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Main dish

Grilled Honey Chipotle Wings

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Grilled Honey Chipotle Wings
These grilled honey chipotle wings are gonna have you licking your fingers ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 lb chicken wing and drumette
  • ¼ cup cornstarch
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 ½ cups chipotle peppers in adobo
  • ¼ cup lime juice
  • ¼ cup honey
Instructions
  1. Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
  2. Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
  3. In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
  4. Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
  5. Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
  6. Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
  7. Enjoy!

Watch the recipe video here:

Grilled Honey Chipotle Wings

These grilled honey chipotle wings are gonna have you licking your fingers ?!FULL RECIPE: https://tasty.co/recipe/grilled-honey-chipotle-wingsShop our FAVORITE food processor here: http://bit.ly/2yCmyQX(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Monday, October 23, 2017

Cake Dessert

THE ULTIMATE CHOCOLATE CAKE

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THE ULTIMATE CHOCOLATE CAKE
This is the ULTIMATE chocolate cake! ? ?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1½ cups flour
  • 1 cup Dutch processed cocoa powder
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1½ cups stout
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup butter, softened
  • 1½ cups sugar
  • 3 eggs
  • ½ cup mayonnaise
  • 4 ounces dark chocolate, chopped
BUTTERCREAM
  • 1½ cups butter, softened
  • 1 tablespoon vanilla extract
  • ½ cup Dutch processed cocoa powder
  • 5 cups powdered sugar
  • Fresh fruit, to decorate
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. Grease and line three 8-inch cake tins with parchment paper.
  3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  7. Add the mayonnaise and beat until the mixture is smooth and creamy.
  8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
  10. Distribute the batter evenly between the 3 prepared cake tins.
  11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  14. While your cakes are cooling, prepare the buttercream.
  15. In a large bowl, beat together the butter and vanilla.
  16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  17. Decorate to your liking.
  18. Enjoy!

Watch the recipe video here:

The Ultimate Chocolate Cake

This is the ULTIMATE chocolate cake! ? ?Get the recipe: https://tasty.co/recipe/the-ultimate-chocolate-cakeWatch the full version & more how-to's with our Tasty 101 series: http://bit.ly/2zSZpHt

Posted by Tasty on Saturday, October 28, 2017

Main dish

Cheddar Oven Fried Chicken

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Cheddar Oven Fried Chicken
This cheddar oven-fried chicken is a dinner your kids will love! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups cheese cracker, crushed
  • ¼ teaspoon pepper, optional
  • 2 cups flour
  • 5 egg, whisked
  • 4 skin-on chicken drumstick
  • 4 skin-on chicken thigh
  • 3 cups broccoli floret
  • 3 cups yukon potato, quartered
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaf, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • fresh parsley, for garnish
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  3. In a separate bowl, beat eggs until smooth.
  4. Roll each chicken piece into flour and then coat into eggs.
  5. Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  6. Arrange chicken pieces on a parchment-lined baking sheet.
  7. In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  8. Arrange vegetables on parchment-lined baking sheet.
  9. Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  10. Top chicken with parsley and serve.
  11. Enjoy!

Watch the recipe video here:

Cheddar Oven-Fried Chicken

This cheddar oven-fried chicken is a dinner your kids will love! ?FULL RECIPE: https://tasty.co/recipe/cheddar-oven-fried-chickenNow you can buy our favorite 6-piece baking set here: http://bit.ly/2zUV8DJ (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Saturday, October 28, 2017

Cake

Apple Pie Cheesecake

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Apple Pie Cheesecake
This apple pie cheesecake is the best of both worlds ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CHEESECAKE
  • 2 pie crust
  • 24 oz cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 egg
APPLE PIE FILLING
  • 3 medium apple, peeled, cored and cubed
  • 1 cup water
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
Instructions
  1. Preheat oven to 300˚F (150˚C).
  2. Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
  3. In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
  5. Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
  6. After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
  7. Turn up the oven temperature to 425˚F (220˚C).
  8. In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
  9. Once cool, spread apple pie filling over cheesecake.
  10. Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
  11. Brush with egg wash.
  12. Bake for 25 minutes, until golden brown.
  13. Chill until set then serve.
  14. Enjoy!

Watch the recipe video here:

Apple Pie Cheesecake

This apple pie cheesecake is the best of both worlds ?!FULL RECIPE: https://tasty.co/recipe/apple-pie-cheesecakeShop the pie pan we used in this video here: http://bit.ly/2xv4p3p(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Sunday, October 29, 2017

Dessert

Pumpkin Cheesecake ‘Box’ Brownie Bars

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Pumpkin Cheesecake 'Box' Brownie Bars
You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, prepared
  • 1 cup leftover chocolate candy, chopped
  • ½ cup heavy cream, warm to the touch
  • 1 tablespoon gelatin
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 29 oz pumpkin puree
  • chocolate syrup, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare your favorite type of brownie batter or use a boxed variety.
  3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
  4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
  5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
  6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
  7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
  8. Slice the brownies, drizzle with chocolate syrup, and serve.
  9. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Brownie Bars

You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-box-brownie-barsWe teamed up with Jet and you can get all of our baking essentials here: http://bit.ly/2yMCmR4 (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 26, 2017

