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Cake

Blue Drip Cake

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Blue Drip Cake
Blue is the most delicious color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 boxes of white cake mix
  • ½ cup heavy cream
  • 1½ cups white chocolate
  • Blue food coloring
  • Vanilla frosting
Instructions
  1. Prepare 2 boxes of white cake mix according to instructions on box.
  2. Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
  3. Grease three 6-inch cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
  4. Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
  5. Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
  6. Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
  7. For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
  8. Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
  9. Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
  10. Slice and enjoy!

Watch the recipe video here:

Blue Drip Cake

This blue drip cake is actually gonna blow your mind ? ?!FULL RECIPE: http://bzfd.it/2h99BDb

Posted by Tasty on Sunday, September 17, 2017

Dessert

Roy’s Classic Melting Hot Chocolate Soufflé

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Roy's Classic Melting Hot Chocolate Soufflé
You're gonna wanna make this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons butter
  • 8 ounces semisweet or dark chocolate
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 eggs, plus 4 egg yolks
  • Ice cream, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
  3. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
  4. Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
  5. Line 4 soufflé tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
  6. Serve with ice cream.
  7. Enjoy!

Watch the recipe video here:

Roy's Classic Melting Hot Chocolate Soufflé

Roy's Classic Melting Hot Chocolate SouffléFULL RECIPE: http://bzfd.it/2xlhjEgWe're teaming up with the Hawaii Food & Wine Festival to send you and a friend to #Hawaii to enjoy some Tasty food and wine on us! We'll also be there, so, say Aloha! ?Enter to WIN here: http://bit.ly/2xlEdvn

Posted by Tasty on Friday, September 22, 2017

Main dish

ASPARAGUS STUFFED CHICKEN BREAST

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ASPARAGUS STUFFED CHICKEN BREAST
This asparagus-stuffed chicken is going to make dinner SO MUCH BETTER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large chicken breasts
  • 1 tbsp lemon zest
  • salt and pepper
  • 9 to 12 asparagus stalks, trimmed
  • 3 slices provolone cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
  3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
  4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
  5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

Watch the recipe video here:

Asparagus-Stuffed Chicken

This asparagus-stuffed chicken is going to make dinner SO MUCH BETTER ?Full recipe from I Wash… You Dry: http://bit.ly/2fGZcPn

Posted by Tasty on Saturday, September 23, 2017

Breakfast

Strawberry Sweet Rolls

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Strawberry Sweet Rolls
These strawberry sweet rolls are gonna have you licking your fingers ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
DOUGH
  • ½ cup unsalted butter, melted
  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • 1 packet active dry yeast
  • 5 cups flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt
FILLING
  • 4 tablespoons butter, softened
  • 1 cup strawberry preserve
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 grease a 9-inch (23 cm) 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, about ½ cup (60 grams), 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 (12 mm) thick.
  10. In a small bowl combine the strawberry preserves and butter, stir to combine.
  11. Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
  12. Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
  13. With a knife cut the rolled dough into 8 pieces.
  14. Place strawberry 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 strawberry rolls should expand to the edges of the pan during this time.
  15. Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  16. While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
  17. Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
  18. Enjoy!

Watch the recipe video here:

Strawberry Sweet Rolls

These strawberry sweet rolls are gonna have you licking your fingers ?!FULL RECIPE: http://bit.ly/2fA6HHI

Posted by Tasty on Friday, September 22, 2017

Breakfast

Marinated Skirt Steak Taquitos

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Marinated Skirt Steak Taquitos
Prepping for game day just got a bit more exciting.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 garlic cloves, minced
  • ⅓ cup soy sauce
  • ½ teaspoon cumin
  • 2 limes, juiced
  • ½ cup Dr Pepper
  • 1 pound skirt steak
  • 10 ounces cotija cheese
  • 3 avocadoes
  • 18–20 corn tortillas
  • Cooking oil (vegetable or canola)
  • Optional toppings:
  • Crema
  • Pico de gallo
  • Cilantro
  • Guacamole
  • Additional cotija cheese
Instructions
  1. 1. Combine garlic, soy sauce, cumin, lime juice, Dr Pepper, pepper, and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight.
  2. 2. After marinating, remove from bag, and discard excess marinade. Grill meat until cooked through.
  3. 3. Let meat rest for 10 minutes, then slice into small pieces.
  4. 4. Heat ½-inch of oil in a large skillet over medium-high heat.
  5. Wrap tortillas in a damp paper towel and microwave on a plate for 30 seconds.
  6. 6. Line up several pieces of meat, cotija, and avocado, then roll the tortilla tightly, but take care not to rip it.
  7. 7. Place seam-side-down in oil and once the bottom is golden brown, flip. Remove once both sides are crisp and golden.
  8. 8. Top with a drizzle of crema, pico de gallo, chopped cilantro, guacamole, and cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Marinated Skirt Steak Taquitos

Posted by Tasty on Friday, September 22, 2017

Breakfast

3-Ingredient Breakfast Cookies

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3-Ingredient Breakfast Cookies
This is what it feels like to peak.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup oats
  • 2 bananas
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.
  3. Add additional ingredients, should you desire.
  4. Bake for 12 minutes.
  5. Enjoy!

