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Dessert

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

3-Ingredient Creme Brulee

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-bruleeShop our FAVORITE whisk set here: http://bit.ly/2hJd3Vs(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Monday, October 16, 2017

Pasta

Fresh Spinach & Shrimp Pasta

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Fresh Spinach & Shrimp Pasta
Fresh Spinach & Shrimp Pasta
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
Pasta:
  • 95 grams (egg + spinach water) fluid
  • ¼ cup semolina flour
  • ¾ cup (about 200 grams) flour
  • Philips Pasta and Noodle Maker
Pasta Sauce:
  • 3 tablespoons olive oil
  • 1 cup fresh cherry tomatoes, halved
  • 1 clove garlic
  • ½ pound jumbo shrimp
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh ground pepper
  • ¼ cup fresh grated parmesan
Instructions
  1. 1. Mix together juiced spinach and 1 egg.
  2. 2. Open lid and add semolina flour and regular flour, close lid.
  3. 3. Turn on appliance, select program for (1) and press start.
  4. 4. Slowly pour spinach and egg mixture into opening on lid.
  5. 5. Pasta will begin to appear after 3 minutes.
  6. 6. Place a pan under the extruder to catch the noodles. Lightly toss pasta with flour.
  7. 7. Bring large pot of salted water to a boil. Add pasta to water and cook 3 minutes.
  8. 8. In a large skillet, heat olive oil over medium-high heat and add cherry tomatoes and minced garlic.
  9. Gently stir, quickly add cooked pasta and about ¼ cup of pasta water, lemon juice, zest, and fresh pepper. Lightly toss and serve with parmesan cheese

Watch the recipe video here:

Fresh Spinach & Shrimp Pasta

Fresh Spinach & Shrimp PastaDelicious & Hearty! Shop Now: https://goo.gl/BPGUXc

Posted by Tasty on Monday, October 16, 2017

Cake Dessert

Peek-a-boo Ghost ‘Boxed’ Pound Cake

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Peek-a-boo Ghost 'Boxed' Pound Cake
This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 vanilla pound cake
  • 1 box pound cake mix
  • 1 tablespoon cocoa powder
  • ½ stick butter
  • 3 oz chocolate, melted
  • ⅔ cup milk
  • 2 egg
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
  3. Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
  4. In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
  5. In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
  6. Pour rest of the batter over the ghost-shaped cake.
  7. Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
  8. Enjoy!

Watch the recipe video here:

Peek-A-Boo Pound Cake

This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!FULL RECIPE: https://tasty.co/recipe/peek-a-boo-ghost-boxed-pound-cakeNow you can buy our ghost cookie cutter here: http://bit.ly/2x35M9y (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Tuesday, October 17, 2017

Cake

Cheesecake-stuffed Banana Bread Ring

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Cheesecake-stuffed Banana Bread Ring
This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CHEESECAKE
  • 16 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
BANANA BREAD
  • 4 ripe banana
  • 4 tablespoons vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
CARAMEL
  • 1 cup sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract, stirring until smooth. Refrigerate.
  3. In a large bowl, mash the bananas with a fork.
  4. Add in the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without over mixing.
  5. Pour half of the banana bread batter into a greased bundt pan.
  6. 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.
  7. Pour the rest of the banana bread batter on top and smooth it evenly.
  8. Bake for 30 minutes, or until the banana bread is golden.
  9. To make the caramel glaze, heat the sugar in a saucepan over medium-high heat.
  10. Once the sugar begins to melt, stir with a wooden spoon or whisk.
  11. Once the sugar reaches a boil, add the butter and stir until melted.
  12. Remove from heat, add in the heavy cream and immediately stir until incorporated.
  13. Allow the caramel to cool and thicken.
  14. Invert the banana bread onto a wire rack set on top of a baking tray.
  15. Pour the caramel glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  16. Once the glaze has set, slice the cake.
  17. Enjoy!

Watch the recipe video here:

Cheesecake-Stuffed Banana Bread Ring

This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!FULL RECIPE: https://tasty.co/recipe/cheesecake-stuffed-banana-bread-ringNow you can buy our kitchen favorites here: http://bit.ly/2wCb4si(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 5, 2017

Dessert

Chocolate Ripple Cheesecake

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Chocolate Ripple Cheesecake
This chocolate ripple cheesecake is probably the most mesmerizing thing you'll see all day ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 chocolate sandwich cookie
  • 4 tablespoons unsalted butter, melted
  • 8 oz cream cheese, 4 packages
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream
  • 1 ½ tablespoons gelatin powder
  • 2 cups semi sweet chocolate, melted, divided
Instructions
  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 4 hours.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

Watch the recipe video here:

Chocolate Ripple Cheesecake

This chocolate ripple cheesecake is probably the most mesmerizing thing you'll see all day ? ?!FULL RECIPE: https://tasty.co/recipe/chocolate-ripple-cheesecakeShop our FAVORITE hand mixer right here: http://bit.ly/2kqiddD – We may make some $$ if you buy!

Posted by Tasty on Friday, October 6, 2017

Main dish

Bacon-wrapped Burger Ring

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Bacon-wrapped Burger Ring
This bacon-wrapped burger ring is gonna WOW everyone at your next party ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef
  • ¼ cup worcestershire
  • ¼ cup dijon mustard
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon, cut in half
  • 8 roll
  • 1 cup lettuce, chopped
  • 1 tomato, sliced
  • FONDUE
  • 1 ½ cups milk, divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chilli
  • ¼ cup dijon mustard
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.
  11. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Burger Ring

This bacon-wrapped burger ring is gonna WOW everyone at your next party ?!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-burger-ringShop our essential products (incl. our favorite mixing bowl set) here: http://bit.ly/2xpIwBG – We may make some $$ if you buy!

