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Cake

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies
A no bake cookie with no guilt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. smooth unsweetened peanut butter, melted (plus more for drizzling)
  • 1 c. coconut flour
  • ¼ c. coconut sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2 c. dark chocolate chips, melted
  • 1 tbsp. coconut oil
Instructions
  1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.

Watch the recipe video here:

Chocolate Peanut Butter Mousse Cake

This chocolate peanut butter mousse cake is so decadent ?!FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-mousse-box-cake

Posted by Tasty on Tuesday, March 20, 2018

Dessert

Giant Edible Cookie Bowl

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Giant Edible Cookie Bowl
Giant Edible Cookie Bowl
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb (455 g) store-bought cookie dough
  • ½ cup (60 g) all-purpose flour
  • nonstick cooking spray
  • 1 cup (175 g) semisweet chocolate chip
  • 1 tablespoon coconut oil
  • 4 scoops vanilla ice cream
  • 4 scoops chocolate ice cream
  • 1 banana, quartered
  • 6 strawberries, sliced vertically
  • ½ cup (30 g) whipped cream
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
  3. Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
  4. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
  5. Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
  6. Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
  7. Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
  8. Enjoy!

Watch the recipe video here:

Giant Edible Cookie Bowl

Have your cookie and eat it, too, with this giant cookie bowl ?!FULL RECIPE: https://tasty.co/recipe/giant-edible-cookie-bowl

Posted by Tasty on Tuesday, March 20, 2018

Breakfast

Loaded Hasselback Potatoes & Dip

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Loaded Hasselback Potatoes & Dip
Loaded Hasselback Potatoes & Dip
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
HASSELBACK POTATOES
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 wooden skewers
BACON CHEDDAR DIP
  • 16 oz (455 g) cream cheese, room temperature
  • 2 ½ cups (250 g) shredded cheddar cheese
  • 1 cup (230 g) sour cream
  • 1 cup (100 g) green onion
  • 4 slices bacon, cooked and chopped
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
  3. Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
  4. In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
  5. Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
  6. Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
  7. Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
  8. Once finished, fill the middle of the skillet with the bacon cheddar dip.
  9. Top with the remaining cheddar cheese.
  10. Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
  11. Enjoy!

Watch the recipe video here:

What could be better than hasselback potatoes + cheesy dip in one skillet ??FULL RECIPE: https://tasty.co/recipe/loaded-hasselback-potatoes-dip

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Chocolate-Stuffed Churro Donuts

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Chocolate-Stuffed Churro Donuts
Chocolate-Stuffed Churro Donuts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (56.7 g) butter, cubed
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (236 mL) water
  • 1 cup (125 g) flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup (90 g) chocolate chip
  • oil, for frying
  • cinnamon sugar
SPECIAL EQUIPMENT NEEDED
  • piping bag, with a large star tip
  • nonstick baking sheet
Instructions
  1. In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
  3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
  4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  5. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  6. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
  7. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
  8. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
  9. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
  10. Heat oil in a deep pot to 350˚F (175˚C).
  11. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
  12. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
  13. Drain on a paper towel before rolling in cinnamon sugar.
  14. Enjoy!

Watch the recipe video here:

Do you love churros as much as we do? ?FULL RECIPE: https://tasty.co/recipe/chocolate-stuffed-churro-donuts

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Brownie Ice Cream Sandwiches

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Brownie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 chocolate fudge brownie mix, prepared according to package
  • 1 ½ qt (1 kg) ice cream, preferred flavor
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
  3. Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
  4. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
  5. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
  6. Repeat steps 3 and 4 so that you have 2 thin brownie layers.
  7. Bake for 14 minutes.
  8. Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
  9. NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
  10. Take the ice cream out of the freezer and give it 5-10 minutes to soften.
  11. Once soft, spread the ice cream over the top of the brownie in the baking tray.
  12. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top.
  13. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
  14. Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
  15. Quickly trim away the excess ice cream.
  16. Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
  17. Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
  18. Enjoy!

