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Dessert

The Best Vegan Vanilla Ice Cream

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The Best Vegan Vanilla Ice Cream
The Best Vegan Vanilla Ice Cream recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups cashews, ½ cup (65 g) if just making enough for the ice cream (390 g)
  • ¼ cup water (60 mL)
  • 1 ¼ cups organic sugar (250 g)
  • 4 tablespoons cocoa butter
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 cup coconut milk (240 mL)
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
SPECIAL EQUIPMENT
  • ice cream maker
Instructions
  1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
  2. Place the bowl of an ice cream machine in the freezer overnight.
  3. Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
  4. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
  5. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
  6. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
  7. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
  8. Chill the base in the refrigerator for 1 hour.
  9. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
  10. Transfer the ice cream to a loaf pan and freeze overnight.
  11. Scoop and serve immediately.
  12. Enjoy!

Watch the recipe video here:

Best Ever Vegan Ice Cream

This is ?the ? best ? vegan ice cream ?FULL RECIPE: https://tasty.co/recipe/the-best-vegan-vanilla-ice-creamGet your own ice cream maker here: https://bzfd.it/2KYD7bG – We may make some $$ if you buy!

Posted by Tasty on Thursday, August 16, 2018

Dessert

Key Lime Cheesecake Pops

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Key Lime Cheesecake Pops
It's like regular pie, but better ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 9 graham crackers
  • ¼ cup shredded coconut, dried (25 g)
  • 6 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
FILLING
  • 12 oz cream cheese, softened (340 g)
  • 1 ½ cups powdered sugar (180 g)
  • 1 tablespoon key lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream, cold (120 mL)
FOR DECORATING
  • whipped cream
  • key lime zest
SPECIAL EQUIPMENT
  • tart pan, 11-inch (28-cm)
  • 8 popsicle sticks
Instructions
  1. Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
  2. Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until mixture has the texture of wet sand.
  3. Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan to create an even layer.
  4. Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
  5. Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
  6. Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
  7. Decorate the top of the tart with whipped cream and key lime zest.
  8. Freeze for 4 hours.
  9. Cut the tart into 8 slices and serve.
  10. Enjoy!

Watch the recipe video here:

Key Lime Cheesecake Pops

It's like regular pie, but better ✨FULL RECIPE: https://tasty.co/recipe/key-lime-cheesecake-pops

Posted by Tasty on Thursday, August 16, 2018

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
We've made a lot of things into rolls...but not quite like this ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-roll

Posted by Tasty on Sunday, June 3, 2018

Dessert

Berry Crepe Cake

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Berry Crepe Cake
This crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cr​êp​es
  • 21⁄2 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 teaspoon salt
  • 5 eggs
  • 11⁄4 cup milk
  • 13⁄4 cup water
  • 5 tablespoons butter, melted
Berry Syrup
  • 4 cups mixed berries 3⁄4 cup sugar
  • 1 cup water
  • 1⁄4 cup lemon juice Zest of 1 lemon
Whipped Cream
  • 3 cups heavy cream 3 tablespoons sugar
Instructions
  1. First make the berry syrup by placing all of the ingredients except water into a saucepan and roughly smashing them together with a potato masher. Then add water and bring to a boil. Simmer for 10 minutes.
  2. Strain syrup into a bowl and place in the refrigerator until completely chilled.
  3. While syrup cools, make cr​ê​pes by first whisking together all of the dry ingredients in a bowl.
  4. In a blender, blend up all the wet ingredients until mixed. Add the dry ingredients into the blender 1⁄3 of the batch at a time, blending in between until mix is incorporated and completely smooth.
  5. Heat an 8-inch non-stick pan on medium and then lightly spray with oil. Pour 1⁄4 cup of the cr​êp​e batter into the pan and quickly swirl pan so that the batter covers the bottom evenly.
  6. Cook for one or two minutes until the edges of the cr​ê​pe brown slightly and the middle of the cr​êp​e is set. Using a spatula, lift the corner of the cr​ê​pe and carefully flip the cr​ê​pe over. Cook for 30 seconds, then remove the cr​ê​pe from the pan and set aside.
  7. 7. Repeat with all of the mix until you have 20–25 round cr​ê​pes. Set aside to cool.
  8. Next, add 3⁄4 cup of cooled berry syrup and 3 cups of whipped cream to a very large bowl. Using a blender, whip until soft peaks are formed. Add sugar and continue to whip until there are stiff peaks.
  9. Fold in 1⁄4 cup of the berry syrup, incorporating it as much or as little as you like.
  10. To build the cake place a cr​ê​pe on a cake stand and add 3–4 tablespoons of the berry whipped cream, spreading evenly to cover the cr​ê​pe. Then, place another one on top and cover again with berry whipped cream. Repeat layers with the remaining cr​ê​pes.
  11. Top with a last layer of whipped cream, then top with fresh berries and a drizzle of the extra berry syrup.
  12. Enjoy!

