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Dessert

Cookies & Cream Cheesecake Bundt ‘Box’ Cake

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Cookies & Cream Cheesecake Bundt 'Box' Cake
Cookies & Cream Cheesecake Bundt 'Box' Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz cream cheese, softened (450 g)
  • ½ cup powdered sugar (80 g)
  • 1 teaspoon vanilla extract
  • 1 box chocolate cake mix, prepared accordingly to box instructions
  • 10 chocolate sandwich cookies
GLAZE
  • 8 oz high quality chocolate, 60% cocoa content or higher, chopped finely (225 g)
  • 2 cups heavy cream (480 mL)
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
  3. Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
  4. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  5. Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
  6. Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
  7. Bake for 45 minutes, then cool completely.
  8. Invert the cake onto a wire rack set on top of a baking tray.
  9. To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  10. Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  11. Once the glaze has set, slice the cake, and serve,
  12. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2491980574387910/

Main dish

Quick 30-Minute Chicken Pho

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Quick 30-Minute Chicken Pho
When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 oz rice noodle, dried, narrow, and flat (285 g)
  • warm water, for soaking
  • 1 tablespoon whole black peppercorn
  • 1 tablespoon coriander seed
  • 4 pods whole star anise
  • 1 piece fresh ginger, 2 inch (5 cm) piece
  • 1 bunch green onion
  • 4 cups hot water (960 mL)
  • 8 cups chicken broth (1.9 L)
  • 1 lb chicken breast, halved, crosswise (455 g)
  • ¼ cup fish sauce (60 mL)
FOR SERVING
  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce
Instructions
  1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  3. While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  5. Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  8. Remove the chicken from the broth.
  9. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  10. Shred the chicken.
  11. Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  12. Enjoy!

Watch the recipe video here:

When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?Full Recipe: https://tasty.co/recipe/quick-30-minute-chicken-pho

Posted by Tasty on Sunday, November 18, 2018

Main dish

Creamy Chicken Piccata

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Creamy Chicken Piccata
Creamy Chicken Piccata
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • ⅔ cup all-purpose flour (80 g)
  • 4 tablespoons olive oil
  • ⅓ cup dry white wine (80 mL)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 2 tablespoons caper
  • 3 tablespoons lemon juice
  • 1 ½ cups chicken stock (360 mL)
  • ⅓ cup heavy cream (80 mL)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • angel hair pasta, cooked, for serving
Instructions
  1. Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  2. Cut each breast in half lengthwise so you have 4 pieces of chicken.
  3. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  5. Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  6. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  7. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  8. Stir in the cream, then return the chicken to the pan.
  9. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  10. Serve the chicken and sauce over angel hair pasta.
  11. Enjoy!

Watch the recipe video here:

This chicken piccata is so creamy and delicious ?Get the recipe: https://tasty.co/recipe/creamy-chicken-piccataWatch…

Posted by Tasty on Saturday, November 17, 2018

Dessert

Family Arepas As Made By Cesar

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Family Arepas As Made By Cesar
Family Arepas As Made By Cesar recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
AREPAS
  • 3 cups warm water (720 mL)
  • 1 teaspoon salt (5 g)
  • 2 cups arepa flour (230 g)
  • 1 tablespoon canola oil
FILLINGS
CHICKEN AVOCADO SALAD
  • 1 lb rotisserie chicken, shredded (455 g)
  • 2 avocados
  • lime, juiced
  • ¼ cup red onion, chopped (40 g)
  • ¼ cup red bell pepper, chopped (45 g)
  • 1 clove garlic
  • 2 tablespoons mayonnaise
  • 3 tablespoons fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste
HAM AND CHEESE
  • ham, sliced
  • shredded cheddar cheese
CHICKEN AND CHEESE
  • chicken breast, or thighs, cooked
  • onion, caramelized
  • shredded cheddar cheese
Instructions
  1. Preheat the oven to 375˚F (190˚C)
  2. In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
  3. Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn’t stick to your fingers.
  4. Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
  5. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
  6. Transfer the arepas to the oven and cook for 15 minutes.
  7. Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
  8. Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
  9. Enjoy!

Watch the recipe video here:

Family Arepa Recipe As Made By Cesar

Arepas are the best finger foods you'll ever eat. ?FULL RECIPE: https://tasty.co/recipe/family-arepa-recipe-as-made-by-cesar

Posted by Tasty on Monday, October 1, 2018

Main dish

Queso Hash Brown Breakfast Ring

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Queso Hash Brown Breakfast Ring
Queso Hash Brown Breakfast Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 oz frozen hash brown (850 g)
  • 3 large eggs, lightly beaten
  • 6 large eggs, soft-scrambled
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • nonstick cooking spray, for greasing
  • 15 oz queso dip, 1 jar (425 g)
  • 11 oz pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
  3. Grease a nonstick bundt pan with cooking spray.
  4. Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
  5. Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
  6. Place the bundt pan on a baking sheet and bake for 1 hour.
  7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
  8. Slice into wedges and serve.
  9. Enjoy!