Watch the recipe video here:

3-Ingredient Breakfast Cookies

These 3-ingredient breakfast cookies are going to make your mornings SO MUCH EASIER ?!FULL RECIPE: http://bzfd.it/2eZGa66

Posted by Tasty on Friday, September 15, 2017

Dessert

Peanut Butter Cup Cookies

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Peanut Butter Cup Cookies
These peanut butter cup cookies are ooey, gooey pieces of heaven ? ?!
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup
Instructions
  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Watch the recipe video here:

Peanut Butter Cup Cookies

These peanut butter cup cookies are ooey, gooey pieces of heaven ? ?!FULL RECIPE: http://bit.ly/2fBdH7m

Posted by Tasty on Thursday, September 21, 2017

Breakfast

Mini Corn Bread Chicken Bake

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Mini Corn Bread Chicken Bake
Get ready for a recipe that's easy as pie!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon vegetable oil
  • 1 cup onion, diced
  • 1 package PERDUE© Diced Chicken
  • 2 tablespoons taco seasoning
  • 15 ounces black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup salsa
Biscuit Topping
  • 1⅔ cup flour
  • 3 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1½ teaspoons salt
  • 1 cup shredded cheddar cheese
  • 1 cup whole milk or buttermilk
Instructions
  1. 1. Preheat oven to 400℉/200ºC.
  2. 2. Heat a large pot over medium-high heat; add the oil and onion. Sauté until tender, about 2-3 minutes.
  3. 3. Add the Perdue Diced Chicken pieces and taco seasoning. Brown the meat on both sides.
  4. 4. Add black beans, corn, and salsa; stir to combine. Pour the mixture into four large ramekins (or an 8x8-inch baking dish). Set aside.
  5. 5. Add flour to a large mixing bowl. Add the cold butter. Using a fork, crumble the butter into the flour. There should be small bits of butter distributed throughout. Add baking powder, salt, garlic powder, and cheddar; stir to combine. Pour in the milk and fold just until a soft dough forms.
  6. 6. Top the ramekins with biscuit topping. Transfer to the oven. Bake 15-20 minutes, until the biscuit topping is cooked through and golden brown.
  7. 7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Mini Corn Bread Chicken Bake

Mini Corn Bread Chicken Bake

Posted by Tasty on Tuesday, September 19, 2017

Dessert

Galaxy Cake Pops

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Galaxy Cake Pops
These pops will blow your friends away.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 1 box cake mix, prepared according to package instructions
  • ⅓ cup vanilla frosting
  • ¼ cup white chocolate, melted
Glaze
  • ½ cup water, divided
  • 1 7-gram packet of gelatin
  • ½ cup sugar
  • 2 ounces condensed milk
  • ¾ cup white chocolate
  • Blue food coloring
  • Purple food coloring
  • Green food coloring
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the yellow cake batter according to package instructions and pour into greased pan.
  3. Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
  4. In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry, add more frosting.
  5. Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
  6. Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
  7. In a small bowl, add the ¼ cup water and gelatin and let bloom for 5 minutes.
  8. In a medium saucepan, combine ¼ cup water, sugar, and condensed milk, and bring to a boil over high heat. Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
  9. Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
  10. Using a immersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
  11. Squeeze dark blue, purple, and green food coloring into the mug or bowl without stirring.
  12. Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
  13. Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
  14. Enjoy!

Watch the recipe video here:

Galaxy Cake Pops

These galaxy cake pops are MESMERIZING ?!FULL RECIPE: http://bzfd.it/2hbBV8e

Posted by Tasty on Monday, September 18, 2017

Dessert

2-ingredient Chocolate Soufflé

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2-ingredient Chocolate Soufflé
You can make this chocolate soufflé with only 2 ingredients ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup chocolate hazelnut spread
  • 2 egg
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two bowls.
  3. Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  4. In the second bowl, whisk 2 egg whites until stiff peaks form.
  5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Soufflé

You can make this chocolate soufflé with only 2 ingredients ? ?!FULL RECIPE: http://bit.ly/2x9QN0H

Posted by Tasty on Tuesday, September 19, 2017