Watch the recipe video here:

Berry Crepe Cake

Berry Crepe CakeThis crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert! https://bzfd.it/2LQ4KFF

Posted by Tasty on Tuesday, June 5, 2018

Breakfast

Ham And Cheese Breakfast Pockets

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Ham And Cheese Breakfast Pockets
Homemade breakfast pockets that are simple and delicious! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 slices white bread
  • 8 slices ham, cut into 2-in (5-cm) circles
  • 4 slices cheddar cheese, cut into 2 in (5-cm) circles
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 4 large eggs
  • salt, to taste
  • pepper, to taste
  • fresh chives, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
  3. Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
  4. Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
  5. Place the pockets on a baking sheet.
  6. In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
  7. Bake for 15 minutes, or until toasted.
  8. Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
  9. Crack 1 egg into each circle, and season with salt and pepper.
  10. Bake for 5 minutes, or until the yolk is cooked to your preference.
  11. Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
  12. Enjoy!

Watch the recipe video here:

Ham And Cheese Breakfast Pockets

Homemade breakfast pockets that are simple and delicious! ??FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-breakfast-pockets

Posted by Tasty on Tuesday, June 5, 2018

Main dish

Bacon Brussels Sprouts Au Gratin

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Bacon Brussels Sprouts Au Gratin
Bacon + cheese + Brussels sprouts = the perfect side for your Easter brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pieces bacon
  • 1½ pounds Brussels sprouts
  • 4 tablespoons Land O’Lakes® Butter
  • 1 leek, thinly sliced
  • 4 tablespoons flour
  • 2½ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
Crunchy Topping
  • 2 tablespoons Land O’Lakes® Butter
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced
Instructions
  1. Heat a skillet to medium. Add bacon and cook until crispy. Remove and drain over a paper towel. Once cooled, crumble and set aside.
  2. Preheat oven to 375ºF.
  3. Bring a large pot of water to boil. Once boiling, blanch the Brussels sprouts for 2 minutes, then drain and shock in ice water.
  4. Dry off the sprouts and cut in half, or if the sprouts are large, cut into quarters.
  5. Melt butter in a large saucepan. Add the leek and saute for 4–5 minutes until softened. Whisk in the flour and cook for 1 minute. Pour in the milk and season with the salt, pepper, and nutmeg. Whisk for 3–4 minutes until thickened. Remove from heat.
  6. Fold the Brussels sprouts into the sauce. Add the crumbled bacon, reserving 2 tablespoons. Pour the mixture into a baking dish and bake for 15 minutes.
  7. While the gratin is starting to bake, make the crunchy topping. Melt the butter in a small pan. Add the breadcrumbs and stir until the butter has been evenly absorbed. Place in a bowl. Add the bacon and Parmesan and stir well.
  8. When the gratin has baked for the first 15 minutes, remove from oven and evenly sprinkle the breadcrumb mixture onto it. Bake for another 15 minutes.
  9. Remove from oven. Garnish with parsley and serve!

Watch the recipe video here:

Bacon Brussels Sprouts Au Gratin

Bacon Brussels Sprouts Au GratinBacon + cheese + Brussels sprouts = the perfect side for your Easter brunch! ? ?

