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Dessert

Cute Cream Puffs

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Cute Cream Puffs
Cute Cream Puffs recipe
Author:
Cuisine: Korean
Recipe type: Dessert
Ingredients
  • ¼ cup dark chocolate, melted (45 g)
CUTE CREAM PUFFS
  • ½ cup unsalted butter, 1 stick (115 g)
  • ½ cup water (120 mL)
  • ½ cup milk (120 mL)
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs
  • 1 egg, beaten, for egg wash
WHIPPED CREAM
  • 2 cups heavy cream (480 mL)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
SPECIAL EQUIPMENT
  • 1 small piping bag, or zip-top bag
  • 2 large piping bags, or zip-top bags with standard round tips
Instructions
  1. Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
  2. Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
  3. Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
  4. Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
  5. Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  6. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
  7. Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
  8. Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
  9. Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
  10. Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
  11. Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
  12. Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
  13. Enjoy!

Watch the recipe video here:

These cream puffs are the cutest thing you've ever seen! ?Get the recipe: https://tasty.co/recipe/cute-cream-puffs

Posted by Tasty on Thursday, July 11, 2019

Dessert

Monte Cristo Pull-Apart Sliders

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Monte Cristo Pull-Apart Sliders
Monte Cristo Pull-Apart Sliders
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • RASPBERRY JAM
  • 2 cups raspberry (250 g)
  • ½ cup granulated sugar (100 g)
  • 2 teaspoons fresh lemon juice
  • SLIDERS
  • nonstick cooking spray, for greasing
  • 1 package sweet hawaiian dinner rolls, 12 count
  • ¼ lb roasted turkey, sliced (115 g)
  • ¼ lb honey ham, sliced (115 g)
  • ¼ lb swiss cheese, grated (110 g)
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter, melted
  • powdered sugar, for dusting
Instructions
  1. Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
  2. Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
  3. Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
  4. Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
  5. Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
  6. In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
  7. Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
  8. Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
  9. Enjoy!

Watch the recipe video here:

Make your party unforgettable with these delicious Monte Cristo sliders. Easy and sooo delicious! Get the recipe: https://tasty.co/recipe/monte-cristo-pull-apart-sliders

Posted by Tasty on Wednesday, July 10, 2019

Main dish

Pull Apart Flauta Ring

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Pull Apart Flauta Ring
Pull Apart Flauta Ring recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken, cooked, shredded (250 g)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 jalepeno, seeded, chopped
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • 2 cups shredded cheddar cheese, divided (200 g)
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons taco seasoning
  • 18 flour tortillas
  • fresh cilantro, chopped, for garnish
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
  2. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  3. Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
  4. Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
  5. Bake for 30 minutes until golden brown and crisp.
  6. Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
  7. Enjoy!

Watch the recipe video here:

This pull-apart flauta ring will be a show-stopper at your next party! ✨FULL RECIPE: https://tasty.co/recipe/pull-apart-flauta-ring

Posted by Tasty on Saturday, July 6, 2019

Dessert

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: Dessert
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:

Welcome in Summer with this Spiked Caramel Corn Shake!

Posted by Tasty on Tuesday, June 25, 2019

Pizza

Spicy Chicken Pizza

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Spicy Chicken Pizza
Spicy Chicken Pizza
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • ¾ cup pizza sauce (180 mL)
  • 1 ½ tablespoons Frank's Red Hot Original, plus more for drizzling
  • 1 tablespoon olive oil
  • 1 ½ teaspoons cornmeal
  • 1 lb pizza dough (455 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 1 ½ cups shredded chicken (190 g)
  • 3 pieces bacon, torn into ½-inch (1¼ cm) pieces
  • 1 small handful fresh baby spinach
  • ¾ cup cherry tomato, halved (150 g)
  • 2 tablespoons red onion, minced
  • ranch dressing, for drizzling
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. In a small bowl, whisk together pizza sauce with Frank’s Red Hot Original. Set aside.
  3. Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
  4. Press pizza dough into the pan so that it covers the whole surface evenly.
  5. Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
  6. Bake pizza for 14–16 minutes until edges are browned and crisp.
  7. Remove from oven and let cool for 5 minutes, then drizzle with Frank’s Red Hot Original and ranch dressing. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

Surprise your friends or family with this delicious spicy chicken pizza.Get the recipe: https://tasty.co/recipe/spicy-chicken-pizza

Posted by Tasty on Friday, June 21, 2019

Main dish

Butter Chicken Meatballs

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Butter Chicken Meatballs
Butter Chicken Meatballs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
  • SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  7. Garnish with cilantro. Serve with rice and lime wedges.
  8. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by Tasty on Tuesday, June 18, 2019

Main dish

Easy Cast-Iron Cheesy Asparagus Quiche

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Easy Cast-Iron Cheesy Asparagus Quiche
This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon baking powder
  • ¾ cup grated parmesan cheese, divided (80 g)
  • ¼ cup cold water (60 mL)
  • 6 large eggs
  • ⅓ cup sour cream (75 g)
  • ⅔ cup half & half (160 mL)
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 1 cup cherry tomato, halved (200 g)
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!

Watch the recipe video here:

Main dish

Loaded Queso In A Tortilla Bowl

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 flour tortilla
  • ¼ cup olive oil (60 mL)
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb flank steak (455 g)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup milk (240 mL)
  • 4 cups cheddar cheese (400 g)
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Goodbye nachos, hello queso tortilla bowl ?!Get the recipe: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Thursday, May 2, 2019

Dessert

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz cream cheese, softened (55 g)
  • ¼ cup peanut butter (60 g)
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup powdered sugar, plus 2 tablespoons, divided (40 g)
  • 1 pinch kosher salt
  • 1 ¼ cups whipped cream, divided (75 g)
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz pudding mix, chocolate, 1 package (70 g)
  • 1 ½ cups whole milk, cold (360 mL)
  • 2 cups milk chocolate, melted (340 g)
  • 2 cups white chocolate, melted (340 g)
  • 2 cups dark chocolate, melted (340 g)
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

These easy chocolate cups are like magic! ?FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups???For more new sweet recipes, check out Tasty Dessert ?bzfd.it/2ZGwdRd

Posted by Tasty on Wednesday, April 24, 2019

Dessert

Dark Chocolate, Cherry, And Date Bars

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Dark Chocolate, Cherry, And Date Bars
Dark Chocolate, Cherry, And Date Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups medjool date, pitted (255 g)
  • ½ cup almond butter (120 g)
  • 1 tablespoon coconut oil, plus 1½ teaspoons, melted
  • 1 cup brown ri, puffed, or puffed quinoa (200 g)
  • 1 cup dried cherry (125 g)
  • ⅓ cup almond, chopped (45 g)
  • ¼ cup water (60 mL)
  • 3 oz dark chocolate, coarsely chopped (85 g)
  • 1 teaspoon flaky sea salt
Instructions
  1. Line an 8-inch (20 cm) square pan with parchment paper.
  2. In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  3. Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated.
  4. Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  5. Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  6. Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  7. Once set, cut into 16 bars.
  8. Enjoy!

Watch the recipe video here:

Salty sweet goodness, perfect for any time of day. Recipe: tasty.co/recipe/dark-chocolate-cherry-and-date-barsServe…

Posted by Tasty on Tuesday, April 23, 2019