Spaghetti

Spaghetti Pie

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Spaghetti Pie
Gail Simmons made the most AMAZING spaghetti pie for us! ?
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • PASTA CRUST
  • 4 oz spaghetti, or angel hair, broken in half 2 times
  • 2 cloves garlic, minched
  • 2 tablespoons butter
  • 1 cup grated parmesan
  • 1 large egg, beaten
  • 2 tablespoons bread crumb
  • FILLING
  • 2 tablespoons oil, vegetable or canola
  • 1 small onion, diced
  • 8 oz ground beef, 90% lean
  • 15 oz tomato sauce, 1 can
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon fresh basil, minced
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 ½ cups shredded mozzarella cheese
Instructions
  1. Preheat Oven to 350˚F (180˚C).
  2. Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch (2½ - 7½ cm) pieces.
  3. Cook until al dente (about 3 minutes) and drain well.
  4. In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
  5. Press pasta mixture into a deep 10-inch (25-cm) pie plate or casserole dish. Top with bread crumbs.
  6. Bake 15-20 minutes, until crust is set and edges have started to brown
  7. Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan.
  8. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
  9. In a small bowl, mix together ricotta, egg, and oregano.
  10. Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F (180˚C) for 25 minutes or until golden brown on top.
  11. Let cool for 15-20 minutes before serving.
  12. Fancy-Pants Parmesan Crisps (optional for garnish): Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F (200˚C) until cheese has melted and become golden and crisp, about 5 minutes. Let cool before removing from parchment paper.
  13. Enjoy!

Watch the recipe video here:

Spaghetti Pie As Made By Gail Simmons

Gail Simmons made the most AMAZING spaghetti pie for us! ?FULL RECIPE: http://bit.ly/2zUNHMK

Posted by Tasty on Friday, October 27, 2017

Main dish

One-pan Fall Chicken Dinner

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One-pan Fall Chicken Dinner
Happy fall ?! Try this delicious one-pan chicken dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 4 boneless, skinless chicken thigh
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet potato, cubed
  • 1 lb brussel sprout, trimmed and halved
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
  3. Place the chicken thighs on top and season with salt and pepper.
  4. Close the bag and massage to coat the chicken evenly. Refrigerate.
  5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
  6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
  8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  9. Enjoy!

Watch the recipe video here:

One-Pan Fall Chicken Dinner

Happy fall ?! Try this delicious one-pan chicken dinner!FULL RECIPE: https://tasty.co/recipe/one-pan-fall-chicken-dinnerShop our FAVORITE kitchen tool set here: http://bit.ly/2zonlBK(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Saturday, October 21, 2017

Dessert

Ice Cream Sandwich Ring

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Ice Cream Sandwich Ring
This giant ice cream sandwich ring is gonna BLOW YOUR MIND!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • 4 egg
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ cup flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 3 cups vanilla ice cream
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, beat melted butter, eggs, sugar, and vanilla until frothy.
  3. Sift flour, cocoa powder, and salt into the bowl with the butter and eggs and mix just until combined.
  4. Pour into a well-greased bundt pan and bake for 25 minutes, then cool completely.
  5. Remove the brownie ring from the bundt pan and slice in half, horizontally.
  6. Place the top back in the cleaned bunt pan.
  7. Place ice cream scoops on top. Spread ice cream out and place the bottom piece of the brownie on top of that.
  8. Freeze until solid, remove from bundt pan and cut into pieces.
  9. Enjoy!

Watch the recipe video here:

Giant Ice Cream Sandwich Ring

This giant ice cream sandwich ring is gonna BLOW YOUR MIND! ?FULL RECIPE: https://tasty.co/recipe/ice-cream-sandwich-ringShop our essential strainer here: http://bit.ly/2zAf5iZ – We may make some $$ if you buy!

Posted by Tasty on Saturday, October 21, 2017

Breakfast

Pesto Chicken-stuffed Garlic Bread

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Pesto Chicken-stuffed Garlic Bread
This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 13.8 oz pizza dough, 2 packages
  • ½ cup pesto
  • 2 cups shredded mozzarella cheese
  • 1 ½ cups chicken, cooked and shredded
  • ½ cup butter, melted
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 cup grated parmesan cheese
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  3. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  4. Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  5. Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  6. Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  7. Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  8. Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  9. Remove from loaf pan and let cool.
  10. Top with parsley (optional), slice and serve.
  11. Enjoy!

Watch the recipe video here:

Pesto Chicken-Stuffed Garlic Bread

This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!FULL RECIPE: https://tasty.co/recipe/pesto-chicken-stuffed-garlic-bread

Posted by Tasty on Monday, October 16, 2017

Pizza

Frozen Personal Pizza Prep

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Frozen Personal Pizza Prep
Here's how to make your own personal pizza prep ? ?!
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 lb pizza dough, store-bought or homemade
  • flour
TO SERVE
  • tomato sauce
  • mozzarella cheese
  • fresh basil leaf
  • pepperoni
  • tomato, sliced
  • broccoli floret, sautéed
  • onion, sliced, sautéed
  • nutella
  • strawberry, sliced
  • banana, sliced
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Place a parchment paper-lined baking sheet in the oven.
  3. To make four personal-sized pizzas, divide pizza dough into fourths.
  4. Roll out each piece of dough to desired thickness.
  5. To par-bake the pizza rounds, arrange the pizza dough rounds on the hot baking sheet.
  6. Bake for 3-4 minutes or until dough looks puffy and dry. Dough should not be golden brown.
  7. Cool pizza rounds on a wire rack.
  8. When cool, top your rounds with desired toppings.
  9. Place prepared pizzas on a baking sheet and freeze, uncovered, for 3 hours so the toppings adhere to one another.
  10. Wrap the now-frozen pizzas in plastic wrap and aluminum foil to prevent freezer burn. Label each pizza as desired and freeze for 1-2 months.
  11. To bake frozen pizzas, preheat the oven to 450°F (230°C).
  12. Unwrap pizza and place directly on rack or parchment-lined baking sheet.
  13. Bake for 15-18 minutes, or until crust is brown and cheese is melted.
  14. Cool for 5 minutes. Cut into slices before serving.
  15. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2084540778465227/