Watch the recipe video here:

Queso Hash Brown Breakfast Ring

A lot's happening here, but it's all worth it. ?Full Recipe: https://tasty.co/recipe/queso-hash-brown-breakfast-ring

Posted by Tasty on Thursday, October 4, 2018

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon, cooked and chopped (455 g)
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4-Flavor Sheet-Pan Crunch-Wrap

4 flavors, 1 sheet pan, so much crunch-wrap ?Full Recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by Tasty on Saturday, October 20, 2018

Main dish

Kenyan Beef Samosas

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Kenyan Beef Samosas
Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 ½ tablespoons olive oil
  • 1 lb ground beef (455 g)
  • 1 medium red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 4 scallions, diced
  • 1 cup frozen peas, defrosted (150 g)
  • 2 tablespoons fresh cilantro, chopped
WRAPPER
  • 3 cups all-purpose flour (375 g)
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup water, plus 2 tablespoons more (240 mL)
  • 1 tablespoon flour, mixed with 1 tablespoon of water
  • 3 cups canola oil (720 mL)
  • lime wedge, for serving
Instructions
  1. In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  2. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  3. In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  4. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  5. Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  6. In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  7. Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  8. In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  9. Enjoy!

Watch the recipe video here:

Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/kenyan-beef-samosas

Posted by Tasty on Thursday, November 15, 2018

Spaghetti

Spaghetti And Meatballs

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Spaghetti And Meatballs
A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help!
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
MARINARA SAUCE
  • ¼ cup olive oil (60 mL)
  • 2 large yellow onions, chopped
  • 10 cloves garlic, minced
  • kosher salt, to taste
  • pepper, to taste
  • ½ teaspoon red pepper flakes
  • 12 oz tomato paste (340 g)
  • 56 oz crushed tomato, 2 cans (1.5 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
MEATBALLS
  • 1 lb ground beef (455 g)
  • 1 lb ground pork (455 g)
  • 1 cup bread crumbs (115 g)
  • ½ cup ricotta cheese (125 g)
  • ¼ cup fresh parsley, chopped (10 g)
  • 2 large eggs, beaten
  • ½ cup grated parmesan cheese (55 g)
  • ¼ cup milk (60 mL)
  • kosher salt, to taste
  • black pepper, to taste
FOR SERVING
  • 1 lb dried spathetti (455 g)
  • fresh basil, chopped
  • grated parmesan cheese, fresh
Instructions
  1. Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  2. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  3. Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  4. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  5. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  6. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  7. Shape about 2 (55 G) ounces of meat at a time into balls and set on the prepared wire rack.
  8. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  9. Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  10. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  11. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  12. Enjoy!

Watch the recipe video here:

A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help! Get the recipe: https://tasty.co/recipe/spaghetti-and-meatballs

Posted by Tasty on Friday, November 16, 2018

Main dish

Crunchy Turkey Melt

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Crunchy Turkey Melt
Butterball and LAY'S® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich. Visit Ibotta for a Tasty deal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups ​LAY'S® classic potato chips
  • 8 slices thick-cut soft bread
  • 8 slices provolone cheese
  • 1 cup cranberry sauce
  • 2 cups sliced leftover Butterball turkey breast
  • 3 eggs
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried rosemary
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon dried sage
  • 1 tablespoon heavy cream
  • 2 teaspoons vegetable oil
  • 1 cup gravy, for dipping
Instructions
  1. Pour ​LAY'S® classic potato chips​ in a food processor. Pulse until chips have been crushed into large pebbles. Set aside.
  2. Lay out bread. Place a piece of provolone on each slice, followed by a spoonful of cranberry sauce. Arrange leftover Butterball turkey breast on half of the slices, then top each of these with one of the other slices to form sandwiches.
  3. Whisk eggs together with salt, pepper, dried rosemary, dried thyme, dried sage, and heavy cream. Dip both sides of the sandwiches in the egg mixture, then dredge each side in the crushed chips.
  4. Heat oil in a pan on low heat. Cook the sandwiches on both sides until golden brown, about 8 minutes per side.
  5. Slice sandwiches in half and serve with gravy for dipping.

Watch the recipe video here:

Butterballl and Lay's® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich.

Posted by Tasty on Thursday, November 15, 2018

Dessert

Apple Pie Bread Pudding

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Apple Pie Bread Pudding
Apple Pie Bread Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 slices bread
  • 3 eggs
  • ½ cup milk (120 mL)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 3 granny smith apples, peeled and chopped
  • 1 cup brown sugar (220 g)
  • 3 tablespoons cornstarch
  • vanilla ice cream
  • caramel sauce
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Slice the bread into ½ inch (1 cm) cubes.
  3. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
  4. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
  5. Spread the bread evenly in a 9-inch (23-cm) round baking pan.
  6. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
  7. Spread the apples evenly on top of the bread.
  8. Bake for 40 minutes, until edges are brown.
  9. Cool, slice, then serve with vanilla ice cream and caramel sauce!
  10. Enjoy!

Watch the recipe video here:

Mmmm, this is a whole new take on bread pudding from Recipe for Perfection ?FULL RECIPE: https://tasty.co/recipe/apple-pie-bread-pudding

Posted by Tasty on Tuesday, November 13, 2018