Posted by Tasty on Monday, March 19, 2018

Main dish

Pan Seared Scallops

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Pan Seared Scallops
Learn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Quick pickled apples
  • ½ teaspoon black peppercorn
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 3 tablespoons white wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 Granny Smith apple, thinly sliced
Celery root puree
  • 1 ½ cups celery root, peeled and diced
  • ½ cup heavy cream
  • ¼ cup milk
  • ½ tablespoon butter
  • 1 small garlic clove, chopped
  • 1 teaspoons salt
  • ¼ teaspoons pepper
Celery leaf salad with lemon vinaigrette
  • 1 ½ teaspoons lemon juice
  • 1½ teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup celery leaves
  • Salt
  • Pepper
Assembly
  • 5 large sea scallops, dried
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • ½ pound thick-cut bacon, diced very small, cooked and drained
  • 4 blanched celery stalks, diced very small
  • 2 tablespoons diced chives (garnish)
Instructions
  1. To make quick pickled apples, place all ingredients except for apples in saucepan and simmer until sugar is dissolved.
  2. Place thinly sliced apples in jar or bowl and pour pickling mixture over apples until covered. Set aside to cool.
  3. Next, make the celery root puree. In large saucepan, melt one tablespoon of butter, add chopped garlic, and saute for 1 minute until fragrant.
  4. Add peeled and cubed celery root, milk, and heavy cream, then stir in salt and pepper. Cover and simmer on medium-low heat for 15 minutes until root is soft.
  5. Pour all contents of saucepan into powerful blender and blend until completely smooth. Remove from blender and set aside in squeeze bottle.
  6. To make salad with lemon vinaigrette, add lemon juice and white wine vinegar to small bowl. Slowly whisk the olive oil until emulsified. Season to taste with salt and pepper. Dress celery leaves with small amount of vinaigrette. Set aside until ready to plate.
  7. To prepare scallops, start by drying scallops well. Then season one side generously with salt and pepper.
  8. Heat a pan on medium until very hot but not smoking. Add 2 tablespoons of canola oil and place scallops in pan, seasoned side down. Then, season upturned side with salt and pepper.
  9. Saute for 1 minute and add tablespoon of butter, basting the scallop with liquid as it melts. After 1 more minute, flip scallop and cook for another 2 minutes, continuing to baste.
  10. To serve, squeeze small circle of celery root puree onto plate. Place cooked scallop on top and sprinkle first with blanched celery, then bacon cubes, followed by a slice of pickled apple, and then a few leaves of salad. Finish with chopped chives. Repeat same assembly process for remaining scallops.
  11. Enjoy!

Watch the recipe video here:

Pan-Seared Scallops

Pan-Seared ScallopsLearn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace. http://bit.ly/2BnwhYD

Posted by Tasty on Tuesday, January 30, 2018

Dessert

Classic Glazed Donuts

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Classic Glazed Donuts
Need these NOW ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!

Watch the recipe video here:

Classic Glazed Donuts

Need these NOW ?!FULL RECIPE: https://tasty.co/recipe/classic-glazed-donutsDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2FxiOjr – We may make some $$ if you buy!

Posted by Tasty on Tuesday, January 30, 2018

Drink

Spiked Caramel Corn Shake

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Spiked Caramel Corn Shake
This shake made with Captain Morgan spiced rum and topped with homemade caramel corn is a home run!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Caramel Corn/Sauce
  • 5 cups fresh popped corn
  • ⅓ cup roasted unsalted peanuts
  • ½ cup light brown sugar
  • 5 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • ¼ teaspoon salt
  • 1½ tablespoon Captain Morgan Spiced Rum
  • ¼ teaspoon baking soda
  • 1½ tablespoon heavy cream
  • Shake
  • 4 cups vanilla ice cream
  • ¾ cup whole milk
  • 6 ounces Captain Morgan rum
  • Whipped cream, optional
Instructions
  1. Preheat oven to 250°F.
  2. Line a baking sheet with parchment.
  3. Over med-high heat, cook brown sugar, butter, and corn syrup. Bring to simmer and cook for 4 minutes.
  4. Remove from heat and add baking soda and rum. Stir well. Reserve ¼ cup caramel.
  5. Working quickly, mix popcorn and peanuts with remaining carmel, making sure to completely cover all the popcorn. Spread on baking sheet and dry out in about 15 minutes or until dry.
  6. Add cream to remaining ¼ cup caramel and stir, then set aside.
  7. Add 4 cups of vanilla ice cream to a blender with ¾ cup of whole milk and 6 ounces of Captain Morgan. Blend until creamy.
  8. Divide remaining caramel sauce into 4 glasses and top with milkshake. Top with whipped topping and caramel corn, then serve with remaining caramel corn.

Watch the recipe video here:

Spiked Caramel Corn Shake

Spiked Caramel Corn ShakeThis shake made with Captain Morgan spiced rum and topped with homemade caramel corn is a home run!

Posted by Tasty on Thursday, August 9, 2018

Drink

Rum Root Beer Float Pops

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Rum Root Beer Float Pops
Your favorite classic drink just got a great, new twist! ?
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 cups whipping cream
  • 7 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 6 ounces Captain Morgan Original Spiced Rum
  • 16 ounces root beer
Instructions
  1. In a large mixing bowl, whip the cream using hand mixer until firm peaks form.
  2. Gently fold in vanilla extract and condensed milk.
  3. Distribute cream into small paper cups or popsicle molds. Freeze 6-8 hours or until frozen solid.
  4. Remove popsicles from the molds. Transfer to a glass and top with 1 ½ ounces spiced rum and 4 ounces of root beer.
  5. Enjoy!

Watch the recipe video here:

Rum Root Beer Float Pops

Rum Root Beer Float PopsYour favorite classic drink just got a great, new twist! ?

Posted by Tasty on Tuesday, August 7, 2018