Posted by Tasty on Sunday, October 8, 2017

Dessert

3-ingredient Mango Sorbet

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3-ingredient Mango Sorbet
This sorbet is so easy to make... but why not enjoy some on the beach in Hawaii?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 mango, diced
  • ½ cup honey
  • ½ cup water
Instructions
  1. Cut mangoes into ½-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
  2. In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
  3. Remove from food processor and scoop into tray.
  4. Freeze for one additional hour.
  5. Enjoy!

Watch the recipe video here:

This sorbet is so easy to make… but why not enjoy some on the beach in Hawaii? We teamed up with the Hawaii Food & Wine Festival to send you and a friend there! Enter for a chance to *WIN* here: http://bit.ly/2xlEdvn3Get the recipe: http://bit.ly/2fTgVWW

Posted by Tasty on Thursday, October 5, 2017

Noodle

ONE SKILLET GROUND BEEF STROGANOFF

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ONE SKILLET GROUND BEEF STROGANOFF
This one-skillet beef stroganoff by I Wash... You Dry is perfect for a hearty weeknight dinner! ?
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • 1 tbsp olive oil
  • 8 oz. white button mushrooms, sliced
  • 2 tbsp butter
  • ½ onion, diced
  • 1 lb. ground beef
  • 2 tsp garlic powder
  • 3 tbsp flour
  • 1 tsp paprika
  • ¼ cup dry sherry (or beef broth)
  • 4 cups low sodium beef broth
  • 1½ tsp salt
  • ½ tsp black pepper
  • 4 cups dry egg noodles
  • ½ cup sour cream
  • 1 to 2 tbsp freshly chopped parsley
Instructions
  1. Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skillet to a plate.
  2. Return the skillet to the stove top and melt the butter. Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.
  3. Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
  4. Gradually stir in the beef broth, salt and pepper. Bring mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
  5. Stir in the sour cream and freshly chopped parsley. Serve warm and enjoy!

Watch the recipe video here:

One-Skillet Beef Stroganoff by I Wash You Dry

This one-skillet beef stroganoff by I Wash… You Dry is perfect for a hearty weeknight dinner! ?Get the full recipe: https://www.iwashyoudry.com/one-skillet-ground-beef-stroganoffShop our FAVORITE skillet set right here: http://bit.ly/2kgG2nW – We may make some $$ if you buy!

Posted by Tasty on Monday, October 2, 2017

Main dish

Zucchini Ravioli

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Zucchini Ravioli
These low-carb zucchini "ravioli" from Goodful are a delicious dinner option! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium zucchini
  • olive oil, to taste
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 2 tablespoons fresh basil, finely sliced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce
  • ½ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  3. Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
  4. Heat a pan over medium-high heat.
  5. Add olive oil then garlic and sauté for 30 seconds to 1 minute.
  6. Add spinach and sauté for 1-2 minutes, until wilted down.
  7. Remove from heat and allow to cool for 10 minutes.
  8. In a large bowl, add the spinach and garlic.
  9. Add the ricotta, basil, salt, and pepper. Mix until well combined.
  10. Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
  11. Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  12. In a baking dish pour the marinara sauce then smooth with a spatula.
  13. Evenly place the zucchini raviolis then top with mozzarella cheese.
  14. Bake for 15-20 minutes.
  15. Serve with fresh basil.
  16. Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Ravioli"

These low-carb zucchini "ravioli" from Goodful are a delicious dinner option! ?FULL RECIPE: https://tasty.co/recipe/zucchini-ravioli

Posted by Tasty on Wednesday, October 4, 2017

Roll

Giant Cinnamon Roll

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Giant Cinnamon Roll
This Texas cafe serves GIANT cinnamon rolls! But if you don't live close by, stick around to see how to make this at home!! ?
Author:
Cuisine: Japan
Recipe type: Roll
Ingredients
DOUGH
  • ½ cup unsalted butter, melted
  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • 1 pack active dry yeast
  • 5 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt
FILLING
  • ¾ cup butter, softened
  • ¾ cup light brown sugar
  • 2 tablespoons ground cinnamon
FROSTING
  • 4 oz cream cheese, softened
  • 2 tablespoons butter, melted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Instructions
  1. Generously butter a 9-inch (23cm) cast iron or cake pan.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
  4. Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. Preheat oven to 325˚F (160˚C).
  7. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
  10. In a small bowl combine the filling ingredients and stir to combine.
  11. Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
  12. Using a pizza cutter, make 3 horizontal cuts to divide the dough into four long, evenly sized strips.
  13. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll.
  14. Place the giant cinnamon roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
  15. Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  16. While the cinnamon roll is baking, prepare the frosting.
  17. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
  18. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.
  19. Enjoy!

Watch the recipe video here:

Restaurant Vs. Homemade Giant Cinnamon Roll

Bring Me went to this Texas cafe that serves GIANT cinnamon rolls! But if you don't live close by, stick around to see how to make this at home!! ?FULL RECIPE: https://tasty.co/recipe/giant-cinnamon-rollShop our essential products (incl. our mixing bowl set) here: http://bit.ly/2hINnMf – We may make some $$ if you buy!

Posted by Tasty on Wednesday, October 4, 2017