Watch the recipe video here:

These brownie ice cream sandwiches are everything you need right now!?FULL RECIPE: https://tasty.co/recipe/brownie-ice-cream-sandwiches

Posted by Tasty on Friday, March 16, 2018

Dessert

Chocolate-dipped Cannoli Cupcakes

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Chocolate-dipped Cannoli Cupcakes
Chocolate-dipped Cannoli Cupcakes
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CUPCAKES
  • 1 box cake mix, prepared
CANNOLI CREAM
  • 15 oz (425 g) ricotta cheese
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (160 g) powdered sugar
  • 1 teaspoon vanilla
  • 1 cup (175 g) mini chocolate chips
CHOCOLATE COATING
  • 2 cups (340 g) dark chocolate
  • 3 tablespoons coconut oil
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Line a muffin tin with liners and cooking spray.
  3. Prepare cake mix according to its directions.
  4. Fill liners about ¾ of the way up with the cupcake batter.
  5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
  6. Allow the cupcakes to cool completely.
  7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
  8. Fold in the mini chocolate chips.
  9. Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
  10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
  11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
  12. Put the cupcakes in the freezer for about 1 hour or until firm.
  13. Melt the dark chocolate and coconut oil together.
  14. Carefully, dip the tops of the cupcakes into the melted chocolate.
  15. Place in the refrigerator to firm up if need be.
  16. Enjoy!

Watch the recipe video here:

Chocolate-dipped "cannoli" cupcakes = the way to my heart ?…FULL RECIPE: https://tasty.co/recipe/chocolate-dipped-cannoli-cupcakes

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Chicken Parm Bites

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Chicken Parm Bites
Chicken Parm Bites
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb (455 g) chicken tender
  • 1 ball mozzarella cheese
  • 2 cups (100 g) panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon salt
  • ½ cup (65 g) flour
  • 2 eggs
  • oil, to fry
  • 1 cup (255 g) marinara sauce
Instructions
  1. Cut the chicken tenders into 1.5-inch (4-cm) pieces.
  2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.
  3. Stuff the holes with mozzarella cheese.
  4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.
  5. Batter the chicken in flour, egg, then panko bread crumb mixture.
  6. Add around 1-inch (2-cm) of oil to a pan and heat until around 350˚F (175˚C).
  7. Fry the chicken on both sides until fully cooked and golden brown.
  8. Serve with marinara sauce and garnish with more parmesan cheese.
  9. Enjoy!

Watch the recipe video here:

These chicken parm bites are the perfect finger food! ?FULL RECIPE: https://tasty.co/recipe/chicken-parm-bites

Posted by Tasty on Thursday, March 15, 2018

Dessert

Tempura Fried Ice Cream

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Tempura Fried Ice Cream
Tempura Fried Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pt (690 g) ice cream
  • 11 oz (310 g) pound cake, 2 loaves
  • 1 cup (125 g) all-purpose flour
  • 1 egg
  • 1 cup (235 g) cold water
  • oil, for frying
Instructions
  1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
  2. Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
  3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
  4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
  5. Make tempura batter by mixing flour, egg, and water a little at a time.
  6. Heat oil to 400˚F (200˚C).
  7. Coat the wrapped ice cream in tempura batter.
  8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
  9. Remove excess oil by patting with a paper towel.
  10. Serve immediately with your toppings of choice.
  11. Enjoy!

Watch the recipe video here:

You can make fried ice cream at home ? ?!FULL RECIPE: https://tasty.co/recipe/tempura-fried-ice-cream

Posted by Tasty on Friday, March 16, 2018

Cake Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz (905 g) cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups (300 g) sugar
  • 15 oz (425 g) pumpkin puree, 1 can
CRUMBLE TOPPING
  • ½ cup (115 g) butter
  • 1 cup (125 g) flour
  • ½ cup (110 g) brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Monday, March 12, 2018

Breakfast

Aunt Gussie’s Pound Cake

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Aunt Gussie’s Pound Cake
Aunt Gussie’s Pound Cake recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup (230 g) unsalted butter, 2 sticks
  • 2 ¾ cups (550 g) sugar
  • ½ cup (100 g) shortening
  • 5 eggs
  • 1 cup (240 mL) whole milk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups (375 g) flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • vanilla ice cream, for serving
  • fresh berry, for serving
Instructions
  1. In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
  2. Mix the eggs, one at a time, into the batter.
  3. In a medium bowl, combine the milk, lemon extract, and vanilla extract.
  4. In a separate medium bowl, whisk the flour, baking powder, and salt.
  5. Alternately add the dry and wet ingredients into the batter.
  6. Pour the batter equally into two greased and lightly floured loaf pans.
  7. Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
  8. Cool for 30 minutes before slicing.
  9. Serve with vanilla ice cream and berries.
  10. Enjoy!
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Watch the recipe video here:

Aunt Gussie's Pound Cake

This family's recipe for their Aunt Gussie's pound cake is amazing ?!!FULL RECIPE: https://tasty.co/recipe/aunt-gussies-pound-cake

Posted by Tasty on Thursday, March 8, 2018