinnamon Sugar Donut Cones
You'll never want ice cream in anything but these cinnamon sugar donut cones after watching this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup warm water (120 mL)
  • 2 tablespoons granulated sugar, plus 1 teaspoon, divided
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more as needed (375 g)
  • 1 pinch salt
  • ½ cup warm milk, of your choice (120 mL)
  • 5 tablespoons unsalted butter, melted, divided
  • 2 large egg yolks, room temperature
  • 1 tablespoon olive oil
  • 1 large egg, beaten
FOR SERVING
  • 1 cup granulated sugar (200 g)
  • 2 teaspoons ground cinnamon
  • 1 cup chocolate, melted (225 g)
  • rainbow sprinkles, optional
  • ice cream
Instructions
  1. In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
  2. Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
  3. Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
  4. Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
  5. Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
  6. Let rise for one hour at room temperature, or until the dough has doubled in size.
  7. Preheat the oven to 375°F (190°C).
  8. Cut the dough into eight equal parts.
  9. Roll out each piece of dough into a long, thick strip.
  10. Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
  11. Wrap the dough strips around each aluminum cone.
  12. Arrange the cones point-up in a muffin tin. Brush with egg wash.
  13. Bake for 18-20 minutes, or until golden brown.
  14. Cool for 10 minutes.
  15. On a large plate, mix the cinnamon with the remaining sugar.
  16. Brush the cones with the remaining melted butter.
  17. Carefully remove the aluminum foil.
  18. Roll the cone in cinnamon sugar.
  19. Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
  20. Enjoy!

Watch the recipe video here:

You'll never want ice cream in anything but these cinnamon sugar donut cones after watching this!FULL RECIPE: https://tasty.co/recipe/cinnamon-sugar-donut-cones

Posted by Tasty on Friday, November 23, 2018